Best Neapolitan Pizza Dough At Home 100% - Full Process Vito Iacopelli
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- เผยแพร่เมื่อ 13 เม.ย. 2024
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This is the most easy and fast pizza Dough recipe for home 100%, This is an amazing ASRM video by vito iacopelli. Please follow the full recipe and the full process to make the best pizza in home oven.
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Please comment below if you have any questions
More ASRM? What's your favorite part?
The "Soft and Crunchy" at the end!! ♥
I like hearing your voice and seeing your energy so i think regular videos are better
I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!
Мне нравится, как вы периодически делаете такой формат видео, он успокаивает. Спасибо вам!! Ведь иногда хочется посмотреть на это без слов.
No... 😂
I like your enthusiasm ❤
I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy
also works 8 hours left out at room temp covered for same day pizza just start in the morning (unless you're not a morning person, i guess)
Haha. No, not a morning person. So I usually make the poolish the evening before.
Preach brother/sister. I do the same. 3-day pizza >>>> 3 hour pizza
100% correct. This is the dough I use and it is perfection!! The aroma of the starter is devine! Just plan out your pizza ahead it's well worth it people
Same here. I learned a lot thanks to Maestro Vito
Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.
Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.
Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.
I agree! Just my wife and myself. I know I can freeze the dough but it just isn’t the same!
math is hard....
but it's bakers percentages....
like 1000g (total flour) between poolish and dough ....
70% hydration means u need 700g water total.
2 or 3% salt means you need 20 or 30 grams.
poolish recipe is generally the same....
300 flour 300 water 3 honey 3 yeast
you would add 700 flour 400 water next day.
u can use smaller amounts of yeast if you let
your dough ferment 2 days. yeast will multiply if u bloom it properly.
see how many dough balls this gives you.... and adjust
Put the balls in the freezer in a sealed container, and use when needed. At least that's what I do :)
@@dancorlateanu2214 I hear you and I do this often. But as someone else mentioned above, just not quite the same.
@@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉
I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!
I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!
Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.
Your the Man Vito no words are necessary. No one does it better. Gracious
I am making so much pizza since I found your channel last year. I am getting tired of pizza but I cannot stop!!!!
I ❤your recipe. And this formula is friendly for mi but your smile in the end of the film is the essence ...Thank you so much
Hi Vito, thanks for teaching all this! My pizzas are improving a lot because of that.
Thank you Vito your channel is the best
Great video - will have to try this - thanks Vito!
great video Vito! loved the wobbly sound when stretching before the first fold on the dough
Vito, this is so relaxing to watch
made this dough this weekend. i was worried about the amount of salt...and i was worried about how wet the dough is...but...i followed it exactly...and it turned out fantastic! tasty, crunchy, and soft. froze the extra dough balls
Did u freeze them before or after fermentation please?
@@magdalounis3773after. this same channel has a few vids on it. basically make your dough as normal. separate in to douballs. then I freeze them on a sheet pan. when frozen, move to zip lock. to use, move a doughball to the fridge 24hrs in advance. then remove from the fridge an hour or so b4 cooking. the yeast will reactivate like magic so you still get a good pizza crust
@@chip6515 Do you freeze the dough balls BEFORE the 2 hour rise? I freeze mine AFTER the 2 hour rise (then I do the same - 24 hours defrost in fridge and then an hour rise at room temp). But I'm curious if your method is better - so do you freeze the dough balls BEFORE letting them rise 2 hours? Or after 2 hours? Thanks! cheers
both ...basically I followed his early video way back when ...i havent re-watched it since ...so hopefully i am doing it right...let me see if I can find the old video
@@pamelapearl15 "how to properly freeze the pizza dough" (from about 3yr ago, same channel) is the name of the video. I forget if I'm still making it right according to that vid but ...I go through the entire process b4 freezing it ....then go through through the un-freezing process. but that's where I learned it from
WOW! what a great video.! Awesome production
Ogromno si me naučil v tvojih videih...grazie caro amico...sei davvero un re !
Watching perfect smooth dough is so satisfying 🍕
I love all Vito's videos and recipes, but this one is my new favorite!! ♥🍕
Vito, thank you so much for the great pizza!
I tried making this pizza dough at home and now I'm officially the neighborhood's unofficial pizza chef! Thanks, Vito!" 😄🍕
Soft and crunchy ❤
First pizza I ever made. I've made tons of different ones since then. And this is still the best.
You're a legend, Vito !!! The best
Great video Vito!!!
Great home tutorial! And I like the thick bricks in the oven.
Nice job, Vito! The non verbal video is impactful, although I do enjoy the verbal versions as well.
ah man, it's so relaxing. Wonderful!
I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!
Excelente Vito, espero que puedas venír a la Argentina!!!!!
You are my chef
I follow you and use your recipe
Very good chef
Thankyu so much
One of your best videos!
Story, composition, lighting and good audio…..well done sir.
I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class.
Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process.
Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless!
(Also, as a kid I once won an award for the longest run on sentence)
Just amazing!!
So glad I bought an Ooni. I no longer have to prebake the pizza! Thanks Vito!
The addition of the espresso makes this gold❤❤😎😎👊👍
Just great❤. as always
I follow.your recipe it's amazing result
One of your best videos.
It was a relaxing fresh breath. You should do some more of These Videos from Time to Time. 👍
Great process man. Great job with the video and edits. 🍻 🍕
Even using a home oven, this guy is unstoppable, Amazing!🍕🍕
No resting times here. Your 2021 video was much better
Thank you Vito 👍🏻
I love the asmr videos. I appreciate your teachings and your passion. Thank you
Love your videos they helped me a lot! I wasn't expecting you to use a machine though in this one at home 100% :)
Simply your best video ever! Thank you for making this one without narration!
bravo Vito ! complimenti per questo video. La pizza fatta con il poolish sarà sicuramente buona. Buona serata !
Yes Vito I love your ASMR videos. More please
Vita doesn't even need to speak!!! Grazie Mille Vito!
Fantastic !
Damn, man. That looks sensational. Thank you.
Omg Looks so delicious ❤
Maestro , bravooo !
Absolute master
Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!
Awesome!
Hecho con mucho amor.😊
nice ))) thx a lot Vito! )
Qué deliciosa te quedó Vito. 😊😊
Thank you Vito 😁
You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?
primerisssssimo.. gratzie maestro!
Gracias a ti!
Straight up artist.
My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤
Im happy to see you doing well.
Next time you're in America, come by Dearborn Michigan and we can cook something together.
❤❤❤
You will be my guest.
Hey Vito, Love you videos and the silent thing is kind of neat but I miss hearing you voice and your passion for pizza!😁
Fantastico!!!
Parabéns vito eu irei fazer essa puzza que parece ser maravilhosa
Hello Vito, hope your well.
Just started following you and your videos are amazing, full of great recipes and tips.
Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂
Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference?
Thank you so much and look forward to watching more fantastic videos👌
Stephen.
spettacolo! 👏👏👏👏👏
Soft And Crunchy at the same time. 😘
This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊
Sofft and crunnnnchhy - the best for the home in my kitchen oven - for outdoor oven even better
I love asmr so yes!
Me gusto ese gluten, debe de tener un aroma increíble. 😊😊
Amazing 🥰
iam a fan of you , this video is amazing
Magnifico
Perfection :) Using your initial recipe for some time now and the pizza is fantastic. Thanks for being open and share your recipe. Will try this new one as well. One question. How could I prepare the dough for the next day? If you don't have time but would like to have this pizza, can I make the dough and then put it in the fridge for 1 day and then take it out and wait 4-5h? Would this be ok?
Master, pizza and coffee Love, YEAH 👍🏻
great video my man
The best ❤
Great video
buenisimooo!!
Thank you for making the process crystal clear. One question I have though is can you leave the poolish in the fridge for longer without effecting the quality of the dough and if so how long can I leave it? Many thanks
Best video ever
I don’t like asmr and like it more when you do normal videos but your content is still great
Madooooo looking very good 😊
Basil kalo di Indonesia namanya kemangi....yang kalau di Indonesia dibuat lalapan bersama sambal ternyata kelihatan lezat ketika menjadi salah satu bahan untuk topping pizza...saya berharap bisa membuat seperti yang chef Vito buat.. terimakasih
That was a close call! I thought there would not be any "soft and crunchy" on this video and was sort of disappointed. then right at the end you pull it off perfectly. :)
I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.
Beautiful 😍
Vito, I love the video, but enjoy when you talk through the video more.
Can you clarify strong flour? Caputo 00, Manitoba? Bread flour? Does the amount of water change with different flours?
Perfecto
great content Vito. How do you decide how much poolish you need?
In this version you are also adding yeast while making the dough.
Can you make a video on how to store the dough when it has proofed. Great videos
Vitooooooo
Salutari din Romania!