I just made my first batch of dough two days ago after watching many of your amazing videos. Why am I so late to discovering you!? The dough came out great and now I have two fresh ready to bake tonight and the fridge. Thank you!
A day before ATLEAST!.. I have to say THANKYOU!! For years I have been fighting my dough, can’t get it off the peel.. thanks to your help.. I have been successful, building my confidence.. adding Rosemary, basil, red pepper and olive oil to my dough… I normally cook on a stone on my grill…This week I received my Ooni 16 pro… can’t wait to get some pies in it…
I am Polish. I make Polish Pizza in Poland. I make Polish Pizza in Poland with Poolish. I make Polish Poolish. I Polish my Polish Poolish with Polish Poolish Polish.
For everyone asking a question about the poolish and the quantities of the flour to use during the dough making, I think I figured it out and thought I would share. the flour vs poolish thing does not scale like a lot of people are trying to do. It scales by using the hydration rate, which ideally is 70%. This means that if you make the poolish using 300 g of flour and water, the amount of flour and water you use for the dough must come out to the water being 70% of the total flour. So for eg. if you want to make dough w 700 total g of flour you would add 400g of flour to the poolish (300g +400g for the dough), and would add 190 g of water for a total of 490 g water (490g water/ 700 g flour = 0.7 or 70%). You can scale your dough by this ratio.
@@RandomPotatoCSGO I'm going to double the poolish here to 600 grams of water and 600 grams of flour, 9 grams of yeast and mix. Stand an hour, refrigerate for 16-24. Then add 400 grams of flour, 9 grams of yeast and 20 grams of non-iodized salt. I don't use a sweetner. This will give me 60% hydration which is best for my oven temp and style of pizza. So total 1000 grams of Flour, 600 grams of water, 18 grams of yeast (active dry) and 20 grams of salt. It's a traditional baker percentage of 100% flour, 60% water, 2% salt and 1.8% yeast. Add honey if you choose.
3:17 hey guys, Vito said this polish quantity is good for up to 2 liters of total water (2.86 kg total flour). In his other vid “How To Manage The Fermentation Process”, he says the polish recipe is good for up to 5 liters of water. 0-5 liters water, 5g of yeast. 5-10 liters water, 10g yeast, and so on. This one is a great vid with much more detailed info on the fermentation and how temp and weather will require modifications.
Yes! The Best Pizza Channel!!!! Thank you so much Vito!! Just finished my pizza oven and started practicing on the dough, sauce etc. Had some pizzas made this past weekend and family and friends were exited about the flavors and the consistency getting better and better with each pizza. Thanks to you for your teaching us how to master making pizza this way. “ Simply the Best”
Yesterday I came across your channel and got inspired so made my first poolish. Today my family and I learned I’ve stepped up a notch pizza baking wise. Thanks for sharing your wisdom. 🤗
Vito..I made this recipe for my parents Anniversary party using my Roccbox oven..the results were outstanding. It took us all back to Italia! Amazing taste! Thank you for your help!
Just wanted to say thank you! I finally have my cornicione worthy of a true pizzaiolo. I typically buy dough balls from a very high end pizzeria and I've had three different people try same pizza but with your poolish recipe and the fancy pizzeria dough and everyone one of them likes your poolish dough better. Grazze Mille! I've been using this for two months now and I have to say by cornicione has never been so raised crunchy, soft and flexible.
Thank you Vito. I started making Pizzas home made cause of you and since then, I hardly enjoy other pizzas on restaurants. Not to mention people are amazed by the soft and crispy dough. You are godly Pizza maker and thank you for teaching us all the secrets!! love from Israel.
yes, the problem with having your own pizza oven... you become a terrible pizza snob! haha. actually this is true for MANY foodie things, and makes going out really hard. anyone who had a pizza during the 20/21 lockdowns probably didn't even notice.
Agreed 100% My wife was just in Chicago at one of the classic pizza places and she texted me to say that it didn't compare to my wood fired pizza using Vito's dough and techniques. LOL🤣
You're a brilliant pizza master....I want to tell you that I used the poolish to make a fried pizza....it was wonderful....prepare a pizza on one half, flip over and press down like a big calzone and put into skillet with some hot oil....and voila, done when golden brown....thank you dear friend.
I made my first poolish last night and made rolls using the pure poolish today. The combination of time and a well hydrated dough made for a wonderful chewy texture. In fact if you compare Vito's techniques for pizza dough and others recipes for baguettes you will see they are very similar.
Thank you so much for sharing your wealth of pizza knowledge Vito! We just got our 1st pizza oven a week or so ago and are having an absolute blast making pizzas and the dough. We couldn't do this without your videos to guide the way. We tried our 1st poolish and wow, what a difference! We've seen the light and are most definitely on team poolish. That was the lightest, airest, softest and crunchiest dough we've made yet!
I always use your recipes when making pizza and they all turn out fantastic! I'm visiting Italy next month and will be using both your vids about Naples as a guide! Huge fan Vito! Thanks for your work here on YT
Thank you so much Vito for sharing with us the way you make your great pizza! Just finished prepping my first poolish for tomorrow and I'm about to make myself some pasta for today! :D
2 weeks ago made my first Poolish Pizza . Came out wonderfully well. Not easy to make it in India when we don't get ingredients readily and don't have high temperature ovens at home.. Thanks for easy steps 🙂
Hi Vito I made a wood fired pizza oven in my backyard it worked great, but using pizza peels took some time, first we put too much topping on and ended up with a mess lol. After watching your videos my pizza making has improved tenfold, my family loves pizza night now. doing your double fermentation dough next thanks Vito !
Vito is the best, I can't get a rest, it's always a quest! So informative. Vito, you make me a better pizzaiolo! Poolish is one of my best pizza moments - very, very important video for ALL OF US! Vito shows all the important steps for beginners. Me, I'm practising poolish the fourth week from another video by Vito (see video from 12.06.2021: HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH). Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
Please talk more about flour strength, W, we are ready to go deeper into the art now 😊 I always though high W was good for poolish, and that’s what I been using. I noticed you say you used a flour with that’s not so strong. That might be why I always got better result with direct dough. Please share your knowledge on this topic.
Hello Vito, now I understand my mistakes better. I listened to the videos on the preparation of polish and biga, poolish is a wet pre-fermented dough to which we must add flour 24 hours later to achive 65% hydratation, Biga is a dry pre-fermented dough to which we must add water 24 hours later to achive 65% hydratation, why not make a full recipe 65% hydratation and let it ferment for 24 hours? thanks for your time, i love your channel, its energique !
Here is a list of how much water, flour and salt to add when you make your dough. Always use ALL poolish. Decide how many pizzas you want to cook and add ingredients from the list. This is for 70% hydration. 3 pizzas - 0 gram or 0 ml water, 130 gram or 250 ml flour, 12 gram or 10 ml salt 4 pizzas - 100 g or 100 ml water, 270 g or 520 ml flour, 16 g or 14 ml salt 5 pizzas - 200 g or 200 ml water, 414 g or 800 ml flour, 20 g or 17 ml salt 6 pizzas - 300 g or 300 ml water, 560 g or 1070 ml flour, 24 g or 21 ml salt 7 pizzas - 400 g or 400 ml water, 700 g or 1350 ml flour, 28 g or 24 ml salt 8 pizzas - 500 g or 500 ml water, 842 g or 1620 ml flour, 32 g or 28 ml salt 9 pizzas - 600 g or 600 ml water, 985 g or 1900 ml flour, 36 g or 31 ml salt 10 pizzas - 700 g or 700 ml water, 1130 g or 2170 ml flour, 40 g or 35 ml salt Enjoy your pizza.
Yo Vito! What about the next part? How much extra flour and salt to use to make dough balls? And once combined, how long do I have to let them rest before being able to use them?
Vito, your video explaining is the best. Thank you for your effort to explain the art of pizza making. It's not about pharmaceutical weight and ratio but more about art of fermentation and making dough. I know that this isn't interesting for you, but could you suggest how to use frozen Poolish?
Vito, I know this is pizza channel but you should expand this to cook a lot of different food, you will get lots of more subscribers this way. I am sure you are a great cook no matter what food you cook. At start maybe they can be more pizza-dough related and then Italian and then anything
Vito your amazing chef man i love you and love that you share everything with us. Im pizza chef from turkey i follow your recipes and customers are very happy. I hope one day i meet you Wish you best Thank you 🌹
Hi Vito, I've been using your poolish and dough recipes exclusively for my wood fired oven and I'm so thankful for your advice and videos. I noticed that in some poolish videos you use 200ml of water and flour with 5g of yeast and honey. In other videos you use 300ml of water and flour with 3g of yeast and honey. What is the difference? Thank you for helping teach me (and all of us) how to make fantastic pizzas! I feel like I'm right there with you learning how to do this. 😁👍
I notice the same, I tried to write it down but he's inconsistent in his recipes. sometimes, he's forgetting honey. But he never said to use "mg" it was always "gr" (grammes). I manage to understand is that, it's 2 gr minimum of dry yeast (100-200 ml of water), or 3 gr (300 ml and above). Yeast is not proportional to the qty of flour. 3gr of dry yeast is enough for 300 ml of water or above). it's probably 5gr of fresh yeast.
I would like to have seen the next step of using it with the correct amount of flour needed to make pizza with 300x300 poolish. Also I was told to always use 00 flour in pizza
Thank you for the breakdown! I used sourdough starter for my dough. What would you say the expected differences would be? The starter is very active. Came out pretty good, especially for my first time Edit: frozen doughs didn't rise:(
Hi Michael, I bake a lot of sourdough bread and I've exclusively been using Vito's poolish dough recipe for my wood fired oven pizza dough. How was the flavor of your pizza dough using your sourdough starter vs the poolish? I've been comparing my sourdough bread side by side with Vito's dough and even after 3 days of cold fermenting the dough balls, I find that the pizza dough is very flavorful and complex, but it's not as acidic as my sourdough bread. I'm just wondering if your pizza dough tastes more like your bread or if it still has that distinctive dough flavor? I'm wondering if maybe the honey in the poolish keeps it from getting as acidic as our breads? Would love to hear your feedback. 😁👍
@@chriskvikstad4980 Hi Chris! The first dough using starter came out very tasty but was a bit fragile. Had the slight acidity that we look for in sourdough bread even with honey added to the dough. The frozen doughs didn't work well as they were extra fragile even after being left to rest thawed at room temp for up to 4 hours. The poolish dough was a bit easier to work with, especially after freezing. It didn't have the acidic flavor of the sourdough but the fermentation did provide good flavor. Overall, I would suggest trying and if you have more than the 2-3 months of baking experience I have, I trust it'll be good regardless. PLEASE let me know how it came out! Good luck!
Ciao Vito Thanks for your video. But now I need to know how much poolish do I use to make 6 pizzas and how much flour water and salt. My husband and I recently bought the Alpha oven and trying to perfect our pizza skills for company.
Hello Vito, my name's Bee - i'm from Laos the country with border close to Thailand. I like ur VDOs teaching how to make pizza dough. Thanks for sharing and hope to see more and more 🙏👍🇱🇦🇱🇦🇱🇦
Love your videos! Qn: So, you do a pre-fermentation with the poolish and use dry or fresh yeast. But would you ever use a madre like they do when making baguette? I haven't tried it, but was wondering what a professional's opinion would be. I'm wondering if the sour dough flavour would add or detract from the pizza.
Can you do a video showing how to make 4 or 5 pizzas using poolish for people with an Ooni or similar? Your other videos are for either a home oven or for 10 or more pizzas. I currently use techniques from 2 of your videos to do mine currently but i am not certain its the best method.
For 100% poolish you can simply scale the ingredients, but I have used 100g water 100g flour 1gram yeast 1 gram honey before and it worked well for 4 pizzas, so no real reason why not 5.
Great thanks. What % of the final dough should be polish? 50%? If you are going to use 600gr flour in total, 300gr goes to the pool ish and the rest added later? Thanks
@Vito Iacopelli could you please answer this? I'm also curious. I've seen lots of video's about how to make poolish but mostly there's not mentioning about the dosing with flour/water after the poolish is ready.
greetings from Brazil, love ur videos. I'm increase the quality of my pizzas by watching u all day; learning a lot. My pizzaria is growing and im just really glad that i found ur channel.
Thank you for such a great channel! Thank you for sharing your pizza secrets! I have a question. In your video with Pro Home Cooks, your recipe for poolish stated 5 grams of dry yeast to 200 grams of flour which equates to 2.5% yeast to flour. In this recipe for poolish you say to use 3 grams of dry yeast to 300 grams of flour (1% yeast to flour). Can you explain why the difference?
I've noticed his yeast percentages can vary wildly between videos, it has to be a mistake because no other recipes call for that much (2.5%) yeast in poolish, that's crazy high
Thanks for all the advice Vito! I use your double fermented dough method with great success. I’m wondering why you backed the yeast and honey off to 3 grams each instead of 5?
Hi i watched so many of your video and i gonna use your recipe to make pizza for my family. I just bought myself a pizza steel and peel. I am very exciting to make the pizza tomorrow. I wonder if you notice you have not get any 'dislike' on your channel so far all the videos that i watched. You are the best. Thank you for share your tips and passions with us.
@@gatflyoz I think, and I stress "I think", you must decide on the final weight of flour you want to use and just add it to the poolish. Example; for a 70% hydration, the recipe would be 500 gr flour, 350 gr water. The sugar and yeast was already added in the poolish. You use 300 gr water and 300 gr flour to make the poolish so that would leave a remainder of 200 gr of flour and 50 gr of water to be added to the poolish to make the finished product. Don't forget the 15 gr of salt as well. Hope that makes sense.
@@racinray592 but i dont get it. He makes 10 or 15 or 20 pizzas witht he same poolish ingredients right? This doesnt add up in the end when he mixes the poolish with the rest cause you have to use more flour and water for more pizzas. Do you have any idea?
How much poolish do you prepare for different amount of dough,example,one day you want to prepaire 3 kilos of dough and another day you want to prepaire 10 kilos of dough,do you prepaire the same amount of poolish for this to doughs?Thanks Vito for everything,you are the best.
I think he used half water and flour ingredient 300 gr each then when the poolish is ready you need to add the same amount of water and flour 300 gr of each wich makes a total of 600 gr of water and flour + salt at the end of recipe so for 3 kilos you use 1.5 kilo for poolish and you go so. I'm not a specialist this is only my own understanding from different videos i hope it can help you but surely ask a pizzario better Take care dude =)
@@C0br4_DD Not quite, but i'll explain my understanding of it and hopefully it can help you. The flour to water ratio depends on how much hydration you want to use. So for example if you were to use 300g flour and 300ml water for the poolish and you then used the exact same again for the dough, this would mean you used 100% hydration in the final product (which would be way too much and result in a very wet and unmanageable dough). Depending on the flour you're using, 60-70% hydration would usually be a good ratio to aim for, therefore if we work on a 70% hydration formula, it would be as follows: 300ml water + 300g flour for the poolish (always a 1:1 mix), then 400ml water + 700g flour for the dough. When the poolish and dough are mixed together, this gives a final ratio of 1000g flour and 700ml water = 70% hydration (water) mixture because the water content is 70% of the total flour content :)
I have a question about the amount of dry yeast. I use your double fermentation recipe to make my Pizza dough and love it. In that video when you make the poolish, you say you can use 5 grams of dry yeast if you don't have fresh. But, in this video you use 3 grams of dry yeast for the same quantity of dry ingredients. Why?
I got your Poolish recipe from another channel where you were teaching a fellow TH-camr how to make Neapolitan style pizza. In that recipe, you called for 200g water/flour, and 5g yeast/honey. My poolish was in a container half full, and in the hour, it rose so much it popped off the lid. I put it in an even bigger container, more than four times the size of the amount of poolish, and the next morning, it's lid was popped off in the fridge, and it was oozing out! Is that normal or did I do something wrong? Thanks!
I noticed he changes the ratio of yeast to flour in some of his poolish recipes. You probably should use a little less yeast, I find 1 gram yeast per 100grams flour works well. And make sure the poolish before rising only takes up about a quarter of the container
Hey Vito, still a bit unclear about poolish/flour ratio to make pizza's. I use 600 gr of flour for 4 pizzas. If i use 300 grams of flour for the poolish, do i add 300 gr 00 more? What if i made 500 grams of poolish, or 100 grams?
The poolish can be from 20-50% of the final weight of the dough. You can make more or less poolish. More poolish means quicker fermentation of the final dough balls. So this 300g/300g poolish is actually quite much for 6 dough balls. It would be 40% of the total mass. But as he said, this 300/300 is good for up to 20 pizzas, so a total weight of about 5kg (250g x20). There it would only be 12% but i would honestly prefer to make a 500g/500g poolish for 20 pizzas.
@@Chitariohi rage and thank you for the explanation. I believe the polish is a simple way to understand whether you use 300/300 or 200/200 but what I am confused is when the time to use it for the dough how much more flour/water/salt ratio to use. Some of his videos of the 300/300 he made the fight with 400 water / 700 flour and then another 700 water / 1250 flour so how to come up with this ratio of water and flour and salt for your dough using the polish is my question.
Measurements for two twelve inch pizzas. Poolish - 3 oz water - 1/2 tsp yeast - 1 tsp honey - 1 cup flour Dough - 7 oz water - 3 cups flour - 4 1/2 tsp salt Follow Vito’s instructions using above measurements for two 12 inch pizzas.
I personally do not recommend volume measurements for baking. Go with weight measurements. Volume measurements are really dependant on the ingredients being used, your technique, and aren't as precise as weight (which is why Vito gives most, if not all, of his measurements in g/kg). For example, one person may pack their flour into their measuring spoon a lot more than another. This would technically mean they have "x cup(s)" of flour; however, since it's more densely packed, the weight of the flour would be higher than someone who doesn't pack the flour as much. There's too much room for deviations in volume measurements. Bakers math takes this into account and incorporates weight measurements exclusively.
Hi Vito, I watched some of your Videos, and the receipt for the poolish is sometimes a little different. I've seen: 300g of flour + 300g water + 5g yeast + 5g honey. Now this one with 3g yeast + 3g honey. And there was also the Version with 400g flour + 400g water with 5g yeast and 5g honey. Which one is the right one?
They’re all correct. The flour/water ratio should be 1:1 (all your examples are 1:1). Add a pinch of sugar (or honey) and a dash (or two) of yeast. Mix. Let it ferment overnight. Or longer. I’ve let it go for several days before I got around to making the dough. Some bakers don’t add sugar at all. They just use All Purpose flour, which usually has malted barley flour added in small amounts. This provides the sugar (malt sugar, also known as maltose) that the yeast needs. Check the ingredients in your AP flour. Should have malted barley. Conversely, Bread flour usually doesn’t have malted barley.
Since it’s for beginners it would have been helpful to explain how much additional flour water and salt to add for the final dough And how long to ferment it for. I see poolish recipes that don’t add additional water. So I don’t know any more than I did before Watching this video. Making the poolish is the easy part and it could have been explained in less than a minute.
@@vitoiacopelli This video you say 3 grams yeast and 3 grams honey. The linked video says 5 grams yeast and 5 grams honey. What is the correct recipe??? I'm confused...
I see you keep changing your recipe for the Poolish which is it 5 g or 3 g of yeast and honey your other video says 5 g of honey and yeast in this video says 3g honey in East with 300 g of flour and water can you give us a direct recipe?
I did a test today making 2 lots of poolish, using caputo 00 red flour and Caputo dry yeast, and the 2nd using Allison's Easy Bake dry yeast. After 1 hour the the Allison's poolish had doubled in size, but for the caputo, it took over 4 hours to double in size. Anyway, I will continue the receipe and update tomorrow after they have both had a night in a fridge and tell you which is better, or if there is any difference!
Ciao Maestro, thanks for all videos. You can make a video explaining how to work the dough for catering in countries where ambient temperatures are very hot.
Vito, you are a true legend. Thankyou for your channel and your enthusiasm. Every Pizza lover should subscribe. Can you please tell me at what stage could I freeze these dough balls, and the best way to defrost then etc. I’m new to this and need a little help
Vito is a Genius! This recipe can't go wrong, just follow the steps which are quite simple. It really has changed my experience, quality and consistence in outputs. Thanks for sharing.
I followed his other video for poolish now. 300ml water, 300grms flour, 5 grm honey and 5 gram yeast. Tomorrow i will use this poolish. Would you like to help me how much flour, water and salt i have to use tomorrow to make 4 pizza’s?
Hello Vito ,, Thank you for everything you teach us..If you want show us a recipe for '' Newest South Shore Bar Pizza Massachusetts '' with butter in the dough .. Thanks again for everything you have taught me ...
I have learned so much about four and gluten! Cordell made a great dough with special 00 flour. I am going to try King Arthur brand unbeached enriched AP flour.
How long before you make your pizza dough?
Waiting for my fresh mozzarella to be delivered before I can make again 🥲
I just made my first batch of dough two days ago after watching many of your amazing videos. Why am I so late to discovering you!? The dough came out great and now I have two fresh ready to bake tonight and the fridge. Thank you!
نتمنى منك الترجمة إلى العربية
Speriamo che tradurrai in arabo
A day before ATLEAST!.. I have to say THANKYOU!! For years I have been fighting my dough, can’t get it off the peel.. thanks to your help.. I have been successful, building my confidence.. adding Rosemary, basil, red pepper and olive oil to my dough… I normally cook on a stone on my grill…This week I received my Ooni 16 pro… can’t wait to get some pies in it…
I am Polish. I make Polish Pizza in Poland. I make Polish Pizza in Poland with Poolish. I make Polish Poolish. I Polish my Polish Poolish with Polish Poolish Polish.
For everyone asking a question about the poolish and the quantities of the flour to use during the dough making, I think I figured it out and thought I would share. the flour vs poolish thing does not scale like a lot of people are trying to do. It scales by using the hydration rate, which ideally is 70%. This means that if you make the poolish using 300 g of flour and water, the amount of flour and water you use for the dough must come out to the water being 70% of the total flour. So for eg. if you want to make dough w 700 total g of flour you would add 400g of flour to the poolish (300g +400g for the dough), and would add 190 g of water for a total of 490 g water (490g water/ 700 g flour = 0.7 or 70%). You can scale your dough by this ratio.
in the end of the day what's the amount of poolish i need to get 1kg of dough (after poolish of course)?
@@RandomPotatoCSGO I'm going to double the poolish here to 600 grams of water and 600 grams of flour, 9 grams of yeast and mix. Stand an hour, refrigerate for 16-24. Then add 400 grams of flour, 9 grams of yeast and 20 grams of non-iodized salt. I don't use a sweetner. This will give me 60% hydration which is best for my oven temp and style of pizza. So total 1000 grams of Flour, 600 grams of water, 18 grams of yeast (active dry) and 20 grams of salt. It's a traditional baker percentage of 100% flour, 60% water, 2% salt and 1.8% yeast. Add honey if you choose.
3:17 hey guys, Vito said this polish quantity is good for up to 2 liters of total water (2.86 kg total flour). In his other vid “How To Manage The Fermentation Process”, he says the polish recipe is good for up to 5 liters of water. 0-5 liters water, 5g of yeast. 5-10 liters water, 10g yeast, and so on. This one is a great vid with much more detailed info on the fermentation and how temp and weather will require modifications.
Hey Paul, you seem to have a good understanding of the recipe. Is it 300 ml, mg or grams of water. He mentions all of them? Bit confused here.
@@waygarcia Grams and ML are the same amount. One is weight of water, the other is volume of water. They are based on each other. 1ml = 1g
Yes! The Best Pizza Channel!!!!
Thank you so much Vito!! Just finished my pizza oven and started practicing on the dough, sauce etc. Had some pizzas made this past weekend and family and friends were exited about the flavors and the consistency getting better and better with each pizza. Thanks to you for your teaching us how to master making pizza this way. “ Simply the Best”
The double fermented dough is unbelievable!! Mille grazie from Croatia :)
Poolish is lifechanging for baking. Dough rises like on turbo mode! I use it for both pizza and bread. Thanks!
God bless you Maestro! You have changed my pizza game forever!
Yesterday I came across your channel and got inspired so made my first poolish. Today my family and I learned I’ve stepped up a notch pizza baking wise. Thanks for sharing your wisdom. 🤗
Vito..I made this recipe for my parents Anniversary party using my Roccbox oven..the results were outstanding. It took us all back to Italia! Amazing taste! Thank you for your help!
Just wanted to say thank you! I finally have my cornicione worthy of a true pizzaiolo. I typically buy dough balls from a very high end pizzeria and I've had three different people try same pizza but with your poolish recipe and the fancy pizzeria dough and everyone one of them likes your poolish dough better. Grazze Mille! I've been using this for two months now and I have to say by cornicione has never been so raised crunchy, soft and flexible.
Thank you Vito. I started making Pizzas home made cause of you and since then, I hardly enjoy other pizzas on restaurants. Not to mention people are amazed by the soft and crispy dough. You are godly Pizza maker and thank you for teaching us all the secrets!! love from Israel.
yes, the problem with having your own pizza oven... you become a terrible pizza snob! haha. actually this is true for MANY foodie things, and makes going out really hard. anyone who had a pizza during the 20/21 lockdowns probably didn't even notice.
Agreed 100% My wife was just in Chicago at one of the classic pizza places and she texted me to say that it didn't compare to my wood fired pizza using Vito's dough and techniques. LOL🤣
You're a brilliant pizza master....I want to tell you that I used the poolish to make a fried pizza....it was wonderful....prepare a pizza on one half, flip over and press down like a big calzone and put into skillet with some hot oil....and voila, done when golden brown....thank you dear friend.
I made my first poolish last night and made rolls using the pure poolish today. The combination of time and a well hydrated dough made for a wonderful chewy texture. In fact if you compare Vito's techniques for pizza dough and others recipes for baguettes you will see they are very similar.
Thank you so much for sharing your wealth of pizza knowledge Vito! We just got our 1st pizza oven a week or so ago and are having an absolute blast making pizzas and the dough. We couldn't do this without your videos to guide the way. We tried our 1st poolish and wow, what a difference! We've seen the light and are most definitely on team poolish. That was the lightest, airest, softest and crunchiest dough we've made yet!
Hi dear! May i ask after getting ready the poolish how much flour and water you use to finalize the pizza dough completely?
@@smrvlogs5642 700 gm of flour and 400 gm of cold water .70 % hydra
I always use your recipes when making pizza and they all turn out fantastic! I'm visiting Italy next month and will be using both your vids about Naples as a guide! Huge fan Vito! Thanks for your work here on YT
Thank you
@@vitoiacopelli Have you done a video on a recipe for pull apart dough balls with cheese and rosemary using the poolish method pls? Thanks
Hi Vito! I made a pizza using poolish.. It came out great! My little daughter and my husband gave thumbs up👍... Thank you so much..! Stay safe! 😊
I’m making poolish now. I’m so excited thank you for your effort and positive energy.
Thank you so much Vito for sharing with us the way you make your great pizza!
Just finished prepping my first poolish for tomorrow and I'm about to make myself some pasta for today! :D
2 weeks ago made my first Poolish Pizza . Came out wonderfully well. Not easy to make it in India when we don't get ingredients readily and don't have high temperature ovens at home.. Thanks for easy steps
🙂
Ive seen a ton of indians building their own oven on top of a gymball -
I think the ingredients are available everywhere.
Which flour is he talking about according to here ??
Thank you thank you thank you! Newbie here and I’m so grateful and thankful for all your instructions!
Hi Vito I made a wood fired pizza oven in my backyard it worked great, but using pizza peels took some time, first we put too much topping on and ended up with a mess lol. After watching your videos my pizza making has improved tenfold, my family loves pizza night now. doing your double fermentation dough next thanks Vito !
Dear Vito, yesterday i made my first pizza , and it was soooo gooood. incredibile..mille grazie !!!!! greetz from the netherlands
So you add flour and salt to the poolish until you get the consistency of a dough? 🤔❤️
Lekkkkkkeeeeeeeeeeeeeeeeerr
Vito is the best, I can't get a rest, it's always a quest! So informative. Vito, you make me a better pizzaiolo! Poolish is one of my best pizza moments - very, very important video for ALL OF US! Vito shows all the important steps for beginners. Me, I'm practising poolish the fourth week from another video by Vito (see video from 12.06.2021: HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH). Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
🙏
@@vitoiacopelli How can we make more dough balls? This recipe is for 4 balls, if we want to make 6 how should we calculate it?
@@ginelkfir Add en extra 50% of the polish ingredients
Made poolish twice now what a difference in the taste and the crunch Lov it
Thank you Vito for this! It made me and my familiy super happy as the pizza turned out perfect!
Please talk more about flour strength, W, we are ready to go deeper into the art now 😊
I always though high W was good for poolish, and that’s what I been using. I noticed you say you used a flour with that’s not so strong. That might be why I always got better result with direct dough. Please share your knowledge on this topic.
Hello Vito, now I understand my mistakes better. I listened to the videos on the preparation of polish and biga, poolish is a wet pre-fermented dough to which we must add flour 24 hours later to achive 65% hydratation, Biga is a dry pre-fermented dough to which we must add water 24 hours later to achive 65% hydratation, why not make a full recipe 65% hydratation and let it ferment for 24 hours? thanks for your time, i love your channel, its energique !
Thanks for sharing your amazing tips! Much appreciated. My pizza dough was much softer and airy, was like biting into a cloud. Love the poolish 💕
What flour/poolish ratio do you use for make a pizza dough?
I'm going to give this a try today for pizzas tomorrow! Thank you!
Here is a list of how much water, flour and salt to add when you make your dough. Always use ALL poolish. Decide how many pizzas you want to cook and add ingredients from the list. This is for 70% hydration.
3 pizzas - 0 gram or 0 ml water, 130 gram or 250 ml flour, 12 gram or 10 ml salt
4 pizzas - 100 g or 100 ml water, 270 g or 520 ml flour, 16 g or 14 ml salt
5 pizzas - 200 g or 200 ml water, 414 g or 800 ml flour, 20 g or 17 ml salt
6 pizzas - 300 g or 300 ml water, 560 g or 1070 ml flour, 24 g or 21 ml salt
7 pizzas - 400 g or 400 ml water, 700 g or 1350 ml flour, 28 g or 24 ml salt
8 pizzas - 500 g or 500 ml water, 842 g or 1620 ml flour, 32 g or 28 ml salt
9 pizzas - 600 g or 600 ml water, 985 g or 1900 ml flour, 36 g or 31 ml salt
10 pizzas - 700 g or 700 ml water, 1130 g or 2170 ml flour, 40 g or 35 ml salt
Enjoy your pizza.
You are a life saver. Spent days trying to figure this out 😂. Thank you
Just a quick question. So you would all of the poolish in this recipe to start correct?
@@whyeyeguyxxi4235 Yes! Use all poolish. It doesn’t matter how many pizzas you are making, always use all poolish.
Yo Vito! What about the next part? How much extra flour and salt to use to make dough balls? And once combined, how long do I have to let them rest before being able to use them?
Vito you are the coolest guy on earth! I'm learning alot from your videos and making poolish for my 1st time now
Vito, your video explaining is the best. Thank you for your effort to explain the art of pizza making. It's not about pharmaceutical weight and ratio but more about art of fermentation and making dough. I know that this isn't interesting for you, but could you suggest how to use frozen Poolish?
我好喜欢这个频道的节目哦💖🌷👍👍
THE BEST MAESTRO VITO!
👌💯👌🤩👏👏
thank. youuu
hi is the water cold or room temp only thanks
This poolish has been a revelation to my pizza dough flavour, thank you very much! legend!
You change my life man....ty so much... Greatings from Slovenija
Vito, I know this is pizza channel but you should expand this to cook a lot of different food, you will get lots of more subscribers this way. I am sure you are a great cook no matter what food you cook. At start maybe they can be more pizza-dough related and then Italian and then anything
Thank you so much I will do that
Vito you need to make a logo saying “Soft & crunchy “
You mean craunchy
"Nice and easy"
Soft and crownchy
And in smalls “at the same time”.
YES!!!! Except... crounchy
I did this method like you did and pizza tasted better than ever. It was like I never tasted pizza before. grazie 👍
Vito your amazing chef man i love you and love that you share everything with us.
Im pizza chef from turkey i follow your recipes and customers are very happy.
I hope one day i meet you
Wish you best
Thank you 🌹
Hi Vito, I've been using your poolish and dough recipes exclusively for my wood fired oven and I'm so thankful for your advice and videos. I noticed that in some poolish videos you use 200ml of water and flour with 5g of yeast and honey. In other videos you use 300ml of water and flour with 3g of yeast and honey. What is the difference? Thank you for helping teach me (and all of us) how to make fantastic pizzas! I feel like I'm right there with you learning how to do this. 😁👍
yea what's the difference
I notice the same, I tried to write it down but he's inconsistent in his recipes. sometimes, he's forgetting honey.
But he never said to use "mg" it was always "gr" (grammes).
I manage to understand is that, it's 2 gr minimum of dry yeast (100-200 ml of water), or 3 gr (300 ml and above).
Yeast is not proportional to the qty of flour. 3gr of dry yeast is enough for 300 ml of water or above). it's probably 5gr of fresh yeast.
i think honey is just for home ovens to get a brown crust which is not needed if you do it in a >400°c oven. (but thats just a guess)
@@philliesbluntch -the honey is to feed the yeast so it will grow.
@@lucagabrielli5009 Thanks for catching my mistake. I mistyped "mg" instead of grams. Ha ha, that would be such a tiny amount! 😄
I would like to have seen the next step of using it with the correct amount of flour needed to make pizza with 300x300 poolish. Also I was told to always use 00 flour in pizza
Beautiful new studio spot, Vito 👍 thanks for this amazing recipe!!
You are the best!
Thanks for work, for your passion, for the best explanation ever.
Thank you for the breakdown! I used sourdough starter for my dough. What would you say the expected differences would be? The starter is very active.
Came out pretty good, especially for my first time
Edit: frozen doughs didn't rise:(
Hi Michael, I bake a lot of sourdough bread and I've exclusively been using Vito's poolish dough recipe for my wood fired oven pizza dough. How was the flavor of your pizza dough using your sourdough starter vs the poolish? I've been comparing my sourdough bread side by side with Vito's dough and even after 3 days of cold fermenting the dough balls, I find that the pizza dough is very flavorful and complex, but it's not as acidic as my sourdough bread. I'm just wondering if your pizza dough tastes more like your bread or if it still has that distinctive dough flavor? I'm wondering if maybe the honey in the poolish keeps it from getting as acidic as our breads? Would love to hear your feedback. 😁👍
@@chriskvikstad4980 Hi Chris! The first dough using starter came out very tasty but was a bit fragile. Had the slight acidity that we look for in sourdough bread even with honey added to the dough. The frozen doughs didn't work well as they were extra fragile even after being left to rest thawed at room temp for up to 4 hours.
The poolish dough was a bit easier to work with, especially after freezing. It didn't have the acidic flavor of the sourdough but the fermentation did provide good flavor.
Overall, I would suggest trying and if you have more than the 2-3 months of baking experience I have, I trust it'll be good regardless. PLEASE let me know how it came out! Good luck!
Ciao Vito
Thanks for your video. But now I need to know how much poolish do I use to make 6 pizzas and how much flour water and salt. My husband and I recently bought the Alpha oven and trying to perfect our pizza skills for company.
He makes 6 pizzas and list quantities in his next level poolish video
This is a basic straight forward video presentation.Lot's of fun and learning as a beginner. Thank you VITO👍👍👍👍👍👍waaalaaa😀😀
Hello Vito, my name's Bee - i'm from Laos the country with border close to Thailand. I like ur VDOs teaching how to make pizza dough. Thanks for sharing and hope to see more and more 🙏👍🇱🇦🇱🇦🇱🇦
Hi Vito
Here you say poolish is only good up to 24 hours, but in another video you tested 7 days of fermentation - can you explain? :)
Love your videos! Qn: So, you do a pre-fermentation with the poolish and use dry or fresh yeast. But would you ever use a madre like they do when making baguette? I haven't tried it, but was wondering what a professional's opinion would be. I'm wondering if the sour dough flavour would add or detract from the pizza.
Sour dough has TONS of flavor....but it's "person specific"....our family LOVES it
Awesome poolish!! TY for sharing!! 🥰
I’m going to try to do the polish today, thanks
Can you do a video showing how to make 4 or 5 pizzas using poolish for people with an Ooni or similar? Your other videos are for either a home oven or for 10 or more pizzas. I currently use techniques from 2 of your videos to do mine currently but i am not certain its the best method.
For 100% poolish you can simply scale the ingredients, but I have used 100g water 100g flour 1gram yeast 1 gram honey before and it worked well for 4 pizzas, so no real reason why not 5.
@raoulzg He has a video on how to freeze the pizza dough for later use. I do it all the time.
Great thanks. What % of the final dough should be polish? 50%? If you are going to use 600gr flour in total, 300gr goes to the pool ish and the rest added later? Thanks
@Vito Iacopelli could you please answer this? I'm also curious. I've seen lots of video's about how to make poolish but mostly there's not mentioning about the dosing with flour/water after the poolish is ready.
I have read bakers docs about poolish, proportion of pollish varies from 1/3 to 5/6 of final dough, so I think it's a field of experimentation
Thank you for your knowledge! I love pizza and want to start making my own and I hope to one day own my own pizza shop.
greetings from Brazil, love ur videos. I'm increase the quality of my pizzas by watching u all day; learning a lot. My pizzaria is growing and im just really glad that i found ur channel.
Thank you for such a great channel! Thank you for sharing your pizza secrets! I have a question. In your video with Pro Home Cooks, your recipe for poolish stated 5 grams of dry yeast to 200 grams of flour which equates to 2.5% yeast to flour. In this recipe for poolish you say to use 3 grams of dry yeast to 300 grams of flour (1% yeast to flour). Can you explain why the difference?
I've noticed his yeast percentages can vary wildly between videos, it has to be a mistake because no other recipes call for that much (2.5%) yeast in poolish, that's crazy high
We were wondering the exact same thing!
@vitoiacopelli
wondering the same, has anybody found out?
Thanks for all the advice Vito! I use your double fermented dough method with great success. I’m wondering why you backed the yeast and honey off to 3 grams each instead of 5?
I have the same question too!
This is a dry yeast recipe, the 5g method was fresh yeast (this is my assumption on the reasoning anyway)
@@AndyK1234567890 no no no.in other video he used 5 g of dry yeast..
Yes, I asked Vito the same question. Plus he ADDED more water and flour from 200 up to 300.
Very confusing. I also need US measurements if possible
@@AndyK1234567890 he said it depends on weather. If it’s hot weather then use 3 grams yeast if it’s cold then use 5 grams of yeast
اشكرك ياافضل واعظم شيف في العالم على ترجمه وصفاتك باللغه العربيه ماتتخيل فرحتى مرره 🇸🇦❤❤❤❤❤❤❤❤
Hi i watched so many of your video and i gonna use your recipe to make pizza for my family. I just bought myself a pizza steel and peel. I am very exciting to make the pizza tomorrow. I wonder if you notice you have not get any 'dislike' on your channel so far all the videos that i watched. You are the best. Thank you for share your tips and passions with us.
Vito what is the poolish percentage in relation to the amount of final flour in the dough?
Been looking for the answer to this everywhere, i still dont know
What is it?
@@gatflyoz I think, and I stress "I think", you must decide on the final weight of flour you want to use and just add it to the poolish. Example; for a 70% hydration, the recipe would be 500 gr flour, 350 gr water. The sugar and yeast was already added in the poolish. You use 300 gr water and 300 gr flour to make the poolish so that would leave a remainder of 200 gr of flour and 50 gr of water to be added to the poolish to make the finished product. Don't forget the 15 gr of salt as well. Hope that makes sense.
@@racinray592 but i dont get it. He makes 10 or 15 or 20 pizzas witht he same poolish ingredients right? This doesnt add up in the end when he mixes the poolish with the rest cause you have to use more flour and water for more pizzas. Do you have any idea?
@@schakibmohibullah5539 nope
I have been watching your videos for a few weeks, I am making my first poolish tonight for pizza tomorrow night. Thank you!
How it went with you?
THANKS VITO FOR ANOTHER GREAT VIDEO.
How much poolish do you prepare for different amount of dough,example,one day you want to prepaire 3 kilos of dough and another day you want to prepaire 10 kilos of dough,do you prepaire the same amount of poolish for this to doughs?Thanks Vito for everything,you are the best.
I think he used half water and flour ingredient 300 gr each then when the poolish is ready you need to add the same amount of water and flour 300 gr of each wich makes a total of 600 gr of water and flour + salt at the end of recipe so for 3 kilos you use 1.5 kilo for poolish and you go so.
I'm not a specialist this is only my own understanding from different videos i hope it can help you but surely ask a pizzario better Take care dude =)
@@C0br4_DD Not quite, but i'll explain my understanding of it and hopefully it can help you. The flour to water ratio depends on how much hydration you want to use. So for example if you were to use 300g flour and 300ml water for the poolish and you then used the exact same again for the dough, this would mean you used 100% hydration in the final product (which would be way too much and result in a very wet and unmanageable dough). Depending on the flour you're using, 60-70% hydration would usually be a good ratio to aim for, therefore if we work on a 70% hydration formula, it would be as follows: 300ml water + 300g flour for the poolish (always a 1:1 mix), then 400ml water + 700g flour for the dough. When the poolish and dough are mixed together, this gives a final ratio of 1000g flour and 700ml water = 70% hydration (water) mixture because the water content is 70% of the total flour content :)
I have a question about the amount of dry yeast. I use your double fermentation recipe to make my Pizza dough and love it. In that video when you make the poolish, you say you can use 5 grams of dry yeast if you don't have fresh. But, in this video you use 3 grams of dry yeast for the same quantity of dry ingredients. Why?
Gottteeem
😂😂😂 gotteeemmm
Because this recipe is for another video which is for 1 dough ball.
Just because he is don vito...
I feel like 3 grams yeast is too much for the 300 grams of flour and also the next day he’s going to add flour but it’s still going to be too much
Thank you- your tips helped me make the best pizza crust this evening. Gratsi!
Thanks for the best chef in the world 😍🌺❤️👍
I got your Poolish recipe from another channel where you were teaching a fellow TH-camr how to make Neapolitan style pizza. In that recipe, you called for 200g water/flour, and 5g yeast/honey. My poolish was in a container half full, and in the hour, it rose so much it popped off the lid. I put it in an even bigger container, more than four times the size of the amount of poolish, and the next morning, it's lid was popped off in the fridge, and it was oozing out!
Is that normal or did I do something wrong?
Thanks!
I noticed he changes the ratio of yeast to flour in some of his poolish recipes. You probably should use a little less yeast, I find 1 gram yeast per 100grams flour works well. And make sure the poolish before rising only takes up about a quarter of the container
Thanks for sharing simple way . Still watching from 🇲🇨🇲🇨🇲🇨
Thank you so much for these it helps me a lot
Hey Vito, still a bit unclear about poolish/flour ratio to make pizza's. I use 600 gr of flour for 4 pizzas. If i use 300 grams of flour for the poolish, do i add 300 gr 00 more? What if i made 500 grams of poolish, or 100 grams?
The poolish can be from 20-50% of the final weight of the dough. You can make more or less poolish. More poolish means quicker fermentation of the final dough balls.
So this 300g/300g poolish is actually quite much for 6 dough balls. It would be 40% of the total mass. But as he said, this 300/300 is good for up to 20 pizzas, so a total weight of about 5kg (250g x20). There it would only be 12% but i would honestly prefer to make a 500g/500g poolish for 20 pizzas.
@@Chitariohi rage and thank you for the explanation.
I believe the polish is a simple way to understand whether you use 300/300 or 200/200 but what I am confused is when the time to use it for the dough how much more flour/water/salt ratio to use.
Some of his videos of the 300/300 he made the fight with 400 water / 700 flour and then another 700 water / 1250 flour so how to come up with this ratio of water and flour and salt for your dough using the polish is my question.
Measurements for two twelve inch pizzas.
Poolish
- 3 oz water
- 1/2 tsp yeast
- 1 tsp honey
- 1 cup flour
Dough
- 7 oz water
- 3 cups flour
- 4 1/2 tsp salt
Follow Vito’s instructions using above measurements for
two 12 inch pizzas.
I personally do not recommend volume measurements for baking. Go with weight measurements. Volume measurements are really dependant on the ingredients being used, your technique, and aren't as precise as weight (which is why Vito gives most, if not all, of his measurements in g/kg). For example, one person may pack their flour into their measuring spoon a lot more than another. This would technically mean they have "x cup(s)" of flour; however, since it's more densely packed, the weight of the flour would be higher than someone who doesn't pack the flour as much. There's too much room for deviations in volume measurements. Bakers math takes this into account and incorporates weight measurements exclusively.
You’ll get much more consistent results regardless of flour type if you go by weight rather than volume. Kitchen scales are quite inexpensive.
Thank you maestro for this simple instructional video! Could you also make a video on what to do if the poolish overferments and is acidic?
Again, this technique would have been helpful, but your original recipe worked great for me! Really appreciate your videos! Thanks again.
Hi Vito, I watched some of your Videos, and the receipt for the poolish is sometimes a little different. I've seen: 300g of flour + 300g water + 5g yeast + 5g honey. Now this one with 3g yeast + 3g honey. And there was also the Version with 400g flour + 400g water with 5g yeast and 5g honey.
Which one is the right one?
I use 300 300 5 5 one, it works for me so fae
They’re all correct. The flour/water ratio should be 1:1 (all your examples are 1:1).
Add a pinch of sugar (or honey) and a dash (or two) of yeast. Mix. Let it ferment overnight. Or longer. I’ve let it go for several days before I got around to making the dough.
Some bakers don’t add sugar at all. They just use All Purpose flour, which usually has malted barley flour added in small amounts. This provides the sugar (malt sugar, also known as maltose) that the yeast needs. Check the ingredients in your AP flour. Should have malted barley. Conversely, Bread flour usually doesn’t have malted barley.
@@petter9078 But he said 300 gr of flour and 300 mg of water. The text said 300 ml of water. Then he said 300 mg of water.
@@xmas4203 same ampunt of water anf flour in poolish, always
@@xmas4203 he confuses milligrams with millilitres. it's 300g or 300ml (same thing). not 300mg.
Since it’s for beginners it would have been helpful to explain how much additional flour water and salt to add for the final dough
And how long to ferment it for. I see poolish recipes that don’t add additional water. So I don’t know any more than I did before
Watching this video. Making the poolish is the easy part and it could have been explained in less than a minute.
That’s why I linked the full dough video
Or it would be to long
@@vitoiacopelli This video you say 3 grams yeast and 3 grams honey. The linked video says 5 grams yeast and 5 grams honey. What is the correct recipe??? I'm confused...
This man has amazing vibes. Love it! You won a new subscriber.
Can't wait to try this method out!
I see you keep changing your recipe for the Poolish which is it 5 g or 3 g of yeast and honey your other video says 5 g of honey and yeast in this video says 3g honey in East with 300 g of flour and water can you give us a direct recipe?
Doesn’t matter much. If its cold i might use 5g and 3g for summer
I'm confused, Do you need 300 gms of water or 300 mL of water???? Recipe says one thing and Vito says another in the video. Help!!!
1g Water is 1ml
It's the same 300gr of water is the same as 300ml of water
Donkey
You're amazing Vito. Lots of love from the Himalayas.
I did a test today making 2 lots of poolish, using caputo 00 red flour and Caputo dry yeast, and the 2nd using Allison's Easy Bake dry yeast. After 1 hour the the Allison's poolish had doubled in size, but for the caputo, it took over 4 hours to double in size. Anyway, I will continue the receipe and update tomorrow after they have both had a night in a fridge and tell you which is better, or if there is any difference!
You told us to add the rest of the flour and salt after 16-24 hours but you didn't tell us how much to add.
Ciao Maestro, thanks for all videos. You can make a video explaining how to work the dough for catering in countries where ambient temperatures are very hot.
Vito, you are a true legend. Thankyou for your channel and your enthusiasm. Every Pizza lover should subscribe. Can you please tell me at what stage could I freeze these dough balls, and the best way to defrost then etc. I’m new to this and need a little help
Vito is a Genius! This recipe can't go wrong, just follow the steps which are quite simple. It really has changed my experience, quality and consistence in outputs. Thanks for sharing.
Tha k youuuu
I followed his other video for poolish now. 300ml water, 300grms flour, 5 grm honey and 5 gram yeast. Tomorrow i will use this poolish. Would you like to help me how much flour, water and salt i have to use tomorrow to make 4 pizza’s?
This is the best way to prepare Pizza. I made it today and it was delicious. Thanks for the poolish receipe. :)
How much water and flour you added later to finalize the dough?
Very informative. Tried and tested perfecto
Like your videos…. Can’t wait to make my pizzas 🍕 thank you 😊
Hello Vito ,,
Thank you for everything you teach us..If you want show us a recipe for '' Newest South Shore Bar Pizza Massachusetts '' with butter in the dough ..
Thanks again for everything you have taught me ...
Everytime perfect video thank you
I have learned so much about four and gluten! Cordell made a great dough with special 00 flour. I am going to try King Arthur brand unbeached enriched AP flour.
You've done well Vito 👏 Grazie
Mr Pizza Master! My family thanks you for teaching me to make fantastic pizza. Lifestyle change up in Sweden! 😎
Best of the best.
Making some tonight for tomorrow.
Great channel. Thanks for the Poolish.
Hi. Vito thanks for wonder ful information you're grate
I plan on opening a pizzeria one day, I’ve been a studying your videos and learning all that I could thank you.
Love your channel man!