How to Make Perfect Pizza Dough With DRY YEAST - For the House
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- เผยแพร่เมื่อ 5 ต.ค. 2024
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AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO, i decided to make a new version of: how to make the pizza dough for the house but this time with DRY YEAST, and most important, with all ingredients that you can find in your local store, very easy to make and very simple, i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this neapolitan pizza # me on insta.
Recipe for this pizza dough dough
WATER 1L.
DRY YEAST 5 GR.
HONEY 5GR.
FLOUR 1500KG
SALT 25GR.
OLIVE OIL 50GR.
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ITALIAN
DOPO AVER FATTO IL PIZZA PER IL VIDEO DELLA CASA, ho deciso di fare una nuova versione di: come preparare l'impasto della pizza per la casa ma questa volta con il LIEVITO SECCO e, cosa più importante, con tutti gli ingredienti che puoi trovare nel tuo negozio locale , molto facile da realizzare e molto semplice, spero che ti piaccia il video e per favore solo se puoi iscriverti e condividere con i tuoi amici ovunque e lasciare un like :) anche per favore quando fai questa pizza napoletana # me su insta.
Ricetta per questo impasto per pizza
ACQUA 1L.
LIEVITO SECCO 5 GR.
MIELE 5GR.
FARINA 1500KG
SALE 25GR.
OLIO DI OLIVA 50GR.
CHINESE
在為房子視頻製作比薩餅之後，我決定製作一個新版本：如何為房子製作披薩麵團，但這一次是乾酵母，最重要的是，你可以在當地商店找到所有食材 ，非常容易製作，非常簡單，我希望你喜歡這個視頻，如果你可以訂閱並與你的朋友分享，並留下一個像:)請當你在insta上製作這個那不勒斯的披薩#me時。
食譜為這個披薩麵團
水1L。
幹酵母5 GR。
HONEY 5GR。
麵粉1500KG
鹽25GR。
橄欖油50GR。
ARABIC
-بعد أن قمت بصنع دجاج البيتزا للفيديو ، قررت عمل نسخة جديدة من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة مع DRY YEAST ، والأهم من ذلك ، مع جميع المكونات التي يمكنك العثور عليها في المتجر المحلي الخاص بك ، من السهل جدا لجعل وبسيط جدا ، وآمل أن تكونوا مثل الفيديو والرجاء فقط إذا كان يمكنك الاشتراك ومشاركتها مع أصدقائك في كل مكان وترك مثل :) أيضا يرجى عند جعل هذه البيتزا نابولي # لي على إنستا.
وصفة لعجين البيتزا هذا
الماء 1 لتر.
DRY YEAST 5 GR.
العسل 5GR.
FLOUR 1500KG
SALT 25GR.
زيت الزيتون 50GR.
SPANISH
DESPUÉS DE HACER LA PIZZA PARA EL VÍDEO DE LA CASA, decidí hacer una nueva versión de: cómo hacer la masa de pizza para la casa, pero esta vez con AYUNA SECA, y lo más importante, con todos los ingredientes que puede encontrar en su tienda local , muy fácil de hacer y muy simple, espero que te guste el video y por favor solo si puedes suscribirte y compartirlo con tus amigos en todas partes y dejar un me gusta :) también por favor cuando hagas esta pizza napolitana #me on insta.
Receta para esta masa de pizza
AGUA 1L.
YEAST SECO 5 GR.
MIEL 5GR.
HARINA DE 1500 KG
SAL 25GR.
ACEITE DE OLIVA 50GR.
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please comment below if you have any questions
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guys! thumbs up for this recipe!
I've been using this method and personally the result is awesome.
It's 100% reliable. If you want a bit lighter, simply leave the second fermentation instead of 6 to 8 hours a bit longer. 24h for example.
I also reduced the amount in 3, so this way I can make 3 pizzas in total:
- WATER (333ml)
- DRY YEAST (2g)
- HONEY (2g)
- FLOUR (500g)
- SALT (8g)
- OLIVE OIL (17ml)
PS: first step pour only 334g of flour.
Thanks for the scaling down size...about the longer fermentation : you still leave finished dough balls at room temp for 6-8 hours, and THEN put in fridge for the next day (covered with plastic)? Is that correct??
@@harleymbaldwin correct. unless is too hot in your city you can leave less time in the fridge, it depends on your location. usually higher temperatures are better for the fermentation process.
@@angelogmuller How long can the dough be stored in the fridge? He mentioned the next day, but we can't eat, or don't want to eat, 3-6 pizzas in two days :D
How long must stay in the oven ?
Thank you for scalling down the recipe. Will definetly try it out this week.
I've been doing pizza at home for 30 years and this is the best pizza dough I've ever made.
Thank you.
❤️
@@vitoiacopelli Hi Vitto, if am making with 500g of flour, is it correct if all of the ingredients can be divided by 2? if its correct, can I put 300g of flour to be mix with water and dry yeast, then the rest of the flour will mix after it? pls adv...
@@derimaulana Wondering about the same, i think most people watching want to have recipe for 2-3 pizza dough balls.
Me too, though only 22 yrs
I made a half recipe - came out great. Best crust ive ever made in fact.
This recipe is perfect for those quiet nights at home when you want to make 7 pizzas.
This comment is totally underrated. I laughed a lot loud than I should have ! 😂
Lol. My thoughts, exactly.
I've just divided everything by 5 and made 2 pizzas 🍕 works a treat.
Can dough be frozen
@@yurekandsnakes great cuz there's only 2 of us
I made this at the weekend and let it mature overnight. This recipe gave me 11 pizzas. My family was blown away. And I surprised myself. This is the only pizza channel you need! It was great to be able to share good food with friends and family again. Made it on my bbq. Thanks Vito from 🇬🇧
How many teaspoons of yeast did you use? I used 1 teaspoon and the poolish is flat this morning.
Where do we get the amount of ingredients pls I have done it myself it’s tastes like cookie dough 🥲why ???
I watched this video after 4 years again. And it gave me a lot of nostalgic feelings. It reminded me at the time where the world was a little bit better and normal. Very good days ❤
FYI, I Made this dough and it was absolutely delicious. Soft n fluffy in the middle, crunchy on outside, and the aroma to die for. I used same dough for two pizzas, 2 loaves of bread and will be making some pretzels. THANK YOU VITO!!
Make a delicious pizza with this dough 👇
th-cam.com/video/w6oyLbLi8qM/w-d-xo.html
Please subscribe
Crounchy*
I’ve used Vito’s method 4 times now.
All times I’ve achieved perfect results.
I especially appreciate the explanation he gives as he is cooking.
Very easy. Just follow his experienced directions.
Adrian Poli which yeast do you use? I made it yesterday and the crust turned out great but had kind of a yeasty taste to it. I used fleischmanns rapid yeast.
My only critique is that he doesnt mention kneeding. I assumed the mixing time he includes is the kneeding, which worked out to be correct.
Please the other pizza dough you didn't use, how many days did you kept them in the fridge?
I trust a guy with italian accent when it comes to Pizza.
I love how you personalize it for the home baker with lower oven temp and using a dry active yeast - thank you very much! Can't wait to make this today
th-cam.com/channels/cljb2pUQy8U0NVs36R4RRQ.html
Learning this during quarantine lockdown
I measured everything out perfectly my weight. It was a lot dryer then his dough. Let me know if you have the same oroblem
@@jamesgaffney7480 just made the same dough using the same measurements, my dough came out perfect! Not dry in the least. Did you work/knead your dough enough to fully hydrate it? It can take a long time.
Me too
As I... great video
Me too
I trust his words because of his accents.
GI HYUN NAM
I don’t trust his accent because he sounds like Ali G .....
That's what they told when I just came to USA because I was speaking French perfectly, then they found out that I m not French, I m from North of Africa and I took French for 12years at school 😁😁😁. So, please don't believe......
@@RexyFan breh
@@RexyFan why do people hate ali a ;T
idiot marv
I never said I did ????
Ali g is the man... he cracks me up ....
Trusting and not liking the dude are two separate things 🤷♂️
I’ve been trying different pizza dough recipes over this past year. This recipe- and method- has yielded the best result yet! I made 1/4 of this recipe and it made 3 (10-12 inch) pizzas.
What measurements did you use? Sorry I suck at Math. Lol
I'm Indonesian and live on a small island and have never eaten pizza. One day my boss who is Italian he gave me challenge to make pizza and I watched your video and tried it for the first time and the result,,, the shape not perfectly round but I've got excellent from my boss. Thank you for sharing your knowledge about pizza ,now someone who used to see pizza on television can make it, Bravo!!
th-cam.com/video/jvxZpTTnjYQ/w-d-xo.html
@@raffaamen1464 thats not a real pizza, not the same dough either, would break with a real dough
this is not real pizza, have to been done without yeast, original is with "levadura madre", the flavour and results are completly diverse; this style make a nice pizza but does not real original pizza, is only similar becase real ORIGINAL pizza, is a "poors" dish with only strong wheat flour, mothet yeast, water, salt, tomato, mozzarella, basil, drop oil, stop! and the "secret" for amazing flavour is how and for how many time been levitated, Is preponderant water quality. Never yeast powder. Anecdotic..pizza margarita/ real original pizza (without yeast powder!!!!!) been a culinary creation in honor of for this times more than two hundred years ago to Margarita di Savoia, Naples and Italy Empire Queen, created by Raffaele Sposito, without yeast powder !!!!!!!!! Flavor CHANGES!!!!!
Amazing recipe!! Just eat the best pizza I ever did at my home, thank you! For people who are asking about oven temp: mine goes only to 270c, I don't have a pizza stone and the pizza came out perfect :)
Did you cooked it at 270? :o For how long?? I want to make it as well, and also don't have a pizza stone xD, can you please tell me how you did it??? ♡♡
Thank you for writing the ingredients down below in many languages... This shows your respect for your audience... I really appreciate it (I speak Arabic as a mother tongue)
I've probably watched majority of the pizza videos on TH-cam and tried multiple recipes for pizza, yet I still come back to this channel, your dough recipe is my go to for all occasions.
This is gold. The best recipe I’ve ever tried. The dough is fluffy and really light. I’m cooking this in a pan at home. Soooo Good !!
th-cam.com/channels/cljb2pUQy8U0NVs36R4RRQ.html
I made it and after 8 hours it looked exactly like yours, great recipe, now we cook pizza every weekend
Do you have a wood burning stove like his?
@@DianaMoon11428 if you have a pizza stone, you would be surprised how close you get it.
I've made a few pizzas over the years and none of them came close to delivery, let alone wood burning.
I bought a pizza stone a few months back and I regret being so cheap and not buying one sooner. You can easily make pizza that is way better than delivery
Which flour did you use? All purpose or 00 ? Thanks
@@DianaMoon11428 No we have a regular oven, I preheat it as much as I can. Then I first cook only the dough until it's almost fully cooked, then put the toppings and cook it again to get crispy edges. It's not as good as a pizza oven but still better than any pizza I've ever cooked
@@rsingh6590 just regular all purpose flour.
It's amazing how you focus about the importance of the different types of yeast, their flavors. Thank you for sharing.
Today is my 40 s birthday. I make this recipe again for thé X time. 3 kg of flour for 18 pizza. I make thèse pizza with my friends and their kids. 12 kids a round the table making their own. That s pizza dream! Thanks again Vito!
Tried it today and MY GOD this dough is just amazing! I don't have a hot oven so I pre-cooked the dough in a pan and then used the oven's broiler with the pizza as close as it gets to the heating wires.
I've made many pizzas at home but this was the absolute best so far! Thanks for the recipe, Vito!
How long did you knead the dough ?
@@jeffreyhaynes2720 I didn't measure the time.
I kneaded it and slapped it on the table a couple of times, too, until the structure was evenly smooth, so no places that were wetter/dryer and until the dough bounced back when I pushed into it.
1لتر ماء بحرارة الغرفة
5غ عسل
5غ خميرة الخبز الجافة
نخلط جيدا
نضيف
1كغ من الدقيق متعدد الاستعمالات ،او من النوع 00، و نخلط جيدا، نغطيها جيدا وندعها تخمر ساعة كاملة ، ثم نضيف 500غ اخرى من الدقيق/الطحين/الفرينة،
25غ من ملح البحر،
و 50غ زيت زيتون و نعجن جيدا حتى يتجانس الخليط ، ندهن العجين بقطرات من زيت زيتون ،و نغطيه جيدا و ندعه يخمر مرة اخرى، لمدة ساعة كاملة،
نقوم بتشكيل كرات ، وزن كل كرة 250غ ، مع الحفاظ على شكل العجين، و نضعها في صينية مرشوشة بالدقيق ، و ندع مساحة بين الكرات، نرشها بالدقيق و نغطيها جيدا، ببلاستيك ثم قماش، و ندعها تخمر ل6 الى 8ساعات بحرارة الغرفة ، في حالة عدم استعمال العجين ، ندعها في البراد .
بعد مرور ساعات التخمير نضع الصلصة و الحبق و جبن الموزاريلا و ندعها تطهى على حوالي 220 درجة مئوية
الله يسعدك يارب شكراً لك.
@@saz.a4178 امين و اياكم، رمضان مبارك
Used the recipe but cut it in half (made 5 pizzas). Gotta say this was easy to make and the best I have made. We cooked 3 pizzas the first night and then let the dough for the other two sit in the fridge for 2 days. Have to say the older dough tasted better to both my wife and me. I may just try and let it sit in the fridge next time. Wonderful recipe and my wife says we never have to do take out. Many thanks!
This recipe was awesome, so informative and easy to follow. I made some yesterday before I found this video and it didn’t turn out. For some reason the bottom tasted like cardboard. Making this for our Friday night movie night so I will post update, thanks so much for sharing ❤️
Partial update-
ok so I just finished making the dough….. wow! What a difference from the recipe I followed yesterday! You are amazing! Made my dough balls and they are as smooth and perfect as can be! I can tell already just by how they turned out this is going to be amazing pizza! Thank you, thank you, thank you!!! Will post another update after-
Final update-
Damn!!!! 😧 speechless! My God was that good! To quote my son, it was the best pizza he ever had! I cooked it how you said with just sauce and crust in 550 degree oven that preheated for one hour with my pizza stone inside. When I put it in the oven (on top shelf so close to heating element) I turned on broiler and left cook for 2 minutes. When I took out turned broiler off and oven back on to 550 to stay nice and hot. Then added toppings and turned broiler on again and in about 2 more minutes, it looked like brick oven pizza… straight from the top shelf of my electric oven! Thanks again! Perfect….I will never order pizza again!
Hi, I have been experimenting and trying different recipes and techniques for about a two years may be more. Last night decided to go with that one with dry yeast (usually fan of fresh yeast), this was THE BEST PIZZA result I achieved. I have regular electric oven and kneading with my two hands for 15 min(intensive). Another benefit of Vito’s videos was to replace the pizza stone with the stock metal plate which is coming with the oven, i just turned upside down it reached 287 C , stone never went over 267 C. Crust was totally better than before. I will not use another recipe and my stone never again!
Thank you!
with all the different recipes you've tried have you used one that has strong white bread flour? if so how did it turn out, thanks
Aslan , Hello, I all ways have used 0 or 00 types flour. I tried Different brands flour and yeast, but best I like Caputo Nuvola Super. With a home oven it will make your life easier to achieve good results.
@@hristiyanpetrov5622 if you are cooking at lower temps I advise you to use AP the finner 00 wont brown as easy as AP, 287 lowers the cooking time A LOT you must be around what 5min?
Axel Cortez
I have tried once with AP, but pizza is harder, we like it soft (kids cant eat it when is hard). I found that Caputo Nuvola Super is really super for my case.
This method of dough prep and Caputo works just fine.
I improved with imported San Marzano tomatoes from Italy.
Now I have bought grilletta spiral mixer (should come anytime) and I’m thinking of getting cheap pizza oven and upgrade it.
Hello Everyone, a week ago I bought a cheap Chinese pizza oven. It cost 170/180$, I replaced the thermostat and now the oven reach 420 C degrees for 50 min. One pizza takes like 2 min. Big difference in flavor, the bottom is slightly burned, very tasty.
Made this dough for the first time a month ago and my family has not stopped demanding more since. There are no real pizza places in my town and I can't stomach Dominos, Papa John's, or even Abbys any more since I've tasted real pizza. Talk about a mixed blessing. Just amazing, thank you so much!!!
The dough turned out to be the best dough I have ever made.
I love Italian food and have tried different dishes in different parts of the country.
This was one of the best.
Thank you so much, chef
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Is it active dry yeast or instant dry yeast?
th-cam.com/video/1THe6H5Qxf8/w-d-xo.html
Thanks it looks delicious and not too complex ! 😊
How long do you mix flour the second time please ?
( with all the flour and all ingredients... )
How low was the temperature of your oven , if you know that ?
I have used this recipie many times with a variation of using 3/4 th all purpose and 1/4th semolina...It's just heavenly😋
Great idea! Thank you.
I used this recipe and it made some of the best pizza I’ve ever had. Also followed the pizza sauce recipe. Thank you!
I have been making Pizza for about 10 years, or I thought I'd been making pizza until I saw this. This is without a doubt one of the best videos I have ever seen on how to make pizza. I haven't been making the dough wet enough and the proving has been wrong as well. Many, many thanks.
This is hands down the best dough recipe we've ever tried and the only one we use now. I did buy proofing boxes and it really helped the last rise instead of plastic wrap & towels.
I finally made the dough in a very easy way
All the ingredients you can find it in your local store and the nice thing!? I use the DRY YEAST for this recipe I hope you like it
It come out perfect! Comment here what you think about this dry yeast ?
What's the wight or the balls? 250-300 grams?
@@alankirby1472 250 grams
vito iacopelli thanks
This video tutorial is genius. Subscribing to your channel now. Merry Christmas.
Ciao Vito... Bellissimo supportarti.... Si vede che sei pieno di passione
Vito Iacopelli 6 hour Pizza dough
Makes 10 pizzas, recipe can be halved.
1L (4.23 cups/2.2 lb) room temperature water
50g (3.5 tbsp) olive oil
25g (5 tsp) sea salt
1.5kg (12 cups) AP or 00 Flour (or white bread flour)
10g (1.5 tsp) honey
5g (2 tsp) dry yeast
Put water in large bowl with dry yeast and honey and stir.
Add 1kg (8cups) of the flour and mix for about 5 minutes.
Cover and let rest for 1 hour.
Move dough to a floured counter or a stand mixer.
Add remaining flour, salt, and olive oil and combine.
Cover and let rest for 1 hour.
Flour a sheet pan or air-tight container.
Carefully separate dough into 250g (8.8 oz) balls (makes 10) and place well-spaced onto sheet pan.
Sprinkle dough balls with small amount of flour, cover and let rest for 6-8 hours at room temperature.
After 6-8 hours remove the dough and cook, or refrigerate dough for up to 36 hours.
So nice of you to take the time to break it all down!!!
BigBad BULL all purpose flour. The higher the gluten the better. Typically says on the bag for pizza
Thank you for writing this down!
So if I use half the ingredients, I'll make half quantity of pizzas? thank you for breaking it down!
@@renerodal yes, I halve everything and it makes 5 pizzas. Good for 3-5 people
I made this at home, I used 00 flour from italy with dry yeast and the dough looks exactly like yours.
I did it slightly different, I added the 1 cup flour, 2 cups water yeast olive oil together then put it into nutribullet blender. This becomes creamy mixture, then you add one more cup flour. After the nutribullet cannot spin anymore, you take it out and mix it together by adding another 1-2 cups of flour until it becomes less sticky. Once you make the balls you let it rest for an hour or two.
Not sure if mine will turn out as soft and crusty though.
I just made this pizza. Oh gosh.. It came amazing. The best thing ever. I just used agave syrup since i cant eat honey. And I wanted to test how would it taste after just 2 hours of rising. It came like heaven. I have still like 6-8 pizza doughs but ill freeze most of them. Thanks for the wonderful recipe.
Big difference when you use "bread flour" . Do not use "all purpose" flour, or your Pizza comes out dense.
You MUST use bread flour. Similar to 00. Great recipe.
So basically a "hard flour" with 11-14% protein?
@@dimz796 Or add about a soup spoon of pure gluten for every 100 grams of "all purpose" floor and mix well. That makes it stronger. That worked for me. If still not strong enough, add a bit more of gluten.
Thank you for a great recipe, I have made pizzas twice using your recipe and they have been the best pizzas I have ever made. I used a bit of sugar instead of honey as I don't like honey and so don't keep any in my house, but the recipe worked perfectly with sugar.
What type of yeast did you use
I'm pretty sure this was the first video where I encountered the Maestro. That was months ago. I've reviewed many hours more of the channel since and have opened The Nomad's Pizzeria, a small scale business.
I have a new appreciation now for this video. I pick up on things I missed the first time through.
I am always learning from these videos. One of the most important things is to get a feel for how a pizza should appear when it is done. For example, this is a pizza cooked at lower temperatures. Despite this it still has charred blisters and an airy crunchy cornicione (at least when done in a domed oven) similar to a pizza cooked hundreds of degrees hotter and faster.
I truly believe it's possible to simulate apprenticing for Vito by constantly making pizzas and watching his videos
I’ve been making pizza my whole life and I’ve never been more impressed by another man making dough, you are a true pizza chef. Just inspired me even more
If you have a regular oven at home i found it best to preheat to 250C• with the pan you cook it on heating up aswell, only then put the pizza on it and it will bake enough from the bottom..
how long do u bake it for...i made the dough and i'm desperate to find sbdy who succeeded making it in a regular oven.did u use parchment paper?
donutmom23 i use parchment paper and spread the dough out on it with a thin layer of flour, then drag it on the hot pan just make sure you don’t burn yourself and don’t drop it, cooking time is not very long, maybe 10-14 minutes, i always check after 10. if the cheese has brown spots the dough is usually cooked.
You can also bake the stretched dough until it becomes barely brown (the same 250 C temp), then just turn it upside down and proceed with putting the sauce and ingredients. This way the dough won't get wet while baking.
Here a chef’s trick if you don’t wanna burn your fuc&!ng hands. If you have a gas stove simply put the ready-to-go-in-the-oven pizza on a baking paper on the tray and put it on the gas stove and fire the try until freaking hot. Takes just a minute. Then put it in the pre heated oven (with a pizza stone inside) on the highest rack. If pizza bakes too long it gets fuc&!ng dry. So bake as hot and quickly as possible. Play with your oven, maybe use the top grill for a minute as well to get color quickly.
Check out G3 Ferrari pizzaoven!!
Maestro, Thank You Very Much for this video. This is what I have been waiting for Vito. YOU are the BEST, I Love all of Your videos. I bought my own oven, and I am teaching my Grandsons how to make 🍕 with it. Now I can recreate the Pizza I had so many times in Naples Italy with my Family. Thank You Maestro Vito Iacopelli...
This is the best dough I’ve ever made! So easy to stretch. Tasted amazing.Thank you!!
People are just getting into the pizza game in 2021. It’s super fantastic! Italy 🇮🇹 #1
Correct. This is great.
Sweet. I can feel your passion and the effort to teach it the right way. Love it. I will try to make it soon. Thank you
Just look at his eyes while he shows off the finished pizza, 11:40 , pure pride. Looks delicious.
I always find myself coming back to these demonstrations. I am hoping my skills continue to improve. I want to be able to justify building a pizza oven in the garden one day.
I hope both of you guys are able to achieve a pizza oven in the backyard. Reading this brought a smile to my face. LOVE making pizza as well.
just do it.
It’s a encouraging feeling to make food for others, and they enjoy it.
Thanks Vito, great instructions, have contributed to your cause, and have had excellent results with your info! I have found taste improves afer day 2 - day 3&4 are noticeably better (more complex), and have also found that after the first day, reforming the pizza dough into balls again and allowing them to flatten, helps a bit with the stretching later on - must have something to do with a bit better gluten development.
I made it. It was incredible dough. Crispy and tasty. Thank you!!!! I'll follow you!!!
Tried this recipe in half I think I did ok! So far best dough I’ve made.
I loved his enthusiasm more than the pizza dough. What a cheerful person.
and he's not married!! :D
@@Research0digo ...and I'm a straight guy!!
Vito is the master. My grandparents are from northern Italy and always made pizza. I was never taught but Vito, paisano, your videos are helping me resurrect their skills. Once I get it down, I will pass it on to my kids and grandchildren along with the link to your channel. Salute.
Thank you! Yesterday I made it - bellissimo! My daughter used to work in Italian pizza house with Italian chef and she said she even can't find anything in this pizza to improve 💖
American cooks take note: this guy keeps it clean and METRIC! None of the rest of the world has any clue what you mean by cups.
Cups are easier😂
@@callumsuttie3911 It sounds easier until you realize that the cup used in the recipe was nothing like YOUR cup and everything comes out different. :D
Lol
@@callumsuttie3911 The proper way of measuring flour is by weight. I thought everyone knew that.
Volumetric measuring is ridiculous anyway, just weigh your stuff
Hej Vito. Hope you see this! I used your recipe in my pizzeria, and now people love my pizza!! Thank you! God bless you!! Keep up the good work. Wish you all the best.
really happy for you my friend whats the name ill be there one day
@@vitoiacopelli dear hello fron Greece!! We love italian pizza!! If we want make 4 pizzas ball we are going to use the half flour ,honey,water ect??? 👍🙏
His accent and how he makes efforts for making the video amazing and perfect wow ❤️👍🏻 i supporte youuu
Very bad accent
@Vito your dough is AMAZING!! I can’t believe how much better it is when you let it ferment properly. My lady and I are making this for Valentines Day🥰
I followed this to make pizzas this weekend. By far the best pizza dough I've ever made and will now be my go-to recipe. Thank you Vito!
I made this dough and had my friends over for the best pizza we ever had! Followed the recipe step by step and it turned out to be just unbelievably good! I'm not even going out for pizza anymore since I discovered this clip :))) Great job Vito and thank you. I subscribed!
Are these measurements by weight? Sorry novice pizza maker here
@@dariusgordyk6421 yes, you need to weigh the ingredients for the same result.
All of them? Or just the flour?
I made this dough and baked the pizzas in my toaster oven (max temperature on that little oven is 414 F, but I did have a little pizza stone in there. They turned out perfect! Thank you Vito! Bravo!
I was Making Pizza dough with instant yeast but never satisfied with the results ,your Recipe and demonstration force me try your way,I feel it will work
Use yoghurt instead of yeast in good amount...no smell... good fermentation...
Daljeet Singh Saini
The problem for you is your oven
Please show it in Indian way daljeet sir
Or try it with a beer
With instant yeast you should not ferment in the fridge as the dough wont rise that much, just ferment at room temp for 3 hours and use. Here he used active dry yeast not instant. Please know the difference
Fantastic recipe. Just doing it now and preparing some pizzas for this New Year´s Eve!! I use dry yeast as it is hard to find fresh yeast around my neighborhood. Thank you so very much. Best explanation and recipe I found in youtube!! Great videos too. You´ve got a fan in Monterrey, Mexico!! Greetings from Monterrey! and Happy New Year!!
This is my first comment on youtube in 8 years. This is hands down the best pizza recipe that I have tried!
Mr. Lacopelli, thank you for sharing your passion and talent. I followed your instruction and created the best pizza I've ever made. I created 12 delicious pizza for a fraction of the cost of take out!
Hi Vito, thank you very much to share your receip and your passion. I tried this receip and it was AMAZING! Simple question: in other video, you prepare a poolish the day before. Is it very important and what is the purpose of the poolish. Thanks and thumbs up :-)
I crave for pizza thats why I look how to make a delicious dough and I found your channel. Now I do it regularly very good. Many people loves it. Thank you😁😋😋😋👍👍👍
Im going to try this today with my kids, seems very simple and easy to make, thanks Vito
Thank you for a fantastic tutorial. We will be making pizzas at home using your recipe for New Years Eve. Wishing you a prosperous 2023!
This is the recipe we always keep coming back to whenever In the mood for good home made pizza 🍕 ... a family favorite ♥️
Thank you!
(8:32) 8 hours later : "We made it, together easy and *FAST* "
8 hours are fast for pizza dough
Last time I made pizza dough it took 72 hours .
As he said, pizza making is an art, and art needs patience 👍
In another video you showed if we put cheese at first it goes soggy???????
Tbh you can do it in 1h or 2h maybe not the same dough as in the video but good pizza still
Every time I watch these videos I get closer and closer to building a wood fire pizza oven in the back yard. Although, I don't think I have the patience for day long dough. Haha
Matthew : I can't help thinking that the dough preparation is the significant take away from this video. It's inspired me to up my game.
I reckon you could build a wood fired pizza oven (I've friends who have) and bake supermarket frozen pizzas in it but the oven itself isn't going to make the pizza something it isn't.
It's (almost) all in the dough.
All the best from another amateur pizza maker (and fellow Matthew) :-)
Look for utube vids by Townsends, they actually make a mud pizza oven. Now they do it as colonial times, mixing with their feet. me, I have an electric cement mixer when I make mine.
I built one with my father in law about 9 years ago. We both read books then planned and built. It took 3,000$ and 2 months of weekends but it’s amazing and we use it often in the summer.
You have patience to build a wood fire pizza oven but not for day long dough....🤔
buy a stone for the owen seemsgood
Waiting the last 6/8 hours can’t wait to see the result…keep You posting
Was it good?
I’m watching this at 5:30 in the morning. Now I want a pizza. Excellent!
Domino's pizza how to stretch pizza and fast
th-cam.com/video/Wf4eUXYhKS4/w-d-xo.html
Tried your recipe yesterday man... turned out really well!!!
It’s a pity I can’t paste a photo here...
I will trie the recipe today
Finally had a homemade pizza crust rise good in my oven, like the wet dough followed by the dry dough for getting the yeast to grow and the dough to rise. Used a Kitchen Aid Pro 5 Plus mixer with the power dough hook to do all the mixing and kneading. The tips about shaping the dough and pizza were really helpful. Have tried letting the dough rise for 3-4 hr before using (total 5-6 hrs), but don't always get a good crust, so back to 6 hours (total 8 hrs), find letting it go for 3hrs (5 hrs total) and then putting in the frig. O/N inside a plastic bag and then 3 hrs the next evening works good. After shaping pizza dough let it rest for 30 min while oven was heating up. Used a 550 degree F oven (no convection) and a pizza screen, took ~12 min total to cook 18 inch pizza, after ~7 min for pizza with sauce sprayed crust with oil and added fresh sliced mozzarella and basil tossed in oil and continued for ~5 min more, then removed from oven and kept pizza, on pizza screen, elevated to cool for 5 min to keep bottom crispy, no sagging slices here, great pizza! Thanks!!!! At 550 degree F you can burn it if left in too long, so keep an eye on it.
ow does it not burn at 500 derees ????
@@nicolecrystal6765 He means 500° Fahrenheit which are like 250° Celsius, so it doesnt really burn, its just the average highest temperature that home ovens reach.
@@nicolecrystal6765 actually, I use 550°F, and yes you can burn it if you leave it in too long.
How long did you mix the dough and at what speed? I've been putting the cheese on when the pizza is first placed in the oven with my current recipe which is very similar to this recipe and the cooking time is much shorter than yours at around 7 minutes total. I have a convection oven but I've never tried it for pizzas. I might give it a try next time.
@@nperson using the power dough hook, mixed on 2 for 10 min after it formed a compact dough ball.
I have tried it before with almost the same recipe (I cant get 0.0 flour though). Proofed the water, proofed the dough for an hour, i never let it rest for the second time. Tried it with your tips, it came out really well, not as good as I have ate in Italy but so much better than any takeaway 😊
I love that he is still liking comments even after over a year
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@@jaywisdome3515 yeah dude i agree
Just not yours
I made the dough myself and it came out perfect. However, I don’t have a $10K brick pizza oven. So, basically, this video was useless.
always my friend because is for all of you that im here making the video and you all support me so much
It was soo hot and muggy, I didn't want to cook indoors, so I made this on my barbecue grill. It came out perfectly. Thanks Chef!
In summer I put my toaster oven in the garage and make this pizza
th-cam.com/video/0xAavmba7zQ/w-d-xo.html
When I start making this dough, I knew it would be a much more then I need fro 5-6 pizzas for my wife me and four kids. What I did after second rising for a 2h I divide the dought to two batches. One for pizza 1.5kg and then split into six equal pizza balls and set it aside for around 4h and then make six delicious medium size thin-crust pizzas all were very happy with the final effect. The other 1kg of dought right after dividing the dought I decide to divide to 12 83g balls roll them on the table(without any flour added) into balls then flatten them with the hand palm and set them a floured counter and cover them with a kitchen towel and let it rise for 20m. After an initial 20m with a wooden spoon, I press the middle of the dought to the table and then flip the dough upside down and let it rise for another 20m. While rolls are rising, I heat the oven to 430F put a small bowl filled up with water on the bottom of the oven to create steam. After the second dought rise and the oven preheated to 430F(220C), place 6pcs of the rolls on the baking sheet and baked them for 15m, and you will get delicious rolls. Try and let me know what you think. This link is in polish, but you can get a general idea on how to form rolls th-cam.com/video/UkhePJz1I4o/w-d-xo.html, this is an English language video th-cam.com/video/QZIUiQuzzg8/w-d-xo.html&feature=emb_logo. Have fun.
This is actually a good tip, I will give it a shoot next time
I never tire of pizza or anything Italian. Thank you so much .
Done it. I let the last fermentation overnight and it was delicious. Thank you
Did you leave it out or in the fridge?
@@bernardsanchez9644 out, i had no place in the fridge. It was a bit hard to handle at first but put flour and you'll be ok.
I have been using this recipe over the padt six months and it is great. Yesterday I used my ceramic bbq to make puzza with this recipe and it was the best pizza I gave ever made. Thank you Vito. I love what you are doing.
Better make pizza, not puzza. A single change of vowel can have fart reaching consequences 😉🤣
There's a guy who loves to cook! Brilliant
Thank you for sharing! I now live in Costa Rica were pizza tastes like cardboard. I have longed for an authentic Italian pizza which I once got in Philadelphia, New York and Chicago. I can now make it at home, and eat it on the beach!
Love this! Interesting enough, that I make dough for pizza with the same ingredients, however you just have the magic touch and put everything in the right order. I definitely have learned from you! Thank you for helping us to understand how to make the pizza in our own homes with a traditional equipment and home oven. My oven doesn’t go too hot. I just want some of that pizza you made! 😁
LOVE this recipe! My absolute favorite part about it is that it doesn't make 6/7 250g dough balls...it makes 12/13!
YES! Easy and Fast!
Only took 10 hours! xD
On the 10h, how much time does he spent working on the dough ? Very few, and that's something you have to understand when you're making pizzas or bread : you will not do the main work, but the yeast and the rest time will.
You only have to organize your work such way it suits you : make your dough the day before, let it rest for the night and you'll have your pizza for the lunch.
I'm not pizzaïolo and I don't know how to make pizza's dough, but as baker I can tell you this guy perfectly knows what he's doing because he respects the rest time and the own working of the dough.
@@AChighur You should grow a sense of humor. I bet it would make your job as a baker more fun and give a whole different aspect of life!
Peace!
@@Dizturbias Wait... This was supposed to be funny ? Then I return you the advice.
Calm your tits, souvArine. He/she just joking. Are you a fucking Italian? Many Italian take food topic too seriously. Like hell your rage over a cooking joke looks so cringe.
Claro que puedes hacerla en un proceso directo. Es decir , sin fernentar tanto tiempo para tener tu pizza en hora y media...pero la consistencia y el sabor del pan no será el mismo.
La fermentación larga dara mejores resultados en crocancia, textura y sabor. De hecho, hay procesos a 12, 24 y 48 horas. Pero solo expertos en fermentaciones controladas son capaces de hacerlas.
Así como Vito.
Saludos desde México amigos.
I have tried a couple other recipes for pizza, from this channel, and this is my favourite for at home. I have served it to many people and it has always worked, and the comments are always great. Love this channel and thanks for the recipe and positive attitude.
A leetil biit of flour and then he bathes himself into it with the dough. Excellent video though, real and raw. Love it!
Graziemille Vito! After a couple tries i was able to make a really good and soft dought, now i want those little burn spots on my crust, will keep watching. Best pizza ever
Dude. I want to visit your restaurant, eat good pizza, and thank you for helping me great pizza at home!
Let me tell you,I have been a Chef for 40 plus years,after all that said now I know what I have been doing wrong!This man is an absolute artist of the pizza crust dough world all you poseurs or imposters. Thanks
This pizza master nailed it! One of the best cooking videos for a long time. Only thing I regret is that I was hungry when watching the video.
Vito I’ve made a few of your dough recipes and made this one for a mothers day get together 18 dough balls, this was unbelievable Was so good everyone ate the crust and all THANK YOU SO MUCH for this...
I cut the recipe in half come out great my wife and I loved it
🙈 I think I have seen almost all your videos, you must be the Godfather of pizzas 👍😁🍕 respect!
You can tell he is so very in love and proud of his pizza's by the look on his face when he presents the finish pizza. Respect!
I have been making pizza for years and this is the best recipe and my kids love it. I had 4 large dough balls left and put them in the oven as is and made four bread loaves. They were just as delicious.
I cant help myself, when I see pizza I smile
My Mom was from Italy. She made pizza this way. It works better for the home ovens. They're not anywhere near as hot as a true pizza oven. Thanks Vito for bringing this to the world.
I like that you tell everything. Even how to keep it for the next day. Love this. Im gonna try it. Thank you
I froze most of the dough for 2 weeks and it was still pretty good