🔴Live - 3 Ways to Make Perfect PIZZA DOUGH for home
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- เผยแพร่เมื่อ 11 เม.ย. 2020
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In this live I will show you properly HOW TO MAKE THE PERFECT PIZZA DOUGH at your house in. 3 difference ways “BIGA- POOLISH- MOTHER YEAST” and also we will be making the perfect pizza at home and talking also about the keto dough, hope you can share with friends
🔴So for Poolish is
100ml water
100 flour
2 gr dry yeast (if you use fresh yeast 5gr.)
🔴Over night in the fridge
For BIGA
200ml water
400gr. Flour
2gr. Dry yeast (if you use fresh yeast 5gr.)
Rest in fridge for 48 hours
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Vito you are the greatest teacher of making pizza ! I have learned more from you then anyone else on TH-cam
Hi from Belarus
Vito, thanks you, I not only discovered the world of real pizza, but my understanding of English by ear has improved significantly, and I have a desire to start learning English again to understand in detail what you are explaining
Subscribed and have been watching your videos all week. Made your pizza dough recipe 3 days in a row now. Today has been the most successful so far! I'm cooking another pizza in a few minutes. Wish me luck!!
Just love your Assitant she’s adorable 🥰
Caio from North Dakota USA! Mio nonno è italiano. Parlava solo italiano. Non so parlare italiano.Adoro quando parli in italiano! Grazie mille! Viglio fare la pizza! Per favore aiuto! Vi amo ragazzi!
i have points of happiness in my life and pay attention to them as they grow precious more as they represent such natural warmth, such as I experience when adornment such as this person aspires to share/ offer from his heart. This genuine beauty shines like the sun in the universal sky for everyone.
Grazie Vito.....perche hai spiegato la differenza tra la biga e poolish e lieviro madre. Tanti saluti dalla Serbia...ho scoperto il tuo canale poco fa.
Buongiorno Vito - I'm Interested in learning more about how to make and maintain the mother yeast... I understands that it takes 7 days and a lot patience to get it started.... 3 quick questions:
A) In grams, approximate proportions of flour, water, honey?
B) Do you grown the mother dough in the refrigerator or on the kitchen counter?
C) Can I use bleached all purpose flour for feeding the mother yeast?
Grazie again for sharing your whole-heated passion and enthusiasm for PIZZA & LIFE!!!!!
6:30
33:36
1:26:14 -> Polish ingredients in English.
39:20 -> best
50:29 bread 1:46:41
1:34:54
1:45:22 health tip related to peal
Thank you, Vito, for all the hard work you do. You are so much appreciated. This was a very instructive video. By-the-way, I purchased one of your long sleeved tops so I can advertise for you as I wear it. Happy PIZZA, Peggy.
Maestro VITO, you are the BEST OF THE WORLD.
People who have disliked ur vedios have no heart no appreciation for so much effort Vito has take God bless you Vito love from India your special follower
So bright person you are, Vito! 👏
Thank you I used your sourdough pizza recipe and it was a success! I feel I can open my own pizzeria!
Hi Vito! Loved the video as always. I’m trying to learn the Italian language and it was so nice hearing you and your wife speaking Italian. You should feature her more. Be safe and keep doing great things.
Thank you Vito blessing to you and the family.
love making pizza i learn from you thank you so much will be making tomorrow!
Thanks for another great video!
i'd love to be a member Vito, but i'm a disability pensioner living in Australia, but thank you for the free content.
I always mixed the warm water,yeast, honey first. Let it foam for 5-10 minutes. Then add the flour.
top chef thanks for the all needed tricks for the perfect pizza
Ola Vito Lacopelli bom dia! Gostaria de agradecer a você pelos seus ensinamentos. Sou professor de Gastronomia e meu êxito como docente no estudo sobre pizza e o sucesso delas são mérito seus! Parabéns pelo sua sabedoria! Eu e o meu time de alunos admiramos seu trabalho um Grande Abraço do Chef Douglas M de Oliveira - Brasil
Yesterday I made Poolish and Bigga, tonight I tried poolish pizza it was good! Tomorrow I try with bigga!
I made steel plates to bake pizza in my home oven it's amazing and it cost me only 30$!
I still need to properly stretch the pizza, I've seen your videos many times but for me it's hard to master.
Thanks for all the videos Vito, really appreciate it!
What did you do to make them?
You need to try to find a steel retailer nearby, measure what your oven can fit, and figure out what dimensions you want. For me I ended up with 2 plates of 3/4"×16"×8" making it equivalent to 16"×16"×3/4" side by side. Weighing 15lbs (7kg) each, I found that a lot easier to manage, and it's heavy but easy enough to handle in and out of the oven when you need to.
@@jule123ize followed a guide on a forum called "pizza making", search for "The Steel Plate Buying Guide" on Google you should find that same guide.
Very detailed guide, I recommend!
i love pizza, and i love your recipe, passion is the most important ingredient.
Ciao Vito e buonasera,mi chiamo Flavio,sono di Ischia provincia di Napoli.Sono anch'io un dilettante di pizza,sono stato in America long time go! Ti volevo fare i complimenti you are very symply,nel spiegare e molto dettagliato. Bravissimo! Ora dove ti trovi in Italia o in America? Un abbraccio e in bocca al lupo 🐺 ciao
Awesome video... never thought of zuchini on a pizza
You work so hard! Its very admirable and inspiring. Thank you for your videos. Pizza dough video is the best Ive ever tried.
Hello from Portland, Oregon USA. I have really enjoyed watching your video. I learned a lot of new things. You have a really cute little girl.
Ti condivido ovunque maestro.
Bongiorno from Brazil! I have been learning from you for many months. Thank you!
it's cool that they made such a video, it's very interesting to gain experience
Ok, Vito. No one else can do this. You have done the hydration percentages. That was great. How about Pizza with different kinds of lieviti, different percentages of semolina, corn and other flower.
For me the less toppings the better, just the way you make it. The crust is the most important part, you make the best and your presentation is artful.
Hi' Vito , I am learning a lot from your video , how about doing some entries in your next video . . . .from Phillippine . . . .
VITO, PS: Please post a written recipe for the poolish and the whole poolish dough recipe. You only gave the information in Italian and I can't figure the recipe. Thanks so much! and Happy Easter to you and your beautiful family.😊🐰🐰🐰😊
ok im adding on my description
@@vitoiacopelli Gratias Maestro Vito! 😊🙏😊
Hola desde Uruguay, intentaré recrear esta muy vistosa pizza ! Saludos
Hello from Europe Slovenia. We made perfect pizza at home. Hello from slovenia near Italy
Ciao Vito. Ti ho guardato da molto tempo. Anche Io sono matto per la pizza e' tu sei veramente il maestro. E io me ne intendo. I just love your smile and how you handle the dough. Your attitude is great and it shows in your creations. Best on youtube and honorable for an italian chef.
Hope you have a great family because you deserve one and one as beautiful as your pizzas.
Yah, crunchy is the key and the slice has to hold when you pick it up. that's my test. Ma si deve piegare senza rompersi. There is no good pizza here in Canada, got to make my own. thank you Vito for teaching me your techniques, but really I watch you for the entertainment value. You put a smile on me because of your honesty, sincerity and love for pizza.
Chau Vito!!!! Many thanks for the video!!! It was extremely helpful!! I will keep trying your recipe! Hope to visit your restaurant when I travle to the USA. Big hug from Argentina!
From Asia with love...
🙏💖🌈
Love it, thanks for the insights!!!
]
Ciao from Western Australia Blessings to your Familiaré & Friends ✨🙏🏼🌱💗
Please make another reaction pizza video. Their super funny and please make sure your sister is with you. You two make a great pizza review team 🍕🍕😊😊👍👍
Great info! 😄
Vito you are very good man thank you......
Salut Vito thank you for your kind big heart I appreciate your kindness. Please can you explain why you put a bowl of water while baking the bread? Ciao
Tante grazie Vito per tutti i videi, per ogni riceta!!
Congratulazione! Questo e il inizio de qualcosa grandell
Da Terra dell Fuoco
Vito,
As my personal pizza coach, I need a little help. Im a home cook, and wanting to make the best Neapolitan pizza dough. I have a wood fire oven, and get lost in your various dough videos.
Currently I mix water, salt, and 10% of flour. Mix and rest for 5 minutes. Then add yeast and remainder of flour. Kneed, rest for 2 hours, make balls, rest 8 hours, refrigerate 24 hours.
I get lost with the BIGA, and Poolish. I have the time. I want to perfect the art of pizza dough. Thanks for the help!
Thanks a lot for your amazing videos! I have watched a ton of them trying to agregate the best and easiest way to do this at home. I make pizza every week and want to make it as optimal as possible.
I really like to ferment it for 72 h, and now i want to try that with polish, would you make any adjustments if cold fermenting it for 48h after adding the poolish)?
This is what im thinking:
1. make polish, leave in fridge for 16 hours
2. add the poolish, make the dough,
3. Leave it to rest for 1 h(or 8?),
4. make the balls, then cold ferment for 48h, re-make the balls?
5. rest at room temperature for 3-5 ish hours?
Would this be in your opinion superior to just making the balls and ferment cold for 72 h?
Measurements i cought from this video and your others in addition to the poolish:
Flour: 300g
Water:200g
salt:15g(you corrected it to 10 but your other videos says 15)
Which adds up to the other 70% dough you posted, if anyone else is wondering about that, with a small adjustment to the water.
flour:400
Salt:15
Yeast: 5(instant)
280 g water
Cant wait to try this in the ooni koda when it arrives!
Sehat selalu Chef ... Cinta baget chanel ini #indonesia
so if you use BIGA, can you ferment the full dough for another 24 hours or more? Also what percentage protein in your 00 flour mine is 3g which is very low. Is it best to use Poolish for long fermentation or reduce the amount of time for the biga to ferment to achieve long fermentation.
I am from malaysia city tawau sabah...I like you explain...verry detail...4 biga pizza dough
This guy is the best!!!!!!
It’s so ironic to me because in the cartoon Garfield there is a pizzeria named Vitos. 😂
Hi Vito, HELP! My first time making poolish, following your instructions. 1 hour into the 2 hour room temp ferment my poolish has tripled in size! but it's growing out of the size of my container. What should I do until it's time to put in fridge? Leave it alone or move it to another container?? Love your videos. Thanks!
When you want to use the biga made of 200gr of flour, 100grams of water to make the dough, how much flour and water do you add for a 60% hydration dough?
Mr vito iacopelli who is your best way for bussines where they have all day the dough balls on room temprature on the time of service??
Sourdough, poolish,biga, or fresh yest 0,15% for 24hours fermentation???
Also Thank you for your recipes, you are very happy person still smile
Thank you!!
Today on the internet I learnt how to make pizza, and a little bit of italian! thanks! :D
Lovely and delicious 👍🏻
Thank you for sharing :)
Fantastico!!!
Your channel is awesome! I have made the best pizzas as a result of your content! Tremendous!
L'applauso da solo bellissimo.... Non so perché ma sento di volerti bene ❤️
Hi Vito,
The Poolish dough.
does it need a pre-cook with just the sauce or is it fine going straight in with toppings?
Davvero in gamba e anche divertente
Molto bene, Vito🌺💐🌹🐱🇭🇷
Hi Vito, greetings from Norway. Could you please do a "most common mistakes at home" video? It would help people who are trying to make decent pizzas at home. My pizzas always end up part overcooked, part undercooked and unevenly thick. What am I doing wrong here?
Maestro, 100% do this please ^^^^^^
Thanks 😋😍
Hi Vito , awesome video like always ... what percentage of BIGA do you use
? Of course not if you’re doing a 100% biga pie
Buona pascua Vito! Grazie!
New York, NY tomorrow I start with 00 flour. Looks so good
Ciao Vito...Happy Easter.... Didn’t expect You to be up today making videos...AWESOME....👍🏻🍕
Bongiorno Bene Easter It goes to show how hard it is to find wonderful pizza dough. Grazie Grazie.
Ciao Vito! 👍
Are you baking or broiling? If baking what temperature?
How do you get better flavor in the dough? I put 23g of salt instead of 25g, is this significant?
I waited about 3 hours to make first pizza and it bubbled nice and dough was soft with some crunch. The rest of the pizzas I waited 5 or 6 hours and the dough was very sticky to the plastic. And it seemed like the crust was too hard. Why do you think?
When you plop the dough from tray to the bowl with flour, your edges seem like there's no flour on them. They look nice and smooth. I feel like I'm getting too much flour on my edges and then I'm losing the nice bubbles. Is it because I'm not handling the dough correctly? Do you have flour on your edges?
Thanks for any suggestions, your videos are great!
Ciao!!
Dominic
Chicago.
Dear Chef, I loved your recipes and the way you demonstrate it to us and the most love is to your cute son who was sharing his pizza with you😍😘, but I do have an advise if you would plz, do speak in English all the way and put the translation in Italian on top of the screen, that will reduce the time for all, and more easy for you because I see how busy you are in dual translation
God bless you
Khaldoun
Syria 🇸🇾
Yes there are programs that will do it for you but you must be careful so as nothing gets lost in translation as you may or may not know there are words in the English language that there is no translated word in Italian propet thank for your suggestion
Ho visto qualche video all'inizio del canale e adesso quella. E cambiato qualcosa, no ? La passione è sempre qui ma mi sembra che ne hai mangiato tante delle pizze !! Ottimo lavoro maestro.👍
27:07 bruh, when your dough kneading is on point
Vito, what protein % would you recommend at using a home oven , 500 with a baking steel to get the same fluffly crust and texture at your restaurant.
Hi Vito Like always great videos . 😍😍😍😍😍 Vito I guess you are using the bread crumbs on to of the zucchini/courgette to absorb the water that comes out naturally of the zucchini when cooked ?
Hi Vito!! I have a question about the oven you should buy: roccbox, Ooni koda, Ardore by Pizza Party. Thank you very much
Love from Belgica
Hey Vito, I am from India. I know it's too much to ask, but since there's a bit of Italian, can you please give the subtitles in English of possible??!!
Help. I made the 70% hydration dough exactly as your video. The dough came out beautiful but after I cooked it the crust wasn’t as airy as on the video. It was good but not light and airy. The crust was a bit tough and a just a little airy but also a little tough. Cooked on a pizza stone at 550 degrees for 10 minutes on bottom shelf of oven at home. Thank you Vito.
Check out around 1:23:00 he discusses it for a couple of minutes
thanks for sharing
Pizza incribile Bella!
New to your channel and love your videos! Unfortunately I am currently eating low carb so I am hoping I can use some of your tips and tricks to make a low carb pizza that will actually be good. Wish me luck 😅
32:00 - 46:00 how to make poolish and use in dough - best method
Hi Vito, you say to put the poolish in the refrigerator overnight but what is the exact time? I want to make pizza for dinner but I don’t want to put it in overnight and then have to make it in the morning for breakfast?
Just perfect 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹
hi vito
so for 1 liter of water i use 1 kg of flour which is 800gram of flour + 200 gram polish ( 100ml water + 100gram flour ) ?
You are amazing :) we love you in Israel!!!!
Hi! How much flour do you take for the pizza with the biga. Do you have a recipe I can follow . Thanks
Happy Easter!!!!
Ciao Vito avrei una domanda da porti, per quanto tempo i panetti possono restare in freezer? Perché io ne uso 2 a settimana. Grazie mille per tutta la passione che metti nei tuoi video e soprattutto grazie per tutti i tuoi video.
Can you told me how is the steps before you put in the fridge the sourdough pizza and how long must to be in the fridge the sourdough Pizza minimum before service?
Hi, can we keep the balls in the fridge until it's time to cook them ?? Thanks!
Your wife sound so sweet and calm ❤
instructions are confusing as the subject changes halfway between English to Italian and I am not able to understand the full measurements of the recipe. is there a link where I can look it up step-by-step? Please advise.
Narine
Thank you
Vito, ti scrivo dell' Argentina, un piacere guardare i tuoi videos. Ho visto que hay stones dentro del forno... Aiutano alla cottura? Tante Grazie... Saluti. Lucas
This is my first time see your channel , and I love your stretchy dough, it's fantastic. I loved it so much,
Really it's pizza with love
Liiiiiike 👍👍from Qatar.
Buenas noches desde Miami