I bought a little 129 dollar cuisnart indoor pizza oven, and i use your recipe for the dough. I've watched like 10 of your videos. My kids, neighbors, kids, and I would like to thank you. I cook allt but now pizza night is like 2 days a week at least!! Grazi! Thank you so much for putting this information out there from a pizza master, like yourself.
Thats not how fermentation works. You need to proportionally lower the amount of yeast.For 30 days you need milligrams of yeast and a lower temperature.
@@aresm0sca to have a chance at a usable dough you have to keep it at low enough temperature to still have fermentation going but not too low to put it to sleep. There are charts online that give you a pretty good estimation.
@@aresm0sca If someone is fermenting for 30 days it's going to be a cold ferment with less yeast for the start. The yeast move more slowly at lower temperatures and having a smaller starting colony of yeast will take longer for the colony to fully develop. I imagine if someone is doing 30 days, they're also likely using wild yeast as opposed to commercial yeast. Commercial yeast work much much more quickly than wild yeast. 30 days proofing in the fridge is going to develop different flavors while ending with the same amount of yeast activity as proofing at room temp for 3 or 4 days. Depending on your fridge temp, you can even nearly completely arrest yeast activity entirely. At the point he's left it for 30 days at room temp, he's now turned it into an underfed and underhydrated dough starter.
Yeast cell count (i.e. amount of yeast), temperature, and fermentation duration make a huge difference. I'm a beer brewer and you must be careful to use the right amount of yeast. Too little: fermentation takes too long, the yeast cells reproduce too many times, they get over-stressed because they're not strong enough to convert all the sugars, and you get a strong diacetyl off-flavor. Too much: fermentation goes too quickly, you lose all the sugars, you get too much lactic acid (the sourness), and you get a weak near-tasteless flavor profile. With beer, it has little/no character and tastes weak, almost flavorless. For beer, it's called "pitch rate", and yeast being yeast, I bet dough is affected the same as beer.
@LloydGM beer is liquid bread. Making bread will make you understand more about brewing beer, brewing beer will make you understand more about making bread.
My personal preference is 40 to 60 hours taste-wise. Anything beyond that just causes the dough to develop more acid. If you want that, simply use sourdough instead of yeast from the beginning.
I will eat at 3 days, but that is max. If I cannot use it by 3 days, I will freeze it. One of my adult children tried to do a 30 dough pizza; he said it needed much tequila. I said, "tequila in the dough?! He said "NO, in me! lol!
Ive used 7 day old dough kept in a super cool fridge. Not great for pizza, but it works surprisingly well for bread or lightly topped breads (oil, herbs, parmesan, labna etc)
Rather than 100 days, I'd rather know the maximum number of days the dough is still "good enough" for. 30 days was inedible, but maybe at 25 days it was already inedible? The extra 5 days was just overkill, perhaps. Maybe it's still ok at 21 days? I say make a batch of 14 pizza doughs, and cook a pizza every other day from the batch until it's inedible 😂 Use the leftover doughs, if any, as sourdough starter poolish?
That was a good video, Vito. I laughed watching you and your sister eat that 30-day fermented pizza dough. I always learn something new from your videos. Ever since taking your Master Class, I've impressed many people with my pizza-making skills. Thank you so much for teaching me your craft. You've made a huge difference.
Vito, the way you handle the dough is simply magical. The stuff is gooey, sticky, and it's as if you have a force field on your hands that it prevents any of it sticking to you! I'm a hard NO on 100 days. I typically make my dough a bit differently from you because I have found that doing it my way results in a much lower glycemic index hit on my blood sugar. To simplify my process, I add 100% of the water the recipe calls for and the same amount of flour to create the poolish and I ferment it for 3-days. The day before I plan to make pizza I add the rest of the flour, salt, and diastatic malt powder if the flour doesn't already contain it. I finish the dough in the KitchenAid and portion it out into the size balls I want and place those into covered individual rising containers and put them back into the fridge for 1 more day. When you're ready to bake, pull out the dough balls and bring to room temp. I usually do about 68% hydration.
@@modBe to be honest, I love Guga´s videos, but I watch them mostly for his side dishes, I have no intention to try dry-aging a steak for 30 days inside sourdough, though it sounds like something Guga would love to try hahaha
loved this you should make more experimental type videos as well. tx for all the info btw due to you channel i started making pizza and have felt in love with it eversince
I started a legit pizza program at work learning most of what I know from you Vito! I prefer the dough between days 3-5, after that its too much. Keep it up maestro!
That thirty-day one is similar to what I have been buying at the supermarkets-it all falls apart for someone with no knowledge or experience. As you advised, I have been making pizzas for the last couple of days, and they are working out perfectly. I am even using a Breville electric pizza oven, which I thought was no good. That video about all the common mistakes was a great informative video. I can now make pizzas with confidence. Thank you very much, I know it's hard to give away trade secrets. All the best!
Thanks! I have learned a lot from you, the pizza's and dough are coming out great, everyone look no further than Vito, he teaches very well. Thank you!
I've had a lot of success following your message and now love making my own pizza dough! I'd like to request that you create a video where you make the dough without a mixer. Lots of us don't have mixers and it would be interesting to see how you do it.
Loved the video! Your sister just nibbled the tip and said No 😂 I don't blame you for spitting it out. I think for 100 days, maybe re-ball with flour everyday. Kind of similar to feeding a Sourdough starter. Otherwise, you will be able to drink the dough 😅
I always ferment at least 1 day. The recipe I use makes two pizzas. The second pizza is usually made within 3, but I've taken it to 7. Not as fluffy, or airy, but yeah the flavor is quite nice.
Ok for a 100 dough days but with a different recipe to avoid gluten destruction and acid. Bravo Vito for your contagious enthusiasm and full knowledge sharing !
I did 5 days poolish in the fridge because life got in the way. I took it out on day 5 and it didn't smell rancid so I made the dough and used it in 2 hours, it was some of the nicest dough I have ever made.
I remember I had sourdough pizza in my birthday (2 weeks ago), it was the best pizza I've ever had in my life, and the dough was incredible and a bit tasty by its own.
Vito you are insane! But I'm overly impressed by how perfectly you can still launch those pies without them sticking! I hope to be like that too, one day!
I have found that if you ferment more than 4-5 days, you can think of it like sourdough starter... about equal parts flour and some water to make the dough 50% fermented 50% new, maybe a little yeast if you really have to have the puffy crust, and cook away. Hour or so later and you are ready to go. Makes it not only more bearable, but twice the pizza! :)
I tried yesterday the first time the pizza 24 h and it was nice. Today i tried the 2 day one and is more crispy but not so fluffy. I like both just its different taste a bit.
Some 6 months ago I ate a naepolitan style pizza in Trieste which was probably fried on oil after baking in the oven. This is some new technique I think. It makes curst and bottom extra hard and crispy.
this is a thank you note to vito and an apology for once i thought he hiding the secret to the great pizza dough i tried so much for many years till last week i came to his channel once more i watched a class video followed it and it turned to a nice eatable crunchy and soft enough pizza to make me fairly a happy customer thank you vito again and accept my apology good luck in your teachings and best wishes.
If fewer people show up for my party I will only keep the leftover balls in the fridge for three days! In the middle of the third day I knead them together and make bread, after a long rise, baguettes mostly. They come out well. How do you know when you see 'the point of fermentation' as you call it? I find the second day dough stretches bette, less spring back. My American friends always want me to make sourdough, I don't like it! it is sour...why would anyone want sour dough? It sounds like that thirty day old dough you could not eat. Sour dough...Why? Aloha from Hawaii, when are you coming over?
I think if you want to do a longer ferment and because of the high acidity that it produces you might want to add a little baking soda to it or try different ratios of baking soda that will help with the fermentation and neutralize the acids. Which would also help with the Levitation and Expansion of Air. And perhaps use a flour that has a higher gluten level. I think even a five day Ferment with a pinch of baking soda would make an ultimate Is pizza dough crust with a phenomenal taste as well as still being soft and crunchy.
I’m fighting “over proofing”…what’s the best way (time)to ferment, but NOT overproof.. I do a 24hr poolish, then 24-48 hr cold ferment.. take out of fridge 1-2 hrs before shaping
For me, 5 days is the maximum, but generally I prefer not going further than 3-4 days in my opinion. 1-2 days are the perfect spot, according my beliefs.
Vito! I want to see a video on testing every dough ball shaped by eye put to the test on the scale! To see if this method is accurate, why you use it, and if the difference matters!
Great Master I have a question about managing the fermentation of pizza dough. When we open the dough, after 8 hours of fermentation at room temperature, using a flour with low W, we have, for example, a “time window” of approximately 1 to 2 hours so that the dough does not start to degrade. Using a flour with a higher W, what would be the “time window” to use the dough? I await your guidance. Thank you.
I tried doing a sourdough pizza recently. I let the dough sit for probably close to a day after mixing it and it ended up almost like the one you showed here, the one you let ferment for a month. It smelled strongly of alcohol, it was sour and it completely broke apart when stretching it. To be fair, I did not follow any particular recipe, I was just eyeballing the ingredients, mixing of the dough and the waiting time, it was my experiment. But I never expected it to end up so unusable. I managed to save it (well at least make it usable and edible) by mixing a new dough with that one used as a starter.
Amazing video and I enjoyed a lot. One suggestion from my side, it will be better if you add your old videos link like making polish or pizza dough recipe from scratch, in the upcoming video description. So, the new person can easily jump to your videos related to basics.
Molto bene!! Vito, I live in New haven county. There's a lesser known spot than frank pepes called "Modern pizza", which, I think, gets new haven pie done better than frank pepes. Would be amazing to see them pitted against one another 😂😂 Ciao!
I'm pretty sure a 100 day dough is even more inedible (and just straight up poisonous) but I am curious if there's a level of fermentation between 24 hours and 1 week that could be used in some pizza recipes!
hey i like pizza made from leftover dough (3-4 days old total) but fermented in batch and then reballed several hours before use (or 12h+ if its stored in fridge after reballing)
Ho conosciuto un signore che ha vinto una competizione a Londra facendo una fermentazione di 20 giorni, usando una farina technica con un indice di forza di 500W. La fermentazione può andare se la farina ha abbastanza glutine da poterla sostenere. Però che serve anche una temperatura inferiore e fare la fermentazione prima della mozzatura. Se invece usi solo la farina per pizza (240-280W) come hai detto giustamente, l'acidità distrugge il glutine.
Hey Vito, I know you have made a lot of video, I cannot watch all since your so talent and make so many. Do you think you can make a more home style with 250degree max stove and less oil? Plz understand im trying to do this at home with less waste as possible. I love your doe, just like soft white that😂
I think the limit of an edible dough would be interesting, as also mentioned below. As a side note , I would like to hear what your subscribers use to cook pizza? Maybe run a pole Vito with all the popular ovens out there.
Vito, I only want to make 1 pizza at a time. Can I freeze the Poolish so I can make single pizzas at a later time? Thank you for all the great information on the art of making pizza. From Texas
No need for 100 days, if 30 days was already a wasted batch. You can make other comparisons, like 1, 2, 3, up to 7 days, mayhe even up to 14 days, to show, when the dough loses its gluten structure most noticeably.
I accidently left dough on counter at last step over night for 8 hours it was about 12 degrees celcius inside. The dough still rose. Would it be ok? Thanks for the videos best pizza dough i have ever had.👍
Hello Vito! Thank you for all the great videos and recipes. Your videos indeed changed my pizza game! I do need your help though. I am using your "next level double fermentation" recipe and my dough often tears when I stretch the pizza. I do my best to follow your video exactly, and I am using 00 flour. But it still tears sometimes. Can you please give me an advice?
In your past video you recommneded mutti passata. It always seems to be a little too wet resulting in a sloppy pizza, and seiving it seems to make it too dry. Any suggestions?
the 30 day one looks like what I had when I left it out at room temp. for 3 days (I misunderstood the instructions), cardboard, I still ate it, tasted like a bad frozen pizza (which I don't think they make anymore honestly) 7 days=sourdough crust? no 100 days, don't get sick
1st - 7th or 30days ? Smash a comment for 100days
3 days 🙂
1
@@vitoiacopelli 1 the best like Vito no. 1
17:04 This one!
The look on your face 😂👌
2 days
At my pizzeria the 30-days pizza is free, but the water and paper towels are $29.99 USD.
LOL! HAHAHA!
😂😂😂
I bought a little 129 dollar cuisnart indoor pizza oven, and i use your recipe for the dough. I've watched like 10 of your videos. My kids, neighbors, kids, and I would like to thank you. I cook allt but now pizza night is like 2 days a week at least!! Grazi! Thank you so much for putting this information out there from a pizza master, like yourself.
Thats not how fermentation works. You need to proportionally lower the amount of yeast.For 30 days you need milligrams of yeast and a lower temperature.
Why? You do know yeast will eat a maximum of sugar before being dormant right? Even if you put less yeast it will still be bad after 30 days
@@aresm0sca to have a chance at a usable dough you have to keep it at low enough temperature to still have fermentation going but not too low to put it to sleep. There are charts online that give you a pretty good estimation.
@@aresm0sca If someone is fermenting for 30 days it's going to be a cold ferment with less yeast for the start. The yeast move more slowly at lower temperatures and having a smaller starting colony of yeast will take longer for the colony to fully develop.
I imagine if someone is doing 30 days, they're also likely using wild yeast as opposed to commercial yeast. Commercial yeast work much much more quickly than wild yeast.
30 days proofing in the fridge is going to develop different flavors while ending with the same amount of yeast activity as proofing at room temp for 3 or 4 days.
Depending on your fridge temp, you can even nearly completely arrest yeast activity entirely.
At the point he's left it for 30 days at room temp, he's now turned it into an underfed and underhydrated dough starter.
Yeast cell count (i.e. amount of yeast), temperature, and fermentation duration make a huge difference. I'm a beer brewer and you must be careful to use the right amount of yeast. Too little: fermentation takes too long, the yeast cells reproduce too many times, they get over-stressed because they're not strong enough to convert all the sugars, and you get a strong diacetyl off-flavor. Too much: fermentation goes too quickly, you lose all the sugars, you get too much lactic acid (the sourness), and you get a weak near-tasteless flavor profile. With beer, it has little/no character and tastes weak, almost flavorless. For beer, it's called "pitch rate", and yeast being yeast, I bet dough is affected the same as beer.
@LloydGM beer is liquid bread. Making bread will make you understand more about brewing beer, brewing beer will make you understand more about making bread.
I run a pizza shop just by learning from your videos❤
is there an IG for your shop?
My personal preference is 40 to 60 hours taste-wise. Anything beyond that just causes the dough to develop more acid. If you want that, simply use sourdough instead of yeast from the beginning.
I will eat at 3 days, but that is max. If I cannot use it by 3 days, I will freeze it. One of my adult children tried to do a 30 dough pizza; he said it needed much tequila. I said, "tequila in the dough?! He said "NO, in me! lol!
Ive used 7 day old dough kept in a super cool fridge. Not great for pizza, but it works surprisingly well for bread or lightly topped breads (oil, herbs, parmesan, labna etc)
Good to know!
Rather than 100 days, I'd rather know the maximum number of days the dough is still "good enough" for. 30 days was inedible, but maybe at 25 days it was already inedible? The extra 5 days was just overkill, perhaps. Maybe it's still ok at 21 days?
I say make a batch of 14 pizza doughs, and cook a pizza every other day from the batch until it's inedible 😂
Use the leftover doughs, if any, as sourdough starter poolish?
Agree
Yes, and furthermore - what is the absolute optimum? So 24 hours is very good, but is 20 hrs. the best? 30 hrs.?
I think it becomes poolish he's baking on the 30 day 🤣
@@modBeGuga isn't silly
@@modBe sees "good enough" but reads it as optimal 🙄😂
Bring more relatives to the videos. Beautiful family!
Thank you! Will do!
100 days will be a waste, do a shortest time comparison
That was a good video, Vito. I laughed watching you and your sister eat that 30-day fermented pizza dough. I always learn something new from your videos. Ever since taking your Master Class, I've impressed many people with my pizza-making skills. Thank you so much for teaching me your craft. You've made a huge difference.
Brother this channel has blown up in the past couple months! You deserve it Vito, your the hardest working pizza guy I know! Great dough recipe too
Vito, the way you handle the dough is simply magical. The stuff is gooey, sticky, and it's as if you have a force field on your hands that it prevents any of it sticking to you! I'm a hard NO on 100 days. I typically make my dough a bit differently from you because I have found that doing it my way results in a much lower glycemic index hit on my blood sugar. To simplify my process, I add 100% of the water the recipe calls for and the same amount of flour to create the poolish and I ferment it for 3-days. The day before I plan to make pizza I add the rest of the flour, salt, and diastatic malt powder if the flour doesn't already contain it. I finish the dough in the KitchenAid and portion it out into the size balls I want and place those into covered individual rising containers and put them back into the fridge for 1 more day. When you're ready to bake, pull out the dough balls and bring to room temp. I usually do about 68% hydration.
I think guga pushed him to make something he's never done before ;) 6 day dough is like a dry aged steak.
Yes you are correct
Unfortunately Vito you cannot dry age a pizza 😂
@@CenturyBlade Let's hope Guga isn't reading these comments, you might have given him an idea
@@modBe
„Waste”? „Nonsence”? What are You talking about?
@@modBe to be honest, I love Guga´s videos, but I watch them mostly for his side dishes, I have no intention to try dry-aging a steak for 30 days inside sourdough, though it sounds like something Guga would love to try hahaha
loved this you should make more experimental type videos as well. tx for all the info btw due to you channel i started making pizza and have felt in love with it eversince
Naah, don't even do the 100 days, that will literally just be waste of food if thirty days is this bad.
it always amazes me how easily the pizza goes on top of the peel! a true pizzaiolo... ps my friends always compliment your focaccia recipe!!!
I started a legit pizza program at work learning most of what I know from you Vito! I prefer the dough between days 3-5, after that its too much. Keep it up maestro!
That thirty-day one is similar to what I have been buying at the supermarkets-it all falls apart for someone with no knowledge or experience. As you advised, I have been making pizzas for the last couple of days, and they are working out perfectly. I am even using a Breville electric pizza oven, which I thought was no good. That video about all the common mistakes was a great informative video. I can now make pizzas with confidence. Thank you very much, I know it's hard to give away trade secrets. All the best!
Enjoy watching you with family, your dad, children, wife and sister, always more personal and enjoyable. Beautiful family
Thanks! I have learned a lot from you, the pizza's and dough are coming out great, everyone look no further than Vito, he teaches very well. Thank you!
That was probably the funniest video you ever made. I could not stop laughing 😢 especially when you said you should not go to the pizza place
Can't wait for your mixer to be back in stock. I'm signed up for notification and I'll be first in line to purchase 🍕 🍕
I've had a lot of success following your message and now love making my own pizza dough! I'd like to request that you create a video where you make the dough without a mixer. Lots of us don't have mixers and it would be interesting to see how you do it.
Loved the video! Your sister just nibbled the tip and said No 😂 I don't blame you for spitting it out. I think for 100 days, maybe re-ball with flour everyday. Kind of similar to feeding a Sourdough starter. Otherwise, you will be able to drink the dough 😅
I always ferment at least 1 day. The recipe I use makes two pizzas. The second pizza is usually made within 3, but I've taken it to 7. Not as fluffy, or airy, but yeah the flavor is quite nice.
Ciao Vito, this was like a Science experiment...but a very tasty one! Good to see your videos again.
More to come!
Such an interesting experimentation. Thank you from Chicago very cold night.
30 day pizza is a disgusting disaster...
Vito: Who wants to see 100 days?!? 😂
I've never, in all these years watching Vito, seen Vito turn red so darn fast!
Ok for a 100 dough days but with a different recipe to avoid gluten destruction and acid. Bravo Vito for your contagious enthusiasm and full knowledge sharing !
1 day, 2 days and 3 days
Hi Vito You ARE THE BEST!! I have a question maybe you can show recipe on pinsa and tell the biggest difference between pinsa vs pizza. Thx take care.
Will do soon thank you
So what's the "perfect" amount of days to ferment?
I usually do 2 or😮 3.
I did 5 days poolish in the fridge because life got in the way. I took it out on day 5 and it didn't smell rancid so I made the dough and used it in 2 hours, it was some of the nicest dough I have ever made.
You can make another video with 1, 2 and 3 days fermentation!
What is the ideal fermentation time? Perfect balance between glutening and ageing.
Crazy...
nice one
I once had a dough for 4 days and it smell acidic, I didn't even try, threw it away
I remember I had sourdough pizza in my birthday (2 weeks ago), it was the best pizza I've ever had in my life, and the dough was incredible and a bit tasty by its own.
Happy birthday!
Trust in Vito he knows what he is doing.
Vito you are insane! But I'm overly impressed by how perfectly you can still launch those pies without them sticking! I hope to be like that too, one day!
He knows everything thank you mate thank you 🙏
Thank you for video ❤
I have found that if you ferment more than 4-5 days, you can think of it like sourdough starter... about equal parts flour and some water to make the dough 50% fermented 50% new, maybe a little yeast if you really have to have the puffy crust, and cook away. Hour or so later and you are ready to go. Makes it not only more bearable, but twice the pizza! :)
hellos :) 3 days ferment is perfect!!!not too sour not too doey Yummmmm Thank you Pizza King for bringing us the authenticity of Pizza Making!!!
I tried yesterday the first time the pizza 24 h and it was nice. Today i tried the 2 day one and is more crispy but not so fluffy. I like both just its different taste a bit.
Thanks for sharing
Definitely not 100 days. I am addicted to your channel
Some 6 months ago I ate a naepolitan style pizza in Trieste which was probably fried on oil after baking in the oven. This is some new technique I think. It makes curst and bottom extra hard and crispy.
this is a thank you note to vito and an apology for once i thought he hiding the secret to the great pizza dough i tried so much for many years till last week i came to his channel once more i watched a class video followed it and it turned to a nice eatable crunchy and soft enough pizza to make me fairly a happy customer thank you vito again and accept my apology good luck in your teachings and best wishes.
Glad I could help! Wow
i need to go to napoli spend good time eating a lot of napolitana to really get the craft of it @@vitoiacopelli
how much a medium size now in a very local pizzeria in napoli
Love your programs ❤
If fewer people show up for my party I will only keep the leftover balls in the fridge for three days! In the middle of the third day I knead them together and make bread, after a long rise, baguettes mostly. They come out well. How do you know when you see 'the point of fermentation' as you call it? I find the second day dough stretches bette, less spring back. My American friends always want me to make sourdough, I don't like it! it is sour...why would anyone want sour dough? It sounds like that thirty day old dough you could not eat. Sour dough...Why?
Aloha from Hawaii, when are you coming over?
I think if you want to do a longer ferment and because of the high acidity that it produces you might want to add a little baking soda to it or try different ratios of baking soda that will help with the fermentation and neutralize the acids. Which would also help with the Levitation and Expansion of Air. And perhaps use a flour that has a higher gluten level. I think even a five day Ferment with a pinch of baking soda would make an ultimate Is pizza dough crust with a phenomenal taste as well as still being soft and crunchy.
LOVE IT! Got the sister in Guga style! 🎉
I’m fighting “over proofing”…what’s the best way (time)to ferment, but NOT overproof.. I do a 24hr poolish, then 24-48 hr cold ferment.. take out of fridge 1-2 hrs before shaping
I wish you has adjusted the yeast for the different fermentation times. Anything above 24 hours is obviously overfermented here.
For me, 5 days is the maximum, but generally I prefer not going further than 3-4 days in my opinion. 1-2 days are the perfect spot, according my beliefs.
Vito! I want to see a video on testing every dough ball shaped by eye put to the test on the scale! To see if this method is accurate, why you use it, and if the difference matters!
What u mean exactly?
Hello... if i make extra poolish can i freeze it after it pass the 24hrs fermentation?
Please, can you make a video about why the pizza is burning on the bottom, in the wood fired ovens? It will help me a lot! Thank you very much!
Вы лучший , очень нравится смотреть как вы делаете супер пиццы в ютубе и в инстаграме 👍
Very interesting Vito! I really prefer 1 - 3 days fermentation to have o soft and crunchy experience. Ciao
Sounds great!
Vito Lacopelli the Pizza Master Chef
I do NOT want to see the 100 days dough 😆. I wouldn't want to have anyone suffer like that. 3 days is my favorite amount of fermentation.
I laughed so loud when your sister was like 100 days 😂😂 so yeah we need to see her eat the 100 days 😂😂😂 sorry Desiree 😂😂😂 it’s a must
Hahahha me too😊
Great Master
I have a question about managing the fermentation of pizza dough.
When we open the dough, after 8 hours of fermentation at room temperature, using a flour with low W, we have, for example, a “time window” of approximately 1 to 2 hours so that the dough does not start to degrade.
Using a flour with a higher W, what would be the “time window” to use the dough?
I await your guidance.
Thank you.
I tried doing a sourdough pizza recently. I let the dough sit for probably close to a day after mixing it and it ended up almost like the one you showed here, the one you let ferment for a month. It smelled strongly of alcohol, it was sour and it completely broke apart when stretching it. To be fair, I did not follow any particular recipe, I was just eyeballing the ingredients, mixing of the dough and the waiting time, it was my experiment. But I never expected it to end up so unusable. I managed to save it (well at least make it usable and edible) by mixing a new dough with that one used as a starter.
Amazing video and I enjoyed a lot. One suggestion from my side, it will be better if you add your old videos link like making polish or pizza dough recipe from scratch, in the upcoming video description. So, the new person can easily jump to your videos related to basics.
Thanks for the idea!
30 day dough taste at 16:56
100 days sounds crazy. I'm ready for it.
Molto bene!! Vito, I live in New haven county. There's a lesser known spot than frank pepes called "Modern pizza", which, I think, gets new haven pie done better than frank pepes. Would be amazing to see them pitted against one another 😂😂 Ciao!
Vito with a spray tan 😂😘
No that’s the sun on Puglia
Very interesting :), what happens if you mix the dough again after 24 days and leave it for another 24 hours?
24 hours vs 48 hours vs 72 hours.
You can call the local coroner to remove the body of the 30 day pizza and doughballs bring hazmat suits lol love your videos! Grazie
I'm pretty sure a 100 day dough is even more inedible (and just straight up poisonous) but I am curious if there's a level of fermentation between 24 hours and 1 week that could be used in some pizza recipes!
hey i like pizza made from leftover dough (3-4 days old total) but fermented in batch and then reballed several hours before use (or 12h+ if its stored in fridge after reballing)
Now we know how they make the boxed frozen pizza's you buy in the grocery stores...😊
Ho conosciuto un signore che ha vinto una competizione a Londra facendo una fermentazione di 20 giorni, usando una farina technica con un indice di forza di 500W.
La fermentazione può andare se la farina ha abbastanza glutine da poterla sostenere. Però che serve anche una temperatura inferiore e fare la fermentazione prima della mozzatura.
Se invece usi solo la farina per pizza (240-280W) come hai detto giustamente, l'acidità distrugge il glutine.
honestly, id be willing to try the 30day one. I actually do like sourdough though and think it would be a fantastic pizza crust
Hey Vito, I know you have made a lot of video, I cannot watch all since your so talent and make so many. Do you think you can make a more home style with 250degree max stove and less oil? Plz understand im trying to do this at home with less waste as possible. I love your doe, just like soft white that😂
Very interesting. Greeting from Norway 🙂
No 100 days. Instead more hydration and 36 hours.
🎉 or mix in 20% whole wheat flour to make perfect dough that is better for digestion 🤗
I think the limit of an edible dough would be interesting, as also mentioned below.
As a side note , I would like to hear what your subscribers use to cook pizza? Maybe run a pole Vito with all the popular ovens out there.
Home made lava rock oven, best at 750 degrees. I wish I could post a picture, it's a geodesic dome!
Vito, I only want to make 1 pizza at a time. Can I freeze the Poolish so I can make single pizzas at a later time? Thank you for all the great information on the art of making pizza. From Texas
Brilliant brother
After the poolish dough is ready can you freeze it to use at a later date? Do you have a video on how to freeze the dough?
No need for 100 days, if 30 days was already a wasted batch. You can make other comparisons, like 1, 2, 3, up to 7 days, mayhe even up to 14 days, to show, when the dough loses its gluten structure most noticeably.
I accidently left dough on counter at last step over night for 8 hours it was about 12 degrees celcius inside. The dough still rose. Would it be ok?
Thanks for the videos best pizza dough i have ever had.👍
24 hour fermentation good;would be interesting to see a recipe for traditional zeppoli/SFINGI.
Vito, you're getting super jacked. How often do you hit the weights?
Bring on the 100days!!!
Did you ferment the 7 and 30 days in the fridge or at room temperature? And did you reball those doughs shortly before stretching?
Hello Vito! Thank you for all the great videos and recipes. Your videos indeed changed my pizza game! I do need your help though. I am using your "next level double fermentation" recipe and my dough often tears when I stretch the pizza. I do my best to follow your video exactly, and I am using 00 flour. But it still tears sometimes. Can you please give me an advice?
It is so crazy how the poolish recipe changes, it is 2 gr yeast and 5 honey, and other 5/5, others 20, 10,,, crazy.
Maestro my problem is what should we do with the 30 days to restore it we can’t waste food like this we need to do something
In your past video you recommneded mutti passata. It always seems to be a little too wet resulting in a sloppy pizza, and seiving it seems to make it too dry. Any suggestions?
Is the hydration 64%?
the 30 day one looks like what I had when I left it out at room temp. for 3 days (I misunderstood the instructions), cardboard, I still ate it, tasted like a bad frozen pizza (which I don't think they make anymore honestly) 7 days=sourdough crust? no 100 days, don't get sick
Bravo!
More relevant would have been 1, 2, 3, 5 and 7 days, and in all cases fermented at room temperature or in the fridge.