Vito Iacopelli's Next Level Double Fermented Poolish
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- เผยแพร่เมื่อ 2 ก.ค. 2023
- This video breaks down Vito Iacopelli's famous pizza dough recipe and principles into an understandable context (not that his is not) to help you guys understand the hows and whys behind it.
Ooni Koda 16 link: amzn.to/3q9BCSO
Total recipe:
1000g flour [100%]
700g/mL water [70% hydration]
25g salt [2.5%]
10g olive oil [1%]
6g fresh yeast [.6%] I used 2.5g ADY [.25%] (he usually uses 5g fresh yeast)
5g honey
Poolish recipe:
300g flour
300g/mL water
6g fresh yeast (3g ADY, 2g IDY)
rest 1 hour room temp, and 16-24 hours in the fridge
1. add remaining 400g water in bowl/madia
2. add ALL mature poolish
3. add 25g salt
4. add 700g flour, mix until no dry flour
5. knead 1 minute
6. add 10g oil and knead in
7. knead another 8-12 minutes
8. rest covered 15 minutes
9. add oil and make smooth ball
10. cover and refrigerate 16-24 hours
11. ball and leave room temp 1-3 hours
12. make soft and crunchy pizza!
@vitoiacopelli
Exactly like Vito. SOFT AND CROUNCHY! Great looking pies
Thank you brother!!
Another very informative video thank you
You're welcome, another kind comment, thank you!!
Excelente vídeo, going to make it
Best of luck!!
I have to try this recipe, your presentation and preparation is awesome❤+1👍
Thank you so much, gotta give the credit to @vitoiacopelli but I hope I did make it easy to understand!
I been working on that too. Starting with 2 dough balls though. Left it in the fridge for a week cause didnt have time to finish until tonight, turned out frickin awesome, best tasteing one yet. Cooked it on my new Granite piezano.
That's awesome man. More time, more flavor, but there is definitely a limit
It's a big help when you "test drive" these recipes, thank you. Which recipe is your favorite for flavor if time isn't a factor?
For me, doughs that are made with fruit yeast! Whether it be direct, with a 'poolish' or 'BIGA'.
With sourdough, my sourdough BIGA recipe.
With commercial yeast, Tony G's dough (w/TIGA)
Thanks for another great video. Keep up the good work 👍
I was wondering why Vito uses honey in this recipe. What is the impact of honey and how does it contribute to the overall dough?
Thanks!
It's mainly used as an additional sugar source for the yeasties in the poolish, and adds a unique flavor. Is the honey necessary in my opinion? Not really.
Yes, oil in the bowl.
Hi dude I’m a Vito’s manager and editor and this is a good recipe… congratulations 🎉
Wow!! Thank you very much!! I love Vito's videos they inspired me to take pizza to the next level after 10 years of experience :)
@@LevitaNostra I appreciate this because is our goal to explain how we love pizza
@@DomenicoDaugenti you guys are doing absolutely fantastic!! Keep it up!!
Excellent presentation with percentages for everything and fermentation times, that's how it should be. I have the same oven, I do the same thing too, I place the pie on the left first cause the stone is hotter on the left to bake the bottom first then move it to the right and work the top, At what setting do you leave your gas knob when launching? 3/4 setting?
I LOVE the Emozione. I keep the setting at full-blast as I normally do caterings with 30-100+ pizzas at a time and like to keep everything as hot as possible. I make sure to rotate spots when I do a lot of pizzas back to back as I want the stone to retain as much heat as possible, but when I'm doing a test I like to start on the hot side, then finish on the cold side as you said!
Thank you for your kind words!
@@LevitaNostra Thank you, I watched all your videos, I must admit you provide clear explanations/understandings that's far far more comprehensive than the hundreds and hundreds of other pizza videos I've seen, wish I had discovered your channel earlier, your channel is worthy of ton of subscribers, best of luck to you in your catering business and hope you get to open your own pizzeria one day. Cheers.
@@mikey19608 That means so much, I only started this channel a few months ago honestly, I'm loving the community of viewers who do find value in this sort of thing. I am happy to know these videos will stay on the internet for people to learn long after I'm gone, and that's more important to me than success on TH-cam, catering, or my own pizzeria, which are all very nice too!
Seriously, thank you, this is sort of thing that makes my day :)
I add the flour in parts, it just works better for me.
I do that sometimes too :)
Bravo! 👏 Dude! You mastered Stretching Techniques. 👑✨👌
Oh you forgot the magic words "SOFT AND CRAUNCHY!" 😅
I definitely snuck it on there 😂
Would this method specifically the ADY 0.25% of total flour work if I wanted to PROPORTION the recipe to let's say 300g total flour (2 balls) or 600g (4 balls)? I only want 200g of poolish not 600.
Yes absolutely!! Works up or down!!
The true neopolitan doesn't use oil or honey, from what I understand. But i can never seem to get that silky looking like mozzarella look to the dough. Still working on it though. Either way, still makes such better flavor with the fermentation process than 2 to 4 hours like bread makers (my wife) dispute. Lol.
You are correct, no oil, sugar of any kind in AVPN pizza dough, you are correct. Long fermentations are wonderful!!
Hi, thanks for explaining Vito’s dough recipe. I find his yeast percentages to be way higher than normal.
A few questions if I may.
1) Can we scale this recipe to 1 dough, then scale up accordingly to 2,3,4 etc? I believe Vito uses the same amount of poolish and yeast no matter the amount of dough which doesn’t seem right.
2) Can we reduce the dough hydration to 65-67%? I find 70% far too hard to work with.
3) can you explain why he uses so much yeast? Is it because of the 16 hour cold ferment of the poolish? If we followed a PizzApp recipe at room temp, do you think it would work out similarly?
You can always scale a recipe up or down. If he uses 1kg flour (including his poolish, total), divide every ingredient by 6 for 1 pizza. If he used 1 gram of yeast you would most likely get the same results, as the poolish goes 1 hour room temperature, then 16-18 hours or so in the fridge where it goes VERY slow. You could use .5%-1% active dry or instant yeast in your poolish to achieve the same if not similar results. The real difference lies in room temperature fermentation where a slight change in yeast can result in hours of difference in fermentation time.
You can absolutely lower the hydration of his recipes, just look at the total flour and water, he does 70%, lower that to your liking, and accomodate by lowering the water AFTER the poolish to match that, or lower the hydration of the 'poolish' if you want to.
A traditional poolish uses .1-.25% yeast and goes 12-18 hours room temp before adding to the dough, it should rise and partially fall, the purpose is for flavor, you should add more yeast to the final dough (another reason Vito does not add more yeast to final dough). If you follow Vito's poolish, you'll see it has peaked and flattened, but not yet fallen before using. He is getting a balance of flavor and leavening. This is similar to when baking left sourdough and entered commercial yeast, bakers were unsure whether it would work throwing it directly in a dough so they would make a 'levain' with yeast, AKA the first poolish, in this time it was used primarily for leavening, and would be used before falling.
Additionally, Vito includes poolish in his recipe, traditionally this is not how it was done. I will compare 2 recipes to show how it was done.
100% flour
70% water
2% salt
20% poolish
100% flour
70% water
2% salt
20% sourdough levain
Also, with Pizzapp I never got the poolish and BIGA part to work so well, so possibly, but it would probably show the MINIMUM amount of yeast to use!
If you check out my new video I made a little calculator you might like too 😎
This is amazing information, thank you. I did see your video with the calculator, gonna give it a go on my computer later. Thanks for your info!
My family and friends prefer the double fermented dough over the direct method every time. They like the more intense flavor. If I make it in the Emozione, my hydration is 60 ish percent with no oil or honey. I figure it's more forgiving about burning. Your pies look great.
Thank you Ms. Patterson!! If you want to increase the flavor on the same timeline try .25% (active dry) yeast in your poolish, so for a poolish of 100g flour and 100g water use .25g (.5 for fresh yeast or .12 for instant) and let the poolish go ROOM temp overnight, but add some yeast in the final dough, say .25-1% :)
@@LevitaNostra So less yeast and room temp fermentation of the poolish? To make three pies @ about 260g, my poolish is 150g water, 150g 00 flour and I think I did 3g yeast. Cf 24 hours. Then day 2 150g water, 350g flour, 15g salt. Cf another 16-24 hours. Day 3 ball up and bake. Should I do the same process except ferment the poolish at RT?
@@apatterson8128 yes do everything the same but do 12h RT instead of 16-24 CT, and if you are using active dry yeast use .3-.375g for the poolish, let it go overnight RT. Make your dough, add about .5g yeast to final dough, 1 hour bulk rest, then ball, refrigerate until using. Pull out of fridge early if not rising enough, only add more yeast to final dough. For a RT poolish its always .1-.25% active dry yeast for the poolish's flour
Got it! Thanks , Evan.@@LevitaNostra
Where did you get the big bag of Caputo flour?
GFS holds Caputo Blue, other perveyors have other options, depends where you are :)
Vito’s stuff is great “best by”. 😂.. SOFF AND CRROOOONCHY..
I’ve found adding the water to the poolish (not the bowl) will help it separate from the container.. actually if it’s deep enough .. you could mix the two then transfer it to the mixing “bowl”…
I noticed u didn’t use your ooni, how do u like the larger oven? I have the ooni pro.. I added the gas and looking at wiring in a heating element under the stone to keep it a constant temp..
This was the Ardore Emozione, it works wonders when we have events doing 30-200 pizzas back to back. Biscotto stones came with our Emozione (I think we paid extra), but I ordered one for the Ooni and that helps too. The Biscotto stone has way better heat retention than the stock cordierite stone.
Also, if I use a poolish that still has gluten intact, a wet utensil does okay, but I will try pouring the water in the poolish container!
Thanks Rob!
👍👍👍👍👍👍👍
Thank you!
Unless baking in home oven.
Yup, home oven can handle more browning
background music is so annoying
Will knock it next time, free royalty free stuff, thanks for input honestly!
The music worked out great in the NY stretching video, i think it made it way better... don't let haters influence you. Good job as always
@@jennypuggle886 Thank you Jenny, I do want to make enjoyable videos and could see how background music could interfere, I'll make it work, whether that means turning it down, better music, or something.
Thank you so much Jenny!
-Evan
Wbat did the bottom look like? After all that, you didnt show me.
Sorry I did that on my break at work, will do better!!
Could do without music loop.
Trying to minimize annoying music, aplogies
I dont use oil.
This is not my recipe, for Neapolitan I do not use oil either :)
Love your pizza! Hate your music : )
Thank you for the honest response! You are not alone, I learn how to make better videos from responses like these and no longer have music in my videos, if you check out the new ones they are way less annoying :)
The music is very annoying. I hope you consider something else or nothing next time. I know silence can be stupid as well, but I would rather hear nothing than this looping tune. Really makes someone nervous and want to jump out of the window.
Honestly, I get it. Thank you for your feedback, I do want to better my game at making videos and appreciate that :)
@@LevitaNostra I know my analogy wasn't the best, but you get the point. Better someone tells it, so you know what to change.
@@PicSta exactly, I'm trying to make pizza videos not start a riot in an asylum lol, seriously thank you, I don't take offense, I know pizza, I'm learning TH-cam
@@LevitaNostra Another option is to have the music at half volume---and longer loop! :)
@@lawrencekellie I do play guitar and piano, maybe I can noodle around for fun too, haven't picked one up in a while
@vitoiacopelli :)