He is the best teacher! I just finished the master pizza making class. I've learned so much out of this course. Thanks so much for sharing your amazing knowledge.
I have been freezing the dough since a previous video of you mentioning..."when it's ready to make, it's ready to freeze".....comes out as good as the day it was ready pre-freeze. I just put a dough ball in fridge in am before work, room temp an hour before bake...and WAH LAH!!!! The only problem is you created a monster and I enjoy the whole process of creating the dough which leaves my freezer packed with always 5 dough balls on hand haha. Thank you for teaching us your magic Vito!!!🍕🍕🍕🍕🍕
I can understand you perfectly, I never made any kind of dough, bu with all the Vito magic I’ve started to do the perfect pizza dough receipt and enjoyed a lot the process, it’a almost like a therapy!
Would you recommend freezing when doubled like his previous video, or before like this one? The pizza he made here is a but less crunchy and I’m not sure why he calls it next level?
@@rarra I personally freeze when the dough is doubled, seems to work for me. The pizza may appear less crounchy due to using the home oven...my results are always better on the grill, and in less time(also more heat). I always pre bake the crust for 4-6 minutes if making a pizza in the home oven, then pull from oven to add cheese, etc . On the grill outside everything gets made together and takes a shorter time, about 8 minutes cook time. I have also re-balled frozen dough after a thaw, just let rest for an hour before putting the pizza in the oven. Not sure if Vito would respond with the same answers, as I am just a hobbyist pizza maker. Many lucks with your pizzas!!!🍕🍕🍕
Perfect timing! Was wondering how to deal with my frozen dough. Started to search the video list and found this most recent content. Absolutely what I needed. Thanks.
I love the pizza! However I find the many videos to choose from confusing when trying to pick the one I need. It would be great if the recipe was written out in the description and if you said up front how many pizzas the recipe makes. Each video recipe is slightly different - although the amount of yeast and honey for many is the same even if the flour and water quantities are different. Thanks for the very helpful videos!
I know. I’ve saved 2 videos and in one he puts honey in poolish and in the one with American measurements and ingredients he puts honey in the next day. My poor brain doesn’t know which to follow 😅
@@rhill103 Hi Rhill & Sharon. The quantity of yeast depends on the duration of raise. The more you have time for the raise , the taste will be better and you will need less yeast. The honey is made to feed the yeast so usually you put it at the beginning. The temperature will also influence the time for raising, the hotter, the time will be reduced. To avoid having too much influence of the temperature the best is to do a long raise at cold temperature in the fridge . Vito gave some years ago a video called next level,pizza (not for freezing them). If you can find it try it s probably one of the best recipee I ever tried. The only drawback is that it takes 48hours of fermentation, so you can t think : oh I will make a pizza for dinner if it s already 4 pm… it will be for the day after tomorrow. :).
I agree. The discrepancies are present and confusing to an amateur like me. It seems that the quantities used are for a varied number of pizzas, which is not mentioned. Personally I chose one that works for me and worked from there, with adjustments based on his other videos. I have written down the instructions and made adjustments based on my experience Hopefully I will eventually be comfortable with my composite instructions. I suspect that there is not only one way to making pizza dough, similar to bread, where minor variations lead to a different bread style. You should look at Roberta’s pizza dough in NYT Cooking which is very simple yet flavourful. I am making both in order to find out which one I prefer. This being said, making our own pizza dough is very satisfying. And the pizzas are sooo delicious!
@@Weichi928Look up my pizza corner, Tom is amazing and teaches you the process so that you'll know how to change the ingredients based on proofing time, temperature, etc..
Thanks for all your recommendations, you teach with a lot of details and passion for the authentical pizza Napoletana! I am from Argentina and really love all the Napole style for tradition.
Love this! Made and froze the dough. When defrosting, I placed it in the oven (do not turn it on) with a container of 3 cups or so of boiling water beneath it as it defrosted. The dough was beautiful and soft, made delicious pizza. Thanks Vito!!
Vito, thanks a lot for sharing your experience and passion with us! I followed your recipe, bought a Pizza steel, expensive 00 flour (DeCecco), Mutti tomatoes, genuine mozzarella di buffala, freezed dough balls, took 3 out today morning to surprise my family with a great Pizza on sunday, put in all my effort and... ... messed up totally :-P The dough was too soft, literally melted away while pulled and stretched and ripped when I tried to pull it on the peel. The second one came out best but the crust was a bit hard and flat. The bottom however was nice and the taste all in all very nice. What might went wrong? Need to practice for sure! Big up to you from Germany :-)
This is such a godsend. Ive got a few kg of 00 flour that are about to go out of date next month, and i was thinking about making up a big batch of dough balls and freezing them. Thanks for the Video Vito!
MAESTRO VITO.. I been a subscriber when you had a few thousand. I MADE THIS DOUGH AND OMG. Delicious 😋.. I had surgery on my wrist, shower and elbow u ysed to kneed the dough by hand but this recipe is so easy and pizza dough 😋 a different level. Thank you so much and hope you and familia stay healthy and prosperous. Saludos from the Central Coast Ca.
Thank you Vito. I don't know English well, but thanks to the inscriptions, I understand what to do and how to do it. Keep delighting us with your secrets. Thanks to you, I learned how to make a great pizza. Hello from Russia.
I absolutely love this recipe, I make it often and freeze it. I am making calzone tonight and I only had one frozen dough left so I made another batch of 6 balls, I froze 5 of them. Love your channel also and have shared it many times.
I have watched Vito's first video of making dough and pizza at home nearly two years ago now and since then I make at least one pizza a week and every time I get really excited just like I was doing it for the first time 😁 This recipe is unbeatable, made me pizza famous among my fam and friends, it's so good. Cheers for all the videos you've shared mate!
Thank You Vito !!!! : ) Always the best at every thing you do and so thorough and detailed to perfection with all the links for proper tools ! All this would not be possible to open the magical hidden world of Real Italian Pizza Making without you and the internet. You are the only place people need to go to know about Pizza ! I truly mean that and coming from myself as a pizza fanatic just like you since I was 10 years old and started making pizza at home. I had a restaurant, too ! My mom even told me that she was eating pizza just before I was born that night I was born ! I could go on forever, but just to say, "you are the Best Best Best Best !!!
"Its a little bit simple but i wanna say complex " describing this recipe in contrast to the last, a good word to use that you made me think was " refined ". Bravo Vito ! Have my double fermented dough going until tomorrow, planning on freezing some and cooking the rest fresh. Thanks for everything, your a pizza legend - and very entertaining, a true good admirable guy, kudos !!!
Just defrosted 4 doughs that I had saved from a couple weeks ago. and used them for 2 pizzas and 2 dessert pizzas. Tasted great, and no one knew the wiser! Thanks vito!
Hello maestro, i am a cook/seafarer onboard Gas vessel i have croatian officers and they loved the pizza that i am making ever since i started following yung poolish dough. Thankyou
This genius! Why have never thought of this before? An improvement I did think of, is to put the frozen dough ball into the instant pot with yogurt setting. the dough ball will thaw and rise in about an hour. Oven with the light on will fit a tray full.
I might have seen before so checking if the info has changed. Very important to get the best out of unused dough. I cook one week fresh and one week from frozen.
I have used this recipe many times, and I came across the problem where my dough was too sticky (I have also watched Vito's video about how to fix a sticky dough), and what solved all my issues was putting some olive oil on my hands (don't be tight), just before stretching the dough after 30min rest (4:30 of this video), and that was it, the dough shaped beautifully just like Vito did it, I hope it will help someone.
Thank you so much for the awesome lesson! I'm new to this and I only have an electric oven. You mentioned that the crust would need to be prebaked in electric oven, before toppings. What temperature and for how long would I bake it for?
Grazie Vito! I’m new to pizza dough and I just made four pizza for the family and they turn out great!!!! I’m falling in love with the art of pizza. Thank you so much amico!
I have been doing it the way you first taught us.. waiting until each section ferments and then freezing them, and once they were hard, packaged them individually. It worked very well. Wondering why you changed it to freeze before each piece ferments? Anyhow, am going to give it a try.. hope it works as well! thank you Vito
@@dreamerrt216 It's called "HOW TO PROPERLY FREEZE THE DOUGH".. Vito's video from 3 years ago. (I can't do a URL link, but you can find it by the title). I like it better than this version.. because it is almost ready to go as soon as it thaws. This new way takes a very long time before you can actually cook it.. it has to thaw, and then it has to rise for at least 2 hours.
@@dreamerrt216 yes.. after you shape them into individual balls, you place them on a floured baking sheet and cover them with a towel for the final rise - 30-60 min). Once they have risen, stick the entire tray into the freezer, and let them freeze solid. Then package them individually into sandwich bags and immediately return them to the freezer. It really works well and they are very 'healthy' when thawed.. The way this video here does them, they don't seem to want to rise after thawing, or it takes a very long time.
I tried this last week, (frozen dough) worked out amazing. Took about 6 hours to defrost and be ready to use. Also, tried an experiment, side by side, using bread flour and GP/AP flour and didn’t see a marketable difference. Minor, but most people probable wouldn’t know.
I don’t remember how long ago I started watching you….definitely years. I’ve not tried the polish, but this Memorial Day weekend I’m making some. One won’t get frozen though! YUM! Thanks 🙏
Now, this video and comments are a game changer for me. Now we have the REAL freedom to beautiful pizzas almost on demand. I ever so great for this video Vitto. I’ll now definitely take my wood fired oven to the next level plus will be eating a lot more beautiful pizza. With sincere gratitudes from South Australia.
You're MORE THAN an amazing chef/pizza expert... You're a LOVING RESPONSIBLE dad! I commend you for being that to your child and family as I'm a father as well. God bless you more! Salute...
Maestro, grazie per questo suggerimento Ho adattato le tue ricette con il mio lievito naturale e ho davvero portato la mia ricetta a un altro livello. un abbraccio dal Brasile
I'm doing 486 grams type 00 flour to 375 ml spring water and yeast without honey and everything it's going nice :) Good channel thank you for inspiration :)
You are the master of world Italian pizza. Why? Because u make it easy, original and healthy because of long fermentation. I thank u for 7 days fermentation. It helps for me and daughter whom suffering from gluten sensitive. Your 7 days 100 % polish pizza is the best.
One usually uses about 1-2% of yeast, in regards to the weight if the flour. But it's honestly all up to you. You can even use less than 1% Or more than 2. I think that % is in regards to fresh yeast, and you would just use 1/3 of dry yeast to replace fresh yeast. A low amount of yeast just means that your dough will ferment and proof more slowly, which isn't bad because a slower fermentation means more flavor. More yeast would mean your dough would ferment and proof much more quickly.
Hi Vito, how’s freezing it before doubling in size any better than the previous video where you froze them when already doubled? I think the pizza in that video was also crounshier!
Vito, in your video on freezing dough, after adding the poolish you made, you said to add 400gr cold water, the 710 gr of 00 flour then 20 gr of sea salt. But the type on the screen shows 30gr of sea salt. Which is correct? Molto grazie for your excellent videos. Jim
Hy Vito can you explain of when to use 3g or 5g of yeast ?:D I watched all of your Videos and got confused since both amounts seem to bei valid across your recipies. Thx
The amount of yeast used in poolish is not critical. The more yeast is used, the faster the poolish will grow. For 3 pizzas of 280g each, I used only a pinch of yeast, less than 1 gram, for the first batch of poolish (130g flour and 130g water). Let it grow in the room temperatrure of 22C to 27C for serveral hours. Just watch it grow to almost double the size, then put it to the refrigerator for at least 8 hours before using it for the dough. It might deflate in the refrigerator. The unused poolish can be kept in the refrigerator as the "yeast" for the next batch of poolish.
Thanks for the video @Vito Why did you add olive oil? It is the first time I see you add to your recipes As also, what is the poolish percentage in this recipe? ~30%?
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You mentioned in the video that you use semolina/flour mix to stretch the dough. Do you recommend using this combo instead of plain semolina?
Question: For step 2 you mention 710 he of flour; 400 grams of water; 30 grams of salt; and 20 grams of olive of oil. 30 gr of salt doesn’t look like the quantity you seem to pour in (much more). Your quantity looks more like 300 gr. Can you clarify? Thank you.
What kind of yeast are you using? Is a ball really important to freeze or could you flatten it out in the baggie for faster thawing & stacking in freezer?
Hi Vito, I received an Ooni Karu 16 pizza oven as a gift and this morning I decided to make my own pizza dough following your video, I really liked my experience, can we use a Kitchen Aid stand mixer? For kneading the dough THANKS from Quebec, Canada
Thank you Vito, I have a question concerning the 710 g of flour. Is it bread flour or 00 flour? In another video you did used a mix of 00 and bread flour.
Hey Vito. Great video. Just want to know if I wanted to batch make a bunch of pizza dough (say 3 times the amount) should I triple the amount of poolish as well as the flour, water, oil and salt??
Will this work with a second ferment? Day 1 make and ferment poolish. Day 2 mix with the rest of ingredients and do second ferment overnight. Day 3 make dough balls and freeze?
Thankyou so much, great recipe! Question? If i don’t want to freeze the dough can I just put in the fridge to use the next day after balling? How do I prepare the dough from the fridge to make pizzas the next day? (How long does it need to ferment in room temp before preparing pizza?) Thank you again😊
Vito... sei davvero bravo! Io vivo a Nashville e mi occupo di tutt'altro ma con i tuoi suggerimenti anche un asino come me è riuscito a fare una buona pizza...thanks a lot for your courtesy and endless suggestions!
Today i got my bakingsteel and my pizzapeel(shovel), altough im not using "poolish" yet u changed my pizzadough skills forever, thank you from Sweden! :) Legend...
I’ve been using active dry yeast and freezing the pizza dough. But when I take out and rest it does not rise very much. Does this method only work with poolish?
Hi Vito. Great content thank you. Can you get the dough out of the freezer in the morning and use in the evening say 12hours later? If so will it be better to leave in the fridge rather then room temp?
Trying this today. One question, the salt added in the video looks like a LOT more than the 20 or 30 g mentioned in the recipe. Can someone confirm the correct amount of salt?
Congratulations, the pizza is beautiful and the dough looks beautiful. Is the recipe for this pasta that you froze the same as the one you made in las vegas? I'm going to do the test here at home. congratulations and thanks for the nesting.
Im curious as to why the poolish to additional flour ratio is so different here vs your other recipes. Seems a much higher percent or poolish. your standard is ~ 600g poolish/ 1250 flour+700 water,, this is 600g poolish to 710g flour 400 water. Thanks.
That seems like a lot more salt to flour ratio then other recipes u posted.. other than that I really love your method.. my son is a pizza lover so freezing dough would be a lifesaver.., however I do have a question about your recipe on the dough u use biga, u said must use in 2 days , I know it’s for business purposes but I was wondering if I could freeze that dough? and if so how long would it last? Would it last 2 months in freezer or no? Just curious
I've just started watching your videos.. I'll have poolish ready when I get off work.. I'm cooking it in my auto kamado I've just purchased not too long ago.. this will be my first pizza.. I'm excited.. my question.. what would ur technique be cooking on an auto kamado? and how much difference between an oven , pizza oven, or a kamado like the one I own.. maybe u could start ur own line of kamado pizza grills.. lol and thank you for the great videos
2nd attempt! I just tried for my first time and the dough was waayyy to sticky/wet by the time the hour rest period after mixing everything was over. Weighed all ingredients to the gram except I added a whole pack of active dry yeast (7g instead of 5g) and had the polish about 48hrs (busy so no time to make the dough the next day.) Not sure if that makes much of a difference but oh well. Scraped it and trying again.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
Do you ever Freeze your dough?
Yes and it didn’t come out great.
@@hombresg33 same here
i did it few times for the "pizza in teglia" (pan pizza), so not neapolitan, it turned out pretty well
I do and helps me for catering :)
Perfetto!!
He is the best teacher! I just finished the master pizza making class. I've learned so much out of this course. Thanks so much for sharing your amazing knowledge.
I have been freezing the dough since a previous video of you mentioning..."when it's ready to make, it's ready to freeze".....comes out as good as the day it was ready pre-freeze. I just put a dough ball in fridge in am before work, room temp an hour before bake...and WAH LAH!!!! The only problem is you created a monster and I enjoy the whole process of creating the dough which leaves my freezer packed with always 5 dough balls on hand haha. Thank you for teaching us your magic Vito!!!🍕🍕🍕🍕🍕
I can understand you perfectly, I never made any kind of dough, bu with all the Vito magic I’ve started to do the perfect pizza dough receipt and enjoyed a lot the process, it’a almost like a therapy!
Yep, same here, freezer packed with doughballs and almost no space left for ice cream😋😂🤦🏼♂️
Would you recommend freezing when doubled like his previous video, or before like this one? The pizza he made here is a but less crunchy and I’m not sure why he calls it next level?
@@rarra I personally freeze when the dough is doubled, seems to work for me. The pizza may appear less crounchy due to using the home oven...my results are always better on the grill, and in less time(also more heat). I always pre bake the crust for 4-6 minutes if making a pizza in the home oven, then pull from oven to add cheese, etc . On the grill outside everything gets made together and takes a shorter time, about 8 minutes cook time. I have also re-balled frozen dough after a thaw, just let rest for an hour before putting the pizza in the oven. Not sure if Vito would respond with the same answers, as I am just a hobbyist pizza maker. Many lucks with your pizzas!!!🍕🍕🍕
@@cmils1785 very good ideas, I will try re-balling them!
Baby Iacopelli steals the show!! Yesss!! Love that you didn’t edit it out.
Got a question when freezing! Can you pre flatten the dough or is it best to freeze it in a ball
Perfect timing! Was wondering how to deal with my frozen dough. Started to search the video list and found this most recent content. Absolutely what I needed. Thanks.
he doesn't even use freezer bags but regular sandwich bags lol, okay.
I love the pizza! However I find the many videos to choose from confusing when trying to pick the one I need. It would be great if the recipe was written out in the description and if you said up front how many pizzas the recipe makes. Each video recipe is slightly different - although the amount of yeast and honey for many is the same even if the flour and water quantities are different. Thanks for the very helpful videos!
I know. I’ve saved 2 videos and in one he puts honey in poolish and in the one with American measurements and ingredients he puts honey in the next day. My poor brain doesn’t know which to follow 😅
@@rhill103 Hi Rhill & Sharon. The quantity of yeast depends on the duration of raise. The more you have time for the raise , the taste will be better and you will need less yeast. The honey is made to feed the yeast so usually you put it at the beginning. The temperature will also influence the time for raising, the hotter, the time will be reduced. To avoid having too much influence of the temperature the best is to do a long raise at cold temperature in the fridge . Vito gave some years ago a video called next level,pizza (not for freezing them). If you can find it try it s probably one of the best recipee I ever tried. The only drawback is that it takes 48hours of fermentation, so you can t think : oh I will make a pizza for dinner if it s already 4 pm… it will be for the day after tomorrow. :).
I agree. The discrepancies are present and confusing to an amateur like me.
It seems that the quantities used are for a varied number of pizzas, which is not mentioned.
Personally I chose one that works for me and worked from there, with adjustments based on his other videos.
I have written down the instructions and made adjustments based on my experience
Hopefully I will eventually be comfortable with my composite instructions.
I suspect that there is not only one way to making pizza dough, similar to bread, where minor variations lead to a different bread style.
You should look at Roberta’s pizza dough in NYT Cooking which is very simple yet flavourful.
I am making both in order to find out which one I prefer.
This being said, making our own pizza dough is very satisfying. And the pizzas are sooo delicious!
@@Weichi928Look up my pizza corner, Tom is amazing and teaches you the process so that you'll know how to change the ingredients based on proofing time, temperature, etc..
Vito you are the reason why I never gave up trying to make the best pizza. I followed all your steps and now it is perfect
he doesn't even use freezer bags but regular sandwich bags lol, okay.
Thanks for all your recommendations, you teach with a lot of details and passion for the authentical pizza Napoletana! I am from Argentina and really love all the Napole style for tradition.
Love this! Made and froze the dough. When defrosting, I placed it in the oven (do not turn it on) with a container of 3 cups or so of boiling water beneath it as it defrosted. The dough was beautiful and soft, made delicious pizza. Thanks Vito!!
Vito, thanks a lot for sharing your experience and passion with us!
I followed your recipe, bought a Pizza steel, expensive 00 flour (DeCecco), Mutti tomatoes, genuine mozzarella di buffala, freezed dough balls, took 3 out today morning to surprise my family with a great Pizza on sunday, put in all my effort and...
... messed up totally :-P
The dough was too soft, literally melted away while pulled and stretched and ripped when I tried to pull it on the peel.
The second one came out best but the crust was a bit hard and flat. The bottom however was nice and the taste all in all very nice.
What might went wrong?
Need to practice for sure!
Big up to you from Germany :-)
This is such a godsend. Ive got a few kg of 00 flour that are about to go out of date next month, and i was thinking about making up a big batch of dough balls and freezing them. Thanks for the Video Vito!
We have been without great pizza for years due to where we moved. This is by far the best pizza we have ever made (had) Bless you my friend.
Thanks Vito! You are amazing! Because of you I have managed to make pizza better then everything I can buy in my town!
Keep up the good work!
Just started the masterclass. I highly recommend it. It is amazing. Thank you Vito!
Thank youuuu
VITO !!! We love you 👏🏼👏🏼👏🏼💚💚💚 Changed our Pizza 🍕 Making world. Thank you for sharing all the magic tricks to make incredible pizzas !! 👏🏼👏🏼👏🏼
MAESTRO VITO.. I been a subscriber when you had a few thousand. I MADE THIS DOUGH AND OMG. Delicious 😋.. I had surgery on my wrist, shower and elbow u ysed to kneed the dough by hand but this recipe is so easy and pizza dough 😋 a different level. Thank you so much and hope you and familia stay healthy and prosperous. Saludos from the Central Coast Ca.
Thank you Vito. I don't know English well, but thanks to the inscriptions, I understand what to do and how to do it. Keep delighting us with your secrets. Thanks to you, I learned how to make a great pizza. Hello from Russia.
I absolutely love this recipe, I make it often and freeze it. I am making calzone tonight and I only had one frozen dough left so I made another batch of 6 balls, I froze 5 of them. Love your channel also and have shared it many times.
How much salt do you use? He says 20g in the video but 30g in the instructions, and it seemed like a lot of salt.
I have watched Vito's first video of making dough and pizza at home nearly two years ago now and since then I make at least one pizza a week and every time I get really excited just like I was doing it for the first time 😁 This recipe is unbeatable, made me pizza famous among my fam and friends, it's so good. Cheers for all the videos you've shared mate!
Same.
Thank You Vito !!!! : ) Always the best at every thing you do and so thorough and detailed to perfection with all the links for proper tools ! All this would not be possible to open the magical hidden world of Real Italian Pizza Making without you and the internet. You are the only place people need to go to know about Pizza ! I truly mean that and coming from myself as a pizza fanatic just like you since I was 10 years old and started making pizza at home. I had a restaurant, too ! My mom even told me that she was eating pizza just before I was born that night I was born ! I could go on forever, but just to say, "you are the Best Best Best Best !!!
"Its a little bit simple but i wanna say complex " describing this recipe in contrast to the last, a good word to use that you made me think was " refined ".
Bravo Vito ! Have my double fermented dough going until tomorrow, planning on freezing some and cooking the rest fresh.
Thanks for everything,
your a pizza legend - and very entertaining, a true good admirable guy, kudos !!!
Just defrosted 4 doughs that I had saved from a couple weeks ago. and used them for 2 pizzas and 2 dessert pizzas. Tasted great, and no one knew the wiser! Thanks vito!
Hello maestro, i am a cook/seafarer onboard Gas vessel i have croatian officers and they loved the pizza that i am making ever since i started following yung poolish dough. Thankyou
Great video, I like the camera on the peel. What do you do if the thawing dough gets a lot of condensation from the air? Ignore it?
It worked perfectly. Took closer to eight hours out of the freezer for me. Thank you so much Vito.
One of the best Pizza Chef i ever watch is this guy😵😵😵🔥🔥🔥🔥🔥 so accurate man😵😵
You should be granted to be the best Pizza Man in the world, no one gives this Information for free like you!!
Thank youuu
This is exactly the video I've been wanting to keep in my favorites.
The full process, thank you so so much
he doesn't even use freezer bags but regular sandwich bags lol, okay.
Thank you! I am learning so much! Keep the videos coming!
This genius! Why have never thought of this before? An improvement I did think of, is to put the frozen dough ball into the instant pot with yogurt setting. the dough ball will thaw and rise in about an hour. Oven with the light on will fit a tray full.
I might have seen before so checking if the info has changed. Very important to get the best out of unused dough. I cook one week fresh and one week from frozen.
My dough and pizza is so much better now, thank you for sharing all your incredible knowledge about great pizza!
I have used this recipe many times, and I came across the problem where my dough was too sticky (I have also watched Vito's video about how to fix a sticky dough), and what solved all my issues was putting some olive oil on my hands (don't be tight), just before stretching the dough after 30min rest (4:30 of this video), and that was it, the dough shaped beautifully just like Vito did it, I hope it will help someone.
How much water, 200 or 400 gr,was added to 2.4 of this video?
Thank you so much for the awesome lesson! I'm new to this and I only have an electric oven. You mentioned that the crust would need to be prebaked in electric oven, before toppings. What temperature and for how long would I bake it for?
Grazie Vito! I’m new to pizza dough and I just made four pizza for the family and they turn out great!!!! I’m falling in love with the art of pizza. Thank you so much amico!
I have been doing it the way you first taught us.. waiting until each section ferments and then freezing them, and once they were hard, packaged them individually. It worked very well. Wondering why you changed it to freeze before each piece ferments?
Anyhow, am going to give it a try.. hope it works as well! thank you Vito
Which video shows the original method?
@@dreamerrt216 It's called "HOW TO PROPERLY FREEZE THE DOUGH".. Vito's video from 3 years ago.
(I can't do a URL link, but you can find it by the title). I like it better than this version.. because it is almost ready to go as soon as it thaws. This new way takes a very long time before you can actually cook it.. it has to thaw, and then it has to rise for at least 2 hours.
@@anneduff9294 I saw it. So basically once it's ready to bake, you freeze it?
@@dreamerrt216 yes.. after you shape them into individual balls, you place them on a floured baking sheet and cover them with a towel for the final rise - 30-60 min). Once they have risen, stick the entire tray into the freezer, and let them freeze solid. Then package them individually into sandwich bags and immediately return them to the freezer.
It really works well and they are very 'healthy' when thawed..
The way this video here does them, they don't seem to want to rise after thawing, or it takes a very long time.
I tried this last week, (frozen dough) worked out amazing. Took about 6 hours to defrost and be ready to use. Also, tried an experiment, side by side, using bread flour and GP/AP flour and didn’t see a marketable difference. Minor, but most people probable wouldn’t know.
?
What can u say? Its better to use bread flour or all.purpose flour?
@@marktadeo7292 it’s better to use bread flour, but most people don’t have bread flour around or it’s more expensive
@@aimeegudgel1668 doest it has the same softness of type oo flour compared to bread flour?
@@aimeegudgel1668 is the secret to soft dough is 24 hours of proofing?
0:52 1차 준비물 2:49 2차 준비물 / 잘 보고 갑니다. 만들어 보려고 1차 준비 했어요~
왜 조명이 낮을까 했더니, 아기가 있었어요~ ㅎㅎ 귀여워요
밀가루 300 물 300 드라이이스트 5 꿀 5
밀가루 710 물 400 소금 30 올리브오일 20
Thank you! I am having an operation on my foot soon, and need things in the freezer for quick meals so I don’t have to stand too long making food.
I don’t remember how long ago I started watching you….definitely years. I’ve not tried the polish, but this Memorial Day weekend I’m making some. One won’t get frozen though! YUM! Thanks 🙏
Now, this video and comments are a game changer for me. Now we have the REAL freedom to beautiful pizzas almost on demand. I ever so great for this video Vitto. I’ll now definitely take my wood fired oven to the next level plus will be eating a lot more beautiful pizza. With sincere gratitudes from South Australia.
You really know how to motivate making pizza dough!!
You're MORE THAN an amazing chef/pizza expert... You're a LOVING RESPONSIBLE dad!
I commend you for being that to your child and family as I'm a father as well.
God bless you more!
Salute...
thank you for the recipe ! but I have a question, is it necessary to put that much of salt?
No way that was 20gr salt! More like 200gr 🤣 Definitely an accident!
About to do my pizza thankyou for this recipe i hope mine yutns out like yours i have followed step by step from afellow 😁
Maestro, grazie per questo suggerimento Ho adattato le tue ricette con il mio lievito naturale e ho davvero portato la mia ricetta a un altro livello. un abbraccio dal Brasile
Thank you so much for showing me that I can freeze my pizza dough. I will have to try in the near future.
You make it look so easy. You have mad pizza skills. I like the 70% hydration. Will give the freezing a try and report back. Thanks for sharing
Vito, you changed my game to making pizza!!! I love you man!!!
Hello chef and thanks for your helpful recipes. A question please can we kneed the dough using the machine? Many thanks
I'm doing 486 grams type 00 flour to 375 ml spring water and yeast without honey and everything it's going nice :) Good channel thank you for inspiration :)
You are the master of world Italian pizza. Why? Because u make it easy, original and healthy because of long fermentation. I thank u for 7 days fermentation. It helps for me and daughter whom suffering from gluten sensitive. Your 7 days 100 % polish pizza is the best.
Hi Vito, for your poolish, can i use active dry yeast instead? And how much would i need to use?
One usually uses about 1-2% of yeast, in regards to the weight if the flour. But it's honestly all up to you. You can even use less than 1% Or more than 2. I think that % is in regards to fresh yeast, and you would just use 1/3 of dry yeast to replace fresh yeast.
A low amount of yeast just means that your dough will ferment and proof more slowly, which isn't bad because a slower fermentation means more flavor. More yeast would mean your dough would ferment and proof much more quickly.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋😘👍❤️😘😘
Hi Vito! I just ask you , in different vidoe,about how to keep the remaining dough . Thank you for all your effort and nice videos!
Hi Vito, how’s freezing it before doubling in size any better than the previous video where you froze them when already doubled? I think the pizza in that video was also crounshier!
To be honest I like more the other way better
If you freeze the dough when already doubled, it takes more space in your freezer.
@@vitoiacopelli 😂😂
Vito, in your video on freezing dough, after adding the poolish you made, you said to add 400gr cold water, the 710 gr of 00 flour then 20 gr of sea salt. But the type on the screen shows 30gr of sea salt. Which is correct? Molto grazie for your excellent videos. Jim
He vito can you tell us ,witch brand of flour you use. I'm working with caputo nuvelo super.Thnx Nico
the baby is absorbing all the pizza making secrets at a young age! 🥰
If I’d like to make more pizzas, do I use the same amount of polish or double the measurements as well?
Hy Vito can you explain of when to use 3g or 5g of yeast ?:D I watched all of your Videos and got confused since both amounts seem to bei valid across your recipies. Thx
The amount of yeast used in poolish is not critical. The more yeast is used, the faster the poolish will grow.
For 3 pizzas of 280g each, I used only a pinch of yeast, less than 1 gram, for the first batch of poolish (130g flour and 130g water). Let it grow in the room temperatrure of 22C to 27C for serveral hours. Just watch it grow to almost double the size, then put it to the refrigerator for at least 8 hours before using it for the dough. It might deflate in the refrigerator. The unused poolish can be kept in the refrigerator as the "yeast" for the next batch of poolish.
Thanks for the video @Vito
Why did you add olive oil? It is the first time I see you add to your recipes
As also, what is the poolish percentage in this recipe? ~30%?
You mentioned in the video that you use semolina/flour mix to stretch the dough. Do you recommend using this combo instead of plain semolina?
I prefer the other method, letting it rise and then freezing, this looks more convenient but the dough looks a bit flatter. Thanks Vito.
Question: For step 2 you mention 710 he of flour; 400 grams of water; 30 grams of salt; and 20 grams of olive of oil.
30 gr of salt doesn’t look like the quantity you seem to pour in (much more).
Your quantity looks more like 300 gr.
Can you clarify?
Thank you.
What kind of yeast are you using? Is a ball really important to freeze or could you flatten it out in the baggie for faster thawing & stacking in freezer?
Hi Vito, I received an Ooni Karu 16 pizza oven as a gift and this morning I decided to make my own pizza dough following your video, I really liked my experience, can we use a Kitchen Aid stand mixer? For kneading the dough
THANKS from Quebec, Canada
Thank you for the tips, I love freezing the dough, makes for some easy meals.
Thank you for sharing this recipe will have to tey it it looks yummy
Hi. Need your opinion. After shaping and put topping, can we just direct frozen? Or need to half baked the pizza base first?
Hi Vito, Sometimes I forget to make my poolish the night before. Can I make it early on pizza day and leave in the fridge for only 7-8 hours?
That’s ok it will work
Thank you Vito, I have a question concerning the 710 g of flour. Is it bread flour or 00 flour? In another video you did used a mix of 00 and bread flour.
Thanks a lot, my pizza game will never be the same. God bless you and your family.
Hi Vito, can you give your recipe in percentage so we can adapt the quantity to make less dough ? Thanks a lot in advance
Thanks chef master, a question please: can we put the dough in a plastic container and freeze it instead of ziplocks plastic bags?
Is the olive oil in the dough for flavor or to help with the freezing? Your other recipes dont seem to have it in the dough
If we want to use a dough ball straight away before freezing the remaining balls, how long do we let it rest for?
Hey Vito. Great video. Just want to know if I wanted to batch make a bunch of pizza dough (say 3 times the amount) should I triple the amount of poolish as well as the flour, water, oil and salt??
Will this work with a second ferment? Day 1 make and ferment poolish. Day 2 mix with the rest of ingredients and do second ferment overnight. Day 3 make dough balls and freeze?
excellent...sometimes i don't make pizza because of the time but to do it and freeze it...i like
It looks so good. I’m thinking to try the dough as bread too.
Thankyou so much, great recipe!
Question?
If i don’t want to freeze the dough can I just put in the fridge to use the next day after balling?
How do I prepare the dough from the fridge to make pizzas the next day?
(How long does it need to ferment in room temp before preparing pizza?)
Thank you again😊
Vito... sei davvero bravo! Io vivo a Nashville e mi occupo di tutt'altro ma con i tuoi suggerimenti anche un asino come me è riuscito a fare una buona pizza...thanks a lot for your courtesy and endless suggestions!
Today i got my bakingsteel and my pizzapeel(shovel), altough im not using "poolish" yet u changed my pizzadough skills forever, thank you from Sweden! :) Legend...
I’ve been using active dry yeast and freezing the pizza dough. But when I take out and rest it does not rise very much. Does this method only work with poolish?
Hi Vito.
Great content thank you.
Can you get the dough out of the freezer in the morning and use in the evening say 12hours later?
If so will it be better to leave in the fridge rather then room temp?
You’re the best my friend🙏🙏🙏
I drank a sip of fresh rosé wine each time you said " a little bit of olive oil". I keep that game ! Thanks for the video maestro.
Beautiful pizza ! Thanks 😊
Trying this today. One question, the salt added in the video looks like a LOT more than the 20 or 30 g mentioned in the recipe. Can someone confirm the correct amount of salt?
Congratulations, the pizza is beautiful and the dough looks beautiful. Is the recipe for this pasta that you froze the same as the one you made in las vegas? I'm going to do the test here at home. congratulations and thanks for the nesting.
You’re one of the Best ! Merci !
Im curious as to why the poolish to additional flour ratio is so different here vs your other recipes. Seems a much higher percent or poolish. your standard is ~ 600g poolish/ 1250 flour+700 water,, this is 600g poolish to 710g flour 400 water. Thanks.
I made your pizza dough and it tasted wonderful! It did blow up in my wood burning pizza oven. Not sure what I did wrong or how to prevent it.
That seems like a lot more salt to flour ratio then other recipes u posted.. other than that I really love your method.. my son is a pizza lover so freezing dough would be a lifesaver.., however I do have a question about your recipe on the dough u use biga, u said must use in 2 days , I know it’s for business purposes but I was wondering if I could freeze that dough? and if so how long would it last? Would it last 2 months in freezer or no? Just curious
Vito!!!! What a great Daddy!!! Making money AND watching your little guy!! Miglior Papá e Pizzaiolo !
Thanks To Your Recipe I Will Be Freezing My Dough Now!
I've just started watching your videos.. I'll have poolish ready when I get off work.. I'm cooking it in my auto kamado I've just purchased not too long ago.. this will be my first pizza.. I'm excited.. my question.. what would ur technique be cooking on an auto kamado? and how much difference between an oven , pizza oven, or a kamado like the one I own.. maybe u could start ur own line of kamado pizza grills.. lol and thank you for the great videos
2nd attempt! I just tried for my first time and the dough was waayyy to sticky/wet by the time the hour rest period after mixing everything was over.
Weighed all ingredients to the gram except I added a whole pack of active dry yeast (7g instead of 5g) and had the polish about 48hrs (busy so no time to make the dough the next day.) Not sure if that makes much of a difference but oh well. Scraped it and trying again.