@rifyanrifle67 Use flour with a higher W value. Flour absorbs more water. I can't say anything about that second problem, as I'm not sure what you mean. And 70% of the dough is sticky and not the easiest to handle.
I have to tell you Vito. I have been following your channel for a year or so and learned a ton. My wife asked me to make pizzas for her friends as a birthday celebration. I made 6 pizzas for 6 people (each their toppings of choice). I ended up getting called the "Pizza King", so thanks for that!
@@quentinrodriguez I built my own using a gym ball and vermiculite concrete for the dome. Very affordable and makes absolutely beautiful pizzas. You won't regret it.
i do pizza for my family each friday -- prepare the dough in the morning , then go for prayer then return to make them the pizza .. my family help with the ingredients .. and they love the pizza .. what a lovely teacher u are
I've just made 80% hydrated pizza dough yesterday for the first time. To be honest it was quite doable with the KitchenAid mixer and the caputo red flour. I liked how digestible it was. Think next time I'll do a comparison too, 70 vs 80%. Keep up these technical videos! Love them
I do 80% too, and build some extra strength in the dough with a few rounds of slap-and-fold during the rising process. With a good dough scraper and some experience, it's not that hard. I use water on my hands instead of olive oil, otherwise the same process.
I'm from Manitoba! I love having pizza parties with my outdoor wood fired pizza oven and your teaching has helped me lots. I use a lower hydration when other people are making their own pizza because it is easy for them to work with. For myself I go higher hydration because it takes a bit more time and care in handling. The taste is far superior with the higher hydration for sure.
I have tried to incremently increase the hydration for German all purpose flour. Using Vito's tutorials on how to knead and fold dough, I have reached a maximum of 70%. Thank you so much Vito. If it weren't for you, I had probably given up on making pizza after the first few failed attempts!
I'm at 68% with half bread flour/half spelt flour and that was settled on after a lot of tweaking and adjustments. So much room for experimentation. Great videos, Vito.
We do not get special flours at our place. We have to use whatever we have at hand. Otherwise we have to buy imported flour which is much expensive. So I add gluten to get the things done.
For me something more important than hydration that I learned from Vito and Roberto Susta is incorporating water slowly to the dough, this will make your dough perfect no matter if it's 60% or 80% hydration. Hydration I change it from time to time, but this method of making the dough always works no matter if I'm doing poolish or biga. Thank you for all you teach us maestro!
meh I don't buy into it, I've tried it (mixing in the water) and the result was pretty identical to 30-60 mins of autolyse followed by two folds, I can even get away with single fold. This is at 70% hydration.
@@spatnaspolecnost I'm not talking about gluten development, adding the water slowly gets me a softer dough with a different texture than adding all the water at once. I don't know the reason behind but It works for me. Also I'm using a kneading machine.
@@facundosilva2449 Heh alright, with a machine I can understand. For me it was just a real struggle to do it by hand. I saw a respectable pizzaiolo mention it while using the machine so yeah could be something different.
@@spatnaspolecnost Ahh I see, yeah I use a very cheap machine but it gets the job done :) kneading by hand is a pain in the ass specially when working with biga.
Hi Vito Watching your videos has been eye opening. - With increased hydration(70%) i'm starting to get a more puffed up crust. Still baking in my home oven so 300 C is max temp for me. - The video of mixing the dough was super crucial. I am now making really strong dought that hold up when stretched. - From you showing how to fold the pizza i can not comfortably prepare the pizza dough by pushing the air bubbles to the edge and pich. - I am als able to lift the pizza upp and stretch it in the air with my hands without any thought on breaking it or pinching a hole. Super appriciate you showing these techniques!
I do the 80% and make a low carb dough using almost pure gluten with a little arrowroot flour and lupin flour. I bake it on an oven steel ontop of a piece of parchment to ensure the transfer. I love your videos. I have made bad pizza my whole life but your tips have been so helpful. Thankyou!
lupin(almost entirely fiber), arrowroot flour is high in fiber, and most of all gluten (100% vital wheat gluten), which is all protein. These make a very low carb dough that works good for pizza!@@xprphoto
I have learned so much from you and have to give you all the credit! I've been making pizzas almost every Friday night for family and friends and they continually say it's the best dough they ever had. This past weekend I was asked by some very close friends to make pizzas for their graduation party in my Roccbox! I made 72 dough balls!!! I think the ball weighed over 35 pounds all by hand LOL! It was nuts. I received so many compliments about the dough and now I'm getting more requests for other gatherings! I tell you, it's incredible what you have done here. Thank you so much!
I’ve been hitting that 68-75% range usually. Vito, thanks to your videos, I’ve been having fun experimenting with different flours, pre ferments, etc. Thank for the digestible knowledge. No pun intended lol
Me too. But I was with one of his old video idea of not much flour on the bench... and it got sticky, tear apart... now he has a flour volcano to open it. And I was like: hmmm... how dumb me!
I'm where you are in the pizza experimentation. I use my home oven with a pizza steel. I'm kind of settle on 67% hydration. It's easy to work with and puffs up nice. I've used all of the Italian flours, 00, 0, semolina remacinata, etc, high protein bread flours, unbleached AP flour. I'm still not sure which ones I like best. King Arthur unbleached bread flour is great, but hard wheat and a bit high protein. 00 doesn't seem to work as well in a home oven. 0 and King Arthur unbleached AP flour are very similar and both work well in the oven. Adding the same amount of sugar as salt gives me the well baked bottom and color I like. It's a thing of passion and everyone in my house loves pizza. 😁
Love the technical videos. I started making pizza with your videos years ago, and now it's my hobby to make really good pies. You can explain everything very well, and your recipe is perfect! A BIG thank you for giving me the joy of making pizza!!
Hey Hey Vito! Love your videos. I've become the pizza king among our friends by watching your videos. I usually make a 60-65% hydration because it's easy to work with and when friends are over - beer is usually involved. I use a wood pellet pizza oven and cook at around 800F. Comes out perfect!
vito after a long day of work it is very refreshing to see a genuine and happy face that doesnt feel like a stranger but instead like a brother i never knew. just trying to say your content is very good and the way you present your work is above and beyond.
Supreme video as always. Huge time saver I must say. Starting from Vito's introductory video, I've been making my Pizza with 60% dehydration and I always thought dough is a bit bready. I adjusted a recipe by changing thickness, strength of flour and temperature but I've never changed the hydration rate of it. Thank you I should try 70% to see the improvement.
VITO QUERIDO! I’ve followed you for about 2 years now. You’ve inspired me so much!! Thanks to you, I have discovered I have a passion for making pizzas. Today I bought my first pizza oven.. I might finally achieve next level pizza dough! I love you, I wish one day I can visit LA to give you a big hug and visit your pizza place. Thank you for everything, thank you for teaching and making us laugh every day - thank you for making me discover another passion! With love from 🇦🇷
Im using 62% as perfect hydration, because i like it more rustical, the bready flavour is more intense on a lower hydration. The flavour is more like a pancake if the hydration is on 70 or 80%. Many Pizzarias are using a high hydration when they sell Slices. Because if you have the pizza the whole day out without any cover, like when they sell it on slices, the pizza wont dry out as fast. But if you are making the pizzas on demand ( a la carte) its better to use a lower hydration, if you want a tastier bread-flavour. Greetings
Wow Vito u r genius. U explain every steps so precisely without missing anything. I have learnt so much from u till date. I now call myself a pizza chef😊. All thanx to u. U r my mentor and my Hero. Lots of love and respect💕. U have changed my life and my perspective. I want to be like u. God bless u.
I've been frustrated so many times trying 80% hydration, but at the end I manage to success. I recommend everyone to try it till success. You will have a huge understand of dough behavior afterwards. And pizza with that hydration is on another level.
Thanks to you, i became the best home pizza chef, as i have watch and liked every single video of you for years :) I make the best 80% hydration (50hr ferment) no-kneed dough with 11.5% protein flour, for my home electric oven (270C), and i love it :))) ❤🔥 Once i made a 100% hydration with a 14% type flour, and it was quite interesting, but hard!! Sincerely, Sam from Australia! 🤩
you're the man. giving the codes of greatness away. everyone i make pizza for says its the best ever and I tell them to watch your videos and they'll be the best ever too.
I loved the look of the 70%, I normally go for 65% as I am still a relative beginner. I am going to work on my 70% hydration. I love your master class Vito, I am always going back and looking through the videos to improve my skills. Great video today. Thank you.
I purchased Vitos master class a year ago now. I have trialed so many hydrations. I even did an 80% by hand. The kneading took so long. I could barely handle it with my hands, I was oiling my spatula and using that to fold the dough. Got there in the end, really though, it was so difficult to handle, one mistake and you have a whole in your base trying to get it on the peel. In my experience now though you really get diminishing returns after 70% and I now see why Vito loves 70%, the quality of the dough, is unlike anything people you have cooked for have tasted. It's soft, easy on the stomach, you get a great rise in the crust, and crunchy on the outside and soft on the inside. Cooking for about 30-40 people this weekend, and cannot wait!!
Good video. Very informative. When I started making dough, I just used someone ekse's recipe online. Now that I am making my own, it's these little details that matter to me. My friends and family can't tell the difference, But when they say, "This crust is amazing!", I know.
I like anywhere between 60-70% depending on the season of the year here on the east coast. Recently went to 80% and it can be quite frustrating to handle(gotta be quick)...but does make a quite nice neopolitan style pie. Thanks for the great content Vito, you have perfected my pizza making skills!
Excellent advice Vito. Now even my WIFE tells everyone about you because my pizzas turn out so good! 70% works for me every time here in South Australia. 😊
Our old pizza dough recipe was a little over 50% but now we us Vito's 70% hydration recipe and our pizzas are much better. Soft and crunchy! We even are making our own mozzarella! Thanks Vito for all the great videos.
Videos of this type are always worth watching and we'll worth subscription. The ones for entertainment and show are nice from time to time but ones we can use the information to make life better is what makes you and your channel really something special and stand out from the rest. Even just updated techniques, re-explained ideas, or new recipe ideas/toppings are a great treat to see.
I always go with the double fermented, 70% hydration. I only make pizza at home for family and friends, and i must say that I have learned it all from your videos, so thank you!
Hey man thanks for all your insight. I was a fan as soon as I saw your video about the mob destroying the shop. Takes lots of guts and heart to rebuild. Peace, Love, and wealth for you and your family!
65% And I can work even with 80% just because of you Vito. Grazie! *I make Pitta bread for my wife and kids every week with what I learned from your videos, we never buy again.
Thank you very much Vito for the great video!!! I'm watching every video you uplad and I have to say that I achieve the soft and crunchy result with your recipe and instructions!! I want to save some money and access your master class also :) My favorite hydration is 70%. Keep up the good work! Ciao 🇮🇹
After nearly 15 years of making Neapolitan pies at my house every week for the fam, I landed at 68% hydration. A lot of this has to do with location I feel as well, we have high humidity in Houston and the weather definitely plays a role.
Same man, I have been making pizza for like 2 years and at first I always tried to push the hydration as much as I could but now I rarely get past 70% and I mostly stick with 65% to 68%.
i'M IN San Antonio and I feel like 70% may just be a little too sticky but then again, we shall see. I may try other KNeading methods to see if they might work or help.
@@TheMillionDollarDropout it’s also critical to autolyse the dough. Mix only half the flour with all the water, salt, and starter, and knead for 5 minutes then let it rest for 20 minutes, then slowly add in the other half of the dough for 5-7 minutes of additional kneading.
Personally, when making the recipe, I tend to lean towards 75% hydration, keeping things soft, yet a nice crispness to the crust! It’s really cool seeing the differences here - 60% and 70% look great, 80% looks absolutely wonderful, but I can imagine it is a nightmare to work with and 50% would probably work better for thin crust, but still interesting! Thank you so much for sharing these, Vito! Look forward to the next video!
50% to 65% is doable only if you have a really powerful oven that can go over 400-450°. If you do that you will have a soft pizza instead of a dried one and you can achieve a moderate crust too, not only thin crusts. Just think about the fact that Neapolitan traditional pizza is made with idratation between 55% and 60%! The trick is lower the idration, higher the temperature.
Thank you Vito for doing this. It's really hard to make something above 60% for me, hopefully i will achive this in no time. Once again thank you so much! Love your vids!
Hey Vito. I made an excel spreadsheet awhile back where I decide what size pizza I want, the hydration and dough thickness, and it gives me the weight of all ingredients (including the Poolish.) I seem to have settled over time at 72%, but I have had trouble sometimes with the dough being tough and leathery. I work it by hand as I can't afford a good mixer. Last time I put in some Olive oil (5%) and that helped, but I prefer the flavor without it. Anyway, I'll get there. Keep up the great videos. This one is a big winner!!
Ill have to try out 60 and 80%. I like a super soft dough for my pizzas so I think the higher hydration might be the one for me but I've also never cooked pizzas from scratch before so I'm very eager to try out your methods... I always thought you added oil INTO the dough, I'll have to test out both with and without and see what I find. I enjoy your video Vito. Thanks for sharing Vito.
For my oven and me 65% on a steel in home gas oven at 550 F is perfection. 70% for some reason stays too sticky. Of course thanks to you Vito I learned this all
excellent explanation thanks! may I ask 2 questions: You did not use Yeast in the recepies? and you mentioned Cold Water. Does that mean room temperature or like fridge cold water? Would things change if you use 37 C water?
I do around 65%, but I do not make the poolish. I make the dough the day before with only 2-3g dry yeast to around 600g flour, then leave it an airtight container to develop overnight and throughout the next day.
Carbs: How do you stay so skinny, making pizza every day? And, how do so many Europeans stay so skinny with all the carbs like pizza, pasta, bread, croissants, potatoes, rice, etc? Do you fast or limit calories, go to the gym? Just make pizza but not eat it very often? I would be very interested how you do it since I would love to eat pizza every day but there is so many carbs from highly refined flour (glucose generating) that spikes insulin levels, so I end up making 'pizza casserole' in a baking dish to avoid the carbs (not my preference of course). Thanks for all the great videos!
Excellent and very educational video, thanks! I’m glad you did go back to the roots, that is no added sugar or oil in the dough. I’ve learned this traditional method years ago on your channel. And from this comparison video I even picked up something new. So, thanks again!
Vito! I love your channel and your deep passion for this art form of pizza. They have changed my pizza,bread and focaccia game. Thank you, thank you. If I was a young man I would start a pizza house and make great pizza, Stromboli and focaccia and nothing more. ❤️
I actually like 80 or even 85% cause my apartment's oven never reaches as high as 800F, it only goes up to 500°F, so I HAVE to cook my dough for longer. Thanks for the video!
I usually make 60%, but I use 1% yeast. Want to test the 70% though. Never used poolish. My usual dough is: 500 grams 00 flower 60% water (300 grams) 3% salt (15 grams) 1% yeast (5 grams) And I have it in the fridge for 3 days. I really like the pizzas I get from that dough.
I will try definitely %70 😊 since I learned from you to make pizza 🍕 thank you 🙏 I’m just using the same method. And I don’t like the pizza in the restaurant anymore😅 just only mine 😊 and the best think who ever eat pizza at my house, everyone likes it, they even asking for when do I make again. 😅
Watching your videos have helped me make better pizza at home. Could you do a review of Mama Cozi pizza dough from Aldi? I get these dough balls and cut them in half and have made great pizza from watching your videos and learning the craft with you 30 years of experience. Thank you for teaching us Vito. You are truly a talented artist when it comes to crafting pizza. You're like Bob Ross the painter but of the Pizza world.
80% percent has a fantastic look it looks more foamy and impressive!! I think it can be done easier with no knead just turn it a few times... and stir it with the spoon!
67% hydration, sourdough, mostly with bread flour but some wholemeal and a little semolina. I get OK crust when my dough is fresh but I sometimes leave dough balls a full week in the fridge and the rise is pretty modest. Also you have to be super careful not to tear the dough, but it tastes awesome.
I have been making sourdough for 8 years and bread 42 years, I have the most insane overnight sourdough pizza dough, 70 percent hydration that’s so sour you can taste it amongst the toppings. Nothing better
For anyone like me who was still not sure what does the % mean mathematically, it's total water divided by total flour in the recipe. I use Neapolitan recipe I found on AVPN, with 1 to 1.6 ratio, which makes it 1/1.6=0.625 or 62.5% hydration. It also allows for as low as 1 to 1.4 ratio (71.4%) depending on flour absorption. Will try to go for nice 1 to 1.5, 66.6% next time, thanks for the video.
@@andreas6773 Thank you, in the last month I've already made close to 10 pizza doughs using that AVPN recipe and that 1/1.6 ratio using 00 flour imported from Italy that I found in the grocery store, and they were definitely the best pizza doughs I've ever made myself (especially the ones that I was unable to cook after 24h and had to reball and put into refrigerator for additional time) but I noticed that the doughs this guy makes look much more soft, airy and sticky. I'll try to slowly increase hydration in future attempts and see if it improves the already good texture.
Thanks Vito keep it up! Love your educational videos and your energy doing the thing you like. I especially loved how you didn't wait to the end to talk about the differences, but have an explanation and your personal taste after each dough making.. That was very useful and interesting (and not exhausting for me as a watcher)
I didn't realize it, but I've been making like almost 90% hydration dough for a couple of months...it's good, just no wonder I had a problem with it being sticky lol...the oil helps there...but...I think I do need to give a 70% a try...I think the main problem I kept getting was it was too dense and I was kneading it a lot which made the dough snap back too much...possibly didn't rest the dough long enough too..but NEXT TIME!!
What I learned: When you have an expert Pizzaiolo like Vito, even when the dough is made "badly" the pizzas turn out looking better than I can make with perfect dough. :D
i think i accidentaly made 88% or 89% yesterday. was a little tricky to work with. lots of oil on hands, lots of flour while stretching, but finished product was a wonderful pizza. now i'm bumping up my recipe's hydration a point or two. lol
What % of hydration you prefer 50,60,70,80% ?
I make the dough in the home oven and knead it by hand, so I try to aim for 70%. Difficult to do by hand with larger hydration.
I am 70%
@rifyanrifle67 Use flour with a higher W value. Flour absorbs more water. I can't say anything about that second problem, as I'm not sure what you mean. And 70% of the dough is sticky and not the easiest to handle.
Haven't varied the hydration much. Usually around 70% is where i stay . Interested to see what the results are.
60?
I have to tell you Vito. I have been following your channel for a year or so and learned a ton. My wife asked me to make pizzas for her friends as a birthday celebration. I made 6 pizzas for 6 people (each their toppings of choice). I ended up getting called the "Pizza King", so thanks for that!
Did you end up securing a wood-fired oven as well, or do you generally stick to Vito’s home-oven strategy?
@@corpsefoot758 using the home oven. We have some long term plan of building one though!
Just in love with your message
@@quentinrodriguez I built my own using a gym ball and vermiculite concrete for the dome. Very affordable and makes absolutely beautiful pizzas. You won't regret it.
@@trustmeimaphysiologistcan you share how to built your oven using gym ball? 🙏🏽
Yay. He’s back educating and instructing. This is the Vito that I like.
Yes! This video was excellent. Hopefully no more crazy teenager videos.
Yes I’m back
i do pizza for my family each friday -- prepare the dough in the morning , then go for prayer then return to make them the pizza .. my family help with the ingredients .. and they love the pizza .. what a lovely teacher u are
I've just made 80% hydrated pizza dough yesterday for the first time. To be honest it was quite doable with the KitchenAid mixer and the caputo red flour. I liked how digestible it was. Think next time I'll do a comparison too, 70 vs 80%. Keep up these technical videos! Love them
I do 80% too, and build some extra strength in the dough with a few rounds of slap-and-fold during the rising process. With a good dough scraper and some experience, it's not that hard. I use water on my hands instead of olive oil, otherwise the same process.
Hi Jo, would you please tell me how long you mix the dough using the KitchenAid mixer?
@@peterbassett1176 I do 6 min.
I'm from Manitoba! I love having pizza parties with my outdoor wood fired pizza oven and your teaching has helped me lots. I use a lower hydration when other people are making their own pizza because it is easy for them to work with. For myself I go higher hydration because it takes a bit more time and care in handling. The taste is far superior with the higher hydration for sure.
Cheers from McLuhan
I have tried to incremently increase the hydration for German all purpose flour. Using Vito's tutorials on how to knead and fold dough, I have reached a maximum of 70%. Thank you so much Vito. If it weren't for you, I had probably given up on making pizza after the first few failed attempts!
I'm at 68% with half bread flour/half spelt flour and that was settled on after a lot of tweaking and adjustments. So much room for experimentation. Great videos, Vito.
We do not get special flours at our place. We have to use whatever we have at hand. Otherwise we have to buy imported flour which is much expensive. So I add gluten to get the things done.
For me something more important than hydration that I learned from Vito and Roberto Susta is incorporating water slowly to the dough, this will make your dough perfect no matter if it's 60% or 80% hydration. Hydration I change it from time to time, but this method of making the dough always works no matter if I'm doing poolish or biga. Thank you for all you teach us maestro!
meh I don't buy into it, I've tried it (mixing in the water) and the result was pretty identical to 30-60 mins of autolyse followed by two folds, I can even get away with single fold. This is at 70% hydration.
@@spatnaspolecnost I'm not talking about gluten development, adding the water slowly gets me a softer dough with a different texture than adding all the water at once. I don't know the reason behind but It works for me. Also I'm using a kneading machine.
@@facundosilva2449 Heh alright, with a machine I can understand. For me it was just a real struggle to do it by hand. I saw a respectable pizzaiolo mention it while using the machine so yeah could be something different.
@@spatnaspolecnost Ahh I see, yeah I use a very cheap machine but it gets the job done :) kneading by hand is a pain in the ass specially when working with biga.
Hi Vito
Watching your videos has been eye opening.
- With increased hydration(70%) i'm starting to get a more puffed up crust. Still baking in my home oven so 300 C is max temp for me.
- The video of mixing the dough was super crucial. I am now making really strong dought that hold up when stretched.
- From you showing how to fold the pizza i can not comfortably prepare the pizza dough by pushing the air bubbles to the edge and pich.
- I am als able to lift the pizza upp and stretch it in the air with my hands without any thought on breaking it or pinching a hole.
Super appriciate you showing these techniques!
I do the 80% and make a low carb dough using almost pure gluten with a little arrowroot flour and lupin flour. I bake it on an oven steel ontop of a piece of parchment to ensure the transfer. I love your videos. I have made bad pizza my whole life but your tips have been so helpful. Thankyou!
How do you make it low carb? What ingredients?
lupin(almost entirely fiber), arrowroot flour is high in fiber, and most of all gluten (100% vital wheat gluten), which is all protein. These make a very low carb dough that works good for pizza!@@xprphoto
I have learned so much from you and have to give you all the credit! I've been making pizzas almost every Friday night for family and friends and they continually say it's the best dough they ever had. This past weekend I was asked by some very close friends to make pizzas for their graduation party in my Roccbox! I made 72 dough balls!!! I think the ball weighed over 35 pounds all by hand LOL! It was nuts. I received so many compliments about the dough and now I'm getting more requests for other gatherings! I tell you, it's incredible what you have done here. Thank you so much!
I’ve been hitting that 68-75% range usually. Vito, thanks to your videos, I’ve been having fun experimenting with different flours, pre ferments, etc. Thank for the digestible knowledge. No pun intended lol
Me too. But I was with one of his old video idea of not much flour on the bench... and it got sticky, tear apart... now he has a flour volcano to open it. And I was like: hmmm... how dumb me!
+1
I'm where you are in the pizza experimentation. I use my home oven with a pizza steel. I'm kind of settle on 67% hydration. It's easy to work with and puffs up nice. I've used all of the Italian flours, 00, 0, semolina remacinata, etc, high protein bread flours, unbleached AP flour. I'm still not sure which ones I like best. King Arthur unbleached bread flour is great, but hard wheat and a bit high protein. 00 doesn't seem to work as well in a home oven. 0 and King Arthur unbleached AP flour are very similar and both work well in the oven. Adding the same amount of sugar as salt gives me the well baked bottom and color I like. It's a thing of passion and everyone in my house loves pizza. 😁
Love the technical videos. I started making pizza with your videos years ago, and now it's my hobby to make really good pies.
You can explain everything very well, and your recipe is perfect!
A BIG thank you for giving me the joy of making pizza!!
I have been doing 65% and really liking it. Your 70% looks the best.
Hey Hey Vito! Love your videos. I've become the pizza king among our friends by watching your videos. I usually make a 60-65% hydration because it's easy to work with and when friends are over - beer is usually involved. I use a wood pellet pizza oven and cook at around 800F. Comes out perfect!
vito after a long day of work it is very refreshing to see a genuine and happy face that doesnt feel like a stranger but instead like a brother i never knew. just trying to say your content is very good and the way you present your work is above and beyond.
Supreme video as always. Huge time saver I must say.
Starting from Vito's introductory video, I've been making my Pizza with 60% dehydration and I always thought dough is a bit bready. I adjusted a recipe by changing thickness, strength of flour and temperature but I've never changed the hydration rate of it. Thank you I should try 70% to see the improvement.
VITO QUERIDO! I’ve followed you for about 2 years now. You’ve inspired me so much!! Thanks to you, I have discovered I have a passion for making pizzas. Today I bought my first pizza oven.. I might finally achieve next level pizza dough! I love you, I wish one day I can visit LA to give you a big hug and visit your pizza place. Thank you for everything, thank you for teaching and making us laugh every day - thank you for making me discover another passion! With love from 🇦🇷
Im using 62% as perfect hydration, because i like it more rustical, the bready flavour is more intense on a lower hydration. The flavour is more like a pancake if the hydration is on 70 or 80%. Many Pizzarias are using a high hydration when they sell Slices. Because if you have the pizza the whole day out without any cover, like when they sell it on slices, the pizza wont dry out as fast. But if you are making the pizzas on demand ( a la carte) its better to use a lower hydration, if you want a tastier bread-flavour. Greetings
i prefer 90% hydratrion. This is really next level pizza. Love you Vito. Ciao
I've been making 70% dough and it's been splendid. I need to try 60% for something crispier. Thanks!
Wow Vito u r genius. U explain every steps so precisely without missing anything. I have learnt so much from u till date. I now call myself a pizza chef😊. All thanx to u. U r my mentor and my Hero. Lots of love and respect💕. U have changed my life and my perspective. I want to be like u. God bless u.
65% is the sweet spot in my opinion
62
I agree. 65% is perfect. Light, but still crunchy. Higher hydration is to high risk for the reward, at least for my skill level.
I agree. It's still easy to make but already very high quality outcome!
It depends... on the flour, folks.
Same
I've been frustrated so many times trying 80% hydration, but at the end I manage to success. I recommend everyone to try it till success. You will have a huge understand of dough behavior afterwards. And pizza with that hydration is on another level.
Thanks to you, i became the best home pizza chef, as i have watch and liked every single video of you for years :)
I make the best 80% hydration (50hr ferment) no-kneed dough with 11.5% protein flour, for my home electric oven (270C), and i love it :))) ❤🔥
Once i made a 100% hydration with a 14% type flour, and it was quite interesting, but hard!!
Sincerely, Sam from Australia! 🤩
Great video and great explanation!!!!
I usually make my dough at 70-75% in the winter and 65% in the summer (because it is so humid where I am).
I use to make 75% using a bit of olive oil and the taste and texture is amazing... Thanks for the video, grazzie mile!
you're the man. giving the codes of greatness away. everyone i make pizza for says its the best ever and I tell them to watch your videos and they'll be the best ever too.
I loved the look of the 70%, I normally go for 65% as I am still a relative beginner. I am going to work on my 70% hydration. I love your master class Vito, I am always going back and looking through the videos to improve my skills. Great video today. Thank you.
For me I think the best is none of them! My answer is %65 hydration, Maestro Vito 😊
I purchased Vitos master class a year ago now. I have trialed so many hydrations. I even did an 80% by hand. The kneading took so long. I could barely handle it with my hands, I was oiling my spatula and using that to fold the dough. Got there in the end, really though, it was so difficult to handle, one mistake and you have a whole in your base trying to get it on the peel. In my experience now though you really get diminishing returns after 70% and I now see why Vito loves 70%, the quality of the dough, is unlike anything people you have cooked for have tasted. It's soft, easy on the stomach, you get a great rise in the crust, and crunchy on the outside and soft on the inside. Cooking for about 30-40 people this weekend, and cannot wait!!
Good video. Very informative. When I started making dough, I just used someone ekse's recipe online. Now that I am making my own, it's these little details that matter to me. My friends and family can't tell the difference, But when they say, "This crust is amazing!", I know.
I like the 80%. Something about a dough that is super soft and soaks up the sauce and feels soft and chewy to eat is sooo scrumptious!
I like anywhere between 60-70% depending on the season of the year here on the east coast. Recently went to 80% and it can be quite frustrating to handle(gotta be quick)...but does make a quite nice neopolitan style pie. Thanks for the great content Vito, you have perfected my pizza making skills!
Excellent advice Vito. Now even my WIFE tells everyone about you because my pizzas turn out so good! 70% works for me every time here in South Australia. 😊
Our old pizza dough recipe was a little over 50% but now we us Vito's 70% hydration recipe and our pizzas are much better. Soft and crunchy! We even are making our own mozzarella! Thanks Vito for all the great videos.
Pft, I made my own oven and built my own house... ;)
Videos of this type are always worth watching and we'll worth subscription. The ones for entertainment and show are nice from time to time but ones we can use the information to make life better is what makes you and your channel really something special and stand out from the rest.
Even just updated techniques, re-explained ideas, or new recipe ideas/toppings are a great treat to see.
I always go with the double fermented, 70% hydration.
I only make pizza at home for family and friends, and i must say that I have learned it all from your videos, so thank you!
I learn a little from a lot of different pizza makers but I’ve learned the most from you Vito, thank you
Vito, I’ve been watching your videos for quite some time. IMHO, your videos are the best pizza tutorials on the entire planet!
Hey man thanks for all your insight. I was a fan as soon as I saw your video about the mob destroying the shop. Takes lots of guts and heart to rebuild. Peace, Love, and wealth for you and your family!
65%
And I can work even with 80% just because of you Vito.
Grazie!
*I make Pitta bread for my wife and kids every week with what I learned from your videos, we never buy again.
hello guys, i'm vito's manager, unfortunately he can't be there today because he's on his way back to los angeles...
he sends you his greetings
Thank you very much Vito for the great video!!! I'm watching every video you uplad and I have to say that I achieve the soft and crunchy result with your recipe and instructions!! I want to save some money and access your master class also :) My favorite hydration is 70%. Keep up the good work! Ciao 🇮🇹
After nearly 15 years of making Neapolitan pies at my house every week for the fam, I landed at 68% hydration. A lot of this has to do with location I feel as well, we have high humidity in Houston and the weather definitely plays a role.
Same man, I have been making pizza for like 2 years and at first I always tried to push the hydration as much as I could but now I rarely get past 70% and I mostly stick with 65% to 68%.
i'M IN San Antonio and I feel like 70% may just be a little too sticky but then again, we shall see. I may try other KNeading methods to see if they might work or help.
@@TheMillionDollarDropout it’s also critical to autolyse the dough. Mix only half the flour with all the water, salt, and starter, and knead for 5 minutes then let it rest for 20 minutes, then slowly add in the other half of the dough for 5-7 minutes of additional kneading.
@@TheMillionDollarDropout Slap and fold always does the trick for me 🙌
Hello sir.... I make up with 70%. Its Looks very nice and beautiful. Thanks to you and your team. Sunil from India.
Realy nice you are doing this in depth videos!
Amazing! I think I know now what to do. Make the best Pizza of course!!!! Grazie Mille, VITO!!! You're the BEST!!!
Hi VITO … A Maestro Class for us to enjoy and learn from , what a gift:-) Thank You!
Vito, your cooking means a lot to me, ever since you started making videos, I was getting better at making pizza, keep up the good work! 😊😊😊
Personally, when making the recipe, I tend to lean towards 75% hydration, keeping things soft, yet a nice crispness to the crust!
It’s really cool seeing the differences here - 60% and 70% look great, 80% looks absolutely wonderful, but I can imagine it is a nightmare to work with and 50% would probably work better for thin crust, but still interesting!
Thank you so much for sharing these, Vito! Look forward to the next video!
50% to 65% is doable only if you have a really powerful oven that can go over 400-450°. If you do that you will have a soft pizza instead of a dried one and you can achieve a moderate crust too, not only thin crusts. Just think about the fact that Neapolitan traditional pizza is made with idratation between 55% and 60%!
The trick is lower the idration, higher the temperature.
Thank you Vito for doing this. It's really hard to make something above 60% for me, hopefully i will achive this in no time. Once again thank you so much! Love your vids!
I prefer 70% hydration made exactly per your recipe. It makes wonderful soft and crunchy, puffy crust!
just made 70% today, great recipes Vito!
I know it’s not the popular one, but I like 80%. I love soft, warm, just baked dough.
Hey Vito. I made an excel spreadsheet awhile back where I decide what size pizza I want, the hydration and dough thickness, and it gives me the weight of all ingredients (including the Poolish.) I seem to have settled over time at 72%, but I have had trouble sometimes with the dough being tough and leathery. I work it by hand as I can't afford a good mixer. Last time I put in some Olive oil (5%) and that helped, but I prefer the flavor without it.
Anyway, I'll get there. Keep up the great videos. This one is a big winner!!
Ill have to try out 60 and 80%. I like a super soft dough for my pizzas so I think the higher hydration might be the one for me but I've also never cooked pizzas from scratch before so I'm very eager to try out your methods... I always thought you added oil INTO the dough, I'll have to test out both with and without and see what I find. I enjoy your video Vito. Thanks for sharing Vito.
For my oven and me 65% on a steel in home gas oven at 550 F is perfection. 70% for some reason stays too sticky. Of course thanks to you Vito I learned this all
You're my Pizza Guru, Vito!!!!!!
Greetings from India
excellent explanation thanks! may I ask 2 questions:
You did not use Yeast in the recepies?
and you mentioned Cold Water. Does that mean room temperature or like fridge cold water?
Would things change if you use 37 C water?
I do around 65%, but I do not make the poolish. I make the dough the day before with only 2-3g dry yeast to around 600g flour, then leave it an airtight container to develop overnight and throughout the next day.
Carbs: How do you stay so skinny, making pizza every day? And, how do so many Europeans stay so skinny with all the carbs like pizza, pasta, bread, croissants, potatoes, rice, etc? Do you fast or limit calories, go to the gym? Just make pizza but not eat it very often? I would be very interested how you do it since I would love to eat pizza every day but there is so many carbs from highly refined flour (glucose generating) that spikes insulin levels, so I end up making 'pizza casserole' in a baking dish to avoid the carbs (not my preference of course). Thanks for all the great videos!
Awesome video thanks. I always make 85% hydration dough for bread but 70 to 80% for pizza.
Definitely above 70% because my home oven is s*it, and takes about 10 minutes to bake/cook my pizza! Thanks for the video maestro! Grazie mille! :)
Excellent and very educational video, thanks! I’m glad you did go back to the roots, that is no added sugar or oil in the dough. I’ve learned this traditional method years ago on your channel. And from this comparison video I even picked up something new. So, thanks again!
My favorite is 70% it has all I need all I want. 😊 Thank you Vito you are our hero. Gracie mille Vito.
Thank you for taking the time to do this demonstration. This was really informative.
Vito! I love your channel and your deep passion for this art form of pizza. They have changed my pizza,bread and focaccia game. Thank you, thank you. If I was a young man I would start a pizza house and make great pizza, Stromboli and focaccia and nothing more. ❤️
I actually like 80 or even 85% cause my apartment's oven never reaches as high as 800F, it only goes up to 500°F, so I HAVE to cook my dough for longer.
Thanks for the video!
I love your energy in movies. Every time I make pizza, I check your channel and listen to your advice. 🔥
thank you maestro! 65% or 70% is 👌🏼
I used to make 65% ,but recenlty I switched to 70% . I love the texture of the 70%.definetly my fevourite too!
I usually make 60%, but I use 1% yeast. Want to test the 70% though. Never used poolish.
My usual dough is:
500 grams 00 flower
60% water (300 grams)
3% salt (15 grams)
1% yeast (5 grams)
And I have it in the fridge for 3 days. I really like the pizzas I get from that dough.
I will try definitely %70 😊 since I learned from you to make pizza 🍕 thank you 🙏 I’m just using the same method. And I don’t like the pizza in the restaurant anymore😅 just only mine 😊 and the best think who ever eat pizza at my house, everyone likes it, they even asking for when do I make again. 😅
Watching your videos have helped me make better pizza at home. Could you do a review of Mama Cozi pizza dough from Aldi? I get these dough balls and cut them in half and have made great pizza from watching your videos and learning the craft with you 30 years of experience. Thank you for teaching us Vito. You are truly a talented artist when it comes to crafting pizza. You're like Bob Ross the painter but of the Pizza world.
I always use 65%, and now I understand why I like it best🙂
80% percent has a fantastic look it looks more foamy and impressive!! I think it can be done easier with no knead just turn it a few times... and stir it with the spoon!
Love your videos 💚🤍❤️ from Zeppole Maestro
72% is perfect for me. Thank you for your videos!
67% hydration, sourdough, mostly with bread flour but some wholemeal and a little semolina. I get OK crust when my dough is fresh but I sometimes leave dough balls a full week in the fridge and the rise is pretty modest. Also you have to be super careful not to tear the dough, but it tastes awesome.
I have been making sourdough for 8 years and bread 42 years, I have the most insane overnight sourdough pizza dough, 70 percent hydration that’s so sour you can taste it amongst the toppings. Nothing better
Know thy flour! Hydration matters when you know the characteristics of the flour.
70% you are the best pizza chef
Keep up the good work vito! 65-70% depending on what type of pizza
For anyone like me who was still not sure what does the % mean mathematically, it's total water divided by total flour in the recipe. I use Neapolitan recipe I found on AVPN, with 1 to 1.6 ratio, which makes it 1/1.6=0.625 or 62.5% hydration. It also allows for as low as 1 to 1.4 ratio (71.4%) depending on flour absorption. Will try to go for nice 1 to 1.5, 66.6% next time, thanks for the video.
Oops, checked again and it's 1 liter water to 1600-1800 grams flour. Then it's 55.5 to 62.5% hydration, quite a bit on the lower side.
Go with 1/1.6 62.5% , make sure to use the right flour (works perfectly with caputo blu)...enjoy 🎉
@@andreas6773 Thank you, in the last month I've already made close to 10 pizza doughs using that AVPN recipe and that 1/1.6 ratio using 00 flour imported from Italy that I found in the grocery store, and they were definitely the best pizza doughs I've ever made myself (especially the ones that I was unable to cook after 24h and had to reball and put into refrigerator for additional time) but I noticed that the doughs this guy makes look much more soft, airy and sticky. I'll try to slowly increase hydration in future attempts and see if it improves the already good texture.
Thanks Vito keep it up! Love your educational videos and your energy doing the thing you like.
I especially loved how you didn't wait to the end to talk about the differences, but have an explanation and your personal taste after each dough making.. That was very useful and interesting (and not exhausting for me as a watcher)
These kinds of videos are the best, just Vito showing off his skills and lots of great tips.
I didn't realize it, but I've been making like almost 90% hydration dough for a couple of months...it's good, just no wonder I had a problem with it being sticky lol...the oil helps there...but...I think I do need to give a 70% a try...I think the main problem I kept getting was it was too dense and I was kneading it a lot which made the dough snap back too much...possibly didn't rest the dough long enough too..but NEXT TIME!!
but...mine IS crunchy, even at the high percent, I do use 00 flour, and am cooking for almost 10 mins at about 525
What a great video! Definitely adding this to my favorites to re-watch from time to time. Thank you!
i love and allways try to do 70%, thanks for your videos!
أعجبتني 70 فالمئة كانت العجينة خفيفة ومقرمشة من
الخارج أصبحت معتمدة عندي شكرا جزيلا على المقادير الذهبية
What I learned: When you have an expert Pizzaiolo like Vito, even when the dough is made "badly" the pizzas turn out looking better than I can make with perfect dough. :D
I use 67-70% depending on the humidity and always hand-mix. Perfect.
I go for 67% with Poolish because I find it easier to work with and it is still soft and crunchy in the same time!
Great video! Thanks. I probably prefer 70%. Lighter texture with some crisp.
60% for me, and I mix in a small amount of Wondra, it works real well to get crispy flop without a overly dry core.
Great video! Love the in depth details, 70 percent all the way!
i think i accidentaly made 88% or 89% yesterday. was a little tricky to work with. lots of oil on hands, lots of flour while stretching, but finished product was a wonderful pizza. now i'm bumping up my recipe's hydration a point or two. lol
È incredibile come ti sei sbattuto a imparare a parlare abbastanza veloce l inglese senza mai sbattertene dell accento 😂 sei un grande
Over the top
70% looks best. Been trying to be somewhere there, maybe gonna do between 65-70 next.