How to Make NEAPOLITAN PIZZA at Home From Homemade Fresh Yeast
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- SUBSCRIBE ❥ / maestrovitoiacopelli
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-cla... 👉
Wow this video was a real surprise to me
This is a part 2 of this video • How to Make Fresh Yeas...
Today here I show you how the make a perfect pizza dough for your home, made with the fresh yeast that we made home last time.
Also I made everything in home also cooked in a home oven the results come out very well, a perfect Neapolitan pizza.
DONATE SUPPORT VIDEO PRODUCTION$ 1 paypal.me/pool...
CLOTHING LINE MY STORE ❥ teespring.com/...
MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES: amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
PEELS: amzn.to/35HDYd1
----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ www.facebook.c..."
IL MIO CANALE ITALIANO: / @vitoiacopelliita6967
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.co...
Did you check out the part 1?
th-cam.com/video/f0LsLMS5DYM/w-d-xo.html
Yeah man!
the master at work!
I wish your goodness in such a bad time passing through in Italia again! Take care Vito! You are the best!
My fresh yeast didn't work out as good as yours. I need to try again. It still worked for the pizza but it took longer for the dough to ferment.
That pizza looks like I'm going to eat pizza again soon to try the recipe.
Great Video, thanks for show us how enjoy Pizza in home, That sound reminds me our Chilean Bread Marraqueta Simply Delicius!
That is the best looking homemade pizza I've seen on the internet, and I've looked at a lot of pizza recipes! You've convinced me to try the fresh yeast and give this a go!
Amazing thank youuuu
I have just done it at home!!.... and It is awesome. I have done 6 cheese.
@أبو ليلى 😂😂👏🏼👏🏼👏🏼Great!!
What a fantastic pizza Vito. I have been making the pizza with poolish. It's been long time since I make the direct dough. But I did it with fresh yeast today from your first video and its amazing. Wow.
Thanks as always Vito. 👍🍕👍🍕👍🍕👍🍕
Hi Emanuel, Do you prefer the direct way or with poolish ?.. I’m wondering which one to try first?
Hello.
Both ways is good. I still like the poolish. Less resting time on the day you make the pizza. With the poolish I make the dough let it rest for about 1 to 2 hours then make the balls and rest again till they double up the size again about 2 to 3 hours then I make the pizza. I am in Australia so the weather is a little warm here. So with poolish I make the dough after 24 hrs the next morning and then I can have the pizza ready for lunch time. With fresh yeast and direct method With the dough if you start in the morning then you have the pizza for dinner cause with direct dough you need about 6 hours for the dough to reach the fermentation. With poolish the fermentation is basically done the day before.
I hope that helps. 👍👍👍
Dad with the double glasses. Great to see you together!
I've been waiting for this 2nd part with home made yeast. Thanks Vito!
Love how dad said he could smell the pizza. A good pizza is a magnet for attracting people.
we can see that you are in love with pizza and I too have just had this passion thank you for your sharing you are the number 1 in pizza 💪
@Vito Iacopelli, Since most of you dough making video's show making about the same amount can you freeze the dough balls that you are not going to use? If so when you take them out of the freezer how long would you have to let them rest? Thanks and I appreciate the fantastic video's that you put out.
I love the intro with the flour it’s so good.
😊👍👏
Like a great opera...wow ! You're the very best Vito. This is a guy who like pizza and explained the process very well.
Your passion for pizza is so contagious. 😄 I’m so glad to have found your channel a few days back.
Yeah, me too. His channel just pop up on my screen few days ago. N walla, I straight away subscribed to his channel. I'm a newbie here. Regards from BORNEO, MIRI, SARAWAK
Same here 😃
Thank you for all the nice videos. greetings from germany.
Vito is the Master of pizza 🍕 full stop. Grandee Maestro 👏👏👏👏👏👏👏👏👏👏👏👏
Hi vito im so happy i found your video..i'v watch every day and l learn so much ideas about pizza and the your secret ingredients..thank you so much vito..from the philippines!!🙂
OH.....MY..... GOSH!! that is a BEAUTIFUL Pizza!!! Thank you Vito!!
Italians are so passionated for food! Perfection! I know where me and my wife are heading this summer
Please make a video on vegan pizza toppings. Thanks! Love your work 🍕
Vito credo che il complimento che ti fa tuo padre vale piu dinmilioni di visualizzazioni!
❤️
Vito, ho appena fatto la pizza in teglia con la tua ricetta con la patata, spettacolo! Se l'avessi vista e assaggiata saresti stato fiero di me ! Forza Bari! Forza dough! 🟥⬜
Grande 🙌
I love how the father just arrived, unsuspectingly but very conveniently, when the pizza was taken out from the oven.
Love it. We’re doing that tomorrow. Perfect thx. I’ll cook in the Ooni Koda 16
What a wonderful father and son.
Yesss! 🍕🤤 amazing pizza!! Today I made a « Breakfast Pizza » Quebec style! 😆 Hollandaise sauce, scrambled eggs, caramelised onions « flambés » with whisky, red bell peppers and mushrooms with pieces of bacon, topped with mozzarella cheese... Ouch! Was soooo good! My dough was frozen and it was still perfect! 🤷🏼♂️👌🏼😊 Thanks for all the passion and knowledge Vito! I wish I was Italian now!... 😁 I have Italian family though. 🤔 Maybe thats why! Lol
It's impossible amazing pizza at home. Thank you . I wish you good health in these difficult times. Lukas Poland
Why in some of your videos you put 2-3g of fresh yeast and sometimes 15g when you are making similar amounts of pizza? Confused
2-3g when your're using instant yeast, 15g when your're using fresh yeast.
the best of the best.
Unbelievable! When everyone will be as good as you in one thing world will be a better place :D
Vito, love your videos and the pizza really looks nice. But how come you used so much yeast? I keep hearing that neapolitan pizza usually has around 1-2g per 1kg flour. Or even below 1g. I noticed you did the recipe for a pizza you can do in one day, without the cold fermentation, but still.
Thanks Vito! Best Pizzaman on YT :)
Wow❤ look very amazing pizza
sei il migliore!!! grazie dei consigli
17.37 the hero coming..lovely master of.pizza..lovely familly.
Great content. 🙏🏽
I love this recipe, It's delicious!!!
Would you use less yeast if your were going to let the dough balls ferment for 24 hours?
as Papa states "Super Maestro"!!!
What confuses me is, just the correct amount of fresh yeast & what kind of difference will we see with various amounts. I imagine a temperature in most 🏡 🏠 is +/- 68°-74°F 20-23° C. So how much yeast should be included in a 🍕 recipe?
Fantastic!
You are the real man! I like your pizza..i like your mozzarella cheese! You are SPECTACULAR!
Grazie Vito!
Grazie Maestro. Could you put the ingredients with the amounts in the description? Thank you!!!
Hola vito... Un saludo desde chile!!!
Diastatic malt powder, not malted milk powder but diastatic malt powder, changes everything, brown bottom and airy cornicione.
260 g dough balls? I though 100 g from another of your vids? Learning a lot from you, thanks!
Hi Vito, for a 25 cm. (10 inch) pizza how many gr Of flour and water & yeast , salt & oil should I add ? And thk u so much .
Have you ever tried to make a pinsa? I would love to see a video in which you are prepering it 😉
best recipe out there
Wow...
Who else can make a pizza better than you.😍😍
@Vito why in this recipe "How to Make Perfect Pizza Dough With DRY YEAST - For the House"
You left it to rest 6 / 8h and in this recipe only 2-3 ?? which one is better ? :)
I rest my dough 24 hours at least
And i always get a perfekt crust and a perfekt pizza
Are the ingredients for Napolitana pizza the same for winter and summer
YES
@@vitoiacopelli thanks vitooooo the best 🍕
Thanks Vito
14:02 What is no broil? My oven doen't have brpil setting. Does it mean I should just turn it off or lower the temperature for a few minutes?
Hi Vito, thanks for the fantastic recipe. I have a question for you, If I decrease the amount of flour, do i have to decrease the amount of the salt and yeast accordingly?
Thanks :)
400k subscribers.
let's go !
Vito finalmente il tuo canale anche in italiano 👏per me che non mastico l’inglese ma in compenso mastico pizze. Le tue sono sempre bellissime e devono essere anche buonissime. Ciao grande e w la Puglia
Amazing
Hi Vito: Shouldn't the dough have olive oil incorporated during the preparation?
no
I have the same oven like you. 🙂
What was the east measurement if i use 1kg flour?
Vito grazie for the video. One question, if you can answer me. When you create a dough with fresh yeast you don't have to let it ferment for at least 24 hrs? In addition, can you create a sponge the night before with part of the flour and then add the remaining flour the next day like some of your recipes?
I tried making pizza many times but never I get success so I want to try this in home without any other help
Great videos bro !!
Hello vito greetings from Greece i love your work!! Is it okay to shape and bake the pizza right after the refrigerator or we have to let it get at room temperature??
Hey pizza community. I was wondering how many people here do cold ferments? Every time I do it, it’s for 2-3 days. My problem is that I’ve noticed when bring out and set until room temp, the dough seems very moist and delicate. I made a 63% and it felt pretty firm the first day and the day after but on day two they all had a decent size air bubble in the middle and they were very soft and almost too easy to stretch. Any ideas?
Thank you for all the videos!! What hydration if you have a high temperature outside pizza oven like an Ooni?
Fantastic pizza 👌👌👌👌👌👌I love it
is it always recommended to use oil on the crust? even in an oven?
can you make the pizza with dry yeast? How long did you cook the pizza?
Hi Vito. How do you make your fresh mozzarella dry? My pizza is always wet and I’m sure from the mozzarella. I have drained, and pressed them with paper towels. Still, same outcome.
Vito, you just amazing! Respect for your father taste 😝
Hi vito can you put the flour and all the dry ingredients first then we pour the wet ingredients
Thank you Vito for your videos. I have a difficulty when stretching the pizza, it rips apart. I knead it very well (using a mixer), and i tried also with 00 flour (i was suspecting my low gluten flour).
Could it be due te the over fermentation?
P.S. when it ferments, i don't have a smooth dough, it has like small bubbles, and the elasticity is not like i see in your videos.
Why not use the convection (Fan) function of the oven?
Can you do an expirent video with diffrent kind of yeasts to see the diffrent results? Such as beer yeast, wine yeast, champagne yeast, wild yeast...Etc
He did, check his other videos
@@deflokoding8847 thanks
Thanks Vito. 🍕 At 08:32, if temp is 30C can I rest it for less than 2 hours? Or any R.T should be 2 hours initial rest?
I believe it double in size or 20% rising, my place temperatures is 31 degrees and I let it rest minimum 3 hours for the best results. When you make it you will know it's ready or not.
@@deflokoding8847 Thanks. I just made a fresh yeast from his video. If I got it right, I'll make indirect dough tomorrow with less yeast maybe half and wait 2 hours. Also watched a lot of videos and yeah they rest it atleast 2 hours.
"Pizza is serious thing" no word after
PRAVAAA
Vito have you ever used a cast iron pizza stone in your home oven?
Yes, he did a video on that some time ago. Just search in his channel.
Would you make gluten free pizza please ?
Y si fuera levadura fresca normal que cantidad seria?
Does anyone know why home cooked pizza crust is never the same as professionally cooked pizza. I am following the steps to the Tee, but I still find the crust becomes too crunchy and somewhat too dry and not as rubbery as Neapolitan Pizza should be. I am guessing this is to do with the temperature of the pizza oven at home vs a professional pizza oven, which I assume create the crust within a minute without drying out the dough. I appreciate it if someone could confirm this. Thank you.
What's your usual tomato sauce looks like Vito? Sauce with salt and sugar only?
He posted a video showing his sauce is just tomatoes and basil ... blended up
Vito ma il link per l'acquisto del biscotto che hai utilizzato nel forno? Sei molto simpatico, un barese come te!!
How much dry yeast i can use to make the same recipe as in this video?
2gr
Crounchy 👌
How can I make it at home when my electric oven reaches 240 kelcium ..?
cook it without pizza stone so we can see the differnce.
Maestro :3
i need a big pizza stone asap :)
Vito if use home oven its posible make some leopard?
Very hard if the temperature is low
It's just a gimmick, but maybe you can use flame torch carefully so as to get leopard and not burning the crust at the same time.
So you want the pizza to cook from the bottom first?
Hallo Clint Yeastwood 👍🏼🍕❤️🍕❤️🍕
I have tried your recipe and it didnt work with me😕😕
i use my g3ferrari to make delicious pizza. today we had pizza with friends and it was 10/10
Hey! You added 19g not 15g of yeast!
THE RESULT:
instagram.com/p/CHjGCofoMoi1eEMpEO5zYSWpHfkXWx4vVdmyk00/?igshid=1qrk1dmoya994
My friend u need more light
The video's sound sounds slow or the rate was less than 1 , couldn't withstand all the way through.
Am i the only one that likes the cheese to be brown? I prefer to put the mozzarella on from the start.