how to make pizza neapolitan DOUGH for house
ฝัง
- เผยแพร่เมื่อ 5 ก.ย. 2024
- make sure SUBSCRIBE AND SHARE: / @vitoiacopelli
❤️BECAME a MEMBER: / @vitoiacopelli
This video i show you how to make the dough ( FOR THE HOUSE) step to step all natural ingredients and by ands if you have any question feel free to comment and i will replay to you ciao from MAESTRO VITO IACOPELLI
WEB : pizzaprova.com
INSTAGRAM: / vitoiacopelli
FACEBOOK:www.facebook.c...
TWITTER: / vito85iacopelli
giapponese 必ずSUBSCRIBEとmake SHARE ： / @vitoiacopelli
このビデオは、私はどのように（家のための）生地を作るために、ステップのすべての天然成分をステップにし、 ANDで何か質問はコメント気軽に持っていて、 MAESTRO VITO IACOPELLIからCIAOに私は再生するかどうかを示します
italiano:
assicuratevi ISCRIVITI E SHARE: / @vitoiacopelli
questo video vi mostro come fare la pasta ( PER LA CASA ) passo passo tutti gli ingredienti naturali e ands se avete qualche domanda non esitate a commentare e mi ripete a voi CIAO MAESTRO da VITO Iacopelli
WEB : pizzaprova.com
~-~~-~~~-~~-~
Please watch: "BEST PIZZA CHANNEL ON TH-cam (how to, recipes, funny, instructional & more)"
• BEST PIZZA CHANNEL ON ...
~-~~-~~~-~~-~
Vito, your excellent instructions have enabled me to make 14 delicious pizzas over the last two weeks with my home oven at 550° F. and a stone. I use your double baking method, adding the mozzarella and basil for the last 2-3 minutes. The pizzas have a crunchy exterior and a chewy crumb. I find that reducing the salt by about 20% works well since your tomato sauce recipe supplies enough to satisfy my friends and family. I am grateful to you for taking the time to improve my baking skills. Mille grazie!
Can you please share the conversion to cups and teaspoons please?
Varheim learn to mind ya damn business ass!! That makes sense too! 🖕🏽
@@WeCookin4Real just use grams you caveman
Very impressed with how u are telling everyone how to do everything at ur business, where as most pizza shops would never do. The shop I worked at for years wouldn't let us in the back to see how he made the sauce or dough...ty u so much now we can have little vito's all over the country....
The first man telling all the secrets of pizza. Thank you my man. His bless you
Clear and concise. All videos should be like this. That last part about the crust is so spot on, I had to try it myself. Vito......! You are "The Man!" Thank You!
After years of trying, I finally made a perfect pizza at home. Grazie!!
I see many videos skip showing how to knead the dough, so I struggled to make my first dough with those videos. But you showed the whole thing, and it really helped me to understand how to knead the dough and to what consistency. Showing everything from start to finish is a great idea, thank you!
This pizza dough recipe far the best ever! It's magic and I really don't know how people can still order pizza from delivery service when they can have the original taste at home thanks to Vito.
I'm from Thailand watching your video.. Thank you so much teaching how to makes dough pizza...very kindly and you are good chef..
First of all I want to share with everybody who is here I try different recipes for pizza dough from youtube, web sites and friends. Honestly this is the best result which I receive from a Doug recipe. Please pay attention the points which is at the below.
1-Try to use good quality flour which is suitable for bread or similar products.
2-When you are making the Doug no need to add any extra flour at all it will sticky at the beginning but when you continue mixing the Doug it will become as same as at the video.
3-Watch Vitos pizza cooking video which shows how to cook at home with three different material stone, pan and pan with holes. Choose which you can.
4-A glass of wine will be make you more happy with this recipe.
Thank you Vito have a good day and week
Atilla
Did you use fresh yeast too or dry yeast?? I'm torn between this recipe or another one he has with dry yeast but ads honey. Thanks!!
@@patty0seve I use dry yeast and it works quite good. For other recipes I try fresh yeast but with dry yeast working better for my opinion.
Atilla Akcealan Thank you so much!! Las question and sorry?? What ratio did you used to substitute? 1:1? I have mixed responses on google
Atilla Akcealan wo do you use same amount of dry yeast as fresh yeast? For this recipe it was 10 grams of fresh, so would it still be 10 grams of dry?
@@Payton77 ı am using 5g dry yeast
ty so much for this video. I started to mix the ingredients together like you demonstrated and kneading the dough twice, one for 5min letting it sit for an hour then kneading again for 15-20 min it's made a huge difference in the finish product.
Thank you so much for this video. I have researched and tried out pizza dough for some time now and this is definitely the best recipe for our house! Beautiful airy crust and wonderful charred big bubbles. Very happy!
I saw enough of your pizza and I had to build a wood-fired stove myself) Thank you for such a motivation!
best pizza-dough i know - for sure - everybody love now my pizza (including myself)
We call this recipe "the one dough". I use it for everything, perfect result every time. Thank you for this!
There are two songs playing at once multiple times. Or I'm hallucinating cause the pizza looks so good.
Lmao
I'm Malaysian 🇲🇾..ur videos is helpful for to make better pizza dough..
Thank you so much! finally a tutorial that does not skip the small details!
Learning to make the dough for pizza from you here is so great experience for my lockdown period.. Thank you so much 😍
the best and simplest video so far to learn. no question marks.
Yapmayı denedin mi ağa :D
You must see a wrong video. Here´s a Gennaro´s Napolitan style Pizza and Pizza dough th-cam.com/video/n-VRntrbypI/w-d-xo.html
@@ondrabarva3533 why is wrong? I’ve tried it and it is perfect. Only difference is that Gennaro put more yeast because his recipe is for pizza in couple of hours
I've been following you for a while, making pizza every weekend for a year. The banjo music just took it to the next level.
1 kg flour 00 or 0
600 g water
6 g fresh yeast
33g salt
12 g olive oil
1. mix salt and water till combined
2. add the olive oil
3. add the yeast
4. add 600 of the flour slowly and mix good
5. take the dough onto a table and add the rest of the flour and knead the dough for about 20 min
6. let it rest for an hour
7. divide the dough into balls of 250g
8. let it rest for 6-8 hours
if i want to use dry yeast then what should be the quantity of dry yeast?
@@syedshufkatali6585 I don't know since it wasn't me that made the recipe
@@syedshufkatali6585 3 grams
@@bigj097 any idea what amount if I use instant yeast?
@@chaneliza6075 1/4 tsp or 2-3 grams
Hi, just want to say: great information... worked very well with a normal 250 degree oven in the house.
I always thought, it is a miracle, but it is just handling and time. The trick is: stretch and fold for 20 min and leave in the fridge overnight. Tank you very much !
Glad you succeeded... I'll try it at home as soon as possible. I just wonder if you really got the same look as in the video?
@@orcunco
I can send you pictures
@@stefanrode6686 I appreciate if you could... colakorcun at gmail dot com is my e-mail adress. Thanks in advance!
dziękuję Ci za ten przepis :) zniszczył wszystko, czego nauczyły mnie mama i babcia, jednocześnie sprawił, że zrobiłam najlepsze ciasto pizzę w życiu. Dziękuję Ci :) teach me master! :)
I've made my first pizza thanks to you. And my kid loves it. Thank you!
Excellent recipe! I have tried many many dough recipes but this was an absolute success! I have tried it two times using dry yeast and it is the best pizza I have ever made. No need for 2 day waiting and stuff. Prepare it in the morning and bake it at night. Total success. Many thanks Vito.
thank you so much and please share on Facebook
How many grams of dry yeast did you use for 1700 grams of flour ?
im trying this now with instant yeast.... i read that you use 1/3 of the amount of fresh yeast. ill see how it turns out, seems to be rising pretty well now
Myron Lasithiotakis can you freeze this dough or have you tried it at all
Vito I just wanted to say thank you for this videos you do. I have learned a lot from these videos. My family really loves these pizza dough recipe, and I did my first margarita pizza because of these videos. Thank you and can’t wait to see what other videos you post
The best recipe I have tried!
Master Vito Iacopelli, number 1 in the world !!!
How about some nice Italian music softly in the background. That would be awesome just like you buddy
Dan R., good suggestion. This music reminds me of the movie “Deliverance”!
Thank you Vito. I have tried dozens of Neapolitan dough recipes and none really produced what I was looking for. This dough and how you demonstrate it is fabulous. I am so happy. This video is First Class for me and my family. Grazie mille!
Would you consider doing a video on how to make focaccia with this dough as I think you said is possible? Please???
I've learned a lot of things with this video, good result now at home, thank you and greettings from Belgium
Made this for my fist ever pizza cook honestly turned out great, thanks
Dough from Napoli...Music from Deliverence!
Nice video, thank you
Hi Vito
I am currently in the process of building a wood fired pizza oven give the fact that i have made my own for several years now, how ever having watched this video posted by you i have to say that my pizza have turned out the best ever.
I would like to thank you very much on behalf of my self and the family.
holy crap man i'm fasting today and my stomach is empty and i'm drooling over this 🤤 LOL 😂
same here hahahahah, not a wise move
I make the pizza 2 times and it was the best I’ll ever made. Thanks 🙏 for your help.
The music makes me crazy! thanks for the video though :)
A real master work. Anybody interested needs only this one video to master pizza making. Thank you man.
perfectly done, im doing it exactly the same since 20years. the only difference is, i add also sugar in the dough. great video, thank you!
How much sugar do you add?
Cüneyt Aras just one teaspoon, you can also use honey instead.
@@manibiegert1478 thank you 👍
youre welcome, it helps the yeast against the salt, doesnt effects taste.)
How about dry yeast? Still using 10 grams for this recipe?
Also, when would you freeze the dough for later use? After the 1 hour rest or after the 6 hour test?
Don’t know why some people are complaining about the musi in the background, if you were paying attention you wouldn’t notice the music.Love your passion & thank you for the demonstration I found it usefull
Absolutey stunning !
wow ! thanks for sharing.
I like how proud these guys are of their work
The music really complemented the subject matter well. Excellent choice. Nothing says "pizza" like banjo!
(Death Metal or early Country might have been a good choices too. Also, Polka)
Bhatt Hole jajjajajjajaa
Lol
True professional! Naple makes the best pizza. Ate a few during this summer and truly worlds best pizza.
I tuoi video sono sempre leggeri e piacevoli da guardare! Bravo Maestro Vito! congratulazioni per il canale!
Awesome thank you very much. I listen to you talk all day!
Thank you for the recipe. Must try it. I do have a question.. I learned yiest and salt don't go well together. Can you explain why this recipe works without the use of sugar?
lovely presentation with authenticity of traditional italian
You are best.
Thank you
Grazie mille maestro! I will try this at home. I hope you and your friends and family are staying safe during COVID. I visited Italy in 2017- a most beautiful country and amazing people, culture, history and food. I hope you will all come out of this tragedy soon. Best wishes, from the USA.
I thought for a second we were making moonshine in the Tennessee backwoods!
it's a privilege to learn from a master, please have the decency not to complain about the music, stay humble .
Vito thank you for the recipe. I made Perfect pizza at home, thank you again.
Sono uno chef professionista dalla Svizzera. Il miglior film sulla pizza che abbia visto finora.
For anyone wondering what amount of active dry yeast, divide the suggested amount of fresh yeast by 3.
So for this recipe it would be 3 grams dry correct?
This recipe called for 10 grams cresh
@@Payton77 That's correct.
This video is amazing! Vito, I recognize your protégé in a famous Tucson pizza restaurant now and maybe your bride in this video?! Your videos have come a long way since this! Wonderful Maestro!
PLEASE STOP THE MUSIC I AM GONG ISNANE!!
thanks for the video though :)
You are already there
It keeps you wake lol, bit I agree!
say thanks instead
7:08 ahahah
We like like the country style music and as well as liking a variety of music. Its the bing bong type music and rap crap that makes videos totally unwatchable!
thank you vito for teaching for us im interested so much and give more kls you to make and the ing.
Damn my pizza was so f*cking awesome with these recipe & tips. Oh my lord. Thank you so much. I am feeling like an Italian pizzayoli 😄
Can you share a ounces recipe?
Hoooweee! Ain’t nothing better than banjo music while a watching one a them there Eyetalians making a heap a pizza dough!
This is Awesome !!!............thank you very much !
Wild yeast to make any dough, especially for pizza, is absolutely the best.
Ah there's nothing more Italiano than bluegrass. "Oh play me some mountain music, like nonna and nonno used to play."
xDD
I gotta be honest...no disrespect to Vito...but this video would've been a lot better with no music.
Made a pepperoni first time today, It was really good, thank you so much.
In most of America you can’t find live yeast, how do you convert from live to dry yeast? Great video!
Ciao Danvil. I know its very late but dry yeast is roughly twice as "potent" as fresh yeast. If receipe says 10grams of fresh yeast, use 5g of dried yeast. It also depends on how long you let the dough rest. If i do 48hrs pizza dough, i only use 2-4g of fresh yeast and let it rest in the fridge
Amazing pizza and not one but two banjo tracks playing. Neapolitan style, fingerstyle and clawhammer! 🍕🪕🪕
Fresh yeast is hard to find where I live can I use active dry yeast instead and is the amount the same.
Thanks Chris
Hi Chris.... maybe you found the answer already...Yes, you can use it....And here the calculation: 1 g dry yeast would be 3 g fresh.... Hope this will help.... Greetings from Turkey.... Bea...
Same question
I didn't know how to make the neapolitan style cornicione before, thanks to you now I know. It's a great tutorial vedio.
Hi Vito, It is beautiful to see you knead the dough by hand, I can say you have a lot of experience. But something happened to the dough between 6:25 and 6:26, did you knead the dough a little bit without showing us. Grazie mille! It took me 18 months to have a great result in the Brick oven my father built in 2001, nothing near Napoletana but maybe someday I'll get it. I am anxious to see your version of the Napoletana ricetta! I SUUBSCRIBED...
Thank you so much
I'm a third generations of pizzaioli and I start to make pizzas at 8 years old
Please share for much more videos thank you so much
thujavon62 i also noticed that. Looks like it got smoother
He just swapped the dough with another using the business secret recipe no Neapolitan pizzaiolo want you to know...
thujavon62
Looks like he may have flipped the dough over to the other side, I like to leave my dough in the bowl after I knead the dough then cover the bowl. Good catch. 👍🏼
MrNoMDI 😂😂😂
Very happy to see the video of Chef Vito ... please go to Indonesian too Chef Vito ... I really want to learn to make pizza with Chef Vito
For 1 Kilo of Flour:
6g fresh Yeast
0.6l Water
33g Salt
12g Olive Oil
why you have specifically 47 likes ??
Exactly what I wanted !!..thanks !
@@mahmoudabdelsamad3138 now he's got 67 uncluding mine !!....haha!
Wow, you know math!!!
Yer his maths is great. I just found his comment after I worked it out.........D'Oh!
Thanks for tutorial. I plan to try it, always looking to improve my own dough. I find it laughable that people come for the recipe and complain about the music.
I've been working around 70% hydration and am surprised to see your recipe around 60%
I Noticed the same.
60 or 65 for the Neapolitan pizza with 00 flour works just beautifully. The more hydration the better the dough... try it and decide yourself which one is best for you :-)
For me 62-65 is perfect !
Think I recall Vito saying 70 percent hydration works better when using home electric oven as the extra moisture helps it to have a crunchy outside but soft fluffy inside... Gonna take years to be as good as him dude. 😃🍕👍
Brilliant Vito - very kind of you to share your hard won knowledge. I'll be trying you recipe tomorrow. Cheers from Australia!
Thank you for sharing from philippines...is it ok if im going to use dry yeast?and if ever i use it may i know if same measure/grams
3-4 grams of dry yeast
Grazie Vito, this was the best Home Pizza I have ever made! Sei un mito👏🏻👏🏻👏🏻👏🏻💪🏻
Thanks for the recipe! Made it today, it was awesome! Can I store the unused dough in the fridge? How many days can it be stored? thanks
YES you can store it in the fridge and is good for about 4 days
Pei Yi Tan I
vito iacopelli Hi Vito, can you tell me why I have air bubbles in my dough balls after raising for 24hrs? How can I avoid? Thank you
1226CT Air bubbles mean you have a good dough.
Carlos Pereira yes if making a neapolitan pizza. however, for what I'm doing i don't need air bubbles. Air bubbles is no good for what I'm doing. So how do i avoid air bubbles ?
Benn watching your videos for awhile, you have the BEST pizza video ever!!!!!!!👍🏻👍🏻🔥
My family loves Italian pizza. Thank you for teaching us how to make the dough. I saw you using 00 flour. Can I use bread flour to make the dough? Gracie
00 flour has a higher protein %, it is worth finding the 00 if you are able, it's much finer than regular flour as well, it's made a big difference in my pizza crust.
cheers🍕
You can find 00 Caputo flour at Amazon.com
XTheSonofTheSunX Thank you. I will try to get it.
Awesome! Now I love pizza more than ever I did.
Indeed... after seeing some of the comments on this video... I think that many friends have seen well the title: "How to make Neapolitan pizza for HOUSE". ;) I advise you to see the rest of videos.
Big Vito!
Por cierto... tras ver algunos de los comentarios de este vídeo... creo que muchos amigos no han visto bien el título: "Cómo hacer pizza napolitana para CASA". ;) Os aconsejo ver el resto de vídeos.
¡¡Grande Vito!!
Infatti... dopo aver letto alcuni dei commenti su questo video... penso che molti amici hanno visto bene il titolo: "Come fare la pizza napoletana en CASA". ;) Vi consiglio di vedere il resto del video.
Grande Vito!
actually i thought i was going to see a pizza dough made in the house
Reminds me of the neopolitan pizza place I used to work at. I was the dough person. Loved it! And it was SOOOOO good! Unfortunately the owners know nothing about running a restaurant.
8:19 First time I see balls turning into squares.
Love the banjo music, great tutorial for pizza dough
Did you add 1700g flour into the bowl?
No, he said he added 1kg, and then when he put the dough on the table, he said to add rest of 700 gram 😀
Vito, maestro! We made this dough....mamma mia che spettacolo...Grazie tanto
Playing two songs at once in a video is not recommended. Great tutorial though!
Grazie per aver condiviso, saluti dalla Serra Gaúcha Brasile , regione dei napoletani dall'Italia! La mia famiglia! Grazie, una bellissima pizza.
Thank you for your recipe! I will definitely try to do it in my oven. Come visit:)
Très bonne recette. La pâte était excellente. Super vidéo!
Oui excellent je vais faire la même recette j’adore faire les pizza moi même je vais essayer de me faire un four à feu de bois dehors chez moi pr les faire cuir au feu de bois
Bravo Vito, ottimo ciao da Le Havre super buona la tua pizza.
I love making pizza and my dough is also like yours!!! VERY light and lots of air!!! I taught myself after watching many videos, nothing worked and my dough was always hard!!!! I took the ingredients and made them my own. My and my little 2 year old princess have pizza AT LEAST once a week 😊 great video and i REALLY want to try yours, and pizzagive the 2 ingredient pizza dough a go!!! 😄😆
best tutorial in youtube
Thank you so much 🙏
Thank you so so much
Why have your videos only now showed up on my TH-cam account. Your amazing. This video was amazing. Thank You
So You actually dont add sugar when making the dough ? ;o I was sure it's necessary for yeast to grow
Very unique style of making dough my friend, surely try this style.
Waaaait a second, are you playing two different musical pieces at the same time?
Excellent recipe, did it yesterday for a party.
what's the difference of "house" dough vs "business" dough?
+Pascual Duco is different I will make a new video for business when I get to 20k subscribers:0)
That video was awesome.. Please make the business edition sooner! Please..🙏 I am going to open my pizzeria in next month!
vito iacopelli vito sto imparando molto da te e aspettavo che raggiungessi 10k iscritti al tuo canale perché avevi detto che avresti fatto il video con la ricetta per business
House dough has oil (and sugar) in it to protect the dough. House ovens can't reach wood firen oven temperature so the cooking time is 5 times longer
Why would anyone give you their receipe when you are going to open up your own business?
I've made the dough almost exactly like this about 3 times so far and it's been great, much better than what I had made before!
Today is the first time I'm trying it with 00 flour instead of just plain old all-purpose flour. Going to make some for family on New Years Eve as well. They are the ones who purchased the 00 for me as a gift.
It’s four years later and I’m still using this recipe. It’s definitely the one I prefer. I’m actually making it tonight for New Years 2021-2022. It’s always been great in my home oven.
I use a baking steel about 6 inches under the broiler. Our old over was even closer. I still prebake the tomato on the pizza, or use very little tomato. It’s difficult to get the moisture to cook off at this lower temperature without over baking the pizza.
@@andrewlaverghetta715 glad to see your update! Just got a pizza oven and I’m trying this recipe tonight so I can cook this weekend