THE MOST HIGH HYDRATION WE CAN DO FOR A PIZZA NAPOLETANA 80%
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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L'IDRATAZIONE PIÙ ALTA CHE POSSIAMO FARE PER UNA PIZZA NAPOLETANA
ecco a voi come fare l'impasto per pizza napoletana, con un 80% di idratazione.
Un impasto per pizza molto difficile da usare, mo molto buono per chi usa forni a bassa temperatura, e molto buono per chi vuole un pizza veloce
ricetta completa
-400gr. farina
-5gr. lievito
-15gr. sale fino
-320 gr di acqua molto fredda
tempistica di crescita intorno alle 3-4 ore
livello di difficolta 1su10 (7)
inglese
THE HIGHEST HYDRATION THAT WE CAN DO FOR A NEAPOLITAN PIZZA
here's to you how to make the dough for Neapolitan pizza, with an 80% hydration.
A pizza dough very difficult to use, very good for those who use a low temperature, and very good for those who want a quick pizza
complete recipe
-400gr. flour
-5gr. Yeast
-15gr. sale up
-320 gr of very cold water
growth time around 3-4 hours
difficulty level 1on10 (7)
spanish
LA HIDRATACIÓN MÁS ALTA QUE PODEMOS HACER PARA UNA PIZZA NEAPOLITANA
Aquí está cómo hacer la masa para la pizza napolitana, con un 80% de hidratación.
Una masa de pizza muy difícil de usar, muy buena para quienes usan una temperatura baja y muy buena para aquellos que desean una pizza rápida
receta completa
-400gr. harina
-5gr. levadura
-15gr. venta hasta
-320 gr de agua muy fría
tiempo de crecimiento alrededor de 3-4 horas
nivel de dificultad 1 sobre 10 (7)
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once i travelled to italy with my school i fell in love with italian coozina i became a cook and worked with 4 italian chefs so far feels great and their energy is amazing greetings from greece
❤
im a simple child, i see the word pizza i click, i hear Italian i enjoy. good video guys i loved it very much
10x better than TV chefs demonstration for sure👍🥰
Love pizzas like this. Dont get me wrong, i can eat a fully loaded pizza from my local American-style pizza place ,any day of the week, but pizza like the one in this video are perfect. Less is more.
Chef: how big do you want your crust?
Customer: yes
Man thats the real pizza napoletana.. the crust need to be big!!!!
I tried some american's pizza and they dont know how pizza taste, trust me
Trust me with neapoletan pizza the crust might even be tastiest part
Exactly
that crust isn't that big, just eat it with butter!
The outtakes at the end were hilarious. It’s nice when you and Francesco interact...e per favore, show us how to make focaccia di Recco a casa. Grazie Maestro!!
Just to throw it in - I experienced the best way to make Focaccia di Recco is by using Caputo Manitoba Flour with "the regular" amounts of ingredients.
Would love to see that made by Vito, too.
1/4 de pizza quedó en la mesa.
Otro 1/4 quedó en las manos del pizzaiolo.
ALGO ASÍ, COMO UNA SOPA DE HARINA. (con poca salsa y poca mozza)
Una vera "pizza famélica"
My favorite part was when Mario started spraying Luigi in that face with that bottle while he was speaking. Wasn't expecting that.
You are an artist! And also like a scientist! I learned how to make amazing pizzas with your channel! Best regards from Brazil!!
Did you see the very end of the video:0)?
yes, very funny jejeje
vito iacopelli
Both of you were Funny
yes I did
Metti così per ogni video, quello è parte più interessante 😂😂😂😂😂😂
I’ve learned so much about pizza from you. Mille Grazie Vito, I love you !
You’re the best!!!!!!
What temp do you recommend cooking this dough at?
Wow managing a dough like that takes some huge skill, great video!
The best pizza dough ever...
I like this with the Italian speaking in the tutorial. Would love to see more videos like this. Can use the subtitles to learn Italian language and pizzaiolo at the same time! 😅
I work at a pizza place with the same dough style as this video. I can tell you guys, the dough is soo good, it's absolutely perfect.
I was hoping for the last part in english, because all the details of the pizza at the end was spoken in Italian.
Great vid 👍
Hahaa, and I was having a little bit of a hard time handling 67% hydration dough! 😆
But this was quite educational technique wise. So I will continue to tackle that hydration challenge, which was originally to get to 80% hydration. I started with a normal 60% hydration & I am close to 70% now. I will get there 😋
I do 70% hydration with heavy topping. Trick is semolina flour.. once your pizza its on your pizza peel.. give it a shake.. if it doesnt move at all put a plate equivalent to your pizza or aluminum pizza tray flip it and sprinkle a little bit of semolina.. reflip it and shake it , if your pizza moving back and forth you are good to go and transfer it in the oven gently and pull out quickly
@@ariira20 thanks 👍
Wow, I can't believe that I posted that 2yrs ago lol, It seems like yesterday! 😆 I sure have come a long way since then tho.
I do use semolina flour on my peel. I also add a small portion of it to my stretching flour as well.
I really didn't have an issue with getting the pizza off the peel, even with high hydration. My issue was always handling the dough, kneading it, shaping it. I have since learned a technique that makes it soo much easier to handle high hydration doughs. I now can comfortably handle 75-77% hydration for either pizza or bread.
Thanks again for the tip, keep the pies 🍕 coming! 😎👍
Che bel video!!! Grazie mille. Ci sentiamo nelle mani giuste! Complimenti ragazzi!
I Love to watch your video. Fantastic
Whats the oven temperature for the pizza?
Outstanding pizza!!!..and its NOT burnt!!!
good case Vito, thanks for another amazing video!
what's the temperature of the gas oven set to and how long did you cook it for?
Oh god, I want to eat that pizza so much ! Cheers from France guys !
Finally someone who knows the correct order on the ingredients
Please do 100% whole wheat sourdough Neapolitan style in home oven! Grazie!!
A true pizza dough scientist!
You will come up in your life like no other!
When the pizza is ready, I cut a piece and before I eat it, I put some water on my hands :D
It’s looks light and airy…oooh my mouth is watering 😛😋
Spettacolo Vito... Ci perdo le ore a guardare i tuoi video..
Spero sia positivo 😂 grazie tantissimo
@@vitoiacopelli e certo!.. Grande
0:23
that smile got me. instantly subscribed! :D
Best pizzaiolo ever!!!!!!!!!!!
Vito, thank you for this recipe. One question, what if I put the dough to the fridge for night instead of three hours in room temperature, will it work?
It is seriously beautiful. Well done!
Unbelievable the handling of the 80% dough🙏. Thanks again Vito
Gracias maestro por compartir tus conocimientos
Love from India...Awesome👌🏻
400g of flour and 5g of yeast???? Isn't 1-2g enough?
I really like this 80% hydration
Respect. Very nice.
MAESTRO. Complimenti Vito per la maestria, riesci a far sembrare facile anche questo! Grazie! Dall Italia ti seguo
Fantástico parabéns pelo seu conhecimento em pizza. Nota dez
Che meraviglia ragazzi, mi e venuta una voglia che non vi dico niente.....
I watch all your videos. Fascinating. Absolutely fascinating. Thank you for the education
I tried the 70% and it was very hard to handle... I can only imagine how hard this 80% must be. ... la parte finale vale tutto il video... "seee a me je" !!
I was practicing high hydration doughs with ciabata but only hand kneading... Think that having machine for higher hydration doughs could be more convinient
Спасибо, за такой классный эксперимент👍
What if you make a 100% hydration pizza?
That was a joke.
Unless...
Water
and
water
and
water
water
100% would be 1:1 flour to water by weight
@@wojtekepecki5774 w a t e r
0 calorie pizza! Genius!!!
Totally possible, just requires some advanced bread making techniques.
Fantastico, troppo simpatici!
Grande Vito, sei veramente bravo. Complimenti..Dovresti far più video per casalinghi come noi..
I see pizza I subscribe
Beautiful
Crust is the best but done well
Hey Vito,, what is your recommendation for small family to make a high hydration dough. May be a family of (4) four???. Also, your measurements in cups?.
Grandi
There was an ad on this video about watering a pizza.
As someone who speaks Spanish, Italian is understandable but some words just fly by me, probably dialect has something to do with it but it is what it is
Jordy Montesinos es super parecido al catalán
best pizza Vito
from Algeria
Ytna7aw ga3
@@kitchenamine8245 ah oui ga3 sans exception lol
Most lovable guy god be with u in all your endeavors
How many grams of dough was used to make the pie? Thank you
I like pizza canotto 🍕😋😋❤️
Man, if I watched this earlier, I would've know what to do when my dough is very soft and sticky. Thank you sensei! :D
Me too
I found it sticky
So i added more flour than it needed.
The pizza crust turned out dense and hard.
Didn't watch the full video but I'm guessing u add WOOTAH instead right? (on your hands)
Thanks from Algéria
❤️ from Oxfordshire
Thank you🇦🇨🇪🇬❤🇮🇹🇮🇹🇮🇹
look so easy but it's hard to do...👍👍👍👍
I gotta try ...that's it....🍕🍕🍕🍕😜😜😜😜👍👍👍👍
🌟fantastico🌟
Thanks for the information.
I just want to ask if how many Water, yeast and salt for 4 kilos of flour? I mean the ratio of 4 kilos of flour? Can you help me on this?
one of your subscriber from the Philippines. Thanks
I'm gonna attempt 93%, this is a great reference if that fails, thank you for the scientific data
Saludos de Peru
Maestro indeed, bravo!
Looks great
The easiest way to make it is to put all the water with the flour in the mixer and after 1 minute put it on hight speed until the dougjt is well mixed and go back to speed 2 for 10 minute and I do no use water when I fold the dough I use olive oil in my hand and the result are really fantastic
Fantástico! La verdadeira pizza napoletana.
Ciao Grazie mille per I bellisimi videos could i ask a simple question? Could please do some video in regards to the drop of the temperature and how quickly I can be recovered with the traditional wood oven? Please
Merci beaucoup pour la recette je vais essayer ça dès demain Grazzie mille ! 😁
Fantastic job! Bravissimo!
It's very delicious😭😋
That wet dough is how my 70% feels... Now I feel lot better knowing that it's okay for the dough to still seems so wet and sticky when I cut it up into balls.
The other day I worked a 70% 6-pizza dough for 2.5 hours until it was not really sticking anymore. I wonder if I just ended up taking the moisture out of it?
Next time I will try this technique that Vito used and end earlier.
Making this look super easy, everyone knows it's incredibly hard to work with a wet dough!
it is a pain... the sticky fingers, I hate them, but I like the bread so I endure it, but I'm not skilled enough yet to handle a doe that wet.
fantastico
Great video again.. Please send link where to buy the apron you are wearing.
I kinda miss some greens on it but that looks absolutely delicious nonetheless! Never seen dough like that before.
80%!!! Wowzers 😮🤔
Yummy
What a technique! Pizza science! Thanks !
Gracie mile from Brazil
Hi! What kind of flour is this? 0 or 00? Whats the protein % and strength? Thanks in advance!
Look at that cutie pie 🤭
Vogliamo vedere l’impasto della pizza barese!!! Torre a mare style
Beautiful pizza torobiyan
What is your perfect hydration for Neopolitan Pizza in a wood burning oven that can accomodate 400C/450C? Please list the flour used be it direct or using the poolish method?
Genial chefone, eres un capo!!!!!
Great pizza and helps me learn Italian fantastco
Very nice crusty pizza
😎 cool
Interesting
When you both communicate I can't understand bro. But finally pizza has no language . You made beautiful pizza I love this pizza. Please show me bottom side of pizza.
Thanks for this great tutorial! I try it at home with lievito madre.
thank you so so much guys!!