THE MOST HIGH HYDRATION WE CAN DO FOR A PIZZA NAPOLETANA 80%
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- เผยแพร่เมื่อ 9 ม.ค. 2020
- SUBSCRIBE ❥ / maestrovitoiacopelli
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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Thanks Vito for teaching me how to bake great pizza. I’ve been trying for over 3 years and finally got it right today. I got inspired by this yesterday and made an 85% hydrated dough. Came out mind-blowing my home oven-soft, pillowy crust and nicely browned bottom. I’m from India and pizzas here are heavily indianized with lots of spicy toppings etc. I don’t like those at all. Completely love Neapolitan pizza- my sauce is just canned San Marzano tomatoes crushed by hand and salt. I use no pepper on the pizza, and just top with fresh, organic basil from my little garden in the balcony.
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
I just made this pizza dough and man, it’s so amazing! Love you vito, thank you so much!
I’ve learned so much about pizza from you. Mille Grazie Vito, I love you !
You’re the best!!!!!!
im a simple child, i see the word pizza i click, i hear Italian i enjoy. good video guys i loved it very much
You are an artist! And also like a scientist! I learned how to make amazing pizzas with your channel! Best regards from Brazil!!
Che bel video!!! Grazie mille. Ci sentiamo nelle mani giuste! Complimenti ragazzi!
Wow managing a dough like that takes some huge skill, great video!
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.
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"
A true pizza dough scientist!
You will come up in your life like no other!
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!
Unbelievable the handling of the 80% dough🙏. Thanks again Vito
I watch all your videos. Fascinating. Absolutely fascinating. Thank you for the education
It is seriously beautiful. Well done!
Thanks for this great tutorial! I try it at home with lievito madre.
MAESTRO. Complimenti Vito per la maestria, riesci a far sembrare facile anche questo! Grazie! Dall Italia ti seguo
Спасибо, за такой классный эксперимент👍
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.
Gracias maestro por compartir tus conocimientos
Thank you for the tip!
Oh god, I want to eat that pizza so much ! Cheers from France guys !
Fantastic job! Bravissimo!
Best of luck this year!
Fantástico! La verdadeira pizza napoletana.
Best pizza Dough ! Good work 💪
Love from India...Awesome👌🏻
Grande Vito, sei veramente bravo. Complimenti..Dovresti far più video per casalinghi come noi..
Maestro indeed, bravo!
Fantástico parabéns pelo seu conhecimento em pizza. Nota dez
Really great tutorial! Thank you for sharing this information 🍕
What a technique! Pizza science! Thanks !
It was great to meet you tonight thank you so much for teaching with such great passion.
Thank you my friend for coming to my pizzeria
Fantastico, troppo simpatici!
Merci beaucoup pour la recette je vais essayer ça dès demain Grazzie mille ! 😁
good case Vito, thanks for another amazing video!
My favorite part was when Mario started spraying Luigi in that face with that bottle while he was speaking. Wasn't expecting that.
Genial chefone, eres un capo!!!!!
🙂👍Wow. That is the most beautiful pizza.
Amazing Man!!!! Ciao from Kazakhstan !!!!
It’s looks light and airy…oooh my mouth is watering 😛😋
Vito. Your videos are great. We learn pizza stuff e parlre italiano. Best deal ever.
Looks great
Spettacolo Vito... Ci perdo le ore a guardare i tuoi video..
Spero sia positivo 😂 grazie tantissimo
@@vitoiacopelli e certo!.. Grande
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! 😎👍
"e quello è il priscio!" grandi! Saluti da Laterza
🇮🇹❤️
It's very delicious😭😋
ciao vito sei il numero uno!!!
Thank you from France!!
The best pizza dough ever...
Finally someone who knows the correct order on the ingredients
беллисимо! прекрасно!
Looks amazing
I Love to watch your video. Fantastic
I gotta try ...that's it....🍕🍕🍕🍕😜😜😜😜👍👍👍👍
0:23
that smile got me. instantly subscribed! :D
wooooooow, i try to do it today!
So interresting video (and funny too:-) Great channel, greetings from Europe (Belgium)
It looks so nice, congratulations! Is it possible to make the pizza also in the oven or will it be different ?
Great pizza and helps me learn Italian fantastco
Outstanding pizza!!!..and its NOT burnt!!!
I love this channel and I love pizza. Can you tell us if you recommend any of the small pizza ovens. Koda roccbox.blackstone etc???
When the pizza is ready, I cut a piece and before I eat it, I put some water on my hands :D
thank you so so much guys!!
Thanks from Algéria
look so easy but it's hard to do...👍👍👍👍
Best pizzaiolo ever!!!!!!!!!!!
I'm almost crying, I want to taste it
I like pizza canotto 🍕😋😋❤️
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 😂😂😂😂😂😂
Very good details the entire way, Vito. I can have ingredients out, work space set, and follow your video exactly as I go along. TY!
You and Francesco are funny together. Making pizza should be fun!
Question 1: When resting dough for 3 hours, do you keep covered like you usually do?
Question 2: Any chance you will show how to make NY style Sicilian pizza dough? (I know you have done rectangular Ciabatta style and a few other similar doughs, but NY style Sicilian pizza dough will be fantastic! Campagna vs Sicily!
And of course, my recurring Vito "Wallah" watch:
1) 7:23 [No Vito] Francesco !!! 😁
2) 11:35
3) 11:45
4:59 the machine sounds like it's going to bite the dust in the next moment haha
*queue Queen on max volume*
La parte finale del video merita mi piace ed iscrizione da parte di un italiano divertito 🤣❤️
Fantástico! A farinha que usa para polvilhar é semolina? Qual marca de farinha usa para a massa?
Beautiful
Your friend there looks like me, beard and all. I made a pizza just like this today from my dough I prepared last night with sourdough starter. Molto bene. :D
Most lovable guy god be with u in all your endeavors
You kind of remind me of Bruno Kirby from Godfather Part II, but in a good way and with respect. I love your videos, sir!
good job guys !
Saludos de Peru
Per me il difficile della molta idratazione è quando la devi far scivolare dalla pala che a volte si deforma un pochino essendo più attaccata e se metti più farina rischi di bruciarla sotto
Grande Maestro Vito ✌
Che meraviglia ragazzi, mi e venuta una voglia che non vi dico niente.....
Very fun!
Vito, great video. Thanks. Curious what part of Italy you're from. You look Sicilian.
Ragazzi siete fantastici, avete stravolto il mio modo di fare la pizza a casa... Ma Marco lavora con voi? Ero cliente fisso quando lavorava a Guitarsland... Grandissimo anche lui.
Saluti da un fan di Mola
PS. Il tutorial sulla pizza barese sarà graditissimo...
Magnifico!
Great video again.. Please send link where to buy the apron you are wearing.
spettacolo puro
Uno spettacolo!
Will it work in a regular oven? I'm gonna try it tomorrow! 😍
I wonder how it would come out if you did a video with 80% hydration with 100% BIGA and or using Poolish too ? Thanks Maestro !!
Sou seu fã 🇧🇷 🇮🇹
Any plan to do a video on Roman pizza dough and how to best garnish it? High hydration I think! Thank you!
So Karl Urban is making pizza! Good to know!
Respect. Very nice.
400g of flour and 5g of yeast???? Isn't 1-2g enough?
Very impressive, just gets better, the crust looked fabulous, where do you go from here.
Ciao belli i tuoi video e complimenti.
Ma in questo caso ,ha fatto la sua maturazione questa pizza che stai mangiando ?che W ha ?
Posso chiederti perché lavori con molto lievito di birra ?grazie mille
Ragazzi siete troppo forti
Il dietro le quinte è da pauraaaa ...La sofficità suona meglio..Mitica la pizza ma i pizzaioli di più