How To Make Best Neapolitan Pizza - 100% Poolish Recipe In Electric Oven
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- เผยแพร่เมื่อ 20 ต.ค. 2023
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MY MASTER CLASS PIZZA: www.master-class.pizza/
Today I show you The best pizza recipe on youtube by vito iacopelli, this is the next level perfect for home and business with this you can't go wrong.
- So here is how to make the best pizza recipe 100% POOLISH recipe
Start to make the famous vito iacopelli's Poolish: 1L. Water, 5gr. Dry yeast, 1kg flour, 5gr. Honey. Mix then 1h room temp. then 16-24hours in the fridge (For use same day recipe 3-4hours) the ready to use.
-Pizza dough: Add on 450gr. flour, 30gr. salt, 5gr. dry yeast, 30gr. olive oil
Mix everything until is all together then 1st rest 20 min. 2nd Rest 24 hours in the fridge. rest please watch the whole video :)
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Please comment below if you have any questions - แนวปฏิบัติและการใช้ชีวิต
Thank you all for the huge support GOOD NEWS WE ARE BITING THIS BODS keep watching all the way the video❤ and don’t forget if you want I’m doing a master class in person maestrovitoiacopelli.com/?product=corso-pizza
Or simply come meet me in person if you are close 😊
I’ve been playing your videos at work so I can have them play all the way through. We will do our best to save your channel. We also gotta get you to 1,000,000 subscribers!!
Ditto there. Playing videos again… until the very end as well to beat the bots!! Just made poolish for Sunday pies! Great videos Vito.
Di dove sei?
Eat it Vito! ❤ Poom,Poom,Poom
Would love to see you in a master class in person! Pop Pop Pop!!!
THANK YOU you have inspired my husband who religiously watches your videos to finally start his pizza party business. It's a lot of work but his passion for the art of pizza making makes all the work worth it. As of Aug 2023 to today he has had 6 pizza parties so it's picking up. God bless your passion and dedication.
If I ever form a band, I’m calling it “Soft and Craunchy”
This is the recipe I have been waiting for. Polish does great things when used in bread, I can see why it delivered such great results here, too.
Thanks maestro… I’ve upped my pizza game thanks to you by watching your vids during one of the difficult times in my life. Pizza kept me same and your videos were a inspiration.
Coincidentally I’m hospitalized at the moment and find myself bingeing on your vids again. Hopefully it will help you to tackle your Google-issue.
We just came back from Italy. I have been on a mission ever since to find a recipe for the dough. I THINK I JUST FOUND IT! I could not get enough pizza in Italy. It was so delicious. The crust was the secret. Thank you very much. Beautiful country by the way. History was remarkable.
Doesn’t matter how many times I saw your videos. Always teach me something in each video. Thank you so much Vito 🙏🙏🙏🙏
Il Maestro that we know and love .... with tons of energy and love !
Hey, Vito! I watched the video till the end, and indeed I learned a lot. You set the temperature at 250 C but the oven display shows 310 C when putting in and taking out the pizza. And I know it's not the Fahrenheit because 310F is 155 C. You asked us, the community for support in one of the previous videos. I love your channel, and I learned so much. Thank You, but do not take this channel towards delusion, I think a lot of people here know how the pizza dough baked at 250C looks like :D
Yup!
You won't be able to make an electric oven too hot so max it out. Hotter the better
Come on Vito! What is it 250 or 310? #nosecrets 🙂
@@paulchilvers5032 a home oven maxs out at 500f / 260c which is hundreds of degrees below a pizza oven so max temp is the setting. Set it to max with stones in for at least half an hour before cooking any pizza
Also my Siemens oven can only make 230 C only ! That's way I have the Ferrari oven modified I can change the temp . Up and down separately with digital LCD screens .
You need to use on home oven pizza stone! Do the temperature from your home oven the highest temperature 🌡️ you can get some oven can 250 c , some 280c etc . Depends on your oven . Then putt the stone in the oven and get hot 20 min . Or 30min. Then make your pizza and Place it on the pizza stone 8 - 15 min. But watch the pizza don't burn it is up brown and crusty then it's done ! Bon appetit!
In Ferrari Pizza oven is faster my Ferrari rotates! Only takes 6-7 min. And the pizza is done ! Temp setting Up ist 400 c , down is 350 c !
Bon appetit!
Thank you Vito for your teachings..."soft and crunchy in the same time"
My family loves the pizza I make following your videos. I just wish I had more time to make it more often. Thank you so much for all these detailed instructions and presentations. You are the best!
I don't have time to watch it right now but I let it play the whole video and pressed the like to help you out! I hope yt stops suppressing your videos! We need them❤
Great video Vito. It looked like you had fun making this one! Love seeing great content made by someone who enjoys doing it. 👌
I just got into pizza making and quickly found your channel to be one of the best and easiest to follow along with. I'm excited to continue learning from you. Also hoping youtube figures their ish out so you can keep going.
I try so many recipes of the Focaccia and ONLY YOUR RECIPE WORKS FOR ME. Excellent, thank you 🙏
Number 1, Pizza Master. The Guru of the Soft and Crunchy. Thanks !
You are a pizza master! Dont worry about TH-cam and Google. You will get through this. Your videos are too priceless NOT to be looked at!!! You inspire me so much to make my first round pizza. I have only really made Sicilian style pizza, and im still trying to improve it! Please do not ever give up. Italy for the win! God bless you, our friend!
Thanks Vito, for teaching us all the tips n tricks to make such a delicious pizza. Now my family enjoys home made pizza more than any restaurant’s pizza. God bless you and your family n team !!
恭喜你终于突破100万！你是最棒的披萨师！
Just needed to review from one of the older videos as we’re making some next week after not having done it for quite some time. Always enjoy your videos. Thanks very much! Ciao from Australia.
The best dough we ever made! My friends and family will do it. I've precooked without sauce for 3-4 min at 550F and then 3-4 min (depending on water in the topings) until cheese is bubbling. Amazing dough!
That was such a perfect looking pizza! Good job Vito!
You are an excellent Teacher with some added humour making it enjoyable to learn. Thank you Vito.
Wow! The crunch sound! Makes me wanna go and try the recipe now 😍😊
Your new studio is Boom Boom! Going to make this recipe.🤩
Thank you for this "masterclass" video. Love it and will try it the next time!
Congratulations Vito, much deserved. Thanks to you I'm on my way to go after a dream I've always wanted to do
Love all your videos, you’re sharing with us your years of experience and expertise. It’s amazing that some could even venture out to opening their own pizza business because of you. I challenged myself to share my pizzas after a couple of tries to my family and friends and they loved it. I’ve learned so much from you and I am re-watching your old videos and not even skipping the ads because I want to see more of your future shows. Grazie mille for all you do!
Get premium, no ads 😅
better yet use add blocker plus I have never watched adds @@Knowledge-College
Following you for a while now... I was waiting for this video. I'll make it in my home oven.
I just made poolish. In two days, I'll be giving it a go :)
PS: Vito said that he'll bake the pizza at 250 celsius, but the oven shows 310 :D
Thank you Vito, will definitely try this one too! 🙏🏼 All the best from Germany 🇩🇪
this is exactly the video i was waiting for! needed this before opening my pizzeria.
Great video Vito! 😎👍👍 You always inspire our family! Keep up the amazing and delicious pizzas!
Congrats on the new studio! Hope to learn a lot more! 🎉
Perfection as usual thank you !
Fantastic! I cannot wait to try this recipe. Grazie, apprezzo te e tutto ciò che fai per condividere le tue conoscenze con tutti noi.
Thank you Vito, you make me remind that I've always wanted to be a pizaiolo. I just made my fist electric oven pizza... Many mistakes but lots of learnings... Grazie mille. ❤
Vito! Always inspiring.....Thanks!
Thanks Vito! I took your measurements and divided by 4 to make only 3 pizzas. Wow!! It worked out great! Nice and airy and so good!
I was thinking of doing the same. Did you divide everything in 4 including the poolish?
Looks amazing Vito!
Thank You, Maestro!
I like the professional studio and video editing. Well done, Vito.
Can't wait to try it, grazie Maestro!
Your energy is contagious. Love the video's you do. Thank you!!
I always wanted to try this. Thanks for the video.
Vito, this is a great video. Very well done. Thanks
Hi Vito!
Great video as usual.
I would love if you can make a video that will explain the rules of thumb for fermentations vs. Rest Temp. vs. Amount of yeast and how these parameters affect the taste of the dough and its digestion
i love this guy
'saaft, and karounchy, at the same time!!!'
made this at home using sourdough starter, it changed my life, kids love it too!
Vito this is the best ever,I like the new way you explain,your style of doing this video is Suppppper good and brilliant.
Keep it going,God bless you and your family.
Next month I'll be opening my pizza business from my home,still preparing,but I definitely will do this steps of this video ,it teach me everything I need to know,God bless you'll.
Thank you for teaching me how to make pizza I will try to watch all your videos to the end!
Thanks for another great video
ViTO!! Watching marathon. So many friends like thin crust - so that would be sweet to see you show your method!!
Fantastic and easy to make.
I tried it at normal home oven and it’s great.
Thanks a lot.
Great job and thank you for sharing this video and for great effort to make this happen. ❤
Wow perfection achieved!!
I have missed you! Suddenly, you were not on my youtube feed. I saw your video about the issues with Google and TH-cam. I am so sorry you are having issues. I will do my best to spread the love.
Thank you so much just just need to watch the new videos all the way and we are fixing the issue
@@vitoiacopelliglad to help such an AWESOME channel !!!
This is exactly the video i need right now as I received my pizza oven yesterday. Thanks Vito
Which model did you get?
Outstanding ❤
@@vitoiacopelliVito now I followed ur video so much I build my Small pizza 🍕 business in my country Philippines.love ur 🍕 YO
Awesome chef.. Thanks for sharing!! ❤👍👌
I became addicted to your way of making pizza 🍕 I tried biga was very flavor learned how to make poolish thank you for all .
Hello!!! Thanks to you Vito, I made the perfect pizza Napoletana. Your videos are super awesome. A big thanks from Helen from Greece
Oh that looks good.
I used your poolish for the home oven recipe before and it was already great.
I'm definitely going to try this out
So which is better? What's the difference between the 2?
@@perotinofhackensack2064 didn't try it yet
Maestro, It was a great video again. Grazie
I’ve tried all his recipes this is my favorite by far!
Wasn’t even able to do the full 2 day fermentation and it was great.
Hi, may I ask if you cooked it in a home oven heated from the bottom only with a stone, or do you turn on both the top and bottom ? And how many minutes did it take to cook ? because mine end up hard so I think my cooking method might be wrong, thanks in advance
Every pizza dough has many different secrets. when i was in Italy every restaurant make different pizzas.
Greetings from Greece:)
Vito please tell us more of “why” you do things and “why” this is better for an electric oven. You are the best
Thanks Vito, and greetings from Perth, Western Australia! I am re-watching some of your videos to help out the channel! Hope it helps! Love my pizza making and am getting better all the time thanks to you. I use a Gozney Roccbox on gas and it's the perfect oven for home. It will get to 400 degrees celsius after half an hour and maintain that whilst cooking pizza after pizza.
Another from Perth, I've been using Vitos poolish dough for years!
Bravo Vito!
I like your new video!
Even more professional, in the new studio and always with the same beautiful smile,
Keep up buddy.
That pizza crust sounds good man 👍👌
Hello Vito, hope you are doing great. I am living in Philippines and i just started the pizza recipe and i cant wait to taste the finished results.i will add home made pepperoni and home made smoked Kielbasa sausages with sweet bell peppers as garnishing. i will let you know. best regards and Godbless always. keep the good work.
Awesome video as always!
perfect! :D thank you for sharing ! I would love to see more about how to properly handle a pizza on the pizza peel, if you could be so kind to also explain that in more detail ! God bless you !
Fantastic 😍 you are the master
I’m excited! I made the polish last night and just made the dough. Planning on making dough balls and pizza in my Everdure kiln tomm night for the family. I’m pumped. Hoping I can tell the diff from the other generic recipes I’ve tried.
Great alternative for our homes!!❤❤❤😊
I followed your recipe and method strictly and pizza at 275 in my owen turned out better than ever. Almost perfect. I guess that I need to improve my tehnique in terms of stretching amd it will be as shown in video. Thanks a lot!
Only way to make pizza! The polish is boss. I use your recipe and methods all the time. Changed pizza for me. Thank you.
Watched the Vito all the way my brother
Grande Vito, riprese e montaggio così sono sicuramente di un altro livello rispetto al passato. Bello vedere che la produzione dei video migliora in termini di qualità. Sul contenuto nulla da dire...sei un maestro. Keep rocking man! Saluti da Bologna
Grazie mille ❤❤❤❤mi rende felice
Thank you for all your pizza love :D It's way to hard to keep my eating clean and to not eat pizza every day while watching your videos :D
Greetings from Poland. Keep up the good work.
Thank-you Vito i ❤your spirit
You're the best! Thanks to you I make wonderful pizza.
It was a pleasure meeting you this summer in Vietri Sul Mare.
Never did I think we'd run into you! Best wishes to you and your family...I am a forever fan!
That is pizza perfection. I heard how crispy the crust is. Margherita pizza is my favorite pizza. Cheers, Vito! 👍🏻👍🏻✌️🍕
Thanks for making me laugh this morning. Love the videos.
Started a indoor herb garden 🪴 Gotta have my fresh basil and oregano! The best
Thx so much, i followed each step and the pizza came out perfect exactly like in your video. Exact same. Just perfection. I loved it. My favorite recipe ever I have had yet and will buy my pizza oven end of year :)
Hey Vito you are too good! No secrets truly. Your poolish is so good. Its a total game changer. Thanks for sharing. Please share more recipees such as twisted pizza or maybe pizza puff that we can carry as tiffin.
Soft nd crunchy....its great....best flavorful pizza
Ευχαριστούμε!
Gonna try this new recipe!
It would be really nice to see some Pizza creations with different toppings 👍🏼❤️
I just wish I could reach into the picture and eat that pizza! Yummers! I’m making this tonight! 🍕🍕
You mean, in 2 days 😋
Thanks flor your class, magnific
All the best for the final way to 1M subs!!!! Go go go!
This is exactly what I do. All of my friends can’t _wait_ to come over for pizza nights!
Grazie per un'altra bellissima ricetta😋, grazie per un altro video così bello ed educativo, con i tuoi video ognuno può fare il pizzaiolo, un saluto dall' Olanda!
Greetings from DK 🇩🇰
been using your videos from day 1 Of my pizza adventure 🍕🍕
I will half this recipe and try your “new” recipe bc one of your Oldies doesn’t call for 2 yeast additions =10 g total for two incubations. I am excited about this. I will make this recipe tonight (Sat) for Monday night. Mmmm. Comincio subito!
Grandioso vito,en la casa me preguntan cuando voy a hacer esa pizza deliciosa .Gracias a ti me estoy haciendo experto😂😂.
Hey Vito , thanks for your help 👌👌 Dough and pizza were amazing everyone loved it !!!!
Amazing, I'm a big fan of Pizza Napoletana but when I tried it in Napoli I didn't like how chewy and soft the crust was, and the pizza you made in this video fixed everything I didn't like about Napoletan Pizza, this added crunch is perfect, for me if Pizza Napoletana evolves into this crunchy style while preserving its very well fermented dough and top quality ingredients, it would be the ultimate pizza experience ever!!
Pozdrawiam z Polski. Od Ciebie nauczyłem się robić fantastyczną pizzę neapolitańską. Poolish rules!
I watched the video all the way to the end, thank you for your amazing content! Some questions: 1) Would you change the recipe at all for a wood-fired oven instead of an electric oven? 2) What kind of flour do you use? Do you have to use some extra high protein flour because of the really long fermentation times? Thank you!