How To Know How Much Ingredients You Need for Your Pizzas
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- Опубліковано 28 жов 2021
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In this fantastic video i really teach you how to scale, choose, pick, and all the quantities you need for your 1-5-10-15-20 pizzas, i speck with my heart and i tell you all my know how, then here i also prepare a very special pizza dough for home, also at the very end i will show you all the pizzas prepared with this ingredients. Hope this video was really helpful for you please share with friends it's free and viva la pizza napoletana
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HOW MANY OF YOU EVER PREP TO MUCH INGREDIENTS ?
My wife's family is Italian so you already know that we always prep too many ingredients for every meal. We let our guests make their own pizza so we always try to make extra. The most pizzas I have cooked in the pizza oven is 26. I was so tired. I don't know how you have a pizza shop.
@@kevincampbell2774 😂
Poom Baby! ") All good
I made 14 dough balls using your instructions a couple of weeks ago. I had to do them in two batches and it came out very very well. Thank you so much again maestro!
Thanks for your videos I'm a big fan of you from Uruguay.
How many pizza per person do you calculate for a party or fiction?
Once again thank you so much Maestro. Mia nonna era Italiana e cerco di seguire la sua ereditá.
Mille grazie, 🤌🤌
Vito, I follow you more than a year and you still impress me with your vids: I had pizza party in July for 8 people and we prepared to much (anyway: next day a crazy scottish friend and I made/ate 4 more pizzas out of the rest). I mean people, look at the pizza creations in this vid. Great variation, combination and creation. Look at the leopard spots on the crust. It's perfection! Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
very excited about this. I just asked this question in a previous video about how to calculate how many ingredients you need based on how many pizza you want to cook. Cant wait for this!!!
@ Vito Iacopelli thanks so much for you channel. Been watching for a bit. I love your energy and detail in you videos and recipes.
Today I had a Calzone party. Using this recipe for 15. Worked out perfectly to 15- 250g dough balls. Everyone loved the dough. Tasted amazing and was crunchy and soft. Perfecto. You’re the best. Thank you.
Sei il migliore! 👏🏻👏🏻👏🏻
Vito u are one of the best youtuber out there and u always made usefull information , thank u man , u deserve more subscribers honestly
Fantastic Vito..love the video and great ingredients. I have learned loads and will now make different pizza's with different flavours.
Bye Stuart 😊🏴
I've been waiting for this video for quite some time, thank you Vito.
Vito thank you very much for this information. This was a huge help for me. I greatly appreciate your and your information!
Hello Vito, thanks for the great video for calculating Polish and the other ingredients. That was a perfect explanation from you and I really liked it. Vito I have a request for you, maybe you could make a video about the calculation of Bigga and Bigga Dough. That would be great. Thank you in advance. Good luck for the future. Ricky
Thank you Mr Vito for sharing your experiences with us , I made one of your dough , the one without poolish , it was good for bread , but it was not good for pizza because my oven heat is low ,so it didn't rise easily , I think this dough need high heat
Another fabulous made video. The pizza's looked fantastic
Vito I enjoy the different toppings that you use on the pizzas. I often wondered what type of a base went with different toppings. I am making pizza Saturday so this will give me more ideas on what to use. I like to keep my family surprised on what I'm making. Thank you Vito.
Thank you Maestro ! Very informative video. Hope your party was excellent !
Vito you are the pizza guru!!!
Greetings from Costa Rica.
Thanks for the video, Vito. Very informative.
I love pizza and I don't eat just any pizza. I watch your UA-cam videos and you are the master. In Poland, in the city of Szczecin, where I live, I also have pizzerias with a certificate of Neapolitan pizza, but to eat one in Italy is also something else.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘🌹
Perfect
You are amazing man👍🏼
Thank you so much for everything you provide.
I have a question, which is better, the biga or the poolish?
Thank you for this, all of the other videos only make 2-4 pizzas. My wife is out of town so I'm getting some practice in with the 15 pizza recipe.
Hi Vito. Love you videos. I would love to get the weight of dough I should use for a 16 inch pizza. It works best making larger pizzas, since I use my home oven. Thank you
Vito
I love your channel.
Please tell me how you cook the ragout for the pizza.
Soft and crounchey greetings from germany :-)
That's some nice pizza Vito! I really love to watch your pizza
You are THE BEST,simply..
Che bello giovinetto 🇮🇹😋🍕molto buonissimo Vito!
I love the vids and they are very informative. In this case I see how much to add for each pizza, put you don't say how much to make the polish for each pizza
Hi vito thanks so much for your videos they are great. Could you please give us the recipe for the Ragu pizza, I really want to try to make that one. Please thanks
YOU ARE THE BEST!!
I always wonder how much tomato sauce, mozzarella etc I need ! As always great video !
The ragu pizza looks amaaaaaaazing, please show a full recipe in one of your next videos!
Try that recipe with some blue cheese cooked into the heavy cream. Amazing flavour.
And Poom Baby Wooo!!! Grazie Maestro!!
Absolute perfekt recipe. Looks like a delicious pizza party
From Algeria 🇩🇿🇮🇪 you are a legend 🙌🙌🙌🙌
Sir you are a Legend! Full respect subscribe and like guaranteed :)
Waiting you master all your topics is useful 👌
ciao ciao vito..ur videos are always awesome,i love every video you upload and i love pizza..but i have a problem now bec. im acidic and i can not eat too much tomatoes now..but still i love pizza in moderate..😄 greetings from philippines/filippini..
Sei grande Vito❤️
Plz specify how to split poolish ingredients as well for 1 5 10 pizzas
Please write
Yes please! I’ve been looking through your videos for 2.5 hours!
Thank you for another helpful and entertaining video. 🙏🏼 Here’s an idea for another topic sometime: if you’re hosting a dinner party where you’ll be cooking but also eating, how do you choreograph it all so the pizzas are served hot, but you also get to sit down and enjoy it/talk with your friends? Thanks to you I can now make excellent pizzas, but it’s hard to coordinate making, cooking and eating so it all goes smoothly!
Amazing video, where do you explain the measurements for polish for 15 pizzas please? I couldn’t find it in the description 👍
Bon courage et bon continuation
Thank you dear Vito 🙏👌🎵🇮🇹🇬🇷
Superb ❤❤
Thank you Vito
Another great video Vito!! Love your work!! If you can please do 1 video for me… one on your wild mother yeast!! How to start it. Then how to maintain it. I know how to start a starter, but I am confused with the maintaining the mother yeast. I don’t think there is many on the internet that explains once your mother yeast is ready for baking, what to do after that. If you leave it in the fridge, how long can you leave it in there before feeding? If you want to bake again, how long to prepare your mother yeast, and what to do? Can you please do a video on this? If you show one, then everyone will understand! many greetings from your biggest fan in Australia!
I have watched video where vito make poolish and then you put 1250g flour, so poolish 24 hour max, and then make dough and after you make balls,leave them for another between 18 to max 24 hours...you don t need to go for a fridge just make sure there is no air coming to dough, 48 hours it s best thing ever, dough were so light and air was all over,best pizza i have ever made, and God bless my brother Vito because he is not selfish but rather give recipy to all, so go with 48hours fermentation you will get best light easy silky dough.I was amazed at structure of it.
@@1988josip thanks brother 👍
Maestro, I have a friend who is lactose intolerant. Do you have any good recipes that do not involve cheese? Thank you!
Awww. I'm so HUNGRY! Hahaha, this looks amazing. By the way, I have used your dough recipe, made your doughnuts, and today I'm making garlic knots. Did you take down the recipe/video from a couple of years ago with 1250 grams of flour? I was going to share it with a friend. I still don't know how to get my electric oven to give me the best pizza, but I'm going to try to make my next pizzas on my cast iron griddle (until I buy a good stone). Molto Grazie! Vito, are you using 00 flour? Your pizzas are so soft!
Greetings from Brazil!!!
Maestro, do we always go with 300ml water and 300g flour for poolish first?
Grazie mille per i tuoi video. Ho provato oggi di fare una pizza a casa con poolish per la prima volta e il resultato non è stato male la salsa era un po liquida ma la pasta di pizza era perfetta.
Gracias, creo que me será de mucha utilidad.
Ciao Vito, grazie per l'ottimo video per calcolare il polacco e gli altri ingredienti. Questa è stata una spiegazione perfetta da parte tua e mi è davvero piaciuta. Vito ho una richiesta per te, magari potresti fare un video sul calcolo di Bigga e Bigga Dough. Sarebbe grandioso. Grazie in anticipo, buona fortuna per il futuro. Ricky
Hi, Vito from Russia! I'm really happy to watching you videos. You're amazing and very passion pizza chef and I'm waiting for your new videos. I wrote to you abotut pizza dough courses and etc on itsagram and web site, but infortunately, I steel haven't recieved an answers.
Hello Vito ! Thanks for the video chef, very instructive !! Just another question, what kind of dough would you recommend? Poolish, Biga or Direct method ? For around 200 pizza / day ?
I’ll go with poolish
@@vitoiacopelli grazie !!
Hi Chef,
I have a small restaurant, and I want to try to make a Neapolitan pizza. Can you please teach me how to make Neapolitan pizza dough with instant dry yeast and using Household Electric Oven?
Many thanks!
Hi Vito, How much flour per pizza you used and how much poolish you made? How long poolish is kept out before into the Fridge
Hello vito in algeria we have only farine type t45 t55 t150 ? What should i take for the napolitain style ?
Hi Vito How long does the Dough have mix in the Kitchen Aid Mixer
Your my Pizza God 🍕 😋
For poolish do you always had 5 g yeast and 5 g of honey regardless of how much flour and water? Do you ever scale the yeast and honey?
Thank u Vito ..i have question plz...if i will go with poolish for 200 pizzas ... How much poolish i must use ? ( 5 L water 5 KG flour ) it will be enough ? Thanks a lot chef ♥️🙏
Thank you Vito. Can you confirm how much ingredients for the Poolish And dough for 20 pizzas? Thank you
Hi Vito, as per the comment below, more info on the ragu pizza please?
What if they don't sale only store mozzarella like low moisture whole milk 🤔 what do I do, what's a good substitute ? Thank you I love your channel I haven't bought pizza since making my own thanks to your channel 1💙 1🍕
Provolone is good to
Yummy!
Always nice ! Poom, poom, poom !
Another great video. Thanks!
I’m trying to work out the quantities for the poolish and dough so I can scale up for the number of pizzas I need.
Using the quantities in the video it roughly breaks down as follows:
For 1 pizza
Poolish
Water - 67g
Flour - 67g
Yeast - 5g (assuming doesn’t change)
Honey - 5g (assuming doesn’t change)
Main Dough
Poolish (from above, approx. 144g)
Water - 33g
Flour - 83g
Salt - 4g
Dough Ball approx. 260g
Using this as a guide can scale up the quantities for the number you need.
Example 5 pizzas
Poolish
Water - 333g
Flour - 333g
Yeast - 5g (assuming doesn’t change)
Honey - 5g (assuming doesn’t change)
Main Dough
Poolish (from above, approx. 676g)
Water - 167g
Flour - 417g
Salt - 20g
Does this look about right to you?
Grazie mille!
Thanks for taking the time to do this! I have watched several of Vito's videos and I have been left a bit confused because the amounts are different in every video. I'm sure its not an exact science but this is a great starting point. Thanks!!
I also wish he would give measurements in cups, tbls, tsp … etc
I’m also confused about this. Vito plz clarify
@@italishgirl5601 we are in eu so deal with it. It is basic math
@@italishgirl5601 using grams is much more precise compared to ridicules cups, spoons and ounces to be able to create a repetitive result over and over again. Once you know the ingredients for 1 pizza you just have to multiply that amount to get the total amount in grams. If you want to make 150 pizzas you lose count by adding 150 teaspoons of 1 ingredient and it gets really complicated if you have to work out 3/4 of a cup to pounds or fluid ounces / gallons.... Americans just have to learn and switch to the metric system..👍
Ciao Vito, did you skip adding the olive oil into the dough on purpose?
Is that the artisan kitchen aid model?
Good enough for 15 pizzas?
I need to buy a mixer but don’t know which one is good, the kitchen aids look good on the counters too, so do you reckon is good enough?
Thanks Vito, you are the best!!!
Grazie
No, this is the professional series mixer from KitchenAid (heavy duty).
The pro series is on sale at Costco right now for $100 off if you have or know anyone with a membership.
For those who want to know this is around 66% hydration and 44% poolish
Why not 70% hydration ?
@@nancyrafaat1405 because 1,500 /2,250 = 0.66%, but I'm sure Maestro can explain better 😁👍
❤ Is it always 5gr yeast and 5gr honey independent of the size of the poolish???
Lovely
Большая просьба снять видео про тесто для пицця, точнее про разные виды (быстрое и ферментированное), как у нас говорят "то А до Я".
it's always worth to wait for another masterpiece from Master Vito 🗿
What counter surface do you use for outside?
In New York area its cold, whats the room temperature for Dough to start and rest? How lomg
Aku suka sekali chanel ini, bolak balik ku liat tiap hari ... #indonesia
Vito, how do you cook for 15 people? Do you cook 1, 2, or 3 pizzas at a time and set them aside until all are cooked and ThEN serve?or do you cook 1, 2, or 3 pizza at a time and serve them as soon as they are ready?
Thank you so much for all the effort in putting together this channel!
I think I saw them going into a small wood fired outdoor pizza oven, so the most he will be able to bake off at one time is 2 10 inch personal pizzas which will require 90 seconds of cooking time in a 850 degree oven.
He must have an assistant prepping the next ones while 1 (or two) are in oven and Vito "turns" and domes and pulls them. Assistant will finish and cut while Vito gets the next pizzas in.
Pizza Napoletana should be served and consumed immediately after being garnished & sliced. (It doesn't hold up like a thick crust or Chicago pizza..)
Service goes extremely quickly. From start to finish, for a master pizzaiolo like Vito (with an assistant or even if working alone) if catering for a pizza party of 15: maximum 25-30 minutes unless something goes horribly wrong.
He's a pro.
I have heavy duty KA, can you tell me at what speed for how long it is best to do when using the amounts shown in video?
Anothrr great video. I watched ALL of them. But one questions stays with me: What is the amount of poolish per pizza?
Good like
How do you know how much yeast to use in the poolish if I’m fermenting once vs twice?
Is a pizza made with 24 hr cold fermented poolish tangy or more bready in flavour?
Hi Vito Can you make a video of how to build a pizza oven from stones?
Master vito iacopelli, i need help with my dough!!!
It is too chewy after baking even though the crust rises a lot. I also press all the air to the crust, yet it is not enough air in the crust after baking
Whats wrong?
What kind of basil do you use to put on the pizzas?
VITO PLEASE ANSWER. I just sent u a question on another dough recipe. 2 actually because the dough recipes is so diff but the poolish is the same for both. QUESTION how do u know how much poolish to use when u use the pizza calculator to figure out how to make say 5 pizzas because the dough Amts will be so different but the poolish don’t change?
Vito! That fried egg plant pizza looks incredible 🔥
Can I make the same but with the 300gr water/300ml poolish? You used 1kg poolish for 15 pizzas
what I do for bigger quantities is: I measure the ingredients by scale for 1 pizza. For example if 1 pizza uses 80 grams of cheese, and I'm going to make 50 pizzas then I bring 4,000 grams of cheese. Over the time you get more used to calculate how much you need, but for calculating costs and amounts it is very accurate
How long does poolish last for in the fridge?
Vitto my dough when I stretch some time its break not strong what's should I do
Ciao Vito, I can see that for the poolish you are using 5 grams of yeast for 15 pizzas and in the video where youare making one pizza dough you use 2 grams of yeast. It’s not a big difference considering the quantity of flour.
Thanks for your videos, I am learning a lot
Please tell us how much cream for ragout😋
Vito, thanks for a great video! I’m a little confused though… do you use the same amount of polish for 10, 20 or 30 pizzas or do you adjust the amount of poolish?
best question!!! anyone know the answer?
@@pikepoke as far as I know, he said that 300+300 with 3 g dry yeast is good for up to 20 pizzas. If you make more, only increase amount of flour and water.
I think it also depends on your total resting time of the dough. If you let the final dough rest for 48 more hours, you can use less poolish. If you want it ready the next day, use more poolish.
But would be nice to hear more opinions on that
What kind of flour do you use?
Thank you, Vito. In the beginning, You gave poolish for 1 pizza but did not give the rest of the dough recipe for 1 pizza. It went to poolish for 15 and dough for 15. Would you care to give calculations for the rest dough of the dough measurements for the one pizza, please Vito? I would appreciate it! Thank you much!
Nice. But how do i calculate the amount of poolish i need?
Same question ..but i think 30 per cent for the total of dough WE will need
Do you keep the poolish in the fridge the whole time or is there some room temp fermenting?
Vito says to leave it out at room temp for one hour when you first prepare than put in fridge