How To Make Contemporary Pizza Dough - For The House
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- Опубліковано 10 лип 2024
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MY MASTER CLASS PIZZA: www.master-class.pizza/
This Is a real Next Level pizza dough perfect for people that like A new style of pizza napoletana or better say contemporary Neapolitan pizza dough and we made it in collaboration with @capuanovincenzo
here is the full recipe we used and this is good for home use and business use, when you remake it please tag me on my instagram
"For the mixer we used (it's my own new brand AUTENTICO) Available to take order from 16 of November 2023 :) made in Italy "
First of all make the biga 24-48 hours before
1kg. flour super strong - 500gr. water - 3gr. Dry yeast.
after put it 30min room temp then 24 hours in the fridge
Now let's make the pizza dough u need whole biga add on 20gr. salt - 250ml Water then make the dough :)
00:00 - intro
01:15 - biga recipe
04:44 - pizza dough making
07:08 - dough balls
08:26 - Stretch the pizza
09:10 - pizza making
10:32 - cooking the pizza
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Please comment below if you have any questions
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Now tell me you ever see a contemporary Neapolitan pizza before?
What would be the recommended temperature/time in a regular electric oven? Thanks
I never saw this type of pizza before
Yes, I have . Vincenzo's Plate had an episode about this a few weeks ago. It was demeonstrated by a master chef as well. The difference is that he ued a stabilizer. Your talented guest did not do that.
@@bbalintka Vito addressed that a few years ago. For a home oven it was the maximum temp your got. You first par bake the pizza dough and sauce and then after the par bake you take it out and place your ingredients then it goes back in the oven to finish it off. Mind you, in those videos he included olive oil and honey in the dough. He didn't say why precisely but based on other similar videos it helps with the browning. I hope my info helps you, for for me I have to figure out how to take this recipe and pare it down. Also I do not have a mixer and I am not buying one just for this. I will take your advice if your willing.
Vito, I love your videos. My biggest problem is your stretching technique. I can't see well how you pick it up and slap it down to stretch to a 14 inch pizza. Cab you show that technique in slow motion?
Yes, Vincenzo is one of the best and nicest pizzaioli! He works so hard for what he has built. Takes time for everyone. A great guy. Please more
Seeing you guys together is such a privilege! So much knowledge! I love your videos Vito & Vincenzo!
Please watch the whole video ❤
Definitely want to see more collaborative videos showcasing different pizza styles!
I've been experimenting with dough for about 20 years (Chicago style, NY, Neapolitan, and more). This was the easiest, best result ever. I used just a regular pizza pan (no stone or steel) in my home oven at 550 degrees. Worked perfectly.
This is the essence of this Channel Vito, your 5th ingredient for the Pizza is out of the scale. I love watching you making Pizza, your passion is something that other cooking channel don't have.
One thing I must say about hydration of contemporary pizza, because I experimented a lot, and if you put too much water in the dough, the pizza is only good for 5 minuts after it's cooked, then it becomes rubbery and doughy:
75% is a bit too much, you would have to cook at a lower temp for too long to dry out all the water, and if you go under 380 degree you have less explosion in the corniccione.
The best hydration I found is 72%, because it allows you to cook at 380/390 degree and dry out all the water, which means the pizza will not become rubbery and heavy after 5 minuts out of the oven.
This is very important to cook this pizza for as long as possible to get the crust crispy and dry, otherwise it's not a pleasure to eat :)
Also another thing about mixing the biga:
If you don't have reverse speed in your mixer it's ok to mix the biga for a short time in normal speed, the end result is almost the same even if you create some gluten in the biga :)
How to use 72% of hydration without mixer?
I think that this recipe is targeted to a home oven hence the super high hydration.
I made this with a pizza oven at 800F/430C and found the hydration too high.
Making it again but at 65% was perfect.
Your enthusiasm is so infectious! You inspire me to not just make better pizza, but to try to improve _all_ my cooking. Great video!
Vicenzo’s pizza looks amazing! I loved to see him here, do it more time not just with him but any chef you can try new pizza style
Looks really tasty!
Good collaboration - I think you should continue bringing guests from all over, each with his take on pizza, showcase some of the local culture also 👍👍
Definitely, please keep posting these videos Vito, Grazie ❤
This was brilliant Vito. I am so glad Vincenzo stuck to his Italian, and it worked so well.
More like this please!
my 2 favourite pizza makers come together as 1. Unreal. I have been using your recipes for years and wish both of you two never break up. Love it❤❤
Vincenzo was incredibly informative and an overall pleasant guest for you to have! It was really nice seeing you both collaborate on the contemporary pizza Napoletana!
Some wonderful creations at the end, as well! Nicely done, Vito!
Yes definitely do more videos with Vincenzo, the pizza looks absolutely amazing the crust is unbelievable. I'll definitely try this out soon.
My 2 favourite pizza chefs !! This is incredible, I love it. Keep it coming Vito, and ciao Vincenzo ! ✊
Hi Vito! I went to Vincenzo's place after your recommendation in one of your videos during my visit in Napoli. It was one of the greatest pizze I had in my life. It always makes me very happy to see my favourite pizza teacher to make a collaboration video with his friends from Napoli! Hopefully I will get a dough mixer soon so I can try it on my own. Grazie mille Vito, you changed my whole world with your videos.
I have been waiting for this for soo long. Thank you Vito and Vincenzo for doing this. I remember eating at Capuanos resaurant in Napels and it was without a doubt the best pizza and memory I have from Naples. I would love to see more of this collab.
Love to see the different styles and ways, keep these videos coming!!!!
Wow!! Amazing! Was looking for this type of pizza since visiting Piccolo Buco in Rome. No one had this on UA-cam. Thank you so much Vito! You always deliver 👍
Another great one Vito! I like the collaboration videos, it is nice to see a change up of content with 2 masters working together
Vito, we are waiting for more videos with guests, especially like in this video! Thank you for showing us the details of making pizza!
Thank you for inviting chef Vincenzo! Just made a pizza with this dough and it was the best pizza dough I've ever made! I know you said 10 min but I did my kitchen aid mixer for 15 minutes, after 10 it was still pretty wet and sticky. After 15 it was nice and smooth and made a soft and crunchy pizza!
yes, it depends on your flour (and may also depends on temperature and humidity)
As usual, awesome video! Love the collaboration. Keep up the great work, Vito!!
Awww yeah, home-made pizza time! Love it Vito!!!
Do whatever you like Vito, everything you do is interesting and adds to our knowledge. Thank you.
What a beautiful language Italian is. This was quite a nice treat, thanks for both awesome collaboration and teaching us the magic recipe.
Looks like another great recipe :) I like the collaboration
Thanks for keeping this content coming.
I love this! I learned how to make pizza from you and my family loves it! Please keep making videos and I'd love to see more collaboration with Vincezo!
Hello Vito!
Another precious video 🥰 It's amazing that you can always make content about the pizza and in every video, there is something new. No secrets, everybody can create the same pizza at home. Keep making these contents, I love your true passion for pizza 😃 #soft&crunchyatthesametime
Collaborations are fantastic to learn about other youtubers. The best!
Excellent video Vito, thank you! Please don't hesitate to bring guests, if they bring such great recipes!
What I like most in this video is that it is full of instruction. This is the 3rd instructional video in a row. He should stick with this always. Now what he needs to teach is the Sicilian Sfincione pizza. He has got to do that. It’s wonderful.
Felicitaciones por esta gran colaboración!! Definitivamente hacen un dúo increíble. Los sigo a los dos y me ha alegrado mucho verlos trabajando en conjunto y enseñándonos todo sobre la pizza napolitana, en este caso la contemporánea. Enhorabuena 🎉🙌💥
Thanks Vito. I've learned a lot from you.
Marvelous collaboration Vito. Marvelous!
Vito, I love your videos and your colabs! I cant wait to try this one!!! Thank you!!!
That was so detailed and helpful! Thank you so much!
Dos Grandes maestros.Gracias Vito.😊
Love the video -- more vids with the top pizza masters!!!
I moved to Spain a year and a half ago. Once in Europe, travelling to other countries here is so much easier (and much less expensive!). In preparation for a pizza/pasta excursion to Italy, I've been picking up some Italian on DuoLingo. So this collaboration was an excellent listening practice for me! Grazie!
Si! Piu Vicenzo. It is excellent to have the Italian along with the English. A great language learning time too, and it is great that Vincenzo speaks such clear Italian.
Very good! Perfect combo of bread and pizza! More please!
It's an honor to learn from 2 of the best thank you Vito
Nice video, Vito! I have watched dozens of tour video. Each one is different and interesting. Thank you for your passion and for your teachings for all things related to pizza.
Absolutely THRILLED you had Vincenzo !!!!! with all the secrets ;) YES YES Have him again. AWESOME Video Vito.. TY TY TY !!😘🥰😍🤩 Love you BOTH!!
Loved this episode! Loved having Vincenzo on the show too!
Been following for a while now Vito. I’ve always been fascinated with pizza making and you make it look so easy. I ordered the Roccbox on the strength of your tutorial and I have to say it’s some piece of kit . I use your poolish recipe which is incredible, it’s so soft and pliable when forming the the final pizza, I get it excited when it all comes together, I’m only an amateur but I’m creating perfectly round pizza but that’s only by watching your videos. I find if you stick to the rules and I also find timing is crucial from start to finish. I’m learning from the best in the world and addicted to these videos. Keep up the good work mate ❤
Hi Vito, love watching you making awsome pizza, my dough making skills have been supercharged by watching and learning from you. Contemporary pizza for the family tomorrow for sure. Thanks
Yes wonderful video great to see new recipes and chef's. Fantastic
Directly added to my favorites list. A must try recipe!
Two great idols, in this wonderful world of pizza! Great to see you together in this amazing class
I love the details and instructions so easily explained more Vincenzo and you too love it ❤👍
Yes, of course, I want you to make so many videos with Vincenzo Capuano❤️
He is one of my favourite pizzaiolo/ Pizza chef.
I love to see more videos like these!
More to come!
Amazing! Thank you for sharing a new way to bake pizza at home! Loving all the Italian! and your guest baker from Napoli! Grazie!!
Very nice, love pizza,love Italy,thanks for sharing ❤
Vito, Outstanding video, amazing Pizza. BTW, UA-cam notified me this video was available. Thank you, more please.
Mr Lacopelli, in my world, you are a double-winner... Bringing your friend up and supporting him and his channel, so you both win!
I love your energy, my friend. Your pizzas look out of this world DELICIOUS. :)
outstanding pizzas! Vito, you are the man. Love the collab, more of Vincenzo please!! now let's plan how to convince my wife we need that mixer
Love the collaboration!
Great video and the collaboration is fun to watch keep them coming
Grazie. Very authentic Pizza Napolitain !!! The dough,the crust and the simple toppings on the Margherita are simple yet delicious !!
Fantastic teachers ! Crust is perfect !
This was really interesting. It was great to see knowledge of another pizza chef and hear the Italian language.
I think it is a great idea to colaborate with other Pizzaiolo first because it brings something new for us to learn . Thank you Vito for all your hard work and sharing your passion
More videos with this! Fantastic collaboration!
I have seen the crust of his pizzas on his videos and thought I wanted that recipe. Thank you, Vito for letting us know.
I was in a workshop with Capuano in São Paulo, and he is a spectacular chef and a nice person!
Vito was my first contact with the Italian pizza. So, this cap is a dream!
Thanks Vito!
Vieni a fare una pizza qui in Brasile anche tu!
Fai paura!!!
If I find a location I will
Awesome, yes more please
Great video Vito.... soft and crunchy 👌
That looks unbelievable! I can't wait to surprise my friends with this new recipie all the way in Australia!
Loved this video!
more collabs please! and thanks for the channel recommendation!!
I always wondered if I could make my Biga in my mixer - this is great news.
Vince's recipe is very similar to mine. Loved it.
Excellent work on this one Vito. 🤜🤛
Soft and crunchy!!
Loved it Vito. Great video. Another new pizza!!
Love your videos Vito! My pizza game improved thanks to you :)
Wow! I can’t wait to make this contemporary pizza dough with my sweetheart. Nice pies!! Yum
Nice! Watched the whole video!! Great content!
Of Course Vito ... More Videos with This Pizza Master !! 2 Pizza Masters in the Same Video !! 💙💙💪
Yes! Favorite type of video
I mill my own wheat and really wanted to get as close to a great crust as I could with the whole grain , I used a little more water since the bran soaks up water.Your video gave me the best crust I’ve made so far!!! Thank You.
Excellent! Thank you.
very nice!!! Yes more videos with Vincenzo
Vincenzo is one of my favorite pizzaiolo !! This is amazing to watch !
Definitely I’d like to see more videos like this 🍕 ❤
AMAZING COLLABORATION. BRAVO MAESTROS.
Espectacular!!
I like the videos because I will be moving to Italy next year and I can Learn to speak Italian at the same time while I make the pizza. I just made poolish this week, keep bringing your Italian friends who can make the pizza I really enjoy this.
Keep up the collaborations!!
Love the video and the collaboration too!!
Enjoying this collaboration and you interrupting for us! Thank you!
More videos great stuff! I think Vito excels at making his type of pizza but it's great to have others doing their different styles!
Great collaboration!
Love the collaboration! Love this channel and I make your pizza once a week!
Yes, More collaboration with famous pizza chefs plz !
Wow! That was awesome. Thank you for having the chef from Napolitano.
Love the collaboration
looks fantastic great job guys