If anyone of you is thinking: "Vito did better pizzas than that before!" - Yes he definetely did. But for a home-oven-made-pizza it's really a LOVELY ONE and he showed us all the steps to avoid mistakes (probably the most important ones: pre-cook the pizza without the cheese in a home oven and use dry cheese). About the thermomix I have mixed feelings: I like kneading the dough by hand but for beginners or busy people it could be really an advantage to have such kitchen gadget that has more than 20 functions (not only for kneading doughs). 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.
I'm so thankful you showed (other video on youtube)Prevent The Pizza Dough From Getting STICKY. I am beginner making pizza in small pizza oven. I had the same problem with dough as that guy on video. you showed how to handle dough in details . and now after some practice it is now working perfectly. thank you sooooo much.
For 15 years I’ve been using Todd English’s recipe for pizza. Tonight I tried Vito’s recipe with the thermomix. I am not going back to Todd. This was the best crust ever! A little more effort with the poolish, but well worth it. Thank you Vito! 🙏🙏🙏
The best!! I’ve been cooking the pizza directly on the bottom of the over with no stone or tray and it’s coming out perfectly. Fan oven with bottom direct heat panel on.
Hi Vito. I have become a great fan of yours. I have tried to make the Pizza as per your instruction and they turned out superb and again today I made bread like you showed and that was also awesome. Thanks. However have a question - can we make the Pizza Base and store it in the fridge for some time??
I’ve got to say thank you….my first true success with Napoleon style pizza. It was so beautiful. Grazie! I can’t wait explore a bit of red wheat and small amounts ancient grains in the poolish. I used manuka honey that was fantastic. Perfect texture with the dark spots. There are few things as simple and perfect together with a bit of alchemy and chemistry than flour, tomatoes, cheese and herbs. I’m a fermentation fiend. Call me converted. Cheers 🥂
hey @Vito, I have a question. Do you keep the 50/50 semolina/flour blend after stretching and putting the raw dough balls into it? I always wondered cause I keep for the weekend but once done making the pizza, I been throwing away, but feels wasteful. Idk if there’s bacteria or whatnot hanging around or if it’s safe to just keep.
Nice video!!! Perfect for home users. You are saying that it is 100ml water per pizza, but what does this mean for the flour? Do I need to adopt that too?
Ciao Vito,io ti ho conosciuto sul video di Giovanni Fois qualche anno fa forse.Devo dire che sei molto simpatico e molto bravo a fare la pizza,complimenti!!!
Hey vito, I love your channel and use this particular recipe all the time with my thermomix to make pizza dough. I usually make it with quantities as in the video but yesterday and today i tried making a half batch and it turned out horrible. The dough was very sticky and kept breaking apart when trying to form dough balls. I eventually wrestled a couple of balls together and let it sit for a couple of hours. When i came to check them they had flattened and lost all their shape so i gave up in frustration and threw it all out. How would you recommend i go about making a smaller batch with this method? Do i need to add a little more flour?
@@nomobties literally you can make pizza within 30mins from the fridge by using Polish double fermented dough recipe by Vito. Don't get me wrong kneading the dough preps takes alot of time. You it can be done within 30mins on a hot room to rise the dough from the fridge and cook the pizza
@@jomsies why not? I lived in a tropical place year round 89.5 degree's F° it's totally doable after you took it out of the fridge, let it come into temp. Cut into dough balls and rest 30mins it's double or triple in size! Use it right away
VITO Thank You Very much for recipe on termomix. I' m a Big fan of Your Channel. If I want to mąkę pizza with biga in the same recipe on termo. What will be a proportions of bigga to this recipe? THX
Hey Vito awesome video!! So if I use Biga or Poolish then I don’t need to wait so many hours for dough to be ready right? Can I Store the biga or poolishin fridge?
Hi, I know I'm not Vito but just use what's available to you. Even a wallpaper scraper from a hardware store will work as a spatula for dough. Just make sure it has a thin flexible blade. As for olive oil stick to extra virgin and you should be fine.
Vito - I've been making dough, but can't seem to get that funk that I get from dough in my local Italian store dough. Is there a recipe with fresh yeast and wine? Would you add wine to the poolish or to the 2nd fermentation?
Vito, do you use your oven on a convection setting or just normal with no convection fan running? I have always wondered which you prefer, convection fan or no fan?
how you make your dough?
with my hands
Poolish, in Malaysia.
Bigga or poolish . No rules but all hands i dislike robots
usually with a Kitchenaid stand mixer but thinking of getting a Famag spiral mixer
The best
If anyone of you is thinking: "Vito did better pizzas than that before!" - Yes he definetely did. But for a home-oven-made-pizza it's really a LOVELY ONE and he showed us all the steps to avoid mistakes (probably the most important ones: pre-cook the pizza without the cheese in a home oven and use dry cheese). About the thermomix I have mixed feelings: I like kneading the dough by hand but for beginners or busy people it could be really an advantage to have such kitchen gadget that has more than 20 functions (not only for kneading doughs). 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.
Thank you Vito, one of the best videos so far. Lots of information and a calm, focused Vito, just perfect.
This channel has definitely helped my pizza game. I’ve made so many pizzas since discovering this channel.
Me too 🍕
My pizza game evolved through my hard work trial and error. Don’t need this clown!!
@@MichaelRei99 Ok buddy. Go be a hater somewhere else.
I'm so thankful you showed (other video on youtube)Prevent The Pizza Dough From Getting STICKY. I am beginner making pizza in small pizza oven. I had the same problem with dough as that guy on video. you showed how to handle dough in details . and now after some practice it is now working perfectly. thank you sooooo much.
You are really the best pizza channel, cover any aspect of it! Vous êtes mon canal préféré qui couvre tous les aspects de la pizza !
For 15 years I’ve been using Todd English’s recipe for pizza. Tonight I tried Vito’s recipe with the thermomix. I am not going back to Todd. This was the best crust ever! A little more effort with the poolish, but well worth it.
Thank you Vito! 🙏🙏🙏
i was looking for the perfect pizza dough for years!!! This finally may be the solution :) Thank you Bro!!
The best!! I’ve been cooking the pizza directly on the bottom of the over with no stone or tray and it’s coming out perfectly. Fan oven with bottom direct heat panel on.
OMG! I just found your channel! This video is the best youtube suggestion ever! I'm craving pizza now! 😱😱😍😍😍😍
Your video is very clear and well explain simple but easy to understand thanks you for sharing this have thermomix but your video explain well love it
No one in the world can bake pizza like you do. Love from Pakistan
This guy truly a pizza master. From Italian to various Pizza styles worldwide...
I've heard that Thermomix cutting the gluten instead of creating, but I tried your recipe twice and pizza comes great Thanks for video😊
I wanna say thank you because you take a time to explain and i know that a big work to make this kind of video
The best Pizza making channel
Outstanding! Going to make one tomorrow....
I need to make this pizza for my family.
This channel is fantastic!
send hello to Brazil
I'm your fan.
Take a look!🇧🇷
Hi Vito. I have become a great fan of yours. I have tried to make the Pizza as per your instruction and they turned out superb and again today I made bread like you showed and that was also awesome. Thanks. However have a question - can we make the Pizza Base and store it in the fridge for some time??
Sie sind nummer eins ohne konkurrenz🌹🌹🌹🌹
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍😘❤️❤️👍
How long should the dough balls last mate after they've rised like 3hrs later they start bubbling up and are like over fermented
Milliliters, bravo Vito!
I’ve got to say thank you….my first true success with Napoleon style pizza. It was so beautiful.
Grazie!
I can’t wait explore a bit of red wheat and small amounts ancient grains in the poolish. I used manuka honey that was fantastic. Perfect texture with the dark spots. There are few things as simple and perfect together with a bit of alchemy and chemistry than flour, tomatoes, cheese and herbs. I’m a fermentation fiend. Call me converted. Cheers 🥂
hey @Vito, I have a question.
Do you keep the 50/50 semolina/flour blend after stretching and putting the raw dough balls into it?
I always wondered cause I keep for the weekend but once done making the pizza, I been throwing away, but feels wasteful.
Idk if there’s bacteria or whatnot hanging around or if it’s safe to just keep.
I keep mine and I've not noticed any signs of mould, discolouring, bad smell etc. Not that that makes it OK, but it's not made me sick, yet... 😅
@@samiglasgow9629 haha okay cool. yeah cause the semolina is expensive
Yes correct
Nice video!!! Perfect for home users. You are saying that it is 100ml water per pizza, but what does this mean for the flour? Do I need to adopt that too?
great idea with a thermomix
Thank you so much! I have a thermomix and was wondering how to “up” my pizza dough! Thank you! 🙏
Ciao Vito,io ti ho conosciuto sul video di Giovanni Fois qualche anno fa forse.Devo dire che sei molto simpatico e molto bravo a fare la pizza,complimenti!!!
Can you tell me where you get the gray hinged plastic dough bins, thanks.
hi do you use the same dough techique for out doors pizza oven with the thermomix ?
I’m soooo hungry for this pizza!!!!
Thank U for this video. I am an amator of pizza :) I have thetmomix and I try Your recipe. Greeting from Poland!
Merci beaucoup pour la vidéo. Vous êtes le meilleur
The dough ball boxes you have listed aren't the ones you had in the video. What are those boxes?
The grey one?
@@vitoiacopelli yes
@@vitoiacopelli Thanks for your response! Yes, the one you show @13:47
Great video!Many new things! I ll put the sound of the pizza in mobile phone...:))))
Thank you soooo much for this sir!!! 🙏🏻🥰🥰
Soft & Craunchy!
Thanks Vito, i made exatly the same pizza as yours!!! Best poolish! Pizza like as in restoraunt 😘😘😘
Pizza super. And you too super ♥️😘
Hey vito,
I love your channel and use this particular recipe all the time with my thermomix to make pizza dough.
I usually make it with quantities as in the video but yesterday and today i tried making a half batch and it turned out horrible. The dough was very sticky and kept breaking apart when trying to form dough balls. I eventually wrestled a couple of balls together and let it sit for a couple of hours.
When i came to check them they had flattened and lost all their shape so i gave up in frustration and threw it all out.
How would you recommend i go about making a smaller batch with this method? Do i need to add a little more flour?
You are the best et je vous en remercie beaucoup!
Mr Vito, Can you please review the ILLILLO Extreme stovetop pizza oven? It looks very good for apartment use.
Like allways, your reciepes are optimale, thank you for sharing all the secrets of better Pizza, you're so generous and good teacher, Vito fantastico🙌
Hello , if i want to make two pizzas, how much flour and water should i use for poolish and dough. thanks !
Best Man ever. 👍🏼
brilliant pizza video,pizza master
That was a good lesson. Thank you. Have subscribed.
thanks vito for another great pizza video
Vito, as always great content, really like watching you.. thank you for sharing your amazing knowledge.
Gotta add a shovel to my buy list
Best pizzaiolo on earth
Wow delicious recipe very nice pizza 🍕🍕👌👌
Please make one video on how to make a perfect pizza in microwave convection oven. Thanks @Vito Iacopelli
Beautiful !👍👍👍❤
Hello Vito... Beautiful pizza... Congrats... Can I share this recipe for a smaller recipe..?
Very nice enjoyed the premiere
Thank you for this beautiful video (and for you entire channel) I was just wondering what flour should I use to make this recipe
Vito.....You are a Master!
Vito can you make a video for how to make “Direct Dough” using beer instead of water… I think the beer would make a great tasting light dough !!!
There is actually a recipe on how to make pizza in an hour using beer.
@@nomobties literally you can make pizza within 30mins from the fridge by using Polish double fermented dough recipe by Vito. Don't get me wrong kneading the dough preps takes alot of time. You it can be done within 30mins on a hot room to rise the dough from the fridge and cook the pizza
@@jomsies why not? I lived in a tropical place year round 89.5 degree's F° it's totally doable after you took it out of the fridge, let it come into temp. Cut into dough balls and rest 30mins it's double or triple in size! Use it right away
Heya Vito, what is that grey proofing box called. The brand name and where you got it from. Thanks Vito. I really like that.
VITO Thank You Very much for recipe on termomix. I' m a Big fan of Your Channel. If I want to mąkę pizza with biga in the same recipe on termo. What will be a proportions of bigga to this recipe? THX
Hey Vito awesome video!!
So if I use Biga or Poolish then I don’t need to wait so many hours for dough to be ready right?
Can I Store the biga or poolishin fridge?
Can you tell us the brand and where you bought your gray dough boxes? I've been looking for them for a long time. Do you have a link?
Great video, thank you Vito!
Thank you so much🙏🙏🙏
Can you make the poolish in the thermomix and secure a silicon top in it and leave it in the fridge?
What type of flour ?
Thanks a lot Vito your pizzas is so delicious and amazing🇵🇭💖💞💕
Merci
Top class vito 💪💪💪
where did you get that grey plastic dough container???
I got it ikea long time ago
I have been making it like this using a pizza stone. It works. I don’t add honey to the poolish.
Super interesting
Pizza looks more gorgeous after an oven at higher temperature with its burned spots 🤗 Great job anyway!
If I want to freeze I need to put the sauce ? And oil too ?
My favorite lady: Soff Anne Krongchy.
What olive oil do you use? And where did you get your scraper/spatula? Thank you! I’m learning a lot from you!
Hi, I know I'm not Vito but just use what's available to you. Even a wallpaper scraper from a hardware store will work as a spatula for dough. Just make sure it has a thin flexible blade. As for olive oil stick to extra virgin and you should be fine.
Ciao vito...che tipo di farina consigli? Grazie
Fantastic!
Vito - I've been making dough, but can't seem to get that funk that I get from dough in my local Italian store dough. Is there a recipe with fresh yeast and wine? Would you add wine to the poolish or to the 2nd fermentation?
Vito, in a future video could you review the new Ooni karu 16, the only ooni oven to be approved by the AVPN? Love all your videos btw 🤪
Mmmm well that is approved don’t really makes a difference yes I will soon
@@vitoiacopelli oh, i thought the approval makes a difference. Thanks for the clarification!! ☺️☺️
No difference to be honest
@@vitoiacopelli I agree, Maestro. As long as we have good equipment, ingredients and passion good pizza is good pizza right?
I have the Ooni Koda 16 and get great results. It gets to 500 degrees Celcius in 20 minutes. Cheers!
If i have 350 degrees oven is it enough to make the pizza without precoock? @vito
Vito, do you use your oven on a convection setting or just normal with no convection fan running? I have always wondered which you prefer, convection fan or no fan?
I set it up at ventilation
@@vitoiacopelli Thank you! 👍
Can I use this recipe in pizza oven ?
Vito the best love you mate so how to bake if no baking steel or stone
Hi Vito can we cold ferment this dough
Ceramic from Bolesławiec, mi piace :-) Great video!
Cool, thanks
Vito, you make dough faster with your hands than with this "miracle" machine
POOM POOM POOM BABY! VITO CAN I GET THAT AMICA PIZZA STEEL IN THE STATES?
Very tasty!!!👌
Vito, I've seen your " Biga for home oven" videos too, so which do you think is better-- your Biga or Poolish for home ovens?
Hello Vito
When using home oven does 1 use the bake function or grill function.
Or does 1 used both (bake & grill) together. From South Africa 🇿🇦
Your recipe is incredible, I try it today, the pizza was so tasty !!!
Hello how are you? Master vito can i make the dough with flour type 45 ?
Spettacoloooooooooooooooooo
Is this as good as a regular mixer? and can it do 80% hydration?
Yes you can but this is not a regular mixer this is a robot very smart where you can make a lot of sauces
@@vitoiacopelli How about a show about thermomix sauces?
I have Thermomix. Can you please show how to make the first mix that you called “polish in Thermomix “ Thank you . Love your work and help . Thank you
Vito, I want to ask a question.
How much "W" value does Biga need of flour 00 ?
Thanks
Any...
but the higher the W the longer or slower the fermentation
What brand is the blue dough box?