This is the first pizza dough I have made, I’m 16 and I would love to have a restaurant one day. I wanted to say thanks to the people who are willing to share their recipes and give hope to people like me. Thank you so much !
I’m picking up baking too. I made pizza for the first time today homemade and the toast and it turned out too. Well, I’m watching these videos to learn and get better… Good luck on your future endeavor.
Me too !! I'm 55 years old and this is the first time I'm trying to make a serious pizza dough. So far it's working, and the poolish is nice and sticky, and bubbly. It's been in the fridge for two days because I was busy yesterday. Good luck with your restaurant and I KNOW you can do it !!
I could tell from the appearance of the cooked pizza, with the big air pockets that’s it’s the best pizza dough ever. Can’t wait to try and make something like that myself 🤗
You can use a thin bagel or pinch out the breading in a regular bagel to make a simple pizza crust. If you can make a pizza from scratch, that kind of makes you an important person throughout your life. Congratulations. ❤❤❤
This recipe is a killer. Done pizzas with many different recipes, and this one is probably the best, especially with double cooking for lower temperature ovens. Vito is one of few who's not only can cook pizza to perfection but also shares everything with rest of us. This is a real gem right here.
If you like pizza with your salt, then yeah, it's great. He's got that set to have 4g of salt per medium pizza in the dough alone - in the UK, that's almost your daily recommended salt allowance and that's not even a completed meal yet. I seen him do other that worked out at 5g of salt per large pizza. That is a MENTAL amount of salt. I seriously - no pun intended - take Vito's advice and recipes with a pinch of salt.
@@Lolp821 geez. So now we need to search in the Internet how much we should Salt our dough because the ministry of health tells us so? If something is too salty it is too salty. If something is plain and tastes like nothing, we'll it tastes like nothing. Cooking isn't science
Every time I make pizza from scratch I use this recipe. My friends and family say its the best pizza they've ever had. Truly a quality Neapolitan crust that is certified soft & craunchy. 5/5
Hi, I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also. My oven goes to 250 degree celcius max and I used a black tray for preheating. Could you plz help. Thanks a lot Kriti
I built a pizza oven 15 years ago and it has produced hundreds if not thousands of pizzas over the years. I thought I was making good crust. Using your method last night just changed my game. Thanks so much!
I finally tried his technique, yesterday. It was a poor attempt; poor, because I don't have all the tools and ingredients, and I just wanted to practise as many of the techniques available to me as possible. I was impressed that even with just a few techniques my simple crust was way better. I have a very low standard, but I can see how each bit of effort improves the experience. Even low quality ingredients can still be used for better tasting pizza than we might be used to.
Totally agree with you. Our planet would be a better place if everyone would do whatever they are passionate for, just like Vito is passionate for pizza. Soo let’s do things we love ❤️🌿
I get 12 pizzas from this recipe, we have fresh pizza when I make the dough and then freeze the other 10 on a tray and then put them into freezer bags. They take around 40 mins to defrost and are just as good as the fresh ones. A very big THANK YOU to Vito for sharing this incredible knowledge.
Hi Lucie, I make the balls and put them on trays, then let them rise at room temperature for an hour, then I wrap the trays in film and freeze them still on the trays. when they're frozen I wrap them in plastic film individually and put back in the freezer. Don't know if this is the right way, but it works fine for me.
Vito, I have used your recipe since last year for the house. One week ago i made it for my 8 colleagues at work. Now everyone wants to learn. I ofcourse send them to your channel. Thank you maestro!
OMG! Maestro Vito! how can I express how wonderful this video is? I made pizza last night in my new Ooni Karu 12 and it was simply GLORIOUS! All 5 of us were singing your praises last night! MILLE MILLE GRAZIE!
Hi Chef,I am from Sri Lanka .I made my best pizza as you taught. We don’t have 00 flour. I used all purpose flour and of course as my country is a topical country the dough is getting fermentation very quickly. Don’t know it’s looking good. But to me, this is my best pizza in my lifetime 🤗👍 crunchy, soft and delicious 😋❤️👌
I have my polish in the fridge, ready for pizza night tonight! Super excited and I'm sure it will turn out amazing. Just discovered this channel and I want to pre-thank you for all the great info and enthusiasm. I will say though (for others' benefit) that Vito says it will take 2 hours, but he's incorrect. First you need to make poolish the night before, which takes 2 minutes of work, 1 hour of resting, then putting into the fridge overnight. The next day, you mix some stuff (5 mins?), then need to let the dough rest for 15 minutes before mixing some more, before leaving the dough to rest again. Initially he says you let it rest 30 minutes, but later he says "here we are 1 hour later". After this 30-60 minutes rest, you then cut the dough and shape the individual pizza balls (which will take a few minutes), and then let those rest an additional 2 hours. Then you're shaping and baking the pizzas. So realistically this is at least 3 hours, not 2 (in addition to the night before). I'm not complaining, just giving others the heads up to plan appropriately. Also fyi I noticed Vito preheats his oven while his initial dough ball is resting. I doubt this is what he intended because then the oven is on during the entire 2 hours the individual dough balls are resting too. Best practice would be to start preheating during that 2 hour period (making sure the oven is on at least 1 hour).
Thanks for that! I'll try this recipe this weekend, looks soo good. Question, what function do you use on the oven, convection (upper/lower heat) or broil with the fan?
@@berry3berry stop worrying and make the pizza. I’ve made so many mistakes with this dough (made it like 10 times already) and it always turns out great anyway. I’ve forgotten about my poolish for 5 hours at room temp instead of 1 hour, I’ve let the dough rest for 90 mins instead of 30-60 mins, etc. (this is why multitasking is bad LOL). But all those mistakes didn’t make a difference and the pizzas were still delicious so 30-60 mins is nothing to worry about 👍🏻
@@TomerBusidan good to know...I always like to follow the directions first time and adjust as I see what works best for me, glad to know it's not fussy to still get a great pizza....Thanks for your info🙂
You have no idea how happy you made me with this recipe! Tried everything with many different recepies. Tried with a pizza stone in my oven. Tried it in the Kamado Joe. Bought a DoeJoe. Nothing worked. It was the dough that wasn't good. I now made my dough with your recipe and the result is 100% perfect. A pizza better than in the pizzeria where I live! This after many years of bad pizza's and frustration. Thank you very, very much!
I have so far baked it with the broiler on. Learned by following "Vincenzo's plate" also another Neapolitan style pizza right now trying this dough, seems less work compared to the others I've tried so far
I bought the master class last December an I have made over 100 pizzas ever since then. If all you are wondering if this is legit or fake. It is legit if I would of waited I wouldn't have paid $150 dollars. I have no regrets because it is a support for Vito because he is the only person on you tube that is legit.
Hi, I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also. My oven goes to 250 degree celcius max and I used a black tray for preheating. Could you plz help. Thanks a lot Kriti
I’m blown away by Vito’s willingness to share his knowledge for free online. I followed this recipe to the letter. After much research, I ended up buying a Sage ( Breville) Pazzaiolo and rocked 8 consistently delicious pizzas out in 20 minutes. Amazing quality dough. The kids love it. Thanks Vito. You’re a legend!!!
This crust was amazing! Best I’ve ever made. Now I can’t stop saying, “ soft and cronchie!” I love your videos! You have amazing passion for your craft!
I've been trying to make homemade pizza for a while. Bunch of failures. I made this dough and it's the best pizza ever. It's a lot of work and time. We have to get out of our head that we can order a pizza and eat in 20 minutes. This is far superior. Please clear up. You said 30 minutes to let the dough sit but the say , 1 hour later? Enjoy your videos.
this is literally the best video for pizza I will ever see, there's no comparison to this, and omg this guy, the genuine love and passion for pizza is so inspiring
Just found him, I’ve been making pizza at home for years. Always trying to nail it. I got the Detroit pizza pretty good, still trying to get the Chicago thin crust but this method has me blown away.
VITO!! Thank you for the recipe. Of course, I had to play with it, so I made the poolish with BEER (an IPA) and bread flour, and the rest of the dough with "00" and water. Man, did that baby expand! And what a dream dough to handle! Everything you said it would be, thank you again.....LOVE the way you help all of us to make the best pizza possible, because you're right, it is a passion, a lifestyle, and an adventure if you let it be one!
Thank you!! Visiting my brother this past weekend and he already had the Poolish complete. He pre warned me this would be awesome Pizza. Then he made the dough and we waited for the next day to make the pizza. We made 13 pizzas for our family. He has a pizza oven that can reach 1000deg. All I can say is it was the best pizza I’ve ever eaten. One thing we think enhances the pizza is a dryer sauce. Ours was a bit runny and it made the center of the pizza a tad soft.
I cant express how much this video helped my pizza game. I am extremely novice and I followed the steps to a T (I did halve the ingredients and made 5 perfect sized pizzas for my ooni fyra). When I say that this dough came out perfect, I really mean it. Even the stretching and pulling the pizza got better which each pizza I made. If you were worried that this would be too complicated like I was, don't be! It is very simple and honestly there's no reason to not make the pizza dough like this every time.
Help me out please,i have a gas oven and metal pizza trays, can i still get the dough to bubble so its soft and crunchy, mine so far have come out thin n crispy
Having made pizza professionally in the past all I can say, I always learn from you! Thank You! By the way my mom immigrated from Bari in the 1930s she was a magnificent chef. Late in life my parents opened an Italian restaurant on the Hudson River in NY they owned it for about 25 years. Traditional Italian regional food.
Okay. So I went into this hoping for maybe a decent pizza dough recipe. But for real….this is a game changer. This pizza dough was, far and away, the best I’ve ever made. I never believed you could get a crust like this in a home oven. It was flavorful, crispy, but soft inside. You truly know what you’re doing. And I can’t thank you enough for sharing this. I have found my forever pizza dough recipe. Grazie!
Vito, your are the pizza guru. I've been struggling with pizza dough until found your channel. I've always found the dough too sticky to handle easily. Followed your poolish guide and dough was still sticky. I didn't think there was any way this could be handled easily but left it 15 mins and did the olive oil on the hands trick. Lifted and folded like you show in the video and it smoothed out just like you said it would! So many thanks.
people who say "its just blaha" about food... i see them as people who never enjoyed a good meal in their life and all i want to do is cook for them... They have no idea what they are missing. Food is chemistry and art combined, and it can create truly magical experience!
I think people are to focused on their own that they cannot enjoy small things anymore. After I went clean food is now 30% of my life. If we do not care about food, family and friends then what? People just want good IG pics
" pizza is a serious thing i repeat" was echoing in my head after i managed to make a nice crunchy dough with my 5th attempt. Thanks Vito!! You are right!!!
For many years I’ve been working on perfecting different types off pizza dough and I can say that after all the years off trying I found him and his is still better than anything I came up with, I salute you sir
Just made it through to the doughball stage and they're now into the last 2 hour proofing. One important detail I've run into as someone with ZERO experience working with dough, is the importance of acknowledging the 'skin' on the top surface of the dough at all times. Vito says multiple times when moving the dough in and out of bowls to keep it top side 'up', but hasn't explained 'why' this is important. I've figured out that the dough is a lot easier to manage if you keep to the drier, less sticky exterior as much as possible. This is especially true when making the individual dough balls at the end. I wonder if details like this are explained more thoroughly in the masterclass? This is the information that I would really like to learn. Otherwise everything seems to have gone well up to this point, so I'm certainly MORE than grateful for the step by step workshop here. Thanks Vito! 😊
I have watched a lot of videos to make a perfect pizza dough that make classic pizzas, people in videos from all over the world try to make it but never gave the proper method to made the dough. I am from India and just a regular cook at home who loves cooking and eating things in the perfect way, but even without having an oven at home I was able to make pizza which tasted much much better than any dominos/pizza hut's pizza here. I made pizza multiple times now amd everytime I made it I learnt something new about my mistake, and this recipe I can assure that it is one of the best pizza dough recipe.
@@luzvez I used salt in a wok, poured 1-2kg salt in it, preheat the wok for 30-45min at max flames on the stove, and then place my pizza over it and covered the wok. This works quite well, much much better than microwave or home oven!
21:30, just let the hand speak for itself ;P But in all seriousness, I got the pizza stone, the 00 flour, the dough crates, the san marzano tomatoes and the basil, followed your recipe, and the result was absolutely amazing! Restaurant style pizza at home! I actually did a 2hour RT, 2 day Fridge, 2 hour RT ferment as well, and the difference in taste was negligible. So, just go for the poolish variant people, it's much easier!
Yesterday I made the poolish and today I made the dough and I took 1/3 of the ingredients in this video to make 3 pizzas. This is hands down the best recipe for pizza dough 🤌👌
@@lolleschaut yes indeed I did the same for poolish :-) I didn't needed 10 balls so I took around 1/3 of the ingredients to make 3. I'm always using now between 65% and 70% hydration for the best results, some people are using more than 70% but for me it's too sticky and below 60% it's too stiff
Hi Vito! I've made your pizza dough recipe and I wanted to thank you, its soooo good! You have a wonderful talent and passion for pizza, thank you for sharing it with us! The sauce is great also! may God bless your soul, you're awesome
This channel is an absolute gold mine. Thank you so much for sharing your knowledge. I’ve tried so many recipes, and none have turned out as good as this.
I don't have enough words to express how thankful I am for your recipe, I made one with mushrooms and mozzarella today to test my new stone and this is THE best pizza in my life! My mother strongly agrees! Grazie mille and much love!
I learned everything I know about pizza with you. I made an oven in my backyard by myself and tomorrow we are gonna have PIZZA for Christimas, and it's gonna be delicious! Thank you very much my friend!!!
@@lanascherry704 Sure, just divide all the numbers by two. Poolish: 150ml water 150g flour 2.5g dry yeast (5g if fresh) 2.5g honey Dough: 350ml water 625g of flour 20g salt
I had really high hopes for this dough going into it, and it exceeded my expectations. I have tried a few other recipes and my family was about ready to let me down easy by telling me to get back to ordering pizza again. I am now making better pizza than I have ever purchased. Vito is the man and my family thinks it’s funny when I have them listen to the crackle of the crust
My kids were watching and adapting your pizza dough recipe with me and they love your way to prepare and bake it. It makes the pizza dough so much better! Thank you so much for your honest and perfectly described recipees!
Thank you soooo much for this video! I have tried so many times with different recipies that I almost lost hope about having good pizza at home. Then I found your chanel and tried again. Best home made pizza ever!
Just got my first poolish out of the fridge after 24 hours. I have contacted my local Art gallery to ask if they would like to display it. It looks amazing. Thank you for your brilliant video. Edit: Pizza was amazing, hard to believe you can make one this good at home. The world needs more people like this man.
I absolutely love your passion for making the pizza dough. I have just tried making the ricetta for the first time and so far so good. It was a little sticky after the first 15 minute rest, but has firmed up nicely. The balls are made and now in the final stage. Can’t wait to make the pizzas. This is truly a game changer. Grazie
Just wanted to give my thanks as well!! I tried many different recipes for the dough from long ones to instant ones, and THIS IS THE ONLY one where I got a pizza that looks as it does in the video!! The crust is PERFECT and the edge was bubbling like crazy!! Best pizza I ever made!!
@@SK-jp2ok actually no, I was going to buy one, but decided to try without it and it turned out perfect! My oven has pizza mode, where it circulates hot air like crazy, so i just turned the temperature all the way, let it preheat for at least 45 minutes to an hour and put the pizza inside. It is done in minutes and you get the black charring like in the pizza oven
For those of you that want to make a smaller recipe of dough for let's say 4 balls (which is usually what I make in my home). Here is the scaled down recipe: Scaled-Down Recipe Poolish: Water: 125 ml Flour: 125 grams Dry yeast: 2 grams Honey: 2 grams Final Dough: All poolish (approx. 254 grams) Water: 290 ml Flour: 520 grams Salt: 17 grams This should yield approximately ~4 balls between 250-280 grams.
Made this recipe today (started poolish last night of course) using plain ole American All Purpose flour. dough was slightly less wet than in the video, but it turned out awesome. Very soft dough, far easier to work than any other recipe I have tried. Now we know why Vito dances around and squeals when he sees the pizza cooking in the oven, after our first one, we danced and squealed too as the second one baked, and the third...and forth. We undstand why Vito says it is not Just Pizza, but a Lifestyle. Thank you Vito for changing our lifestyle about Pizza... Wish I could send you a picture of our AP version.
i’d never thought i’d be able to make a pizza as good as this thank you so much for those having a bit of trouble with the recipe, if you’re using bread flour you’re going to want to use about 50 more mL of water for the poolish
Yeah you're right because bread flour has a higher gluten content than all-purpose flour or type 00 flour, which is flour commonly used in Neapolitan style pizza.
I never knew home made pizza could be better than anything I ever ordered from a restaurant. This is by far the best pizza I have ever tasted. thank you for sharing your knowledge and passion with the world. My family and I now get to share your passion for the art of pizza. Thanks again!
I’ve always been a pizza fanatic, I could eat pizza every day but never enough. I even made myself a Woodfired pizza oven in our backyard. Thank you for sharing your knowledge. This is amazing. I’ve always been searching how to make puffy pizza. You are a legend 👍
Thank you Vito for your dedication to pizza making and sharing your insights with us. You have brought Italy's gift to the world right into our homes in so many different countries. You are the pizza missionary!
Finally, finally, finally!! After trying a dozen crappy pizza recipes, following so-called celebrity chefs and experts, this one finally makes sense and does the trick! I can't believe other chefs do not consider the oven you use when preparing pizza, as Vito does. The double cook technique to not burn the cheese (and have a perfectly cooked bottom) is brilliant!. Btw, my dough did seem less hydrated, so I had to slightly lower the amount of flour (1250g to 1200g), and it came out very nice! Not as perfect as Vito's, but still the best I had ever done! Also, watch his other video on how to freeze extra portions of dough. Thank you, Vito!!!
Hi much thanks from a Portugal here. I’ve done this recipe at least 4 times the pizza is exquisite, my mother always tells me I have to open a restaurant 🤣 I was originally struggling with placing the pizza inside a regular oven (bought the pizza peel) but even sometimes it didn’t slide properly and also the oven goes only to 250 and the base wasn’t getting super crispy. The game changer was placing the pizza on a frying pan before placing it into the oven! Get a large pan, oil it with some olive oil, place the pizza dough and let it cook a bit before adding the ingredients. Add them and then use 2 spatulas to remove it and just place it on the oven grill (no need for a pizza stone anymore) you’ll get the perfect pizza with a regular oven and the crispiest base!
I have tested this recipe and technique, and I can confirm that it works great, even in a sh*tty home oven. And to be honest, it's been the best pizza I've had in a long, long time. Thank you very much! I will only make pizzas like this from now on
@@mirnasantos1821 No, the oven I tried it in doesn't have that feature. Just upper and lower heat. When baking the base, I put it on a lower position . When finishing it off, on a higher one
@@MrBritishComedy my home oven has a maximum of 230 degree celcius and is 60 ltrs in volume, shall i cook the pizza in the highest temp then? Will 230 suffice? Also, shall i put on the lower rod heat when cooking base and then upper rod heat for finishing?
I've been making pizza for years and have never liked any of the crust recipes I've used. I just made your recipe and I knew from the moment I saw the dough become a balloon, that this was the one. It bubbled before I put it in the oven and it became a hot air balloon in the oven. This was the most incredible pizza crust I've ever made or tasted. All of your tips were spot on. Also, I've never seen a recipe mention keeping the top the top or the balloon part. Thank you so much for sharing this recipe, it's magical!
Okay, gotta admit. I was making homemade pizza since I was 14 years old, but MAN! Your recipe for dough made me discover another level. It's masterpiece! Thank you sooooo much! It's delicious - eating it at the moment :D
Thanks so much Vito. I have followed the steps almost to the letter and two incredible pizzas have come out. Before doing it, I made a to do list to calculate the times and I think I have a suggestion... The only change I've made for a 45 minute pre-heating is to turn on the oven after making the small balls and letting them rest for two hours and not after finishing kneading the large ball.
Baking is an ART. And the baker, is the Artist. Anyone can make and cook a beef patty or french fries(that's why fast food franchises fare so well). On the other hand, Baking Pizza, requires a specialist in the art of it(The Pizzaiolo). I love Vito's attention to details (very important), a true master that keep it simple and genuine.
This is the best pizza making video of all times! Best pizza dough ever! Works in home oven, even without stone/brick. I didn't even know this was possible. LOL. I love it. Thank you Vito! You are the GOAT!
When I told my family I was going to make an amazing Neapolitan pizza nobody was impressed…..Well! When I tried this everyone couldn’t get enough! It’s really great, I think I’m going to invest in my own wood burning pizza oven, use this recipe, and never by pizza again it’s that good, thank you
Making this tomorrow. Made the “POOLISH” tonight with my two young boys, and they were just saying “POOLISH” all night. Thanks for making these videos. You’re the man. Your reaction videos are great too because you are always so positive at the end.
@@laurasavage9874 he says, when making the poolish, that he uses 00 flour, which is short for typo 00 flour, it makes the dough much softer and delicat. Hope it helped 🙂
Once you wrap the dough balls and they’ve rested for two hours. If you did this day Friday, could they sit in the fridge for 2 days to be cooked on Sunday? How long can they be in the fridge before cooking?
Tried your way of making pizza. Made the dough like you explained. Turned absolutely amazing. It was my FIRST time making pizza. Thank you very much. You are the best. Your videos are so interesting, dynamics and informative.
I had never made home made pizza before I started watching Vito. I've always loved pizza but being able to make it from scratch at home is life changing. The very first time I tried his recipes and techniques the pizza came out amazing! Thank you so much for creating this amazing content!
THIS IS MY NEW PIZZA DOUGH RECIPE NEW NEW THIS WILL CHANGE YOUR PIZZA GAME... Ps: sorry I said milligram when I put flour the correction is GRAMS 1.250
Buonasera Vito. Volevo chiederti se abbonandomi al tuo canale ci siano contenuti dove si impara a fare qualcosa di impasti per pizza, cioè se ci siano contenuti esclusivi in italiano dove imparare qualcosa? Grazie mille
Well I made the Pizza 🍕 today it is phenomenal by far the best Pizza I have ever made. I have a long way to learn the dough making progress. However my family really enjoyed it. Thanks so much for sharing this recipe.
Love your passion Vito. I've been baking bread for years but have never made pizza. After watching your video I'm going to give it a try. Love the fermentation process and the two-stage baking. Thanks for the amazing video.
Just popping in to say thank you. On a rare couple of days off work I decided to try and make my on pizza for myself and my son. Following your recipe I was able to feed both of us and every member of my nosey Irish family! Four pizzas later there's only two crusts sitting on the kitchen counter. The big thing everyone said was that it isn't greasy at all. Perfectly yummy, in my opinion. Though I need to work on my crispy crusts.
This right here is where it all began and I learned doing pizza. From the Maestro himself. Checking back 3y later for the exact proportions of ingredients. “Soft and Crounchy”; “pizza is a serious thing”; “pizza is a way of life”. Absolute right 🤘😎 let’s give some recognition to Vito for sharing these tips.
My brother made this dough for us the other day and now I see where he got it from!! Best ever dough I've tasted in my life!!! So generous of you sharing this treasure... Keep up the great work!!
Did a test tonight with my 72 hour dough coming in 20 hours early. All I can say is WOW After 15 years this is the best ever. You explain it perfectly Can’t wait till tomorrow night for the real deal
So the fragmenting of the polish can also stay in the fridge for longer than 24 hours? So it will not be destroyed if it is left for, for example, 48 hours?
Thanks Vito, I’ve made at least 120 pizzas for my family this quarantine, thanks to your videos I can say that I’m making the best pizzas that I’ve ever tasted, keep it up!
No its not bro. Same like me. When your pizza Tastes better as in a Restaurant. You will do this every week a lot of time. Its a Culture. Its a amazing taste and a beautiful Thing.
Hi Vito! I've tried the recipe, followed everything you mentioned, no flaws during making the dough, the balls, and the final pizzas. I'm overjoyed with the crust, taste is great, and my family ate every pizza before i finished baking mine :'D The best feeling for me was the moment you pushed the dough to form it for pizza - the feeling of the air bubbles moving from the center towards the edges really was satisfying! Thanks for sharing the recipe, now I have a thing to master in my kitchen ''aces from the sleeve'' :D
You must be a professional because I still can't get my dough right and I did exactly what Vito said in the video. My dough does not want to become a ball and it does not want to stretch.
@@Lee-ic8ln Еvery flour is different, it can absorb water and form gluten in a different way. The dough not coming together and not stretching to me translates to not enough gluten development. Try with a different flour (00) with a slightly higher protein %, like 10-11, depending on what you used and also try to knead the dough for longer.
@@Lee-ic8ln Start with a kilo (1000g) of flour. Make the poolish with the same weight of water and flour, say 400g ea and a third tsp of active dry yeast. Let it rest for an hour on thee counter then into the fridge over night. Use about 250g of water to melt the poolish and pour it into your mixing bowl. Pour in the balance of the flour (one kilo minus 400 g makes 60% hydration) and salt into the now-liquid poolish. Knead for 15 or so mins or run your KitchenAid until it come together. Feel free to add water or flour to finalize the dough into what you've seen from Vito. Working back from a kilo of flour opened my eyes to the right hydration and the whole shebang. I make it weekly (now) for neighbors and family... it just works. I hope this helps you as it did me-> soft and cronchie AT THE SAME TIME! Best of luck from San Diego, John
My family will not believe how good my pizza is. Because they have never had a pizza art before but, make this for my wife and I all the time. Now the rest of my family will never want another pizza unless I make it for them! I feel the passion flowing into this pizza. They are in for a real treat! Soft and a crunchy. Thank you Vito. 🙏
Hi, I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also. My oven goes to 250 degree celcius max and I used a black tray for preheating. Could you plz help. Thanks a lot Kriti
Went to Napoli and then I stopped making pizza because I thought it was impossible to get near that pizza and was very frustrating. Thanks for restoring my faith in home pizza. I have no words to tell you how this made me happy. Gracias desde España, hermano!!! Un abrazo fuerte.
Vito!! I can’t thank you enough. I knew nothing about making pizza crust and after only a few days, watching this video at least 5 times, I made wonderful pizza for my family and friends. THEY LOVED IT. And so did I! You’re truly generous to share your methods and experience and are a skilled teacher for sure! Bravo!! ❤️🇮🇹 🍕
Genius!! And I love the passion!I am so thankful for this recipe and your video, I’ve tried so many other recipes as pizza became one of my Covid hobbies. This was the most amazing by far!! ❤️❤️
oh my god Vito, this is my first time making pizza dough like yourself and even though I didn't do the full recipe, I divided it down into a more manageable 2 dough balls, and so far I'm at the 30 minute rest and the dough looks and feels like perfection. Bless you for sharing all of your lifetime of wisdom and experience with us silly Americans to make authentic and million times better pizza than the standard 'ny style pizza' that dominates the country. The only real change is that I'm using bread flour instead of 00 but I can tell already it's going to be amazing anyway.
Try to make the full 10 pizza dough amount and just bake it with tomato sauce like Vito did. Let it cool down to room temperature, add all the other toppings, wrap it in foil and into the freezer it goes. Best frozen pizza you can have at home. I always do 20 over one weekend. 3 are for the day for the family and 7 go into the freezer. Best result if defrosted and preheated oven. Doesn't have to be on a stone any more. Also works frozen in a non preheated oven.
@@drstefankrankcan you break down how to freeze dough balls and how to thaw them for use? Do you heavenly wrap them in plastic wrap to prevent freezer burn? And do you let it thaw the day before in the fridge? Please let me know!!
@@Chase21W They will be pre-baked with just tomato sauce for just the amount of time until they rise and are stable. Then after they cooled down you add all your toppings, wrap them in plastic wrap and they go into the freezer. You can then either let them defrost for 1-2 hours and put them in a pre-heat oven or just add them frozen to a cold oven. First gives better results, the latter is quicker but the pizza may dry out more during the longer baking time.
Great Vito, now I’m leaning how to build a brick oven to make pizza 🤦🏻🤦🏻🤦🏻 your passion has inspired me. My wife is either going to leave me or love me lol edit 1: alright Vito, im at the 15 minute resting phase. I have to say this is the first pizza recipe that has yielded consistent results comparing mine to yours. Yours seems a little more wet than mine but i did not store the poolish for the 16-24 hours and i am using all purpose flour for this batch, it was about 12-14. my container was too small for the amount given but the consistency was really close. im getting excited! edit 2: I now have a perfect dough ball resting covered for 30 minutes, i feel like i am cheating by not being a pizza chef since i was a little boy, Vito, this is so much fun right now.
Can you tell me what the measurements are converting from grams and milligrams to cups and teaspoons? I've tried using a conversion calculator on line and they all come up different online. and I don't need 10 balls of dough. Did you make ALL 10 balls of dough? Thanks!
This is the first pizza dough I have made, I’m 16 and I would love to have a restaurant one day. I wanted to say thanks to the people who are willing to share their recipes and give hope to people like me. Thank you so much !
I’m picking up baking too. I made pizza for the first time today homemade and the toast and it turned out too. Well, I’m watching these videos to learn and get better… Good luck on your future endeavor.
Me too !! I'm 55 years old and this is the first time I'm trying to make a serious pizza dough. So far it's working, and the poolish is nice and sticky, and bubbly. It's been in the fridge for two days because I was busy yesterday. Good luck with your restaurant and I KNOW you can do it !!
I could tell from the appearance of the cooked pizza, with the big air pockets that’s it’s the best pizza dough ever. Can’t wait to try and make something like that myself 🤗
Please never ever give up. As An Italian who travels alot I'd go to a restaurant that follows this recipe ❤
You can use a thin bagel or pinch out the breading in a regular bagel to make a simple pizza crust. If you can make a pizza from scratch, that kind of makes you an important person throughout your life. Congratulations. ❤❤❤
This recipe is a killer. Done pizzas with many different recipes, and this one is probably the best, especially with double cooking for lower temperature ovens. Vito is one of few who's not only can cook pizza to perfection but also shares everything with rest of us. This is a real gem right here.
Yes your are right
If you like pizza with your salt, then yeah, it's great. He's got that set to have 4g of salt per medium pizza in the dough alone - in the UK, that's almost your daily recommended salt allowance and that's not even a completed meal yet. I seen him do other that worked out at 5g of salt per large pizza. That is a MENTAL amount of salt. I seriously - no pun intended - take Vito's advice and recipes with a pinch of salt.
Ammmmazzziiing😍love it..So yummmy
@@Lolp821 sorry but nope - good salt is essential for life. I will use it all
@@Lolp821 geez. So now we need to search in the Internet how much we should Salt our dough because the ministry of health tells us so? If something is too salty it is too salty. If something is plain and tastes like nothing, we'll it tastes like nothing. Cooking isn't science
Every time I make pizza from scratch I use this recipe. My friends and family say its the best pizza they've ever had. Truly a quality Neapolitan crust that is certified soft & craunchy. 5/5
craunchy baby! :)
Crownchy...😂😂 try to spell it....crunchy...like when you RUN to the door...C...RUN....CHY! I love your accent Vito!😂😂
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
Use semolina to avoid sticking and also you probably did not scral properly the ball and the gas escaped@@chillyandvanillabyChefKriti
@@chillyandvanillabyChefKritialso use 00 flour
Thanks Vito, always come back to this video.
Me too ;)
I built a pizza oven 15 years ago and it has produced hundreds if not thousands of pizzas over the years. I thought I was making good crust. Using your method last night just changed my game. Thanks so much!
Nice to hear! I am assuming you've made a stone oven. Am I right?
Of course!
I finally tried his technique, yesterday. It was a poor attempt; poor, because I don't have all the tools and ingredients, and I just wanted to practise as many of the techniques available to me as possible.
I was impressed that even with just a few techniques my simple crust was way better. I have a very low standard, but I can see how each bit of effort improves the experience.
Even low quality ingredients can still be used for better tasting pizza than we might be used to.
i made every week over 1000 produced pizzas. :D
Your enthusiasm for pizza is restoring my faith in humanity.
::/
To bad, I would kill for that pizza that he makes so perfectly !
Indeed :)
Totally agree with you. Our planet would be a better place if everyone would do whatever they are passionate for, just like Vito is passionate for pizza. Soo let’s do things we love ❤️🌿
Love Italian food from Libya 🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾
I get 12 pizzas from this recipe, we have fresh pizza when I make the dough and then freeze the other 10 on a tray and then put them into freezer bags. They take around 40 mins to defrost and are just as good as the fresh ones. A very big THANK YOU to Vito for sharing this incredible knowledge.
Hey can I ask when did you freeze your pizzas ? After you make the balls ?
I believe it’s just the dough
Hi Lucie, I make the balls and put them on trays, then let them rise at room temperature for an hour, then I wrap the trays in film and freeze them still on the trays. when they're frozen I wrap them in plastic film individually and put back in the freezer. Don't know if this is the right way, but it works fine for me.
@@peterpan9596 you are lovely ! Thank you I'll try next time this method. This week end I don't think I'll have leftovers (hope so 🤞)
Peter ,can we fridge it after getting out the pizza first time from oven ,have you try it ,pl share
Vito, I have used your recipe since last year for the house. One week ago i made it for my 8 colleagues at work. Now everyone wants to learn. I ofcourse send them to your channel. Thank you maestro!
OMG! Maestro Vito! how can I express how wonderful this video is? I made pizza last night in my new Ooni Karu 12 and it was simply GLORIOUS! All 5 of us were singing your praises last night! MILLE MILLE GRAZIE!
Hi Chef,I am from Sri Lanka .I made my best pizza as you taught. We don’t have 00 flour. I used all purpose flour and of course as my country is a topical country the dough is getting fermentation very quickly. Don’t know it’s looking good. But to me, this is my best pizza in my lifetime 🤗👍 crunchy, soft and delicious 😋❤️👌
He sad the normal flour is allso good, thats the old way.
I don't have stone so for how long should i preheat oven?
I have my polish in the fridge, ready for pizza night tonight! Super excited and I'm sure it will turn out amazing. Just discovered this channel and I want to pre-thank you for all the great info and enthusiasm.
I will say though (for others' benefit) that Vito says it will take 2 hours, but he's incorrect. First you need to make poolish the night before, which takes 2 minutes of work, 1 hour of resting, then putting into the fridge overnight. The next day, you mix some stuff (5 mins?), then need to let the dough rest for 15 minutes before mixing some more, before leaving the dough to rest again. Initially he says you let it rest 30 minutes, but later he says "here we are 1 hour later". After this 30-60 minutes rest, you then cut the dough and shape the individual pizza balls (which will take a few minutes), and then let those rest an additional 2 hours. Then you're shaping and baking the pizzas. So realistically this is at least 3 hours, not 2 (in addition to the night before). I'm not complaining, just giving others the heads up to plan appropriately.
Also fyi I noticed Vito preheats his oven while his initial dough ball is resting. I doubt this is what he intended because then the oven is on during the entire 2 hours the individual dough balls are resting too. Best practice would be to start preheating during that 2 hour period (making sure the oven is on at least 1 hour).
thank you for this!
Thanks for that! I'll try this recipe this weekend, looks soo good. Question, what function do you use on the oven, convection (upper/lower heat) or broil with the fan?
so is it 30 min or 1 hour? does it matter? Thanks
@@berry3berry stop worrying and make the pizza. I’ve made so many mistakes with this dough (made it like 10 times already) and it always turns out great anyway. I’ve forgotten about my poolish for 5 hours at room temp instead of 1 hour, I’ve let the dough rest for 90 mins instead of 30-60 mins, etc. (this is why multitasking is bad LOL). But all those mistakes didn’t make a difference and the pizzas were still delicious so 30-60 mins is nothing to worry about 👍🏻
@@TomerBusidan good to know...I always like to follow the directions first time and adjust as I see what works best for me, glad to know it's not fussy to still get a great pizza....Thanks for your info🙂
You have no idea how happy you made me with this recipe! Tried everything with many different recepies. Tried with a pizza stone in my oven. Tried it in the Kamado Joe. Bought a DoeJoe. Nothing worked. It was the dough that wasn't good. I now made my dough with your recipe and the result is 100% perfect. A pizza better than in the pizzeria where I live!
This after many years of bad pizza's and frustration.
Thank you very, very much!
I have so far baked it with the broiler on. Learned by following "Vincenzo's plate" also another Neapolitan style pizza right now trying this dough, seems less work compared to the others I've tried so far
I bought the master class last December an I have made over 100 pizzas ever since then. If all you are wondering if this is legit or fake. It is legit if I would of waited I wouldn't have paid $150 dollars. I have no regrets because it is a support for Vito because he is the only person on you tube that is legit.
Thank you for understanding my hard work and passion and thank you for the huge support ❤️
Bonjour monsieur je peu savoir la marque de la sauce tomate s'il vous plaît merci @@vitoiacopelli
Idk Bout the vid but he says mutti is good I have found it at the grocery store@@dekuro_nebulouss5478
@@dekuro_nebulouss5478 En France Mutti est une très bonne marque où il n'y a même pas besoin de rajouter la moindre chose
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
I’m blown away by Vito’s willingness to share his knowledge for free online. I followed this recipe to the letter. After much research, I ended up buying a Sage ( Breville) Pazzaiolo and rocked 8 consistently delicious pizzas out in 20 minutes. Amazing quality dough. The kids love it. Thanks Vito. You’re a legend!!!
Breville employee lol
Big thanks to Vito for sharing this with everyone!! After 20 years of making pizza dough this was what I was missing in my process.
Why has it taken me 3 years to find this man. He really loves his pizza, it's a passion, and what a pizza that was
this is the most in depth pizza making video ever. all of my questions are here. this will change my life
This crust was amazing! Best I’ve ever made. Now I can’t stop saying, “ soft and cronchie!”
I love your videos! You have amazing passion for your craft!
lol, same
I try to make it that thank you very much! God bless us!
I'm sorry, but it's "crounchy".
Did you use all purpose flour or 00? He doesn’t specify!
How to spot an american: they call it a crust instead of dough
I've been trying to make homemade pizza for a while. Bunch of failures. I made this dough and it's the best pizza ever. It's a lot of work and time. We have to get out of our head that we can order a pizza and eat in 20 minutes. This is far superior.
Please clear up. You said 30 minutes to let the dough sit but the say , 1 hour later?
Enjoy your videos.
I'm also confused by that. He also preheats the oven for an hour but then says have them sit at room temp for 2 hours so not sure.
Браво,приятел,👍перфектно обесняваш всички детайли.А,резултата е уникален!!!👍
this is literally the best video for pizza I will ever see, there's no comparison to this, and omg this guy, the genuine love and passion for pizza is so inspiring
I've been watching Vito for years now. He's the best and so is the content. ♥️
Just found him, I’ve been making pizza at home for years. Always trying to nail it. I got the Detroit pizza pretty good, still trying to get the Chicago thin crust but this method has me blown away.
VITO!! Thank you for the recipe. Of course, I had to play with it, so I made the poolish with BEER (an IPA) and bread flour, and the rest of the dough with "00" and water. Man, did that baby expand! And what a dream dough to handle! Everything you said it would be, thank you again.....LOVE the way you help all of us to make the best pizza possible, because you're right, it is a passion, a lifestyle, and an adventure if you let it be one!
Thank you!! Visiting my brother this past weekend and he already had the Poolish complete. He pre warned me this would be awesome Pizza. Then he made the dough and we waited for the next day to make the pizza. We made 13 pizzas for our family. He has a pizza oven that can reach 1000deg. All I can say is it was the best pizza I’ve ever eaten. One thing we think enhances the pizza is a dryer sauce. Ours was a bit runny and it made the center of the pizza a tad soft.
Thanks Vito! Tried your recipe and pizza turned out excellent 👌 Also made it in the Weber and worked great. Grazie mille! from South Africa
I cant express how much this video helped my pizza game. I am extremely novice and I followed the steps to a T (I did halve the ingredients and made 5 perfect sized pizzas for my ooni fyra). When I say that this dough came out perfect, I really mean it. Even the stretching and pulling the pizza got better which each pizza I made. If you were worried that this would be too complicated like I was, don't be! It is very simple and honestly there's no reason to not make the pizza dough like this every time.
What size pizzas do these balls make?
@@amyfranklin3949 i didnt weigh them but they made 12 in pizzas
Lucky you! It took me 5 hours and adding about 15% more flour than the recipe asked for, and the dough was still sticky to properly handle!
Help me out please,i have a gas oven and metal pizza trays, can i still get the dough to bubble so its soft and crunchy, mine so far have come out thin n crispy
Having made pizza professionally in the past all I can say, I always learn from you! Thank You! By the way my mom immigrated from Bari in the 1930s she was a magnificent chef. Late in life my parents opened an Italian restaurant on the Hudson River in NY they owned it for about 25 years. Traditional Italian regional food.
Amazing
What is the name of that restaurant?
@Lime Life you must be fun ar parties. I could never think of a smarter joker than you. 😐😒😑
Okay. So I went into this hoping for maybe a decent pizza dough recipe. But for real….this is a game changer. This pizza dough was, far and away, the best I’ve ever made. I never believed you could get a crust like this in a home oven. It was flavorful, crispy, but soft inside. You truly know what you’re doing. And I can’t thank you enough for sharing this. I have found my forever pizza dough recipe. Grazie!
Vito, your are the pizza guru. I've been struggling with pizza dough until found your channel. I've always found the dough too sticky to handle easily. Followed your poolish guide and dough was still sticky. I didn't think there was any way this could be handled easily but left it 15 mins and did the olive oil on the hands trick. Lifted and folded like you show in the video and it smoothed out just like you said it would! So many thanks.
people who say "its just blaha" about food... i see them as people who never enjoyed a good meal in their life and all i want to do is cook for them...
They have no idea what they are missing.
Food is chemistry and art combined, and it can create truly magical experience!
I think people are to focused on their own that they cannot enjoy small things anymore. After I went clean food is now 30% of my life. If we do not care about food, family and friends then what? People just want good IG pics
@@conda1313 I agree with you.
Congratulations on going clean, i wish you well and an iron will :)
" pizza is a serious thing i repeat" was echoing in my head after i managed to make a nice crunchy dough with my 5th attempt. Thanks Vito!! You are right!!!
For many years I’ve been working on perfecting different types off pizza dough and I can say that after all the years off trying I found him and his is still better than anything I came up with, I salute you sir
Just made it through to the doughball stage and they're now into the last 2 hour proofing. One important detail I've run into as someone with ZERO experience working with dough, is the importance of acknowledging the 'skin' on the top surface of the dough at all times. Vito says multiple times when moving the dough in and out of bowls to keep it top side 'up', but hasn't explained 'why' this is important. I've figured out that the dough is a lot easier to manage if you keep to the drier, less sticky exterior as much as possible. This is especially true when making the individual dough balls at the end.
I wonder if details like this are explained more thoroughly in the masterclass? This is the information that I would really like to learn.
Otherwise everything seems to have gone well up to this point, so I'm certainly MORE than grateful for the step by step workshop here. Thanks Vito! 😊
I have watched a lot of videos to make a perfect pizza dough that make classic pizzas, people in videos from all over the world try to make it but never gave the proper method to made the dough.
I am from India and just a regular cook at home who loves cooking and eating things in the perfect way, but even without having an oven at home I was able to make pizza which tasted much much better than any dominos/pizza hut's pizza here.
I made pizza multiple times now amd everytime I made it I learnt something new about my mistake, and this recipe I can assure that it is one of the best pizza dough recipe.
Really I’m thinking to make pizza 🍕 but after watching this I’m like I will make tomorrow hahahah long process... thanks f
Even I am following this channel to make pizza from 10 months. Everytime it's a hit.
how did u bake without an oven?
@@luzvez I used salt in a wok, poured 1-2kg salt in it, preheat the wok for 30-45min at max flames on the stove, and then place my pizza over it and covered the wok. This works quite well, much much better than microwave or home oven!
@@django1502 oh like this I will try one more time than
21:30, just let the hand speak for itself ;P
But in all seriousness, I got the pizza stone, the 00 flour, the dough crates, the san marzano tomatoes and the basil, followed your recipe, and the result was absolutely amazing! Restaurant style pizza at home!
I actually did a 2hour RT, 2 day Fridge, 2 hour RT ferment as well, and the difference in taste was negligible. So, just go for the poolish variant people, it's much easier!
Yesterday I made the poolish and today I made the dough and I took 1/3 of the ingredients in this video to make 3 pizzas. This is hands down the best recipe for pizza dough 🤌👌
Did you also take 1/3 of the ingredients for the poolish? Or only for the final dough? :)
@@lolleschaut yes indeed I did the same for poolish :-) I didn't needed 10 balls so I took around 1/3 of the ingredients to make 3. I'm always using now between 65% and 70% hydration for the best results, some people are using more than 70% but for me it's too sticky and below 60% it's too stiff
Hi Vito! I've made your pizza dough recipe and I wanted to thank you, its soooo good! You have a wonderful talent and passion for pizza, thank you for sharing it with us! The sauce is great also! may God bless your soul, you're awesome
This channel is an absolute gold mine. Thank you so much for sharing your knowledge. I’ve tried so many recipes, and none have turned out as good as this.
I don't have enough words to express how thankful I am for your recipe, I made one with mushrooms and mozzarella today to test my new stone and this is THE best pizza in my life! My mother strongly agrees! Grazie mille and much love!
I learned everything I know about pizza with you. I made an oven in my backyard by myself and tomorrow we are gonna have PIZZA for Christimas, and it's gonna be delicious! Thank you very much my friend!!!
how was it? ciao
@@HandlewithcareVibes very Nice my friend.. pizza and calzoni
Vito has the most passion for his craft I’ve ever seen. Bravo! That’s a perfect pizza!
I have never posted a comment on UA-cam, but felt compelled to do that here. This video has changed home made pizza for me forever! Thank you!
Any idea on how to half the recipe?
@@lanascherry704 Sure, just divide all the numbers by two.
Poolish:
150ml water
150g flour
2.5g dry yeast (5g if fresh)
2.5g honey
Dough:
350ml water
625g of flour
20g salt
I had really high hopes for this dough going into it, and it exceeded my expectations. I have tried a few other recipes and my family was about ready to let me down easy by telling me to get back to ordering pizza again. I am now making better pizza than I have ever purchased. Vito is the man and my family thinks it’s funny when I have them listen to the crackle of the crust
Don’t contact this is a scam
My kids were watching and adapting your pizza dough recipe with me and they love your way to prepare and bake it. It makes the pizza dough so much better! Thank you so much for your honest and perfectly described recipees!
Thank you soooo much for this video! I have tried so many times with different recipies that I almost lost hope about having good pizza at home. Then I found your chanel and tried again. Best home made pizza ever!
Just got my first poolish out of the fridge after 24 hours. I have contacted my local Art gallery to ask if they would like to display it. It looks amazing. Thank you for your brilliant video.
Edit: Pizza was amazing, hard to believe you can make one this good at home. The world needs more people like this man.
One rapid question.. how heavy should a ball of pizza be? Like 200-300grams?
@@pophorea6095 200 gr
I absolutely love your passion for making the pizza dough. I have just tried making the ricetta for the first time and so far so good. It was a little sticky after the first 15 minute rest, but has firmed up nicely. The balls are made and now in the final stage. Can’t wait to make the pizzas. This is truly a game changer. Grazie
Just wanted to give my thanks as well!!
I tried many different recipes for the dough from long ones to instant ones, and THIS IS THE ONLY one where I got a pizza that looks as it does in the video!!
The crust is PERFECT and the edge was bubbling like crazy!!
Best pizza I ever made!!
Did you use the stone he mentioned ? Wondering how important that part is…
@@SK-jp2ok actually no, I was going to buy one, but decided to try without it and it turned out perfect!
My oven has pizza mode, where it circulates hot air like crazy, so i just turned the temperature all the way, let it preheat for at least 45 minutes to an hour and put the pizza inside. It is done in minutes and you get the black charring like in the pizza oven
@@WatchGeek haha bullshit, you will never get black charrings in conventional oven unless ur oven heats up to 400'c.
@@hudziszeq give me your email and I'll send you pictures
For those of you that want to make a smaller recipe of dough for let's say 4 balls (which is usually what I make in my home). Here is the scaled down recipe:
Scaled-Down Recipe
Poolish:
Water: 125 ml
Flour: 125 grams
Dry yeast: 2 grams
Honey: 2 grams
Final Dough:
All poolish (approx. 254 grams)
Water: 290 ml
Flour: 520 grams
Salt: 17 grams
This should yield approximately ~4 balls between 250-280 grams.
thanks man, theres a place specially made for u at heaven!
I don't know why i have the feeling that is to much salt..
Can this dough be baked and frozen for later?
You can directly freese the dough balls. When you want to use it after, just put them back in the fridge the night before to defrost it slowly.
Can i use bread flour??
"Softeh and-ah CRAHOUNCHEE!"
😂
Sesame Street grouchy can
Ba da ba bu bu do🤲🤲🤲
Oh no! Mamamiiiiiiiaaaaa! Herewegoooo!
Finally!! Someone who spells Italian correctly! 😀❤️
Made this recipe today (started poolish last night of course) using plain ole American All Purpose flour. dough was slightly less wet than in the video, but it turned out awesome. Very soft dough, far easier to work than any other recipe I have tried. Now we know why Vito dances around and squeals when he sees the pizza cooking in the oven, after our first one, we danced and squealed too as the second one baked, and the third...and forth. We undstand why Vito says it is not Just Pizza, but a Lifestyle. Thank you Vito for changing our lifestyle about Pizza... Wish I could send you a picture of our AP version.
My first pizza from a fresh batch of dough, I always have a pizzagasm. I eat pizza several times a week so I"m not deprived lol
i’d never thought i’d be able to make a pizza as good as this thank you so much
for those having a bit of trouble with the recipe, if you’re using bread flour you’re going to want to use about 50 more mL of water for the poolish
Did you worked with poolish straight after the fridge fermentation?
Yeah you're right because bread flour has a higher gluten content than all-purpose flour or type 00 flour, which is flour commonly used in Neapolitan style pizza.
Do you think that this is the reason why my pizza turned out to not be soft
I never knew home made pizza could be better than anything I ever ordered from a restaurant. This is by far the best pizza I have ever tasted. thank you for sharing your knowledge and passion with the world. My family and I now get to share your passion for the art of pizza. Thanks again!
I’ve always been a pizza fanatic, I could eat pizza every day but never enough. I even made myself a Woodfired pizza oven in our backyard. Thank you for sharing your knowledge. This is amazing. I’ve always been searching how to make puffy pizza. You are a legend 👍
Thank you Vito for your dedication to pizza making and sharing your insights with us. You have brought Italy's gift to the world right into our homes in so many different countries. You are the pizza missionary!
I don't think a pizza missionary would be ramming so much salt into pizza dough
Finally, finally, finally!! After trying a dozen crappy pizza recipes, following so-called celebrity chefs and experts, this one finally makes sense and does the trick! I can't believe other chefs do not consider the oven you use when preparing pizza, as Vito does. The double cook technique to not burn the cheese (and have a perfectly cooked bottom) is brilliant!. Btw, my dough did seem less hydrated, so I had to slightly lower the amount of flour (1250g to 1200g), and it came out very nice! Not as perfect as Vito's, but still the best I had ever done! Also, watch his other video on how to freeze extra portions of dough. Thank you, Vito!!!
Don’t contact this is a scam
Hi much thanks from a Portugal here. I’ve done this recipe at least 4 times the pizza is exquisite, my mother always tells me I have to open a restaurant 🤣 I was originally struggling with placing the pizza inside a regular oven (bought the pizza peel) but even sometimes it didn’t slide properly and also the oven goes only to 250 and the base wasn’t getting super crispy. The game changer was placing the pizza on a frying pan before placing it into the oven! Get a large pan, oil it with some olive oil, place the pizza dough and let it cook a bit before adding the ingredients. Add them and then use 2 spatulas to remove it and just place it on the oven grill (no need for a pizza stone anymore) you’ll get the perfect pizza with a regular oven and the crispiest base!
Just made my first poolish. Can't wait for tomorrow! Thanks, Vito for explaining everything. TOP MAN!!!
Me too!
I have tested this recipe and technique, and I can confirm that it works great, even in a sh*tty home oven. And to be honest, it's been the best pizza I've had in a long, long time. Thank you very much! I will only make pizzas like this from now on
That was the goal to make the best pizza anywhere
Did you use a broil in your oven?
@@mirnasantos1821 No, the oven I tried it in doesn't have that feature. Just upper and lower heat. When baking the base, I put it on a lower position . When finishing it off, on a higher one
@@MrBritishComedy Great!👏👏
@@MrBritishComedy my home oven has a maximum of 230 degree celcius and is 60 ltrs in volume, shall i cook the pizza in the highest temp then? Will 230 suffice? Also, shall i put on the lower rod heat when cooking base and then upper rod heat for finishing?
I wish my wife looked at me the way Vito looks at pizza
Only when you made an pizza as good as this.
Kwin9 totally agree with you!
😆👍🍕🍷
😂😂😂
Totally agree!
I've been making pizza for years and have never liked any of the crust recipes I've used. I just made your recipe and I knew from the moment I saw the dough become a balloon, that this was the one. It bubbled before I put it in the oven and it became a hot air balloon in the oven. This was the most incredible pizza crust I've ever made or tasted. All of your tips were spot on. Also, I've never seen a recipe mention keeping the top the top or the balloon part. Thank you so much for sharing this recipe, it's magical!
I made this today but used my wood fired oven. It was the best dough I've made so far. Thank you for the recipe Vito.
Did you use the honey? If I need to triple the recipe do u think I triple the yeast to?
Okay, gotta admit. I was making homemade pizza since I was 14 years old, but MAN! Your recipe for dough made me discover another level. It's masterpiece! Thank you sooooo much! It's delicious - eating it at the moment :D
Don’t text on telegram. This is a scam
Thanks so much Vito.
I have followed the steps almost to the letter and two incredible pizzas have come out.
Before doing it, I made a to do list to calculate the times and I think I have a suggestion...
The only change I've made for a 45 minute pre-heating is to turn on the oven after making the small balls and letting them rest for two hours and not after finishing kneading the large ball.
Don’t contact this is a scam
I’ve seen many chefs share their pizza recipe but by far yours is the best I’ll try to make it as soon as I can and I’ll let you know how it goes
This is literally the best pizza channel in the entire planet. My pizza game went from -- to ^^
I tried this technique with an excellent result. Best youtube video out there for homemade pizza! Thank you very much & greetings from Austria!
Always makes me smile man, your enthusiasm and passion is outstanding
Baking is an ART. And the baker, is the Artist. Anyone can make and cook a beef patty or french fries(that's why fast food franchises fare so well). On the other hand, Baking Pizza, requires a specialist in the art of it(The Pizzaiolo). I love Vito's attention to details (very important), a true master that keep it simple and genuine.
This is the best pizza making video of all times! Best pizza dough ever! Works in home oven, even without stone/brick. I didn't even know this was possible. LOL. I love it. Thank you Vito! You are the GOAT!
“Pizza is a serious thing.” no words have ever been truer!
Tried this at home, THE BEST ever!
Easy to make, perfect result in home oven.
Tastes great!
Thanks Vito!
Just like that :)!
Thank you Vito, I made my pizza following your recipe and instructions. This definitely changed my pizza game!
Omg !! I feel like a professional. I’ve tried many , many recipes. This is by far superior to all the rest. Wow!!
Love your passion ❤️
When I told my family I was going to make an amazing Neapolitan pizza nobody was impressed…..Well! When I tried this everyone couldn’t get enough! It’s really great, I think I’m going to invest in my own wood burning pizza oven, use this recipe, and never by pizza again it’s that good, thank you
You should check out the Gozney Roccbox instead. Probably cheaper and easier than a large wood oven
Making this tomorrow. Made the “POOLISH” tonight with my two young boys, and they were just saying “POOLISH” all night. Thanks for making these videos. You’re the man. Your reaction videos are great too because you are always so positive at the end.
And how was it?:)
did you use all purpose flour?
@@laurasavage9874 he says, when making the poolish, that he uses 00 flour, which is short for typo 00 flour, it makes the dough much softer and delicat. Hope it helped 🙂
@@rainerdl thanks! ive actually used all purpose twtice now and it works great! but ill use that next!
Once you wrap the dough balls and they’ve rested for two hours. If you did this day Friday, could they sit in the fridge for 2 days to be cooked on Sunday? How long can they be in the fridge before cooking?
Tried your way of making pizza. Made the dough like you explained. Turned absolutely amazing. It was my FIRST time making pizza. Thank you very much. You are the best. Your videos are so interesting, dynamics and informative.
That’s the best looking pizza I’ve ever seen coming out of the home oven without too much faffing about. Can’t wait to try it out myself.
I had never made home made pizza before I started watching Vito. I've always loved pizza but being able to make it from scratch at home is life changing. The very first time I tried his recipes and techniques the pizza came out amazing! Thank you so much for creating this amazing content!
wht vl b d baking tym nd preheat tym @home oven?
THIS IS MY NEW PIZZA DOUGH RECIPE NEW NEW THIS WILL CHANGE YOUR PIZZA GAME...
Ps: sorry I said milligram when I put flour the correction is GRAMS 1.250
Buonasera Vito. Volevo chiederti se abbonandomi al tuo canale ci siano contenuti dove si impara a fare qualcosa di impasti per pizza, cioè se ci siano contenuti esclusivi in italiano dove imparare qualcosa? Grazie mille
My friend you are the top
Thank you bro you are the best
Where is the recipe ?
@@Nada-sw3zl the recipe is the poolish and early after... watch again...🙂👋
Well I made the Pizza 🍕 today it is phenomenal by far the best Pizza I have ever made. I have a long way to learn the dough making progress. However my family really enjoyed it. Thanks so much for sharing this recipe.
Love your passion Vito. I've been baking bread for years but have never made pizza. After watching your video I'm going to give it a try. Love the fermentation process and the two-stage baking. Thanks for the amazing video.
The crunch noises from the crust. My god that is beautiful.
Just popping in to say thank you. On a rare couple of days off work I decided to try and make my on pizza for myself and my son. Following your recipe I was able to feed both of us and every member of my nosey Irish family! Four pizzas later there's only two crusts sitting on the kitchen counter. The big thing everyone said was that it isn't greasy at all. Perfectly yummy, in my opinion. Though I need to work on my crispy crusts.
This right here is where it all began and I learned doing pizza. From the Maestro himself. Checking back 3y later for the exact proportions of ingredients. “Soft and Crounchy”; “pizza is a serious thing”; “pizza is a way of life”. Absolute right 🤘😎 let’s give some recognition to Vito for sharing these tips.
My brother made this dough for us the other day and now I see where he got it from!! Best ever dough I've tasted in my life!!! So generous of you sharing this treasure... Keep up the great work!!
Did a test tonight with my 72 hour dough coming in 20 hours early. All I can say is WOW
After 15 years this is the best ever. You explain it perfectly
Can’t wait till tomorrow night for the real deal
So the fragmenting of the polish can also stay in the fridge for longer than 24 hours? So it will not be destroyed if it is left for, for example, 48 hours?
Thanks Vito, I’ve made at least 120 pizzas for my family this quarantine, thanks to your videos I can say that I’m making the best pizzas that I’ve ever tasted, keep it up!
thats crazy
No its not bro. Same like me. When your pizza Tastes better as in a Restaurant. You will do this every week a lot of time.
Its a Culture. Its a amazing taste and a beautiful Thing.
Have you tried this dough using an outdoor propane pizza oven
@@angela-hc2lo not yet, but Vito has a lot of videos where he uses them to cook pizzas, maybe check those ones out
Vito this is literally the best pizza recipe I’ve ever tried. I just made the pizza and it turned out soft and crunchy!
Hi Vito! I've tried the recipe, followed everything you mentioned, no flaws during making the dough, the balls, and the final pizzas. I'm overjoyed with the crust, taste is great, and my family ate every pizza before i finished baking mine :'D
The best feeling for me was the moment you pushed the dough to form it for pizza - the feeling of the air bubbles moving from the center towards the edges really was satisfying!
Thanks for sharing the recipe, now I have a thing to master in my kitchen ''aces from the sleeve'' :D
You must be a professional because I still can't get my dough right and I did exactly what Vito said in the video. My dough does not want to become a ball and it does not want to stretch.
@@Lee-ic8ln Еvery flour is different, it can absorb water and form gluten in a different way. The dough not coming together and not stretching to me translates to not enough gluten development. Try with a different flour (00) with a slightly higher protein %, like 10-11, depending on what you used and also try to knead the dough for longer.
@@Lee-ic8ln same for me
@@Lee-ic8ln Start with a kilo (1000g) of flour. Make the poolish with the same weight of water and flour, say 400g ea and a third tsp of active dry yeast. Let it rest for an hour on thee counter then into the fridge over night. Use about 250g of water to melt the poolish and pour it into your mixing bowl. Pour in the balance of the flour (one kilo minus 400 g makes 60% hydration) and salt into the now-liquid poolish. Knead for 15 or so mins or run your KitchenAid until it come together. Feel free to add water or flour to finalize the dough into what you've seen from Vito. Working back from a kilo of flour opened my eyes to the right hydration and the whole shebang. I make it weekly (now) for neighbors and family... it just works. I hope this helps you as it did me-> soft and cronchie AT THE SAME TIME! Best of luck from San Diego,
John
The best homemade pizza video and explanation I´ve ever seen so far. Complimenti Vito!
The vibe, the instructions, the enthusiasm. Bruv just 10/10.
My family will not believe how good my pizza is. Because they have never had a pizza art before but, make this for my wife and I all the time. Now the rest of my family will never want another pizza unless I make it for them! I feel the passion flowing into this pizza.
They are in for a real treat!
Soft and a crunchy.
Thank you Vito. 🙏
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
Went to Napoli and then I stopped making pizza because I thought it was impossible to get near that pizza and was very frustrating. Thanks for restoring my faith in home pizza. I have no words to tell you how this made me happy. Gracias desde España, hermano!!! Un abrazo fuerte.
Naples pizza is trash
@@anthonymiozza526 Yeah some of it is and some of it's amazing. It all depends where you get it. 😉
@@antt1674 yeah... not in naples.
@@anthonymiozza526 ok mate, whatever you say 🙄
@@anthonymiozza526 Hating on pizza. All pizza is correct. No pizza is wrong. I guess you are all about roman pizza.
Vito!! I can’t thank you enough. I knew nothing about making pizza crust and after only a few days, watching this video at least 5 times, I made wonderful pizza for my family and friends. THEY LOVED IT. And so did I! You’re truly generous to share your methods and experience and are a skilled teacher for sure! Bravo!! ❤️🇮🇹 🍕
Hi .. did you really use 300 grams of flour for making poolish? In the video it doesn’t look like 300 grams of flour at all
Genius!! And I love the passion!I am so thankful for this recipe and your video, I’ve tried so many other recipes as pizza became one of my Covid hobbies. This was the most amazing by far!! ❤️❤️
Fantastisch! Ik wist niet dat je bijna zonder te kneden zo’n zacht, sterk en lekker deeg kan maken.
oh my god Vito, this is my first time making pizza dough like yourself and even though I didn't do the full recipe, I divided it down into a more manageable 2 dough balls, and so far I'm at the 30 minute rest and the dough looks and feels like perfection. Bless you for sharing all of your lifetime of wisdom and experience with us silly Americans to make authentic and million times better pizza than the standard 'ny style pizza' that dominates the country. The only real change is that I'm using bread flour instead of 00 but I can tell already it's going to be amazing anyway.
Try to make the full 10 pizza dough amount and just bake it with tomato sauce like Vito did. Let it cool down to room temperature, add all the other toppings, wrap it in foil and into the freezer it goes. Best frozen pizza you can have at home. I always do 20 over one weekend. 3 are for the day for the family and 7 go into the freezer.
Best result if defrosted and preheated oven. Doesn't have to be on a stone any more. Also works frozen in a non preheated oven.
@@drstefankrankcan you break down how to freeze dough balls and how to thaw them for use? Do you heavenly wrap them in plastic wrap to prevent freezer burn? And do you let it thaw the day before in the fridge? Please let me know!!
@@Chase21W They will be pre-baked with just tomato sauce for just the amount of time until they rise and are stable. Then after they cooled down you add all your toppings, wrap them in plastic wrap and they go into the freezer. You can then either let them defrost for 1-2 hours and put them in a pre-heat oven or just add them frozen to a cold oven. First gives better results, the latter is quicker but the pizza may dry out more during the longer baking time.
Great Vito, now I’m leaning how to build a brick oven to make pizza 🤦🏻🤦🏻🤦🏻 your passion has inspired me. My wife is either going to leave me or love me lol
edit 1:
alright Vito, im at the 15 minute resting phase. I have to say this is the first pizza recipe that has yielded consistent results comparing mine to yours. Yours seems a little more wet than mine but i did not store the poolish for the 16-24 hours and i am using all purpose flour for this batch, it was about 12-14. my container was too small for the amount given but the consistency was really close. im getting excited!
edit 2:
I now have a perfect dough ball resting covered for 30 minutes, i feel like i am cheating by not being a pizza chef since i was a little boy, Vito, this is so much fun right now.
The best dough recipe ever! Everyone loved my pizzas I made in my Ooni. The dough was Souft and crownchy! 😆 I can’t wait to make more!
Can you tell me what the measurements are converting from grams and milligrams to cups and teaspoons? I've tried using a conversion calculator on line and they all come up different online. and I don't need 10 balls of dough. Did you make ALL 10 balls of dough? Thanks!
My first pizza and I’m shocked by how good it is. I have tears of joy!!!