How to Make The Ultimate Sourdough Pizza Napoletana ⎮ LIEVITO MADRE
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- Опубліковано 30 вер 2024
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In this video i show you how to make a real Pizza napoletana like a pro, at your home, with Mother Yeast.
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful and you will remake it soon. Everyone's always asked me what my secret was to such an amazing Pizza dough. The process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your Pizza. I love seeing you guys getting into this Pizza life!
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
In questo video ti faccio vedere come preparare una vera pizza napoletana come un professionista, a casa tua, con il lievito madre.
Questa è una guida che molte persone mi hanno chiesto di fare per un po '. Spero davvero che voi ragazzi lo troviate utile e lo rifarete presto. Tutti mi hanno sempre chiesto quale fosse il mio segreto per un così incredibile impasto per pizza. Il processo è in realtà davvero facile da fare. Sentiti libero di commentare qui o DM su Instagram con qualsiasi domanda tu possa avere su come farlo! Inoltre, sentiti libero di inviarmi foto della tua Pizza. Adoro vedervi entrare in questa vita da pizza!
spanish
En este video te muestro cómo hacer una verdadera pizza napolitana como un profesional, en tu casa, con Mother Yeast.
Esta es una guía que mucha gente me ha pedido que haga por un tiempo. Realmente espero que lo encuentren útil y lo rehacerán pronto. Todos siempre me preguntaron cuál era mi secreto para una masa de pizza tan increíble. El proceso es realmente muy fácil de hacer. ¡Siéntase libre de comentar aquí o enviarme un mensaje de correo electrónico en Instagram con cualquier pregunta que pueda tener sobre hacer esto! También siéntase libre de enviarme fotos de su pizza. ¡Me encanta verlos entrar en esta vida de Pizza!
arabic
في هذا الفيديو ، أريكم كيفية صنع بيتزا نابولي حقيقية مثل المحترفين ، في منزلك ، مع Mother Yeast.
هذا دليل كان الكثير من الناس يطلبون مني القيام به لبعض الوقت. آمل حقًا أن تجدوا هذا مفيدًا ، وأن تعيدوا صنعه قريبًا. لطالما سألني الجميع عن سر سر عجينة بيتزا مذهلة. العملية في الواقع سهلة حقا. لا تتردد في التعليق هنا أو أرسل لي رسالة على Instagram مع أي أسئلة قد تكون لديك حول عمل هذا! لا تتردد في إرسال صور البيتزا إليّ. أحب رؤيتكم يا رفاق تدخلون في بيتزا الحياة!
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Vito: Dough is like a woman.
Vito 2 minutes later - slaps the dough.😀
right
😄
Vitto, my wife hates you, she says you created a monster. I've been making pizza, focaccia and bread twice a week for the past three months and she's cleaning up after me. lol. Love your recipes. Keep up the bona jobba, my friend.
My wife feels the same way 😂
That makes 2 of us
My wive makes me clean it myself. 🧐 I clearly am doing something wrong!
Same, I've been making pizza twice a week, for the day and the next, for the last couple of weeks. It is pretty good already but I haven't made the perfect pizza yet. There are always things to experiment with, like different flours, hydration, mozzarella and so on. I feel the weakest point is the oven, but pre-baking with tomato sauce helps quite a bit. It's just that now you need to get two timings right.
I do clean up after myself but leave the dishes to her and she's quite happy with the arrangement, she gets a good pizza out of it after all.
Sir Diealot i have a electric pizza oven G3 Ferrari di napoli. The pizza is ready in 2 to 3 minutes. Nowadays they are not to expensive. About 120 dollars/115 euro.
"Welcome to the best pizza channel!"
Yes. This is really the best pizza channel on youtube
x2! 👍
Vito, Something is wrong. I think it starts when you don’t tell us the exact amount of mother yeast to use in the pizza dough. I’m assuming since the final dough balls are 250 g each for a total of 1000 g dough made. 460 g flour, + 300 g water = 760 g. Probably need to add only 240 g mother yeast. There is an extra 170 g of water which was added when we refreshed the MY (250 g original, 170 g water, 250 g flour added to refresh = 670 g of MY). Save 250 g for later in jar. Leaves you with 420 g MY in the plastic container for the pizza dough.
I am a little confused by this too?
Same here, my math also come to 420g MY
Usually is 40% of mother yeast. 1000g flour 400g m.y.
VITO how many grams of mother EAST did you put in the kitchenaid for the pizza dough?
17:20 so thats the secret?
Pizzaiolos kiss the Pizza before serving to their guest?
😂
Thank you for the mother yeast impasto lesson. My teacher in Piemonte rejected the idea. He thought it was too acidic or sour. I'm from San Francisco. Sourdough is a way of life here. My teacher was so wrong!
Vito - I’ve bake bread for 51 years & made pizzas from scratch for 26 years - this week I made my 1st sourdough pizza. It’s The Best I’ve ever made - following your recipe/methods. My photos won’t post of the puffy/airy crust - what a treat.
You’re Amaizng - Tom
15:05 - 15:35 is there a ghost or maybe an earthquake going on? Look at the top drawer!
Hello,Vito! If I correctly understand, have you added 420 grams of sourdough (LIEVITO MADRE) to the dough? If I'm wrong, please correct me. Thank you very much for such priceless information! You are the best!
No only 250. The rest is saved for the next pizza
I think the same because at refreshing he made 250 old sourdough+170 water +250 flour= 670 and stored 250 so I though the remaining was used what is 420 please could you clear these to us? It is the only ingredient amount used not detailed by weight at the video
@@egejo yes you are right . He used 420 g starter. Some scratch stays in the bowl however, so its a little bit less than 420 g.
Hi - I dreamed of some questions overnight ;-)
170 water / 250 flour = 68% hydration.
Don't you use 80-100% hydration sourdough (mother yeast) ?
Then with +250gr sourdough you get 670gr refreshed starter.
250gr you keep and 420gr goes to the pizza right?
Marcelo Rosenthal
I am also confused .
@@daihelen6040
But for the pizza it works great!
I hold about 500gr. sourdough. I use 250gr by the recipe, refresh my sourdough 125/125 water/flour, and the 250 left from the recipe I use for something else (more great pizza balls, bread, whatever). The pizza is amazing.
@@gevabinyamin9475 I don’t understand ? How much Levain goes into the dough ? 250grms or 500 as it rises. ?
Vito! This video is awesome. It would be really helpful if you had a link to a printable recipe for us.
what yeast you use ?
Ciao vitto I did send you to your massager Facebook some pictures about pizza I have made let me know what do you think thank you 😊
I use fresh yeast.
I use dry yeast. Made a lot of pizzas using your recipes. Well wisher from Goa.
The only thing I could find was instant yeast. Everything else was gone!
Fresh yeast, direct dough with 48 hours fermentation.
My poolish attempt was not as satisfying. Will have to try again next time.
Thanks for this great tutorial!👍🇩🇪
You are so lucky! The Kitschen Aid HD costs the 2 times more here in germany.....😕
First off, love the energy your videos are super entertaining. Secondly, took abit to understand you are using 250g of the mother yeast/sourdough in the recipe maybe it’s the just the final editing. Lastly the pizza I made with this recipe looks totally spot on, my only question is regarding the proofing of the balls. Mine spread out and don’t really hold their shape. Is this over proofing or under kneading? I left them in the fridge overnight and then let them warm up and proof this morning before baking.
I am a bit confused by this too. Did he add 420g to the actual recipe and put aside 250g for later use?
Thank you Vitto, thank you very much! I really like your master classes. I got a wonderful Levito Madre. The only thing I didn't understand was how much starter I need to take to make pizza dough. I would be extremely grateful if you would clarify this point.
It seems like he used about 150g of mother levain in this video. I have my own recipe that Inuse and I only use 100g levain.
the best part of the video is the child in the background and coming in the video
for those of you that are very confused about how much sourdough starter he actually put into this pizza recipe-you’re not alone! If you look at his ingredient list for the primary pizza dough, you’ll notice that it adds up to about 780 g. He always makes his pizza dough balls at 250 g each. so, that means he used 220 g of sourdough starter:
780 g + 220 g = 1000 g
1000 g / 4 dough balls = 250 g/ ball
You’re welcome.
That makes no sense… you’re not taking into consideration the water added…
It's 250g starter, he says so in the beginning.- 125g flour/125g water. Add starter to 300g water and 460g flour. About 73% hydration. Dough weighs 1032g with the 10g honey and 2% salt. 4 dough balls at 258g each, more or less. He doesn't say how much salt, exactly.
@@mra95662 seems like so much starter. I’ve never used that much in any recipe. I suppose that will accelerate the bulk fermentation time and that’s why he does it.
@@RRickyBobby IDK. For bread, recipes call for 10%-30% starter. I usually use 20%. I'm not a baker or a chef, and this isn't bread. Maybe acetic acid and its sourdough taste isn't what is desired for the pizza? Other info I read-The higher the percentage of pre-ferment you use the more your bread crumb will have a nice chewy texture (but it stops at around 50%). We like our bread that way, it gives you something to chew on. The sugars that are released from the flour in the pre-ferment also add a nice golden colour to your bread.
@@mra95662Take into account: Lievito Madre is normally 50% hydration, not 100%, means 1/2 water is used. Although it seems to me he makes it by about 70% hydration.
92 minutes for the video !! I cant wait.. thanks for sharing this!
I falled in love to make pizzas since I met your Channel.
Thank you Maestro !!! 💚🤍❤ 🇨🇵
13:17 - and each woomen has two of them xD
17:20 he's really treating it with love ^^
Now you can customize your sour dough, more or less air bubbles That what i would do is customize it to YOUR LIKING! I like less! To me its the same as yeast more or less by adding flour or less yeast All i can get my hands on it standard all purpose flour or bread flour So i use bread flour make the crust softy! Bread like! Rather than hard crusty, like all purpose flour does. i also use 50/50 to bread flour and all purpose flour to it make it a little more harder> Sour dough got more flavor too
Love your recipies :) Could you please add the measurements in the description like on the other videos you have?
OK
I just went over this recipe, but halved it to make only two balls. But my dough is a lot firmer than his and I found out why! He mixed up a batch of starter using 250 grams mother starter, then added 170 grams of room temp water, and 250 grams of 00 flour. That adds it to 670 grams; but when the refreshed starter was ready, he took 250 grams to save for later, and added the rest to the final dough for his 4 pizza recipe So when I subtracted the 250 grams from the 670, it turns out that the remainder that he added to the final refreshed starter was 420 grams! No wonder my dough is so much firmer than his. I guess it's my mistake for assuming that he only added 250 grams of the refreshed to the final dough recipe, since he did say, after measuring out 250 grams to save for another day, to add the remaining refreshed starter to the final dough recipe. He may not have scraped the bowl as thoroughly as I do, so maybe there was a bit less than the 420 grams, but it would still be a lot more than 250. At first I thought that maybe my using all purpose flour to refresh the starter made mine dough firmer; but after going over the recipe and what he said, I believe the problem is that much more starter than 250 grams was added to his final, four pizza dough recipe. Guess I'll just bake mine tonight in my home home oven instead of my Ooni 16 to get something more resembling a New York pizza.
I did the same for my first sourdough pizza, i used 250 g sourdough starter. And the dough wasn’t rise perfectly as Vito’s.
Second try, i used about 420 g refreshed mother yeast. (This time i did refresh the mother yeast with 170 ml luke warm water and 250 g flour) OMG, it turned as beautiful as Vito’s final dough.
@@lialewin8689 Thanks Lia. My first effort was making the starter about 68%; but the mother starter Vito took out looked more like my 100% starter. It was much looser than the 68% one I made. He did say set asid 250 grams of the newly refreshed starter for another week or so and add the remaining refreshed starter to the dough recipe; But that rest, turned out to be around 420 grams! No wonder his final dough was so much wetter than mine. I will try this recipe again, but just do one ball as a test. Thanks so much for you input on this!💕💜👍💜💕
@@lialewin8689 Thats interesting because I know he got something wrong here but heres my question. (if you can remember) how many dough balls at 250g did you get because 420g of pre ferment + 460g flour + 300g water +10g honey and 10g salt = 1200g which is more than 4 balls
Ciao, Can I simply double the mother yeast and double the ingredients with the same result Vito? Im feeding 8 people 😅
You my friend have changed my pizza game to a level so high, I almost believe I have been transported to an alternate universe. My extra 15lbs weight gain galvanizes this. Thanks for all the great tips and selflessly sharing all your pro knowledge!
@15:15 looking at that draw opening by it self....lol he didn't move his hand at all but it opened slowly ....lol Invisible Pizza Lover LOL👍❤
Hey Vito, what are the precise oven settings? ( bake, convection roast or anything else)
The setting is: as hot as it can get.
Usually it's convection + broiler.
Good job with just a standard oven. I just bought a real pizza oven for my backyard...I'll never go back!
Nice to see How you makes pizza 🍕 with mother yeast.
How much of the starter is used?I see in the comment that it is 250g, but when I follow Vito's guideline (keep 250g for next time, use the rest) I actually get about 400g of sourdough for the pizza dough.
Can't wait to see your little girl making her very first pizza
Don't blow torch the crust. I tried it several times and it improves neither the pizzas flavour nor its looks. The crust looks just unnatural with tiny burn marks and not leopardy like from a WFO.
Hello Vito,
I have already tried several of your recipes, but none worked! Sometimes there is too much water, sometimes too little salt. Why can't you just post a recipe that works? You don't need 50 different recipes to make a pizza a good pizza! It seems like you want to deliver content, reinvent yourself weekly to increase your UA-cam views. I also think your videos are bad. You take a pizza out of the oven and your little son walks around the kitchen next to the open oven. Posting so little sense of responsibility even publicly borders on stupidity. So: Keep your "wisdom" to yourself and spare the Internet community with your nonsense!
Then you are not doing things right.
Vito, hello, can you tell me when to use Poolish versus when to use Biga?
Poolish all the time. Biga when you want to try something different.
Biga works well for small batches and low temperature ovens. Biga reheats nicely too.
Beautiful!! 👌
I once attempted to make a sourdough from scratch, it started out good but then gave up on it. Will beed to retry it again.
I really had to laugh at the torch lol, I started to use one at work to toast my hard rolls & french bread for my sandwiches when they took our toaster oven away from our cafeteria 😂. My coworkers thought I was crazy lol.
Another great video! When I cook with my pizza stone I’ll do
The first part of the cook without the cheese like this video but instead of a torch I put the broiler on the oven for the second part and I get a nice char to crust. Keep up the great videos! I leaned a lot about pizza from you.
This is the best looking crust that came out of your home oven in my humble opinion ! Maestro what would it change to have it cold fermented in the fridge for a longer period of time ?
Comes out great. I often go 48 or 72 hrs.
Maestro, excellent video as they all are. Thankyou for the hard work in entertaining us. Tell us, how often do you eat pizza at home? How often would a traditional Italian family have pizza? Thanks, Nadeem from Scotland
Una deliciosa pizza,la estoy saboreando,se me hizo agua la boca,tengo que probar a hacerla,lleva un.poco más de proceso porque es. base de.masa.madre ,nunca lo he hecho,pero quedó perfecta .La bebe la adoro ella también quiere pizza
Yay! Great share! I love Pizza Neopolitan! But I make mine different because I don't own pizza stones or a wood-burning oven. I use my cast iron griddle pan. In Spanish, we call it a "Comal", tortilla warmer/maker. Mine is 10" wide. And you place the comal on top of the stove on medium heat to warm up. Then after you make the sourdough pizza dough, it takes 2 days in the fridge, I then have it sitting out at room temp for 2-3 hours until it warms up. Then I make the pizza. I will stretch the crust, then place the crust onto the comal. You've got to get it right or it will snag and make a hole in your pizza. While it's cooking on the stovetop, you top the pizza with the sauce and fresh mozzarella. And the basil, unless you wanna have them fresh you add them when it comes out of the oven along with your garlic olive oil. You check the bottom with a spatula to check that it's browned some or made the leopard spots underneath. Then you put the cast iron skillet pizza into the oven on the top broiler turning it every other minute to cook the top half until it is done. And when it comes out you pull it out and drizzle the garlic olive oil on top and basil and then you let it cool for about 5-10 minutes on a wire rack or cut into it immediately and eat! So good! The charred bits are perfect and not burnt. And the dough is fluffy soft and chewy perfecto! Thank you for sharing. I love watching your videos! Take care!
Beautiful I will make my own pizza. Thank you very much very good video I just subscribed to your channel. Grazie mille! da un francese
Amazing!!! Been trying to get that Leoparding.... Thank you for the idea Chef Vito!!! You're the best!!!
Hi Vito, love your recipes! Could you please make a video how to make the starter? I have tried a couple of times with different recipes and it always starts smelling like acetone
Vitto iacopelli you are amazing love all your videos just done my first 100% Biga dough and it was frigen Awsome the crust puffed up so much like yours and full off air tasted amazing thanks for sharing your videos from Australia
We enjoy watching Videos with 5 Children, we will make the best Pizza in Philippines 😄🏅Thank you
sorry brother i was in my new jop last 10 day and i missed really you bro and your gerat and sweet bizza viva itay fraitello
👍I like, can you please tell me how gramms of MY you did on this pizza ?
250g
Sir your recipe is amazing but sir i request plz give detail ingredient name & quantity in hindi language. Plz sir
When Vito uploads a pizza video, you know its gonna be 🔥
I don't think i caught how much MY you used in the recipe... was it 250g?
STOP MAKING PIZZA
..its geting weird 👻
Good luck if you gonna follow recipe quantity. He tried his level best to confuse the shit out of the viewers. 😂
bellissimo! Vito, but how can I do the mother yeast? Will you show it? Please 🙏
Loving the videos, but I’m not quite sure why you talk about sourdough starter as if it’s something novel….modern yeast has only been around since the 1940s, pretty sure pizza has been around before that?
Hi Vito, thanks for your videos! I love them and I cannot stop making pizza 🍕 I would like to know what type of flour you feed your mother yeast as I have used mine and the crust is not so bubbly like yours! Thanks again for all your help!! 😄
you are so happy, like little boy! Im following your recipe..Am using semolina pasta flour but not says its 00, I am hoping it will be ok. Thank you!
You're hilarious, Vito; love your videos.
You are so uplifting.....thank you guy, all the way from Panama!!
18:15 yeah...kinda sorta...but not really...
Relax ,don;t get your panties. in a bunch...
Hi all, the answer is 420 grams, if you want to know how much refreshed mother yeast you should put in the dough. I saw lots of comments regards and I want to make it clear for everyone. First of all I want to say thanks to Vito and his passion in sharing with us his knowledge and sympathy ( da parte di un connazionale :) ). Regarding the math behind it this is why. In order to refresh the Mother Yeast we need : Flour [250 g] - Mother Yeast [250 g] - Water [170 g - (68% of the flour weight)]. The total weight of the Refreshed Mother Yeast is therefore 670 g. From this we have to take 250 g that we keep in the fridge as Mother Yeast for future refreshments. The remainder, indeed 420 g ( 670 - 250 ), will be used in the dough with 300 g Water, 460 g Flour, 10 g Honey, 10 g salt.
If you are asking yourself "But if you leave 420 g of refreshed mother yeast to raise, the weight will be different", the answer technically is yes, but pratically it's no, because the weight the dough will gain after only 3 hours will be related only to the CO2 trapped in the air sack and it's so tiny that it's negligible and doesn't affect the initial weight.Try by yourself, weight it before and after the raising period and you'll see :). Regarding the weight for the single pizza dough before proofing, it should be around 250-280 grams, since the total weight of the dough is 1200 ( counting salt and honey as well ). Take in count also the small amount of water loss with the raising temperature of the dough while in the machine, the small amount of flour that fell or go in the air. I usually make 4 balls, each 280 grams with this recipe
Ciao Vito! Great Video! Could I prepare everything the day before and put the balls into the fridge after 4hour resting outside to bake the Pizza the next evening?
Hi Vito, please can you make a Video for making lievito madre from beginn - the starter. Thank you for the amazing videos 👍🏻🙏
ciao Vito, non vediamo l'ora di vedere la ricetta. Il nostro lievito madre è pronto all'azione :P
Vito can you do the written recipe?
Bravo, alveolata bene per essere con lievito madre
Nice video ! However no worries to use your hands with sourdough as it is very hard to contaminate if you have clean hands
The mix of bacteria and yeast overcome most contaminants :)
Vito ti prego usa meno plastica...
PERCHE DICI QUESTO?
Ciao Vito, dovremmo abituarci tutti ad usare meno plastica e a produrre meno spazzatura, tu sei un esempio per molti, ti guardano tante persone...tutto qua...I bambini hanno diritto ad un mondo meno inquinato. Saluti dalla Sicilia
Thanks for the great recipe. The only question how to store the rest of the dough balls? In the refrigerator? Or I can save some in the freezer?
Your pizzas always look awesome.
Vito please make a recipe for new york style pizza for home ovenn
It’s coming next Saturday
we want only italian syl that s it orginal and authenthiek no americane styl
How many grams of active soughdough I need for this pizza
Nice trick vito with the burning of the corniccione!!
We need to know how you made the mother yeast
It's a sourdough starter it takes about 4 weeks to make one with equal parts of Flour and water by grams discarding half each day then you can make bread but is not Simple if you don't know what you are doing.
Iain Wallington I know what it is dude lmao I want him to show how he makes it
@@iainwallington474 You are so right - and it can be a real pain baking bread when it's ready, regardless of your own schedule. Because I recall how my grandmothers, neither of who had one whit of tolerance for artisanal nonsense but made artisanal food nonetheless, I don't discard the discard. I hate wasting flour, so I refrigerate the discard and use it in all kinds of things (pancakes, english muffins, cornbread, etc.); I feed my very live starter a couple times a week and refrigerate between.
@@iainwallington474 Not quite true, a decent starter shouldn't take more than 10 days. As you say, equal parts and discard half. For a more mature dough, add more flour than water, let it ferment a few days between feedings. It's a misnomer that this is an elongated process. Apply simple biology. ;)
@@DavidMaurand Exactly right, if not in regular use, refrigerate. It simply puts the process on pause.
Amazing Vito. You should check "La mejor pizza del mundo" by La Chancha y Los 20. Thanks and regards from argentina
Cool Yes I like to see you both making a Pizza !!
I'm going to see what I can do with my mapp gas torch.
Vito, i am struggling. I made pizza dough now for the 3th time but when i let my dough balls rest for 8 hours they do not look like balls anymore. The surface is also not as smooth as yours but with bubbles due to the fermentation. How to fix this? Or what am i doing wrong? Please help!
It sounds like you are over-fermenting or under- kneading the dough or both. By using too much yeast/starter or by having room temperature too high the yeast will go crazy. For the kneading, this requires a bit of practice, especially if you want to keep the hydration as high as your fluor allows and have sticky dough.
andrea3v i guess its due to the heat. Its crazy hot so room temperature isnow 25 to 26 degrees C (77F i think).
I use a kenwood kitchen machine with a hook for kneeding 15 minutes and 1.2 gr of fresh yeast. For 4 pizza 578 gr 00 flour 403 ml water and 11 gr of oil.
@@alrikdewaardt well at 25/6 °C yeast are nice and cosy so I imagine fermentation would speed up quite a bit compared to what I normally experience (21 °C). However the amount of fresh yeast you're using is also quite low, on the other hand consider yeast growth goes exponential with time so maybe even 1-2 hrs less could be sufficient to have a nicely fermented dough 🤔. Next thing to think about is hydration: here you're using around 69%, which for a regular pizza fluor (10-12g proteins?) is on the upper hand. In high hydration dough (with mid-weak fluor) yeast also goes faster btw. I think it might just come down to the formation of gluten network (given by kneading): did you try a windowpane test (Vito's looks amazing :)? In general I wouldn't be too concerned with the dough flattening out during fermentation (check also other Vito's videos, the dough doesn't always look so firm and structured) as long as you can stretch it nicely afterwards and get all the bubbles into the "cornicione" 😅
andrea3v thank you so much! My flour has 22 gr protein on a 100gr. So its a bit higher. Today i made pizza from the extra fermented dough (I unfortunately cant post pictures). I reshaped the bals keeping de up side up. The i let it come up to room temp and made pizza from it. It was amazing! Crunchy, but puffy. I guess its due to the warm weather and maybe i can let them ferment 4 hours with this heat?
I wanted to have the puffy dough like vito so i thought 70% is what ill do too. Haha
I did not yet have seenthese video’s ill take a look!
@@alrikdewaardt I think Vito made also a video about how to handle super fermented though...to a certain degree you can try to build back the structure, which is probably what you intuitively did :)
You get left with 420g of mother yeast for making the dough is that right?
che lievito usi?
ciao vito io mi uso una bustina classica di lievito secco che pesa 7 grammi. Impasto il tutto, lascio riposare 30 min, qualche pieghette poi 10 min supplementari e alla fine staglio e 2 ore di riposo ulteriore e mi viene una pizza fantastica !! senza avere bisogno di biga o altro per una buona pizza ahahahaha !!!
Dear Vito Iacopelli. Sir. Good to see you.
Craig from England here.
I can see your Pizza with sour dough is astounding to behold.
From Craig.
Vito... was the filling runny looking because you cooked the beef on the pizza instead of precooking it?
Hello vito información have a problem. When i get the pizza from the oven. The base of the pizza is not consistente enough. And it use to brake. I dont know why...and i dont know what i have to do...any advice?
Tonight pizza napolitana....it could brake. Any advice. Maybe the temperature....maybe the measure of the dough
Great video - entertaining as always. I see you have an Ooni pizza peel - have you got an Ooni oven to go with that?
Reciepe is fantastic, but i am afraid you put too much mother yeast. You are the best maestro 👍🏻
All thats missing is the pineapple.
Starts at 2:25 lol 😀
Vitto,
Can i make this dough and proof in the refrigerator overnight instead of proofing at room temp?
Hello Vito, new ideas. Pizza Made of 405 flour (german / Europe Type) and See how it is, just because my Friends/ mother does Not know about Gluten and Tippo 00 and Most People think a Pizza Made of flour Made for Cookies and cake is Right for Pizza. Please Tell us something about
Corn flour. Thanks, love your Channel. Greetings from Germany.
Hi Hans
You can find 00 or "pizza flour" in many stores in Germany. Well, maybe not at the moment because of the war, but they usually have it. Edeka, Kaufland, Rewe, Real...
How much sourdough starter? 250g?
I think but I could be wrong, after making the starter, he added 420g to the actual recipe and put 250g aside for later use.
Too much of unnecessary talk and antics be specific
Wow, that inoculation & starter must make an wholly acidic levain.
hey great video, what is the weight of the spurdough starter
you put in the dough ?
Can somebody tell me why we don’t use a dough hook in this one?
You didn’t throw your Mother away !!!?
A good trick I found out is to use water that was boiled before hand. In some places the tap water has healthy additives in it that prevent the mother yeast from really blooming. Since I started doing this, mine has been doing great.
I tend to let that water sit while I wait for the starter to rise as we have chlorine in our water here so time to "off gas" is a good step to be mindful of.
@@krzysztofmedyna3661 I've been doing that, but only to have room temprature water. I didn't know about chlorine
@@mra95662 It depends on where you live. Most cities/municipalities can differ greatly in how they manage their utilities. To avoid figuring that any of that out, it may be helpful to boil your water for a while and just let it fully cool to room temp and test how your dough reacts to the difference.
Wishing you a life of lovely pies!
Hi Vito,can you use this dough for wood fired ovens?
What is the difference between Poolish and the "Mother Yeast" ?
Very little which is why, as a sourdough baker, I wondered if ican use my discarded starter for piza. Trying it this weekend.
I have a question for you, I have noticed that u never bulk ferment your pizza dough and why is that ? could you explain it to us ?
Thankyou ❤
Cheers 🍻
SEE COMMENTS BELOW. People are finding this sort of incomplete/inaccurate with no response from author. Where is the information about the hydration of the "Lliveto Madre"? What you use looks like 100% hydration. LM usually is 50% or so hydration. Why not say your LM is 68% hydration? And also...why not discuss why you like to use that hydration level and not 50% or 100%? NO RECIPE IS POSTED
Also, how is this the ULTIMATE Napoletana at 500 F? Why not give hydration / instruction for proper oven (like Ooni)