HOW TO MAKE AUTOLYSIS + POOLISH NEAPOLITAN PIZZA DOUGH
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- Опубліковано 1 лип 2021
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What pizza dough you make?
Poolish , Biga, autolisi, double fermentation or direct?
What a lot of people ask for is how to achieve good consistent leoparding on the crust without too much browning. This is what I'm currently trying to achieve. I'm doing a 72 hour cold fermentation but I also do a poolish canotto style which I'm happy with both. Nice light dough with lots of character and flavour. I just want to understand what causes the spots and how to control it.
I trained to be a pizzaiolo on the Costa smeralda as a young boy and watching your channel took me back to my youth. Thank you for that.
Poolish, and sometimes BIGA
36 hours poolish... 36 hours large dough ball fermentation...2 hours small dough ball resting. Ooni Koda 16....80 seconds pizza. Soft & Crownchy!!!
Sourdough pizza!!
85% “00” Flour
15% Semolina
65% Hydration
20% levain
2.4% Salt
1hr Autolysis
3 stretch and fold every 30min at 27°C
3hr 27°C fermentation
48hr-72hrs fermentation 4°C
Cook at 400-450°C 60-90sec
I make 100% biga it’s so much superior to any type of dough I made (poolish, direct dough)
The reason is that all flour is fermented perfectly and very digestible, airy, soft and crunchy
please man, u need to make t-shirts that say "SOFT AND CROUNCHY!". I Love your videos, that sentence needs to be your catchphrase! :D
My wife and I would 100% buy this 😂
Soft-e 😋😊
I agree. He’s missing out on soooo many merch sales by not doing this 😅
I would personally go for something like "Soft and Kraunchee".
Long time fan, would buy that t-shirt in a heart beat :)
No no no, it is: "saft nd craounchyy"
And wall ahhhh
My love for making pizza is always growing whenever i watch your tutorials! All of the pizza techniques are worth it! This channel deserves 1M subribers and more!
I absolutely adore Vito’s passion for making pizza. I have learned so much just by binging on his videos. Now I realize that good pizza is ALL about the crust. Period. And depending how YOU like ur pizza crust , crispy, thick , airy, it all depends on the hydration. I have been looking at this all wrong. I thought it was just about the yeast.
Been experimenting with many recipes…Vito,termigniani, pro recipes.I extended the period of last resting, and created the best home made pizza you can imagine.Congrats Vito you are the best!
Man how I would like to spent one whole day in your company, just making some doughs and pizzas. You really brought me to another pizza making level.
Wish you all the best masta' Vito. 😊😊😊
Tried this variation last night and was really good but think we prefer the standard recipe with the Poolish. It was very stretchy but a little more difficult to handle due to high hydration. As always very entertaining and useful video, many thanks!
I used this technique yesterday. This was my first VITO attempt and I think it came out very nice. Mixing the polish and the autolysis is messy process. Definitely follow the tip to let the ball rest for 10 mins. My dough had come together but wasn't smooth. After the rest, two folds and it was perfect.
Thanks Vito! Great tips on pizza dough. I made the Autolysis style. Oh man! I though I died and went to pizza heaven! It rose more than the other recipes I tried of yours. I think I am getting better at this also. I had friends over and they absolutely loved the pizzas! I’ll never eat out and the chain pizza places again.
Another fantastic video with great teaching moments. Looks delicious
Outstanding as usual.thank u soooo much
I've watched a ton of bread and pizza videos and this is a fantastic method! Autolysis is essential in sour dough, but it makes so much sense in pizza!
Ok, I tried your method , but I limited the time of rest for the dough because I live in a very hot country ( middle east), I prepared the poolish and the the other dough at the same time first thing in the morning , cooked the pizza for dinner, and the result is SPECTACULAR, honestly, this is the best pizza I ever made WAWWW 👏👏🙌🙌🙌🙌 bravoooooo mille grazie maestro!!!
Same problem here! i am really struggling with high hydration dough ,the weather is very hot in summer any tips especially with stretching the dough is sticking
Thank you very much Chef!!! Your explanation is easy to understand and follow. This method takes time but the result is amazing. Cross my fingers (and toes :p) that my pizza will look that good too.
7:09 The appearance of the magic cup.
8:23 The magic cup goes wild!
I was about to comment on that... wtf happened there??
Hahahhhahaha it’s the wind
Double fermented poolish 100% all the time for my best pizza and bread. Humble amateur here, but so happy with my work. Thank you Vito. Seriously bro, WOW! 🤟😎🤟
I make with poolish.
Your videos teached me how can i do pizza.
I must try with autolysis to it looks fantastic.
You are the boss and king in the same time.
Hello chef Vito, thank you for telling us the secrets of preparing pizza like professionals. I would
Fantastic as usual. Grazie Vito.
Best pizza on the planet! Since i've started following you, i cannot make a bad pizza! It's just the stretching im bad at, but it's all about skill :)
This guy is amazing. Entertainment and instruction. Perfect balance
I've been making pizzas at home for ~10 years now and just tried this dough recipe. It's by far the silky-smoothest, soft dough I've ever made - yet the gluten is so strong that it started causing my Famag spiral mixer to bog down during the end of mixing! Thanks for the awesome recipe and channel!
Time for a new mixer!
Thanks Vito for showing me how to make Napolitan pizza dough! I recently bought an Ooni karu pizza oven and use the poolish method. They come out very nice every time, really the same as in Napoli. Thanks and please continue with these fun and educational videos.
Super, wie immer! Danke!
gotta try this! thanks!!
Muito bom. Parabéns pelo vídeo nota dez. Aprendi muito com você.
Your excitement for pizza is wonderful. I love this channel!
Thanks maestro Vito for share your knowledge.🙂
Best pizza channel indeed, you put so much love into it
Your simply the best better than all the rest.
You're the king of the pizza. I love this
Wow Vito big like 👍🏻👌
The pizza is fantastic
Though it's not easy to work with autolyse and poolish together but it's worth it.
What we could also do, is keeping like 10% of flour till the final mix. This makes the pre dough more hydrated, so incorporating poolish is easier. The remaining flour are added at the end with salt and oil. Do you agree with this ? 💖
The magic is with 70% hydration. Hard to work with but worth practicing. I'm still not there, but it's nice to know what I'm aiming at. Thank you.
Hi how are you i am just trying to learn to make pizza and also i like calzones too so i am trying to watch your videos to learn i made like a poolish yesterday and today trying to make my pizza hopefully it works out for me. also i am from Australia but don't know how to make it i know many say its very easy but i have failed before.
Best pizza teacher ever. You are great dude thanks for this
Wooow, magnifique, excellent, bravo...👏👏👌👌👌
I have to say that there are so many successful Pizza places that han
g in there with sub-par pizza producing disciplines compared to what Vito offers.
I'd be happy to pay double their exorbient prices to get Vitos expertice involved in their process.
Thank you Vito... You are a true pioneer in the realm of teaching the peoples how to make the best pizza ever.
Gratzi!
Verry nice! Love to everything....
you make it look so easy! a true master at your craft
I've got a question regarding the pizza dough trays, I've just bought a standard commercial pizza dough tray and something I noticed is that it doesn't really help the dough grow unlike the cling wrapped trays. is there a tip or trick that you can suggest to seal the tray better.
Hello. Thank you for sharing such knowledge.
One quick question. I plan on making around 15 Napolitean pizzas on Saturday night.
It will be around 2,5kgs of flour in total (Poolish + Autolyse).
Poolish will be around 750gr Flour/ 750 gr Water / 12,5gr honey
Should I stay with the 10gr of dry yeast or should I increase it proportionally?
For autolyse, it will be 1,750Gr Flour and 1050 gr water / 62 gr salt / 35 gr olive oil
Many thanks !
Hi Vito. Master of pizzas! Im starting to learn italian because of you. So you are not only masyer pizzaiolo you are moving people to increase our talents. Grazie!!
I have another question. The use of the Autolyse with biga or poolish is what you prefer?? Yes or no??
😃🍕🔥
Grande Vito! always keeping it real and bringing it to the next level! AWSOME !
poolish and double ferm thanks vito u r the best
thanks vito for another awesome pizza and thanks for another great video.
Hi Vito! Do you have ever bad days? You give so much positive energy from screen. 😊🙏 Everybody need share this channel, because if somebody dont love pizza - after this, he will pray for the pizza's
Greetings from Finland! Hope so maestro visit here some day
you're the best Vito! keep it up
You are realy best pizza charnel !
Fantastic! You are the best. You make me happy every time I watch to learn more.
Vito, personally i appreciate what you do to share people what you know thats graceful 🙏
I follow your channel and your method but i have some problem
My pizza gets some big bubbles and they burn in my gas oven, also my oven is very hot 400 C
What you think??
Thank you ❤️
Would love to see you and your father side by side making pizza.
Thanks!
Hello Maestro Vito :) You brought real pizza experience into my life, thank you :)
Two questions about this dough. Isn't it too soft? How does it compare to your other recipies for "best pizza dough for house"?
Watching this video I would say the “best pizza dough for the house” is a little easier and more time economic. I’ve been using that for some weeks now and it’s great. You just do the poolish the night before, put it in the fridge, take it out 2 hrs before you would like to bake your pizzas, make the dough, leave it for 30 mins then make the balls and let them rest for 1,5 hrs. In the meantime you can prepare the toppings and that’s it. Easy to make the dough and you can plan ahead.
I love how you put 110% love to all of your pizzas. The pizza looks GOOOOD
Complimenti signore per quello che fa e grazie mille che condivide le sue esperienze con il pubblico.. Ha un nuovo iscritto e un bel like da parte mia con tutto il cuore.. Tantissimi auguri da parte mia e in bocca al lupo.. Tanti saluti da un albanese che ama tantissimo l'Italia
Chef Vito l am going try it thank you for the recipe from Malaysia
Fantastic. Next level.
Você é incrível. Nota dez 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏 👏
Kudos! Fantastico! Hello to Papa Iacopelli. Always nice to see the family.
"I want to do it by hand because not everyone has a mixing machine".
You are amazing my friend.
Simply amazing 👏
la tua ricetta è la migliore che ho provato. i miei figli ne vanno matti e chi l'ha provata è rimasto a bocca aperta come una cucina casalinga fa una pizza perfetta come nel forno a legna!!! saluti dalla Grecia!!! ΕΙΣΑΙ ΜΕΓΑΛΟΣ ΜΑΣΤΟΡΑΣ!!!!
Fantastic thank youuu
Poolish:
• 300g water
• 300g flour
• 10g yeast
• 5g honey
Dough:
• poolish
• 700g flour (type 00)
• 400g water
• 25g salt
• olive oil (tsp, to grease the ball to prevent drying)
1. Make poolish a day before
2. Knead and make a ball out of water and flour, rest for 1hr room temp to autolyse
3. Add poolish and mix with the dough ball and knead
4. Once incorporated, add salt and knead more
5. When satisfied with the result, start making a ball while greasing the ball a bit with the olive oil so it does not dry out
6. Put the dough into a greased bowl and into the fridge for 6hrs minimum
7. Make 6 balls and rest covered for 2-3hrs room temp
Thanks for writing up the summary. Greetings from Hong Kong!
lovely pizza soft and crunchy.looks yummy very yummy dough.🍕👌🥰
The perfect pizza and the best master
Got to Love It, and a new type of dough too!!!! Very Nice!
Your pizza result always satisfy
Perfetto!!
The dough looks to be good for focaccia, is it?
I'll try doing half for pizzas and half for focaccias next time. 6 pizzas for a small family is a bit too much :)
Glad to see that you're testing this out.😁
Until I seen your channel I have never heard of poolish. It is never mentioned on the many cooking channels I have watched. What is the purpose and is it really needed to make
good pizza dough. Also, I wonder how many pizzerias use poolish.
Thank you and I am truly intrigued by poolish.
Good that I already have a poolish in the fridge, ill try it tomorrow 👌
Bravo Vito, cuanto estamos aprendiendo con tus videos , gracias, gracias, gracias!!!...Un saludo desde las Islas Canarias....
God bless you man you are very generous!!!
Incredible.
Watching your video always make me hungry. Its magic.
You just made my day!
Great video best part was your Padre at the end with the Italian music love it
This is not just a cooking, this includes the passion and art. I love your videos Vito. It really helps me a lot. How long can this dough recipe can store in a freezer?
Amazing!!
This is 9999 last level
What a piece of art
Soft and counchy 😃💙💙
Que bien que te salen las Pizzas, se nota amor cuando las haces. Ese queso Napolitano tiene que estar riquísimo. Felicidades. Saludos desde España.
What is your preferred wood type for a wood fired pizza oven? Any types of wood to avoid? I'm assuming similar to bbq, only hardwoods like oak, Applewood, cherry wood, maple?
Its amazing!!! ❤
Hi Vito, I’m a big fan of Pizza,, I tried the way you baking Pizza ,, most of the time I was success.. I have a request- “could you make a video that how can cook the pizza sauce”😊😊😊😊
Oh my god, it is so nice. Thanks for that video. Greetings from Germany.
Awesome Vito
Vito. Thank you for your channel! For the poolish in this dough, is it 24h in the fridge or in room temperature? Bravissimo!
Hey Vito Please answer this
How much is the ratio of flour in poolish vs the other dough
If we are making only for 2-3 doughs how much flour and water in poolish and how much in the dough before we integrate with poolish
What is the formula we all always use
I made this today for dinner and my god. Best pizza ever
i like to dissolve salt in water first in my mixer then just add the flour next don't mix to much just a minute then i just let it sit for 30 min. the flour will absorb the water an then i add my yeast or polish .
Doing you polish recipe for the first time. Will be ready to start tomorrow.. love your channel dude! But what's going on with that plastic cup that seems to move on it's own ??? Do you get that alot?? Supernatural pizzal 🍕
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘😍❤️🌹👍🌸
fantastic Vito
Wow, awesome. Before i came across this channel, i thought pizza is just pizza. Even though I'm a pizza lover!
This method has been the best. I saw your past video for the Poolish using 300 g water/300 g 00 caputo flour and 5% dry yeast. Is that too much dry yeast or the Poolish ?
You put so much love in your videos....u r one of a kind pizza master
You are the best one i learned from how to make pizza
Im a huge fan! Congrats! But i always have a problem with my dough. Its perfect, like yours exactly, but when i try to open it , to stretch it i cant, it keeps coming back and with effort it results in a small diameter pizza. Whats wrong?
i learn more this video.thank you vito.lovely pizza dough same my homemade business soft dough🍕👌😋😘
You are de king of pizza Vito