10 years ago, if someone told me "One day there would be a UA-camr who makes pizzas. He will make 100s of videos where he explains basically the same thing over and over again. And you're gonna love watching every one of them!" Then I would call them crazy. But here we are. Keep it up! Love your videos.
after watching these 100s of video's basically everybody tells me i make better pizza at home than all but 1 pizza place in the city i livein. (that 1 pizza place has a napolitan pizzaiolo and a stone oven and is truely amazing). :D
He is very entertaining and we love his enthusiasm. From someone who tried making dough unsuccessfully for 3 years, this dude saved me. And I pick up a new tip from every video, no matter if it seems repetitive or not, and my results keep getting better and more consistent. Best cooking show ever.
I was definitely missing the reballing part. I've only reballed once before cooking. Now that I know that i need to do it a couple of times, I hope to unlock the secret to perfect pizzas. Thank you once again Maestro!
My wife is the one that has to eat with me the pizzas I make. She has noticed a remarkable progress on my pizza, after I used your recipes and poolish. She loves my pizzas now, my pizza game has gotten to a whole new level. As you promised on your videos! Molte grazie, Vito!!
I love how #3 looks but I bet I would be grateful for any of them. Your pizza dough recipe has really changed my life. I've tried nearly every "Best Pizza Crust Ever" recipe and nothing compares. My family is so excited every pizza night now. We can't afford to get take out almost ever, and we only have a pizza chain restaurant in my small town, but now I can make us quality pizza at home. THANK YOU!! ❤
3rd one is my favorite. With several of your tutorial videos, I was able to achieve that type of pizza dough. It was so good and tasty!!! 1. Made the poolish with your instructions. 2. Made the dough and let it rest 1 hour at room temperature. About 70°f / 21°c covered. Then did a 20-24 hour cold proof in the fridge. About 40°f / 4°c 3. Portioned out the dough balls and let them rest 1 hour at room temperature. Then did the 1st reballing, let rest another hour. Then did a 2nd reballing, let rest for 1 hour. 4. Stretched the dough out, being careful to leave a thick 'n airy edge that would puff up when baking. 5. Have a Baking Steel in the 500°f / 260°c preheated oven for about an hour. Then a few minutes before baking the pie I switch the oven to Broil. 6. Bake the pie for 3 - 4 minutes. Oh man, my best pizza to date. The crust's edge turned out so soft and chewy inside, just the right amount of crunchy outside. I usually don't do the reballing and end up somewhere between #1 and #2. But with the double reballing and extra resting, I was able to achieve the #3 crust. Thank you so much for sharing your pizza making expertise and these videos!!!
Thank you, Vito! I've been making pizzas for over 15 years. I thought I had reached the pinnacle of pizza dough after 3 or 4 years of practice. But your techniques have taken my pizza game to a whole new level. Absolutely transcendental stuff, Vito. Thank you, thank you, thank you for making and sharing these phenomenal videos. I actually did a similar experiment a couple weeks ago to see what would happen, although I cooked the pizzas in a 800-900 degree oven. The rise was insane. One of them rose 5 cm.
Two of the most important things I've learned watching Vito is to make a poolish. Which was a game changer. And now, build the gluten for more air in the crust. Kudos Vito!
I found Vito at the beginning of the pandemic in 2020. Been making pizza every Saturday night since then and getting better each week. This tip "reball" make put things over the top-top-top! Bravo and thank you.
Thank you maestro! Would be really interesting to see you compare different types of flour, for example if you’d use the same recipe and technique but with 00 flour vs Manitoba vs standard wheat flour
It looks like he's using a really weak flour. If he made the dough with a nice high gluten flour(and with a "dough machine" as he calls it), the reball wouldn't be necessary. You would have lots of gluten development already.
@@rolandluth2098 This seems to be the key to better structure. The weaker the dough, the less you have to work it into shape. The less you work it the more air is retained in the crust. The more air retained the bigger the structure and lighter the crust. Notice how little Vito works the dough in his videos. I use 00 flour (the weakest flour) and ferment for two days in the frig. This longer fermentation makes the dough even more pliable. I’ve also experimented with adding “old” dough (a piece of dough from the previous batch kept in an air tight container in the frig) to my new mix. I notice a distinct improvement to flavor and texture that consequently makes the dough even more pliable when it’s time to form the pizza crusts.
Vito, dude....I mixed this info together with the video of " a pizza for one" and balled the dough 3 times over 2 hrs....OMG...I made 5 pizzas and all I can say is PERFECT...Vito you really changed my game and took it to the next level...thank you so much...you are NO 1
For many years my pizza was strong and puffy - just like number 3. Then people told me to make it less puffier. So i did. Last Christmas I was in Naples to refresh my taste buds and I had all the pizza, pasta, coffee and pastries i could eat. My pizza was flawless for many years. Delicious, strong, made with love and full of quality ingredients. I should have never listen to those people and never change a thing. It took me some time to improve my pizza back to its original quality and I will stick to my standards and the best part is... Your channel and your tips have motivated me to do so. Great videos mate! Stay safe.
For me the number two is already very good and the third is perfect of course number one I would be delighted too. each of your films is fantastic to watch and each is a great learning experience. Thank You Vito!
Your videos have changed my life. Well, my pizza life. My pizza used to taste worse than chain pizza. And now, after following your videos for a few weeks, I will _never_ order chain pizza again, because even as a novice my pizza tastes better. All because of you. Vito I can never repay you. Thank you so much.
All my pizzas have been like number 1.... just used method 3 tonight and it was amazing! Looked just like Vitos!! This reballing 2 times is the tip I've been waiting for for next level pizzas! Delicious!! Thanks Vito!!
Hello Vito and thank you for the videos! I want to make the perfect pizza at home and I've watched your videos but I noted some differences with your last recipe for home made pizza. 1st difference: the old recipe doesn't have olive oil in the dough, now it has 10g, 2nd difference is you are greasing the board of raw pizza with olive oil, now you are greasing it after the first baking. The 3rd difference is the dough- last time you have used 5g yeast for 2550g dough, now you're using the same quantity yeast for 1440g dough. The 4th difference is the hydration of the dough- 64,5% (old recipe) vs 71,4% (current video). Which recipe is better for home made pizza?
A home pizza will be easier to brown the dough with olive.oil He said use a higher hydrated dough for home,.it's due to longer cooking and the water evaporation.
Soft and Caahhrruunccyyy!! Your genuine excitement and passion for pizza is addictive. My daughters and I love watching you and my pizzas have exponentially increased in quality because of you. Keep up the creativity and positivity. You’re having more of an impact than you realize.
i tried this yesterday with two pizzas 2nd method for a flatter crispy boy 3rd for a deepdish kong supreme both came out excellent and neither had a crumb leave the table, so the family agreed excellent tutorial, i feared the doughmaking and pressing part but with your method it was easier than the topping prep
Vito recently discovered your channel and wanted you to know how much I am enjoying it and support you. I have purchased your master class and became a member off your you tube. I also grew up working at my fathers pizzeria here in San Francisco however choose an alternate profession. My father immigrated to US from China and our family is Chinese and Italian and I have family in Rome. I never learned authentic Neapolitan style pizza and am very excited to start practicing with your help.
Omg, I wish I've watched this sooner. Never so clear I've seen the differences between 3 balls of dough, even though they're of the same dough! What a puffy difference that is! Thank you, Vito. Glad I discovered your informative cheerful video's that inspire me but also makes me laugh.
Vito, great tip!! I made the poolish for the first time and re-balled twice and the dough was fantastic!! I made 4 different pizzas for a few friends and they were amazed at how good they tasted. Keep the videos coming. I also use the Ooni Karu to bake the pizza and really makes the perfect pizza.
I wish you had a video all about stretching the dough. At 13½ min. mark it shows it real fast. It is the only part of this pizza making I have trouble with. Such a good series!
Thank you very much Vito, Recently I started making Pizza and selling and I have learnt so much from you. Lately I was wondering how some of my old dough had better gluten but the fresh ones lacked it. Now I know the secret. Thanks so much. Bravo. God bless you.
This was a really important video for me to see because no one recommends reballing the dough after the overnight ferment. So they always spread out. I solved this by bulk fermenting all the dough together over night and then form the balls in the morning. They always came out closer to the second version. This unlocks the next level for me. Thank you!
I was doing the same. I do a poolish at room temp then make the dough 18-24 hr later and do room temp ferment and ball them the next day. About 18 hr then I let them rest 3-4 hr before baking. But I use 0.008% active yeast, and my kitchen is fairly cool, so they take longer to rise. If I’m making 6 doughs, I’ll do 3-5 days in the fridge but I just don’t have room in the fridge for more pizzas.
@@anthonyvink7153 I do mine pretty much exactly the same way! I do a poolish at around 5am Thursday then I make the dough around 7pm that night..stretch and fold for 2 hours (30 min intervals). Leave on the counter to bulk ferment overnight. Put it in the fridge at 5am then will divide and ball when I get home tonight. Take them out of the fridge around 5hrs before baking on Sunday.
my only concern with portioning after the first cold ferment is that you'll be cutting into some of that nice air pocket formation. If you portion them first, then you never "cut" the dough again after that and you save all that nice structure build up.
Although I followed exactly the steps of your previous videos for baking Pizza at home, I always failed getting a really big crust and the dough was never strong enough to stretch it without holes. Thank you for this vid. I think remaking the balls after resting for a couple of times is the perfect hint I needed to get a dough I can practise the stretching-technique with and with a crust with much more air :))))
Hi Vito, thank you so much for sharing your knowledge about making the perfect Pizza. I love your Videos. This one was the last pinch, I needed for a perfect result. The Pizza was amazing. The crust was like heaven. It was so puffy, soft and crunchy. Thank you so much. Greetings from Germany
I need a t-shirt to wear while I’m making pizza at home… on the front? “Poom Poom Poom baby!” … on the back? “Soft and crunchy!” Vito, make it happen and take my money!
Vito - I’ve tried almost all your recipes at home and, by far, Method 3 has been the most successful. Reballing twice, and the extra hydration, are the perfect home combo.
Vito I love your videos! The really helped step up my pizza game. One note though get rid of the Combat roach and insecticide bag that’s on top of the refrigerator. It kind of distracts from the pizza making.
Yr pizza recipe is one of the best. I am not very good at baking but I have already tried to make yr pizza a number of times, every time it turns out very good. I let my friend tried and they said almost like the restaurant pizza. Thank you very much for sharing.
Vito the best Pizza UA-camr ever! I love the 3rd one. I have watched all of your videos at least once. I am trying to use some of your techniques to make a better gluten free pizza. We have two kids that have celiac disease and would LOVE to make a fluffier pizza. Someday I would like to see the master try to do a video on making a gluten free pizza that is fluffy. Grazie maestro per aver spiegato le cose in modo così dettagliato
I think I acctually done this by accident last week, made some doughballs thought i rested them too long so reballed them and went again the crust was amazing
Vito vito you are amazing i like pizza before but since i follow you i love pizza more and more its crazy you are a maestro brother a genuine pizzayolo . Am from mauritius by the way love ya brother God bless
Thanks for all your videos Vito, I now have a new, and very rewarding hobby! Bought a pizza oven and can't sleep some nights in anticipation of making pizza the next day! Cheers! 😄👍
“Crochante “ when it refers to baking should be trans latex “Crisp” or “Crispy” “crunchy @ refers to candy, nuts, or things that are harder in form like brittles. I love your videos thank you for sharing your enthusiasm!
Hi Vito, I used your last method to improve the gluten and I made the most amazing pizza. My crust also puffed up like yours and it was light and airy. Thank you for all these great tips. You are truly a maestro.
I did that with my doughs today I tighten them every half hour and wow from the first to the last they were all beautiful soft and crunchy at the same time
I have learned so much from your videos. Re-balling is definitely what I’ve been missing. I’m learning that dough is not as delicate as I thought. Thank you for sharing your passion with us. .🥰🥰🥰
Basically, the dough needs more working to build out the gluten, with rest periods in-between. That 71% hydration dough is really soft and tough to work with if you are a beginner, but the extra working like with dough #3 really helped with the structure and not so sticky
Hello Vito, you are my favorite chef really, I love watching you, you made me love the Italian pizza. I make my pizza with sourdough starter but what I love to do is to use whole wheat flour. You know like our ancestors used to do and because it is healthier, more minerals and fibers. Do you have a recipe with whole wheat?
I cannot believe l am 63 and have never made a real pizza ... yet! Thanks to you .. l will learn to make a masterpiece! Creamy, cheesy, garlic prawn pizza ..nom nom
Merci! Gracias you are the best… thanks for sharing your passion, great instructor you show how to cook with love and with the heart! Pizza making it’s art!
I just began watching Your Videos. I just started my first poolish yesterday so I’m excited to use you reball technique this evening. I’m excited Vito Thank you.
Very informative, for me your best video in weeks, helps me a lot, gluten structure and proofing time are essential. Keep it real Vito! Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
You are amazing Vito! I follow your channel for quite sometime now, when you had about 200k followers. Not a long time ago i tried to make pizza hut dough recipe and i could not do it properly, because no one can teach the way you do. Pizza came out terrible, something that never happened when i did your recipes. Thanks a lot for sharing your knowledge truly. As for video question, i prefer the number 3 but i believe there are some ppl who prefers the 1st. EHEH.
You have the touch. I did your recipes many times, I mean, many times, changed flour, water, methods ... but never could do a dough like yours. I think I have to try different flour. Anyway, thanks for share.
I did the 3rd method by accident a few weeks ago experimenting with gluten development. * 18 hours for poolish. * Combined all ingredients and needed for 20 minutes. * Put in refrigerator for 24 hours. * Took out of refrigerator and kneaded large dough ball for another 15 minutes. Then back in fridge for 2 more days. * 5 hours before cooking, I made dough balls and let rest in container at room temperature. Dough balls didn't grow much after this. Crust was much more flavorful and was very light on the stomach (No large bubbles though 😞). Before I tried this, dough balls would grow very big in refrigerator and didn't have much flavor. Thank you Vito for all your videos. Always look forward to seeing you so joyful about pizza. And yes, pizza is an ART!
@@cherrymaearante3239 It took about 4 to 6 minutes. But I wasn't timing the pizzas. When the pizzas looked done, I took them out. I followed Vito's method for home oven and used a baking steel.
Thanks heaps for your videos Vito Iacopelli. They have improved my pizzas heaps. I've now built a wood fired oven outdoors and cook up 20 or so pizzas every second weekend. Cooking in a hotter woodfired oven I presume I would leave the olive oil out?
I am new to pizza making and I often fail to shape the pizza shape. My crust was always not very airy and always small and compacted together. One time I messed up bad that I had to re-ball it again then rest it for 1 hour similar to your instruction then make the pizza again, this time the crust is amazing! much larger and the bubbles are evenly spread. But I was not sure how did I made that. This video confirms I was right! Thanks a lot for your channel I made 6 pizza today and my family and friends all love it!
Again, amazing video. Beacuase of it I will try to reball my dough 2 times instead of 1 time and will see the difference. I have strong flour and I like the taste of fermented dough so I always leave it for at least 48 hours. This time I will try 24 hour bulk at 4°C, 18 hours balls at 4°C, reball it and leave it 6 hours at 22 °C and then make pizzas. Can't wait to try this method.
Definitly more crounchy! Thank you for all the passion you put in these videos. It definitely made me whant to try and make it perfect. Keep em coming!
I've been making Vito's dough recipe at least once a week for about four months. I have been fortunate enough to try it in a real Neapolitan pizza oven, and it was fantastic. This video was a game-changer! I am VERY familiar with how this dough acts now in my home oven with my heavy Baking Steel, and it was completely different when I tried the third method. I learned that you have to minimize the amount of olive oil when you are trying to re-ball them, so it is best to wipe some of it off if there is too much to keep it sticky. I had to re-learn how to ball dough from my previous professional experience, but it was worth it!!! My dough has SOOO much more structure now! Kudos, Vito!!!!!🤌
I love the 3rd one ☝️ Wicht one you like ?
#3
BRAVISSIMA! The stronger gluten structure the more air in dough :)
Bravo Vito ! Always the best !
Definitely #3.
#1 is a Picasso - #3 is a Michelangelo and the best
10 years ago, if someone told me "One day there would be a UA-camr who makes pizzas. He will make 100s of videos where he explains basically the same thing over and over again. And you're gonna love watching every one of them!"
Then I would call them crazy.
But here we are.
Keep it up! Love your videos.
Repetition is essential to learning. now I've re-balled my dough, hopefully it puffs up a bit more this time.
I really appreciate it my friend for the huge support
after watching these 100s of video's basically everybody tells me i make better pizza at home than all but 1 pizza place in the city i livein. (that 1 pizza place has a napolitan pizzaiolo and a stone oven and is truely amazing). :D
Voila
He is very entertaining and we love his enthusiasm. From someone who tried making dough unsuccessfully for 3 years, this dude saved me. And I pick up a new tip from every video, no matter if it seems repetitive or not, and my results keep getting better and more consistent. Best cooking show ever.
I was definitely missing the reballing part. I've only reballed once before cooking. Now that I know that i need to do it a couple of times, I hope to unlock the secret to perfect pizzas. Thank you once again Maestro!
U will
It was the missing link for me.
Same with me!
Agree- wasn r doing the multiple reballing. Does that also apply for long cold fermentation like in the master class?
How many times did the master reball it?
My wife is the one that has to eat with me the pizzas I make. She has noticed a remarkable progress on my pizza, after I used your recipes and poolish. She loves my pizzas now, my pizza game has gotten to a whole new level. As you promised on your videos!
Molte grazie, Vito!!
Thank you 🙏
Ditto. My wife as well
I love how #3 looks but I bet I would be grateful for any of them. Your pizza dough recipe has really changed my life. I've tried nearly every "Best Pizza Crust Ever" recipe and nothing compares. My family is so excited every pizza night now. We can't afford to get take out almost ever, and we only have a pizza chain restaurant in my small town, but now I can make us quality pizza at home. THANK YOU!! ❤
3rd one is my favorite. With several of your tutorial videos, I was able to achieve that type of pizza dough. It was so good and tasty!!!
1. Made the poolish with your instructions.
2. Made the dough and let it rest 1 hour at room temperature. About 70°f / 21°c covered. Then did a 20-24 hour cold proof in the fridge. About 40°f / 4°c
3. Portioned out the dough balls and let them rest 1 hour at room temperature. Then did the 1st reballing, let rest another hour. Then did a 2nd reballing, let rest for 1 hour.
4. Stretched the dough out, being careful to leave a thick 'n airy edge that would puff up when baking.
5. Have a Baking Steel in the 500°f / 260°c preheated oven for about an hour. Then a few minutes before baking the pie I switch the oven to Broil.
6. Bake the pie for 3 - 4 minutes.
Oh man, my best pizza to date. The crust's edge turned out so soft and chewy inside, just the right amount of crunchy outside. I usually don't do the reballing and end up somewhere between #1 and #2.
But with the double reballing and extra resting, I was able to achieve the #3 crust.
Thank you so much for sharing your pizza making expertise and these videos!!!
You have to let the poolish for up to 24 hours, not the made daugh with the poolish
@@marcusbiller867 yes
@@marcusbiller867 I believe either way is good
Thank you, Vito! I've been making pizzas for over 15 years. I thought I had reached the pinnacle of pizza dough after 3 or 4 years of practice. But your techniques have taken my pizza game to a whole new level. Absolutely transcendental stuff, Vito. Thank you, thank you, thank you for making and sharing these phenomenal videos. I actually did a similar experiment a couple weeks ago to see what would happen, although I cooked the pizzas in a 800-900 degree oven. The rise was insane. One of them rose 5 cm.
This makes me so happy
Two of the most important things I've learned watching Vito is to make a poolish. Which was a game changer. And now, build the gluten for more air in the crust. Kudos Vito!
I found Vito at the beginning of the pandemic in 2020. Been making pizza every Saturday night since then and getting better each week. This tip "reball" make put things over the top-top-top! Bravo and thank you.
Amazing thank you
Thank you maestro! Would be really interesting to see you compare different types of flour, for example if you’d use the same recipe and technique but with 00 flour vs Manitoba vs standard wheat flour
It looks like he's using a really weak flour. If he made the dough with a nice high gluten flour(and with a "dough machine" as he calls it), the reball wouldn't be necessary. You would have lots of gluten development already.
#3 hands down. This is the BEST pizza channel on UA-cam. Thank you Vito for your ‘no secrets’ style. AWESOME!!!
Probably the single most important video in Vito’s entire collection. I’m now consistently making pizza Neapolitan on par with the third example here.
when i do the 3rd, i get a better structure after the cooking but it's not strong at all when i shape the pizza.
@@rolandluth2098 This seems to be the key to better structure. The weaker the dough, the less you have to work it into shape. The less you work it the more air is retained in the crust. The more air retained the bigger the structure and lighter the crust. Notice how little Vito works the dough in his videos.
I use 00 flour (the weakest flour) and ferment for two days in the frig. This longer fermentation makes the dough even more pliable. I’ve also experimented with adding “old” dough (a piece of dough from the previous batch kept in an air tight container in the frig) to my new mix. I notice a distinct improvement to flavor and texture that consequently makes the dough even more pliable when it’s time to form the pizza crusts.
Omg, i am sooo looking forward to that,i just had a dough collapsing after such a long time,no idea what went wrong. Perfect timing🤩
Vito, dude....I mixed this info together with the video of " a pizza for one" and balled the dough 3 times over 2 hrs....OMG...I made 5 pizzas and all I can say is PERFECT...Vito you really changed my game and took it to the next level...thank you so much...you are NO 1
For many years my pizza was strong and puffy - just like number 3. Then people told me to make it less puffier. So i did.
Last Christmas I was in Naples to refresh my taste buds and I had all the pizza, pasta, coffee and pastries i could eat.
My pizza was flawless for many years. Delicious, strong, made with love and full of quality ingredients.
I should have never listen to those people and never change a thing.
It took me some time to improve my pizza back to its original quality and I will stick to my standards and the best part is...
Your channel and your tips have motivated me to do so.
Great videos mate!
Stay safe.
For me the number two is already very good and the third is perfect of course number one I would be delighted too. each of your films is fantastic to watch and each is a great learning experience. Thank You Vito!
Your videos have changed my life. Well, my pizza life. My pizza used to taste worse than chain pizza. And now, after following your videos for a few weeks, I will _never_ order chain pizza again, because even as a novice my pizza tastes better. All because of you. Vito I can never repay you. Thank you so much.
All my pizzas have been like number 1.... just used method 3 tonight and it was amazing! Looked just like Vitos!! This reballing 2 times is the tip I've been waiting for for next level pizzas! Delicious!! Thanks Vito!!
Hello Vito and thank you for the videos! I want to make the perfect pizza at home and I've watched your videos but I noted some differences with your last recipe for home made pizza. 1st difference: the old recipe doesn't have olive oil in the dough, now it has 10g, 2nd difference is you are greasing the board of raw pizza with olive oil, now you are greasing it after the first baking. The 3rd difference is the dough- last time you have used 5g yeast for 2550g dough, now you're using the same quantity yeast for 1440g dough. The 4th difference is the hydration of the dough- 64,5% (old recipe) vs 71,4% (current video). Which recipe is better for home made pizza?
A home pizza will be easier to brown the dough with olive.oil
He said use a higher hydrated dough for home,.it's due to longer cooking and the water evaporation.
So the more you work the balls, the better the rise😀
Looks awesome. Thanks for the info! Number 3 for sure.
Thanks again Vito for your generosity. This is very useful for me when I make 4/6 pizzas for friends and the balls waiting start to become flat!
Soft and Caahhrruunccyyy!! Your genuine excitement and passion for pizza is addictive. My daughters and I love watching you and my pizzas have exponentially increased in quality because of you. Keep up the creativity and positivity. You’re having more of an impact than you realize.
شكرا شيف 🌹
أرجو ان يكون في ترجمة للعربي انا عندي قناة عليوتيوب وانا تعلمت الكثير منك ونحن العرب نعشق الأكل الإيطالي❤ وشكرا كثيرا لك
ارجو الرد
You are right, Vito. I have gotten lazy with my kneading. I need to do a better job re=balling like this before I cold ferment.
i tried this yesterday with two pizzas
2nd method for a flatter crispy boy
3rd for a deepdish kong supreme
both came out excellent and neither had a crumb leave the table, so the family agreed
excellent tutorial, i feared the doughmaking and pressing part but with your method it was easier than the topping prep
this is the most important video on the channel for me 🙂 I can already see what I can improve in my kitchen, thanks 👊
Amazing thank you
Vito recently discovered your channel and wanted you to know how much I am enjoying it and support you. I have purchased your master class and became a member off your you tube. I also grew up working at my fathers pizzeria here in San Francisco however choose an alternate profession. My father immigrated to US from China and our family is Chinese and Italian and I have family in Rome. I never learned authentic Neapolitan style pizza and am very excited to start practicing with your help.
That’s an interesting story. Good luck on your pizza mission :)
Wow thank you so much for your huge support ❤️ I’m so happy to have people like you that follow me
Omg, I wish I've watched this sooner. Never so clear I've seen the differences between 3 balls of dough, even though they're of the same dough! What a puffy difference that is! Thank you, Vito. Glad I discovered your informative cheerful video's that inspire me but also makes me laugh.
Vito, God bless you! This is the best channel about pizza on UA-cam! Dropping nothing but quality knowledge!
Vito, great tip!! I made the poolish for the first time and re-balled twice and the dough was fantastic!! I made 4 different pizzas for a few friends and they were amazed at how good they tasted. Keep the videos coming. I also use the Ooni Karu to bake the pizza and really makes the perfect pizza.
I wish you had a video all about stretching the dough. At 13½ min. mark it shows it real fast. It is the only part of this pizza making I have trouble with. Such a good series!
Thank you very much Vito, Recently I started making Pizza and selling and I have learnt so much from you. Lately I was wondering how some of my old dough had better gluten but the fresh ones lacked it. Now I know the secret. Thanks so much. Bravo. God bless you.
This was a really important video for me to see because no one recommends reballing the dough after the overnight ferment. So they always spread out. I solved this by bulk fermenting all the dough together over night and then form the balls in the morning. They always came out closer to the second version. This unlocks the next level for me. Thank you!
Amazing
I was doing the same. I do a poolish at room temp then make the dough 18-24 hr later and do room temp ferment and ball them the next day. About 18 hr then I let them rest 3-4 hr before baking. But I use 0.008% active yeast, and my kitchen is fairly cool, so they take longer to rise.
If I’m making 6 doughs, I’ll do 3-5 days in the fridge but I just don’t have room in the fridge for more pizzas.
@@anthonyvink7153 I do mine pretty much exactly the same way! I do a poolish at around 5am Thursday then I make the dough around 7pm that night..stretch and fold for 2 hours (30 min intervals). Leave on the counter to bulk ferment overnight. Put it in the fridge at 5am then will divide and ball when I get home tonight. Take them out of the fridge around 5hrs before baking on Sunday.
my only concern with portioning after the first cold ferment is that you'll be cutting into some of that nice air pocket formation. If you portion them first, then you never "cut" the dough again after that and you save all that nice structure build up.
Although I followed exactly the steps of your previous videos for baking Pizza at home, I always failed getting a really big crust and the dough was never strong enough to stretch it without holes. Thank you for this vid. I think remaking the balls after resting for a couple of times is the perfect hint I needed to get a dough I can practise the stretching-technique with and with a crust with much more air :))))
Hi Vito, thank you so much for sharing your knowledge about making the perfect Pizza. I love your Videos. This one was the last pinch, I needed for a perfect result. The Pizza was amazing. The crust was like heaven. It was so puffy, soft and crunchy. Thank you so much.
Greetings from Germany
I need a t-shirt to wear while I’m making pizza at home… on the front? “Poom Poom Poom baby!” … on the back? “Soft and crunchy!”
Vito, make it happen and take my money!
:0)
@@vitoiacopelli spell crunchy like “crounchy”.
tap tap tap ♥
Would definitely buy :D
That's the best explanation I've seen for why reballing the dough is so important. Thank you.
Vito - I’ve tried almost all your recipes at home and, by far, Method 3 has been the most successful. Reballing twice, and the extra hydration, are the perfect home combo.
I love how you as a expert share your Pizza experiments with us. It’s a Pizza Lab.
Vito I love your videos! The really helped step up my pizza game. One note though get rid of the Combat roach and insecticide bag that’s on top of the refrigerator. It kind of distracts from the pizza making.
all looks perfict but No 3 is best tnx for sharing God bless
Number 3 it's the winner👌👍
I love your Videos Mr Vito! 3rd is the best!
This channel is such a masterpiece
Yr pizza recipe is one of the best. I am not very good at baking but I have already tried to make yr pizza a number of times, every time it turns out very good. I let my friend tried and they said almost like the restaurant pizza. Thank you very much for sharing.
Vito the best Pizza UA-camr ever! I love the 3rd one. I have watched all of your videos at least once. I am trying to use some of your techniques to make a better gluten free pizza. We have two kids that have celiac disease and would LOVE to make a fluffier pizza. Someday I would like to see the master try to do a video on making a gluten free pizza that is fluffy.
Grazie maestro per aver spiegato le cose in modo così dettagliato
Love you thank youuu
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘🌹😘❤️
I think I acctually done this by accident last week, made some doughballs thought i rested them too long so reballed them and went again the crust was amazing
Really the Master of Pizza 🍕 😋
Appreciated for all the directions and guidance ⚘
Number 1 is something you would see in a franchise pizza. 2 alittle nicer. 3 is truly craft pizza. All good but 3 imo is best
Vito vito you are amazing i like pizza before but since i follow you i love pizza more and more its crazy you are a maestro brother a genuine pizzayolo . Am from mauritius by the way love ya brother God bless
Nailed it again!! So easy to learn with you!!!
Thanks for all your videos Vito, I now have a new, and very rewarding hobby! Bought a pizza oven and can't sleep some nights in anticipation of making pizza the next day! Cheers! 😄👍
The 3rd ohne ist absolutely great!!!
Awesome video. Thanks a lot.
I have always wanted to know why my dough balls were flatter than the ones in your videos.. here is the answer.
#3!! Thank you for making these videos! You have upped my pizza game 🍕
Amazing video mate , i learned so much , thx for the tips ! Much love from Greece .
now THAT is great. specific, easy to understand, easy to do. love it. bravo, maestro!
That was the goal
“Crochante “ when it refers to baking should be trans latex “Crisp” or “Crispy” “crunchy @ refers to candy, nuts, or things that are harder in form like brittles. I love your videos thank you for sharing your enthusiasm!
Hi Vito, I used your last method to improve the gluten and I made the most amazing pizza. My crust also puffed up like yours and it was light and airy. Thank you for all these great tips. You are truly a maestro.
Wow awesome!! Big fan of the third one!! But they all look amazing!! Greetings from the Netherlands 🇳🇱🙏🏾❤
I did that with my doughs today I tighten them every half hour and wow from the first to the last they were all beautiful soft and crunchy at the same time
Vito, tried this one yesterday. By far the best pizzas I've made so far. Your videos are incredible
I cant stop watching this guy. Im making poolish daily now😂. Love you keep up the amazing work😊
POOM!!! Love this video :) Keep 'em coming!
I have learned so much from your videos. Re-balling is definitely what I’ve been missing. I’m learning that dough is not as delicate as I thought. Thank you for sharing your passion with us. .🥰🥰🥰
I made the pizza like you show. My friend are amazed. Now, I try to make bread and I am lost.
Basically, the dough needs more working to build out the gluten, with rest periods in-between. That 71% hydration dough is really soft and tough to work with if you are a beginner, but the extra working like with dough #3 really helped with the structure and not so sticky
Ciao, Vito! Nice video! It's OK to work all the dough two times, and make balls in last step? Or it's necessary to reball the balls?;)
Yes it is ok
@@vitoiacopelli thank you! 😘🔥🔥🔥
This worked for me soooooo good. I was finally able to get same result as the 3rd one. Thank you Vito
Hello Vito, you are my favorite chef really, I love watching you, you made me love the Italian pizza. I make my pizza with sourdough starter but what I love to do is to use whole wheat flour. You know like our ancestors used to do and because it is healthier, more minerals and fibers. Do you have a recipe with whole wheat?
I appreciate it thank you yes is in my channel just write whole wheat Vito iacopelli
I cannot believe l am 63 and have never made a real pizza ... yet!
Thanks to you .. l will learn to make a masterpiece!
Creamy, cheesy, garlic prawn pizza ..nom nom
Merci! Gracias you are the best… thanks for sharing your passion, great instructor you show how to cook with love and with the heart! Pizza making it’s art!
Number one pizza channel I can watch his videos all day love it !
Third one!
Soft and crunchy at the same time!
This video changed everything, thank u! 😁
I just began watching Your Videos.
I just started my first poolish yesterday so I’m excited to use you reball technique this evening.
I’m excited Vito Thank you.
Very informative, for me your best video in weeks, helps me a lot, gluten structure and proofing time are essential. Keep it real Vito! Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
Thank you 🙏
You are amazing Vito! I follow your channel for quite sometime now, when you had about 200k followers. Not a long time ago i tried to make pizza hut dough recipe and i could not do it properly, because no one can teach the way you do. Pizza came out terrible, something that never happened when i did your recipes. Thanks a lot for sharing your knowledge truly. As for video question, i prefer the number 3 but i believe there are some ppl who prefers the 1st. EHEH.
You have the touch. I did your recipes many times, I mean, many times, changed flour, water, methods ... but never could do a dough like yours. I think I have to try different flour. Anyway, thanks for share.
It is mostly the flour type
Try to find bread flour
@@Broncoseela I will. Thanks!
Thanks for showing the differences!
I lean towards the middle ground in Method #2, but the third one was pretty impressive in size for sure!
Good,better, Best , never stop until your better is best! Number 3 for me! Thanks for the great tips.
I did the 3rd method by accident a few weeks ago experimenting with gluten development.
* 18 hours for poolish.
* Combined all ingredients and needed for 20 minutes.
* Put in refrigerator for 24 hours.
* Took out of refrigerator and kneaded large dough ball for another 15 minutes. Then back in fridge for 2 more days.
* 5 hours before cooking, I made dough balls and let rest in container at room temperature. Dough balls didn't grow much after this.
Crust was much more flavorful and was very light on the stomach (No large bubbles though 😞). Before I tried this, dough balls would grow very big in refrigerator and didn't have much flavor.
Thank you Vito for all your videos. Always look forward to seeing you so joyful about pizza. And yes, pizza is an ART!
What is the temperature you are using?☺️
@@cherrymaearante3239 550F conventional oven.
@@greysonvoutsas6969 thank you! How many minutes is your cooking time?
@@cherrymaearante3239 It took about 4 to 6 minutes. But I wasn't timing the pizzas. When the pizzas looked done, I took them out. I followed Vito's method for home oven and used a baking steel.
@@greysonvoutsas6969 ooh! Thank you! I’ll try it as well. ☺️
Number 3! Wonderful airy and crunchy crust. The crust is the best part - if it's no good, it doesn't matter what you put on it. :-)
Already made fantastic pizza dough with your recipe but this will make it even better, thank you!
#3 Love! Thank you for sharing bringing delicious homemade pizzas into my home. We love you!!
Thanks heaps for your videos Vito Iacopelli.
They have improved my pizzas heaps.
I've now built a wood fired oven outdoors and cook up 20 or so pizzas every second weekend.
Cooking in a hotter woodfired oven I presume I would leave the olive oil out?
I am new to pizza making and I often fail to shape the pizza shape. My crust was always not very airy and always small and compacted together. One time I messed up bad that I had to re-ball it again then rest it for 1 hour similar to your instruction then make the pizza again, this time the crust is amazing! much larger and the bubbles are evenly spread. But I was not sure how did I made that. This video confirms I was right! Thanks a lot for your channel I made 6 pizza today and my family and friends all love it!
Oooh,I see. Making better pizza is always appreciated. 😋
Again, amazing video. Beacuase of it I will try to reball my dough 2 times instead of 1 time and will see the difference. I have strong flour and I like the taste of fermented dough so I always leave it for at least 48 hours. This time I will try 24 hour bulk at 4°C, 18 hours balls at 4°C, reball it and leave it 6 hours at 22 °C and then make pizzas. Can't wait to try this method.
Vito, what is the recipe to make Two pizzas only?
Number 3!! Look fantastic,
Thank you for all the tips!
Amazing
I love the 3rd one, i like my pizza more thicker and fluffier. thanks for this video.
man, you are so sympatic :D I love making your recipes, u the best pizza man!!! greetings from germany
Wow! I learned something news every times I watched your videos. Many thanks
Uncle Vito, you have taken my dough game to 100%. you are the best!!
I tried yesterday numero 3. Result was top! Reballing twice is the clue. Grazie
Definitly more crounchy! Thank you for all the passion you put in these videos. It definitely made me whant to try and make it perfect. Keep em coming!
I've been making Vito's dough recipe at least once a week for about four months. I have been fortunate enough to try it in a real Neapolitan pizza oven, and it was fantastic. This video was a game-changer! I am VERY familiar with how this dough acts now in my home oven with my heavy Baking Steel, and it was completely different when I tried the third method. I learned that you have to minimize the amount of olive oil when you are trying to re-ball them, so it is best to wipe some of it off if there is too much to keep it sticky. I had to re-learn how to ball dough from my previous professional experience, but it was worth it!!! My dough has SOOO much more structure now! Kudos, Vito!!!!!🤌
Wow I've been waiting for this video to make my own Neapolitan Pizza at home 😍 Thank you very much for the video 😁😁