HOW TO MAKE NEXT LEVEL FOCACCIA DOUGH | DOUBLE FERMENTED VITO'S NEW STYLE
Вставка
- Опубліковано 2 жов 2024
- SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-cla... 👈
We start
N.1 making the poolish (400ml. Water, 400gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours
N.2 Let’s make the focaccia dough (use all the poolish we made), add
100ml. Of water,
300gr. Flour, 20gr.salt.
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours
N.3 now it’s time to make the balls
Take the dough you made out of the fridge and then make into balls but first put in 3 spoon of olives, now let it rest for 1 hours at room temperature inside the pan.
Now ready to make the focaccia warm up the oven at max temperature and then make the best focaccia you ever made at home or restaurant!!
Please share and subscribe!!
FOCACCIA PAN: www.amazon.com...
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕---------------
Y.T. - ITALIA ★ / @vitoiacopelliita6967
INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ www.facebook.c..."
KIDS CHANNEL: ❥ / @zoekidstoys9820
CLOTHING LINE MY STORE ❥ teespring.com/...
● MY PRODUCTS USED TO MAKE PIZZAS
•BEST SPATULA: amzn.to/3ysuulE
•COPPER OIL ITALIAN: amzn.to/3ONgSYd
•WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
•DOUGH BALLS BOXES: amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
•ELECTRONIC SCALE:amzn.to/32gHk8Q
•PEELS: amzn.to/35HDYd1
Please comment below if you have any questions
Bushwick Tarentella Loop di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons Attribution 4.0. creativecommon...
Fonte: incompetech.com...
Artista: incompetech.com/
Did you ever try to make focaccia’s?
Yes, one of your recipe in your channel, and it's perfect recipe. Thanks
Vito you are awesome, we watch you continuously from Greece, we wait for your new video every time....!!!!
Yes I've tried but it was too wet
Yes thank u !!
Io no, ma la moglie si. E io mangio
I have just made a focaccia following this recipe and it was amazing. Thank you so much for your hard work, keep it up
You should review the and compare the electric pizza ovens. Breville pizzayolo, ooni 12 Volt, and the new Ninja outside oven which claims it can make pizza. Winter time is coming up and I'm deciding on buying an electric pizza oven because it will be cold. Also there's a lot of people that live in places where you can't use propane so it would be an interesting video to compare the 3 most popular electric pizza ovens at least over here in usa. Also we are not like in Europe where they have 240volt electricity so I know that our electricity is not as powerful as over there but I want to get as close as I can without using propane in a non commercial kitchen.
I made this focaccia yesterday after i got home from work..started the poolish on Wednesday night then the dough Thursday night. I used less dry yeast and no honey. The result looked just like Vito's and everyone enjoyed it. I didnt find it laborious at all so i will make it again for sure! The olives made it extra special and everyone enjoyed being surprised by the olives as they ate the focaccia. I also used cast iron skillets and pre heated the focaccia on the stove top before i put them in a 270C oven. Thank you again Vito! I have smashed the like and subscribed long time ago😊😊
Amazing recipe!
Can I also bake it in my woodfired oven?
PS: I’m gonna watch some more videos TILL THE END all day every day baby! Let’s save this channel together!
This recipe is everything❤🎉 amazing.....you have changed my life as a home chef. I have a new level of cooking flour and water to make the most delicious meals. I'm a Jamaican turning out delicious pizza and breads...my husband is like WOW! Thank you for being so kind and sharing your heart.
Vito, I LOVE your videos! ThanQ for sharing your wonderful recipes w/us. I would really like to try them, but I do not have a gram scale. I would like to request that you also give quantities in American measurements if at all possible.
So delicious i cant resist i got to try this at home😋 keep going Vito👍
Wait until Americans bake this at 250°F x)
😂
Looks yummy 😋😋😋👏👏👏
Fala Victor ! Sigo muito você suas receitas, sou do Brasil e já evoluir muito só assistindo seus vídeos !!! PARABÉNS MESTRE DA PIZZA !!!!
Vito can you please try the g3 ferrari electric pizza oven
Si fort Vito! Un abbraccio da Cerignola! 💪🏼💪🏼
Hi Vito, I just made your recipe and it was great. You're right, the smell in the oven while its baking is amazing! I made 1 in the home oven and 1 in the Gozney Dome; I think 2x Fermented Dome Focaccia is truly next level. Thanks for your hard work, Ciao Ciao!
I think it would be helpful if you mentioned what flour to use if one does not have "00" flour. Plus is the dry yeast: active dry yeast or instant yeast? Grazie Mille for all your videos!
The best pizza man. 🍀☘️
Grandmas are the best ❤. I also learned how to cook a few things from mine. May they both rest in peace ❤️🙏
Yes, I prepare it three times a week (I learned to prepare it through my long-term following of you), including mixing it with green olives or green Zaater , and the results were great for me 🙏🏻🌺🙏🏻thank you Mr pizza flame 🔥
Nice, easy recipe. Making 50 a day, no wonder it's a highly streamlined process.
Also, I'm glad I can finally see what flour you're using. I've been using the Capito red, but I'll have to give the purple a try.
Thanks Vito!
Vito! Is it to possible to make an updated video for Roma style pizza? Thanks!
Soft and crunchy 🤗
Fantastic! ✳QUESTION✳ -- Can you describe the characteristic of the dough when it is "the point" when you want to put it in the oven? How do we know if it is ready (or past ready)?
Great video. I'm making a pizza tonight, but this convinces me to try focaccia next!
It has to be bubbly and puffy, if it's not enough it will be flat. If it's too much it will look deflated and will "go down" if touched
Love it, Florida man here. Made your CROUNCHY focaccia. Made me look like a pizza genius, kids love it. Many thanks!!!
Now I have plans for Sunday lunch 🥰
btw. 20 g of salt (NaCl) will melt in 100 ml at 20*C degree water, because solubility of salt is around 36g in 100g of water at 20*C
also I heard from very expirenced baker that salt with impurities helps to stretch the dough and makes it not so ripply
wow!! What about a mix of water and EVOO and sea salt on top of the focaccia when it goes into the oven? That is to make it super soft according to some pizzaiolos...why don't you do that? Have you ever tried it?
One question please - the first mix you use "00" flour and the second mix - Isnit ALL PURPOSE FLOUR or "00"flour again? 🤷♂️ 🤨
Thank you 🤗🍕
Vito, when will we see your merchandise that says, "Soft anna Crunchy!", "Tap tap tap!", and "That's what I'm talkin' about!"?
If you do, I will give you money!
Thx for a terrific video. Love your presentation. Food is love!
Important question what flour do you use? 00 flour from Italy? flour in the USA? Please recommend brand thx
What the focaccia is going on? lol. Here in South Africa, well at lease in KZN, if I order a focaccia it's generally a flat, crispy plain pizza with just olive oil, garlic, and herbs, maybe some parmesan. Is that still a focaccia? or does it have another name? Or would Italians give us a slap?
Hi Vito! I'm having trouble when spreading the focaccia on the pan. all the olives end up on the edge of the focaccia, then i have to pick and move them to the middle, which beats the purpose of your technique.
How much do you fold the dough with the olives inside? this part of the video was cut
Looks great - “soft and crunchy”🇮🇹🇺🇸🇮🇹🇺🇸👍
Why not work the dough on the wood? Was it the size of your wood top, or does it stick?
Yes it sticks to munch
Caio Vito, just tried your focaccia receipt for the first time - a few questions: Flour - do you just use 00 Tipo or a mixture? If yes can you share details? Also, after taken the dough out of fridge after 24 hour cold fermentation, do you let the dough sit at room temp for a period of time before next step? Video is unclear on that point. I typically do not have much of a rise in dough right after taken dough out of fridge. It does not look like your dough on the video - please advise.
Dear vito,,,can you give me a simple pizza dough for me,,,do not use polish,,just simple dought, thank vito
Vito in all modesty because you're the better cook.
If you use a carbon steel pan the crust will be, well perhaps like the old times way more tasteful like grandma.
Plus your pan would last forever
And you wouldn't be adding those forever chemicals to nature.
To clean ad some used coffee in the oily pan. Just rinse that away it will even be better for the draining pipes and also the water cleaning services in your area because coffee is a very biological recyclable or fertiliser.
Please try it ,it will make you happy I promise
Weltmeister
hey Vito! Can you make a pizza with the dough being just whole grain barley flour? no yeast or baking soda. Lesse if you can do it bro and make it turn out professional
ciao vito , can u pls make a pizza neapolitana to tribute diego maradonna ? im from euro and lived my half live with italiano personas, caio grazie mille .... you are my absoulte numero uno you tube en cosas pizza ... wish u and fammilia best of luck and salut ...god bless you .
Looks good. If you don’t want the olives should you still flatten it out then fold it? Is there any resting time when the final dough comes out of the fridge before the olives?
With this recipe you should not work at all for normal... You should leave atleast leave 2-3 days... Why not show how to do this for once a month and when you need dough you have 10 doughs for when needed
See you at Taste of Italy 🇮🇹 🇮🇹🇮🇹next a week
Yes
963,000 subscribers at the moment this video was released
Love your show. Can you guide me to where I can purchase the plastic mixing bowls you used on this episode. Thanks
Yes! And your receipts are the best. Yours always works! Thanks for your super didactic videos! 😊
Hii Vito how are you ?
I would like to thank you for your efforts to teach us how to make a pizza in home oven
I succeded to make pizza in home but with another method more easier which it is i put the pizza in a pan first and i closed it then i waited till the bottom is well cooked then i put it in the oven and open the upper flam only to get the crust
It was perfect and easier and faster than stone in the oven
I hope you try it in a video for the fans
I hope i can send you the picture of the pizza
Grazie mille per i tuoi sforzi
Sono Ahmed dall'egitto
I watched it your video…… do a Boston bar pizza video. Or a breakfast pizza … like. Caseys pizza
Here's to Nonna Angela ! Lovely for you to share your cherished memories of her. 💝
Olé shoot! It looks delicious. I have to try this for sure.
Hi Vito ! Thanks to you my pizzas are amazing and I firmware engineer in France am really thinking about changing my life and opening a pizza restaurant ! Every one of my friends is telling me to do it because my pizzas are awesome compared to usual pizzas restaurant we have in France ! Again, Thanks !
Salut @alexislecoq815 ! je m'intéresse aussi pas mal à pizza et je voulais savoir si tu as un four à pizza ? Si oui, tu conseilles un modèle ? Je suis un peu perdu avec toutes les gammes de prix et j'ai pas forcément beaucoup de places non plus. Mais j'ai l'impression que ça fait une diff énorme... Merci et je te souhaite le meilleure pour ton idée de pizzeria
@@tit-belledonne9566 oui ça change tout ! J'ai un four ooni à gaz franchement c'est top, le sav est top aussi et il est chaud en 15 min donc quand tu fais qu'1 ou 2 pizzas ça vaut quand même le coup de l'allumer comparé aux four à bois.
Vito per colpa tua ogni weekend ho almeno 10 invitati a mangiare la pizza!!! Mia moglie non l’ha presa benissimo 😂
I made the focaccia and it's the best focaccia I have ever made!!!!! Ur the maestro of doughs 🎉
I am going to try this but not sure on length of last resting time. In video (8:41) you say 20 min. but in the instructions below it says one hour.
I do so many times the one you post, the 3 hours, what is the difference between this one and the 3 hours one ? 🤔🤔
I love the 3 hours one.
А где жена, которая по башке постучит, за то что ножом по тефлоновому покрытию шкрябает
Don't have marble counter so I can't make this recipe. Rich man's foccacia lol
Vito ti faccio uno cosa se gliatri vogliano aiuta possono .Una cosa che faccio guardò i tuoi videos e po lascio i tuoi videos on auto play tutte le notte per aiutarti ragazzi facete lo stesso questo è un creator non facciamo UA-cam o questi boys vince mettiamoci insieme e facete così
vito where do you get your bowls with the lids?
Amazon
Is it against the law to put mozzarella on focaccia? Asking for a friend.
How does the baking tray you’re using called?
What temprature do u use inside your fridge? Im using 405 with 13% but never have so much air inside @ 70% hydration. 😢
About to watch this for first time but we're really struggling with getting ours to rise!
can you make focaccia --with mixer only--- no hand folding?
Vielleicht kommen sie irgendwann mal nach DUISBURG , Germany . Hier kann keiner eine köstliche Pizza oder Focaccia , so wie sie . nur Schuhsohle .
Hey Vito, love the video. Where do you get your mixing bowls?
What's the original texture for focaccia bread?
Massa maravilhosa
I never got my base baked, always white, i will add olive oil next time
Is it possible to freeze the dough and complete it later?
Can you add to your shop a "soft and crunchy at the same time" t-shirt?
Do you have a link to the pans you used?
Vito can you please try the g3 Ferrari pizza open 🙏
Save the channel!!! Soft & Crunchy forever!!
Reminds me of sicilian style
This looks delicious, but I'm sticking to this recipe instead: ua-cam.com/video/pX-zqhXtjmM/v-deo.html
I'm making a double-fermented pizza dough and it's so worth it. But for focaccia... @vitoiacopelli's quick recipe I linked to above is already amazing, and takes a fraction of time 😊
AMAZING. Looks Richer and even more Tastier than Neapolitan pizza! But, the dough is Labor Intensive.
It requires a lot of "Resting":
2:50 (15 mins) 4:06 (24hrs) 5:54 (20 mins) 7:11(45mins) 8:39(20 mins) 10:46 (2mins).
Probably takes many years and a lot of patience to master this!
Hi Vito!! Been a subscriber to your channel for years now and I got to say, you have the best pizza channel on UA-cam. If ever you want suggestions for a new video, you can make an episode of making Neapolitan pizza that represent different countries. 🇵🇹🇪🇸🇫🇷🇬🇷🇺🇸🇯🇲🇮🇳🇨🇳🇲🇽🇱🇧 🙏
Neapolitan literally means from Naples. So, Neapolitan pizza is Italian.
It's cool that other countries or even regions in Italy have different styles, but it's no longer Neapolitan.
@@AdamBittner i know what Neapolitan means. Napoli was founded by Greeks ( Neapoli ). You probably didn’t understand what I wrote. I know Neapolitan pizza is Italian. I said to make Neapolitan style pizza with Ingredients that represent other countries.
Hi vito!
Love your channel!!!
So many good things that you share with us
thanks a lot!!!
Can you give us next level pizza recipe WITHOUT GLUTEN.
:-) blessing from Isreal
Vito I loved this focaccia recipe using poolish, it was so crunchy & tasty….I like to experiment with fermenting doughs so I wondered if I could make a sourdough version using the same flour/water/salt measurements & 100g of starter. Well it worked & was absolutely delicious….definitely worth trying.Wonderful recipe, thank you.
Made the focaccia following your recipe...buonissimo, excellent. The flavour developed in thid double proofing method is unparralleled to any other. Thank you for sharing! ❤🥰
Hi awesome video as always! You’ve change my pizza game 😂 I am following you for many years now. For 1 12 inch focaccia what you think of these proportions.
Polish 100/100
Dough 40w/95 flour ? Same hydration as your recipe. Trying it out tomorrow anyway😂
Hi Vito, why don’t you add garlic to the tomatoes? I always do as it is tastier but I’ve noticed many chefs don’t add it.
how is this different from the pizza dough?
Forget about pizza or focaccia, you should do a course on happiness. You radiate excitement and confidence. You are a very nice guy, thank you for sharing your knowledge and enthusiasm with us. BTW thanks to you, I am making amazing Neapolitan Pizza and focaccia as well as mozzarella and ricotta cheese. God Bless you !
HOW LONG CAN THE POLISH STAY IN THE FRIDGE?
Hi Vito, do you have a recipe for low quality flour? In my country we can only find 000 flour, which also happens to be not high in protein, making it too hard and sticky to work if hydration goes over 60%. I tried different methods of kneeling but it is frustrating.
Love the video. Great, homage to grandmother. Amazing history. Also, what cameras did you use to make your video on this one?
Hi Vito, this looks amazing! I've always been a bit afraid of making Focaccia. I'm constantly looking for the perfect spongy-crunchy Focaccia but rarely do I find it. I know you get this question a lot, but is there a way to substitute poolish for sourdough starter?
I just want to say thank you so much for sharing all of your pizza and focaccia, secrets and visiting other businesses to learn how to make cheese and pasta. I have learned so much from watching all of your videos, and I have to give you props for all of them. At this point, I went from not knowing how to cook last year to making pizza, focaccia, mozzarella, ricotta and pasta. Your tutorials have been invaluable to me. Thank you so much Vito! I admire your positive attitude and your passion for your craft. I’m looking forward to trying the buratta next. By the way, your next level focaccia is probably one of the best things i’ve ever eaten in my entire life. Thanks again!
Vito, I make foccacia using your recipe with 120% hydration and it always turns out delicious. I add rosemary and tomatoes to it. The next level also looks delicious, I will definitely try this recipe next time.
🤩🤩🤩😍
Wei Vito, grazie per la condivisione della ricetta.
Su youtube nessuna la fa come te!
Ottima.
Una curiosità; ha senso tagliare la massa in due parti prima di farla lievitare (nel tuo caso in frigo).
O ha un senso il fatto di tagliarla in due parti dopo la lievitazione?
Quando ho visto fare le palle a qualche pizzaiolo, vedo che le fanno subito dopo l’impasto
Delucidami se puoi; un caro abbraccio e un grande complimento per quello che gli italiani in America chiamerebbero “bisnissi” (tuo)
Ps. Immagina che molti pensano che il poolish non si possa usare in piu del 30% sul totale…qui lo fai al 50% senza porblemi (anche se la qta di farina che aggiungi al poolish è molta di piu rispetto a quella del tuo primo video sulla focaccia barese…c’è un perché?)
This video didn’t pop up for me, even if I was researching about focaccia. Only your old version of focaccia I found.
Not sure what’s going on with UA-cam is not promoting my videos anymore
This looks delicious. I was just for some days in Milano and I ate something that is not focaccia and not pizza. It was so crispy from the bottom and not to thick on top. Something made it in Roma. Do you have a recipe for that?
Me gusta el aroma de la focacia. 😊😊
Hi Vito, Question: did you use only Tipo 00 flour or combine with bread flour for gluten? Thank you!
Where can I buy the kneading board you are using?
I made it my self
Hey Vito . How much polish is needed for a 50 lb Neapolitan flour bag ?
Water, yeast,oil and salt 🧂
How much water?
Yeast? , salt? And Neapolitan flour?
Tried this and it was so good!
Hi there, can i also use fresh yeast?
The water quality in Cali isn’t the same as Milan. I would invest in a reverse osmosis water filter so that your food is next level for your faucet.😅❤
Hey Vito, thanks as always, I saw you preheat to 250, then say cooked at 220 for 20 minutes, did you lower it or is it still 250
That was going to be my question. I think I will set the oven to 250C, add the tray of dough and then drop the temp to 220C. Edit: at 7:25 he says he will adjust the temperature when the focaccia goes in the oven.