WHAT TO DO WHEN PIZZA DOUGH IS OVER GROW
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- Опубліковано 26 лис 2016
- ECCO COSA FARE QUANDO L'IMPASTO PER LA PIZZA HA PASSATO IL SUO PUNTO DI CRESCITA ED E' SCOPPIATO ecco a voi la soluzione se non capite l'inglese commentate con domande qui sotto nei commenti ciao a presto ogni settimana nuovissimi video
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Vito, you are the best instructor I've found on the internet with pizza! Mille grazie!
Vito, thank you for being the only pizza maker that actually tells us how to solve pizza problems! 1000x Grazie to you!
omg this guy is the legit pizza guy, i swear i had this problem all the time and had no idea what went wrong. thanks vito!
Nate fantastic very happy to hear this
I have had this problem too! just made 2 doughs yesterday and today i woke up and my dough is overflown from the plate! =D
@@vagpap85 did you just leave it somewhere outside the fidge?
@@KeepHimAtBay in the fridge or outside more or less happened the same,now what do i do is that i put not so much yeast and it doesn't overflow anymore
I have went from knowing the very minimal about pizza making, to making pizza that taste like it came from a brick oven straight from my electric oven all because of you! Thank you so much!
I'm so glad I found this video. Now I know what happened to my dough and how to fix it. Love your videos!!!
Saying thanks is not enough to show appreciation to this guy I'm a restaurant owner not specialized in pizza but we serve pizzas as well he improved a lot my pizza quality
This tip has been most helpful! I have used it to save the dough a few times now.
thank you so much, because I still confusing when the dough over grow like this before, so this video make me easy to handle the dough. thank you so much
This video saves me all the time as I run into over proofing dough balls lately alot.. Thank you Vito !
Thanks to you Vito I make a pretty good pizza now....there's never any leftover & even though I don't have a wood oven they still turn out so delicious.
Thank You! Trying my first home made pizza dough today… think it over proofed, so this is really helpful!
You are really a great trainer sir I really appreciate your effort and work in the field of pizza making
It's hard to guess how much dough need in every single day, I have the same problem, too. Thanks to Vito share this very useful way to save those over grow dough. Nice day!
Vito, you are the #1, thanks for sharing your knowledge!
Gratsie Maestro!!! I start to make pizza again after many years . You are the best!!! Thank you for teaching and showing to all!!!
Grandissimo vito!
Sempre il migliore!!😀😀
Vito. Tu sei un maestro. Ho imperator motto da te durante la quarantina. Grazie tante dall’Arizona
Thank you Vito you are a great teacher.
This trick "saved my live" many times! Thank you Mr. Iacopelli, grazie mille!
Thank you this exactly what was my problem with my dough over heated
Thank you Soo very much for your videos on how to make Napolitano Pizza dough and sauce. (My absolute favorite.) I made my first Pies last night and they were both beautiful and delicious. In Baltimore, MD where I live it is difficult to find a great pizzaria with the Neopolitan dough. Thanks to you, I make it in my home now. My oven only goes to 550F so it take my pizza about 5-6 minutes to cook on a hot stone.
Ciao Vito! Thanks for the tips! very helpful! Greetings from Argentina!
I've learned so much watching these videos.
It's superb vito.i use to put garbage before.but now no waste.grazie mille
Fantastic man, Maestro mesmo! I am learning a ton just from watching your videos! I am also lovin the way you have changed the channel over the years!! Well done my friend!
i thought mine was too thin, that's how i made a hole when i scratched the dough. But now i know the true reason & how to fix it correctly. thanks a lot for the useful tips
Obrigado por compartilhar esta técnica conosco!
Very remarkable. I used to through the dough, because I used to put more yeast!
Thank you very much!!! This happened to me yesterday and it was awful to handle the dough. Next time I'll know what to do.
Grazie Maestro Vito!!! U R da BEST!!!!
Es usted un autentico maestro!!!
I have learned a lot from this video, thanks.
Although I only speak Arabic, I found a program that translates a little, but it is not that accurate, but I want to follow you because you are the pizza teacher Thank you 😁🙏🏾
Thank You so much Vito for this tip. This is what happened to my dough. When I took it out of the fridge after nine hours resting.
Brilliant 👌🏻 Super useful to know 😎 Grazie mille
Thank you, Vito! You're the best!)
Yummy! I’m going to try that today. Grazie!!!
Awesome! Just what i needed!!!! Thanks!
This video is exactly what I needed. I live in Florida and I learned the hard way that it’s far too hot and humid here to do overnight fermentation. Grazie!
As a Venezuelan, I had the same problem. Left it outside the fridge over night and had a soft dough. Fixed it tho, thank u Vito.
You can also put more salt in the dough, makes it ferment slower aswell
Brilliant! Thanks
Fantastic helpful video thank you
thank you for this lifehack! i didn't know that
Thanks for your videos Vitto !! I’ve learned from them Cheers from Ontario Canada 🍺🍺🍕🍕 & have a great day eh
Vito, you are the best! Thanks for all these tips, they're super helpful!
please share on Facebook ciao
Thank you very much for sharing this
Lifesaver ! Thanks 😊
Okay...I will give it a try and see. Maybe I can post a picture of the final product if I can get the dough to work. Thanks!!
Sei un vero grande maestro. Ciao da Malta.
Thanks !!!
merci maestro, très bonne vidéo !
wow you are very professional thanks alot
maestro! grazie!
Thank you Vito for training me to make a da pizza during the pandemic. You are da bess.
I swear to God this guy solves all of my pizza problems 😂😂
Excellent Dear Vito Lacopelli,
thank you vito, I hope I can go to your pizzeria and you again. we had a very good time.you are the best.
Thanks Vito, I have a box full of dough balls that I have to do that to right now.
Vito you are the man! Thank you for the AMAZING videos! Question, can you explain how to refrigerate the dough? Do you let the dough rise at room temp Then put it in the fridge or can you let it slow rise in the fridge? Thank you, I would love to come try your Napoli pizza in CA! I am in NYC! Thanks again!!!
Great video. Thank you.
Would this also work if a double fermentation dough was left in the fridge too long and was extremely sticky and would not shape up because it kept ripping?
I had to throw out some dough because I couldn’t get it shaped.
Thank you 🙏
Always my biggest problem! The dry yeast makes it proof so fast! Thanks for the video.
John Singleton for dry yeast, use a third of the fresh yeast recipe
Great. Ty very very much
Only one thumbs up available ? Vito you are awesome thank you! How can anyone dislike this? Better to waste? It’s delicious!!!! 🤤
Vito
Grazie per tutti i suggerimenti! Io uso la tua ricetta tutto il tempo per fare la mia pasta come si dice stile napoletano.
Complimenti per i video e per la tua bravura!!!
Alcuni video sono solo in inglese,ma comunque ti fai capire lo stesso!!👍
The Master 🤙🤙
Thank You Vito!
Vito thanks from Portugal,i like the way you teaching how eazy is to make real original Italian pizza i've learn a great deal with you must friend,just carry on,i wish you well,hug from Portugal.
this is so good !!!
Love your videos! Mi piacciono molto i tuoi video!!
Thank you sir
Very interesting trick👍 Thanx a lot Master Vito🙌
This video helped me to save my dough. All doughs were out of air because probably they were busted due to over fermentation.
That Simplynailogical theme at the end haha! Thought it turned from a pizza tutorial to a nail tutorial
Vito! Thank you for this video! You help me to make best pizza of my life! :) FANTASTICO! My pizaiolo skill grows fast on your knowledge yeast !
gracias!!!
Brilliant!
Thank you ❤️
Hi Vito. What if the over-proofed dough was 80% hydration? Do I also flour-dust one side and ball it up, or just repeat spritzing and balling it up like you demo'd it in your other video?
Life saver!
Thank you from SAUDI ARABIAN
I just cannot make dough like Vito,
I'm going to have take a holiday and visit his shop I think 👍
yesss many thanks!!
Great video!!
Great video and very usefull !!!
Vito Lacopelli you have come a long way.. ! Thanks for your love of pizza, we all share!. Trying your suggestion now.
This is very helpful thank you for your great tutorials. Greetings from Bavaria
Pizza magyarul
Bel video Vito, grazie. What about if the dough looks over fermented before you make the dough balls?
I made a no knead dough and it looked a bit too bubbly when I checked it in the morning. 70% hydration, 1 kilo of flour, 1 gram dry yeast, 30 grams of salt. 12 Hours overnight at room temperature.
I shaped it and let it rest 30 mins then made dough balls. The dough balls looked fine after a few hours of proofing but I could tell they didn’t feel that strong when I stretched them. Pizza tasted ok. I think I should have put it in the fridge or used half the yeast
Awesome job
Hi Vito, Thank you for your awesome videos! I hope you could answer a quick question. Once I make the dough balls and put them in a container, I find that they stick to the bottom of the container after 24 hours. I use a spatula to get them out but I can't seem to get them out without stretching the dough and making a mess? Can you give me any tips on how to get the dough balls out easily?
the dough will be more hard to use but don't worry its very good
this usually happen when is to hot or you don't put much salt and you don't have a fridge
for questions comment here
vito iacopelli
vito iacopelli thanks you are a great teacher i have learned a lot from you.i just want to ask you about how to freez a dough pizza?
vito iacopelli i used greek yogurt as my base my dough keeps tearing is there something im doing wrong i also added baking powder
Jeahh, Perfect!!!
What happen if the dough put in fridge ? This is good or not a good idea for the dough ?
Muito bom!👍
Interesting. Explains why supermarket refrigerated pre-packaged pizza dough is hard to work with. So flat!
Thanku chef
very nice, i learn a lot from your videos
vito iacopelli i migliori saluti da te e dalla tua famiglia, dalla Germania
Well I just learned so dang much. Was wondering why my dough kept tearing
Vito, great videos. I have learned so much. Why does Pizza dough overgrow like this? Is it too much yeast? How do I know how much yeast to use?
Trimakasih chef, keren 👍
Thanks Vito.
Grazie
Bravissimo, video utile
Vito, you make it look SO easy...but so far, I am clumsy! But I will keep practicing, with your excellent instructional videos, so perhaps I will be able to make a pizza that is round and not looking like an amoeba, LOL.