No More Waste of Pizza Dough in Your Life!
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- Опубліковано 31 тра 2024
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What you do with your leftover pizza dough?
I make small breads in the pizza oven
You already have an episode discussing left over pizza dough. I hope this is different.
I throw
What flour is use for the pizza dough, I have tried some bread flours and the dough wasn’t stretching
I let it proof at room temperature for an hour in a bread pan with sesame and poppy seeds on top and then baked it at 350F for 30-40 minutes. delicious bread.
I have no idea whether you actually read these comments or not, but if so, thank you for being one of the few pizza experts who is actually willing to share your tips and tricks. They have helped me so so so much! Thank you!
Love your daughter playing with the pizza and making her own. Good father and she clearly has your passion too!
Thank you 🙏
Ahahah, Vito, my daughter steals the dough just like yours, I couldn't hold the laughter when I saw her smile!!! She stole your show , too, totally charming! 😂😂😂
Hi Vito i meet you in Hollywood 3 years ago, i improve my dough and technique due your videos, thank you for give us your time and knowledge
This video is just what I needed. Why, because the dough component is SO critical and to waste unused dough is a foolish thing to do.
You mean, it's a poolish thing to do :D
Excellent example of old dough vs refresh of old dough. Save your dough scraps! I think that using the old dough helps with more flavor and digestion. Thank you for the pizza knowledge!
Awesome video! We did this method at a bakery I worked at. Always produced a nice pizza using old dough instead of levain.
Always the very best. Thanks for the demonstration. Big difference. I often have this structure when the dough stayed few months in the freezer. I'll know what to do.
I thought the leftover pizza looked good. The refreshed pizza (refreshed dough) looked FANTASTIC! Your daughter looks so adorable. I hope she continues to speak Italian with you guys.
Highly appreciate these techniques! It’s crazy to think that you can actually continue to make pizza dough from leftover older dough provided you mix with fresh ingredients!
Honestly, I’ve just been freezing my pizza dough, but I may very well try this technique!
My 3 years old daughter and I also make pizza together using your recipes. Am definitely keeping the old dough now saves time from making poolish.
Refreshing old dough is a good way to save on the cost of supplies and is a lot like methods used for reusing old bread sourdough to make new dough in Germany. It's a great way to save on yeast. Thanks for sharing!
RESPECT. 👍
I hate waste & when it's food, it goes to a much higher level.
We always eat leftovers & quite often they're better than the first serving, but your revitalised dough is a remake master-piece.
When cut, the exposed structure of the un-revitalised pizza piece looked heavy & gluggy.
Through the wisdom of your father & your skill/passion, your revitalised pizza dough was perfection.
All the very best to you Vito, your family & those you love.
I could watch you make pizza all day long what you do with that dough is amazing. You really enjoy what you do
Thank you for this video , I used this method to re-fresh some of my old dough that I did not use at a catering.. The dough was great and was like brand new when I refreshed it. Thanks to you Vito, grazie per tutti !!!!
Thank youuu My friend mo keep it coming
You are at the top your game here with these videos, sharing your high experience and knowledge. This is gold to me, thanks!
Thank you for showing us all the secrets. You are the only one. That’s why we love your channel.
Thanks for the useful tips! And you little helper is irresistibly cute😍😍😍
Vito this was best video. I was always making bread from left over dough. Yesterday I tried to make pizza's from it and they came out perfect. Please could you tell me if I don't have 1kg of flour how much water and flour I have to put? Thank you
This make have been asked already - but can you refresh frozen pizza dough (once thawed) in the same way? I find that after freezing, the pizza dough is not as good as fresh. Wonderful vid. Thank you!
Mille grazie, Vito! I had this problem and wasn't quite sure what to do! It's easy when you know what to do! Thanks so much!
Hi Vito,thanks for great tip from you.I learned very much from you and buy my own ooni oven.I watch all you videos and I have one question abou this one.If I get out of fridge old dough and reball it 2-3 times like you show in video with gluten structure,will work too???Thanks for answer. Best regards from Czech Republic
Been watching this legend for 4 years.....Absolute hero
Thanks for a great video,the refresh dough looks amazing. Thanks for sharing your daughter is so funny and your so patient.😊
A year ago, yoûve made a video on how to make fresh yeast from dry yeast. I am celiac and was wondering if that yeast technique could be done with gf flour instead of wheat flour 00. Thank you for all your video especially gf pizza. You have made my life better with having gf pizza back in my diet after 10 years of no pizza. ❤️❤️👏🏻
vitos reaction to zoey making a mess is hilarious thank you Vito for showing me how to do carry over dough
Once again Vito, dropping gems!!! I always made some tortillas with overproofed pizza dough, I didn’t know you could refresh it that easily
Thank you.
Can you do a video of Neapolitan pizza dough in a regular oven?
He did like 2 years ago. It’s called how to make the perfect pizza dough- for the home oven. Enjoy!
@@aaronpage1822 I'll vouch for that video, I used his method on my own dough and it has become a staple during the winter when I don't want to cook in the snow!
Thank you so much Vito you’re a master at this art 🔥
I cooked your pizza today. They were unbelievable. My kids loved them. 🤤 😋
Very helpful video, exactly what I needed. Can you also cover refrigerating dough not freezing. Do I need to refresh after just one night in fridge? Thank you
one night? it depends but usually yes. I had a pizzeria
Dear Vito,
Do you think it would be possible to make your recipe of pizza dough using a bread machine for mixing? Case positive, should I use the poolish or the direct dough technique would be better?
Grazie Mille!
Kids going crazy with the mess is the best part of making pizza with the family. I loved watching that and good on you, man!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️🌺🌺😘👍
Hi Vito! how did you calculate the amount of water and flour to add in relation to the old dough?? Can you explain what is the logic? Also you said that you can freeze the old dough and use it as a yeast, can you make a video on this? Thanks for everything you share for us!!! Un caro abbraccio!
Thank you Vito. Very good tip. The refreshed dough looks great.
I have a question tho. The refresh amount of flour and water was 90% hydration. What was the original pizza dough hydration? I know you normally do 70-75%. So the refresh would have increased the hydration of the carry over dough. Can you keep the refresh hydration the same as the original hydration or does it have to be higher?
I'm in the same page....
that is right, i think he left us for the math here XD. but we just need to calculate the ratio to this principe and thats all.
Great video as always vito! Which kitchen aid do you use?
The best part was you supporting your daughter in a Loving way. She will have these memories which are golden. Thank you.
Yes 🙌
It worked perfectly!!! thanks.
Love the way your preparations, I am Crazy for make pizza's 😜
Amazing ... Thank you Vito, this is great ! No Waste !
Thank you Vito! Can you please tell me the proportions with leftover dough for business as you mentioned with ten or more kg. What should be the proportions ? Big thank you ! You helped me a lot with your videos ❤️
Super helpful! If I want to freeze the old dough for another time, is it better to refresh and then freeze or should I freeze and then refresh after thawing it? Or is there no difference and I should do whichever works with my schedule? Thanks!
I believe that it really depends on how old the dough was before you froze it. If you froze it on the second day since you made it, there should be a need to revitalize it.
If you froze it on the third day and you take it out, it’s possible that it will need refreshing after thawing out.
Thank you so much for sharing your secrets on how to make these delicious pizzas. Can you use cornmeal to stretch the dough and for the peel so the pizza doesn't stick?
Cornmeal can be very coarse, you normally want to do about a 50/50 mixture of 00 and semolina flour to stretch, and then you can dust the pizza peel either with that same mixture or you can use cornmeal then
Hi Vito, which box do you use to proof your dough? Where do you buy them?
bro your daughter is so playful and cute that she stole the whole show, i was smiling the whole time looking at her play with the dough! and thank you for the video ofcourse
Always amazing, great stuff! You make me so hungry!
Wonder if adding cold water would be even better for the gluten and keeping the temp down ?
How much of the difference in puffiness can be attributed to the added flour and dough being a 90% hydration mix?
Thank you a lot, you make me love the pizza
Your daughter is so cute!! Mine is same age and she also helps me make the pizza, and sometimes it ends up a bit messy as well, but as long as she has fun I don't care 😊
Hi Vito,
Thank you for another great video! The result was amazing!
I couldn’t find the recipe for the dough on the description. Is it there?
Grazzie!!
Coming up tomorrow
Hi, Vito. Can I put the dough balls in the freezer instead of just in the fridge? And for how long can it lasts if put in the freezer?
This is the most endearing of your videos. ❤️
Thanks so much for the videos. I make pizza every week, sometimes more...and loooove it. 1 problem I keep having is my crust never gets the air in it once it's done.... its always solid. I use a home oven. Any tips/suggestion? Thank you sir!!!
I used to have a similar problem. Short solution: after stretching, I place the dough on a pizza screen (I use a screen on my bottom oven rack). Let the dough rest for 10-15 minutes before saucing and topping. Cook the pizza, as usual. You should see an improvement in the outer crust, with a matured “crumb”. Resting the dough, at various steps, is SO important! I can’t stress this enough. It’s hard for me to do, sometimes, because I want to eat. But WHAT A DIFFERENCE
@@donscott6431 what temp do you cook on? I know he says max in a home oven. I've tried different temps. Same outcome. I always thought maybe my oven wasnt hot enough to make the crust "airy"
@@bwayne3369
I have an apartment oven at home that I preheat to 550. I think it may actually a little hotter than that. I work at a Greek restaurant and have taken dough to work to make pizza. Work oven temp is 600.
You should know that I like a thicker, chewier crust. I get pizza in about 7-9 minutes. I make 16 inch pizzas It would cook faster on a pizza STONE but I use a screen. I think you can go a little cooler with a stone. I like the screen because it gives the dough a longer rise time, resulting in a chewier bottom
@@donscott6431 I also like the thicker crust. My kids like normal and wife likes thin. So I try all kinds of styles. I'm gonna make some tomorrow, I'll let you know how the resting works out. Thanks
Best part of the video....zoe....enjoy all those moments vito. Thanks for your knowledge...
Amazing 🤩
You are an amazing teacher and great father as well. Thank you for all you do for us!!! Smash the like amici 👍
is it better to leave for 8 hours like you would with a normal poolish recipe or is 2 hours enough for fermentation etc?
Hi Vito, one question, in the past you did so many reviews about pizza ofen. after testing all of them, what ofen do you rank the highest for recommentation? i live in Germany and would like to purchase one but only a good one. what would you recomment regards Ludwig
Hi Vito, you are the best Man in terms of pizza who helped me make my pizza waaaay way better than ever in my life, thank you so much, but i have question, how to deal with bigger air bubbles in my dough balls? They are appearing when i make the balls and let them rest for the first our, our after second reballing process- they stay on the surface of the balls. What should i focus on when reballing and making balls? I am using your recipe and caputo pizzeria, 68% hydration.
Air bubbles are fine, just pinch or flick it
@@trelyles1583 Hmm yes but when i watch Vito's doughs they are really smooth, i know it's my lack of experience, but maybe less yeast? Less time to rest?
@@TheDrivefaster sounds like your dough is a little over proofed
More Great Tips. TY
Really enjoy the passion you share about pizza
Can you refresh a refreshed dough again? Is there a limit?
Reminds me the good old Sourdough for german Bread... Great way to save food.
And of course there is always a Box full of Poolish in the Fridge 🍕❤👍
Ciao Vito! Is there a similar way for glutenfree dough? Because that dough is soo expensive?
Thank you for your wonderful video's! ❤
Beautiful… thank you. You are a Pizza scientist.
Hallo I love your videos and I wondering in 2.17 minutes in the video you show us a water... How many water you put in the old doo? What is the measures? Thank you for advance answering. 😊
Dear vito god bless you i learn lot from ur video i want to start my own pizza restrourent the only difficult to make thick pizza
Thank you for sharing the practice of your father, it's good to know Vito!
hi vito,
I'm about to make around 100 - 150 small pizzas for around 200 people and I want to ask you: should I make poolish or make the dough like I always do (make the dough and then let it rest for 3 days in the refrigerator) BTW I never made poolish and I don't wanna risk the pizzas for the event
Where do you get the spiral dough hook?
I work as a pizza chef in a pub, is it ok to make a BIGA dough and make them precooked bases, sometimes get busy on weekends
I'm a big fan and I've been trying to replicate the recipe here at home. The flavor of the dough is very good. The problem is that I can't make the edge high. What is the cause of this? Could it be the Oven temperature (I'm doing it in a stone oven)?
Hi Vito! you mentioned in the video you would add recipe for larger quantity like 10 kilos in the comments but dont see it, how much do I use for 10 kilo carry over dough?
How long can u keep the small dough balls in the fridge?
hello Vito, is it possible to have the recipe for the carryover dough? thanks
Refreshing thr dough like that resembles making it with sourdough. Technically, your old dough indeed has been fermented with the lactobacteria and turned (partially) into sourdough. So if you keep doing this over and over again, the bacterial culture in yiur dough is going to stabilize and give a unique flavour to your pizza!
everytime he says crunchy an angel gets its wings
You mentioned you'd put an example of using 10kg or 20kg but I do not see it ?? maybe I am just missing it. thnx
Oh my goodness! How long I'd to look for this video Vito!
I'm still watching Your filmed talet and I need to find it one more time couze...
I want to bake the bread 🍞🍞 from old pizza dough.⚪
Hope it is possible with Your receipt and tips in this video.😁 Do You have any suggestions?
Hi vito.you are full of energy and master Sir👍👍👍👍❤❤❤
so authentic love it
I have 10kg old stick dough after a day in the food truck while its very hot, what's the recipe to use it for the next day?
Dear Maestro, even if you make dayly pizza, i will watch your video, because your energy is transmited, thx you very much, and say Hello to Zoe from all my family, she is so cute😍😘
Dyktig man, takk for videoen. Så søte jente 👍👌
Would be interested to see you do a sourdough pizza video as well vito and how to make a sourdough!
Please tell me. I make my dough just like you do, and it's wonderful. But if I make my dough balls 250g, 350g and even 400g. They all wind up the same size when cooked, about 12-14 inches. Some just thicker than others. I thought I could make a 16" pizza with a bigger dough ball. 🤦♂️what am I doing wrong?
You are my Pizza Hero man!!🤟🏼
Vito, what is the best option to freeze napoletana pizza dough with sauce to sell and not get some rubbery? Thanks
Best is this method
There is a video on this channel about freezing and heating pizza dough balls, very useful !. Anyway if you freezed some cooked pizzas with sauce, best way is to leave them at room temperature to gently defrost then do a quick heating in the oven at low temperature (150-180°C) !
What tomato sauce are you using? Does it have garlic in it?
Salut, j ai essayé votre technique . Le % d'humidité était trop élevé. J'ai rééquilibrer avec la farine . Il ne faudrait pas adapter avec son taux d'humidité de base ? ( 67% pour moi ) .
Merci pour les vidéos qui m'ont appris énormément.
Ciao de Paris
Dear Guru ji what are the Ideal top and bottom temperature settings in a commercial Gas Oven to cook a Napoli's Style Pizza.. Please Reply eagerly wating for Your Response...
I’m making a new video about this
@@vitoiacopelli thanks Guruji
The best pizza man that I've ever seen!!! 😲
Imparare sempre dal grande maestro!!!
Hello everyone, been at this for a few months now but still have a few specific questions. I see that it says you can get in contact with Vito himself for $4.99 but I click on the link but don’t see where I get from there from there.? I’m also not on Facebook so the pro courses offered online don’t really help either. Any suggestions?
Even the bad one looks better than the ones I can do for now ^^
Hey My friend love your video and it will be really helpful if u can talk on Percentages rather than weight . thank u !
I don't know when i will make pizza but at this moment my eyes are eating as you make 😁😁😂😁
Me and my family we prefer the 4 day old dough, it‘s much better in taste than one day before...
In the same way as @BrowarKopyra took me into Craft Beer world, You took me into world of Real Pizzas. Thank you, Vito ❤
So at the restaurant when your father used the older dough to make new dough. Just like you know, the dough is not a elastic or has the proper gluten structure that fresh dough has. Since he knew this , why would he still use this method? If the dough isn't has nice and crunchy like fresh dough, why would he still make pizzas with old dough?
Yes