I like 70%, as well. My Koda 12 requires a lot of turning or there will be burning...Going much higher than 70% with white flour becomes very challenging. Just changed out to a baking steel in my Koda. It's an improvement over the pizza stone.
@@peterdesmidt8742 so do you just use normal all purpose flour for your 70% or do you use something stronger and also is it possible to do it without a mixer?
It’s extremely impressive that you were able to handle the 100% hydrated dough! Personally, I enjoy the structure of the 75% and appreciate the easy workability of the 65%. As someone commented before me, 70% would be the fair balance of both worlds.
@@ChillScreenManpoolish is the egual mixture of fluor and water plus yeast and a bit of honey, mixed and getting ready in the fridge for 12 hours( could be 24..I must double check🙆) so..exemple: 200g water+200g fluor+5g yeast( fresh) little spoon of honey
Vito, this is your best video yet and will help many, many aspiring pizzamakers and bread makers. You might want to explain the W factor in greater detail. When figuring out my pizza early, I wasn't aware of what W meant so I just kept trying flours until the right strength was found. Thank you for teaching everyone!
Another well designed Video! My mother is from Trecastagni Sicily and came to the U.S at 11 years old in 1951 and my fathers side from Palermo. My grandfather was a bread baker here once he arrived some 5 years later. I remember his pizza crust being high hydration and light as can be. I like your 75% but will probably push for that 85% to compare the 2. Thanks again!
I have a portable wood fired pizza company and make dough for use in 1-3 days time with no refrigeration in summer time (!). Hydration and yeast is extremely low as the dough changes day by day before being used, we keep a note pad on what % worked well after what daytime AND nighttime temperatures in the past, when it's really hot we use ice water, 53% hydration, super high protein flour, 10% extra salt, and around 0.4 g yeast per kilo of flour.. after 3 days in hot weather the dough looks like your 85% dough 🫠😅👍🤝💪
For anyone wondering: dough hydration here is (total water mass)/(total flour mass), including the poolish, written as a percentage. A ratio of 1:1 is 100% hydration; 1:2 is 50% hydration. All the pizzas use the same poolish (100g water + 100g flour). They also have the same amount of added water (200g). So the formula for hydration is (total water mass)/(total flour mass) = (100g + added water)/(100g + added flour) = 300g / (100g + added flour). 65% example: Vito used 365g flour: hydration is (300g)/(100g+365g) = 0.645 = 64.5%, which rounds up to 65%. 100% example: Vito added 200g flour: hydration is (300g)/(300g) = 1.000 = 100%. Backing up a step, the formula is (100g + added water)/(100g + added flour). So if you add mass M of water and flour both, you always get (100g + M)/(100g + M) = 100% hydration, no matter what M is.
@@animereactiond I think if you want to be super precise you'd include all the non-water ingredients in the "flour mass" in the equation above. It's really waterMass / nonWaterMass. But there's way more flour than salt so including salt will only reduce the hydration percentage by 1-2%. The best way to measure salt (and flour) is with a gram scale. The next best way is to look up the conversion for the brand you use - fine-grained salt is denser, and kosher salt is less dense. Each kosher salt brand's crystals are different sizes, e.g. Morton' (15 g/tbsp) and Diamond (10 g/tbsp) are notably different.
Depends on the flour I use. Caputo Pizzeria blue I use 62%-65%. in my Ooni Koda. Caputo Nuvola and Oro Manitoba I use 65%-70%. I never go above 70%... Sometimes I will go 58% just for the hell of it.❤ Gratzi!
well, you have now shown everyone who asked ( me included ) regarding the new Autenti Spiral Mixer what is the minimum we can do in the mixer? being a home pizza guy and it is only the wife and I this was a positive why I picked your mixer over the bigger ones since it had a low capacity size for the home chef. everyone on your pages was saying you want to do 1000 KG but 750 would work ... WELL NOW YOU VITO SHOWED US THAT WE CAN DO ONE 275-300GR BALL IN THE MIXER AND WORKS GREAT!!!! CANT WAIT FOR IT TO SHOW UP
I’ve just started making pizzas for another place I work and I can honestly say there is a certain passion that’s formed when getting so in depth with the ingredients. Thank you for your wise words of wisdom 🙏
Hello, Vito! Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you. I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.
As Vito says, the higher you go, the more skill in dough handling you need. Vito is a pro! If you're just starting out, get consistent with 60-65% hydration. Then slowly go up if you feel like it...Or just enjoy great pizza with less mishaps with the lower hydration doughs.
Well done Vito! I've been making pizza according to your recipe for the last month (75% hydration) with Caputo pizza flour. I have never made a better pizza. Thank you Vito!
Wow, what a super relevant video. Thaks V! I have never exceeded 74% on any of my pizza doughs. I have used 85% for breads. I have had a lot of trouble getting higher hydration doughs to cook in my conventional oven in the USA. So often it comes out like gelatin. The dough tastes raw. Yet I cooked it for double the time I cook other doughs. Does not seem to work out well. Especially when you are making larger pizza, or focaccia. Personally I think there is little doubt that the 75% is the dominant option. The 100% hydration washed away my doubts about higher hydration doughs being feasible. Good one Vito
I am still learning this art. With what I know from your videos and what I have experienced, we like something in the 70-80% area. I will continue to experiment in these ranges to fine-tune our preference. Thank you Vito!🍕
@vitoiacopelli I fall in love with you and your videos, I appreciate your enthusiasm for pizza, your aliveness, your openness to share all of your wisdom and your humorous way of making videos. Thank you!
try no-kneed methods with strong flour. i do 70% manitoba and 30 some generic weak flour. it’s like a cheat code. you gotta learn a few tricks but it yields great results with little effort. if you wanna make pizza in teglia like the one you find rome, you can follow those no kneed bread video tutorials and just make pizza with the same dough in your home oven
Vito! It turns out that you were Always right about how important pizza is in our history! It was newly discovered this month in one of the fresco’s in Pompeii that they were clearly eating pizza! Vito Iacopelli keeping HISTORY ALIVE!
Super thankful for this video, made my own dough this past weekend and it did not turn out how I wanted it. Going to be using this from now on. So much info and you explained everything and your vibe and enthusiasm is contagious. I love it!! Definitely subscribing for more.
After trying 80% I went back to 70% and have been holding there. But I appreciate seeing the difference in handling the dough and the different results.
65% most I can use for easy to reproduce results. Also refrigerating 24 hours after making the dough balls adds more moisture anyway. Thank You Vito for your content. See you in Vegas at the Expo! So excited.
When I started making pizza 5 years ago, I made them below 60% because I didn't know how to work with wetter dough. Then about 3 years ago I watched a video you made (How To Prevent The Pizza Dough From Getting STICKY) and ever since I've been using a recipe that is about 72% hydration. I tried to go higher, but I didn't really like the results - I'm happy with 72%!
Thank you for the fantastic educational video Vito , love to watch your videos,I am from singapore share lots of your videos to my friends who love to make pizza and focaccia .🙏😘😘
it also depends on the temperature. in napoli, famous pizzerias like michele or sorbillo do 65 and it’s still very soft because the temp is higher. the lower the temperature, the crunchier it gets.
Vito, smashing it as always! Well, I've got a question for you about time. How long will it take a dough made of the following ingredients to grow? -300gr of poolish -425gr of flour -200 ml of water Grazie mile Napolitano!! 🤗🍕❤️
17:10 I believe the excessive water in the 100% dough is what takes the whole pizza at a lower temperature for a longer time; until the excess of water is not evaporated, pizza won't achieve the perfect temperature to cook properly. Please Master correct me if I'm wrong 😊
In Brazil, there is no good national flour.. even so, I'm able to make 70% with our available product.. even a little bit more, with olive oil.. you can find italian flour, but is too expensive.. and, to bake the pizza, I use my "home made by myself" napolitan pizza oven.. it works fantastic.. I'm really proud of that.. Grazie e buona fortuna a tutti!!!
75% would be my preference, but I will try the 85% also, the 100% is beyond me I'm afraid, love your video's easy to follow and always fun, awe the best from Scotland.
You could say that there is a ceiling to how much water you can put in because with the high hydration , you have to add flour back in just to work with it. Therefore, the added flour decreases the ratio.
This is the first time I saw this channel, the explanation is great. I gain more knowledge from it. I would like to know how long and what temperature should I use for baking?
Great video. Thorough and practical! Could you talk to us about using Manitoba flour? What is it good for? Pros and cons? Can we use 100% Manitoba or is it better to mix?
one thing i've noticed is when u have a very high hydration dough the middle tends to be too wet and very dense so i think it helps to use a dryer sauce, almost tomatoe paste like
Good morning Vito. What is the max time to keep a pizza ball in the fridge (not in the freezer) before I make the pizza?? Gracias, excellent videos. 75% preferred.
Awesome video, the hardest thing I found in making pizza and other bread products. Is switching over to freshly milled whole grain. Its consumed so much of my time. Theres not much info out for it.
Complimenti per quella al 100% di idratazione che non avevo mai visto nè sentito prima. Complimenti anche per la tecnica di stesura. Ho visto che per la 85% hai usato una parte di manitoba mentre per la 100% hai usato esclusivamente manitoba. questo per dare forza alla maglia glutinica? Per la prima acqua in impastamento hai una percentuale prestablita (cioè parti con una idratazione del 55-60%) e poi aggiungi la restante poco per volta? Le temperature di cottura sempre uguali indipendentemente dall'idratazione? Grazie 👋
Vito, you are my pizza maker mentor. I bake a fantastic 70% hydration dough, using your recipe. Also, just curious why you are not using the outdoor pizza oven? I’m not liking the large electric oven in your new studio. I still love watching your videos!!
I do All these doughs without a mixer. And I do not knead till here. I just mix the dough by hand, let it rest, fold it, rest, fold it, and then put it in the fridge. I don't use extra flour for the folding. If you do so, you don't have your 85%, 75% or whatever hydration. I knead the dough 2 times. After the fridge, and again after resting 2 hours when I form the pizza. Work well and the solution is the same. But I do not have any experience with 100% hydration.
Thank you for this very detailed explanation. Can I ask, the reason you use olive oil on your hands when you handle the dough is that to avoid messing with the hydration? Or is it more a taste thing? Most recipes I find seem to recommend dipping your hand in water...
pastry chef here, I stop at 72% in relation to the flour, otherwise the pizza will stick to the peel... I don't gain much from increasing my hydration except for being bothered afterwards
Hola Vito! Una cordial saludo, una pregunta, como se saca el porcentaje del poolish que voy a necesitar para una hidratación del 75%. Digamos si voy hacer una cantidad de 4kg de harina. Gracias excelente video y explicación
Please please finalize the honey and yeast amount in your poolish. Sometimes 5g-5g to 100ml, sometimes for 300,sometimes for 500. You also have 3g to 300. Depends on what? Resting time? Temperature?😊
Hello Vito. Excellent work here and congrats for the 1M subscriptions….. I have 2 questions. 1. How come you need more salt to less flour? And 2. How you calculate the amount of flour and water for the hydration??? I am a bit confused… thank you!!!
Hey Vito. Thanks for all the great videos. Been following for a while now. Made some pizza dough this weekend. It was the video with 20% biga and 100% biga. I did the 20% one. Something I noticed, pizza was crunchy and soft and chewy. But I could see some areas a bit raw on the inside. Especially in the middle. What could that be? Possibly too many ingredients? I made a brie and fig pizza.
Thanks to you maestro I've been working with 73 % it seems to be the family favorite what percentage of Manitoba do you like to use I worry about using too much does it change the taste
hey Vito thanks for all your videos over the years! i m here since the beginning and will prob watch your videos till i die. 😂 i also bake neapolitan pizza since a long time. i maybe have a idea for a new video. people start to use ascorbic acid in their dough so the crust puffs up even more. i would love to see a video about it! 🔥🍕
Thank you for your videos, my pizzas are the talk of my family 😊 in your opinion what is the best hydration for a high humidity summer nights (Brisbane, Australia ) 65% is the best I can work with
Comment your favorite 65% 75% 85% or 100%
I want to see 200% hydration 😎
The best pizza ist the one that tastes the best.
70%
@@cybertrk 🤩🤩🤩🤩🤩🤩🤩🤩
70%
75%, i like 70% actually is the best balance between, soft, structure, etc...Bravo Vito!
I like 70%, as well. My Koda 12 requires a lot of turning or there will be burning...Going much higher than 70% with white flour becomes very challenging. Just changed out to a baking steel in my Koda. It's an improvement over the pizza stone.
@@peterdesmidt8742 so do you just use normal all purpose flour for your 70% or do you use something stronger and also is it possible to do it without a mixer?
Agree, 70% you can do with pretty much any good all purpose flour, the result is great, and it is not sticky.
It’s extremely impressive that you were able to handle the 100% hydrated dough!
Personally, I enjoy the structure of the 75% and appreciate the easy workability of the 65%. As someone commented before me, 70% would be the fair balance of both worlds.
Thanks for the tips!
@@vitoiacopelli No worries! Thank you for the wonderful content!
check out the guy who did 120% its frking wild
I don't know what poolish is. Can someone tell me what it is and if I can make the dough without poolish? Pls
@@ChillScreenManpoolish is the egual mixture of fluor and water plus yeast and a bit of honey, mixed and getting ready in the fridge for 12 hours( could be 24..I must double check🙆) so..exemple: 200g water+200g fluor+5g yeast( fresh) little spoon of honey
Vito, this is your best video yet and will help many, many aspiring pizzamakers and bread makers. You might want to explain the W factor in greater detail. When figuring out my pizza early, I wasn't aware of what W meant so I just kept trying flours until the right strength was found. Thank you for teaching everyone!
Another well designed Video! My mother is from Trecastagni Sicily and came to the U.S at 11 years old in 1951 and my fathers side from Palermo. My grandfather was a bread baker here once he arrived some 5 years later. I remember his pizza crust being high hydration and light as can be. I like your 75% but will probably push for that 85% to compare the 2. Thanks again!
What an incredible lesson! I am a 75% guy, I think. This is amazing and your skills are enviable, indeed. Thank you so very much!
I have a portable wood fired pizza company and make dough for use in 1-3 days time with no refrigeration in summer time (!). Hydration and yeast is extremely low as the dough changes day by day before being used, we keep a note pad on what % worked well after what daytime AND nighttime temperatures in the past, when it's really hot we use ice water, 53% hydration, super high protein flour, 10% extra salt, and around 0.4 g yeast per kilo of flour.. after 3 days in hot weather the dough looks like your 85% dough 🫠😅👍🤝💪
Very good pizza my friend I'm gonna try one of this days
I make 65% but after doing your course and now seeing this video I think I will try 70% and then work towards getting to 75%. Great video Vito. Grazie
Once you get used to 70% it's like that magical spot. You don't really need to anything else honestly
You are such a great teacher! Great explanation of different hydration doughs.
Glad it was helpful!
For anyone wondering: dough hydration here is (total water mass)/(total flour mass), including the poolish, written as a percentage. A ratio of 1:1 is 100% hydration; 1:2 is 50% hydration. All the pizzas use the same poolish (100g water + 100g flour). They also have the same amount of added water (200g). So the formula for hydration is (total water mass)/(total flour mass) = (100g + added water)/(100g + added flour) = 300g / (100g + added flour).
65% example: Vito used 365g flour: hydration is (300g)/(100g+365g) = 0.645 = 64.5%, which rounds up to 65%.
100% example: Vito added 200g flour: hydration is (300g)/(300g) = 1.000 = 100%. Backing up a step, the formula is (100g + added water)/(100g + added flour). So if you add mass M of water and flour both, you always get (100g + M)/(100g + M) = 100% hydration, no matter what M is.
What about the salt? How to know measure that?
@@animereactiond I think if you want to be super precise you'd include all the non-water ingredients in the "flour mass" in the equation above. It's really waterMass / nonWaterMass.
But there's way more flour than salt so including salt will only reduce the hydration percentage by 1-2%.
The best way to measure salt (and flour) is with a gram scale. The next best way is to look up the conversion for the brand you use - fine-grained salt is denser, and kosher salt is less dense. Each kosher salt brand's crystals are different sizes, e.g. Morton' (15 g/tbsp) and Diamond (10 g/tbsp) are notably different.
Depends on the flour I use. Caputo
Pizzeria blue I use 62%-65%. in my Ooni Koda. Caputo Nuvola and Oro Manitoba I use 65%-70%. I never go above 70%... Sometimes I will go 58% just for the hell of it.❤ Gratzi!
well, you have now shown everyone who asked ( me included ) regarding the new Autenti Spiral Mixer what is the minimum we can do in the mixer? being a home pizza guy and it is only the wife and I this was a positive why I picked your mixer over the bigger ones since it had a low capacity size for the home chef. everyone on your pages was saying you want to do 1000 KG but 750 would work ... WELL NOW YOU VITO SHOWED US THAT WE CAN DO ONE 275-300GR BALL IN THE MIXER AND WORKS GREAT!!!! CANT WAIT FOR IT TO SHOW UP
I’ve just started making pizzas for another place I work and I can honestly say there is a certain passion that’s formed when getting so in depth with the ingredients. Thank you for your wise words of wisdom 🙏
Hello, Vito!
Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you.
I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.
I studied Pizza masters watching them make pizzas as a boy. But I never fully understood this art until I watched Vito!
You are not a chef, you are an artist, and all ur products is your arts😎😎😎👑👑👑👑
I think he's an artist and a bread scientist. ❤
Hahaha exactly. +1
As Vito says, the higher you go, the more skill in dough handling you need. Vito is a pro! If you're just starting out, get consistent with 60-65% hydration. Then slowly go up if you feel like it...Or just enjoy great pizza with less mishaps with the lower hydration doughs.
Well done Vito! I've been making pizza according to your recipe for the last month (75% hydration) with Caputo pizza flour. I have never made a better pizza. Thank you Vito!
Thank you very much for teaching. I love this video🙏From Thailand.
Wow, what a super relevant video. Thaks V! I have never exceeded 74% on any of my pizza doughs. I have used 85% for breads. I have had a lot of trouble getting higher hydration doughs to cook in my conventional oven in the USA. So often it comes out like gelatin. The dough tastes raw. Yet I cooked it for double the time I cook other doughs. Does not seem to work out well. Especially when you are making larger pizza, or focaccia.
Personally I think there is little doubt that the 75% is the dominant option. The 100% hydration washed away my doubts about higher hydration doughs being feasible. Good one Vito
Why 15 Gram of salt in the 100% hydrat and 13 Gram ...10 Gram on the other ?
I am still learning this art. With what I know from your videos and what I have experienced, we like something in the 70-80% area. I will continue to experiment in these ranges to fine-tune our preference. Thank you Vito!🍕
Thank you, King of Pizza. I am following you from Saudi Arabia😍
Me too 😁
@@mohd-obid
welcome🫶
I recently made an 85% and it was so hard to work with. This video was super helpful! Thank you for explaining this.
@vitoiacopelli I fall in love with you and your videos, I appreciate your enthusiasm for pizza, your aliveness, your openness to share all of your wisdom and your humorous way of making videos. Thank you!
You've put exactly what I needed to know in one lesson ( after many months watching all your other lessons). THANK YOU from France.
❤ I just started making pizza dough at home by hand, no machine. I hope someday I can handle the dough the way you do!
try no-kneed methods with strong flour. i do 70% manitoba and 30 some generic weak flour. it’s like a cheat code. you gotta learn a few tricks but it yields great results with little effort. if you wanna make pizza in teglia like the one you find rome, you can follow those no kneed bread video tutorials and just make pizza with the same dough in your home oven
I still make my pizzas like u thought me years ago, still amazing people with that!
Amazing it needs huge talent to make and handle 100% hydration
If you doubt it, try it. Good job Vito
I like 75% hydration.It's soft and crunchy at the same time and easy to work with the dough.very interesting video👍👍👍👍👍
Your personalty and way of pass the Pizza world is more enjoyable then the "how to make pizza. ❤️ Though I learned a lot.
Wow, thank you!
85% looks amazing taste wise may be a bit lesser than 75% but looks wise 85 % is excellent as per my visual taste. Great work Chef.
Vito! It turns out that you were Always right about how important pizza is in our history! It was newly discovered this month in one of the fresco’s in Pompeii that they were clearly eating pizza! Vito Iacopelli keeping HISTORY ALIVE!
Super thankful for this video, made my own dough this past weekend and it did not turn out how I wanted it. Going to be using this from now on. So much info and you explained everything and your vibe and enthusiasm is contagious. I love it!! Definitely subscribing for more.
After trying 80% I went back to 70% and have been holding there. But I appreciate seeing the difference in handling the dough and the different results.
65% most I can use for easy to reproduce results. Also refrigerating 24 hours after making the dough balls adds more moisture anyway. Thank You Vito for your content. See you in Vegas at the Expo! So excited.
I saw you teach guga how to make pizza. Now i am obsessed with your videos!
When I started making pizza 5 years ago, I made them below 60% because I didn't know how to work with wetter dough. Then about 3 years ago I watched a video you made (How To Prevent The Pizza Dough From Getting STICKY) and ever since I've been using a recipe that is about 72% hydration. I tried to go higher, but I didn't really like the results - I'm happy with 72%!
Thank you for the fantastic educational video Vito , love to watch your videos,I am from singapore share lots of your videos to my friends who love to make pizza and focaccia .🙏😘😘
65% i really like it crunchy.
I love your videos, i learned so much ❤
it also depends on the temperature. in napoli, famous pizzerias like michele or sorbillo do 65 and it’s still very soft because the temp is higher. the lower the temperature, the crunchier it gets.
Hi vito watching from Philippines 🇵🇭 I tried the 75% and it’s really good 👍 ❤thank you so much for sharing us ❤
Vito, smashing it as always! Well, I've got a question for you about time. How long will it take a dough made of the following ingredients to grow?
-300gr of poolish
-425gr of flour
-200 ml of water
Grazie mile Napolitano!! 🤗🍕❤️
For some reason, this video gives me nostalgic feelings as well refreshing feelings
Beautiful & educational demo. 70% my choice. Variety is good though, and with a glass of vino rosso.
75-80% is my favorite. Vito, you’re the best!
Godless you man 🙌🏻 that’s very nice of you to share knowledge love from India 🇮🇳🙏🏻
17:10 I believe the excessive water in the 100% dough is what takes the whole pizza at a lower temperature for a longer time; until the excess of water is not evaporated, pizza won't achieve the perfect temperature to cook properly. Please Master correct me if I'm wrong 😊
Well, This is most impressive indeed. Super well done making the dough and getting it nice soft and workable with that much water
In Brazil, there is no good national flour.. even so, I'm able to make 70% with our available product.. even a little bit more, with olive oil.. you can find italian flour, but is too expensive.. and, to bake the pizza, I use my "home made by myself" napolitan pizza oven.. it works fantastic.. I'm really proud of that.. Grazie e buona fortuna a tutti!!!
Thank u Vito for sharing your experience with us
My favorite is your 70/100 dough
Vito, great video.
please explain why you add more salt with less flour 🧂🍕
Great video. I am watching them all. Auch great learning. I love your little family.
Amazing!!!! that was really inspiring bro !! Great job 😀👋👋
75% would be my preference, but I will try the 85% also, the 100% is beyond me I'm afraid, love your video's easy to follow and always fun, awe the best from Scotland.
I definitely like 75% It’s easier to form and handle and I like the crunch!
You could say that there is a ceiling to how much water you can put in because with the high hydration , you have to add flour back in just to work with it. Therefore, the added flour decreases the ratio.
This is the first time I saw this channel, the explanation is great. I gain more knowledge from it. I would like to know how long and what temperature should I use for baking?
I like the 75% Pizza 🍕 for me is the best Pizza 🍕. Thank you Vito for your video‘s. I learn so much
Great video. Thorough and practical! Could you talk to us about using Manitoba flour? What is it good for? Pros and cons? Can we use 100% Manitoba or is it better to mix?
I going to start your dough recipe tonight to make some pizza with my kids tomorrow can't wait.75%
one thing i've noticed is when u have a very high hydration dough the middle tends to be too wet and very dense so i think it helps to use a dryer sauce, almost tomatoe paste like
Salut, je suis en France et je suis un amateur de pizza et je préfère la 75% et merci beaucoup pour l'explication et voila👌👌😊😊
Good morning Vito. What is the max time to keep a pizza ball in the fridge (not in the freezer) before I make the pizza?? Gracias, excellent videos. 75% preferred.
Awesome video, the hardest thing I found in making pizza and other bread products. Is switching over to freshly milled whole grain. Its consumed so much of my time. Theres not much info out for it.
Complimenti per quella al 100% di idratazione che non avevo mai visto nè sentito prima. Complimenti anche per la tecnica di stesura. Ho visto che per la 85% hai usato una parte di manitoba mentre per la 100% hai usato esclusivamente manitoba. questo per dare forza alla maglia glutinica? Per la prima acqua in impastamento hai una percentuale prestablita (cioè parti con una idratazione del 55-60%) e poi aggiungi la restante poco per volta? Le temperature di cottura sempre uguali indipendentemente dall'idratazione? Grazie 👋
VERY helpful! And I already had the ingredients to make a pizza on wednesday's shopping list. Great timing for me!
Vito, you are my pizza maker mentor. I bake a fantastic 70% hydration dough, using your recipe. Also, just curious why you are not using the outdoor pizza oven? I’m not liking the large electric oven in your new studio. I still love watching your videos!!
I go with ~72%, but recommend 65% to newbies -- who still usually find it too wet to handle. :D
Vito, your dough forming skills are a thing of beauty. I guess you've done it a couple times huh?! Great video!
I do All these doughs without a mixer. And I do not knead till here. I just mix the dough by hand, let it rest, fold it, rest, fold it, and then put it in the fridge. I don't use extra flour for the folding. If you do so, you don't have your 85%, 75% or whatever hydration. I knead the dough 2 times. After the fridge, and again after resting 2 hours when I form the pizza. Work well and the solution is the same. But I do not have any experience with 100% hydration.
Thank you for this very detailed explanation. Can I ask, the reason you use olive oil on your hands when you handle the dough is that to avoid messing with the hydration? Or is it more a taste thing? Most recipes I find seem to recommend dipping your hand in water...
Thank you from Saudi Arabia 😊
A big thank you from Egypt Vito
I could probably make the 85% but I'd love to try a slice of the 100%. Just such an interesting concept.
70-75 is my favourite. Cheers!
Bravo Vito Thank You, you are and art!
I think from making from your videos 70% good balance!
pastry chef here, I stop at 72% in relation to the flour, otherwise the pizza will stick to the peel...
I don't gain much from increasing my hydration except for being bothered afterwards
Grazie tante per il tuo aiuto e il tuo tempo. ❤️
I would eat all of them, the test proves that all that matters in pizza making is handling and quality ingredients.
Hola Vito! Una cordial saludo, una pregunta, como se saca el porcentaje del poolish que voy a necesitar para una hidratación del 75%.
Digamos si voy hacer una cantidad de 4kg de harina.
Gracias excelente video y explicación
75% all the way. Love the video! You’ve made it possible for me to makes pizza!
Please please finalize the honey and yeast amount in your poolish. Sometimes 5g-5g to 100ml, sometimes for 300,sometimes for 500. You also have 3g to 300. Depends on what? Resting time? Temperature?😊
65% looks as a real neapolitan pizza. 2cm brown crust without any morbillo. Perfect
100% hydration is the best
taste wise i like the 75% the most. but from an optics point of view: the crust on the 85 just looks INSANE
Hello Vito. Excellent work here and congrats for the 1M subscriptions….. I have 2 questions. 1. How come you need more salt to less flour? And 2. How you calculate the amount of flour and water for the hydration??? I am a bit confused… thank you!!!
I think I like the 75% hydration, I love soft AND crunchy.
You are absolutely fantastic. You are like the Dexter scientist of pizza dough 😊🤪
looking forward to try 85% this weekend
this was a truly interesting video to watch!!! plus your super skills with the dough it's just so inspiring
Hey Vito. Thanks for all the great videos. Been following for a while now. Made some pizza dough this weekend. It was the video with 20% biga and 100% biga. I did the 20% one. Something I noticed, pizza was crunchy and soft and chewy. But I could see some areas a bit raw on the inside. Especially in the middle. What could that be? Possibly too many ingredients? I made a brie and fig pizza.
Thanks to you maestro I've been working with 73 % it seems to be the family favorite what percentage of Manitoba do you like to use I worry about using too much does it change the taste
Great video. If you don't mind, what is the baking time and temperature? Are you only using the top heating element?
hey Vito thanks for all your videos over the years! i m here since the beginning and will prob watch your videos till i die. 😂 i also bake neapolitan pizza since a long time. i maybe have a idea for a new video. people start to use ascorbic acid in their dough so the crust puffs up even more. i would love to see a video about it! 🔥🍕
Well done and super interesting. Thx 🙂 (shout out from Denmark)
85%. For when I make it for me. 75%-70% for customers.
I also had a pizza restaurant I was the Cook.
Hi , I have a question? How long does Poolish take to brew? You did not write down the incubation time for Poolish 100g flour
What percentage is best for New Haven style? Great show, I subscribed to learn and make my own pie! 🍕
Aloha from Hawaii!
Thank you so much Vita. You are simply great.... So didactic...
Thank you for your videos, my pizzas are the talk of my family 😊 in your opinion what is the best hydration for a high humidity summer nights (Brisbane, Australia ) 65% is the best I can work with