NEXT LEVEL TO FROZEN PIZZA DOUGH
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- Опубліковано 28 кві 2024
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In this video like the title says i will show you another level of freezing the pizza dough at home.
●This is the complete recipe 1st prepare the
+ Poolish with 300gr. flour - 300gr. water - 5gr. yeast - 5gr. honey
●2nd Step add in the poolish 16 hours later to make your pizza dough
+ 710 gr. flour- 400gr. water- 30gr. salt - 20gr. olive oil.
Rest for 1 hour before making into balls.
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Do you ever Freeze your dough?
Yes and it didn’t come out great.
@@hombresg33 same here
i did it few times for the "pizza in teglia" (pan pizza), so not neapolitan, it turned out pretty well
I do and helps me for catering :)
Perfetto!!
I have been freezing the dough since a previous video of you mentioning..."when it's ready to make, it's ready to freeze".....comes out as good as the day it was ready pre-freeze. I just put a dough ball in fridge in am before work, room temp an hour before bake...and WAH LAH!!!! The only problem is you created a monster and I enjoy the whole process of creating the dough which leaves my freezer packed with always 5 dough balls on hand haha. Thank you for teaching us your magic Vito!!!🍕🍕🍕🍕🍕
I can understand you perfectly, I never made any kind of dough, bu with all the Vito magic I’ve started to do the perfect pizza dough receipt and enjoyed a lot the process, it’a almost like a therapy!
Yep, same here, freezer packed with doughballs and almost no space left for ice cream😋😂🤦🏼♂️
Would you recommend freezing when doubled like his previous video, or before like this one? The pizza he made here is a but less crunchy and I’m not sure why he calls it next level?
@@rarra I personally freeze when the dough is doubled, seems to work for me. The pizza may appear less crounchy due to using the home oven...my results are always better on the grill, and in less time(also more heat). I always pre bake the crust for 4-6 minutes if making a pizza in the home oven, then pull from oven to add cheese, etc . On the grill outside everything gets made together and takes a shorter time, about 8 minutes cook time. I have also re-balled frozen dough after a thaw, just let rest for an hour before putting the pizza in the oven. Not sure if Vito would respond with the same answers, as I am just a hobbyist pizza maker. Many lucks with your pizzas!!!🍕🍕🍕
@@cmils1785 very good ideas, I will try re-balling them!
He is the best teacher! I just finished the master pizza making class. I've learned so much out of this course. Thanks so much for sharing your amazing knowledge.
Thank You Vito !!!! : ) Always the best at every thing you do and so thorough and detailed to perfection with all the links for proper tools ! All this would not be possible to open the magical hidden world of Real Italian Pizza Making without you and the internet. You are the only place people need to go to know about Pizza ! I truly mean that and coming from myself as a pizza fanatic just like you since I was 10 years old and started making pizza at home. I had a restaurant, too ! My mom even told me that she was eating pizza just before I was born that night I was born ! I could go on forever, but just to say, "you are the Best Best Best Best !!!
Thank you! I am learning so much! Keep the videos coming!
Perfect timing! Was wondering how to deal with my frozen dough. Started to search the video list and found this most recent content. Absolutely what I needed. Thanks.
he doesn't even use freezer bags but regular sandwich bags lol, okay.
Thank you for the recipe, and I never thought I can freeze pizza dough
Thanks for all your recommendations, you teach with a lot of details and passion for the authentical pizza Napoletana! I am from Argentina and really love all the Napole style for tradition.
My dough and pizza is so much better now, thank you for sharing all your incredible knowledge about great pizza!
It worked perfectly. Took closer to eight hours out of the freezer for me. Thank you so much Vito.
Just started the masterclass. I highly recommend it. It is amazing. Thank you Vito!
Thank youuuu
Vito you are the reason why I never gave up trying to make the best pizza. I followed all your steps and now it is perfect
he doesn't even use freezer bags but regular sandwich bags lol, okay.
This is exactly the video I've been wanting to keep in my favorites.
The full process, thank you so so much
he doesn't even use freezer bags but regular sandwich bags lol, okay.
I absolutely love this recipe, I make it often and freeze it. I am making calzone tonight and I only had one frozen dough left so I made another batch of 6 balls, I froze 5 of them. Love your channel also and have shared it many times.
MAESTRO VITO.. I been a subscriber when you had a few thousand. I MADE THIS DOUGH AND OMG. Delicious 😋.. I had surgery on my wrist, shower and elbow u ysed to kneed the dough by hand but this recipe is so easy and pizza dough 😋 a different level. Thank you so much and hope you and familia stay healthy and prosperous. Saludos from the Central Coast Ca.
This is such a godsend. Ive got a few kg of 00 flour that are about to go out of date next month, and i was thinking about making up a big batch of dough balls and freezing them. Thanks for the Video Vito!
Grazie Vito! I’m new to pizza dough and I just made four pizza for the family and they turn out great!!!! I’m falling in love with the art of pizza. Thank you so much amico!
We love you Vito, thanks for sharing your knowledge with us ❤
Thanks Vito! You are amazing! Because of you I have managed to make pizza better then everything I can buy in my town!
Keep up the good work!
We have been without great pizza for years due to where we moved. This is by far the best pizza we have ever made (had) Bless you my friend.
Love this! Made and froze the dough. When defrosting, I placed it in the oven (do not turn it on) with a container of 3 cups or so of boiling water beneath it as it defrosted. The dough was beautiful and soft, made delicious pizza. Thanks Vito!!
VITO !!! We love you 👏🏼👏🏼👏🏼💚💚💚 Changed our Pizza 🍕 Making world. Thank you for sharing all the magic tricks to make incredible pizzas !! 👏🏼👏🏼👏🏼
"Its a little bit simple but i wanna say complex " describing this recipe in contrast to the last, a good word to use that you made me think was " refined ".
Bravo Vito ! Have my double fermented dough going until tomorrow, planning on freezing some and cooking the rest fresh.
Thanks for everything,
your a pizza legend - and very entertaining, a true good admirable guy, kudos !!!
Love your pizza! Made your dough a couple days ago. Changed my Pizza game forever!
You should have 10miliionn views!!!
I tried the videos/ dough of the top viewed on youtube, not even close the soft but chruunuuchy dough with you Poolish!
Thank you for sharing this recipe will have to tey it it looks yummy
Thank you so much for showing me that I can freeze my pizza dough. I will have to try in the near future.
Thank you for the tips, I love freezing the dough, makes for some easy meals.
Thanks To Your Recipe I Will Be Freezing My Dough Now!
Thank you Vito. I don't know English well, but thanks to the inscriptions, I understand what to do and how to do it. Keep delighting us with your secrets. Thanks to you, I learned how to make a great pizza. Hello from Russia.
IT'S SO REAL thank you chef!
Yes, after watching this video! turns out great, very convenient, and FUN! Thank you Vito!
You’re one of the Best ! Merci !
Thanks a lot, my pizza game will never be the same. God bless you and your family.
I have watched Vito's first video of making dough and pizza at home nearly two years ago now and since then I make at least one pizza a week and every time I get really excited just like I was doing it for the first time 😁 This recipe is unbeatable, made me pizza famous among my fam and friends, it's so good. Cheers for all the videos you've shared mate!
Same.
You really know how to motivate making pizza dough!!
One of the best Pizza Chef i ever watch is this guy😵😵😵🔥🔥🔥🔥🔥 so accurate man😵😵
Beautiful pizza ! Thanks 😊
You should be granted to be the best Pizza Man in the world, no one gives this Information for free like you!!
Thank youuu
Hello maestro, i am a cook/seafarer onboard Gas vessel i have croatian officers and they loved the pizza that i am making ever since i started following yung poolish dough. Thankyou
Just defrosted 4 doughs that I had saved from a couple weeks ago. and used them for 2 pizzas and 2 dessert pizzas. Tasted great, and no one knew the wiser! Thanks vito!
I love the pizza! However I find the many videos to choose from confusing when trying to pick the one I need. It would be great if the recipe was written out in the description and if you said up front how many pizzas the recipe makes. Each video recipe is slightly different - although the amount of yeast and honey for many is the same even if the flour and water quantities are different. Thanks for the very helpful videos!
I know. I’ve saved 2 videos and in one he puts honey in poolish and in the one with American measurements and ingredients he puts honey in the next day. My poor brain doesn’t know which to follow 😅
@@rhill103 Hi Rhill & Sharon. The quantity of yeast depends on the duration of raise. The more you have time for the raise , the taste will be better and you will need less yeast. The honey is made to feed the yeast so usually you put it at the beginning. The temperature will also influence the time for raising, the hotter, the time will be reduced. To avoid having too much influence of the temperature the best is to do a long raise at cold temperature in the fridge . Vito gave some years ago a video called next level,pizza (not for freezing them). If you can find it try it s probably one of the best recipee I ever tried. The only drawback is that it takes 48hours of fermentation, so you can t think : oh I will make a pizza for dinner if it s already 4 pm… it will be for the day after tomorrow. :).
I agree. The discrepancies are present and confusing to an amateur like me.
It seems that the quantities used are for a varied number of pizzas, which is not mentioned.
Personally I chose one that works for me and worked from there, with adjustments based on his other videos.
I have written down the instructions and made adjustments based on my experience
Hopefully I will eventually be comfortable with my composite instructions.
I suspect that there is not only one way to making pizza dough, similar to bread, where minor variations lead to a different bread style.
You should look at Roberta’s pizza dough in NYT Cooking which is very simple yet flavourful.
I am making both in order to find out which one I prefer.
This being said, making our own pizza dough is very satisfying. And the pizzas are sooo delicious!
@@Weichi928Look up my pizza corner, Tom is amazing and teaches you the process so that you'll know how to change the ingredients based on proofing time, temperature, etc..
That looks wonderful in the end!
Yes! Your recommendations help me a lot, actually I having many dough balls in the freezer for when I am going to eat a pizza. I got plastic bags with zip recently to use and before I was trying just wrapping dough with cling film and it was fine as well, just to find a technick to overlap the film and tie properly.
excellent...sometimes i don't make pizza because of the time but to do it and freeze it...i like
Today i got my bakingsteel and my pizzapeel(shovel), altough im not using "poolish" yet u changed my pizzadough skills forever, thank you from Sweden! :) Legend...
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋😘👍❤️😘😘
Excellent video as usual. Thank you, Vito. I made this yesterday, it makes a stunning pizza.
Your channel is fantastic. Thank you.
You're MORE THAN an amazing chef/pizza expert... You're a LOVING RESPONSIBLE dad!
I commend you for being that to your child and family as I'm a father as well.
God bless you more!
Salute...
Vito, thanks a lot for sharing your experience and passion with us!
I followed your recipe, bought a Pizza steel, expensive 00 flour (DeCecco), Mutti tomatoes, genuine mozzarella di buffala, freezed dough balls, took 3 out today morning to surprise my family with a great Pizza on sunday, put in all my effort and...
... messed up totally :-P
The dough was too soft, literally melted away while pulled and stretched and ripped when I tried to pull it on the peel.
The second one came out best but the crust was a bit hard and flat. The bottom however was nice and the taste all in all very nice.
What might went wrong?
Need to practice for sure!
Big up to you from Germany :-)
I love your channel bro, thanks for another amazing video!
Adorei a receita! Com certeza vou testar. 🤤
Vito, you changed my game to making pizza!!! I love you man!!!
Great video, I like the camera on the peel. What do you do if the thawing dough gets a lot of condensation from the air? Ignore it?
I'm doing 486 grams type 00 flour to 375 ml spring water and yeast without honey and everything it's going nice :) Good channel thank you for inspiration :)
Baby Iacopelli steals the show!! Yesss!! Love that you didn’t edit it out.
Vito... sei davvero bravo! Io vivo a Nashville e mi occupo di tutt'altro ma con i tuoi suggerimenti anche un asino come me è riuscito a fare una buona pizza...thanks a lot for your courtesy and endless suggestions!
Thanks sharing this video Sir good tips godblees always
It looks so good. I’m thinking to try the dough as bread too.
I just found your channel this past week and was wondering how to freeze the dough. I cannot wait to try this pizza!! I also, just yesterday, ordered the sauce that you recommended in another video.
You have a brand new follower for as long as you keep posting videos😁
I wanted to mention that the baby is so adorable!🥰
I just found this guy a couple of days ago as well. We have made 10 pizzas since then. His dough is amazing.
Been watching videos for hours to find the best sauce to order. Can you share which one he recommends?
@@thomasmiller3115 He makes his own with hand crushed San Marzano with a little salt and basil. Very simple! Best recipe I found and used!
@John Mark Earle my pizza dough is great when I actually make the pizza. But for some reason my dough is so sticky that I can hardly do any kind of kneading. Not sure where I'm going wrong
@@luvmyferretz I made it last weekend and my dough was so sticky also. Another thing is my cooked crust was very dense and not fluffy.
You make it look so easy. You have mad pizza skills. I like the 70% hydration. Will give the freezing a try and report back. Thanks for sharing
I might have seen before so checking if the info has changed. Very important to get the best out of unused dough. I cook one week fresh and one week from frozen.
Thank you!!
About to do my pizza thankyou for this recipe i hope mine yutns out like yours i have followed step by step from afellow 😁
Adorei o vídeo, sempre contribuindo de forma positiva!
Maestro, grazie per questo suggerimento Ho adattato le tue ricette con il mio lievito naturale e ho davvero portato la mia ricetta a un altro livello. un abbraccio dal Brasile
This is awesome!
Wao amazing soo delicious 😋 thanks for sharing sir
Thank you Vito!
Now, this video and comments are a game changer for me. Now we have the REAL freedom to beautiful pizzas almost on demand. I ever so great for this video Vitto. I’ll now definitely take my wood fired oven to the next level plus will be eating a lot more beautiful pizza. With sincere gratitudes from South Australia.
your pizzas master ❤ i love you man thanks for you good bless
Thankyou so much, great recipe!
Question?
If i don’t want to freeze the dough can I just put in the fridge to use the next day after balling?
How do I prepare the dough from the fridge to make pizzas the next day?
(How long does it need to ferment in room temp before preparing pizza?)
Thank you again😊
Thank You Vito, you changed my pizza abilities to the masterclass level. Thank You also for showing me that there are only two important things in my life! Second is my wife and familly and first is pizza! :D
I drank a sip of fresh rosé wine each time you said " a little bit of olive oil". I keep that game ! Thanks for the video maestro.
I prefer the other method, letting it rise and then freezing, this looks more convenient but the dough looks a bit flatter. Thanks Vito.
Thank you! I am having an operation on my foot soon, and need things in the freezer for quick meals so I don’t have to stand too long making food.
Vito!!!! What a great Daddy!!! Making money AND watching your little guy!! Miglior Papá e Pizzaiolo !
Great video as always, HOWEVER, this one gets an immediate 👍, because you provided all the ingredient amounts in grams 👏👏👏👏👏👏👏👏👏. This is the best, most accurate way of providing a recipe , thanks Vito 👏👏👏👏👏👍
Amazing
So 400 gr instead of ml is correct?
@@MrRiblicker for water 1g = 1ml
@@blitzhacker6981 good to know thanks.
@@MrRiblicker yes it is. It is far more accurate and easier to weigh the water than to try and eyeball mls in a measuring jug, the same goes for flour, a “cup” of flour can vary in weight depending how the cup is filled, how compact the flour is etc. Going by weight, the ratios remain exact too, as opposed to measuring the flour in cups and the water in mls. 1000mls of water, weighs 1kg, therefore, 1g per ml. Hope this helps and all makes sense 👍
Great vieo as always!
Vito, what about testing out the Breville/Sage Pizzaiolo?
That poolis thing good good tip....thanks
Interesting, i love this idea
Antique wood bowl..., I love it I want it
Thanks bro i encourage you 🍕🍕🍕
Walter is growing well, like a good dough. Well done Mate.
Tante grazie, Vito! This helps a lot!
Спасибо за видео, вы настоящий профессионал👍
This genius! Why have never thought of this before? An improvement I did think of, is to put the frozen dough ball into the instant pot with yogurt setting. the dough ball will thaw and rise in about an hour. Oven with the light on will fit a tray full.
Hey Vito. Great video. Just want to know if I wanted to batch make a bunch of pizza dough (say 3 times the amount) should I triple the amount of poolish as well as the flour, water, oil and salt??
You’re the best my friend🙏🙏🙏
Congratulations, the pizza is beautiful and the dough looks beautiful. Is the recipe for this pasta that you froze the same as the one you made in las vegas? I'm going to do the test here at home. congratulations and thanks for the nesting.
Chef great job ❤
You are amazing 👏🏽
You mentioned in the video that you use semolina/flour mix to stretch the dough. Do you recommend using this combo instead of plain semolina?
Mamma Mia very very nice Pizza thank you for the amazing video
Adorei o video!!
Nice watching from 🇱🇦
wah lah from tokyo!!! Good to know!! You have my thanks!!!
The dough looks good even after being frozen. I've seen that a dough that's too cold gets too many bad black dots and they call it "lebbroso". But this one looks perfect.
Hi Vito.
Great content thank you.
Can you get the dough out of the freezer in the morning and use in the evening say 12hours later?
If so will it be better to leave in the fridge rather then room temp?
Inspiring!