HOW TO MAKE 50 NEAPOLITAN PIZZAS⎮Full Dough Recipe With Poolish
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- Опубліковано 9 вер 2024
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In this video I show you all the step by step of making the best Neapolitan pizza dough, for the home and for the business, in this case we made 50 dough balls and we did pizza party for 50 people at home, this pizza dough recipe is made with Poolish of 24 hours.
i used POOLISH in this recipe
- POOLISH (2L WATER, 2KG FLOUR, 10GR. HONEY, 5GR DRY YEAST / 24 HOUR IN THE FRIDGE)
-3L. WATER
-6KG. FLOUR
-225GR. SALT
REST FOR 4-6 HOURS AND YOU ARE GOOD TO GO
PLEASE SHARE WITH FRIENDS
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italiano
In questo video vi mostro tutte le fasi per realizzare il miglior impasto della pizza napoletana, per la casa e per il lavoro, in questo caso abbiamo fatto 50 palline di pasta e abbiamo fatto pizza party per 50 persone a casa, questa ricetta di pasta per pizza è realizzato con Poolish di 24 ore.
ho usato POOLISH in questa ricetta
- POOLISH (2L ACQUA, 2KG FARINA, 10GR. MIELE, 5GR LIEVITO SECCO / 24 ORE IN FRIGO)
-3L. ACQUA
-6KG. FARINA
-225GR. SALE
RIPOSA PER 4-6 ORE E SEI A BUON MERCATO
PER FAVORE CONDIVIDI CON GLI AMICI
DONA $ 1https: //paypal.me/pools/c/8ldw1NMjHa PER SOSTENERMI E AIUTARMI CON UN PROGETTO :)
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arabic
في هذا الفيديو ، أريكم كل الخطوات خطوة بخطوة لصنع أفضل عجينة بيتزا نابولي ، للمنزل وللعمل ، في هذه الحالة صنعنا 50 كرة عجين وأقيمنا حفلة بيتزا لـ 50 شخصًا في المنزل ، وصفة عجينة البيتزا هذه يتكون من Poolish لمدة 24 ساعة.
لقد استخدمت POOLISH في هذه الوصفة
- حمام سباحة (2 لتر ماء ، 2 كجم دقيق ، 10 جرام عسل ، 5 جرام خميرة جافة / 24 ساعة في الثلاجة)
-3 لتر. ماء
-6 كجم. طحين
-225 غرام. ملح
استرح لمدة 4-6 ساعات وأنت على ما يرام
يرجى المشاركة مع الأصدقاء
تبرع بمبلغ 1 دولار https: //paypal.me/pools/c/8ldw1NMjHa لدعمي ومساعدتي في مشروع :)
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spanish
En este video les muestro todo el paso a paso de hacer la mejor masa de pizza napolitana, para el hogar y para el negocio, en este caso hicimos 50 bolas de masa e hicimos fiesta de pizza para 50 personas en casa, esta receta de masa de pizza Está elaborado con Poolish de 24 horas.
Usé POOLISH en esta receta
- PISCINA (2L AGUA, 2KG DE HARINA, 10GR. MIEL, 5GR DE LEVADURA SECA / 24 HORAS EN EL NEVERA)
-3L. AGUA
-6KG. HARINA
-225GR. SAL
DESCANSA DE 4 A 6 HORAS Y ESTÁS BIEN PARA IR
POR FAVOR COMPARTE CON AMIGOS
DONAR $ 1https: //paypal.me/pools/c/8ldw1NMjHa PARA APOYARME Y AYUDARME CON UN PROYECTO :)
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LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
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PEELS: amzn.to/35HDYd1
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please comment below if you have any questions
Music: www.bensound.co...
Give this man a crown!
What he shares is invaluable. Not only recipes, quantities and secrets but also the how-to and the explanation of the science behind pizza-making.
Thanks Vito!
❤️
Didn't appreciate pizza so much untill i found your chanel and made my own pizza. Lucky i found a 2nd hand pizza oven on the fleamarket for very good price. It becomes my outdoor pizza oven right now. Thanks Maestro, i am on fire now🤗
@@vitoiacopelli you're an angel and im grateful. Is it possible for me to buy these same containers online?
@@vitoiacopelli I do not understand you wrote to put 500 grams of flour, 500 dc water, 5 grams of yeast for pizza dough. Now you write to put 5 kg of flour and 5 liters of water on 5 grams of yeast? It can't be the same in terms of quantity. How come there is so little yeast per 5 kg of flour and water? You confuse me .. You always have 5 grams of yeast, no matter if 500 grams of flour, 1 kg of flour, 2 kg of flour, 3 kg of flour, 4 kg of flour, 5 kg of flour ????!!!
@@By-gh8wp so what’s the problem. The answer is 5grams of yeast is good for whatever quantity you’re making. You answered your own question.
Magician! Everybody share, this man puts his heart and soul into teaching us!
Another great video, Vito. Thanks. Had to show this to my family who were confused about the black spots on the pizza I make in my wood fired oven. Now they finally believe me when I say it's authentic!
Ok this recipe is amazing you need to see this
Молодец)
@@user-dq9wi5oy9o Chort
I enjoyed the pizza oven & counter assembly video, Vito. I still need to do a 24 hour poolish mixture. I usually use your 70% hydration video recipe. You look happy to be making a lot of pizzas!
Vito where do you buy the boxes in EU?
the dough boxes
this man deserve a million subs
who gives thumbs down
really
not cool vito is doing us a favour by showing us some great skills
I know!!! It makes me laugh everytime I see that!!! 😄
Che miserabili!!
Kieran carberry, right? Those hitting the thumbs down button must lead very sad lives.
@@denagustafson6070 Seriously who thumbs down pizza videos...especially ones that teach you how to make them! Thanks again Vito!
His the best
they must be hitting dislike by error
Vito is the champ!!! Hope this new studio is very successful!!!
Vito, your video have helped me so much over these last 5 months. Your passion is infectious and I can't stop making pizza for people. While I know I still have a lot to learn, your videos are a great reference plus you are a great teacher! I bought some fire bricks for my grill last week and made pizza on them today for a friend I haven't seen in months because of the pandemic. It was the best yet. Just... Thank you for making these videos and inspiring me to learn something new and helping me find a new passion!
Vito my man! Your pizza videos have successfully got me back in the kitchen experimenting with different dough hydration's and pizza cooking methods thank you!
Liebe Grüße aus Deutschland 🇩🇪 🙋🏼♀️ 🇮🇹 🙋🏼♀️ 🇺🇸
I'm sorry for the camera !!
I choose both styles of pizza hahahah !!
And this is the best audio !! The audio of a happy meeting !!!
Big hug from a descendant of Italians from Brazil!!
You’re a legend Vito!
Lol I love how you pretend you just randomly walked into a recording cam at the start of the video! Cracked me up. Thanks for the video pizza master!
Made this recipe. It is the best tasting pizza crust we’ve ever made for our annual pizza party. The process is worth it!!
Vito is pizza boss, everithing what he do is with love. ❤️❤️❤️🥰 Gretings from Bosnia and Herzegovina buddy!🇧🇦🇧🇦🇧🇦❤️❤️❤️🇮🇹🇮🇹🇮🇹
Vito, thank you very much for this perfect recipe! Tried it today, began yesterday with the poolish, after 24hs in the fridge i made the rest of the dough today. Step by step as you described it. I've never had such a wonderful soft but strong dough like this one. Finally I don't need a rolling pin anymore, this dough can be shaped wonderfully by hand. Perfect taste, the Kids and my wife loved it. I will never use another recipe again! Greetings from Germany!
Nice and smooth
Nice and compact
Nice and fragrant
Nice and crunshy
Nice and sweat
Nice and light
Nice and fermented
someone give this man an oscar. One for productivity, one for creativity, one for sharing, one for his mastery. You are the man vito
I’m really enjoying during watching your videos , you are my teacher in Italian’s pizza making , thx a lot Vito 🌺
Hi Vito. I just finished a 16kg impasto, following this video. It was my first time doing this amount of dough... Sometimes I was thinking "This ain't going to get right" buuuuut I trusted the process and BUM: it comes smooth. Thank you soooo much! You're the king👑👑
Vito I am very happy, you give respect to your parents and family, first things to see how the person is, see how he treating his family
Happy man, beautifull heart, nice person,.... Everytime I see your video, i always smile... You have positif energy... Love you Vito... Thank you Vito
Hi Vito, many thanks for your time and all the work you're investing to make this world better with pizza. As many thanks for your glutenfree recipe. You saved my life!!! Shame I can't you send you a picture from my last pizza, but anyway, it was delicious. Thank you Vito and greetings from Germany
Wow wow wow!
I have to say I made my very first two pizzas completely from scratch after watching this man's video and I was somewhat successful it wasn't perfectly round but it was tasty and I would not have done it without vito thank you Vito
I'm so addicted to this channel and Vito's amazing energy, I wish I could eat a freshly made pizza from this master!
Vito, You are the best, thanks to you I am now an expert at the Neapolitan pizza, I am now amazing my friends and family with awesome pizzas.
I can listen to Vito talk about pizza dough for hours
Thank youuuuu
I love the end bit when you are Cooking with Urgency. 1st the lesson, 2nd the demonstration, 3rd showing it all in action. All I need now in the UK is the weather. A marble outside worktop wouldn't last a winter, your enthusiasm is infectious. Want to learn about pizza ask Vito ☺ (PS I do)
Vito Iacopelli thanks for sharing so much of your talent to prepare and cook this italian treasure ! Warms regards from the Dominican Republic!
Man, I thank you for this videos. I've started a pizza business a few weeks ago and people are loving it. It's your recipe, your lessons and tips. Thank you so much.
You change the way we make pizza in our homes. I wish you lots of happiness and of love to you and your family. Thank you !
Congrats Vito... Really nice to see how your videos improved in quality. Thanks for making these great videos for us. Well done 👍🏻
This video should be “What Life’s All Aboutt!” beautiful art this one!
Now this is very different pizza i have ever seen in youtube... the edges are looks AmezinG
I used to buy prepared dough for my pizza. Thanks to you im making my own
We used buy precooked dough for pizza, but I have been making it from scratch for several months now. A coupleof weeks ago I did not have time to make dough, so I bought precooked. We ate a few pizzas and had to throw the rest away! We hate to waste food, but it was terrible.
Vito, I want to thank you so much for your videos, this is amazing pizza, best recipe ever, I made the same recipe with same ingredients and got 47 dough ball, 280 grams each. And the pizza was very delicious❤
This is my most favorite video ! This because this is how I do my dough all the time by hands and 50 to 60 pizzas at a time like this video. My dough machine broke a year ago and I never bought a new one and been loving making the dough by hands with love all the time. Real special when you make the dough by hands. Thank you Vito Per Tutti !!!
*During Covid*
Everyone: These are challenging times. 😡
Vito: *Makes 50 pizza* 😋🤩😀😍
Vito the Godfather of Pizza ! Greetings from Turkey :)
Another Great Video Vito! I love the videos in Italy! I’ve never been and I love seeing the authentic methods and places. Keep up the awesome work!
Poolish changed my way of pizza dough making.
All the little trouble's I had are gone now. A strong eazy to stretch dough tasty crunchy.
So easy to prepare..takes some planning but it's easy with great results.
Hi what flour did you use?
You are the best! In form Uruguay, my grandfathers are from Italy!
Bravo Vito always teaching me something new!
Hi Vito, happy to see your new videos from your study in Italy! New tips in this video... thanks!
Grande Vito! Qué felicidad da trabajar en lo que te gusta y en tu casa! BRAVO!
No existe ninguno pizzero como Vito que explique o que diga sus mejores secretos en todo el ,mundo entero, TE QUIERO AMIGO
i love how every pizza is not perfect. it gives them soul
Because of you, Vito, I have perfected my pizza making skills. Thanks for all you do!
You should make all the pizzas in the world my big hearted friend! ♥️🍕
I would like to be president the America chapter of Vito’s fan club! ❤️
Hello Vito, just wanted to thank you for your videos. It’s helps a lot. I’m a new pizzaiolo, just 2 years found this amazing profession in Paris working for a Italian pizzeria. I have learned a lot and good but with you it’s always some new tip to learn or a different way to do things. Very nice from you to share it. Thanks again bro!
GREAT SKILLS,GREAT PIZZAIOLO AND BETTER PERSON!!
THANKS VITO!!!!
YOU ARE GREAT
My friend Vito, I noticed you put a lot of effort into the editing. That was excellent!! Great job! The video was very enjoyable, the shots were good and comments to the point. I really enjoyed it!
Also I saw you have an Ooni oven. Are they sponsoring you already? If not they should. The big oven is for commercial use and the Ooni for home use.
Wish you all the best!
Yes correct that was an ooni. I’m making a new live streaming with that oven ;0)
You are a Magician... No doubt about that... God bless you Sir...
The Pizza King! 🍕👑
Thanks for the best chef in the world
Combination of passion, knowledge, and technique. That is fine art. All the best!
Complimenti maestro
The number One !
Vito, thank you for sharing this with us.
People are waiting to eat pizzas 😁 I am coming !
One of the pionner who share his skills with everyone. Really appreciat what u r doing El Maestro. Those who put thumb down dont know nothing about pizza... Thank you so much, today i m doing pizza bcz of your videos.
Drinking game: Take a shot every time he slaps the dough
or want to but didn't kiss the dough ^^
Ba did ea - Ith ink i¡ drun kto omu....ch
Pam pam pam
Maestro, you're simply the best ✌🏻
Beautiful video Vito as usual. Yet a bit confusing, in most of your videos the fermentation (after you form the balls) is 1-2 hours. In this video you are saying 6 hours. Which one is right ? Thank you so much
Perfect I am making 25 Pizzas on saturday :D I´ll just halve your receipe :D
grazie Vito!
La passione nn ti fa stancare mai .. bravo Vito continua così 💪
Now that's the party of a life time right there!! Lots of great pizzas
This man is amazing, best pizza content you can find and it's for free. Even after making pizzas for whole life he still has great passion for it.
Vito is a bqd man I blink my eyes and he cut 3 pizza before I opened my eyes 🤯💪👏👏👏👏👏👏
I love seeing you work. You make pizzas like an air traffic controller dispatches planes.
You are masterpiece on pizza 🍕 I learn so many things from watch you..I would like to say is thank you..from tibet
If anyone has ever made a 12kg dough mix by hand, you will know how hard it is to kneed. Bravo Vito
The pre-fermentation helps to decrease bloating. That’s the “growing” he is talking about
Wow great pizza-making skills. Love the fresh ingredients and the music at the end...
I love how he slaps the dough 😂
Vito, finally the 2nd part!!! I was afraid the pizza party was cancelled! The good thing about making the dough for 50 pizzas, is that you definitely burn some calories before the eating. As you said, it´s like a workout!!
Vito, I loved always pizza... with your chanal I love it even more , viva italia!!!! When I ever should come to US and visit LA definatly I have to visit your pizza place
Thanks Maestro. I wait for this amazing video from the best pizza channel
You are the best Pizzaiollo
BRAVO!! Vito good job 👍
So nice and fresh Vito. Love the different approach. no pizza sauce but the small cherry tomatoes. Can’t wait to try this. Love you man.🍅
Ciao Vito dalla Spagna, Congratulazioni per il tuo canale e grazie mille per tutto quello che ho imparato con te.
Thank you Sooo much for your warm heart and the simple but important explanation. Thousand thanks, Vito for sharing with us. Bless you.
Hands down maestro Iacopelli.....sei fantastico👌
The video I was waiting for👍🏽 very Perfect video, the Pizza looks very delicious as always and it makes fun to watch while you make Pizza for your family, my friend👍🏽 keep your good work in your beautiful new studio in ``Bella Italia`` 🍕🍕
As always Vito thank you sharing, your pie recipe is spot on and I use it all the time.
Thank you
-Joseph
Nice flame 🔥and awesome pizza
I did a poolish experiment using your recipe on how to make poolish at home
6tbsp water, 4tbsp flour, 1/4 teaspoon dry yeast
And I let it rest overnight about 12h in the fridge and it didn’t grow
I used the same yeast with warm water and the yeast react as expected (forming bubbles )
Should I let it react on room temperature and then transfer to the fridge?
Please help
Excellent video! if you want to do the dough in the planetaria, you put the ingredients in the same order than doing it by hands?
Many thanks for this amazing video my friend! Greetings from Istanbul🖐🙂
The passion this man has for pizza is downright inspirational. Way to go Vito, with the best things in life, love, and delicious food in our stomaches. Thumbs UP UP UP!!
Beautiful! Thank you. I’ve never tried to make pizza with polish. I always make dough and put it in the fridge for 12 hours or so and then get it out 2 or 3 hours before the oven. I’ll definitely try the polish!
Just fantastic to watch you making the perfect Napolitano Pizza 🍕 at your parent’s house 🏡..
Just goes to show that the simple things in life brings family’s together..
Bon Appetite 🍷🍷🍕🍕
Hey Vito, this recipe is amazing.
I make the dough für 25 Pizzas, we make the Pizzas on the grill, best Pizza we ever made man.
Now i need more skills in stretch the dough like you.
Mile gracie for your videos, they are amazing!
We love you, Vito!
Exactly what I was looking for, my pizza turned out AMAZING! Thank you so much for sharing!! 😊
Bravo Maestro Vito Iacopelli! 😀 👏👍
Grazie maestro❤️
Thumbs up!
Nevertheless it is easier to use BIGA from my point of view, because the lower hydration (40-55%) doesnt attack the glutinic network of your pre-dough that much like the high hydrated poolish method.
Won't it be affected anyway after adding more water when making the dough (to reach 63% hydration)?
@@jpaa89
The point I wanted to emphasize is that you take the glutinic structure of your pre dough into your main dough. In other words: Its easier to build the glutinic structure of a main dough with BIGA than with poolish - with your hands, using no kneading mashine, for example. The yeasts of the BIGA doesnt attack the structure that much like the ones in the poolish, living in a fluid environment. My hint especially plays a role, when you work with "normal" Flour ( W 220-240) that doesnt record enormous lots of water (70-80%) hydration.
@@0815-Philosoph thank you!
Hi Vito,
Love the video but I have a question.
You said you need I need to use 1.6kg of flour per Liter of water. But then in the recipe you say 3 Liters and 6kg of flour.
That would be 2 liters per kg.
Which amount is correct ?
Did you not like this video?
Come on..... Go and like it!
This video deserves as many likes as there are views!
Always Love what you do Vito ❤️
I'm Your biggest fan!!!
Vito, you are the BEST! Thanks!