Hi Vito.. How about making a dessert pizza 🍕 with Gold Leaf 🍁 on top. You should be able to buy it at a cake shop.. Gold Leaf is edible.. Good for Arthritis.. Might be a World 🌎 first.. Cheers Famo59 👍🍻⛏🤓
16:10 lol . Why do Americans call salami pepperoni. Serbians call pickled chillies feferone . I could swear I have seen pickled chillies labelled pepperoni.
Made pizza with this dough yesterday. I’ve tried many different recipes but this one is definitely the best! I was a little concerned when starting stage 2, but resisted the urge to add more flour to the poolish/flour mix as it seemed a little wet. I’m glad I stuck to Vito’s directions! Pizza crust was both crispy and soft….fantastic! I worked the timing out backwards, and came up with 1) mix poolish at noon on day one, 2) mix dough at noon in day two, 3) pull dough from fridge at noon of day three, 4) form dough balls at 2pm of day three, 5) cook pizza at 6pm of day three…Happy, happy 🍕🍕🍕
Thank you for calculating that! I was just starting to work backwards to see if I could pull off making my dough tomorrow (Saturday) and have my first homemade pizzas for my family by Monday (a holiday where I am). Did you use an Ooni to cook it? I have their 16" propane gas powered one. Just got my 00 flour last week. I bought both the red and the blue bags, couldn't figure out which to get. Do you have any tips on the oven and which flour did you use? Favorite toppings? Oh, and did you use a dough box? If so, do you remember where you bought it? Ahh, I have so many questions!
I'm going to try this one again. I make pretty good pies, but wanted to try this one because it uses the full bag of flour and I don't end up with 55 almost empty ones in my pantry. My first attempt 2 weeks ago it was total soup, couldn't do anything with it. But this time will add flour first to the poolish (Day 2) instead of water (like he shows in this video). He made another video (Live) 3 months ago where he added the flour first, then slowly added the water.
@@ppolinski05 it does, it just takes ages to combine/ knead. I used a stand mixer and for ages i thought it wasn't going to work. but after 15 mins, it's great!
If only 25% of all adults on this planet were so passionate about their jobs, there would be no wars and no poverty. There would only be love and happiness. I love you, Vito. I love your Passion to Pizza and I also love that you share your knowledge and passion with everyone. I wish you a long and perfect life from the bottom of my heart.
Eversince i found Vito's videos, i don't follow anybody else. The Poolish is a game changer. So easy to follow and he shows you step by step how to make from start to finish. I can now make a pizza I'm proud to serve to my friends. No more takeout for me. I now make a big batch and freeze the dough balls so i can have pizza anytime. Thank you for your excellent videos
when you freeze balls do you before allow 2 hours at room temperature?(i am doing 16 hrs poolish, then make dough then again ferment 16 hrs, then i leave them at room temp for approx 2hrs then straight to oven) thx
@cvrljakromano I personally freeze after ferment. I put each in its own freezer ziplock. I'll take out a frozen dough, put in fridge the night before, then set out next day for a few hours. Works for me. Good luck.
He is the only guy sharing all the secrets and tips with everyone. I simply love his passion. I don't make pizza so far but I love to learn it from Vito. Will be waiting for the new video soon.
We need more people in the world that are as passionate as this man is about his pizza. It literally advances mankind when people are as passionate as this man
I've started making Pizza last year while stuck at home during the first lockdown caused by youknowwhat. First I thought "How hard can it be?", but this kind of thinking has adapted very rapidly. There's a universe of a difference between a o.k. pizza and a really good pizza. So many mistakes to be made, so many tricks to be learned. I've been more or less successful trying different recipies, but THIS ONE from maestro Vito is by far the best of all of them! My life has changed because of this video! Mille grazie Vito! You are an artist, and I truly believe that you have changed the lives of many people for the better!
Thanks for being so kind, and selflessly sharing this brilliant recipe. You have it down to a science. 👏👏👏👏 Made the best pizza ever! My family, and my neighbors said the same thing! Grazie mille!
My pizza dough journey has been a long journey. For years, I made dough the day of - until someone told me "that's a rookie mistake" :) - not knowing to allow the dough to rise overnight....once I did, that took my dough up a level; however, this video is really the key to unlocking the NEXT LEVEL. I just tried this the past few days for the first time, and last night, dropped the dough on the pizza stone, and just like the video...crispy outside and chewy inside. THIS IS THE IT!!!! Save yourselves years of experience and just start here!!!! After the second day's rise, you get dough that is easily workable (many of my previous doughs were too wet - which was good when making a deep dish, but terrible to work with when tossing dough on the stone...too sticky). This dough is extremely workable...just like in Vito's video. Thank you Vito for the excellent instructional video! My next experiment is to toss this dough into my cast iron pan (with a load of olive oil) to see how it does with my liking for deep dish. I need to watch a few more of your videos now. Just so happy I finally found this. The entire idea of the poolish was new to me! LIKED and SUBSCRIBED!!!
I never saw a person with more passion for baking anything less than the perfect pizza 🙂 Thank you very much for the great recipe and fantastic tutorial.
I got a same reality on UA-cam or whatever on Kelly I think he's the king of he's the king of pizza he knows his stuff and he knows how to make a pizza he's besides of all his measurements
I run a café and guess what I tried your recipe and gave it to one of your customer for no cost. Customer was just surprised she never ever eaten such a excellent pizza. And yes we have decided to make our pizza by following your recipe. Thank you very much ❤ I can't express my feelings but yes your recipe changed my life 😍 God bless you!!
Thank you so much VITO for the recipe. After it came out very nice first time itself. We had 700 gm of flour and 400 liter of water anything more the dough will become watery. Polish was 300 each of water and flour with 5 gm honey and yeast . 24 hours keeping in freeze and then dough 24 hours keeping in freeze. We put the dough in a container which was 4800 ml and the dough wanted to still grow more. It came out from sides :) as well. I have never seen anything like this before. Thank you for helping us enjoy a great pizza with family.
Hi Vito, I‘m bread baker when doing hobby and I’ve already visited advanced courses to reach the next level. But I need to say to you that I never saw someone before that achieved pizza backing perfection like you. Your idea of double fermentation based on Poolish is incredible! You are the best!
Every step so important I’ve tried following this video over 15 times, getting better. Latest changes was using semolina for stretching, really made big difference in how the dough worked in the hands, on the table, in the oven, and in the flavor/texture! Another huge change was adding the flour to the poolish for second ferment in increments rather than all together.
There's debate over what's better but have you ever tried mixing corn meal with flour? It works very well BUT it does change the skin and would be inappropriate for some styles like classic Neapolitan. I don't prefer it most of the time but it does make it easier to stretch and slide Edit - I mean for stretching only.
Hi Can anyone help me! I tried this recipe but at the end my dough came out to be bit wet, sticky, and whenever i try to stretch it comes back again. What could be wrong?
I have been making, and failing, at making pizza dough for years. I finally made Vito's pizza dough using his poolish technique last weekend and it was dynamite. It was so good. The best that I have ever made. I will not go back to any other way of making pizza dough. Now I am going to try this double fermentation technique and then the biga technique after that. Thanks for telling us your secrets Vito and thanks for helping out the home cooks. You really can tell from this side of the screen that you love what you do and you put your heart and soul into it.
I have tried several types of indirect or pre-fermentation techniques from sourdough, to biga and poolish (and also autolysis which isn't a pre-ferment). Poolish is my favorite! Sometimes with biga I get clumps of tiny, solid dense balls, like tapioca, that form, but in the final stretch, they disappear. Poolish is the best!
No matter how many times ive tried his methods step by step, my dough is always sticky to work with. Have you encountered such an issue ? If so, whats the solution? Thank you.
That pizza is truly something special. I keep watching the videos over and over again- each time I learn a little more, and my pizzas are getting better. Thanks Vito!
I've been watching Vito since his first video. You can always learn something from this guy. He doesn't hide anything, he loves to share and help; a real maestro.
Nice to see your passion worn on your sleeves Vito , I am a pastry chef and have never seen anyone love an respect pastry like you do. Definitely an eye opener these days, hopefully some of the others who call themselves Pizzaiolas will get a wake up call and actually listen to this man, I stuggle to find a good pizza and love this soft and bready with thin crunchy ( carbonised to a minimum) edge . Old Italians that I have asked said that in the south of Italy cold mash potatoes ( much like a Gnocchi dough) where blended through for lightness ( and economics, being cheaper than wheat flour), can’t wait to see what you give us next !!!! I wish more people could have your passion, there would be a different standard of quality which by what is passed off as food by the major retailers is abysmal in nutrition and flavour but it is pretty. More please
This guy is so humble, motivated and passionate about pizza. You can feel his ecstacy when he put the pizza in the oven. Come on get him his 1M subs already.
I have been making pizza for years. Some good some great. Today I cooked this dough recipe (followed it exactly) and cooked it in my Ooni Pro at 750 degrees. Best I have ever made. Everyone is raving about it. So good.
I’m a Napulitan living in Australia and I started my pizza journey one year ago. I have just purchased Ooni oven and love it. Yes this guy is passionate about his pizzas, he’s terrific.
As someone that has been in the pizza business for a while, you've completely sold me on your methodology. From what I gathered -Using poolish and 2X ferment gives you better air in the crust -Honey may be better than sugar for the sake of a savory-sweet profile in your crust The information and exposition you provide is invaluable! I will subscribe to gain further knowledge.
Best Pizza Ever!!!! Thank you!!! I got an ooni pizza oven for Christmas and I wanted my first pizzas to be special. I was not disappointed. My husband told me I should try an easier recipe to start, but he admitted he was wrong when he tasted the results! Perfection! Thank you again for sharing all your tips and tricks!! I can't wait to keep practicing.
@@littlelomaricafarm7302 Hey, can you share a little about your Weber setup. I have a thin pizza stone and ended burning the pizza right to the stone in a few seconds. I also struggled because the track is lower then the edge of the kettle. How do you rig yours?
If using a mixer instead of kneading for 15 minutes, mixed for about 8-10 on low then medium for the mixer. The reason for less time is the mixer will produce more heat compared to kneading by hand which will effect the gluten structure. Hope this helps.
For several years, I have had a tradition of making pizza with my granddaughter, Lena, on Saturdays. Your recipe and technique have taken this tradition to a whole new level. Up until now, our pizzas have been acceptable but now they are extraordinary! The double fermentation results in a very workable dough and an amazing crust. Lena has learned that sometimes waiting equals success. Thank you.
I am a beginner and have been trying different dough recipes, but I have to say yours is the best!! My friends and family were so impressed with my pizza’s, I made your dough 2X within 4 days ❤️
This is the best Neopolitan pizza recipe ever. Vito is so passionate about making great pizza and with honesty and humility, he shares his secrets with the world. Thank you! You've truly changed my ability to make a pizza. Would recommend everyone watch this video and pay attention to all the details. I've watched this video many times over and learned a little bit more each time.
Super.. last week I made a poolish but left it for 2 days. Was going to throw it out becasue I thought it might be going sour but was persuaded by guys on FB to roll with it. So made the dough and balls but nobody was pizza ready so left in fridge overnight once more. Took balls out and placed in sun for half hour then let them rise a bit. Have to say the taste was phenominal. I had an ah ha moment and it's the fermanttion that really does make the taste (this one basically 3 days). Learned everything form yourself really so thanks.. Also cooked from home oven.. Left the grill (I think ye call it broil?) on and temp to 300C. Placed the stone on the lowest rack and cooked the base till the rim rises and slightly browns. Then put cheese and toppings and not over cook it. I used to turn off the grill and lowered the temp but left it on and at 300. Perfect every time
Thank you Vito, for all this italian pizza insights! I make a lot of pizza and you told me the secret way, how to make it fluffy (air, dough handling), crunchy (semola, pizza stone, heat) and tasty (time, fermentation). The art is not really in the dough recipes, but it's in the handling of the dough. It's craftmans work. Thank you so much :)
My friends and family think I’m a master pizza maker in my wood fired pizza oven. And it’s all thanks to you Vito. I love this dough I have now used this dough 6 times and it gets better for me every time, you have changed my pizza game. Thank you 👍 🍕
@@timidu7363 As high as your oven will go. If you do not have a pizza oven (I don't) get a good pizza stone or baking steel. I use a baking steel, and a dough recipe from one of Vito's prior videos that I adapted to double ferment just like in this video. Also you want to par bake your crust before adding toppings. Search Vito's channel. He has a bunch of videos cooking pizza in home ovens.
I can't thank you enough for this detailed recipe. I followed your exact instructions and my pizza turned out heavenly. This was my first time ever making pizza from scratch. I couldn't believe how brilliantly the end result turned out. Thanks a lot ❤
thank you Vito for all the tips. i've been entering this world of pizza and finaly, thanks to your channel, i got the right info. i keep getting better and better. i just need the right oven now, a real one for pizzas. as a french, i'm getting close to not butcher italian cuisine anymore (we have been mastering the art of butchering italian cuisine, but things have been changing the past few years : more and more real pizzas in this country😎)
Grazie Vito!!! This has actually changed my life, I’m confident to invite guests over and entertain them around my pizza oven and has been a huge boost in my confidence. It comes out perfect every time. I had never heard of poolish and it’s seriously next level, the way it puffs the dough and makes it much easier to stretch than making dough without poolish and just fermenting the entire batch. I love your channel and keep the videos coming!
I've been making this for over a year now, and it is the best pizza dough I have found. I use a home made outdoor pizza oven, it cooks at 900 deg for less than a minute. We usually make 15-20 pizza's when we have a pizza party. Everyone is blown away how delicious it is. The pizza turns out amazing every time. It's crunchy on the outside, soft and light on the inside. Thank you Vito you are an amazing chef, and thank you for sharing your love of amazing pizza's. I wish everyone would try it. You guys need to try Vito's Pizza sauce it really complements the dough. It makes the pizza taste like it does in Italy. I cannot say enough about it. Thank you
Vito, I take my food very seriously and always wanted to learn to make a proper authentic and traditional pizza. You taught me so much and I thank you. Now the family, friends and neighbours always want my Ooni fired pizza made using your recipe and instruction. Weekends are no longer for resting and I need to make a better outdoor kitchen. Thank you so much for the tips to help us amateurs look like professionals.
Hey Vito, it’s Joe from Scotland. That pizza looks absolutely amazing definitely be trying this method of double fermentation 👍. I have been using your other method using 400grams of poolish which I made 10 pizzas for friends and family. I have 400 grams of poolish fermenting now and due to come out the fridge at 11am uk time so I will change my method to this new way👌
Met Vito a few times at his pizzeria when he was back in LA. Such a nice and sincere guy. He was kind enough to give me some of his mother yeast, which 5-6 years later I still use. He now has 500k+ subscribers and deserves whatever come his way. Bravo Vito.
Wow he shared his mother yeast??? I mean I know its an easy thing to do with discard and all but it's a HUGE deal for a cook to share. It's like their baby
@@jareddedini4511 Yeah, I guess it was around 2015 or so and we were talking and I was telling him how much my poolish was being an issue. He gave me a cup his grandmothers mother yeast. Still going strong all these years later and makes amazing pizza. It has changed somewhat from what he gave me as natural yeast takes on the characteristics of the environment they are based. Super nice of him.
A real life changer. I got the bertello grande, and all the technique Vito teaches. Pizza time with friends has been elevated to the real Italian level!!!
Just finished shaping dough 8pm, got (6) 270 gram dough balls. Poolish fermented covered for 23 hours in fridge. Woke up and at 9:00am looked and poolish was bubbling, fluffy, and airy and smelled Amazing! I then made the rest of dough! Used Kitchen Aid with Dough Hook on low 10 min and added olive oil to bowl as it was kneading, then did 5 min in counter by hand. Made 1 big dough ball, gave a Quick Slap of olive oil on top, and covered to rest 30 minutes at room temp before I moved into te fridge for 2nd proof. Ended up doing 11 hours (before dividing) because I peeked under the lid and my dough doubled. Weighed each dough ball on a scale, shaped into dough balls. Added Semolina to dough tray under 6 dough balls and NOW my work is done! Sealed dough tray with lid and popped it in fridge. Tomorrow at 9am will be 24 hours and the 6 dough balls should expand and increase in size and they are ready to be used for the first time in my Brand New Ooni Koda 16. Question Please? Can I leave Dough Balls Covered in my dough tray in the fridge and use them over the next 2,3,4 days? Like I do with my normal dough balls? If not I will freeze them maybe which I haven’t tried yet. This Dough Looks Amazing and is so soft and fluffy! It’s A Croonchy and remember ……..Pizza is a Serious Thing!!!
This is the best pizza dough recipe ever. I would never try another one because this is perfection. Light, smooth, airy, crunchy... Vito you are amazing for showing us this recipe. Salute!
I've said it before, and will say it again - I would be so happy to work with you. Your dough-joy rivals my own. I have learned so much from you. Like a magician showing the guarded secrets.
Wow what a generous sharing, no secret at all, tq so much for your effort in making us understand. Definitely gonna try this recipe and technique. The pizza really looks awesome! May god bless u always, do share more!
Thank you Vito, you are the reason why making pizzas is my hobby now. I did the same dough like in your video, and I can really say that is next LEVEL!!
I literally bought a pizza oven a few days ago and the first recipe i tried was this. The flavor of this dough is incredible. The salt level and "soft and crunchy" effect was too good.
Thanks I made this today and it’s definitely next level, very tasty and better than the 60% hydration I used to make. Followed all of vitos tips to manage sticky dough, cleaning the oven, slapping technique, these small tips really help the end result. I’m obsessed now and will stick to this method! Thanks Vito!
This recipe for dough is the BOMB!!! But I cant stop speaking to myself like a crazy passionate Italian when making it. Thank you Vito for sharing your knowledge.
Thank you!! Absolute perfection! Started making pizza after our honeymoon in Italy, I live in a very large city in the US and can't even order pizza here anymore, it's not the same. Just 30 minutes of your videos have exposed a lot of errors I was making. 6am and you had me in the kitchen making the dough before work. Hats off to you Vito!
Generous man..A man with passion on what he do..A rare real chef who shares this knowledge in order for others to learn just the Right recipe for pizza dough.i dont make it yet but surely will do one..More to you Cheffy.
I just finished making this dough in preparation for use with my Ooni 16 oven today, following your instructions exactly. This is, without a doubt the best looking pizza dough that I have ever made. Thanks for your tips.
Thanks for sharing this great video Vito. I saw in one of your other videos you exchanged part of the 00 flour for Manitoba flour as it had a higher W rating. In this video you only use 00. Is there a reason why you use Manitoba on one dough and not in another ? Thanks
After visiting Italy and tasting how the real pizza taste like I could not enjoy any pizza here in US. So I decided to make pizza my self. I found Vito and followed his recipe. I made pizza for the first time for my family and friends and EVERYONE LOVED my pizza. Thanks for a great recipe.
I have been making pizza at home for 60 years. My dough recipe has gone through many, many stages of development, but this method from Vito has been the best so far.
Hi Vito! Thank you for inspiring me. Quick question! I'm currently at the second fermentation stage with the dough in the bowl in the fridge, but I don't think I'll be making any pizza tonight (have to go out abruptly!) How long can I leave it in this state? Can I ferment it another day for added air? Or should I roll it into pizza balls first then store in the fridge for another day?
I think I found my answer online! I'm going to let it ferment for another day as one big ball, and the roll it out and let it proof tomorrow before I bake it. I'll report back with my findings!
Hey Vito, after stretching, would you recommend to leave the big air bubbles in the crust like they are or rather pinch / explode them cause they burn instantly in the oven?
I've watched this video probably 20 times. It's a great refresher every time I make a batch of pizzas. Vito is the best. I can finally make great pizza.
For anyone wanting to use a mixer instead: mixed for about 8-10 on low then medium for the mixer instead of 15 by hand. The reason for less time is the mixer will produce more heat compared to kneading by hand which will effect the gluten structure. Hope this helps.
Hey Vito! Great, great video, I absolutely love your passion! I found myself playing around with pizza lately, I even built myself a modest fire oven for pizza! I know it's unlikely that you'll see this, but I got a question. If I end up making more dough than necessary, when would be the best time to freeze it? After all the fermentation or before certain parts of the process?
Made this recipe on my "weekend" and was THRILLED with the results. Super easy to follow, very forgiving to unskilled hands. Husband kept going on about how great the pizza bones were. Loved the addition of diced tomatoes to the sauce. He could not tell there were actual pieces of tomato. Fantastic and we will try using our grill to make pizzas soon. Smashingly good. Thank you Maestro Vito! Subscribed and sharing with entire family.
Hello Vito! Thank you so much for this tutorial, that pizza looks delicious and we will definitely try it 😍🍕 Would it be possibile to freeze the dough? If so, how and for how long can it be stored? 😊
Hi Vito! I know I am a year late but have been watching your videos and just subscribed. Just finished the first fermentation of the poolish and waiting 24 hours for second. I also made a second batch of poolish to make some pizza for my family this saturday. Super excited to start on this journey and thank you so much of your videos!
Vito, I have to thank you for all the knowledge you've forwarded for free to your community, to us. I learned a lot from you and practice as often as I can: This thursday I started my first poolish, yesterday I ate my first selfmade poolish-double-fermented pizza. You changed my (pizza) life. Something that my bunch of pizza books never did - I never tried one recipe out of them. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
I did all according Vito instructions and succeed. The same taste and feeling as I had tried in Napoli 20 yrs ago. Results are as said Vito. If I succeed to manage it at home (as total amateur) u will too just follow instructions. Viva maestro Vito pizzaiolo ! Viva pizza napolitana ! Grazzie mille de Serbia. Saluti a Vito, Roberto e Salvatore !
Up to this point I had only done the "one hour" version of the dough. Doing the full two-day fermentation really makes a difference! The gluten was much stronger, easier to handle, and made tastier pizza. Thanks for passing on the pizza knowledge!
Made it yesterday for the first time . I actually thought I messed it up , didn't look right , but then !!! This is the best pizza I've ever made on my own. Can't wait to make it again . Thank you .
@@mothermadness3586 he used a high temp pizza oven and the pie is launched right on the floor of the oven. Only need a stone if you bake in a home oven at lower temp.
I've been using this recipe a lot over the last few months. Love the double fermented dough.. but I'm wondering if there is just too much salt in the recipe. Every time I have the pizza, I find myself needing to have water available all night to drink. Can I reduce the salt without too much of a negative result?
That could also be due to the high glycemic index of the dough in general. If its causing your blood sugar to raise enough it can cause that to happen.
Belisimo! How many pizzas have you eaten? Like seriously, it seems that you still really enjoyed this one in particular. Are there any other Italian dishes you enjoy? May be exotic ones?
Long comment incoming. Vito, your videos have allowed me to achieve a light stretchy pizza dough, that was honestly, amazing. Every dough I have made until my recent ones always tears never stretches. And if you watch most of the recipes on UA-cam they are with low yields. And like 35 percent hydration. Seriously it’s like I have been lied to by all these pizza makers. Thanks Vito for good content, and a proper education.
Vito, I want to thank you for this 32-48 hour double fermentation dough recipe. We recently purchased a Bertello Grande 16" pizza oven, and all I can say is that with this dough and Pomi finely chopped tomatoes (with a few leaves of basil and some salt) sauce, and fresh mozzarella makes one heck of a pizza! We add pepperoni and canned mushrooms, along with a sprinkle of oregano for kicks. We preheat the Bertello oven with gas, then add a few sticks of hickory just before launching the pizza and the results have been OMG splendid! We have "soft but clunchy" neapolitan crusts and our pizzas are waaaayyyyy better than any pizza we have purchased. Thank you! I would really like to be able to take your course at some point.
@@luisleiva8621 have you tried them on pizza? they are very good, especially when the edges get a little crispy. we like fresh as well from time to time.
Yes it is. The best pizza . The next level pizza dough. The greatest! I’m about to do my second attempt tonight and it’s looking 10x better then my first attempt and the first attempt was still delicious!!!! I can’t wait!!! Thank you so much. I love your work 🙌
ok now i have put my heart on this, comment below if you find the secret reveled on this pizza dough video!
I thought you already gave us all the secrets 🥴
Hi Vito..
How about making a dessert pizza 🍕 with Gold Leaf 🍁 on top.
You should be able to buy it at a cake shop..
Gold Leaf is edible..
Good for Arthritis..
Might be a World 🌎 first..
Cheers Famo59 👍🍻⛏🤓
16:10 lol . Why do Americans call salami pepperoni. Serbians call pickled chillies feferone . I could swear I have seen pickled chillies labelled pepperoni.
it is the wooden mixing bowl?
is it the twice fermentation period of 16hours? I'm going to watch this video about 5 more times make notes and try it! although in a plastic bowl
This guy is possibly the best thing that ever happened to my Pizza life
#pizzaLife
YES
Yes! So true:) we have been making the best pizza’s ever since we started watching him.
Indeed
Exactly 👍🏻 Molto grazie Vito 😉
Made pizza with this dough yesterday. I’ve tried many different recipes but this one is definitely the best! I was a little concerned when starting stage 2, but resisted the urge to add more flour to the poolish/flour mix as it seemed a little wet. I’m glad I stuck to Vito’s directions! Pizza crust was both crispy and soft….fantastic! I worked the timing out backwards, and came up with 1) mix poolish at noon on day one, 2) mix dough at noon in day two, 3) pull dough from fridge at noon of day three, 4) form dough balls at 2pm of day three, 5) cook pizza at 6pm of day three…Happy, happy 🍕🍕🍕
Thank you for calculating that! I was just starting to work backwards to see if I could pull off making my dough tomorrow (Saturday) and have my first homemade pizzas for my family by Monday (a holiday where I am).
Did you use an Ooni to cook it? I have their 16" propane gas powered one. Just got my 00 flour last week. I bought both the red and the blue bags, couldn't figure out which to get. Do you have any tips on the oven and which flour did you use? Favorite toppings? Oh, and did you use a dough box? If so, do you remember where you bought it? Ahh, I have so many questions!
doesnt work ....its just a soup
I'm going to try this one again. I make pretty good pies, but wanted to try this one because it uses the full bag of flour and I don't end up with 55 almost empty ones in my pantry. My first attempt 2 weeks ago it was total soup, couldn't do anything with it. But this time will add flour first to the poolish (Day 2) instead of water (like he shows in this video). He made another video (Live) 3 months ago where he added the flour first, then slowly added the water.
@@ppolinski05 it does, it just takes ages to combine/ knead. I used a stand mixer and for ages i thought it wasn't going to work. but after 15 mins, it's great!
@@ryandeag8560 yes I agree I tried this yesterday.. seemed like way to soupy but I worked it for 35 mins by hand and soon was where it needed to be
If only 25% of all adults on this planet were so passionate about their jobs, there would be no wars and no poverty. There would only be love and happiness. I love you, Vito. I love your Passion to Pizza and I also love that you share your knowledge and passion with everyone. I wish you a long and perfect life from the bottom of my heart.
gay
Come on, man. Many people are passionate about profiting from war, so there will always be war.
I love pizza, and it can help to bring peace, though.
@@eugenetswong just be a bit more stoic it life. it helps. I love pizza too. in fact a made dough and having it tonight.
but come on. reaction......
Agree, his sharing is so honest and sincere. May god protect him always. He truly a good man
Eversince i found Vito's videos, i don't follow anybody else. The Poolish is a game changer. So easy to follow and he shows you step by step how to make from start to finish. I can now make a pizza I'm proud to serve to my friends. No more takeout for me. I now make a big batch and freeze the dough balls so i can have pizza anytime. Thank you for your excellent videos
when you freeze balls do you before allow 2 hours at room temperature?(i am doing 16 hrs poolish, then make dough then again ferment 16 hrs, then i leave them at room temp for approx 2hrs then straight to oven) thx
@cvrljakromano I personally freeze after ferment. I put each in its own freezer ziplock. I'll take out a frozen dough, put in fridge the night before, then set out next day for a few hours. Works for me. Good luck.
He is the only guy sharing all the secrets and tips with everyone. I simply love his passion. I don't make pizza so far but I love to learn it from Vito. Will be waiting for the new video soon.
He's giving us everything we need to start from home and business......he deserves 1mil subs.
Love it
Yeah that's true
True..the best maestro.
Bravo Vito!!
Happy, on the ball presentations, No secrets or BS.
I predict 10m likes for you 👍
We need more people in the world that are as passionate as this man is about his pizza. It literally advances mankind when people are as passionate as this man
I love this guy
Exactly! Just my thoughts. It's more than just pizza making. It's his contagious energy which we all need to see!
IT would help if you mentioned this was a 2 day process up front.
I've started making Pizza last year while stuck at home during the first lockdown caused by youknowwhat. First I thought "How hard can it be?", but this kind of thinking has adapted very rapidly. There's a universe of a difference between a o.k. pizza and a really good pizza. So many mistakes to be made, so many tricks to be learned. I've been more or less successful trying different recipies, but THIS ONE from maestro Vito is by far the best of all of them! My life has changed because of this video! Mille grazie Vito! You are an artist, and I truly believe that you have changed the lives of many people for the better!
This is how passionate chefs should be about their food. So good. Perfetto.
Thanks for being so kind, and selflessly sharing this brilliant recipe. You have it down to a science. 👏👏👏👏 Made the best pizza ever! My family, and my neighbors said the same thing! Grazie mille!
I made in my home.
Amazing!!! Almost the same pizza!!!!
Problem: my family don't wanna buy pizza anymore.
That’s not a problem 😀👍🏻
kind of my problem too
Get family to contribute effort together with you to do the pizza. That way problem solved?
Just joke, I love my family.
Every body together much better!!!
I have the same problem! The family sitting eating pizza while i make more pizza!
My pizza dough journey has been a long journey. For years, I made dough the day of - until someone told me "that's a rookie mistake" :) - not knowing to allow the dough to rise overnight....once I did, that took my dough up a level; however, this video is really the key to unlocking the NEXT LEVEL. I just tried this the past few days for the first time, and last night, dropped the dough on the pizza stone, and just like the video...crispy outside and chewy inside. THIS IS THE IT!!!! Save yourselves years of experience and just start here!!!! After the second day's rise, you get dough that is easily workable (many of my previous doughs were too wet - which was good when making a deep dish, but terrible to work with when tossing dough on the stone...too sticky). This dough is extremely workable...just like in Vito's video. Thank you Vito for the excellent instructional video! My next experiment is to toss this dough into my cast iron pan (with a load of olive oil) to see how it does with my liking for deep dish. I need to watch a few more of your videos now. Just so happy I finally found this. The entire idea of the poolish was new to me! LIKED and SUBSCRIBED!!!
I never saw a person with more passion for baking anything less than the perfect pizza 🙂 Thank you very much for the great recipe and fantastic tutorial.
Me too / ja też💚
I got a same reality on UA-cam or whatever on Kelly I think he's the king of he's the king of pizza he knows his stuff and he knows how to make a pizza he's besides of all his measurements
Thanks Vito. You have changed my Pizza game forever. Your passion is catching! I have learned so much from you across many of your videos. Amazing!
I run a café and guess what I tried your recipe and gave it to one of your customer for no cost. Customer was just surprised she never ever eaten such a excellent pizza. And yes we have decided to make our pizza by following your recipe.
Thank you very much ❤
I can't express my feelings but yes your recipe changed my life 😍
God bless you!!
If you have a coffee try this ua-cam.com/video/uyxS9z4ndnA/v-deo.html
Thank you so much VITO for the recipe. After it came out very nice first time itself. We had 700 gm of flour and 400 liter of water anything more the dough will become watery. Polish was 300 each of water and flour with 5 gm honey and yeast . 24 hours keeping in freeze and then dough 24 hours keeping in freeze. We put the dough in a container which was 4800 ml and the dough wanted to still grow more. It came out from sides :) as well. I have never seen anything like this before. Thank you for helping us enjoy a great pizza with family.
Hi Vito, I‘m bread baker when doing hobby and I’ve already visited advanced courses to reach the next level. But I need to say to you that I never saw someone before that achieved pizza backing perfection like you. Your idea of double fermentation based on Poolish is incredible! You are the best!
This guy is a lesson in life. Be as enthusiastic in everything you do. So you can be the best there is
Yes. I have to add that who gives away his years of experience for free?
A top representative of the human race, that's who.
easy healthy recipes in 1 minute. that's only here.
Every step so important I’ve tried following this video over 15 times, getting better. Latest changes was using semolina for stretching, really made big difference in how the dough worked in the hands, on the table, in the oven, and in the flavor/texture! Another huge change was adding the flour to the poolish for second ferment in increments rather than all together.
There's debate over what's better but have you ever tried mixing corn meal with flour? It works very well BUT it does change the skin and would be inappropriate for some styles like classic Neapolitan. I don't prefer it most of the time but it does make it easier to stretch and slide
Edit - I mean for stretching only.
Yes it's the best pizza.
Hi
Can anyone help me!
I tried this recipe but at the end my dough came out to be bit wet, sticky, and whenever i try to stretch it comes back again. What could be wrong?
Same herrrreee a year of not following it finallybgot it
@@ajinkyaambre6270maybe you didn’t properly knead the dough?
I saw this video two days ago. And I started to make a pizza for the 1000 time and today I have the best ever pizza. TANX a million, bro.
I have been making, and failing, at making pizza dough for years. I finally made Vito's pizza dough using his poolish technique last weekend and it was dynamite. It was so good. The best that I have ever made. I will not go back to any other way of making pizza dough. Now I am going to try this double fermentation technique and then the biga technique after that. Thanks for telling us your secrets Vito and thanks for helping out the home cooks. You really can tell from this side of the screen that you love what you do and you put your heart and soul into it.
I have tried several types of indirect or pre-fermentation techniques from sourdough, to biga and poolish (and also autolysis which isn't a pre-ferment). Poolish is my favorite! Sometimes with biga I get clumps of tiny, solid dense balls, like tapioca, that form, but in the final stretch, they disappear. Poolish is the best!
Toooo tooo good...❤️🥰
No matter how many times ive tried his methods step by step, my dough is always sticky to work with. Have you encountered such an issue ? If so, whats the solution? Thank you.
@Andrew Wang Caputo 00. straight from Italy.
easy healthy recipes in 1 minute. that's only here.
That pizza is truly something special. I keep watching the videos over and over again- each time I learn a little more, and my pizzas are getting better. Thanks Vito!
I've been watching Vito since his first video. You can always learn something from this guy. He doesn't hide anything, he loves to share and help; a real maestro.
Nice to see your passion worn on your sleeves Vito , I am a pastry chef and have never seen anyone love an respect pastry like you do. Definitely an eye opener these days, hopefully some of the others who call themselves Pizzaiolas will get a wake up call and actually listen to this man, I stuggle to find a good pizza and love this soft and bready with thin crunchy ( carbonised to a minimum) edge . Old Italians that I have asked said that in the south of Italy cold mash potatoes ( much like a Gnocchi dough) where blended through for lightness ( and economics, being cheaper than wheat flour), can’t wait to see what you give us next !!!! I wish more people could have your passion, there would be a different standard of quality which by what is passed off as food by the major retailers is abysmal in nutrition and flavour but it is pretty. More please
This guy is so humble, motivated and passionate about pizza. You can feel his ecstacy when he put the pizza in the oven. Come on get him his 1M subs already.
Humble 🙄
19:18 Yeah especially in this moment 😁
easy healthy recipes in 1 minute. that's only here.
I have been making pizza for years. Some good some great. Today I cooked this dough recipe (followed it exactly) and cooked it in my Ooni Pro at 750 degrees. Best I have ever made. Everyone is raving about it. So good.
@doody h About 1 and a half minutes. I turn the heat down right after I launch. Then back up to reheat for the next one.
I just bought an Ooni Kodi 16 and will definitly try this out.
Great to hear about this, I just purchased an Ooni Koda 12 and excited to make this pizza dough, im starting with the poolish now
How do you pronounce your surname ?
@@djbj786 Far thing
I’m a Napulitan living in Australia and I started my pizza journey one year ago. I have just purchased Ooni oven and love it. Yes this guy is passionate about his pizzas, he’s terrific.
As someone that has been in the pizza business for a while, you've completely sold me on your methodology.
From what I gathered
-Using poolish and 2X ferment gives you better air in the crust
-Honey may be better than sugar for the sake of a savory-sweet profile in your crust
The information and exposition you provide is invaluable!
I will subscribe to gain further knowledge.
2x fermentation does not only give you better crust but also a better flavor and it's easier to digest.
Can you pls tell me what do I do if I want only half the amount of dough that he has made
@@cravingsbykru-thehomecook7582 Divide all dough ingredients in half except the yeast
Did not have honey when I did my first dough. I used maple sirup works well. I am canadian hey!
@@carolgagne9346the sugar is to kick off the fermentation. Maple syrup is likely the best sweetener bar none. But I’m Canadian too ‘eh!
Best Pizza Ever!!!! Thank you!!! I got an ooni pizza oven for Christmas and I wanted my first pizzas to be special. I was not disappointed. My husband told me I should try an easier recipe to start, but he admitted he was wrong when he tasted the results! Perfection! Thank you again for sharing all your tips and tricks!! I can't wait to keep practicing.
easy healthy recipes in 1 minute. that's only here.
Wow 2 days of prepping! How can anyone wait so long? I almost ate my laptop! Bravo Vito! Looks delicious!! Bravissimo Vito! Ciao da Montreal!
It was worth the wait, I made this pizza dough and baked in on my Weber, best pizza I ever made.
@@littlelomaricafarm7302 Hey, can you share a little about your Weber setup. I have a thin pizza stone and ended burning the pizza right to the stone in a few seconds. I also struggled because the track is lower then the edge of the kettle. How do you rig yours?
Very wholesome to see this man always get excited for every pizza he makes even after years in the business.
True love for pizza, keep rocking Vito!
Would love to see this done using a mixer. Also that 15 minute rest is a saviour. Went from incredibly sticky to incredibly workable! Thanks Vito
If using a mixer instead of kneading for 15 minutes, mixed for about 8-10 on low then medium for the mixer. The reason for less time is the mixer will produce more heat compared to kneading by hand which will effect the gluten structure. Hope this helps.
I used the mixer all the time and works pretty well. Didn’t realize the possible temp change impact
For several years, I have had a tradition of making pizza with my granddaughter, Lena, on Saturdays. Your recipe and technique have taken this tradition to a whole new level. Up until now, our pizzas have been acceptable but now they are extraordinary! The double fermentation results in a very workable dough and an amazing crust. Lena has learned that sometimes waiting equals success. Thank you.
easy healthy recipes in 1 minute. that's only here.
You an amazing grandpa Phyllis!
Regarding the 5g of yeast... is that for Active or Instant yeast, or is it the same either way?
yes
I love this guys energy, you can honestly tell that he loves what he does !
I am a beginner and have been trying different dough recipes, but I have to say yours is the best!! My friends and family were so impressed with my pizza’s, I made your dough 2X within 4 days ❤️
This is the best Neopolitan pizza recipe ever. Vito is so passionate about making great pizza and with honesty and humility, he shares his secrets with the world. Thank you! You've truly changed my ability to make a pizza. Would recommend everyone watch this video and pay attention to all the details. I've watched this video many times over and learned a little bit more each time.
It’s not neopolitan it’s napolitan pizza
Thanks!
Super.. last week I made a poolish but left it for 2 days. Was going to throw it out becasue I thought it might be going sour but was persuaded by guys on FB to roll with it. So made the dough and balls but nobody was pizza ready so left in fridge overnight once more. Took balls out and placed in sun for half hour then let them rise a bit. Have to say the taste was phenominal. I had an ah ha moment and it's the fermanttion that really does make the taste (this one basically 3 days). Learned everything form yourself really so thanks..
Also cooked from home oven.. Left the grill (I think ye call it broil?) on and temp to 300C. Placed the stone on the lowest rack and cooked the base till the rim rises and slightly browns. Then put cheese and toppings and not over cook it. I used to turn off the grill and lowered the temp but left it on and at 300. Perfect every time
Thank you Vito, for all this italian pizza insights!
I make a lot of pizza and you told me the secret way, how to make it fluffy (air, dough handling), crunchy (semola, pizza stone, heat) and tasty (time, fermentation).
The art is not really in the dough recipes, but it's in the handling of the dough. It's craftmans work. Thank you so much :)
Thanks! So good
Thank you so much my friend ❤️ for
The support
I am a beginner ,but as I tried your recipe I am like a professional.I can’t thank you enough 🙀🥇🥇🥇Your number one 🙌🏼
Thank you so much I’m so happy 😀
@@vitoiacopelli You are the best Pizza Mentor one could wish!!!!! Thanks for sharing your knowledge with all your fans and pizza lovers !!!
My friends and family think I’m a master pizza maker in my wood fired pizza oven. And it’s all thanks to you Vito. I love this dough I have now used this dough 6 times and it gets better for me every time, you have changed my pizza game. Thank you 👍 🍕
easy healthy recipes in 1 minute. that's only here.
This is the exact method Ive been using for years, its absolutely fantastic and so easy. 24 hour poolish followed by 24-48 hour cold fermentation.
At what temperature you use the oven 🤔 400-450 degrees?
The stone surface in the pizza oven should be between 850°F and 932°F
@@timidu7363 As high as your oven will go. If you do not have a pizza oven (I don't) get a good pizza stone or baking steel. I use a baking steel, and a dough recipe from one of Vito's prior videos that I adapted to double ferment just like in this video. Also you want to par bake your crust before adding toppings. Search Vito's channel. He has a bunch of videos cooking pizza in home ovens.
Hi, can the dough be left outside for more than 2 hours?
I can't thank you enough for this detailed recipe. I followed your exact instructions and my pizza turned out heavenly. This was my first time ever making pizza from scratch. I couldn't believe how brilliantly the end result turned out. Thanks a lot ❤
Sweet. Gonna try soon
thank you Vito for all the tips. i've been entering this world of pizza and finaly, thanks to your channel, i got the right info. i keep getting better and better. i just need the right oven now, a real one for pizzas. as a french, i'm getting close to not butcher italian cuisine anymore (we have been mastering the art of butchering italian cuisine, but things have been changing the past few years : more and more real pizzas in this country😎)
Grazie Vito!!! This has actually changed my life, I’m confident to invite guests over and entertain them around my pizza oven and has been a huge boost in my confidence. It comes out perfect every time. I had never heard of poolish and it’s seriously next level, the way it puffs the dough and makes it much easier to stretch than making dough without poolish and just fermenting the entire batch. I love your channel and keep the videos coming!
Do you use 00 flour?
It's expensive
I want to know if it's essential
@@anas4394 I believe it’s essential
@@anas4394 You MUST buy Caputo Pizza Flour...It is the top level and not expensive ;-)
Made my poolish yesterday, will do the double fermentation later. I love making pizza. Your tips, recipes, are life changing. Thank you.
I've been making this for over a year now, and it is the best pizza dough I have found. I use a home made outdoor pizza oven, it cooks at 900 deg for less than a minute. We usually make 15-20 pizza's when we have a pizza party. Everyone is blown away how delicious it is. The pizza turns out amazing every time. It's crunchy on the outside, soft and light on the inside. Thank you Vito you are an amazing chef, and thank you for sharing your love of amazing pizza's. I wish everyone would try it. You guys need to try Vito's Pizza sauce it really complements the dough. It makes the pizza taste like it does in Italy. I cannot say enough about it. Thank you
I did a sourdough version of this recipe. Amazing!!! I have tried many pizza dough recipes. This one is the best!
Vito, I take my food very seriously and always wanted to learn to make a proper authentic and traditional pizza. You taught me so much and I thank you.
Now the family, friends and neighbours always want my Ooni fired pizza made using your recipe and instruction. Weekends are no longer for resting and I need to make a better outdoor kitchen.
Thank you so much for the tips to help us amateurs look like professionals.
Hey Vito, it’s Joe from Scotland. That pizza looks absolutely amazing definitely be trying this method of double fermentation 👍. I have been using your other method using 400grams of poolish which I made 10 pizzas for friends and family. I have 400 grams of poolish fermenting now and due to come out the fridge at 11am uk time so I will change my method to this new way👌
Great video! Thanks for your generosity. Can this dough be frozen and if so, at what stage and what are the steps to defrost. Thanks
Met Vito a few times at his pizzeria when he was back in LA. Such a nice and sincere guy. He was kind enough to give me some of his mother yeast, which 5-6 years later I still use. He now has 500k+ subscribers and deserves whatever come his way. Bravo Vito.
Wow he shared his mother yeast??? I mean I know its an easy thing to do with discard and all but it's a HUGE deal for a cook to share. It's like their baby
@@jareddedini4511 Yeah, I guess it was around 2015 or so and we were talking and I was telling him how much my poolish was being an issue. He gave me a cup his grandmothers mother yeast. Still going strong all these years later and makes amazing pizza. It has changed somewhat from what he gave me as natural yeast takes on the characteristics of the environment they are based. Super nice of him.
A real life changer. I got the bertello grande, and all the technique Vito teaches. Pizza time with friends has been elevated to the real Italian level!!!
This pizza is the perfection. Soft and a crunchy in the same time.
You mean crownchy ;)
Thanks
Just finished shaping dough 8pm, got (6) 270 gram dough balls. Poolish fermented covered for 23 hours in fridge. Woke up and at 9:00am looked and poolish was bubbling, fluffy, and airy and smelled Amazing! I then made the rest of dough! Used Kitchen Aid with Dough Hook on low 10 min and added olive oil to bowl as it was kneading, then did 5 min in counter by hand.
Made 1 big dough ball, gave a Quick Slap of olive oil on top, and covered to rest 30 minutes at room temp before I moved into te fridge for 2nd proof.
Ended up doing 11 hours (before dividing) because I peeked under the lid and my dough doubled. Weighed each dough ball on a scale, shaped into dough balls. Added Semolina to dough tray under 6 dough balls and NOW my work is done!
Sealed dough tray with lid and popped it in fridge. Tomorrow at 9am will be 24 hours and the 6 dough balls should expand and increase in size and they are ready to be used for the first time in my Brand New Ooni Koda 16.
Question Please? Can I leave Dough Balls Covered in my dough tray in the fridge and use them over the next 2,3,4 days? Like I do with my normal dough balls? If not I will freeze them maybe which I haven’t tried yet. This Dough Looks Amazing and is so soft and fluffy! It’s A Croonchy and remember ……..Pizza is a Serious Thing!!!
@Andrew Wang Hello and thank you for this help. Question, Can i freeze dough balls instead? ty in advance
Would be great to hear others who have tried fridge/freeze after balling
This is the best pizza dough recipe ever. I would never try another one because this is perfection. Light, smooth, airy, crunchy... Vito you are amazing for showing us this recipe. Salute!
😂😂😂 In Italy that's pretty average pizza, nothing special
I've said it before, and will say it again - I would be so happy to work with you. Your dough-joy rivals my own. I have learned so much from you. Like a magician showing the guarded secrets.
Wow what a generous sharing, no secret at all, tq so much for your effort in making us understand. Definitely gonna try this recipe and technique. The pizza really looks awesome! May god bless u always, do share more!
Vitos videos have completely changed pizza night for us here in Belfast Northern Ireland. If you are ever over here let’s make pizza!!!!!
Snap from Belfast
Thank you Vito, you are the reason why making pizzas is my hobby now. I did the same dough like in your video, and I can really say that is next LEVEL!!
Im currently making the dough now. Doing the 2nd fermentation now.
Lot of work, but it seems its worth the waiting. Cant wait to try it tomorrow.
I literally bought a pizza oven a few days ago and the first recipe i tried was this. The flavor of this dough is incredible. The salt level and "soft and crunchy" effect was too good.
I'm so encouraged by your results! I hope mine turns out the same!
what ovedn did you get ?
Thanks I made this today and it’s definitely next level, very tasty and better than the 60% hydration I used to make. Followed all of vitos tips to manage sticky dough, cleaning the oven, slapping technique, these small tips really help the end result. I’m obsessed now and will stick to this method! Thanks Vito!
This recipe for dough is the BOMB!!! But I cant stop speaking to myself like a crazy passionate Italian when making it. Thank you Vito for sharing your knowledge.
I was doing that shit too lol
I've been making pizza at home for 20 years and this is by far the best recipe and technique.
Thank you!! Absolute perfection! Started making pizza after our honeymoon in Italy, I live in a very large city in the US and can't even order pizza here anymore, it's not the same. Just 30 minutes of your videos have exposed a lot of errors I was making. 6am and you had me in the kitchen making the dough before work. Hats off to you Vito!
Generous man..A man with passion on what he do..A rare real chef who shares this knowledge in order for others to learn just the Right recipe for pizza dough.i dont make it yet but surely will do one..More to you Cheffy.
I just finished making this dough in preparation for use with my Ooni 16 oven today, following your instructions exactly. This is, without a doubt the best looking pizza dough that I have ever made. Thanks for your tips.
@@NoahR-di1nu I get six - twelve to thirteen inches diameter each, depending on the thickness.
Thanks for sharing this great video Vito. I saw in one of your other videos you exchanged part of the 00 flour for Manitoba flour as it had a higher W rating. In this video you only use 00. Is there a reason why you use Manitoba on one dough and not in another ? Thanks
After visiting Italy and tasting how the real pizza taste like I could not enjoy any pizza here in US. So I decided to make pizza my self. I found Vito and followed his recipe. I made pizza for the first time for my family and friends and EVERYONE LOVED my pizza. Thanks for a great recipe.
I have been making pizza at home for 60 years. My dough recipe has gone through many, many stages of development, but this method from Vito has been the best so far.
@@grahammcfadyenhill9555 I am glad I found his recipe first
Doing the prep outside in natural light is a nice touch. Camera picks everything up well. Thanks for showing. Greetings from Canada
If only everyone could have someone in their life that looks at them the way Vito looks at a pizza the world would be a better place!❤
Hi Vito! Thank you for inspiring me.
Quick question! I'm currently at the second fermentation stage with the dough in the bowl in the fridge, but I don't think I'll be making any pizza tonight (have to go out abruptly!)
How long can I leave it in this state? Can I ferment it another day for added air? Or should I roll it into pizza balls first then store in the fridge for another day?
I think I found my answer online! I'm going to let it ferment for another day as one big ball, and the roll it out and let it proof tomorrow before I bake it. I'll report back with my findings!
How was your experiment with prolonged bulk fermentation?
@@charlesleibow totally fine! More flavour over time :)
@@DuggsTube made pizzas tonight using poolish and double fermentation for 48 hours - unbelievably good. Best pizza cook yet. I’m stoked!!
Hey Vito, after stretching, would you recommend to leave the big air bubbles in the crust like they are or rather pinch / explode them cause they burn instantly in the oven?
I reckon this is just personal preference. Personally, I love a burnt air bubble or two.
You do you bit I pinch the big ones. No one likes a larger surface of burned crust (just leave the small ones for the viewing pleasure)
I've watched this video probably 20 times. It's a great refresher every time I make a batch of pizzas. Vito is the best. I can finally make great pizza.
For anyone wanting to use a mixer instead: mixed for about 8-10 on low then medium for the mixer instead of 15 by hand. The reason for less time is the mixer will produce more heat compared to kneading by hand which will effect the gluten structure. Hope this helps.
Using a kitchenaid i found it needed the whole 15 mins
Hey Vito! Great, great video, I absolutely love your passion! I found myself playing around with pizza lately, I even built myself a modest fire oven for pizza! I know it's unlikely that you'll see this, but I got a question. If I end up making more dough than necessary, when would be the best time to freeze it? After all the fermentation or before certain parts of the process?
Vito the best pizza teacher! Soft and crunchy at the same time.
Made this recipe on my "weekend" and was THRILLED with the results. Super easy to follow, very forgiving to unskilled hands. Husband kept going on about how great the pizza bones were. Loved the addition of diced tomatoes to the sauce. He could not tell there were actual pieces of tomato. Fantastic and we will try using our grill to make pizzas soon. Smashingly good. Thank you Maestro Vito! Subscribed and sharing with entire family.
Love this! Made it and it turned perfect. Best pizza recipe ever- authentic and way better than any I've made (or bought). Thank you!
Hello Vito! Thank you so much for this tutorial, that pizza looks delicious and we will definitely try it 😍🍕 Would it be possibile to freeze the dough? If so, how and for how long can it be stored? 😊
in our monastery in New Zealand, Vito your next level pizza has now become our staple recipe. Just the best!! Thank you and God bless! Prior Rob.
great pizza dough recipe! it's worth the effort and wait time for double fermentation. thanks again Vito
Hi Vito! I know I am a year late but have been watching your videos and just subscribed. Just finished the first fermentation of the poolish and waiting 24 hours for second. I also made a second batch of poolish to make some pizza for my family this saturday. Super excited to start on this journey and thank you so much of your videos!
How did your pizza turn out?
I speak Italian but could listen to him speak English all day long! Love him!
I like it when he says CRrrroounnnnnnnnchyyyy!
its lovely to see how excited he is to show us the pizza hahaha love itt!!
I made this tonight and it’s absolutely my favorite dough recipe so far. I’d what I’ve been after. Thanks Vito !!
I’ve tried this recipe this week. This is game changing. Thank you so much for sharing this with everyone!
The ofen is the game changer. Not his dough recipe. 400°c are the fact
@@thomasschafer7268 what are you talking about? Have you tried it at home?
Vito, I have to thank you for all the knowledge you've forwarded for free to your community, to us. I learned a lot from you and practice as often as I can: This thursday I started my first poolish, yesterday I ate my first selfmade poolish-double-fermented pizza. You changed my (pizza) life. Something that my bunch of pizza books never did - I never tried one recipe out of them. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
I did all according Vito instructions and succeed. The same taste and feeling as I had tried in Napoli 20 yrs ago. Results are as said Vito. If I succeed to manage it at home (as total amateur) u will too just follow instructions. Viva maestro Vito pizzaiolo ! Viva pizza napolitana ! Grazzie mille de Serbia. Saluti a Vito, Roberto e Salvatore !
Fantastic thank you
Up to this point I had only done the "one hour" version of the dough. Doing the full two-day fermentation really makes a difference! The gluten was much stronger, easier to handle, and made tastier pizza. Thanks for passing on the pizza knowledge!
Made it yesterday for the first time . I actually thought I messed it up , didn't look right , but then !!! This is the best pizza I've ever made on my own. Can't wait to make it again . Thank you .
Cuz he is a joke
did you use a stone in the oven or how did you put it in the oven?
@@mothermadness3586 he used a high temp pizza oven and the pie is launched right on the floor of the oven. Only need a stone if you bake in a home oven at lower temp.
@@oro5z Thx!
The Best Maestro Out There! - Love and Respect from the Philippines.
I've been using this recipe a lot over the last few months. Love the double fermented dough.. but I'm wondering if there is just too much salt in the recipe. Every time I have the pizza, I find myself needing to have water available all night to drink. Can I reduce the salt without too much of a negative result?
That could also be due to the high glycemic index of the dough in general. If its causing your blood sugar to raise enough it can cause that to happen.
Belisimo! How many pizzas have you eaten? Like seriously, it seems that you still really enjoyed this one in particular. Are there any other Italian dishes you enjoy? May be exotic ones?
Long comment incoming.
Vito, your videos have allowed me to achieve a light stretchy pizza dough, that was honestly, amazing. Every dough I have made until my recent ones always tears never stretches. And if you watch most of the recipes on UA-cam they are with low yields. And like 35 percent hydration. Seriously it’s like I have been lied to by all these pizza makers. Thanks Vito for good content, and a proper education.
Vito, I want to thank you for this 32-48 hour double fermentation dough recipe. We recently purchased a Bertello Grande 16" pizza oven, and all I can say is that with this dough and Pomi finely chopped tomatoes (with a few leaves of basil and some salt) sauce, and fresh mozzarella makes one heck of a pizza! We add pepperoni and canned mushrooms, along with a sprinkle of oregano for kicks. We preheat the Bertello oven with gas, then add a few sticks of hickory just before launching the pizza and the results have been OMG splendid! We have "soft but clunchy" neapolitan crusts and our pizzas are waaaayyyyy better than any pizza we have purchased. Thank you! I would really like to be able to take your course at some point.
Why canned mushrooms tho
@@luisleiva8621 have you tried them on pizza? they are very good, especially when the edges get a little crispy. we like fresh as well from time to time.
Yes it is. The best pizza . The next level pizza dough. The greatest! I’m about to do my second attempt tonight and it’s looking 10x better then my first attempt and the first attempt was still delicious!!!! I can’t wait!!! Thank you so much. I love your work 🙌