PIZZA DOUGH 3 Best Fermentation Times 8h vs 48h vs 7days
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- Опубліковано 5 гру 2019
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Il Miglior tempo di FERMENTAZIONE della Pasta per pizza Ecco a voi le 3 differenze di fermentazione 8ore vs 48 ore vs 7 giorni..
ovviamente io personalmente preferisco l'ultima da 7 giorni fermentata, perche' ho trovato un impasto molto fragrante e molto leggero, a differenza delle altre 2, le ho trovate meno fragranti ma comunque buone. Questo video e' per dimostrare quanto e' possibile tenere un impasto pizza a fermentare.
INGLISH
The best FERMENTATION time for pizza dough Here are the 3 differences in fermentation 8 hours versus 48 hours vs 7 days ..
obviously I personally prefer the last 7-day fermented, because I found a very fragrant and very light dough, a difference of the other 2, This video is shown by how much it is possible to keep a dough to ferment pizza.
SPANISH
El mejor tiempo de FERMENTACIÓN para la masa de pizza Aquí están las 3 diferencias en la fermentación de 8 horas versus 48 horas versus 7 días.
obviamente, personalmente prefiero los últimos 7 días fermentados, porque encontré una masa muy fragante y muy ligera, una diferencia de los otros 2, este video se muestra por cuánto es posible mantener una masa para fermentar pizza.
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This guy made a video discussing and comparing 3 pizzas in 2 different languages, and it's still shorter than most videos like this by other youtubers
UA-cam videos these days are like animes. 20 minute video. 5 minute recap what happened previous episode. 5 minutes intro. 5 minutes of preview of next video. And PLEASE SHARE LIKE SUBSCRIBE DONATE MONEY TO ME ON PATREON
AHAHAHA
7:50 He also managed to interview all 3 pizzas during this short time. Legend.
Probably the reason why this is the best youtube video. Pizza, 2 languages, short video.
@@SqbiDoo 😂😂👍👍
“It doesn’t smell bad, so that means it must be really good.” - That’s awesome
My ex-girlfriend
@@drewc.2734 😂😂😂😂😭 This took me out lol
thats how it works ... dough ripens by bacteria, those producing toxins cause stench (compare rotten eggs), those who dont -- the useful ones you want -- smell neutral/a bit like vinegar
@@eyeofthasky Actually yeast dough smells more like beer as it gets old. I worked at a place that I still think made the best dough fresh every few days and sometimes a tray would be missed and go a week.
@@ogr8bearded175 a comparison of X with Y is of very little use, if for that Y it holds: Y = X+n ... sure does Cheddar smell like Mac&Cheese -- *_it is in it_* >_>
Master Vito Iacopelli, number 1 in the world !!!
How people can dislike your videos is beyond me. I don't think there are much people out there giving out pizza recipes like you. I have used your recipes at home and am grateful to have found your channel.
This guy is the best!
I still like his videos. But cutting a pizza is something that gives some people the heebie-jeebies. And im one of them.
dominos and the other conglomerates only dislike him
What recipe are you talking about? There’s no recipe in the description box, that’s probably why he get so many thumb down.
48hrs looks and sounds the best. The 1 week dough looked over-fermented and flatter after it was cooked.
I agree whith you.
72h is the best I think. Betwen 48 hours and one Week
@@unbroken7189 4 day poolish? I'm intrigued. Longest I ever went was about 28 hours.
@@NatureOfCoffeeness I’m going to have to try that. I made pizza dough last night and let it ferment for 24 hours, so we’ll see how it turns out taste-wise, but I have a hunch that I’d get better results if I’d made poolish first, let it ferment for a couple days, and then used it to make dough because that open crumb and crispy crust sounds divine.
there's a pizza place near me who's dough/crust has distinct very prominent aftertaste of beer/alcohol , can only guess they do a very long proof as well ... it taste great very unique compared to all the rest , next time i go in i'll ask them exactly how long
When I make pizza dough and leave it to ferment in the fridge up to 5-7 days. I make my pizza dough when I am not hungry. I get a taste that is just amazing. After I learned to make pizza with basic kitchen tools. I now basically live in my kitchen. Great video as always I love seeing people taking pride and passion at what they do. Makes it a thrill to watch. Thank you for your knowledge good sir.
Is there a point your trying to make?
1st of all, thank you, Vito, for having brought the most delicious pizza into my life. My guests and I enjoy home made pizza on a regular basis.
2nd, you'll find me in "Team-48hrs".
Beween looks, texture & taste that's always my go-to process of making it. Already flavorful but still fluffy enough inside. The 1wk doughs that I've tried in the past tended to be a little lifeless while very flavorful.
Greetings from a German transplant to South Dakota and keep on with your great work, Master Vito 😎
You should try 3 days if you want a more alive dough. It is massively different than 2 days in terms of taste. If you allow it to come to room temperature before stretching and baking, the crust will be absolutely crazy. Meanwhile I'll try 1 week since I never did it before. I didn't know it was safe!
7 Day! Vito, This is a wonderful video that you've made here as it serves to demonstrate how times factors into the complexion of dough. Molto grazie!
One week! Hands down. However 48 hrs is not bad at all. I take my dough out from the refrigerator and let it rise for another 5 hrs.
Always comes out great.. perfect! I’ve learned a lot from Vito. Mille Grazie.
I like it when you interview the pizza's at 8:00 mins! Brilliant
3 pizzas: we can speak for ourself!
Hehe.
Keep these videos coming, Vito you are a gold mine waiting to happen. I have made one week old dough a few times and I love it. But I used my dough for sour dough bread, not for pizza. Well done! Great video.
When I make pizza, I aim for 48 hours cold fermentation in the fridge, to build the taste, followed by a few hours at room temp just before baking in order to get some rising. Shorter than that, and the pizza feels quite doughy, tall, chewy. But more than three days and it becomes difficult to work with, and the crust doesn't rise so well. That's why the one week pizza has the crunchiest, lightest crust. But I like it to be a bit more chewy and substantial, so 2 days it is, at least for me. Great video!
love how he speaks Italian and makes pizza at the same time, learning so much!
I can only hear and understand "nyet" means nothing -_-
"on the 1 week: 1 cut"
"on the 48h: 2 cut"
"on the 8h..."
me: 3 cuts ??!!
"no, nothing"
Almost as good as the ending "coming soon much much more....nothing"
here´s the logic:
1 week - 1 cut
2 days - 2 cuts
no day - no cut
lol
🤣🤣🤣
Hahahahah
I like the 8 hours
Hey Vito, I recently let my dough cold ferment for 4 days in the fridge and WOW what a difference..light, airy and delicate, the wife loved it.
Thanks for making the video.
Is the main bulk ball in fridge or the small balls ?
@@imanh9193
I bulk ferment for a day in the fridge and then portion and place individual dough balls into individual containers for the remainder. After 3 days any unused dough goes into the freezer.
@@fishtailfred8686 Thats great ! Guess what , I was thinking to let each ball in separate container because I couldnt take one when its stick to the other. I also think to put a peice of wax paper under each ball so its easier to handle the paper with two hands and flip it into the flower. Thank you for reply
I was very anxious of not making a pizza today after 24hrs of fermentation. Good thing I found this video. Great video as always. Grazie!
This guy is so hyph. He is so passionate and hard-working
Absolutely beautiful all 3 of them. And for any Italians watching this during your lock down quarantine, I'm just sending 🤗 hugs to you all
How many of u have noticed the pizza tattoo on his left hand? That's the kind of love he has for pizza. I love his work. Great bro!!!👍
I did’t till I just see you’re comment lol.
@@gtouk1981 👍
Love your videos! Made my very 1st pizza yesterday thanks to you and your technique looking forward to your other videos. I would have to go with the one week fermentation mainly because I like my pizza a little crunchy
I like the one week fermentation it looks soooo fluffy i just love it 😍😍😍
Lol it’s the opposite of fluffy, a lot dryer and crunchier. What you are seeing is air lol. 8 hour pizza is gonna be a lot more “fluffy”
the longest i have let a pizza dough ferment is 4-5 day and its big difference. love your video’s keep the good work up 😊
What was the 4 to 5 days like? I usually go 3 days so very curious
Hi my friend , thank-you a lot for this video. I use fermentation from 2 hours to 2 days. Honestly the best result is obtained after 8 hours in the fridge at 6 degree c.
Many videos around UA-cam show you how to make a pizza without explaining the importance of the fermentation.
Bravo my friend ! 👍😉
Thank you Chef for the trials you shown the different crunchy ness and texture ..
Next 1month, 1 year, 1-decade pizza dough
LOL :D
😂
dunno about that, but 100+ years old sourdough starter is totally heard of
1 century in a time capsule
I think that 7 is about the maximum. After that they would go bad.
I would prefer 8 hours personally - I like soft sides the most! Thank you for making the video :)
Thanks for all the experiments you are doing. We can't do this much at home. Grateful for helping us understand the difference. Bravo, Vito!
Duuuuude, i'm laughing my ass off!!! the "much much more NOTHING" part got me good! you really have the best qualities for a teacher and entertainer: to the point, practical, articulated and funny. way to go, success to you!
The 48 hr looked real good, but I thought the 1 week would taste the best. Thanks, Vito!
He made the stretching look sooooo easy....
I know, his dough and technique are perfect.
It's not that hard tbh. Just don't go too hard with your fingertips
because it is
It's pretty simple once you have the right feel for the dough. If it's new to making pizza you're still developing the feel for the dough so you will struggle with it more. He has been making pizza everyday for how many ever years that he has been working here so at this point he has developed a feel for the dough and its very simple for him. Each time I work with any time of bread or dough product the process of kneading and stretching and shaping the dough becomes more and more familiar for your hands and just becomes second nature.
@@RamaSivamani Thanks for the detailed reply. I agree because I quite like making pizza dough now, when before I was unsure whether I was doing it right or what it should feel like, etc. I follow a recipe and seem to do everything right, but my dough seems to lack the elasticity. When I stretch it it tears too easily.
many thanks for this video. I have only just found your channel and am binge watching.. Your pizzas look out of this world. Often I make pizza dough and it sits in the fridge (not too long as everyone loves pizza) and the last one made is always the best.
I love your videos. We are opening our pizza restaurant next month and are really excited. Thanks for all of the great information and inspiration!!
8:29 "This pizza is not perfect..."
My mind just shattered trying to comprehend your idea of perfection.
@Retro music 80's 90's 00's Vito is an artist. A magnificent master of his trade. Being or not being Italian is irrelevant under the glory of his creations. But if nationality is important to you, then I can say no more other than CAPITOLIZE the "I" in Italian and show some respect!
@Elliot YT he is either a troll or just very stup**
Very interesting, my friend. I will try to let my dough rest for 48 hours next time!
Congrats from Brazil 🍻🍕
Hi, good luck with it.... But remember you should get a strong flour, since longer fermentations call for strongest flour! To check it look at the protein content, if under 11 the flour will not be suitable for more than 24 hour fermentation, even if in the fridge.
Precisa da farinha Manitoba a longa fermentação, ou pelo menos uma 00 que tenha 380 de força. A de tipo 1 comum colapsa depois de 2-3 horas. È muito refinada, não aguenta a fermentação.
You need to observe the W scale (gluten amount) and the amount of protein in the flour as well. The greater the amount the longer the fermentation time will withstand
Você precisa observar na farinha a escala W (quanto de glúten há na farinha) e a quantidade de proteína que há. Quanto maior quantidade houver de ambos mais tempo de fermentação a massa irá suportar
U are the mad scientist of pizza making.I just found you on UA-cam about a week ago and I love your pizza 🍕 🍕 🍕 🍕
Super!
You in the best!
Это просто высший класс!
Спасибо.
Vito, I also like multi-day fermented dough. They are much more fragrant and, for me, easier to stretch. Have only had my dough wait 7 days for me to bake it two times. Usually I don't plan to bake until the dough is 3 - 5 days old.
Vito muy buen video!!! But if you put in the oven three different pizzas and you move it out at the end which one you start to cook first obviously that one get more crunchy...
Saludos desde Ibiza!!!
7 days is, hands down, the winner. I make pizza every week for myself and my sons, and they notice the difference the shorter the proofing time is. We all love a good 7-day ferment. It's the only pizza I've had where even the crust is a joy to eat.
Cold ferment or room temperature?
@@JohnMcMahan5 cold
@@JohnMcMahan5 Cold. If doing at room temp, 24 hours seems to come quite close.
Fantástico ... muchas gracias Vito
Very interesting video as always. What temperature is best for proofing the dough. I’m from uk and I use the ooni pro oven.
I like your consideration speaking in english as well. I will try the 1 week method. Please continue to make amazing videos like this.
love
Keep the videos coming!! Thank you!!
Thank you kindly for this video. It really helps a beginner to learn to slow down when making pizza.
This guy is a legend. Representing Italy in style
I like him
i had 2 days fermented dough and it smells so great and tastes even great. I even loved the smell and taste of my burp. Thanks for this, now I dont need to worry fermenting my pizza dough for a week
UA-cam subtitles machine get crazy! Greetings from Greece loving your videos!!!!!
Okay, this was great information because I would have thought longer is better but I actually like softer crusts so now I know not to waste with a longer fermentation time. Thank you!
Vito has changed my life. I actually love pizza, for the first time ever. I use a large wood burning oven and it’s a ton of fun now thanks to Vito’s guidance. Regarding the dough, what is the ideal hydration percentage? I have V’s basic recipe at about 68%. Thanks Vito - love your passion!
Ciao Maestro, a very interesting Test. Thank you very much 🍕
thank you my friend ;0) im planning to do a live streaming for all the members only thank you for the support
On my 40th batch of pizza following this recipe. all i can say is get 00 (zero zero) flour to make to worthwhile - buy best flour you can get hold off and the best yeast you can get the mcDougalls one is good! Love this Video and i practice my italian accent when making it so i sound like the man in the Video TUTTO BENE x
I love you man absolutely a geezer and now I know how to make pizza!! My Guy!!! Bless
7 day looks the best to me, love comes with time.
Facts
Hello, fantastic ! i prefer the 7 days dough, it looks more crunchy even in the middle, and I am curious to know if you have stored the dough in a room temperature for 7 days? Thank you
hi vito do you ferment the dough at room temperature or do you ferment in a refrigerator thank you for amazing videos
ps 1 week fermentation pizza looks the best for me I would say the dough is very tasty and light
I don't know how to thank you, I became a pizza pro and the reason is your channel
I like 3 days / 72 hour fermentation for all my doughs...pizza, calzone, stromboli. Nice video!
Mille grazie per il video!!
Sceglierei la 48 ore.
Ma, una domanda: the 1 week was first in the oven and last out.. isn't the reason for its crunchyness that it was just cooked longer than the others?
i love this guy's energy honestly
I say one week is the best, my son days the one day is the best ! Thanks so much for your videos we love them!
You the man, Vito! i have learned sooo much from you. thank you..
I've done 7 days fermentation in the fridge... I love it! was that 7 days at room temperature you did? Might have to try it!
A very interesting video: I've had dough that I thought had 'gone over' (3 days) and I've still used it. It was more challenging to stretch but tasted fine. A whole week! wow - I guess if it doesn't smell bad, it's ok....
Always thought that the More it fermented the softer the dough it'd be! Guess not? And what about the digestion of each one??
Kick ass video! Very interesting and informative....and I SO WANT THAT PIZZA!!!!!🤤
I totally would eat either one. They all look fabulous!
8 hour looks fresh. one week test great.
"So this pizza is not perfect"
Me: That are one of the best pizzas I ever saw!
Exactly!
🤣🤣🤣
I love this. Thank you
All of them seem to taste good but I'm really curious and interested in trying the 7 day dough! Bravissimo!!!
based on looks i think its the 8 hours for me! I can just imagine the fresh-baked amazing chewiness
Ciao che tipo di farina e di che forza usi per lievitarla 7 giorni la vorrei provare a fare a casa è fantastica complimenti !
Love your passion and you really want us home cooks succeed. You keep it real and that is your success as a UA-camr.
I loved the look of the 1 week fermentation. But the 8 hr inside crumb looked best.
I bet all tasted amazing! You are very talented and it comes from your passion.
A major miss is that you very rarely show the base of the pizzas. The base is so so important and you don’t show it. Let’s see more bottoms :). Great job 💕
They all look awesome. The one week really shows the difference in the process
so much energy in beginning and all video. Talk for us and don't stop ;]
i would choose 1 week old, but 48 hours i think lookes slightly better because of air in endings.
Thanks for great videos Vito, Greetings from Poland
Krzysztof Piątkowski I agree
Bring it to India we will sell a better taste people will love it
I've had my dough in the fridge for 5 days... going to try one tonight and then at one week!
After you take the dough out the fridge, you still want a minimun of 6 hours at normal temperature. The fridge freezes the yiest growth, you have to reactivate it again. The time in the fridge only adds maturity to the dough, what enhances flavour, but it does not inflate it.
...so, what happened, which was best ?
WHAT HAPPENED BI TCH?
I think Vito invented pizza ASMR. It definitely soothes me when I listen to these soft and delicately crunchy pizza doughs.
Love this guys passion gets me pumped for pizza!
As a cook I prefer the 8 hour dough, reason is for me it is a lot easier to handle. It makes a lot of difference if you are stretching 100 to 150 pizzas in a few hours
I think you jump into conclusion a bit too early. I respect the person who puts love into cooking, and be the best cook they can be but when it comes to knowledge in Italian cooking believe you me there are very few people better than me, I have been cooking since 1987. I have won many awards in my career. Believe me 8 hour dough is just good as any other dough. It makes no difference. I thank you for taking interest.
i think it depends on the type of flour being used. less protein the more it breaks down the less time it should be fermented. if i’m at 12-13% i’ll go 24-36hrs. anything over that the dough sits well 48-72hrs window. but also hydration plays a role as well. great experiment.
WOW! you are awesome! I'm so impressed to watch your videos . I will try to cook this pizzas style from you. Thanks 👍😊❤️
I have in the bowl now an almost 72hr dough.... I'm thinking to leave it for another day... or 4😉🤗 Great video🌻
I love the 8 hour and 48 hours fermentation
When I closed my pizzaria, I ate all my dough lefts myself. Up to 14 days. And yes, definitely they were amazing from 7 to 14 days! ❤️
Why you had to close? :(
@@kussi4355 because Bulgaria is not easy country, plus my lack of experience, Corona virus, and other reasons..
Este Ban im sorry for that bro. Will you reopen another pizzeria one day?
wow 14 days! in another video i saw someone say they forgot they were making a dough so it was in the fridge 1 month. do you think thats an ok time or maybe they are making a joke?
and, I think if you can stand to eat your pizza for 14 days every day, it must be very good pizza, and I hope you gain more experience and get to open your pizzeria again one day!
You make it look easy. Love that long ferment...
Meraviglia....sei il n.1...chapeau
48 hours looks the best to me, everyone has different taste. I’d eat any of them 😂
8 hrs is ok but 48 Hrs is little better. But 7 days???? Wouldn't it rot if kept at 27 degree Celcius?
@d. nuzzio It smells bitter like alcohol, so I don't keep it for long. 48 Hrs is maximum that I can bear with.
@d. nuzzio our country has hot climate and things ferment fast. What is applicable in other countries may not be the same here. It hardly takes 4-5 hrs normally for the dough to be ready at our place.
@d. nuzzio happy new year pal.
Forget the hours. Lets eat anyone of them, if it is ready on time whenever we want to eat 😆🤓
Even though it left me with a few questions (such as how much yeast used in each), this video made me subscriber!
I guess he used the same dough for all of them, just the time of fermentation was different. normaly its about 2g per kg flour. I think he made a video about that, too.
@Cosmin Turbatu well, exactly, the longer the fermentation the less yeast should (or could) probably be used.
Increíble maestro perfecione
Neat Video Vito. Going to try the Week Old early next week. Thanks for the video!
I bought dough and forgot about it. Cooked it after 6 days and now. I buy my dough on Monday to make on the weekend!!!!
perfect plan
Do you leave it at room temperature or in the fridge?
@@dominicleduc7269 fridge
Thank you for speaking in English. Love the video. Are those dough fermented in room temperature? It amazes me that the 7 days one didn't went bad.
they would be fermented in the fridge.
Great work on comparing the crust.
I like all, bit I go 48 hours 1 week then 8 hours. You do great .Respect .
How about a blind taste test with regular folks.
Regular people would be stunned by the flavours. They wouldnt realize whats going on or what to look, or taste, for. You need enthusiasts
@@maurizioarrivabene8182 that would be the purpose right? All in the difference the dough makes :) Other than texture, what is the taste difference?
@@junem342 can you taste the yeast still? Does it taste like a woodfired pizza, or does it taste burnt? Salt? Crispy? There are alot of things to consider
@@junem342 people on the streets would just say wow it tastes so good, so crunchy! And the cheese omg! No constructive criticism...
@@maurizioarrivabene8182 Hum could preference the test with a couple of questions if seeking beyond which 1 of the three do you like better :) Do you notice a difference in taste? If so what? What do you think of the crust texture? chewy, dense more airy? In all, interesting experiment the pizza dough version of aged cheeses to meats and wines aye?
Amazing video, Vito! I have just subscribed to your channel. :) Based upon what I see on this footage, for me, the best would be the 48 hours fermentation one. Because I don't like when the pizza is too crunchy. Also, the structure of the pasta in the edge of the 48 hours pizza reminds me of ciabatta. :)
For sure, I'd love to taste all of these 3 pizzas, but as you asked us to vote... then my vote goes for the 48 hours.
And my biggest respect, that you put on the basil only at the very end, when the pizza is already baked. You can have basil's aroma only when you do not put it in the owen.
May I ask what region of Italy did you come from? I found it interesting that you used Pecorino Romano on the pizza. Am I right that on the traditional Napoletana Margherita Pizza contains only tomato, mozzarella di bufala, and basil?
You are a maestro, thanks a lot for the video. Really appreciated.
Thanks for sharing excellent informative and helpful tips 👍
“Not perfect”? Looks pretty damn amazing to me.
My wife likes a thick bready crust, good crunch with soft centre. I make my dough on Wed and cook on Sat.. So 72hr. I found it tastes best and gives best texture.
Sammo_3888 how do you ferment it ? In the fridge?
@@Chronic0Lab after a 30min rest, I cold ferment in the fridge. I find that if I leave it out too long it'll over proof.
I often do half my dough within hours of rising. The other half goes in the fridge for 2-3 days. But, I am never show how long to let the dough warm up after leaving the fridge. Do let your dough warm before shaping? How long if so?
@@mcpsych usually 3hrs.
I did a 72hr last weekend, wow the flavour was amazing!!! I’ve now done a 2hr, 24hr and 72hr… the longer the prove the flavour definitely improves!
Love the 2 languages. What a great video!