This 72 Hours Pizza Dough Recipe Makes The Best Pizza I Have Ever Made
Vložit
- čas přidán 5. 06. 2024
- In Naples, it goes against the grain for pizzaioli (pizza chefs) to create a pizza dough recipe with 72-hr fermentation…but after rigorous testing, I can’t help but share my 72-Hour Homemade Pizza with you. While the waiting game requires patience, the end result is 100% worth it.
This homemade pizza recipe with 72-hour dough is fragrant, has a cloud-like texture, not to mention the perfect crunch and might be just as good as authentic Neapolitan pizza - but I want you to be the judge of that! . You'll love every minute of this pizza experience, and I guarantee it will change how you do pizza nights!
💯 Follow this link to read and print the written recipe: www.vincenzosplate.com/72-hou...
#pizza #pizzarecipe #vincenzosplate
===============================================
📺SUBSCRIBE TO MY CZcams CHANNEL (IT’S FREEEEEE ;-) bit.ly/SubscribeToMyCZcamscha...
Join this channel to get access to perks:
/ @vincenzosplate
🕴Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt): www.vincenzosplatestore.com/
📖Share it with your FOODIE friends on FACEBOOK
🍝Check out my website to get more recipes vincenzosplate.com/
🌍Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) www.vincenzosplate.com/italia...
📖LIKE Vincenzo’s Plate ON FACEBOOK / vincenzosplate
📷FOLLOW ME ON INSTAGRAM @vincenzosplate / vincenzosplate
💯 To purchase my t-shirts and more follow this link: www.vincenzosplatestore.com/
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make 72 Hours Pizza Dough
0:36 Ingredients for 72 Hours Pizza Dough
1:27 How to Activate the Yeast
2:08 How to Make the Pizza Dough
5:32 How to Knead the Dough
7:35 Continue Kneading the Pizza Dough
8:34 How to Let the Dough Rest
10:42 How to Reinforce the Dough
11:18 How to Let the Dough Rest Again
12:30 How to Make the Pizza Balls
17:38 How to Prepare the Toppings
18:45 How to Stretch Pizza
22:32 How to Add the Toppings
23:18 How to Cook Pizza
26:18 How to Eat Pizza, E Ora si Mangia...Vincenzo's Plate!
=======================================================
🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - Jak na to + styl
Vincenzo, I just finished the pizza based on this recipe and I have to say that this is by far the best Neapoletan-ish home made pizza I’ve ever had. My tip - take out the dough balls from the fridge around 5-6 hours before making the pizza. With normal oven (with baking stone) - temperature around 280-300°C - I was able to achieve great results (similar to yours).
OMG! That looks wonderful. Thank you for the recipe!
You're welcome! Enjoy cooking up a taste of Italy in your own kitchen. Buon appetito! 🇮🇹🍴
simply AMAZING and mouth-watering! Love this and do myself the same way the next time. Thanks for sharing!
Thanks for watching! I hope you enjoy 😊
Thanks!!!!! i will try this next week i always do it with poolish but this proccess looks great.
Trust me, this pizza is a game changer! I hope you enjoy 😊
I am so stoked to have found this video. We have a pizza place here in Spearfish, South Dakota (Dough Traders). We understand her sourdough starter is from Italy and is over 100 years old. Her pizza looks very much like yours. It is pure heaven. My problem is patience...and refrigerator space. But, I know this challenge will occupy my mind for days to come...Thank you.
I make my dough of 270 gr for two pizza balls (22 cm) and they don't require a lot of space in the fridge. I think 1 kg mixing is quite big for a family of two or three. It's quite easy to make more pizza dough. Plus not every flour can work 72h. You need to buy flour that says for long fermantation, but it's typically not for pizza.
Well done Vincenzo! Great job! Looks amazing!
Glad you like it. I hope you could try this amazing recipe soon!
Excellent video, full of great tips! That pizza is gorgeous👍😊
Glad you found it helpful! Keep honing those pizza skills and creating culinary masterpieces. 🍕👌 Grazie!
you are the best Vincenzo! Greetings from Germany!
That looks amazing!❤
Thank you! Glad you like it. Keep enjoying those amazing dishes! ❤️👌
Cant wait to make this soon for me i love pizza sooooooooo much i never had 72-hour pizza dough before perfect for my after office meals 😊
Happy cooking!
Great video on Saturday morning thank you
Glad you enjoyed it! 😁 Stay tuned for more 👨🍳🍕
I look forward to trying this out. Thanks Chef Vincenzo!
You're welcome! Enjoy the cooking journey, and don't hesitate to reach out if you have any questions along the way. Buon appetito! 🍽️👨🍳
That looks amazing!!!
you love food, its so nice to see. Waiting for my dough at the moment and i hope i get a crust like yours. The first time i ate pizza in italy was similar to yours and it.. was the best i ever had in my life. It was thinner but just as airy, crispy and chewy. always wondered how they made it and maybe i found out today haha
What a beautiful creation. Bravo, chef 👏
Thanks a lot 😊 I hope you give it a try!
This makes me appreciate the work that goes into making this dough! It's a little too much effort for me but does look like an excellent recipe
This looks amazing, I'm gonna have to try this very soon
That's fantastic! Get ready for a taste of Italy in your kitchen. Enjoy the cooking experience! 🇮🇹👩🍳
YUM! Sometimes time is your best friend, and in this case, absolutely! Will try this!
Amazing creation! Thank you for sharing your tips and tricks. You should open your own pizza-making classes 🍕🤩🍅🌿 absolutely loved it! ❤️
That's a great suggestion! Maybe one day I'll think about it. Enjoy the recipe, my friend!
The trick with the bowl is really great! 👍👍
Stay tuned for more tips 😊
Looks amazing!
Grazie mille! Enjoy bringing a taste of Italy to your table. Buon appetito! 🇮🇹🍽️
This is soo amazing! I've tried Johnny's recipe with you, and I loved it... I actually forgot a pizza ball left in my refrigerator last time which got fermented to >72 hrs. Needless to say, it was delicious! Off to trying this 65% hydration dough 😋😋 Thanks Vincenzo
You're welcome! That sounds like a happy accident with the fermented dough-sometimes those unexpected experiments turn out to be the best! Enjoy making the 65% hydration dough, and may your pizzas be delicious every time! 🍕😋
Looking great! If i want to make only 3 x 270g dough balls should I just use twice less ingredients?
Looks and sounds delicious!
Thank you! 😊 It tastes even better! Which recipe would you like to try next?
@@vincenzosplate I am thinking Busiate with Agghia Pistata or Tuscan Peposo?
Looks good! Now we need a video with Johnny reacting to your work…!
That would be amazing! 😊
Lovely Pizza!! Thanks for all the tips on keeping the dough from drying out. That has been my main problem. Can't wait to try this in my new Ninja Outdoor Pizza Oven I just got yesterday!!!
You are so welcome! Hope you enjoy!
@@vincenzosplate I am! So is Hubby😝
"Mentally, it makes me feel better!" That comment is a classic! Great Recipe, I cannot wait to try it!
Love the video vincenzo love your content your a amazing CZcamsr I love watching your videos they are the greatest and the best and the coolest the pizza dough and the pizza looks so nice and fabulous and yummy I’m So going to make it the dough
Makes me so happy to hear that you enjoy my content my friend! Which of my recipes is your favorite so far?😊
@@vincenzosplateall of the recipes are amazing I can’t choose a favourite
Amazing my friend, thank you!!!🔥🔥🔥
After 72h can I freeze the dough?
It looks incredible. Have to check it out. Been doing 48H dough so I already know time makes a huge difference.
You'll notice the difference my friend! 😊
Wow definitely trying this recipe next weekend
Let me know how it will turn out for you!
thank you. amazing video.
My pleasure! I hope you enjoy this pizza 🍕👨🍳
Thanks for this video. I would be grateful if you can tell me if the 8.4 grams of dry yeast, is instant dry yeast or active dry yeast.
An excellent way to develop flavor. I use this slow rise method for bread.
Thanks Vincenzo! I almost perfected my pasta all’Amatriciana, thanks to you 👍
Ok this one looks absolutely amazing. 😮
Happy to hear that you liked it! Let me know if you give a try to this recipe😊
looks beautiful
Excellent job done and thank you very much, but can we freeze the extra dough balls and How to freeze???😅
I prefer adding the basil after the pizza is cooked but I am going try out this dough-recipe next week for sure!
Let me know how this pizza will turn out for you! Happy cooking 👨🍳🍕
Complimenti Vincenzo. Dopo tanti video con microgrammi di lievito e trattamenti speciali dell'impasto, mi ero stufato di fare la pizza. Troppa fatica per un risultato incerto. Domani proverò di seguire la tua ricetta: sei un'ispirazione!
Holly Molly... Looks amazing and delicious😋😉👍🏻Each step is really tasty🤘🏻
Haha happy to hear that you enjoyed this video! Stay tuned for more 😊
Da campano, confermo che hai fatto una pizza stupenda Vincenzo, veramente bravo!
Hey mate how many pizza can you make from that mix ? If I was following your recipe do I get enough dough for 12 pizza ?
I didn't really understand the sense of waiting for so long until I've tried it myself and felt the difference. This dough is a masterpiece😌
So 5 hours after the video was uploaded you have already tried this 72 hours recipe and know it to be good? Nice work. 😉
Patience pays off, doesn't it? Glad you enjoyed the journey and discovered the magic of authentic Italian dough. Buon appetito! 🍕😊
Love the video
Stay tuned, more delicious recipes are coming 😁
I wish I could make some pizze 🎉…..
Thank you very much, Vincenzo, for sharing your video with us.
My pleasure 😊 I hope you give a try to this recipe!
A thing of beauty!
Absolutely! Please give this recipe a try.
Hi Vincenzo, today is pizza day at home, next time I will try to do this perfect dough!❤
Saying hello from Braziiil!
Hope you enjoy my friend! 😁
Dough looks great mate really good, p.s when you blend whole tomato you break open the seeds that contain different alkaloids that make bitter notes, by hand or a mill is always best
Beautiful pizza well done 😍 I wanna do the same one 😍
I highly recommend you try this pizza recipe! It's a game changer 👨🍳🍕
That pizza looks amazing! Can only imagine the taste!
I highly recommend you give this recipe a try! 😊
Nice recipe. I will give it a try as an alternative to Neapolitan pizza. I'll put it against Johnny's recipe. I suppose you are using higher yeast content because of cold fermentation?
It's my dream to be able to create a pizza of that quality. I'm going to try this technique next time. I hope it works!
Practice makes perfect my friend! I am sure you can achieve it 😊
@@vincenzosplate Thanks, I've been trying for two years. 🙂I don't think most people realize how difficult making truly great pizza can be. It's art and science combined. Anyway, thanks again and I'm ready to try this out!
Vincenzo, that looks amazing. I usually do a 24-hour preferment / 24-hours cold bulk / 24-hour cold ferment of the balls. I will have to try your method and compare . . . unless you want to? 😁
Vincenzo, when are you going publish a cookbook? I've enjoyed your content and channel for years, and I would buy your cookbook on day one.
Very soon my friend. Its taking us 2 years to put together the book but wr are almost there. Thank you for your support
Un capolavoro 😀👏👏💪
Una delizia 😍🍕👨🍳
Bellissimo impasto, Vincenzo! You show you absolutely don't need the hydration to be more than 65% for the pizza. And it can be done quite well by hand. I find it very interesting that i veri italiani dall'Italia don't use measuring spoons. Un cucchiaino, a teaspoon, most likely not leveled off (as you didn't show it), is close enough. Once again you demonstrate that you are masterful in the kitchen.
I’m a big fan of pizza, and your videos are top notch. It’s a lot to ask a 72 hour wait time just for dough.
The wait is so much worth it though! I highly recommend you try it 😊
About the crust... I do it the same, but Naples style (48hrs resting, no oil). Ah, all, yes all of my family members dont like any crust ring. But I do. So with this way of making, you can decide how it will be. It's all about how you do the stretching with your hands. And that's so fascinating.... I still dont get my family.... but yes, we serve, they eat. This is so cool that the last steps bring it on point - or not, if you suck. .... well to feed todays kids I also made pizza for the freezer.... just to give them an alternative to industry frozen pizza. Really easy.... all the same, but it's just staying for 45 seconds in the oven.... pulling them out.... 1min cooldown and then in a plastic bag .... cooling down to room temp and them go into the freezer. Then they can use them as normal industry pizza.... put them in the kitchen oven, 200° C for ten mins and thats it. They are a little dryer, but a way better than any industrial stuff! Cheers!
Vincenzo, that was great.
Thank you.
Could you please make some cold pasta for Summer?
Great suggestion! Sure I can!
No Pineapple? Just Joking. Keep on dong you great stuff! Love you!
Hi Vicenzo, I tried your recepie with 00 caputo flower, after 3 days it was still too sticky, I used a kitchen aid, but it was very difficult to make a pizza of it, iVe ruined my oven(ooni koda 16) and the pizza, do you have some advise?
Posso solo dire che questa pizza è super buona .io l ho mangiata da Vincenzo .un abbraccio a te e famiglia ❤
Grazie di cuore amica mia! Mi fa piacere che ti sia piaciuta! 😊
Ciao Vincenzo. I also have the Gozney Dome. The important thing to measure is the stone. If the oven is 350deg c then the stone is much lower.
Cooking a pizza is art my friend! And practice makes perfect 😊
My opinion is that most people make the American style pizza, or more precisely, the New York style pizza, where the topping is more important, and the dough is thin, almost like a Mexican tortilla. And in fact, with real Italian pizza, pizza from Naples, the most important thing is the dough, which is puffy and crunchy, while the topping is only there as an addition to improve and enhance the taste of the dough.
I was tired just watching all that kneading, but that dough looked amazing, and I love to see these traditional methods, the way nonnas would have done it!
Thanks! Traditional methods add soul to the dish. It's hard work, but the taste is worth every knead. Keep the Italian tradition alive! 👩🍳🇮🇹
Can you replace the dry east with fresh east and could you please say how much of the fresh one.
I have a question about pasta. Do you recommend organic pasta brands? I hate to eat anything that has residue of pesticides in it. What do you think? Thanks, Anne
" Come sto mangiando le nuvole " lolol😁 Bravo come sempre!
Hahaha grazie mille ❤
Sorry for the off topic question but what it your favorite way to serve Burrata? I have some lovely tomatoes sitting around, would that work at all or are there better options.
They do work very well! I hope you enjoy! 😊
Hello Vincenzo, we'd like to make the pizza but we don't have a fire oven, is it still possible to achieve somewhat similar results with an electric one?
Thanks for the recipe 🍕
Aparently the Pizza stone does wonders. But I don't own one.
Absolutely! While a wood-fired oven gives traditional flavor, you can still make great pizza in an electric one. 🔥 Adjust temp and use a pizza stone for best results. Enjoy! 🇮🇹
I use a pizza steel on the second rack from the top and a Pizza stone on the rack above to create a pizza oven. Preheat at 500°F. By the way, the pizza stone is my old one that broke in half.
This looks amazing!! Wish we could achieve something similar without a pizza oven due to price/space
You and me both!
Thank-you Vincenzo for sharing your recipes, especially carbonara! This pizza looks wonderful. The only thing I am wondering about is if you have a bowl with a cover or even just a dinner plate you could cover the dough with in the refrigerator. The plastic wrap makes me sad and seems unnecessary.
You're welcome! Absolutely, using a bowl with a cover or a dinner plate works just as well for covering the dough in the fridge. Thanks for the eco-friendly tip! 🌱🍕
After you make the balls , do you put it back in the fridge or do you rest at room temperature for 4 hours ?
I would like to know this too! It is not really clear from the video, but I guess room temp?
A genial pizza, excellent 😲
Grazie mille! Your satisfaction is the ultimate reward. Keep creating and savoring those Italian flavors! 🇮🇹👌
I am making this!
This takes me back to Italy 😍
"It's so simple"
- uses a Gozney 😂
One of my fav from you. My Italian grandparents had a pizza oven in their farmhouse. We had pizza daily using seasonal food. Made their own cheeses as well. I had American pizza at 14 and thought it was the nastiest did I'd ever put in my mouth. I felt sorry my friends had grown up eating that you're of food 😂😂😂
This is quite similar to the recipe it ended up on after trying zo improve my home-made pizza. I don't use olive oil, and I start from the water, not the flour, as Vincenzo mentioned. That way, I can knead the whole thing in a bowl using one hand, and while it also gets sticky (once at the start and once near the end), it doesn't go as far as in the video. Also, I only take it out once to separate the whole dough into individual pizza balls and let those rest in the fridge again until about 4 hours before baking. The reason Vincenzo also mentions these 4 hours is that you want the dough to re-warm gently so it stretches and bakes correctly. Proper warming also prevents you from getting the infamous "measles pizza". There is NO shortcut to this.
For one pizza I use 170g flour (Tipo 00 13% Protein), 107g (63%) water, 5.1g (3%) salt and 1.7g (1%) fresh yeast.
For easier fridge storage, I bought an actual pizza dough box. Can highly recommend if you're "serious" about pizza, and they're quite affordable at 20-30 bucks for a box and lid.
Edit: Ha, wrote the box recommendation before I arrived at the point where Vincenzo recommends one as well.
You are right 😊
Glad you agree ❤
I don't understand the negative comments about your pizza! You make it very clear what you're doing! The long fermentation develops taste, and makes the dough more digestible - but you already know that! 😂 It looks beautiful and I'm sure your family loved it.
Haha I also don't understand why so many people are sceptical without even giving it a try
T.O.P. ! ! !
👍🥰👍
T.O.P. ! ! !
👍🥰👍
T.O.P. ! ! !
👍🥰👍
grazie per l'ispiration & ricetta, dalla Germania 😎
Grazie per il suporto! ❤😊
19:13 getting the oven to an exact 352.22°C is the perfect temperature for hell 😂
No sugar or honey for the yeast? The result is amazing looking though.
This definitely is what making a pizza is like. When in doubt, ask someone who is one of the people who invented pizza. The original is always great, because they know what they are doing. There's a reason why people who know great food tend to be particular about how to make the food.
lovely stuff, if you have a pizza oven surely you give this a crack
You need to make a recipe video for ciambella! Not many know about itlian bagels.
The crust looks superb, lovely spread of bubbles all around.
72 hours though...im too busy in the week so i just do an 8 hour dough on a Saturday morning. Dont get a crust as big as that but its still good.
Were you taking the pizza out for video purposes when rotating? I thought the turning peel was to rotate it on the stone so its getting maximum heat without removing it.
It was superb! I hope you enjoy this pizza as much as I did 😁🍕
Start it Friday night and leave covered with plastic wrap for 24 hours. Vito has some no knead recipes.
Would 0-0 flour work?
We are coming over for dinner ❤❤❤❤
Very soon in Italy. Cant wait
I do a 24 hour, this looks amazing
I always struggle with the mozzarella cheese. How much to add to the pie?
Love the south american music during the kneading process 🕺
I'm glad you enjoyed the music! Adding a little rhythm to the process makes baking even more fun. Keep dancing and baking those delicious treats! 💃🍞
Thank you so much for showing that we don’t need sugar in our pizza/bread dough. I seriously pissed some creator off when I mentioned that sugar is unnecessary. Got his panties in a tight knot, and he suggested throwing it in the trash. There is enough carbohydrates in the flour.
I don’t have a Pizza Oven…my oven has pizza setting with steam 230 degrees. Will my pizza turn out just as good?
48-72 hours is the way to go!
Dough is amazing! But I have no idea why you put basil in the oven and it's burning there. If you want, you should cover it with oil before you put it in the oven to avoid this black color (and you should do it almost at the end). Otherwise - it's the same thing as if you chopped fresh basil on the chopping board - no flavor...
It is ok if i use it after 24 hours?
Vincenzo, can you make a pizza recipe using air fryer? It would be really nice