How to Make Perfect Pizza Dough - For the House⎮NEW 2021
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- čas přidán 28. 11. 2020
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👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO 2 YEARS AGO, i decided to make a new version 2021 of: how to make the Pizza dough for the house but this time with a new method POOLISH, and most important, with all ingredients that you can find in your local store, very easy to make and very simple and very fast ! i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this Neapolitan pizza Tag me on insta. @vitoiacopelli
Also if you love italian subscribe to my new italian channel also: @vitoiacopelliita6967
Recipe for the poolish
300ml. Water
300gr. Flour
5gr. dry yeast
5gr. Honey
Recipe for this pizza dough dough
POOLISH (ALL)
WATER 700ml.
FLOUR 1250GR.
SALT 40GR.
Spanish
DESPUÉS DE HACER LA MASA DE PIZZA PARA EL VIDEO DE CASA HACE 2 AÑOS, decidí hacer una nueva versión 2021 de: cómo hacer la masa de pizza para la casa pero esta vez con un nuevo método PISCINA, y lo más importante, con todos los ingredientes que puedes encontrar en tu tienda local, muy fácil de hacer y muy simple y muy rápido! Espero que les guste el video y por favor solo si pueden suscribirse y compartir con sus amigos en todas partes y dejar un me gusta :) también por favor cuando hagan esta pizza napolitana Etiquétenme en insta. @Vito Iacopelli
Además, si te gusta el italiano, suscríbete a mi nuevo canal italiano también: @Vito Iacopelli ITA
Receta para el poolish
300ml. Agua
300gr. Harina
5gr. levadura seca
5gr. Miel
Receta para esta masa de pizza
PISCINA (TODAS)
AGUA 700ml.
HARINA 1250GR.
SAL 40GR.
Arabic
بعد صنع عجينة البيتزا للفيديو المنزلي منذ عامين ، قررت عمل نسخة جديدة 2021 من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة بطريقة جديدة مبللة ، والأهم من ذلك ، مع جميع المكونات التي تحتاجها يمكن أن تجده في متجرك المحلي ، من السهل جدًا صنعه وبسيط جدًا وسريع جدًا! آمل أن يعجبك الفيديو ويرجى فقط إذا كان بإمكانك الاشتراك والمشاركة مع أصدقائك في كل مكان وترك مثل :) من فضلك أيضًا عند إعداد بيتزا نابولي ، ضع علامة لي على إنستا. تضمين التغريدة
أيضًا إذا كنت تحب الإيطالية ، اشترك في قناتي الإيطالية الجديدة أيضًا:Vito Iacopelli ITA
وصفة للبركة
300 مل. ماء
300 غرام طحين
5 غرام. الخميرة الجافة
5 غرام. عسل
وصفة عجينة البيتزا هذه
POOLISH (الكل)
ماء 700 مل.
طحين 1250 جرام.
ملح 40 غرام.
Italiano (andate sul mio canale italiano ho lo stesso video in italiano li)
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This is the first pizza dough I have made, I’m 16 and I would love to have a restaurant one day. I wanted to say thanks to the people who are willing to share their recipes and give hope to people like me. Thank you so much !
I’m picking up baking too. I made pizza for the first time today homemade and the toast and it turned out too. Well, I’m watching these videos to learn and get better… Good luck on your future endeavor.
Me too !! I'm 55 years old and this is the first time I'm trying to make a serious pizza dough. So far it's working, and the poolish is nice and sticky, and bubbly. It's been in the fridge for two days because I was busy yesterday. Good luck with your restaurant and I KNOW you can do it !!
I could tell from the appearance of the cooked pizza, with the big air pockets that’s it’s the best pizza dough ever. Can’t wait to try and make something like that myself 🤗
Your enthusiasm for pizza is restoring my faith in humanity.
::/
To bad, I would kill for that pizza that he makes so perfectly !
Indeed :)
Totally agree with you. Our planet would be a better place if everyone would do whatever they are passionate for, just like Vito is passionate for pizza. Soo let’s do things we love ❤️🌿
Love Italian food from Libya 🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾🇱🇾
Every time I make pizza from scratch I use this recipe. My friends and family say its the best pizza they've ever had. Truly a quality Neapolitan crust that is certified soft & craunchy. 5/5
craunchy baby! :)
Crownchy...😂😂 try to spell it....crunchy...like when you RUN to the door...C...RUN....CHY! I love your accent Vito!😂😂
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
I built a pizza oven 15 years ago and it has produced hundreds if not thousands of pizzas over the years. I thought I was making good crust. Using your method last night just changed my game. Thanks so much!
Nice to hear! I am assuming you've made a stone oven. Am I right?
Of course!
I finally tried his technique, yesterday. It was a poor attempt; poor, because I don't have all the tools and ingredients, and I just wanted to practise as many of the techniques available to me as possible.
I was impressed that even with just a few techniques my simple crust was way better. I have a very low standard, but I can see how each bit of effort improves the experience.
Even low quality ingredients can still be used for better tasting pizza than we might be used to.
This recipe is a killer. Done pizzas with many different recipes, and this one is probably the best, especially with double cooking for lower temperature ovens. Vito is one of few who's not only can cook pizza to perfection but also shares everything with rest of us. This is a real gem right here.
Yes your are right
Thank you
What can I say more
If you like pizza with your salt, then yeah, it's great. He's got that set to have 4g of salt per medium pizza in the dough alone - in the UK, that's almost your daily recommended salt allowance and that's not even a completed meal yet. I seen him do other that worked out at 5g of salt per large pizza. That is a MENTAL amount of salt. I seriously - no pun intended - take Vito's advice and recipes with a pinch of salt.
Ammmmazzziiing😍love it..So yummmy
@@Lolp821 sorry but nope - good salt is essential for life. I will use it all
I wish my wife looked at me the way Vito looks at pizza
Only when you made an pizza as good as this.
Kwin9 totally agree with you!
😆👍🍕🍷
😂😂😂
Totally agree!
Big thanks to Vito for sharing this with everyone!! After 20 years of making pizza dough this was what I was missing in my process.
My family will not believe how good my pizza is. Because they have never had a pizza art before but, make this for my wife and I all the time. Now the rest of my family will never want another pizza unless I make it for them! I feel the passion flowing into this pizza.
They are in for a real treat!
Soft and a crunchy.
Thank you Vito. 🙏
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
"Softeh and-ah CRAHOUNCHEE!"
😂
Sesame Street grouchy can
Ba da ba bu bu do🤲🤲🤲
Oh no! Mamamiiiiiiiaaaaa! Herewegoooo!
Finally!! Someone who spells Italian correctly! 😀❤️
I absolutely love your passion for making the pizza dough. I have just tried making the ricetta for the first time and so far so good. It was a little sticky after the first 15 minute rest, but has firmed up nicely. The balls are made and now in the final stage. Can’t wait to make the pizzas. This is truly a game changer. Grazie
Thank you!! Visiting my brother this past weekend and he already had the Poolish complete. He pre warned me this would be awesome Pizza. Then he made the dough and we waited for the next day to make the pizza. We made 13 pizzas for our family. He has a pizza oven that can reach 1000deg. All I can say is it was the best pizza I’ve ever eaten. One thing we think enhances the pizza is a dryer sauce. Ours was a bit runny and it made the center of the pizza a tad soft.
My kids were watching and adapting your pizza dough recipe with me and they love your way to prepare and bake it. It makes the pizza dough so much better! Thank you so much for your honest and perfectly described recipees!
OMG! Maestro Vito! how can I express how wonderful this video is? I made pizza last night in my new Ooni Karu 12 and it was simply GLORIOUS! All 5 of us were singing your praises last night! MILLE MILLE GRAZIE!
this is literally the best video for pizza I will ever see, there's no comparison to this, and omg this guy, the genuine love and passion for pizza is so inspiring
I've been watching Vito for years now. He's the best and so is the content. ♥️
Just found him, I’ve been making pizza at home for years. Always trying to nail it. I got the Detroit pizza pretty good, still trying to get the Chicago thin crust but this method has me blown away.
Used your recipe to make the dough and sauce yesterday and it was amazing! As good as any restaurant pizza! We did cook ours in an outdoor pizza oven. I also didn't use as much flour as the recipe called for in both the poolish and dough. If I had, I think it would have been dry and tough. I was using bread flour though, so idk if that was why I didn't need to use as much. Thanks for sharing your recipe and directions. Pizza is art :)
this is the most in depth pizza making video ever. all of my questions are here. this will change my life
“Soft.....and craunchy”
Extra Craunchy.
Haha 😂
I can't stop saying crounchy now.
Probably 200 times today. It just randomly comes out.
My husband is starting to get irritated with me.😆
@@malapoyo i know,right? I bake pizza talking like Vito,i can't help it☺️
Hahaha craunchy amazing
Vito, I have used your recipe since last year for the house. One week ago i made it for my 8 colleagues at work. Now everyone wants to learn. I ofcourse send them to your channel. Thank you maestro!
Did a test tonight with my 72 hour dough coming in 20 hours early. All I can say is WOW
After 15 years this is the best ever. You explain it perfectly
Can’t wait till tomorrow night for the real deal
I don't have time for the long process, but It's pure pleasure to watch you doing your pizza, because you show so much excitement! Your love for it is contagious!
I don't have enough words to express how thankful I am for your recipe, I made one with mushrooms and mozzarella today to test my new stone and this is THE best pizza in my life! My mother strongly agrees! Grazie mille and much love!
You have no idea how happy you made me with this recipe! Tried everything with many different recepies. Tried with a pizza stone in my oven. Tried it in the Kamado Joe. Bought a DoeJoe. Nothing worked. It was the dough that wasn't good. I now made my dough with your recipe and the result is 100% perfect. A pizza better than in the pizzeria where I live!
This after many years of bad pizza's and frustration.
Thank you very, very much!
My husband and I LOVE pizza and we are picky so I made your pizza and well the rest is history! it was GREAT Vino, thank you, God bless you and your family my friend thank you for sharing.
Love your passion Vito. I've been baking bread for years but have never made pizza. After watching your video I'm going to give it a try. Love the fermentation process and the two-stage baking. Thanks for the amazing video.
I get 12 pizzas from this recipe, we have fresh pizza when I make the dough and then freeze the other 10 on a tray and then put them into freezer bags. They take around 40 mins to defrost and are just as good as the fresh ones. A very big THANK YOU to Vito for sharing this incredible knowledge.
Hey can I ask when did you freeze your pizzas ? After you make the balls ?
I believe it’s just the dough
Hi Lucie, I make the balls and put them on trays, then let them rise at room temperature for an hour, then I wrap the trays in film and freeze them still on the trays. when they're frozen I wrap them in plastic film individually and put back in the freezer. Don't know if this is the right way, but it works fine for me.
@@peterpan9596 you are lovely ! Thank you I'll try next time this method. This week end I don't think I'll have leftovers (hope so 🤞)
Peter ,can we fridge it after getting out the pizza first time from oven ,have you try it ,pl share
If anyone wants handy weight/measurements to make a batch with 1kg bag of flour:
With 1kg of flour:
Recipe for the poolish
188ml. Water
188gr. Flour
3gr. dry yeast
3gr. Honey
Recipe for this pizza dough
POOLISH (ALL)
WATER 438ml.
FLOUR 750GR.
SALT 20GR. (reduced by 5G)
This has a total flour of 943g not 1kg
Is this all purpose flour?
Like this omment, everybody, so that we can puh it to the top of the commet section.
I’ve seen many chefs share their pizza recipe but by far yours is the best I’ll try to make it as soon as I can and I’ll let you know how it goes
Just popping in to say thank you. On a rare couple of days off work I decided to try and make my on pizza for myself and my son. Following your recipe I was able to feed both of us and every member of my nosey Irish family! Four pizzas later there's only two crusts sitting on the kitchen counter. The big thing everyone said was that it isn't greasy at all. Perfectly yummy, in my opinion. Though I need to work on my crispy crusts.
My brother made this dough for us the other day and now I see where he got it from!! Best ever dough I've tasted in my life!!! So generous of you sharing this treasure... Keep up the great work!!
Vito, you are the best pizzaiolo in the world! We watch all your short films on yt and we are very grateful for your work. Your recepies are the best. God bless you man!
The sauce baked on the crust is a game changer for me! Thanks!
Thank you Vito for your dedication to pizza making and sharing your insights with us. You have brought Italy's gift to the world right into our homes in so many different countries. You are the pizza missionary!
I don't think a pizza missionary would be ramming so much salt into pizza dough
This channel is an absolute gold mine. Thank you so much for sharing your knowledge. I’ve tried so many recipes, and none have turned out as good as this.
Thank you Vito, I made my pizza following your recipe and instructions. This definitely changed my pizza game!
Just made the pizza! Wish I could post a photo. First time ever making pizza dough and it comes out like this. So so excited!!!! Thank you ❤
I tried this yesterday and your are a genius Vito!! It turned out way better than u could have imagined. Thanks for sharing. I pretty much had the same reaction when I saw the crust puff up. I'll keep perfecting the art 🙏🏼
For many years I’ve been working on perfecting different types off pizza dough and I can say that after all the years off trying I found him and his is still better than anything I came up with, I salute you sir
Hello...Mister Vito!!
Just wanted to say Thank you for the education. Ever since this video I make the best pizza and bread, ever! I really appreciate you, being real and simply you. Spreading the love of pizza and dough with no bullshit and such enthusiasm.
After few practice runs and experiments, I got the feel for it. Thank you again!
It's soft and crunchy, all the time baby!
So glad I found this video. You can tell how much love he puts into this. Can’t wait to try it.
That’s the best looking pizza I’ve ever seen coming out of the home oven without too much faffing about. Can’t wait to try it out myself.
I’ve always been a pizza fanatic, I could eat pizza every day but never enough. I even made myself a Woodfired pizza oven in our backyard. Thank you for sharing your knowledge. This is amazing. I’ve always been searching how to make puffy pizza. You are a legend 👍
The best dough recipe ever! Everyone loved my pizzas I made in my Ooni. The dough was Souft and crownchy! 😆 I can’t wait to make more!
Can you tell me what the measurements are converting from grams and milligrams to cups and teaspoons? I've tried using a conversion calculator on line and they all come up different online. and I don't need 10 balls of dough. Did you make ALL 10 balls of dough? Thanks!
I never knew home made pizza could be better than anything I ever ordered from a restaurant. This is by far the best pizza I have ever tasted. thank you for sharing your knowledge and passion with the world. My family and I now get to share your passion for the art of pizza. Thanks again!
Thank you Vito，I tried this recipe with the full amount of flour at the first time based on my trust in you.This is the best dough I ever made.I felt genuine happiness when it came out of the oven.It turned out to be even better than I
expected.It meant a lot to me for I had a rough year. Thank u Vito！You are absolutely insane ！
Primeira vez que fiz massa para pizza, segui todas as indicações do mestre Vito.....ficou espetacular, simplesmente divinal. Obrigado pelo vídeo 👌👌👌👌👌👌
I tried this recipe yesterday, it is SO good! Thank you so much, you are really good at teaching every step of the way.
I love your love for cooking. I love the passion and patience that goes in.. bravo 🙌
I used your last video when I was getting started with sourdough pizza and this is a great update. A few more tips and a whole lot of inspiration! Pizza night happens twice a week at our house and this just helps to keep me learning and striving for perfection.
Mille grazie Vito! Mille grazie!
Classic Italian pizza❤️
I love this video, I rewatch it every time I start to make his recipe. Today I am using this dough to make 3 Stromboli
Vito, I followed your recipe and it is the best pizza I have ever made. Thank you so much for sharing your tips!
The crunch noises from the crust. My god that is beautiful.
Wow. Simply amazing. I've been years trying to make pizzas as good as this!
Thank you for sharing. I've tried close to 100 pizza dough recipes and none compare to this. The poolish is game changer!
Just made for my family. They love it too. We make pizza 1 to 2 times a week. Love that I Can freeze.
Thank you from the depths of my soul.
Now I got to finish making the outdoor oven!
I love seeing where you work, it's a pure treat for the eye and the appetite. Thanks
Vito….i want to thank you for this video. I followed it precisely but cut it in half. I finally have the perfect pizza crust! I’m so thrilled! Thank you so much! I love you!
" pizza is a serious thing i repeat" was echoing in my head after i managed to make a nice crunchy dough with my 5th attempt. Thanks Vito!! You are right!!!
VITO!! Thank you for the recipe. Of course, I had to play with it, so I made the poolish with BEER (an IPA) and bread flour, and the rest of the dough with "00" and water. Man, did that baby expand! And what a dream dough to handle! Everything you said it would be, thank you again.....LOVE the way you help all of us to make the best pizza possible, because you're right, it is a passion, a lifestyle, and an adventure if you let it be one!
My pizza teacher was a Italian restaurant owner from Grado, and his pizza method was different and good. However, I am now using Vito's method! Love the videos and enthusiasm. Far superior. Amazing guy xxx Bello Vito x
Thanks to you, I am back in the pizza game. My family and friends love the authentic taste. Keep doing what you’re doing. Your 1M’s subscriber.
Ive been making pizzas at home using your recipes and they’ve come out excellent. Thank you for your videos! Will definitely be trying your updated recipe! :)
I had never made home made pizza before I started watching Vito. I've always loved pizza but being able to make it from scratch at home is life changing. The very first time I tried his recipes and techniques the pizza came out amazing! Thank you so much for creating this amazing content!
wht vl b d baking tym nd preheat tym @home oven?
-Come over an see
Johnny Depp threatens to snuff
Amber Heard, on tape from trial
Well I made the Pizza 🍕 today it is phenomenal by far the best Pizza I have ever made. I have a long way to learn the dough making progress. However my family really enjoyed it. Thanks so much for sharing this recipe.
This Santa has been making Pizza for years and this is the best! And no garlic which is appropriate to true Italian pizza! Thank you!
This is the best pizza making video of all times! Best pizza dough ever! Works in home oven, even without stone/brick. I didn't even know this was possible. LOL. I love it. Thank you Vito! You are the GOAT!
Omg !! I feel like a professional. I’ve tried many , many recipes. This is by far superior to all the rest. Wow!!
Love your passion ❤️
OMG OMG OMG I cried, seriously !!, How many years ive tried to make decent pizza at home and finally it happened.
You are a GOD !!!!
Thank you for sharing your knowledge, You have made a grown man happy. Big love from Gold Coast Queensland Australia
Thank you for this recipe, I am making it for dinner tonight and started with the Poolish yesterday. cannot wait to taste it.
Hey Vito, thank you so much for all the video's. I just tried this for the first time ever, and the results were amazing. I heated the pizza stone for an hour on the grill setting in the home oven. Pizza was soft and crounchy. Greetings from Belgium.
I have my polish in the fridge, ready for pizza night tonight! Super excited and I'm sure it will turn out amazing. Just discovered this channel and I want to pre-thank you for all the great info and enthusiasm.
I will say though (for others' benefit) that Vito says it will take 2 hours, but he's incorrect. First you need to make poolish the night before, which takes 2 minutes of work, 1 hour of resting, then putting into the fridge overnight. The next day, you mix some stuff (5 mins?), then need to let the dough rest for 15 minutes before mixing some more, before leaving the dough to rest again. Initially he says you let it rest 30 minutes, but later he says "here we are 1 hour later". After this 30-60 minutes rest, you then cut the dough and shape the individual pizza balls (which will take a few minutes), and then let those rest an additional 2 hours. Then you're shaping and baking the pizzas. So realistically this is at least 3 hours, not 2 (in addition to the night before). I'm not complaining, just giving others the heads up to plan appropriately.
Also fyi I noticed Vito preheats his oven while his initial dough ball is resting. I doubt this is what he intended because then the oven is on during the entire 2 hours the individual dough balls are resting too. Best practice would be to start preheating during that 2 hour period (making sure the oven is on at least 1 hour).
thank you for this!
Thanks for that! I'll try this recipe this weekend, looks soo good. Question, what function do you use on the oven, convection (upper/lower heat) or broil with the fan?
so is it 30 min or 1 hour? does it matter? Thanks
@@drinferno15 stop worrying and make the pizza. I’ve made so many mistakes with this dough (made it like 10 times already) and it always turns out great anyway. I’ve forgotten about my poolish for 5 hours at room temp instead of 1 hour, I’ve let the dough rest for 90 mins instead of 30-60 mins, etc. (this is why multitasking is bad LOL). But all those mistakes didn’t make a difference and the pizzas were still delicious so 30-60 mins is nothing to worry about 👍🏻
@@TomerBusidan good to know...I always like to follow the directions first time and adjust as I see what works best for me, glad to know it's not fussy to still get a great pizza....Thanks for your info🙂
I wanna piece of that one!!! Looks so good!!! Thanks for sharing!
That pizza looks amazing and I love your passion!
I went and bought a oven stone today. You inspired me Vito, thank you!
Genius!! And I love the passion!I am so thankful for this recipe and your video, I’ve tried so many other recipes as pizza became one of my Covid hobbies. This was the most amazing by far!! ❤️❤️
Me pasaria 2 horitas viendo esta maravilla ! Un milagro ! En français on dit : quel chef-d'oeuvre bravo !
I finally made a good pizza dough in my life,this method is a game changer. Thanks Vito!!!
This is literally the best pizza channel in the entire planet. My pizza game went from -- to ^^
Okay, gotta admit. I was making homemade pizza since I was 14 years old, but MAN! Your recipe for dough made me discover another level. It's masterpiece! Thank you sooooo much! It's delicious - eating it at the moment :D
Don’t text on telegram. This is a scam
Hey Vito… I finally dit it and it was the best Pizza i’ve made in my entire life!!! So easy if doing it just like you so thank you sooo much for this outstanding piece of art… Jammmie!!! 😍
Looks great and you are definitely an artist!!
I bought the master class last December an I have made over 100 pizzas ever since then. If all you are wondering if this is legit or fake. It is legit if I would of waited I wouldn't have paid $150 dollars. I have no regrets because it is a support for Vito because he is the only person on you tube that is legit.
Thank you for understanding my hard work and passion and thank you for the huge support ❤️
Bonjour monsieur je peu savoir la marque de la sauce tomate s'il vous plaît merci @@vitoiacopelli
Idk Bout the vid but he says mutti is good I have found it at the grocery store@@dekuro_nebulouss5478
@@dekuro_nebulouss5478 En France Mutti est une très bonne marque où il n'y a même pas besoin de rajouter la moindre chose
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
I just made this. If I was to give a percentage of how close I got it to your video would be an 85%. Best crust I've made so far. Thank you for everything you do.
Thank you for sharing all your experience and details to us , For the first time I follow your Recipes and made the dough exactly like yours.
I really appreciate it 🙏🙏🙏
Hi Chef,I am from Sri Lanka .I made my best pizza as you taught. We don’t have 00 flour. I used all purpose flour and of course as my country is a topical country the dough is getting fermentation very quickly. Don’t know it’s looking good. But to me, this is my best pizza in my lifetime 🤗👍 crunchy, soft and delicious 😋❤️👌
He sad the normal flour is allso good, thats the old way.
You are truly an amazing and hilarious master chef! Whatever we made from your channel turned out wonderous. Thank you so much for selflessly sharing your art with us.
I’m blown away by Vito’s willingness to share his knowledge for free online. I followed this recipe to the letter. After much research, I ended up buying a Sage ( Breville) Pazzaiolo and rocked 8 consistently delicious pizzas out in 20 minutes. Amazing quality dough. The kids love it. Thanks Vito. You’re a legend!!!
Breville employee lol
Thanks a lot vito!! Just made some awesome pizza! I made a few mistakes but i know what i need to do and i will continue to try 😃
love your enthusiasm! Looks like an amazing dough recipe. I can't wait to try it!
Have been making pizzas for nearly 4 years on my ooni oven, never has tge dough felt this great to stretch, slide onto the paddle, into the oven and then into the mouth.
A huge Thank you, @Vito.
Are ooni ovens worth it?
This crust was amazing! Best I’ve ever made. Now I can’t stop saying, “ soft and cronchie!”
I love your videos! You have amazing passion for your craft!
lol, same
I try to make it that thank you very much! God bless us!
I'm sorry, but it's "crounchy".
Did you use all purpose flour or 00? He doesn’t specify!
How to spot an american: they call it a crust instead of dough
❤❤❤обожаю пиццу! Спасибо за подробное видео. Получилось очень очень очень вкусно!!!!
Спасибо!!!❤❤
I just made this for the first time. I've been searching for a good/easy dough recipe. This is it! Poolish for the win! Game changer. Thank you!! its so soft and crunchy and delicious.
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
Just wanted to give my thanks as well!!
I tried many different recipes for the dough from long ones to instant ones, and THIS IS THE ONLY one where I got a pizza that looks as it does in the video!!
The crust is PERFECT and the edge was bubbling like crazy!!
Best pizza I ever made!!
Did you use the stone he mentioned ? Wondering how important that part is…
@@SK-jp2ok actually no, I was going to buy one, but decided to try without it and it turned out perfect!
My oven has pizza mode, where it circulates hot air like crazy, so i just turned the temperature all the way, let it preheat for at least 45 minutes to an hour and put the pizza inside. It is done in minutes and you get the black charring like in the pizza oven
@@WatchGeek haha bullshit, you will never get black charrings in conventional oven unless ur oven heats up to 400'c.
@@hudziszeq give me your email and I'll send you pictures
Vito I am a new subbie and been binge watching your videos because I LOVE pizza and adore it. I’ve been studying these videos and cannot wait to make my own dough by hands. I’ve made those mistakes on those videos u have but now I’m confident I can do this. Thank you so much for your videos! ❤❤
I’ve tried making dough a lot of different ways and this method was by far the best. Thank you! You know what you are doing.
Hi,
I tried 1/5th of this recipe. Final proofing for 2 hours as suggested. Post this the dough balls had stuck on the edges. While taking out for shaping, they were sticking, got pulled and didn't remain as intact as in the video. Next, while shaping, I didn't feel I was pushing only air bubbles to the edges, it seemed like a lot of dough getting collected at the rim. I did try the shaping steps as in the video but mine wasnt perfect. The shaped pizza was paper thin and almost translucent in some places. When assembled and baked first and second time, the rim didn't puff up as much and turned out a bit hard also.
My oven goes to 250 degree celcius max and I used a black tray for preheating.
Could you plz help.
Thanks a lot
Kriti
Thanks for Sharing, Definitely gonna start using this recipe & take your Master Class👍💯👏!
That wow at the end tells everything! Thank you for your recipe, my family couldn't believe how good it was! Keep it up🤙
I already followed for a good while and had seen this video before but I just realized that I have the same oven at home like you. So this just made me want to do this recipe from beggining to end! Big respect Vito for the great work and the sharing of all this knowledge!
What's the name of your oven?
When you say pizza is an art pizza is a serious thing, you don't just say it, you really mean it. Your work shows your passion for pizza making.
I had really high hopes for this dough going into it, and it exceeded my expectations. I have tried a few other recipes and my family was about ready to let me down easy by telling me to get back to ordering pizza again. I am now making better pizza than I have ever purchased. Vito is the man and my family thinks it’s funny when I have them listen to the crackle of the crust
Don’t contact this is a scam
I’ve been making pizza’s all my life. My family are immigrants from Sicily, but unfortunately I never was taught the recipes and have had to do my best. But now, I feel like Vito gave me back a piece of my family connection that was missing. I can’t wait to teach the rest of my family this recipe! Best pizza I ever made! Thank you for helping me feel more connection to my heritage and family history.
love how chuffed he is at his own recipe. so passionate and enthusiastic.