How to Make The Ultimate Sourdough Pizza Napoletana ⎮ LIEVITO MADRE
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In this video i show you how to make a real Pizza napoletana like a pro, at your home, with Mother Yeast.
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful and you will remake it soon. Everyone's always asked me what my secret was to such an amazing Pizza dough. The process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your Pizza. I love seeing you guys getting into this Pizza life!
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
In questo video ti faccio vedere come preparare una vera pizza napoletana come un professionista, a casa tua, con il lievito madre.
Questa è una guida che molte persone mi hanno chiesto di fare per un po '. Spero davvero che voi ragazzi lo troviate utile e lo rifarete presto. Tutti mi hanno sempre chiesto quale fosse il mio segreto per un così incredibile impasto per pizza. Il processo è in realtà davvero facile da fare. Sentiti libero di commentare qui o DM su Instagram con qualsiasi domanda tu possa avere su come farlo! Inoltre, sentiti libero di inviarmi foto della tua Pizza. Adoro vedervi entrare in questa vita da pizza!
spanish
En este video te muestro cómo hacer una verdadera pizza napolitana como un profesional, en tu casa, con Mother Yeast.
Esta es una guía que mucha gente me ha pedido que haga por un tiempo. Realmente espero que lo encuentren útil y lo rehacerán pronto. Todos siempre me preguntaron cuál era mi secreto para una masa de pizza tan increíble. El proceso es realmente muy fácil de hacer. ¡Siéntase libre de comentar aquí o enviarme un mensaje de correo electrónico en Instagram con cualquier pregunta que pueda tener sobre hacer esto! También siéntase libre de enviarme fotos de su pizza. ¡Me encanta verlos entrar en esta vida de Pizza!
arabic
في هذا الفيديو ، أريكم كيفية صنع بيتزا نابولي حقيقية مثل المحترفين ، في منزلك ، مع Mother Yeast.
هذا دليل كان الكثير من الناس يطلبون مني القيام به لبعض الوقت. آمل حقًا أن تجدوا هذا مفيدًا ، وأن تعيدوا صنعه قريبًا. لطالما سألني الجميع عن سر سر عجينة بيتزا مذهلة. العملية في الواقع سهلة حقا. لا تتردد في التعليق هنا أو أرسل لي رسالة على Instagram مع أي أسئلة قد تكون لديك حول عمل هذا! لا تتردد في إرسال صور البيتزا إليّ. أحب رؤيتكم يا رفاق تدخلون في بيتزا الحياة!
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Vitto, my wife hates you, she says you created a monster. I've been making pizza, focaccia and bread twice a week for the past three months and she's cleaning up after me. lol. Love your recipes. Keep up the bona jobba, my friend.
My wife feels the same way 😂
That makes 2 of us
My wive makes me clean it myself. 🧐 I clearly am doing something wrong!
Same, I've been making pizza twice a week, for the day and the next, for the last couple of weeks. It is pretty good already but I haven't made the perfect pizza yet. There are always things to experiment with, like different flours, hydration, mozzarella and so on. I feel the weakest point is the oven, but pre-baking with tomato sauce helps quite a bit. It's just that now you need to get two timings right.
I do clean up after myself but leave the dishes to her and she's quite happy with the arrangement, she gets a good pizza out of it after all.
Sir Diealot i have a electric pizza oven G3 Ferrari di napoli. The pizza is ready in 2 to 3 minutes. Nowadays they are not to expensive. About 120 dollars/115 euro.
Vito: Dough is like a woman.
Vito 2 minutes later - slaps the dough.😀
right
😄
Vito - I’ve bake bread for 51 years & made pizzas from scratch for 26 years - this week I made my 1st sourdough pizza. It’s The Best I’ve ever made - following your recipe/methods. My photos won’t post of the puffy/airy crust - what a treat.
You’re Amaizng - Tom
"Welcome to the best pizza channel!"
Yes. This is really the best pizza channel on youtube
x2! 👍
Thank you for the mother yeast impasto lesson. My teacher in Piemonte rejected the idea. He thought it was too acidic or sour. I'm from San Francisco. Sourdough is a way of life here. My teacher was so wrong!
Vito, Something is wrong. I think it starts when you don’t tell us the exact amount of mother yeast to use in the pizza dough. I’m assuming since the final dough balls are 250 g each for a total of 1000 g dough made. 460 g flour, + 300 g water = 760 g. Probably need to add only 240 g mother yeast. There is an extra 170 g of water which was added when we refreshed the MY (250 g original, 170 g water, 250 g flour added to refresh = 670 g of MY). Save 250 g for later in jar. Leaves you with 420 g MY in the plastic container for the pizza dough.
I am a little confused by this too?
Same here, my math also come to 420g MY
Usually is 40% of mother yeast. 1000g flour 400g m.y.
Yay! Great share! I love Pizza Neopolitan! But I make mine different because I don't own pizza stones or a wood-burning oven. I use my cast iron griddle pan. In Spanish, we call it a "Comal", tortilla warmer/maker. Mine is 10" wide. And you place the comal on top of the stove on medium heat to warm up. Then after you make the sourdough pizza dough, it takes 2 days in the fridge, I then have it sitting out at room temp for 2-3 hours until it warms up. Then I make the pizza. I will stretch the crust, then place the crust onto the comal. You've got to get it right or it will snag and make a hole in your pizza. While it's cooking on the stovetop, you top the pizza with the sauce and fresh mozzarella. And the basil, unless you wanna have them fresh you add them when it comes out of the oven along with your garlic olive oil. You check the bottom with a spatula to check that it's browned some or made the leopard spots underneath. Then you put the cast iron skillet pizza into the oven on the top broiler turning it every other minute to cook the top half until it is done. And when it comes out you pull it out and drizzle the garlic olive oil on top and basil and then you let it cool for about 5-10 minutes on a wire rack or cut into it immediately and eat! So good! The charred bits are perfect and not burnt. And the dough is fluffy soft and chewy perfecto! Thank you for sharing. I love watching your videos! Take care!
VITO how many grams of mother EAST did you put in the kitchenaid for the pizza dough?
I falled in love to make pizzas since I met your Channel.
Thank you Maestro !!! 💚🤍❤ 🇨🇵
Thank you Vitto, thank you very much! I really like your master classes. I got a wonderful Levito Madre. The only thing I didn't understand was how much starter I need to take to make pizza dough. I would be extremely grateful if you would clarify this point.
It seems like he used about 150g of mother levain in this video. I have my own recipe that Inuse and I only use 100g levain.
for those of you that are very confused about how much sourdough starter he actually put into this pizza recipe-you’re not alone! If you look at his ingredient list for the primary pizza dough, you’ll notice that it adds up to about 780 g. He always makes his pizza dough balls at 250 g each. so, that means he used 220 g of sourdough starter:
780 g + 220 g = 1000 g
1000 g / 4 dough balls = 250 g/ ball
You’re welcome.
That makes no sense… you’re not taking into consideration the water added…
It's 250g starter, he says so in the beginning.- 125g flour/125g water. Add starter to 300g water and 460g flour. About 73% hydration. Dough weighs 1032g with the 10g honey and 2% salt. 4 dough balls at 258g each, more or less. He doesn't say how much salt, exactly.
@@mra95662 seems like so much starter. I’ve never used that much in any recipe. I suppose that will accelerate the bulk fermentation time and that’s why he does it.
@@RRickyBobby IDK. For bread, recipes call for 10%-30% starter. I usually use 20%. I'm not a baker or a chef, and this isn't bread. Maybe acetic acid and its sourdough taste isn't what is desired for the pizza? Other info I read-The higher the percentage of pre-ferment you use the more your bread crumb will have a nice chewy texture (but it stops at around 50%). We like our bread that way, it gives you something to chew on. The sugars that are released from the flour in the pre-ferment also add a nice golden colour to your bread.
@@mra95662Take into account: Lievito Madre is normally 50% hydration, not 100%, means 1/2 water is used. Although it seems to me he makes it by about 70% hydration.
Hello,Vito! If I correctly understand, have you added 420 grams of sourdough (LIEVITO MADRE) to the dough? If I'm wrong, please correct me. Thank you very much for such priceless information! You are the best!
No only 250. The rest is saved for the next pizza
I think the same because at refreshing he made 250 old sourdough+170 water +250 flour= 670 and stored 250 so I though the remaining was used what is 420 please could you clear these to us? It is the only ingredient amount used not detailed by weight at the video
@@egejo yes you are right . He used 420 g starter. Some scratch stays in the bowl however, so its a little bit less than 420 g.
Vito! This video is awesome. It would be really helpful if you had a link to a printable recipe for us.
Another great video! When I cook with my pizza stone I’ll do
The first part of the cook without the cheese like this video but instead of a torch I put the broiler on the oven for the second part and I get a nice char to crust. Keep up the great videos! I leaned a lot about pizza from you.
This is the best looking crust that came out of your home oven in my humble opinion ! Maestro what would it change to have it cold fermented in the fridge for a longer period of time ?
Comes out great. I often go 48 or 72 hrs.
Love your recipies :) Could you please add the measurements in the description like on the other videos you have?
OK
First off, love the energy your videos are super entertaining. Secondly, took abit to understand you are using 250g of the mother yeast/sourdough in the recipe maybe it’s the just the final editing. Lastly the pizza I made with this recipe looks totally spot on, my only question is regarding the proofing of the balls. Mine spread out and don’t really hold their shape. Is this over proofing or under kneading? I left them in the fridge overnight and then let them warm up and proof this morning before baking.
I am a bit confused by this too. Did he add 420g to the actual recipe and put aside 250g for later use?
You my friend have changed my pizza game to a level so high, I almost believe I have been transported to an alternate universe. My extra 15lbs weight gain galvanizes this. Thanks for all the great tips and selflessly sharing all your pro knowledge!
Hi - I dreamed of some questions overnight ;-)
170 water / 250 flour = 68% hydration.
Don't you use 80-100% hydration sourdough (mother yeast) ?
Then with +250gr sourdough you get 670gr refreshed starter.
250gr you keep and 420gr goes to the pizza right?
Marcelo Rosenthal
I am also confused .
@@daihelen6040
But for the pizza it works great!
I hold about 500gr. sourdough. I use 250gr by the recipe, refresh my sourdough 125/125 water/flour, and the 250 left from the recipe I use for something else (more great pizza balls, bread, whatever). The pizza is amazing.
@@gevabinyamin9475 I don’t understand ? How much Levain goes into the dough ? 250grms or 500 as it rises. ?
Beautiful!! 👌
I once attempted to make a sourdough from scratch, it started out good but then gave up on it. Will beed to retry it again.
I really had to laugh at the torch lol, I started to use one at work to toast my hard rolls & french bread for my sandwiches when they took our toaster oven away from our cafeteria 😂. My coworkers thought I was crazy lol.
I love that you make your videos in Italian and English. I am Cuban raised in Miami,and I understand what you say. I make my CZcams cooking videos in English and Spanish, so I can reach lots of viewers and also I think there are viewers that would like to learn the language as well.I often wonder if they mind.
Thanks for this great tutorial!👍🇩🇪
You are so lucky! The Kitschen Aid HD costs the 2 times more here in germany.....😕
92 minutes for the video !! I cant wait.. thanks for sharing this!
Vitto iacopelli you are amazing love all your videos just done my first 100% Biga dough and it was frigen Awsome the crust puffed up so much like yours and full off air tasted amazing thanks for sharing your videos from Australia
Nice to see How you makes pizza 🍕 with mother yeast.
Maestro, excellent video as they all are. Thankyou for the hard work in entertaining us. Tell us, how often do you eat pizza at home? How often would a traditional Italian family have pizza? Thanks, Nadeem from Scotland
Hi Vito, thanks for your videos! I love them and I cannot stop making pizza 🍕 I would like to know what type of flour you feed your mother yeast as I have used mine and the crust is not so bubbly like yours! Thanks again for all your help!! 😄
We enjoy watching Videos with 5 Children, we will make the best Pizza in Philippines 😄🏅Thank you
Dear Vito Iacopelli. Sir. Good to see you.
Craig from England here.
I can see your Pizza with sour dough is astounding to behold.
From Craig.
the best part of the video is the child in the background and coming in the video
Hey Vito, what are the precise oven settings? ( bake, convection roast or anything else)
The setting is: as hot as it can get.
Usually it's convection + broiler.
A good trick I found out is to use water that was boiled before hand. In some places the tap water has healthy additives in it that prevent the mother yeast from really blooming. Since I started doing this, mine has been doing great.
I tend to let that water sit while I wait for the starter to rise as we have chlorine in our water here so time to "off gas" is a good step to be mindful of.
@@krzysztofmedyna3661 I've been doing that, but only to have room temprature water. I didn't know about chlorine
@@mra95662 It depends on where you live. Most cities/municipalities can differ greatly in how they manage their utilities. To avoid figuring that any of that out, it may be helpful to boil your water for a while and just let it fully cool to room temp and test how your dough reacts to the difference.
Wishing you a life of lovely pies!
Can't wait to see your little girl making her very first pizza
Una deliciosa pizza,la estoy saboreando,se me hizo agua la boca,tengo que probar a hacerla,lleva un.poco más de proceso porque es. base de.masa.madre ,nunca lo he hecho,pero quedó perfecta .La bebe la adoro ella también quiere pizza
Vito, I just saw your video on Pro Home Cooks and immediately asked this very question of using starter vs dry yeast. I hop over here AND THERE YOU ARE ALREADY THERE FOR ME!
I been following your videos on how to make great pizza.and now i have one week to start my own pizza business. Thank you for your sharing your knowledge Vito SALUTE! Pls continue to inspire people.godbless all
You are so uplifting.....thank you guy, all the way from Panama!!
When Vito uploads a pizza video, you know its gonna be 🔥
Hi Vito, love your recipes! Could you please make a video how to make the starter? I have tried a couple of times with different recipes and it always starts smelling like acetone
Thanks for the great recipe. The only question how to store the rest of the dough balls? In the refrigerator? Or I can save some in the freezer?
Nice trick vito with the burning of the corniccione!!
you are so happy, like little boy! Im following your recipe..Am using semolina pasta flour but not says its 00, I am hoping it will be ok. Thank you!
Vito, hello, can you tell me when to use Poolish versus when to use Biga?
Poolish all the time. Biga when you want to try something different.
Biga works well for small batches and low temperature ovens. Biga reheats nicely too.
17:20 so thats the secret?
Pizzaiolos kiss the Pizza before serving to their guest?
😂
13:17 - and each woomen has two of them xD
17:20 he's really treating it with love ^^
@15:15 looking at that draw opening by it self....lol he didn't move his hand at all but it opened slowly ....lol Invisible Pizza Lover LOL👍❤
Vito you are so kind to share this amazing recipe!
Good job with just a standard oven. I just bought a real pizza oven for my backyard...I'll never go back!
Thank you for sharing your recipe. Best pizza dough ever!!!
Amazing!!! Been trying to get that Leoparding.... Thank you for the idea Chef Vito!!! You're the best!!!
Ciao, Can I simply double the mother yeast and double the ingredients with the same result Vito? Im feeding 8 people 😅
I'm curious what you do with the left over flour that you use in the bowl when shaping the pizzas. Is it safe to keep? Do you store it separately? Or do you use it in something else? Cuz I don't want to waste it and I don't think you have ever mentioned about it. 🤔
How much of the starter is used?I see in the comment that it is 250g, but when I follow Vito's guideline (keep 250g for next time, use the rest) I actually get about 400g of sourdough for the pizza dough.
what yeast you use ?
Ciao vitto I did send you to your massager Facebook some pictures about pizza I have made let me know what do you think thank you 😊
I use fresh yeast.
I use dry yeast. Made a lot of pizzas using your recipes. Well wisher from Goa.
The only thing I could find was instant yeast. Everything else was gone!
Fresh yeast, direct dough with 48 hours fermentation.
My poolish attempt was not as satisfying. Will have to try again next time.
15:05 - 15:35 is there a ghost or maybe an earthquake going on? Look at the top drawer!
She's a cuttie, Thanks for teaching us👍❤
Ciao Vito! Great Video! Could I prepare everything the day before and put the balls into the fridge after 4hour resting outside to bake the Pizza the next evening?
Bravissimo come al solito. Thank you for another great video and so glad you made this with a sourdough starter. I'm growing one atm and it will be interesting to see how the pizza with starter comes out. I wished you had weighted the final starter that went into your mixer to get it all accurate. Hello from Sydney Australia and I love your pizza passion and personality. Mi fai sempre ridere Vito. You are quite entertaining as I can relate to the Italian passion with all this. Ciao
Reciepe is fantastic, but i am afraid you put too much mother yeast. You are the best maestro 👍🏻
Absol amazing. I need to make this when my freezer is more empty again. Because I tend to prebake and then freeze the pizzas I can't eat straight away. Then I finish them whenever I feel like it. And they are still perfect like I made them fresh.
Vito you are so amazing that you know my needs in the other side of the world !
I just have a 2 weeks old sourdough, and I was looking for a pizza dough recipe, can you believe that?
Of course I will love to see you both make a pizza!
Thank you once again !!
ive had sourdough starter for a couple of years, tried many times to make a good pizza crust always failing. This is a life-changer, thank you Vito, God bless u and ur family
Hi keep the spirit. I WAS READY FOR BED BUT ONLY HAVE A SMILE I WATCH, YOU DELIVERED A SMILEY PIZZA.OF COURSE BECAUSE I LOVE SOURDOUGH. BONA NOCHE.
hey great video, what is the weight of the spurdough starter
you put in the dough ?
Hi Vito, please can you make a Video for making lievito madre from beginn - the starter. Thank you for the amazing videos 👍🏻🙏
Hi Vito! What is the hydration of the mother yeast?
Your pizzas always look awesome.
Cool Yes I like to see you both making a Pizza !!
Vitto,
Can i make this dough and proof in the refrigerator overnight instead of proofing at room temp?
vito thank you for the master class your pizza is amazing
Hi Vito,can you use this dough for wood fired ovens?
Nice video ! However no worries to use your hands with sourdough as it is very hard to contaminate if you have clean hands
The mix of bacteria and yeast overcome most contaminants :)
Beautiful I will make my own pizza. Thank you very much very good video I just subscribed to your channel. Grazie mille! da un francese
I've learned so much from your chanel! Now I'm curious, why are you not using a dough hook in the machine?
I belive that he had to melt the sourdough starter first with the water and with the dough hook you couldn't mix it well
This has to be your best home made pizza, the crust is superb, I’m sure you must pump up the crust when we’re not looking 😜
I don't see the quantity for salt and flour ???
Help ......I have mother yeast in the mixer.
Found it.
Now you can customize your sour dough, more or less air bubbles That what i would do is customize it to YOUR LIKING! I like less! To me its the same as yeast more or less by adding flour or less yeast All i can get my hands on it standard all purpose flour or bread flour So i use bread flour make the crust softy! Bread like! Rather than hard crusty, like all purpose flour does. i also use 50/50 to bread flour and all purpose flour to it make it a little more harder> Sour dough got more flavor too
bellissimo! Vito, but how can I do the mother yeast? Will you show it? Please 🙏
I love your channel, I live in Brazil ..... my reference in Pizza Neapolitan. I tried to use my Levito madre (LEVIAN) and my dough after 3 hours was very fermented, it was too soft to open.
Conseguiu resolver? Acho que teu levain é do líquido né?
@@eduardof6742 eu já tentei alimentando 1:1:1 e 1:2:3, mesmo na segunda opção a massa aparece que ficou muito degradada, muito "molenga", como se tivesse fermentado de mais.
Thanks for the recipe, you are fun to watch 😅
Great video - entertaining as always. I see you have an Ooni pizza peel - have you got an Ooni oven to go with that?
Ciao maetro! Prima di tutto grazie davvero per i video, davvero utilissimi per chi come me ha iniziazo da poco a fare la pizza in casa. Volevo chiedere se è possibile usare il lievito madre di questa ricetta come un "poolish", cioè prepararlo la sera prima, aspettare 10-15 ore e a quel punto utilizzarlo come pasta prefermentata (in sostanza riducendo i tempi della seconda fermentazione come nel video del poolish a 2 ore)?
Questo procedimento mi risulta comodo per la gestione delle tempistiche. Grazie mille e keep up the great work!
u r the best vitto !! greating from saudi arabia 👍🏼
Amei o vídeo!!! sou apaixonada por pizza....e as melhores e mais acessíveis estão na nossa casa!!!! obrigada por compartilhar!!!
Hi again from Florida
What it that song? It's in so many videos, I can't get it out of my head
LOL
Complimenti Vito, I love sourdough.. Buona giornata
You made the world to be crazy of Pizza. 😘
Can you do a Pizza from fillo dough and homemade Marinara? Also, is the mother fully active or no? Did you feed it before using or feed it and wait to double? I add salt halfway through gluten forming. Someone told me salt inhibits gluten formation.
Best Pizza Channel for sure !
Vito... was the filling runny looking because you cooked the beef on the pizza instead of precooking it?
Merci Vito.
Je suis championne de pizza maintenant grâce à toi
Bravo
Hi Vito! A question:
you use about 5-6 grams of dry yeast for about 6 pizza. How much dry yeast to use for 1 or 2 pizza? I'm asking because in one of your videos, you used 5 grams for 5kg of flour.
Thank you Vito!
please Vito how much starter is used to make the dough??????
What is the difference between Poolish and the "Mother Yeast" ?
Very little which is why, as a sourdough baker, I wondered if ican use my discarded starter for piza. Trying it this weekend.
Hola chef para hacer esta pizza puedo usar la harina golmedal es la que en mi país se encuentra.gracias saludos🙋♀️🇨🇷
I love your receipe i am going to open a pizza shop
ciao Vito, non vediamo l'ora di vedere la ricetta. Il nostro lievito madre è pronto all'azione :P
Vito thank you for this super video! Which flour are you using for this 4h short rest? I am surprised that the dough is so extensible and has a lot of air, if it is a weak flour (for the short rest)! I am using the Red Caputo cuoco W300, am I obliged to let it rest 18 hours at least? Because my dough is a little bit flat after all this time (solid started as yeast). How much time of "puntata" and "apretto" do you advice me to do with the Caputo red to have a nice pizza well risen? And which percentage of solid yeast (room temperature)? Thanks!! An Italian fan in France
The Best Pizza Channel !
Super Vito ! Ta pizza est fantastique. Merci beaucoup.