Best Way to Develop the Gluten in Pizza Dough
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- čas přidán 14. 06. 2024
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In this video i made the perfect pizza dough at home 100% with full recipe, and with the same pizza dough i teach you how to develop the structure of the gluten with 3 different methods, very simple but no one will tell you this, Please watch untill the end and after please subscribe and share with 3 friends.
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I love the 3rd one ☝️ Wicht one you like ?
#3
BRAVISSIMA! The stronger gluten structure the more air in dough :)
Bravo Vito ! Always the best !
Definitely #3.
#1 is a Picasso - #3 is a Michelangelo and the best
10 years ago, if someone told me "One day there would be a CZcamsr who makes pizzas. He will make 100s of videos where he explains basically the same thing over and over again. And you're gonna love watching every one of them!"
Then I would call them crazy.
But here we are.
Keep it up! Love your videos.
Repetition is essential to learning. now I've re-balled my dough, hopefully it puffs up a bit more this time.
I really appreciate it my friend for the huge support
after watching these 100s of video's basically everybody tells me i make better pizza at home than all but 1 pizza place in the city i livein. (that 1 pizza place has a napolitan pizzaiolo and a stone oven and is truely amazing). :D
Voila
He is very entertaining and we love his enthusiasm. From someone who tried making dough unsuccessfully for 3 years, this dude saved me. And I pick up a new tip from every video, no matter if it seems repetitive or not, and my results keep getting better and more consistent. Best cooking show ever.
I was definitely missing the reballing part. I've only reballed once before cooking. Now that I know that i need to do it a couple of times, I hope to unlock the secret to perfect pizzas. Thank you once again Maestro!
U will
It was the missing link for me.
Same with me!
Agree- wasn r doing the multiple reballing. Does that also apply for long cold fermentation like in the master class?
How many times did the master reball it?
My wife is the one that has to eat with me the pizzas I make. She has noticed a remarkable progress on my pizza, after I used your recipes and poolish. She loves my pizzas now, my pizza game has gotten to a whole new level. As you promised on your videos!
Molte grazie, Vito!!
Thank you 🙏
Ditto. My wife as well
Thank you, Vito! I've been making pizzas for over 15 years. I thought I had reached the pinnacle of pizza dough after 3 or 4 years of practice. But your techniques have taken my pizza game to a whole new level. Absolutely transcendental stuff, Vito. Thank you, thank you, thank you for making and sharing these phenomenal videos. I actually did a similar experiment a couple weeks ago to see what would happen, although I cooked the pizzas in a 800-900 degree oven. The rise was insane. One of them rose 5 cm.
This makes me so happy
I love how #3 looks but I bet I would be grateful for any of them. Your pizza dough recipe has really changed my life. I've tried nearly every "Best Pizza Crust Ever" recipe and nothing compares. My family is so excited every pizza night now. We can't afford to get take out almost ever, and we only have a pizza chain restaurant in my small town, but now I can make us quality pizza at home. THANK YOU!! ❤
3rd one is my favorite. With several of your tutorial videos, I was able to achieve that type of pizza dough. It was so good and tasty!!!
1. Made the poolish with your instructions.
2. Made the dough and let it rest 1 hour at room temperature. About 70°f / 21°c covered. Then did a 20-24 hour cold proof in the fridge. About 40°f / 4°c
3. Portioned out the dough balls and let them rest 1 hour at room temperature. Then did the 1st reballing, let rest another hour. Then did a 2nd reballing, let rest for 1 hour.
4. Stretched the dough out, being careful to leave a thick 'n airy edge that would puff up when baking.
5. Have a Baking Steel in the 500°f / 260°c preheated oven for about an hour. Then a few minutes before baking the pie I switch the oven to Broil.
6. Bake the pie for 3 - 4 minutes.
Oh man, my best pizza to date. The crust's edge turned out so soft and chewy inside, just the right amount of crunchy outside. I usually don't do the reballing and end up somewhere between #1 and #2.
But with the double reballing and extra resting, I was able to achieve the #3 crust.
Thank you so much for sharing your pizza making expertise and these videos!!!
You have to let the poolish for up to 24 hours, not the made daugh with the poolish
@@marcusbiller867 yes
@@marcusbiller867 I believe either way is good
Two of the most important things I've learned watching Vito is to make a poolish. Which was a game changer. And now, build the gluten for more air in the crust. Kudos Vito!
#3 hands down. This is the BEST pizza channel on CZcams. Thank you Vito for your ‘no secrets’ style. AWESOME!!!
I found Vito at the beginning of the pandemic in 2020. Been making pizza every Saturday night since then and getting better each week. This tip "reball" make put things over the top-top-top! Bravo and thank you.
Amazing thank you
So the more you work the balls, the better the rise😀
Looks awesome. Thanks for the info! Number 3 for sure.
Vito - I’ve tried almost all your recipes at home and, by far, Method 3 has been the most successful. Reballing twice, and the extra hydration, are the perfect home combo.
For me the number two is already very good and the third is perfect of course number one I would be delighted too. each of your films is fantastic to watch and each is a great learning experience. Thank You Vito!
Vito, great tip!! I made the poolish for the first time and re-balled twice and the dough was fantastic!! I made 4 different pizzas for a few friends and they were amazed at how good they tasted. Keep the videos coming. I also use the Ooni Karu to bake the pizza and really makes the perfect pizza.
Omg, i am sooo looking forward to that,i just had a dough collapsing after such a long time,no idea what went wrong. Perfect timing🤩
Vito, God bless you! This is the best channel about pizza on CZcams! Dropping nothing but quality knowledge!
Hi Vito, thank you so much for sharing your knowledge about making the perfect Pizza. I love your Videos. This one was the last pinch, I needed for a perfect result. The Pizza was amazing. The crust was like heaven. It was so puffy, soft and crunchy. Thank you so much.
Greetings from Germany
All my pizzas have been like number 1.... just used method 3 tonight and it was amazing! Looked just like Vitos!! This reballing 2 times is the tip I've been waiting for for next level pizzas! Delicious!! Thanks Vito!!
Nailed it again!! So easy to learn with you!!!
I have learned so much from your videos. Re-balling is definitely what I’ve been missing. I’m learning that dough is not as delicate as I thought. Thank you for sharing your passion with us. .🥰🥰🥰
Thanks again Vito for your generosity. This is very useful for me when I make 4/6 pizzas for friends and the balls waiting start to become flat!
Really the Master of Pizza 🍕 😋
Appreciated for all the directions and guidance ⚘
Vito, dude....I mixed this info together with the video of " a pizza for one" and balled the dough 3 times over 2 hrs....OMG...I made 5 pizzas and all I can say is PERFECT...Vito you really changed my game and took it to the next level...thank you so much...you are NO 1
For many years my pizza was strong and puffy - just like number 3. Then people told me to make it less puffier. So i did.
Last Christmas I was in Naples to refresh my taste buds and I had all the pizza, pasta, coffee and pastries i could eat.
My pizza was flawless for many years. Delicious, strong, made with love and full of quality ingredients.
I should have never listen to those people and never change a thing.
It took me some time to improve my pizza back to its original quality and I will stick to my standards and the best part is...
Your channel and your tips have motivated me to do so.
Great videos mate!
Stay safe.
This worked for me soooooo good. I was finally able to get same result as the 3rd one. Thank you Vito
Number 3!! Look fantastic,
Thank you for all the tips!
Amazing
That's the best explanation I've seen for why reballing the dough is so important. Thank you.
#3!! Thank you for making these videos! You have upped my pizza game 🍕
This video changed everything, thank u! 😁
Definitly more crounchy! Thank you for all the passion you put in these videos. It definitely made me whant to try and make it perfect. Keep em coming!
Just Subscribed , glad I found your channel.Thanks for sharing Vito☺️! I've watched a lot of videos making Pizza,but your master piece is so PERFECT 👌
Thank you. I realy needed this technique. All the best!
Already made fantastic pizza dough with your recipe but this will make it even better, thank you!
Thank you Vito! I make amazing pizza now thanks to you.
Amazing video mate , i learned so much , thx for the tips ! Much love from Greece .
Thanks for all your videos Vito, I now have a new, and very rewarding hobby! Bought a pizza oven and can't sleep some nights in anticipation of making pizza the next day! Cheers! 😄👍
Number 3 is sick! Thank you so much for sharing your knowledge
Thank you very much Vito, Recently I started making Pizza and selling and I have learnt so much from you. Lately I was wondering how some of my old dough had better gluten but the fresh ones lacked it. Now I know the secret. Thanks so much. Bravo. God bless you.
Thanks for lesson. It was very instructive.
Thanks for your knowledge of everything about pizza
Definitely 3rd one your work is amazing ! Hope to master this one day !
Wow! I learned something news every times I watched your videos. Many thanks
this is the most important video on the channel for me 🙂 I can already see what I can improve in my kitchen, thanks 👊
Amazing thank you
Such good info! Thanks Vito!!
Merci! Gracias you are the best… thanks for sharing your passion, great instructor you show how to cook with love and with the heart! Pizza making it’s art!
Thanks for sharing. Amazing work. Thank you
Thanks Vito again no 3 and love the more managable quants and information on the kitchen oven until I can afford a pizza oven 🌻🌻
Thank you maestro! Would be really interesting to see you compare different types of flour, for example if you’d use the same recipe and technique but with 00 flour vs Manitoba vs standard wheat flour
It looks like he's using a really weak flour. If he made the dough with a nice high gluten flour(and with a "dough machine" as he calls it), the reball wouldn't be necessary. You would have lots of gluten development already.
all looks perfict but No 3 is best tnx for sharing God bless
I just began watching Your Videos.
I just started my first poolish yesterday so I’m excited to use you reball technique this evening.
I’m excited Vito Thank you.
Love it! Number 3 best, clearly!
Omg, I wish I've watched this sooner. Never so clear I've seen the differences between 3 balls of dough, even though they're of the same dough! What a puffy difference that is! Thank you, Vito. Glad I discovered your informative cheerful video's that inspire me but also makes me laugh.
Vito, tried this one yesterday. By far the best pizzas I've made so far. Your videos are incredible
Hi Vito, I used your last method to improve the gluten and I made the most amazing pizza. My crust also puffed up like yours and it was light and airy. Thank you for all these great tips. You are truly a maestro.
now THAT is great. specific, easy to understand, easy to do. love it. bravo, maestro!
That was the goal
Probably the single most important video in Vito’s entire collection. I’m now consistently making pizza Neapolitan on par with the third example here.
when i do the 3rd, i get a better structure after the cooking but it's not strong at all when i shape the pizza.
@@rolandluth2098 This seems to be the key to better structure. The weaker the dough, the less you have to work it into shape. The less you work it the more air is retained in the crust. The more air retained the bigger the structure and lighter the crust. Notice how little Vito works the dough in his videos.
I use 00 flour (the weakest flour) and ferment for two days in the frig. This longer fermentation makes the dough even more pliable. I’ve also experimented with adding “old” dough (a piece of dough from the previous batch kept in an air tight container in the frig) to my new mix. I notice a distinct improvement to flavor and texture that consequently makes the dough even more pliable when it’s time to form the pizza crusts.
Going to try this!
Thank u sir this advice very helpful for me. . Thank you very much
This channel is such a masterpiece
Number 3 it's the winner👌👍
Number one pizza channel I can watch his videos all day love it !
VITOOOO!! you are the best ! thanks
I love how you as a expert share your Pizza experiments with us. It’s a Pizza Lab.
Great info, great job, thank you
Yr pizza recipe is one of the best. I am not very good at baking but I have already tried to make yr pizza a number of times, every time it turns out very good. I let my friend tried and they said almost like the restaurant pizza. Thank you very much for sharing.
Number 3 is the best! As always Vitto amazing pizzaiolo !!! Thx for imporivng my skill for cook pizza at home.
Wow I've been waiting for this video to make my own Neapolitan Pizza at home 😍 Thank you very much for the video 😁😁
Soft and Caahhrruunccyyy!! Your genuine excitement and passion for pizza is addictive. My daughters and I love watching you and my pizzas have exponentially increased in quality because of you. Keep up the creativity and positivity. You’re having more of an impact than you realize.
Vito vito you are amazing i like pizza before but since i follow you i love pizza more and more its crazy you are a maestro brother a genuine pizzayolo . Am from mauritius by the way love ya brother God bless
Thank you ❤️ number 3 for me 👍🏻
POOM!!! Love this video :) Keep 'em coming!
The 3rd ohne ist absolutely great!!!
Crazy thick crust!
Wow awesome!! Big fan of the third one!! But they all look amazing!! Greetings from the Netherlands 🇳🇱🙏🏾❤
thank you vito !
This is one of your best videos.
Thanks for showing the differences!
I lean towards the middle ground in Method #2, but the third one was pretty impressive in size for sure!
Your videos have changed my life. Well, my pizza life. My pizza used to taste worse than chain pizza. And now, after following your videos for a few weeks, I will _never_ order chain pizza again, because even as a novice my pizza tastes better. All because of you. Vito I can never repay you. Thank you so much.
Good,better, Best , never stop until your better is best! Number 3 for me! Thanks for the great tips.
This is what I was missing thank u
This was the video I needed to see today.
I love your Videos Mr Vito! 3rd is the best!
#3 Love! Thank you for sharing bringing delicious homemade pizzas into my home. We love you!!
i tried it my self and liked it alot 10/10
They all look delicious Vito.
Awesome video. Thanks a lot.
I have always wanted to know why my dough balls were flatter than the ones in your videos.. here is the answer.
You are a legend, 3rd one looks the best, made me hungry and made wanna make it right now, tomorrow going shopping for ingredients so I can make it for the weekend
What an amazing soul, thank you for your sharing spirit love every minute of the video. And I love number 3.
Uncle Vito, you have taken my dough game to 100%. you are the best!!
Thank you,
3rd one looks so good
Soft crawnchy in the same time. Bravo
Great content, thanks.
I love the 3rd one, i like my pizza more thicker and fluffier. thanks for this video.
i love his Dough. It is best I ever made at home. 3 rd one style
Sei fantastico. Tutti i tuoi video sono semplici e chiari. Grazie Vito
You are my Hero of Pizza!
I like number 3…! Looking the best pizza 🍕…! Thanks 🙏🏻🤩🤩🤩⭐️⭐️⭐️♥️♥️♥️
I like #3. Thanks
Number 3 hands down. 👏🏻👏🏻👏🏻