Best Neapolitan Pizza Dough At Home 100% - Full Process Vito Iacopelli

Sdílet
Vložit
  • čas přidán 13. 04. 2024
  • SUBSCRIBE / maestrovitoiacopelli
    MY MASTER CLASS PIZZA: www.master-class.pizza/
    Check out ,my new brand AUTENTICO : autenti.co/
    This is the most easy and fast pizza Dough recipe for home 100%, This is an amazing ASRM video by vito iacopelli. Please follow the full recipe and the full process to make the best pizza in home oven.
    BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
    / @vitoiacopelli
    links of my social media ADD ME ON
    My Web Site: maestrovitoiacopelli.com/
    Y.T. - ITALIA - / @vitoiacopelliita6967
    INSTAGRAM - / vitoiacopelli
    FACEBOOK - maestrovitoi..."
    KIDS CHANNEL: - / @zoekidstoys9820
    CLOTHING LINE MY STORE - teespring.com/stores/vito-sto...
    -- MY PRODUCTS USED TO MAKE PIZZAS
    -BEST SPATULA: amzn.to/3ysuulE
    -COPPER OIL ITALIAN: amzn.to/3ONgSYd
    -WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
    -DOUGH BALLS BOXES: amzn.to/35DGQHM
    -BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
    -ELECTRONIC SCALE:amzn.to/32gHk8Q
    -PEELS: amzn.to/35HDYd1
    Please comment below if you have any questions

Komentáře • 559

  • @vitoiacopelli
    @vitoiacopelli  Před 2 měsíci +112

    More ASRM? What's your favorite part?

    • @HonortronicsInc
      @HonortronicsInc Před 2 měsíci +17

      The "Soft and Crunchy" at the end!! ♥

    • @popsik891
      @popsik891 Před 2 měsíci +34

      I like hearing your voice and seeing your energy so i think regular videos are better

    • @1MrBigred
      @1MrBigred Před 2 měsíci +4

      I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!

    • @NihilDry
      @NihilDry Před 2 měsíci +1

      Мне нравится, как вы периодически делаете такой формат видео, он успокаивает. Спасибо вам!! Ведь иногда хочется посмотреть на это без слов.

    • @Yves.Dethier
      @Yves.Dethier Před 2 měsíci +7

      No... 😂
      I like your enthusiasm ❤

  • @mauianneme
    @mauianneme Před 2 měsíci +84

    I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy

    • @toxikwastedump
      @toxikwastedump Před 2 měsíci +1

      also works 8 hours left out at room temp covered for same day pizza just start in the morning (unless you're not a morning person, i guess)

    • @mauianneme
      @mauianneme Před 2 měsíci +1

      Haha. No, not a morning person. So I usually make the poolish the evening before.

    • @maximumovermuslim6337
      @maximumovermuslim6337 Před 2 měsíci +1

      Preach brother/sister. I do the same. 3-day pizza >>>> 3 hour pizza

    • @sheilaMagilicudy
      @sheilaMagilicudy Před měsícem +1

      100% correct. This is the dough I use and it is perfection!! The aroma of the starter is devine! Just plan out your pizza ahead it's well worth it people

    • @ernestocampos1805
      @ernestocampos1805 Před měsícem

      Same here. I learned a lot thanks to Maestro Vito

  • @DenisAhmet
    @DenisAhmet Před 2 měsíci +3

    Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.

  • @MathewtHawkinson
    @MathewtHawkinson Před 2 měsíci +1

    I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!

  • @Kregrr
    @Kregrr Před 2 měsíci +3

    Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.

  • @trippinwithbryan
    @trippinwithbryan Před 2 měsíci +20

    I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!

  • @ramonchi_5
    @ramonchi_5 Před 2 měsíci +2

    great video Vito! loved the wobbly sound when stretching before the first fold on the dough

  • @dansharkey5218
    @dansharkey5218 Před 2 měsíci +2

    Your the Man Vito no words are necessary. No one does it better. Gracious

  • @michaeljulius5895
    @michaeljulius5895 Před 2 měsíci

    Great video - will have to try this - thanks Vito!

  • @nickmeale1957
    @nickmeale1957 Před 2 měsíci +2

    Vito, this is so relaxing to watch

  • @annaa8140
    @annaa8140 Před 2 měsíci +1

    I ❤your recipe. And this formula is friendly for mi but your smile in the end of the film is the essence ...Thank you so much

  • @leemasterfizzle
    @leemasterfizzle Před 2 měsíci +1

    I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!

  • @918scott4
    @918scott4 Před 2 měsíci +1

    I am making so much pizza since I found your channel last year. I am getting tired of pizza but I cannot stop!!!!

  • @user-me2qv1ju3p
    @user-me2qv1ju3p Před 2 měsíci

    Thank you Vito your channel is the best

  • @1MrBigred
    @1MrBigred Před 2 měsíci +11

    I love all Vito's videos and recipes, but this one is my new favorite!! ♥🍕

  • @AshleyOfficialWilson
    @AshleyOfficialWilson Před 2 měsíci +4

    I tried making this pizza dough at home and now I'm officially the neighborhood's unofficial pizza chef! Thanks, Vito!" 😄🍕

  • @VanishingNomad
    @VanishingNomad Před měsícem +2

    I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class.
    Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process.
    Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless!
    (Also, as a kid I once won an award for the longest run on sentence)

  • @JosenivaldoBenitoJunior
    @JosenivaldoBenitoJunior Před 2 měsíci

    Hi Vito, thanks for teaching all this! My pizzas are improving a lot because of that.

  • @ronmsharonm2708
    @ronmsharonm2708 Před měsícem

    WOW! what a great video.! Awesome production

  • @blagojanevcev5300
    @blagojanevcev5300 Před 2 měsíci +13

    Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.

    • @bigchief2331
      @bigchief2331 Před 15 dny +5

      If going to the effort of making good dough you might as well do with 2kg flour.. freeze the balls you don't use.. they last in the freezer for ages! I have used over 12 months old , still good.

  • @milosmiljevic6014
    @milosmiljevic6014 Před měsícem

    Ogromno si me naučil v tvojih videih...grazie caro amico...sei davvero un re !

  • @martinturtak4901
    @martinturtak4901 Před měsícem +14

    I am not sure how I feel about silent treatment 😭

  • @GLuff
    @GLuff Před měsícem

    Great process man. Great job with the video and edits. 🍻 🍕

  • @user-fc5cw4ot7i
    @user-fc5cw4ot7i Před 2 měsíci

    Vito, thank you so much for the great pizza!

  • @joshdrewpic
    @joshdrewpic Před 2 měsíci +1

    ah man, it's so relaxing. Wonderful!

  • @fereracarera
    @fereracarera Před 2 měsíci

    Great video Vito!!!

  • @bigmig67
    @bigmig67 Před 2 měsíci +55

    Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.

    • @stephenjames820
      @stephenjames820 Před 2 měsíci +5

      I agree! Just my wife and myself. I know I can freeze the dough but it just isn’t the same!

    • @wukang3140
      @wukang3140 Před 2 měsíci +15

      math is hard....
      but it's bakers percentages....
      like 1000g (total flour) between poolish and dough ....
      70% hydration means u need 700g water total.
      2 or 3% salt means you need 20 or 30 grams.
      poolish recipe is generally the same....
      300 flour 300 water 3 honey 3 yeast
      you would add 700 flour 400 water next day.
      u can use smaller amounts of yeast if you let
      your dough ferment 2 days. yeast will multiply if u bloom it properly.
      see how many dough balls this gives you.... and adjust

    • @dancorlateanu2214
      @dancorlateanu2214 Před 2 měsíci +4

      Put the balls in the freezer in a sealed container, and use when needed. At least that's what I do :)

    • @bigmig67
      @bigmig67 Před 2 měsíci +1

      @@dancorlateanu2214 I hear you and I do this often. But as someone else mentioned above, just not quite the same.

    • @bigmig67
      @bigmig67 Před 2 měsíci +7

      @@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉

  • @livingforjesuschrist7761
    @livingforjesuschrist7761 Před 2 měsíci

    You're a legend, Vito !!! The best

  • @gorankunovic6404
    @gorankunovic6404 Před 2 měsíci

    One of your best videos!

  • @Beerub
    @Beerub Před 2 měsíci +1

    Watching perfect smooth dough is so satisfying 🍕

  • @user-iy3yq6px2u
    @user-iy3yq6px2u Před 2 měsíci +2

    Nice job, Vito! The non verbal video is impactful, although I do enjoy the verbal versions as well.

  • @Bigdaddyschnooks
    @Bigdaddyschnooks Před měsícem

    First pizza I ever made. I've made tons of different ones since then. And this is still the best.

  • @vshek123
    @vshek123 Před měsícem

    Just amazing!!

  • @truptidevashrayee338
    @truptidevashrayee338 Před měsícem +1

    I follow.your recipe it's amazing result

  • @holgerbehrendt9685
    @holgerbehrendt9685 Před 2 měsíci

    Just great❤. as always

  • @davidbarnett8617
    @davidbarnett8617 Před měsícem

    So glad I bought an Ooni. I no longer have to prebake the pizza! Thanks Vito!

  • @johnp6317
    @johnp6317 Před 2 měsíci

    Great home tutorial! And I like the thick bricks in the oven.

  • @gavindavies1356
    @gavindavies1356 Před 2 měsíci +4

    Soft and crunchy ❤

  • @yolandarivera5504
    @yolandarivera5504 Před 2 měsíci

    Omg Looks so delicious ❤

  • @dalef84
    @dalef84 Před 2 měsíci

    Love your videos they helped me a lot! I wasn't expecting you to use a machine though in this one at home 100% :)

  • @seancraven2361
    @seancraven2361 Před 2 měsíci

    One of your best videos.

  • @LaffinKing
    @LaffinKing Před 2 měsíci +3

    I love the asmr videos. I appreciate your teachings and your passion. Thank you

  • @robertodelvecchio8425
    @robertodelvecchio8425 Před 2 měsíci

    Excelente Vito, espero que puedas venír a la Argentina!!!!!

  • @philbert9300
    @philbert9300 Před 2 měsíci

    It was a relaxing fresh breath. You should do some more of These Videos from Time to Time. 👍

  • @user-qt5xh9mt7x
    @user-qt5xh9mt7x Před měsícem

    No resting times here. Your 2021 video was much better

  • @Bronxvette
    @Bronxvette Před 2 měsíci

    Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!

  • @Riv359
    @Riv359 Před 2 měsíci

    Even using a home oven, this guy is unstoppable, Amazing!🍕🍕

  • @ayazahmad185
    @ayazahmad185 Před 20 dny

    You are my chef
    I follow you and use your recipe
    Very good chef
    Thankyu so much

  • @tonyfacuseh
    @tonyfacuseh Před 2 měsíci

    Vita doesn't even need to speak!!! Grazie Mille Vito!

  • @frednurk8590
    @frednurk8590 Před 2 měsíci

    Damn, man. That looks sensational. Thank you.

  • @faryalalkatheeri6144
    @faryalalkatheeri6144 Před 2 měsíci

    Thank you Vito 👍🏻

  • @crunchwrapsupreme8812
    @crunchwrapsupreme8812 Před 2 měsíci

    The addition of the espresso makes this gold❤❤😎😎👊👍

  • @benantonioguido9798
    @benantonioguido9798 Před 2 měsíci

    bravo Vito ! complimenti per questo video. La pizza fatta con il poolish sarà sicuramente buona. Buona serata !

  • @tephen78277
    @tephen78277 Před 2 měsíci +1

    Hello Vito, hope your well.
    Just started following you and your videos are amazing, full of great recipes and tips.
    Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂
    Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference?
    Thank you so much and look forward to watching more fantastic videos👌
    Stephen.

  • @RedFather1989
    @RedFather1989 Před měsícem +2

    My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤
    Im happy to see you doing well.
    Next time you're in America, come by Dearborn Michigan and we can cook something together.
    ❤❤❤
    You will be my guest.

  • @danielesbordone1871
    @danielesbordone1871 Před 2 měsíci

    Fantastic !

  • @JohnOrtynsky
    @JohnOrtynsky Před měsícem +2

    Hey Vito, Love you videos and the silent thing is kind of neat but I miss hearing you voice and your passion for pizza!😁

  • @spaced1857
    @spaced1857 Před měsícem

    Absolute master

  • @barrettM8
    @barrettM8 Před 2 měsíci

    nice ))) thx a lot Vito! )

  • @burningpile8371
    @burningpile8371 Před 2 měsíci

    Awesome!

  • @milosmiljevic6014
    @milosmiljevic6014 Před měsícem

    Maestro , bravooo !

  • @RajnaTMS
    @RajnaTMS Před 2 měsíci

    This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊

  • @sneeldamorn
    @sneeldamorn Před 2 měsíci

    You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?

  • @boumezanouar
    @boumezanouar Před 2 měsíci

    iam a fan of you , this video is amazing

  • @user-yj6hc3wk4w
    @user-yj6hc3wk4w Před 2 měsíci

    Qué deliciosa te quedó Vito. 😊😊

  • @AndrewRybkin
    @AndrewRybkin Před 14 dny

    Perfection!

  • @felipeolivos8934
    @felipeolivos8934 Před 2 měsíci

    primerisssssimo.. gratzie maestro!

  • @Weichi928
    @Weichi928 Před 2 měsíci

    Fantastico!!!

  • @MatPL32
    @MatPL32 Před 2 měsíci

    Thank you Vito 😁

  • @Joseph_Coutts
    @Joseph_Coutts Před 2 měsíci +1

    Love you video ! I first found you on CZcams while trying to find a good foccasia recipe (I make yours about 2-3 times a month).
    Quick question though, I only usually make about 4 pizzas at a time. I have seen you do videos on freezing the dough. At what stage should I do this ? Straight after balling up? How long should I take out of freezer when I want to cook up at a later date.
    Thanks from Australia 🇦🇺!

  • @bkastel1
    @bkastel1 Před 21 dnem

    Perfection :) Using your initial recipe for some time now and the pizza is fantastic. Thanks for being open and share your recipe. Will try this new one as well. One question. How could I prepare the dough for the next day? If you don't have time but would like to have this pizza, can I make the dough and then put it in the fridge for 1 day and then take it out and wait 4-5h? Would this be ok?

  • @John-ky5fq
    @John-ky5fq Před 2 měsíci

    Thank you for making the process crystal clear. One question I have though is can you leave the poolish in the fridge for longer without effecting the quality of the dough and if so how long can I leave it? Many thanks

  • @MSNet1
    @MSNet1 Před měsícem

    I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.

  • @simona.6939
    @simona.6939 Před měsícem +1

    Simply your best video ever! Thank you for making this one without narration!

  • @cirospartano8467
    @cirospartano8467 Před 2 měsíci

    spettacolo! 👏👏👏👏👏

  • @erikrico4635
    @erikrico4635 Před 2 měsíci

    Master, pizza and coffee Love, YEAH 👍🏻

  • @simonrizk4451
    @simonrizk4451 Před 2 měsíci

    great video my man

  • @dirtworshiper2800
    @dirtworshiper2800 Před měsícem

    Straight up artist.

  • @agustinanugraheni8636
    @agustinanugraheni8636 Před měsícem

    Basil kalo di Indonesia namanya kemangi....yang kalau di Indonesia dibuat lalapan bersama sambal ternyata kelihatan lezat ketika menjadi salah satu bahan untuk topping pizza...saya berharap bisa membuat seperti yang chef Vito buat.. terimakasih

  • @AL-sd5cs
    @AL-sd5cs Před měsícem

    I got a lot of tips from improving my dough from Vito and am proud to say the dough is fantastic..the only slight difference I took from Caputo dough recipe is mixing the salt in the dry flour that you add to the polish, just feel the salt mixes more evenly in the dry flour than adding it in the mixer

    • @chriskvikstad4980
      @chriskvikstad4980 Před 26 dny

      In some of his older videos he adds the salt to the water. This way it's fully dissolved and it is being equally distributed. That's how I do it.

  • @gorandjalevski8839
    @gorandjalevski8839 Před 2 měsíci

    Thank you for sharing Vito🙏🏻
    Can I mix semola flour with Type 00 for my dough? I'm short about 100g of Type 00. (4 pizza recipe) Will it affect the texture and crispiness?

  • @mehdiizadi163
    @mehdiizadi163 Před měsícem

    Amazing 🥰

  • @patriciahannifan3381
    @patriciahannifan3381 Před 2 měsíci

    Vito, I love the video, but enjoy when you talk through the video more.
    Can you clarify strong flour? Caputo 00, Manitoba? Bread flour? Does the amount of water change with different flours?

  • @harkiratvirdi
    @harkiratvirdi Před 2 měsíci

    Hey Vito - I had some questions (because Pizza is a very serious thing!).
    - You add more yeast after the yeast in the poolish, is this because this is to be cooked the same day and you wanted a faster rise, or is this a new thing?
    - You also open the dough before turning it into the dough balls, is this to help with the gluten structure or is it just because it sounds nice on an ASMR video (is it necessary or does it help).
    Last thing - if you ever are in London, please try Napoli on the Road, it's an award winning pizzeria (Top in Top 50 Pizza awards) and you will not regret it. It is superb!

  • @Zulu_November
    @Zulu_November Před 2 měsíci

    Hi Vito my favourite part is everything you do thank you. Just a quick question if I reduce the poolish from 500 g to 300g that’s 40% reduction does it mean if I reduce the dough recipe by 40% ( 1kg flour 600 ml water 20g salt 1g yeast? I’ll get the same rate but less pizza balls? Thank you

  • @ZwienerZ
    @ZwienerZ Před 2 měsíci

    I love asmr so yes!

  • @tas6847
    @tas6847 Před 3 dny

    Dear Adam, Thanks for this recipe. Looks lovely!! I just wanted to ask you can you place the dough balls in the freezer and leave them for a longer period? Thanks

  • @SVWFan-ij3rb
    @SVWFan-ij3rb Před 2 měsíci +3

    I don’t like asmr and like it more when you do normal videos but your content is still great

  • @Plasterer1
    @Plasterer1 Před 2 měsíci

    The best ❤

  • @michelcortens9656
    @michelcortens9656 Před 2 měsíci

    Madooooo looking very good 😊

  • @JuanmaNz
    @JuanmaNz Před 2 měsíci

    buenisimooo!!

  • @dinonsaveclouie
    @dinonsaveclouie Před 2 měsíci

    Hi ! Thanks ! One question ? Strong flour ??? is that the W - what do you preconize ? And why you don't speak anymore ! The passion in your voice was motivating !

  • @abhijeetbapat6778
    @abhijeetbapat6778 Před 2 měsíci

    Soft And Crunchy at the same time. 😘

  • @jibril4000
    @jibril4000 Před 2 měsíci

    Magnifico

  • @mndad2201
    @mndad2201 Před 15 dny

    That was a close call! I thought there would not be any "soft and crunchy" on this video and was sort of disappointed. then right at the end you pull it off perfectly. :)

  • @user-yj6hc3wk4w
    @user-yj6hc3wk4w Před 2 měsíci

    Me gusto ese gluten, debe de tener un aroma increíble. 😊😊

  • @dekac011
    @dekac011 Před 2 měsíci

    Best video ever

  • @robaxelsson530
    @robaxelsson530 Před 2 měsíci

    The bambino must have been napping during this filming (quiet not to wake him..😂).. I looked and couldn’t see any packing tape over your mouth🤣..
    ABSOLUTELY LOVE this .. and all your content! Keep it up.. and THANK YOU! You have helped me so much!!

  • @stephentaylor395
    @stephentaylor395 Před 2 měsíci

    Vito mentioned using strong flour. Do you have recommendations? I like the caputo flour.

  • @sebkendall4667
    @sebkendall4667 Před 19 dny

    Hi Vito, can I make this dough in advance - up to the dough ball stage - and then store in fridge for 24hrs and then getting the dough balls out 3-4 hours for the final rise, before use? Love your tutorials, they are the best! Best Regards Seb