100 is almost like batter.. I like about 75%>. I can't measure I have to adjust while mixing but it comes out fantastic. Better than any place in town. I have a dough on the counter now. 🍕♥️🇺🇸😎👍
Hello I hope you being a winner of eternal bliss and being saved from eternal damnation in Hell, God willing, and you will not enter it if you obey Allah and His Messenger? So, become a Muslim believer, believing that there is no god but Allah, alone without partner, the Creator of all things, Knower of the unseen and the witnessed, the Most Gracious, the Most Merciful, worthy of worship. He is the Creator, and everything else is created, so we do not worship the created but the Creator. And believe that Muhammad (peace be upon him) is the Messenger from Allah, who was illiterate and unlettered, to whom the Quran was revealed as guidance for mankind, with clear proofs of guidance and criterion. It contains linguistic and scientific miracles that no human or any other creature can produce a similar chapter. So know that it is the true religion and everything else is false. So submit and obey Allah and His Messenger, Muhammad (peace be upon him), to be saved from the punishment of the Lord of the worlds.
yeah... at 4th day of fermentation, 65% will act as 85%. It is all relative! Also temperature of the dough, amount of protein in flour, amonut of salt! An so on 😊
About cold fermentation on the fridge not the freezer I’ve seen this true that it gets more elastic and hydrated and don’t know why since fridge usually dries things but the other factors like salt making it more soft over time depending on amount etc. Would you please tell me more about that?
@@adriasalarich Yes but overproofed bread would have a weakened gluten network, would be soft and malleable to a degree but would be more prone to tearing as it wants less to keep its shape. I think the balance between proofing seems to be the key, a too strong gluten network (underproofed dough) would try to retain the shape, thus it will not stretch as easily.
75% is perfect for me, more iz only to showing of. 65 % is good if you have wood oven (650 C) and bake it under 90 seconds like 60-75 it will be not dryed.
My sweet spot is somewhere in between 68-80% depending on what kind of pizza I’m making. The more “simple” the pizza/toppings are, the more hydration that I prefer
Once you get into those really high hydration doughs...doesnt the bench flour you are pressing the dough into to make it workable and while stretching it actually change the percentage and texture? So it isnt actually 100% but down to 90 something because of the flour added at the end? Do we account for that in water content at beginning or just ignore it?
Quevedo music hitting hard in the background. Not going to lie though, finding out about poolish and hydration completely changed the way I used to make dough, it's like being enlightened.
Excelente idea about doing this video Vito . I can see the difference on the dough. I tend to do my pizza around 85% . Thank you for your constant enthusiasm and great tips to get the pizza right at home . Desde Londra una Española 24May2024
My favourites: in wood fired oven - 65%, in kitchen oven - 70%, but sometimes I just make it “STG” if I can call it that way - 55-62%, my family likes that one the most :) thank you so much for your videos tho! :)
You add a 100% of the weight of your flour in water, so scientifically it's a 50/50 flour/ water ratio, but this way it's easier to calculate so they say it this way
@@user-cz9wu4zz8ino, it’s 100% hydration. Flour is always 100%. Total mass of all ingredients exceeds 100% in bread making. 100% flour 100% water Maybe 1.5% yeast 2% salt maybe. 203.5% for total ingredients.
@@user-cz9wu4zz8i it's a bakers percentage. When making dough, you base ingredients on the amount of flour used. So if you have 100 grams of flour, and 50 grams of water, you have 50% water. If you have 1 gram of salt added, you have 1% salt, etc. So 100 grams flour and 100 grams water is 100% water I terms of bakers percentages.
I use the 65% when it was good but everything was crunchy everything was soft but the only thing that I made a mistake on was the dough but it was super sticky I love this so much❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Looks awesome and I’ve learned so much from watching you, but I like the cheese cooked a bit more than that…slightly golden and bubbly when it comes out of the oven😎
I've been using your biga recipe for a couple months now. I'm addicted as well as my family and friends. I always have some in the fridge, for emergencies of course.😂
Ever ear of 100% pizza dough???
100 is almost like batter.. I like about 75%>. I can't measure I have to adjust while mixing but it comes out fantastic. Better than any place in town.
I have a dough on the counter now. 🍕♥️🇺🇸😎👍
Put some pineapple on your 100% pizza dough and some mayo! Yum!
@@memoryone672 That’s not pizza, but probably delicious. Enjoy it.
@@memoryone672 you're supposed to be in Albert_can_cook
100% Is scary😅
'60%'
Me: Damn that looks good.
'75%'
Me: Damn that looks good.
'85%'
Me: Damn that looks good.
'100%'
Me: Damn that looks good.
☠️
In couple of years:
“Hello guys for todays video we are going to make 358% hydration pizza dough”
Soft and soggy at the same time !
@@tiagopereira8176 😂😂😂
water pizza!
Hello
I hope you being a winner of eternal bliss and being saved from eternal damnation in Hell, God willing, and you will not enter it if you obey Allah and His Messenger?
So, become a Muslim believer, believing that there is no god but Allah, alone without partner, the Creator of all things, Knower of the unseen and the witnessed, the Most Gracious, the Most Merciful, worthy of worship. He is the Creator, and everything else is created, so we do not worship the created but the Creator.
And believe that Muhammad (peace be upon him) is the Messenger from Allah, who was illiterate and unlettered, to whom the Quran was revealed as guidance for mankind, with clear proofs of guidance and criterion.
It contains linguistic and scientific miracles that no human or any other creature can produce a similar chapter.
So know that it is the true religion and everything else is false.
So submit and obey Allah and His Messenger, Muhammad (peace be upon him), to be saved from the punishment of the Lord of the worlds.
If you take out the yeast you can make white farinata with that ratio
C R O W N C H Y !
It hurts my ears😂
To all the Americans watching: the percentage is referring to water, not butter.
Dead😂
Butter makes it crounchy too. 😁🇺🇸👍
butter? lol. As if Americans would eat butter and not margarine or shortening
Thanks lol. No shit😂😂😂
@@stanvanillo9831can’t tell if this is sarcasm or not lol. Cause if ur being serious. U r online toooooo much 😂
I want this man to succeed so much
He already did
He’s already successful wdym
yeah... at 4th day of fermentation, 65% will act as 85%. It is all relative! Also temperature of the dough, amount of protein in flour, amonut of salt! An so on 😊
About cold fermentation on the fridge not the freezer I’ve seen this true that it gets more elastic and hydrated and don’t know why since fridge usually dries things but the other factors like salt making it more soft over time depending on amount etc. Would you please tell me more about that?
We’re is the cheese
@@xaviercruz4763 I think the more it is fermented, the more the yeast will break down the gluten which provides the structural integrity.
@@hesido if it's more elastic doesn't it mean it has more gluten networks?
@@adriasalarich Yes but overproofed bread would have a weakened gluten network, would be soft and malleable to a degree but would be more prone to tearing as it wants less to keep its shape. I think the balance between proofing seems to be the key, a too strong gluten network (underproofed dough) would try to retain the shape, thus it will not stretch as easily.
Excellent. Vito is wonderful. I want to see more of him.
you're absolute king of pizza masters
Your a master Vito, we love you!
100% and another 100% semolina after :D
75% is the best for 48h fermentation. Best option for commercial purposes
That’s what I have going in the oven in a few hours… can’t wait
Mathematics left the chat
These are bakers' percentages... water mass as a percentage of flour mass.
@@st8113 100% means that for 100g of flour, you have 100ml of water.
It's not possible without flour full of gluten
They all look excellent 👌🏼🍕🍃
You are the best ❤
Outstanding you are a magician of pizza ❤
60% i like it crunchy 😁
75% is perfect for me, more iz only to showing of. 65 % is good if you have wood oven (650 C) and bake it under 90 seconds like 60-75 it will be not dryed.
Ok
İ agree
not 650 C but 650 Fahrenheit
Tell why just bake fresd vread , like foccia
And just bake with susce and cheese
No need expsiv oven
Your videos contain 0g net carbs, I can watch all day!🤯
Thank you for sharing your recipe and technique my pizza game is getting stronger 👊 Poolish is the key to the universe 😂
Love your content!
Nah man that ain't the REAL 100% hydration
My sweet spot is somewhere in between 68-80% depending on what kind of pizza I’m making. The more “simple” the pizza/toppings are, the more hydration that I prefer
Damn son! I just recently got my dough to 65% and here you are casually having that as your starting point.
Brilliant!
You NEED clean merch, little Pizza logo on the back, “🍕I T O” with “Soft&Crounchy” on the front pocket!
👍👍
Waiting for him to pull out the cup of water
65% all the way. Great work mate.
Astonishing, Maestro VITO!
Omg I’m early I love your video so much vito and now I make pizza for my family all the time thank you
Approved 😊
Once you get into those really high hydration doughs...doesnt the bench flour you are pressing the dough into to make it workable and while stretching it actually change the percentage and texture?
So it isnt actually 100% but down to 90 something because of the flour added at the end? Do we account for that in water content at beginning or just ignore it?
I did a rosemary foccocia bread with 75% and it worked out well. Topped with pinenuts
I love your videos please make more faster please
Quevedo music hitting hard in the background.
Not going to lie though, finding out about poolish and hydration completely changed the way I used to make dough, it's like being enlightened.
Excelente idea about doing this video Vito . I can see the difference on the dough. I tend to do my pizza around 85% . Thank you for your constant enthusiasm and great tips to get the pizza right at home .
Desde Londra una Española
24May2024
Must have been so hard to handle 100% dough for pizza, but you made it look easy my guy
I'm thinking 70% would be perfect.
That’s cool!!!😊🎉
THIS is real Pizza 👍👍👍
How do you get the dough to be so stable... this is mind blowing
For me, 75% is the best. I have an Effeuno 509
i wants to thank u forr all u are the best i like very much pizza
My favourites: in wood fired oven - 65%, in kitchen oven - 70%, but sometimes I just make it “STG” if I can call it that way - 55-62%, my family likes that one the most :) thank you so much for your videos tho! :)
Why did I think the percentages meant the amount of saw dust it had smh 🤦
For a moment ,i thought fabrizio romano started cooking pizzas
When I drink water I like 100% hydration.
Is that Duki in the background music? Awesome pizzas btw!
Imponente esas pizzas 🍕
How do you make your pizza dough with active sourdough starter? Can you make a video on that?
Master pizza ❤❤❤
Now make with only water
❤❤❤bellissima complimenti o pizzaiuol bravo guaglio 😂😂😂
100%?! He's a mad man.
Me, trying to figure out how he made a dough from 100% water 🤔
You add a 100% of the weight of your flour in water, so scientifically it's a 50/50 flour/ water ratio, but this way it's easier to calculate so they say it this way
@@killshot7041 so.. its 50% hydration
@@user-cz9wu4zz8ino, it’s 100% hydration. Flour is always 100%. Total mass of all ingredients exceeds 100% in bread making.
100% flour
100% water
Maybe 1.5% yeast
2% salt maybe.
203.5% for total ingredients.
@@user-cz9wu4zz8i it's a bakers percentage. When making dough, you base ingredients on the amount of flour used. So if you have 100 grams of flour, and 50 grams of water, you have 50% water. If you have 1 gram of salt added, you have 1% salt, etc. So 100 grams flour and 100 grams water is 100% water I terms of bakers percentages.
100% is 1:1. For example if theres 100g of flour, 65% is 65ml, 75 is 75ml etc.
r/hydrohomies would love this short
I prefer 75%
Buena canción baha
I use the 65% when it was good but everything was crunchy everything was soft but the only thing that I made a mistake on was the dough but it was super sticky I love this so much❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Soft and crunchy all the way
Could you please tell me what is the flour to make it ? Thanks
I wanna see him to a video with lionfield
❤
For experience, 75 feels the best.
I like it
Boom boom boom used to say Chef Vito 🙌🙌🙌
"Waiter there's pizza in my water"
78 is the perfect sweet spot
85% in a very humid enviroment its hard to strech
Your a pizza master
preferrably 80 - 85% hydration for me, a slight crunch with some chewiness.
Bro there was a hole in that 65% dough 😂no problem i love you
Good eye! Regardless, he can do no wrong in my book when it comes to a "soft n' crunchy" pie!
Hi Vito! Could you please tell us how much do the dough balls weigh?
280 grams
Y no fuimos en una, empezamos a la una
Bizarrap & Quevedo!
75% is the best, imo!
Hai Aku dari Indonesia
Saya penggemar anda master ☺️
Looks awesome and I’ve learned so much from watching you, but I like the cheese cooked a bit more than that…slightly golden and bubbly when it comes out of the oven😎
65% would be perfect for New York Style Pizza
Geez you Italians make it look so easy lol stretching the dough is tough
I was expecting a slurry
I've been using your biga recipe for a couple months now. I'm addicted as well as my family and friends. I always have some in the fridge, for emergencies of course.😂
75% best! ❤
How to measure hydration brother?
What's you're fave boss??
cool
How do you even measure hydration?
75% a way to go
75%❤
Dear Vito, I would very much like to meet you sometime and make a margherita pizza together.
🤟
Hello guys, today we make pizza soup
you're member
❤
75% 👑
85
110 ;)
68% is the best for me
For me 75% is perfect.
How does one calculate hydration
How much does it weigh ?