🔴Live: 3 METHODS OF MAKING THE PERFECT PIZZA DOUGH

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4 жыл бұрын

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This is going to be amazing never done something like this before,
Im going to make The real pizza dough in a different level
in 3 different method , POOLISH , FRESH YEAST AND DRY YEAST and im going to show you all the differences and how long will take each pizza dough to rase and fermented.
hope you will share this amazing video.
DONATE $ 1paypal.me/pools/c/8ldw1NMjHa TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
Sarà fantastico non aver mai fatto qualcosa del genere prima d'ora,
Ho intenzione di fare la vera pasta per pizza a un livello diverso
in 3 metodi diversi, POOLISH, LIEVITO FRESCO E LIEVITO SECCO e ti mostrerò tutte le differenze e quanto tempo impiegherà ogni impasto per pizza a fermentare e fermentare.
spero che condividerai questo fantastico video.BUY CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES: amzn.to/35DGQHM
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MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
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Пікірлер: 322

@davidschuler5063 5 ай бұрын

Vito, you are a wonderful Dad. Very patient. Thank you for being you. I look forward to watching more of your excellent videos on the Art and Science of Pizza 🍕

@littleberriesalongthepath 3 жыл бұрын

Not only about pizza, but also Italian spirit that I felt when watching your videos.

@apuz13 4 жыл бұрын

Really love how you just light up when your daughter walks in the room. I can tell your a good Papa

@tsedop 3 жыл бұрын

Best pizza teacher ....teach from hearts n enjoyed thank you ❤️

@darenbloomquist3784 4 жыл бұрын

I simply love you and your channel, Vito. Cheers, from Las Cruces, NM.

@joannag.6141 3 жыл бұрын

Amazing, it’s so pleasant to see you enjoying the moment 🌞

@nosheenhaider9106 3 жыл бұрын

Thanks for sharing excellent ideas I really appreciate your efforts 👏

@anasmm9190 4 жыл бұрын

Man you are great, all my respect to you and your hard work. I love your enthusiasm. Thank you so much 🙏🙏🙏🙏🙏🙏🙏

@miandrew13 4 жыл бұрын

Vito... We love you. You are a God of 🍕 making.

@bernardcruz221 3 жыл бұрын

Thank you Vito. I learn a lot from you. Keep it up!

@joannag.6141 3 жыл бұрын

Vito you are the best! 🙌 Thank you! 🙏🍀

@mohammedmohsinantulay3543 3 жыл бұрын

I love your spirit the way you make your video's I'll give u one million thumbs up

@thebeam7923 4 жыл бұрын

Yeah, very good audio quality now. Great video, thanks for sharing your knowledge. Greets from switzerland 🇮🇹🇨🇭

@petersimonds782 Жыл бұрын

Vito . To help clarify grams verses millilitres for you . Grams are used for dry weights like flour , yeast , salt etc Millilitres are used for wet weights or liquids . Also 1000 ml equals 1 litre Same as 1000 mg equal 1 kg Liquids are always measured in Litres 200 ml is .2 of a litre It changes to ml because it’s a wet or liquid 200 mg of water is not a thing . Because grams are used for dry weights It would be 200 ml of water .. Hope this helps clarify it for you

@Claudiayala67 4 жыл бұрын

Happy Father’s Day Vito thank you for sharing your recipe

@Raiden_N7 4 жыл бұрын

I love your videos and have an idea for some content. Could you make a video where you anticipate all the things that could go wrong in the pizza-making proccess and tell people how to fix them? As a maestro you clearly know the perfect technique, but it won't go so smoothly for all of us trying to duplicate your delicious pizzas, so it would be so helpful to know all the things that you were taught to do when the dough didn't quite go to plan.

@mariomenendez8962 4 жыл бұрын

Vito brother!! Always is a pleasure to watch your videos, im learn how to make.neapoletan pizza at home and you are inspiring me so much that im thinking in open a little pizza shop! I let you know. Im learn a lot with you. Happy fathers dayy dear brother!! Regards!!!

@adrianoakley3231 3 жыл бұрын

weigh your water in grams,same as the flour, you will get less confused 1litre of water =1kg , this makes everything easier

@sleepingbeauty690 3 жыл бұрын

He is saying milligrams is the same as grams. Why dont he use milliliter instead?

@joevalente8627 2 жыл бұрын

Vito you are wonderful! Magnificent fratello!!

@midoriyaizuku5084 3 жыл бұрын

thank you for sharing😊😊

@lukechanner503 2 жыл бұрын

I love seeing your cute daughter form the dough balls!! Someday she is going to be a great pizza maker!

@Mairatxxx 3 жыл бұрын

Eres el mejor maestro!

@titoernztv8175 Жыл бұрын

Thank you so much Maestro Vito very helpful for me by learning this pizza

@Finansowa_Podroz 3 жыл бұрын

Best pizza channel ever! 😄

@almirakhairunnisa522 2 жыл бұрын

Hi, I am from Indonesia. I am your big fan of your channel. So helpful.

@anastasiaaryani8581 3 жыл бұрын

I will try this!!!!

@pizzaovens-fornieri 4 жыл бұрын

Great Video Vito, it was interesting and funny I loved it.

@linlin-wf5su 3 жыл бұрын

Love you from Myanmar sir You are my teacher 😊

@neerajchandi2143 3 жыл бұрын

Hi Vito - I love your channel! I wanted to know if you added honey into your poolish like your other videos or is it just water, flour and yeast?

@cookwithpannietv8288 3 жыл бұрын

happy farther day chef. thank you for sharing pizza stay home safe God bless 🙏

@Theephessos 4 жыл бұрын

Are u the best pizza master, i dont know but u are the best teacher. Thx

@ImpromptuEats 4 жыл бұрын

He is the best. I tried all his instructions pizza is sooo great!

@SergioHMazza 4 жыл бұрын

Hello vito genius, happy day for you... Salute

@teresaserra5755 2 жыл бұрын

Hi Vito I like to follow your vidios. Fantastic always you motivate us to do and follow your recepies. Sounds great. Good luck

@nilminiamunugama6461 3 жыл бұрын

Thank you Vito

@ferrakusuma5043 3 жыл бұрын

Thank you

@DEIYIAN 4 жыл бұрын

Hi, Vito! How the "good water" looks like, aside from being transparent? :-) Please advise on pH and water hardness! Can you compere in a video same pizza dough with different waters? For example tap water straight from the tap, same water that rested for 24h, letting the chlorine to despair, or filtered one, but the hardness chsnges, spring water, mineral water with certain content... Cheers!!!

@jamlogs 4 жыл бұрын

Lol Vito!! Your daughter should be in all your videos, she's hilarious!! Happy Fathers Day to you and thank you for all that you do!!

@carolinewong1698 2 жыл бұрын

Can we start with fresh yeast

@marydurup6154 2 жыл бұрын

I like watching your videos you make me smile

@tertia0011 4 жыл бұрын

Colavita extra virgin olive oil - is life. Real bee honey rather than sugar. Water - Napoli is the true source. Caputo flour is flavour. Make pizza with passion. Only for my family. Festina lente. Sulmona, Abruzzo. Super modello.

@user-up1zd1pu3i 4 жыл бұрын

Japaneseです何を話しているかわからないですがピッツァが大好きで、手作りしてます動画を見て参考にさせていただいてます完璧perfectなピッツァが憧れです楽しい動画をありがとうございます🎵

@sureshvijayan4594 Жыл бұрын

Thanks a lot brother....it really works... getting very satisfied pizza...V love you ❤

@felipelr 4 жыл бұрын

Ciao Vito, great video!!! What’s the difference between to do the complete recipe and put the pizza balls in fridge for 24-48 hours or use polish? Is it have the same result? Could you explain plz? Thanks

@Ma5rco9 3 жыл бұрын

Ciao Vito, grazie per i tuoi video, quanto tempo posso tenere il poolish in frigo?

@perlaaguinaldo Жыл бұрын

Good afternoon vito new subscriber ill watch your video one at a time .Just saw your beautiful channel thanks for the pizza recipes.God bless all your family happy new year from manila.😋👍🌲

@mcomancen 3 жыл бұрын

Ciao Vito... Poolish 400g flour... And final dough 220g flour makes 620g flour... With 400g water that makes 64.5% hidrstion... Is that right? I'm not sure

@aLaCartePizza 3 жыл бұрын

Yes. Get a pizza calculator. There's an OONI PIZZA APP

@mikeyvisser8740 Жыл бұрын

To figure out hydration you take water amount and divide it by the flour amount and then multiply by 100...400÷620x100=64

@MaxRescio 10 ай бұрын

Hydratation is always calculated by water /fluor= % Hydratation

@maverickcro 4 жыл бұрын

Vito :) simple use grams for wet and dry ingredients (water, flour :) dont let milliliters confuse you. and to other people watching always use scale..

@eugeniebakker881 2 жыл бұрын

Wonderful. I have always wondered how much fresh yeast to use per kilogram of dough. 😁

@jordancialini2429 4 жыл бұрын

Ciao sei un grande ...io metto il sale alla fine ...cosi mi è stato insegnato!

@dennisdavis9602 3 жыл бұрын

Remember Vito, when you are adding liquids, then you refer to 'ml' ( milliliter). And, when you use dry ingredients, refer to 'mg' or 'gm' (milligrams or grams). Just so you don't confuse others.

@maxineb9598 3 жыл бұрын

400ml of water is 400 grams.

@valandhol9four680 3 жыл бұрын

@@maxineb9598 yeah he said a typo and said 400 mg water, which is obviously wrong

@maxineb9598 3 жыл бұрын

Its not wrong if you weigh liquids as well as solids.

@valandhol9four680 3 жыл бұрын

@@maxineb9598 it's wrong. 400 mg = 0.4 g which is nothing. I guarantee a dough with 400 g flour to 0.4 g water will be terrible 😉

@AnkurSethi108 2 жыл бұрын

@@valandhol9four680 Not for water. They designed metric around water. 1 L of water weighs 1 Kg.

@anthonyzweb Жыл бұрын

Great pizza chef.

@herbgramajo454 3 жыл бұрын

Doing a great job

@Stargazer69 2 жыл бұрын

I was always taught that when using active dry yeast, the water temperature should be between 105 and 110°F for proofing. So why are you able to use cold (or room temperature) water and still have it rise properly? I'm confused.

@mantaskvedaras2093 3 жыл бұрын

i love this video

@slavshabanov5645 4 жыл бұрын

Dry yeast, 1 min to activate, 1ts sugar. Proportion 450 flour to 250ml water, some salt. 5 minutes in food processor, 3 by hand. 20 min rest, 2 min handwork, forming, rest 2-12 hours. Cook on preheat iron pen, 6 min for 170gr of dough in the oven. What olive oil gave for dough ?

@TheMrIms 4 жыл бұрын

Hi Vito, If I want to make 10 pizzas, do I still use the same amount of water, flour and yeast to make the polish and add more water and flour after 24 to make the dough. Thank you again for your videos and sharing your knowledge.

@kyleyork4849 4 жыл бұрын

What flour is your favorite? Can you please tell me the brand. Believe you mentioned it at the beginning but not sure sorry & thnx. Keep up the great content!

@JunesTarotJourney 4 жыл бұрын

Vito on this and some other videos you often say milligrams when you actually mean grams. 400 millilitres would be 400 grams, You said the poolish water is 400 milligrams. 400 milligrams is only 0.4 grams! If your poolish is 100 percent, then 400 grams of flour would be 400 grams of water or 400 millilitres of water, and not 400 milligrams. I'm afraid some of your viewers might try to make your dough using the wrong amount! So please make sure you say grams and not milligrams. If you write the recipe in the summary that might stop the confusion. 💕💜🙏🏼💜💕o

@JonathanVasquez1 3 жыл бұрын

So What Is The Answer To The Real Numbers Of The POOLISH ???

@mantaskvedaras2093 3 жыл бұрын

@@JonathanVasquez1 just same amount of water and flour, for example 200g flour and 200g of water + yeast.

@mantaskvedaras2093 3 жыл бұрын

Vito means milliliter not milligram.

@Payton77 3 жыл бұрын

so to clarify if anyone can, what is the exact measurement for the poolish, then the second portion of the process? Regards,

@Kotsoros37 3 жыл бұрын

I used your home dough recipe vito but it seems I'm not getting the oven spring in the crust, I see air but it doesn't puff up. Is this related to temperature not being high enough or something else? Thanks Vito 😊

@abc53205 Жыл бұрын

you are the best

@3872mema 3 жыл бұрын

wanna greet you for your great work and ask what if i wanna use a stand mixer ?? till which stage can i use it and when i should start using hands ?

@2000kensington 4 жыл бұрын

Can you freeze polish?

@B2BMISHA 4 жыл бұрын

*NICE VIDEO 👍*

@AjoeoYou 3 жыл бұрын

Grande Vito grande cuore

@tuckerdog991 4 жыл бұрын

Vito Not to be a downer. I found your channel and was going to sign up for the monthly membership. However, if you are moving back to Italy. Not sure if it still be North American friendly. Would not blame you at all for becoming more Italian centric. Love metric measurements. So much easier to use

@rss2058jktnl10 Жыл бұрын

Vito trim'ks sukses selalu ya top👍👌💪🌹🌿🌻🌺☘️🌸🍀🌾🍂💐

@greatownsibu9969 3 жыл бұрын

vito, can i make the poolish for dough without overnight?

@mikescarpitta1799 4 жыл бұрын

Is their a difference between Poolish pizza dough fermentation or just doing a 24 hour room temperature pizza dough?

@edithharmer1326 2 жыл бұрын

Excellent Tutorial! Thank you for sharing Greetings from Singapore🌹🌹🌹 Edith, a happy Subcriber

@dydergiuseppe5432 3 жыл бұрын

Ciao Vito come stai ? I would like to make pizza for friends at home whit classique hoven. But wait 10 minutes between each pizza is long. It is possible to pre-cook the pizza dough ? It will not alter the crunchy of the dough ? If you put it 4 min first as you said and put it 20 minutes later for cooking the mozza ? Thank's for your work

@sherineayers426 4 жыл бұрын

Thank you for everything you are sharing with us I hope you see my question for the polish pizza you said 400g flour & 400mg or do you mean mL please ? Thank you

@aLaCartePizza 3 жыл бұрын

400g of flour and 400 miligrams of water , which he means (400grams or 400miligrams) of water

@davemeeks8109 Жыл бұрын

Vito you make a great video on the fundamentals of making excellent dough in a number of ways but what about mixing equipment. As you know it can become difficult to use or hands as we age and must fall back on other methods. I started making pizza in the 80s and lately my homemade pizza kinda sucks big time, if you can excuse my human language. I appreciate you taking the time to demonstrate professional abilities in your presentations. I have already noticed 1 of my errors that could be the problem. Years ago I started adding herbs and spices directly to the early mixing phase, Italian seasoning would be the best description. I will drop the spices and go back to hand formation of the dough and see what happens. Thanks for the help.

@mantaskvedaras2093 3 жыл бұрын

Vito, question about poolish: what flour to make poolish 00 or any other?

@tarkannova636 2 жыл бұрын

Well cooked super fratello, I did same;)

@monicadamiani4876 4 жыл бұрын

Vito, dovresti pubblicare un libro con tutte queste spiegazioni e ricette, un’enciclopedia della pizza 🍕 👍🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🙋🏻‍♀️🍕🍕🍕🍕🍕🍕🍕🍕E auguri per la festa del Papa’ 🌹

@Randysavage7 3 жыл бұрын

Hey Vito I've watched other videos of you using the poolish, and I believe you always dissolve the poolish in water first. This time you just added more flour to the polish and made the dough. I'm confused.

@afsanehmostofi9570 3 жыл бұрын

can we keep polish in refrige for more time?

@anaoli1096 3 жыл бұрын

Ciao Vito :) When doing dough with poolish for home oven, at what stage I add honey (for the color of the baked dough)?

@aLaCartePizza 3 жыл бұрын

With water. And yeast when you make the 50/50 polish

@cookwithpannietv8288 3 жыл бұрын

i like dry yeast for the pizza chef,

@notme9172 4 жыл бұрын

Happy Father’s Day! As always, thanks for your great contribution to the pizza world 🌎 How many inches is your GI metal rectangular perforated pizza peel and your turning peel?

@studiody 3 жыл бұрын

Hey vito thank you very much Can i use a stand mixer to mix to polish with dough?

@aLaCartePizza 3 жыл бұрын

Polish is like pancake mix consistency. You can easily make it with a fork or wooden spoon

@fadyfarah2425 4 жыл бұрын

hydration is 64% vito! for the first one

@mannygonzalez5293 3 жыл бұрын

Vito! Mucha gracias for the videos! I enjoy it. I have a question in regards of making polish for 6 pizzas. I understand for 100 milligrams of water= 1 pizza, corretto? So, when adding flour to mix, “what’s the amount of flour I should use?”

@marktroiano373 3 жыл бұрын

Yes, I had the same question. I understand the one to one ratio for the poolish but I don’t understand how much extra flour to add and how that is calculated.

@426superbee4 4 жыл бұрын

Have you ever used Champagne yeast or Wine yeast for pizza ? i have! yeast is yeast

@2011Mamamia 2 жыл бұрын

1 ml in is used for liquids, the equivalent in weight is 1 mg or gm for solids

@ThePetekal13 2 жыл бұрын

what kind of flour should be used for the poolish?

@zlatomirzlatanov6508 4 жыл бұрын

Vito, when we could expect a full video on how to prepare mother yeast for the pizza dough

@thomasserfilippi6199 3 жыл бұрын

Ciao Vito sonó un tuo ammiratore ti Saluti dan Paraguay Sud América anche io sonó italiano Di fano provincia Di pesaro urbino regegione marche e anche io faccio pizza x casa e anche al paraguaggio le piace sonó interesado Di un forno a legna e gas come il tío ciro cuanto costano in collarín la medida del forno e Di tre pizza n.80 grazie Saluti allá tua famiglia e tua figlia bellisima lo vista in un tuo video ciao

@mariogeis9558 3 жыл бұрын

mille grazie vito. cheverime

@philipgalope3965 2 жыл бұрын

Have a NICE DAY MOST OF YOUR VLOGS REGARDING PIZZA , I ALWAYS WATCHING OF COURSE I LEARN SOME TECHNIC THANK YOU THIS MESSAGE IS FROM PHILIPPINES, AND YOU ARE WELCOME HERE, ANYTIME AFTER THIS PANDEMIC HOPING YOU CAN ALSO VISIT PHILIPPINES, SURELY WE FILIPINOS WITH A WARM HEART WELCOME TO YOU AND YOUR FAMILY , MABUHAY HAVE A NICE DAY

@felcorvlog238 Жыл бұрын

Good AM can I use any kind of flour for pizza?THANKS

@apuz13 4 жыл бұрын

Can I use regular granulated white sugar instead of honey?

@Retro.Studio 4 жыл бұрын

I piece positivity fantastico

@lanner1361 4 жыл бұрын

Vito if you were making just one pizza do you change the amount of yeast also?. You use 5g for 4 pizzas. Do I divide this by 4?

@alexakrivos 4 жыл бұрын

Hey vito does the same things no way my dough is like yours haha.do you start working immediately after you take the 16-24 hour poolish dough out of the fridge?or do you let it rest for room temp.very important that question vitoooooo.

@Neonloverx 3 жыл бұрын

rest it for an hour in room temp

@Al-Shaybani-Academy 3 жыл бұрын

hi Vito Why does the top need to stay on the top?

@bojanmerela5892 3 жыл бұрын

100ml for one pizza, but how large pizza? 25cm? 32cm? Another question is why you dissolve poolish in water in one recipe and not in some others? What's the difference?