PIZZA DOUGH 2 Best ways FRESH Yeast vs DRY Yeast / Lievito Secco vs Lievito Fresco

Рет қаралды 274,132

4 жыл бұрын

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IMPASTO PER PIZZA, LE DIFFERENZE TRA UN IMPASTO FATTO CON LIEVITO FRESCO VS UN LIEVITO SECCO.
Qui troverete la ricetta completa di come fare entrambi gl'impasti, come fare l'impasto della pizza con lievito secco verso lievito fresco. Commenta qui sotto quale credi sia migliore e lascia un like e iscriviti per supportarmi grazie.
1. Prepara il lievito chiamato poolish
50gr. acqua temperatura ambiente
1gr. di lievito o di birra o secco
50gr. di farina 00
Lascia riposare in frigo per 10-12 ore
2.LA RICETTA COMPLETA DEL NOSTRO IMPASTO PIZZA Per casa
400gr. acqua temperatura ambiente
15gr. di sale fino
600gr. di farina 00
il nostro lievito
una volta finito lasciar fermentare per 6 ore
grazie a presto ogni settimana 2 video
English
PIZZA DOUGH, THE DIFFERENCES BETWEEN A DOUGH MADE WITH FRESH YEAST VS A DRY YEAST.
Here you will find the complete recipe of how to make both doughs, how to make pizza dough with dry yeast versus fresh yeast. Comment below which you think is better and leave a like and sign up to support me thanks.
1. Prepare the yeast called poolish
50gr. room temperature water
1g. yeast or beer or dry
50gr. flour 00
Leave to rest in the fridge for 10-12 hours
2. THE COMPLETE RECIPE OF OUR PIZZA DOUGH For home
400gr. room temperature water
15gr. of fine salt
600gr. flour 00
our yeast
once finished leave to ferment for 6 hours
thanks to you every week 2 videos
spagnolo
PIZZA MASA, LAS DIFERENCIAS ENTRE UNA MASA HECHA CON LEVADURA FRESCA VS UNA LEVADURA SECA.
Aquí encontrarás la receta completa de cómo hacer ambas masas, cómo hacer masa de pizza con levadura seca versus levadura fresca. Comenta a continuación cuál crees que es mejor y deja un me gusta y regístrate para apoyarme, gracias.
1. Prepare la levadura llamada poolish
50gr. agua a temperatura ambiente
1g. levadura o cerveza o seca
50gr. harina 00
Dejar reposar en la nevera durante 10-12 horas.
2. LA RECETA COMPLETA DE NUESTRA PIZZA MASA Para el hogar
400gr. agua a temperatura ambiente
15gr. de sal fina
600gr. harina 00
nuestra levadura
Una vez terminado, dejar fermentar durante 6 horas.
gracias a ti cada semana 2 videos
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Пікірлер: 592

@chrisconn5649 4 жыл бұрын

YES! Always the best pizza content from you! Thank you! I always use dry yeast but only because its all I have available. I can tell the difference - but I never knew it was due to the yeast!

@viktorschomkoneto83 4 жыл бұрын

Dry yeast. Easy to store and handle, and the taste is good too! Your recipe with honey for a house oven was a success! Thanks for sharing with us!

@iamcalledscott 4 жыл бұрын

Made the dry yeast version tonight. Was amazing!! Next to try your other dough. Thanks, keep up the amazing work you do!!

@aminadaimlah6372 4 жыл бұрын

شكرالك على وصفاتك الرائعة التي تفيدنا وتسهل علينا

@artsabound7627 4 жыл бұрын

another great presentation Vito . I use fresh when available , I think the dry expends itself better through the process and is easier to digest than dry.

@der_woe 4 жыл бұрын

Have always used fresh yeast. Thanks for sharing your knowledge and love for pizza ;) Merry Christmas!

@86Feco 4 жыл бұрын

Great video as always Vito. I use instant dried yeast with a 65% hydration 24 hrs dough works the best in my kitchen oven, on a pizza steel.

@decodrivecigarsandhookahlo2917 4 жыл бұрын

Thank you for the explanation ! Great job! Deco Drive Cigars Lounge serves wet yeast pizza!

@pauld9727 4 жыл бұрын

This is an amazing video. Just made this recipe with dry yeast. 💯 👌🏼👌🏼👌🏼

@dawnb.6948 4 жыл бұрын

Hi, I like how the dry yeast looked. Thanks for explaining everything. I learned alot from your video. 💖🍕

@moonzero3 4 жыл бұрын

Awesome!!! I love your videos!!! We use dry yeast, it's seems more convenient. Never tried the fresh yeast.

@lilbigvince1976 4 жыл бұрын

Gracias Vito! Another awesome video. Gonna make some fresh yeast dough today

@X35O 4 жыл бұрын

If I could replicate I'd call this science. So far still some kind of magic ... thx for sharing man!

@person849 4 жыл бұрын

Thanks so much for this. Very clear comparison and explanation. Do you use the poolish method in your restaurant?

@billwesolowski2609 4 жыл бұрын

I use dry yeast just because it is more convenient, but both look very good to me. Thank you for the video!

@CrazyCalabrese78 4 жыл бұрын

Another great video, bravo Vito! I just made pizza with sourdough starter and half spelt, half pizza flour. For a home oven (I use a crepe pan and the grill actually) it cooked better than purely white flour and had great flavour 👌🏻

@aemattar 4 жыл бұрын

Great experience, do you have flog for making fresh yeast?

@forest-ghost4337 4 жыл бұрын

This is an awesome video! I use dry yeast but it has long been my dream to use fresh yeast. I just haven’t found it in the grocery store yet. I’m definitely gonna stop by this pizza restaurant if I’m ever in California!

@lesgourmandisesdefafa1548 4 жыл бұрын

Thankyou so much for the great recipe absolutely amazing 👍💫

@juliuszszydowski4210 4 жыл бұрын

Thanks Vito, I've just made it at home! Great recepie!!!😃

@philmtx3fr 4 жыл бұрын

Hi Vito as some other subscribers I think you should have compared the recipees with 3 times less dry yeast. But your pleasure to make pizza is always pleasant to see and communicative. Thx for that.

@bzbdewd 4 жыл бұрын

Loving your videos. Since so many people are having a hard time getting yeast right now... how about something with sourdough?

@ChristosLoveyoumore 4 жыл бұрын

Gia sou (Hi) Vito! Greetings from Cyprus! Thank you so much for all these videos and advises! Can we use active-instant dry yeast and still get great results? Are the procedures and timings the same? Stay safe and healthy everyone!

@wolfgangerhardt 4 жыл бұрын

Maestro, I live in Mexico City 2,250 meters above see level; do I have to change the amount of yeast to get the same results as in your video? Thank you and merry Christmas!

@davidrosso6975 4 жыл бұрын

Ottima video!! Grazie a te !

@AllanNorstrand 4 жыл бұрын

I tried this myself and I find that I like the fresh yeast a little better. great video Vito!

@jaymann995 4 жыл бұрын

Hey Vito, thank you and Merry Christmas!

@walter.bellini 3 жыл бұрын

Poom! This video is really good as it is very precise, since it combines the poolish and dough creation for a standard amount to make four nice size pizza balls. Watched many of Vito's videos Thank you Vito

@roberthill9359 4 жыл бұрын

Maestro, I use dry yeast, Thank You for this video...Awesome as AWWAYS.....👍🏻

@farimaelias3588 4 жыл бұрын

I wanna try to use dry yeast nice result..now I know what the different between dry yeast and fresh yeast.thanks for info . 😊 I always used fresh yeast that's why I know already what happened if you used it.... ciao , ciao e grazie 😊

@stecad 4 жыл бұрын

Ottimo. Sono molto interessanti questi video di comparazione...grazie

@vitoiacopelli 4 жыл бұрын

GRAZIE ne ho tanti ancora pronti

@paolociardullo4134 4 жыл бұрын

Grande Vito, grazie a te posso migliorare il mio inglese oltre a vedere fantastiche pizze

@Youssef-1911 4 жыл бұрын

Thanks vito finally tried Italian pizza at home today with dry yeast and it was great start next time will try fresh yeast

@idapurnamasari1354 4 жыл бұрын

Thank you so much, Vito. You made the video that I'm waiting for. With complete explaination and comparrision, it makes me cleary understand what the differences both yeast... Thank you so much, Vito

@Carlista_Sixtino 3 жыл бұрын

Gracias por compartir estos videos, saludos maestro!

@Montreal1920x1080 3 жыл бұрын

Dry Yeast, I'm learning so much it's crazy. Thanks

@johnappleby8195 4 жыл бұрын

Great recipe Vito, thank you. Just one question, to use 1 kilo of flour I’m assuming that would need 700 mls of water, but how much dried yeast? Thank you.

@killbill7778 4 жыл бұрын

Molto interessante, sei un grande! Ciao😎

@thepersonyouhaveseen 4 жыл бұрын

The best pizza i have ever cooked. Thank you :)

@iainwallington474 4 жыл бұрын

Is it instant dried yeast or active dry yeast and also is the 50 g of flour used in the poolish extra or taken from the 600 g of flour thanks

@PaceMcCulloch 4 жыл бұрын

Thank you! Love to see the comparisons. Now I've got to find where to buy fresh yeast in USA

@pulykamell 4 жыл бұрын

I'm guessing this will vary wildly by region. Around here (grocery stores in Chicago), it's found in the refrigerated section where yogurt, dairy, cheese, cold cuts, etc. are. Where exactly in that refrigerated section will vary by store. It's not particularly uncommon at all, but not all grocery stores will have it.

@alisbai4376 4 жыл бұрын

@@pulykamell Whaat, it's everywhere in my country, in fact, the dry yeast is the hard one to find where I live.

@Kagoromory 3 жыл бұрын

@@alisbai4376 everywhere? Wow, where you live? In fact, in my country dry yeast is everywhere. But fresh yeast is hard to find.

@ricardofeiten193 4 жыл бұрын

Very good! Your videos are amazing, thanks for making and sharing with us!

@bornbyaqueen 4 жыл бұрын

I use dry yeast and that's what available in market(pizza shops around my place). Haven't tried or tasted fresh yeast pizza. I'd like you to make whole wheat or whole grain pizza. Thanks for tips and tricks. Love your videos.

@usafan96soren20 4 жыл бұрын

Try to use a percentage of strong white bread flour, 20 or 50% is good. 100% whole wheat doesn't rise as much and is much denser.

@BercoBalog 4 жыл бұрын

Hey Vito, I made my first home pizza based on your recipe from this video and was a success on first try :-) Thanks for sharing your experience and ideas. I will keep checking your channel. May be I catch some italian also :-) ;-) :-) Keep up the good work.

@elvedinaomerovic7689 4 жыл бұрын

Hek vito very nice video. Thanks that you give us pizza lovers so good instructions. I think they are both tasty but I would like to know which one is better when it's cooling down some minutes. Thank you. 🖐️🍕

@joshuanavarrete 4 жыл бұрын

Ciao Vito, come sempre un piacere imparare da te. Cosa succede se non abbiamo quella macchina? Possiamo fare lo stesso a mano per 15, 20 forse 30 minuti?

@pc35 4 жыл бұрын

Quick Question...Does the dry yeast not be kept in a fridge over night? if so where is it kept and for how long? thanks, its a great and very helpful video

@leemed314 4 жыл бұрын

Great as usual. I use both of them.

@aidaamer2066 4 жыл бұрын

Thank you. I am using Dry yeast. From your experience which yeast you prefer? Thank you and happy new year ❤️

@mick4foryou 3 жыл бұрын

Fresh yeast here ! Thanks for your sharing

@hv5304 4 жыл бұрын

Great videos! Thanks!

@Ali_Baba_999 3 жыл бұрын

Отличный рецепт, благодарю.

@thadgiannetti790 4 жыл бұрын

This channel is like going to pizza college, master course. Professor Vito showing us the real way! Happy Christmas 🎄!

@LuisDiuk 2 жыл бұрын

the same I think

@fabriziogibin5557 4 жыл бұрын

Ciao Vito. Qui in Brasile uso il lievito secco per praticità. La maturazione con le nostre temperature non è possibile fuori frigo, oppure in due ore la pasta passa il punto. Quindi uso il secco e faccio 24h di maturazione in frigo. Un'oretta a temperatura ambiente e in forno. Grazie per i video!!!

@felipelr 4 жыл бұрын

Buon Natale mi maestro!!! 🎅🏻🎄

@johnc3826 4 жыл бұрын

These comparisons are great - thank you. I only use instant and active yeast in bread, foccaccia and pizza making. 1) I see some pizza dough recipes for a "New York" style pizza that includes both sugar and olive oil in addition to flour, water, salt and yeast. I would like to see a comparison of 3 pizza doughs where one has only F, W, S & Y , the next has F, W, S & Y plus oil and the other has F, W, S & Y plus sugar to see the affect of each oil and sugar. 2) I would also like to see 3 pizza doughs where one is made with OO flour, another AP flour and the third is made with bread flour. Thank you Chef and keep up the great work.

@jackh577 4 жыл бұрын

Gammagnani says sugar is a good browning agent. Good for home low heat ovens.

@morehn 6 ай бұрын

Sugar will help it brown, oil will help it be softer. AP will be denser, bread will be way fluffier, like bread.

@MyMindoverYourMatter 4 жыл бұрын

Beautiful pizzas! 🍕❤👍

@barbolli 3 жыл бұрын

In Germany if you wants to take dry yeast you have to divide by 3. that means 3 grams of fresh yeast is 1 gram of dry yeast. You took 1 gram of dry yeast, that is 3 grams of fresh yeast. This is the reason why it grows faster with dry yeast. Nice video, greetings from germany.

@MC-mi2sh 2 жыл бұрын

Thanks for the great video love these vs videos would love to see blind tastings!

@Piery83_ 4 жыл бұрын

Mi piacciono molto i video di confronto che stai facendo! Bravo!

@matthewelliottheinen Жыл бұрын

Thanks!

@GAnimeRO 3 жыл бұрын

9:50 that part is always so cool, how fast you manage to form a nice pizza!

@nolenl1503 4 жыл бұрын

Yummy 😋 thanks 😘❤️👍👍

@Lapizzafattaincasa 4 жыл бұрын

Grande Maestro Vito! Non credevo che il lievito secco causasse una minore maculatura della pizza. Io uso sempre quello fresco. Oppure il lievito madre. Sergio

@vitoiacopelli 4 жыл бұрын

É da provare il risultato ha strabiliato anche me

@hamidalikiani8543 4 жыл бұрын

Thanx for the video 2 things is the taste different? and also give both batches of dough 36 hours and then make a pizza the flavor and texture should change . great Job and thank you for sharing

@alde1611 4 жыл бұрын

Vito you are the man.... can you please do a video best way to make dough for portable pizza oven at home like ooni or roccbox. With a home stand mixer.

@mirko151617 4 жыл бұрын

non vedo l'ora che esca il prossimo video!

@zorbeysevinc 4 жыл бұрын

I prefer to use dry yeast because it is easy to use. But fresh yeast pizza looks more beautiful 👍🏻🍕

@j4nnem4n 4 жыл бұрын

Hello Vito! I love your videos, I have been learning alot. I live in Colombia and I builded a brickoven and do everything like you step by step but my pizzas keep burning on high temperatures. Now I see that you associated with a Colombian pizzeria, I need to go but I live in Medellin, and I was wondering if you tried to make napolitean pizza with the local flour?

@rai1012 4 жыл бұрын

Freshest looking good.

@lucasacuna5597 4 жыл бұрын

Excelente 👍🍕

@smotrimtut 3 жыл бұрын

Hi Vito! Such a question. I made 1 pizza, but 3 pizza balls remained. I'll cook the rest tomorrow. My steps. Do I put the dough in the refrigerator overnight and take the dough out of the refrigerator 2 hours or 5 hours before cooking? How long does it take ? :) Thanks.

@mr.bchick3838 4 жыл бұрын

The first pizza-making video I’ve ever watched! Going to try your recipe on the Ooni Koda I got for Christmas. I got the dry yeast at Aldi not knowing there was fresh yeast (where is that sold?).

@vu_unforgetable1112 4 жыл бұрын

Yoiu can call your nearest bakery , they should have it. Its pretty cheap as well.

@Youtubba12 3 жыл бұрын

Watching Vito handle dough is mesmerizing!

@tamirazogui7222 4 жыл бұрын

Huge improvement in quality! Keep it up!

@vivalavida1538 3 жыл бұрын

Bel video utile come sempre...

@KJ-bc3de 4 жыл бұрын

Hi Vito, Do all your doughs require a poolish? Or only in certain cirumstances?

@remydya2001 Жыл бұрын

Thank you Vito you're a master! I learn a lot from your excellent vidéo!

@sergiotagliap3227 4 жыл бұрын

sei un grande...bravo.

@D4mations 4 жыл бұрын

By far and away the best pizza channel!!!

@mikedomfer 4 жыл бұрын

Hi, Vito, i'm following this recipe. I made the poolish with dry yeast yesterday about 10pm and it's been on the fridge, it didn't growth as much as yours but it´s full of bubbles what do you think is the problem?

@Jezorah 4 жыл бұрын

I always used fresh yeast and after this video I'll continue to :) The fresh yeast pizza looked a lot more crunchy than the dry yeast one. Thanks for this kind of video I love it :D

@ranazgaibe8911 4 жыл бұрын

Spyzios would you please tell me where I can buy the fresh yeast? Thank you

@Jezorah 4 жыл бұрын

@@ranazgaibe8911 I buy it in an hypermarket. But I live in France so I can find it easily pretty much everywhere ^^

@borkingborker5567 2 жыл бұрын

@@Jezorah I'm American, is a hypermarket one level up from a supermarket? lol

@Jezorah 2 жыл бұрын

@@borkingborker5567 In france yes hypermarket are bigger. Im sure if there is a difference in america, everything is already so huge haha I guess you have more luck finding fresh yeast in specialised stores

@TheUltimateLegend7 Жыл бұрын

I ve noticed that in Europe it is much easier to find fresh yeast than in USA. At least in my country, fresh yeast can be found in almost every small store and almost all recipes call for fresh yeast. Actually I don't even know where I could find dry yeast! 😅

@elliotlusta6505 4 жыл бұрын

Love your videos VITO ! I make your pizza dough and everyone loooooves my pizza. Also I bought a pizza steel to come up to high temperatures and WOW . I will never buy a pizza. unless I am in Italy ofc :) So Recommend to everyone who want higher temperatures in the oven - buy a pizza steel

@nickshires3200 Жыл бұрын

I use dry yeast as it is hard to come by fresh yeast in the shops round where I live. They both look good to me. Thank you Vito. it's great watching your videos and I am learning so much. You are a great teacher and your videos are masterclasses. 👍

@ahmedelcici3649 2 жыл бұрын

Thank you

@maddog8148 4 жыл бұрын

Dry yeast is good. Vito rules!!!

@aventus638 4 жыл бұрын

thank you

@e45630 4 жыл бұрын

Amazing. Finally a channel from professional to professionals. Not those homemade pizzas stuff

@datoni4150 Жыл бұрын

First time viewer here. Super interesting, great and interesting content and your technique are just brilliant! Thanx a lot :)

@LaurieFiori 3 жыл бұрын

I'm really glad to see this. I didn't know what fresh yeast is, and when I saw a video using it I figured I am missing out on something. Glad to know dry yeast works best! Thanks Vito!

@robertrodriguez6029 4 жыл бұрын

Great job!

@MrAnthonyCH 4 жыл бұрын

What a christmas present!

@mavery81230 4 жыл бұрын

Usually, you use about 1/3 the dry yeast as fresh. It wasn't really a fair test using the same amount of both yeasts.

@alejandroguesalaga1499 4 жыл бұрын

Does the type of yeast affect the color?

@martinolsen007 4 жыл бұрын

@@alejandroguesalaga1499 no it doesnt, if you look at the flour he is using to shape the pizza with u can see that he used a type of semolina (corn flour) which makes it more yellow :)

@aminebenafla 4 жыл бұрын

was thinking more about 1/2 cuz i did the mistake of adding the same amount of dry yeast my dough went crazy big a bit too much i would say ! thanks tho

@Diabolus1978 4 жыл бұрын

U only use half the amount in weight in dry yeast vs fresh.

@chrischristensen8516 3 жыл бұрын

if you look in the video it looks like he added a teaspoon of the dry yeast, and that should be more like 3 - 5 grams or am i wrong ;-)

@ahmedelmoghazy5184 4 жыл бұрын

thank you Vito, meraviglioso

@jimmiemack1947 3 жыл бұрын

Going to try fresh yeast. Reason: I noticed that the fresh yeast pizza came out with more "char" that the dry. The char is hard to achieve in standard home ovens. Though Vito is using a professional wood fired oven. Seems easier to brown the crust with fresh yeast.

@redknight3439 5 ай бұрын

charing is easy done, add some honey to your dough, no more then 20 gram, you will find it browns way easier when u do.