PIZZA DOUGH 3 Best Hydration Differences 80% vs 70% vs 60%

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4 жыл бұрын

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Wow this is one of the most challenging video of all the time, here i show you the 3 Best hydration of pizza dough, i made 80%, 70% and the most common pizza dough 60%. i need you to judge here on the comment what you think about this pizza dough, what you prefer the 80, 70, or 60?
you'll find this full recipe here on the links below, i hope you make pizza dough at the house and you tag me on instagram for support me please cosider to become a member of my channel thank you.
PIZZA DOUGH 80% : • THE MOST HIGH HYDRATI...
PIZZA DOUGH 70% : • THE PERFECT HYDRATION ...
PIZZA DOUGH 60%: • How to Make Perfect Pi... (2M + views)
Italiano
Wow, questo è uno dei video più impegnativi di tutti i tempi, qui ti mostro le 3 migliori idratazione dell'impasto per pizza, ho fatto l'80%, il 70% e l'impasto per pizza più comune il 60%. ho bisogno che tu giudichi qui nel commento cosa pensi di questo impasto per pizza, cosa preferisci gli 80, 70 o 60?
Troverai questa ricetta completa qui sui link qui sotto, spero che tu prepari l'impasto per la pizza a casa e mi tagghi su Instagram per supportarmi, per favore, per diventare un membro del mio canale, grazie.
PIZZA DOUGH 80%: • THE MOST HIGH HYDRATI...
PIZZA DOUGH 70%: • THE PERFECT HYDRATION ...
PIZZA DOUGH 60%: • How to Make Perfect Pi... (2M + visualizzazioni)
Spagnolo
Wow, este es uno de los videos más desafiantes de todos los tiempos, aquí te muestro las 3 mejores hidrataciones de masa de pizza, hice 80%, 70% y la masa de pizza más común 60%. Necesito que juzgues aquí en el comentario lo que piensas sobre esta masa de pizza, ¿qué prefieres los 80, 70 o 60?
encontrarás esta receta completa aquí en los enlaces a continuación, espero que hagas masa de pizza en la casa y me etiquetes en instagram para que me ayudes, por favor, conviértete en miembro de mi canal, gracias.
MASA PARA PIZZA 80%: • THE MOST HIGH HYDRATI...
MASA PARA PIZZA 70%: • THE PERFECT HYDRATION ...
MASA PARA PIZZA 60%: • How to Make Perfect Pi... (2M + vistas)
japanese
うわー、これはこれまでで最も挑戦的なビデオの1つです。ここでは、ピザ生地の3つの最高の水分補給を示します。80％、70％、最も一般的なピザ生地は60％です。このピザ生地についてどう思うか、80、70、または60のどれを好むかについて、コメントでここで判断する必要がありますか？
この完全なレシピは以下のリンクでご覧いただけます。家でピザ生地を作り、Instagramで私をタグ付けしてください。私のチャンネルのメンバーになるように協力してください。
PIZZA DOUGH 80％： • THE MOST HIGH HYDRATI...
PIZZA DOUGH 70％： • THE PERFECT HYDRATION ...
PIZZA DOUGH 60％： • How to Make Perfect Pi... （2M +ビュー）BUY CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
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MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
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Пікірлер: 633

@samsonboedefeld 4 жыл бұрын

Maestro, could you do a Video on the differences in different types of fermentation? Like 1. fermenting only at room remperature 2. only cold fermentation, 3. a mix of both etc. Of course all with the „same“ dough. Ciao

@vitoiacopelli 4 жыл бұрын

Samson Bödefeld that’s a good idea I’ll study on it

@samsonboedefeld 4 жыл бұрын

vito iacopelli in your Videos, you let the doughballs rise at room temperature untill they touch each other and the you put them in the fridge. What about the other way - let them out for maybe 1h , put them in the fridge and THEN let them rise at room temperatur untill they touch each other.

@vitoiacopelli 4 жыл бұрын

Samson Bödefeld yes that’s also good

@fredsobrinho80 4 жыл бұрын

Good idea!!!

@rrwiwaraawisarita6623 4 жыл бұрын

Brilliant idea..

@wahriff 4 жыл бұрын

This is probably the best pizza video out there. Because of this video you understand that when you use a home oven trying to make Neapolitan style pizza, you really have to have a high hydration. Lower temperature means longer cooking time and more water evaporation. Now I know why my pizzas are a bit hard at home! Thank you maestro! 👍👍🍕

@NikMartin-I-am 4 жыл бұрын

Perfect! I make a lot of pizza at home and came to the same conclusion as you. I like between 65 & 70% hydration dough. Works well in wood fired or conventional electric home oven. 60 a little hard to stretch, and 80 is almost like a pancake batter!

@jjjjo13 4 жыл бұрын

The more hydration the more fancy/high quality is my conclusion. Great tips.

@billybass4189 4 жыл бұрын

The difference was very clear, i used 66% and felt 70 would be better for me. Brilliant video i will check ur recipe now.

@CBJAMPA 4 жыл бұрын

I’d say the 70% one looks definitely the best of them! Thanks, maestro! You’re the best!

@jaxxbrat2634 4 жыл бұрын

I 💘 Vito's energy..and 70% dough is what i 👍

@chrigicat 4 жыл бұрын

This video is really helpful and interesting....thank you Vito!

@garychisholm2418 4 жыл бұрын

I love the rise in the crust on the 80% but it looks so difficult to work with - really exciting!

@albundy1956 4 жыл бұрын

65-70% for me, I just love it, keep´em comming maestro *thumbs up*

@rickf.9253 4 жыл бұрын

Thanks for that side by side comparison. Very interesting.

@abdulazizk6802 4 жыл бұрын

Thank you so much for your valuable and creative explanation that I’ve never seen before in other channels. You are really great person .🌹

@RuleNo2NoNames 3 жыл бұрын

Because of this guy, I am now able to make pizza at home. Mad Love from India. This guy belongs to the whole world and thanks once again to also adding English language in the video which we as non European is a life saver.

@halsil 4 жыл бұрын

Made the 70% hydration recipe; absolutely AMAZING! I used Caputo 00 and Molino Rossetto Lievito Madre. Made the dough and let it rest in a covered bowl for four hours at room temp. Refrigerated the dough for four days. Day four... from the frig, formed balls, let the dough relax and get up to room temp, then went to work on the pizzas. The dough was very flavorful, almost pillow like with a really soft chew. No need to experiment further. Thank you, Vito!!!

@nathaliahiatt4366 2 жыл бұрын

Why did you use two types of flour?

@cheeweiang2305 4 жыл бұрын

Thanks chef for your honest sharing..

@SophiaNormantas. 4 жыл бұрын

🙌🏼🙌🏼🙌🏼your channel is amazing! Love your love for what you do! 👏🏼👏🏼😍

@jpsanch33 4 жыл бұрын

I tried your 70% recipe today! Amazing!

@SonneCreations 2 жыл бұрын

I really appreciate you doing the comparison videos! Thank you!

@smokeymcbongwater3561 4 жыл бұрын

Just made 70 dough. Never weigh my ingredients before. Realy good thanks for the info

@DieGrinsekatze 3 жыл бұрын

i started making my own pizza dough only recently, and you inspired me to start trying. thank youuuu 🥰 your videos are very informative, professional and high quality 👍

@djskizzo1 4 жыл бұрын

The best video ever!!!! Wow amazing

@michaelvonhaven105 4 жыл бұрын

What a master! All respect to this guy!

@bcask61 3 жыл бұрын

Very well explained chef, thank you!

@walidje16 4 жыл бұрын

Thanks Vito! Your enthusiastic videos I love

@geol1936 4 жыл бұрын

I really like how you are tying together three of your earlier videos into one for comparison, Vito. It is interesting and fun! And that water sound effect 👍👍👍 Gracie, Maestro!

@Famo59 4 жыл бұрын

Bravo 👏 I use the 60% when I had my Pizza 🍕 business.. Great review and now to have Magnificent Pizza 🍕 and a fantastic glass of wine 🍷. Cheers Famo59 Tony 👍👍👍👍👍👍👍👍👍👍👍 👍🤓🍷🍕 Bon Appetite 🍕

@bschilling8812 3 жыл бұрын

Great information on the different hydration levels!!

@fvazquez64 4 жыл бұрын

Grazie tante Maestro Pizzaiolo, tu sei un grande!!

@LBurou 4 жыл бұрын

A VERY practical demonstration. Persuasive! Thanks for all you do on youtube :-)

@mickeyzalusky9312 4 жыл бұрын

Excellent video, Vito. Thanks!

@Corinneasch Жыл бұрын

Your passion for pizza is very contagious. Love your videos!

@priyavish9624 4 жыл бұрын

Thanks for explaining the differences so clearly 🤗

@brucetownsend691 4 жыл бұрын

Vito Iacopelli, you are a legend. What a useful video! Thanks so much for this tuition. It is hard to get back to Naples in person at the moment. I had the best pizza ever there and it was soft, so I think it must have been 80% hydration. I am starting with 60% because that was the recipe I found from Jonny di Francesco. Turns out this is good for a beginner as the dough is easier to work with. As one's dough handing skills improve, it is possible to progressively increase the hydration until the result matches personal preference. Being able to work with 80% will also come in handy for really long fermented dough which has an even better flavour.

@winny130 3 жыл бұрын

very interesting comparison. thanks. well done

@henry5788 3 жыл бұрын

BEST Pizza channel by a LONG shot !

@nabilblack 4 жыл бұрын

Vito.. you are what we call a fair dinkum mate! Thank you for all the videos. My most favourite video of yours is how to make pizza dough :) all the best vito.

@roshnidissanayaka8138 4 жыл бұрын

Really amazing..Thank you so much

@carlosmedina61 4 жыл бұрын

Excelente explicación. So good. 👍👍

@rich267 4 жыл бұрын

Great comparison. I was able to see exactly what the differences were. Thank you.

@smcdermott181 4 жыл бұрын

You read my mind when making this video 👌

@santoshpenmetsa7197 3 жыл бұрын

Thanks for sharing your Knowledge 🙏

@georgeneilson6070 4 жыл бұрын

They all look so good. Thanks

@mahafacouse3625 4 жыл бұрын

This video is really good,I love them all.Thank you very much

@michaelwerner5165 4 жыл бұрын

Thank you, Vito. This video is really helpful for learning about the pizza dough. Of the 3 options the 60% version is most too my taste.

@sunylu9654 4 жыл бұрын

You are a beautiful soul Vito. Thanks a lot for your amazing videos.

@lifeisarockbut Жыл бұрын

I like the 80% hydration. Thanks for sharing. Very informative. I can't wait for the next video.

@jmichel70 4 жыл бұрын

Thanks for all the videos

@Roald80irs 4 жыл бұрын

Very good video, thanks ! Your speed with the pizza peel are impressive!

@BottegaPace 4 жыл бұрын

GREAT!!! Complimenti 👏🏻👏🏻🤣

@joer1757 4 жыл бұрын

thank you for all your efforts and videos. you are an extremely gifted man. thank you again

@mariettino1 4 жыл бұрын

Bravissimo, mani d'oro.....

@purplelavender3249 Жыл бұрын

Great video and helpful!!

@scottriedesel 4 жыл бұрын

Vito, you are a master. I will open a pizzeria in the future and have you to thank for the needed inspiration. I'm a professional baker looking to transition toward pizza, my true passion. Thank you for the amazing video's. I wish I had found you when I was in Italy

@yuppietrashlife4344 3 жыл бұрын

Great video, thanks !

@packiesla 4 жыл бұрын

Great video. It expanded hydration in simple terms.

@vitoiacopelli 4 жыл бұрын

Voi quale scegliete? 80/70/60% ? Arrivano i sottotitoli in Italiano datemi 1 giorno

@scarafaggio84 4 жыл бұрын

70%

@geol1936 4 жыл бұрын

80%

@jansumbal9556 4 жыл бұрын

70%

@gavinnield3235 4 жыл бұрын

Love watching your videos what the best way to do a stuffed crust?

@EricHarris2332 4 жыл бұрын

Per il lavoro la via di mezzo, 65% secondo me

@Litriem 2 жыл бұрын

I don’t speak Italian but you speaking both languages is excellent to see your loyalty to your roots.

@GeoffHudson 4 жыл бұрын

Ciao Vito! Fantastic videos - I'm going to look into subscribing shortly. I love how you test various methods - and how you show the differences for us on video, but it would be great to have a little more comment on how it tastes when comparing different methods. If you had some blind tasters it would be really fun to get their ideas. Thank you so much for your hard work and I can't wait to visit LA to enjoy your pizzeria!

@mojkeksdesign7112 4 жыл бұрын

Thanx,and again learned something new😀👍🏻

@todkington6656 4 жыл бұрын

Awesome! Thank you!

@vizigr0u 4 жыл бұрын

Great video again, so glad I discovered your channel

@dimpypatel8340 4 жыл бұрын

I love your all videos.I can watch your videos full day😊....fantastic...out standing. Thanks from India.

@garylester8621 2 жыл бұрын

This video was a big help on my quest for MY perfect pizza dough. Thanks, from Texas.

@krzysztofkrzysztofi7187 4 жыл бұрын

Best regards, Vito from Poland 🇵🇱

@grandpachas1267 11 ай бұрын

Excellent tutorial!

@evaggelosvellianitis8533 4 жыл бұрын

Good work from Greece THANKS

@bigfishpensacola Жыл бұрын

Bravo Maestro!

@jaycarneygiants 4 жыл бұрын

I like the 70%. It puffs up nice, and seems to have a good balance between crunchy and yet still soft

@flakraker2112 3 жыл бұрын

I love this guy's videos I am learning so much I can't say how much this guy is teaching me on how to make a pizza I like the 60% it looks like that would be the best for me I like my pizzas a little crunchy and stiff so again I am learning so much about this I want this guy to keep making these videos

@tonyblackmore1410 3 жыл бұрын

Absolutly great Videos always !

@MrSamC1965 2 жыл бұрын

Your a champion Vito!

@mikel3351 4 жыл бұрын

Very nice, making your home biga recipe this evening. Would have loved to see the hydration go down to 50%.

@kaci-05 2 жыл бұрын

thank you very much it’s very interesting 👏👏👏👍🏼

@grkuntzmd 4 жыл бұрын

Nice video! I'm going to try the 70% first.

@thedonn138 3 жыл бұрын

I think the 70% is the best option..it's better baked and have the crust and also enough softness..for me 70% is the most ideale..tnx for the video Vito..very educational and fun to watch..i love ur work.. much love and admiration from Macedonia.. ciao 👋

@jaydogs8326 4 жыл бұрын

They all look great !

@sddogtrainer 4 жыл бұрын

grazie mille, Vito! sei un scienziato con la pizza! I could watch your vids all day but then I wouldn't have time making la pizza ...

@MarkLada 4 жыл бұрын

My pizza game has improved ten fold since I started watching your videos a few months ago.. Now I'm making pies at home that are way better than anything I can get from my local pizzerias.. It's made me really popular with the ladies.. They all want an invite to my place so they can try a piece of my pie.. Thank you Maestro, I owe you one brother..

@vitoiacopelli 4 жыл бұрын

Hahaha very very nice I’m very happy 😃

@maniesmith 3 жыл бұрын

How do you make the pie?

@MarkLada 3 жыл бұрын

@@maniesmith I put pizza stones on the grates of my grill.. I use charcoal and chunks of oak to heat it.. I'm not sure if it gets as hot as a pizza oven but it only takes about 6 minutes to cook a pizza..

@fernandys 3 жыл бұрын

Grazzie Vito!!! Ci sono belissime tutte le tre!!

@lousekoya1803 4 жыл бұрын

Great job Vito !!

@erikhartwig6366 4 жыл бұрын

all 3 are perfect!!! its impossible an impossible choice

@LeonardoGarcia-vi5ke 3 жыл бұрын

Thank you !! Its all about water 🤩

@tomeaton4396 4 жыл бұрын

Great Video man. Id love to see the differences in Oil. I know you don't use oil in dough for traditional pizza. But it would be great to see the effects of maybe 10ml Olive Oil, 20ml & 30ml Or something like that!

@lissyperez4299 4 жыл бұрын

You are a scientist Sir! This is really good information!

@piski5341 4 жыл бұрын

You got a new subscriber, the best pizza channel. 😀👍

@SandLeopard003 4 жыл бұрын

I did not think that pizza making is a science by itself. real amazing and epic to se this from an Italian guy who knows what he is doing.

@Grinfactoryphotobooth Жыл бұрын

Love this one!

@lampheng9073 3 жыл бұрын

You are simple the best

@asterix4036 4 жыл бұрын

Bravo, bel video, ti piace sperimentare

@fidelmontoya 4 жыл бұрын

Nice video, Vito!! I would like to add my advice, if you don't mind, for all your subscribers. If you need to make dough in a hurry(i.e. you need to use in 24 hours or less) go higher on the hydration9(67% to 70%) and use strong flour. If you have 2 or three days go with a a medium to lower hydration( 63% to 66%) and use a 00 or a flour blend that is around 10% protein. And don't forget that yeast is a player here too. Lot's of factors to deal with!! :)

@ercp436 2 жыл бұрын

Thank you so much, your pizza is the best

@Sharkfan 4 жыл бұрын

the dryer the better for me, i love it crispy new york style

@narcis87sel 4 жыл бұрын

O man they all look so tasty 😋

@willemhoogendoorn4655 4 жыл бұрын

Love this video Vito, like testing a lot. I made a 100% hydration focaccia and wow what an air!!!. Do you use different kinds of flour, ore just tipo 00?

@nikitatravkin6012 4 жыл бұрын

Bellissimo! Grazie signor Vito! Don Doughfather :)

@volkswagengolfr7 4 жыл бұрын

Numero uno!🔝

@JOSELUIS-ci2hs 4 жыл бұрын

I like my pizza with 70% I started doing Napolitan pizza in March and tried with different Factors. A good bread dough a 70% hydratation and a hot temperature with a brick is essential as it is also the process and love into the dough

@vincenzosplate 4 жыл бұрын

Io le sceglierei tutte e 3 🤪

@vitoiacopelli 4 жыл бұрын

Vincenzo's Plate grazie dai quando facciamo questo video

@rrwiwaraawisarita6623 4 жыл бұрын

I did three of them at home.. and the texture I love the most is the 80% hidration.. but sometimes I do the 70%, because it's easier to shape😊 thank you, Maestro..♥

@mirelaneacsu7821 4 жыл бұрын

What temperature did you bake each of them? Thanks.