THE MOST HIGH HYDRATION WE CAN DO FOR A PIZZA NAPOLETANA 80%

  Рет қаралды 953,783

Vito Iacopelli

Vito Iacopelli

4 жыл бұрын

SUBSCRIBE ❥ / maestrovitoiacopelli
L'IDRATAZIONE PIÙ ALTA CHE POSSIAMO FARE PER UNA PIZZA NAPOLETANA
ecco a voi come fare l'impasto per pizza napoletana, con un 80% di idratazione.
Un impasto per pizza molto difficile da usare, mo molto buono per chi usa forni a bassa temperatura, e molto buono per chi vuole un pizza veloce
ricetta completa
-400gr. farina
-5gr. lievito
-15gr. sale fino
-320 gr di acqua molto fredda
tempistica di crescita intorno alle 3-4 ore
livello di difficolta 1su10 (7)
inglese
THE HIGHEST HYDRATION THAT WE CAN DO FOR A NEAPOLITAN PIZZA
here's to you how to make the dough for Neapolitan pizza, with an 80% hydration.
A pizza dough very difficult to use, very good for those who use a low temperature, and very good for those who want a quick pizza
complete recipe
-400gr. flour
-5gr. Yeast
-15gr. sale up
-320 gr of very cold water
growth time around 3-4 hours
difficulty level 1on10 (7)
spanish
LA HIDRATACIÓN MÁS ALTA QUE PODEMOS HACER PARA UNA PIZZA NEAPOLITANA
Aquí está cómo hacer la masa para la pizza napolitana, con un 80% de hidratación.
Una masa de pizza muy difícil de usar, muy buena para quienes usan una temperatura baja y muy buena para aquellos que desean una pizza rápida
receta completa
-400gr. harina
-5gr. levadura
-15gr. venta hasta
-320 gr de agua muy fría
tiempo de crecimiento alrededor de 3-4 horas
nivel de dificultad 1 sobre 10 (7)
DONATE $ 1paypal.me/pools/c/8ldw1NMjHa TO SUPPORT AND HELP ME WITH A PROJECT :)
BUY CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
-----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ maestrovitoi..." 87097
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
Music: www.bensound.com/royalty-free-...

Пікірлер: 629
@supersonicdiesel4836
@supersonicdiesel4836 4 жыл бұрын
Thanks Vito for teaching me how to bake great pizza. I’ve been trying for over 3 years and finally got it right today. I got inspired by this yesterday and made an 85% hydrated dough. Came out mind-blowing my home oven-soft, pillowy crust and nicely browned bottom. I’m from India and pizzas here are heavily indianized with lots of spicy toppings etc. I don’t like those at all. Completely love Neapolitan pizza- my sauce is just canned San Marzano tomatoes crushed by hand and salt. I use no pepper on the pizza, and just top with fresh, organic basil from my little garden in the balcony.
@designersim760
@designersim760 4 жыл бұрын
I just made this pizza dough and man, it’s so amazing! Love you vito, thank you so much!
@stratoskonstantoudakis9245
@stratoskonstantoudakis9245 3 жыл бұрын
once i travelled to italy with my school i fell in love with italian coozina i became a cook and worked with 4 italian chefs so far feels great and their energy is amazing greetings from greece
@Max-lf4br
@Max-lf4br 3 жыл бұрын
im a simple child, i see the word pizza i click, i hear Italian i enjoy. good video guys i loved it very much
@joeg2964
@joeg2964 4 жыл бұрын
I’ve learned so much about pizza from you. Mille Grazie Vito, I love you ! You’re the best!!!!!!
@drworm1332
@drworm1332 4 жыл бұрын
Chef: how big do you want your crust? Customer: yes
@yasserio01
@yasserio01 3 жыл бұрын
Man thats the real pizza napoletana.. the crust need to be big!!!!
@yasserio01
@yasserio01 3 жыл бұрын
I tried some american's pizza and they dont know how pizza taste, trust me
@pc-broke8348
@pc-broke8348 3 жыл бұрын
Trust me with neapoletan pizza the crust might even be tastiest part
@leconcasse6450
@leconcasse6450 3 жыл бұрын
Exactly
@olivierst-pierre5185
@olivierst-pierre5185 3 жыл бұрын
that crust isn't that big, just eat it with butter!
@nandomirandahorses
@nandomirandahorses 4 жыл бұрын
You are an artist! And also like a scientist! I learned how to make amazing pizzas with your channel! Best regards from Brazil!!
@hieuduong7447
@hieuduong7447 3 жыл бұрын
10x better than TV chefs demonstration for sure👍🥰
@epsilonsmind4803
@epsilonsmind4803 4 жыл бұрын
Wow managing a dough like that takes some huge skill, great video!
@pati3992
@pati3992 4 жыл бұрын
The outtakes at the end were hilarious. It’s nice when you and Francesco interact...e per favore, show us how to make focaccia di Recco a casa. Grazie Maestro!!
@ShuffleHerci
@ShuffleHerci 4 жыл бұрын
Just to throw it in - I experienced the best way to make Focaccia di Recco is by using Caputo Manitoba Flour with "the regular" amounts of ingredients. Would love to see that made by Vito, too.
@eduardogarcia2480
@eduardogarcia2480 2 жыл бұрын
1/4 de pizza quedó en la mesa. Otro 1/4 quedó en las manos del pizzaiolo. ALGO ASÍ, COMO UNA SOPA DE HARINA. (con poca salsa y poca mozza) Una vera "pizza famélica"
@AltonCrooks
@AltonCrooks 4 жыл бұрын
I watch all your videos. Fascinating. Absolutely fascinating. Thank you for the education
@Patchworkdaddy007
@Patchworkdaddy007 4 жыл бұрын
Thanks for this great tutorial! I try it at home with lievito madre.
@OfficiallySanctionedKATG
@OfficiallySanctionedKATG 4 жыл бұрын
Love pizzas like this. Dont get me wrong, i can eat a fully loaded pizza from my local American-style pizza place ,any day of the week, but pizza like the one in this video are perfect. Less is more.
@vitoiacopelli
@vitoiacopelli 4 жыл бұрын
Did you see the very end of the video:0)?
@eliot0126
@eliot0126 4 жыл бұрын
yes, very funny jejeje
@tarekben9240
@tarekben9240 4 жыл бұрын
vito iacopelli Both of you were Funny
@italia1392
@italia1392 4 жыл бұрын
yes I did
@alba380
@alba380 4 жыл бұрын
Metti così per ogni video, quello è parte più interessante 😂😂😂😂😂😂
@yeejunghun
@yeejunghun 4 жыл бұрын
Thank you for the tip!
@plantedbasedman9845
@plantedbasedman9845 3 жыл бұрын
It is seriously beautiful. Well done!
@prasannakumaryr
@prasannakumaryr 4 жыл бұрын
A true pizza dough scientist! You will come up in your life like no other!
@2013nicolas
@2013nicolas 3 жыл бұрын
Che bel video!!! Grazie mille. Ci sentiamo nelle mani giuste! Complimenti ragazzi!
@michelrea2403
@michelrea2403 4 жыл бұрын
Unbelievable the handling of the 80% dough🙏. Thanks again Vito
@richspizzaparty
@richspizzaparty 4 жыл бұрын
Best of luck this year!
@FL-gg4dq
@FL-gg4dq 4 жыл бұрын
I love this channel and I love pizza. Can you tell us if you recommend any of the small pizza ovens. Koda roccbox.blackstone etc???
@mosebon
@mosebon 4 жыл бұрын
MAESTRO. Complimenti Vito per la maestria, riesci a far sembrare facile anche questo! Grazie! Dall Italia ti seguo
@el-malagueno8278
@el-malagueno8278 3 жыл бұрын
Gracias maestro por compartir tus conocimientos
@user-rw4pm6lp7k
@user-rw4pm6lp7k 4 жыл бұрын
Спасибо, за такой классный эксперимент👍
@rabiesbiter5681
@rabiesbiter5681 3 жыл бұрын
My favorite part was when Mario started spraying Luigi in that face with that bottle while he was speaking. Wasn't expecting that.
@alexandrathiele7686
@alexandrathiele7686 4 жыл бұрын
It looks so nice, congratulations! Is it possible to make the pizza also in the oven or will it be different ?
@walterclements7968
@walterclements7968 3 жыл бұрын
I work at a pizza place with the same dough style as this video. I can tell you guys, the dough is soo good, it's absolutely perfect.
@jaymann995
@jaymann995 4 жыл бұрын
Maestro indeed, bravo!
@jameshanun6521
@jameshanun6521 4 жыл бұрын
Best pizza Dough ! Good work 💪
@bertoldoborn
@bertoldoborn 2 жыл бұрын
Fantástico parabéns pelo seu conhecimento em pizza. Nota dez
@emersonharley1336
@emersonharley1336 4 жыл бұрын
Fantástico! La verdadeira pizza napoletana.
@tanyatoki7967
@tanyatoki7967 4 жыл бұрын
🙂👍Wow. That is the most beautiful pizza.
@sameersinghtuteja3717
@sameersinghtuteja3717 3 жыл бұрын
Love from India...Awesome👌🏻
@hinoto_
@hinoto_ 3 жыл бұрын
Oh god, I want to eat that pizza so much ! Cheers from France guys !
@hindubrahman768
@hindubrahman768 3 жыл бұрын
I Love to watch your video. Fantastic
@LeonardoGarcia-vi5ke
@LeonardoGarcia-vi5ke 3 жыл бұрын
Merci beaucoup pour la recette je vais essayer ça dès demain Grazzie mille ! 😁
@ArnoldVeeman
@ArnoldVeeman Жыл бұрын
Really great tutorial! Thank you for sharing this information 🍕
@BeniaminPienkowski
@BeniaminPienkowski 8 ай бұрын
good case Vito, thanks for another amazing video!
@levidake9311
@levidake9311 4 жыл бұрын
It was great to meet you tonight thank you so much for teaching with such great passion.
@vitoiacopelli
@vitoiacopelli 4 жыл бұрын
Thank you my friend for coming to my pizzeria
@MrMonfabio
@MrMonfabio 3 жыл бұрын
Vito, do you suggest a stronger flower like cuoco or Manitoba to make this 80% hydration dough?
@michaelgiovanetti7454
@michaelgiovanetti7454 4 жыл бұрын
Looks great
@hv5304
@hv5304 4 жыл бұрын
What a technique! Pizza science! Thanks !
@claudioparatore2944
@claudioparatore2944 4 жыл бұрын
Ciao belli i tuoi video e complimenti. Ma in questo caso ,ha fatto la sua maturazione questa pizza che stai mangiando ?che W ha ? Posso chiederti perché lavori con molto lievito di birra ?grazie mille
@hbarlettasollberger
@hbarlettasollberger 3 жыл бұрын
Vito. Your videos are great. We learn pizza stuff e parlre italiano. Best deal ever.
@gillesgibreel3898
@gillesgibreel3898 4 жыл бұрын
Fantastic job! Bravissimo!
@Lina_carol
@Lina_carol 2 жыл бұрын
It’s looks light and airy…oooh my mouth is watering 😛😋
@keithmartineau4814
@keithmartineau4814 3 жыл бұрын
The best pizza dough ever...
@rcbustanut2057
@rcbustanut2057 4 жыл бұрын
Great vid 👍 Hahaa, and I was having a little bit of a hard time handling 67% hydration dough! 😆 But this was quite educational technique wise. So I will continue to tackle that hydration challenge, which was originally to get to 80% hydration. I started with a normal 60% hydration & I am close to 70% now. I will get there 😋
@ariira20
@ariira20 Жыл бұрын
I do 70% hydration with heavy topping. Trick is semolina flour.. once your pizza its on your pizza peel.. give it a shake.. if it doesnt move at all put a plate equivalent to your pizza or aluminum pizza tray flip it and sprinkle a little bit of semolina.. reflip it and shake it , if your pizza moving back and forth you are good to go and transfer it in the oven gently and pull out quickly
@rcbustanut2057
@rcbustanut2057 Жыл бұрын
@@ariira20 thanks 👍 Wow, I can't believe that I posted that 2yrs ago lol, It seems like yesterday! 😆 I sure have come a long way since then tho. I do use semolina flour on my peel. I also add a small portion of it to my stretching flour as well. I really didn't have an issue with getting the pizza off the peel, even with high hydration. My issue was always handling the dough, kneading it, shaping it. I have since learned a technique that makes it soo much easier to handle high hydration doughs. I now can comfortably handle 75-77% hydration for either pizza or bread. Thanks again for the tip, keep the pies 🍕 coming! 😎👍
@MrPlaiedes
@MrPlaiedes 3 жыл бұрын
Vito, great video. Thanks. Curious what part of Italy you're from. You look Sicilian.
@mrxyo
@mrxyo 4 жыл бұрын
400g of flour and 5g of yeast???? Isn't 1-2g enough?
@danpop1714
@danpop1714 4 жыл бұрын
thank you so so much guys!!
@ohmylordforgivemeandmypare232
@ohmylordforgivemeandmypare232 4 жыл бұрын
It's very delicious😭😋
@sergethomas8853
@sergethomas8853 3 жыл бұрын
I have done my first 80% hydration dough but I let it level for 30 hrs, not three (I had the right amount of yeast according to the room temp). my dough was completely flat when I opened the lid. They cooked ok but were a pain to get out of the tray and to stretch. Should I reduce the time to proof the dough? Thanks.
@kodomokomodo
@kodomokomodo 2 жыл бұрын
what's the temperature of the gas oven set to and how long did you cook it for?
@nikolajandersen2354
@nikolajandersen2354 4 жыл бұрын
Great video again.. Please send link where to buy the apron you are wearing.
@ytube65bap
@ytube65bap 3 жыл бұрын
Fantástico! A farinha que usa para polvilhar é semolina? Qual marca de farinha usa para a massa?
@miguelrudolf9275
@miguelrudolf9275 4 жыл бұрын
Genial chefone, eres un capo!!!!!
@damianobordin721
@damianobordin721 4 жыл бұрын
Grande Vito, sei veramente bravo. Complimenti..Dovresti far più video per casalinghi come noi..
@DirtyHippyStudio
@DirtyHippyStudio 4 жыл бұрын
Looks amazing
@sirtblairjr
@sirtblairjr 3 жыл бұрын
Hey Vito,, what is your recommendation for small family to make a high hydration dough. May be a family of (4) four???. Also, your measurements in cups?.
@johnnychipello919
@johnnychipello919 3 жыл бұрын
Outstanding pizza!!!..and its NOT burnt!!!
@feartheferg2483
@feartheferg2483 Жыл бұрын
What temp do you recommend cooking this dough at?
@user-ll3ih3dd9c
@user-ll3ih3dd9c 4 жыл бұрын
Amazing Man!!!! Ciao from Kazakhstan !!!!
@IvanKC11
@IvanKC11 3 жыл бұрын
Whats the oven temperature for the pizza?
@mr.berrani
@mr.berrani 4 жыл бұрын
Hi Vito, I’ve a question, in the business pizza ingredients you put first water & melting fresh yeast & then put flour. Here you put flour & mixed with dry yeast! My question, does it matter & makes a difference for pizza if you put water & yeast first or versus? Tell me the best way how to put ingredients please . Thank you Maestro
@elenamessina105
@elenamessina105 3 жыл бұрын
Fantastico, troppo simpatici!
@cfbx-lx7216
@cfbx-lx7216 4 жыл бұрын
So interresting video (and funny too:-) Great channel, greetings from Europe (Belgium)
@jd5787
@jd5787 4 жыл бұрын
Any plan to do a video on Roman pizza dough and how to best garnish it? High hydration I think! Thank you!
@geol1936
@geol1936 4 жыл бұрын
Very good details the entire way, Vito. I can have ingredients out, work space set, and follow your video exactly as I go along. TY! You and Francesco are funny together. Making pizza should be fun! Question 1: When resting dough for 3 hours, do you keep covered like you usually do? Question 2: Any chance you will show how to make NY style Sicilian pizza dough? (I know you have done rectangular Ciabatta style and a few other similar doughs, but NY style Sicilian pizza dough will be fantastic! Campagna vs Sicily! And of course, my recurring Vito "Wallah" watch: 1) 7:23 [No Vito] Francesco !!! 😁 2) 11:35 3) 11:45
@nicolasaraya5963
@nicolasaraya5963 3 жыл бұрын
Finally someone who knows the correct order on the ingredients
@marylao90
@marylao90 4 жыл бұрын
"e quello è il priscio!" grandi! Saluti da Laterza 🇮🇹❤️
@thomasschafer7268
@thomasschafer7268 3 жыл бұрын
Nice Video. But what type of farina Typografie 00? Caputo? Or manitoba?
@foreverfierceover5075
@foreverfierceover5075 3 жыл бұрын
Will it work in a regular oven? I'm gonna try it tomorrow! 😍
@simon269
@simon269 4 жыл бұрын
Hello Vito, Is your hydration method an alternative way to achieving crunchy pizzas quickly? I mean, instead of fermenting the dough for 48 hours or more; can you achieve similar taste, texture and crunchiness by using the hydration method!
@simon269
@simon269 3 жыл бұрын
@Nooneinparticular987 Thank you for your thorough explanation. I really appreciate it.
@maxniko5433
@maxniko5433 4 жыл бұрын
беллисимо! прекрасно!
@jupetus95x
@jupetus95x 3 жыл бұрын
What flour do you use when you stretch the dough and put the toppings on?
@gwizz973
@gwizz973 4 жыл бұрын
I gotta try ...that's it....🍕🍕🍕🍕😜😜😜😜👍👍👍👍
@dannygrio
@dannygrio 3 жыл бұрын
I was hoping for the last part in english, because all the details of the pizza at the end was spoken in Italian.
@ask4moor
@ask4moor 3 жыл бұрын
Looks amazing 👌 Why not you use oil for this dough?
@simonedigilio2087
@simonedigilio2087 3 жыл бұрын
Ciao Grazie mille per I bellisimi videos could i ask a simple question? Could please do some video in regards to the drop of the temperature and how quickly I can be recovered with the traditional wood oven? Please
@roccosdough
@roccosdough 3 жыл бұрын
I wonder how it would come out if you did a video with 80% hydration with 100% BIGA and or using Poolish too ? Thanks Maestro !!
@stecad
@stecad 4 жыл бұрын
Spettacolo Vito... Ci perdo le ore a guardare i tuoi video..
@vitoiacopelli
@vitoiacopelli 4 жыл бұрын
Spero sia positivo 😂 grazie tantissimo
@stecad
@stecad 4 жыл бұрын
@@vitoiacopelli e certo!.. Grande
@claudiomenesesc
@claudiomenesesc 4 жыл бұрын
Che meraviglia ragazzi, mi e venuta una voglia che non vi dico niente.....
@ralphe5842
@ralphe5842 4 жыл бұрын
Great pizza and helps me learn Italian fantastco
@ichhabefertig
@ichhabefertig 4 жыл бұрын
Respect. Very nice.
@youtubemec
@youtubemec 3 жыл бұрын
When the pizza is ready, I cut a piece and before I eat it, I put some water on my hands :D
@Joasiek17
@Joasiek17 4 жыл бұрын
wooooooow, i try to do it today!
@yaxleymartyr
@yaxleymartyr 4 жыл бұрын
Very impressive, just gets better, the crust looked fabulous, where do you go from here.
@umbertoderosa7490
@umbertoderosa7490 4 жыл бұрын
ciao vito sei il numero uno!!!
@MrDoboz
@MrDoboz 3 жыл бұрын
0:23 that smile got me. instantly subscribed! :D
@randalmoroski4423
@randalmoroski4423 3 жыл бұрын
Magnifico!
@haddywu309
@haddywu309 4 жыл бұрын
Beautiful
@moonbida
@moonbida 4 жыл бұрын
Thank you from France!!
@mosebon
@mosebon 4 жыл бұрын
Vito provo a farti una domanda : secondo te per ottenere un cornicione completamente vuoto, a parità di idratazione(alta) e temperatura forno(alta) e stessa farina ecc... è meglio un impasto diretto o indiretto? O é uguale ?
@Patchworkdaddy007
@Patchworkdaddy007 4 жыл бұрын
look so easy but it's hard to do...👍👍👍👍
@socrai
@socrai 3 жыл бұрын
Vito, do you think this possible to use with a food processor? I don't have a mixing machine.
@hkk504
@hkk504 4 жыл бұрын
i enjoy your channel 1 question flour400gr salt 15gr bakerpercent 3.75% is right????? not salty???
@donaldmills222
@donaldmills222 4 жыл бұрын
Is the flour that the pizza dough is placed on before forming the pizza crust, semolina flour?
@ErnestMizera
@ErnestMizera 4 жыл бұрын
Vito, what kind of flour you use for stretching the dough? Is it pure staccapizza, mixed or something else?
@TheAsselmeier
@TheAsselmeier 14 күн бұрын
Pure semola.
@erica4500
@erica4500 2 жыл бұрын
Vito, thank you for this recipe. One question, what if I put the dough to the fridge for night instead of three hours in room temperature, will it work?
Neapolitan Pizza at Home 7 Mistakes & Tips to Perfection
21:02
Vito Iacopelli
Рет қаралды 1,4 МЛН
Watermelon Cat?! 🙀 #cat #cute #kitten
00:56
Stocat
Рет қаралды 26 МЛН
IS THIS REAL FOOD OR NOT?🤔 PIKACHU AND SONIC CONFUSE THE CAT! 😺🍫
00:41
THE PERFECT HYDRATION  FOR NEAPOLITAN PIZZA DOUGH 70%
10:30
Vito Iacopelli
Рет қаралды 737 М.
I Compared My Own Dough Mixer vs A home Planetary
17:18
Vito Iacopelli
Рет қаралды 112 М.
Neapolitan pizza at home by Davide Civitiello
11:14
Italia Squisita
Рет қаралды 12 МЛН
One Guy Changed My Pizza Game Forever
17:04
Pro Home Cooks
Рет қаралды 9 МЛН
The Number One DOUGH RECIPE I use for ALL MY PIZZAS 🤫
9:15
Mile Zero Kitchen
Рет қаралды 187 М.
High Hydration Dough Handling
6:17
nimcm
Рет қаралды 365 М.
Never Struggle With Sticky Dough Again
8:55
Culinary Exploration
Рет қаралды 460 М.
Neapolitan Pizza Dough Most Successful | Full Process Vito Iacopelli
34:55
How to Make NEAPOLITAN PIZZA DOUGH like a World Best Pizza Chef
16:17
Vincenzo's Plate
Рет қаралды 10 МЛН
HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
19:59
Vito Iacopelli
Рет қаралды 4,9 МЛН
Где наша пицца?😡
0:42
Maru Oru
Рет қаралды 9 МЛН
اكلت كل الشوكولا🥹🍫
0:22
Zain -Alaa
Рет қаралды 13 МЛН
Самый безопасный мотоцикл в мире 🏍️
0:37
ОМЕГА шортс
Рет қаралды 6 МЛН