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

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4 жыл бұрын

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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)
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Пікірлер: 627

@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

@designersim760 4 жыл бұрын

I just made this pizza dough and man, it’s so amazing! Love you vito, thank you so much!

@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 4 жыл бұрын

I’ve learned so much about pizza from you. Mille Grazie Vito, I love you ! You’re the best!!!!!!

@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!!

@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 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 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"

@epsilonsmind4803 4 жыл бұрын

Wow managing a dough like that takes some huge skill, great video!

@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.

@2013nicolas 3 жыл бұрын

Che bel video!!! Grazie mille. Ci sentiamo nelle mani giuste! Complimenti ragazzi!

@prasannakumaryr 4 жыл бұрын

A true pizza dough scientist! You will come up in your life like no other!

@michelrea2403 4 жыл бұрын

Unbelievable the handling of the 80% dough🙏. Thanks again Vito

@drworm1332 4 жыл бұрын

Chef: how big do you want your crust? Customer: yes

@yasserio01 3 жыл бұрын

Man thats the real pizza napoletana.. the crust need to be big!!!!

@yasserio01 3 жыл бұрын

I tried some american's pizza and they dont know how pizza taste, trust me

@pc-broke8348 3 жыл бұрын

Trust me with neapoletan pizza the crust might even be tastiest part

@leconcasse6450 3 жыл бұрын

Exactly

@olivierst-pierre5185 3 жыл бұрын

that crust isn't that big, just eat it with butter!

@Patchworkdaddy007 4 жыл бұрын

Thanks for this great tutorial! I try it at home with lievito madre.

@user-rw4pm6lp7k 4 жыл бұрын

Спасибо, за такой классный эксперимент👍

@vitoiacopelli 4 жыл бұрын

Did you see the very end of the video:0)?

@eliot0126 4 жыл бұрын

yes, very funny jejeje

@tarekben9240 4 жыл бұрын

vito iacopelli Both of you were Funny

@italia1392 4 жыл бұрын

yes I did

@alba380 4 жыл бұрын

Metti così per ogni video, quello è parte più interessante 😂😂😂😂😂😂

@mosebon 4 жыл бұрын

MAESTRO. Complimenti Vito per la maestria, riesci a far sembrare facile anche questo! Grazie! Dall Italia ti seguo

@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.

@hieuduong7447 3 жыл бұрын

10x better than TV chefs demonstration for sure👍🥰

@plantedbasedman9845 3 жыл бұрын

It is seriously beautiful. Well done!

@AltonCrooks 4 жыл бұрын

I watch all your videos. Fascinating. Absolutely fascinating. Thank you for the education

@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 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 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! 😎👍

@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.

@hinoto_ 3 жыл бұрын

Oh god, I want to eat that pizza so much ! Cheers from France guys !

@richspizzaparty 4 жыл бұрын

Best of luck this year!

@emersonharley1336 4 жыл бұрын

Fantástico! La verdadeira pizza napoletana.

@jaymann995 4 жыл бұрын

Maestro indeed, bravo!

@yeejunghun 4 жыл бұрын

Thank you for the tip!

@bertoldoborn 2 жыл бұрын

Fantástico parabéns pelo seu conhecimento em pizza. Nota dez

@levidake9311 4 жыл бұрын

It was great to meet you tonight thank you so much for teaching with such great passion.

@vitoiacopelli 4 жыл бұрын

Thank you my friend for coming to my pizzeria

@jameshanun6521 4 жыл бұрын

Best pizza Dough ! Good work 💪

@sameersinghtuteja3717 3 жыл бұрын

Love from India...Awesome👌🏻

@LeonardoGarcia-vi5ke 3 жыл бұрын

Merci beaucoup pour la recette je vais essayer ça dès demain Grazzie mille ! 😁

@gillesgibreel3898 4 жыл бұрын

Fantastic job! Bravissimo!

@damianobordin721 4 жыл бұрын

Grande Vito, sei veramente bravo. Complimenti..Dovresti far più video per casalinghi come noi..

@el-malagueno8278 3 жыл бұрын

Gracias maestro por compartir tus conocimientos

@tanyatoki7967 4 жыл бұрын

🙂👍Wow. That is the most beautiful pizza.

@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

@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???

@marylao90 4 жыл бұрын

"e quello è il priscio!" grandi! Saluti da Laterza 🇮🇹❤️

@nicolasaraya5963 3 жыл бұрын

Finally someone who knows the correct order on the ingredients

@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 ?

@stecad 4 жыл бұрын

Spettacolo Vito... Ci perdo le ore a guardare i tuoi video..

@vitoiacopelli 4 жыл бұрын

Spero sia positivo 😂 grazie tantissimo

@stecad 4 жыл бұрын

@@vitoiacopelli e certo!.. Grande

@ArnoldVeeman Жыл бұрын

Really great tutorial! Thank you for sharing this information 🍕

@BeniaminPienkowski 8 ай бұрын

good case Vito, thanks for another amazing video!

@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 !!

@miguelrudolf9275 4 жыл бұрын

Genial chefone, eres un capo!!!!!

@elenamessina105 3 жыл бұрын

Fantastico, troppo simpatici!

@hv5304 4 жыл бұрын

What a technique! Pizza science! Thanks !

@ohmylordforgivemeandmypare232 4 жыл бұрын

It's very delicious😭😋

@alessandrosusca9964 4 жыл бұрын

Ragazzi siete fantastici, avete stravolto il mio modo di fare la pizza a casa... Ma Marco lavora con voi? Ero cliente fisso quando lavorava a Guitarsland... Grandissimo anche lui. Saluti da un fan di Mola PS. Il tutorial sulla pizza barese sarà graditissimo...

@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

@MrDoboz 3 жыл бұрын

0:23 that smile got me. instantly subscribed! :D

@umbertoderosa7490 4 жыл бұрын

ciao vito sei il numero uno!!!

@lurchamok8137 4 жыл бұрын

4:59 the machine sounds like it's going to bite the dust in the next moment haha

@johnb8956 3 жыл бұрын

*queue Queen on max volume*

@ytube65bap 4 жыл бұрын

Fantástico! A farinha que usa para polvilhar é semolina? Qual marca de farinha usa para a massa?

@Lina_carol 2 жыл бұрын

It’s looks light and airy…oooh my mouth is watering 😛😋

@user-ll3ih3dd9c 4 жыл бұрын

Amazing Man!!!! Ciao from Kazakhstan !!!!

@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!

@cfbx-lx7216 4 жыл бұрын

So interresting video (and funny too:-) Great channel, greetings from Europe (Belgium)

@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.

@hbarlettasollberger 3 жыл бұрын

Vito. Your videos are great. We learn pizza stuff e parlre italiano. Best deal ever.

@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?.

@sonyviva308 4 жыл бұрын

Man, if I watched this earlier, I would've know what to do when my dough is very soft and sticky. Thank you sensei! :D

@eyadsy6208 4 жыл бұрын

Me too I found it sticky So i added more flour than it needed. The pizza crust turned out dense and hard.

@pijcab Жыл бұрын

Didn't watch the full video but I'm guessing u add WOOTAH instead right? (on your hands)

@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

@MrMonfabio 3 жыл бұрын

Vito, do you suggest a stronger flower like cuoco or Manitoba to make this 80% hydration dough?

@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.

@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

@nikolajandersen2354 4 жыл бұрын

Great video again.. Please send link where to buy the apron you are wearing.

@francescomedici1577 3 жыл бұрын

La parte finale del video merita mi piace ed iscrizione da parte di un italiano divertito 🤣❤️

@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 3 жыл бұрын

@Nooneinparticular987 Thank you for your thorough explanation. I really appreciate it.

@michaelgiovanetti7454 4 жыл бұрын

Looks great

@jayyyzeee6409 4 жыл бұрын

You kind of remind me of Bruno Kirby from Godfather Part II, but in a good way and with respect. I love your videos, sir!

@MrPlaiedes 4 жыл бұрын

Vito, great video. Thanks. Curious what part of Italy you're from. You look Sicilian.

@kitchenamine8245 4 жыл бұрын

I like pizza canotto 🍕😋😋❤️

@foreverfierceover5075 3 жыл бұрын

Will it work in a regular oven? I'm gonna try it tomorrow! 😍

@keithmartineau4814 3 жыл бұрын

The best pizza dough ever...

@gwizz973 4 жыл бұрын

I gotta try ...that's it....🍕🍕🍕🍕😜😜😜😜👍👍👍👍

@The_Gallowglass 4 жыл бұрын

Your friend there looks like me, beard and all. I made a pizza just like this today from my dough I prepared last night with sourdough starter. Molto bene. :D

@hindubrahman768 3 жыл бұрын

I Love to watch your video. Fantastic

@maxniko5433 4 жыл бұрын

беллисимо! прекрасно!

@DirtyHippyStudio 4 жыл бұрын

Looks amazing

@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

@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 ?

@randalmoroski4423 3 жыл бұрын

Magnifico!

@yaxleymartyr 4 жыл бұрын

Very impressive, just gets better, the crust looked fabulous, where do you go from here.

@mrxyo 4 жыл бұрын

400g of flour and 5g of yeast???? Isn't 1-2g enough?

@jupetus95x 3 жыл бұрын

What flour do you use when you stretch the dough and put the toppings on?

@dgd32 4 жыл бұрын

I tried the 70% and it was very hard to handle... I can only imagine how hard this 80% must be. ... la parte finale vale tutto il video... "seee a me je" !!

@DaveChips 3 жыл бұрын

I was practicing high hydration doughs with ciabata but only hand kneading... Think that having machine for higher hydration doughs could be more convinient

@danpop1714 4 жыл бұрын

thank you so so much guys!!

@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?

@kodomokomodo 2 жыл бұрын

what's the temperature of the gas oven set to and how long did you cook it for?

@AjoeoYou 3 жыл бұрын

Per me il difficile della molta idratazione è quando la devi far scivolare dalla pala che a volte si deforma un pochino essendo più attaccata e se metti più farina rischi di bruciarla sotto Grande Maestro Vito ✌

@gianninocera1480 4 жыл бұрын

Grande Vito. I contenuti che ci piacciono. Bella pizza nonostante difficilissimo da lavorare. Anche se io gradisco una cottura un po’ più alta per renderla ancora più morbida. Ma questo è solo una mia opinione e gusto.

@moonbida 4 жыл бұрын

Thank you from France!!

@AlainCarAudioManiac 3 жыл бұрын

Uno spettacolo!

@ralphe5842 4 жыл бұрын

Great pizza and helps me learn Italian fantastco

@johnnychipello919 3 жыл бұрын

Outstanding pizza!!!..and its NOT burnt!!!

@ObscenePizza 4 жыл бұрын

I'm almost crying, I want to taste it

@joshuamartin4123 3 жыл бұрын

There was an ad on this video about watering a pizza.

@rewolfer 4 жыл бұрын

That wet dough is how my 70% feels... Now I feel lot better knowing that it's okay for the dough to still seems so wet and sticky when I cut it up into balls. The other day I worked a 70% 6-pizza dough for 2.5 hours until it was not really sticking anymore. I wonder if I just ended up taking the moisture out of it? Next time I will try this technique that Vito used and end earlier.