3 Different Gluten Structure With 1 Pizza Dough

No video

3 Different Gluten Structure With 1 Pizza Dough

Рет қаралды 845,170

Күн бұрын

SUBSCRIBE / maestrovitoiacopelli
MY MASTER CLASS PIZZA: www.master-cla...
Get my Autentico Mixer today : autenti.co/
In this video super interesting i show you how u can develop the gluten in your pizza dough, and with a time difference i will show you 3 different pizzas. It's incredible but u need to watch this video to understand what i'm talking about and also i have made my favorite pizza dough 70% hydration, the full recipe is on the video hope you enjoy.
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
links of my social media ADD ME ON
My Web Site: maestrovitoiac...
Y.T. - ITALIA - / @vitoiacopelliita6967
INSTAGRAM - / vitoiacopelli
FACEBOOK - www.facebook.c..."
KIDS CHANNEL: - / @zoekidstoys9820
CLOTHING LINE MY STORE - teespring.com/...
-- MY PRODUCTS USED TO MAKE PIZZAS
-BEST SPATULA: amzn.to/3ysuulE
-COPPER OIL ITALIAN: amzn.to/3ONgSYd
-WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
-DOUGH BALLS BOXES: amzn.to/35DGQHM
-BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
-ELECTRONIC SCALE:amzn.to/32gHk8Q
-PEELS: amzn.to/35HDYd1
Please comment below if you have any questions

Пікірлер: 983

@vitoiacopelli 8 ай бұрын

1 / 2 / 3 ?

@leonardonichi8835 8 ай бұрын

Eu sempre faço a sua receita na minha casa. Venha para o Brasil para eu cozinhar um dia para voce! A minha se parece com a numero 2

@gentz8310 8 ай бұрын

No 2

@HonortronicsInc 8 ай бұрын

Number three for sure! My home oven goes to a max temp of 500F, so I have been making 80% hydration dough for my Neapolitan pizzas. You can hardly stretch the dough with methods 1 & 2 because it is so soft. Doing two reballs makes it SOOO much easier to work with. Gratzi Vito, for all you do to educate us!!!

@philliesblunt247 8 ай бұрын

@ilaphroaig 8 ай бұрын

@Senior-tr4le 7 ай бұрын

I made pizza for the first time ever tonight, using your recipe. My wife was SHOCKED, and said it was the best pizza that she has eaten in the United States (She is from Napoli). Thank you!!!

@StimParavane 7 ай бұрын

Fantastic! What a result.

@labhamjain3915 7 ай бұрын

Because You made it 😂

@leszekkubiak9584 7 ай бұрын

because you did it with love ;)

@goutd0utopic138 6 ай бұрын

Because of your Sauce may be...

@terorvlad 6 ай бұрын

That is incredible praise. Pizza from the Naples region is absolutely killer. I remember eating 3 at a time when visiting my sister.

@stuartv-e8161 8 ай бұрын

Hello Vito You have changed my food life!a massive statement but totally true. Since watching your videos for over 2 years I have bought my own pizza oven and make beautiful pizzas for all my family each week! I've made 100's of wonderful pizzas because you your teachings. Thankyou very much Vito. Love Stuart ❤️

@dreamtvnes 7 ай бұрын

Guaglió senza impastatrice e forno la vita non cambia! Saluti da Napoli

@parixitshradha 4 ай бұрын

Hi! I am new to his recipes. Can you help me? I need to make between 6 to 8 pizzas. Should I double the poolish recipe (300ml water, 300 g flour, 5g yeast and 5g honey)? Then how much flour do I need? Also, I don’t have a kitchen scale so can I just convert the ingredients to cups? Thank you.

@Commodore4life 3 ай бұрын

First it was the fun videos, and Vito's professionalism. Then it got deep learning gluten structure, mozzarella cutting, and whatnot. Now I'm at the point where I'm building an oven in the back yard.

@Studiovette 8 ай бұрын

Best pizza channel on KZfaq hands down! 😁

@vitoiacopelli 8 ай бұрын

Wow, thanks!

@YS92651 8 ай бұрын

I agree this channel is amazing!

@user-sf7yu7ob5c 5 ай бұрын

Agree too!!

@BuchananSam 8 ай бұрын

#2 all day Vito! I can see why this has been your method of teaching over many years/videos and it's great to see the comparison of all three to understand why #2 is the best method. 👍

@pedroosorio1948 8 ай бұрын

The amount of people saying that you changed their pizza game / love for pizza is the best compliment we can give. I've been to Rome recently and i can say i prefer my home made soft&craunchy goodness !!!!!! Thanks king Vito ! PS: Number 2

@davidcmiller2980 8 ай бұрын

What's there to say? Outstanding video and presentation, I aim for #2 most often. I am now working on opening a mobile pizza business with everything I have learned from your hundreds of videos etched into my brain, pizza has become my passion. Thank you again for all of your help.

@MissPanoramix 5 ай бұрын

You’re the best, Vito! Since I started watching your channel (over two years ago), I’ve made pizza for my peeps pretty much once a week (il Giovedì per noi è pizza, non gnocchi!). It took me lots of batches to get the right proportions, but I could never really figure out how to get the three different gluten structures you described so well in this video. So, thank you from the whole family! Un abbraccio grande da un’italiana in Canada.

@MangaTengu 8 ай бұрын

So this is why I get a spongy texture ! I have very weak flour (around 8g protein/100g) So I have no choice but to give a lot of rest + reball. I was always wondering why it was looking so spongy ! As a regular, I found this video especially easy to follow as you're going straight to the point and staying concise on the points you already mentionned a lot in the past. I know new commers might not feel it the same way but well, one size can't fit all ! And as always, I still hope you get a small shell oven to show us some fun with it!

@longbeach225 7 ай бұрын

You could also add vital wheat gluten to increase protein content.

@MangaTengu 7 ай бұрын

Thanks ! I'll check it out ! Never heard of it !@@longbeach225

@kirkbockoven155 7 ай бұрын

Love # 2. Have made your recipe numerous times and always is outstanding. Thanks for teaching us how to be great dough makers!!!

@ivanvalentino8867 Ай бұрын

Number 2.Also the base is a bit thinner compared to the number 1. Thank you Vito. The best pizza channel for sure. Ciao

@tunaboy52 25 күн бұрын

I'm so thankful I ran across your pizza dough videos. I had almost given up finding a recipe like this. Thanks so much!!!

@xiana3554 8 ай бұрын

Amazing video as always! Can you maybe make a video showing us the differences using direct method between a pizza with a short bulk/long ball fermention and another with a long bulk/short ball fermention? Thanks!

@chrisarthur6524 8 ай бұрын

That has answered a few questions I had regarding resting times and dough manipulation. Keep up the good work.

@vitoiacopelli 8 ай бұрын

Glad it was helpful!

@zteagamingchannel6916 8 ай бұрын

Your doble fermentation pizza dough is the number 1!! I love this experiment, you inspired me to made this like 1 month ago, but I’m using for my poolish 1kg flour, 1liter water, 4g instant dry yeast and become amazing, thank you brother!

@davekeen1963 10 күн бұрын

Great videos, up until now I've been making pizza in the BBQ using my focaccia bread dough recipe ( no poolish ). I discovered your channel a coupla days ago and I've watched a number of your excellent videos. I'm looking forward to trying your pizza dough recipes, the results look mouth watering, thank you so much for sharing.

@adrian_franczak Ай бұрын

What is the difference between waiting in the box and under the glass bowl? Olive oil? Temperature? I don’t get it :/

@noob19087 7 күн бұрын

There is no difference between resting the dough under a glass bowl vs box. He just put the finished doughs in the box, and unfinished under the bowl. The olive oil is to prevent the dough from sticking to the work surface. Flour is also used for a similar purpose, but oil works better here. Not sure what you mean with the temperature, but generally any room temperature will be fine, the rise will just take longer in colder temperatures and vice versa.

@ShinyTechThings 8 ай бұрын

Why do your videos come out right when my stomach is grumbling?🤦‍♂🤣

@marmictanghus 2 ай бұрын

This is my favorite video for pizza dough.

@MrDan135791 8 ай бұрын

I love all of them. Thank you for the detailed explanation.

@CrazyCalabrese78 8 ай бұрын

Very good Vito. The only thing is that the extra strength you built from the re-balling of dough number 3 probably needed more time to relax. It looked harder to stretch too. I have re-balled when the dough looked a bit slack - sometimes 2-3 times and it really helped build some strength 💪🏻

@Jaze2022 8 ай бұрын

This has been more detailed than the past. Than you for that. I've been following method two because I thought that was how Neapolitan pizzas were made. I leave it rest for 15-20min before separating and reballing.

@kiteclem35 2 күн бұрын

thanks Vito :) . Even if I can't really see the differences here , it's very instructive .

@DouglasDeezy 7 ай бұрын

I'd love to see a how to use a madre to naturally leaven Pizza dough masterclass! You've done a couple videos in the past on sourdough pizza, but I think it would be awesome to see some new takes on it!

@MrGonzoron 8 ай бұрын

Great demonstration of why you say Softa and Crounchy at the same time, which is number 2 method. I prefer number that method, and that is what you have taught us from the beginning! It seems like number 3 sponge method looks so much easier to work with at the high hydration though...I am not able to do the high hydration yet, I have to keep it at 65% or so. Oh I hope to see you at the International Pizza Expo in Vegas in March, I have registered!

@russellbateman3392 5 ай бұрын

#3. I appreciate that you show us all the way through (even across multiple days in another video). Most KZfaq posts give ingredients, show some preparation, but as soon as there's variation, you get one variety, but only a verbal description of what would have happened in the other variations. You show what happens by making the other variations too. So, this basically means that you rock, my friend!

@TheUndeadLikeness 7 ай бұрын

Definitely #1. Thank you very much for sharing this!

@DJbradass 8 ай бұрын

Been making killer pizza thanks to your videos, thank you for all of your content!

@rsbagga 8 ай бұрын

Awesome video! I’ve been getting inconsistent crusts / workability but have been inconsistent with my resting / balling. Didn’t realize it made a difference till watching this. Thanks!

@tomboyle4312 7 ай бұрын

Agree, number 2 wpuld be my choice. Want a bit of crunch on that bad boy but also the fluffy texture inside. Love it.

@RenatoDouek 8 ай бұрын

Each new video is a new learning experience. Thx very much Vito!

@beatricerocks4767 8 ай бұрын

Great video, probably one of the clearest to follow. I’d like to see you expand this to another video incorporating a cold fermentation. Your success is a direct result of your amazing hard work and we appreciate it.

@fattlane1866 8 ай бұрын

This is the kind of content I watch you for, great video! Thank you!

@jozzoazoa 5 ай бұрын

It's pretty remarkable that such small changes to the process make such a big difference in the final product. Thank you Vito!

@JonCausithONS 8 ай бұрын

All three look great in their own respect, but if I had to choose, I would actually agree with you: the texture of #2: Alveolate crust looks like it held the best crunch and softness at the same time!

@andrewgiroux5332 15 күн бұрын

who would have thought that the number 2 can look so good.

@SlakkeLikker 3 ай бұрын

Vito! Thanks for your explanation! I have been making pizzas in my ooni for 6 years and still learning on refining my style on how to make a crunchy and puffy pizza. Based on your clips I learned how to make pizzas by using a poolish. Based on this video I learned that a flat dough after proofing, is not a bad thing to happen. Thanks you and keep up the good work!

@Derreinmachefrau Ай бұрын

Geiler Typ du machst das richtig gut! 🤘🏻😎 mehr davon!

@marc5279 8 ай бұрын

no way you preffered the "soft and crounchy at the same time" pizza... i would never have guessed that!! hahahah Thanks again vito! awesome vids

@peacelilym 5 ай бұрын

Love all of them. Thank you for your thorough explanation in making perfect pizzas. God bless you🙏

@pcarvalhocoelho 5 ай бұрын

Great videos all the time, you’re the best Vito!

@sarojamaryanne5167 2 ай бұрын

Thank you so much for teaching us the correct way to do pizza and I am enjoying my pizza for sure.... ❤

@user-be7zy7if4z 6 ай бұрын

I think most would like number 2 but I love number 1 but find it hard to achieve the crust. Love your channel and learning a lot

@user-ib9ig2sc2l 8 ай бұрын

They all looked great. I always make your #1 dough and love it

@user-ib9ig2sc2l 8 ай бұрын

I grind my own flour with hard white wheat berries, and with your basic recipe, the dough is great.

@jamesgarner2103 5 ай бұрын

i agree. #2 is the best. very thin crust allows for a more balanced flavor. a thick crust and all you taste is bread.

@CycleInLondon 13 күн бұрын

Love the channel and I'm learning a lot from you. thank you

@geraldsahd3413 8 ай бұрын

Thanks for explaining crust is about the bulk and proofing and shaping.

@tototercermundista2 8 ай бұрын

Hi Vito, I prefer number 2. Thank you so much for all you teach me so far. My pizzas are better since I discover your channel. Sorry for my inglish 😅

@Libra6210 5 ай бұрын

this video was like finding gold to me. since the hyper inflation we can no longer pizza from our pizzerias. I’ve been experimenting on perfecting my own homemade for the past year or so. One time i accidentally made a crust like #2 and didn’t know how i did it because i was using the same dough recipe. Since that time, i’ve been trying to duplicate it. Now i know why and what i did to achieve it, going to try this again now

@AndriFahlevi 3 ай бұрын

your accent is very authentic Italian, thank you for sharing

@gottagift 7 ай бұрын

Thank you. I have been stuck with frozen pizza from the supermarket for a few years and they always seem like a #1. Learning the two rest method for #3 is what i am looking for.

@LouisianaSpey Ай бұрын

I've been making Focaccia with poolish, and it's my family's favorite. Now it is time to make pizza.

@cloud6526 4 ай бұрын

I’ll test the 2nd dough tomorrow. I want that soft n crownchy at the same time. I’m excited ! Thank you ❤

@didisaythat4230 Ай бұрын

Holy moly.. this was the information i was looking for.

@xzxoxlx 8 ай бұрын

it's amazing how much #2 and #3 blow #1 out of the water, just that 20 minute rest and reball did wonders

@braddixon3338 4 ай бұрын

Wow, what an excellent video. It is striking to see the difference just due to a longer ferment period after the dough is mixed. So let's see, your favorite was mix, (bulk) ferment, then make the balls. I'll definitely have to experiment with these differences when things warm up again in my area and I can start using my outdoor wood fired oven again. Thank you for so much information!! Your channel has really changed from the early days when you were just starting out, much more informative now.

@hiphopgrinch 7 ай бұрын

Thanks for your passion Vito. Many blessings

@mangangabitngfamy7563 7 ай бұрын

Since I started watching your channel I made pizza for my children here in the Philippines and all i can say is absolutely delicious pizza i've ever made that no one here in my town can make. Although it is hard to find the flour, the one that you are using i tried to find it on online shop to make it perfect. Thank you Vito Lacopelli

@user-lj9sn1zk5k 6 ай бұрын

Love the detailed analysis…thanks a lot man

@jjjameson3364 5 ай бұрын

You have revealed the old and well-guarded secrets of “the pizza!” Some are probably not too happy, but most of us will be eternally grateful. It’s so interesting how minor changes in dough handling produce subtle but crucial differences in the outcome. On bended knee I thank you for your generosity and kindness in sharing. God bless.

@Playlist-td3rd 8 ай бұрын

You're very passionate about what you do. It's very encouraging to absorb this information.

@redaonline 8 ай бұрын

Iam going to try this myself. But nr 2 would be my favorite choice. Hands down to you, Vito! You’ve really changed my pizza game!

@garryw1159 3 ай бұрын

All your pizzas look awesome. I would eat all of them. Thanks for the video's

@shuman0207 7 ай бұрын

Hello Vito.Хорошее раскрытие темы.Большое спасибо за такое видео!

@megabrza 8 ай бұрын

No. 1 looks so fine , perfect crunch

@ViewsonBrews 4 ай бұрын

No1. And, thank you for these videos, I genuinely appreciate your effort ❤

@MauzyrockRC 8 ай бұрын

I've been following your channel, trying your recipes, and I really like the #2! Thanks

@agvrt Ай бұрын

For me Number 2 too, but I'll test number 3 for sure thanks Vito!

@reargiro5102 2 ай бұрын

Grazie a te io oggi sono capace a fare un impasto da Maestro che tu mi hai insegnato! Grazie mille vito! Saluti da Zurigho

@salliemedia 7 ай бұрын

Best Pizza instructional video on you tube. Bar none. Thank you, Vito!!

@noob19087 7 күн бұрын

Pizza Marinara is SO underrated. I was making pizza margheritas one time, but had one extra dough and no mozzarella. So I made a pizza marinara and it might have been the best pizza I made that day.

@elio8119 5 ай бұрын

My Italian gene screams whenever I see you add honey to the dough.

@BH-eg6qu 8 ай бұрын

#2 with #1 close 2nd. Watching and trying to learn. Vito you are the man!

@anubis3691 8 ай бұрын

Greetings from Austria :) I love your videos and learned so much from you, thank you so much:) You are by far the best pizza Master on youtube:)

@CS-eh8eo 8 ай бұрын

I made pizza with your dough recipe (with the poolish) for my mum and dad, we were all blown away! My dad's quiet desperation realizing a lifetime of pizza making was blown away in one bite. Technique: oven+grill on maximum to heat up the pizza stone to temps of 370 degrees. Stretch the dough out on a mound of flour, so no sticky bits on the bottom. Use enough dough (280 grams). Turn off the grill while the pizza's in. Turn back on after pizza to heat up stone for the next one!

@noldhu3403 8 ай бұрын

Vito, still the best! Thanks for your explainations! My skills are much much much better since i kno you🙏🙏🙏 Your humanity, your humility make you human and friendly. And it makes the difference with the other youtubers. Your real Vito ! Thanks!!!

@59stratcat37 7 ай бұрын

Thank you! I really liked the gluten explanation and you are the first person I've heard mention , or use, a Poolish in pizza making. You should be lecturing in culinary schools. Great job.

@ninosport3941 8 ай бұрын

2.5 lol can’t decide between 2 and 3 but your channel is amazing. Thank you for your knowledge.

@RocioCunha 6 ай бұрын

Thank you for the recipe. Made the pizza's last night. Everyone enjoyed them 😊

@AGUSTINL0PEZ 6 ай бұрын

both agree with 2 soft and crunchy is just extasis

@Kevin-vg9xs 8 ай бұрын

Hi Vito, grazie mille for all the pizza knowledge you are sharing with us. I’ve made some really good pizza’s using your video’s❤ Can you make a video how to fold the pizza dough by hand for the best gluten network [if you don’t have a dough machine]? Ciao Ciao from The Netherlands!

@theycallmeryann 7 ай бұрын

Great experiment and content, thanks! How does this translate do a cold fermentation? For #2 for instance, would it be to rest the dough for 20 minutes before balling and refrigerating?

@japanadventurelife 8 ай бұрын

I strongly agree that you are the only one on KZfaq that reveal all techniques and knowledge, no secret at all

@RR-jl4kt 2 ай бұрын

You r the best and genius thank love ur instructions

@TJACRIJEN 5 ай бұрын

For me 2/1/3. BTW: If I make pizza dough, I always make the dough 3 days in advance. Flour (Molino Caputo Nuvola) + water -> mix 2 min, rest 1 hr. Add yeast, salt and honey/olive oil, mix 10 min, rest 1 hr. Make the balls, leave in fridge 2 ½ days. Take the dough out of the fridge, leave it for 4-6 hrs and bake it. Will try this method next time. Wonder if there is any difference between the two methods. Thank you for sharing all your knowledge!

@mrssleep 4 ай бұрын

That was awesome! I prefer No.2 - Thanks for sharing

@galeeid5353 8 ай бұрын

I dont know much about this. but this za stuff is one of my mom's favorite. i will try 3

@fresh80able 8 ай бұрын

Hi Vito, could you maybe show us your take of creating Hoagie Rolls for Philly Cheesesteak Sandwiches? Thanks

@rancedelong 8 ай бұрын

I’d really like to see this too!

@agtpan3015 5 ай бұрын

I personally like the crunchy...so #1. Excellent video and great information. Thanks!

@balrajgill946 7 ай бұрын

I prefer number 2. Thanks for showing the difference of dough proofing

@ericjohnson6175 8 ай бұрын

Learning so much. This coming week about to purchase a pizza oven. I determined to help your channel buy watching a complete video each day. Number 2

@ec5619 7 ай бұрын

Thanks for sharing! I have been making pizza for years and that is a nice touch to add to my skills. I think mine are more #2. I guess that my favorite outcome as well. I will be trying all 3 with your poolish method. That is the new thing for me. I never tryed the poolish method thanks!

@joeshmoe7941 8 ай бұрын

Wow, we dont see videos like this one. This is needed content Thanks!!!! I would go with number 2.

@alechamid235 2 ай бұрын

I'll take any of them, they all look amazing.

@coalescence 7 ай бұрын

Thank you , I finally think I am on the right path to making pizza perfectly and consistently.

@markirvine82 2 ай бұрын

Love the videos, thanks for sharing, really taken my pizza making with the family to the next level.

@chiccoinla 8 ай бұрын

#2️⃣ for me 💯. Vito, anche prima che avevi detto quale era la tua favorita, ho detto la numero 2 e penso la maggioranza delle persone dicono la stessa cosa perché è evidente nel tuo esempio. Grazie di cuore Vito come sempre un bel video 👍