Definitely not an improved recipe, speeding up fermentation is exactly what not to do, still a decent recipe but not an improvement on Vito’s .

I grind Salami Chunks in Salami crumbles wit green Pepper, Thin Onion, Mushrooms and Olives.

The polish could be more than 12 hours?

The pizzas made from this recipe were divine! Soft and chewy inside with some bite on the outside. So good! I used King Arthur 00 flour, active dry yeast, and no sugar/honey. For the longer knead I did slap and fold to get some air into the dough and make it less sticky. I will be trying this recipe again soon!

Caputo is absolutely worth the cost. American grown and milled flours are loaded with pesticides, yes even the organic ones, which is not allowed in European wheat products. Also, American flours are “fortified” with iron and B vitamins since the 1920. Lots of theories on these two factors being the cause of alleged wheat/gluten sensitivity here in the United States. People with these diagnoses often report not getting sick when eating wheat breads and pizzas when traveling in Europe the way they do when home here in the US. The potential health benefits alone are worth the cost. I have personally experienced this and swear by it. I no longer use U.S. grown and produced flours. I have been using Caputo for a while now and will continue to do so for as long as I can.

Olive Oil - not butter

Grams? What are freaking Canadian?

Excellent recipe; I follow the steps by step I took my pizza balls from the firdge and wait around 2 hours for work on it but the pizza was to difficult to stretch and stick to the board, what could be my problem? Thanks

Arby’s got better Brisket

I've found that having even a single piece of cheese on the counter when you slide the peel in can pull said cheese under the dough, which will cause it to get stuck every time. Clean your counter top off before placing down your dough and before attempting to peel.

The only thing I've ever found that solves this problem every single time is using semolina flour under the dough when prepping the pie. Sometimes I even add a little extra to the counter before attempting to slide my peel under. I use a metal peel and a granite countertop. King Aurthur semolina has never let me down. Works. Every. Time.

That's crazy

It looks soggy and cheese less

4.9 pounds for 300$ is crazy for brisket. I spend about 60$ on a 17 pounder here in houston.

I just made my first pizza in my brand new Roccbox and it was a disaster and caught 🔥 fire. Wish I would have seen this first.

4:58 the hassle to have Caputo shipped from Italy? What? There are numerous stocking retailers in the USA. And then there are USA -made 00 high protein pizza flours. From Grain Craft and King Arthur. Grain Craft being 75% lower cost the KA, when purchased at a Cash and Carry.

I accidentally added the salt to the flour before the yeast , am I toast ?

Wait, there’s people who don’t like floppy pizza?😂

Hummm its been 8 months since last post. Love the videos and changes with Vito's recipes. Make some more video's. I know you have more up your sleeve.

Sauce isn't cooked

best pizza channel ever...Im learning sooo much plus no useless talking...to the point... perfecto maestro ❤

Recipe looks good. What parameters do you change to modify the chew to crunchy factor?

Who would’ve known, the hardest part about making pizza is getting it off the peel!

i totally agree with you, i used to bake with cups etc., but with time i started using weight scales and i had much more consistent results

Agree this was amazing! For all celiac people could you do it with a gluten free dough like Caputo Fioreglut and do it with psylium husk? Would be a nice challenge ! Best from Stockholm Sweden! Cheers! /pianoman

ty for making this video under 2 minutes. absolutely massive to not have to skip thru 10 mins of total garbage to find a 10 second answer.

How durable is it i work at papa johns and want to work on my pizza spining i find it very satisfying

how many pizza i get with this recipe?

Yes. Lets spend $45 on a silicone disc instead of using actual dough. Makes sense.

Nothing gets me going quite like everything I need to know in a little over 3 minutes. Thank you so much.

i have an idea for you: Maybe you know how its looks and feel making the dough like everybody do it buut meen maybe you need to put an CONTROL SAMPLE sou we all can see the very all diference between anything.... and thats how experiments are made tho

Is there any reason not to use the mixer for this?

Does this work for wood fired oven?

They definitely are killer tips, thank you! Going to get a wooden peel to launch and keep my metal one to retrieve only.

Thanks for the nice video. I have a simple and maybe newb question. I see that at total dough you used 1kg of flour and 650g of water which is a nice 65% hidration but my question is how you calculate how much flour/water to make the polish ? Why 150g that you used and not 250g ? Is there a % that one should use by the total amount of flour you will use ? Thanks and I hope you got my point ?

Subscribing for the kisses, mwah 💋

Just tried this recipe in my 5.3 L mixer ("Beautiful"). Apparently this is too much flour. Have you halved the recipe before? Any suggestions? Your pies look amazing!

Excellent !! Can I used bread flour instead 00?

If you need to prepare a bunch of pizza and are nervous about the pizzas sticking you can make the pizza on a piece of parchment paper leaving yourself a tail sticking out to grab ,slide your pizza in wait 5-15 seconds and pull the parchment out ,I you time it right it works perfect 👌

00 Flour is 6.5 times as much more expensive by me.

Thanks for sealing Julius Cheeser sir.

I tried both recipes several times now. Patio is right about doing the first poolish fermentation at RT. Still, have to stick with Vito's recipe. 70% hydration for life.

Can you freeze the dough??

Great comparison. I bought some caputo red and blue to test myself and found a few things. Firstly the poolish rises much faster and higher. Secondly the dough balls are ready faster and you need to keep an eye on them. Thirdly as you pointed out the pizza crust is definatly more delicate, even once cold. It's about £2.50 a kilo in the UK so about twice the price of typical 00 Flour. The good thing about it is that it is pure flour with non of the chalk dust and other ingredients added to uk flour. For me i think it's worth the extra cost.

Originated in 1840s by Polish bakers. The word Polish with pronounced by the Americans calling it poolish. I still call it Polish.

Great video, going to follow your advice

I'm gonna let you know how it works. ...in a couple hours.❤✌️ 🍕 🍍

Great suggestions, thanks for the insight, this will help me a lot.

No F'ing way I'm paying $300 for 4.9 lbs of Brisket. Cooking this yourself is not rocket science,

These tips will be very helpful for me next time I make pizza! Thank you!