HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH
Video Overview & Insights
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ok now i have put my heart on this, comment below if you find the secret reveled on this pizza dough video!
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We start
Veto, I make an overnight cold poolish for my NY pizza dough, do I need or "would I benefit" from also doing a 24-48 hour dough cold ferment after mixing the poolish with my dough ingredients?
N.1 making the poolish (300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours
The dough is incredible , but how do I make the base a little crunchier?
N.2 Let’s make the pizza dough (use all the poolish we made), add 400ml. Of water,
700gr. Flour, 30gr.salt , 10gr. Olive oil .
Hi Vito, I use this recipe and I always have problems when baking in ooni koda, my pizza gets too thin in the middle and when baking it, it always breaks and ingredients burn so I cannot bake after that. What am I doing wrong wrong? What could be the problem?
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours
N.3 now it’s time to make the balls
Bs never worked
Take the dough you made out of the fridge and wait 1-2 hours then make into balls, now let it rest for 2to4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)
Now ready to make the pizza warm up the oven at max temperature and then make the best pizza you ever made at home or restaurant!!
À quel moment ou étape on peut congeler la pâte, merci beaucoup
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You just dont rush with dough. Let it rest and it will be easily workable.
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arabic:
What will be the measurement for only one pizza ?
هيا نبدأ
رقم 1 لعمل البركة (300 مل ماء ، 300 غرام طحين ، 5 غرام خميرة ، 5 غرام عسل)
Can you use the Thermomix to knead the dough?
اخلطي كل شيء ، احتفظي به في درجة حرارة الغرفة لمدة ساعة لتنشيط المنتج المخمر ، ثم ضعيه في الثلاجة لمدة 16 إلى 24 ساعة
N.2 نصنع عجينة البيتزا (نستخدم جميع أنواع البليش التي صنعناها) ، نضيف 400 مل. من الماء،
Wow
700 غرام دقيق 30 غرام ملح ، 10 غرام. زيت الزيتون .
امزج كل شيء ثم ضعه في وعاء ، وأغلقه وضعه في الثلاجة من 16 إلى 24 ساعة
How long can I use it for after the balls are ready or can you freeze it
# 3 الآن هو الوقت المناسب لضرب الكرات
خذ العجينة التي أعددتها من الثلاجة وانتظر من ساعة إلى ساعتين ثم تشكل الكرات ، والآن اتركها لمدة 2-4 ساعات في درجة حرارة الغرفة (يختلف المنجم حسب درجة الحرارة عادة لمدة ساعتين عند 25 درجة مئوية).
Looks amazing! Going to try this one out.
الآن جاهز لعمل البيتزا ، قم بتسخين الفرن إلى أقصى درجة حرارة ثم قم بإعداد أفضل بيتزا قمت بإعدادها في المنزل أو في المطعم !!
شارك واشترك !!
Is water 300 ml or 300 mg, which one is true
Spanish:
vamos a empezar
Yesterday it is best piza
N.1 para hacer el poolish (300ml. Agua, 300gr. Harina, 5gr. Levadura, 5gr. Miel)
Mezcle todo, manténgalo a temperatura ambiente durante 1 hora para activar el producto con levadura, luego póngalo en la nevera durante 16 a 24 horas.
Thank you sir, this recipe was so delicious, crunchy and soft. I got the exact result. Me and my family loved it so much ❤❤❤❤.
N.2 Hacemos la masa de la pizza (usamos todo el poolish que hicimos), agregamos 400ml. De agua,
700gr. Harina, 30gr. Sal, 10gr. Aceite de oliva .
I am doing totally same but my dough is always sticky I dont know why but his dough is like a play dough 😂
Mezclar todo luego poner en un bol, cerrar y refrigerar de 16 a 24 horas.
# 3 ahora es el momento de golpear las bolas
Unbelievable, it’s great
Saque la masa que ha preparado de la nevera y espere 1-2 horas para luego formar bolas, ahora déjela reposar durante 2-4 horas a temperatura ambiente (la mía varía dependiendo de la temperatura generalmente 2 horas a 25c.)
Ya listo para hacer la pizza, calienta el horno a temperatura máxima y luego prepara la mejor pizza que hayas hecho en casa o en un restaurante !!
I love your recipes, tried this one and it came out fantastic for the first time ever making pizza dough, with a new pizza oven. I suggest that you cut off the first 1 minute introduction section, it is very confusing, it seems like I started watching from the middle of the video.
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italiano:
My 1 is better because I can eat it 😁 yours 1 I can only see 🤣 but thank you soo much for teaching me, learnt from the best (you) !!! ❤️😍🔥🍕
Cominciamo
N.1 per fare il poolish (300ml. Acqua, 300gr. Farina, 5gr. Lievito, 5gr. Miele)
C'est une pièce de théâtre🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
Amalgamare il tutto, tenerlo a temperatura ambiente per 1 ora per attivare il prodotto lievitato, poi metterlo in frigo dalle 16 alle 24 ore
N.2 Facciamo l'impasto della pizza (usiamo tutto il poolish che abbiamo fatto), aggiungiamo 400ml. D'acqua,
Should I pay attention?
700gr. Farina, 30gr. Sale, 10gr. Olio d'oliva .
Amalgamare il tutto poi mettere in una ciotola, chiudere e mettere in frigo dalle 16 alle 24 ore
Anyone else finding that this dough is WAY too sticky? Like could be an adhesive. Even with a wooden box to absorb moisture/humidity.
#3 ora è il momento di colpire le palle
Prendete l'impasto che avete preparato dal frigo e aspettate 1-2 ore poi formate delle palline, ora lasciate riposare per 2-4 ore a temperatura ambiente (il mio varia a seconda della temperatura in genere 2 ore a 25c.)
What is it that he added right after the tomato sauce? Was it flour or semolina? & why?
Adesso pronti per fare la pizza, scaldate il forno alla massima temperatura e poi preparate la pizza più buona che abbiate mai fatto a casa o al ristorante!!
Condividi e iscriviti!!
It is true, nex level pizza! I don it 3 times a month
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Guys, Can I do second fermentation for 2-3 days ? Instead of 16-24 hours ?
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Looks rather enticing...🤙
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● MY PRODUCTS USED TO MAKE PIZZAS
what would happen if i would use gluten free flour?
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There is no way that cup has 400ml of water.. I think you made mistake.. should be 300ml, together 600ml of water for 1kg of flour
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Just made this recipe for my first ever pizza night with my Gozney, what an awesome outcome. Struggled a bit with the dough kneading, was super sticky, but worked out well at the end!
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Next time dont put oil in your dough,it causes your pizza to burn. Unpleasant taste,so i got to say,not your best yet and not perfect
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
Please comment below if you have any questions
Making this recipe for the I don't know how many times 🤣 always a success...
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More User Perspectives
11:08 my dough did not rise this big. Mine was very stiff and hard
@madyez9127My dough was still so sticky after 15m of kneading after adding the 700g of flour at stage 2😢
@madyez9127Love this video...one question can you open the bases before hand to make it easier when entertaining and have them on a pizza tray or something like that?
@chetandeolia6222yesss😅😅
@baharpakro1009Just tried making pizza dough using your recipe and so far so good.. just finished second ferment. Will let you know how it tastes in a few hours..
@keithpaldino5439you r life saver bro
@KarantinkarantinoWhy is my dough not coming out smooth?? @vitoiacopelli
@AccountantsCrisisNext level dough yes!
But next level bad.
The quants used in the video compared to those in the comments must be different.
Or different flour
I did this to the letter with caputo flour and got the stickiest most horrible unusable, untouchable gloop ever known to man.
Anything this dough touches it will stick to.
Lift off a work surface in one lump? Ha ha, no chance, you can almost pour it.
Form a ball? Impossible, the stuff just flop flows to a sticky puddle, there is no "be quick", slap or flip to handle this dreadful substance, one fleeting touch with a fingertip and it will stick.
Line a bin with two bin liners, tip it all in and tie in a tight knot and get rid of the yucky mess.
Try another recipe
can I freeze
@henryalletto4666I've followed this to the finest detail but my dough is always too moist to launch a pizza into the oven. What am I doing wrong!!???? Please.
@gregorygeason9191I would like to ask what kind of flour this is made of, because I couldn't make it with this,,,,,Costa D'Amalfi Tipo "0″ W300
@cioccblancoI love the crounchy sound 😅❤
@HoseaSimon-q4u🤤
@calibrepropertynzHi! Thank you for video! My question is: you have a video, where you used for same mount of polish 1250 gram flour instead of 700 gram. Why it is like this?
@norbertzink6556Can I ask what flour and brands you’re using for this recipe please?
@DC55COLLINSHey Vito, it was such a treat and lovely to watch you make pizza dough...
Could feel your enthusiasm.. Every word is full of energy..
Thank you for the amazing recipe
How do you store the remaining dough balls?
@frankboniface1988