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!!!
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!!!
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 ❤️
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.
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.
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.
#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. 👍
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!
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
#3. I appreciate that you show us all the way through (even across multiple days in another video). Most RUclips 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!
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.
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!
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.
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!
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!
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!
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
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!
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.
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!
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 💪🏻
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
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!
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.
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!
I usually make #3. Instead of the poolish, I usually make a biga about 16hr before I make the full dough. After I make the dough, I wait about 1hr before I divide the balls. After dividing, I wait about 1hr before I make the pizza. With a wood fire in a masonry oven I get a nice spongy but crunchy crust. The wait makes all the difference in being able to form a strong dough I think. I use the 00 flour but I also hand knead for about 1hr the dough.
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.
I will take the one with cheese. I guess thats the American in me. If it doesn’t have cheese its bread with sauce. I have worked at 3 different pizza shops. One we made fresh dough daily. And the other we proofed frozen dough. Yes the fresh dough was better. But you really had to stay on top of the proofing. If it over proofed a bit it would get giant bubbles on the crust. The frozen dough was very consistent and easy to proof and made dang good pizza too. Your dough recipe is spot on. Nice of you to show how its really made.
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.
very interesting video! I have to share something: I made a dough from your "next level pizza dough". I used part, and let part frozen for a something like 2 months. The fresh was closer to your "number 2", while the unfrozen was closer to "number 1". Next time I will try to reball it again after unfreezing.
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.
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.
#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 👍
you can make any kind of dough crispier on the outside by cooking it a bit longer at lower temperature, that is not dependent on the type of dough. also, about what type of pizza is considered neapolitan, I heard in many places that the sponge-like is actually the one
I bake my pizza using 1/3rd wholewheat, 1/3rd bread flour and 1/3rd all-purpose flour to keep costs lower. can also use 1/3rd whole and 2/3rd all purpose flour. The whole wheat gives taste and makes pizza filling so you don;t get hungry again in 20 minutes. Also lived by kids. We make it fo rmy daughter's entrepreneurs stand at school and it always sells out.
Just today I've made multiple #1s and a #2 and I like them both. I've never made a #3. I didn't even know humans can do that. But seriously, I'm going to try making the spongy texture. That looks delicious.
Yes, thanks for a clear and concise demonstration. Regarding the surface crunchiness and internal, softer texture pizzas, I believe that has a lot to do with the temp and cook times. Higher temp shorter cook time yields crunchy exterior whereas lower temp, longer cook times yields an overall crunchier crust throughout. The balling technique here, I feel, only affects the puffiness of the crust (cornichone). They all taste the same but the eating "experience" is a personal choice. Cheers!
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!
When you first started your channel,I had a hard time doing what you did,I have no idea why nothing ever turned for me,I even tried dionized water. How silly of me but this time it was much easier,thank you so much.
Hi Vito - I made your traditional 70% hydration 2x cold fermented pizza dough for the first time this week. I used 00 flour. From the resulting 6 balls I made pizzas including Margaritana, Pantelleria, Casertana, and Olive Tapenade - which were baked on a stone in a home over set to 500 degrees Fahrenheit. I followed your instructions for home oven cooking. My pizza party guests were very impressed! However, I feel that the crust ended up not so soft and crunchy, but more hard and chewy. After adding the 700 grams of flour to the poolish the dough was allowed to rest for 15 minutes, after which I kneaded it for 12 minutes or so. I'm wondering if I overworked the dough - and if this is what ultimately made the crust hard (too much gluten?). Love your channel!
Your dough is to hydrated, use about 60 to 62%, 70% will not turn out well unless your oven is 650 or higher. There's just too much moisture & it takes too long to get "done" in an oven under 600-650. 70% is really only good of you have a commercial oven or brick oven.
![Soolking ft. GIMS - CARRÉ OK [Clip Officiel]](http://i.ytimg.com/vi/Z-auYYSoTWc/mqdefault.jpg)
1 / 2 / 3 ?
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
No 2
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!!!
2
2
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!!!
Fantastic! What a result.
Because You made it 😂
because you did it with love ;)
Because of your Sauce may be...
That is incredible praise. Pizza from the Naples region is absolutely killer. I remember eating 3 at a time when visiting my sister.
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 ❤️
Guaglió senza impastatrice e forno la vita non cambia! Saluti da Napoli
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.
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.
Best pizza channel on RUclips hands down! 😁
Wow, thanks!
I agree this channel is amazing!
Agree too!!
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.
i agree. #2 is the best. very thin crust allows for a more balanced flavor. a thick crust and all you taste is bread.
#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. 👍
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!
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
#3. I appreciate that you show us all the way through (even across multiple days in another video). Most RUclips 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!
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.
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!
You could also add vital wheat gluten to increase protein content.
Thanks ! I'll check it out ! Never heard of it !@@longbeach225
Love # 2. Have made your recipe numerous times and always is outstanding. Thanks for teaching us how to be great dough makers!!!
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.
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!
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!
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!
That has answered a few questions I had regarding resting times and dough manipulation. Keep up the good work.
Glad it was helpful!
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
I love all of them. Thank you for the detailed explanation.
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!
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.
Why do your videos come out right when my stomach is grumbling?🤦♂🤣
Thanks!
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!
Agree, number 2 wpuld be my choice. Want a bit of crunch on that bad boy but also the fluffy texture inside. Love it.
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 💪🏻
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
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!
First time I actually understood pizza dough! Amazing lesson. Thank you
Been making killer pizza thanks to your videos, thank you for all of your content!
I personally like the crunchy...so #1. Excellent video and great information. Thanks!
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.
I strongly agree that you are the only one on RUclips that reveal all techniques and knowledge, no secret at all
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!
I'm so thankful I ran across your pizza dough videos. I had almost given up finding a recipe like this. Thanks so much!!!
It's pretty remarkable that such small changes to the process make such a big difference in the final product. Thank you Vito!
Number 2.Also the base is a bit thinner compared to the number 1. Thank you Vito. The best pizza channel for sure. Ciao
I usually make #3. Instead of the poolish, I usually make a biga about 16hr before I make the full dough. After I make the dough, I wait about 1hr before I divide the balls. After dividing, I wait about 1hr before I make the pizza. With a wood fire in a masonry oven I get a nice spongy but crunchy crust. The wait makes all the difference in being able to form a strong dough I think. I use the 00 flour but I also hand knead for about 1hr the dough.
This is the kind of content I watch you for, great video! Thank you!
Definitely #1. Thank you very much for sharing this!
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
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.
Thank you Sir for teaching me so much. You are the best Pizza Guy out there. You could go and critique pizzas across America. Great idea!
I will take the one with cheese. I guess thats the American in me. If it doesn’t have cheese its bread with sauce. I have worked at 3 different pizza shops. One we made fresh dough daily. And the other we proofed frozen dough. Yes the fresh dough was better. But you really had to stay on top of the proofing. If it over proofed a bit it would get giant bubbles on the crust. The frozen dough was very consistent and easy to proof and made dang good pizza too. Your dough recipe is spot on. Nice of you to show how its really made.
your accent is very authentic Italian, thank you for sharing
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.
#2 with #1 close 2nd. Watching and trying to learn. Vito you are the man!
very interesting video! I have to share something: I made a dough from your "next level pizza dough". I used part, and let part frozen for a something like 2 months. The fresh was closer to your "number 2", while the unfrozen was closer to "number 1". Next time I will try to reball it again after unfreezing.
Best Pizza instructional video on you tube. Bar none. Thank you, Vito!!
Each new video is a new learning experience. Thx very much Vito!
Thank you , I finally think I am on the right path to making pizza perfectly and consistently.
Great videos all the time, you’re the best Vito!
You're very passionate about what you do. It's very encouraging to absorb this information.
2.5 lol can’t decide between 2 and 3 but your channel is amazing. Thank you for your knowledge.
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
I prefer number 2.
Thanks for showing the difference of dough proofing
Wow, we dont see videos like this one. This is needed content Thanks!!!! I would go with number 2.
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.
I agree, the number two would be my favorite type, thanks for sharing .........
They all looked great. I always make your #1 dough and love it
I grind my own flour with hard white wheat berries, and with your basic recipe, the dough is great.
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.
I love your enthusiasm and passion for the dough. Thank you for the video!
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
#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 👍
Always number 2, or betwin 1 and 2 because the number one is crunchyyyyyyyyyyy.
Best explication, thank you
You mean Crounchy!
you can make any kind of dough crispier on the outside by cooking it a bit longer at lower temperature, that is not dependent on the type of dough. also, about what type of pizza is considered neapolitan, I heard in many places that the sponge-like is actually the one
I bake my pizza using 1/3rd wholewheat, 1/3rd bread flour and 1/3rd all-purpose flour to keep costs lower. can also use 1/3rd whole and 2/3rd all purpose flour. The whole wheat gives taste and makes pizza filling so you don;t get hungry again in 20 minutes. Also lived by kids. We make it fo rmy daughter's entrepreneurs stand at school and it always sells out.
Probably your best (instructional) video so far!
This is my favorite video for pizza dough.
That was awesome! I prefer No.2 - Thanks for sharing
The best pizza channel❤
Number 2 is the best pizza
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 😅
Wow, I want to try it very soon . My choice is probably number 2 . Thank you!
Love all of them. Thank you for your thorough explanation in making perfect pizzas. God bless you🙏
I've been making Focaccia with poolish, and it's my family's favorite. Now it is time to make pizza.
Vito, muito obrigado!!! Tento fazer pizzas e cada vez melhoro, mas agora acho que chegarei onde quero com sua aula. Muito obrigado!!!!
Thanks for explaining crust is about the bulk and proofing and shaping.
Just today I've made multiple #1s and a #2 and I like them both. I've never made a #3. I didn't even know humans can do that. But seriously, I'm going to try making the spongy texture. That looks delicious.
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!
So much impressed of the second. Thank you chef!
افضل قناة وشرح ممتاز عن البيتزا
بنحب البيتزا بكل اطيافها
That was unbelievable. You nailed the science!! No: 2 for me!
I just want to try any of your pizzas! My mouth is watering
Love the detailed analysis…thanks a lot man
Thanks for your passion Vito. Many blessings
Yes, thanks for a clear and concise demonstration. Regarding the surface crunchiness and internal, softer texture pizzas, I believe that has a lot to do with the temp and cook times. Higher temp shorter cook time yields crunchy exterior whereas lower temp, longer cook times yields an overall crunchier crust throughout. The balling technique here, I feel, only affects the puffiness of the crust (cornichone). They all taste the same but the eating "experience" is a personal choice. Cheers!
You are welcome!
Might also depend on the flour used. If you use Caputo Pizzaria flour it has a higher protein % It also looks like his oven is at 690 degrees?
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!
No. 1 looks so fine , perfect crunch
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:)
Hello Vito.Хорошее раскрытие темы.Большое спасибо за такое видео!
I’ll test the 2nd dough tomorrow. I want that soft n crownchy at the same time.
I’m excited !
Thank you ❤
When you first started your channel,I had a hard time doing what you did,I have no idea why nothing ever turned for me,I even tried dionized water. How silly of me but this time it was much easier,thank you so much.
Hi Vito - I made your traditional 70% hydration 2x cold fermented pizza dough for the first time this week. I used 00 flour. From the resulting 6 balls I made pizzas including Margaritana, Pantelleria, Casertana, and Olive Tapenade - which were baked on a stone in a home over set to 500 degrees Fahrenheit. I followed your instructions for home oven cooking. My pizza party guests were very impressed! However, I feel that the crust ended up not so soft and crunchy, but more hard and chewy. After adding the 700 grams of flour to the poolish the dough was allowed to rest for 15 minutes, after which I kneaded it for 12 minutes or so. I'm wondering if I overworked the dough - and if this is what ultimately made the crust hard (too much gluten?). Love your channel!
I often get a similar result.
Your dough is to hydrated, use about 60 to 62%, 70% will not turn out well unless your oven is 650 or higher. There's just too much moisture & it takes too long to get "done" in an oven under 600-650. 70% is really only good of you have a commercial oven or brick oven.
@@Apathymiller This is true
As usual you produce the best pizza videos. I will happily eat any of the 3 pizzas. I will strive to make number 2.
Vito is the best! The king of pizza making!
Thank you for sharing your experiment! I'll try it to surprise my wife
it's amazing how much #2 and #3 blow #1 out of the water, just that 20 minute rest and reball did wonders
Bro you upped my pizza game A LOT! Thank you very much bro and live a happy life! :)