3 Different Gluten Structure With 1 Pizza Dough

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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.
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Опубликовано:

25 сен 2024

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Комментарии : 1 тыс.

@vitoiacopelli 9 месяцев назад

1 / 2 / 3 ?

@leonardonichi8835 9 месяцев назад

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 9 месяцев назад

No 2

@HonortronicsInc 9 месяцев назад

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 9 месяцев назад

@ilaphroaig 9 месяцев назад

@Senior-tr4le 9 месяцев назад

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 9 месяцев назад

Fantastic! What a result.

@labhamjain3915 8 месяцев назад

Because You made it 😂

@leszekkubiak9584 8 месяцев назад

because you did it with love ;)

@goutd0utopic138 8 месяцев назад

Because of your Sauce may be...

@terorvlad 7 месяцев назад

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 9 месяцев назад

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 9 месяцев назад

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

@parixitshradha 5 месяцев назад

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 4 месяца назад

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 9 месяцев назад

Best pizza channel on RU-vid hands down! 😁

@vitoiacopelli 9 месяцев назад

Wow, thanks!

@Sonic-2624 9 месяцев назад

I agree this channel is amazing!

@quasarQuasar-e1o 6 месяцев назад

Agree too!!

@BuchananSam 9 месяцев назад

#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 9 месяцев назад

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 9 месяцев назад

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 6 месяцев назад

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 9 месяцев назад

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 9 месяцев назад

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

@MangaTengu 9 месяцев назад

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

@xiana3554 9 месяцев назад

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!

@kirkbockoven155 8 месяцев назад

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

@chrisarthur6524 9 месяцев назад

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

@vitoiacopelli 9 месяцев назад

Glad it was helpful!

@CrazyCalabrese78 9 месяцев назад

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 💪🏻

@SlakkeLikker 4 месяца назад

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!

@MrGonzoron 9 месяцев назад

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!

@ivanvalentino8867 2 месяца назад

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

@MrDan135791 9 месяцев назад

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

@tunaboy52 Месяц назад

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

@DouglasDeezy 8 месяцев назад

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!

@russellbateman3392 6 месяцев назад

#3. I appreciate that you show us all the way through (even across multiple days in another video). Most RU-vid 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!

@DJbradass 9 месяцев назад

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

@Jaze2022 9 месяцев назад

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.

@rsbagga 9 месяцев назад

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!

@tototercermundista2 9 месяцев назад

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 😅

@ShinyTechThings 9 месяцев назад

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

@RenatoDouek 9 месяцев назад

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

@beatricerocks4767 9 месяцев назад

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.

@TheUndeadLikeness 9 месяцев назад

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

@adrian_franczak 2 месяца назад

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

@noob19087 Месяц назад

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.

@marmictanghus 4 месяца назад

This is my favorite video for pizza dough.

@JonCausithONS 9 месяцев назад

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!

@braddixon3338 5 месяцев назад

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.

@fattlane1866 9 месяцев назад

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

@tomboyle4312 9 месяцев назад

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

@eglekrilova 28 дней назад

I love your enthusiasm and passion for the dough. Thank you for the video!

@pcarvalhocoelho 6 месяцев назад

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

@peacelilym 6 месяцев назад

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

@jozzoazoa 7 месяцев назад

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

@Libra6210 6 месяцев назад

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

@jamesgarner2103 6 месяцев назад

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

@MarkSpringall 7 месяцев назад

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

@davekeen1963 Месяц назад

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.

@martindakalovic378 16 дней назад

Thank you for such a detailed presentation. Since I am in advanced years, I hope that with your advice I will be able to make my family happy with wonderful Pizzas. It's too late for anything more, thank you once again and I wish you success in life and work. P.S. Although I have other interests and watched many good clips from all fields, I only decided to follow you here, because of your selfless gift of knowledge. Thanks.

@Kevin-vg9xs 9 месяцев назад

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!

@chiccoinla 9 месяцев назад

#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 👍

@jjjameson3364 6 месяцев назад

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.

@japanadventurelife 9 месяцев назад

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

@mangangabitngfamy7563 8 месяцев назад

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

@AndriFahlevi 4 месяца назад

your accent is very authentic Italian, thank you for sharing

@hiphopgrinch 8 месяцев назад

Thanks for your passion Vito. Many blessings

@BH-eg6qu 9 месяцев назад

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

@kiteclem35 Месяц назад

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

@KrishnaGrewal-z5c 7 месяцев назад

Love the detailed analysis…thanks a lot man

@geraldsahd3413 9 месяцев назад

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

@ViewsonBrews 6 месяцев назад

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

@zteagamingchannel6916 9 месяцев назад

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!

@noldhu3403 9 месяцев назад

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!!!

@marc5279 9 месяцев назад

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

@charlesbeck-t8m 9 месяцев назад

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

@charlesbeck-t8m 9 месяцев назад

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

@gottagift 8 месяцев назад

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.

@shuman0207 8 месяцев назад

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

@Playlist-td3rd 9 месяцев назад

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

@59stratcat37 8 месяцев назад

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.

@cloud6526 5 месяцев назад

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

@balrajgill946 8 месяцев назад

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

@agtpan3015 6 месяцев назад

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

@anubis3691 9 месяцев назад

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:)

@CycleInLondon Месяц назад

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

@didisaythat4230 2 месяца назад

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

@salliemedia 9 месяцев назад

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

@Mucha-cha0318 9 месяцев назад

Been watching one of your video yesterday and I'm addicted to your channel😂 The best Pizza maker in youtube❤

@redaonline 9 месяцев назад

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!

@ericjohnson6175 9 месяцев назад

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

@mrssleep 5 месяцев назад

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

@ninosport3941 9 месяцев назад

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

@CS-eh8eo 9 месяцев назад

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!

@MauzyrockRC 9 месяцев назад

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

@ec5619 9 месяцев назад

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!

@RR-jl4kt 3 месяца назад

You r the best and genius thank love ur instructions

@benoitasterion6567 4 месяца назад

N°2 is better for me. Thanks for the video.

@RocioCunha 7 месяцев назад

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

@Lenzo8449 6 месяцев назад

Very much enjoy your videos. You have really helped me learn how to love making pizza at home.

@fareslounis1 9 месяцев назад

Always number 2, or betwin 1 and 2 because the number one is crunchyyyyyyyyyyy. Best explication, thank you

@SariAlShammari 7 месяцев назад

You mean Crounchy!

@6062lau 7 месяцев назад

Wow, I want to try it very soon . My choice is probably number 2 . Thank you!

@stormbroke 9 месяцев назад

Probably your best (instructional) video so far!

@TheAngtatt 7 месяцев назад

Love your videos and your passion for pizza. Thank you for sharing your knowledge. I've been using your recipe for a while now and the pizzas are excellent. Grazie mille.

@italfun6984 9 месяцев назад

Excellent video Vito! There are many other pizza makers on RU-vid, but you are #1 with no secrets :) I picked #2 pizza. You always have such nice basil...can you share where we can get similar basil or how can we successfully grow the basil from plants purchased at Vons, Raley's etc. Grazie Mille!!!

@TJACRIJEN 6 месяцев назад

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!

@sarojamaryanne5167 3 месяца назад

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

@michaell.9027 9 месяцев назад

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.