Vito lacapeli ( next level pizza dough). It’s with poolish. It’s a 44/48 hour dough. But once you master it. Everyone will notice it’s better than the shops or even restaurants pizzas. I have mastered it and it’s absolutely amazing. You do the poolish the night before. Just try it ? Great video as always mate 👍. Don’t ever use bread flour. Use 00 flour.
To be honest mate it just takes plenty of practice. The more you do it the more you'll get to know the dough. But I would recommend the 3 day method. Make poolish on day 1, dough balls on day 2 and cook on day 3. Great tasting dough that way.
Recipe follows… I would also like to try some other dough recipes that would allow for more flavor development like the poolish and biga methods do. But, when you don’t have as much time to let the starters do their thing this recipe is actually quite good. It’s from Vito Iacopelli’s review of a stand mixer he was sent to test: Neapolitan Pizza dough - Direct method 400 grams water room temp 5 grams Dry yeast Spoon of honey: about 5 grams Mix everything together for about 30 sec 620 grams flour, add half of the flour Mix 1 min on low speed add 15 grams sea salt mix to melt salt for a min or so add remaining flour Mix 15 min on about speed 2 setting on a Kitchen Aid mixer let rest about 10 min mix on a pretty high speed for about 10 seconds to help dough detach and strengthen the gluten. Add a little olive oil on hands, remove dough from mixing bowl oil a bowl slap and stretch fold dough, turing 1/4 to develop gluten dough is ready when it’s nice and smooth, work into a tight ball place in oiled bowl and cover with towel or plastic for an hour oil hands and detach dough. form into 4 balls place into pan with flour or oil and cover tight rest 6-8 hrs at room temp if using the same day can refrigerate for next day use. warm to make pizzas.
Thanks for the great information and plans for the pizza oven! I actually make 5 - 250gr dough balls using this recipe. When we have guests over two batches is usually plenty.
Your hydration is about 65% which is probably to low for a strong bread flour. Also as others said its cold in the UK so takes longer to prove. Also vitos recipe if for a large quantity of pizzas his dough balls are a fair amount smaller I want to say 150-200g per ball (might be 250g). I'm sure in 1 video he says 1 dough ball per 100ml of water used. So you could probably scale down the recipe. Use bakers maths to work out quantity of water, salt, olive oil (include as part of your water weight or it throws off the hydration) all from the weight of flour. Ie 1kg flour 650ml water 65% 20g salt 2%. Make polish I still use 300g f+w etc then deduct from above so your total flour is 1kg and water 650g or what ever amount you are using. Try 70% hydration with your flour Now process up until combining all ingredients was fine but the 15 min rest comes before the kneed as its normally still very sticky (at higher hydration and let's it start to absorb the water) (may have been the pressure of filming lol) then kneed, then first bulk prove, then divided smaller balls, and leave to prove until double in size. With the kneed really break the dough stretch it it will be sticky at first but soon starts to stretch. (get it on a Solid work top, (like your other video pizza oven build 9) Sorry bit of an essay, hope it helps, I've had good success with vitos recipe, just need to Tailor it to your flour and environment, (it's hot where he is) , which is just trial and error! I'm sure you will get there, trust your instincts your not a pro cook but your a pro home cook trust those instincts! Finally just wanted to say hi, just discovered your channel from your amazing pizza oven build, I look forward to watching more of your content!
That's crazy!!! Let me tell you why.. I started by thinking it would be great to make my own pizza. I did some research and found Vitos channel. I literally chose the same recipe that you are following. I love to cook but I'm no trained chef. After making that particular dough with some success I would say (I'll let others be the true judge of that), I thought wouldn't it be great to make my own pizza from scratch, and cook it my own pizza oven? You've maybe guessed it, I researched and found your channel with what I would say is one of the best pizza oven making series I've seen anywhere. I've had to build the platform to put an oven on and I did that through the summer. I've now followed you videos and have an oven and base curing under cover as we speak - Mad!! I would agree with you, the dough initially appears way too dry. Mine felt barely managable to begin with it was so wet. I had to work it for quite a while to get it to come together as a less sticky ball, but it did come. I use strong/very strongl bread flour (I have also used 00). I rest the dough balls for 2 hours at room temp. I then use a couple of balls and feeze the rest. Love the channel by the way!
Thanks for the great feedback ! Why not join my Facebook group? Over 500 dedicated pizza oven builders on there who have all followed the video series and quite a few have made some pretty impressive improvements. Would be great to have you on there, sharing advice and tips👍 facebook.com/groups/damalatspices
The biggest improvement you would make is to allow your dough to develop fully with something like a 24h protocol (less yeast, more development). Other thing to take into consideration : the flour. I don't know which one you are using but Caputo Cuoco (red) is perfect for 24h protocols
As u mentioned i think the dough was slightly dryer than needed (some flours absorb water in different amounts, that is why specific amounts can be a hassle to calculate) ,and I think that the dough after shaping it in portions should have rested longer than 1 hour. I think that as probably the whole of the “new flour” didnt have enough time to ferment. I find overnight doughs (in the fridge) has the best outcome, and is more forgiving.. but thats just my novice point of view. I still battle with dough on a daily, haha! Beautifull oven btw! Gotta build my own one day!
I find vito overcomplicates things. Have you got the pizza app on your phone? That's amazing for helping with measurements for your dough recipe and the best tutorial I found on RU-vid was the one by stadler made. definitely worth checking it out
I reckon your dough was on the cool side making it stiff doing it outside..let it rise in an oven that's been turned on for a min or 2 and work it on a warm kitchen top (pan/tray of hot want to warm it up).
I think your dough balls were too close together try 6 on that tray and the dough should have doubled in size before making the dough balls try leaving longer I leave it to prove for an hour depends on the room temperature, I let the dough balls prove for around 3 hours until doubled in size and should be soft to the touch. Flour makes a huge difference to the end result plain or all purpose flour doesn’t work for me Caputo pizzeria is what I use now.
your hydration is wayyy off. that dough should be a hot mess and sticking to everything. ditch the spoon, use your hands, get a solid table and beat the ever living crap out of that dough.. make a quick poolish the night before, and next day, just add the additional 00 flour and water. less water, more aggression on the dough and you'll be good...
