HOW TO MAKE 50 NEAPOLITAN PIZZAS⎮Full Dough Recipe With Poolish

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In this video I show you all the step by step of making the best Neapolitan pizza dough, for the home and for the business, in this case we made 50 dough balls and we did pizza party for 50 people at home, this pizza dough recipe is made with Poolish of 24 hours.
i used POOLISH in this recipe
POOLISH (2L WATER, 2KG FLOUR, 10GR. HONEY, 5GR DRY YEAST / 24 HOUR IN THE FRIDGE)
-3L. WATER
-6KG. FLOUR
-225GR. SALT
REST FOR 4-6 HOURS AND YOU ARE GOOD TO GO
PLEASE SHARE WITH FRIENDS
DONATE $ 1paypal.me/pool... TO SUPPORT AND HELP ME WITH A PROJECT :)
GET YOUR OVEN HERE : www.ziocirobyvitoiacopelli.com
italiano
In questo video vi mostro tutte le fasi per realizzare il miglior impasto della pizza napoletana, per la casa e per il lavoro, in questo caso abbiamo fatto 50 palline di pasta e abbiamo fatto pizza party per 50 persone a casa, questa ricetta di pasta per pizza è realizzato con Poolish di 24 ore.
ho usato POOLISH in questa ricetta
POOLISH (2L ACQUA, 2KG FARINA, 10GR. MIELE, 5GR LIEVITO SECCO / 24 ORE IN FRIGO)
-3L. ACQUA
-6KG. FARINA
-225GR. SALE
RIPOSA PER 4-6 ORE E SEI A BUON MERCATO
PER FAVORE CONDIVIDI CON GLI AMICI
DONA $ 1https: //paypal.me/pools/c/8ldw1NMjHa PER SOSTENERMI E AIUTARMI CON UN PROGETTO :)
ACQUISTA QUI IL TUO FORNO: www.ziocirobyvitoiacopelli.com
arabic
في هذا الفيديو ، أريكم كل الخطوات خطوة بخطوة لصنع أفضل عجينة بيتزا نابولي ، للمنزل وللعمل ، في هذه الحالة صنعنا 50 كرة عجين وأقيمنا حفلة بيتزا لـ 50 شخصًا في المنزل ، وصفة عجينة البيتزا هذه يتكون من Poolish لمدة 24 ساعة.
لقد استخدمت POOLISH في هذه الوصفة
حمام سباحة (2 لتر ماء ، 2 كجم دقيق ، 10 جرام عسل ، 5 جرام خميرة جافة / 24 ساعة في الثلاجة)
-3 لتر. ماء
-6 كجم. طحين
-225 غرام. ملح
استرح لمدة 4-6 ساعات وأنت على ما يرام
يرجى المشاركة مع الأصدقاء
تبرع بمبلغ 1 دولار https: //paypal.me/pools/c/8ldw1NMjHa لدعمي ومساعدتي في مشروع :)
أحضر فرنك هنا: www.ziocirobyvitoiacopelli.com
spanish
En este video les muestro todo el paso a paso de hacer la mejor masa de pizza napolitana, para el hogar y para el negocio, en este caso hicimos 50 bolas de masa e hicimos fiesta de pizza para 50 personas en casa, esta receta de masa de pizza Está elaborado con Poolish de 24 horas.
Usé POOLISH en esta receta
PISCINA (2L AGUA, 2KG DE HARINA, 10GR. MIEL, 5GR DE LEVADURA SECA / 24 HORAS EN EL NEVERA)
-3L. AGUA
-6KG. HARINA
-225GR. SAL
DESCANSA DE 4 A 6 HORAS Y ESTÁS BIEN PARA IR
POR FAVOR COMPARTE CON AMIGOS
DONAR $ 1https: //paypal.me/pools/c/8ldw1NMjHa PARA APOYARME Y AYUDARME CON UN PROYECTO :)
CONSIGUE TU HORNO AQUÍ: www.ziocirobyvitoiacopelli.com
BUY CLOTHING LINE MY STORE ❥ teespring.com/...
LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES: amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
PEELS: amzn.to/35HDYd1
----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ www.facebook.c..."
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.co...

Опубликовано:

16 окт 2024

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Комментарии : 868

@fredichon 4 года назад

Give this man a crown! What he shares is invaluable. Not only recipes, quantities and secrets but also the how-to and the explanation of the science behind pizza-making. Thanks Vito!

@vitoiacopelli 4 года назад

❤️

@titikbeeler9784 4 года назад

Didn't appreciate pizza so much untill i found your chanel and made my own pizza. Lucky i found a 2nd hand pizza oven on the fleamarket for very good price. It becomes my outdoor pizza oven right now. Thanks Maestro, i am on fire now🤗

@JosephGhaleb 4 года назад

@@vitoiacopelli you're an angel and im grateful. Is it possible for me to buy these same containers online?

@By-gh8wp 3 года назад

@@vitoiacopelli I do not understand you wrote to put 500 grams of flour, 500 dc water, 5 grams of yeast for pizza dough. Now you write to put 5 kg of flour and 5 liters of water on 5 grams of yeast? It can't be the same in terms of quantity. How come there is so little yeast per 5 kg of flour and water? You confuse me .. You always have 5 grams of yeast, no matter if 500 grams of flour, 1 kg of flour, 2 kg of flour, 3 kg of flour, 4 kg of flour, 5 kg of flour ????!!!

@dailyDIYdude 2 года назад

@@By-gh8wp so what’s the problem. The answer is 5grams of yeast is good for whatever quantity you’re making. You answered your own question.

@notgaryoldman1178 4 года назад

Another great video, Vito. Thanks. Had to show this to my family who were confused about the black spots on the pizza I make in my wood fired oven. Now they finally believe me when I say it's authentic!

@danstanelle 4 года назад

Vito my man! Your pizza videos have successfully got me back in the kitchen experimenting with different dough hydration's and pizza cooking methods thank you!

@chrisms7 4 года назад

Magician! Everybody share, this man puts his heart and soul into teaching us!

@finalxcx 4 года назад

Vito, your video have helped me so much over these last 5 months. Your passion is infectious and I can't stop making pizza for people. While I know I still have a lot to learn, your videos are a great reference plus you are a great teacher! I bought some fire bricks for my grill last week and made pizza on them today for a friend I haven't seen in months because of the pandemic. It was the best yet. Just... Thank you for making these videos and inspiring me to learn something new and helping me find a new passion!

@chemalih 2 года назад

Combination of passion, knowledge, and technique. That is fine art. All the best!

@Nordenjung 4 года назад

Vito, thank you very much for this perfect recipe! Tried it today, began yesterday with the poolish, after 24hs in the fridge i made the rest of the dough today. Step by step as you described it. I've never had such a wonderful soft but strong dough like this one. Finally I don't need a rolling pin anymore, this dough can be shaped wonderfully by hand. Perfect taste, the Kids and my wife loved it. I will never use another recipe again! Greetings from Germany!

@SammyFarid 4 года назад

Vito is the champ!!! Hope this new studio is very successful!!!

@ΛυδίαΜινιονετ 4 года назад

You are the best Pizzaiollo BRAVO!! Vito good job 👍

@maximocunillera3608 4 года назад

Vito Iacopelli thanks for sharing so much of your talent to prepare and cook this italian treasure ! Warms regards from the Dominican Republic!

@alexukfg 3 года назад

Bravo Vito always teaching me something new!

@samueleon 3 месяца назад

Ciao Vito! What pizza oven would you recomend for someone who cooks between 5 - 10 per week? Friends and family?

@iralpha 3 года назад

I love your cheerfulness. It's infectious

@jibril4000 Год назад

Amazing video Vito - you keep giving more and more keys. I have the masterclass and it's the cherry on top- Bravo!

@juliosanches3018 4 года назад

Congrats Vito... Really nice to see how your videos improved in quality. Thanks for making these great videos for us. Well done 👍🏻

@stuckinhell331 4 года назад

Another Great Video Vito! I love the videos in Italy! I’ve never been and I love seeing the authentic methods and places. Keep up the awesome work!

@theone-jt7hl Год назад

Soft and craunchy in the same time. Love this channel

@adrienl.6581 2 года назад

This vidéo is pure love Vito ! You are an artist !

@Anonymose43 4 года назад

I’m really enjoying during watching your videos , you are my teacher in Italian’s pizza making , thx a lot Vito 🌺

@aneeshussein 4 года назад

Nice flame 🔥and awesome pizza I did a poolish experiment using your recipe on how to make poolish at home 6tbsp water, 4tbsp flour, 1/4 teaspoon dry yeast And I let it rest overnight about 12h in the fridge and it didn’t grow I used the same yeast with warm water and the yeast react as expected (forming bubbles ) Should I let it react on room temperature and then transfer to the fridge? Please help

@shabnamsdesitadka1660 4 года назад

You are a Magician... No doubt about that... God bless you Sir...

@mariomenendez8962 4 года назад

GREAT SKILLS,GREAT PIZZAIOLO AND BETTER PERSON!! THANKS VITO!!!! YOU ARE GREAT

@Mariakusinera 3 года назад

Nice one vito..thanks for sharing

@gonzalorodriguez6177 4 года назад

Excellent video! if you want to do the dough in the planetaria, you put the ingredients in the same order than doing it by hands?

@Bryanu210 4 года назад

this man deserve a million subs

@umarsobirov4558 Год назад

Love all of your videos man, appreciate your effort. Big respect

@tlechem9 4 года назад

Awesome video. Thank you for explaining the reasoning behind the preferment!

@eddyedsha515 4 года назад

Your tutorials & videos are very helpful. Thank you Mr. vito

@nossycalendula8975 4 года назад

Happy man, beautifull heart, nice person,.... Everytime I see your video, i always smile... You have positif energy... Love you Vito... Thank you Vito

@the_bread_code 4 года назад

Good job and great technique you have on the dough. How easy is it to rotate the pizza in your oven? Some of the edges look a little burnt. Also your tattoo is pure dedication haha.

@sirdiealot7805 4 года назад

Especially that first pizza is rather well burnt. I guess Vito has yet to get used to the oven.

@mechmat12345 4 года назад

I would not describe any of the pizzas in this video burnt. At very high temps, large thin air bubbles can char, but that's not an indication of poor technique or overcooking. Managing 3 pizzas at a time in an oven this hot is difficult for a normal human, but not Vito!

@fatmaawadh3489 4 года назад

Thank you Sooo much for your warm heart and the simple but important explanation. Thousand thanks, Vito for sharing with us. Bless you.

@tenzinlhakpa5815 2 года назад

You are masterpiece on pizza 🍕 I learn so many things from watch you..I would like to say is thank you..from tibet

@Barnysmith75 4 года назад

Your videos are amazing. Thanks so much for passing on all your knowledge.👍👍

@vitoiacopelli 4 года назад

Ok this recipe is amazing you need to see this

@АртемАндреев-ц4х 4 года назад

Молодец)

@trappistachel 4 года назад

@@АртемАндреев-ц4х Chort

@geol1936 4 года назад

I enjoyed the pizza oven & counter assembly video, Vito. I still need to do a 24 hour poolish mixture. I usually use your 70% hydration video recipe. You look happy to be making a lot of pizzas!

@k1leon 4 года назад

Vito where do you buy the boxes in EU?

@k1leon 4 года назад

the dough boxes

@naderw3477 5 месяцев назад

Vito, I want to thank you so much for your videos, this is amazing pizza, best recipe ever, I made the same recipe with same ingredients and got 47 dough ball, 280 grams each. And the pizza was very delicious❤

@erchulo 4 года назад

Grande Vito! Qué felicidad da trabajar en lo que te gusta y en tu casa! BRAVO!

@alphakanfb 4 года назад

Many thanks for this amazing video my friend! Greetings from Istanbul🖐🙂

@josegomezgil1924 4 года назад

Hi Vito, happy to see your new videos from your study in Italy! New tips in this video... thanks!

@sultanalharthi2434 3 года назад

Thank you Vito this is best pizza 🍕 channel.

@TheZwork 3 года назад

You change the way we make pizza in our homes. I wish you lots of happiness and of love to you and your family. Thank you !

@m4tth3wh 3 года назад

Beautiful love for the pizza and love for famiglia. Thank you for the videos and the inspiration.

@pufarinu 4 года назад

Fascinating! Keep up the good work Vito!

@juliahempstead9237 2 года назад

Made this recipe. It is the best tasting pizza crust we’ve ever made for our annual pizza party. The process is worth it!!

@vivian9842112 4 года назад

May I ask what kind of flour you are using for this recipe? Thank you so much for sharing your knowledge to all of us.

@Mkt10 4 года назад

Thanks Maestro. I wait for this amazing video from the best pizza channel

@Sunny-up7vg 4 года назад

Vito, you are the BEST! Thanks!

@johnmorgan9617 4 года назад

I love the end bit when you are Cooking with Urgency. 1st the lesson, 2nd the demonstration, 3rd showing it all in action. All I need now in the UK is the weather. A marble outside worktop wouldn't last a winter, your enthusiasm is infectious. Want to learn about pizza ask Vito ☺ (PS I do)

@kierancarberry7601 4 года назад

who gives thumbs down really not cool vito is doing us a favour by showing us some great skills

@dominicvallone1 4 года назад

I know!!! It makes me laugh everytime I see that!!! 😄 Che miserabili!!

@denagustafson6070 4 года назад

Kieran carberry, right? Those hitting the thumbs down button must lead very sad lives.

@kellogsbigmix 4 года назад

@@denagustafson6070 Seriously who thumbs down pizza videos...especially ones that teach you how to make them! Thanks again Vito!

@Minding1111 4 года назад

His the best

@C0br4_DD 4 года назад

they must be hitting dislike by error

@tjcben1 4 года назад

Wow great pizza-making skills. Love the fresh ingredients and the music at the end...

@NiklasRitzenhoffMajor 3 года назад

Hi Vito, Love the video but I have a question. You said you need I need to use 1.6kg of flour per Liter of water. But then in the recipe you say 3 Liters and 6kg of flour. That would be 2 liters per kg. Which amount is correct ?

@fezovisk Год назад

Hi Vito. I just finished a 16kg impasto, following this video. It was my first time doing this amount of dough... Sometimes I was thinking "This ain't going to get right" buuuuut I trusted the process and BUM: it comes smooth. Thank you soooo much! You're the king👑👑

@keshavbaboolal9547 3 года назад

I'm so addicted to this channel and Vito's amazing energy, I wish I could eat a freshly made pizza from this master!

@paulgcasso6279 4 года назад

Bravo Maestro Vito Iacopelli! 😀 👏👍

@eldanu75 3 года назад

Hello Vito, just wanted to thank you for your videos. It’s helps a lot. I’m a new pizzaiolo, just 2 years found this amazing profession in Paris working for a Italian pizzeria. I have learned a lot and good but with you it’s always some new tip to learn or a different way to do things. Very nice from you to share it. Thanks again bro!

@josephbaumann292 4 года назад

Because of you, Vito, I have perfected my pizza making skills. Thanks for all you do!

@anasmm9190 4 года назад

What a great chef 🙏🙏 do you think I can put it in the fridge for more than 6 hours after I make the balls? Thank you in advance and please make more videos about fermentation ❤️❤️

@danr.2482 4 года назад

So nice and fresh Vito. Love the different approach. no pizza sauce but the small cherry tomatoes. Can’t wait to try this. Love you man.🍅

@ANDYC0PE 4 года назад

Vito my main man! Loving your videos, keep up the good work and hope to catch up when you visit London this year! Ciao 😃👍🏼

@Mik870 4 года назад

You’re a legend Vito!

@hollypatino 4 года назад

Hi Vito! I am just wondering if there is something else we can use, besides the plastic wrap. Something reusable? What did pizza makers use before plastic wrap? THANK YOU for all the wonderful pizza videos! :)

@Al.Forgetaboutit 4 года назад

Wet kitchen cloth

@slama22 8 месяцев назад

Love the videos Question in the smaller batches you put the dough in fridge for 24 hours before making the balls ? Why you don’t do this for bulk

@commerce4all 3 года назад

Now this is very different pizza i have ever seen in youtube... the edges are looks AmezinG

@elBauldeRoku 4 года назад

Maestro, you're simply the best ✌🏻

@dastanharris Год назад

Thank you Vito for this amazing recipe you're so knowledgable in the pizza making i wish i could taste your delicious pizza 😋

@benschmidt8422 4 года назад

Hi Vito, many thanks for your time and all the work you're investing to make this world better with pizza. As many thanks for your glutenfree recipe. You saved my life!!! Shame I can't you send you a picture from my last pizza, but anyway, it was delicious. Thank you Vito and greetings from Germany

@leemed314 4 года назад

One of the pionner who share his skills with everyone. Really appreciat what u r doing El Maestro. Those who put thumb down dont know nothing about pizza... Thank you so much, today i m doing pizza bcz of your videos.

@smokinjoes9383 4 года назад

As always Vito thank you sharing, your pie recipe is spot on and I use it all the time. Thank you -Joseph

@alwin676 4 года назад

Ciao Vito dalla Spagna, Congratulazioni per il tuo canale e grazie mille per tutto quello che ho imparato con te.

@alig85144 4 года назад

The number One ! Vito, thank you for sharing this with us. People are waiting to eat pizzas 😁 I am coming !

@titikbeeler9784 4 года назад

Hands down maestro Iacopelli.....sei fantastico👌

@PatrickGuerrisi 2 года назад

So you still only use 5 grams of yeast? Im trying to work the ingredients I need for 30 pizza On one of your poolish dough videos you use 5 gram of yeast but enough for 10 bases So for 30 bases do I only use 5 gram or 15gram of yeast?

@nikolaosgavrilis 4 года назад

Vitoooo.. Congratulations from Greece.. Your recipe is excellent. I ve tried it a lot of time and I am really thankful for your great help. Two questions please . I have success in color and the black spots on pizzas but when I have a bite at the fat part of pizza is kind of chewing like a gum. Is soft but a lot chewing. Why this happens? And when I put the pizza in a box to transfer it to home, the top of the fat part of pizza is not crispy anymore. Is kind of wet. Can I use a butter or something? And if yes when do you suggest to use the butter, before the oven or when it gets out? My oven is working 350 celcium the highest and contains stone. The temperature must be the same up and down? Thank u very very much!

@catherineiselin 4 года назад

Great video! Thank you so much Vito!

@flymaster71 Год назад

Hi Vito, So just to be clear there is no Olive Oil needed in this recipe? I’m just double checking because I see some of your videos where you ad Olive Oil. I love you videos and thank you for sharing your knowledge. Chef J

@Ned88Man 10 месяцев назад

Vito, I am curious, do you ever use a mixer for large volumes of dough? Or does it compromise the quality of the final product?

@chiwahtse4716 4 года назад

Absolutely fantastic!

@marioabt8632 4 года назад

I love your Videos, keep on the good work! By the way, your recipes work very Well, and the dough is always delicious 😁

@charleskyler1928 3 года назад

Vito, I love your presentation. We do a pizza-on-the-grill party each yr. and I make between 30 and 70 pizzas. Because of cooking on a grill, there are adaptations, like par cooking the crust on one side. This yr I hope to build my own wood fired oven, but an interested in your gas version. I’ve used a wood one before, but it looks like start up and clean up are much simpler with the gas. What’s your preference?

@koeliejoelie2 3 года назад

Poolish changed my way of pizza dough making. All the little trouble's I had are gone now. A strong eazy to stretch dough tasty crunchy. So easy to prepare..takes some planning but it's easy with great results.

@deneikadenny1730 Год назад

Hi what flour did you use?

@kusstmeinehand45143 4 года назад

As always, it looks delicious Best regards from 🇹🇷 Keep it up vito 👍💪🧿

@nickcpv 4 года назад

My friend Vito, I noticed you put a lot of effort into the editing. That was excellent!! Great job! The video was very enjoyable, the shots were good and comments to the point. I really enjoyed it! Also I saw you have an Ooni oven. Are they sponsoring you already? If not they should. The big oven is for commercial use and the Ooni for home use. Wish you all the best!

@vitoiacopelli 4 года назад

Yes correct that was an ooni. I’m making a new live streaming with that oven ;0)

@fawazhajhamad 3 года назад

Your best video on this channel.. The only one i loved

@teambreezy9957 4 года назад

The video I was waiting for👍🏽 very Perfect video, the Pizza looks very delicious as always and it makes fun to watch while you make Pizza for your family, my friend👍🏽 keep your good work in your beautiful new studio in ``Bella Italia`` 🍕🍕

@zugonero6506 2 года назад

Love the videos!! Will be taking your course soon! Is that a 10inch pizza???

@ReaganPatriot 2 года назад

Thank you Maestro!

@nolenl1503 4 года назад

Thanks for the best chef in the world

@andrerizk385 2 года назад

Vito! Thanks for this Video, I love all your Video's on pizza, always so fun and informative! One question, with the Poolish, is this your usual formula of 1 hour at room temp then 24 hours in fridge? Thanks in advance!

@ignaciocerdena8023 2 года назад

Increíble Vito!! Realmente impresionante!

@RWBKelly 3 года назад

Thank you sir. Have learned loads from your videos

@МиланЦеровић 4 года назад

Great video Vitto! Very nice dough and pizzas! Nice oven :) How much is it your room temperature for rissing the dough?

@birtannazim715 4 года назад

Hello Vito. Once you finish making the dough balls with poolish method and after they have proofed. How long before do you take them out the fridge to make pizzas. Basically, do you cool the dough balls before use as my country is so hot for the balls standing arround for a while......

@vitoiacopelli 4 года назад

always 1 hour before

@rezariahi87 Год назад

Hey Vito ! BIG FAN! ithanks for all the passion , we share the same passion ! Couple of question ; 1 - Can we add also olive oil after the folding ? cause you didn't put here i wonder why you didn't 2 - If we leave the dough one day in cold room teh result will be better ? ( like your other video the pizza to next level ) Thanks so muchhhh

@maxxes 5 месяцев назад

I believe he does not add oil here since the dough ends up being a lower end hydration, around 62.5%.

@JohnCcapecod 4 года назад

Vito, You are the best, thanks to you I am now an expert at the Neapolitan pizza, I am now amazing my friends and family with awesome pizzas.

@CRpatriot 3 года назад

Vito this video is amazing 👏🏼👏🏼👏🏼 but have you ever ripped the dough when placing it on the pizza Peel? My dough was so soft and thin that when I tried to place it on the peel it all ripped. Any advise?

@tripolitrader9032 2 года назад

Amazing guy, amazing video. Well done.

@lukaszkacik 4 года назад

I use your pizza recipes and they are rockin!!!!

@mahdigaben2963 4 года назад

Great Video, you are a legend Vito !! Grandee !

@tonytoxiko 4 года назад

I love your videos! Greetings from Argentina!

@earthstuff916 4 года назад

Great Recipe, I have got some Other Exciting Recipe Also, You Can check it out on my Channel.

@shanls1812 4 года назад

Wow' congrats Vito ! God bless from Philippines !

@vicentev6045 4 года назад

Hi Vito, how are you? I have a question for u I want to make pizza for my family, I usually make pizza with 1kg of flour. Now I want to make your Biga how would it be de proportion for that same amount of flour? Also I’ve been watching your videos and after you make the biga I didn’t understand what to do, so you leave it 24 hrs and then, you need to put water on it? How much? And then is ready? Could you give me the proportion pls. Love your videos! Thank you so much for teaching us. Greetings from Chile! ✌️