Friends here you go the part 2 is on my channel now : How to Make Pizza Dough With Homemade Fresh Yeast ! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-vrDcDtCAWGQ.html
very simple even is extensive, but Italians don't like summarized videos, because every detail is important to observe, if not it's not learning. That's the experience. Thank you, I wait for the loaf you will make with that fresh yeast,'
I see 2 different 00 flours: Antimo Caputo Pasticceria Pastry 00 Flour, Protein 11%. Elasticity - P / L 0.50 / 0.60, OR Antimo Caputo Chef's Flour Italian Double Zero 00 Higher protein content at nearly 13%. Which do I buy? Thank you, Vito.
Hello from wintry South Africa, Vito. Been following your work for years now. You taught me to make great pizzas during lockdown. Thanks for this helpful video. A quick tip for your audience who may not bake as frequently as you do: cut the mature fresh yeast (3 days in fridge) into little 5gm balls before popping them into a labelled and dated bag in the freezer. That way, you only defrost what you need, when you need it. Voilá.
All that kneading with fingers can be very hard. Try using the pasta roller once it gets to a bit of a mass. Add the flaky pieces in between the dough sheets as you pass through on the widest setting. Just don’t try to push a fat piece of dough as it is a very tough dough. When done you can roll the sheet tightly and wrap in cling film. Then you only have to slice the piece you want.
this looks just like what Chinese has been using for ages, we call it “old dough” (老麵, lao mian), which is used to replace dry yeast and seed flour to make tasty buns and bao-zi. Except everytime you mix the “fresh yeast” (or old dough) to make a new dough, after it has risen, you take a small piece of the dough to become the old dough for next time.
Yes, want the 2nd part of your videos on using the live yeast into the dough. Thank you, your a good teacher of the year. I learn soooo much and give me the passion of making 🍕 pizza and 🍞 bread? Your great. Thank you,
Thank you! I could find fresh yeast anywhere when I lived in the Mediterranean but I have a hard time finding it in the US where I live. I checked Amazon and they wanted $78.35 for eight 2-oz packets...Of course, they have to ship them cold, so probably that's why it costs that much but it's definitely very inexpensive to make my own.
Please make 2nd part of this video... Lots of love from India, I am so inspired by you and now thinking of opening a small pizza van, to pursue my long time passion and love for pizza...offcourse with the help of your master class Maestro Pizzario Vito
18.9g or 0.67 oz of fresh yeast is equal to 7g dry yeast (one packet) thanks to red star yeast website for explanation, I tried this, it works. ____-----_____
Thank you for sharing this video! We use to be able to get Fresh Yeast at our local grocery store and they no longer carry it near or far from us and to order it online you have to spend over $50 and get 5 lbs of it. So this video is a life saver!
Thank you so much! I never knew how to do this. I've been buying a big 1 pound hunk at an Italian supply store. Thankfully it's very cheap. I love using fresh yeast! I haven't tried making pizza with it, but I've made all sorts of breads with it.
I’ve been making my own pizzas - dough, sauce, etc. since 2006, yet only really started to refine my technique way back in 2015, when I began experimenting with putting TOO MUCH dry yeast into my dough mixture, and leaving it in my refrigerator for up to months at a time. The mixture now ferments, and creates more moisture in the process. I have honestly no idea if this is the “correct” way to do it, seeing as I am merely half-assing it. What I can confirm is that it turns out amazing every time. However, your video helps shed some light on pro technique which I am always open to and will attempt on my own. THANK YOU!!!
I noticed that you always use "fresh yeast" in you videos and I couldn't find fresh yeast in my town at all. Then I was wondering if it could be made. The google search brought me to you and my question has been answered. Thank you Vito! *btw, can I vacuum seal the "yeast" dough when i put it in the fridge for the 24hrs?
Hello.Vito Your the best. I love making pizza and you have changed how I make everything. When you use the fresh yeast to make poolish. What percentage of Poolish in the dough do you prefer. Thanks Vito keep up the great work
This is a very useful video especially with the recent supply chain shortages I will be able to ration my yeast for a year. Will try to use this for a gua bao recipe.
I wish there was a 💝 button we could use because I would use it on EVERY video you make, you are such an excellent teacher and I LOVE your personality!💝💜💝
Anna really.! Are u cute and attractive enough for veto Mr maestro the Pizza King of the world do you think you're cute enough for him to at least acknowledge you? haha just kidding I'm sure you're beautiful that is the most awesome thing I've heard a girl say to a man especially a pizza man
You are wonderful! I knew there must be a way but didn’t know how. I’ve added 00 flour to my shopping list so I can do this. I’ve wanted to play with fresh yeast for such a long time. I’ve subscribed too. I don’t eat pizza much here, but I’m moving soon and have plans for a wood oven at my next house so will definitely be learning from you.
I'm very happy that I discovered your channel. Thank you so much for sharing all this knowledge with us... Proud to be subscriber to yout channel.. Cheers Master!
Thank you so much for teaching us these great techniques. I have a culinary degree from Le Cordon Bleu and they didn’t teach me how to make fresh yeast. My family immigrated to Colorado from Picierno, Bascilicato, Italy in the early 1900s. I live in Phoenix, AZ and will visit your friend’s pizza shop in Tuscan next time I am there.
Hi Vito, thank you for this video. This is my first time trying to make fresh yeast. I followed your instructions... 5 grams dry yeast, 30 ml of water, 60 grams 00 flour. I kneaded it and it seemed to be about right consistency very quickly but you said it takes about 10 minutes so I kept going, but after about 7 or 8 minutes, it suddenly became very very sticky... like glue. Did I overdo it? Should I throw that out and do it again? thanks.
Something that was not mentioned is that the humidity of your work environment plays a big part. In high humidity the flour will absorb moisture from its surrounding (the air). So as you work the dough you incorporate more moisture. If this is your case an option is to deduct the amount of water you use. As to how much, trial and error a teaspoon may be all that is needed. Another important fact is flour. Not all flours are the same. Regardless if every brand is labeled 00. Different flours and milling from different areas can produce a different result. Baking is a science and not all recipes are forgiving with measurements don’t substitute good quality flour, ever if you want great results. This applies to all baking.
@@mandiigraham1596 Might also depend on the type of dried yeast. a 2::1 ratio of flour and water would normally give you a drop batter, whereas what Vito is working with is a *very* stiff dough. Maybe his yeast soaks up a lot of that extra moisture. @Jeffrey, if I were you -- two years ago :) -- I'd have added more flour (or started again with less water!) until you get that sort of very dry, only just coming together sort of dough texture.
Vito! Grazie mille per questo truco e video! Il levito fresco tiene più sabor, vero? Espero que tú y tu familia estén muy bien! Saludos desde Samborondón, Ecuador.
Oh Vito.....the first time the yeast will still be there, but in time the wild yeasts will take over and it will turn into a sourdougt. Hard to handle but very delicious!👍
Had a small restaurant for 24yrs that boasted making all our own bread. I learned everything I knew at that point from the LIBRARY. Imagine what I could have done learning things like this from the internet
Thank you so much for sharing your knowledge . I am from Japan . As a muslim we can only consume Halal Food . In Japan halal item very limited and hard to find. I bake my own bread .Hardly for me to get fresh yeast . I am so happy found this tutorial from you. I have no interested in business only need to bake my own halal bread which in Japan hard to find halal bread.. I bake simple bread but using dry yeast. one question from me is it to keep the dough in freezer or refrigrator?in freezer mean it will be hard like ice?
Your valuable channel is the slogan of your honesty. Thank you for your kind efforts and your high manners I am watching you from Syria. I have a question, how many grams of fresh yeast is equivalent to dry yeast to make sure I know three times. Is this correct? And when you keep it in the refrigerator for normal weeks without any activation, it is necessary to activate it by adding water and flour. Thank you very much, Brilliant
I will help you with your future videos I know you're doing well I know you probably had a bunch of people help you but as an American from Florida I will help you seriously to become bigger and better than what you are which you are fantastic do not get me wrong!
Hola!vito,i love to make pizza dough from now on i will watch yours as deciphers whose follow the jesus! He he he ...very happy to find your channel. :) im from South Korean.
Please make second part with the fresh yeast you made. Want to know how to melt the yeast once made. I tried your never ending fresh yeast but was not confident as it did not melt.
Vito: at the end of the process, instead of a jar with plastic wrap to keep out all the air ... do you think simply wrapping the mass of yeast with plastic wrap (no jar) to keep out all the air would work the same?
I’m beginning to think it would just be easier if you would start making, selling & packaging them out across the country. You could start with Kansas. Thanks 😄
I use Wine Yeast ! It got more yeast favor. i found, the longer your rest the dough the smoother and easier, it is to press out! With out it springing back ~ If it spring back? let it rest another 15 min. But I want to know how to make Fresh Mozzarella Cheese ! Might as well, you went this far. ; ) Thanks for showing use, how to make fresh yeast Cheers
Hi Vito, Came upon your interesting tutorial on making fresh yeast. It's unavailable in Australia. My very important question: can it be used for general baking too? I'd love to hear. Will certainly watch your pizza making tut. Many thanks..
Vito when you freeze it after 3 days do you freeze as is then when you need to use it. How would you do it? Would you let it defrost completely then cut your required piece and then return it to freezer? Thanks in advance And yes i would like to see the 2nd part of course. Also do you have a video to make mozarella?
I usually cut it into convenient pieces and separate them with baking paper, so they don’t stick together, then freeze. That way I can take my 3g or 5g or whatever pieces I made readily from the fridge.
@@vitoiacopelli I almost died and went to heaven😂😂😂The great master of pizza replied to me. Thank you! Vito come to my beautiful country Seychelles with your family and enjoy our beautiful islands.
