Neapolitan Pizza Dough - Improving Vito's Recipe 

Thanks Vito! I’d love any insights you might have or if there is anything you think I got wrong?!?! Cheers

Props to Vito for responding! Def. a stand-up guy.

You're a class act maestro. I wish I could be as generous as you.

Vito is still the pizza champion! 🍕🏆

Love Vito

Try en.wikipedia.org/wiki/Baker_percentage#:~:text=Baker's%20percentage%20expresses%20a%20ratio,and%2050%25%20for%20the%20water.

I do 30% of total flour weight in the poolish

I like to freeze after the balled rest period. I do have a full video on freezing dough somewhere on this channel. Thanks for watching!

Please let me know as well. I want to use my stand mixer too

I also use a KitchenAid stand mixer and just added 1T extra flour, 1/2T at a time while it's doing its thing with the dough hook. You can also try adding the water more slowly (like, REALLY slowly), but I'm not a fan of that option considering how long it takes. Happy pizza-ing!

Thank you!

Could be the flour, if you are using a different brand than they are it could make all the difference in your results

I'm also wondering. Any results after 11 months?

Pretty sure this was in a pizza oven, should work fine in a home oven too. Checkout my latest video for home oven tips. Thanks for watching!

Also space saving. I don’t have a lot of fridge space for dough, so the poolish is very helpful for that. And it’s just an easy way to add some extra flavor. Poolish is a lot easy to manage then a multi stage direct Dough, in my opinion.

Slightly softer dough and better browning

Oh please! There wasn’t any steps backwards as you say by these adjustments. It’s actually a good critique and makes sense.

My poolish did the same thing. I was coming back to ask this very question. How did yours turn out?

Any insight into this? Wondering the same thing. I took it as when he kneads the dough but that sounds like a mess lol

​@TacoTuesday4 Mix it in the bowl til it's combined, then Mix in the oil and take it out to knead last 🙂

For 10 to 12 inch pizzas you can make about 8 of them before you’re out if you like them thinner you can get like 10 maybe but I just triple the recipe and put them on steel pans

Thanks for checking it out! I actually haven’t done much pizza in cast iron, but I’d love to know how it turns out if You give it a try!

When it's 80%, it's almost self-mixed, no effort.

I had the same problem, after the poolish, when you mix your dough, aim first for 60% hydration and mix well for 4 min. with a mixer and more by hand, and add the rest of the water SLOWLY g r a d u a l l y , hope this will help you Michel Canada

Dough came out flat while fermenting

I wouldn’t

Thanks for checking it out! This is what I do most of the time for a neopolitan-ish pizza ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-qegfmiDeOno.html but I’m always tweaking and experimenting

Let me know how it turns out!

68 degrees Fahrenheit

I use instant. But active works. Same amount of either, just bloom the active first if you use that. Thanks for watching!

Usually 69-70f. Hope that helps and thanks for watching!

Yes. Take a look at my freezing pizza dough video. Thanks!

Thanks for the “thanks”! Yes, you might just want a little more than half the yeast to jump start things. The “pizza app” is awesome for converting recipe sizes based on percentages too. Might be worth checking out. Thanks again!

Mix ingredients well in bowl with dough hook. Wait the 20 minutes and then add the olive oil and knead on 8 for about 10 minutes.

That’s awesome, thanks! I actually saw Ken do a keynote once. Good guy, super knowledgeable

Checking out your channel too!!

Thanks for checking it out! A shoot with a Sony A7iv and a sigma lens. I’m using a DJI lav mic. Couple of neewer lights. It’s overkill…

@@PatioPizza appreciate it. Keep it up.

High amount of yeast ensures that the dough only needs 1-2 hours of final rise before it is ready especially after thawing.

Might need to back the yeast down by 10-20% and do more of the fermentation in the fridge. Night time temp should be fine. But 85-90 during the day is going to really speed things up.

hotter the temp the less poolish you need to add as the yeast acts faster

Try a stand mixer if you have one. You may not be mixing it enough. The more you mix and kneed the more gluten development and less sticky it will be

thats just down to stretching

Optional. At that temp you can definitely skip though!

You probably just need to let it rest a little bit longer. Give it another hour or two in the fridge and then another hour out and will probably be OK to stretch. Hope it turned out awesome for you and thanks for watching!

@@PatioPizza thanks I'll try it

You nailed it! Temp makes such a difference.

Gozney Roccbox

@@PatioPizza isnt the use of Honey in the original recipe because it was meant for the home oven and that is what assists in getting the crust color?

Thanks!

I never have, but I don’t see why not. Let me know how it turns out!

I think this was caputo blue, buts it’s been a while since I did this video…

@@PatioPizza awesome thanks!!

Yes

Thanks! 6-8 small dough balls depending on how big you like them.

@@PatioPizza can I add more flour to the recipe to get a few more balls out I already made the Polish

At the end with the last mixing or kneading.

I don't know if you care after 3 weeks but I had the same question. Scrolled through the comments and they replied to someone else saying they used Instant Dry Yeast

@@PapaHaynes Thanks

Yes. Very little yeast in this one. Instant yeast. Thanks for watching!

@@PatioPizza Thank you for clearing that up. Also, I think it's absolutely amazing that Vito, the original creator of the recipe, would respond so positively. Total humility!

@@stallieboy yeah, he’s pretty cool. We actually met at pizza expo a few years ago

Why? This stuff freezes really well and you can just put it in the fridge the day before using it to thaw out.

​@@TacoTuesday4because sometimes when you have issues with your hand it's better to use the mixer and not all of us have space in our freezer to be stockpiling food items especially if your single a little goes a long way

550 F, pizza steel works best. I have a round lloyd pizza pan and start with that and 7 min top shelf then take it out of the pan and put it directly on pizza steel on the bottom shelf for 3 or 4 min

I think this recipe is 3… but I would have to go back and watch to remember, might be 6

I got 4 @350g. And 1 at 260g; 18" and 12" pizzas respectively.

Same here. There will be like 10 different videos on making poolish or biga and they all have me jumping around from video to video to find out the rest of the recipe

Vito gets excited but I have been following his recipes with great success and never had any issue with inconsistency or recipes. If you have a specific question on one of his videos just send him a note and he will respond. Or leave a question in the comments and someone will clear it up for you. Anyhow, hope you guys have awesome success with your pizzas!!

Yes, I to wish there was a calculator out there when making a poolish style Pizza for smaller portions. Bravo :) :) :)

His original recipe just doesn't allow enough time for the dough to relax after you ball it (in my opinion). Makes for a super hard to stretch dough. Thanks so much for checking out the video!

That’s the exact problem I had with that particular recipe. Difficult to stretch. I don’t fully understand the need to bulk ferment-what’s the downside of cold fermenting balled dough from the start?

Mix manitoba flour with farina and you will have easier job,plus you need atleast 70 percent hydra dough if cooked in normal oven that are up to 250 celsius, even if it no poolish douhh it will be great to eat, but leave it atleast 18 hour dough and few more like balls

@@PatioPizza The key for Vito's recipe is to let the balls proof for 4-5 hrs.He only does for 1-2 hrs. They are way easier to stretch if you wait a few more hrs. 😊

I've been using Vito's poolish recipe for 18 months and I haven't had too many issues with stretching or working with my dough, other than it being so sticky but that's a factor of my learning curve. It takes a lot of skill to work with high hydration doughs. I do let my balls sit and rest in my dough boxes for a few hours at room temp before using but they are always supple and easy to work with. I do add a little more flour to decrease the hydration level a bit. As a learning aid, it helps to work with a little less hydration. I think they taste even better if they go another day in the fridge, for example if I have leftover balls and I want to make pizza again the next night. I bake a lot of sourdough and I think a key is to use high quality flour and use a blend of Manitoba (which is simply high quality Canadian bread flour) and all purpose. King Arthur bread flour and their all purpose are both excellent and have higher protein contents than cheap grocery store flours. I use Dakota Maid, which is another high quality miller. Their grains are from ND and their protein contents are much higher than the cheap stuff. My point is that if you can dial back on the hydration a little bit, use high quality flours, and let your dough balls rest for at least a few hours, the results are amazing with Vito's recipes. As a hobbyist pizza/bread/pastry/cake baker, I've learned that there are a million variables that can influence the outcome. It's never the recipe. It's us and the baking environment. When did you open your bag of flour? How much humidity has the flour absorbed in the bag? What is the temp of your kitchen? What is the humidity level of your kitchen? Then there are the million tiny influences that are introduced by my own hands and techniques vs you working with the same ingredients side by side with me in my own kitchen. We will have slightly different outcomes even though we are in the same kitchen using the same recipe and same ingredients. So now take two people in different states, using different ingredients, in different environments, and you can see how hard it is to duplicate the outcomes. Anyway, this is a fun take on the original recipe and I'm looking forward to trying it. This is definitely a lifelong hobby. Cheers!👍🔥🍕

If room temp fermentation is a concern why bother with a poolish at all? If you’re going to be cold fermenting why not just do a direct dough and ferment longer at cold temp? The biggest benefit of a poolish is a bunch of tasty yeasty esters from a warm fermentation. You don’t get those during a cold ferment, in my opinion.

@@PatioPizza Because of texture probably. Direct dough is more elastic and doughy. Poolish dough and prefermented doughs in general is like making a French Baguette, crunchy crump and airy .

@@lioubinos99yeah, I just don’t think you’ll really get those benefits either without a super active warmer pre-ferment. However, sounds like a great idea for a future comparison video! Cheers

By looking at the final result i dont see your pizza any better nor neraly close to Vitos final pizza result, im not saying it doesnt taste good, but doesnt look as airy as crunchy as Vitos.... looks more like a dense chewy dough to me. Def not better then Vitos.

I looked a bit into the salt thing and it turns out it doesn't really make a difference, salt takes awhile to actually kill the yeast, so I wouldn't worry too much

​@@gobcityAgreed. If you watch Vito make his dough, he always adds the salt to the water so you can make sure it's fully dissolved. Then he slowly adds that water in small increments to the dough as it's mixing. He also says the quantity of salt can vary depending on how soon you need to use the dough and what the temperature is. Salt will slow down the fermentation process so he uses it to help regulate his dough when doing huge catering events. He explains it in a lot of his catering videos.👍

Здравствуйте,😊 вы не поделитесь пропорциями гидрации 62-65%?