THE MOST HIGH HYDRATION WE CAN DO FOR A PIZZA NAPOLETANA 80%

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L'IDRATAZIONE PIÙ ALTA CHE POSSIAMO FARE PER UNA PIZZA NAPOLETANA
ecco a voi come fare l'impasto per pizza napoletana, con un 80% di idratazione.
Un impasto per pizza molto difficile da usare, mo molto buono per chi usa forni a bassa temperatura, e molto buono per chi vuole un pizza veloce
ricetta completa
-400gr. farina
-5gr. lievito
-15gr. sale fino
-320 gr di acqua molto fredda
tempistica di crescita intorno alle 3-4 ore
livello di difficolta 1su10 (7)
inglese
THE HIGHEST HYDRATION THAT WE CAN DO FOR A NEAPOLITAN PIZZA
here's to you how to make the dough for Neapolitan pizza, with an 80% hydration.
A pizza dough very difficult to use, very good for those who use a low temperature, and very good for those who want a quick pizza
complete recipe
-400gr. flour
-5gr. Yeast
-15gr. sale up
-320 gr of very cold water
growth time around 3-4 hours
difficulty level 1on10 (7)
spanish
LA HIDRATACIÓN MÁS ALTA QUE PODEMOS HACER PARA UNA PIZZA NEAPOLITANA
Aquí está cómo hacer la masa para la pizza napolitana, con un 80% de hidratación.
Una masa de pizza muy difícil de usar, muy buena para quienes usan una temperatura baja y muy buena para aquellos que desean una pizza rápida
receta completa
-400gr. harina
-5gr. levadura
-15gr. venta hasta
-320 gr de agua muy fría
tiempo de crecimiento alrededor de 3-4 horas
nivel de dificultad 1 sobre 10 (7)
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MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
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Опубликовано:

6 сен 2024

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Комментарии : 632

@stratoskonstantoudakis9245 4 года назад

once i travelled to italy with my school i fell in love with italian coozina i became a cook and worked with 4 italian chefs so far feels great and their energy is amazing greetings from greece

@drworm1332 4 года назад

Chef: how big do you want your crust? Customer: yes

@yasserio01 4 года назад

Man thats the real pizza napoletana.. the crust need to be big!!!!

@yasserio01 4 года назад

I tried some american's pizza and they dont know how pizza taste, trust me

@pc-broke8348 4 года назад

Trust me with neapoletan pizza the crust might even be tastiest part

@leconcasse6450 4 года назад

Exactly

@olivierst-pierre5185 4 года назад

that crust isn't that big, just eat it with butter!

@Max-lf4br 4 года назад

im a simple child, i see the word pizza i click, i hear Italian i enjoy. good video guys i loved it very much

@OfficiallySanctionedKATG 4 года назад

Love pizzas like this. Dont get me wrong, i can eat a fully loaded pizza from my local American-style pizza place ,any day of the week, but pizza like the one in this video are perfect. Less is more.

@hieuduong7447 3 года назад

10x better than TV chefs demonstration for sure👍🥰

@feartheferg2483 2 года назад

What temp do you recommend cooking this dough at?

@pati3992 4 года назад

The outtakes at the end were hilarious. It’s nice when you and Francesco interact...e per favore, show us how to make focaccia di Recco a casa. Grazie Maestro!!

@ShuffleHerci 4 года назад

Just to throw it in - I experienced the best way to make Focaccia di Recco is by using Caputo Manitoba Flour with "the regular" amounts of ingredients. Would love to see that made by Vito, too.

@eduardogarcia2480 3 года назад

1/4 de pizza quedó en la mesa. Otro 1/4 quedó en las manos del pizzaiolo. ALGO ASÍ, COMO UNA SOPA DE HARINA. (con poca salsa y poca mozza) Una vera "pizza famélica"

@mrxyo 4 года назад

400g of flour and 5g of yeast???? Isn't 1-2g enough?

@rabiesbiter5681 4 года назад

My favorite part was when Mario started spraying Luigi in that face with that bottle while he was speaking. Wasn't expecting that.

@nandomirandahorses 4 года назад

You are an artist! And also like a scientist! I learned how to make amazing pizzas with your channel! Best regards from Brazil!!

@vitoiacopelli 4 года назад

Did you see the very end of the video:0)?

@eliot0126 4 года назад

yes, very funny jejeje

@tarekben9240 4 года назад

vito iacopelli Both of you were Funny

@italia1392 4 года назад

yes I did

@alba380 4 года назад

Metti così per ogni video, quello è parte più interessante 😂😂😂😂😂😂

@roccosdough 3 года назад

I wonder how it would come out if you did a video with 80% hydration with 100% BIGA and or using Poolish too ? Thanks Maestro !!

@kodomokomodo 2 года назад

what's the temperature of the gas oven set to and how long did you cook it for?

@erica4500 2 года назад

Vito, thank you for this recipe. One question, what if I put the dough to the fridge for night instead of three hours in room temperature, will it work?

@IvanKC11 4 года назад

Whats the oven temperature for the pizza?

@joeg2964 4 года назад

I’ve learned so much about pizza from you. Mille Grazie Vito, I love you ! You’re the best!!!!!!

@housenmonster 2 месяца назад

I like this with the Italian speaking in the tutorial. Would love to see more videos like this. Can use the subtitles to learn Italian language and pizzaiolo at the same time! 😅

@designersim760 4 года назад

I just made this pizza dough and man, it’s so amazing! Love you vito, thank you so much!

@dannygrio 3 года назад

I was hoping for the last part in english, because all the details of the pizza at the end was spoken in Italian.

@77grundy 4 года назад

Please do 100% whole wheat sourdough Neapolitan style in home oven! Grazie!!

@rcbustanut2057 4 года назад

Great vid 👍 Hahaa, and I was having a little bit of a hard time handling 67% hydration dough! 😆 But this was quite educational technique wise. So I will continue to tackle that hydration challenge, which was originally to get to 80% hydration. I started with a normal 60% hydration & I am close to 70% now. I will get there 😋

@ariira20 Год назад

I do 70% hydration with heavy topping. Trick is semolina flour.. once your pizza its on your pizza peel.. give it a shake.. if it doesnt move at all put a plate equivalent to your pizza or aluminum pizza tray flip it and sprinkle a little bit of semolina.. reflip it and shake it , if your pizza moving back and forth you are good to go and transfer it in the oven gently and pull out quickly

@rcbustanut2057 Год назад

@@ariira20 thanks 👍 Wow, I can't believe that I posted that 2yrs ago lol, It seems like yesterday! 😆 I sure have come a long way since then tho. I do use semolina flour on my peel. I also add a small portion of it to my stretching flour as well. I really didn't have an issue with getting the pizza off the peel, even with high hydration. My issue was always handling the dough, kneading it, shaping it. I have since learned a technique that makes it soo much easier to handle high hydration doughs. I now can comfortably handle 75-77% hydration for either pizza or bread. Thanks again for the tip, keep the pies 🍕 coming! 😎👍

@walterclements7968 3 года назад

I work at a pizza place with the same dough style as this video. I can tell you guys, the dough is soo good, it's absolutely perfect.

@youtubemec 4 года назад

When the pizza is ready, I cut a piece and before I eat it, I put some water on my hands :D

@keithmartineau4814 3 года назад

The best pizza dough ever...

@epsilonsmind4803 4 года назад

Wow managing a dough like that takes some huge skill, great video!

@stecad 4 года назад

Spettacolo Vito... Ci perdo le ore a guardare i tuoi video..

@vitoiacopelli 4 года назад

Spero sia positivo 😂 grazie tantissimo

@stecad 4 года назад

@@vitoiacopelli e certo!.. Grande

@sirtblairjr 3 года назад

Hey Vito,, what is your recommendation for small family to make a high hydration dough. May be a family of (4) four???. Also, your measurements in cups?.

@kjar211 Год назад

How many grams of dough was used to make the pie? Thank you

@RodALPenullar Год назад

Thanks for the information. I just want to ask if how many Water, yeast and salt for 4 kilos of flour? I mean the ratio of 4 kilos of flour? Can you help me on this? one of your subscriber from the Philippines. Thanks

@dgd32 4 года назад

I tried the 70% and it was very hard to handle... I can only imagine how hard this 80% must be. ... la parte finale vale tutto il video... "seee a me je" !!

@DaveChips 4 года назад

I was practicing high hydration doughs with ciabata but only hand kneading... Think that having machine for higher hydration doughs could be more convinient

@2013nicolas 3 года назад

Che bel video!!! Grazie mille. Ci sentiamo nelle mani giuste! Complimenti ragazzi!

@ytube65bap 4 года назад

Fantástico! A farinha que usa para polvilhar é semolina? Qual marca de farinha usa para a massa?

@nicolasaraya5963 4 года назад

Finally someone who knows the correct order on the ingredients

@prasannakumaryr 4 года назад

A true pizza dough scientist! You will come up in your life like no other!

@el-malagueno8278 3 года назад

Gracias maestro por compartir tus conocimientos

@jerrysurowiec 3 года назад

I think you would be better served using the dough hook when mixing in the Kitchenaid. That attachment does not knead the dough very well, if at all. Second, are you using active dry yeast or instant dry yeast?

@Madasafish2 7 месяцев назад

What is your perfect hydration for Neopolitan Pizza in a wood burning oven that can accomodate 400C/450C? Please list the flour used be it direct or using the poolish method?

@simonedigilio2087 3 года назад

Ciao Grazie mille per I bellisimi videos could i ask a simple question? Could please do some video in regards to the drop of the temperature and how quickly I can be recovered with the traditional wood oven? Please

@hinoto_ 4 года назад

Oh god, I want to eat that pizza so much ! Cheers from France guys !

@enzopopp4636 4 года назад

Best pizzaiolo ever!!!!!!!!!!!

@MrMonfabio 3 года назад

Vito, do you suggest a stronger flower like cuoco or Manitoba to make this 80% hydration dough?

@claudiomenesesc 4 года назад

Che meraviglia ragazzi, mi e venuta una voglia che non vi dico niente.....

@07TXTL 4 года назад

As someone who speaks Spanish, Italian is understandable but some words just fly by me, probably dialect has something to do with it but it is what it is

@lluisgalvanlluch1808 4 года назад

Jordy Montesinos es super parecido al catalán

@MrDoboz 3 года назад

0:23 that smile got me. instantly subscribed! :D

@levidake9311 4 года назад

It was great to meet you tonight thank you so much for teaching with such great passion.

@vitoiacopelli 4 года назад

Thank you my friend for coming to my pizzeria

@alexandrathiele7686 4 года назад

It looks so nice, congratulations! Is it possible to make the pizza also in the oven or will it be different ?

@sonyviva308 4 года назад

Man, if I watched this earlier, I would've know what to do when my dough is very soft and sticky. Thank you sensei! :D

@eyadsy6208 4 года назад

Me too I found it sticky So i added more flour than it needed. The pizza crust turned out dense and hard.

@pijcab Год назад

Didn't watch the full video but I'm guessing u add WOOTAH instead right? (on your hands)

@harijaja Год назад

Hi! What kind of flour is this? 0 or 00? Whats the protein % and strength? Thanks in advance!

@FL-gg4dq 4 года назад

I love this channel and I love pizza. Can you tell us if you recommend any of the small pizza ovens. Koda roccbox.blackstone etc???

@lurchamok8137 4 года назад

4:59 the machine sounds like it's going to bite the dust in the next moment haha

@johnb8956 3 года назад

*queue Queen on max volume*

@rewolfer 4 года назад

That wet dough is how my 70% feels... Now I feel lot better knowing that it's okay for the dough to still seems so wet and sticky when I cut it up into balls. The other day I worked a 70% 6-pizza dough for 2.5 hours until it was not really sticking anymore. I wonder if I just ended up taking the moisture out of it? Next time I will try this technique that Vito used and end earlier.

@jakeysnakeey1972 3 года назад

Is the 3 hour rest at room temperature or refrigerated?

@michelrea2403 4 года назад

Unbelievable the handling of the 80% dough🙏. Thanks again Vito

@Gorkilein Год назад

Until you added all water most evaporates while mixing again. Just add all in a bowl, mix it sime seconds let it autolyse give it some Bowl folds and Coil folds....

@mosebon 4 года назад

MAESTRO. Complimenti Vito per la maestria, riesci a far sembrare facile anche questo! Grazie! Dall Italia ti seguo

@AltonCrooks 4 года назад

I watch all your videos. Fascinating. Absolutely fascinating. Thank you for the education

@joshuamartin4123 4 года назад

There was an ad on this video about watering a pizza.

@user-rw4pm6lp7k 4 года назад

Спасибо, за такой классный эксперимент👍

@bertoldoborn 2 года назад

Fantástico parabéns pelo seu conhecimento em pizza. Nota dez

@firmansyahgunadi7551 2 года назад

2 question sir... Did it works baked dough using home oven (210°C - 250°C), sir? Second question, Did it works if not mix the ingredients using Planetary Mixer sir? I mean, can i hand mixing use wooden spatula instead using planetary mixer, sir? Thank you sir...

@hindubrahman768 3 года назад

I Love to watch your video. Fantastic

@kgftw 4 года назад

What if you make a 100% hydration pizza? That was a joke. Unless...

@DillsArtThing 4 года назад

Water and water and water water

@wojtekepecki5774 4 года назад

100% would be 1:1 flour to water by weight

@DillsArtThing 4 года назад

@@wojtekepecki5774 w a t e r

@wcrb15 4 года назад

0 calorie pizza! Genius!!!

@tainicon4639 4 года назад

Totally possible, just requires some advanced bread making techniques.

@glowsea5185 5 месяцев назад

The easiest way to make it is to put all the water with the flour in the mixer and after 1 minute put it on hight speed until the dougjt is well mixed and go back to speed 2 for 10 minute and I do no use water when I fold the dough I use olive oil in my hand and the result are really fantastic

@Lina_carol 2 года назад

It’s looks light and airy…oooh my mouth is watering 😛😋

@johnnychipello919 3 года назад

Outstanding pizza!!!..and its NOT burnt!!!

@richspizzaparty 4 года назад

Best of luck this year!

@nikolajandersen2354 4 года назад

Great video again.. Please send link where to buy the apron you are wearing.

@foreverfierceover5075 3 года назад

Will it work in a regular oven? I'm gonna try it tomorrow! 😍

@TheNextBigLP 4 года назад

I find the dual audio distracting, for me just Italian with English subtitles would be fine

@klaus239 4 года назад

it is an unwritten rule that anything made in italy has to be easily recognized as such. Just look at any made in italy product, it will have a big italian flag on it or some italian.

@claudioparatore2944 4 года назад

Ciao belli i tuoi video e complimenti. Ma in questo caso ,ha fatto la sua maturazione questa pizza che stai mangiando ?che W ha ? Posso chiederti perché lavori con molto lievito di birra ?grazie mille

@luudest 4 года назад

What is harder to strech? Dough with high hydration or dough with low hydration?

@chips.3927 4 года назад

High hydration can be very soft and it is easy to tear when you stretch it. If the low hydration it is good if it is decent hydration (Not very low hydration)

@ask4moor 4 года назад

Looks amazing 👌 Why not you use oil for this dough?

@damianobordin721 4 года назад

Grande Vito, sei veramente bravo. Complimenti..Dovresti far più video per casalinghi come noi..

@plantedbasedman9845 4 года назад

It is seriously beautiful. Well done!

@hbarlettasollberger 3 года назад

Vito. Your videos are great. We learn pizza stuff e parlre italiano. Best deal ever.

@C0verage 4 года назад

I kinda miss some greens on it but that looks absolutely delicious nonetheless! Never seen dough like that before.

@jupetus95x 4 года назад

What flour do you use when you stretch the dough and put the toppings on?

@riadinio13 4 года назад

best pizza Vito from Algeria

@kitchenamine8245 4 года назад

Ytna7aw ga3

@riadinio13 4 года назад

@@kitchenamine8245 ah oui ga3 sans exception lol

@MrWnw Год назад

Hello Vito, how is it possible that you add 5 g yeast here and also 5 g yeast to 300 pizzas?? I want to know please :D

@Nandoran23 3 года назад

Please provide the quantity how much water, flour etc thank you

@thomasschafer7268 4 года назад

Nice Video. But what type of farina Typografie 00? Caputo? Or manitoba?

@simon269 4 года назад

Hello Vito, Is your hydration method an alternative way to achieving crunchy pizzas quickly? I mean, instead of fermenting the dough for 48 hours or more; can you achieve similar taste, texture and crunchiness by using the hydration method!

@simon269 3 года назад

@Nooneinparticular987 Thank you for your thorough explanation. I really appreciate it.

@khemboi4086 2 года назад

I'm gonna attempt 93%, this is a great reference if that fails, thank you for the scientific data

@user-gk2ji8rs3t 2 месяца назад

When you sed low temperature in the oven...what is the exactly temperature? And what about the type of the oven? And when i have hight hydration i must have low temperature?

@ArnoldVeeman 2 года назад

Really great tutorial! Thank you for sharing this information 🍕

@donaldmills222 4 года назад

Is the flour that the pizza dough is placed on before forming the pizza crust, semolina flour?

@tomfodenfilm 3 года назад

Crust is the best but done well

@sameersinghtuteja3717 4 года назад

Love from India...Awesome👌🏻

@adnanmaqbool8537 2 года назад

How will you know the dough is already 60, 70 or 80% Hydrated? What’s the gauge or measurement to check it? Someone kindly explain, thanks 🙏🏼

@embe1308 2 года назад

I'm a novice, but here's my understanding. It's the amount of water to the amount of flour. In this example, it's 400 g flour so multiply that by .8 (for 80%) and you get the amount of water needed. In this case it's 320 g.

@BeniaminPienkowski 10 месяцев назад

good case Vito, thanks for another amazing video!

@derrick1288 4 года назад

Look at that cutie pie 🤭

@hkk504 4 года назад

i enjoy your channel 1 question flour400gr salt 15gr bakerpercent 3.75% is right????? not salty???

@faramarzmokri9136 2 года назад

Could you tell us about your oven? Thank you.

@mr.berrani 4 года назад

Hi Vito, I’ve a question, in the business pizza ingredients you put first water & melting fresh yeast & then put flour. Here you put flour & mixed with dry yeast! My question, does it matter & makes a difference for pizza if you put water & yeast first or versus? Tell me the best way how to put ingredients please . Thank you Maestro

@elenamessina105 3 года назад

Fantastico, troppo simpatici!

@derKischda 4 года назад

What kind of flour do you use? I once tried a high hydration with one part whole wheat flour and I failed miserable.

@kaci-05 3 года назад

when it’s too sticky , can we moisture our hands with oil rather than water ?

@benantonioguido9798 4 года назад

bravi ragazzi per questo video. Complimenti ! A proposito la pizza napoletana è più adatta al 70% o al 80% di idratazione?

@vitoiacopelli 4 года назад

Io andrei al 70

@benantonioguido9798 4 года назад

@@vitoiacopelli Grazie Vito per questo consiglio, buona serata a te !

@enricotortorellaET79 4 года назад

La canonica napoletana è al 61% max 63%...le alte idratazione sono più necessarie per pizze in teglia e soprattutto con cotture a bassa potere calorifero..infatti la napoletana parte dai 450° a salire..la teglia la si può fare benissimo in un normale forno da casa a 250°

@benantonioguido9798 4 года назад

@@enricotortorellaET79 grazie per questa informazione. Grazie Enrico