Vito’s NEXT LEVEL Pizza (In 2-minutes)

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Vito's next level pizza dough is one of the internets most popular pizza recipes. But the video for it is a mind-numbing 20 minutes long. Soooo, if you don't have time for that, here's a 2 minute version. Enjoy
POOLISH: 300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey
Mix everything keep 1 hour at room temperature then put it in the fridge 16 to 24 hours.
DOUGH: Mix all the poolish, 400ml of water, 700gr. Flour, 30gr.salt , 10gr. Olive oil. Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours
Ball up your dough and let it rest at room temperature for 2-4 hours.
DOUGH RECIPE VIDEO - • Best dough for Home Pi...
HOW TO STRETCH PIZZA DOUGH VIDEO - • Stretch Pizza Dough li...
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Опубликовано:

5 июл 2024

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Комментарии : 37

@utube2008utube 5 месяцев назад

thanks for the condensed version of this! can't stand all the fluff of the other person's videos.

@user-oj7nm2ez1u 9 месяцев назад

I'm new, this will be my first dough recipe. I have watched Vito's several times, and now I found yours to simplify.... but what I want to know is how to store / freeeze it after making it? When is the best time to freeze it? After making the balls, or at some point of the fermentation process? How to get it ready for use after freezing (how to thaw / work it) and how best to store (zip lock bags or tupperware?)

@tcbtcb Год назад

Another great video. I have changed up Vito’s poolish a bit and use 2gm honey and 3gm yeast for poolish and 1gm honey when mixing the final ingredients. The honey (sugar) is food for the yeast. Having a wine background I’m really surprised nobody even mentions the importance of yeast hydration. The more yeast you can wake up to more your dough will rise.

@pizzapirate55 Год назад

really high quality video. loving it

@PatioPizza Год назад

Thanks!

@MariaS533 9 месяцев назад

Thanks for your video! 😊Can someone explain why Vito uses that much yeast and what it does to the dough ? Because I thought that you should only use a tiny amount for „the perfect“ pizza dough

@peter2392 7 месяцев назад

Thanks for your video! What are measures for two pizza balls? In that case polish is still 300ml water and 300g flour? Can you please give us measurements for polish and dough for two persons? It's very difficult to calculate, and I can't find that measurements on internet. Thank you once again!

@sweetberrywine69 5 месяцев назад

Thank you!

@prospectorinn3231 27 дней назад

You're the man!!

@supermathis2 5 месяцев назад

thanks, this video was necessary

@wsurfn Год назад

This is the recipe I am currently using. What flour are you using? I use Caputo Pizzeria and my dough looks much wetter. I get great results, but it takes a lot of strech and folds with 10 minute rests to get good gluten formation.

@PatioPizza Год назад

This is actually just KA all purpose, but I do include one more rest right after mixing that Vito does not. Otherwise, it’s way too sticky to work with. I like capito pizzeria more but it’s hard for me to get and expensive

@soundwave070 Год назад

Since I started making my own pizzas based on Vito's videos, the lenght has been pretty annoying. It is as if you've made this video just for me haha. Can't wait to see your adjusted version!

@PatioPizza Год назад

Ha, same here… he’s awesome, but his videos can be a little hard to watch

@timcollins3188 10 месяцев назад

Someone explain how get poolish looking like that after 16-24 hours. 1 hour at room temp is like super active and already deflating after only 12 hours in fridge.

@sepupr21 7 месяцев назад

it is 5 gr of fresh yeast, you used dry yeast. Dry yeast is x2 more powerful than fresh, so you should use only half.

@PatioPizza 7 месяцев назад

You’re right, not sure how I never noticed that…

@PatioPizza 7 месяцев назад

I have an updated version of this recipe on another video that adjust the yeast, just fyi

@masc000 3 месяца назад

I think in Vito’s video he uses 6 grams fresh yeast, but says if you’re using dry yeast, use 5 grams

@luvmyferretz Год назад

How is your end product not SUPER sticky???? Every time I try this, it's so sticky that I can hardly manage anything with it. I've asked Vito about this in comments but never any replies. I'm really frustrated by the dough. It's not humid at my house either and it's a constant 73 degrees 🙃

@OrenNoah Год назад

This is the recipe I use. That stickiness is really frustrating, but you simply have to keep working the dough. Really stretch it out, even though your hands will be a mess. Miraculously, the stickiness will subside with continued working. Another that helps are those rest periods. They allow the dough to better incorporate the water.

@soundwave070 Год назад

I agree with Oren, keep kneeding and let it rest a bit longer in between or do it 3 times instead of 1 or 2 times. It probably has to do with the flour you use. Each flour is able to absorb the water differently.

@PatioPizza Год назад

It took more time resting than Vito’s video shows. I added the first rest period right after the dough comes together. Vito doesn’t do that, but makes a huge difference. It doesn’t need to be so hard though, I think the “fix” video will be pretty good

@luvmyferretz Год назад

@Oren Noah thank you! In one of vitos videos he says that it gets too sticky when it's handled too much, so I try not to over knead it. I'll try to knead it more and give it longer resting times. I hope this helps! 🙏

@luvmyferretz Год назад

@@PatioPizza thanks for the tip! I can't wait for the adjustment video. I hope it can help me. I'll try longer rests in between until you post the video 🙏🍕

@tomthalon8956 Год назад

The Neapolitan fad got to where it is now, and way out of hand, at the COVID onset up to now, when the Oonis and Gozneys became economically available to the home market pizza makers. I say out of hand because the hook is the fact that home chefs can now "brag" that they baked a pizza in "under two minutes." But there's a reason why IN THE USA, your local pizza shops, and even the chains don't market Neapolitan style-They aren't popular. They aren't topping friendly, and no one really cares that their pizza was baked in under 2 mins. Like most people here, I want 3-5 toppings on my pizza. I don't want a boring plain cheese pizza. I don't mind flop at all, but I don't want sauce and cheese to slide off of my slice if I don't fold it up properly. Even your regional pizza styles in the US do not feature boring cheese Neapolitans. Same with that poofy cornicione. It's all just a visual fad. Don't get me wrong about Vito. I learned a lot of applicable tips for my pizzas at home. But for flavor, and like most people, give me a multi-topping New York style or Sicilian pan. Which are what I make at home.

@PatioPizza Год назад

Completly agree!