At Home 100% Pro-Level Neapolitan Pizza Dough | Full Process

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Today i show you how to make the best and easy Neapolitan Pizza dough 100% cooked in the home oven, make sure “2 pinch of salt” are actually 10gr of salt
The recipe is full on the video.
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Please comment below if you have any questions

[@vitoiacopelli]

What’s your best recipe?

[@Ach7ven]

Your recipe lol Next Level Doughh

[@cooking_for_ourselves]

Hi Vito, Your recipe is the best!

[@loqmanayache7496]

For me i love pizza ho i can make withe naturel composent for exemple when you use beef mortadela slices look likesome time you take prodect ho we can't finde in local venders so that will simple if we make it withe slice beef meat at homme

[@loqmanayache7496]

Sorry for my bad english

[@antonhaz4793]

Soft and crunchy 😊

[@timfurlong2]

I recently bought a pizza oven and discovered your videos- the oven is now called “little Vito” and my kids bought me a “soft and crunchy” hoodie. We love your expertise but your enthusiasm is infectious. Thank you for your positivity and passion! Best to you and your family brother

[@carllson6054]

soft and crunchy in the same time

[@JTBags420]

What pizza oven did you get? I have a Bertello

[@assylyacine1778]

Beautifully written.

[@BlazPivk]

Just so you know... My coworker and I both started making pizzas. When people ask us where did you learn to make them this tasty we both reply with Maestro Vito. Seriously I can't purchase a premade dough because of you and my home is full of 00 flour. When I go to the store in Italy my wife looks at the souvenirs and I look for the flour. :)

[@vitoiacopelli]

That is awesome!

[@jonathansmith8691]

I've been using your pizza dough recipe for a few years now and have passed it on to others. So thank you for that. I don't have a pizza oven as such but what I do is turn my gas BBQ into a pizza oven. I remove the flame deflectors over each gas burner, then place 4 emptied out food cans on the grill and pop my pizza stone on the cans. Have the BBQ on full, lid shut, and the temp in mine gets to about 275'c. Then I do what you do with a paddle, turn 180' after 3 mins, 3 or so more minutes, then serve. Always leave it to rest for a minute or 2. Garlic bread takes less time. Big thanks for sharing your pizza secrets!

[@postandfly]

Great new studio! i love it that is more like a home kitchen so we can do you amazing recipes at home. Best regards from Mexico.

[@carrieparks-428]

Hello Vito! I made your pizza dough recipe and the crust was the bomb! I am having a pizza oven built in my new outdoor kitchen and I can not wait to try the pizza dough in the high temp oven. Your videos are the best!

[@eugenetswong]

Thank you, Vito. I am glad to have shared in this experience.

[@Zendukai]

Talk about mouth watering !!! Awesome job Vito !!

[@stevennicholson3014]

Great progression in the quality and content of your videos Vito. Brill stuff.

[@clementborisov7050]

Thanks, Vito, I'll definitely try!

[@TaMasterr]

Thank you Vito , i just finished making your poolish , your videos are gold!

[@steveh1460]

Soft and crunchy! Love the kitchen🍕

[@vitoiacopelli]

So good!😊

[@thisissparta8884]

Thats looks absolutely delicious!

[@francescobergamin6903]

Vito, you are always the best pizzaiolo!!! Thanks for anything you share 🙏🏻

[@thisissparta8884]

Kitchen looks awesome! Thanks for the video!

[@vitoiacopelli]

Thanks for watching!

[@MTeipen]

Simple and easy to make at home. I will try it right now. Thank you m8!

[@marktisdale7935]

It so nice to watch you cook, you are always so happy when you are making pizzas.

[@vitoiacopelli]

Thank you so much

[@amitgolan_studio]

Vito. You are a genius! It's the best home recipe for pizza

[@richardpinkerton4512]

Looks fantastic!! ❤

[@stevew7784]

Kitchen looks great maestro congrats on all your success you deserve it you're responsible for my addiction to making pizzas

[@MykDamage]

Grazie mille Vito!

[@kevinthyer7136]

Amazing video ! Thank you 😊

[@mcculleys3780]

Love your videos man! Im learning so much!

[@vitoiacopelli]

Glad to hear it!

[@DionMJulien]

True master - Vito, you're the best!

[@yksilotaso]

Thank you for delicious pizza video!❤️

[@slimbomania1]

Soft & crunchy kitchen!

[@formnl]

Grande Vito!!

[@kevinmitchell4819]

Looks great!

[@DavidSherman1980]

Kitchen studio looks great! Congrats! I love the look of that ragout. Going to have to try making it soon!

[@russellholloway7465]

Great video thanks ❤

[@Rujo-hm3ty]

Ich liebe deine Videos. Ich habe dadurch schon viel gelernt. Grüße aus Wien

[@jefftheschauer1]

Just received my first pizza stone today. Love you Vito❤ muuuaah muuuaah!

[@fereracarera]

Brilliant video, just what i wanted...

[@alangrove2642]

Congratulations on the studio, Maestro Vito! looks great.

[@vitoiacopelli]

Thank you very much!

[@garryw1159]

What an awesome kitchen, may woman would be in envy. Thanks for another informative video.🇭🇲

[@micheyd78]

Love it and that its only for two!!🍕🍕

[@michaelpoon6447]

Another great video. Great video picture quality!

[@vitoiacopelli]

Glad you enjoyed it

[@EvelynBlue7]

GREAT💪🍕🍕🍕 MAESTRO VITO! 🥳🥳🥳

[@author000]

much better video than last time. Previously, the entire process was not shown. Thanks !!!

[@vitoiacopelli]

You're welcome!

[@rosemarybrando5625]

Great videos!

[@lebeaud71]

Congratulations!!!👏

[@jaimeortega4940]

Good job!

[@ckaymercado]

learned to make pizza your way, it's the best!

[@chrisbrennan2208]

Kitchen looks great!

[@vitoiacopelli]

Thank you!

[@truptidevashrayee338]

Amazing

[@jal9181]

love it! FC from Thai

[@RandelOland901-ATT]

Great video.

[@recordman555]

Perfecto!

[@tadneerknows]

Hello Vito, you da' Pizza Man🍕❤ love your recipes.

[@gotza627]

amazing!!!!!

[@Lu_Woods]

A Pizza every day....life is good.

[@Cash0991]

When I brush the oil after par-baking the crust I usually crush garlic into the oil. Maybe add some seasoning.

[@brianhornsby954]

Great video veto

[@classicalartacademy]

Thanks!

[@vitoiacopelli]

You bet!

[@davefarnsworth3169]

Love your new kitchen! Is that a wooded counter top? what type of wood? Plaster walls? Beautiful

[@jamabarker4051]

Bravo!!! 👏 👏 👏 👏 👏 🍕 ❤

[@necrosiskoc9617]

Love your new kitchen and your videos, they make me want to go splurge on a pizza oven

[@vitoiacopelli]

You should!

[@ryanroman6831]

Nice looking studio 👌

[@Patrick01234]

If you want to start with smaller pizzas that are easier to handle, this same recipe can be split into 3 instead of 2, giving you roughly three 9-inch pizzas instead of two 12-inch pizzas.

[@EpicNinjaRides]

I see you are a man of culture! I see that Guga cookbook back there❤

[@rainbow4]

Thank you so much for this video. THIS will be the first pizza I will try (I've been watching for about 2 years and always been afraid).

[@burningpile8371]

If my local pizza joint hadn’t poisoned me twice I never would have tried cooking pizza either. What a blessing that turned out to be! The only other "pizza" place in town is dominos. Vito’s my man!

[@Mr.Se320]

I started doing pizza from one of the Vito video. My family ate for the first time last week. Everyone loves it!!!! Don’t be afraid @rainbow4 you’ll enjoy it!

[@Pjam]

How much salt is “2 pinches” in grams? I usually put in about 30g salt per kilo of flour

[@shimda_]

Soft and crunchy ❤ Can i use wet yeast instead?

[@user-ij7kn8yx2d]

This is great! Please can you share what flour you are using e.g. are you using all purpose, bread flour, 00 flour?

[@Pithead]

Grandosio!

[@fredsmith3001]

What is the ring shaped ingredient that you crumbled on top?

[@jmaros15]

bellissimo 👌👌😊😊

[@dwaynewladyka577]

A very nice looking pizza. Buffalo milk mozzarella is really good on pizza too. Cheers, Vito! 👍🏻👍🏻✌️🍕 #softandcrunchy

[@ezarubin1988]

Have been following your videos for the last 2 years. Love your passion and dedication to this craft! We recently purchased a Goozny outdoor pizza oven and would love to see a dedicated recipe for that. For the life of me, I can not get it to be soft and crunchy at the same time 😢, I get one or the other...

[@kryptonyax]

Ciao Vito, I appreciate your effort in teaching the world how to make proper Pizzas all over the world through KZbin! I have a little problem when making my Pizzas every weekend though, and its simply the numbers of doughballs I need to prepare. Sometimes it's 2, then its 3 or 4 or even up to 8. How do I know/calculate how much polish I need to make and how much flour I add the next day etc? I saw a recipe for 1 doughball only that you made, but if I multiple the ingredients by 2 I end up with a less sticky dough, and if I multiple by 3 it turns out different again. I'd appreciate if you could reference this Issue. I also wanna use this occasion to thank you for teaching me how to make Pizza in a manner that I no longer eat Pizza in a Restaurant nor from deliveries! You're a great guy.

[@julienportaria768]

Hello Vito! Do you have a recipe for a whole-wheat pizza dough?

[@carloscarrol]

@vitoiacopelli What do I think? I think you are a f&$king legend and I have learnt so much from your videos. Good luck to you in your new kitchen. Thanks for the videos 🍕

[@amandasacchi3381]

It looks delicious! I like vegetables and meat on my pie.

[@KitchenFairy61]

I'd like to know where you found a thick stone for the home oven.

[@MemoryOfLynjaDavis]

Hi Vito! Your videos are very useful and delicious, never stop, The whole world cooks according to your recipes!

[@vitoiacopelli]

Glad you like them!

[@thomasatkinson5997]

Vito, what ingredients measurement for making around 8 to 10 pizzas 12-14 inches. Normally I follow your instructions but always end up with 6-7 pizza ball at 225grams per pizza dough ball.

[@Perisic-i8z]

Tommorow im going to make it exactly to do the video wish me luck

[@jimmychafins]

Do you ever use a pizza steel to cook on at home instead of the stone? For me in my home oven the pizza steel works so much better at browning the bottom crust

[@hermesfbotti]

First Here! From Brazil!!!

[@ThomasMadden-x8b]

When you take poolish out of fridge does it need to come back to room temperature

[@miketran777]

That crust looked too soft!? Love the studio! 👏👏

[@vitoiacopelli]

So good!

[@valentinxulescu9557]

Thanks for sharing! Also, maybe switch to a 4k camera, sometimes the image is prretty blurry in 1080 and it's too bad because you have a really great studio/restaurant!

[@millerlitekiller]

Are you going to review the new Ooni Koda 2 Max?

[@thecrazysaint]

Vito you have ruined our pizza experiences… now we can’t have pizza anywhere but at home. Your recipe has made ever other pizza seem subpar. Thank you it has brought a lot of joy to the family.

[@dianelaes3538]

Hey Viiitooo! I'm the number one go to pizza house for my siblings because you generously shared your expertise with all of us! I knew nada before I saw your videos! Now I keep practicing and improving and siblings love it! THANK YOU! 👍

[@oneknight]

Vito, love your videos, thanks to you I got my pizza addiction. It would be absolutely great if you could produce some content aimed at gluten and lactose free viewers (like myself). As you know, there are many gluten free flour mixes and lactose free cheese types, would be nice to see some comparison or tips to work with them as pizza preparation with these ingredients is quite different.

[@burningpile8371]

something for the carb-no-more folks would be really nice, too!

[@doubleviewcarpetcleaningdc1215]

If you leave polish out for 2 hours then put In fridge still ok for next day ? If temp room is like 10-12 degrees?

[@maryezzat]

Congratulations

[@Grzegorz_G]

Maestro, tell me one thing. If I want to make 4 instead of 2 balls from this recipe for example , do I also double the starter or only more flour and water?

[@gorankunovic6404]

I will try on sea location in few days!!!

[@kkp4297]

i'm glad my home oven pizza comes out similar to this. I was getting disappointed I could not make pizza oven pizza, but now I understand my home oven at 500*F just isn't capable of restaurant quality pizza.

[@Lougardeixion]

Correct, however you'll need a thicker pizza stone. And the amount of electricity or gas that you have to spend to reach the temperature is crazy!

[@Oth3rRun]

He vito, If i want to make maybe 6 doughs... Do i then just multiply everything by 3? So for the poolish 600 flour 600 water and 15 grams yeast? Or how do i do this then?

[@gwarski]

What was that you crumbled over at the end?

[@andreypetrov4868]

This is Maestro Vito Lacopelli - when you hear it you know you're gonna see something interesting.

[@mvm8285]

Hello Vito! Im curious, what temp is your water for your poolish and the bulk rise dough for cold fermentation?. RT, Cold, Warm or do you use a specific temperature? Thanks. Love your videos!

[@thisissparta8884]

Good question.

[@vitoiacopelli]

Better to use it cold

[@aymanradwan5740]

I followed your instructions to the minute but I got crunchy and not soft. I used home oven with fire bricks that has temp of 450 Fer. It took 5 min but it was like a frisbee.😂. What could be wrong you think. I left the dough balls like 36 hours in the fridge. Could be this is the reason ?

[@SGT_Gunnery_Hartman]

If i want to make 4 pizzas do you double the amount of yeast and honey or does it always stay at 5gr each? The water and flour is doubled only

[@Moogprodigy-fe8nm]

Can the dough ferment longer than 24 hours? If I set it now, cook half of it tomorrow night and then the rest on saturday would that spoil the dough?

[@mantzur]

There is a difference between this oven home pizza to tabon pizza? And what u say about fast & crust if u heard about them...

[@robertallison9653]

@8:30 is that ragu San Marzano tomatoes?

[@davecaygill69]

Great video Vito. When you say the top has to stay on top, when you moved it from the whiteplastic tray with the spatula you flipped it so the top went to the bottom 🤷‍♂️

[@sebastianbuccheri3696]

Yes but then he flipped it back so top stays on top

[@davecaygill69]

@@sebastianbuccheri3696 I looked couldn't see it flip back