Best Way to Develop the Gluten in Pizza Dough

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In this video i made the perfect pizza dough at home 100% with full recipe, and with the same pizza dough i teach you how to develop the structure of the gluten with 3 different methods, very simple but no one will tell you this, Please watch untill the end and after please subscribe and share with 3 friends.
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[@vitoiacopelli]

I love the 3rd one ☝️ Wicht one you like ?

[@roccosdough]

#3

[@roccosdough]

BRAVISSIMA! The stronger gluten structure the more air in dough :)

[@roccosdough]

Bravo Vito ! Always the best !

[@millyusa363]

Definitely #3.

[@KowboyUSA]

#1 is a Picasso - #3 is a Michelangelo and the best

[@i_am_aladeen]

10 years ago, if someone told me "One day there would be a KZbinr who makes pizzas. He will make 100s of videos where he explains basically the same thing over and over again. And you're gonna love watching every one of them!" Then I would call them crazy. But here we are. Keep it up! Love your videos.

[@M3HWW]

Repetition is essential to learning. now I've re-balled my dough, hopefully it puffs up a bit more this time.

[@vitoiacopelli]

I really appreciate it my friend for the huge support

[@madcapx]

after watching these 100s of video's basically everybody tells me i make better pizza at home than all but 1 pizza place in the city i livein. (that 1 pizza place has a napolitan pizzaiolo and a stone oven and is truely amazing). :D

[@Ha-kf6ge]

Voila

[@shallowada]

He is very entertaining and we love his enthusiasm. From someone who tried making dough unsuccessfully for 3 years, this dude saved me. And I pick up a new tip from every video, no matter if it seems repetitive or not, and my results keep getting better and more consistent. Best cooking show ever.

[@alamandrax]

I was definitely missing the reballing part. I've only reballed once before cooking. Now that I know that i need to do it a couple of times, I hope to unlock the secret to perfect pizzas. Thank you once again Maestro!

[@vitoiacopelli]

U will

[@Ridi_MB]

It was the missing link for me.

[@doriandovecer7438]

Same with me!

[@edbaas9474]

Agree- wasn r doing the multiple reballing. Does that also apply for long cold fermentation like in the master class?

[@dundas112]

How many times did the master reball it?

[@equinoxshadow7190]

3rd one is my favorite. With several of your tutorial videos, I was able to achieve that type of pizza dough. It was so good and tasty!!! 1. Made the poolish with your instructions. 2. Made the dough and let it rest 1 hour at room temperature. About 70°f / 21°c covered. Then did a 20-24 hour cold proof in the fridge. About 40°f / 4°c 3. Portioned out the dough balls and let them rest 1 hour at room temperature. Then did the 1st reballing, let rest another hour. Then did a 2nd reballing, let rest for 1 hour. 4. Stretched the dough out, being careful to leave a thick 'n airy edge that would puff up when baking. 5. Have a Baking Steel in the 500°f / 260°c preheated oven for about an hour. Then a few minutes before baking the pie I switch the oven to Broil. 6. Bake the pie for 3 - 4 minutes. Oh man, my best pizza to date. The crust's edge turned out so soft and chewy inside, just the right amount of crunchy outside. I usually don't do the reballing and end up somewhere between #1 and #2. But with the double reballing and extra resting, I was able to achieve the #3 crust. Thank you so much for sharing your pizza making expertise and these videos!!!

[@marcusbiller867]

You have to let the poolish for up to 24 hours, not the made daugh with the poolish

[@yannickm5429]

@@marcusbiller867 yes

[@tomotomo571]

@@marcusbiller867 I believe either way is good

[@MaiMusicAcademy]

Thank you, Vito! I've been making pizzas for over 15 years. I thought I had reached the pinnacle of pizza dough after 3 or 4 years of practice. But your techniques have taken my pizza game to a whole new level. Absolutely transcendental stuff, Vito. Thank you, thank you, thank you for making and sharing these phenomenal videos. I actually did a similar experiment a couple weeks ago to see what would happen, although I cooked the pizzas in a 800-900 degree oven. The rise was insane. One of them rose 5 cm.

[@vitoiacopelli]

This makes me so happy

[@MrRamone_CBGB]

My wife is the one that has to eat with me the pizzas I make. She has noticed a remarkable progress on my pizza, after I used your recipes and poolish. She loves my pizzas now, my pizza game has gotten to a whole new level. As you promised on your videos! Molte grazie, Vito!!

[@vitoiacopelli]

Thank you 🙏

[@MarkBrown-kn5yk]

Ditto. My wife as well

[@Devojr08]

Vito - I’ve tried almost all your recipes at home and, by far, Method 3 has been the most successful. Reballing twice, and the extra hydration, are the perfect home combo.

[@JustinTBowen]

#3 hands down. This is the BEST pizza channel on KZbin. Thank you Vito for your ‘no secrets’ style. AWESOME!!!

[@productjunkie9235]

I have learned so much from your videos. Re-balling is definitely what I’ve been missing. I’m learning that dough is not as delicate as I thought. Thank you for sharing your passion with us. .🥰🥰🥰

[@jimmypea3799]

All my pizzas have been like number 1.... just used method 3 tonight and it was amazing! Looked just like Vitos!! This reballing 2 times is the tip I've been waiting for for next level pizzas! Delicious!! Thanks Vito!!

[@xmas4203]

Two of the most important things I've learned watching Vito is to make a poolish. Which was a game changer. And now, build the gluten for more air in the crust. Kudos Vito!

[@rockyvecera1852]

Vito, great tip!! I made the poolish for the first time and re-balled twice and the dough was fantastic!! I made 4 different pizzas for a few friends and they were amazed at how good they tasted. Keep the videos coming. I also use the Ooni Karu to bake the pizza and really makes the perfect pizza.

[@doucovanieExcel]

This worked for me soooooo good. I was finally able to get same result as the 3rd one. Thank you Vito

[@johanvangreunen3714]

Hi Vito, I used your last method to improve the gluten and I made the most amazing pizza. My crust also puffed up like yours and it was light and airy. Thank you for all these great tips. You are truly a maestro.

[@donaldduck9214]

Omg, i am sooo looking forward to that,i just had a dough collapsing after such a long time,no idea what went wrong. Perfect timing🤩

[@qbatmobile]

For many years my pizza was strong and puffy - just like number 3. Then people told me to make it less puffier. So i did. Last Christmas I was in Naples to refresh my taste buds and I had all the pizza, pasta, coffee and pastries i could eat. My pizza was flawless for many years. Delicious, strong, made with love and full of quality ingredients. I should have never listen to those people and never change a thing. It took me some time to improve my pizza back to its original quality and I will stick to my standards and the best part is... Your channel and your tips have motivated me to do so. Great videos mate! Stay safe.

[@trab888]

For me the number two is already very good and the third is perfect of course number one I would be delighted too. each of your films is fantastic to watch and each is a great learning experience. Thank You Vito!

[@shannon-marie]

I love how #3 looks but I bet I would be grateful for any of them. Your pizza dough recipe has really changed my life. I've tried nearly every "Best Pizza Crust Ever" recipe and nothing compares. My family is so excited every pizza night now. We can't afford to get take out almost ever, and we only have a pizza chain restaurant in my small town, but now I can make us quality pizza at home. THANK YOU!! ❤

[@talakeratopfanchannel]

Already made fantastic pizza dough with your recipe but this will make it even better, thank you!

[@maartenbaars7847]

Omg, I wish I've watched this sooner. Never so clear I've seen the differences between 3 balls of dough, even though they're of the same dough! What a puffy difference that is! Thank you, Vito. Glad I discovered your informative cheerful video's that inspire me but also makes me laugh.

[@Handkaes_mit_Musik]

Hi Vito, thank you so much for sharing your knowledge about making the perfect Pizza. I love your Videos. This one was the last pinch, I needed for a perfect result. The Pizza was amazing. The crust was like heaven. It was so puffy, soft and crunchy. Thank you so much. Greetings from Germany

[@fd4639]

Thanks again Vito for your generosity. This is very useful for me when I make 4/6 pizzas for friends and the balls waiting start to become flat!

[@MartinMarchev]

Vito, God bless you! This is the best channel about pizza on KZbin! Dropping nothing but quality knowledge!

[@pv4669]

I found Vito at the beginning of the pandemic in 2020. Been making pizza every Saturday night since then and getting better each week. This tip "reball" make put things over the top-top-top! Bravo and thank you.

[@vitoiacopelli]

Amazing thank you

[@brunogrondin7661]

Definitly more crounchy! Thank you for all the passion you put in these videos. It definitely made me whant to try and make it perfect. Keep em coming!

[@JonCausithONS]

Thanks for showing the differences! I lean towards the middle ground in Method #2, but the third one was pretty impressive in size for sure!

[@scottstedeford7575]

Probably the single most important video in Vito’s entire collection. I’m now consistently making pizza Neapolitan on par with the third example here.

[@rolandluth2098]

when i do the 3rd, i get a better structure after the cooking but it's not strong at all when i shape the pizza.

[@scottstedeford7575]

@@rolandluth2098 This seems to be the key to better structure. The weaker the dough, the less you have to work it into shape. The less you work it the more air is retained in the crust. The more air retained the bigger the structure and lighter the crust. Notice how little Vito works the dough in his videos. I use 00 flour (the weakest flour) and ferment for two days in the frig. This longer fermentation makes the dough even more pliable. I’ve also experimented with adding “old” dough (a piece of dough from the previous batch kept in an air tight container in the frig) to my new mix. I notice a distinct improvement to flavor and texture that consequently makes the dough even more pliable when it’s time to form the pizza crusts.

[@laurenlopez5169]

#3!! Thank you for making these videos! You have upped my pizza game 🍕

[@philcoia1194]

Thanks for all your videos Vito, I now have a new, and very rewarding hobby! Bought a pizza oven and can't sleep some nights in anticipation of making pizza the next day! Cheers! 😄👍

[@skyheart9245]

I love how you as a expert share your Pizza experiments with us. It’s a Pizza Lab.

[@simonaudet1107]

Nailed it again!! So easy to learn with you!!!

[@antoniotagle6481]

Vito, tried this one yesterday. By far the best pizzas I've made so far. Your videos are incredible

[@nhand42]

That's the best explanation I've seen for why reballing the dough is so important. Thank you.

[@kruzzah]

Really the Master of Pizza 🍕 😋 Appreciated for all the directions and guidance ⚘

[@thomasvareilhes]

Number 3 is sick! Thank you so much for sharing your knowledge

[@luckyluco6108]

Number 3!! Look fantastic, Thank you for all the tips! Amazing

[@_kezziah]

Just Subscribed , glad I found your channel.Thanks for sharing Vito☺️! I've watched a lot of videos making Pizza,but your master piece is so PERFECT 👌

[@lawlorerin]

Thank you Vito! I make amazing pizza now thanks to you.

[@RobMyself]

So the more you work the balls, the better the rise😀 Looks awesome. Thanks for the info! Number 3 for sure.

[@abhishekanand8334]

Thank you very much Vito, Recently I started making Pizza and selling and I have learnt so much from you. Lately I was wondering how some of my old dough had better gluten but the fresh ones lacked it. Now I know the secret. Thanks so much. Bravo. God bless you.

[@KalinZlatkov]

Thank you. I realy needed this technique. All the best!

[@yanianwar7505]

Wow I've been waiting for this video to make my own Neapolitan Pizza at home 😍 Thank you very much for the video 😁😁

[@jimmyrae316]

I just began watching Your Videos. I just started my first poolish yesterday so I’m excited to use you reball technique this evening. I’m excited Vito Thank you.

[@jakubk6079]

this is the most important video on the channel for me 🙂 I can already see what I can improve in my kitchen, thanks 👊

[@vitoiacopelli]

Amazing thank you

[@bill_power]

You are amazing Vito! I follow your channel for quite sometime now, when you had about 200k followers. Not a long time ago i tried to make pizza hut dough recipe and i could not do it properly, because no one can teach the way you do. Pizza came out terrible, something that never happened when i did your recipes. Thanks a lot for sharing your knowledge truly. As for video question, i prefer the number 3 but i believe there are some ppl who prefers the 1st. EHEH.

[@marcmichaud6321]

Definitely 3rd one your work is amazing ! Hope to master this one day !

[@seetyokechung2957]

Yr pizza recipe is one of the best. I am not very good at baking but I have already tried to make yr pizza a number of times, every time it turns out very good. I let my friend tried and they said almost like the restaurant pizza. Thank you very much for sharing.

[@cjvalas]

now THAT is great. specific, easy to understand, easy to do. love it. bravo, maestro!

[@vitoiacopelli]

That was the goal

[@Yosshi95]

Amazing video mate , i learned so much , thx for the tips ! Much love from Greece .

[@stevewaller9452]

Vito, dude....I mixed this info together with the video of " a pizza for one" and balled the dough 3 times over 2 hrs....OMG...I made 5 pizzas and all I can say is PERFECT...Vito you really changed my game and took it to the next level...thank you so much...you are NO 1

[@suepeters2941]

Thanks Vito again no 3 and love the more managable quants and information on the kitchen oven until I can afford a pizza oven 🌻🌻

[@eliteteamkiller319]

Your videos have changed my life. Well, my pizza life. My pizza used to taste worse than chain pizza. And now, after following your videos for a few weeks, I will _never_ order chain pizza again, because even as a novice my pizza tastes better. All because of you. Vito I can never repay you. Thank you so much.

[@JustDamnMarvelous]

You changed my pizza game 4 life - I made the #3 crust the last time I was making this = Amazing..👌😘

[@tomoos88]

This channel is such a masterpiece

[@prakashsuddul6387]

Vito vito you are amazing i like pizza before but since i follow you i love pizza more and more its crazy you are a maestro brother a genuine pizzayolo . Am from mauritius by the way love ya brother God bless

[@MrGadgetDad]

Soft and Caahhrruunccyyy!! Your genuine excitement and passion for pizza is addictive. My daughters and I love watching you and my pizzas have exponentially increased in quality because of you. Keep up the creativity and positivity. You’re having more of an impact than you realize.

[@HuongBui-cy5rg]

Wow! I learned something news every times I watched your videos. Many thanks

[@daves1412]

Love it! Number 3 best, clearly!

[@peterp9355]

Thank you maestro! Would be really interesting to see you compare different types of flour, for example if you’d use the same recipe and technique but with 00 flour vs Manitoba vs standard wheat flour

[@joeymauro7717]

It looks like he's using a really weak flour. If he made the dough with a nice high gluten flour(and with a "dough machine" as he calls it), the reball wouldn't be necessary. You would have lots of gluten development already.

[@ud4458]

Uncle Vito, you have taken my dough game to 100%. you are the best!!

[@Yokieca]

I did that with my doughs today I tighten them every half hour and wow from the first to the last they were all beautiful soft and crunchy at the same time

[@ericbustamante434]

Merci! Gracias you are the best… thanks for sharing your passion, great instructor you show how to cook with love and with the heart! Pizza making it’s art!

[@rbiv5]

You are right, Vito. I have gotten lazy with my kneading. I need to do a better job re=balling like this before I cold ferment.

[@issacibraham5896]

all looks perfict but No 3 is best tnx for sharing God bless

[@paulbarrett423]

I think I acctually done this by accident last week, made some doughballs thought i rested them too long so reballed them and went again the crust was amazing

[@danielnichols3594]

My gosh! This (3rd technique) made fantastic pizza and I was making it in a home 500 degr. oven. The poolish makes the difference and a thorough fermentation. Vito - you are a pizza god. I'm starting to get desirous of an outdoor pizza oven. LOL

[@sacadosify]

Number 3! Wonderful airy and crunchy crust. The crust is the best part - if it's no good, it doesn't matter what you put on it. :-)

[@sammax4839]

You are a legend, 3rd one looks the best, made me hungry and made wanna make it right now, tomorrow going shopping for ingredients so I can make it for the weekend

[@playersct]

Thank you Vito for great movies. Recently, I have been watching one after the other two three times. My first attempts are behind me and thanks to you my creations even resemble pizza and my son said that it is tastier than in a restaurant. I have a question - how long to knead the poolish after adding water, flour and salt (100gr / 300gr / 15gr for 4 pizzas)

[@Veganpizza-rj4jn]

Thanks for your knowledge of everything about pizza

[@nathasjavankammen4644]

Wow awesome!! Big fan of the third one!! But they all look amazing!! Greetings from the Netherlands 🇳🇱🙏🏾❤

[@MrD-qu8kh]

Awesome video. Thanks a lot. I have always wanted to know why my dough balls were flatter than the ones in your videos.. here is the answer.

[@gregorbaric]

Again, amazing video. Beacuase of it I will try to reball my dough 2 times instead of 1 time and will see the difference. I have strong flour and I like the taste of fermented dough so I always leave it for at least 48 hours. This time I will try 24 hour bulk at 4°C, 18 hours balls at 4°C, reball it and leave it 6 hours at 22 °C and then make pizzas. Can't wait to try this method.

[@AlanMeksikanac]

I watch Vito a long time, but in this video it finally "clicked" in my head. I go and prepare poolish :)

[@michaelf2719]

Number 3 is the best! As always Vitto amazing pizzaiolo !!! Thx for imporivng my skill for cook pizza at home.

[@Cleopetra..]

I love the 3rd one, i like my pizza more thicker and fluffier. thanks for this video.

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️😘🌹😘❤️

[@TimoTyler]

Good,better, Best , never stop until your better is best! Number 3 for me! Thanks for the great tips.

[@ercp436]

Thanks for sharing. Amazing work. Thank you

[@nedcatic]

Number one pizza channel I can watch his videos all day love it !

[@robertmilani4294]

Vito the best Pizza KZbinr ever! I love the 3rd one. I have watched all of your videos at least once. I am trying to use some of your techniques to make a better gluten free pizza. We have two kids that have celiac disease and would LOVE to make a fluffier pizza. Someday I would like to see the master try to do a video on making a gluten free pizza that is fluffy. Grazie maestro per aver spiegato le cose in modo così dettagliato

[@vitoiacopelli]

Love you thank youuu

[@Anharalsabe]

I cant stop watching this guy. Im making poolish daily now😂. Love you keep up the amazing work😊

[@doccatface6868]

i tried this yesterday with two pizzas 2nd method for a flatter crispy boy 3rd for a deepdish kong supreme both came out excellent and neither had a crumb leave the table, so the family agreed excellent tutorial, i feared the doughmaking and pressing part but with your method it was easier than the topping prep

[@nickfletcher506]

Thank you ❤️ number 3 for me 👍🏻

[@daiblaze1396]

Third one! Soft and crunchy at the same time!

[@gentz8310]

I tried yesterday numero 3. Result was top! Reballing twice is the clue. Grazie

[@weird407]

Going to try this!

[@stevenwilliams4034]

Such good info! Thanks Vito!!

[@agtronic]

POOM! I love your enthusiasm. Had me laughing out loud. Thanks for the video!

[@missFrill]

I wish you had a video all about stretching the dough. At 13½ min. mark it shows it real fast. It is the only part of this pizza making I have trouble with. Such a good series!

[@johnbelvedere5040]

Vito I love your videos! The really helped step up my pizza game. One note though get rid of the Combat roach and insecticide bag that’s on top of the refrigerator. It kind of distracts from the pizza making.

[@Gloriajeanne33]

I cannot believe l am 63 and have never made a real pizza ... yet! Thanks to you .. l will learn to make a masterpiece! Creamy, cheesy, garlic prawn pizza ..nom nom

[@Dominicko-up1nl]

Number 3 it's the winner👌👍

[@yungelton5271]

Grazie mille, maestro! Great to know I can reshape the dough balls when having a pizza night with friends! One question though: is there a maximum amount of re-balling the dough before it gets too chewy?

[@LuisMarquez-SOA]

What an amazing soul, thank you for your sharing spirit love every minute of the video. And I love number 3.

[@johndiener2883]

i tried it my self and liked it alot 10/10

[@michaelcontini1335]

Vito recently discovered your channel and wanted you to know how much I am enjoying it and support you. I have purchased your master class and became a member off your you tube. I also grew up working at my fathers pizzeria here in San Francisco however choose an alternate profession. My father immigrated to US from China and our family is Chinese and Italian and I have family in Rome. I never learned authentic Neapolitan style pizza and am very excited to start practicing with your help.

[@trwpizza3021]

That’s an interesting story. Good luck on your pizza mission :)

[@vitoiacopelli]

Wow thank you so much for your huge support ❤️ I’m so happy to have people like you that follow me

[@khalidabdullah268]

Great info, great job, thank you

[@arule01]

Thanks heaps for your videos Vito Iacopelli. They have improved my pizzas heaps. I've now built a wood fired oven outdoors and cook up 20 or so pizzas every second weekend. Cooking in a hotter woodfired oven I presume I would leave the olive oil out?

[@BizziKurz]

The 3rd ohne ist absolutely great!!!