Best Way to Develop the Gluten in Pizza Dough

[@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?

[@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

[@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!! ❤

[@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

[@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

[@bamnjphoto]

Thanks! for sharing your pizza making knowledge

[@JustinTBowen]

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

[@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

[@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!

[@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!

[@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

[@RobMyself]

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

[@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.

[@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.

[@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!

[@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.

[@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!

[@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.

[@nhand42]

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

[@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!!

[@issacibraham5896]

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

[@marcbritovanzijl4631]

So reballing is essential to create stronger gluten and more air. Useful information.

[@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

[@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.

[@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🤩

[@MartinMarchev]

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

[@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.

[@BizziKurz]

The 3rd ohne ist absolutely great!!!

[@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.

[@Dominicko-up1nl]

Number 3 it's the winner👌👍

[@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.

[@Yosshi95]

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

[@HuongBui-cy5rg]

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

[@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! 😄👍

[@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

[@simonaudet1107]

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

[@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.

[@thomasvareilhes]

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

[@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.

[@antoniotagle6481]

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

[@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.

[@marcmichaud6321]

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

[@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.

[@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

[@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

[@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

[@gentz8310]

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

[@darthautomacao]

I love your Videos Mr Vito! 3rd is the best!

[@kruzzah]

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

[@مطبخأمعبدالله-ض4ز]

شكرا شيف 🌹 أرجو ان يكون في ترجمة للعربي انا عندي قناة عليوتيوب وانا تعلمت الكثير منك ونحن العرب نعشق الأكل الإيطالي❤ وشكرا كثيرا لك ارجو الرد

[@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?

[@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.

[@TimoTyler]

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

[@Veganpizza-rj4jn]

Thanks for your knowledge of everything about pizza

[@skyheart9245]

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

[@nedcatic]

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

[@tomoos88]

This channel is such a masterpiece

[@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.

[@cjvalas]

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

[@vitoiacopelli]

That was the goal

[@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

[@HonortronicsInc]

I've been making Vito's dough recipe at least once a week for about four months. I have been fortunate enough to try it in a real Neapolitan pizza oven, and it was fantastic. This video was a game-changer! I am VERY familiar with how this dough acts now in my home oven with my heavy Baking Steel, and it was completely different when I tried the third method. I learned that you have to minimize the amount of olive oil when you are trying to re-ball them, so it is best to wipe some of it off if there is too much to keep it sticky. I had to re-learn how to ball dough from my previous professional experience, but it was worth it!!! My dough has SOOO much more structure now! Kudos, Vito!!!!!🤌

[@Anharalsabe]

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

[@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.

[@luckyluco6108]

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

[@c.f.sedgwick1885]

Thanks for lesson. It was very instructive.

[@lisabennett2554]

Number 3 hands down. 👏🏻👏🏻👏🏻

[@ercp436]

Thanks for sharing. Amazing work. Thank you

[@stevenwilliams4034]

Such good info! Thanks Vito!!

[@jesusguijarro]

number 3 for sure, nice work

[@KalinZlatkov]

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

[@michaelf2719]

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

[@AntonioRotainterior]

Sei fantastico. Tutti i tuoi video sono semplici e chiari. Grazie Vito

[@laurenlopez5169]

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

[@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!

[@greysonvoutsas6969]

I did the 3rd method by accident a few weeks ago experimenting with gluten development. * 18 hours for poolish. * Combined all ingredients and needed for 20 minutes. * Put in refrigerator for 24 hours. * Took out of refrigerator and kneaded large dough ball for another 15 minutes. Then back in fridge for 2 more days. * 5 hours before cooking, I made dough balls and let rest in container at room temperature. Dough balls didn't grow much after this. Crust was much more flavorful and was very light on the stomach (No large bubbles though 😞). Before I tried this, dough balls would grow very big in refrigerator and didn't have much flavor. Thank you Vito for all your videos. Always look forward to seeing you so joyful about pizza. And yes, pizza is an ART!

[@cherrymaearante3239]

What is the temperature you are using?☺️

[@greysonvoutsas6969]

@@cherrymaearante3239 550F conventional oven.

[@cherrymaearante3239]

@@greysonvoutsas6969 thank you! How many minutes is your cooking time?

[@greysonvoutsas6969]

​@@cherrymaearante3239 It took about 4 to 6 minutes. But I wasn't timing the pizzas. When the pizzas looked done, I took them out. I followed Vito's method for home oven and used a baking steel.

[@cherrymaearante3239]

@@greysonvoutsas6969 ooh! Thank you! I’ll try it as well. ☺️

[@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

[@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.

[@daves1412]

Love it! Number 3 best, clearly!

[@daiblaze1396]

Third one! Soft and crunchy at the same time!

[@rodneyferris4089]

“Crochante “ when it refers to baking should be trans latex “Crisp” or “Crispy” “crunchy @ refers to candy, nuts, or things that are harder in form like brittles. I love your videos thank you for sharing your enthusiasm!

[@Antidot81]

This video changed everything, thank u! 😁

[@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. .🥰🥰🥰

[@emmanuelp.8730]

This is one of your best videos.

[@MrCGangsta]

since I discoverd the channel I make pizza every day and its getting better every time

[@Cleopetra..]

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

[@pizzaandcardboard]

This was a really important video for me to see because no one recommends reballing the dough after the overnight ferment. So they always spread out. I solved this by bulk fermenting all the dough together over night and then form the balls in the morning. They always came out closer to the second version. This unlocks the next level for me. Thank you!

[@vitoiacopelli]

Amazing

[@anthonyvink7153]

I was doing the same. I do a poolish at room temp then make the dough 18-24 hr later and do room temp ferment and ball them the next day. About 18 hr then I let them rest 3-4 hr before baking. But I use 0.008% active yeast, and my kitchen is fairly cool, so they take longer to rise. If I’m making 6 doughs, I’ll do 3-5 days in the fridge but I just don’t have room in the fridge for more pizzas.

[@SIFUSAYSRELAX]

@@anthonyvink7153 I do mine pretty much exactly the same way! I do a poolish at around 5am Thursday then I make the dough around 7pm that night..stretch and fold for 2 hours (30 min intervals). Leave on the counter to bulk ferment overnight. Put it in the fridge at 5am then will divide and ball when I get home tonight. Take them out of the fridge around 5hrs before baking on Sunday.

[@johnnyt5108]

my only concern with portioning after the first cold ferment is that you'll be cutting into some of that nice air pocket formation. If you portion them first, then you never "cut" the dough again after that and you save all that nice structure build up.

[@punisher6001]

You have the touch. I did your recipes many times, I mean, many times, changed flour, water, methods ... but never could do a dough like yours. I think I have to try different flour. Anyway, thanks for share.

[@Broncoseela]

It is mostly the flour type Try to find bread flour

[@punisher6001]

@@Broncoseela I will. Thanks!

[@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.

[@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

[@luckykeys3047]

#3 Love! Thank you for sharing bringing delicious homemade pizzas into my home. We love 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!

[@ud4458]

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

[@AntiCookieMonster]

Crazy thick crust!

[@nathasjavankammen4644]

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

[@iliyapetrov8756]

Hello Vito and thank you for the videos! I want to make the perfect pizza at home and I've watched your videos but I noted some differences with your last recipe for home made pizza. 1st difference: the old recipe doesn't have olive oil in the dough, now it has 10g, 2nd difference is you are greasing the board of raw pizza with olive oil, now you are greasing it after the first baking. The 3rd difference is the dough- last time you have used 5g yeast for 2550g dough, now you're using the same quantity yeast for 1440g dough. The 4th difference is the hydration of the dough- 64,5% (old recipe) vs 71,4% (current video). Which recipe is better for home made pizza?

[@a1qwyx20]

A home pizza will be easier to brown the dough with olive.oil He said use a higher hydrated dough for home,.it's due to longer cooking and the water evaporation.

[@talakeratopfanchannel]

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

[@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!

[@Sunilkumar-fd4up]

Thank u sir this advice very helpful for me. . Thank you very much