Biga + Autolysis + Poolish in 1 Pizza Dough and this Happened!

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Today I made it really unique. I have made a pizza dough special for NEAPOLITAN PIZZA
And I made it an experiment in one dough I used biga, poolish and autolysis and the pizza come out super super fantastic! Now I want to know if you ever will made this pizza dough
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Please comment below if you have any questions

[@vitoiacopelli]

comment it was worth it the esperiment?

[@lisarct1012]

Yes, the experiment was worth it because we learned something. I personally would not make this dough, and I also learned not to make 100% Biga as you say it loses it's crunch. Thanks Vito

[@gentz8310]

Good experiment but I stay with poolish 😉

[@user-pk4bo2gx4p]

Delicious looking, I’ll stick with the poolish only.

[@kdub175]

Always worth it 🤌🏻

[@ashxe6821]

Good esperiment

[@rudidekok]

Vito thank you for sharing your vast knowledge and experience on KZbin its greatly appreciated

[@dansalmonsen3588]

I have been doing autolysis dough and then adding poolish salt and oil for a few months now and it gives the best results.

[@Dutchy80]

Yes definitely! It looked amazing. Pizza for life!

[@MrGonzoron]

I love the honest review you give your pizza! Thanks for the content. I will see you in only 2 months in Vegas for Pizza Expo!

[@lewisbechtel3000]

Nice video and very informative. I think I'll keep making your poolish recipe. It rocks!!

[@kamilraczkowski5008]

For me - simplicity-the best. I will stay with poolish maestro. Greetings from Poland :)

[@cryptopeter1]

Bravo Vito! Man I love your content-your energy can be felt across the ocean! Pietro in Palm Beach❤

[@chnillapoil0150]

I like your honesty. 7 out of 10 that's what it looked like in my opinion. Must be craunchy !!!!

[@Lu_Woods]

Love the experiments!! Mouth watering ; )

[@JohnSchiavoneJrBSEERN]

Awesome Vite!! Well worth the experiment!!

[@markcharette9022]

Vito, you are “ The Maestro”. That pizza is like a Rembrandt. I will for sure be trying this recipie, thankyou.

[@MrGabooo123]

Thanks for your very good Videos. I learned so much from you. ❤❤

[@sassmouthbroyles9952]

Yes! More please

[@rouven-matthiasmuller6707]

Yes. And i have to say: Your show has improved. Thank you.

[@sammyvanhorenbeke6735]

2 weeks ago I did the same experiment, works wonders if the oven doesn't get to 400°. The extra time at the lower temp gives then the extra crunchy. Kind of fix the balance.

[@teobot2]

Recently I was thinking about what would the results be if someone combined all of them! Thank you so much for making the effort and video!!

[@vitoiacopelli]

You're so welcome!

[@annaflynn5927]

Perfecto!!!!!!

[@user-yj6hc3wk4w]

Esta es una manera de hacer una excelente pizza.Bravo maestro Vito.❤❤

[@Jimmerca]

🍕🍕🍕🍕♥️✌🏻thanks for sharing

[@timeout9851]

Vito I love your vids and I’ve learned very very much froma you, Thankyou.. Can you cook with the flame (Gozney Dome) in your new studio, just doesn’t feel right for me in these oven.

[@gotza627]

what an interesting idea!!!!

[@chancth]

thank you Vito

[@Madness404]

BRAVISSIMO Vito, great job as usual👏👏

[@semperfipools304]

Never ever lose the crunch.

[@Studiovette]

That might be one of the nicest pies I've ever seen and I have seen a lot of pizzas! 😂

[@FLN62]

I really like these video experiments 👍🇮🇹❤️🍕

[@carlossalinas5339]

Vito I've been watching your videos for a while now, and I think that you should do a live video for Q&A and interact with us. I really like your videos and your recipes. Your pizza, not only made my life better, but also improved my marriage! Love ya, bro!

[@imrannadeem7637]

nice experiment my favourite poolish

[@Jnedstark]

Good luck ❤❤❤

[@PicSta]

Excellent looking Pizza. The combination might combine different things to a whole new experience. Will give that a try one day, but I think I prefer your poolish recipe over all the others. Please let me know where can I find the oil can (all silver, not copper) you are using right now!? Thanks, Vito!

[@vitoiacopelli]

Hope you enjoy

[@cocieto5139]

Great video Vito, thank You for what You are doing. Because of You i opened pizza restaurant in Thailand, and people love it.

[@goodgoods664]

Wow, its sos great.

[@mohammedegyptian2527]

bravo

[@iamafractal]

Instead of a plain yeast polish-use a 12h sourdough poolish for far more flavor complexity!

[@ghlscitel6714]

The Biga makes the aroma.

[@user-fp8qx2kg3w]

Hi Vito, your videos are awesome. Can you make a video of how to freeze pizza dough? I am not sure if you already have one though. Thanks.

[@vitoiacopelli]

Is In my channel

[@user-et3kk4tn4s]

I am still trying to master stretching and making a circle....I will get there

[@user-lt6ps2vd5o]

The best

[@daniellafrance5002]

Can this poulish be used for baking bread?

[@-Toni-Us]

If u put polish direkly in fridge without waiting 1 hour in RT is can u still do the dough next day or is not good?

[@BrookStein]

Would like to try this! How much flour and water did you use for the autolyse?

[@zmoorern]

Vito, do you ever use sourdough starter (or mother yeast)?

[@nicolettaluongo1399]

Per me, con tutta la sincerita, sei il piu bravo.

[@dextardextar]

so dank

[@michaelkadar3193]

Watch time everyone watch over and over again ❤️

[@razorswc]

Thanks. These videos have helped me learn how to make good homemade pizza

[@denizbircan5894]

looks so good i wanna eat it everyday no real neapolitan pizza makers here in denmark, cant even find real san marzanos to make the sauce

[@victorgopio3119]

Excelente!!! Vito ❤ pizza deliciosa!!!

[@edlupia5369]

Vito, I've been watching for years. Love the fact you have shared your knowledge to help us make pizza. You have always been so authentic. But it now seems you're a salesman for you mixer. Your authenticity has now become Authentico sales. First you sold your wood mixing box telling people how easy it is to make your dough by kneading. now you telling people how they need your machine to make the dough. Wishing you all the best. You are a great personality and I'm happy for your success.

[@mikedomfer]

Looks strange to use 3 different fermentation process but, It looks fantastic

[@tomtaylor6163]

Vito , I learned how to make great pizza because of your videos

[@luudest]

How long was the pizza in the oven?

[@Swenser]

Ok. Thanks for the dough lessons. Now it's time to perfect the fish chips style batter. Some Australian fish and chip shops have perfect pale golden yellow crispy chewy texture. How can I get that at home in a shallow fry? Is it possible that even a genius like yourself can figure it out?

[@SurlyDeath]

Why do I trust what anyone with an Italian accent tells me about food? They speak so authoritatively 😊

[@xjinit]

Hey Vito, why aren't you using a high temp oven that are usually used for Neapolitan pizza?

[@JonCausithONS]

Definitely a really interesting method of making pizza dough: two different pre-fermented starters mixed with an autolyzed dough! Looks were pretty deceiving: it looked rather crunchy once you took it out of the oven, but it definitely got soft at the end once things cooled down. Still looks delicious!

[@vitoiacopelli]

Great tip!

[@elieltachan4381]

which kind of yeast , dry ?

[@armyguy9735]

Just for content ideas. I was born near Montreal canada and the Italian Canadians were making pizza in Quebec province. They put 7up in their dough. If you ever go to Montreal try the pizza, it's awsome and make a video on Montreal pizza dough recipe. It's awesome but different. Peace.

[@danieledema3591]

Vito sei grande, ti seguo da anni

[@victor_casian]

MAAAMMA MIA! Che pizza ragazzi! Te la rubo Vito!! Te la rubo Vito!! Bella da vedere e sssssicuramente... BUONISSIMA. Ovviamente adesso non mi metto a fare biga, poolish e autolisi. Faccio tutto col poolish. Ma gli ingredienti credo che siano fenomenali messi insieme. Eeee BUON APPETITO!!! 🍕🍕🍕

[@tohafatihagb5827]

Bonjour si c'est possible de traduire en français Merci bcp

[@irinasday1449]

Здравствуйте! А можно ли готовое тесто замораживать?

[@mumbaizanndaz10678]

What is the Hydration

[@NewoneFPV]

Hey, excellent video so nice to watch. Did you use dry or fresh yeast?

[@spud74spud56]

Maestro noto che nelle tue preparazioni dei preimpasti utilizzi 5 gr di lievito secco il rapporto ad un lievito fresco corrisponderebbe a circa 15 gr e per avere una maggiore spinta? Saluti

[@nd7177]

How much flour and water in the autolyse blend?

[@lore679]

vito I need the mixer

[@JohnDoe-mu4ts]

Some people like the crust soft.🎉

[@user-ex9vz1ht8g]

Bonjour, comme les autres je ne vois pas les quantités pour l’autolyse ???

[@peterv.276]

i will try this. instead of the yeast, i will use Lievito Madre. i guess the Autolysis is with 100:100g

[@massimilianovivona3442]

complimenti ma le dosi per l' autolisi acqua e farina quanti gr sono

[@freakonalex]

Could you do an experiment in which you create the biga by using the poolish as the yeast and water element for the biga, and another experiment in which you create a poolish using the biga as the flour and yeast element of the poolish, and finally compare the two "(pre-)preferments" with each other and the normal versions of poolish and biga?

[@taufiqkha9628]

Mr pizza 🍕 flame 🔥 king 👑 of kings of pizza Dough

[@mike_adams]

I would rather know if Biga or Poolish is the better at fermenting the dough better. Is one better than the other? Which one tastes better? Are they’re any texture differences between biga leavened or poolish leavened? Interesting episode though, thanks

[@linuscullinskoglund7888]

Biga produces a denser and more structured dough, while poolish yields a softer and more extensible dough. Poolish is basically a liquid biga.

[@cgncn4369]

I would take this recipe for PAN pizza 😃😃😃 I think this kind of pizza ( pan pizza ) should be softer than napolitan right ? So it’s perfect for that

[@krystianlukitoni4130]

Hi why are you using 5 gr of yeast ? when in almost every other films with neapolitana pizza they use max 1-3 gr/ 1 kg of dough? Also adding the honey or sugar is necessary? thank you for answer :)

[@optimusmike8680]

He’s using 5 grams of yeast because that’s how much is classically used in a Neapolitan pizza dough if u actually do ur research a lot of other videos on KZbin aren’t Italian or just are experimenting wit the yeast amount, 5 grams for him is prolly a amount he knows will do well in the dough because if add to much yeast it effects the doughs taste an texture if u add to little yeast ur dough will not rise enough or get the structure u want in ur pizza dough. Also yes adding honey or sugar is a requirement of making the dough, either of those 2 ingredients are food for ur yeast, yeast is a living organism like u, u needed substance growing up when u we’re a baby to grow, same as a pizza doughs yeast needs sugar or honey witch is natural sugar to feed on to make CO2 witch is where the air comes from in pizza dough ! No food for ur yeast = a flat dough !

[@user-ty2eb6eq1f]

Hai sir, i want ask you about stone oven electric. If i use just pan di oven electric, how? its doesnt matter? thanks sir

[@FLN62]

380 Celsius, that’s 716 Fahrenheit. If I put my oven at 500 Fahrenheit do you think the pizza would come out the same as yours did? Thank you 🙏 ❤️ 🍕

[@boumezanouar]

Thats why we will never have the same results , 500f is not enough unfortunately home ovens are not suitable for napolitan pizza .

[@teikarate]

❤

[@michele4362]

What is the autolyse recipe?

[@kdkrone]

I would be most interested to try your experimental dough. If it is not too much trouble, can you publish the recipe, please? I did not see how much flour and water for the autolyze. Also, do you have a link to purchase the offset pizza scissors? Many thanks for your wonderful insights into the world of pizza-it has increased my homemade pizza tremendously!

[@objectbeing]

That fermentation was so fast holy crap

[@martindahl4241]

I'm just curious in the way you count your measurements. I'm using bakers percentage so every amount is a percentage of the flour. I wonder why you have so much yeast in the pre-fermented dough. It's like five times as much as I use. Normally 0,025% of the flour weight. Is it bc og the quality of he water? I've heard that in US there can be more chlorine in the water that can affect the yeast and the fermentation. But I don't know if it's true.

[@web_physics]

Pizza  Pizza dough  Drum flour  Salt egg  East,  Hot and cold water  Marinara sauce  Milk  Shredded mozzarella cheese  Sugar  -Pizza making Procedure  Spread dough and then put marinara sauce and then spread mozzarella cheese ground and Cooke in the oven for 10-15 minute. Serve hot with soda  Pepperoni pizza, chicken cheese pizza  Serve with pepper parmesan cheese on plate or in packet.  Keep oven temperature in medium rare heating option so that no food item get burned.😊😅😮😢❤😂🎉

[@gerald5230]

How many flour and water for autolyse ?

[@vitoiacopelli]

1 to 1

[@jonjackalone504]

7.2

[@antonc81]

I mean I love preferments but I guess in this case it was just a little bit too much of a good thing 😅. Definitely a worthwhile experiment though, very interesting for us pizza nerds.

[@vitoiacopelli]

I totally agree!

[@sleepyjohn2695]

Defo worthy . I think you are to hard on yourself giving a 7/10. I will have that pizza any day And some ppl do love softer crust. So i give it a 9/10 just because i like the crust to be crunchy , 😂😂😂

[@NotTheMothMan2.0]

VITA RUNS THE ITALIAN MOB😮😮😮

[@slabonm]

What about an egg in the dough as additional ingredient ? I heard that some of italians also add egg, is it truth ? Greets!

[@antoniospasovski8588]

I miss the Ziociro oven in your backyard.

[@vitoiacopelli]

Coming up

[@kiranrehan5420]

Hey don’t know what’s going wrong with my dough it’s runny although I follow all your instructions 😢

[@SlyPuma]

Let’s do a New Haven style pizza! 🍕

[@Axel-pm3gf]

Great idea and the pizza looks delicious! But one question: why 380°C? Wouldn't you normally use higher temperature for neapolitan style? The remark regarding Biga and the crust getting softer was quite interesting.

[@optimusmike8680]

No offense dude but I would do the conversion of heat, 380 degrees Celsius is at least at 700 degrees Fahrenheit which for a Neapolitan style pizza is pretty much the perfect temp, u don’t want a oven at 900 degrees or anything because frankly u have to be more attentive to the pizza then a actual pizza chef cause of the cook time if u have that high of a temp but also the likelihood is that you’ll burn the bottom before the Top cooks properly !

[@fame836]

​@@optimusmike8680Not really. 380 is pretty low for a Neapolitan pizza. You want to go to 450-480 from what I've learned and doing at home.

[@user-og1ke2vv5q]

I had the same question, so I looked for comments and found it here. Baking at 380 degrees (Celsius) is not a problem, but he needs to explain why you are using it. The advantage of the Vito channel is that there are no secrets, but the problem is that it doesn't tell you why. It doesn't tell you what flour to use, for example.

[@optimusmike8680]

@@user-og1ke2vv5q u clearly didn’t listen to the video bot af, he quite literally said I used 00 flour for all three of them, no fancy flour as in a strong bread flour or something else with a higher protein content percentage then 00 flour witch isn’t that high in proteins. It’s called doing a controlled experiment like in high school buddy, the 00 flour being the control use ya ears

[@lilbigvince1976]

Yes he does. He said he used a 00 flour. That is that ovens max temp. Its closer to a home oven than a pizza oven ​@user-og1ke2vv5q

[@Fonzoom]

Worth the experiment! Vito I have a Cybertruck, it has electricity in the back, you should make a video with it making pizza in a beautiful location👍

[@omipower9389]

Is this in the style of Mr capuano?

[@innocentrage1]

Vito, my doctor says I have high blood pressure and I need to cut salt. Can you make a video for low sodium pizza?

[@arkh1730]

wood oven gives it a tastier look tho

[@zzukiyaki7521]

How about Calzone Next time? 🤔🤔😁😁