Discover The Ultimate Frozen Pizza Dough Straight From Italy

SUBSCRIBE / maestrovitoiacopelli
MY MASTER CLASS PIZZA: www.master-cla...
Check out my new brand AUTENTICO : autenti.co/
WOW This is what everyone wanted a frozen pizza dough directly at your house and i can tell you this really was amazing and quality good! and guess what?! they Sale it in usa with Amazon here is the link go and buy a kit and make sure to tag me after you make pizzas here follow this link: www.amazon.com...
also check out the web site all made in Puglia where i'm from: www.gustama.it/
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
links of my social media ADD ME ON
My Web Site: maestrovitoiac...
Y.T. - ITALIA - / @vitoiacopelliita6967
INSTAGRAM - / vitoiacopelli
FACEBOOK - www.facebook.c..."
KIDS CHANNEL: - / @zoekidstoys9820
CLOTHING LINE MY STORE - teespring.com/...
-- MY PRODUCTS USED TO MAKE PIZZAS
-BEST TOOLS FROM GIMETAL: bit.ly/4fdgI9W
-COPPER OIL ITALIAN: amzn.to/3ONgSYd
-WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
-DOUGH BALLS BOXES: amzn.to/35DGQHM
-BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
-ELECTRONIC SCALE:amzn.to/32gHk8Q
Please comment below if you have any questions

[@vitoiacopelli]

Comment here if you want to see the Italian flag frozen dough balls from Www.gustama.it

[@chiefmcconnell]

Daiiii!! 🇮🇹 flag dough. Also, when are you going to make frozen 48 hour fermented dough and start shipping that?? 🤔

[@bobjackson7516]

Do the flag!!!

[@WileyCatOFFICIAL]

yo vito try the jiffy instant dough for an experiment i just made a thick crust pizza for dinner tonight man that dough isnt crusty at all but it has such a good flavor on it and i want to see the italian flag pizza i have a feeling thats what your gonna do with it :3

[@giorx5]

Sure thing!

[@sevketcaliskan]

yes, please! :)

[@zoomzoom530]

If you are an avid follower of Vito like me, it should be obvious to you that with all due respect to the fine ingredients in that product, both the defrosted balls and the resulted pizza are not reaching the quality we get from fresh preparations. However, I am not here to complain or to slander the product, just to suggest that frozen dough needs a bit more work, even if it has been going through a properly long fermentation before freezing. From my own experience, direct preparation from thawed dough results in denser and tired-looking pizzas like those in the current video. A useful alternative is to revive the dough using an additional fermentation, as Vito kindly demonstrated sometime ego with an old batch of refrigerated over-fermented dough. While it requires an additional step, the results are perfect and certainly without any decrease in quality.

[@michaelpistey4001]

@@zoomzoom530 thank you for the advice. I totally agree that the frozen version comes out as you described. That’s what made me wonder if I was doing something wrong. Yes I’ve followed Vito. He has made the single biggest impact in my 60 years of pizza making. I tend to make larger batches. Using some fresh then freezing the rest. Using it later for the Friday night pizzas. I’m tickled you are an avid follower. But the word obvious is way over used. Take care my friend.

[@modBe]

I now make dough using Vito's excellent recipe (double ferment with poolish) and even after freezing the final result is quite close to that made from fresh dough. But if the dough is poor from the start then yes, freezing and thawing can literally kill it. This video here is just an advertisment, I hope viewers understand that.

[@MarkVO]

Some of these comments I've noticed mentioned how it doesn't look that good - and I agree. But the context here should be obvious - it's frozen dough, and meant to be convenient for people to make at home. I think the product achieves that. No one in the video claimed that it beats a proper fresh batch of well fermented pizza dough.

[@barcham]

Maybe so, but I can pick up an entire freshly made pizza at a local pizza place for little more than what one of these dough balls would cost me. I doubt this is any better than the dough I make myself and freeze for future use.

[@RedRisotto]

Eh, WUT? This is how all frozen Neapolitan pizza dough is done. Except that they used a machine to make the balls. I don't understand what is special about this? Also, the finished pizza you made looks like a dead bread - NOT soft and crunchy... It looks terrible! Is it possible that you didn't thaw it properly? That looks like a standard frozen pizza? I think I know what the problem is! The company according to the video didn't ferment the dough for even 1 minute (except for the initial dough creation ferment. This is why the resulting pizza look like a Polish cracker.

[@airheart1]

Well i ordered a 25 box.. i’ll try them next weekend.. i hope they’re as good as they look! 😁

[@RedRisotto]

Why? This is how all frozen Neapolitan pizza dough is done. Except that they used a machine to make the ball AND DIDN'T FERMENT the dough at all before freezing it! This is why it looks like dead bread - NOT soft and crunchy...

[@airheart1]

@@RedRisotto because i want to taste their local product and see how good it is.. that’s why. And i was planning on making one next sunday for a football game and this saves me some work and if it’s good, i get to support a company that looks like it’s doing things right AND enjoy a tasty pizza. If it’s not great.. well.. a few bucks down and back to makin my own

[@RedRisotto]

@@airheart1 That's fair and good.... Seeing Vito's cooking of it... makes it looks like actual processed pizza dough.. The opposite to what he normally promotes in terms of quality and as a standard.

[@Critter145]

Italian is such a beautiful language, I’d be totally okay with you recording in Italian and putting subtitles.

[@samiglasgow9629]

Older videos are in both English and Italian 👌

[@davidbarnett8617]

That mixer is AWESOME!

[@scottfisher8798]

Vito! Yes! Definitely follow up on the "Special Dough" awsome episode, and thank you for sharing this with all of us.

[@HollywoodSnob_]

I do Vito's double fermentation dough and freeze the balls when they are ready to use. The day I need them I unfreeze them for 3 hours at room temperature and they can be used. Perfetto

[@jaysteere]

Been looking for frozen dough to keep around for last-minute pizza. Will have to investigate this for sure. Thanks Vito!

[@dale1956ties]

Too bad the link to Amazon just says it's unavailable.

[@vitoiacopelli]

Soon will be available

[@KentManOnBike]

Dough looks a bit doughy if you know what I mean. Not much air in there like your normal pizzas.

[@RedRisotto]

Obviously you are correct... This is what I posted before I got banned here (seemingly...) You should be able to see my comment in your notifications.... "This is how all frozen Neapolitan pizza dough is done. Except that they used a machine to make the balls. I don't understand what is special about this? Also, the finished pizza you made looks like a dead bread - NOT soft and crunchy... It looks terrible! Is it possible that you didn't thaw it properly? That looks like a standard frozen pizza? I think I know what the problem is! The company according to the video didn't ferment the dough for even 1 minute (except for the initial dough creation ferment. This is why the resulting pizza look like a Polish cracker."

[@HollywoodSnob_]

I thought the same.

[@korencek]

This is how I make pizza at home. Almost everything was right in this video. He even added the right ammount of cheese and good size. You want a layer of cheese, not spots. Also don't add oil on the side. This will prevent water from escaping the crust and it will make it soft. Also kalamata olives should be always on a pizza.

[@daneus10]

This feels like a bit of a sell out video 😢

[@frankmorris7003]

Make pizza with Italian flag dough now!!!!!!!!!!!!!!

[@mmikeee.]

I bought Fresh Frozen Pizza Dough at Safeway a few times and it was pretty good. Of course, there's nothing like making fresh dough for a better tasting Pizza. But you would think when making Pizza dough to be frozen for manufacturing, they would add more yeast than normal, so the dough has a better chance when thawed to rise like normal dough from scratch. Just a thought.

[@Tunnyemah]

hurm..I think yours is better. Btw, why don’t you make your own frozen pizza dough. I am willing to buy it way from Malaysia 🇲🇾

[@TheScrumptiousSpoon]

I always enjoy watching your videos

[@BogdanArtemenko]

Love Italians, they know what they cook and talking about.

[@producaldo]

Let's see those italian flag colored pizza dough!

[@Nooodle-dl5wp]

Vito, you are the Bob Ross of the pizza world. Long live Vito!

[@PrivateEye_007]

Yes please go back & find out how they make those colored pizza doughs🤩

[@alidh.ghanawi9471]

Thank you, Vito for teaching us making the perfect pizza ❤❤❤

[@lunachickyeah]

An interesting test that could become a video: What turns out better; freezing the dough balls right after kneeding, then thawing and waiting for it to grow OR waiting for the dough balls to grow first then freezing so it can be used as soon as it thaws?

[@sandracarli1110]

La pizza sarà sicuramente buona e Francesco potrebbe fare il modello.

[@MyUrdead]

Go for it Vito. 🎉

[@A.l.e.h.a.n.d.e.r]

Благодарю за видео Вито! В духовке пицца получается с толстой сухой корочкой😁 И тесто твое гораздо лучше и воздушнее!!!👌😊😁

[@alamandrax]

Definitely want the follow up video!

[@danielrowe2174]

Vito I highly suggest going to Aldi and get pizza dough by mamma cozi in the deli section. They come in 1 lb dough balls mostly frozen depending how long they are on the shelf. I cut the dough into 2 half lb balls and apply your techniques to making pizza and have successful results with my oven at the highest temp on bake only not convection. Plus I pre bake for 2 minutes and top with sauce and toppings and finish the pizza.

[@majobis]

Now use that frozen dough and make one with Italian sausage and Canadian bacon That's my pizza flavor

[@jibril4000]

Does the fermentation pause when frozen or is it slowed down? Also would love to see this in a pizza oven

[@clementhak]

Where can I buy it? I get a link to Amazon but there is not even an option for a classic pizza dough and most of the others are simply not available. Before trying the other styles, I want to try the classic dough.

[@DomenicoDaugenti]

The classic is not available now … you can buy it next week !!!! (I’m Vito’s manager )

[@michaelpistey4001]

So should I freeze the dough before the first fermentation?

[@RedRisotto]

No... This is why the end result of the frozen pizza in the video looks more like a cracker than a real pizza... Let the balls rest/ferment before freezing... It allows more of the yeast to build up (and not die in the freezer...) This is why the pizza in the video looks like sadness. Also, for home use... 2 to 3 months is dumb. ONE month MAX... The freezer will pull out moisture... and you get a garbage pizza as shown here.

[@michaelpistey4001]

@@RedRisotto thank you. I totally get the use in 30 days. Occasionally a frozen ball or two gets lost in my freezer. I’m 70 sh… stuff happens. 🫣😄 I wasn’t sure if I was making a mistake. The video here looked as if they skipped fermentation. I sincerely appreciate your help.

[@VAsHachiRoku]

What do you recommend we change about your dough recipes if we wanted to freeze some and how long would it last?

[@bigotonbrand]

Go for it 🇮🇹

[@Mental88747]

Hey Vito, i would love to see you make whole weath pizza dough.

[@gotza627]

go for it man... you don't even have to ask

[@hipopotamus2625]

Go for it ❤

[@MrDrivingFaster]

You shouldn’t put unfermented balls to freeze, as a lot of the yeast will die off. I prefer Vito’s recipe where you ferment the dough first then make the balls and freeze them. Better taste, proper fluffiness, better pizza.

[@barabats]

Why can't i order this from the Netherlands??? i want to try this frozen dough! If you ship from italy to the US, then why not to the Netherlands?

[@alamandrax]

Looks delicious!

[@bernardosbrickoven1885]

Vito I got on Grupo la Piccola Napoli, pizza and food, on Facebook, last night, my brother and less than 24 hours later I’m a top contributor! I’m making your dough my brother! I’m very honored and humbled!🇮🇹🤌🏼🔥

[@bernardosbrickoven1885]

My name is Dan Bernardo! Check me out my brother! Familia🇮🇹

[@aronchas]

Next year im visiting you! My sis and her family are going to live there in lecce, I would love to meet one of my pizza heroes

[@zipskay7281]

Hi vito, I have tried your pizza dough but why my dough with 70% feels very wet and really hard to shape. Any advice?

[@CornDogDG]

Looks great GO FoR IT!!!!

[@yielder]

what if you put de frozen balls in an Gozney or Ooni oven? thanks !

[@matiasg97]

Go for it.

[@solo022667]

I have that green car in my back yard for my son..lol That pizza dough looks like 60 % hydration.

[@JARABACOA3]

Go for it

[@hurlyzzz]

Can you make a tutorial on how to clean the pizza stone in the pizza oven? Mine it almost black, and I have no idea how to clean it.

[@KitchenFairy61]

From my experience you shouldn't need to clean your pizza stone. Once it cools down I'd wipe off the top with a damp cloth. The darker it gets, the better it works.

[@GG-kf5il]

lets see all the dough

[@chiefmcconnell]

italian flagggg 🇮🇹 daiiii

[@benjaminrupe5930]

Frozen dough is for gas stations and greasy spoons! Only fresh dough accepted by this pizza aficionado.

[@Kregrr]

My mouth is watering now

[@timeforadram1427]

Love to see how the flag dough is made !

[@apauma1]

I would like to se the result in pizza oven.

[@coalescence]

Show us the special edition Italian flag pizza.

[@jibril4000]

Can you actually double ferment these? To make them next level?

[@vitoiacopelli]

Mmm not really because is already made

[@amandasacchi3381]

I would love to see the flag color doughs!

[@ithiriafalls]

Go for it!

[@kierancarberry7601]

Yes vito please use the italian flag colour pizza dough

[@nitrogamesstudios5276]

The "clay" stone are fine for baking with a home oven?

[@DomenicoDaugenti]

Absolutely yes 😊

[@HarmeetSingh-gg4oo]

Go ahead with Italian Flag ... 🍕

[@theguynextdoor4978]

not available here in Norway, sadly. But still, I would say go for it!

[@DomenicoDaugenti]

Not yet unfortunately

[@berriaskmelater8096]

go for it = )

[@bstrac77]

I need some!

[@aland2253]

VITO!!!

[@davidgdogg]

Can we see the tre colore video please? 🇮🇹 🙏🏻

[@Funshotz-Photobooth]

Yes please do the italian flag dougg

[@Bamfviola666]

Cant buy them anywhere so that sux

[@larryg7109]

Looks good, but at 5 dollars a pizza ball, it is not affordable.

[@marktisdale7935]

We want to see the Italian flag dough.

[@azizyildirim007]

Türkiye den selamlar .

[@Mudskippered]

yes, make the vid

[@mikea9521]

Where can we buy it?

[@vitoiacopelli]

Link on description

[@Tjoepa]

Could you make a video for the best dough mixer on the market. And also make a video for that dough machine how to make the best dough with polish

[@lilbigvince1976]

That's on his channel already

[@Tjoepa]

@@lilbigvince1976 yeah but that one is a old video and the comments on the machine on the website aren’t that great

[@lilbigvince1976]

@@Tjoepa the comments are wrong. I have one. It's amazing. No issues. Makes high hydration dough a dream

[@Tjoepa]

@@lilbigvince1976 ah. But I live in Europe and they only ship in USA so I need another one

[@lilbigvince1976]

@@Tjoepa understood. There are plenty of great mixers out there for the EU market

[@edicon2392]

can you explain to me, what means TORY MINITS...... LOL

[@pawellp]

From information provided I would never say it's fermented properly. I wouldn't say it looks good. Maybe tastes ok but I would never buy it. But still I'd like to see it baked in professional pizza oven 😉

[@bozoqturkmni8137]

Aviable in Europe?

[@DomenicoDaugenti]

Not yet

[@domedra]

🇮🇹 flag ✅

[@robertb8673]

That pizza at the end looks exactly like from my favorite place cross the street. One with Nduja, fresh garlic and olive oil please. 🤤😋

[@vitoiacopelli]

Sounds great!

[@TheCarneiroid]

dude got paid to do this video

[@theblackhand6485]

Nah... not so cruchy. No much air in the crust. Dough look like it contains low moisture. Sure, show us the macaroons and how they are made.

[@UndercoverFerret404]

So much plastic waste :(

[@marpecora2976]

Is the 99.00 special your offer or a scam.

[@АндрейЛаврентьев-л8ы]

🇷🇺🇷🇺🇷🇺

[@mobilfone2234]

Pure promotion 😢😢😢😢

[@vitoiacopelli]

Yes it is but is because it’s a good product so it deserves it

[@elbayoan]

First View and Comment!!!! 🔥

[@josephciampa550]

Per Piacere Vito, let me see the Italian Flag. Grazie.

[@josephciampa550]

Delicious Pizza Vito ! Grazie !

[@TruthSeeker23-m4o]

Hello Vito, I am your big fan and follower from INDIA I want to start my pizza business but I do not have money to start my small Pizza stall I do not ask for money from you but in India we do not have pizza tool kit available and I like your tools could you pls provide or donate some old pizza tools to me so that I can start my shop?? I do not like saying this but my family income is less than $10 a day and I can not afford expensive tools here. I would appreciate if you could help here.