How to Make Just 1 Perfect Pizza Dough Ball

[@vitoiacopelli]

You ever alone and thought about eating pizza? 😆

[@AAABeatbox]

Am I ever? I am ALWAYS thinking of eating pizza.

[@mortenrobinson5421]

Yes, all the time. I always make 1 dough ball at a time. The biggest issue is that measurements get trickier and less precise with smaller dough portions. For example, pouring just a few grams too little or too much water or flour can alter the dough hydration by several percent. It's much easier to get very precise and spot on with measurements when making dough for 10 dough balls as opposed to one.

[@donaldduck9214]

Yuuuup🤩

[@vitoiacopelli]

@Qi Wi don't die eat pizza

[@chrisw2612]

@@mortenrobinson5421 get yourself a digital scale that reads 0.1g

[@skv1991]

Short recipe: Total ingredients: flour "00": 160g + for kneading water: 110ml salt: 5gr (I use 3gr) honey: 1-2gr olive oil: for hands and container dry yeast: 2gr Day 1: 100ml water add 2gr dry yeast and pinch of honey (1-2gr), melt, then add 100gr flour (00 will be fine) cover container resting time: 1 hour room temperature, then 16 to 24 hours in the fridge. Day 2: 5gr salt into 10ml of cold water (then melt), then add this to poolish and melt lastly - add 60gr flour and mix knead on table (dough can be a bit sticky, because every flour absorbs water differently, if too sticky, add a little bit of flour, but I personally prefer to leave a bit of sticky) cover and let rest for 15 minutes a little bit of olive oil on your hands keep top always on top - make a dough ball little bit of olive oil in container, cover let rest for 1-2 hours room temperature more hydration = more puffy and soft pizza less hydration = more crunchy to stretch the pizza you can use flour mix with semolina Thank you, Vito! Like this comment please to move on top :)

[@madhanramachandran]

Hi Vito, I've tried this recipe several times but my dough is constantly remaining flat and not getting the type of rise I want. I'm using 00 flour and I know that takes time to build the protein and the gluten, but I've let it go over 24 hours with nothing to show for it. What am I doing wrong? Thanks.

[@mickeymaus1]

@@madhanramachandran maybe your yeast is dead? Sounds a bit like that - do the polish have already a lot of bubbles on the next day? If not there is something wrong already

[@em1860]

Active or instant yeast?

[@anylookup]

What's is the best water temperature when you add ingredients? Onni guys are recommending warm water - can't remember exact temp from top of my head but from past I know it does affect yeast growth. I also don't understand why many recommend 950F or 500C for gas when it's clearly too hot and burning the crust from top unless you're doing it commercially and time is important I'd do lower temperatures with increased time from 2-4 minutes. What's your opinion?

[@mickeymaus1]

@@anylookup warm is fine cause u will let it rest one hour around before u put it into the fridge over night. If the water is too cold nothing will happen during this 1-2 hours outside. 500C° is wrong - I guess I have here something misunderstood cause no home oven will reach this temperature otherwise please share the source which is talking about 500C° that we can understand and maybe reply

[@deadislander]

I love how people were dying in the background, sirens and everything, but maestro never stops, the pizza must be made

[@Drpacks]

hahahahha welcome to Italy my friend

[@johancederlund5722]

@@Drpacks or LA.....

[@MostHolyPlace2]

@11:32 🤣🤣🤣

[@Zenned-Out]

@@Drpacks He is not in Italy, he is in L.A.

[@mischkonsumer3559]

the show must go on

[@tw-el6nr]

I have to say that I've been making homemade pizza and bread for most of my life ( I'm 58 now ) and have never Pre Fermented my dough before seeing you're videos a few weeks ago. I think all my pizzas and bread came out very good and have family and friends always ask me to make them my homemade bread and pizzas. So after I watched some of you're videos a few weeks ago I thought id give the Pre Fermentation dough a shot, and I have to say that I made some pizza and bread with your Poolish method and I was blowen away. I did the 24 hour fermentation and was amazed at the results!!!!! Its the only way I will make my pizzas and bread from now on!!!! Thank You Vito for your videos, you made my baking even better than it was before!!!! Cheers

[@chadley25]

Yup, poolish is a traditionally French technique (though I guess likely not exclusively so), so maybe that's why Vito - clearly an Italian - says "voila" like every 3 seconds. Honoring the technique! LOL

[@Rijnswaand]

It’s like night and day isn’t it?

[@anylookup]

Did you experience the same problems as me i.e. dough climbing containers trying to escape it as a result spilling inside the fridge? I use 1.4L round container very similar to Vito's if not slightly bigger. I don't notice in his video the dough changes much in capacity until final day two when he says it doubles in size. My, on the other hand, is going really crazy and when open a lid it's everywhere creating structures similar to brain neurons betwork. I used Caputo 00 pizza flower and their active yeast - maybe the yeast is too strong, shouldn't use active? It's 2g and even got the Ooni scale to ensure it's not more. My dough was a lot more sticky too.

[@TheMillionDollarDropout]

Foreal? I heard this pizza champion named Johnny doesn't do poolish, but makes sure the Pizza Dough Balls sit for at least 24 hours before they get baked so I imagine Poolish isn't exactly necessary, but who knows. I know in one video, Vito uses a Poolish mix that has been fermenting for like 24 hours, but then also shapes his dough balls for 24 hours so a total time really of like 48 hours aging the dough.

[@ItsWesSmithYo]

I’m Sold

[@ronpassmore7053]

Just set to rest my 1st two pizza balls. Followed this video X 2. I am hooked. I also noticed that everything started coming together great when I started to say "Voila". It got me in the groove!

[@jeweliedee4299]

Voila is essential, my friend.

[@s-c..]

I forgot to say “voila” last time - no bueno.

[@KJ_nyc]

I can't believe it. I've been asking for this formula for over a year. Those of us (millions) who live in big city apartments, we do not have room to make or store 10 pizza balls. Finally, the maestro gives us our gift, after a VERY long wait. I've been patient. Now I am so GRATEFUL. Thank you Vito for making this video. I can now make reliable pizza in my home, since all the pizza parlors near my home suck. They all need to take lessons from you.

[@KJ_nyc]

@@KahruSuomiPerkele LOL. No one has been paying more attention than I have. Of course I attempted my own scale back, numerous times. I can't say I didn't achieve success, but I don't have the experience that Vito has. It's just absolutely lovely to see him perform an exercise so close to my personal desires. Vito takes the guess work away.

[@Headbucket]

@@KahruSuomiPerkele scale down the water or the flour is not the problem here...

[@johncspine2787]

Yeah..but, if you keep a bowl of dough 8n the fridge, it just gets better and better, and you have a constant supply of amazing dough..

[@IAI060]

oh so the problem with living in a big city apartment is the storing of pizza balls NOT the massive pizza oven :D

[@KJ_nyc]

@@IAI060 Anyone who knows what he/she is doing DOES NOT NEED a pizza oven to successfully make fabulous pizza in an apartment kitchen. However, I am lucky. My gas oven does offer a 550 degrees F setting. If you pre-heat for 1 hour, my pizzas come out more beautiful than Vito's, and I don't need a pizza stone or anything special to make the cooking process hotter.

[@sennengomes]

It’s “soft”, it’s “cronchy” and most importantly, it’s “Gloriously Delicious”. 😉Brilliant video, hope you get to 10million hits with this one.

[@fd4639]

Soft and craunchy in the same time

[@JohnDoe-xo2yf]

@@fd4639 i went to italy couple of weeks ago and did this in every pizza places I’ve went to….

[@manjusthia]

@@fd4639 can understand !!

[@johngalv9288]

Vito is selling the sizzle, the (crounchy) but making pizza at home is not that easy! I get hungry when I watch Vito's videos... I've tried for years...maybe there is still hope. LOL

[@bjjbrawler1]

@@johngalv9288 U need an Ooni pizza oven. I have the Ooni Koda 16 and it is night and day if you are using just a basic oven and pizza stone.

[@keithconneely4725]

I made 2 of these last night - one for my kids, one for me - and they were PERFETTO! The best pizzas I've ever made! Thank you so much for sharing this knowledge, Vito. It will totally change the way I make pizzas from now on. Before, I would always make a batch of 6-8 pizzas with around 1kg of flour etc. They would always be either eaten far too quickly, or else left in the fridge all week. Very sad. Now though, I will be able to make them with more care and attention - and each one will be FRESH! Thank you!

[@mariap4828]

Thanks! This is the second time I’m donating in a week Vito. Tanto Auguri! Grazie! I just started following you and I’m totally hooked on your pizza and Poolish. I made my pizza YOUR way. And it beat my old way of 30 years by being airier. It will get even so much better with practice. Ciao!

[@hillsmanjackson6318]

Thanks! I have my poolish in the bowl. Thank you sir, you are an artist!

[@ryuvibes2123]

Just a fantastic result… I’m a pizza chef in France…. I find your pizzas and your channel inspiring Vito. My regards to you Maestro and Roberto Sousta. Ciao.

[@DuetToIt]

I came here for a great pizza dough and I will leave inspired by your passion. The world needs more people like you. Thanks for everything Vito.

[@pegisingleton1663]

Made a pizza last night using your dough recipe, it turned out great. I am an experienced baker, but seldom used 00 flour. I am a convert! The dough, while sticky, yields to the shaping and makes the most perfect crust! Thank you, I will be using your recipe from now on!

[@bluefirewizard]

I've started using this recipe with 1.5x the amounts to make a slightly larger pizza and it comes out amazing every time. Thanks!

[@danielsuzuki2678]

Hey Vito, I’m a 75yr old Vietnam veteran who loves watching a true master of pizza! You have a great personality and the ability to connect with your audience. I so much enjoy watching you create these masterpiece pizza’s. You keep a smile on my face and a hunger in my stomach, lol! Keep the videos coming my brother! (:

[@xrayest4007]

Vito and his videos is hands down the BEST thing that Cali has to offer. His family leaves him for an outing and he still has the best time of his life making a solo pizza. OMG !!!!!! ❤️ 🍕 ❤️

[@Stargazer69]

I ended up doubling this recipe to make more dough because this recipe only made a small dough ball. I finally found out that Kroger's supermarket near me now sells the 00 flour and used it for the first time and what a difference it makes. I've tried using all purpose flour and even bread flour in the past, but using the double zero flour made the pizza dough turn out much better. Thank you so much, Vito. You've taught me a lot about making homemade pizza. I ❤️ THIS CHANNEL!! 🍕🍕🍕

[@donaldduck9214]

Please,did you also double the amount of yeast?

[@Stargazer69]

@@donaldduck9214 yes, I doubled all the ingredients to make a double batch.

[@donaldduck9214]

@@Stargazer69 thank you much

[@Stargazer69]

@@donaldduck9214 You're welcome.

[@V10XLR8]

I think the Manitoba flour that he uses in other dough recipes has the richer flavor because of the high protein count. I believe 00 is more or less standard bread flour but ground extremely fine, which changes the absorption rate, and affects the overall texture.

[@terrydrawbaugh9711]

Vito thank you so much for the 1-dough ball recipe and demonstration. This recipe is just what I needed as it's only me eating the pizza most times. Now I can make fresh dough each time instead of storing leftover dough in the refrigerator, which most times gets thrown away. PLEASE post the written recipe soon, real soon! Again, Thank You !!!

[@TheMillionDollarDropout]

I like to double this recipe. At the end of the Day it's pretty simple if you realize it's 70% Hydration Dough and has about 3% salt to the flour. I seen other recipes from Vito and he does 2.5% of salt to the flour. I read that 2.5 to 3% is what you should aim for, so Vito is pretty consistent but does change % between that range. As for Poolish, basic principles say that it is always 50 50 Water and Flour with the smallest amount of yeast. Basically, the yeast content in a poolish should be around 0.08% - 0.1% per 100 grams of poolish so for example, if you have 100 grams of poolish (that means 50 grams water, 50 grams flour) you'd end up putting just 0.1 Grams of Yeast. That's literally it. :) Also! A poolish should never exceed more than 50% of the total dough and is actually, usually 33% of the overall dough or in other words, 1 3rd of the overall final dough mix. Random but.... I don't even believe the Honey was necessary in the beginning but for those that don't have any honey, you could also just do a pinch or two of sugar. I guess Vito just wanted to give the Yeast a boost in stating fermentation since he wasn't overnighting the dough, and instead, only letting it rest for 1 to 2 hours since the Poolish he incorporated was already fermenting for 24 hours. Random info I have found, relating to Pizza over the last week. Napoletana Pizzas should be 180 to 250 Grams in weight at most. 80 to 100 Grams of cheese is recommended by Chefs per pizza. (but of course, adjust to your own preferences as I think this may only apply to Napoletan Pizza. Some Napoletana Pizza expert from Italy named Johnny Di Francesco who holds a title in pizza making, never seems to put the Mozzarella on the pizza until the Pizza has JUST come out of the wooden oven. I like to put my Mozzarella on my pizza real quick during the last 2 or 3 minutes of Oven Time so it's able to melt a little but not turn rubbery and tough, since I'm using an electric oven that can only go up to 550F. Pizza Steels are better than Pizza Stones for MOST Pizza types like NY Style and Napoletana and another I can't remember at the moment. Pizza Steels should be allowed to heat up for around 1 Hour before a Pizza goes on them. Why get one? They help to try to replicate what a Wooden Oven does, but it'll never be the same. Still, it gets close enough for most. Because they’re made from steel, pizza steels are extremely efficient at conducting heat. This basically means heat moves quickly from the steel to the pizza crust (or whatever happens to rest on its surface). In addition to transferring heat at lightning speed, pizza steels are also better at retaining heat than pizza stones. With these factors in mind, you can expect a pizza made on a baking steel to cook up a little faster. Olive Oil should only go on a pizza BEFORE you toss it into the Oven, as the Heat is what allows the Oil's aromas to penetrate the pizza and mix properly, and I think it also makes the flavor better. I can't remember exactly at the moment though. (This is why I don't really understand why Vito puts Olive Oil on his Pizza after it's come out of the fire in this video, but maybe it's just personal preference.) When it comes to Tomatoes, you shouldn't really have to throw sugar in your Tomato Sauce if using a High Quality Tomato like a San Marzano. (But hey, if it's not sweet enough, knock yourself out.) You should also never blend your San Marzano's because the Seeds will release a bitterness and these are amazing tomatoes that should have a natural sweetness. Just squash by hand. When cooking, don't cover with a lid. The Acidity of Tomatoes leaves through the Steam. You want that to leave so you can get the Natural Sweetness to make itself known. As for how what temp you should cook Pizza, I hear "As hot as you can get the oven" but I also have heard 800F in a lot of places. As for Cheese on Napoletana, you want the Fresh Buffalo Mozzarella that is hydrated in water not vacuum sealed because it has something to do with the freshness, but you also want to tear open the bag of Mozzarella and place pieces of the cheese in the fridge for 12 - 24 hours in so the excess water can drain out and doesn't show up in your pizza, in the form of a soupy mess as shown in one of Vito's own videos. Anyway yeah, I like a 250 gram Napoletana Pizza at 65, or 70% Hydration so you can easily use a site like "Poolish Calculator online" or whatever and adjust the numbers to get the exact amount of Dough you want, and the exact amount of Poolish.

[@_TheZenMaster]

@@TheMillionDollarDropout Maybe you should start your own KZbin channel?

[@trueleyes]

I like so many other home cooks and bread makers have been trying to perfect a homemade pizza for years and just until now Maestro have you brought it all to a head for me. I can shape a pizza dough ball like a pro, but the taste and crust hasn't been there until now thanks to you. Thank You, Maestro.

[@Sohaib272]

After so many failed attempts to make this Neapolitan Style pizza in OTG Oven. I tried it again after 6 months in Tandoor, this time it came out Amazing. Very light on stomach. And very different from which we have here in Pakistan. Thanks Maestro!

[@AudioMusicElectronics]

I have doubled the ingredients from your recipe to bake my first two self-made pizzas. Immediate success! Its unbelievable, but after watching 20+ of your videos, without any prior cooking experience, I am now my family's pizza superstar. Less effort than finding a good delivery service, at almost no cost, in the standard oven (with pizza stone) and with our own choice of high quality toppings. I knew this was doable, but you showed how! 10 mio subs!

[@ilaycohen862]

Hi, what flour you used?

[@SoheilDaKing]

I also wanna know. He mentioned 00 flour and semolina if I'm not mistaken

[@AudioMusicElectronics]

@@ilaycohen862 As Vito said, start out with just any type flour. Many stores will have some sort of Pizza flour. When you are a beginner, you will need a lot of practice and expensive or hard to get flour will divert you from your task. Once you baked 10 rounds of pizzas, begin experimenting with flour. Caputo is great.

[@AudioMusicElectronics]

@@SoheilDaKing Semolina from Caputo is awesome.

[@davidevalenti202]

Hi, did you double both the polish and the rest of the dough?

[@brianinarizona4350]

Chef Vito, this video has forever changed the way I make pizza. I followed your instructions exactly and the resulting pizza was the best I have ever made. I’ve always been challenged with stretching the dough but, with this dough and your demonstration, I shaped a respectable and very tasty pie. Thanks so much!

[@fiapop]

How?? I just followed recipe, mine tuned out very bad. I wonder what I did wrong. Extra sticky. Didn’t rise very much. Was unable to make an actual ball. Followed recipe to a T.

[@brianinarizona4350]

@@fiapop Hey, try again. It’s pretty straight forward. I wrote this down while following Chef Vito’s video: Poolish > Make 12-24 hrs prior to pizza time > 100 g cool water > 2 g yeast > 100 g flour (00 flour) > 1/4 tsp honey > Mix in a bowl, then cover and sit at room temp for an hour. Then, refrigerate for 24 hrs > > Dough > 10 g cool water > 3 g salt > 60g flour (00 flour) > All the Poolish > Mix the salt and water, then mix it into the Poolish. Then, add and incorporate the flour. Cover at room temperature for two hours. > > After two hours, pour dough onto counter and shape into a rough ball. Cover with the plastic bowl for 15 minutes. Then, form the final dough ball by lifting the dough and folding the end of the ball underneath while keeping the top of the dough on top. Try to make the dough as taut as possible but don’t get hung up on it. Put some olive oil in the plastic bowl and place the dough in it. Cover and let sit at room temperature for two hours (one hour at minimum). > > Pile flour on bench. Turn dough out of the plastic bowl directly onto the flour pile letting gravity do the work to get the dough out. Gently turn the dough over to get flour on both sides of the dough. > > Shape the dough and bake.

[@fiapop]

@@brianinarizona4350 thanks. That's what I did. IDK where I failed. Super sticky and was never able to get the dough ball shape. Maybe will need to let rest more. I did like 1HR 45min.

[@rlovgren]

@@fiapop try some different or fresh flour

[@retkimora]

@@fiapop keep kneading the dough longer. It will get firmer eventually. This recipe is about 68% hydration (flour to water -ratio)

[@bigray2435]

Vito.... since i have started watching your videos you have cost me $4000 for a pizza oven but i have never had home made pizzas as good as this... All the way from Australia mate thank you for sharing with us all your recipes... Pizza For Life my friend 👍👍

[@jgoldian47]

Which one did you buy?

[@danielcharles4085]

I have watched 3 of his videos and my pizza making has improved 10 fold. Incredible job! Thanks for making this!

[@andreseugling729]

Today saturday night october 09 2021, I made at my home just the same pizza as in the vídeo, and I get an amazing home made pizza experience ever. Thanks Vito to share your secrets with us.

[@AlisonSkate1]

This is fantastic!! I have been making 10 balls and freezing seven of them. Now I will use this ratio to make three balls and always eat with fresh dough. Thank you Vito!

[@greentea4152]

Do we multiply 3 to make 3 ball

[@EstebanMcC]

@@greentea4152 My question exactly!

[@jzpat]

@@greentea4152yes!

[@jzpat]

@@EstebanMcCyes!

[@josephmoctezuma4081]

Thanks!

[@redtidalwave3377]

Thanks Vito.. I've been making your dough recipes for a while now and I've always had great results.. I love the idea of just making one pizza dough , I've got the measurements in my note book already.. It's a pleasure to watch an expert doing what he does so well and with such enthusiasm.. Bravissimo! When friends ask me how I make such a good pizza, I tell them I learned from the best.. I make sure I'm always using the best ingredients, if I've learned anything from you, it's that you really can't go wrong if you use the finest ingredients.. Btw, my favorite video is the one where you fermented the dough 3 ways by age.. I think the middle pizza came out the best.. I would have liked to try them for myself..

[@eugenetswong]

Honestly, I don't think that it's ingredients...in the sense that if I scientifically made sure that we gave him only the worst ingredients, then I think that he will still make a very enticing pizza. I think that it's passion and skill that help him make the most out of each batch. I understand that there are better outcomes, but I just feel that every pizza he makes is so special.

[@seaeaglekayak]

This dough is perfection! So easy to make, consistent results every time. Thanks for sharing the process, my pizzas are on another level now!

[@joeg2964]

Vito, you are my hero! Grazie Mille. I’ve leaned so much about pizza from you. (I love it when you eat the pizza) Your crust is a work of art. I must try the pesto version now. You are the best!

[@fridagraber6995]

Tack!

[@suesmith1085]

Oh wow. If you're looking for the best pizza dough recipe, look no further than here. I've been making my own for years and years using bread flour, i will never use it again. 00 for me from now on. It's a complete transformation. I tried this for the first time today and was 100% success i was able to eat the lot as it was so light, and totally yummy. Vito thank you so much for sharing this video, i am so pleased i found your channel. I see why you are so passionate about your pizzas. Best wishes

[@SayarTabash]

You are the MASTER! Best pizza! Thank you!

[@TheDramon69]

Thank you posting all your videos Vito im a chef in england and you taught me so much ... Can i ask you if you can show us how to make a proper sourdough pizza base plz love you !"!!!

[@andermarchena2043]

Vito, I have been trying to cook proper pizza for over a year. I checked recipes from many channels, but it was still very flat. Until I found this recipe. As soon as I saw it, I knew I had to try it. And it didn't disappoint, I got those puffy sides as well. It was not as puffy as yours, but there is of course room for improvement. Thank you so much for revealing this master recipe, Vito. You are a real master pizzaiolo.

[@RandomVelocity]

Exactly what I’ve been looking for for three days on your channel. I don’t wanna make 10 pizza balls. I wanna make one pizza at a time. Thank you.

[@padlnjones]

I got a new Roccbox right before my wife went to visit her mother, so I got to make pizza for myself every day! Your instruction has taken my pizza to the next level. much thanks!

[@umrumr9453]

🌻 Vito, you are so cute when you say “it’s soft, it’s crownshy”; I declare, probably the best pizza 🍕 on YT!

[@Seekthetruth-forus]

Yeah..Vito rocks

[@falmatrix2r]

I’ve been trying many times to make that dough ball with no success, then I saw you explain the flour W and I found out that the flour I was using had 8.4g of proteins. I got a w270 with 12g proteins T00 flour and it magically works now, the dough is sticky but it is not a LOOSE mess, it is elastic and I finally made a dough ball now

[@mjhd8192]

Thank you so much Vito, you are my Motivation for making Pizzas. I bought a wood oven and thanks to your secrets i shared beautiful pizza partys with my Family. I am 30 years old from south of France. Big thank you Vito, you are the best.

[@ThePaddingtonsChannel]

Tried this method with twice the amount and first time using a poolish (150g flour /water each). Then had to improvise and had to make 2 more Pizza, so 4 in total with corresponding amount of water and flour. Recipe still worked, and dough balls we're easy to form and pizza stretching worked good. Baked in a gas bbq with a stone. Very crunchy bottom but not very much in top. Still with the stone one of the best pizzas I ever made.👌🍕

[@fabuluss]

It's like a bedtime story. Something beautiful :) I always make one pizza dough. Now just wait more hours for this goodness. Thank you Vito :)

[@clsi2945]

"this is the best prosciutto. I give it to my daughter." 😂😂😂

[@hottubhero9319]

WOW!!! The millionth subscriber gets Vito at there house cooking fresh pizza!! AMAZING...

[@MichaelDietrich-z2c]

Thanks for sharing this video Vito! The dough was next level. My wife is on a Keto diet and wanted Salmon on a plank, can't fire up the pizza oven without cooking a pizza?? So this really helped. Both meals were amazing! And yes, it passed the test, "soft and crunchy " I used Caputo tipo 00 chefs flour.

[@mariet.2673]

Made this pizza dough/pizza for my husband today. I thought it was delicious, he wanted more! Thank you.

[@blaack0ut]

I'd like to thank you, Maestro. Your videos helped me make pizzas that I never thought I'd be able to make, my friends love them haha!

[@Phyllyps-Levine]

This was the most ethereal perfect FAT BUBBLE CRUST. I made in a standard 30 minute preheated 500 degree oven!!! My husband told me to make this pizza once a week on Friday! EPIC recipe! It was INSANE easy and good!

[@rkmugen]

Oh.... *YES!* FINALLY! THANK YOU, VITO! I have to practice portion control, ever since I had a trip to the doctor.... so this is PERFECT for me! Also, I give you BONUS points for delicious pesto, my favorite!

[@thesanerone]

Beat pizza recipe on the internet!! Ive made about 20 pizzas using this so far. They come out perfect every time!

[@alge3399]

"Just be gentle with the pizza, and the pizza will be gentle to you" I thought i was wathing a Bob Ross painting video! 😅😂.. Good one Vito.

[@BartQ777]

And that is what I was looking for for a very long time - precise and professional recipe for one pizza, thank you so much man and all the best for you and your channel, you rock!

[@maxineb9598]

I actually gave up watching because the quantities were so large and having to adjust was giving me too much grief.

[@leconodium]

I love your passion and many Grazie helping me to learn how to make my own pizza ;) Bravo ! And special thanks for the kind of slowmo to shape between 11:33 and 12:28 !! So helpful !

[@toneyharris8014]

I bet that is a fantastic pizza, I have gotten better and better at making pizza since I started watching your videos, and I owe it all to you. Thanks Vito for the knowledge!!!!!!!!

[@tombaugh7638]

Ever since I discovered this channel, all my friends and family ask me to make pizza for them. Seriously! Thanks mate! With love from UK!

[@JohnBoyWalton06]

Vito, you are a true Pizza Smith. I love your passion. You inspire me so much to keep improving and no doubt millions of others.

[@ToddEdmondson]

making this tonight - I played soccer, a bit tired now, it's 10:45PM, but my poolish looks legendary, I added the salt, water and flour and it's now resting for another 45 m. I will fire up the pizza oven outside and do my best. I have all the same ingredients. Your video is very inspiring and I can relate to your passion for good dough - it's hard to make it great! good job and way to go with your channel! Grazie Millie, Vito.

[@FrazierMtnCheese]

Finally a good recipe for a single pizza 🍕 😋 Thank you Vito 👍

[@rollingreclinerRecumbent]

I chuckle everytime Vito says "crown-che" Love it 🙂

[@elromulous]

Vito is such a treasure. He's responsible for so much of my pizza improvements! Also I love how he says cruwnchy!

[@grace22267]

This came out so Good!!! Thanks for sharing !!

[@jjclaws]

I’ve been learning from these videos for a few months. Gotta love the enthusiasm of Vito. The videos are ace and the dough recipes are absolutely awesome!

[@gjergjkastrioti1688]

Something else about protein content and "W" number for a given flour: you need to use a relatively high W/very strong flour if you're going to be using a preferment such as a poolish or biga that is fermented for a long time, i.e., more than say 8 hours. If you use a weak flour or one with a low W, the yeast will eat through the protein and you'll not have any left for gluten formation when you go an actually make the dough. The dough will never form stable balls and will definitely not stretch when you go to form pizzas.

[@ellefsensbarmyarmy8491]

Vito doesn’t agree with that. He talked about it last video, and he recommended W 220-270 if I remember correctly.

[@stevedavidson8802]

so the 460 he uses is the one to use ???

[@zoidarkel8928]

@@stevedavidson8802 he didnt use W460 in the video for the dough. He says as much. He just grabbed that bag for an example. He used '00', which is W220-270

[@mortenrobinson5421]

@@stevedavidson8802 the recommended w-value for pizza is 260-330 I think. Closer to 330 for long fermentation and closer to 260 for short fermentation. Manitoba can probably also be used even though it's stronger. Haven't tried it.

[@Roller71]

So from the W280 he was referring we should still look for a 00 but higher W440 or around there.

[@svgitana2499]

Maestro This is I think your best video!! The passion, the love you have for making pizza is awesome!! 🙌🏻🙏🏻 I love this video because it’s simple to follow!! Funny how simplicity leads to best outcomes! That dough was crazy soft, I could see it thru the TV lol! 👍🏻 One question…..the flour and the semolina that you mix…..what is the semolina for? Why not just flour??

[@jeannemcnally4614]

If I remember correctly from one of his videos is that the semolina first of all does not burn (on the bottom of the pizza) like plain flour will AND it really helps with stretching the dough. When I switched to coating the dough with semolina I was able to stretch the dough without creating holes and tears.

[@Nattefeber]

The semolina doesn't incorporate in the dough to change the hydration. It also helps with the crOunchyness

[@peterkypriotis9484]

HI , Vito, being watching your videos in Australia on how to make homemade pizzas. YOU are amazing , very professional pizza chef. Thank you so much for your videos on pizza making PIZZA'S. EXCELLENT MY FRIEND, GOD BLESS

[@khalidnasseredine5821]

I felt your passion and realized your talents and liked your channel right from the beginning. I will be watching your every new. Thanks a million.

[@nivep5299]

Thank you Vito! My question is: What is the recepie for 3 pizza balls? Both the poolish for 3 dough balls and the rest you add after you take out from the fridge? Cheers

[@sniper10666]

It would be triple the ingredients

[@kabobz]

Hi Vito please a make video about pizza toppings and how to prepare them for a business so they don't get soggy, raw, or dry. Thank you love your channel.

[@PchelaUbica]

Already did

[@kabobz]

@@PchelaUbica Could you please paste a link to it. Thanks

[@KJ_nyc]

Dear Vito, Is there any chance we could see a Biga 1-ball version? Please?

[@billelbaid]

What a pleasure to listen to you! You are such a passionate guy! Un véritable amoureux de la pizza! Et voilà! I’m trying this recipe tonight! Just made my first Poolish yesterday !!! And now it’s ready to show me it makes all the difference !

[@perrynicholson5309]

Vito...Love your passion for your cooking...my mouth waters every time i watch you make pizza! And I've watched MANY of your videos. Gracias Brother!

[@jaimeTF]

Hi! I have found out that in this video there is a bigger ratio of poolish to the rest of the ingredients compared to the double fermentation video (poolish next level pizza video). Is this because you want it to ferment quicker? Also, which one you prefer this method or the other poolish method you posted. Thanks a lot for the videos, I am surprising my friends everytime I make pizza

[@gattamom]

Yes, his ratios vary a lot from video to video!

[@braddixon3338]

Your hydration levels are really high, hence the sticky dough. It took me a while to learn that from you. The first time I tried was a disaster, but watching and learning over time, things should work out better when I try this. You certainly can't argue with your incredible crusts, super puffy for sure.

[@NameHierEinfuegen]

Yeah, working with sticky dough can be frustrating at the beginning. Especially when you're trying to be slow and careful everything just gets worse. I remember cursing a lot :P. You need a fast and confident touch and keeping your hands wet does wonders as well. Sometimes tho it's just the flour effing everything up. I recently made his foccacia barese testing a new organic flour. As soon as the dough got warm while kneading, it completely lost integrety and went from sticky to liquid in my hands... that was a frustrating (and messy) experience.

[@emmanuelracy4826]

Dear Vito. Once again congratulations. But since I've been following you and eating the best pizzas of my life I've gained 6 kg. What is the solution? Because your recipes are addictive. Friendships from Paris 🇫🇷

[@jonathanlimst]

Go to the gym and work out while eating pizza 🤣

[@MrAbeAllen]

I have been cooking 5 pizzas a week. I share the pizzas with my mom and brother. Also I have stopped eating after 2pm. I have lost about 7 pounds doing this over a month. I also make and eat some ice cream. And I just walk for exercise.

[@sonicboom2000]

Only eat one piece from each pizza when you make a batch of 6 pizzas. That way you space it out.

[@IzziedeD]

Hit the gym just before youre ready to assemble the pizza. Eat the pizza within 1hr after your workout

[@MisstaMan]

As probably everyone here, I love pizza, but I had the same problem. The making of 1 pizza. This video made me subscribe. Thank you!

[@billjoat]

I've olny watched 2 minutes so far and I had to go ahead and like and subscribe JUST because I like your energy. I can find a good pizza in my town any longer(the only GOOD place switched hands) and I'm already a good cook, so teach me!!

[@04paok]

Hey Vito, if I wanted to make a bigger batch of pizza for the family - 3 dough balls, do i multiply your recipe by 3. Reason being if you put 2grms of dry yeast if I was to make 3 doughs, would it increase to 6grms? 5 dough balls to 10grms? I’m a little confused about the yeast… By the way, will this work in a conventional oven at home? Thank you and I love your videos!! Greetings from Sydney Australia!! P.S. Please everyone if you haven’t subscribed to Vito, please do so!! This guy is an absolute machine!! One of the best on KZbin!!

[@myshitonyoutube]

2g dry yeast is enough for 3 dough balls but it depends on how long it will rest and the temperature. Just make the dough and adjust if necessary

[@marcoantonacci7708]

@@myshitonyoutube Hello, excuse me can you tell me why the poolish before putting it in the fridge must stay an hour at room temperature? do I have to wait for the poolsh to double in volume before putting it in the fridge? Thank you very much!!!

[@myshitonyoutube]

​@@marcoantonacci7708 you do it to activate the yeast. Sometimes the yeast gets activated very quickly like if you use warm water or if your room temperature is warm. That's how most people bake but you'll get better taste if takes longer time. If your fridge is very cold it's more important to activate the yeast before putting it in. You can put in the fridge right away if you want to ferment it for 2-3 days and even use less yeast.

[@marcoantonacci7708]

@@myshitonyoutube thank you so much!!! to understand if the yeast is activated, I have to see if the poolish has increased a little or double?

[@myshitonyoutube]

​@@marcoantonacci7708 No you don't but you might need it if your fridge is very cold. It's different for everyone and it also depends on the time of the year. You need to experiment and see what's right for you. A tip is to write down what you do, and if not happy you write down what you think you'll need to do. Good luck

[@28ajrin5]

I usually make 2 or 3 pizzas for me and my husband. How much of each of the ingredients would I need for 2-3 pizzas? I saw your original video and the measurments are not multiplied based on the number of pizzas you want (for example 2g of yeast for 1 pizza and 5 g of yeast for 12 pizzas😁)

[@rodrigo6459]

Search for something called Baker’s percentage… you can use the same recipe and scale it up or down as much as you want!

[@toxikwastedump]

I hadn't seen this video and when I was trying to figure out how to do just 1 or 2 balls I just divided one of your recipes down to 1 and had 1 gr yeast 1 gr sugar 55 gr water 55 gr flour to make the poolish and then did the rest 85 gr yeast and 85 gr water to make the dough for 280 gr total or thereabouts and it made a perfect dough ball I was really happy with it but when I cooked it in the oven it didn't rise quite as much as I wanted so I'm wondering if this recipe will work better so thanks for this because I'm sure you know better!

[@Jo-c-jo]

I have been hooked on to your magical pizza recipe since many years.. no one shares a better recipe than the mastero Vito. I have no count of how many times i watched this.. Its a joy to watch you making pizza.. 🎉

[@KC-qq1vp]

I’ve been making pizza for over a year and tried your recipe tonight. The crust is fantastic but I tripled the recipe to make 3 pizzas and used 15 grams (1 tablespoon of salt) crust was perfect but too salty. Anyone else have that problem with their pizza being too salty?

[@cawjtube]

Maybe invest in a gram scale. 1 tablespoon of salt is over 17 grams.

[@DaniRico19]

I really was expecting this video, because with my girlfriend we only eat one pizza and i dont like to freeze

[@vitoiacopelli]

correct video for you

[@hydrojet7x70]

Dude!!!! I love this video! I have done homemade pizzas last couple years. Straight on the grill or in oven. I finally got for Father’s Day this past weekend, a legitimate wood fired pizza oven! Im so excited! Going to have off work tomorrow and going to be a awesome weekend of family movies & homemade pizzas! Thank you for your videos!

[@lianrobinson6998]

I followed your video and made 3 separate doughballs. You completely right was a game changer. I have plenty of room for improvement. Which I pat my own back with. Again, thanks for your video

[@eskibuzdolabi]

Hello, I did this today. I mean last nigt I started doing it and today I had it in home oven. That is by far the best Pizza I have ever prepared! very very delicious, crunchy! The best pizza ver. And yeah, be gentle to the pizza, it will be gentle to you!

[@AlwaysEquals50]

Thank you so much! I cant wait to make this tomorrow for dinner. That crunch was absolutely amazing.

[@Lesleylouise345]

I’ve been following you for years. Making all sorts of dough. Cant beat Italian pizza. I’ve been making pesto pizza for a while. Guys you so have to try it. . Oh my god! I have been looking for one serve for so long. Thank you Vito. Brilliant! My forever go to now.

[@taehayu9577]

OMG this recipe looks lovely. lovely. Definately will try. Thanks for sharing, Vito.

[@sarah6005]

He is the most honest pitzza maker in youtube the recipes are real no secret, I try other dough from his chanel it was as he described. The best

[@noelunson3996]

I've been watching some of your previous videos but I only subscribed now because I am basically a single person & mostly cooking for myself only. I need this particular epidode.

[@Fish-cj4ub]

I love your passion, vito! its very inspirational and the pizza looked outstanding. One day i will learn to stretch the dough like a pro

[@nikolaosvouzas6384]

Numero uno pizza ever.bravo Maestro .Respekt

[@Milton_]

So I’m a totally new to pizza making. So at 4:29 Mr. lacopelli added more ingredients to his dough. Does anyone know why and what kind of flour did he used? Was it all purpose flour or 00? Thank you for your help.

[@p4t494]

Love the heart and attitude to the vision...that birth such end results. It's true, making dough is pretty easy, but the art is from the heart. That's why we all can have similar but little different results. Like people, no two pizza can be exactly the same! Thk u Vito

[@tomashusak8852]

Love it, thank you maestro!! You're the best! For your Czech folowers: don't even try to make this recepy with "droždí" instead of dry yeast. I tried, I even calculate the right amount of it but it doesn't work at all :D

[@derekjspence]

I finally attempted my own pizza and followed Vito's videos. When it came to stretching, I found the dough was too soft and difficult to work (it will have been by my inexperience) but I was still very happy with the results. I will keep trying this method and get there in the end.

[@lakatosjuraj]

Vito, i wanna say thank you from the bottom of my heart, that you taught me to make godly pizzas for myself and my loved ones. With that you improved the quality of our lives.

[@alhoy9146]

Hey man you are an amazing chef never seen anything quite like this I’ve been cooking for many many years in today finally I have the courage to do something amazing I wanna prove it until he gets the way I’m looking at you when I get it like that I want to thank you for my heart

[@danielcharles4085]

So I made this dough yesterday/today. It's light and delicious. I wouldn't change a thing. I am cooking on a small ooni oven though. There is a video on that a year or two ago and it didn't turn out quite like the ceramic ovens. I wish you would make another ooni video so I can make great pizza while I save up for a ceramic. Love it and fantastic job!

[@vanessabryce]

Your enthusiasm is infectious Vito and I can’t wait to try this dough for my new outdoor gas pizza oven! Thank you for your videos!

[@vanessabryce]

This is seriously the most PERFECT dough recipe! I couldn’t believe how soft it was while working with it. Everyone, you must try this dough!