How to Make Perfect Pizza Dough With DRY YEAST - For the House

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AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO, i decided to make a new version of: how to make the pizza dough for the house but this time with DRY YEAST, and most important, with all ingredients that you can find in your local store, very easy to make and very simple, i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this neapolitan pizza # me on insta.
Recipe for this pizza dough dough
WATER 1L.
DRY YEAST 5 GR.
HONEY 5GR.
FLOUR 1500KG
SALT 25GR.
OLIVE OIL 50GR.
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LINKS OF MY PRODUCTS USED TO MAKE PIZZAS DOUGH BALLS BOXES: amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
PEELS: https: / /amzn.to/35HDYd1
💝👉My new Kids Channel subscribe if you have kids for support :) / @zoekidstoys9820
ITALIAN
DOPO AVER FATTO IL PIZZA PER IL VIDEO DELLA CASA, ho deciso di fare una nuova versione di: come preparare l'impasto della pizza per la casa ma questa volta con il LIEVITO SECCO e, cosa più importante, con tutti gli ingredienti che puoi trovare nel tuo negozio locale , molto facile da realizzare e molto semplice, spero che ti piaccia il video e per favore solo se puoi iscriverti e condividere con i tuoi amici ovunque e lasciare un like :) anche per favore quando fai questa pizza napoletana # me su insta.
Ricetta per questo impasto per pizza
ACQUA 1L.
LIEVITO SECCO 5 GR.
MIELE 5GR.
FARINA 1500KG
SALE 25GR.
OLIO DI OLIVA 50GR.
CHINESE
在為房子視頻製作比薩餅之後，我決定製作一個新版本：如何為房子製作披薩麵團，但這一次是乾酵母，最重要的是，你可以在當地商店找到所有食材 ，非常容易製作，非常簡單，我希望你喜歡這個視頻，如果你可以訂閱並與你的朋友分享，並留下一個像:)請當你在insta上製作這個那不勒斯的披薩#me時。
食譜為這個披薩麵團
水1L。
幹酵母5 GR。
HONEY 5GR。
麵粉1500KG
鹽25GR。
橄欖油50GR。
ARABIC
-بعد أن قمت بصنع دجاج البيتزا للفيديو ، قررت عمل نسخة جديدة من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة مع DRY YEAST ، والأهم من ذلك ، مع جميع المكونات التي يمكنك العثور عليها في المتجر المحلي الخاص بك ، من السهل جدا لجعل وبسيط جدا ، وآمل أن تكونوا مثل الفيديو والرجاء فقط إذا كان يمكنك الاشتراك ومشاركتها مع أصدقائك في كل مكان وترك مثل :) أيضا يرجى عند جعل هذه البيتزا نابولي # لي على إنستا.
وصفة لعجين البيتزا هذا
الماء 1 لتر.
DRY YEAST 5 GR.
العسل 5GR.
FLOUR 1500KG
SALT 25GR.
زيت الزيتون 50GR.
SPANISH
DESPUÉS DE HACER LA PIZZA PARA EL VÍDEO DE LA CASA, decidí hacer una nueva versión de: cómo hacer la masa de pizza para la casa, pero esta vez con AYUNA SECA, y lo más importante, con todos los ingredientes que puede encontrar en su tienda local , muy fácil de hacer y muy simple, espero que te guste el video y por favor solo si puedes suscribirte y compartirlo con tus amigos en todas partes y dejar un me gusta :) también por favor cuando hagas esta pizza napolitana #me on insta.
Receta para esta masa de pizza
AGUA 1L.
YEAST SECO 5 GR.
MIEL 5GR.
HARINA DE 1500 KG
SAL 25GR.
ACEITE DE OLIVA 50GR.
--🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
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MY pizzeria WWW.PIZZAPROVAMI.COM
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
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[@Karch.Dah-Veed]

This recipe is perfect for those quiet nights at home when you want to make 7 pizzas.

[@MWmota]

This comment is totally underrated. I laughed a lot loud than I should have ! 😂

[@psychicpajamas]

Lol. My thoughts, exactly.

[@yurekandsnakes]

I've just divided everything by 5 and made 2 pizzas 🍕 works a treat.

[@trichairelan9799]

Can dough be frozen

[@trichairelan9799]

@@yurekandsnakes great cuz there's only 2 of us

[@Giigigi1122]

I trust his words because of his accents.

[@RexyFan]

GI HYUN NAM I don’t trust his accent because he sounds like Ali G .....

[@samiralaamarti2016]

That's what they told when I just came to USA because I was speaking French perfectly, then they found out that I m not French, I m from North of Africa and I took French for 12years at school 😁😁😁. So, please don't believe......

[@glamscare5563]

@@RexyFan breh

[@glamscare5563]

@@RexyFan why do people hate ali a ;T

[@RexyFan]

idiot marv I never said I did ???? Ali g is the man... he cracks me up .... Trusting and not liking the dude are two separate things 🤷‍♂️

[@larryl3416]

I made this at the weekend and let it mature overnight. This recipe gave me 11 pizzas. My family was blown away. And I surprised myself. This is the only pizza channel you need! It was great to be able to share good food with friends and family again. Made it on my bbq. Thanks Vito from 🇬🇧

[@ncnuggets]

How many teaspoons of yeast did you use? I used 1 teaspoon and the poolish is flat this morning.

[@rosemarydirisio1236]

Where do we get the amount of ingredients pls I have done it myself it’s tastes like cookie dough 🥲why ???

[@brandonkruger9040]

I've probably watched majority of the pizza videos on KZbin and tried multiple recipes for pizza, yet I still come back to this channel, your dough recipe is my go to for all occasions.

[@ptremblay99]

I've been doing pizza at home for 30 years and this is the best pizza dough I've ever made. Thank you.

[@vitoiacopelli]

❤️

[@derimaulana]

@@vitoiacopelli Hi Vitto, if am making with 500g of flour, is it correct if all of the ingredients can be divided by 2? if its correct, can I put 300g of flour to be mix with water and dry yeast, then the rest of the flour will mix after it? pls adv...

[@Avean]

@@derimaulana Wondering about the same, i think most people watching want to have recipe for 2-3 pizza dough balls.

[@theungoliant9410]

Me too, though only 22 yrs

[@theungoliant9410]

I made a half recipe - came out great. Best crust ive ever made in fact.

[@angelogmuller]

guys! thumbs up for this recipe! I've been using this method and personally the result is awesome. It's 100% reliable. If you want a bit lighter, simply leave the second fermentation instead of 6 to 8 hours a bit longer. 24h for example. I also reduced the amount in 3, so this way I can make 3 pizzas in total: - WATER (333ml) - DRY YEAST (2g) - HONEY (2g) - FLOUR (500g) - SALT (8g) - OLIVE OIL (17ml) PS: first step pour only 334g of flour.

[@harleymbaldwin]

Thanks for the scaling down size...about the longer fermentation : you still leave finished dough balls at room temp for 6-8 hours, and THEN put in fridge for the next day (covered with plastic)? Is that correct??

[@angelogmuller]

@@harleymbaldwin correct. unless is too hot in your city you can leave less time in the fridge, it depends on your location. usually higher temperatures are better for the fermentation process.

[@aztecagames]

@@angelogmuller How long can the dough be stored in the fridge? He mentioned the next day, but we can't eat, or don't want to eat, 3-6 pizzas in two days :D

[@silviaberg1814]

How long must stay in the oven ?

[@hikarugo1520]

Thank you for scalling down the recipe. Will definetly try it out this week.

[@siko2820]

I watched this video after 4 years again. And it gave me a lot of nostalgic feelings. It reminded me at the time where the world was a little bit better and normal. Very good days ❤

[@reeltimem9171]

Vito I’ve made a few of your dough recipes and made this one for a mothers day get together 18 dough balls, this was unbelievable Was so good everyone ate the crust and all THANK YOU SO MUCH for this...

[@betsymorales4194]

It's amazing how you focus about the importance of the different types of yeast, their flavors. Thank you for sharing.

[@iamlaviniakaufusi]

Learning this during quarantine lockdown

[@jamesgaffney7480]

I measured everything out perfectly my weight. It was a lot dryer then his dough. Let me know if you have the same oroblem

[@beth96c]

@@jamesgaffney7480 just made the same dough using the same measurements, my dough came out perfect! Not dry in the least. Did you work/knead your dough enough to fully hydrate it? It can take a long time.

[@12CatSushi]

Me too

[@sin0productions]

As I... great video

[@komalsethipage7882]

Me too

[@waterdragon5418]

FYI, I Made this dough and it was absolutely delicious. Soft n fluffy in the middle, crunchy on outside, and the aroma to die for. I used same dough for two pizzas, 2 loaves of bread and will be making some pretzels. THANK YOU VITO!!

[@adrianlife2496]

Make a delicious pizza with this dough 👇 kzbin.info/www/bejne/rWfSqn-Ygc5rp68 Please subscribe

[@majorali242]

Crounchy*

[@herveytabang3684]

I trust a guy with italian accent when it comes to Pizza.

[@paulgriffin8566]

I have been making Pizza for about 10 years, or I thought I'd been making pizza until I saw this. This is without a doubt one of the best videos I have ever seen on how to make pizza. I haven't been making the dough wet enough and the proving has been wrong as well. Many, many thanks.

[@mahajuma7788]

Thank you for writing the ingredients down below in many languages... This shows your respect for your audience... I really appreciate it (I speak Arabic as a mother tongue)

[@IggyFunk]

I followed this to make pizzas this weekend. By far the best pizza dough I've ever made and will now be my go-to recipe. Thank you Vito!

[@Truth911-]

This recipe was awesome, so informative and easy to follow. I made some yesterday before I found this video and it didn’t turn out. For some reason the bottom tasted like cardboard. Making this for our Friday night movie night so I will post update, thanks so much for sharing ❤️ Partial update- ok so I just finished making the dough….. wow! What a difference from the recipe I followed yesterday! You are amazing! Made my dough balls and they are as smooth and perfect as can be! I can tell already just by how they turned out this is going to be amazing pizza! Thank you, thank you, thank you!!! Will post another update after- Final update- Damn!!!! 😧 speechless! My God was that good! To quote my son, it was the best pizza he ever had! I cooked it how you said with just sauce and crust in 550 degree oven that preheated for one hour with my pizza stone inside. When I put it in the oven (on top shelf so close to heating element) I turned on broiler and left cook for 2 minutes. When I took out turned broiler off and oven back on to 550 to stay nice and hot. Then added toppings and turned broiler on again and in about 2 more minutes, it looked like brick oven pizza… straight from the top shelf of my electric oven! Thanks again! Perfect….I will never order pizza again!

[@colemcgarrahan]

I used this recipe and it made some of the best pizza I’ve ever had. Also followed the pizza sauce recipe. Thank you!

[@annbro5386]

Thank you! Yesterday I made it - bellissimo! My daughter used to work in Italian pizza house with Italian chef and she said she even can't find anything in this pizza to improve 💖

[@LadyBlast]

This is hands down the best dough recipe we've ever tried and the only one we use now. I did buy proofing boxes and it really helped the last rise instead of plastic wrap & towels.

[@emilyschellhase8504]

I’ve been trying different pizza dough recipes over this past year. This recipe- and method- has yielded the best result yet! I made 1/4 of this recipe and it made 3 (10-12 inch) pizzas.

[@steffie6577]

What measurements did you use? Sorry I suck at Math. Lol

[@bstreetbistro]

I'm pretty sure this was the first video where I encountered the Maestro. That was months ago. I've reviewed many hours more of the channel since and have opened The Nomad's Pizzeria, a small scale business. I have a new appreciation now for this video. I pick up on things I missed the first time through. I am always learning from these videos. One of the most important things is to get a feel for how a pizza should appear when it is done. For example, this is a pizza cooked at lower temperatures. Despite this it still has charred blisters and an airy crunchy cornicione (at least when done in a domed oven) similar to a pizza cooked hundreds of degrees hotter and faster. I truly believe it's possible to simulate apprenticing for Vito by constantly making pizzas and watching his videos

[@pd4377]

This is the best dough I’ve ever made! So easy to stretch. Tasted amazing.Thank you!!

[@alvinkissoon]

This video is a game changer. Thank you so much Chef Vito for Sharing some great techniques and secret to make the best pizza dough with home ingredients. 🍕

[@quentinlangenaken7851]

This is gold. The best recipe I’ve ever tried. The dough is fluffy and really light. I’m cooking this in a pan at home. Soooo Good !!

[@chicagodesivlogs7050]

kzbin.info/door/cljb2pUQy8U0NVs36R4RRQ

[@luluchannel3999]

1لتر ماء بحرارة الغرفة 5غ عسل 5غ خميرة الخبز الجافة نخلط جيدا نضيف 1كغ من الدقيق متعدد الاستعمالات ،او من النوع 00، و نخلط جيدا، نغطيها جيدا وندعها تخمر ساعة كاملة ، ثم نضيف 500غ اخرى من الدقيق/الطحين/الفرينة، 25غ من ملح البحر، و 50غ زيت زيتون و نعجن جيدا حتى يتجانس الخليط ، ندهن العجين بقطرات من زيت زيتون ،و نغطيه جيدا و ندعه يخمر مرة اخرى، لمدة ساعة كاملة، نقوم بتشكيل كرات ، وزن كل كرة 250غ ، مع الحفاظ على شكل العجين، و نضعها في صينية مرشوشة بالدقيق ، و ندع مساحة بين الكرات، نرشها بالدقيق و نغطيها جيدا، ببلاستيك ثم قماش، و ندعها تخمر ل6 الى 8ساعات بحرارة الغرفة ، في حالة عدم استعمال العجين ، ندعها في البراد . بعد مرور ساعات التخمير نضع الصلصة و الحبق و جبن الموزاريلا و ندعها تطهى على حوالي 220 درجة مئوية

[@saz.a4178]

الله يسعدك يارب شكراً لك.

[@luluchannel3999]

@@saz.a4178 امين و اياكم، رمضان مبارك

[@chrisholmes66]

I have been using this recipe over the padt six months and it is great. Yesterday I used my ceramic bbq to make puzza with this recipe and it was the best pizza I gave ever made. Thank you Vito. I love what you are doing.

[@italnsd]

Better make pizza, not puzza. A single change of vowel can have fart reaching consequences 😉🤣

[@dag4836]

Vito is the master. My grandparents are from northern Italy and always made pizza. I was never taught but Vito, paisano, your videos are helping me resurrect their skills. Once I get it down, I will pass it on to my kids and grandchildren along with the link to your channel. Salute.

[@roberthill9359]

Maestro, Thank You Very Much for this video. This is what I have been waiting for Vito. YOU are the BEST, I Love all of Your videos. I bought my own oven, and I am teaching my Grandsons how to make 🍕 with it. Now I can recreate the Pizza I had so many times in Naples Italy with my Family. Thank You Maestro Vito Iacopelli...

[@katrinabakerpoole7575]

I love how you personalize it for the home baker with lower oven temp and using a dry active yeast - thank you very much! Can't wait to make this today

[@chicagodesivlogs7050]

kzbin.info/door/cljb2pUQy8U0NVs36R4RRQ

[@Calibre_]

Love this video, absolutely easy & amazing way to make pizza from scratch. Sometimes the dough will get inflated because of the water and ice. Might need a little adjustment with the measurements of the two ingredients. Love the video! Amazing job!

[@John-mg7fb]

My Mom was from Italy. She made pizza this way. It works better for the home ovens. They're not anywhere near as hot as a true pizza oven. Thanks Vito for bringing this to the world.

[@DoveWrestler]

Vito Iacopelli 6 hour Pizza dough Makes 10 pizzas, recipe can be halved. 1L (4.23 cups/2.2 lb) room temperature water 50g (3.5 tbsp) olive oil 25g (5 tsp) sea salt 1.5kg (12 cups) AP or 00 Flour (or white bread flour) 10g (1.5 tsp) honey 5g (2 tsp) dry yeast Put water in large bowl with dry yeast and honey and stir. Add 1kg (8cups) of the flour and mix for about 5 minutes. Cover and let rest for 1 hour. Move dough to a floured counter or a stand mixer. Add remaining flour, salt, and olive oil and combine. Cover and let rest for 1 hour. Flour a sheet pan or air-tight container. Carefully separate dough into 250g (8.8 oz) balls (makes 10) and place well-spaced onto sheet pan. Sprinkle dough balls with small amount of flour, cover and let rest for 6-8 hours at room temperature. After 6-8 hours remove the dough and cook, or refrigerate dough for up to 36 hours.

[@MissEMc2]

So nice of you to take the time to break it all down!!!

[@mezo6453]

BigBad BULL all purpose flour. The higher the gluten the better. Typically says on the bag for pizza

[@tanyaturko9092]

Thank you for writing this down!

[@renerodal]

So if I use half the ingredients, I'll make half quantity of pizzas? thank you for breaking it down!

[@DoveWrestler]

@@renerodal yes, I halve everything and it makes 5 pizzas. Good for 3-5 people

[@LiamBere]

There's a guy who loves to cook! Brilliant

[@cynthiapoliveira6871]

Deve estar uma delícia!!! Parabéns!! Deu vontade de comer. Amo pizza. Amo pizzas que você faz.

[@rainfrancesart]

I made this dough and baked the pizzas in my toaster oven (max temperature on that little oven is 414 F, but I did have a little pizza stone in there. They turned out perfect! Thank you Vito! Bravo!

[@tastysnivel]

This pizza master nailed it! One of the best cooking videos for a long time. Only thing I regret is that I was hungry when watching the video.

[@baagijazbaat]

I have used this recipie many times with a variation of using 3/4 th all purpose and 1/4th semolina...It's just heavenly😋

[@itabrennan7420]

Great idea! Thank you.

[@ciaranobrien8709]

I have tried it before with almost the same recipe (I cant get 0.0 flour though). Proofed the water, proofed the dough for an hour, i never let it rest for the second time. Tried it with your tips, it came out really well, not as good as I have ate in Italy but so much better than any takeaway 😊

[@AlexFraserMBA]

This is really an excellent dough. We stretched it using semolina as he suggested in another video and following a trick we observed from our favorite pizza restaurant rubbed corn meal lightly on the wooden peel so the pizza would slide off easily

[@shanekonarson]

Love Vito’s Videos. Thanks Vito . I use your pizza recipes a lot .

[@stuckinhell331]

Tried this recipe in half I think I did ok! So far best dough I’ve made.

[@aronmcinnes8313]

I have tried a couple other recipes for pizza, from this channel, and this is my favourite for at home. I have served it to many people and it has always worked, and the comments are always great. Love this channel and thanks for the recipe and positive attitude.

[@patrickorourke41]

@Vito your dough is AMAZING!! I can’t believe how much better it is when you let it ferment properly. My lady and I are making this for Valentines Day🥰

[@ashodhayrabedian8894]

Perfect and 100% the right traditional way.

[@chriscabel8924]

Very glad you posted this recipe for dough with dry yeast because that's the only yeast available in my area in South Carolina thanks absolve your videos

[@GavinTaylor01]

I have been making pizza for years and this is the best recipe and my kids love it. I had 4 large dough balls left and put them in the oven as is and made four bread loaves. They were just as delicious.

[@dyrshogun1]

Mr. Lacopelli, thank you for sharing your passion and talent. I followed your instruction and created the best pizza I've ever made. I created 12 delicious pizza for a fraction of the cost of take out!

[@leilagomulka5690]

I never tire of pizza or anything Italian. Thank you so much .

[@peasetill2]

Used the recipe but cut it in half (made 5 pizzas). Gotta say this was easy to make and the best I have made. We cooked 3 pizzas the first night and then let the dough for the other two sit in the fridge for 2 days. Have to say the older dough tasted better to both my wife and me. I may just try and let it sit in the fridge next time. Wonderful recipe and my wife says we never have to do take out. Many thanks!

[@DDCLO57]

Sweet. I can feel your passion and the effort to teach it the right way. Love it. I will try to make it soon. Thank you

[@supriyasamanta2127]

This is an amazing recipe, tried it and dough came out perfectly, Thank you!

[@norapialane5091]

I crave for pizza thats why I look how to make a delicious dough and I found your channel. Now I do it regularly very good. Many people loves it. Thank you😁😋😋😋👍👍👍

[@Marzyart]

I cant help myself, when I see pizza I smile

[@DeannaWalsh]

Love this! Interesting enough, that I make dough for pizza with the same ingredients, however you just have the magic touch and put everything in the right order. I definitely have learned from you! Thank you for helping us to understand how to make the pizza in our own homes with a traditional equipment and home oven. My oven doesn’t go too hot. I just want some of that pizza you made! 😁

[@belhedimohammedali1603]

This is my first comment on youtube in 8 years. This is hands down the best pizza recipe that I have tried!

[@lowfinger]

I bought my worktop 400 degree pizza oven because of this video, dough came out lovely, pizza truly amazing, thanks you for creating such great videos.

[@wren7182]

American cooks take note: this guy keeps it clean and METRIC! None of the rest of the world has any clue what you mean by cups.

[@callumsuttie3911]

Cups are easier😂

[@wren7182]

@@callumsuttie3911 It sounds easier until you realize that the cup used in the recipe was nothing like YOUR cup and everything comes out different. :D

[@callumsuttie3911]

Lol

[@mikefoodee7846]

@@callumsuttie3911 The proper way of measuring flour is by weight. I thought everyone knew that.

[@jgilgorri]

Volumetric measuring is ridiculous anyway, just weigh your stuff

[@TheDjexcessive]

I made this dough and had my friends over for the best pizza we ever had! Followed the recipe step by step and it turned out to be just unbelievably good! I'm not even going out for pizza anymore since I discovered this clip :))) Great job Vito and thank you. I subscribed!

[@dariusgordyk6421]

Are these measurements by weight? Sorry novice pizza maker here

[@TheDjexcessive]

@@dariusgordyk6421 yes, you need to weigh the ingredients for the same result.

[@dariusgordyk6421]

All of them? Or just the flour?

[@corona4998]

I've tried many pizza dough recipes, yours is by far the best I've made. Thank you for sharing your secrets Vito. My family loves loves loves pizza nights now much more than before.

[@adrianlife2496]

Make a delicious pizza with this dough 👇 kzbin.info/www/bejne/rWfSqn-Ygc5rp68 Please subscribe

[@marcomuniz5701]

Thanks for this instructional video, the dough comes out exactly like the pizza I ate in Naples. The family loves the pizza I make with it.

[@maryammoazami9251]

The dough turned out to be the best dough I have ever made. I love Italian food and have tried different dishes in different parts of the country. This was one of the best. Thank you so much, chef ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@palespectre]

Is it active dry yeast or instant dry yeast?

[@ChefParitoshmali]

kzbin.info/www/bejne/Z4Wrlml-ararnJo

[@faping9217]

You know it's a legit pizza recipe if the teacher is an Italian. E P I C O

[@rlvr1958]

More importantly, he’s from Napoli, home of the world’s best Pizza 🍕

[@siripolphuma6378]

Chef plase made pizza sauce on vdo thanks you.

[@steveythefox]

Hi Vitto, thanks you for your videos. This one in particular I have used to feed my family and friends for several years now. My father used to make Pizza every Friday when I lived in Ireland. Now I have my own home in Vancouver, and I host pizza nights every month. Thank you

[@Chris-P]

So delicious, honey instead of sugar, along with the longer room temp process is amazing. Thanks!!

[@AP-ru7rt]

I’ve used Vito’s method 4 times now. All times I’ve achieved perfect results. I especially appreciate the explanation he gives as he is cooking. Very easy. Just follow his experienced directions.

[@adrien10288]

Adrian Poli which yeast do you use? I made it yesterday and the crust turned out great but had kind of a yeasty taste to it. I used fleischmanns rapid yeast.

[@theungoliant9410]

My only critique is that he doesnt mention kneeding. I assumed the mixing time he includes is the kneeding, which worked out to be correct.

[@hajardrissi5345]

Please the other pizza dough you didn't use, how many days did you kept them in the fridge?

[@NeoWeaponog]

I’ve been following your channel for a couple months and everybody has love my pizza now! I hope you enjoy your birthday gift too Vito!

[@davewiggins9140]

I've used this around 10 times now. Absolutely the only way to do it. works every time. Great Video.

[@naimamohamad8490]

شكراً 🍕😋👌🏻

[@pifpafpouf9254]

Vito i must say thank you. I've always loved pizza. The simple ones, tomato, basil or no sauce and just burrata and olive oil, cause what i like the most is the dough, puffy with a little crust on the outside, thin dough, big bubbles. First time i saw your video i thought it was not true. I started to make pizza like you say. I had no pizza stone back then. Dough was still good, but not amazing. Now (almost 2 years ago) i finally bought a pizza stone, just to try cause i didnt think it would make a difference and it did. I've never made such good pizzas and i get compliments from people. There is room for improvement though, since i don't have the big big bubbles like you. I dream of having a pizza oven in my garden, someday or just try to cook my dough in one to know if the issue is my oven not beeing hot enough. With all my heart, thanks Vito thanks a lot.

[@JoseAngelFlores]

Fantastic recipe. Just doing it now and preparing some pizzas for this New Year´s Eve!! I use dry yeast as it is hard to find fresh yeast around my neighborhood. Thank you so very much. Best explanation and recipe I found in youtube!! Great videos too. You´ve got a fan in Monterrey, Mexico!! Greetings from Monterrey! and Happy New Year!!

[@Robtapia79]

Im going to try this today with my kids, seems very simple and easy to make, thanks Vito

[@nicolajohnson1887]

A pizza stone is definitely worth the investment, we make pizza at home with a similar recipe and they are fab, I do like to use semolina flour to roll out the pizza at the end as it gives the pizza that extra crunch and a nice texture, and it helps the pizza into the pizza peel and into the pizza stone.

[@carlosmartinez1472]

Greetings Vito, watched you video and tried making a third of a batch to practice. It took me three pizzas to achieve your wonderful crust. Thank you for sharing your skill, experience and passion!

[@danielpombeiro9129]

I've used in the day after like he said... and it was perfect!

[@antoncalvorivas9542]

After doing it, now i have an amazing bread and pizza. Thaks for the video.Highly recommended

[@daynaoberg4821]

This is one of the best recipes I've used. Such a nice dough.

[@LizzyC2308]

Fantastic! Best dough ever! Thank you so much ⭐️⭐️⭐️

[@Pixeliarmus]

I made it and after 8 hours it looked exactly like yours, great recipe, now we cook pizza every weekend

[@DianaMoon11428]

Do you have a wood burning stove like his?

[@jonpaulii7563]

@@DianaMoon11428 if you have a pizza stone, you would be surprised how close you get it. I've made a few pizzas over the years and none of them came close to delivery, let alone wood burning. I bought a pizza stone a few months back and I regret being so cheap and not buying one sooner. You can easily make pizza that is way better than delivery

[@rsingh6590]

Which flour did you use? All purpose or 00 ? Thanks

[@Pixeliarmus]

@@DianaMoon11428 No we have a regular oven, I preheat it as much as I can. Then I first cook only the dough until it's almost fully cooked, then put the toppings and cook it again to get crispy edges. It's not as good as a pizza oven but still better than any pizza I've ever cooked

[@Pixeliarmus]

@@rsingh6590 just regular all purpose flour.

[@himanshushekharsinha3384]

I love that he is still liking comments even after over a year

[@jaywisdome3515]

Wsgsr Gjhjhiyjbyh7uyuki Yjhjhjujjyugtgihh J.Jouq123456y7u89900001jhfjfkk

[@Pilsners]

@@jaywisdome3515 yeah dude i agree

[@MG-xl6zd]

Just not yours

[@TicklerDude]

I made the dough myself and it came out perfect. However, I don’t have a $10K brick pizza oven. So, basically, this video was useless.

[@vitoiacopelli]

always my friend because is for all of you that im here making the video and you all support me so much

[@jameshill3324]

Just love how your family enjoys showing us the tricks and trade of pizza making , thank you Happy New Year. Jim from Toronto

[@alegria1968ful]

This is the recipe we always keep coming back to whenever In the mood for good home made pizza 🍕 ... a family favorite ♥️ Thank you!

[@gl8585]

Finally had a homemade pizza crust rise good in my oven, like the wet dough followed by the dry dough for getting the yeast to grow and the dough to rise. Used a Kitchen Aid Pro 5 Plus mixer with the power dough hook to do all the mixing and kneading. The tips about shaping the dough and pizza were really helpful. Have tried letting the dough rise for 3-4 hr before using (total 5-6 hrs), but don't always get a good crust, so back to 6 hours (total 8 hrs), find letting it go for 3hrs (5 hrs total) and then putting in the frig. O/N inside a plastic bag and then 3 hrs the next evening works good. After shaping pizza dough let it rest for 30 min while oven was heating up. Used a 550 degree F oven (no convection) and a pizza screen, took ~12 min total to cook 18 inch pizza, after ~7 min for pizza with sauce sprayed crust with oil and added fresh sliced mozzarella and basil tossed in oil and continued for ~5 min more, then removed from oven and kept pizza, on pizza screen, elevated to cool for 5 min to keep bottom crispy, no sagging slices here, great pizza! Thanks!!!! At 550 degree F you can burn it if left in too long, so keep an eye on it.

[@nicolecrystal6765]

ow does it not burn at 500 derees ????

[@crimzonUrT]

@@nicolecrystal6765 He means 500° Fahrenheit which are like 250° Celsius, so it doesnt really burn, its just the average highest temperature that home ovens reach.

[@gl8585]

@@nicolecrystal6765 actually, I use 550°F, and yes you can burn it if you leave it in too long.

[@nperson]

How long did you mix the dough and at what speed? I've been putting the cheese on when the pizza is first placed in the oven with my current recipe which is very similar to this recipe and the cooking time is much shorter than yours at around 7 minutes total. I have a convection oven but I've never tried it for pizzas. I might give it a try next time.

[@gl8585]

@@nperson using the power dough hook, mixed on 2 for 10 min after it formed a compact dough ball.

[@osnad]

Tried it today and MY GOD this dough is just amazing! I don't have a hot oven so I pre-cooked the dough in a pan and then used the oven's broiler with the pizza as close as it gets to the heating wires. I've made many pizzas at home but this was the absolute best so far! Thanks for the recipe, Vito!

[@jeffreyhaynes2720]

How long did you knead the dough ?

[@osnad]

@@jeffreyhaynes2720 I didn't measure the time. I kneaded it and slapped it on the table a couple of times, too, until the structure was evenly smooth, so no places that were wetter/dryer and until the dough bounced back when I pushed into it.

[@briangriffin8046]

Let me tell you,I have been a Chef for 40 plus years,after all that said now I know what I have been doing wrong!This man is an absolute artist of the pizza crust dough world all you poseurs or imposters. Thanks

[@takemoment2breathe696]

His accent and how he makes efforts for making the video amazing and perfect wow ❤️👍🏻 i supporte youuu

[@lozimba1259]

Very bad accent

[@jittikarnhempatra648]

I made it. It was incredible dough. Crispy and tasty. Thank you!!!! I'll follow you!!!

[@tonymusolino2369]

Big difference when you use "bread flour" . Do not use "all purpose" flour, or your Pizza comes out dense. You MUST use bread flour. Similar to 00. Great recipe.

[@dimz796]

So basically a "hard flour" with 11-14% protein?

[@walterargento]

@@dimz796 Or add about a soup spoon of pure gluten for every 100 grams of "all purpose" floor and mix well. That makes it stronger. That worked for me. If still not strong enough, add a bit more of gluten.

[@paulaoppedisano3685]

He makes it look effortless!🤤💜

[@RuleNo2NoNames]

Because of this guy, I am now able to make Italian style in Pizza here in India during lockdown and such crises, also Dominos stopped home delivery at my area, hence I had to take matters on my own hands. And I have been following this guys for few months now and in every pizza making we remember this guy. Vito, thanks you are a Godfather to us in pizza making.

[@friendlyatheist9589]

Yaar mereko help karo. Yeast me difference bata do agar idea ho. Aur kiya instant dry yeast kaam karegi yahan?

[@EchoExchange]

The coolest Italian accent! And I respect anyone who loves pizza this make!!!

[@agnesterok9663]

I'm Indonesian and live on a small island and have never eaten pizza. One day my boss who is Italian he gave me challenge to make pizza and I watched your video and tried it for the first time and the result,,, the shape not perfectly round but I've got excellent from my boss. Thank you for sharing your knowledge about pizza ,now someone who used to see pizza on television can make it, Bravo!!

[@raffaamen1464]

kzbin.info/www/bejne/oKfbi6OKidOdj7M

[@ForzaBajenFTW]

@@raffaamen1464 thats not a real pizza, not the same dough either, would break with a real dough

[@joandelur4407]

this is not real pizza, have to been done without yeast, original is with "levadura madre", the flavour and results are completly diverse; this style make a nice pizza but does not real original pizza, is only similar becase real ORIGINAL pizza, is a "poors" dish with only strong wheat flour, mothet yeast, water, salt, tomato, mozzarella, basil, drop oil, stop! and the "secret" for amazing flavour is how and for how many time been levitated, Is preponderant water quality. Never yeast powder. Anecdotic..pizza margarita/ real original pizza (without yeast powder!!!!!) been a culinary creation in honor of for this times more than two hundred years ago to Margarita di Savoia, Naples and Italy Empire Queen, created by Raffaele Sposito, without yeast powder !!!!!!!!! Flavor CHANGES!!!!!

[@Gottaculat]

I like the honey-fed yeast idea. Definitely gonna enjoy doing my own experiments!

[@anapermatatimur3863]

Nice outcome with the full Italian tradition pizza..now I can use this method to make the best pizza dough with my version topping for my daughter.. thank you chef😘 Full of love♥️from us in Malaysia🇲🇾

[@h4x7]

Graziemille Vito! After a couple tries i was able to make a really good and soft dought, now i want those little burn spots on my crust, will keep watching. Best pizza ever

[@thaicreations5718]

I made this at home, I used 00 flour from italy with dry yeast and the dough looks exactly like yours. I did it slightly different, I added the 1 cup flour, 2 cups water yeast olive oil together then put it into nutribullet blender. This becomes creamy mixture, then you add one more cup flour. After the nutribullet cannot spin anymore, you take it out and mix it together by adding another 1-2 cups of flour until it becomes less sticky. Once you make the balls you let it rest for an hour or two. Not sure if mine will turn out as soft and crusty though.

[@pagiva2]

Excelente receta, sale una masa perfecta como la de pizzería. Ya la he realizado varías veces y comparto la receta cada vez que puedo. Gracias por tu generosidad👏👏

[@alvinkissoon]

Every time I want to make a good pizza I make sure to watch this video before. Thank you Chef Vito.

[@akuku88]

Amazing recipe!! Just eat the best pizza I ever did at my home, thank you! For people who are asking about oven temp: mine goes only to 270c, I don't have a pizza stone and the pizza came out perfect :)

[@AmiValdes]

Did you cooked it at 270? :o For how long?? I want to make it as well, and also don't have a pizza stone xD, can you please tell me how you did it??? ♡♡

[@stigjensen4818]

🙈 I think I have seen almost all your videos, you must be the Godfather of pizzas 👍😁🍕 respect!

[@jrdill1631]

LOVE this recipe! My absolute favorite part about it is that it doesn't make 6/7 250g dough balls...it makes 12/13!

[@petrieberries]

Thank you!!! This is my fave video of yours on pizza. It answered many of my questions. Respect. Looking forward to pizza now!