How To Make Super Crunchy Neapolitan Pizza Dough - For Home

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Finally I have created the best super crunchy pizza dough perfect for Neapolitan pizza, fantastic for home and business for the full pizza dough recipe please check out the whole video and please follow it carefully because this is a next level recipe. Try it and let me know on my instagram. For any questions please write in comments
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Please comment below if you have any questions

[@vitoiacopelli]

Is your Neapolitan pizza like this crunchy?

[@luudest]

Nope! Question: How does it differ to Bari Pizza?

[@Kerlimann]

It's "CROUNCHY" (not "crunchy")🤣!

[@theblackhand6485]

@Vito: Please show us Pizza Frito. Thank you.

[@goocherrific]

Well, to be honest. This recipe is not neapolitan.

[@tomfletcher3194]

No. Last time I made pizza following your recipe, my poolish was super watery. Not sure what I’ve done wrong. Can someone help? I used 600g 00 flour, 5g yeast, 5g honey, 600ml water for my poolish. This affected the rest of my pizz and it didn’t turn out very well.

[@gurz1987]

Oh man, I only recently discovered this channel but I binge watched almost every video and let me tell you, it improved my pizza making skills immensly! Thank you Vito!

[@ZeeWatcher1000]

I've been watching Vito since the start. I'm happy he's done so well. Definitely well deserved.

[@souprmage]

I actually followed your similar video from 2021, as it was done mixing by hand. I've made 'pizza' dough recipes before, but the ready-in-2-hour versions. They always just end up tasting like bread to me, not pizza. Not that it's bad, just not what I was looking for, so I decided to try your technique this weekend. I only used all-purpose flour, but for my first try using your techniques, it turned out as perfect as I could have hoped. Crunchy and soft crust at the edge, and no flop at all.

[@josephciampa550]

Grazie Vito. Amazing !!! Old School Italian Style !!! Memories of my Dad from Afrgola, Naples.

[@currified]

amazing, thanks for sharing again! love your content

[@phainlen]

I tried out this very crunchy pizza dough tonight! It was the first time I made Poolish and the whole family loved it! Thank you for sharing your secrets, Vito! This pizza will be a permanent staple in my dinner rotation!

[@RegulareoldNorseBoy]

Vito. You taught me too make the best pizza many years ago, you responded to my questions. When people ask me how I make so nice pizza, I refer them to you. It's so simple. Wanna make best pizza, just watch Vito Iacopelli. Greetings from Telemark, Norway

[@BART54k]

Masterclass pizza!! I usually make a pizza from your recipe for my friends and they are always in shock how crunchy it is!! Soft and crunchy fl!

[@codepuncher]

Your recipe was great, we all enjoyed super crunchy pizza. Thank you.

[@edwardthomas9738]

Hello Vito, your videos are always informative and helpful. Ti auguro un grande successo, grazie!

[@blockhead3654]

Looks amazingly

[@thevenin2]

Nice! I think you are THE pizza pro on KZbin. I remember watching you cook in the Ooni 16 Pro with a wood fire years ago. Congrats on the 1 M subs!

[@dalespadafora8869]

I’ve honestly been waiting for this video forever. I like Neopolitan pizza but wish it was much more crunchy. Grazie Vito!

[@ramirezkarlos1978]

Hey there Vito. I had the pleasure of tasting some of your pizzas. Our kids went to the same preschool. I'm glad to have found your channel. thx

[@shaneo375]

Looks great m8 ,its all in the dough for a great pizza,looks like you have master it, excellent

[@sandracarli1110]

I've prepared the poolish yesterday (the first of that kind for me) and baked the pizza today. It's really nice and crunchy (each piece stays horizontal :D) . Thanks!

[@JohnSchiavoneJrBSEERN]

Another awesome video Vite!

[@Randel1966]

Fantastic as usual! People think there is only one way to make pizza. Boring. Love this! 🍻🍕

[@razwansabar9602]

👍

[@OmnipotentO]

Wow I want to try it

[@VincenzoIacopelli]

son you rock but let me tell u bari style is much better and i will try out this dough for my pizzas because it looks very crunchy

[@vitoiacopelli]

Haha u Funny dad

[@damodoesall6240]

Papa knows best.

[@teikarate]

😂😂😂

[@vizix5831]

If you want some super crunchy pizza add some captain crunch cereal to the dough! Lol

[@Algebra2Master]

@vincenzoiacopelli I loved your Bari style pizza video! Seeing you do pizza Barese next to your son's pizza Napoletana style has leveled up my pizza game.

[@_TheRealGod]

Craounchy Pizza, Hidden Flaour!

[@blockhead3654]

I like the new format.

[@RajnaTMS]

So crunchy!

[@Rogueflier]

Will watch every video that says: Pizza dough, super cronchy….love it

[@kurtdowney1489]

Great video! Need a store run for the different flower.

[@boykaunlimitted4514]

I made pizza today and use semolina for the first time and it really makes it super crunchy!

[@vitoiacopelli]

Sounds great!

[@jamabarker4051]

Thank you, Vito! 😘🤌🍕 ❤

[@swampmom7507]

Looking forward to trying this recipe. I did see one of your shorts of the chocolate dough dessert pizza. Can or should you double ferment the dough. Wanted to make a few for company in a few days. Thanks

[@philliesblunt247]

I love crunch

[@greekrecipiesbychrysanthig4154]

you are fantastic.. Chrysanthi from Greece

[@diptisingh6762]

You make it look so easy making pizza!

[@theblackhand6485]

It is. Just make it, not think it.

[@jakeysnakeey1972]

You are amazing 👏

[@castonelkins9093]

So nice! Par baking is the only way to get color on a pizza with low temp home ovens. I aspire to handle the dough like this

[@luchoule]

Hello Vito! really love your videos. Is it possible to use this recipe with regular 00 flour instead of the mix of 3 different flour? I'm looking for a recipe to 4-5 pizzas. Thank you

[@Vorname.Nachname]

Hi Vito, a question please: why does the recipe contain rice flour? Is it about binding as much water as possible? I'm just curious because I'm thinking about whether I could also increase the water-binding capacity in other pizza dough recipes with it. Best regards and Happy New Year! Toby

[@yasiu94]

You are my favourite Vito Iacopelli

[@bradleymonroe6443]

Hi Vito. This is one great Neapolitan pizza. I wonder if you can do another video of this Neapolitan pizza with the same recipes but using the wood burning oven method.

[@vitoiacopelli]

Ok

[@Reyas]

@@vitoiacopelli I like the video Vito, can this be cooked in a gas over like an Ooni?

[@ringsmontgomery3042]

Dear Master Vito, your recipe is evolving from 3 years ago! I have one question; what is the reason for using rice flour in your dough???? Doesn’t that weaken your gluten? And with this recipe can you knead by hand???

[@ggttuuxx]

Thanks Vito. Please tell us the reason of using rice flour etc. instead of just normal 00 or 0 flour. Did you replace normal wheat flour with half rice & half Manitoba flour?

[@bethehole]

Let’s go Vito!!!!!!

[@MaurizioMolinari74]

Hi Vito, the poolish flour is always manitoba? Thank you

[@ChrisT-nn5mz]

Excellent video, I have an Ooni Karu 16 using gas. Do I use the same temperature and technique? What can I substitute for Manitoba flour? I have 00 flour, rice flour and semolina flour. What is the ratio/s if I only wanted to make say 2 x large pizzas.

[@tippit6262]

Hi which oven program do you use? Bottom heat or bottom and top heat? thanks

[@innocentrage1]

Crunch and cruncy

[@simonbond951]

Hi Vito, I absolutely love your channel and have been watching for a long time. The passion you put into your videos is incredible. To say you have transformed my pizza-making at home is an understatement. I'm often telling people to look you up. Keep going mate, you are truly the best! I have seen others make the same suggestion - you should try to get a collab with Dave Portnoy from Barstool Sports, he does a One Bite pizza review, which is very renowned by pizza lovers. If you cook one of your pizzas (check his preference to guarantee he loves it!) - his exposure could absolutely blow up your channel!

[@vitoiacopelli]

This guys are very hard to get ❤but thank you so much

[@DKTD23]

Vito, forgive me if you have already, but I'd love to see you and Johnny Di Francesco collab, especially for those reaction videos to others making certain pizza styles. You two are dough hydration gurus! Heck invite Vincenzo as well for some good laughs 😄 Many thanks for continuing the great videos 🙏🏻

[@gattamom]

Fugedaboudit! Portnoy doesn’t like Neapolitan! (And he’s a jerk.)

[@albertopazcastillo8192]

Hello Vito. Thanks for all your videos, you're really awsome. I have a big queston, How can i calculate the amount of yeast for a polish dough recipe. I mean, you use 5Gr of yeast in 300/300 polish. How can i calculate that yeast if i want to make 5KG or 7KG pizza dough recipe ?

[@user-xz4do1ej1r]

Hi, this is what i was looking for a long time. But is it a must to work with a poolish? Can i do it without?

[@ItzKamo]

Let's go vito !

[@miguelaldana6140]

Vito what about to make this one what in a ooni oven 16"... what will be the right temperature and time? Thanks in advance

[@sutarmiutomo1384]

Sorry Vito, how if I don't have Manitoba flour, can I change with other kind of flour? By the way I am really like your channel, thank you so much for sharing this video! 🙏👍👍

[@JIPMKWA]

Hi Vito, can we see the bags of flour you use? There are many types of each and I don't know which to use ❤❤❤

[@cisco8590]

What's the best way to store the extra dough if you're not using it all right away? Long term storage options? Love the channel!! Thanks.

[@Barakitty]

Freeze! There's a video on that too. Basically, put it in a ziploc bag, squeeze the air out, seal, and put in the freezer

[@tranhannie]

Vito. Im going to be making dough from scratch for the first time. How long can the unused dough stay in the doughbox before it goes bad?

[@miskyloo887]

I just made this.. Literally we just finished eating... But I did a fast poolish cos I didnt have time to overnight it as we are going out of town.. I left the poolush at room temp for about 4 hours .. Then added to dough.. Obviously I wasn't going to get the proper effect due to the time factor but it was still respectably crunchy! Maybe it was my flour but the dough was a tiny bit too wet.. I would probably lessen the water by 50g next time.

[@swampmom7507]

Another great recipe. Anxious to give it a try. Quick question. I have been using the Caputo 00 in red bag for lower temp ovens. I got a Bertello oven for Christmas. I saw that Caputo makes a 00 for high temp ovens. I never heard you speak about these two types of flours and does it make a difference in the finished pizza? Keep up the good work!

[@vitoiacopelli]

Yes, absolutely

[@foketta81]

Ciao Vito, what flour can we buy here in USA to replace the Manitoba?

[@diamondhands3557]

Hello, I can only find active dry yeast or instant yeast, what’s the difference between them and which one should I use ?

[@TBoneSan]

can you try some New Haven style pizzas for us?

[@NoDoSwLa]

Nice🎉

[@vitoiacopelli]

Thanks 🤗

[@vitoiacopelli]

Thanks 🤗 so much

[@franzebert7784]

I intend to recreate this I’m on my second attempt

[@terminus9168]

Thanks Vito! Do you think that I can go with poolish + 350g manitoba + 150g of rice flour? I don't have mixer yet and it seems like the dough is harder to work with.

[@vitoiacopelli]

Yes you can try

[@shpakrecords3308]

When he said that grams were the same as milliliters, I was outraged. Even when you talk about water, it is not the same! Magnificent recipe, though. Never thought that proper Napoletan pizza would have rice flour in it.

[@cryptodave4482]

Tha 👌 crouwnchy

[@michaeltranchina6358]

What is Manitoba flower? Is there a substitute?

[@l...]

Let’s pizza 🍕

[@luudest]

How does it differ to Bari Pizza?

[@ralphlopez2544]

give me some of that craunchee pizza!

[@mefjoris]

Thank you for your videos Vito! Can I ask you what you mean by "Manitoba" flour? I live in the province of Manitoba in Canada. Is the flour you use coming from my province?

[@gaboredes9315]

In my county (Hungary) there are many type of Manitoba flour. There are: 00: (pizza, Protein:12,5%, W 260/270, Elastic: P/L : 0,5/0,6) 0: (Protein :14,5%, W370/390,P/L: 0,5/0,6) The ratio of dough stability (P - max. pressure) and stretchability (L - distance measured when the dough bubble breaks).

[@johnduncan5117]

Manitoba flour originates from Manitoba province It's a strong wheat flour and originally used as cold resistant

[@mefjoris]

@@johnduncan5117 Do you know if the flour is milled in Manitoba or is the wheat just grown here. I buy flour from a mill that is just down the road from here but we dont call it Manitoba flour, we just call it flour. lol. There are also different varieties of wheat grown here so im just a bit confused why its called "Manitoba"

[@johnduncan5117]

@@mefjoris no it's not actually from Manitoba nowadays. It was originally from there. But it's now grown all over the world as I understand it.

[@mefjoris]

@@johnduncan5117 Ok. That makes more sense.

[@BigBlackCat]

What is manitoba flours?

[@CelestiniumOG]

You make pizza better than domino's 😮

[@johnduncan5117]

Wow that's some achievement

[@vitoiacopelli]

Hahaha

[@geraldsahd3413]

Good style. At our family pizza night, some will like this style, others traditional, others NY, VITO shows it all...

[@damodoesall6240]

I am the chunky lover yes.

[@zoekidstoys9820]

Ho wow I can tell you that was the most crunchy pizza ever ❤

[@ashnahstephens9848]

Warm water or cold water

[@hpoormahdi]

Hey man i cook pizza your way. It looks good and taste good but some part of dough when i shape it for pizza tear what am i doing wrong

[@Heirpusher]

🤤

[@leoc79]

You need to make a shirt Krounchie!!👍🏻‼️

[@DonHrvato]

Pizza maestro

[@zacharytan404]

May I ask what does rice flour and semolina do to the pizza dough? Like why are these 2 types of flour important to make the pizza crunchy?

[@B0byG-vw8dq]

tipo 00

[@cainmorano4956]

The dough recipe is great but I would say make a video for an oven most of us have in our kitchen - which is not a commercial oven that cooks at 600-800 degrees Fahrenheit.

[@dingdongviet]

Hey my room temp in summer is 42'c. So i think my pizza will get sticky..how should I avoid it?

[@PedroOPequeno]

Hey Vito, greetings from Brazil, is semolina flour like "Sêmola"? I wish i made the best pizza like you, I often do a pretty simple recipe but I am trying to improve and make one that will blow my friend's brains!

[@offroadskater]

It's much finer. Semolina = semola di grano duro rimacinata.

[@PedroOPequeno]

Thanks@@offroadskater

[@Rjitobeats]

Vito make a video of measurements that include poolish and dough. A lesson of how much poolish + dough to make X amount of pizza

[@HugoGonzalez-]

Can I use a regular stand mixer?

[@vitoiacopelli]

Yes u can

[@HugoGonzalez-]

@@vitoiacopelli that's great. I will work on the settings and speed since it's different. Thanks.

[@luudest]

8:08 lol 😂

[@raphmartin2474]

“It’s perfection, (…) insane, I have to say insane.”

[@mommyj6586]

Our oven only gets to 500F/360C. Will it still come out the same?

[@vitoiacopelli]

Exactly the same

[@damegan123]

Vito, you need to make this pizza for Dave Portnoy!

[@ForceFed]

Agreed. One bite. Everyone knows the rules.

[@xjinit]

He doesn't like Neapolitan pizza.

[@brothergrubenski2603]

Most home kitchen ovens are 230C can you do a video at that temp ?

[@zoekidstoys9820]

It was at that temp try it and you’ll see

[@Dan-bj9io]

Should be similar procedure maybe more cook time just until it looks done lol

[@vitoiacopelli]

Yes correct and I can tell you do this recipe and it will come out amazing

[@gaboredes9315]

Use pizza Stone. 😉

[@Dan-bj9io]

@gaboredes9315 That's a great tip. A pizza stone can turn any oven into a pizza oven, but not everyone has one. A good replacement is an inverted baking sheet or even better, a baking steel

[@TheIdeaMan144]

I don’t understand why you need poolish? I’m not seeing the pizza restaurants in Italy use poolish, just flour, salt, fresh yeast, water. Why do a poolish and add the extra steps? What am I missing? Also why Manitoba flour? Why not Caputo 00 flour pressed and flattened with semolina flour? Thanks and really like the videos!

[@TobiasJohansenMusic]

When you parbaked the pizza you placed it straight on the oven floor but when you finished it you out it on the metal sheet. I think this could have been mentioned as it was easy to miss.

[@vitoiacopelli]

Yes so sorry my editor didn’t put that but our oven was way to hot the bottom

[@TobiasJohansenMusic]

@@vitoiacopelli No problem! Thank you for a great video. My oven only goes to 275 so I don't think I'll run into that issue hahah.

[@xmas4203]

Great looking pizza. But the crunch on the intro, lol. But don't piss on our leg and say it's raining.

[@fadizaid6658]

Sir How can we make pizza Dough with free gluten flour You know not everyone can eat normal flour if they have gluten sensitive

[@gazoo3596]

one little nuance... 1 milliliter = 1 gram for water. Other liquids depend on density. water is the baseline.

[@1do1]

I wish I could upload the GIF with Denzel Washington "My Man".

[@user-ut3hn5qz7e]

日本語翻訳でみたいです

[@theblackhand6485]

@Vito: Please show us Pizza Frito. Thank you.

[@akaysingh7168]

Hello sir

[@ayjie6829]

was a pizza maker for 10 years, my back is caput now no more at 36