How to Make The Ultimate Sourdough Pizza Napoletana ⎮ LIEVITO MADRE

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In this video i show you how to make a real Pizza napoletana like a pro, at your home, with Mother Yeast.
This is a guide a lot of people have been asking me to do for a while. I really hope you guys find this helpful and you will remake it soon. Everyone's always asked me what my secret was to such an amazing Pizza dough. The process is actually really easy to do. Feel free to comment on here or DM me on Instagram with any questions you might have about making this! Also feel free to send me pics of your Pizza. I love seeing you guys getting into this Pizza life!
DONATE $ 1paypal.me/pools/c/8ldw1NMjHa TO SUPPORT AND HELP ME WITH A PROJECT :)
italiano
In questo video ti faccio vedere come preparare una vera pizza napoletana come un professionista, a casa tua, con il lievito madre.
Questa è una guida che molte persone mi hanno chiesto di fare per un po '. Spero davvero che voi ragazzi lo troviate utile e lo rifarete presto. Tutti mi hanno sempre chiesto quale fosse il mio segreto per un così incredibile impasto per pizza. Il processo è in realtà davvero facile da fare. Sentiti libero di commentare qui o DM su Instagram con qualsiasi domanda tu possa avere su come farlo! Inoltre, sentiti libero di inviarmi foto della tua Pizza. Adoro vedervi entrare in questa vita da pizza!
spanish
En este video te muestro cómo hacer una verdadera pizza napolitana como un profesional, en tu casa, con Mother Yeast.
Esta es una guía que mucha gente me ha pedido que haga por un tiempo. Realmente espero que lo encuentren útil y lo rehacerán pronto. Todos siempre me preguntaron cuál era mi secreto para una masa de pizza tan increíble. El proceso es realmente muy fácil de hacer. ¡Siéntase libre de comentar aquí o enviarme un mensaje de correo electrónico en Instagram con cualquier pregunta que pueda tener sobre hacer esto! También siéntase libre de enviarme fotos de su pizza. ¡Me encanta verlos entrar en esta vida de Pizza!
arabic
في هذا الفيديو ، أريكم كيفية صنع بيتزا نابولي حقيقية مثل المحترفين ، في منزلك ، مع Mother Yeast.
هذا دليل كان الكثير من الناس يطلبون مني القيام به لبعض الوقت. آمل حقًا أن تجدوا هذا مفيدًا ، وأن تعيدوا صنعه قريبًا. لطالما سألني الجميع عن سر سر عجينة بيتزا مذهلة. العملية في الواقع سهلة حقا. لا تتردد في التعليق هنا أو أرسل لي رسالة على Instagram مع أي أسئلة قد تكون لديك حول عمل هذا! لا تتردد في إرسال صور البيتزا إليّ. أحب رؤيتكم يا رفاق تدخلون في بيتزا الحياة!
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LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
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PEELS: amzn.to/35HDYd1
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[@lucianomanzone3032]

Vitto, my wife hates you, she says you created a monster. I've been making pizza, focaccia and bread twice a week for the past three months and she's cleaning up after me. lol. Love your recipes. Keep up the bona jobba, my friend.

[@vitoiacopelli]

My wife feels the same way 😂

[@dantedias4064]

That makes 2 of us

[@alrikdewaardt]

My wive makes me clean it myself. 🧐 I clearly am doing something wrong!

[@sirdiealot7805]

Same, I've been making pizza twice a week, for the day and the next, for the last couple of weeks. It is pretty good already but I haven't made the perfect pizza yet. There are always things to experiment with, like different flours, hydration, mozzarella and so on. I feel the weakest point is the oven, but pre-baking with tomato sauce helps quite a bit. It's just that now you need to get two timings right. I do clean up after myself but leave the dishes to her and she's quite happy with the arrangement, she gets a good pizza out of it after all.

[@alrikdewaardt]

Sir Diealot i have a electric pizza oven G3 Ferrari di napoli. The pizza is ready in 2 to 3 minutes. Nowadays they are not to expensive. About 120 dollars/115 euro.

[@laurikorhonencubes]

"Welcome to the best pizza channel!" Yes. This is really the best pizza channel on youtube

[@Mkt10]

x2! 👍

[@tomperry4631]

Vito - I’ve bake bread for 51 years & made pizzas from scratch for 26 years - this week I made my 1st sourdough pizza. It’s The Best I’ve ever made - following your recipe/methods. My photos won’t post of the puffy/airy crust - what a treat. You’re Amaizng - Tom

[@Hozenfefer]

Vito: Dough is like a woman. Vito 2 minutes later - slaps the dough.😀

[@TheDada777]

right 😄

[@bensen6723]

I falled in love to make pizzas since I met your Channel. Thank you Maestro !!! 💚🤍❤ 🇨🇵

[@stuckinhell331]

Another great video! When I cook with my pizza stone I’ll do The first part of the cook without the cheese like this video but instead of a torch I put the broiler on the oven for the second part and I get a nice char to crust. Keep up the great videos! I leaned a lot about pizza from you.

[@melissathieu4483]

Thank you for sharing your recipe. Best pizza dough ever!!!

[@The_Letter_J6]

for those of you that are very confused about how much sourdough starter he actually put into this pizza recipe-you’re not alone! If you look at his ingredient list for the primary pizza dough, you’ll notice that it adds up to about 780 g. He always makes his pizza dough balls at 250 g each. so, that means he used 220 g of sourdough starter: 780 g + 220 g = 1000 g 1000 g / 4 dough balls = 250 g/ ball You’re welcome.

[@Ricky-Bobby4TheWin]

That makes no sense… you’re not taking into consideration the water added…

[@mra95662]

It's 250g starter, he says so in the beginning.- 125g flour/125g water. Add starter to 300g water and 460g flour. About 73% hydration. Dough weighs 1032g with the 10g honey and 2% salt. 4 dough balls at 258g each, more or less. He doesn't say how much salt, exactly.

[@Ricky-Bobby4TheWin]

@@mra95662 seems like so much starter. I’ve never used that much in any recipe. I suppose that will accelerate the bulk fermentation time and that’s why he does it.

[@mra95662]

@@Ricky-Bobby4TheWin IDK. For bread, recipes call for 10%-30% starter. I usually use 20%. I'm not a baker or a chef, and this isn't bread. Maybe acetic acid and its sourdough taste isn't what is desired for the pizza? Other info I read-The higher the percentage of pre-ferment you use the more your bread crumb will have a nice chewy texture (but it stops at around 50%). We like our bread that way, it gives you something to chew on. The sugars that are released from the flour in the pre-ferment also add a nice golden colour to your bread.

[@orchidmuse]

​​@@mra95662Take into account: Lievito Madre is normally 50% hydration, not 100%, means 1/2 water is used. Although it seems to me he makes it by about 70% hydration.

[@vladlumbab1461]

Amazing!!! Been trying to get that Leoparding.... Thank you for the idea Chef Vito!!! You're the best!!!

[@lizagrace8888]

Vito you are so kind to share this amazing recipe!

[@reginapolo3357]

You are so uplifting.....thank you guy, all the way from Panama!!

[@franciscoof]

92 minutes for the video !! I cant wait.. thanks for sharing this!

[@swintsdeco6109]

When Vito uploads a pizza video, you know its gonna be 🔥

[@mikefj40]

Thank you for the mother yeast impasto lesson. My teacher in Piemonte rejected the idea. He thought it was too acidic or sour. I'm from San Francisco. Sourdough is a way of life here. My teacher was so wrong!

[@andycast_com]

You my friend have changed my pizza game to a level so high, I almost believe I have been transported to an alternate universe. My extra 15lbs weight gain galvanizes this. Thanks for all the great tips and selflessly sharing all your pro knowledge!

[@Catherine_Pham]

Can't wait to see your little girl making her very first pizza

[@cadofamvlogs4570]

I been following your videos on how to make great pizza.and now i have one week to start my own pizza business. Thank you for your sharing your knowledge Vito SALUTE! Pls continue to inspire people.godbless all

[@jeffreyschutt7451]

Vitto iacopelli you are amazing love all your videos just done my first 100% Biga dough and it was frigen Awsome the crust puffed up so much like yours and full off air tasted amazing thanks for sharing your videos from Australia

[@alkfouq8762]

Your pizzas always look awesome.

[@rcbustanut2057]

Beautiful!! 👌 I once attempted to make a sourdough from scratch, it started out good but then gave up on it. Will beed to retry it again. I really had to laugh at the torch lol, I started to use one at work to toast my hard rolls & french bread for my sandwiches when they took our toaster oven away from our cafeteria 😂. My coworkers thought I was crazy lol.

[@latelierdugraoully]

Best Pizza Channel for sure !

[@vitad4039]

Bravissimo come al solito. Thank you for another great video and so glad you made this with a sourdough starter. I'm growing one atm and it will be interesting to see how the pizza with starter comes out. I wished you had weighted the final starter that went into your mixer to get it all accurate. Hello from Sydney Australia and I love your pizza passion and personality. Mi fai sempre ridere Vito. You are quite entertaining as I can relate to the Italian passion with all this. Ciao

[@GeorgieBoy1656]

Maestro, excellent video as they all are. Thankyou for the hard work in entertaining us. Tell us, how often do you eat pizza at home? How often would a traditional Italian family have pizza? Thanks, Nadeem from Scotland

[@krzysztofmedyna3661]

Vito, I just saw your video on Pro Home Cooks and immediately asked this very question of using starter vs dry yeast. I hop over here AND THERE YOU ARE ALREADY THERE FOR ME!

[@HighEnd-S]

Cool Yes I like to see you both making a Pizza !!

[@inmadiaz364]

Hi Vito, thanks for your videos! I love them and I cannot stop making pizza 🍕 I would like to know what type of flour you feed your mother yeast as I have used mine and the crust is not so bubbly like yours! Thanks again for all your help!! 😄

[@atiranedjah5359]

Super Vito ! Ta pizza est fantastique. Merci beaucoup.

[@2011Mamamia]

You are the best! ThNk you for sharing!

[@MaximPass]

Thank you Vitto, thank you very much! I really like your master classes. I got a wonderful Levito Madre. The only thing I didn't understand was how much starter I need to take to make pizza dough. I would be extremely grateful if you would clarify this point.

[@user-xh5pi2nf9q]

It seems like he used about 150g of mother levain in this video. I have my own recipe that Inuse and I only use 100g levain.

[@brunacardoso5950]

Amei o vídeo!!! sou apaixonada por pizza....e as melhores e mais acessíveis estão na nossa casa!!!! obrigada por compartilhar!!!

[@yaacovtench3060]

I love all your videos thank you so much!!!

[@shonitagarcia3222]

Yay! Great share! I love Pizza Neopolitan! But I make mine different because I don't own pizza stones or a wood-burning oven. I use my cast iron griddle pan. In Spanish, we call it a "Comal", tortilla warmer/maker. Mine is 10" wide. And you place the comal on top of the stove on medium heat to warm up. Then after you make the sourdough pizza dough, it takes 2 days in the fridge, I then have it sitting out at room temp for 2-3 hours until it warms up. Then I make the pizza. I will stretch the crust, then place the crust onto the comal. You've got to get it right or it will snag and make a hole in your pizza. While it's cooking on the stovetop, you top the pizza with the sauce and fresh mozzarella. And the basil, unless you wanna have them fresh you add them when it comes out of the oven along with your garlic olive oil. You check the bottom with a spatula to check that it's browned some or made the leopard spots underneath. Then you put the cast iron skillet pizza into the oven on the top broiler turning it every other minute to cook the top half until it is done. And when it comes out you pull it out and drizzle the garlic olive oil on top and basil and then you let it cool for about 5-10 minutes on a wire rack or cut into it immediately and eat! So good! The charred bits are perfect and not burnt. And the dough is fluffy soft and chewy perfecto! Thank you for sharing. I love watching your videos! Take care!

[@rai1012]

Nice to see How you makes pizza 🍕 with mother yeast.

[@inocenciotensygarcia1012]

I love that you make your videos in Italian and English. I am Cuban raised in Miami,and I understand what you say. I make my KZbin cooking videos in English and Spanish, so I can reach lots of viewers and also I think there are viewers that would like to learn the language as well.I often wonder if they mind.

[@carmenflores7162]

Una deliciosa pizza,la estoy saboreando,se me hizo agua la boca,tengo que probar a hacerla,lleva un.poco más de proceso porque es. base de.masa.madre ,nunca lo he hecho,pero quedó perfecta .La bebe la adoro ella también quiere pizza

[@Rosemary-lg8sf]

She's a cuttie, Thanks for teaching us👍❤

[@khaderalkhalifa731]

u r the best vitto !! greating from saudi arabia 👍🏼

[@marceloros66]

Vito you are so amazing that you know my needs in the other side of the world ! I just have a 2 weeks old sourdough, and I was looking for a pizza dough recipe, can you believe that? Of course I will love to see you both make a pizza! Thank you once again !!

[@Anonymous-km5pj]

ive had sourdough starter for a couple of years, tried many times to make a good pizza crust always failing. This is a life-changer, thank you Vito, God bless u and ur family

[@alejandropietta6996]

Nice trick vito with the burning of the corniccione!!

[@ChefAsif]

Excellent recipe 👍 pizza 👌

[@The_Coffee_Rabbit_Hole]

This is the best looking crust that came out of your home oven in my humble opinion ! Maestro what would it change to have it cold fermented in the fridge for a longer period of time ?

[@DavidMaurand]

Comes out great. I often go 48 or 72 hrs.

[@psrobert1961]

Vito! This video is awesome. It would be really helpful if you had a link to a printable recipe for us.

[@roccosdough]

The Best Pizza Channel !

[@Patchworkdaddy007]

Thanks for this great tutorial!👍🇩🇪 You are so lucky! The Kitschen Aid HD costs the 2 times more here in germany.....😕

[@Juankarosemena]

This is perfection😀

[@tonidantonio9877]

Complimenti Vito, I love sourdough.. Buona giornata

[@kanavgupta4930]

Awesome chef

[@casstanyeewei3412]

Very cheerful video and delicious Italian pizza !

[@user-co7oy1uw2l]

vito thank you for the master class your pizza is amazing

[@strengthandhonorbrasil3286]

Congrat's Vitto..greetings from brazil..great job

[@DannyvanDorp72]

Hi Vito, love your recipes! Could you please make a video how to make the starter? I have tried a couple of times with different recipes and it always starts smelling like acetone

[@KowboyUSA]

I like this idea! Mi piace!

[@randomdudefpv4927]

Thank you Vito!

[@pluto-world]

Perfetto! 👍😊👌

[@mysterysniper910]

the best part of the video is the child in the background and coming in the video

[@JoseLuisNicanor-pt7lt]

Great tecnic master 👌

[@ourtinytale7520]

Beautiful pizza.

[@AndreaRethy1]

Love your recipies :) Could you please add the measurements in the description like on the other videos you have?

[@vitoiacopelli]

OK

[@travelmoustache]

ciao Vito, non vediamo l'ora di vedere la ricetta. Il nostro lievito madre è pronto all'azione :P

[@MrBritishComedy]

Absol amazing. I need to make this when my freezer is more empty again. Because I tend to prebake and then freeze the pizzas I can't eat straight away. Then I finish them whenever I feel like it. And they are still perfect like I made them fresh.

[@gnaark1181]

VITO how many grams of mother EAST did you put in the kitchenaid for the pizza dough?

[@yb4sc]

Great video - entertaining as always. I see you have an Ooni pizza peel - have you got an Ooni oven to go with that?

[@weenahvictorino9978]

We enjoy watching Videos with 5 Children, we will make the best Pizza in Philippines 😄🏅Thank you

[@BM-vz3dl]

Hi Vito, please can you make a Video for making lievito madre from beginn - the starter. Thank you for the amazing videos 👍🏻🙏

[@francinelambert2070]

Merci Vito. Je suis championne de pizza maintenant grâce à toi Bravo

[@chrisk7866]

Vito please show us how to make a pizza in the frying pan and finish in the grill . Thank you !

[@uwiragiyedidace8395]

Chef Vito , thank you a lot you are the best In the world proud of you 💪🍕

[@CapGee35]

Vito, Something is wrong. I think it starts when you don’t tell us the exact amount of mother yeast to use in the pizza dough. I’m assuming since the final dough balls are 250 g each for a total of 1000 g dough made. 460 g flour, + 300 g water = 760 g. Probably need to add only 240 g mother yeast. There is an extra 170 g of water which was added when we refreshed the MY (250 g original, 170 g water, 250 g flour added to refresh = 670 g of MY). Save 250 g for later in jar. Leaves you with 420 g MY in the plastic container for the pizza dough.

[@ingridgillette5573]

I am a little confused by this too?

[@darellgerber]

Same here, my math also come to 420g MY

[@simonslatinsek96]

Usually is 40% of mother yeast. 1000g flour 400g m.y.

[@lacocinavirtuosarecetas]

Thanks for the recipe, you are fun to watch 😅

[@212bag]

You're hilarious, Vito; love your videos.

[@2011Mamamia]

you are so happy, like little boy! Im following your recipe..Am using semolina pasta flour but not says its 00, I am hoping it will be ok. Thank you!

[@dagon1978it]

Ciao maetro! Prima di tutto grazie davvero per i video, davvero utilissimi per chi come me ha iniziazo da poco a fare la pizza in casa. Volevo chiedere se è possibile usare il lievito madre di questa ricetta come un "poolish", cioè prepararlo la sera prima, aspettare 10-15 ore e a quel punto utilizzarlo come pasta prefermentata (in sostanza riducendo i tempi della seconda fermentazione come nel video del poolish a 2 ore)? Questo procedimento mi risulta comodo per la gestione delle tempistiche. Grazie mille e keep up the great work!

[@jaimeTF]

Great success!!👍👍

[@bybbah]

Hi keep the spirit. I WAS READY FOR BED BUT ONLY HAVE A SMILE I WATCH, YOU DELIVERED A SMILEY PIZZA.OF COURSE BECAUSE I LOVE SOURDOUGH. BONA NOCHE.

[@anitafoldvarszki3631]

Hmmm nyamm nyam...😋😃👍👏perfect!

[@Sergecalifornia]

Beautiful I will make my own pizza. Thank you very much very good video I just subscribed to your channel. Grazie mille! da un francese

[@giovannimigliaccio8432]

La torcia alla fine... Geniale!!!

[@craigleewhite6317]

Dear Vito Iacopelli. Sir. Good to see you. Craig from England here. I can see your Pizza with sour dough is astounding to behold. From Craig.

[@Mathieu3424]

hey great video, what is the weight of the spurdough starter you put in the dough ?

[@ra.damir-1]

That's cute, chef and dad :) bless, pizza is mmm

[@katerinavinogradova9361]

Thanks for the great recipe. The only question how to store the rest of the dough balls? In the refrigerator? Or I can save some in the freezer?

[@ayseozdemir8219]

KING of the the pizza...

[@nadirsella792]

Vito thank you for this super video! Which flour are you using for this 4h short rest? I am surprised that the dough is so extensible and has a lot of air, if it is a weak flour (for the short rest)! I am using the Red Caputo cuoco W300, am I obliged to let it rest 18 hours at least? Because my dough is a little bit flat after all this time (solid started as yeast). How much time of "puntata" and "apretto" do you advice me to do with the Caputo red to have a nice pizza well risen? And which percentage of solid yeast (room temperature)? Thanks!! An Italian fan in France

[@gopaltiwari8150]

Amazing

[@erezcohenbox]

You made the world to be crazy of Pizza. 😘

[@pjbrewer56]

Good job with just a standard oven. I just bought a real pizza oven for my backyard...I'll never go back!

[@Famo59]

As usual..BON APPETITE Vito 👍🍷🍷

[@damingng2023]

First off, love the energy your videos are super entertaining. Secondly, took abit to understand you are using 250g of the mother yeast/sourdough in the recipe maybe it’s the just the final editing. Lastly the pizza I made with this recipe looks totally spot on, my only question is regarding the proofing of the balls. Mine spread out and don’t really hold their shape. Is this over proofing or under kneading? I left them in the fridge overnight and then let them warm up and proof this morning before baking.

[@ingridgillette5573]

I am a bit confused by this too. Did he add 420g to the actual recipe and put aside 250g for later use?

[@eduardocostadebritobarbosa3608]

Grazie Ragazzo, you are the beeeeeeest

[@wiebkemicello8297]

Ciao Vito! Great Video! Could I prepare everything the day before and put the balls into the fridge after 4hour resting outside to bake the Pizza the next evening?

[@draganbosevski2384]

Beautiful nice pizza

[@ginaillum521]

I love your receipe i am going to open a pizza shop

[@kkp4297]

i just failed making my 6th pizza, but this inspired me to keep trying

[@AlexXxan89Pa]

Ciao @Vito Iacopelli sono anni che seguo il tuo canale e gran parte di quello che so è grazie a te . Qui sul tuo canale c'è già il video di come fare il lievito madre?

[@tonis8939]

bellissimo! Vito, but how can I do the mother yeast? Will you show it? Please 🙏

[@marionshenington-gunn2414]

Hi again from Florida

[@yassinedria6530]

This new intro always cracks me up 😂

[@cristinaco7952]

Made this yesterday, it's so good ,how to store the remaining mother yeast ,thank you.

[@danoul5881]

Vito Bonjour magnifique 🙌🙌tu es un grand chef un grand merci pour partager tout ton savoir je partage avec tous mes amis tes Vidéos salutations Vito Est-ce que tu pourrais me répondre si je te pose quelques questions en français ou préfères-tu que ce soit en anglais dis-moi😘

[@user-iw5jl8js3r]

Hello,Vito! If I correctly understand, have you added 420 grams of sourdough (LIEVITO MADRE) to the dough? If I'm wrong, please correct me. Thank you very much for such priceless information! You are the best!

[@andrea3v]

No only 250. The rest is saved for the next pizza

[@egejo]

I think the same because at refreshing he made 250 old sourdough+170 water +250 flour= 670 and stored 250 so I though the remaining was used what is 420 please could you clear these to us? It is the only ingredient amount used not detailed by weight at the video

[@imanh9193]

@@egejo yes you are right . He used 420 g starter. Some scratch stays in the bowl however, so its a little bit less than 420 g.