How to Manage The FERMENTATION Process of PIZZA DOUGH

[@vitoiacopelli]

If you need to understand the pizza dough this video is the most complete video on internet regarding the fermentation and leavened time of pizza dough!!!

[@cesarg26]

Thanks Vito! The room temperature in my country is usually around 86F, that means the time I should let the dough balls rest is shorter, any recommendations on how short? Just 1 hour maybe? Thanks again!

[@spintrap]

You should give us the receipe in the description because sometimes you forget details. This time you added 100g of water after the poolish and you added flour without mention of the quantity.

[@manueldesouza1325]

Perfection 💯

[@davidmatias6239]

Very informative video thank you

[@spellbreaker6609]

hi, where did you get the dough box? ty very much.

[@giovanniseed-planter753]

Vito you are a legend. No one has done what you have done for the pizza community. Offering professional skills and knowledge but serving it up in a easy to digest way ! And free. Thank you. Having a pizzeria in Connecticut. I appreciate and understand how hard that is.

[@djo-dji6018]

Pizza community?...

[@dottieferrell1546]

Wish I was young and had the opportunity to attend some classes of Italian cooking from you. I am old. retired and now have time to learn new recipes...I adore your way of explaining things to us. Thank you very much...Wish you were my grandson.

[@trelyles1583]

You can adopt me haha. I make pizzas in a vegan restaurant

[@andrieslucian]

Sir, breaking news!!! It’s never too late!!!

[@caseyspeer]

Don’t let age stop you

[@trueleyes]

Vito, you are the best teacher of all the phases of Pizza. From the preferment (Poolish or Giga) to calculate how much dough for so many Pizzas to mixing and shaping and resting times between each process to cooking in a Pizza kitchen, Pizza on the patios to the home cook in his oven at home. You cover it all like no one else. I have been making bread and pizza for years now, but both my bread and Pizza products have improved greatly due to your videos. Thank You, MAESTRO

[@Abdulrhman_ALSaud]

شكرًا

[@Pneuma3301]

His enthusiasm always makes me smile

[@kanterrawlins8940]

Auhhhhh! It's 10:00 PM in Antigua West Indies and I just took my pizza, made as instructed by Vito, from the oven. The first bite was "outstanding." BEST PIZZA I HAVE EVERRRR MADE/ HAD. Every process was absolutely enjoyable. My life is indeed changed. Thank you Vito. God bless you and your family.

[@dylancarrillo3431]

I've been making pizzas for my family for years after being inspired by your videos. Last weekend I did a pop-up and sold out within hours. Thanks, Chef!

[@David-we3sb]

Congrats on doing your own pop-up! How did it go? Did you have family help? Thanks

[@dylancarrillo3431]

@@David-we3sb Yes, I did the cooking and prep and my younger brother did the boxing and money. I've received around 50 direct messages on FB for details on the next pop-up.

[@jjgibcasting5217]

Where you from your name sounds llanito ?

[@hookedup9424]

@@dylancarrillo3431 I would love to do this once my pizza skills are up to the the next level. How did you cook the pizzas for the pop up

[@joelluis4938]

@@dylancarrillo3431 What do you mean by "pop up" ? I'm not native English speaker

[@jeffmill999]

Always great to learn from a Master. I was a Pro Chef for 25+ years in mostly fine dining.. I never made pizza.. I have not been satisfied with my pizza dough. I wanted dough like the pizza parlors my Italian neighbors had in their restaurants in the 60s-70s...This is the key! Great service to the public Vito!

[@manueldesouza1325]

You are very serious in this video. However I also think that this is one of your best videos of all time. Best explanation ever. Very clear, very well explained.

[@vincentnb]

Amen!

[@marceloros66]

And I have nothing to do but to agree! Pizza University, I took notes.

[@VerticalVictoryGarden]

Some videos are pure gold. I’ve watched this a few times over the years and continue to pickup new information as my pizza skills improve. As my experience grows, so does my ability to understand more nuances of fermentation. Thanks Vito!!

[@xXPsych0DadXx]

Hello Vito ! I've made pizza from this recipe and its just perfect. Even day after its still soft and tasty. One thing i done and i can recomend for those whou making it at home ( i have the oven that highest temperature is only 230 C ) is to first put the pizza with souce on a pan and cook the bottom like 2 - 3 minutes on stove under the cover. The bottom will be crispy, the crust will rise.Then you put it to oven with grill and fan on for also 2 -3 minutes until crust is nice and brovn . Of course you also add ingredience on pizz when its in oven. This way you dont even need a stone and preheating it for and hour :)

[@agustinschuster2958]

Thanks!

[@dariamakowska7530]

It was a great lesson. During the Covid I was waching all your films - now I've got my own pizzeria because your video. Thank you for that👊

[@A..S.M]

Really!?

[@sanderschat]

haha, same here. i am about to open up in one month i hope. First as a pop-up place and see how it goes. Everybody loves the pizza's so far!

[@dawidouss6333]

4.8 / 5 on Google with reasonable prices. It's a successful restaurant! Thanks Vito for your knowledge. And you must be a good and talented student!

[@manuelbarrera5462]

Your comments at about the 15 minute mark are perfect... I'm opening up a pizza place in my hometown and we're serving Vito's recipe! Thanks for all your time and knowledge!! You'll have to come by sometime

[@jorgeandrescoppiano]

I like how this is more like your first videos. More calm. And explaining. 👌🏼💪🏼

[@mr_tfox]

this is exactly what I thought. very well done Vito!

[@johannebrunner6477]

He’s absolutely right! Humidity heat cold place a lot in how are used performs. It’s very hard to pinpoint precise times due to the varying locations of his viewers. I hope people don’t get too frustrated with him he is a master!

[@andrea3v]

Blocking the first fermentation (in italian "puntata") with cold, also allows amylases (alpha and beta normally occuring in the wheat flour) to continue their task - because they're only mildly inhibited by cold - of breaking down starch into more simple sugars which in turn can 1) fuel your yeast for a better second fermentation (or in italian "appretto"), and 2) make your product more digestible.

[@maciejtomczuk6297]

Hello. You seem to know a lot about this process. Would you be able to help me out? Let's say we use flour X with W rating of 280. The manufacturer says that his flour rises within 6-8h. I've seen people proofing pizza dough for up to 72h (e.g. 6h room temp. mass, 2h room temp. balls, 60h fridge balls, 4h room temp. balls). Given this information, how do you calculate the times of room temp. and cold fermentations? How do you compare that to the information given by the flour manufacturer? Thanks in advance!

[@uppercuts8984]

@@maciejtomczuk6297 trial and error. Once you have your numbers, they will change at different times of the year depending on humidity, temperature, and other factors

[@manugonzaleztorres]

Where I can found more about this info? Any book you can recommend?

[@JRoman1970]

So if my calculations are correct this was a 67% hydration dough recipe. , by the way your video was the bomb absolutely amazing. You can be my teacher any day of the week. Love you brother.

[@samkad3652]

This one of you best videos recently. You speak very calm and clear here. Keep it up

[@gillt2812]

Love from gales🏴󠁧󠁢󠁷󠁬󠁳󠁿 made 5 pizzas yesterday and my family are in love, thank you

[@mohsenkhademrasoul4118]

VITO, you are the best💐💐💐 From IRAN 🇮🇷 I say thank you GREAT MASTER درود بر تو

[@fabriciogodinho3595]

It's unbelievable how patient and clear you are in your videos dude. If by chance (impossible) someone doesn't get an almost perfect result, dont worry that def if it happens it's not your fault...

[@ggttuuxx]

This is helpful. Thanks. Next time, can you make a over-proof dough and show us how you "repair" it, how long to wait after reshaping and ready to be used again, etc.?

[@creativeseedgroup]

Good job, Vito!!!!! I just bought a pizza oven for the kitchen and am determined to learn how to make good crust and pizza...you are so positive...I appreciate your enthusiasm and expertise.

[@razclat]

You've come a long way Vito! You've done so much work to make yourself more clear for the people. I love your passion. Big love to you and your channel!

[@Jeddah-pp5vw]

My thanks and appreciation for your unselfish attitude in sharing your expertise. Good Bless and more power.

[@jesusaranasandoval9520]

I just to work in pizza place in San Diego and Tijuana and I already knew how to make pizza! But whit your Videos tips and advices ! it's another level 🙌 (still learning English 😅) thanks Vito. Saludos desde Tijuana México !

[@vitoiacopelli]

Come to meet me on the 4th

[@TheGfunk619]

Watching you knead the dough helped me. Now my dough doesnt get sticky. thanks

[@rafoxcm]

Vito!!! Your videos are very inspiring!!! Everything I know about Pizza I've learned with you! As you always say, pizza is a serious thing!!! Hehe... Is a life style!!!

[@pablobeemax526]

I repeat that loudly every week when preparing my dough “ pizza is a serious thing” with our hero’s accent

[@Saphiros21]

This is one of the best videos to master the pizza dough! As always perfectly explained. Thanks Vito, you are the best !!

[@noldhu3403]

Vito, grazie, grazie, grazie! Please stop excusing you for teaching us how to make real neapolitan pizzas! You spend so much time, so much energy to improve us! I learn so much from you! Thanks for sharing your experience, your skills! You're the maestro! 🙏🙏🙏 Cédric from France

[@johngentzel8567]

I have learned so much from you Vito. Your passion is inspiring. This is art in food.

[@Drestic]

Very helpful. Dough making was always very difficult for me but after a few of your videos I have been able to make the most beautifully soft, smooth and stretchy dough. Thank you Vito!

[@Radoseizov]

Vito!!! You are a PUre soul with so much passion. Thank for transffering from your passion to me and motivate me do my job.

[@mikehamos]

Vito, your love, passion, and respect for the dough is infectious and inspiring. Thank you for sharing your mastery and expertise. I always enjoy watching your videos!

[@wiseguysoutdoors2954]

I have used only this dough since I found your channel. Everyone cannot believe the quality and flavor of the dough. It makes pizza night even more exciting, starting the process 2 days in advance.

[@trueleyes]

Chef, I can't thank you enough for all the little very important things you have told us in the pizza-making process. It makes so much sense why these things such as fermenting timing and how much time and the use of how much poolish to flour (00) it really has enhanced my pizza making to store-bought pizza, but the difference is price, and I am getting exactly what I want on my pizza. You have a GREAT CHANNEL. your little girl is a darling and perhaps we can see more of your sister too making pizza with your brother and the family. I know your location well and I went there but you were not there, hopefully, the next time I will get to meet the MAESTRO. Chow

[@obnoxiouswayoflife]

I try your recipe...tell you....my whole family being very happy!!!....TY really very MUCH!!..

[@mchapeyron]

Thank you for doing this , you are the only one who could explain it so well!

[@nitipatanapanpong4612]

You are Great pizza Master. I never made pizza before. But just follow your instruction i have done the first time. Thank you so much Chef!!🎉

[@husainjackson3744]

I've learnt so much from watching your videos. Great job, Vito! I can feel the sincerity since you don't keep secrets from us. Sending love, all the way from South Africa. Hope your channel grows

[@susane2131]

I live in the US and I love using your videos for bread and pizza. You are a professional 👍👍

[@taylorfnparsons]

Great video Vito! Can't wait to see the next one!

[@pedroarias88]

You're great Vito!! By far the most informative video around💪💪

[@AhmadMokhtar]

The greatest pizza channel ... ❤️🍕

[@Ben180173]

Nearly 500K subscribers!! There's a lot of good pizza being made out there now!!!

[@W.CoelSongs]

You passion about 🍕 dough is amazing. God bless you all.

[@samariin1]

I did prepare poolish for tomorrow. It's in the fridge now waiting. Pizza Day all day 🤤

[@danielmoita7320]

Vito, do you have a video to teach us how to do natural fermentation, I am in a mood to avoid quimicals...

[@darkness_1984]

man...u deserve to earn money from this amazing videos..u helb alot 9f people for free

[@witalijboguszewski1108]

Vito, you are the Best! Good luck Maestro ;)

[@andrewm8952]

Love ya man. I've watched all the videos. Thx for everything. Really. Its changed my pizza game.

[@NotoThomas]

Cant wait.. such a critical step that varies so easily.. thank you

[@djfach]

been following Vito for many years now, since I bought my brick oven 5 years ago.... Vito has sooooo much knowledge and information, thank you my friend

[@MAN121287]

Vito can you please tell us what type of yeast have you used in this video Fresh or Instant dry yeast ?

[@denniswastaken]

Whilst your 100ml water per ball makes sense, I've started making smaller balls which are about half the size. This way I can have twice the pizza (I just love the Napolitan crust) where I can add other stuff to my pizza, like egg with runny yolk (a sin, I know). I have to say though, your videos have been really helpful in finding my own way through pizza, especially with the sauce.

[@yannpierre1925]

fantastic as usual!!!! Yann from Val d'Isère in France

[@starlite556]

Vito is the best of the best.

[@n_a_r_v_a]

Saluti dall'Estonia. Pizza is one of my family's favorite foods. I always cook it myself. (My name is Victor. nice to meet you) 😉🍕

[@Crysteps]

Ciao Maestro, Vito, I have been watching Your videos since you had something like 20K subscribers. You have helped me tremendously with my Neapolitan Pizza Journey. I want to say huge Thank You. And to Add, Your presentation and explanation skills have become so much better from the time since You started. I really like to see how You are growing and developing as a KZbinr and Trainer. Thank You very much for sharing this information with the world.

[@anfepe20]

Ciao Vito!! Great video as always. I am a bit confused as it’s the first time I see you adding water into the polish! I have been doing polish with equal amount of water/flour so for each pizza ball 100g flour and 100ml water for the polish. Then after the polish was done I would be adding 50% of flour into the polish and then done. So my question here, how much % water is added into the polish? And also the % of flour added, is it 50% of what was used to make the polish? Thanks and keep up these videos

[@nicolasaltamura2338]

Ocq l o adosó wln

[@nicolasaltamura2338]

Dc

[@MrCrestejo]

Hi Vito! Thank you for this channel! My pizza making improved 300% since I started watching you! Keep it up!

[@suewieszchowski6643]

This was the best video yet, as far as educating us about the whole process of fermentation. Best explanations of each step and very easy to follow. I learned so much! Great job! Thank you❤️We all really appreciate what you do. I know it’s a lot of work involved.

[@miwb4362]

C'est possible d'écrire la recette en français merci d'avance

[@nagibong]

Vito im tired of the pizza and how they prepare in Brazil, now with your knowledge ill make my own pizza!! (The cost or napoletana style pizza is absurd here) Thanks!!

Could you show what over-proofed dough looks like? Also, what temperature should the dough ball be when it's ready?

[@thesquillyexperience9442]

me and my mom have become obsessed with your videos. she agreed to order a bunch of organic double zero flour from italy and fresh yeast so we can try to make our own LOVE FILLED BEAUTIFUL PIZZA DOUGH!!!

[@davidbari1373]

Hi Vito, I really apreciated you smooth way of explaining this video. What happened to you??? No kidding, it was great, my family thanks you for having great home made pizza ever. David from France.

[@TheSwede04]

Thank you for sharing your "Professional" Methods and being so incredibly passionate about your "Craft." The "Poolish Method" is a game changer!! It's crazy how the dough evolves. Patience and observation creates and incredible dough. Truly worth while. Thank you.

[@apuz13]

Thank you Maestro Vito for doing this video. Fermentation is one of the things I am having difficulty with on my homemade pizza. I will not be able to watch the live video but I will watch tomorrow. Thanks again.

[@oscarlaca4872]

Vitto: Saludos desde Lima PERÚ; gracias por tan buena enseñanza de la fermentación; cuídate mucho.

[@nathannguyen7449]

I have a question, if it’s over proof do we have to remove the air before making the dough balls? I noticed that when it’s over proof it has a lot of air inside it that when I remake the dough balls it kinda messes the process as it’s not smooth when I reshape it. Is it because I’m using too much yeast? Edit: Fixed my grammar

[@CaptainC0rrupt]

yes you degas then reball.

[@consistentwinner]

Your poolish recipe with the high hydration is the best! thank you

[@ayushshirsat2527]

Can we make pizza dough from maida( common all purpose flour in india)

[@annechannel7427]

I have learned alot from ure vedios how to fermentation the dough I I'm also planing to make a business of a pizza that's why I want to learn more , the secrets of pizza making 😇😇😇😇 new subscribers here watching from Philippines. Keep it up more vedios more learning thank u so much for sharing ure skills and knowledge. God bless u mabuhay ka maestro.

[@chabodeux]

Hello Vito, Thank you for those advices, so helpful for the furure ! One question : You are talking about the amount of water : 400ml = 4 pizzas 500ml = 5 pizzas ... But what about the amount of the flour ? Thank you very much !

[@michaelhierner1543]

Always x1,5 - this keeps it at 66,66% hydration

[@vitoiacopelli]

Correct

[@rexleonis6943]

@@vitoiacopelli so for 400 ml water you need 600 g of flour?

[@rexleonis6943]

@@michaelhierner1543 so for four pizzas you need 400 ml water and 600 g of flour in total?

[@chabodeux]

@@rexleonis6943 Correct !

[@trigremlin]

Omg I can’t say where I recognize this intro music from but I guess it’s free use! Much love for you Vito and much love for pizza!

[@hayyaananwar7856]

maestro, i live in a place where it is very hot, 40 degree centigrade, how much time will my dough be ready,

[@yuliiaklmtsv5575]

Another amazing tutorial! Thank you, Vito ❤❤❤

[@mikeleo1387]

Awesome video Vito ...just one question, You said that 100% Poolish does not add water in the refresh (next day), but you added water in this video after calling it 100% Poolish. I know that all Poolish must be 100% hydration, but what exactly does 100% Poolish mean for the overall recipe?

[@mehmetgibril6270]

Are you still waiting for the answer...

[@saraalzahid]

You are amazing your videos have changed my life seriously.. thank you from the bottom of my heart.. keep going i wish you the best !!

[@philippkainzberger8503]

So what were the exact measurements for the dough ? Would be soo helpful if you could put them in the description :) 🙌🏻

[@luudest]

Sometimes I wish Vito would be more ‚scientific‘ in terms of documentation and details. Most food youtubers now put the receipe right on top of the descripton. no offence✌️

[@Ryunics]

he made tons of videos about it before, check em

[@barcham]

He has plenty of videos about how to make various types of dough, this video was just about fermentation - nothing else. Just take a look through all the videos on his channel, I guarantee you will find everything you ever wanted to know about making pizza and many things that you never knew you needed to know!

[@vincentramosiii1431]

@@luudest this video isn't about the dough reciepe. This is about identifying the perfect point of fermentation. Vito has plenty of videos about the dough and the reciepe he recommends

[@vincentramosiii1431]

this video isn't about the dough reciepe. This is about identifying the perfect point of fermentation. Vito has plenty of videos about the dough and the reciepe he recommends

[@oscarlaca4872]

Vitto: Saludos desde Lima PERÚ, muchas gracias por tan excelente demostración de cómo hacer Pizza con poolich.

[@ccruz247]

If I make a batch of pizza dough balls how long can I leave it in the fridge before it goes bad? I make one pizza a day and I usually make about 6-7 dough balls per batch

[@elizaandriassyan2464]

Unfortunately, he doesn’t say😢 i know people keep it for a couple days, but I haven’t tried doing that

[@Cenkolino]

Vito is the MAN! You can make a truly successful business with Vitos tips. This man is sharing his secrets one video at a time. God bless you!

[@thess0414]

Last week I followed the poolish instructions in another of the videos but the dry yeast ended up dead. Would be nice knowing how to recognize it as well as what's the difference with the fresh yeast.

[@vitoiacopelli]

That’s good idea for my next video ;0)

[@thess0414]

@@vitoiacopelli while I have watched quite some of your videos, maybe I miss one for spelt flour or other 'healthier' or without gluten alternatives. I mean spelt is likely more difficult to do high hydrarion with. Just another idea in case you have not done such a video.

[@annyceday]

Wonderful, 🙏 thank you ❤️

[@cpaq]

Where can one find decent sized proofing boxes like this one (time stamp >> 14:00)? The only ones that I can find here in Canada are huge commercial 45x66 cm (18x26 inches) (Cambro brand). I don't need something that takes half of my fridge space haha! Other ones that are smaller (on Amazon) claim to be commercial quality but reviews say that the bottom isn't flat so the dough balls slide to the sides of the box. Or the lid isn't fitting well so air leaks in and dries up the dough… Love the channel, I smash that like button every time I can, and you're the first person I send people to when they want to know more about making pizze molto deliziose.

[@mobeytaguire8583]

Vito, every video you do - when it cuts to the intro it cuts out the ‘wel’ of ‘welcome to the best pizza channel’

[@MM-qg7pw]

Hi vito, what's happening when put 5 or 10 gram yeast ? Thanks for your answering 😊

[@roccosdough]

Bravissima!!

[@NikosMetaxotos]

This guy is the best teacher

[@bernardo_afflitto]

Vito, ho una domanda. Quando tu parli di lievito, è sempre 5gr di lievito fresco o lievito secco? Grazie!

[@kucki123]

I think 5gr of fresh yeast (lievito fresco)

[@bernardo_afflitto]

@@kucki123 thanks man! Yes, instant dry yeast is maybe too much 5 gr haha

[@caludechamplain5393]

I am new in this channel. I bought a pizza oven by Gozney and i cant wait to use it. This morning i prep my first Poolish ….tomorrow ill continue with the next step.😊 Thanks Vito, super excited to learn .

[@susanbovenzi7231]

When the dough is at the right point of fermentation, can I then freeze it to make in the future?

[@mouswardi174]

No you can freeze it before fermentation

[@dden1s1]

Vito you are the best! Thanks to you I can finally enjoy home made pizza

[@yadhishg1]

So glad i came across this channel...u r god of pizza making....love from india

[@dalespadafora8869]

Ciao Vito. Another great video explaining fermentation however I’m still confused about poolish percentage. You say that if you just add flour to the poolish that is considered “100%”. So if you at the water like you did in the video, that becomes what percentage? And then how do you calculate poolish percentage depending on proof time? This is the most confusing thing they no one seems to clear up. Grazie Vito!

[@mykolapelya]

Love ur channel! Thank so much from Ukraine!

[@joezi1000able]

Could you tell me the exact measurements for two pizzas using the polish method

[@chrisharries2959]

I've asked this before but never had an answer

[@marceloros66]

It is easy not? Half of everything except dry east & honey which are still 5gr each in the poolish. I just did that today.

[@notsimple270]

Best Pizza youtuber 100% Love your vids

[@stav55]

Vito, you are hilarious! You made a mistake calling the flour water, and then in your subtitle correction you still called it water. Made me laugh. Great video though!

[@vitoiacopelli]

Omg serious I was at sleep when I was doing editing 😂

[@stav55]

@@vitoiacopelli hahaha, it happens. Love your videos man. I think I've seen them all now. I've become a Neapolitan pro thanks to you!