HOW TO PROPERLY FREEZE THE PIZZA DOUGH

[@vitoiacopelli]

it toke me one week one to shoot this most useful video of all the time. LET'S SAVE THE PIZZA DOUGH SHARE and comment

[@TheBraulio7850]

Thank you Vito! I will be getting my first oven this Christmas and be using your tips

[@roccosdough]

This one I look forward to as well as the many others, thank you Vito !

[@ejaubert]

I’ve been looking for info on this for months!!! Thanks 🙏🏻

[@spintrap]

Two questions Vito. First, have you tried freezing a dough made in long fermentation? What was the result ? Second, usually I make a poolish, the next day I make my dough, I portion and then I freeze. When I use my dough, I unfreeze it the day before, and when I want to use my dough I let it rise for about 4 hours. What is the difference between freezing with ready-to-use dough and one that will grow the same day I use it ? I suggest you this test.

[@ME-qq2dc]

@@spintrap I second that

[@n8n888]

Vito. I want to thank you. Im a chef of 15 years. The last 3 years I've been focusing on Italian cuisine. After spending some time in Italy, I was inspired to start a quest for the perfect pizza. Your channel is where my journey began about a year ago. I had no idea how deep the rabbit hole goes. I want to thank you for giving me a very solid foundation. What a place to start a pizza journey. Grazie Mille Vito.

[@Dkiash]

This guy is the best-I don’t know what else to say. The best pizza I have ever had in my life now--and guess what? It’s made by me after following the brilliant lessons from Vito--thank you Vito for making it possible!!!!

[@andygeorgiou2846]

Agreed same way here!!

[@Petersonmgee]

Goddamn right! And my favorite pizza is mine too!!!

[@mikeyg5700]

Me too!! Never thought I would say it

[@LittleSneaker]

One of the best things to come out of these insane times we are living, was discovering Vito's videos. Lifestyle changing! Muchisimas gracias, Vito!

[@rinihashim8802]

You've said it exactly as how I'm experiencing today's success with my home pizza.

[@theartofpizzamaking2927]

I had my own recipe for pizza with poolish and cold fermentation for about 10 years and even my own Art of Pizza Channel, but then Vito's video's put mine and all the others to shame ! haha needless I put offline my videos , I'm glad you made my recipe obsolete ! you are a true master , one true recipe , one true master Vito. Auguri , di Giuseppe

[@denisprieur7944]

Vito,i live in Quebec Canada, and i can assure you that when i take my dough out of the fridge, my room temp is about arounf 20-21 deg celcius, and i have to let my dough way more than 1 hour to obtain the same softness that you have in this video! At least 4 to 6 hours! Thank's!😊

[@albertogoldoni3542]

Vito Iacopelli is the best pizza teacher ever seen on youtube! thanks for all your advices.

[@GameloverSquad]

I have never seen an awesome chef who enjoys the process of making pizza this much and I did not skip video for a sec. the way you made it, this is real and perfect. never seen pizza like that in my life. I will do my best to follow the process. I want to thank you for this awesome video.

[@smulick1]

I've got admit, I've watched alot of your videos and your passion is rubbing off on me!!! I love pizza!!

[@Don_Ramiro]

Yes!!! I needed this!! Thank you Vito, not all the weeks I have the time to make the homemade pizza, so this will be handy to make a good amount of dough one day and use it through the weeks

[@BestMeMotivation]

It is not pizza it is lifestyle and this is 100% true. First my wife complained about my new pizza game, that I learned from your channel. "It takes too much time and buying the best ingredients in Italy also too expensive, but after we went to a restaurant some month ago and payed 30 Euro for 2 so so pizzas, she is not complaining any more. Instead of it, she is inviting friends now and advertising our own pizza at home. So thank you for all the recipes, ideas and time you are investing to make us better pizzaioli

[@DinoBenz97]

this is huge. since i started making pizza on my own my life changed in a good way. i dont spend so much money because i dont order pizza anymore and my health and appetize improved aswell. now allowing me to freeze the pizza dough is even better. thank you vito big appreciation from austria :)

[@MarinaBrumpton]

Awesome, I just made 12 pizzas for our guests and it's not happening so when it's matured tomorrow, I can freeze it. Freezing them then vacuum packing. Dude you are brilliant.Thank you!!!

[@AmorYMigas]

Such a generous person to be sharing his skills with us! I am so grateful!

[@sandhill9313]

Do you not understand KZbin monetization? You might be shocked at how much (deserved) income this channel generates 😉

[@Ps2352]

Thank you Vito for opening my eyes to how to make great tasting real pizza. You have given me and my wife much joy. Really appreciate you sharing your knowledge! tuti a tavola amanjare

[@AlexRuy]

No one can deny Vito has done so much for humanity. This man is a hero.

[@emmgeevideo]

I’ll deny it. He’s clearly a pizza expert, but is that a benefit to humanity?

@@emmgeevideo because pizza

[@Arun_hog]

Vito has shown wat real pizza is ...not some shit sold in US and Asia in the name of pizza

[@emmgeevideo]

@@Arun_hog Real pizza is great. I love it. I’m trying to learn from him and make pizza at home to enjoy it with my family and friends. I just don’t see how his videos have “done so much for humanity”.

[@zoidarkel8928]

@@emmgeevideo well duh

[@damirabdykasymov9928]

Thank you so much! I was looking for a way to freeze and to cook a pizza for my family since I need to be long time abroad. I wanted to prepare some food before my long trip. You gave me an excellent idea! 😊❤

[@huipinloh9034]

I have never seen someone cut the pizza using a scissors, this shown me how soft your pizza dough is! I like it! 💕

[@boofyhalfpint8559]

It is cut like that in Rome I think!

[@julianbu8395]

Saluti di Germania, after watching your videos I could improve my already good Pizza to a whole new level. My Italian Cousin told me, she never had a better pizza than this. I could never have come this far without your help. Watching your channel I can tell, I have yet to learn a lot. Mille grazie.

[@jj1715]

Love your videos and have learned so much from your e cell eat instruction. This freezing video was awesome, Mille Gracie. Now I would like to share a tip with you about packing your freezer, if you pack your freezer too tight and too high against the back wall where the cool air comes in it will freeze your Freon lines down the back of the refrigerator and stop the cooling of the whole refrigerator. Save yourself an expensive repair and leave some room around that air vent. Ciao.

[@NicanorJorgeJrJorge]

The idea of freezing is a big help....NOW WE'RE TALKING...real talk really...what it takes to make the best pizza...you helped me so much....nic jorge, philippines

[@siobhanuy9305]

years ago i made the thickest and a pretty much undercooked pizza and have hopelessly given up making pizza eversince. Discovered vito's channel days ago and now ive wowed the house with this pizza game. my shame from making that traumatic pizza years back has now left the house. Thank you Vito for your passion in pizzas that stir the passion of others to authentic pizza making too! 🙋🏻‍♀️

[@pattysmith1227]

I’ve been trying to make pizza dough for 40 years. My heartfelt thanks that I finally made it right. You are the very best my God continue to bless you and your sweet little baby and family when I get a chance I will donate to you. this is Patty from Texas Patty cake pizza you’re the best I used to work for Italians when I was young and they were just wonderful wonderful shops they weren’t didn’t even go to chef school but they were better than any chef you are wonderful thank you.

[@montytbay]

Vito, watching your videos has changed my home pizza game 1000%. It has changed my life. I now make your at home pizza dough and freeze it. My family loves it! Thank you so much!

[@natzillart8113]

this guy is the best .!!He is knowledgeable and understands the problems of pizza makers. He thinks and solves problems on the spot.🎉❤❤❤

[@hamneggs1]

Vito, I just made your "at home" pizza dough, it's proofing right now! Now I have to wait for you to release the storage video. What a twist of irony. Love your videos and your passion!!

[@vitoiacopelli]

This will change for ever your pizza game thank you

[@jazmin13634]

How many pizzas do you get from the amount he made in that video?

[@hamneggs1]

@@jazmin13634 I pull about six balls of dough

[@jazmin13634]

@@hamneggs1 Thanks for answering! did you use a pizza stone or a baking sheet?

[@hamneggs1]

@@jazmin13634 pizza stone, heat stone with the oven to the max, then I blast it with the broiler for 3-6 min., then slide the pizza on the stone!!

[@agustin-tochimani]

Hi, great videos on pizza making. How big is the ball of Dough that you use for these pizzas, what is the Weight of each ball of dough when you make them?. Thanks.

[@TVideoupload]

Looking forward to watching, alternatively, have you made a recipe / video on how to make the quickest possible dough with good results if you haven’t prepared anything and want pizza same day/evening? Would be cool to see.

[@ahmadmahmoud3697]

Beste Vito. I can't watch your video's without letting comment. You are amazing. You know what i don't only like the professional way you did Pizza, but the beautiful spirit you have when introduced the video's you make. You are really professional and god bless you and viva ITALY. I LOVE ITALY.

[@monkeyisland918]

Needed this! Thank you! Love the Jäegermeister in the freezer, just like my freezer! Noticed it was gone the second time he opened the freezer!

[@maaliali9362]

You are an artist. I am very happy because my children love the pizza that I make and I have become happier because I learned how to ice the dough. Thank you with all my heart

[@vitoiacopelli]

thank you so much

[@SamMasghati]

I dont understand how you would ever need this. When i do step by step like you, we have never had any left overs

[@Life-of-Kirti]

Hi i am from canada. Thank you so much for teaching us pizza 🍕 making tricks and saving the dough tricks. I am gonna try this at home.

[@barcham]

Along with your Perfect Pizza Dough for Home video, I believe I will finally reach my goal of consistently excellent home pizza! I recently bought myself a small deep freezer and I plan to make a full batch of dough this weekend, freeze the extra dough balls and then vacuum seal them individually with my FoodSaver. I would bet that they will last a year or longer that way. Like this, I will always have dough on hand because there are times I run out of flour and just can't get to my local Italian grocery store to pick up some Caputo 00. OR I simply forget to make dough and have to do a quick same day mix that never turns out very well. But even mediocre pizza is better than no pizza, right? 😜 Right now, I have a 5 kg bag of MILANO 00 flour and will give that a try this weekend for the first time. I think my pizza life has just changed for the better! 👍😋

[@stevecowles8073]

Thank you so much Vito. It really makes it somewhat disappointing to Order Pizza Out! You’ve helped me make the Best Pizza at home. The best way! Thank you and God Bless. 😊

[@BKP2391]

Perfect! Now I can have pizza for my girls anytime no need to work every single time or plan too long ahead. Thank you Vito!

[@Davey480]

Thank you for this video. I always have extra dough, but i didnt know if it could be frozen.

[@rush2124u2]

Is there a pizza university? This is such an art, you can learn so much from a book but a real master like Vito teaches you, it takes experience and knowledge gained over the years.

[@samsmart01383]

RIP

[@boofyhalfpint8559]

Thanks for the guidance and not treating us like idiots! The one thing I would add would be to label what sort of dough it is and the date, so that when it is found up the back of the freezer in 3 months (as if you can wait THAT long for a pizza🤤) you can tell it is Pizza not bread rolls or Focaccias and use the oldest one first.

[@Mikgran]

Hey vito, you need to make a video on what size dough balls make each size pizza and pizza types. Sounds basic, but us newbies love this stuff. Great videos. Thank you.

[@eman660]

Very hyped that he liked your comment. Seems like we’ll be getting a video from Vito one day. In the interim I’ve found that 250g 350g and 450g works well for 12 14 and 16 inch pizzas with pretty thin crust.

[@williamnouwens589]

Hi vito I tempted to make a single pizza something must of gone wrong.aS the pizza wouldn't go on the peel.so the final resullt turned out lto be a disaster.the edges weren't crusty. The poulish seemed to be fine as it forrmented

[@williamnouwens589]

I will try making another one as this one almost looks like a pretzel pizza.can send .e the proper recipe. For 3 pizzas as i wil freeze 2 dough patties

[@Superflight777ge]

Vito tends to like 250g DBs

[@Twinkle-top]

normally the 250g DB is his standard

[@thomasjakobsen4238]

Thank you Vito! You put pizza making to another level! Greatings from Denmark.

[@5wingerone]

This was very interesting! I'm making your pizzas all the time at home, but they are different each time. :D I won't stop experimenting with it, until I find the best one I like. :) Thank you for all your hard work and passion you put into your videos, it means a lot, and helps a lot! Best wishes from Hungary!

[@dwurth3981]

Vito I've been watching your videos for over a year and I love them. My pizza game has changed for the better. Still nowhere near your level but the whole family enjoys the homemade pizzas. Keep up the great work, because pizza really *IS* a serious thing!

[@MEGAsharps]

I am learning so much from you Vito! Thank you! I save my left over dough by par baking with sauce on pizza night and putting in the freezer. Great for a fast meal. Take crust out of the freezer, put toppings on and bake until crust is golden and cheese melts.

[@vrendalagarto3094]

Wesley hi! I didn't understand a part but I'm interested in what you said :) , so do you stretch the pizza first, and then add the tomato sauce ( also, do you add cheese at this part? or just the tomato sauce? ) and then partially baking right? I didn't know you could do this with this kind of dough :o

[@MEGAsharps]

@@vrendalagarto3094 hi Vrenda, I stretch the dough as I normally would, add sauce and bake it. Just par bake until the dough rises and sets, not browned much. Then I remove and let cool on a cooling rack. My 250g dough balls will make a pizza that just fits into a large zip lock freezer bag. Freeze until needed. When you want to cook just remove from the freezer, add toppings and bake. I'm still experimenting with temps but have found 400 a good temp. Bake till golden and cheese melts. Now I'm hungry 😁

[@andygeorgiou2846]

Like it adapting your own technique. Well done!

[@SidewaysY]

@@MEGAsharps Thank you so much for your input. I'm going to totally do this. My husband eats only burgers and pizza, so this is a wonderful piece of advice for me. I appreciate you, Wesley!

[@rinihashim8802]

I love you Vito!!! My pizza came out incredibly softeh and crouncheh! We all felt your passion by ways of our successful pizza attempt. Sending appreciation from Malaysia

[@hkhatri12]

The love with which you talk about pizza, I really love

[@trueleyes]

Like so many others I have watched many Pizza makers at all phases of making Pizza but I have found that you are the only one who goes into depth of freezing Pizza dough at the proper time and its recovery for baking. I personally do not mind paying a bit more forgetting what I want on my Pizza but now I have found that I am still paying more and still NOT GETTING what I want. SO, I now do not buy Pizza and instead, I make my own. To make a batch of pizza dough and freeze it is the way to go and you have made that process so much better. Thank you for your help.

[@albertbrown7694]

I've been making my own pizza's for more than 5 years, much better than Domino's or Papa Johns.

[@roberttornqvist7593]

For anyone missed Vito’s Masterclass; I can really recommend it! This video kind of completed it. Pizza circle of knowledge is now coplete. I just need to get more practice 😀👍

[@jogjog7581]

أنت تستاهل لايك و اشتراك و تعليق من غير ما تطلب لأنك مخلص و فنان في عملك و تقديمك ، و التعريف بأدق التفاصيل .. شكرا جزيلا .. من الكويت لك و لمتابعيك أكبر تحياتي و تقديري و سلامي / يعقوب كريم

[@nermeenhamada6447]

I just finished mine, and let me tell you all,the taste is unparalleled to anything I’ve tried including in Italy .thanks so much for uploading ,truly ♥️♥️.

[@alfbarroso]

Thank you, KZbin, thank you so much, Vito!! This method (like everything else taught here in this Chanel) really works! Thanks for sharing knowledge! All the best, greetings from Brazil!

[@carlturk7444]

I have been searching my whole life to make the very best pizza at home. Thanks to you , I’ve found it. It is just as good (if not better) as some of the famous pizzeria chains. I had a custom made lava stone made for my oven and with your instructions…the pizza turned out amazing ! I love your passion…you love what you do…Thank You so much!

[@AzdyAnaz-ww4jt]

This is really helpful. This way the dough does not change shape. Thank you

[@emanuelzammit8733]

Hello Vito. Amazing video brother. Thats really useful tip on how to save the dough. And you are 100% when you say pizza is a life style. I am not a professional pizza maker but I will find any excuse to make pizza and focaccia. Keep up the great work. Love your passion and thank you for sharing your your knowledge and skill. 🍕👍🍕👍🍕👍🍕👍

[@NicanorJorgeJrJorge]

Love you Vito...you taught us everything bout Pizza and how to freeze it is most helpful...now i know this better way to freeze a pizza dough....

[@adamsimsiroglou1355]

Beautiful! I just watched your incredible Pizza created in the Home Oven. I was wondering what I should do with the rest hoping it could be frozen. A life saver my friend!

[@NicanorJorgeJrJorge]

Before i ask my questions ('bout how to keep the remaining dough)...you answered already...thank you Vito

[@ToddJohnson15]

Perfect I made poolish today by scaling down your 50 pizza recipe for 10 pizzas. After I made it, I realized I messed up and actually made enough for 20 pizzas! Not a bad problem to have, but looks like I will be freezing a few dough balls.

[@carolinelegare731]

You are a true master and an excellent, outstanding teacher! Thank you! my Poolish is in the fridge for tomorrow! can't wait to try it! I will leave a comment for my result tomorrow! Thank you!

[@steffenmuller8178]

Hi Vito, as always, a fantastic and informative video that clarified when to actually freeze the dough. I always made the mistake and had it frozen too early when it was not at the perfect point. That's now an issue of the past, thanks to your video. Only remaining issue is the much too small space in the freezer ;-).

[@jeupater1429]

There's a really solution for that. Next step is simply a buy a pizzeria. First look in your local classifieds for any restaurants that are available. Most restaurants can easily be converted into pizzerias. Then you'll want to look into hiring the right staff, waiters, etc. Don't worry there's a procedure for all this. Vito will come out with videos shortly.

[@Mariakusinera]

Nice one chef.. im planning to make a business when I go back to Philippines thats why I watch how to save the dough

[@mariasoteloobregon4587]

Thank you so much for take time to test kitchen the pizza dough! You have so much passion and we your followers appreciate the time and dedication you take in pizza. This freezing pizza dough is a big game changer for me. Thank you so much ! Your the pizza master!

[@haraldbauer4729]

I did what you showed in the video....fantastic result. Next thurseday we will have friends coming for a pizza evening.

[@luciadominguez9287]

I’m 9 weeks pregnant and where I live they don’t make good Italian pizzas… I just followed this guys recipe and I made the best pizza I’ve had in a looong time! So grateful for this legend!

[@marieamont3438]

I made the pizza today Friday for Sunday (your double fermentation pizza) I love love it ❤ Thanks for sharing your pizza skills with us 🎉❤

[@sethwinslow]

Looks fantastic. I have what will seem like an odd question: is there any way to speed defrost the dough, in like an hour? I know there will be a drop in quality, given some special constraints, I sometimes only have an hour to defrost the dough. If you had to speed defrost in an hour, how would you do it? Thanks so much.

[@brokenwrist999]

The only way I would say is to freeze it as flat as possible so it defrosts very quickly. Don’t introduce heat to the dough or you might risk cooking it. Maybe leave it in a sunny spot to defrost?

[@fidanzeka21]

Thenk you Very much For your time showing us how to make a dough and the pizza 🤝👍👍

[@eazyrider6122]

Thanks for all your great videos, Absolutely inspirational and authentic. Im learning lots and have just fermented my first pizza doe balls.. i never knew doe could be so light and fluffy. They have been at room temp for 18hrs and now in the fridge for tomorrow. There is something therapeutic about the whole process.

[@RajnaTMS]

Looks amazing 😍😊 thank you for the video, I will freeze some dough tomorrow. My first ever pizza dough 😅 big love from Hungary! Grazie mille ciao bello

[@AltonCrooks]

I have been waiting for this kind of video for years.

[@robertcoulson483]

Excellent information and presentation! Thank you

[@shaqueengreen2396]

Vito I’m trying to start a pizza business and I’m depending on ur videos for guidance so keep it up great job I’m learning a lot.

[@serling3520]

I hope you flourish in your pizza business!!!

[@punintended4754]

You are the best. You have answered all the questions for us which seems basic but unanswered, I reckon.

[@piotrl5075]

The Best Pizza Channel in YT. Greatings from Poland!

[@sjhotz]

Thank you Vito for your Passion and Joy, It is a Lifestyle!

[@DieGrinsekatze]

i tried ALL of your pizza recipes for the home oven. it was a little bit like trial and error, but now i am finally able to make a pretty decent pizza. thank youuu 🙏🤗

[@thujavon62]

Which one is your prefered recipe, thanks

[@patriciogalvan5247]

Nice, soft and crownchy…Gotta love Vito! He is the best! 👍🏼👏🏼✌🏼🍕

[@roroh3848]

The only thing I found challenging is the oven, regular household kitchen oven and I don’t have a stone....I made so many pizzas in different ways to find the right way to get a nice crust. Finally the best way i found I can get nice Color on the bottom is to start the pizza with only tomato sauce on the hot plate or a frying pan on the stovetop, then I load the toppings and put it in the oven on broil for a few minutes until I get a nice color. Testing this took about 15 pies , in different ways...in the oven the whole time, switching from bottom rack to top rack, so on and so forth...over and over....finally got it perfect!!!

[@jamessisco6445]

Unglazed stone tiles from the home improvement store is a good way to mimic a pizza stone. (1) 16x16 tile is probably $2 and disposable. Just don’t wash it with soap. Make sure it’s unglazed, the glazing on tiles is toxic under heat.

[@derekborba2644]

Can use cast iron in the oven.

[@ybenormal]

@@derekborba2644 Why not? Cast iron works great in the oven!

[@derekborba2644]

@@ybenormal re-read my comment

[@dietrevich]

U don't need a stone, get a pizza screen and it will be better than a stone.

[@sechser2515]

This is exactly what i was looking for! You are my HERO. Greetings from Germany

[@gtgttg7721]

Waiting ❤️ ❤️❤️, you're the best pizza KZbinr

[@samuelhaddad451]

Nice video as always but too much plastic. The planet is crying.

[@kit2130]

@@samuelhaddad451 ever heard of recycling?? You can recycle ziplock bags!!

[@ChrisPeppas]

Thank you for your recipes... you are the best pizza YOLO! I have a question...i followed this video in order to make pizza from frozen dough this time. The only thing that i found different was that the pizza was too chewy, not as soft as and the crust didn't grow that much comparing with the normal process where everything went 100% perfect. What do you think went wrong? I have a home electric over and i use pizza steal to bake. I use your recipie with the poolish... Thanks again for your amazing videos

[@fernandothiedig7348]

My knowledge increased so much since I watch your videos and did the master class! You are simply the best, better then all the rest 👍

[@alexandrorocca7142]

To protect the dough balls from frostbites, when they're already frozen I immerse them in water and then put them into a zip bag. The water freezes immediately upon contact and creates a barrier. That's how you can also protect fish fillets and steaks.

[@americanescu]

Brilliant! I had no idea! I'll definitely try it (especially with fish and steak)!

[@mitchellaburgess]

Thanks!

[@nikhilpurandare649]

After searching tons of videos, who else can make u happy with this one? Thanks Maestro. Love from India! 🎉

[@vitoiacopelli]

Thank ypuuuu

[@memoryone672]

@@vitoiacopelli are you japanese?

[@johnpesantez4295]

@@memoryone672 he is italian

[@memoryone672]

@@johnpesantez4295 really?

[@johnpesantez4295]

@@memoryone672 👀

[@soulfoodinc6624]

Vito. You are the best pizza chef to learn from. I learnt to make pizza from you and after a couple of months of practice, ,I must say I am pretty good at it now. I bake in a home oven at 250 deg c with no pizza stone on a metal plate, still due to your guidance I am making best pizzas ever. The cornicione balloons up like it's unbelievable. Thank you so much 🙏🏼 love from India

[@keithmancinelli3170]

I've done this with two different batches, and it works great! I live by myself, so I'll only use one or two a week. I'll take it from the freezer to the refrigerator the night before, then from the refrigerator to the counter for the hour or so while the oven heats up. Thanks Vito!

[@jlreger]

Thank you very much. I have been trying to get tips on tv and web for years and you have done so much for me in so little time.

[@rbiv5]

Looking forward to this. I have not had a good experience at all freezing my pizza dough. The dough has no life when cooked.

[@elomuisan1182]

Same

[@anti-ethniccleansing465]

Did you have any better luck trying the way he froze everything here? Or were you basically already doing the same method he’s doing here?

[@elomuisan1182]

@@anti-ethniccleansing465 no it was extremly soft and unusefull

[@anti-ethniccleansing465]

@@elomuisan1182 :( Well that sucks! Seems that he’s not being honest then? Well, thanks for letting me know! How long do you think fresh pizza dough will last in the refrigerator before being cooked up as a pizza then since we cannot freeze it?

[@elomuisan1182]

@@anti-ethniccleansing465 i think whit no Oxygen maybe 4 days btw do u have picture of dough i would ask vito what is problem

[@jacobcheriyan]

Never seen anyone deal with the subject of using leftover dough. Absolutely useful video.

[@caroldawes4401]

Thank you Vito for this video! Just what I needed, as tried freezing pizza dough already, with not good results in the outcome. :)

[@khairul0112]

A lot sense of humor👍..support from Malaysia..😃😃

[@realcanecorso]

That's how I've always done it. But I use vacuum bags and get the air out. That way no freezer burn happens.

[@zoidarkel8928]

could also double bag it

[@camilopaulabedoya2024]

You are the best, i am from Peru, good bless you and your parents. My wife and me have a little stand and i am seling pizza sround 2 years ago and i like finding the best teacher in the youtube you are the best, my childrens want to taste you pizza, they loved pizza. Take care MrS. PIZZA

[@TheTektronik]

Best pizza channel I found on KZbin.

[@dianashypula]

Next month I move into a new house with brand new oven. I started watching your videos and ordered a cast iron pizza pan! Soooo excited to learn from you and soon try to make my first pizza ever 🍕

[@vvivita]

Can’t wait! This will be a game changer!

[@kenitasalgado3858]

You are the best PIZZA KZbinr. Thank you very much for sharing your knowledge and tips with us.

[@Famo59]

Bon Appetite The Perfect Margarita Pizza 🍕 Thanks for sharing this wonderful tip on Freezing left over Pizza 🍕 Dough.. Cheers Famo59 🍷🍷

[@diksnithers1392]

I been making pizza since I was a kid. I qatch this video and I am glad I seen this guy. I made the poosh first it made a big difference I'm literally laying waiting one more hr The pizza ball have risen and look so good after doing the same method I used all the same ingredients and looks exactly the same Can't wait to make a pie tomorrow

[@Nosferatu239]

Always look forward to your videos Maestro!! Keep them coming. I have learnt so much from you already

[@natasha7689]

OMG thank u so much😂😂 it's the greatest video of teaching ppl how to preserve the extra dough AND how to defrozen it!! Very useful