Neapolitan Pizza Dough 70% | Mother Yeast Vs Dry

[@vitoiacopelli]

What's the best? Dry or Mother

[@reeseed24]

What is mother yeast ??? Poolish?

[@vitoiacopelli]

@@reeseed24 i. will do it. it depends from the comments

[@billrogers3697]

@@vitoiacopelli I don’t know Vito I’m going to try both methods!

[@reeseed24]

@vitoiacopelli getting curious here sir .... learning from you from Mauritius Island 🇲🇺

[@ignaciocerdena8023]

Dry or poolish, but never convencional mother yeast for pizzas, it is for some breads or other recipies, is not a good flavour that you want in your pizza. Amazing video Vito!

[@victorlambrino2997]

I want to see a video comparing all 4 (mother yeast, poolish, biga and dry). Love your videos!

[@josestirtabudi6247]

Yes!! Love this type of video! More like it pls! Test everything 😊

[@SK49Gaming]

Vito, your pizza-making skills are incredible! Watching your videos all the way from Nepal has been such a learning experience. Thanks to you, I’ve been able to make some delicious pizzas at home. Keep up the fantastic work!

[@die_hertz]

I just started experimenting with Pizza making at home following your channel and am already very pleased with the process and results. Working with the dough is such a nice experience and feeling, thank you ❤

[@ahmetyesil]

Both have their own taste. Both are delicious for me.😊

[@catpyjamas]

Very interesting that the dry yeast ended up better, usually I expect the fresher/harder thing to come by to be better in the average case. Thanks for sharing and best wishes to you and the fam!

[@jonilenov8291]

Very interesting. Thank you. I usually use the polish as you (Vito) explained and demonstrated. Some times direct method. I did Biga only once. now I must try the mother yeast

[@mcculleys3780]

Thank you Vito. I have a neighbor that uses sourdough mother yeast so I wanted your blessing to try this method. Grazie mille.

[@Al42279]

I use mother yeast but the hydration level of it is 40% so it’s more stiff. I add 10% of the flour’s weight for the Biga and ferment it in the fridge for 48 hours. I prefer 100% Biga for pizza. Great for digestion. Has a crisp crust and really cloud like interior. Caputo Nuvola flour is a game changer also. You’re the best.

[@srt10h4rml3ss]

the mother yeast will be easier to digest, pretty sure that's scientifically proven. However I prefer the dry yeast method as well for pizza hands down, provides a lighter and crispier crust and I just prefer the flavour profile for pizza this way. I make sourdough bread a couple times a month and maybe once a year do pizza with it which is the same as what you're calling mother yeast. I do pizza 2-3 times a month via 1/2" pizza steel (and shitty oven unfortunately) and just love making pizza for family & friends. As always love your content Vito.

[@Kunu_]

I have heard some people who have gluten sensitivity can eat sour dough because it's easier to digest. I'm interested in trying this because I recently found out that I am intolerant of gluten. Haven't made pizza since.

[@JoseGomez-vr6mj]

It all depends on the fermentation process. Dry yeast delivers consistent results. Mother yeast is dependant on the bakers abilities. But from experience a properly fermented mother yeast pizza dough is superior in texture and taste. It is lighter and less chewy which i prefer.

[@theblackhand6485]

No we have to step off from speedy made processed food. Let nature do its job and eat the dough mature and ferment.

[@fastiziocossu81]

Che bella famiglia Vito, complimenti, un abbraccio dall'Italia, più precisamente dalla Sardegna

[@Qas22w]

every time I watch, i'm astounded by all the info & experience, for TOTALLY FREE !!! 😭😭😭😭

[@JSTpacek]

i prefer sourdough. based on the description of refreshing the mother yeast i suspect mother yeast was very acidic when mixed into the main dough. i usually refresh starter few hours before mixing the main dough and in ratio of at least 1:3:3 (starter:flour:yeast) to lower acidity as much as possible (almost no acid)

[@HonortronicsInc]

This was a great video! Nice mix of Vito's enthusiasm, along with some ASMR in the middle while prepping ingredients, and then some family time at the end. It is great that he gets to spend so much time with his sister and her family now that they've moved back to Italy.

[@413TomaccoRoad]

Guess why he has them in the videos...

[@HonortronicsInc]

@@413TomaccoRoad Um...because they are helping him all the time, perhaps? 🤔

[@413TomaccoRoad]

@HonortronicsInc World's smallest violin maybe? 🎻 Hey, if it brings extra support...

[@DarkTouch]

i always use sour dough starter or mother yeast as you call it. if you don't want the sour dough, you just don't ferment the complete dough for a long time, just put it on the counter for it to proof after its made. you'll get a tiny amount of sour dough flavor from the starter but because the ferment is not so long, the dough wont be much different from a dry yeast dough. the hard part of the sour dough starter though is that the timing can be a little random, so if you want to schedule the pizza that can be tricky, the dry yeast method is a little more predictable. i also make my starter like a poolish style, and wait till its is bubbly and frothy so i know it is completely active. adding a little sugar/honey to the dough helps the yeasts grow faster too if you want a yeast dominated ferment. the sour dough ferment is bacteria acting over a long time. the bacteria ferment also happens in the fridge, while yeasts are dormant in the fridge. once of the things that really changes the pizza dough with the long ferment is the bacteria acting on the gluten and changing the texture/structure of the dough in addition to the flavor. so really, the key is ferment time: short=pizza, long=sourdough.

[@brightnetwork1]

Thank you for sharing dry yeast pizza recipe. I will definitely try this recipe

[@vitoiacopelli]

My pleasure 😊

[@joseazocar6811]

Since I follow you I thought the poolish was Mother yeast.... definitely would help to compare both. Thanks

[@MTsubfly]

Hey Vito, Love your videos! Just wanted to mention I would love to see an Italian sourdough bread video. Not sure if you dabble in breads often, though I know your channel is for pizza. I do want to try making your Focaccia bread, looks great, it's on my list. Thanks Vito!

[@alexandrudorobantu1887]

Went to Bari last Friday to visit you, and possibly eat at Soft&Crunchy, unfortunately we couldn't find you there, but then I realised it's more like a studio than a restaurant.. Anyway, you inspired me to make my own pizza van which is almost ready now. Keep on the good work! Maybe next time when I visit Bari will be able to have a pizza at your place ( to see if it's better than mine 😂).

[@vitoiacopelli]

Ho no I’m sorry But I was there how can it be What time you come ? We where also open on Saturday Next time please send me a message on instagram and I’ll be there I love 5 min away

[@alexandrudorobantu1887]

@vitoiacopelli My bad, it was Saturday at around 2-3 be cause after we went to see Matera. I've seen your wife and another guy, but didn't want to bother as I haven't seen your car there. 😁 Will come back another time, maybe this year, sure I will text you before, I didn't think then to do it.

[@peterv.276]

wow, amazing video and interesting to see the direct comparison. i also tried this comparison and for me the mother yeast was more fluffy and with more leopard pattern on the crust. interesting to see your opinion as a professional pizzaiolo. usually i make bread with the mother yeast (or both pizza and bread at the same time). when i use stiff sourdough, then the taste is more mild, but also it's more difficult to work with the lievito madre (liquid 50:50 is easier to do the feeding). also if you use lievito madre every day, it will be mild. for me, i like the taste of lievito madre better - it tastes little bit like Champagne (depending on how you make the lievito madre). also what i can see is the big difference between my home (planetary) mixer and your professional spiral mixer

[@svenboljau]

I like to see poolish vs mother yeast as well ❤

[@Lougardeixion]

Poolish vs Bigga vs Mother Yeast

[@413TomaccoRoad]

I use 1/4 teaspoon brown sugar and 1/2 teaspoon raw unfiltered honey in my yeast water and I make a New Haven recipe - approximately 66% hydration.

[@timeout9851]

Great vid Vito, please do direct vs Poolish.

[@jonah8720]

Had to throw a like for the beautiful family at the end :)

[@brianstrawder2417]

Ty Vito for your amazing videos.

[@КириллАстапкович-х1т]

Vito, grazie per le cose così interessanti! Sei un ottimo maestro! Preparo pane diverso dopo 1 giorno sulla pasta madre, ma mi piace cuocere la pizza con lievito fresco. Quindi risulta più croccante e leggero.

[@danielrowe2174]

I have to say this is very interesting to watch Vito so overall what you're saying the mother yeast is another version of a Polish which in the Brew hobby that I'm a part of we like to call yeast starters. Normally we would ferment a yeast strain for about 24 to 72 hours to build the colony to help get the esters that were looking for in the brew. But it seems in Pizza you're trying to get more of a neutral taste with a crust; however, I'm wondering for an experiment for you to try if you would like to make a dough with beer yeast as there's so many different strains out there which one would you choose? I don't know if you want to use something neutral or if you want to use something floral there's so many options out there. I figure it would be a good experiment to try to see how it would affect the flavor profile of dough that you would make. There's dry yeast and there's also liquid yeast and I'm wondering if liquid yeast would also work in making dough as well. If you use a dry yeast I would probably use Safale US-04 as it is an English ale strain that produces some fruity notes to it, but I'm curious to see what you would use for a liquid. White labs 029 kolsch is actually pretty good for a clean natural strain that I love.

[@asherhoenders7379]

I want to see this

[@Wendelendelmeyer]

Hi, Vito. Love your channel. Question (for you or anyone who can answer), please. Im from Argentina and here there is 5 stagioni and Polselli. Which do you recommend for pizza napoletana?

[@LuCa-gy7dg]

Complimenti . Ora vogliamo il video Mather yeast vs polish vs direct

[@jorisplessers8902]

Sourdough (lievito madre) doesn't have to taste sour. I think the name is very misleading (and sourdough often is tasting acidic!). But depending on how often you refresh it, temperature, hydration, you can really change the taste of it, to make it more or less acidic. You can even give it a bath to extract the acid :)

[@djsethbe]

I never did dry. I always use poolish or sourdough. I like them both. They are bit different but both ofcourse fermentated, but never had a sour bread of pizza dough.

[@MichealBeaulieu]

mother yeast - as in sourdough starter? -If so, you gotta feed that baby a few hours before you use it, otherwise it's not going to have the same liveliness you;d expect from dry instant yeast. Also.... I use malt powder, which add's a very nice flavour to the dough.

[@vitoiacopelli]

Thanks for the tips!

[@J720X-L]

Just got an email confirming shipment of my mixer, grazie Vito!

[@viniciuscalvet545]

A happy family deserves pizza time together

[@yakovkemer5062]

Vito. I have 2 questions. I am using your double fermentation recipe. My dough is very sticky even though I use 70% hydration. And when I bake it, it becomes gray, even though I am using pizza flour. What can be the issue? Thanks for answering.

[@gofigure84]

Would LOVE to see mother yeast vs poolish. Also can you freeze the dough from mother yeast like you can dough balls from poolish?

[@Camerounisme]

Master Vito, The king of S&C😋, When you try pizzas, you make me extremely hungry😋😋😋

[@marisaazevedo7939]

Itajubá MG Brasil.

[@abhijeetbapat6778]

Dry yeast seems to be better. One general question, after each video so many pizza dough balls are made, are all made into pizzas, do you sell them as there should be a shelf life for the balls too.

[@BeaverMonkey]

Thanks for not having music in the video

[@gior87]

Vito for Christmas I want a panettone with 100% biga!! 🤩😀

[@ciaobela8]

What Flour was used to Feed the Mother Yeast? ps Would love to see a Poolish vs Mother Yeast. :) Loved this video!!

[@stane89]

Vito can you make a video detail comparison with kitchen aid mixer? I find it very difficult to make a proper gluten

[@vitoiacopelli]

Yes is coming in the next few weeks

[@suhanaakbar]

You nail it all the timeeee !! 🥹👏🏽 but here’s a little challenge for you , can you make a pizza without oven …. In a pan . The normal pan 😃

[@deborahwhite4497]

So what's the take away Vito? Is dry yeast the way to go or poolish?

[@OllihuAkbar]

How about dry yeast vs. fresh yeast? Where I live there's fresh yeast in every store

[@bruceparker4638]

Very curious about the big electric pizza oven. Why that oven?

[@shrutisharma6900]

Can we proof the direct method dough ball in fridge as the room temperature in my country is higher than that of Italy by increase the proofing time to 24 hrs and then remove them from the fridge 1 hour before baking them in the oven

[@you.got.gapped.racing44]

There is nothing wrong with making the balls and then doing a cold fermentation, in my city Dubai, it hits 50 degrees Celsius in the summer very often, so we do a cold fermentation, we make the yeast higher and lower hydration, i usually do 85% hydration, 0.2% yeast and 3.1% salt, this is my preference, but do cold fermentation, more yeast and make hydration the same. Jazakallah khair

[@shrutisharma6900]

​@@you.got.gapped.racing44 what I follow is Vito's double fermentation 16 hrs poolish fermentation then I mix it with flour and let it rest for 16 hrs and then for 12 hrs

[@you.got.gapped.racing44]

@@shrutisharma6900 correction, avoid using poolish in hot weather, use biga or direct dough, because poolish makes your dough too soft as the yeast also consumes gluten and lactic acid So I suggest you change the following Poolish fermentation 16h ❌ biga fermentation 24h-36h ✅ (2 hours at room temp then the rest in the fridge) After you knead your biga with your flour and water and salt: Instead of fermenting for 16 hours, let it rest for 2 hours at room temp (can be ready to make the balls) or you can keep it 6 to 10 hours in the fridge If you decide to cold ferment for 12 hours, let the dough reach room temp before making the balls The dough should be ready within 3 hours of making the balls jazakallah khair

[@Lettuce-and-Tomatoes]

@@you.got.gapped.racing44How cool can you get an average house in Dubai using air conditioning when it’s 50C outside? Typically, air conditioners can drop the temperature 20 degrees in Fahrenheit. That’s still insanely hot. Perhaps, people have super high power air conditioners. I don’t know.

[@you.got.gapped.racing44]

@ I keep my ac around 22.5 celcius, but fridge is 3-5 celcius

[@williamkirkgaard9679]

How about brewers yeast? I got some leftover Munich strain. Just wondering if it can be used in bread or pizza dough.

[@kuto2005]

Vito could you teach us jow to make fresh yeast from scratch? in US is very difficult to get one

[@theblackhand6485]

Seems to me that the dough with the mother yeast/-dough is the most healthiest due to long fermentation. This rounds off the starch molecules which is better to digest. The speedy dough is not fermented. It just had enough time to rise and rest. That dough contains still aggressive starch molecules. That will drop in your stomach like a brick. Not good. Best is no yeast, do use a bit of mother dough, add fresh flour, then store it at least 24 hours. 48 hours will be best.

[@EMKING-po1ne]

Make video how to make Mother yeast...Thanks 🇮🇹👍🏻

[@LorenzoSigmund]

dude you are the pizza senpai. Good work

[@equalaudio]

Hey Vito, Why does my poolish rise well in the refrigerator and then when I make my dough for rising in the refrigerator it does not rise and becomes a flat cake?

[@AmirhoseinHerandy]

If you use your sourdough starter when it's at the height of its ripeness and ferment the dough properly too you won't get any sourness in your final bread.

[@Punkechpatel]

so the direct method + poolish is best?

[@Ian_Christensen]

Back to basis... Thx Vito

[@eldadellorto1774]

Please please Vito ,i want to buy your wonderful mixer the problem is I live in UK ?,,?, love your recipes 🎉😊

[@Mrezamhmdi]

Best rule model 😁

[@413TomaccoRoad]

Does this mean that if I leave a dough ball to rise for 3.5 hours, it will be as good as 24 hours in the refrigerator?

[@mattymattffs]

So is mother yeast just a sourdough starter? Because I bake with sourdough starter and this is not how I would do it all. This seems like it's using an incorrect method for sourdough.

[@dylandevreeze215]

Hey vito! If I make the balls like you do. When I try to cut the dough ball from the dough it’s so difficult. The though is so strong that it doesn’t cut easily. The dough is at 65% percent. Is there something wrong with the dough or?

[@abdelhak27dz52]

We don’t have 00 flour in my country, so can i use another one ?

[@dwaynewladyka577]

Margherita pizza is my favorite pizza. In my opinion, both pizzas look great. Cheers, Vito! ✌️🍕 🍕 #SoftAndCrunchy

[@TigerDemonWarrior]

Is mother yeast,sourdough?

[@tiagopereira8176]

What about mother yeast to make to poolish?

[@arshiyashariff6921]

Wer can we buy mother Yeast sir

[@kamilfrancoolczak]

Do you ever use the natural sour yeast ? Which means no mother yeast, no dry yeast, no bought yeast. Just the yeast from the air . So, did you made a pizza out of that ? I usually make the mother yeast out of that and feed it for a week or two with refrigeration. And the use it in a Polish and then make the dough. No bought yeast. 😅

[@vitoiacopelli]

I do but I don’t like it

[@jimbo007777]

I would also like to see poolish vs sourdough...

[@NickDekkers-ei3mj]

Barnevelders in Barneveld op de rotonde Maar hoop graag deze te ontvangen in Goirle 🎉😂

[@Thefastlane425]

I prefer the Caputo active yeast

[@eldadellorto1774]

Please please Vito ,i want to buy your wonderful mixer the problem is I live in UK ?,,?, love your recipes 🎉😊beautiful little boy you both have ❤

[@you.got.gapped.racing44]

Walter is so cute, he’s only here for Vito and pizza, very nonchalant 😊

[@Mark_Nadams]

Don't be so fast to throw the dry top of your mother yeast away. Some of the best tasting doughs I have made have been started with recovered dry dough. While the wet mother yeast "poolish" can be a little sour, I've found a poolish that overgrow and pops the covering so it dries out a little can be sweeter after recovery. It would have been interesting to do the third pizza with what got dry on top you threw away as a mother yeast.

[@panosp8942]

@3:53 same amount of water and yeast? or water and flour?

[@vitoiacopelli]

Yeast

[@billrogers3697]

Nice

[@billrogers3697]

Vito, you can use that ‘blender’ for other uses like cakes, breads etc…

[@marcelodiazlp]

I prefer biga

[@MisterKee]

That sourdough starter looks like a dough compared to mine. Mine is much runnier.

[@migz2195]

I prefer mother yeast

[@ogieroteev76]

No Vito! Of course you can choose for you, BUT one thing is supoort by many scientific research: The dough whit any preFERMEN is always yasy to digest and whit less gluten issues ( just check it) ❣️ Whish you health

[@KitchenFairy61]

What is Mother Yeast? It sounds like sourdough to me.

[@CrimsonCrow420]

yes, it's sourdough

[@srt10h4rml3ss]

Correct it's sourdough starter. It will digest easier however but it's certainly has different qualities and results using in a pizza method.

[@Dichedo]

With all due respect, maestro, but mother dough has a bit different process, regarding temperatures and timing. If you do the same as direct yeast or poolish you're going to screw it up and dislike it. Get someone in the vicinity doing proper sourdough or lievito madro baking and do a session together, you'll appreciate it. I have a few very good contacts in the LA area, let me know if you'd like to get in touch!

[@vitoiacopelli]

No my friend I appreciate it but I totally know, this is just a video comparison not the full recipe of mother yeast dough because that is in my channel I totally know that the process is different but thank you so much for the following

[@kroks06]

great mixer, but come on it's very expensive, make it under 500€ and we got a deal :)

[@alfredol.2285]

The funny thing is I much prefer the sourdough flavor.

[@ponnoou9311]

Mother yeast vs poolish please.

[@MrMariozzz78]

ma con 2 minuti di cottura a 400 gradi il pomodoro rimane crudo?

[@kk.7177]

You sad? Wanna PIZZA? Love it :))))))

[@footsmakenzyhellothr]

My dough always sticks to my spiral mixer bowl at 55% hydration and over, even when using Caputo pizza flour or other 00 flour with over 12.5% protein. What could I be doing wrong?"

[@TeocoreOfficial]

You are not using higher speed of your mixer.

[@pewburrito]

you probably also live in a more humid climate? that means less water

[@asherhoenders7379]

Mother yeast vs Poolish

[@Angel-j7j6v]

Pizza napolitan

[@die_hertz]

The > sign says that the mixer is more expensive than $1000 BTW :-)

[@dianelaes3538]

Sour dough .eventually ...

[@julian_sisofo]

should i use my hands to crush up the pomodoro passata? 😂

[@MohamedDawdi-v9g]

السلام عليكم

[@mikedomfer]

Lievito madre looks better than direct method

[@cgb1394]

20 grams of salt is insanely high for me.

[@fabionvieira28]

1 you used too much mother yeast (actually you didn’t even weight it) 2 you gave 30 minute bench rest to dry yeast dough and only 15 to mother yeast, of course the dry yeast dough would be more relaxed and easier to work. 3 not used same parameters for both pizzas so this test it’s not correct. you can’t give same time fermentation for a dry instant yeast as to a sourdough and expect them to rise or ferment the same.

[@cinek8951]

>1000 means it is over one thousand. ☺️

[@alexisbetancourt90]

Maestro prepare un calzoni a ti estilo