PIZZA DOUGH 3 Best Fermentation Times 8h vs 48h vs 7days

SUBSCRIBE ❥ / maestrovitoiacopelli
Il Miglior tempo di FERMENTAZIONE della Pasta per pizza Ecco a voi le 3 differenze di fermentazione 8ore vs 48 ore vs 7 giorni..
ovviamente io personalmente preferisco l'ultima da 7 giorni fermentata, perche' ho trovato un impasto molto fragrante e molto leggero, a differenza delle altre 2, le ho trovate meno fragranti ma comunque buone. Questo video e' per dimostrare quanto e' possibile tenere un impasto pizza a fermentare.
INGLISH
The best FERMENTATION time for pizza dough Here are the 3 differences in fermentation 8 hours versus 48 hours vs 7 days ..
obviously I personally prefer the last 7-day fermented, because I found a very fragrant and very light dough, a difference of the other 2, This video is shown by how much it is possible to keep a dough to ferment pizza.
SPANISH
El mejor tiempo de FERMENTACIÓN para la masa de pizza Aquí están las 3 diferencias en la fermentación de 8 horas versus 48 horas versus 7 días.
obviamente, personalmente prefiero los últimos 7 días fermentados, porque encontré una masa muy fragante y muy ligera, una diferencia de los otros 2, este video se muestra por cuánto es posible mantener una masa para fermentar pizza.
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[@franix6266]

This guy made a video discussing and comparing 3 pizzas in 2 different languages, and it's still shorter than most videos like this by other youtubers

[@ShangZilla]

KZbin videos these days are like animes. 20 minute video. 5 minute recap what happened previous episode. 5 minutes intro. 5 minutes of preview of next video. And PLEASE SHARE LIKE SUBSCRIBE DONATE MONEY TO ME ON PATREON

[@LuTubuMeu]

AHAHAHA

[@SqbiDoo]

7:50 He also managed to interview all 3 pizzas during this short time. Legend.

[@alwayssmile1778]

Probably the reason why this is the best youtube video. Pizza, 2 languages, short video.

[@Ben-dz9uu]

@@SqbiDoo 😂😂👍👍

[@Liastasters]

“It doesn’t smell bad, so that means it must be really good.” - That’s awesome

[@drewc.2734]

My ex-girlfriend

[@erinjoy218]

@@drewc.2734 😂😂😂😂😭 This took me out lol

[@eyeofthasky]

thats how it works ... dough ripens by bacteria, those producing toxins cause stench (compare rotten eggs), those who dont -- the useful ones you want -- smell neutral/a bit like vinegar

[@ogr8bearded175]

@@eyeofthasky Actually yeast dough smells more like beer as it gets old. I worked at a place that I still think made the best dough fresh every few days and sometimes a tray would be missed and go a week.

[@eyeofthasky]

@@ogr8bearded175 a comparison of X with Y is of very little use, if for that Y it holds: Y = X+n ... sure does Cheddar smell like Mac&Cheese -- *_it is in it_* >_>

[@HugoGonzalez-]

How people can dislike your videos is beyond me. I don't think there are much people out there giving out pizza recipes like you. I have used your recipes at home and am grateful to have found your channel.

[@ryanwight8476]

This guy is the best!

[@ruffyrafl2943]

I still like his videos. But cutting a pizza is something that gives some people the heebie-jeebies. And im one of them.

[@alexandrosbeleris6957]

dominos and the other conglomerates only dislike him

[@bksduskmirror1250]

What recipe are you talking about? There’s no recipe in the description box, that’s probably why he get so many thumb down.

[@mariagabbott]

48hrs looks and sounds the best. The 1 week dough looked over-fermented and flatter after it was cooked.

[@nestordagnino8837]

I agree whith you.

[@NatureOfCoffeeness]

72h is the best I think. Betwen 48 hours and one Week

[@eliteteamkiller319]

@Unbroken 4 day poolish? I'm intrigued. Longest I ever went was about 28 hours.

[@tiahnarodriguez3809]

@@NatureOfCoffeeness I’m going to have to try that. I made pizza dough last night and let it ferment for 24 hours, so we’ll see how it turns out taste-wise, but I have a hunch that I’d get better results if I’d made poolish first, let it ferment for a couple days, and then used it to make dough because that open crumb and crispy crust sounds divine.

[@mansgottaeat8879]

there's a pizza place near me who's dough/crust has distinct very prominent aftertaste of beer/alcohol , can only guess they do a very long proof as well ... it taste great very unique compared to all the rest , next time i go in i'll ask them exactly how long

[@psvradamlevine6215]

When I make pizza dough and leave it to ferment in the fridge up to 5-7 days. I make my pizza dough when I am not hungry. I get a taste that is just amazing. After I learned to make pizza with basic kitchen tools. I now basically live in my kitchen. Great video as always I love seeing people taking pride and passion at what they do. Makes it a thrill to watch. Thank you for your knowledge good sir.

[@timnorton5737]

Is there a point your trying to make?

[@khansa1897]

Hi how do you make pizza dough?and save it?

[@chefjosecarlos]

Master Vito Iacopelli, number 1 in the world !!!

[@joeg2964]

One week! Hands down. However 48 hrs is not bad at all. I take my dough out from the refrigerator and let it rise for another 5 hrs. Always comes out great.. perfect! I’ve learned a lot from Vito. Mille Grazie.

[@YjnovR]

"on the 1 week: 1 cut" "on the 48h: 2 cut" "on the 8h..." me: 3 cuts ??!! "no, nothing"

[@Spookytooth92]

Almost as good as the ending "coming soon much much more....nothing"

[@jpjay1584]

here´s the logic: 1 week - 1 cut 2 days - 2 cuts no day - no cut lol

[@aliyahbielma7980]

🤣🤣🤣

[@valenesco45]

Hahahahah

[@LCDC5759]

I like the 8 hours

[@patakanz]

7 days is, hands down, the winner. I make pizza every week for myself and my sons, and they notice the difference the shorter the proofing time is. We all love a good 7-day ferment. It's the only pizza I've had where even the crust is a joy to eat.

[@JohnMcMahan5]

Cold ferment or room temperature?

[@samthunders3611]

@@JohnMcMahan5 cold

[@patakanz]

@@JohnMcMahan5 Cold. If doing at room temp, 24 hours seems to come quite close.

[@swissmammoth]

I like it when you interview the pizza's at 8:00 mins! Brilliant

[@koharutowinter]

3 pizzas: we can speak for ourself!

[@vojtasjedyny]

Hehe.

[@michaelvonhaven105]

This guy is so hyph. He is so passionate and hard-working

[@patrickgono6043]

When I make pizza, I aim for 48 hours cold fermentation in the fridge, to build the taste, followed by a few hours at room temp just before baking in order to get some rising. Shorter than that, and the pizza feels quite doughy, tall, chewy. But more than three days and it becomes difficult to work with, and the crust doesn't rise so well. That's why the one week pizza has the crunchiest, lightest crust. But I like it to be a bit more chewy and substantial, so 2 days it is, at least for me. Great video!

[@jhamisoncarvalho2635]

Duuuuude, i'm laughing my ass off!!! the "much much more NOTHING" part got me good! you really have the best qualities for a teacher and entertainer: to the point, practical, articulated and funny. way to go, success to you!

[@michaeljoseph007]

How many of u have noticed the pizza tattoo on his left hand? That's the kind of love he has for pizza. I love his work. Great bro!!!👍

[@gtouk1981]

I did’t till I just see you’re comment lol.

[@michaeljoseph007]

@@gtouk1981 👍

[@wolfgangdallmann943]

1st of all, thank you, Vito, for having brought the most delicious pizza into my life. My guests and I enjoy home made pizza on a regular basis. 2nd, you'll find me in "Team-48hrs". Beween looks, texture & taste that's always my go-to process of making it. Already flavorful but still fluffy enough inside. The 1wk doughs that I've tried in the past tended to be a little lifeless while very flavorful. Greetings from a German transplant to South Dakota and keep on with your great work, Master Vito 😎

[@mistaowickkuh6249]

You should try 3 days if you want a more alive dough. It is massively different than 2 days in terms of taste. If you allow it to come to room temperature before stretching and baking, the crust will be absolutely crazy. Meanwhile I'll try 1 week since I never did it before. I didn't know it was safe!

[@joannasantillan8607]

love how he speaks Italian and makes pizza at the same time, learning so much!

[@cqajagsaw]

I can only hear and understand "nyet" means nothing -_-

[@cheff007inthekitchen7]

As a cook I prefer the 8 hour dough, reason is for me it is a lot easier to handle. It makes a lot of difference if you are stretching 100 to 150 pizzas in a few hours

[@cheff007inthekitchen7]

I think you jump into conclusion a bit too early. I respect the person who puts love into cooking, and be the best cook they can be but when it comes to knowledge in Italian cooking believe you me there are very few people better than me, I have been cooking since 1987. I have won many awards in my career. Believe me 8 hour dough is just good as any other dough. It makes no difference. I thank you for taking interest.

[@sgtUSA2012]

I do think the 48 hr (2 day) fermentation is likely the best however one thing you need to keep in mind; yes the longer fermentations cook slightly different, you also put the week old fermented dough in first thus causing the crust to be crunchier. To perform this experiment a little better, you need to place the pizzas in the exact same spot for the exact same time to see more true results. That being said, great job and I don’t think it would’ve made that big of a difference

[@docesam]

i also don't think the difference is that big.if not the 48 hours is a good compromise.

[@CakeStarman]

He also left the week old dough in the oven the longest lol

[@RichCatelli]

I bought dough and forgot about it. Cooked it after 6 days and now. I buy my dough on Monday to make on the weekend!!!!

[@vitoiacopelli]

perfect plan

[@dominicleduc7269]

Do you leave it at room temperature or in the fridge?

[@RichCatelli]

@@dominicleduc7269 fridge

[@wokeaf1337]

Next 1month, 1 year, 1-decade pizza dough

[@fredkhoury2965]

LOL :D

[@SirKane]

😂

[@BarAlexC]

dunno about that, but 100+ years old sourdough starter is totally heard of

[@wortenheimmer]

1 century in a time capsule

[@hieroja1]

I think that 7 is about the maximum. After that they would go bad.

[@roostahktchnm7796]

Looks like the 7 days fermented dough has the best crunch and color with air bubbles throughout from rim to center and thin layer in the bottom and different air bubbles development from top to bottom by judging from the video and audio. Nothing wrong with any of these doughs, just depending on times and preferences. But for optimal flavor and texture, my vote for the 7 days fermentation dough.

[@yixue2521]

Mmm I like pizza 🍕

[@billwareagle7047]

48 hours looks the best to me, everyone has different taste. I’d eat any of them 😂

[@Dave_en]

8 hrs is ok but 48 Hrs is little better. But 7 days???? Wouldn't it rot if kept at 27 degree Celcius?

[@Dave_en]

@d. nuzzio It smells bitter like alcohol, so I don't keep it for long. 48 Hrs is maximum that I can bear with.

[@Dave_en]

@d. nuzzio our country has hot climate and things ferment fast. What is applicable in other countries may not be the same here. It hardly takes 4-5 hrs normally for the dough to be ready at our place.

[@Dave_en]

@d. nuzzio happy new year pal.

[@KetansaCreatesArt]

Forget the hours. Lets eat anyone of them, if it is ready on time whenever we want to eat 😆🤓

[@deborahtanaka3527]

Vito, I also like multi-day fermented dough. They are much more fragrant and, for me, easier to stretch. Have only had my dough wait 7 days for me to bake it two times. Usually I don't plan to bake until the dough is 3 - 5 days old.

[@newlibertarian139]

8:29 "This pizza is not perfect..." My mind just shattered trying to comprehend your idea of perfection.

[@newlibertarian139]

@Retro music 80's 90's 00's Vito is an artist. A magnificent master of his trade. Being or not being Italian is irrelevant under the glory of his creations. But if nationality is important to you, then I can say no more other than CAPITOLIZE the "I" in Italian and show some respect!

[@matthias4522]

@Elliot YT he is either a troll or just very stup**

[@iamoasis]

He made the stretching look sooooo easy....

[@greatdane114]

I know, his dough and technique are perfect.

[@marcosmontoya7778]

It's not that hard tbh. Just don't go too hard with your fingertips

[@semtex2987]

because it is

[@RamaSivamani]

It's pretty simple once you have the right feel for the dough. If it's new to making pizza you're still developing the feel for the dough so you will struggle with it more. He has been making pizza everyday for how many ever years that he has been working here so at this point he has developed a feel for the dough and its very simple for him. Each time I work with any time of bread or dough product the process of kneading and stretching and shaping the dough becomes more and more familiar for your hands and just becomes second nature.

[@greatdane114]

@@RamaSivamani Thanks for the detailed reply. I agree because I quite like making pizza dough now, when before I was unsure whether I was doing it right or what it should feel like, etc. I follow a recipe and seem to do everything right, but my dough seems to lack the elasticity. When I stretch it it tears too easily.

[@fishtailfred8686]

Hey Vito, I recently let my dough cold ferment for 4 days in the fridge and WOW what a difference..light, airy and delicate, the wife loved it. Thanks for making the video.

[@imanh9193]

Is the main bulk ball in fridge or the small balls ?

[@fishtailfred8686]

@@imanh9193 I bulk ferment for a day in the fridge and then portion and place individual dough balls into individual containers for the remainder. After 3 days any unused dough goes into the freezer.

[@imanh9193]

@@fishtailfred8686 Thats great ! Guess what , I was thinking to let each ball in separate container because I couldnt take one when its stick to the other. I also think to put a peice of wax paper under each ball so its easier to handle the paper with two hands and flip it into the flower. Thank you for reply

[@anomalypsytrance6573]

This guy is a legend. Representing Italy in style

[@913alex]

I like him

[@Amalgtaid]

"So this pizza is not perfect" Me: That are one of the best pizzas I ever saw!

[@faridddddd]

Exactly!

[@weedstore]

🤣🤣🤣

[@emigrant4life]

from my own experience I can say that the best dough it is about 48 hours and more (3-4 days in cold place), also many depends from yeasts quality!

[@patrickspino5941]

7 Day! Vito, This is a wonderful video that you've made here as it serves to demonstrate how times factors into the complexion of dough. Molto grazie!

[@celeste8153]

the longest i have let a pizza dough ferment is 4-5 day and its big difference. love your video’s keep the good work up 😊

[@ohdaUtube]

What was the 4 to 5 days like? I usually go 3 days so very curious

[@bibahiba7163]

I like the one week fermentation it looks soooo fluffy i just love it 😍😍😍

[@Petersonmgee]

Lol it’s the opposite of fluffy, a lot dryer and crunchier. What you are seeing is air lol. 8 hour pizza is gonna be a lot more “fluffy”

[@m.jackson0846]

I was very anxious of not making a pizza today after 24hrs of fermentation. Good thing I found this video. Great video as always. Grazie!

[@m.j.rocissono3783]

The 48 hr looked real good, but I thought the 1 week would taste the best. Thanks, Vito!

[@wolf-yw9wk]

i think it depends on the type of flour being used. less protein the more it breaks down the less time it should be fermented. if i’m at 12-13% i’ll go 24-36hrs. anything over that the dough sits well 48-72hrs window. but also hydration plays a role as well. great experiment.

[@schwantzrossi1266]

On my 40th batch of pizza following this recipe. all i can say is get 00 (zero zero) flour to make to worthwhile - buy best flour you can get hold off and the best yeast you can get the mcDougalls one is good! Love this Video and i practice my italian accent when making it so i sound like the man in the Video TUTTO BENE x

[@nothing2believe]

When I closed my pizzaria, I ate all my dough lefts myself. Up to 14 days. And yes, definitely they were amazing from 7 to 14 days! ❤️

[@kussi4355]

Why you had to close? :(

[@nothing2believe]

@@kussi4355 because Bulgaria is not easy country, plus my lack of experience, Corona virus, and other reasons..

[@kussi4355]

Este Ban im sorry for that bro. Will you reopen another pizzeria one day?

[@koharutowinter]

wow 14 days! in another video i saw someone say they forgot they were making a dough so it was in the fridge 1 month. do you think thats an ok time or maybe they are making a joke?

[@koharutowinter]

and, I think if you can stand to eat your pizza for 14 days every day, it must be very good pizza, and I hope you gain more experience and get to open your pizzeria again one day!

[@vincentd332]

7 day looks the best to me, love comes with time.

[@yehudaweiss3425]

Facts

[@nathalieabousleiman7645]

Hello, fantastic ! i prefer the 7 days dough, it looks more crunchy even in the middle, and I am curious to know if you have stored the dough in a room temperature for 7 days? Thank you

[@janecre1025]

many thanks for this video. I have only just found your channel and am binge watching.. Your pizzas look out of this world. Often I make pizza dough and it sits in the fridge (not too long as everyone loves pizza) and the last one made is always the best.

[@ocwest5911]

Since I've been making 7 day fermantation pizzas for the past 10 years I can tell you that it's by far the best tasting pizza

[@robvanspijk]

How do you do the 7 days fermentation. So it doesn't go bad. With what kind of flour.

[@ocwest5911]

@@robvanspijk it won't go bad stick it in the fridge in the vegetable bin. You're going to love it. It's best to have your dough a little more sticky (most) when you ferment for 7 days so it doesn't dry out.

[@luciechenette4960]

Either for the 48 h or the 7 days , Do you put it in the fridge right after you shaped the dough into balls ? Thanks

[@ericaonline3739]

I've had my dough in the fridge for 5 days... going to try one tonight and then at one week!

[@albertopena5644]

After you take the dough out the fridge, you still want a minimun of 6 hours at normal temperature. The fridge freezes the yiest growth, you have to reactivate it again. The time in the fridge only adds maturity to the dough, what enhances flavour, but it does not inflate it.

[@erinjoy218]

...so, what happened, which was best ?

[@Jizzaprove]

WHAT HAPPENED BI TCH?

[@johnchuba912]

I love your videos. We are opening our pizza restaurant next month and are really excited. Thanks for all of the great information and inspiration!!

[@kotrynasiskauskaite4995]

I would prefer 8 hours personally - I like soft sides the most! Thank you for making the video :)

[@sacadosify]

I can imagine the flavor of the 7-day old pizza dough must have been much better than that of the other doughs. If someone wants the edge of the pizza to rise higher, then they would probably prefer the 24-hour pizza, but having made sourdough bread with one-week old dough, I just think that the 7-day old dough would come out tasting wonderful.

[@missingegg]

It's too bad the video didn't have more discussion of the taste difference. I can see the difference in crumb on the video, but only Vito can really tell us what the taste difference was.

[@mikefriedman8320]

@@missingegg he called the 7-day the 'best'....what more need you know? lol

[@robertdacunto2337]

the flavor that longer fermentation brings is amazing

[@strawberryseason]

Unless I missed something, he didn't even taste them to tell us his impression! That was the most important part.

[@mariet.2673]

I've made pizza dough and used it on the 5th day. I thought it was more flavorful and my husband loved it.. Would love to try yours.

[@keithbrookshire]

How about a blind taste test with regular folks.

[@maurizioarrivabene8182]

Regular people would be stunned by the flavours. They wouldnt realize whats going on or what to look, or taste, for. You need enthusiasts

[@junem342]

@@maurizioarrivabene8182 that would be the purpose right? All in the difference the dough makes :) Other than texture, what is the taste difference?

[@maurizioarrivabene8182]

@@junem342 can you taste the yeast still? Does it taste like a woodfired pizza, or does it taste burnt? Salt? Crispy? There are alot of things to consider

[@maurizioarrivabene8182]

@@junem342 people on the streets would just say wow it tastes so good, so crunchy! And the cheese omg! No constructive criticism...

[@junem342]

@@maurizioarrivabene8182 Hum could preference the test with a couple of questions if seeking beyond which 1 of the three do you like better :) Do you notice a difference in taste? If so what? What do you think of the crust texture? chewy, dense more airy? In all, interesting experiment the pizza dough version of aged cheeses to meats and wines aye?

[@ericgresham124]

Vito has changed my life. I actually love pizza, for the first time ever. I use a large wood burning oven and it’s a ton of fun now thanks to Vito’s guidance. Regarding the dough, what is the ideal hydration percentage? I have V’s basic recipe at about 68%. Thanks Vito - love your passion!

[@MrSmokensurf]

I say one week is the best, my son days the one day is the best ! Thanks so much for your videos we love them!

[@ryurprecious]

i had 2 days fermented dough and it smells so great and tastes even great. I even loved the smell and taste of my burp. Thanks for this, now I dont need to worry fermenting my pizza dough for a week

[@sammo_sez]

My wife likes a thick bready crust, good crunch with soft centre. I make my dough on Wed and cook on Sat.. So 72hr. I found it tastes best and gives best texture.

[@Chronic0Lab]

Sammo_3888 how do you ferment it ? In the fridge?

[@sammo_sez]

@@Chronic0Lab after a 30min rest, I cold ferment in the fridge. I find that if I leave it out too long it'll over proof.

[@mcpsych]

I often do half my dough within hours of rising. The other half goes in the fridge for 2-3 days. But, I am never show how long to let the dough warm up after leaving the fridge. Do let your dough warm before shaping? How long if so?

[@sammo_sez]

@@mcpsych usually 3hrs.

[@Stickymicky25]

I did a 72hr last weekend, wow the flavour was amazing!!! I’ve now done a 2hr, 24hr and 72hr… the longer the prove the flavour definitely improves!

[@ibidu1]

Usually my pizza dough doesnt last longer then 24 hours, it magically disappears in my belly....amazing

[@vitoiacopelli]

ibidu1 😂 that’s True this was a nice test though

[@titodavalos]

Great video. One question. Sorry if it was asked already. Was this a comparison of what happens when you let the same dough formula ferment for 8 hrs, 24 hrs and 7 days? Or was it a comparison of 3 different doughs (with yeast amount varying) geared to 3 separate fermentation times? Based on what the dough balls looked like would I be correct in assuming it was the former (one dough formula at various stages of fermentation)?

[@ibidu1]

@@titodavalos all same recipe dough, the longer you let it ferment the more gasses and acidity. If you did a dough batch with the goal of letting it ferment longer than 2 days you can cut down the amount of yeast. The more yeast the more acidity smell you will get

[@Chefnelson-st4qi]

I love the 8 hour and 48 hours fermentation

[@Wojtaz77]

Thank you kindly for this video. It really helps a beginner to learn to slow down when making pizza.

[@krajchek]

12:07 “That’s amazing, coming soon, much-much more NOTHING”. :D

[@praisehim3756]

krajchek like what?!

[@lucasmelor]

lol

[@krajchek]

@@praisehim3756 :D exactly. Did he really say nothing? And why? Or it is just my bad hearing.

[@alessandrospinosa9544]

Ahahaha...

[@vitoiacopelli]

hahhah i say that just because i finish the video lol

[@antoniovivaldi2270]

This presentation leads to the practical conclusion: make more pizza dough than you need for today (at once) and use it in the course of the week.

[@slamurai8080]

love you Vito!! thanks for your channel and all you share!!

[@luckyfriday5366]

I can understand that the one-week-dough tastes best because within one week you will have some lactic acid fermentation and hence the nice taste of sourdough. I commented in other videos: "You can improve on your pizza by using lievito madre (sourdough)" Vito has just given the proof! Once you have your own active "lievito madre" culture you become kind of addicted to the process, the smell and the flavour of it! I can tell you for sure...

[@mathieulevasseur4082]

I used to make my pizza dough a mere hours before I would would cook it. I didn't understand why my crust would be bland despite being homemade. Only after letting it ferment for at least 24 hours that I understood what I was doing wrong. My ideal is 3 days of cold fermentation in my fridge. I want to try fermenting dough for a few days and then freezing it for future use.

[@spintrap]

Salut Mathieu, j'ai beaucoup expérimenté les pâtes à pizza. Je fermentais au frigo pour 5 jours avant puis je boulais et mettait le tout au congélateur. Toutefois, j'avais de la difficulté avec la pousse lorsque je voulais l'utiliser. Si je voulais faire des pizzas le jour même c'était TOP mais pas après avoir congelé ma pâte. Depuis, je laisse fermenter 1 journée au frigo puis je passe à la congélation. Depuis, je n'ai plus de problème avec la pousse. Pour donner du goût j'ai développé une recette avec une pré-fermentation la veille (technique de Poolish) et ça donne beaucoup de goût. Indique ton adresse courriel si tu veux dans ta réponse et je peux t'envoyer la recette. Je la mettrai dans le courriel et non en Word (question de virus...). Salut !

[@thusithadevasiriratne4155]

Hi i am from Sir Lanka .,i am really enjoy with your recipes . I prifer 48hrs fermanteshion Pizza . Thanks Thusitha

[@wanidaangkornram]

I don’t know nothing about making pizza, but I’m gonna open my own pizza restaurant by watching your channel only

[@RomHacker263]

i love this guy's energy honestly

[@soulscry8697]

I absolutely LOVE the 7 day fermentation!!!! Why? Did you notice the incredible air bubbles IN THE MIDDLE of that pizza???? Omygoodness I'm gonna make 7 day dough but will make extra for 2 days !!! Gracias Vito!!!

[@titaa56]

Exactly my point!! Air pockets formed throughout the whole dough/crust

[@gregepperson1793]

I have done extensive research on this very same thing.....4 days is the ultimate fermentation time....need minimum 3 days before even looking at the dough

[@bardigan1]

Completely agree. I've tested the same and a 4 day ferment in the fridge makes for an insane delicious pizza. 3 days doesn't do it and 5 is too much. edit: I use about a quarter teaspoon instant yeast for 1 kilo of flour in the 4 day pizza

[@rayyanali4471]

Even Adam Ragusea concluded that 3-4 days of fermentation is ideal for pizza. 7 days is more suitable for any crusty bread recipe.

[@mmaa2417]

At what point do you refrigerate; would you let it rise once or not at all before refrigerating and when using after fridge how long to come to temp?

[@leonardobrien]

Pizza dough also freezes very well. I make a batch of 8, age all for 4 days, then freeze individually in freezer bags. Just place in lightly oiled container and defrost night before. I find the dough also improves with flavour with freezing. (Also, cold aged dough is less delicate to stretch.) Also, I like to drizzle ev olive oil around the crust edge.

[@fitwisetv6419]

Leonard O'Brien I freeze left over dough as well, you can add extra flour to the dough when needing more to feed the yeast

[@sophialoren7855]

"Let's see which one you prefer". Amico we can't even get a taste test! 😅

[@mirelaneacsu7821]

Good point!

[@walker1474]

U are the mad scientist of pizza making.I just found you on KZbin about a week ago and I love your pizza 🍕 🍕 🍕 🍕

[@kimorady8791]

The 48H and the 1 week are the best for me. Leoparding on the 48H and the 1 week are perfect but the 8H is not that best compared to them.

[@andreakoledic4079]

I can smell the dough through the screen. Our mind is amazing.

[@sailorguy23]

Andrea Koledic haaa mee too.

[@canneux]

Had to say without tasting it myself, but i tend to prefer the 48 hrs of fermentation. The more time allowed to ferment the more the enzymes will convert starch into sugars and this difference can't be tasted in a video. Thanks you very much Vito. I need to try it myself now, Ciao!

[@-RJ-hw6qq]

Very interesting, my friend. I will try to let my dough rest for 48 hours next time! Congrats from Brazil 🍻🍕

[@pdoorrr]

Hi, good luck with it.... But remember you should get a strong flour, since longer fermentations call for strongest flour! To check it look at the protein content, if under 11 the flour will not be suitable for more than 24 hour fermentation, even if in the fridge.

[@SandBoy408]

Precisa da farinha Manitoba a longa fermentação, ou pelo menos uma 00 que tenha 380 de força. A de tipo 1 comum colapsa depois de 2-3 horas. È muito refinada, não aguenta a fermentação.

[@Jizzaprove]

You need to observe the W scale (gluten amount) and the amount of protein in the flour as well. The greater the amount the longer the fermentation time will withstand Você precisa observar na farinha a escala W (quanto de glúten há na farinha) e a quantidade de proteína que há. Quanto maior quantidade houver de ambos mais tempo de fermentação a massa irá suportar

[@kierancarberry7601]

hi vito do you ferment the dough at room temperature or do you ferment in a refrigerator thank you for amazing videos ps 1 week fermentation pizza looks the best for me I would say the dough is very tasty and light

[@ImVocabsdaddy.]

I like all, bit I go 48 hours 1 week then 8 hours. You do great .Respect .

[@conquer228]

air pockets are more even at 7 days, if your goal is crunch on outside and soft inside 7 days sounds like that. I see some separation , also on 7 day dough. I assume 72 hours may be the sweet spot .

[@kbless001]

I've done 7 days fermentation in the fridge... I love it! was that 7 days at room temperature you did? Might have to try it!

[@benhoward7006]

They all look awesome. The one week really shows the difference in the process

[@krystos1]

so much energy in beginning and all video. Talk for us and don't stop ;] i would choose 1 week old, but 48 hours i think lookes slightly better because of air in endings. Thanks for great videos Vito, Greetings from Poland

[@vitoiacopelli]

Krzysztof Piątkowski I agree

[@saurabhgirdhar4472]

Bring it to India we will sell a better taste people will love it

[@eggutheeggy]

based on looks i think its the 8 hours for me! I can just imagine the fresh-baked amazing chewiness

[@srt5490]

This video is 3 years old, and here is my opinion. All three pizzas are amazing, but I would go with 48 hours of fermented pizza because it has enough crunch and mass/ softness. I don't mind crunchy bread, but in this case, I prefer a combination of both, which is what 48 hours of pizza can give you. Just my 2 cents. Great job

[@marianolangdonsagasta3878]

Vito muy buen video!!! But if you put in the oven three different pizzas and you move it out at the end which one you start to cook first obviously that one get more crunchy... Saludos desde Ibiza!!!

[@abhishekchouhan3522]

And can i know that in which temperature u r keeping for fermentation

[@bn4646]

informative and in 2 different languages?! Give this guy a medal

[@zelalemfisseha2229]

8 hour looks fresh. one week test great.

[@sven-olofulleryd3137]

Maybe I have missed that but it would interfering to know in what temperature you have been fermenting your dough?

[@matthewgiragosian]

Yes what temperature?

[@hastalavista7021]

i think he store it in not frozen fridge. not sure what temperature as long as its not making the dough frozen in that container

[@Mikelangelo87Roma]

In italian he sais I've put it in the fridge for it not to explode. Though, the normal fermentation is outside, for that kind of long fermentation especially if it's not dry and not too warm(I would say more than 23-24 degrees is already too warm) it would be better to use the fridge as it slows down the process but it's appropriately dry

[@giacomogiovannicerfeda6695]

Fermentation happens in coolroom between 4 to 6 degrees

[@johnedstrom8171]

I was thinking that my choice might be the 48 hour but it would be hard to tell without the taste! But since the 7-Day one was picked I wonder what the difference is the flavors and taste! Thank you so much for the video and God bless you brother!

[@joedaddy8044]

Love your videos! Made my very 1st pizza yesterday thanks to you and your technique looking forward to your other videos. I would have to go with the one week fermentation mainly because I like my pizza a little crunchy

[@NutsandGuts]

8 h --> Normal 48 h --> Soft 7 days --> Softer 7 years --> Homunculus

[@MP-sc7zc]

Love the 2 languages. What a great video!

[@DonSyndrome]

“Not perfect”? Looks pretty damn amazing to me.

[@fikofikret1522]

I would choose the 7 days because of the easy digestion. More the fermentation easier the human body can digest it. I make a lot of sour dough bread and i love long fermentation

[@Dirrtza]

You are right. If you eat it it should be longer fermenation.

[@rickobrien1583]

I wonder if he is using active yeast though? Natural SD is much better tasting and healthier.

[@choksikrunal]

Heya Fiko, would you mind sharing the recipe for Sourdough? I am having hard time getting good starter culture :(

[@fikofikret1522]

@@choksikrunal hey start with this kzbin.info/www/bejne/qYWkmnehnpx0h6M if you have the sourdough starter it is very simple. Use like 100 grams of starter for 1kg flour with 64% hydration. That means 1kg flour 640 grams of water and 20 grams of salt and of course the starter. If you dont have the starter u can use very little yeast. For fresh yeast iam talking about couple of grams. And most important let it rest for 24-48 hours.

[@nikip9161]

I have in the bowl now an almost 72hr dough.... I'm thinking to leave it for another day... or 4😉🤗 Great video🌻

[@ecaesar614]

Thank you for speaking in English. Love the video. Are those dough fermented in room temperature? It amazes me that the 7 days one didn't went bad.

[@mattjacomos2795]

they would be fermented in the fridge.

[@Onoufrios76]

Where do you store the dough? In what temperature? Great channel I love pizza! Greetings from Greece!

[@goosecouple]

Fridge

[@annezitoun9275]

fridge at +4 celcius

[@CTPB]

I thought the 48 hour looked and sounded the best to me. Thank you for sharing.

[@Samson.Boedefeld]

Ciao Maestro, a very interesting Test. Thank you very much 🍕

[@vitoiacopelli]

thank you my friend ;0) im planning to do a live streaming for all the members only thank you for the support

[@JuliusRockMMA]

My favorite is 72 hours coz i dont have a balcony so this is perfect to manipulated the dough with only hands.

[@deleder557]

Come again??

[@samuelaugustodasilva4030]

the most saving money, is the best option. I don't care about taste and or digestibility.

[@r.1362]

Keep the videos coming!! Thank you!!

[@Rikity]

I prefer more crunchy to chewy, but I do like a nice crumb in the crust. I would like it somewhere between the 72h and 1 week

[@Liastasters]

From experience making pizza at home, there’s a significant difference in flavor and texture between pizza made with dough from the same day vs 3-day fermentation. I haven’t let my dough go for 7-days before, but I will tell you 3-day fermentation produces a fantastic crust.

[@ziggyc4474]

Thanks 3 days it is !!

[@barfman7767]

Every time I make a batch of Vito's pizza dough recipes, it makes about 5-6 dough balls. I usually make a pie per day and sometimes skip a day or two, so I end up having a dough ball with about a week long fermentation. Still tastes great, but obviously super soft to stretch one out. Crispiness, still similar compared to a 24 hour fermentation.

[@denissemedina2574]

One question. This 3 day fermentation taked place inside the refrigerator or can it stay just in the kitchen?

[@mikefriedman8320]

@@denissemedina2574 fridge

[@denissemedina2574]

@@mikefriedman8320 thank you

[@Koubiak]

"It doesn't smell bad, so that means it's really good" - My new motto in life.

[@dbmlvx1182]

Ciao che tipo di farina e di che forza usi per lievitarla 7 giorni la vorrei provare a fare a casa è fantastica complimenti !