PIZZA DOUGH 6 MISTAKES & TIPS TO MAKE IT PERFECT!

[@vitoiacopelli]

What is your favorite tip?

[@alessandroluce]

Your youtube channel 🍕✨

[@konradczerniak3578]

Plastic bag and some oil. If someone has too small a refrigerator for 6 or more pieces of cake.

[@eu7736]

Neapolitan pizza style

[@atiliocolacurcio8834]

Ciao Vito , vorrei capire un attimo dove mi sbaglio al momento di mettere la pizza nella palla e infornare , visto che mi si attacca alla palla o al banco e non riesco a farla scivolare in un colpo solo come fai tu ? Ho già provato a farla meno idratata o capovolgere il pannello e mi si attacca sempre. Grazie e buon fine di settimana

[@psygnosia]

To be gentle to pizza so the pizza will be gentle to me

[@masqueradet]

I started out simply wanting to be able to make a pizza. I instead ended up finding your channel and falling in love with the art of REAL pizza, been making pizza's at home for about 2 years now and even managed to become a pizza chef at a local restaurant because of this. My biggest dream now is to run a pizza restaurant myself one day. You're my biggest inspiration Vito, grazie for all your video's, enthusiasm, and love for pizza's. You've changed my life.

[@cocoa8535]

I have a same interest as yours, I hope I can become a pizza chef one day. Doesn't Matter if it's my own restaurant or Domino but I just loovvveee the art of pizza.

[@masqueradet]

@@cocoa8535 That's the spirit!

[@cocoa8535]

@@masqueradet Thank you for that, and Best of luck to you.

[@joshuadriscoll8166]

That’s awesome, do you have a recipe for Chicago deep dish pizza you can share?

[@reuschle]

Wow, congratulations. I hope it goes well for you. All the best! When you have your own restaurant, please post it here. Thx

[@FullCanoe]

Making 150 pizzas in 2 days, The best tips I learned from you, and learning by doing - as well as plenty of failing - myself. Poolish was started today, 5 batches of 1850g flower and 1850g water. Dough will be made tomorrow, total of 42 kg and baking Thursday (double fermented) All the best ingredients, from a small town butcher. Dehydrated cubed Mozzarella, homemade smoked ham and pepperoni and of course a traditional Margherita with olive oil and fresh basil. The after-party will be with pizza Blanco potato, Prosciutto, ham and burrata - And plenty of red wine and ice-cold beer. First time with a large scale event - besides 35 pizzas for celebrating my daughter's high school diploma. - I am exited like a kid at Christmas!! Wish me luck?

[@rsingh2083]

My pizza is coming out bit chewy and not fluffy. What mistakes am I making

[@vtzeeamazing9562]

@@rsingh2083 your dough is too cold

[@rsingh2083]

@@vtzeeamazing9562 ok I'll try again

[@karenlewkowitz5858]

Was the dough over- proofed? Re ball and rest. ​@@rsingh2083

[@pookiefromtheheights1109]

The salt and cold water tips in hot weather is Priceless 🙏🏽💪🏽🙌🏽🔥🔥🔥🔥

[@Justnowaybro]

I was in the bakery business more than 8 years and seeing your videos its like I just started to learn! Great to have your open work experience to share with us!

[@matt_freund]

I’ve been making pizzas for 3 years now and I feel like cheating the process of learning haha. I went from mediocre pizza to „the best pizza my mother in law has ever eaten“ in about 2 months man! all thanks to vito. Those tips and tricks are gold!

[@lisaMESRB]

Wow, you just shared so much. Thank you! How incredibly generous to share so much knowledge on the art of pizza making. I really appreciate the tips on making sure we digest the dough properly. I hope your wife is very pleased with the clean kitchen and the amazing chef she’s married to!

[@Yosshi95]

After watching your videos mate i started practicing with dough , as a chef myself i never bothered too much with dough and etc, but your channel really sparked a unique love of mine for dough , thx for all the videos and your advices mate , really helpful , greetings and love from Greece :) !

[@lovemy2boys2]

Thank you for this post. I just found you. My first attempt at making dough was too wet & too sticky. It helps that you showed how to use the mixer (I have the same style). My 1st attempt was JUST by hand.

[@avg6015]

Thank You! I messed up two batches before I watched this video. I just made a perfect batch with your fixed mistakes video.

[@poparasan]

Vito, my wife thank you from the bottom of her heart for teaching me to make beautiful pizza! I love the art, and she is loves it so much. Grazie Vito!

[@citizeeeen]

Ciao Vito ... Aww ... Grazie Mille for sharing all your Wisdom:-) Following your instructions I have gotten the BEST results with homemade pizza and focaccia, after years of practice, simply delicious ... For the Loooove of ITALY!!!

[@r.815]

dude, thank you so much for all your videos. Im in the pizza making game for 2 years because of you and im still improving. I stopped buying pizza bacause i can make better now myself.

[@vitoiacopelli]

Amazing 🤩

[@ventzislavbaldjiev8525]

man me too :) i dont buy pizza anymore. mine's better:)

[@vitoiacopelli]

@@ventzislavbaldjiev8525 that’s the goal

[@mikmaccer3007]

me, too :-). I've to laughing . Also my wife is laughing when acqaintance tell us, they tasted a new pizza resturant and the pizza would be sooo amazing . Because she know who make the Best pizza. Not around the World because this is Vito :-) . I am the Best araound my town.

[@meyou7957]

Patiently waiting for this one , let all of us watch it and appreciate it as very small tribute to Vito s nonno with little prayer and gratitude god bless you Vito

[@laurentdu09]

Thanks you Vito i am french and i Can understand english when you are talking !!! Salutations de France :-)

[@playing2winitall]

You have saved the day, as I have finally found my one and only pizza recipe, thanks to you! It turns out soft and crunchy, just as you say it will and tastes amazing. I cannot thank you enough for your channel. You give your heart for pizza and it shows. You are a master at your craft!

[@fusiond7365]

What is that recepi ?

[@rshutterbug47]

THANK YOU THANK YOU THANK YOU SO MUCH, I Had NO Idea of ANY OF THAT, & WE WILL WATCH THIS OVER & OVER TELL WE Have it Down RIGHT YOUR GREAT MAN !!!

[@jimmatzek5895]

Vito. I wanted to say thanks for your channel and its positivity. You got me to get up and open my small cidery/winery which opens next week. Part of it will to be to incorporate doing Detroit style pizza and Bari style by way of Pizza trailer. While that part isnt done yet. First part was to open the winery. I dont think it wouldnt have happened without watching your channel and grtting the master class. In closing I am sorry about your Grandpas passing. Bless you and your family.

[@briankillian5248]

Vito... I've seen you as a guest on a couple of different cooking channels. I'm so happy I found your direct channel. I learn so much from you every time I watch. TYTYTY!

[@ster7474]

You are simply the best!!! Thanks for all your advices.

[@mattymattffs]

Great tips. I've used cold dough and not had the black spot issues. Guess my steel or oven isn't hot enough to cause that. One thing I struggle with is even stretching. I often end up with thin spots somewhere. Sometimes we patch them just to avoid a leak while baking or eating. Thanks for all the information you provide

[@gnawbabygnaw]

I hear that. I found if I press the dough down pretty firmly in the middle, or not the edge, as I’m stretching it helps it not get so thin in places.

[@LAchives44]

You’re always so helpful. Thanks Vito!!!

[@Sandra-cm1du]

Thank you from those of us who are new students of pizza dough and pizza making.

[@FenwayRick]

I started making pizza a couple of weeks ago and just recently found your channel. I will say this, It’s amazing watching your videos, the fact that you enjoy reaching back and pulling people up to your level of pizza art is what has drawn me to watch and follow you. Thank you for that.

[@weaselnut777]

Vito thanks to you, I have had two different friends say that my wood-fired pizza was the best they have had in their life! Pizza a gambieri with your next level dough. The poolish changes everything. Maestro!

[@HannaARTzink]

Precious commentaries, thank you Vito!

[@grasshopper8077]

Hi, I have some condensation inside my plastic dough ball container - I have a lid on just like your white box in this video. Can you advice what I am doing wrong? BTW - great videos, learning lots - thanks!

[@robdecristofano2212]

Always great to watch your videos!! Thanks for sharing your gift!!

[@timjohnston9309]

Thanks Vito, your efforts, knowledge and enthusiasm make for great watching and learning the art of Pizza!.so glad I found your channel😊

[@jotapdanger9643]

Gracias Vito por tanto amor , pasión y tanta enseñanza ...

[@pernillejrgensen9850]

Very helpful! Thank you so much.

[@jeffconley819]

As a cook this is my favorite channel. Vito you explain very well. Grazie grazie grazie !!!

[@IvorysQuest]

I can say that my favorite tip from Vito is the "little by little". I trully love the accent. With that said your videos are amazing and i really appreciate them.

[@wolftenponarhe4783]

I cannot thank you enough for your channel. You give your heart for pizza and it shows. You are a master at your craft!

[@SmilesNFun]

thank you! pizza is my favorite food, but I have never got around to attempting to produce my own, but I think I am ready to try.. gotta figure out sauce as well

[@dont_delay]

I love your channel . Pizza has become such fun because of you .. so generous with your tips. Thank you

[@FlyingSnoopy]

Vito I always learn so much from you so that I can make the best pizza at home and for that I say a heartfelt BIG thank you!!!

[@sangen5367]

Thank you so much for all your effort doing this channel. I found it just this week and can't stop watching your videos, it's truly amazing hearing you talking about your love to the pizza. I love the italian cuisine, pasta above it all, but this year I start my journey with the pizza and it was truly amazing. So I'll keep an eye on your channel, it's truly inspiring. Greetings from Mexico 👋👋👋

[@mangezable]

Grazie mille Vito! I am making perfect pizza at home since a few weeks thanks to you! Grazie della Svezia

[@anthonygiaconia7880]

Thank you for all the tips.

[@ZinMardyvlogs1022]

My husband loves pizza and I tried making it at home but never a success, thank you for sharing this, maybe I will have a chance sometime this month to make home made pizza

[@bonksmusic1]

I learnt a lot , luckily I don’t make these mistakes anymore . As a home-pizza maker , i really appreciate your videos. Thank you

[@tdb5318]

Grazie per i vostri video. Ho costruito un forno per la pizza nel mio giardino e i miei amici adorano la pizza. Grazie grazie grazie.

[@alexandramoutaki215]

Bravo Mr Vito for your honesty and transparency good work. Really love your show.

[@antifaschist14]

I Loved Pizza my hole Life and lost ist a few years ago because of to many Bad Pizza. But your Channel bring's the Love Back and now i will train and make the perfect Pizza. Thank you♥️

[@itisfinishednowtimetoclean2723]

LOVE this, the Gluten must relax, beautiful dough! Can’t Wait to try it! Ohhhh Foccacccia! Now you’ve Really got my attention!!

[@realmupke]

I like the machine dancing on the marble while kneading

[@homer92234]

Love it the most important above all in doughmaking in general is have enough water in the dough and learn how to handle dough by hand :)

[@spintrap]

Have you thought how many good pizzas maker there will be on this planet because of you. Thanks Vito.

[@zeth997]

Thank you. Sei il migliore! Greetings from Poland :)

[@pete185]

Thank you - wonderful video - I will be watching your other videos so I can make the perfect pizza for my family.

[@massimofulfaro529]

One mistake I made was to leave the dough fermenting for too long after removing it from the fridge. Typically I take it out of the fridge after 48-65h and let it ferment for 2 to max 5 hours at room temperature. If it stays longer than 4-5 hours it collapses and no pizza!! If you have a big party make sure you don’t let the dough out the fridge too long. Vito you made me a great Pizzaiolo. I love your videos! Thanks

[@rottnlove]

Covered in refrigerator for cold proofing for 24 hours, you will be able to notice slight darker spots under the skin of the dough, allow to rest at room temperature after removing from refrigerator for about 15 to 20 minutes to use. If you have any ripping while stretching it out to the pizza size you haven't allowed it to rest at room temperature long enough. The temperature of the room will speed up or slow down how long the takes to get relaxed and easily stretching with no tears or holes ripping from stretching. If the centripetal force of the air-spin method won't stretch the dough on it's own the dough is still too cold. If you're not going to use the room temperature dough within the hour after removing it from the refrigerator, put it back in the refrigerator in a covered container before it turns into a glue puddle. It can always be taken back out and used in a few minutes. If the dark spots are more than just a barely visible color and have become very dark and obvious, the dough has been allowed to proof entirely too long and should be discarded make a new batch of dough to use within 24 hrs at the soonest and before 48 hrs at the longest. The dough should always have a pleasant feel and structure, a finger pinch of dough should make a mark that will slightly relax back out but never pinch so much you have touching fingers from pinching that stays in the dough.

[@scottev954]

This guy is legit. Good, easy-to-use tips. Thanks for sharing your knowledge and experience!

[@ela.evigilant]

Thank you for the tips about the rest and cold temperatures: that's been my issue for awhile now and now thanks to you I've learned what I've been doing wrong.

[@gcingia]

On your tip #3 -- *Adding ingredients "little by little"* I was wondering how would you do that if KNEADING by HAND (I do that). I tend to add #poolish to the #water, then #Salt, and then dump the flour in it and start mixing (#autolyse for 30 min) and then start kneading a bit ( _envelops_ from time to time).

[@mattsmith2208]

Could you do a video on dough balls with dipping sauce, etc?

[@jeremi9043]

Hi vito. Your videos are the best and your the most confident pizzchef i've come across🤠 Me and my brother have been thinking of starting a pizza business in Finland and i was wondering if you as a pizzamaster have any tips and tricks to get the business stared?😊

[@ByryntheBruce]

Love your energy Vito. Favourite tip is not putting flour on the bench when separating... the ball creation is fantastic to watch.

[@albertomedrano6336]

Today I discovered your chanel and already subscribed...I'm addicted to your videos already. You do a great job creating useful content. Thanks. Molto Amore.

[@fedelefolino7879]

Maestro more like Grand Master! Vito, Thanks for sharing your hard-earned knowledge.

[@chetr003]

This is definitely the best pizza channel on the web.

[@michelleweiss3381]

Merci Vito vos explications sont parfaites ❤

[@AV747]

Due to some. Mobility problems of arthritis., needing the door with right hand like you do would be. Almost impossible for me. Is it OK to use my KitchenAid stand mixer to do the kneading with my dough hook?? And for how long should I need it? In the stand mixer.? Next question. How long can I freeze these no balls for? And what's the recommended procedure? Thank you. Vito, I fallen in love with your channel. Thanks very much.

[@jimmuleta2985]

Thank you for all your info Vito. Could you please let me know how to stop all those large air bubbles blowing up on edge when I’m forming the pizza .Whenever i remove them i find. the crust doesn’t puff up enough

[@xgamingpoorly92]

SO Helpful!! thank you

[@shajiveetil3478]

ThNku chef your value information ❤️😍

[@FTGMotorsports]

Your channel is fantastic - thank you

[@domingodan]

Thanks for the video. I just started a small business and I'm planning on including pizza in my menu. The problem I have is I don't have that much customer (at least for now, crossing my fingers). and if one customer comes I don't want them to wait for too long for the dough to get to the fermentation stage. Is there a video on how I can keep (how restaurants) keep their "turn around time" to an acceptable time.

[@mariasoteloobregon4587]

BOOM BOOM BOOM! ADORO LA TUA EDUCAZIONE ALLA PIZZA. HO IMPARATO MOLTO DA TE. FINALMENTE HO FATTO L'IMPASTO PER PIZZA POOLISH, È ARRIVATO UN GRAZIE FANTASTICO PER LA TUA PASSIONE! GRAZIE!

[@LisaMagoulas]

Vito thank you so much for sharing all your knowledge with us. I defrosted a frozen dough ball yesterday and didn’t end up using it so I put it back in the fridge. I will use it today so I am sure I will be referring back to this video for help.

[@PIZZABOUNA]

Buongiorno Mahestro, preparati un video pizza precotto 👍😃 Grazie

[@blackarm3265]

Bro I could listen to you every day I was chef for 8 years but my favorite food is pizza I would always ask my favorite pizza places tips beat I learned was high gluten four anyway its the little things times and Temps. Thanks buddy cheers

[@nmmovies6334]

You’re a legend mate. I’ve been doing pizza grazie a te since last year and my life changed !!!! Just a question vito, what is your receipe in this video ? Au mean the proportion of ingredients you add to the poolish ? Once again thank you man, you are a pizza legend

[@h.collier3544]

Looking forward to this! I know I'm making mistakes, I just don't know what they are.

[@Angela-bd7et]

Ciao caro Vito, ti seguo da molto tempo, da quando ancora parlavi in italiano. Ora mi viene un po difficile, si capisco qualcosa ma non tutto. Amo il tuo modo di fare gioioso e simpatico, amo tutto di te, anche la generosità con cui dai i tuoi consigli. Vorrei chiederti se fosse possibile avere i tuoi video anche qualcuno in italiano che mi piacciono tantissimo, ti adoro. Un abbraccio dalla Sardegna

[@souadmraighina8396]

Also arabic for indersend explicing thé vd

[@klausberger5986]

Greetings from Germany! Nice Videos! I make a good Pizza. But i have to learn much about Treatment of the dough. Perhaps in work my guy is from Neapel. I‘m shure in One time i will made a good pizza!

[@oliverbonanni2869]

thanks Vito watching your channel helps me alot love your.tips m8👌

[@luudest]

5:02 6. Always use scale (and a precise one) The right amounts of the in ingredients is crucial!

[@tinymoa14]

ive noticed that our measurements r diff here and other countries. so i started measuring it in grams and voila!!!

[@gipabegood]

Vito I noticed you use the Kitchenaid. I have it too but I know from experience is not that easy to manage dough with high hydration (70%) and with Poolish. Can you do a specific video where you use this machine and show all the tips to have a good gluten structure? Lots of people like me has this machine and I believe it would be useful. Thanks

[@rachelaveyard4007]

Yes my Kitchen Aid doesn’t build sufficient strength either.. really disappointed with it

[@michaeldavis4746]

My heavy-duty KitchenAid stand mixer of 35 years is great for most things but really strains hard on dough. It has it's place for many other recipes though. I bought an Ankarsrum Assistent, Model AKM6230 from Pleasant Hill Grain about three years ago and it changed my life with making the doughs. It does NOT bog down and provides extreme torque for the heaviest doughs up 7.5 Quarts. It's built by hand in Sweden, built like a tank, and is quiet. The only reviews I've ever seen were 5-Stars. Over these past years I have made many batches of pizza dough along with countless loads of Sourdough. Never had any problems at all. Highly recommend this machine.

[@andreassteinhauer1724]

Right point of fermentation is most crucial - reminds me of your vid 3 weeks ago ('Best Way to Develop the Gluten in Pizza Dough'). Your content is educational! Vito, you make the world a better (pizza) place.

[@rubabatahasin6215]

Thank you so much dear Chef. Your tips and tricks are really helpful. Love from Bangladesh.. 🇧🇩🇧🇩🇧🇩

[@eugenetswong]

Grazie, maestro. Thank you for sharing joy with us.

[@mattstanley8498]

Vito, Mi dispiace tanto per la tua perdita. Condoglianze sincere dalla mia famiglia alla tua. Riposi in pace. Keep the videos coming bro. You’ve inspired me. And she’s inspired you. To the future. Cheers.

[@limsiewchong2110]

Hi chef, may I know in your master class pizza did you teach the sauce and the cheese which you have mentioned?

[@emusmaak9322]

You changed my pizza game forever! thank you so much.

[@4321babyboy]

VIto lacopelli you are amongst my 3 Favourite Italians Anotoio Conte and Gino D'Acampo you are a master keep up the Good work .💯👍🏿

[@strikef16falcon58]

I found this to be very helpful tips. TY

[@peters2000esub]

Hi Vito, can you please do a tutorial on crazy thin and crunchy dough like in New Haven style Apizza? Loving your content!

[@Trike.]

So sorry for your loss , your people love and support you during this difficult time Vito .

[@fierychilipeppers494]

Seriously fantastic pizza content. Much appreciated.

[@ancientnpc]

Been following for some time now. Recently added pizza to our food business using your recipe's, tips and techniques. Thanks so much.

[@richiedawood9900]

Hello Vito, A million thanks for your inspiring videos. As a subscriber I have not missed any of your gold worth videos on youtube. I have learned how to bake the best pizzas after your recipes. I have shared your video links ti hundreds of people. I’m very glad to say that you are my pizza mentor. Keep up your great work my friend 😀 Love ❤️ from Stockholm, Sweden 🇸🇪

[@mrflowers78]

@vitolacopelli, this is the vid I was looking for 👍

[@realtalkz3930]

Very useful video as always Vito is the master

[@adamsurf76]

Hi Vito great job just wanted to ask if you dont mind posting the ingredients you add to the poolish in the mixer not sure of the exact amounts mate😄

[@LBurou]

You must have been a fly on the wall as we made our pizza!!! Thank you Vito :-)

[@lizagrace8888]

I love watching your youtube channel!

[@marlacarr5904]

May I have a link to the dough scrapper? Thank you for all of the help!

[@Hey_MGA]

Vito! What a guy. You did a great job, friend. Grazie per aver condiviso la tua conoscenza.

[@pinkpanther8427]

Vito do you use any other dough hook than the standard one on your kitchen aid? it looks different to mine. which hook do you use? i heared of "superdoughook" but i dont know if its any good.