Ingredients For Perfect NEAPOLITAN PIZZA at Home⎮At Your Local Grocery Store

[@vitoiacopelli]

this video is the most complete video on youtube, I show you the real poolish the pizza dough and most importan where to find the [erfect ingrediente.

[@voltronteamfromthe80s41]

But most people watching want to know how you make poolish with totaly 1kg maximum flour....because i want make maximum 6 pizza’s ?? I hope you understanding me ?😳

[@voltronteamfromthe80s41]

@M. Paulus yes i dont understanding Nothing And you recipe is not What i want

[@voltronteamfromthe80s41]

@M. Paulus thank you very much but you dont understand me i think For The seconde time :(

[@voltronteamfromthe80s41]

@M. Paulus i Wanna maken everything with totaly 1 kg flour

[@voltronteamfromthe80s41]

@M. Paulus thank you very much i dont how you are but i Will try This ..🙏🏻🙏🏻 But is This a Napolita authentcik restaurant styl ?? Where are you from originele?? And i hope olso that Vito Lacopelli master make One day For The people 1 kg totaly flour poolish video 🙏🏻🙏🏻🙏🏻🙏🏻🔥🔥🔥🔥🔥

[@kendrickmccabe2340]

I just heard about Vito Iaccopelli from a co-worker - I do focaccia style crusts for the kids and trader joes dough ball pizza all the time - this weekend was my first cook with him - AMAZING! Used King Arthur 00 flour and sweet New Jersey crushed tomatoes. Fed neighbors on both sides with my 11 pizzas. Thank you Thank you Thank you for the video, the instruction, and the positive vibes!

[@2Jonne4]

I love the obsession you have with pizza. You're making it possible for everyone to make amazing pizza.

[@Hi-Z_Lo-Z]

Thank You very much! Your love for pizza has been passed onto Oswego, Illinois! I made the detroit style pizza with your poolish recipe...its the best pizza I EVER made...everyone...if you want to make pizza watch Vito Iacopelli! Thank You VITO!!!! Numero Uno Channel! Ciao Vito!

[@Hi-Z_Lo-Z]

ONE SHOT!!!

[@jamespavlock9615]

Vito is the best. Full of passion for his work and, best of all, obviously a great dad!!

[@vincentnb]

an inspiration!

[@kevinevans8370]

I used to make an Italian country bread using this "poolish", although I never knew that word before this. Thank you Vito, you inspire me to cook great pizza one day!

[@sargent_seagul7296]

I’m so confused why a person disliked this video. There’s nothing to dislike. It’s was helpful thanks Vito

[@vitoiacopelli]

Thank you 🙏

[@anti-ethniccleansing465]

I did. It was because he was wearing a mask and put one on his baby too (😡), when you don’t need to even wear one in Vons. Masks are really horrible for people, and he is promoting that, as well as abusing his daughter by putting that crap on her. The rest of the video is great. If he had more balls and more common sense regarding masks, I most definitely would’ve given this video a thumbs up.

[@georgianborat]

May be because he was not driving Italian car :) Just kidding

[@deleder557]

@@anti-ethniccleansing465 he is not abusing his girl, he is protecting her and his family of the virus. Even young kids can get really sick, and many of them suffer a year after they got infected. Instead of complaining you should reeducate yourself and start using masks. If you have a young girl that refuses wearing one then that’s another discussion. Best to go to the store alone now before getting the vaccine.

[@lorenzogiovacchini8781]

Mille Grazie, Vito! I've learned so much from your videos. I'm a pretty good cook of Italian and French cuisine but little baking experience. I've got the Poolish down now and getting better at the pizza making! You've created another Pizza Lover!

[@dennis22255]

I am making pizzas tomorrow. Made the poolish. Can’t wait tackle making pizzas from this recipe. I discovered your channel about 3 weeks ago. I have learned so much just watching you do what you. One fabulous channel.,

[@celestialmaeden]

I've been making pizza dough using this american recipe here in youtube and it was all well and good, up until I stumbled upon your videos and just knew about poolish. Thought I'd give it a try and WOW! It changed everything! Now I could never make pizza dough without poolish. Thank you so much Vito for always sharing your knowledge and expertise!

[@ebear4015]

Vito is my favorite person on KZbin. Actually just made my very first pizza dough following his instructions from a video he made awhile ago.

[@markdsatterfield4712]

Vito my family loves you.. We thank you for sharing your knowledge...Your daughter melts our hearts...Dont stop being Vito......The Maestro....

[@abood1dude]

Hey Vito, I’m a native Arabic speaker. I was very happy that you included an Arabic translation in the video description. This shows how much you care about your viewers and subscribers. I wish you all the success and I’m sure you will reach 1 million in 2021 👍🏻

[@vitoiacopelli]

Yes I love Arabic

[@dahcargo]

By far the BEST instructional video for home oven baked pizza. I even purchased the Mutti from Italy and had it shipped to my home. GOOD JOB VITO!

[@Kenanciu]

Everything you just need to know is that pizza is a LIFE style!!

[@jjns5600]

Dude, your videos are the absolute BEST! I've been following and making Neopolitans successfully for the past several months because of your channel!! Grazie, Grazie and Grazie!!!🥇

[@Oliviarity]

Hey Vito! Thanks a lot for everything you taught me. I've been learning from your videos more than any others ever since I bought my pizza oven a year and a half ago. I would like to know: Why do you use 5 grams of yeast for all of your 5, 10, 50 pizza recipes? Isn't it too much for 5 pizzas and not enough for 50? Thanks!

[@inocenciotensygarcia1012]

Thank You for this video. twenty hours passed by since last night, and today I was able to make the dough balls.I'm letting them rest covered in room temperature for two hours like you say.So far it worked out great. The only problem I had was that the dough was a little sticky, but I just need practice. I work in Mount Sinai Hospital and I have to go to work soon until 11 p.m. tonight.I'll have to place the ten balls inside the fridge until I come home. I'm making a video of your recipe and telling the viewers is your recipe so they can follow your channel and subscribe. Thank You so much.I'm very excited to prepare my first home made pizza in my kitchen oven.

[@chrisfurey9332]

Want to add that I have made your NY style pizza many times and DELICIOUS 😋. THANK YOU again

[@ozyurtcihan]

hello from Turkey, and today i m making your this recipe today. Me and my son loves pizza, thank you for your great videos !

[@stationvictormike3415]

Been doing homemade pizzas for a long time. If I hadn't become a truck driver I'd had tried forestry due to the fact that I grew up very remote, or working in an Italian pizza place or Fish and chips place. It's what I love.

[@georgefreckleton7877]

YOUR POOLISH IS A GAME CHANGER..! THANKS VITO!!

[@luiz6056]

Le migliori pizze su internet. Complimenti per il canale.

[@anthonygm85]

I'm making a big batch of poolish right now, i showed my friends this method last year, its worth the time to prep your dough for a day

[@apalencia7300]

I'm so glad you finally showed which yeast you use. A successfully made my first neapolitan pizza two days ago. So happy

[@AlexanderGG-em2ny]

Grandissimo Vito!!! Sei un mito eroe della pizza! Ti stimo! Un abbraccio dal nostro bel paese!

[@jalehevenk7715]

Hello 👋 I follow you and i made before pizza but I saw I did before so much mistakes I watch your video and I make with same ingredients and.The Pizza Is perfecto !!! Mama Mia 😃😃😃 Thank you so much for your video and teach us I

[@chrisfurey9332]

Thank you so much for teaching ❤️. I made the Biga 48 hour ferment yesterday, and decided to make the poolish this morning. I want to do a side by side taste with my family. I have subscribed over a year ago and have watched and did thumbs 👍 on your videos. I plan on taking your Master class very soon

[@barnstone67]

I have had a wood fired oven for a year and have just been using the PizzApp which has made me some really nice pizzas. However, I followed this video yesterday and used Poolish for the first time ever. I don’t think I am ever going back. (Although I will try the BIGA version next weekend). The difference Poolish made was unbelievable. To quote The Master, Vito….the results were “soft and crunchy!”. I think he needs to get a Merch range with “SOFT AND CRUNCHY” on the back in massive letters. Thank you Vito for your videos. You are THE MAN!

[@vandanarajput1670]

Best 🍕 pizza . I love your recipy of Pizza. I tried already last week and it came out very very delicious. My husband said that was the best pizza he eat until now. Amazing . Good job.

[@trueleyes]

What a day I am having watching all of these videos you have put out. I have learned a great deal more and I can't thank you enough, Vito.

[@Rezeptfreak]

Thanks Vito for the brilliant recipe. I tested the dough in my Effeuno P134H. At 450 °C top and bottom 90 seconds and it was perfect. Thanks for your work.

[@keisreeman]

This video is so great. Non-pretentious from a true expert

[@pietroscarpa2384]

Grazie per questa ricetta, la proverò sicuramente fratello.

[@nivescorazza4019]

This was a great video and I started last night to make the poolish and today I made the pizza it's the best single pizza I've ever made....Anche la mamma diceva che la migliore che ho fatto Grazie Vito

[@pacitavillanada2884]

the crunchines of your pizza dough make me sigh its so perfect i am envious

[@narendrakandari88]

Chef vito, you are the best pizza maker i ever see yet. Whether on youtube or in hotels or Cruise ships in my culinary journey so far. I learned a lot from you. Pizza is a lifestyle thats really true...God bless and keep going on..keep teaching the people the world of pizzza...

[@tomaszgaw241]

Sei capo di tutti cappi🍕🥰salutti dal 🇵🇱Polonia .Adesso mia 🍕 is👏👏👏

[@ulrichbender5429]

Hello Vito, today I baked pizza according to your dough recipe. I didn't have zero zero flour but something similar and I used fresh and not dry yeast. But the result was still awesome. The best pizza I've ever made myself. Thanks for this brilliant recipe. By the way, I baked the pizza on my gas grill on a pizza stone.

[@mirquo_von_rosenheim]

Words of the children are the truth! A happy child and pizza, what a wonderful world ❤️

[@Claudio.forte.t]

I used your dough recipe. So light, smells amazing and it does not bloat you like other pizzas.

[@MalatidiPizza]

Augurii... Anche con la cucina nuova! Bellissima

[@vitoiacopelli]

Questa è a Los Angeles Amico mio

[@davidsaric9598]

Thank you Vito! Because of you I can make the best pizza in my family.

[@Patchworkdaddy007]

You are a perfect pizza Maker but you are a super fantastic father!👍👍👍👍👍

[@Studiovette]

Congratulations on 400k next stop 500k . You deserve only the best! Thanks for all your knowledge! 🙏

[@roccosdough]

Thanks for the recommendations for the sauce ! Mutti !!! Another amazing video Maestro Grazie !!

[@vitoiacopelli]

Thank youuuu

[@dra.barbaradelemos101]

Pizza is LIFE in Italy, in the US, in Brazil! Love your channel!!! Tks soooo much for all your videos! 😋🍕🍕🍕🍕🍕

[@vitoiacopelli]

thank youuuuu

[@krehbein]

I hear that all the time, but what does it mean?

[@robertworlds6765]

Frist time i made polish. Followed your recipe..it came out great family and friend love it. Used the pizza stone.. now i gonna invest pizza oven.. some more equipment .

[@midoriyaizuku5084]

you taught me how to make a poolish, thank you very much maestro, you are the best..Godbless!

[@andythemason3578]

Bellisimo the Best pizza I’ve ever had thanks Vito 🍕🍕🍕🍕🙏🙏🙏 pizza is life

[@austinmarius850]

Super thanks and glad we found you. I’ve had great success with my old dough recipe but I’m never turning back after the longer fermentation process with the polish. It’s truly amazing pizza and anyone can do it THANKS TO YOU!! From my family to yours, we thank you for your hard work and sharing of this valuable knowledge!

[@leerodriguez902]

Hola Vito Gracias por compartir el video

[@gaelleg7083]

In this video, you make 5 pizzas with 600g poolish + 475g flour + 200ml water So to make 10 pizzas, that would make 600g poolish + 950g flour + 400ml water However, in your previous video '' How to Make Perfect Pizza Dough - For the House⎮NEW 2021'', the ratios are 600g poolish + 700 g water + 1.250g flour for 10 pizzas...So what ratio is the correct one ?? Thanks in advance - I love your channel!

[@thelmalou1320]

I made this from start to finish and it was so so yummy. Thank you for teaching us how to make these pizzas. I love to cook, but pizza is something new for me. Poolish is a game changer for sure. Looking forward to all your videos to come. ❤️

[@stevieb.1178]

Hi Vito, with a few issues I tested the dough yesterday, and its the best dough of all I tested. Thanks a lot for this video and greetings from Bavaria

[@hanshofmann81]

Love your video's man, I'm dutch and my 5 year old daughter Zoë loves pizza. Grazie milla!

[@annjannace6957]

Perfect Video......Perfect Pizza!!! Your the Best Vito thank you so much

[@lucacastagna6965]

Complimenti per la tenacia, seguo tutti i tuoi video e invidio i tuoi impasti. Bravo perché con quella mozzarella io non ci avrei fatto neanche il domino tu invece ci hai tirato fuori una super pizza

[@theguynextdoor4978]

That's it vito. I'm back trying to make the pizza again after several failed attempts. And one trick for those complaining about "sour" tomato sauce. Add a pinch of sugar, it will balance things out a bit more.

[@aninditabhattacharya1715]

Hey, have you had some success with pizza making? Can you please share the things you did wrong earlier and what you changed to make it work? I've had a few falied attempts as well, and looking for some tips n tricks.. Vito's videos are amazing though, and i've become a big fan of poolish because of him.. I think my major issue is with kneading the dough wrong (too slow, too aggressively handled.. not sure..)

[@theguynextdoor4978]

@@aninditabhattacharya1715 I’m using a so called no knead technique, or senza impastare. Mix water, oil, yeast and 10% of the flour together until cream like texture. Mix salt with rest of flour and add to the water, yeast and oil mox. Mix by hand until no traces of flour can be seen and it’s a smooth ball. Cover and leave to rise. About 4 hours before cooking cut and shape the pizza into individual balls and cover. Also for home ovens i use about 66% hydration.

[@aninditabhattacharya1715]

@@theguynextdoor4978 thanks so much for the detailed notes! I will try with lower hydration next time, have been trying 70% hydration and the dough becomes a sticky uncontrollable mess for me.. i like the no knead idea too! Thanks again 👍

[@yanab4284]

I got the groceries, pizza stone, peel, watched the videos with all the tips and tricks. My pizza came out trash, the dough was sticky even after watching his video on how to fix it, when I added flour and picked up the pizza, it just broke apart, I had the salvage the pizza and the crust was too hard( I have experience making pizza with Papa John's, Pizza Hut and Domino's even at my current job however, making your own pizza dough is a challenging task. It's definitely harder then I thought.) I'm definitely excited to try again and improve making the dough. Some things to note: I don't have a measuring scale or kitchen counter, I have to work on top of my deep freezer which I suspect rose the temperature of the dough due to the heat additional I live in Miami, Florida without A/C so room temperature probably wasn't room temp. A lot of tools like the mixer and spatula are just out of budget.

[@SanjeevSharma-oi4ts]

Si vede nei tuoi occhi quando fai pizza quanto sia emozionante per te ti stimo vito

[@ChrisBorghi22]

Ti amo Vito!! Tu sei il capo canoniere della pizza! Saluti di Colorado Springs.

[@pinamoscato7371]

Vito my husband and I have been trying sooo many recipes and this is the one!!!! Simple and the results amazing!!!!! So glad to have found ur channel :) Grazie mille for sharing your passion and expertise !!

[@SamSam-ic4he]

The Best video of Margarita Verace style... Bravo 👍 e Grazie

[@linkandrago]

Sarò sincero,non capisco come ci siano KZbinr che trattino argomenti del genere con più iscritti di Vito Intanto è un maestro,ma poi è simpatico,porta contenuti che ti mettono allegria,mai spocchioso,sempre sorridente Io la mattina mi guardo i suoi video in sequenza😂😂😂 Grandissimo!!!!

[@vitoiacopelli]

Ti ringrazio amico mio mi rende molto felice questo grazie 🙏 assai

[@ImposibleIsPosible.]

Can’t wait to do it🤩. I already make my poolish in last two hours. 😋

[@philjohnson9744]

Thank you for your videos. I finally tried your poolish pizza dough a couple nights ago. Was the best pizza dough I’ve ever made, ended up making 3 pizzas for me and two grandkids. It will be hard to ever make pizza any other way, got another batch of poolish going for pizza tomorrow night. Thanks again for taking time to make these videos and showing us.

[@ivanpieri]

Thank's one more time Maestro. I'm from Brazil and i learn more and more with you. God bless you Maestro.

[@normarivera3684]

I just began learning how to make pizza. I am definitely using this video to make my next pizza. I'll keep you posted. I liked and now I will share!

[@trueleyes]

Video, you just made my day because I have been making my Pizza dough with a lot of my Poolish and I just learned how to calculate for the volume of Poolish to flour to water. so this recipe is of great value to my collection.

[@richtantillo3849]

Just subscribed. Love this guy! Had a pizzeria for 20 years, now retired from the restaurant. I love making pizza there is so much more than the 1 pizza dough we used to make. Thanks for the excellent videos!

[@krehbein]

I just used this approach yesterday with a Poolish and let me tell you it works better then any other method by far! Dough was exactly like the one in vitos videos. The Poolish gives your yeast time to get started so by the time you add it to the dough it’s ready to go. No more worries if the dough will rise properly. Btw, I thought Vito lived in 🇮🇹?

[@anomy6381]

What is the temperature of your oven?

[@beachcityauntieLisa]

You are my fave pizzaiolo and you’re shopping at my old neighborhood’s Pavilion’s. 💕

[@vansen7]

Nice done pizza Vito!!! I've got poolish ready for tomorrow...hope pizza turns like yours...many greetings from Zagreb, Croatia!!!!!🤗😀

[@geoffreyharding9531]

Fantastic video as usual. Thankyou.

[@ranjusari]

Hi Vito..super love your pizza recipe 👍😍 I had a query regarding the proportions. In your previous video you had made 10 pizzas. So before I watched this video, I made the polish yesterday. But I want to make only 5 pizzas. So what I did was I made poolish with 150ml water, 150gms flour, 5gr yeast and 5gr honey(I couldn't measure out 2.5gr of yeast n honey😄) and today when I make the dough I will be taking 350ml water and 625gms flour. So I thought we have to take half of all the ingredients to make 5 pizzas. But just today I saw this video of yours and I noticed that the quantity of ingredients you have taken to make the poolish is the same even though you are making 5 pizzas. Also the measurement of the remaining flour and water is not exactly half than your previous video. You have taken only 200ml water and 425gms flour. So isn't that less compared to your previous video measurements? I thought we have take exactly half the quantities. And why haven't you reduced the quantity of poolish? Pls help. Thank you. I hope you can understand my query.

[@samp1568]

he has a video where he adjusts the amount of poolish but the outcome is same the main difference is that the lower poolish percentage one needed more time at room temperature

[@dongming9346]

I've never seen such beautiful crusts made by a home oven! Your recipe is fantastico

[@ranjitpatel496]

Thank you im going to try this from UK 🇬🇧 stay safe

[@Rosemary-lg8sf]

Pizza life with a beautiful family and Italian music walla MUAH😘 delicioso!!!👏

[@MuscleAKAOzzy]

Hey Vito! watching you from Australia....😜 So l came across a few of your video's about 2 days ago and after watching l decided to look for San Marzano peeld tomatoes and 00 flour for original Napolitan dough So today "Saturday" the wife walked in from work and couldn't believe what l had just cooked for her in the "oven with a pizza stone" 😜 Even l was impressed with the finished product fresh mozzarella fresh bazil The pizza looks exactly like yours but even better .. 😍😉 Thank you so much for letting the world know about making true pizza!🤌

[@scottgodkin781]

You taught me about poolish and now everyone wants me to bring pizza every time I visit! Great stuff again!

[@blastkillskank]

What is poolish?

[@scottgodkin781]

@@blastkillskank It’s in the video!

[@ChrisBorghi22]

A guy from Poland

[@jamespavlock9615]

@@blastkillskank It's the whole point of the video. An alternative dough technique to biga.

[@krehbein]

Yep, agreed. Poolish made my dough and eventually crust a lot better.

[@jasonbourne8995]

Poolish is the best. Honestly everybody needs to make pizza with poolish💯 Great video Vito 👍

[@anthonylancellotti4688]

Vito.. You are the best...paizano...🍕🍕🇮🇹

[@commerce4all]

2 month completed, i started home made pizza and start to home delivery around 5 km near to me with the same amount you use and now i get a good response 🥰 thank you guruji(teacher) 😊😊😊 lots of love from india

[@pedromcintyre8943]

Thumbs 👍not down. Great work my friend 👏

[@kallialidaki5461]

Vito you are super!! 👨🏻‍🍳 Love your recipes!! 🍕❤️🇮🇪

[@Anna-ch3xh]

Vito love your pizza!! Do I have to always make poolish 300 water and 300 flour, doesnt matter if I want four pizzas or ten pizzas? For my family 5 pizzas is the perfect number. Do I just add more flour and water for the pizza dough on second day? Hi from Polish family ✋✋✋

[@Kotsoros37]

Loves these style of videos Vito! Would be cool if you did one about other ingredients that would work well on neopolitain dough that's not Margherita, interested in making different types and I know you would have amazing ideas!

[@Nimtrix]

I would love this too! Finally ready to move on from the classic margherita.

[@heven729]

This is the video I’ve been waiting for! Grazie mille, Vito! Proverò questa ricetta.

[@The72Nana]

Love your energy and passion Vito!

[@yaronsalama5173]

Thank you vito for all the knowledge you share with us i learn a lot from you like many others. I send my brother to your resturant when he was in los angeles and he say that it was the best pizza he ever eat and he eat many times in italy like me we are from israel so we near italy.. i hope to come soon to your place thank you again!🙏

[@keisreeman]

My favorite part was how his daughter grabbed on and he carried her out the car. Teaching her to be strong and fun at the same time.

[@thegirlwhospeaks236]

These lock him up in some American suburbs for that! Funny

[@marincmarinc7400]

Vito you are the king, thank you for everything.

[@mahanmoshir]

Poolish vs Biga: which one gives more air in the crust at 70% hydration (home oven:450F)??? love the channel...thumbs up !

[@edithharmer1326]

WOW !! Educational! Great Tutorial! Thank you for sharing! Greetings from Singapore!🌷🇸🇬 Edith a happy Subscriber.

[@tamatherm8797]

Hi I have a question after taking the polish out of fridge do I have to let it rest 1 hour at room temperature our work it out directly like the video?

[@Aquascaped]

AWESOME! Made some good pizza. My local VONS in San Diego carries TIPO 00 flour. It’s pricey but happy they had it!

[@chillibang6881]

This is the perfect and exact pizza recipe I could ever find . Thank you for sharing!

[@evdokimtarasov7112]

Не понимаю ни по итальянски, ни по английски, но благодаря твоему каналу полюбил пиццу. В в пиццерии (в России) ни когда не нравилось, начал печь сам, вдохновившись твоими видео, теперь пицца любимая еда, Спасибо!!!

[@feniksperm59]

Включи автоматический перевод субтитров) Не все переводится идеально, но глядя на картинку все более чем понятно)

[@evdokimtarasov7112]

@@feniksperm59 Автоматически субтитры на англ. на рус. не настроить, про пиццу в принципе понятно, но интересно он рассказывает про свою семью , продукты, а вот это уже без перевода не понять

[@feniksperm59]

@@evdokimtarasov7112 эм. Субтритры. Настройки. Перевод. Выбор языка. В чем проблема?)

[@feniksperm59]

@@evdokimtarasov7112 я так всех итальянских блогеров смотрю) как уже сказал - перевод кривой, но при адекватном восприятии картинки понятно 95%

[@evdokimtarasov7112]

@@feniksperm59 На компе может можно на моем смартфоне нет выбора языка, только автоматически англ. придётся учить язык

[@Hofferinthelab]

Love your videos Vito, just bought an authentic Portuguese oven and waiting for it to arrive and then season it and then get cooking with your dough recipe😊