3 Different Gluten Structure With 1 Pizza Dough

Рет қаралды 955,356

Vito Iacopelli

Күн бұрын

Пікірлер: 1 000

@vitoiacopelli 11 ай бұрын

1 / 2 / 3 ?

@leonardonichi8835 11 ай бұрын

Eu sempre faço a sua receita na minha casa. Venha para o Brasil para eu cozinhar um dia para voce! A minha se parece com a numero 2

@gentz8310 11 ай бұрын

No 2

@HonortronicsInc 11 ай бұрын

Number three for sure! My home oven goes to a max temp of 500F, so I have been making 80% hydration dough for my Neapolitan pizzas. You can hardly stretch the dough with methods 1 & 2 because it is so soft. Doing two reballs makes it SOOO much easier to work with. Gratzi Vito, for all you do to educate us!!!

@philliesblunt247 11 ай бұрын

@ilaphroaig 11 ай бұрын

@Senior-tr4le 10 ай бұрын

I made pizza for the first time ever tonight, using your recipe. My wife was SHOCKED, and said it was the best pizza that she has eaten in the United States (She is from Napoli). Thank you!!!

@StimParavane 10 ай бұрын

Fantastic! What a result.

@labhamjain3915 10 ай бұрын

Because You made it 😂

@leszekkubiak9584 10 ай бұрын

because you did it with love ;)

@goutd0utopic138 9 ай бұрын

Because of your Sauce may be...

@terorvlad 9 ай бұрын

That is incredible praise. Pizza from the Naples region is absolutely killer. I remember eating 3 at a time when visiting my sister.

@stuartv-e8161 11 ай бұрын

Hello Vito You have changed my food life!a massive statement but totally true. Since watching your videos for over 2 years I have bought my own pizza oven and make beautiful pizzas for all my family each week! I've made 100's of wonderful pizzas because you your teachings. Thankyou very much Vito. Love Stuart ❤️

@dreamtvnes 10 ай бұрын

Guaglió senza impastatrice e forno la vita non cambia! Saluti da Napoli

@parixitshradha 7 ай бұрын

Hi! I am new to his recipes. Can you help me? I need to make between 6 to 8 pizzas. Should I double the poolish recipe (300ml water, 300 g flour, 5g yeast and 5g honey)? Then how much flour do I need? Also, I don’t have a kitchen scale so can I just convert the ingredients to cups? Thank you.

@jamesgarner2103 8 ай бұрын

i agree. #2 is the best. very thin crust allows for a more balanced flavor. a thick crust and all you taste is bread.

@Studiovette 11 ай бұрын

Best pizza channel on KZbin hands down! 😁

@vitoiacopelli 11 ай бұрын

Wow, thanks!

@Sonic-2624 11 ай бұрын

I agree this channel is amazing!

@quasarQuasar-e1o 8 ай бұрын

Agree too!!

@MissPanoramix 8 ай бұрын

You’re the best, Vito! Since I started watching your channel (over two years ago), I’ve made pizza for my peeps pretty much once a week (il Giovedì per noi è pizza, non gnocchi!). It took me lots of batches to get the right proportions, but I could never really figure out how to get the three different gluten structures you described so well in this video. So, thank you from the whole family! Un abbraccio grande da un’italiana in Canada.

@davidcmiller2980 11 ай бұрын

What's there to say? Outstanding video and presentation, I aim for #2 most often. I am now working on opening a mobile pizza business with everything I have learned from your hundreds of videos etched into my brain, pizza has become my passion. Thank you again for all of your help.

@BuchananSam 11 ай бұрын

#2 all day Vito! I can see why this has been your method of teaching over many years/videos and it's great to see the comparison of all three to understand why #2 is the best method. 👍

@Commodore4life 6 ай бұрын

First it was the fun videos, and Vito's professionalism. Then it got deep learning gluten structure, mozzarella cutting, and whatnot. Now I'm at the point where I'm building an oven in the back yard.

@pedroosorio1948 11 ай бұрын

The amount of people saying that you changed their pizza game / love for pizza is the best compliment we can give. I've been to Rome recently and i can say i prefer my home made soft&craunchy goodness !!!!!! Thanks king Vito ! PS: Number 2

@russellbateman3392 8 ай бұрын

#3. I appreciate that you show us all the way through (even across multiple days in another video). Most KZbin posts give ingredients, show some preparation, but as soon as there's variation, you get one variety, but only a verbal description of what would have happened in the other variations. You show what happens by making the other variations too. So, this basically means that you rock, my friend!

@kirkbockoven155 10 ай бұрын

Love # 2. Have made your recipe numerous times and always is outstanding. Thanks for teaching us how to be great dough makers!!!

@Jaze2022 11 ай бұрын

This has been more detailed than the past. Than you for that. I've been following method two because I thought that was how Neapolitan pizzas were made. I leave it rest for 15-20min before separating and reballing.

@chrisarthur6524 11 ай бұрын

That has answered a few questions I had regarding resting times and dough manipulation. Keep up the good work.

@vitoiacopelli 11 ай бұрын

Glad it was helpful!

@SlakkeLikker 6 ай бұрын

Vito! Thanks for your explanation! I have been making pizzas in my ooni for 6 years and still learning on refining my style on how to make a crunchy and puffy pizza. Based on your clips I learned how to make pizzas by using a poolish. Based on this video I learned that a flat dough after proofing, is not a bad thing to happen. Thanks you and keep up the good work!

@MrDan135791 11 ай бұрын

I love all of them. Thank you for the detailed explanation.

@Libra6210 8 ай бұрын

this video was like finding gold to me. since the hyper inflation we can no longer pizza from our pizzerias. I’ve been experimenting on perfecting my own homemade for the past year or so. One time i accidentally made a crust like #2 and didn’t know how i did it because i was using the same dough recipe. Since that time, i’ve been trying to duplicate it. Now i know why and what i did to achieve it, going to try this again now

@MangaTengu 11 ай бұрын

So this is why I get a spongy texture ! I have very weak flour (around 8g protein/100g) So I have no choice but to give a lot of rest + reball. I was always wondering why it was looking so spongy ! As a regular, I found this video especially easy to follow as you're going straight to the point and staying concise on the points you already mentionned a lot in the past. I know new commers might not feel it the same way but well, one size can't fit all ! And as always, I still hope you get a small shell oven to show us some fun with it!

@longbeach225 10 ай бұрын

You could also add vital wheat gluten to increase protein content.

@MangaTengu 10 ай бұрын

Thanks ! I'll check it out ! Never heard of it !@@longbeach225

@braddixon3338 7 ай бұрын

Wow, what an excellent video. It is striking to see the difference just due to a longer ferment period after the dough is mixed. So let's see, your favorite was mix, (bulk) ferment, then make the balls. I'll definitely have to experiment with these differences when things warm up again in my area and I can start using my outdoor wood fired oven again. Thank you for so much information!! Your channel has really changed from the early days when you were just starting out, much more informative now.

@xiana3554 11 ай бұрын

Amazing video as always! Can you maybe make a video showing us the differences using direct method between a pizza with a short bulk/long ball fermention and another with a long bulk/short ball fermention? Thanks!

@TheUndeadLikeness 10 ай бұрын

Definitely #1. Thank you very much for sharing this!

@DouglasDeezy 10 ай бұрын

I'd love to see a how to use a madre to naturally leaven Pizza dough masterclass! You've done a couple videos in the past on sourdough pizza, but I think it would be awesome to see some new takes on it!

@RenatoDouek 11 ай бұрын

Each new video is a new learning experience. Thx very much Vito!

@rsbagga 11 ай бұрын

Awesome video! I’ve been getting inconsistent crusts / workability but have been inconsistent with my resting / balling. Didn’t realize it made a difference till watching this. Thanks!

@tunaboy52 3 ай бұрын

I'm so thankful I ran across your pizza dough videos. I had almost given up finding a recipe like this. Thanks so much!!!

@CrazyCalabrese78 11 ай бұрын

Very good Vito. The only thing is that the extra strength you built from the re-balling of dough number 3 probably needed more time to relax. It looked harder to stretch too. I have re-balled when the dough looked a bit slack - sometimes 2-3 times and it really helped build some strength 💪🏻

@tomboyle4312 10 ай бұрын

Agree, number 2 wpuld be my choice. Want a bit of crunch on that bad boy but also the fluffy texture inside. Love it.

@MrGonzoron 11 ай бұрын

Great demonstration of why you say Softa and Crounchy at the same time, which is number 2 method. I prefer number that method, and that is what you have taught us from the beginning! It seems like number 3 sponge method looks so much easier to work with at the high hydration though...I am not able to do the high hydration yet, I have to keep it at 65% or so. Oh I hope to see you at the International Pizza Expo in Vegas in March, I have registered!

@balrajgill946 10 ай бұрын

I prefer number 2. Thanks for showing the difference of dough proofing

@ShinyTechThings 11 ай бұрын

Why do your videos come out right when my stomach is grumbling?🤦‍♂🤣

@peacelilym 8 ай бұрын

Love all of them. Thank you for your thorough explanation in making perfect pizzas. God bless you🙏

@beatricerocks4767 11 ай бұрын

Great video, probably one of the clearest to follow. I’d like to see you expand this to another video incorporating a cold fermentation. Your success is a direct result of your amazing hard work and we appreciate it.

@BH-eg6qu 11 ай бұрын

#2 with #1 close 2nd. Watching and trying to learn. Vito you are the man!

@DJbradass 11 ай бұрын

Been making killer pizza thanks to your videos, thank you for all of your content!

@jozzoazoa 8 ай бұрын

It's pretty remarkable that such small changes to the process make such a big difference in the final product. Thank you Vito!

@ivanvalentino8867 4 ай бұрын

Number 2.Also the base is a bit thinner compared to the number 1. Thank you Vito. The best pizza channel for sure. Ciao

@JonCausithONS 11 ай бұрын

All three look great in their own respect, but if I had to choose, I would actually agree with you: the texture of #2: Alveolate crust looks like it held the best crunch and softness at the same time!

@AndriFahlevi 6 ай бұрын

your accent is very authentic Italian, thank you for sharing

@adrian_franczak 4 ай бұрын

What is the difference between waiting in the box and under the glass bowl? Olive oil? Temperature? I don’t get it :/

@noob19087 3 ай бұрын

There is no difference between resting the dough under a glass bowl vs box. He just put the finished doughs in the box, and unfinished under the bowl. The olive oil is to prevent the dough from sticking to the work surface. Flour is also used for a similar purpose, but oil works better here. Not sure what you mean with the temperature, but generally any room temperature will be fine, the rise will just take longer in colder temperatures and vice versa.

@fathimazuhaira2599 27 күн бұрын

So much impressed of the second. Thank you chef!

@eglekrilova 2 ай бұрын

I love your enthusiasm and passion for the dough. Thank you for the video!

@japanadventurelife 11 ай бұрын

I strongly agree that you are the only one on KZbin that reveal all techniques and knowledge, no secret at all

@shuman0207 10 ай бұрын

Hello Vito.Хорошее раскрытие темы.Большое спасибо за такое видео!

@geraldsahd3413 11 ай бұрын

Thanks for explaining crust is about the bulk and proofing and shaping.

@azshark1942 Ай бұрын

I agree, the number two would be my favorite type, thanks for sharing .........

@CS-eh8eo 11 ай бұрын

I made pizza with your dough recipe (with the poolish) for my mum and dad, we were all blown away! My dad's quiet desperation realizing a lifetime of pizza making was blown away in one bite. Technique: oven+grill on maximum to heat up the pizza stone to temps of 370 degrees. Stretch the dough out on a mound of flour, so no sticky bits on the bottom. Use enough dough (280 grams). Turn off the grill while the pizza's in. Turn back on after pizza to heat up stone for the next one!

@fattlane1866 11 ай бұрын

This is the kind of content I watch you for, great video! Thank you!

@cloud6526 7 ай бұрын

I’ll test the 2nd dough tomorrow. I want that soft n crownchy at the same time. I’m excited ! Thank you ❤

@agtpan3015 8 ай бұрын

I personally like the crunchy...so #1. Excellent video and great information. Thanks!

@jjjameson3364 8 ай бұрын

You have revealed the old and well-guarded secrets of “the pizza!” Some are probably not too happy, but most of us will be eternally grateful. It’s so interesting how minor changes in dough handling produce subtle but crucial differences in the outcome. On bended knee I thank you for your generosity and kindness in sharing. God bless.

@MarkSpringall 9 ай бұрын

I think most would like number 2 but I love number 1 but find it hard to achieve the crust. Love your channel and learning a lot

@TJACRIJEN 8 ай бұрын

For me 2/1/3. BTW: If I make pizza dough, I always make the dough 3 days in advance. Flour (Molino Caputo Nuvola) + water -> mix 2 min, rest 1 hr. Add yeast, salt and honey/olive oil, mix 10 min, rest 1 hr. Make the balls, leave in fridge 2 ½ days. Take the dough out of the fridge, leave it for 4-6 hrs and bake it. Will try this method next time. Wonder if there is any difference between the two methods. Thank you for sharing all your knowledge!

@59stratcat37 10 ай бұрын

Thank you! I really liked the gluten explanation and you are the first person I've heard mention , or use, a Poolish in pizza making. You should be lecturing in culinary schools. Great job.

@gottagift 10 ай бұрын

Thank you. I have been stuck with frozen pizza from the supermarket for a few years and they always seem like a #1. Learning the two rest method for #3 is what i am looking for.

@mrssleep 7 ай бұрын

That was awesome! I prefer No.2 - Thanks for sharing

@chiccoinla 11 ай бұрын

#2️⃣ for me 💯. Vito, anche prima che avevi detto quale era la tua favorita, ho detto la numero 2 e penso la maggioranza delle persone dicono la stessa cosa perché è evidente nel tuo esempio. Grazie di cuore Vito come sempre un bel video 👍

@fareslounis1 11 ай бұрын

Always number 2, or betwin 1 and 2 because the number one is crunchyyyyyyyyyyy. Best explication, thank you

@SariAlShammari 9 ай бұрын

You mean Crounchy!

@jamesshepherd7727 11 ай бұрын

I will take the one with cheese. I guess thats the American in me. If it doesn’t have cheese its bread with sauce. I have worked at 3 different pizza shops. One we made fresh dough daily. And the other we proofed frozen dough. Yes the fresh dough was better. But you really had to stay on top of the proofing. If it over proofed a bit it would get giant bubbles on the crust. The frozen dough was very consistent and easy to proof and made dang good pizza too. Your dough recipe is spot on. Nice of you to show how its really made.

@ninosport3941 11 ай бұрын

2.5 lol can’t decide between 2 and 3 but your channel is amazing. Thank you for your knowledge.

@mrdrissou_ Ай бұрын

Thank you Vito, support from France 👍👍

@mangangabitngfamy7563 10 ай бұрын

Since I started watching your channel I made pizza for my children here in the Philippines and all i can say is absolutely delicious pizza i've ever made that no one here in my town can make. Although it is hard to find the flour, the one that you are using i tried to find it on online shop to make it perfect. Thank you Vito Lacopelli

@joeshmoe7941 11 ай бұрын

Wow, we dont see videos like this one. This is needed content Thanks!!!! I would go with number 2.

@marmictanghus 5 ай бұрын

This is my favorite video for pizza dough.

@davekeen1963 3 ай бұрын

Great videos, up until now I've been making pizza in the BBQ using my focaccia bread dough recipe ( no poolish ). I discovered your channel a coupla days ago and I've watched a number of your excellent videos. I'm looking forward to trying your pizza dough recipes, the results look mouth watering, thank you so much for sharing.

@AGUSTINL0PEZ 9 ай бұрын

both agree with 2 soft and crunchy is just extasis

@megabrza 11 ай бұрын

No. 1 looks so fine , perfect crunch

@VerticalVictoryGarden 11 ай бұрын

I’m with you. #2 is my favorite. But all three are welcome anytime.

@Playlist-td3rd 11 ай бұрын

You're very passionate about what you do. It's very encouraging to absorb this information.

@michaell.9027 11 ай бұрын

very interesting video! I have to share something: I made a dough from your "next level pizza dough". I used part, and let part frozen for a something like 2 months. The fresh was closer to your "number 2", while the unfrozen was closer to "number 1". Next time I will try to reball it again after unfreezing.

@6062lau 9 ай бұрын

Wow, I want to try it very soon . My choice is probably number 2 . Thank you!

@hiphopgrinch 10 ай бұрын

Thanks for your passion Vito. Many blessings

@tototercermundista2 11 ай бұрын

Hi Vito, I prefer number 2. Thank you so much for all you teach me so far. My pizzas are better since I discover your channel. Sorry for my inglish 😅

@pcarvalhocoelho 8 ай бұрын

Great videos all the time, you’re the best Vito!

@italfun6984 11 ай бұрын

Excellent video Vito! There are many other pizza makers on KZbin, but you are #1 with no secrets :) I picked #2 pizza. You always have such nice basil...can you share where we can get similar basil or how can we successfully grow the basil from plants purchased at Vons, Raley's etc. Grazie Mille!!!

@MarceloOliveira-jx3is Ай бұрын

Vito, muito obrigado!!! Tento fazer pizzas e cada vez melhoro, mas agora acho que chegarei onde quero com sua aula. Muito obrigado!!!!

@noldhu3403 11 ай бұрын

Vito, still the best! Thanks for your explainations! My skills are much much much better since i kno you🙏🙏🙏 Your humanity, your humility make you human and friendly. And it makes the difference with the other youtubers. Your real Vito ! Thanks!!!

@Kevin-vg9xs 11 ай бұрын

Hi Vito, grazie mille for all the pizza knowledge you are sharing with us. I’ve made some really good pizza’s using your video’s❤ Can you make a video how to fold the pizza dough by hand for the best gluten network [if you don’t have a dough machine]? Ciao Ciao from The Netherlands!

@theberserkchef6007 Ай бұрын

Grazie del contenuto tecnico! Anche io preferisco la seconda!!❤

@yodrewtube 11 ай бұрын

That was unbelievable. You nailed the science!! No: 2 for me!

@ericjohnson6175 11 ай бұрын

Learning so much. This coming week about to purchase a pizza oven. I determined to help your channel buy watching a complete video each day. Number 2

@marcbritovanzijl4631 11 ай бұрын

Good video. It shows resting time is very important for the dough.

@LouisianaSpey 4 ай бұрын

I've been making Focaccia with poolish, and it's my family's favorite. Now it is time to make pizza.

@coalescence 10 ай бұрын

Thank you , I finally think I am on the right path to making pizza perfectly and consistently.

@martindakalovic378 2 ай бұрын

Thank you for such a detailed presentation. Since I am in advanced years, I hope that with your advice I will be able to make my family happy with wonderful Pizzas. It's too late for anything more, thank you once again and I wish you success in life and work. P.S. Although I have other interests and watched many good clips from all fields, I only decided to follow you here, because of your selfless gift of knowledge. Thanks.

@JJZBULLITT109 10 ай бұрын

I usually make #3. Instead of the poolish, I usually make a biga about 16hr before I make the full dough. After I make the dough, I wait about 1hr before I divide the balls. After dividing, I wait about 1hr before I make the pizza. With a wood fire in a masonry oven I get a nice spongy but crunchy crust. The wait makes all the difference in being able to form a strong dough I think. I use the 00 flour but I also hand knead for about 1hr the dough.

@salliemedia 10 ай бұрын

Best Pizza instructional video on you tube. Bar none. Thank you, Vito!!

@stormbroke 10 ай бұрын

Probably your best (instructional) video so far!

@charlesbeck-t8m 11 ай бұрын

They all looked great. I always make your #1 dough and love it

@charlesbeck-t8m 11 ай бұрын

I grind my own flour with hard white wheat berries, and with your basic recipe, the dough is great.

@xzxoxlx 11 ай бұрын

it's amazing how much #2 and #3 blow #1 out of the water, just that 20 minute rest and reball did wonders

@livs1313 11 ай бұрын

I would say number 2!!! Thanks for your video!!!

@ec5619 10 ай бұрын

Thanks for sharing! I have been making pizza for years and that is a nice touch to add to my skills. I think mine are more #2. I guess that my favorite outcome as well. I will be trying all 3 with your poolish method. That is the new thing for me. I never tryed the poolish method thanks!