Best Neapolitan Pizza Dough At Home 100% - Full Process Vito Iacopelli

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This is the most easy and fast pizza Dough recipe for home 100%, This is an amazing ASRM video by vito iacopelli. Please follow the full recipe and the full process to make the best pizza in home oven.
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Please comment below if you have any questions

[@vitoiacopelli]

More ASRM? What's your favorite part?

[@HonortronicsInc]

The "Soft and Crunchy" at the end!! ♥

[@pxuh69]

I like hearing your voice and seeing your energy so i think regular videos are better

[@1MrBigred]

I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!

[@NihilDry]

Мне нравится, как вы периодически делаете такой формат видео, он успокаивает. Спасибо вам!! Ведь иногда хочется посмотреть на это без слов.

[@Yves.Dethier]

No... 😂 I like your enthusiasm ❤

[@mauianneme]

I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy

[@toxikwastedump]

also works 8 hours left out at room temp covered for same day pizza just start in the morning (unless you're not a morning person, i guess)

[@mauianneme]

Haha. No, not a morning person. So I usually make the poolish the evening before.

[@maximumovermuslim6337]

Preach brother/sister. I do the same. 3-day pizza >>>> 3 hour pizza

[@sheilaMagilicudy]

100% correct. This is the dough I use and it is perfection!! The aroma of the starter is devine! Just plan out your pizza ahead it's well worth it people

[@chip6515]

made this dough this weekend. i was worried about the amount of salt...and i was worried about how wet the dough is...but...i followed it exactly...and it turned out fantastic! tasty, crunchy, and soft. froze the extra dough balls

[@DenisAhmet]

Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.

[@MathewtHawkinson]

I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!

[@simona.6939]

Simply your best video ever! Thank you for making this one without narration!

[@Kregrr]

Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.

[@trippinwithbryan]

I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!

[@bigmig67]

Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.

[@stephenjames820]

I agree! Just my wife and myself. I know I can freeze the dough but it just isn’t the same!

[@wukang3140]

math is hard.... but it's bakers percentages.... like 1000g (total flour) between poolish and dough .... 70% hydration means u need 700g water total. 2 or 3% salt means you need 20 or 30 grams. poolish recipe is generally the same.... 300 flour 300 water 3 honey 3 yeast you would add 700 flour 400 water next day. u can use smaller amounts of yeast if you let your dough ferment 2 days. yeast will multiply if u bloom it properly. see how many dough balls this gives you.... and adjust

[@dancorlateanu2214]

Put the balls in the freezer in a sealed container, and use when needed. At least that's what I do :)

[@bigmig67]

@@dancorlateanu2214 I hear you and I do this often. But as someone else mentioned above, just not quite the same.

[@bigmig67]

@@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉

[@annaa8140]

I ❤your recipe. And this formula is friendly for mi but your smile in the end of the film is the essence ...Thank you so much

[@JosenivaldoBenitoJunior]

Hi Vito, thanks for teaching all this! My pizzas are improving a lot because of that.

[@ramonchi_5]

great video Vito! loved the wobbly sound when stretching before the first fold on the dough

[@dansharkey5218]

Your the Man Vito no words are necessary. No one does it better. Gracious

[@user-me2qv1ju3p]

Thank you Vito your channel is the best

[@michaeljulius5895]

Great video - will have to try this - thanks Vito!

[@leemasterfizzle]

I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!

[@918scott4]

I am making so much pizza since I found your channel last year. I am getting tired of pizza but I cannot stop!!!!

[@nickmeale1957]

Vito, this is so relaxing to watch

[@livingforjesuschrist7761]

You're a legend, Vito !!! The best

[@Beerub]

Watching perfect smooth dough is so satisfying 🍕

[@joshdrewpic]

ah man, it's so relaxing. Wonderful!

[@ronmsharonm2708]

WOW! what a great video.! Awesome production

[@AshleyOfficialWilson]

I tried making this pizza dough at home and now I'm officially the neighborhood's unofficial pizza chef! Thanks, Vito!" 😄🍕

[@user-fc5cw4ot7i]

Vito, thank you so much for the great pizza!

[@gavindavies1356]

Soft and crunchy ❤

[@1MrBigred]

I love all Vito's videos and recipes, but this one is my new favorite!! ♥🍕

[@user-iy3yq6px2u]

Nice job, Vito! The non verbal video is impactful, although I do enjoy the verbal versions as well.

[@gorankunovic6404]

One of your best videos!

[@randallsmith329]

Story, composition, lighting and good audio…..well done sir.

[@vshek123]

Just amazing!!

[@davidbarnett8617]

So glad I bought an Ooni. I no longer have to prebake the pizza! Thanks Vito!

[@RedFather1989]

My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤ Im happy to see you doing well. Next time you're in America, come by Dearborn Michigan and we can cook something together. ❤❤❤ You will be my guest.

[@holgerbehrendt9685]

Just great❤. as always

[@fereracarera]

Great video Vito!!!

[@VanishingNomad]

I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class. Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process. Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless! (Also, as a kid I once won an award for the longest run on sentence)

[@dalef84]

Love your videos they helped me a lot! I wasn't expecting you to use a machine though in this one at home 100% :)

[@faryalalkatheeri6144]

Thank you Vito 👍🏻

[@Bigdaddyschnooks]

First pizza I ever made. I've made tons of different ones since then. And this is still the best.

[@seancraven2361]

One of your best videos.

[@philbert9300]

It was a relaxing fresh breath. You should do some more of These Videos from Time to Time. 👍

[@truptidevashrayee338]

I follow.your recipe it's amazing result

[@robertodelvecchio8425]

Excelente Vito, espero que puedas venír a la Argentina!!!!!

[@yolandarivera5504]

Omg Looks so delicious ❤

[@johnp6317]

Great home tutorial! And I like the thick bricks in the oven.

[@Riv359]

Even using a home oven, this guy is unstoppable, Amazing!🍕🍕

[@GLuff]

Great process man. Great job with the video and edits. 🍻 🍕

[@crunchwrapsupreme8812]

The addition of the espresso makes this gold❤❤😎😎👊👍

[@danielesbordone1871]

Fantastic !

[@Bronxvette]

Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!

[@burningpile8371]

Awesome!

[@frednurk8590]

Damn, man. That looks sensational. Thank you.

[@LaffinKing]

I love the asmr videos. I appreciate your teachings and your passion. Thank you

[@Plasterer1]

The best ❤

[@tonyfacuseh]

Vita doesn't even need to speak!!! Grazie Mille Vito!

[@rainie22rs]

Yes Vito I love your ASMR videos. More please

[@mehdiizadi163]

Amazing 🥰

[@user-yj6hc3wk4w]

Qué deliciosa te quedó Vito. 😊😊

[@MatPL32]

Thank you Vito 😁

[@ZwienerZ]

I love asmr so yes!

[@user-qt5xh9mt7x]

No resting times here. Your 2021 video was much better

[@JohnOrtynsky]

Hey Vito, Love you videos and the silent thing is kind of neat but I miss hearing you voice and your passion for pizza!😁

[@JuanmaNz]

buenisimooo!!

[@barrettM8]

nice ))) thx a lot Vito! )

[@boumezanouar]

iam a fan of you , this video is amazing

[@RajnaTMS]

This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊

[@dekac011]

Best video ever

[@jibril4000]

Magnifico

[@Weichi928]

Fantastico!!!

[@abhijeetbapat6778]

Soft And Crunchy at the same time. 😘

[@simonrizk4451]

great video my man

[@nikolaitsykin]

Perfecto

[@tephen78277]

Hello Vito, hope your well. Just started following you and your videos are amazing, full of great recipes and tips. Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂 Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference? Thank you so much and look forward to watching more fantastic videos👌 Stephen.

[@sneeldamorn]

You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?

[@felipeolivos8934]

primerisssssimo.. gratzie maestro!

[@vitoiacopelli]

Gracias a ti!

[@benantonioguido9798]

bravo Vito ! complimenti per questo video. La pizza fatta con il poolish sarà sicuramente buona. Buona serata !

[@aliciacorelli2908]

Great video

[@cirospartano8467]

spettacolo! 👏👏👏👏👏

[@chef4oh1]

Sofft and crunnnnchhy - the best for the home in my kitchen oven - for outdoor oven even better

[@josepinheiro1804]

Parabéns vito eu irei fazer essa puzza que parece ser maravilhosa

[@michelcortens9656]

Madooooo looking very good 😊

[@SVWFan-ij3rb]

I don’t like asmr and like it more when you do normal videos but your content is still great

[@John-ky5fq]

Thank you for making the process crystal clear. One question I have though is can you leave the poolish in the fridge for longer without effecting the quality of the dough and if so how long can I leave it? Many thanks

[@erikrico4635]

Master, pizza and coffee Love, YEAH 👍🏻

[@geoplaten337]

This is definitely different, and worth watching…but I prefer your passionate, enthusiastic narration.🙂

[@MSNet1]

I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.

[@user-yj6hc3wk4w]

Me gusto ese gluten, debe de tener un aroma increíble. 😊😊

[@jakub3360]

Could you make recipe for Neapolitan Pizza Dough that makes 2 or 3 pizza because sometimes the amount shown in the video is too much. Anyway love your work, you are true master of pizza. Thank you for all you're doing!

[@_clemens_]

What I always make: 1 kg flour Hydration ca. 66% (660 g of water) 15-30 gram of Salt (based on taste and how healthy you want it) 1-2 gram of fresh yeast, almost nothing. -> results in 6 Pizza balls of 270-280 gram. You want only 3? Divide everything by 2. You want only 2? Divide everything by 3. Use a strong flour and cold water. Can't go wrong.

[@omarious]

Maintain 70 percent hydration. 300 grams of flour, 300 grams of water, 5 grams of yeast, 5 grams of honey. 15 grams of salt with 100 grams of flour add to the poolish. 3 pizzas of 240 grams per dough ball.

[@jakub3360]

@@_clemens_ thanks still to much balls XD becausewhat I meant is sometimes I just want one pizza or two but I will try your recipe for sure thanks!

[@_clemens_]

@@jakub3360 As long as you keep the proportions you can alwayts make less. Kneading only 1 portion is maybe a bit less easy, but works as well.

[@DraftDodger69420]

See my comment then cut all ingredients in half.

[@aluparaschiv]

Vitooooooo Salutari din Romania!

[@alanwalsh5566]

Can you make a video on how to store the dough when it has proofed. Great videos

[@patriciahannifan3381]

Vito, I love the video, but enjoy when you talk through the video more. Can you clarify strong flour? Caputo 00, Manitoba? Bread flour? Does the amount of water change with different flours?

[@stephentaylor395]

Vito mentioned using strong flour. Do you have recommendations? I like the caputo flour.

[@freewindwinatachannel]

Mantappp❤

[@Joseph_Coutts]

Love you video ! I first found you on KZbin while trying to find a good foccasia recipe (I make yours about 2-3 times a month). Quick question though, I only usually make about 4 pizzas at a time. I have seen you do videos on freezing the dough. At what stage should I do this ? Straight after balling up? How long should I take out of freezer when I want to cook up at a later date. Thanks from Australia 🇦🇺!

[@Zulu_November]

Hi Vito my favourite part is everything you do thank you. Just a quick question if I reduce the poolish from 500 g to 300g that’s 40% reduction does it mean if I reduce the dough recipe by 40% ( 1kg flour 600 ml water 20g salt 1g yeast? I’ll get the same rate but less pizza balls? Thank you

[@user-cm3gs3wu8x]

I really enjoyed the good video For example, it would be better if there was a pizza recipe (detailed explanation from the measurement) based on a family of three or four. I love you bro

[@stevekarnes3071]

Vito, liked this video. But, VERY much prefer having you speak thru them!!

[@gorandjalevski8839]

Thank you for sharing Vito🙏🏻 Can I mix semola flour with Type 00 for my dough? I'm short about 100g of Type 00. (4 pizza recipe) Will it affect the texture and crispiness?

[@djwork5807]

Weird feeling to see a video of Vito without him speaking :D. Good video btw as usual

[@blagojanevcev5300]

Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.

[@hildalopez1252]

I follow these recipes and not sure why I can't get my crust to puff up... although its crunchy and delicious!