Next Level New-York Style Pizza Dough in 2 Hours at Home For

SUBSCRIBE / maestrovitoiacopelli
MY MASTER CLASS PIZZA: www.master-cla...
Check out ,my new brand AUTENTICO : autenti.co/
Today i hade the plasure to teach my friend Guga foods, GUGA as the best meat channel, and i have decided to make a real next level pizza dough made in just 2 hours and trust me follow this recipe and you'll be surprice here is the full recipe:
first prepare the poolish 16 hours before so the day before and then you put it in the fridge : 300 gr. flour 300gr. water 5gr. yeast 5gr. honey
then after 16 hours make the dough by adding : 330gr. 00 flour - 300gr. semolina flour- 300 gr. cold water- 30gr. salt - 50gr. olive oil and 5gr. of dry yeast . For the rest follow the amazing pizza dough recipe
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
links of my social media ADD ME ON
My Web Site: maestrovitoiac...
Y.T. - ITALIA - / @vitoiacopelliita6967
INSTAGRAM - / vitoiacopelli
FACEBOOK - www.facebook.c..."
KIDS CHANNEL: - / @zoekidstoys9820
CLOTHING LINE MY STORE - teespring.com/...
-- MY PRODUCTS USED TO MAKE PIZZAS
-BEST PIZZA EQUIPMENTS : gimetal.it/it/... (USE CODE: VITO5)
-COPPER OIL ITALIAN: amzn.to/3ONgSYd
-WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
-DOUGH BALLS BOXES: amzn.to/35DGQHM
-BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
-ELECTRONIC SCALE:amzn.to/32gHk8Q
Please comment below if you have any questions

[@vitoiacopelli]

You ever see a New York style pizza dough ready in 2 hours?

[@chloebelle4923]

OH! How I would love to try that amazing pizza!

[@saucebossgenetics56]

1000 percent not how you do it. Come to ny ill show you how to make real Dough. You can look up my family's pizzeria restaurant. Sorrentos pizza and pasta. Before my family sold it.

[@aeris4909]

​@@saucebossgenetics56 The whole point of the video is to take a New York pizza style, remake it with Italian standard while also having the difficulty of being at home since most people at home don't want to take the time to make a 6h~12h dough for pizzas.

[@jimmychafins]

All trumps, salt, water, and yeast

[@SuperDodoe]

Ny or neopolitan we're all here for you Vito. youre the Best!

[@GugaFoods]

Thanks for having me brother, I still dream about that pizza. It was amazing!

[@BurkenProductions]

Make another then at home and post a video on your channel too!

[@starby1243]

Your weight loss is amazing. You did a great job eating healthy. Inspirational.

[@MestrePanko]

Guga vc é maravilhoso, te amo uai 🙏🧀

[@vitoiacopelli]

Any time! Now next week do PINSA ROMANA STYLE

[@trader123454321]

"in 2 hours!" alright, let's start out with the poolish... which was made the day before 🤣

[@allertschallenberg1857]

Fools me every time...

[@mcculleys3780]

I remember watching Guga years ago to learn about my sous vide machines. He's amazing and so are you Maestro Vito!

[@anakalamaui4673]

Me too he helped me a lot with sous vide...I never did torch the steak by the curb however. Best Lobster I have ever eaten was sous vide.

[@alancohn8205]

Vito, I was born and raised in NY, and grew up eating pizza no less than 4 times a week. I have since moved out of NY, but have to make my own pizza because I’m such a pizza snob. I have played with several of my own, as well as other people’s recipes over the years. I will certainly give this one a try. Thank you for all of the informative and entertaining videos

[@DetVen]

I grew up in Detroit, but like you moved out of state and couldn't find anywhere that made Detroit style pan pizza. So I bought the pans and started making my own Detroit pizza. That was 11 years ago, before anyone outside of Detroit knew what Detroit pizza was. It was hit and miss at first, but the more pizza I made, the better I got. Once I got Detroit pizza down as well as you can make it at home, I moved on to learning other styles, like neopolitan, NY, Romana, Grandma style. I've watched many YT pizza videos, but I always go to Vito's channel cuz he is the best!

[@Ingameofcourse]

16:48 Guga was on automatic mode until he took a bite and then he suddenly woke up all happy 😂 you can see clearly how excited he got when he took the bite and how well he described it. It must've tasted incredible.

[@starby1243]

Soft n Karounchee

[@randalreigel4089]

Awesome...add to your show Vito. When you have a guest on the show and you have to wait one hour, show the two of you sitting down and having a beer while you wait and communicate..😎🍻

[@mariap4828]

This video will come in handy a Lot because sometimes I Don’t have dough in the fridge and Suddenly I need (Knead) it!! Thank you Maestro

[@vitoiacopelli]

Glad it was helpful!

[@maclivingston9268]

Reality BARS 👍

[@jandasalovich6469]

Nice!!!! Greetings from Minnesota.

[@vitoiacopelli]

Thank you! Cheers!

[@TheRealFeechLaManna]

No machine mixer, everything by hand please. I just ate a homemade Napoli-style pizza a la Vito, will buy some Semolina and try this dough next. Ciao from Copenhagen, Denmark

[@gregbrunner599]

Will be making this dough and pizza. Another great video and teaching us perfection. You and Guga have become fast friends and so enjoyable to watch two great maestros at work. Thanks for a great recipe again Vito!!

[@korencek]

You can tell that cheese is good quality. Can you make a video and compare pizza cheeses (specially designated mozzarelas) and then rate them? Like some premium DOP buffalo mozzarela, regular mozzarella, pizza mozzarella in plastic wrap with no water, preshreded pizza mozzarella etc...

[@BlessByYou777]

King of meat meets King of pizza. 14:30thats gonna be delicious for you guga😋🤤lucky man.

[@pauliedibbs9028]

Next to the classic, this has to be my all time favorite pizza... Some olio santo and DIO MIO!!!!!

[@HonortronicsInc]

This is an instant classic!! Great job Vito!! I'm sure that this is going to be one of your most popular yet!

[@hanifnawaz388]

Vito is the best

[@ShantanuTiwari-rx3ti]

It's Saturday night here and your video dropped. Watching it before I sleep 🍕❤️

[@rafaeltrochereyes8952]

i rarely comment on videos but this is high quality right there. i will try it and compare to my nyc faves. but you can tell right away that is gonna be good ! thank for this gem!!

[@fangul3031]

My favourite KZbin chefs, period. I am also from Bari area, been watching Guga for a few years already and try to replicate his experiments, thanks to him I can cook a decent Picanha.

[@handymatt1970]

Vito's videos saved me literally hundreds of hours on perfecting the art of pizza at home. Grazie.

[@HuggableHound]

You 2 are great together. Pizza looks amazing 😋

[@silascruz1967]

Adorei a receita! Irei fazer 🍕 Saudações do Brasil 👋

[@dianelaes3538]

Just made a VITO pizza(dough) for everyone after a day out on the boat, swimming. LOVED BY ALL!!! Gracie VITO!

[@nojremlock6826]

I think some "Dean Martin" music In the background would be perfect!

[@misteryakamoto]

Whenever I see Guga with Vito together in a video, I already know it's going to be entertainment. 🥳🥳🥳🥳🥳

[@fredbanionis753]

Now Guga needs to tech Vito to do some dryaged mayonese beef something. lol

[@MCgWhiz]

I love him swinging the cheese on face. That's quality queso lasso effect.

[@juanlinofernandezg9181]

I enjoyed and appreciate very much VIto´s explanation on the preparation of the dough

[@vitoiacopelli]

Glad it was helpful!

[@Retro.Studio]

First what a great small spiral dough mixer! Love the size. Hope their become a Europe version (230V). Nice video again Vito and Guga! Greetings from Holland 🇳🇱

[@alexanderh3141]

What‘s the exact model of the spiral mixer?

[@Mikester1974]

I normally make Neapolitan style but I am going to give this a go. It looks amazing.

[@joepec8821]

Ouuuuuu beautiful!

[@mariasoteloobregon4587]

I just made pizza dough for tomorrow, Then I get on KZbin and there you are ! My dough 😍would be ready IN TWO HOURS ,BUT i LIKE MY DOUGH TO FERMENT FOR MORE FLAVOR.🍕

[@vitoiacopelli]

Hope you enjoy

[@stewartj00701]

Great video, my new favourite pizza is a tangy tomato sauce, some oregano, msg in the sauce, then Nduja sausage, Spanish chorizo slices, a mix of pecorino and sharp red fox cheddar, on Newhaven style base

[@TheDisBeat]

2 of my fave dudes just enjoying some bro time around food

[@TARAROAD]

Two legends in the same video fantastic that Pizza looked absolutely amazing and delicious great video I hope you both do more together thanks keep them coming 🙏🏻

[@vitoiacopelli]

More to come!

[@adiiiiii1]

Dayum, it looks tasty! I've never tried NY type of pizza, and now I'm hungry 😄

[@MichaelDietrich-z2c]

This Buffalo New Yorker is going to try this next weekend. What temperature should I cook this in my wood fired oven? My beautiful wife just started a Keto diet, so it's single dough ball for me tonight. Love that recipe!! Thanks Vito

[@Frank419]

Awesome collab! Would love to see you do one with Dave Portnoy. Could do a New Haven style pizza.

[@alexandrehartmann3999]

I will still meet you, Vito, and you will teach me how to make Brazil Style Pizza!

[@Belgiumwaffels]

Oh god. I so want to try that🤤🤤🤤🤤🤤

[@kamilfrancoolczak]

Bambino!!! Any recepcies in the air fryer for future videos ?

[@mmikeee.]

Una ting of beauty. NYK syle is the best...

[@TJ-tb3xm]

Thank looked amazing! We need a video on the home made cheese. What can we use in the US for the italian salami? Did you use regular olive oil or Extra virgin olive oil? How do you scale up for 16" pizzas?

[@AzureWiler]

2h this is going to be FUN

[@ludithor]

Thank you Vitto. Definitivamente la voy a preparar 😊

[@hartmutthomas989]

ja, schön platt . also die Pizza . Dennoch bestimmt köstlich

[@samirjones474]

I always enjoy your collaboration guys

[@pintiocu5212]

Where can we eat your pizza Vito? I'd die for a slice

[@NaNa-el6ys]

Vito, can you please explain why the semolina flour mixed with 00 flour.

[@vitoiacopelli]

Semolina makes it more crunchy

[@seraphan6]

12:05 after pounding out the bubbles, the next step is to pick up the dough and slap it to remove excess flour before fist-stretching it (off the table) prior to the final, single toss.

[@sashaalexander1833]

Thank you so much! Can you tell me, please, what to do if my oven doesn't have vent mode? Thanks in advance!

[@ArjanBakker]

I would like to add some garlic too :-)

[@williamfrazer8691]

Giga learning from a true master "Vito Iacopelli".

[@ArticSpy]

That pizza looks soooo delicious!! But as a Dutchie I don't get adding honey, why would you add honey (or any sweet ingredient) on an awesome pizza like that?

[@angeldove73]

10 looks yummy i have to try honey

[@krissys4424]

Vito, Can I please ask you the name to the spicy salami and the dough container you are using for proofing in the fridge

[@JARABACOA3]

Great!

[@stane89]

Vito hats off.

[@EvaK7]

What is the temperature of the oven?❤

[@vitoiacopelli]

Max

[@CUBEoneVX]

Vito do a colab with One Bite Pizza Reviews. Would love to see him judge your pizzas since he is like the king of pizza reviews in the US.

[@alamandrax]

Looks great maestro! And the pizza looks good too 😂

[@vitoiacopelli]

Thank you 😋

[@corben7874]

Vito is the pizza GOAT

[@davidnathanieljones7516]

Next round Guga New York style

[@ВалентинаУстинова-ь8у]

its amazing 🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹🌹

[@egxore]

Sour dough pizza NY style.

[@taufiqkha9628]

Mr pizza 🍕 flame 🔥 you are amazing with all yous works

[@slamurai8080]

2 hours plus the 24 to make the poolish = at least 26 hours bro 😄

[@Mr_Helios76]

Grande Vito! Ma fagli due panzerotti a Guga così lo fai uscire fuori di testa 😂😂

[@goodgoods664]

Sooooo gooodddddd!!!

[@geol1936]

Guga Cheesa on the Chesta 😅

[@VanZoneSteveV]

Vito - did you get a new camera? The quality of the video is amazing! (PS my pizza is getting better at home thanks to you - I tried whole wheat flour and it came out good)

[@thequantaleaper]

Looks like upgraded lighting added a nice improvement too.

[@vitoiacopelli]

Yes

[@markpowers7197]

How would you freeze part off this dough??

[@rafaeltrochereyes8952]

quick question though. is there any suggestion if i wanna use sourdough instead of instant yeats and/or poolish?

[@josuevivas]

Dave Portnoy is watching.

[@TheMoshkovitz]

Does the leading pizzerias in NY also use semolina?

[@tomtaylor6163]

I dare Vito to make a tiny pizza!

[@robertorizo9081]

When did you add the poolish?

[@Wlawrenz]

Vito, show us wich salame is that ?

[@Ben5484G]

❤

[@thequantaleaper]

Just like online recipes.... Only 2 Hours! (Plus 25 hours beforehand)

[@redocykuron]

O Polish é totalmente opcional, se vc seguir a receita com os ingredientes do Polish mas sem deixar ele fermentar por uma noite, vc vai conseguir fazer a pizza mas com "menos" força na massa. Fica boa do mesmo jeito.

[@vitoiacopelli]

If you want to have something healthy this is the way to go

[@Marbforest]

What pizza stone do you use?

[@CplBJason]

8.2 everybody knows the rules

[@theblackhand6485]

No basil basilicum in sauce or on the pizza?

[@ferencfedora5966]

Ciaoo Vito Is it possible to make a Neapolitan pizza with sourdough biga or poolish, and if so, what ratio of sourdough should I use, which dough fermentation method should I follow, and what type of flour should I use (a stronger one like Manitoba or stick with regular pizza flour or Nuvola)? Would you perhaps make a video about it?

[@vitoiacopelli]

Yes, absolutely

[@ferencfedora5966]

@@vitoiacopelli And when is it expected?

[@NikoBellaKhouf2]

I'd put pineapples on my pizza before considering honey lol

[@lipedax]

"real American" guys Guga is Brazilian ! Anyways great video maestro ! God bless !

[@vitoiacopelli]

Brazil is in America

[@lipedax]

@@vitoiacopelli of course I know it, Brasilian myself ! Of Italian descendent. Just for everyone else to remember that America is a continent and not just a country. Te voglio bene Vito !

[@aland2253]

@@vitoiacopelli😂

[@kevinhaun]

I thought tipo 00 is a no go for home ovens.

[@rexbaeumler1392]

Does Vito use a Biscotto stone in his oven?

[@ahmetyesil]

👍

[@changethecolorsPS]

vito gograts .. i will open my pizza shop because of you .. i have some questions .. Could you kindly write for me, please, what is the best way to prepare my dough? I will be operating the store from 16:00 to 00:00. When should I prepare the dough? And if I make dough with 5, 10, or 15 kilos of flour, how do I calculate how much polish (preferment) to make beforehand? Is it 500 ml water and 500 g flour or 1 liter of water and 1 kilo of flour? I want to make New York-style pizza for display and take-out with 62% hydration. Thank you very much.

[@airheart1]

I'm not saying it wouldn't taste good.. maybe.. but there is no real NY pizza with honey on it.

[@thecrazysaint]

But where can I get salami like this in Colorado

[@marktisdale7935]

Algorithmic engagement comment.

[@HonortronicsInc]

First Thumbs Up! Woo Hoo!!

[@vitoiacopelli]

You rock!

[@TheVonhollan]

Wen is Vito coming to the US to taste your steak an make a meat lovers pizza with it

[@vitoiacopelli]

This December

[@insomnia09]

I'm confused. Do you use the poolish or not?

[@eikumbokum]

5:03 you didn't include the footage of putting the dough in the container here. Does it matter how you put it in?

[@vitoiacopelli]

Mmm well check the clip after yes it metter

[@tomsop]

What kind of flour for the poolish portion of the recipe?

[@vitoiacopelli]

00 regular

[@marthatorres1369]

❤❤❤