At Home 100% Pro-Level Neapolitan Pizza Dough | Full Process

SUBSCRIBE / maestrovitoiacopelli
MY MASTER CLASS PIZZA: www.master-cla...
Check out ,my new brand AUTENTICO : autenti.co/
Today i show you how to make the best and easy Neapolitan Pizza dough 100% cooked in the home oven, make sure “2 pinch of salt” are actually 10gr of salt
The recipe is full on the video.
Everything i have in my studio is from: www.pizzagroup...
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 SPATULA: amzn.to/3ysuulE
-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
-PEELS: amzn.to/35HDYd1
Bushwick Tarentella Loop di Kevin MacLeod è un brano concesso in uso tramite licenza Creative Commons
Attribution 4.0. creativecommon...
Fonte: incompetech.com...
Artista: incompetech.com/l
Please comment below if you have any questions

[@vitoiacopelli]

What’s your best recipe?

[@Ach7ven]

Your recipe lol Next Level Doughh

[@cooking_for_ourselves]

Hi Vito, Your recipe is the best!

[@loqmanayache7496]

For me i love pizza ho i can make withe naturel composent for exemple when you use beef mortadela slices look likesome time you take prodect ho we can't finde in local venders so that will simple if we make it withe slice beef meat at homme

[@loqmanayache7496]

Sorry for my bad english

[@antonhaz4793]

Soft and crunchy 😊

[@timfurlong2]

I recently bought a pizza oven and discovered your videos- the oven is now called “little Vito” and my kids bought me a “soft and crunchy” hoodie. We love your expertise but your enthusiasm is infectious. Thank you for your positivity and passion! Best to you and your family brother

[@carllson6054]

soft and crunchy in the same time

[@JTBags420]

What pizza oven did you get? I have a Bertello

[@Assyl.Yacine]

Beautifully written.

[@BlazPivk]

Just so you know... My coworker and I both started making pizzas. When people ask us where did you learn to make them this tasty we both reply with Maestro Vito. Seriously I can't purchase a premade dough because of you and my home is full of 00 flour. When I go to the store in Italy my wife looks at the souvenirs and I look for the flour. :)

[@vitoiacopelli]

That is awesome!

[@waleedwahba1304]

I hear you! My boys now can only eat my pizza

[@wowMush]

My nonna would be proud of the pizza I just made using this recipe! Grazie di tutto!

[@marktisdale7935]

It so nice to watch you cook, you are always so happy when you are making pizzas.

[@vitoiacopelli]

Thank you so much

[@kryptonyax]

Ciao Vito, I appreciate your effort in teaching the world how to make proper Pizzas all over the world through KZbin! I have a little problem when making my Pizzas every weekend though, and its simply the numbers of doughballs I need to prepare. Sometimes it's 2, then its 3 or 4 or even up to 8. How do I know/calculate how much polish I need to make and how much flour I add the next day etc? I saw a recipe for 1 doughball only that you made, but if I multiple the ingredients by 2 I end up with a less sticky dough, and if I multiple by 3 it turns out different again. I'd appreciate if you could reference this Issue. I also wanna use this occasion to thank you for teaching me how to make Pizza in a manner that I no longer eat Pizza in a Restaurant nor from deliveries! You're a great guy.

[@carrieparks-428]

Hello Vito! I made your pizza dough recipe and the crust was the bomb! I am having a pizza oven built in my new outdoor kitchen and I can not wait to try the pizza dough in the high temp oven. Your videos are the best!

[@brendanmorales4504]

Vito, I’m so confused. How do you get such strong, stretchy dough with such little yeast? What am I doing wrong? My dough tears a lot. I use 00 dough and all the same ingredients as you.

[@jamesmichalek3293]

Watch his video on how to fix sticky dough. You may be over kneading it. From what I understand, YOU are building the gluten so YOU are in charge of how sticky/soft/weak/strong the dough is. Always keep the dough in a ball as you knead folding it over itself as you build the gluten. Also, are you using active dry yeast? Did the poolish ferment 24 hours? Good luck!

[@poubelle-directe]

Dov'è l' ananas 🍍? 😅😂😂

[@guiyerod444]

I love how he says like a teacher ''Guys please I'm teaching you everything so pay attention''

[@fredsmith3001]

What is the ring shaped ingredient that you crumbled on top?

[@tinahoward6348]

I want to know too!

[@vizix5831]

en.m.wikipedia.org/wiki/Taralli

[@Pjam]

How much salt is “2 pinches” in grams? I usually put in about 30g salt per kilo of flour

[@gwarski]

What was that you crumbled over at the end?

[@vizix5831]

en.m.wikipedia.org/wiki/Taralli

[@ek8137]

Congratulations on your new Soft and Crunchy studio man!

[@ExpatLifeMike]

Hey i live in Vicenza Italy what flour should i use?

[@rafikowmakavelli7159]

Really nice video vito, please what is the 00 flour? I'm confused i dont even know if we have it here in algeria 🤦🏻‍♂️

[@steveh1460]

Soft and crunchy! Love the kitchen🍕

[@vitoiacopelli]

So good!😊

[@janm8386]

Why sometimes we put olive inside the dough when we mix and sometimes we do not add olive? Why we add it ?

[@thisissparta8884]

Kitchen looks awesome! Thanks for the video!

[@vitoiacopelli]

Thanks for watching!

[@mcculleys3780]

Love your videos man! Im learning so much!

[@vitoiacopelli]

Glad to hear it!

[@postandfly]

Great new studio! i love it that is more like a home kitchen so we can do you amazing recipes at home. Best regards from Mexico.

[@micheyd78]

Love it and that its only for two!!🍕🍕

[@oneknight]

Vito, love your videos, thanks to you I got my pizza addiction. It would be absolutely great if you could produce some content aimed at gluten and lactose free viewers (like myself). As you know, there are many gluten free flour mixes and lactose free cheese types, would be nice to see some comparison or tips to work with them as pizza preparation with these ingredients is quite different.

[@burningpile8371]

something for the carb-no-more folks would be really nice, too!

[@alge3399]

Vito, always like your videos but confused on your salt. A pinch of salt? Why are the other ingredients listed in grams but not the salt? Neapolitan pizza 2.5% - 3.0% salt.

[@Xhunxii]

Use feeling for salt my bro 😂

[@avwie132]

@@Xhunxiithat’s useless advice, especially in doughs

[@Xhunxii]

@@avwie132 bruh i just use feeling in my cooking, no needs so fancy 😜

[@Kolomy24]

Yesterday I was making dough following along Vito cooking with other guy with big channel, there was amount, converted for my pizza, 11g for 900g dough total A bit too salty for me Maybe 10.5 for a kilo, try that

[@ItzKamo]

@@Xhunxiitbh... salt kinda matter, the more you put in, the lower the dough will fermeted.

[@glennthomas4159]

After 2 attempts to get this right, last night I got my first soft and crunchy crust that looked like yours (although it ended up not being round because it stuck to the peel). My oven goes to a max temp of 500F. What ended up working was a tip from either this or another video from you where you said put the stone on the top rack, get it ripping hot on broil, then move to the middle rack and part bake the pizza and sauce only at 500F for about 4 minutes. Then add toppings, set oven to broil and watch it for another 5 minutes or so until you start seeing char on the crust. That is my recipe for success now. I think you have to keep trying and see what is working and pay attention to things that went wrong and overcome them as you get comfortable doing this. Thanks for providing all this great information! You are the best of any channel on KZbin and your passion, enthusiasm and entertaining instruction make this something anyone interested in making pizza can learn. I'm passing this around to all my pizza making friends. I've already watched about 50 videos. Thanks again, sir!

[@JenniferNash]

How long did you have the oven set to broil? I think I need to use this trick for my oven.

[@TaMasterr]

Thank you Vito , i just finished making your poolish , your videos are gold!

[@stevennicholson3014]

Great progression in the quality and content of your videos Vito. Brill stuff.

[@hermesfbotti]

First Here! From Brazil!!!

[@Dominodada01234]

If you want to start with smaller pizzas that are easier to handle, this same recipe can be split into 3 instead of 2, giving you roughly three 9-inch pizzas instead of two 12-inch pizzas.

[@Barthhhelona]

Some thing is not right. I’m not sure if it’s the flour or the humidity in my part of the world. I had to add an extra 60 g of flour and the dough is still almost like a liquid consistency as I’m trying to kneed it. If I let it sit for 15 minutes, it basically spreads out into a thick muddy like puddle. I’m using caputo chef’s flour Tipo 00.

[@Eujoung]

This can happen if 1) the yeast has died or 2) something compromises the gluten structure. Certain enzymes (i.e. Protease) break down gluten and will not allow the dough to strengthen. Certain foods like Pineapple contain Protease enzymes naturally. It could be a case of cross contamination or yeast was damaged. This happens often if you are using Aluminum utensils or bowls. Hope that helps

[@Barthhhelona]

@@Eujoung thank you for the reply. I had some better luck using a mixer to knead the dough. I find the dough spreads out too about 8 inches by the time it's time to make the pizzas. So very challenging to scoop the dough out and into the floor without stretching it.

[@The_Babbling_Brooks]

Hi! What was that you crunched up at the end?

[@aymanradwan5740]

I followed your instructions to the minute but I got crunchy and not soft. I used home oven with fire bricks that has temp of 450 Fer. It took 5 min but it was like a frisbee.😂. What could be wrong you think. I left the dough balls like 36 hours in the fridge. Could be this is the reason ?

[@etownrule]

That looks good! I find the mozzarella loses too much water. I sometimes heat up the cheese in a pan to make it lose the water but I'll try bigger chunks as well.

[@thomasatkinson5997]

Vito, what ingredients measurement for making around 8 to 10 pizzas 12-14 inches. Normally I follow your instructions but always end up with 6-7 pizza ball at 225grams per pizza dough ball.

[@yahyadadshah9408]

MABROOK in arabic mean, Congratulations .. for your new kitchen .. with you all the best

[@mitchelljohnson6106]

Hey vito, I’ve been watching these videos for a while and been making your recipes on my own. I have had this question for a while: when you ball up the dough, why is it important that the top part stays on top?

[@calabriamia6307]

Vito can I use Caputo pizzeria blue for you rpoolish double ferment recipe. People tell me you cannot ferment very long with Caputo blue. Thank you

[@eugene84860]

AMAZING RECIPE! But now i want to make enough dough for four pizza’s!! Anybody knows how I do that? Do I just double the ingredients?

[@Rujo-hm3ty]

Ich liebe deine Videos. Ich habe dadurch schon viel gelernt. Grüße aus Wien

[@cooking_for_ourselves]

what is totarallo - the thing you smashed and sprinkled pizza after it was cooked (if I heard this correctly)

[@boterberg278]

Taralli, some kind of pretzel style thingy. Wiki it ;o)

[@Lougardeixion]

Hi Vito! I'm a little confused here. You said once that a pizza is 100g water + 145 g flour each. However this recipe surpass this for 2 pizza balls. 300g water + 420g flour.... Did you make 3 pizza balls?

[@PaulLiebrand]

I was trying to figure that out too. If he made two dough balls, they would be around 360g.

[@vitoiacopelli]

I made the third little smaller and I did not put it in the video

[@VanZoneSteveV]

Thank you so much for this video. THIS will be the first pizza I will try (I've been watching for about 2 years and always been afraid).

[@burningpile8371]

If my local pizza joint hadn’t poisoned me twice I never would have tried cooking pizza either. What a blessing that turned out to be! The only other "pizza" place in town is dominos. Vito’s my man!

[@Mr.Se320]

I started doing pizza from one of the Vito video. My family ate for the first time last week. Everyone loves it!!!! Don’t be afraid @rainbow4 you’ll enjoy it!

[@razorback0z]

Congratulations Sir. You are suck a great teacher and content creator, all the best of luck with your new kitchen and venture.

[@RaymondUrias]

Papa Guga would be proud

[@Tunnyemah]

Thanks Vito for the recipe. I am a bit confused with the recipe. Do we need manitoba flour for this?

[@nihad6727]

I use this recipe in home oven with stone using tomato sauce instead and it comes out great! Thanks master Vito for making me a pizza chef! 👨🏻‍🍳 🍕 ❤

[@everykneeshallbowzao]

Every traditional neapolitan pizza recipes I find only use 1-3 grams of dry yeast. Is there a reason you use 5 grams here ?

[@shimda_]

Soft and crunchy ❤ Can i use wet yeast instead?

[@brunomarsala9394]

MAESTRO MILLE GRAZIE!!! If I want to make 6 pizzas, do I just multiply the? Recipe times three or do I just keep the same yeast and increase water and flour for the poolish? Two pizzas isn't enough for me and my wife and three kids

[@vitoiacopelli]

Yes and yes

[@shrine010]

@vitoiacopelli is it ok to put dough to the fridge? I bet that there is no pizzeria that does that many steps just before baking pizza

[@adinamoraru6812]

In another recipe of yours, you mention 3gr of yeast for 300gr flour for the poolish. What is correct?

[@jonathansmith8691]

I've been using your pizza dough recipe for a few years now and have passed it on to others. So thank you for that. I don't have a pizza oven as such but what I do is turn my gas BBQ into a pizza oven. I remove the flame deflectors over each gas burner, then place 4 emptied out food cans on the grill and pop my pizza stone on the cans. Have the BBQ on full, lid shut, and the temp in mine gets to about 275'c. Then I do what you do with a paddle, turn 180' after 3 mins, 3 or so more minutes, then serve. Always leave it to rest for a minute or 2. Garlic bread takes less time. Big thanks for sharing your pizza secrets!

[@ahmetyesil]

If I were you I would use rectangular container to prepare polish . Then in the same conteyner you can make dough. 😊

[@alamandrax]

I'm worried that in a big container the poolish could get runny and not ferment all the flour and have inconsistent texture. In a smaller container it is most likely to eat the flour and not get acidic

[@jackdavis8786]

I think he knows what he’s doing lol

[@ahmetyesil]

@@alamandrax I didn't say big container . He can use same container.

[@johno5]

How long before making the dough balls when taking the poolish out of the fridge?

[@935662]

I just made my first pizza ever using your recipe. I did it wood fired on a gozney dome. I have to say, the crust was amazing! Thank you for putting your knowledge out there. Pizza was 🤌🏽

[@rodrigolimac]

What is the numbers for poolish and dough to make 5 pizzas?

[@carter6339]

Says don't touch the center, and then touches the center. Says keep the top side up, and then flips it over. uTube magic

[@PaulLiebrand]

You don’t touch the center when forming the crush. When he says keep on top, he means it should be the top at the end. He flips over to press out the air but flips it back.

[@Barthhhelona]

Some thing is not right. I’m not sure if it’s the flour or the humidity in my part of the world. I had to add an extra 60 g of flour and the dough is still almost like a liquid consistency as I’m trying to kneed it. If I let it sit for 15 minutes, it basically spreads out into a thick muddy like puddle. I’m using caputo chef’s flour Tipo 00.

[@FTDeBert]

I'm in America in the south, and it's humid here quite a bit. I've had to use the high protein "bread" flour for it to come out right. I use Polselli 00 Super. Hopefully, you can get it to work.

[@Billy_Williamson]

Not Neapolitan, too much yeast, sloppy like playdough. 🤣 Can't even lift it off the plate at the end without the "slice" resembling clag glue. 💀

[@Barthhhelona]

So you’re saying you failed at your attempt of making the recipe?

[@agkuramedia]

I don't understand how a 2 ball recipe vs 1 ball recipe needs 100 gr of water and 220 gr of flour for the 2 ball. And the 1 ball needs 10 gr of water and 60.gr of flour. Wouldn't this be doubled?!

[@agkuramedia]

Your measurements DONT ADD UP!!!

[@Oth3rRun]

He vito, If i want to make maybe 6 doughs... Do i then just multiply everything by 3? So for the poolish 600 flour 600 water and 15 grams yeast? Or how do i do this then?

[@XPimpirimpimpimX]

Used that recipe last week. All good. Very nice pizza. Used it this week again. But doubled the amounts for all ingredients (expecting friends for dinner) and the dough is really really sticky. Is it wrong to simply use twice as much ingredients?

[@eugenetswong]

Thank you, Vito. I am glad to have shared in this experience.

[@popmusic1000]

What's that onion ring looking thing that he puts on the pizza at the end?

[@sergeizhakevich1989]

Wat are we talking about here?!! It's not sourdough! It's not gluten free! It's not from rice flour. Listen wi you don't come over here and we talk.

[@svenkamog2232]

I've stated frying the pizza in a pan 🍳, to brown the bottom for 5 mininutes. Then whack it in the oven without the cheese 🧀 for 5 minutes, then add the cheese for about 5-6 minutes... Turns out lovely and the bottom is perfectly browned 👍

[@SootheSound]

What type of mozzarella do you use. I dry the cheese we get in the uk, standard in a bag with water. However in the oven it just releases so much fluid like a soup… 😢.

[@alangrove2642]

Congratulations on the studio, Maestro Vito! looks great.

[@vitoiacopelli]

Thank you very much!

[@estebandiaz7616]

My scale must be broken because my 200gr of flour does not look like the same amount you are working with. My poolish looks twice as much...

[@MaverickHaarlem]

Hi Vito! Another great video!! I have only 1 question: Why don't you use olive oil in the dough in this recipe for home oven pizza and in other recipes you do add olive oil? Thanks in advance, ciao!

[@freelancePM]

Hello, On an older video u have 300g Manitoba and 200g 00. is this a better recipe? Great video. Congrat on home studio.

[@hanskloaker5579]

Hello Vito! I used your recipe and have to say that it is too liquid to process. I used the exact amount of every ingredient by gram but had to add another 120gr of 00 flour to the 220gr flour to get it „grippy“. Maybe we have more liquid water here in Germany than in Us 😂

[@Barthhhelona]

Same problem here!! It spreads out on the counter like mud

[@Eujoung]

Certain enzymes like Protease break down gluten. If even a small amount get into your dough it will look like pancake batter. Pineapple s naturally contain Protease enzymes. A lot of foods do. Also, maybe yeast was dead or damaged. Aluminum can damage yeast and so can salt. Yeast is a type of bacteria so even something as the water being to hot can damage. 135F will kill yeast. Just things to think about

[@thisissparta8884]

Thats looks absolutely delicious!

[@formnl]

Grande Vito!!

[@carloscarrol]

@vitoiacopelli What do I think? I think you are a f&$king legend and I have learnt so much from your videos. Good luck to you in your new kitchen. Thanks for the videos 🍕

[@dk99745]

I love your videos! For the poolish what temp of water? I dont think you ever say for the poolish and the second water when making the final dough. TIA!

[@luispest81]

Grazie Vito. Io sono napoletano e vivo a Sydney in Australia. Ho provato la tua ricetta nel forno elettrico di casa e mi è venuta quasi come in pizzeria a Napoli eppure ho seguito ricette di bravi pizzaioli napoletani ma mai è uscita così buona come la tua. Complimenti e ancora grazie!!!

[@burningpile8371]

After seeing this I’m wondering why I'm spending 2 days or more to make pizzas. I’m gonna try it and it better suck! 🤣

[@valentinxulescu9557]

Thanks for sharing! Also, maybe switch to a 4k camera, sometimes the image is prretty blurry in 1080 and it's too bad because you have a really great studio/restaurant!

[@dwaynewladyka577]

A very nice looking pizza. Buffalo milk mozzarella is really good on pizza too. Cheers, Vito! 👍🏻👍🏻✌️🍕 #softandcrunchy

[@doubleviewcarpetcleaningdc1215]

If you leave polish out for 2 hours then put In fridge still ok for next day ? If temp room is like 10-12 degrees?

[@mantzur]

There is a difference between this oven home pizza to tabon pizza? And what u say about fast & crust if u heard about them...

[@jadeaube]

Vito have you seen the technique of cooking the pizza in a pan on the stove and then finishing the top(cheese and crust) with a blow torch? It works better than any home ovens as far as I know. Please look into it it would make a great video

[@Cash0991]

When I brush the oil after par-baking the crust I usually crush garlic into the oil. Maybe add some seasoning.

[@StevenScoppetuolo]

Vito. Love you videos ! Tell me if you want 75% hydration how do you measure this ? Is it based on the flour added after the polish ?

[@dk99745]

Can you double the recipe for 4 small 10” pizzas?

[@Grzegorz_G]

Maestro, tell me one thing. If I want to make 4 instead of 2 balls from this recipe for example , do I also double the starter or only more flour and water?

[@Lu_Woods]

A Pizza every day....life is good.

[@davc8938]

im lost you put natural covestion on oven but before you switch to pizza you have different settings grill

[@merkucjospodpiździszewa]

not too much water? 300(water)/440(flour) means 71% of hydration... is it ok?

[@Crazy4Goodies10]

GREAT💪🍕🍕🍕 MAESTRO VITO! 🥳🥳🥳

[@czaki5000]

I made pizza with this recipe. Of course, I ruined it... and yet it turned out better than my previous best recipe xD

[@michaeljorden2457]

How long do you slap and fold for, approximately. Thank you.

[@Moogprodigy-fe8nm]

Can the dough ferment longer than 24 hours? If I set it now, cook half of it tomorrow night and then the rest on saturday would that spoil the dough?

[@ezarubin1988]

Have been following your videos for the last 2 years. Love your passion and dedication to this craft! We recently purchased a Goozny outdoor pizza oven and would love to see a dedicated recipe for that. For the life of me, I can not get it to be soft and crunchy at the same time 😢, I get one or the other...

[@SGT_Gunnery_Hartman]

If i want to make 4 pizzas do you double the amount of yeast and honey or does it always stay at 5gr each? The water and flour is doubled only

[@chrisbat2561]

When making the poolish do you need cold water or room temp water? And when making the dough is it cold or room temp water?

[@MykDamage]

Grazie mille Vito!

[@Zendukai]

Talk about mouth watering !!! Awesome job Vito !!

[@jesperivelind9607]

420g flour and 300g water for two pizzas, isnt that very big pizzas?

[@michalc6457]

Yeah, they end up bigger than I would like them to be

[@Barthhhelona]

He actually made three pizzas, but didn’t think it was wise to mention it to anyone lol. I can’t tell if he purposely leaves out parts of the recipe to keep people confused and coming back to watch more videos or if it’s just carelessness.