I Fermented Pizza Dough To The Limit

[@vitoiacopelli]

1st - 7th or 30days ? Smash a comment for 100days

[@jokkeri1977]

3 days 🙂

[@l0I0I0I0]

1

[@fudi7446]

@@vitoiacopelli 1 the best like Vito no. 1

[@luudest]

17:04 This one! The look on your face 😂👌

[@Peter123BA]

2 days

[@Adrenaline416]

At my pizzeria the 30-days pizza is free, but the water and paper towels are $29.99 USD.

[@KD-mw4ln]

I run a pizza shop just by learning from your videos❤

[@mateuscidral1000]

is there an IG for your shop?

[@alistairdimmick2886]

Ive used 7 day old dough kept in a super cool fridge. Not great for pizza, but it works surprisingly well for bread or lightly topped breads (oil, herbs, parmesan, labna etc)

[@vitoiacopelli]

Good to know!

[@devlin2427]

Thats not how fermentation works. You need to proportionally lower the amount of yeast.For 30 days you need milligrams of yeast and a lower temperature.

[@viniciuscalvet545]

Bring more relatives to the videos. Beautiful family!

[@vitoiacopelli]

Thank you! Will do!

[@Kregrr]

Rather than 100 days, I'd rather know the maximum number of days the dough is still "good enough" for. 30 days was inedible, but maybe at 25 days it was already inedible? The extra 5 days was just overkill, perhaps. Maybe it's still ok at 21 days? I say make a batch of 14 pizza doughs, and cook a pizza every other day from the batch until it's inedible 😂 Use the leftover doughs, if any, as sourdough starter poolish?

[@timeout9851]

Agree

[@goosey235]

Yes, and furthermore - what is the absolute optimum? So 24 hours is very good, but is 20 hrs. the best? 30 hrs.?

[@fool_proofkrampus5781]

I think it becomes poolish he's baking on the 30 day 🤣

[@NikoBellaKhouf2]

​@@modBeGuga isn't silly

[@Kregrr]

​@@modBe sees "good enough" but reads it as optimal 🙄😂

[@gurjotprabhjot]

loved this you should make more experimental type videos as well. tx for all the info btw due to you channel i started making pizza and have felt in love with it eversince

[@Gundumb_guy]

Brother this channel has blown up in the past couple months! You deserve it Vito, your the hardest working pizza guy I know! Great dough recipe too

[@bobkelly8340]

That was a good video, Vito. I laughed watching you and your sister eat that 30-day fermented pizza dough. I always learn something new from your videos. Ever since taking your Master Class, I've impressed many people with my pizza-making skills. Thank you so much for teaching me your craft. You've made a huge difference.

[@gregbrunner599]

Enjoy watching you with family, your dad, children, wife and sister, always more personal and enjoyable. Beautiful family

[@coalescence]

100 days will be a waste, do a shortest time comparison

[@chinamobilemag]

My personal preference is 40 to 60 hours taste-wise. Anything beyond that just causes the dough to develop more acid. If you want that, simply use sourdough instead of yeast from the beginning.

[@popiwave]

it always amazes me how easily the pizza goes on top of the peel! a true pizzaiolo... ps my friends always compliment your focaccia recipe!!!

[@trwsandford]

I always ferment at least 1 day. The recipe I use makes two pizzas. The second pizza is usually made within 3, but I've taken it to 7. Not as fluffy, or airy, but yeah the flavor is quite nice.

[@rosamenchen9084]

I will eat at 3 days, but that is max. If I cannot use it by 3 days, I will freeze it. One of my adult children tried to do a 30 dough pizza; he said it needed much tequila. I said, "tequila in the dough?! He said "NO, in me! lol!

[@trufflepudding4704]

I tried yesterday the first time the pizza 24 h and it was nice. Today i tried the 2 day one and is more crispy but not so fluffy. I like both just its different taste a bit.

[@vitoiacopelli]

Thanks for sharing

[@tonycaudle]

Can't wait for your mixer to be back in stock. I'm signed up for notification and I'll be first in line to purchase 🍕 🍕

[@fudi7446]

Hi Vito You ARE THE BEST!! I have a question maybe you can show recipe on pinsa and tell the biggest difference between pinsa vs pizza. Thx take care.

[@vitoiacopelli]

Will do soon thank you

[@MTsubfly]

Thanks! I have learned a lot from you, the pizza's and dough are coming out great, everyone look no further than Vito, he teaches very well. Thank you!

[@noahb.e.church]

I've had a lot of success following your message and now love making my own pizza dough! I'd like to request that you create a video where you make the dough without a mixer. Lots of us don't have mixers and it would be interesting to see how you do it.

[@korencek]

I think guga pushed him to make something he's never done before ;) 6 day dough is like a dry aged steak.

[@vitoiacopelli]

Yes you are correct

[@CenturyBlade]

Unfortunately Vito you cannot dry age a pizza 😂

[@OllihuAkbar]

​@@CenturyBlade Let's hope Guga isn't reading these comments, you might have given him an idea

[@JaQba91]

@@modBe „Waste”? „Nonsence”? What are You talking about?

[@richardmh1987]

@@modBe to be honest, I love Guga´s videos, but I watch them mostly for his side dishes, I have no intention to try dry-aging a steak for 30 days inside sourdough, though it sounds like something Guga would love to try hahaha

[@JS-mg7yx]

I started a legit pizza program at work learning most of what I know from you Vito! I prefer the dough between days 3-5, after that its too much. Keep it up maestro!

[@PixieSwallows]

Naah, don't even do the 100 days, that will literally just be waste of food if thirty days is this bad.

[@MrJoliverio]

You can make another video with 1, 2 and 3 days fermentation!

[@markp6930]

So what's the "perfect" amount of days to ferment? I usually do 2 or😮 3.

[@guyeshel9316]

Crazy... nice one I once had a dough for 4 days and it smell acidic, I didn't even try, threw it away

[@The_Original_Big_Daddy]

Vito, the way you handle the dough is simply magical. The stuff is gooey, sticky, and it's as if you have a force field on your hands that it prevents any of it sticking to you! I'm a hard NO on 100 days. I typically make my dough a bit differently from you because I have found that doing it my way results in a much lower glycemic index hit on my blood sugar. To simplify my process, I add 100% of the water the recipe calls for and the same amount of flour to create the poolish and I ferment it for 3-days. The day before I plan to make pizza I add the rest of the flour, salt, and diastatic malt powder if the flour doesn't already contain it. I finish the dough in the KitchenAid and portion it out into the size balls I want and place those into covered individual rising containers and put them back into the fridge for 1 more day. When you're ready to bake, pull out the dough balls and bring to room temp. I usually do about 68% hydration.

[@TheDisprozy]

What is the ideal fermentation time? Perfect balance between glutening and ageing.

[@StoneCut]

I wish you has adjusted the yeast for the different fermentation times. Anything above 24 hours is obviously overfermented here.

[@victorb6293]

Ciao Vito, this was like a Science experiment...but a very tasty one! Good to see your videos again.

[@vitoiacopelli]

More to come!

[@ahha6304]

I remember I had sourdough pizza in my birthday (2 weeks ago), it was the best pizza I've ever had in my life, and the dough was incredible and a bit tasty by its own.

[@vitoiacopelli]

Happy birthday!

[@Eujoung]

Loved the video! Your sister just nibbled the tip and said No 😂 I don't blame you for spitting it out. I think for 100 days, maybe re-ball with flour everyday. Kind of similar to feeding a Sourdough starter. Otherwise, you will be able to drink the dough 😅

[@Mrezamhmdi]

Thank you for video ❤

[@JimJimmington-e8i]

I've never, in all these years watching Vito, seen Vito turn red so darn fast!

[@mihaihorea9175]

Please, can you make a video about why the pizza is burning on the bottom, in the wood fired ovens? It will help me a lot! Thank you very much!

[@stopit4uca]

I think if you want to do a longer ferment and because of the high acidity that it produces you might want to add a little baking soda to it or try different ratios of baking soda that will help with the fermentation and neutralize the acids. Which would also help with the Levitation and Expansion of Air. And perhaps use a flour that has a higher gluten level. I think even a five day Ferment with a pinch of baking soda would make an ultimate Is pizza dough crust with a phenomenal taste as well as still being soft and crunchy.

[@johannmariano5285]

Vito you are insane! But I'm overly impressed by how perfectly you can still launch those pies without them sticking! I hope to be like that too, one day!

[@korencek]

Some 6 months ago I ate a naepolitan style pizza in Trieste which was probably fried on oil after baking in the oven. This is some new technique I think. It makes curst and bottom extra hard and crispy.

[@AJSwart34]

That was probably the funniest video you ever made. I could not stop laughing 😢 especially when you said you should not go to the pizza place

[@Bangdikur]

1 day, 2 days and 3 days

[@bengreenacre3612]

I accidently left dough on counter at last step over night for 8 hours it was about 12 degrees celcius inside. The dough still rose. Would it be ok? Thanks for the videos best pizza dough i have ever had.👍

[@BiscuitBamford]

30 day pizza is a disgusting disaster... Vito: Who wants to see 100 days?!? 😂

[@agvrt]

Ok for a 100 dough days but with a different recipe to avoid gluten destruction and acid. Bravo Vito for your contagious enthusiasm and full knowledge sharing !

[@maxd5007]

I did 5 days poolish in the fridge because life got in the way. I took it out on day 5 and it didn't smell rancid so I made the dough and used it in 2 hours, it was some of the nicest dough I have ever made.

[@julian_sisofo]

Vito! I want to see a video on testing every dough ball shaped by eye put to the test on the scale! To see if this method is accurate, why you use it, and if the difference matters!

[@vitoiacopelli]

What u mean exactly?

[@williamfrazer8691]

Trust in Vito he knows what he is doing.

[@jq1449]

I have found that if you ferment more than 4-5 days, you can think of it like sourdough starter... about equal parts flour and some water to make the dough 50% fermented 50% new, maybe a little yeast if you really have to have the puffy crust, and cook away. Hour or so later and you are ready to go. Makes it not only more bearable, but twice the pizza! :)

[@garypotter4653]

hellos :) 3 days ferment is perfect!!!not too sour not too doey Yummmmm Thank you Pizza King for bringing us the authenticity of Pizza Making!!!

[@GeneralBill1]

100 days sounds crazy. I'm ready for it.

[@fun7704]

Hello Vito! Thank you for all the great videos and recipes. Your videos indeed changed my pizza game! I do need your help though. I am using your "next level double fermentation" recipe and my dough often tears when I stretch the pizza. I do my best to follow your video exactly, and I am using 00 flour. But it still tears sometimes. Can you please give me an advice?

[@jessiebrader2926]

If fewer people show up for my party I will only keep the leftover balls in the fridge for three days! In the middle of the third day I knead them together and make bread, after a long rise, baguettes mostly. They come out well. How do you know when you see 'the point of fermentation' as you call it? I find the second day dough stretches bette, less spring back. My American friends always want me to make sourdough, I don't like it! it is sour...why would anyone want sour dough? It sounds like that thirty day old dough you could not eat. Sour dough...Why? Aloha from Hawaii, when are you coming over?

[@mikehedlund9631]

Vito, I only want to make 1 pizza at a time. Can I freeze the Poolish so I can make single pizzas at a later time? Thank you for all the great information on the art of making pizza. From Texas

[@angeldove73]

Love your programs ❤

[@albertage1231]

Hey Vito, I know you have made a lot of video, I cannot watch all since your so talent and make so many. Do you think you can make a more home style with 250degree max stove and less oil? Plz understand im trying to do this at home with less waste as possible. I love your doe, just like soft white that😂

[@joepec8821]

Very interesting :), what happens if you mix the dough again after 24 days and leave it for another 24 hours?

[@windergc]

Vito, you're getting super jacked. How often do you hit the weights?

[@gewooneerlijk]

Vito Lacopelli the Pizza Master Chef

[@olegdiy9983]

Вы лучший , очень нравится смотреть как вы делаете супер пиццы в ютубе и в инстаграме 👍

[@OllihuAkbar]

I'm pretty sure a 100 day dough is even more inedible (and just straight up poisonous) but I am curious if there's a level of fermentation between 24 hours and 1 week that could be used in some pizza recipes!

[@Tigrha]

hey i like pizza made from leftover dough (3-4 days old total) but fermented in batch and then reballed several hours before use (or 12h+ if its stored in fridge after reballing)

[@timeout9851]

I think the limit of an edible dough would be interesting, as also mentioned below. As a side note , I would like to hear what your subscribers use to cook pizza? Maybe run a pole Vito with all the popular ovens out there.

[@jessiebrader2926]

Home made lava rock oven, best at 750 degrees. I wish I could post a picture, it's a geodesic dome!

[@Patricemercier89]

I laughed so loud when your sister was like 100 days 😂😂 so yeah we need to see her eat the 100 days 😂😂😂 sorry Desiree 😂😂😂 it’s a must

[@vitoiacopelli]

Hahahha me too😊

[@MarkVO]

Ho conosciuto un signore che ha vinto una competizione a Londra facendo una fermentazione di 20 giorni, usando una farina technica con un indice di forza di 500W. La fermentazione può andare se la farina ha abbastanza glutine da poterla sostenere. Però che serve anche una temperatura inferiore e fare la fermentazione prima della mozzatura. Se invece usi solo la farina per pizza (240-280W) come hai detto giustamente, l'acidità distrugge il glutine.

[@starcrafsf7101]

honestly, id be willing to try the 30day one. I actually do like sourdough though and think it would be a fantastic pizza crust

[@alamandrax]

I do NOT want to see the 100 days dough 😆. I wouldn't want to have anyone suffer like that. 3 days is my favorite amount of fermentation.

[@berndnestrojil4084]

Very interesting Vito! I really prefer 1 - 3 days fermentation to have o soft and crunchy experience. Ciao

[@vitoiacopelli]

Sounds great!

[@riseevil7131]

For me, 5 days is the maximum, but generally I prefer not going further than 3-4 days in my opinion. 1-2 days are the perfect spot, according my beliefs.

[@HarmeetSingh-gg4oo]

Amazing video and I enjoyed a lot. One suggestion from my side, it will be better if you add your old videos link like making polish or pizza dough recipe from scratch, in the upcoming video description. So, the new person can easily jump to your videos related to basics.

[@vitoiacopelli]

Thanks for the idea!

[@thomascee]

LOVE IT! Got the sister in Guga style! 🎉

[@mastermind-u3x]

Hello... if i make extra poolish can i freeze it after it pass the 24hrs fermentation?

[@csakiibebi]

haha thanks for doing this for us! you should make more videos together, your reactions were fun to watch question, can you mix the old dough with new one to make it okay-ish? or is it better to just throw it out? for example for the 7days? (30days seem waaaay too many)

[@DoomGoy88]

Molto bene!! Vito, I live in New haven county. There's a lesser known spot than frank pepes called "Modern pizza", which, I think, gets new haven pie done better than frank pepes. Would be amazing to see them pitted against one another 😂😂 Ciao!

[@goldencalf5144]

Did you ferment the 7 and 30 days in the fridge or at room temperature? And did you reball those doughs shortly before stretching?

[@alakyatiyler7773]

24 hour fermentation good;would be interesting to see a recipe for traditional zeppoli/SFINGI.

[@MostHolyPlace2]

Is the hydration 64%?

[@Sansoloz]

You can call the local coroner to remove the body of the 30 day pizza and doughballs bring hazmat suits lol love your videos! Grazie

[@prakashsuddul6387]

Maestro my problem is what should we do with the 30 days to restore it we can’t waste food like this we need to do something

[@MikeyMarinara]

Brilliant brother

[@danielesilvaggi]

After the poolish dough is ready can you freeze it to use at a later date? Do you have a video on how to freeze the dough?

[@jambazz]

No 100 days. Instead more hydration and 36 hours. 🎉 or mix in 20% whole wheat flour to make perfect dough that is better for digestion 🤗

[@anyonecanseethis5787]

the 30 day one looks like what I had when I left it out at room temp. for 3 days (I misunderstood the instructions), cardboard, I still ate it, tasted like a bad frozen pizza (which I don't think they make anymore honestly) 7 days=sourdough crust? no 100 days, don't get sick

[@Mairtn-dt3kk]

Now, I wonder what would be the difference between 18, 24 and 30 hours fermentation.

[@oto02australia43]

Ciao Maestro! I’m coming from Australia to Napoli just to try the best pizza. Where do you recommend to try 100% vero pizza? Grazie mille!

[@duanmcinnes]

Bring on the 100days!!!

[@Tigrha]

So 1 and 7 eadible (kind of what we already know from your older video) now you can make 1 to 7 and rate it.. but to be honest i never tried to keep dough so long without reballing it - mostly like 12 hours if i kept it in fridge after reball or like 3-4 hours before cooking if i left it in room temp.. based on leftover doughs i worked with at home i personally prefer 3-4 days in total after making final dough

[@robaxelsson530]

I’m fighting “over proofing”…what’s the best way (time)to ferment, but NOT overproof.. I do a 24hr poolish, then 24-48 hr cold ferment.. take out of fridge 1-2 hrs before shaping

[@jadedFk]

Vito with a spray tan 😂😘

[@vitoiacopelli]

No that’s the sun on Puglia

[@the-stig-nickname]

somewhere between the 1st and 2nd will probably yield the fluffiest dough.

[@wuchiayun1982]

thanks for sharing

[@p.jardine]

Fantastico Vito

[@peterv.276]

100 days no, but do a 24hours dry yeast and lievito madre comparison. i expect the lievito madre tastes much better

[@anonimys_ua]

And how many days does my dough live? I use T00 - the first 2 days I get incredible "air" bubbles, on the 5th day the dough falls and releases moisture

[@Redneck353]

100 days sounds like a really good dumb plan, already the 30 one was... not appealing, but sure do it for the fans!

[@arhimedia]

Smells like Guga around here...🧑‍🍳😁😝

[@vitoiacopelli]

Yes the idea is from him

[@zidcoo]

Vito show us the 110day... tell me..what would happen if i tale the 7 day dough..and mix it in with new flour.. like the dough would be my premix??:)

[@robertallison9653]

Try a wild yeast, my doctor does wild yeast for her brick oven!

[@H2OoO42]

Ciao, i have a question, if I want to make 5 pizza (500ml total water). Is it better to make poolish (100%) with - 400ml water, 400 flour, 5gr honey, 5gr dry yeast and after the fermentation (16-24h) add 100ml water and 325gr flour (ratio : 145gr flour each 100ml water) OR - 500ml water, 500 flour, 5gr honey, 5gr dry yeast and after the fermentation (16h24h) only add the rest of the flour 225gr (ratio also 145gr flour for each 100ml water). Wich is the best option ? Because in the first option, you add two components flour and water to the poolish and in the second option only flour to the poolish. And also if you want to make more pizza, example 10, do you increase the size of the poolish ?

[@joshuakelly9390]

Oh No. Not the Exeme Fermentation!

[@marian4406]

I want to see the 100 days dough,i believe will be rotten after so long time

[@guyeshel9316]

Yuck

[@stephengreen8058]

In your past video you recommneded mutti passata. It always seems to be a little too wet resulting in a sloppy pizza, and seiving it seems to make it too dry. Any suggestions?