At my pizzeria the 30-days pizza is free, but the water and paper towels are $29.99 USD.
@KD-mw4ln26 күн бұрын
I run a pizza shop just by learning from your videos❤
@mateuscidral100026 күн бұрын
is there an IG for your shop?
@alistairdimmick288623 күн бұрын
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)
@vitoiacopelli23 күн бұрын
Good to know!
@devlin242726 күн бұрын
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.
@viniciuscalvet54526 күн бұрын
Bring more relatives to the videos. Beautiful family!
@vitoiacopelli26 күн бұрын
Thank you! Will do!
@Kregrr26 күн бұрын
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?
@timeout985126 күн бұрын
Agree
@goosey23526 күн бұрын
Yes, and furthermore - what is the absolute optimum? So 24 hours is very good, but is 20 hrs. the best? 30 hrs.?
@fool_proofkrampus578126 күн бұрын
I think it becomes poolish he's baking on the 30 day 🤣
@NikoBellaKhouf225 күн бұрын
@@modBeGuga isn't silly
@Kregrr24 күн бұрын
@@modBe sees "good enough" but reads it as optimal 🙄😂
@gurjotprabhjot26 күн бұрын
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_guy15 күн бұрын
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
@bobkelly834022 күн бұрын
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.
@gregbrunner59925 күн бұрын
Enjoy watching you with family, your dad, children, wife and sister, always more personal and enjoyable. Beautiful family
@coalescence26 күн бұрын
100 days will be a waste, do a shortest time comparison
@chinamobilemag26 күн бұрын
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.
@popiwave26 күн бұрын
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!!!
@trwsandford11 күн бұрын
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.
@rosamenchen908426 күн бұрын
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!
@trufflepudding470426 күн бұрын
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.
@vitoiacopelli26 күн бұрын
Thanks for sharing
@tonycaudle26 күн бұрын
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 🍕 🍕
@fudi744626 күн бұрын
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.
@vitoiacopelli26 күн бұрын
Will do soon thank you
@MTsubfly24 күн бұрын
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.church21 күн бұрын
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.
@korencek26 күн бұрын
I think guga pushed him to make something he's never done before ;) 6 day dough is like a dry aged steak.
@vitoiacopelli26 күн бұрын
Yes you are correct
@CenturyBlade26 күн бұрын
Unfortunately Vito you cannot dry age a pizza 😂
@OllihuAkbar26 күн бұрын
@@CenturyBlade Let's hope Guga isn't reading these comments, you might have given him an idea
@JaQba9123 күн бұрын
@@modBe „Waste”? „Nonsence”? What are You talking about?
@richardmh198721 күн бұрын
@@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-mg7yx17 күн бұрын
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!
@PixieSwallows26 күн бұрын
Naah, don't even do the 100 days, that will literally just be waste of food if thirty days is this bad.
@MrJoliverio6 күн бұрын
You can make another video with 1, 2 and 3 days fermentation!
@markp693026 күн бұрын
So what's the "perfect" amount of days to ferment? I usually do 2 or😮 3.
@guyeshel931626 күн бұрын
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_Daddy25 күн бұрын
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.
@TheDisprozy26 күн бұрын
What is the ideal fermentation time? Perfect balance between glutening and ageing.
@StoneCut14 күн бұрын
I wish you has adjusted the yeast for the different fermentation times. Anything above 24 hours is obviously overfermented here.
@victorb629323 күн бұрын
Ciao Vito, this was like a Science experiment...but a very tasty one! Good to see your videos again.
@vitoiacopelli23 күн бұрын
More to come!
@ahha630423 күн бұрын
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.
@vitoiacopelli23 күн бұрын
Happy birthday!
@Eujoung26 күн бұрын
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 😅
@Mrezamhmdi26 күн бұрын
Thank you for video ❤
@JimJimmington-e8i26 күн бұрын
I've never, in all these years watching Vito, seen Vito turn red so darn fast!
@mihaihorea917522 күн бұрын
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!
@stopit4uca24 күн бұрын
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.
@johannmariano528524 күн бұрын
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!
@korencek26 күн бұрын
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.
@AJSwart3426 күн бұрын
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
@Bangdikur26 күн бұрын
1 day, 2 days and 3 days
@bengreenacre361223 күн бұрын
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.👍
@BiscuitBamford26 күн бұрын
30 day pizza is a disgusting disaster... Vito: Who wants to see 100 days?!? 😂
@agvrt23 күн бұрын
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 !
@maxd50077 күн бұрын
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_sisofo23 күн бұрын
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!
@vitoiacopelli23 күн бұрын
What u mean exactly?
@williamfrazer869126 күн бұрын
Trust in Vito he knows what he is doing.
@jq144920 күн бұрын
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! :)
@garypotter465324 күн бұрын
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!!!
@GeneralBill125 күн бұрын
100 days sounds crazy. I'm ready for it.
@fun770426 күн бұрын
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?
@jessiebrader292626 күн бұрын
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?
@mikehedlund963124 күн бұрын
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
@angeldove7326 күн бұрын
Love your programs ❤
@albertage123122 күн бұрын
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😂
@joepec882126 күн бұрын
Very interesting :), what happens if you mix the dough again after 24 days and leave it for another 24 hours?
@windergc26 күн бұрын
Vito, you're getting super jacked. How often do you hit the weights?
@gewooneerlijk14 күн бұрын
Vito Lacopelli the Pizza Master Chef
@olegdiy998323 күн бұрын
Вы лучший , очень нравится смотреть как вы делаете супер пиццы в ютубе и в инстаграме 👍
@OllihuAkbar26 күн бұрын
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!
@Tigrha22 күн бұрын
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)
@timeout985126 күн бұрын
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.
@jessiebrader292626 күн бұрын
Home made lava rock oven, best at 750 degrees. I wish I could post a picture, it's a geodesic dome!
@Patricemercier8926 күн бұрын
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
@vitoiacopelli25 күн бұрын
Hahahha me too😊
@MarkVO26 күн бұрын
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.
@starcrafsf710117 күн бұрын
honestly, id be willing to try the 30day one. I actually do like sourdough though and think it would be a fantastic pizza crust
@alamandrax26 күн бұрын
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.
@berndnestrojil408424 күн бұрын
Very interesting Vito! I really prefer 1 - 3 days fermentation to have o soft and crunchy experience. Ciao
@vitoiacopelli23 күн бұрын
Sounds great!
@riseevil713124 күн бұрын
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-gg4oo25 күн бұрын
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.
@vitoiacopelli25 күн бұрын
Thanks for the idea!
@thomascee25 күн бұрын
LOVE IT! Got the sister in Guga style! 🎉
@mastermind-u3x26 күн бұрын
Hello... if i make extra poolish can i freeze it after it pass the 24hrs fermentation?
@csakiibebi22 күн бұрын
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)
@DoomGoy8824 күн бұрын
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!
@goldencalf51447 күн бұрын
Did you ferment the 7 and 30 days in the fridge or at room temperature? And did you reball those doughs shortly before stretching?
@alakyatiyler777319 күн бұрын
24 hour fermentation good;would be interesting to see a recipe for traditional zeppoli/SFINGI.
@MostHolyPlace226 күн бұрын
Is the hydration 64%?
@Sansoloz21 күн бұрын
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
@prakashsuddul638726 күн бұрын
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
@MikeyMarinaraКүн бұрын
Brilliant brother
@danielesilvaggi21 күн бұрын
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?
@jambazz14 күн бұрын
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 🤗
@anyonecanseethis57877 күн бұрын
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-dt3kk22 күн бұрын
Now, I wonder what would be the difference between 18, 24 and 30 hours fermentation.
@oto02australia4321 күн бұрын
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!
@duanmcinnes26 күн бұрын
Bring on the 100days!!!
@Tigrha22 күн бұрын
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
@robaxelsson53025 күн бұрын
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
@jadedFk25 күн бұрын
Vito with a spray tan 😂😘
@vitoiacopelli25 күн бұрын
No that’s the sun on Puglia
@the-stig-nickname25 күн бұрын
somewhere between the 1st and 2nd will probably yield the fluffiest dough.
@wuchiayun198211 күн бұрын
thanks for sharing
@p.jardine25 күн бұрын
Fantastico Vito
@peterv.27626 күн бұрын
100 days no, but do a 24hours dry yeast and lievito madre comparison. i expect the lievito madre tastes much better
@anonimys_ua26 күн бұрын
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
@Redneck35326 күн бұрын
100 days sounds like a really good dumb plan, already the 30 one was... not appealing, but sure do it for the fans!
@arhimedia26 күн бұрын
Smells like Guga around here...🧑🍳😁😝
@vitoiacopelli25 күн бұрын
Yes the idea is from him
@zidcoo22 күн бұрын
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??:)
@robertallison965326 күн бұрын
Try a wild yeast, my doctor does wild yeast for her brick oven!
@H2OoO4221 сағат бұрын
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 ?
@joshuakelly939026 күн бұрын
Oh No. Not the Exeme Fermentation!
@marian440626 күн бұрын
I want to see the 100 days dough,i believe will be rotten after so long time
@guyeshel931626 күн бұрын
Yuck
@stephengreen805824 күн бұрын
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?