How To Prevent The Pizza Dough From Getting STICKY

[@vitoiacopelli]

what hydration you are using for your pizza dough?

[@thedawex90]

I usually stick to a 65% hydration, I'm looking forward to watching this video to maybe pick up some tricks for higher hydration dough :)

[@pl.com.org.net.pl.]

65% works great since I can't manage 70% without a dough mixer yet.

[@MrRoqueu]

The Best Pizza Channel! 🍕😎

[@MrRoqueu]

i tried 70 % (with a mixer) and let me tell you, it was the best pizza dough i've done, and the pizza was perfect, i did it with poolish as you recommend, thank you Vito! viva la pizza!

[@kylekatarn6056]

I use my home oven at about 280 C and make my dough with 65%up to 70%. The 65% is much better to handle with. Your Video’s inspired me Vito! Mille Grazie!

[@uraorojiansangbarani1973]

I'm always fascinated as the dough changes like that, from a sticky dough into a smooth and pretty dough🍕

[@apache8165]

This guy is using poolish he made a day ago. Much like his video about how to make fast pizza in 1 hour. Them shows us hlw he used pre dough made 20 hour ago. A sellout he is.

[@bpeterson81]

This guy is so good he can’t even make bad dough when he tries. The sticky dough I get (the same as the video) is nothing like Vito’s.

[@realdragon]

Suffering from success

[@realtalkz3930]

Yeah same for me I follow the instructions every step of the way in his videos and I always end up having to add way more flour just to work the dough into a ball leaving it rest does not help I do not know how he does it Vito could make perfect dough with one arm tied behind his back

[@SpaceBear79]

@@realtalkz3930 what flour exactl yare you using? because it is very cruicial to the hydration and the gluten structure. Italian flour not only specify a protein number but also a W number and different types are more or less suitable for different recipes. I never thought that it is that importaint until i tried caputo flour for pizza, it is night and day. It was really smooth and not sticky at all after kneading.

[@seekingorbit]

Slowly add more flower until the dough is less sticky. Worked for me.

[@JiroAzuma]

It’s the same dough you’ll see this a lot with skilled pizza makers. They’ll work with 80% hydration dough no problem and they can still move it around like it’s 50%

[@ramoli1000]

Your guidance is so important I faced this problem and did the same thing as shown in the video it really helped.thanks for teaching.

[@NotoThomas]

You rock, I have been thinking I got the recipe wrong and now I know how to fix it. This is exactly the kind of videos we need to improve

[@hrh2092]

It took me 8 years to master what you said in this video myself. Yes, you have to wait a little for gluten to form and with a little oil or water spray it stops to be sticky. Specially useful for high hydration doughs and fluffy pizzas.

[@carolinabull]

kzbin.info/www/bejne/qaTKnmaulsaoqsk

[@morfx9911]

The main problem is the flour. Some flours have way to little gluten or protein.

[@excaliber90887]

@@morfx9911 Wholly agree. I tried a 70% dough two days ago with generic, all purpose flour (no protein % listed on bag). After 24 hours in the fridge, I was left with a paste, which I let rise at room temperature where it then became a fluffy soup! I went out yesterday and bought some real flour (real food costs money!) and what a difference! The rise is different, the smell is different, and very clearly the structure of the dough is different!

[@MadMeeper]

I had a very sticky dough I was working with the other night that I got frustrated with and just added more flour... eventually realized that I could just rest the dough and the gluten would begin forming. The techniques you demonstrate in this video are super helpful!

[@rsingh2083]

Hi, Can you tell me what causes a sticky dough ? Is it because of longer fermentation time ? More than 24 hours. Or wrong proportions while preparing the dough ? Or something else ?

[@quantum-entanglementinmagn6728]

Thanks Vito! I do a thin crust with a 70% dough and it is very crunchy. The dough is very hard to work, it is exact, and sometimes I use a freezing technique that slows down the ferment and allows me to prepare it. The Granite counter top is very good for making dough too. The Granite is naturally Cold, and the dough gets cold and slows down the ferment too. Pizza is my favorite and it is awesome how you make it. Lazaro Grazi!

[@rsingh2083]

Hi , Can you tell me what causes a wet dough ? Is it because of fermentation for longer time ?

[@mariap4828]

Ciao Vito! I hope you and your family are well. Thank you for this Very Important Video. One of the take aways is that it’s the handling of the dough most of the time-non è la ricetta. This video is in my library of great hints. Grazie e avere un po’ di soldi.

[@michaelmayron5714]

Wow. What timing. I've been having a hard time dealing with real sticky dough. I looked everywhere for a solution but didn't find any help until I say this one. Now, I can't wait to make my next batch of dough. Thanks Vito.

[@Coolek]

What I also have noticed it is also a good idea to chill all the ingredients if you want to work with high hydration dough. Due to my allergy I use nitrile gloves and it also help working with a sticky dough. Finally, the type of flour also matters. You cannot achieve high hydration dough working with a "weak" flour. It is really worth it to buy slightly more expensive polselli or csputo flours.

[@meatheadosaki3648]

Thanks!

[@vanessadiaz5415]

I was so frustrated with my clingy sticky dough I almost threw it. I found your video and was able to rescue my dough. Thank you so much for all the details and your explanation was perfect 👌🏼

[@GP78GP]

Addirittura? L impasto se messo a riposo si asciuga poi ti può aiutare la semola. Saluti

[@ThisDaniYT]

Vito please! that's not dough, that's a piece of art. Looks angelical! Thank you.

[@BigMac8913]

Vito your video popped up while I was scrolling between fold & rests on the stickiest dough I have ever used. What perfect timing. There is nothing you haven’t thought of to help aspiring pizza makers. You are fantastic! Grazie Molto!

[@banana7558]

I love how he tries to fail and make the dough sticky but his years of training is just: *Nope*

[@KingTode]

yeah lol. i tried following this but my dough was still too sticky

[@pcm7315]

Yep, just what I was thinking.

[@MiketheNerdRanger]

Wait, it didn't work??

[@backdraft57]

EXACTLY!! Dudes amazing

[@AnnaLia120]

And here my years of training making my dough love my hand too much that it does not want to unstick my hand 😂😂

[@IAmAthena-A]

Thank you! I just started making pizza a few weeks ago and my dough was tasting too dry. I was afraid to add more water because then, it would be sticky. I am going to try your method for next week! Thank you!

[@keithbrookshire]

This is the type of step by step instructions I have been needing! Thank you, Thank you, Thank you!

[@carolinabull]

kzbin.info/www/bejne/aX-miqSYfciHr68 kzbin.info/www/bejne/qaTKnmaulsaoqsk

[@patrickkellar6775]

You missed a great opportunity for a pun with your spelling of needing ... (Kneading)

[@mikecalle5008]

I really appreciate all your tips and knowledge Vito, it has changed the way I make pizza forever. Thank you very much.

[@TheDjexcessive]

actually, all you have to do is just tell the dough: boom, boom, boom, and it complies. :)

[@kellytse1370]

I run into this problem today when preparing the pizza dough. Then I found your video and followed the steps. It helps. Problem fixed. Thank you so very much. Looking forward to making a pizza with the dough which is in fridge for overnight. BTW, I used your pizza recipe as well. Thank again.

[@permculture]

this is one of your best videos, thanks

[@ichatwithcats]

Vito, can you please post the recipe for this one? The other videos have recipes but they are really big batches. I'd love to have a recipe with a smaller amount, for example, for 2 or 3 pizza only. I know you can freeze the others if you make a big batch but when you are learning you only want to make small batches until you've perfected it.

[@zzukiyaki7521]

He has a video of a small batch pizza. I think it’s „how to make pizza at home.“ But In this Video now, he flashed the recipe on the top left. And he made 4 pizzas out of the dough. You can just divide this recipe by 2 , to make 2 pizzas. Hope I helped you in a way. ❤️❤️

[@deflokoding8847]

Search bakers math so you can adjust it what ever you want. Never confuse again with tablespoon recipe or their make it with large amount of dough.

[@rkmugen]

I also run into the same problem with making small batch pizzas -- for me, the main problem is actually NOT the dough, but the excess sauce! The canned San Marzano tomatoes always come in the large cans... far more than what I need, when I make just one or two pizzas during the week. Over the years since I first started making pizza at home, I've had to figure out how to make a smaller amount of tomato sauce, using just fresh, ripe tomatoes (and even a medley/blend of tomato varieties for complexity), so I can avoid making too much sauce .... which would otherwise just spoil in the fridge.

[@vitoiacopelli]

On my channel I have the perfect recipe for that

[@zzukiyaki7521]

@@rkmugen so yummy with fresh tomato sauce ❤️ in my case, what I do is I would freeze the left over tomato/pasta sauce. 🍕 sometimes I would separate already In a small container for one pizza. And when it comes to toppings, My husband would chop up all toppings into his desired sizes freeze them.

[@geoffarcuri7877]

This IS the best pizza channel. I always had trouble with sticky dough and would just add more flour which kills the hydration. The biggest game changer for me was the poolish. Thank you Vito.

[@mariap4828]

Yes! I would add more flour too. Making it a little dry. I need to Knead smarter.

[@omarelcheikh3918]

Hello master., I wanted to ask you about the electrical oven, mine has top element heat, low element heat, and both . It doesn’t have the bake option as yours . What do I do?

[@ninihou6124]

I have been watching your videos for so long but haven’t posted any comment yet. Just wanna say I learned so much from you. Thank you Vito. You are the best. The first few times I made pizza were failed. After I am getting better from watching your videos. Now finally became quite good with this. Now I make pizza every week. I am Chinese and my fiance is an Italian. I am so happy I can make real Italian pizza for him and his family now. They very surprised. It’s all because of you thank you.

[@vitoiacopelli]

Thank you sooo much Nini this makes me so happy thank you

[@ma70r96]

It's true Vito, She makes amazing pizza! We love to watch your videos at home every night. Even before we found you on youtube I believed that pizza is not just pizza it's a life style. Thankyou darling and Thankyou Vito!

[@Flaviodallas]

Some day and after kilos of flour I will get this consistency. My poolish is coming fine, the problem is after, during the final mix. Thanks Maestro!

[@fernandothiedig7348]

I saw now in a short time all your videos and this weekend I had the best result. The perfect pizza. You are really a master and teacher!!! Many thanks😘👍👍👍

[@johnkirby5013]

A big help. Thanks for that. I’m really glad I found this page. I used my Ooni Karu 12 last night for the first time. The pizza was ok. I’ve got a long way to go, but Rome wasn’t built in a day! Big thanks from Vancouver Island 🇨🇦

[@Kalisparo]

From my experience it depends a lot on the flour (protein content). If the flour isnt fine enough, the protein and starch will separate which shows as small white lumps and some parts are translucent. If your country sucks for flour (caused by restrictions on fertilizer usage usually), you can add wheat protein to the flour.

[@gusmukti96]

Ya. Different flour will bring different result..U shd try some different flour to get the best for the recipe

[@shbld]

I import my flower from italy 🙈

[@ericgreeson3674]

THank You Vito , I seem to have this prob. a lot , maybe I am not kneading my dough enough ?

[@shibuigardenbungalows0420]

Vito, you definitely helped me to improve my pizza dough game! Positively best techniques in your videos!

[@adresadres9158]

ش١ط

[@vladohome]

Thanks, Vito. Can you please share what is the wooden vessel you used to mix the dough and how we could order it?

[@AndrewHincksMusic]

I make a lot of bread and I just use the same principles with pizza dough. When I mix the dough I do it in a stainless bowl and mix it with a danish whisk (basically a thin piece of wire with no surface area). Then once it's roughly mixed I use a small plastic rounded bread scraper to fold the dough in on itself just until it forms a rough ball. Then I let it sit for 30 minutes and that helps the water hydrate the dough. When I come back I turn it out on the the bench and knead it and already it's not very sticky. Give that a try and see how you go. I barely have any mess at all.

[@tamaratornjanski]

I just made a focaccia with your recipe and I am wondering do we need to take out the poolish from the fridge to first come to room temperature? It takes a little bit longer for mine dough to double up the size ...

[@donde1760]

awesome! so helpful for us novices.

[@joshguitarreiru]

Thanks for sharing this tip! I'll try it next time as I've been struggling with the sticking problem if I use more than 60% hydration

[@TheSamya2005]

Interesting... I do slap and fold but this looks less stressful, will try next time I do high hydration dough, thanks!

[@subzhero4069]

@davie504 Slapppppp👀👀👀

[@nitush-gc2wz]

hi vito, thank you very much for this video, I was wondering if you have any experience with whole spelt flour dough so you could make videos about dealing with it too... thank you very much!

[@chriscabel8924]

I started watching your videos on making dough. My question is when you’re making your dough recipe how do you determine how much poolish do you need for the amount of the all you want. Is the poolish part of the total flour and water that is used in the recipe or is there a formula that you use to calculate ingredients. Thank you Vito for the great videos that you put out I really love watching them over and over again very enjoyable

[@krissyd3391]

Would like to know also.

[@xXMrDeeXx]

newbie here, I will try to give you an answer according to my understanding. The use of poolish is applied to give you a softer, better flagrant and aromatic bread and pizza. The benefit of using this method is you can reduce the amount of yeast needed in the recipe by half or even more due to the fact that the poolish is left overnight, which can also prevent the dough to be over fermented. Almost forget, the structure of your dough will benefit from the poolish as well as it helps reduces the amount of kneading or folding that you need. For example, if the recipe calls for 1% yeast to flour ratio, you can easily get away with 0.5% or more. And there is a certain that your bread will smell much better. Poolish is part of the recipe, which depends on how you want it to be. Usually, it is around 1/3 or sometimes 1/2 of the flour and water To better demonstrate that, here is an example: My personal favorite baguette recipe (75% hydration): All-purpose flour: 500gr Yeast: 4gr Water: 375gr Sugar: 20gr Salt: 8gr Olive oil: 15gr When poolish method is applied, I will deduct the yeast an amount of 1gr, which results in the total of yeast being 3gr (0.6%). For the poolish, I will use 200gr of AP flour, 200gr of water and 1 gr of yeast (almost forgot, when you use this method, remember to have a poolish of 100% hydration, meaning that water = flour). Give it a good mix, you don’t need the poolish to be smooth. It just needs to be incorporated. Cover and leave it overnight (12-16 hours preferably). After that, just mix in the rest of the ingredients and you are good to go. I hope this will help.

[@cheftobi6528]

I learned, for the most common use, that you take half of the water for your whole recipe, and then the same amount of flour. You can do different, for different types of dough an flour, but in my opinion, you should start like this to learn about Poolish and how it react. So if your „normal“ dough recipe is with 1000g flour 700ml Water You should do your Poolish with 350 flour and water. Later, when you start working your dough, in this example, you have to add 350ml water and 650g flour. But i noticed: If you transform a recipe without poolish, to a one with poolish, your dough is able to carry more water (what is good). I hope i was able to help a bit

[@chriscabel8924]

@@cheftobi6528 Yes thank you very much for responding to my question I am not a chef but I am very interested in learning how to make a good dough For the house

[@chriscabel8924]

@@xXMrDeeXx Thank you very much for responding to my question it gives me a better understanding and how it all works

[@plrronda8070]

briliant , solved my sticky problem, i started 2 month ago making pizza , and now right away at once perfect dough . no other video i saw of how to make perfect dough

[@elizasolorzano4866]

Thank you so much, I had the very wet dough happen and thought I messed up the ingredients. Through your teachings I now understand technique and procedure is the key. You are awesome, thank you ;)

[@brandonlewis5135]

What does 70% mean. Does it mean if i use 1000ml of flour it has 700ml of water?

[@lastnamefirstname850]

@@brandonlewis5135 that's right

[@benl5642]

Vito you're a legend! Can you please make a video on making dough in different climates? I live in Thailand, and I think I am resting the dough for too long (final rest of 2 hours seems to be too long) because the dough gets too sticky. Thanks brother!

[@fresh-fish]

Hey Vito, great video as usual! Can you do a video on how you scale recipes? i.e. using bakers' percentages to calculate the quantities of ingredients you need for how many dough balls you want to make?

[@vitoiacopelli]

Ok little complicated but I’ll do it

[@thujavon62]

Look this video kzbin.info/www/bejne/nKDLcn6caMyXick&ab_channel=KingArthurBakingCompany

[@futassecretingredients810]

I have also encountered such a situation. Improved by overnight fermentation with a small amount of yeast.

[@emmagiagnacovo9397]

where do you buy that container from at the end to put the dough in?

[@jessicaeldiri3362]

Thank you so much this was such a big help! My dough was sticky and I was beginning to become very frustrated and I came across your video which saved me :)

[@tehhamstah]

I've always done 60% hydration, but this gives me the confidence to try a higher hydration level

[@nenno80]

ZxxxfgvbbbbhfddyyAaassddertufxyyxxxcccvbnbvd

[@kiranrai2785]

Vito, your explanations are outstanding!

[@mrselfdestruct1180]

What this guy doesn’t tell you is it’s most likely the hydration. That’s what it was for me. He is using a very strong flour which absorbs more water if you are using medium or soft this recipe will result in a mess that I personally could never resolve. Use less water or a stronger flour. Your welcome.

[@maurogonzalez2999]

True try semolina with tipo 0

[@filsm140]

Best advice. There is some science involved. If 70% hydration is too wet and sticky with the dough. Drop to 65%. If it’s still sticky a lot drop to 60%. If you need to go below that then honestly get a different flour. A lot of people are finding the sweet spot at 62.5%. While it’s possible to work a dough at 70-80% you need something like a cold counter and well oiled hands. Plus the experience. As a beginner I would start at 60%. The dough will potentially be quite tough and hard.

[@olahmatee]

I'm making bread with sourdough, and have the same problem with the dough. The wet heand and the oiled dough is the souliton for this problem... THX for this video!

[@azadehsasi1651]

you are number one on the world 👍👏

[@SneakyPete1962]

Forth time I tried it, first two times using all purpose flour, next two times using 00 flour, big difference! Far better result using 00. thanks Vito, you're amazing.

[@Fleuterflo]

Would love to know where I can get w wooden dough mix tray like that. No chance to find your email anywhere... 🤷🏼‍♂️ thanks Vito!

[@RICKAFOUR]

I too would like to get one. Come on Vito...share the link!

[@crisw8414]

He said soon!

[@RICKAFOUR]

@@crisw8414 Already found a website. They are called Sicilian Madia Dough boxes. www.palepizza.com/en-us/

[@spintrap]

Another nice and helpful video chef. I made a pizza yesterday. Since I'm following your videos I can't go to a pizzeria anymore. I used hydratation of 60% before but now it's more 65%. With this video I will go to 70% and maybe more. Pizza is a lifestyle !

[@CzarnyHusarz_]

Another discover of 2021. First I discovered Vincenzo's Plate, now you 😋🙃

[@dgd32]

but Vito is a true Maestro! Follow him and you won't regret.

[@grizliadams]

Vito thanks for helping us! Question regarding poolish-always 600g regardles of final dough weight? How many g of dough you count for one pizza?

[@alangugino3255]

Hey Vito, How about showing us how to make your favorite Pasta & Fagioli????

[@matthewnelson9868]

I was rushing with the dough and I did not take time to knead it and allow the gluten to build, and I was afraid to touch it with my hands because of how sticky it was and how much of it would just stay stuck to the board. I will try this next time so that I can have a better result, thank you so much!

[@mangam6369]

Terrific episode.just a question chef the 5 g yeast you put on polish is it fresh or active dry if it’s fresh so what’s the quantity of active dry or instant yeast

[@ChrisPallas]

Vito you are really a magician with doughs! Love everything that you do and that particular video was an eye-opener for dough enthusiasts (but still n00bs)! The circular movement trick (along with the slightly oiled hands) works wonders! Many thanks!!

[@MichaelMaxwell747]

Your dough and your finished Pizza, Bread and Focaccia all look so good!

[@omarjaafar91]

I vouch for all the recipes shared by Vito as being 100% perfect, it is always the technique that might make one person doubt their own pizza - otherwise the recipes are always very good!

[@guidog3068]

Molto bene Vitò, Mille Grazie! Your demonstration of circle & rest & fold technique has saved my dough from the sticky mess on my worktop. I have tried doing your 70% hydration dough, using the video where you made it without poolish but end up with sticky weak dough. Per favore what are the exact steps for adding the water to flour? Encore Mille Grazie 🙏

[@brken_blndie]

Pizza for life!!

[@jasongrant3681]

One of your best Vito. A home pizza cook needs to know how to troubleshoot issues to save restarting and becoming frustrated. Love it

[@squatchyy]

Awesome video, Vito! I've seen many of your older videos showing how you make high hydration doughs and the techniques you use to keep them from sticking. One small observation, from the recipe you used in this video (600g poolish, 475g flour, 200ml water), this ends up being a ~65% hydration dough (64.5% to be more precise). This is a much easier hydration to work with compared to the one your student was using in his video (70%). Definitely, the techniques you mentioned are very important when working with high hydration doughs, but for anyone who is starting out for the first time or isn't as confident, it's much easier to drop the hydration to

[@vitoiacopelli]

Thank you for comment my friend like I say you can make also 80% if you use this technique

[@rosardiofontana3895]

Vito I want to ask, what will sugar do to the pizza dough ? You add honey... is sugar no good ?

[@fotografdj]

Grüße aus München für die Nr. 1 der Pizzameister der Welt

[@fotografdj]

@ThioesterWorld Pizza ist eine universelle Sprache :)

[@weedstore]

Pizza is love pizza is life 🍕🍕🍕

[@mickeymallette2663]

If I want to let my dough sit longer than one day, do I let the poolish stay in the Fridge? Or do I put my finished dough back in after it’s kneaded?

[@mestizoboy]

@5:40 -Even when Vito *tries* to make it stick, his dough lifts right off the counter, maestro-style 🥋. Anybody else bothered by the handles being on the wrong side of the refrigerator? -Almost all units can be reversed with only a few bolts removed/replaced.

[@vitoiacopelli]

Hahaha nice one

[@ThomasRychlik]

Vito, thanks for sharing your technique !

[@edstar83]

"My goal in to conquer the world" - AKA Roma Invicta.

[@kimkllenielsen2041]

Tak!

[@pjbrewer56]

A great teaching moment! Vito is a PIZZA GENIUS!

[@ME-qq2dc]

Thanks Vito. Wondering if you can please answer my question as to why my dough sometimes seems to collapse and when I try and stretch it, it is weak and breaks.

[@fionbarraomuiri1458]

Pizza is a serious thing .

[@ingmaniac]

Thank you so much for this Video! I had exactly the same dough as your student in this video, i tried several different methods here from KZbin University. But as soon as i worked around the dough once as you described, it suddenly looked way more like Pizza dough! After the rest now balled up it finally is actually really nice Pizza dough! You are for sure the best Pizza guy here on YT. Thanks a lot. By the way, where can i get this wooden tray?

[@luudest]

‚Most of the time the dough is sticky because it is was kneaded wrongly‘ -> how to start kneading the dough in the first place that it won‘t get sticky?

[@CaptainC0rrupt]

I make up to 75% hydration By hand I Add 40% of the flour to all the water then start adding flour little by little. Or lookup double hydration method.

[@luudest]

hussein ghandour how do you knead the dough?

[@vitoiacopelli]

Follow the video and you’ll be good even with 80% of hydration

[@luudest]

Vito Iacopelli Vito Iacopelli If I follow the video I will start with a sticky dough - which I don’t want. At 5:55 you show how to knead the dough. Is this the technique with which I should start from the beginning?

[@CaptainC0rrupt]

@@luudest slap and fold does the trick if it’s overly sticky or I don’t know how to explain this: you put the dough on the counter, you put your hand on top and you grab it and you did a yo-yo 🪀 like motion then ball with a scrapper. This only happens when doing 75% by hand. If I’m doing 70% then slap and folds does the trick plus a 15 mins rest time. Bear in mind that your flour must be designed to withstand high hydration to begin with

[@cammieg6516]

Dude! You rock! You are great at explaining everything! The best channel on KZbin! Thank you!

[@tamaratornjanski]

So for this polish (4) pizzas 🍕 he used 300 ml water ,300gr flour, 5 gr of yeast and 5 gr of honey... After 24 h he added 200ml water 475 gr flour and 15gr sea salt . Am I right?

[@zelimirturkalj3403]

That’s right. You have a video called All ingredients to make pizza at home. Or something like that.

[@tamaratornjanski]

Hvala ! Gledala sam pa samo da uporedim da budem sigurna... 😁🍕 Sve najbolje !

[@innoyebuah1266]

Is it pizza flour each time ie for poolish and after 24h?

[@tamaratornjanski]

@@innoyebuah1266 yes ‘00

[@timobrandstetter6058]

5g of fresh yeast or dry yeast?

[@Leo31291]

This is my problem as well. Its easy to get frustrated and I went to a no knead method for high hydration. (Vito what are your thoughts on no knead ? Mixing the ingredients together and then leaving to furment and proof slowly)

[@vitoiacopelli]

Not the best

[@benvallentine7197]

I love your videos Vito, but if I could just add a little advice for better viewing: This video could have been cut to 3-6 minutes mate. The first 3 minutes was full of repetitive introduction about what you're going to do and how sticky dough looks. Then another 3 minutes of nothing to do with the topic. You didn't address the topic until 6:17! We all know what sticky dough looks and feels like, we just want to get to a solution how to fix it. Short videos get higher views. But thanks for the advice.

[@MiketheNerdRanger]

OMG dude, grazie mille! I like to make pan pizzas that have a high moisture ratio and they *ALWAYS* come out too sticky. But I want the higher hydration for a light and airy crust, so I figured it couldn't be the recipe. This was a massive, MASSIVE help!

[@mickmason8210]

pum pum pum !!!! big thumbs up for you pal

[@bhupinderjitkaur6063]

Thanks vito.very well explained

[@franks-kitchen]

To, TO, Two, Too...... who cares, Pizza is a serious thing! 🤓👍

[@Adirbk]

hi Vito, I have a small problem because I'm a Pole, but I don't know how to combine poolish with the rest, in my planetary mixer, so far I've been doing it by hand

[@full_metal2452]

Wtb Pizza is a Serious Thing t-shirt

[@vitoiacopelli]

They are coming

[@NewBeginningsThePunchNews]

I absolutely want one of those wooden tubs to make the dough. Can't wait!!!

[@scarletspidernz]

Me: Plays Video Brain: "Welcome back to Hardware Unboxed" Eyes: Uhh Brain, that's pizza dough Brain: "Welcome back to PizzaDough Unboxed"

[@edson_sossai]

If you use a mixer with the dough for how long you would recommend to mix in the mixer?

[@davidmariorodrigues]

The problem is, he skipped the part where he used magic to prevent it from sticking

[@benevbright]

yeap.

[@nicksacco5041]

I followed your dough recipe that you made a few months ago, but let it rise for 5 hours instead of 2, after putting it on a baking sheet. Is there more benefit to letting it rise for longer, or should it always be put in the freezer after 2 hours if you aren’t going to use it? Thanks

[@joeb4142]

If you over proof your dough it will rise and then fall back down before you bake it. This results is less flavor, less oven spring, a less fluffy loaf with an open crumb.

[@neilthomas5949]

You’ll want to change the thumbnail as you are using the wrong “to”. “To” is the preposition version and you need to use the adverb version, “too”. When used as an adverb, “too” is used to describe something that is excessive or is also similar to another thing. In this case you are describing a dough that is “excessively sticky” or “too sticky”. I know English is not your native language, just trying to help. I love your channel and you’re the man!

[@vitoiacopelli]

Ho ok ill change is now thank you!!!!

[@vitoiacopelli]

Ho my God thank you my friend I just changed thanks to you!! I really appreciate it

[@KeithMalikova]

@@vitoiacopelli your English is awesome. You are not teaching English . You are bringing us the ART OF NEAPOLITAN PIZZA .

[@KeithMalikova]

Dude , this is a channel on the ART OF NEAPOLITAN PIZZA, not English. Vito is a masterpiece with his own style and way , don’t spoil what is perfect

[@AndrewNewson]

Hi Vito. So with your next level dough 'poolish + double ferment', can I use this technique when I'm combining the poolish and the rest of the ingredients before it goes back in to the fridge to ferment for the second time? Thanks so much. Andy

[@BigBlackCat]

I love using 80% hydrations and bake it at 420°C

[@neilbenson]

Thanks, Vito. In your videos catering for 300 or 1000 people, you add the flour to the poolish then gradually add water very slowly to build the gluten. Here, you add all the water to the poolish straight away, combine, then add the all the flour. Which is best: adding all the water first or adding the flour then slowly adding water after?

[@suburbanhobbyist2752]

Vito, I think it would be much less confusing if you would start measuring the water by grams. The baker's percentage method that most of us are used to weighs everything by grams. You use "ml" for the water and whenever I look that up it shows as 1 ml=1g of water, but your poolish is much, much too wet for it to be a 50% hydration of 300g water/300 g flour. Case in point, according to the math, the dough you made in this video was 500 ml water/775 g flour. If 1ml=1g of water then this dough is a 64.5% hydration but look how sticky it is! It looks more like 75% hydration to me which leads me to believe 1ml does not equal 1 g of water. Why not just use grams for everything? Or, give the ml but also give the gram equivalent?

[@harrymelad942]

1ml of pure water weighs exactly 1g at 4 degrees Celcius/centigrade or approx 39 degrees Fahrenheit. And the poolish is 100% hydration not 50%, although you are correct with your overall hydration calculation of 64.5%. But this does not look like a wet dough to me and certainly not like 75%.

[@Hanuman-lx9kp]

Hello Vito I made your dough and I was a superstar. People think I am a pro hahaha but I tell them I follow you. Thank you for your passion and teaching all your tricks.