How to Make Just 1 Perfect Pizza Dough Ball

You ever alone and thought about eating pizza? 😆

Thank you for taking the time to show us the amounts for a single dough ball. Can build off that if I want to make two.

On point Vito great person great attitude love your shows i keep watching, only been on a phone 3 months love watching your shows, keep up the good work!

You have any T shirts? I'm here in West Haven Connecticut and I'm alone, don't feel bad i grew up on great Abeetz! My old man was born in 1920 he said we have the best water in the country, I believe in the water, it's in the water.

Magnificant!

What a pleasure to listen to you! You are such a passionate guy! Un véritable amoureux de la pizza! Et voilà! I’m trying this recipe tonight! Just made my first Poolish yesterday !!! And now it’s ready to show me it makes all the difference !

Where do you find the ingredients in the US

The 60gms flour that is added is 00 flour or normal ap flour?

dude, I followed this and made the best single dough ball ever, it was light as a feather 😋

How much semolina are you supposed to mix with the flour?

Love your passion, which comes out in your pizza. Greetings from Ireland 🍀

Vito i can never get my crost to be puffy, it never grows and is very doughwy. what could i be doing wrong. probably the way a stretch it, idk

Hi Vito.
I was wondering where you buy the Tupperware bowls from ?

Vito. I'm a bit confused. Did you mean 100 Grams of water instead of 100 ML? If you are correct, I don't have no way to measure this as I don't have a scale that measures in ML. If I convert 100ML in Grams, it's 0.01 Grams this isn't even half a Gram. Other than that, I love your videos.

It blows my mind that Manitoba flour is famous for authentic Italian pizza.

Is that possible to have similar resoult using home oven (250 celsius degrees) and granite stone? What should be baking time and oven settings (e.g. fan + down heat)? Thanks for support!

My wife and I tried this to the exact measurements and methods. Our flour was W280. It looked good until the last part, tipping it out onto the semolina flour. It wouldn't spread and it split. Sorry !

Yours has probably grown out now, but I did the same thing to my nail (not the thumb, but) a few months ago. If you still can, you should drain with a hot pin. I let mine stay, and the nail top completely lifted off the nail bed, broke open, and has had to grow back from the base. I cook a lot too, and had smashed it in my drop-in freezer with a 10lb bag of frozen chicken! True story!! 😆

Awesome....from start to finish!!

Hi Vito it is great. Thanks for sharing , but 5 gram salt is going to be too salty, I reduce salt to 3 gram.

If I could cook like this, I'd never leave the house

Omg! I can’t wait to make that!!!

I have followed this tutorial to the letter but can't achieve results you are after multiple failed attempts - is something critical missing in this video so we need to purchase the full course to find out please?

I love how organic your videos are. Great work and great recipe.

Vito, thank you for all you do. My pizza game is getting really good.

Is there a formula to know how many grams for x" pizza size? Like for 16", how many grams should dough ball be?

Proprio il video che stavo cercando! Avrei una domanda, se al posto del lievito secco, utilizzassi quello fresco, quanto ne dovrei mettere(in grammi)?

Love the tattoo

Burnt pizza 🥹🥴

Can that prosciutto be cooked on the pizza? I bet that would be a great flavor…as well as crispy texture!

Don't cook pesto please

Beat pizza recipe on the internet!! Ive made about 20 pizzas using this so far. They come out perfect every time!

Beautiful! Pizza is the best

You are the best

It's not melt salt, it's dissolve salt. It's not crunchy, it's crispy sir. If you say this next video I'll subscribe sir.

So if the flour W number is high, you get crounchy, and if it's low you get puffy and soft? I don't understand how the W number works. PS I love how every pizza you make is one of the best pizzas you've ever made! :D

What type or brand of flour did you use?

I love this video. Informative AND entertaining.
at the very end - during the close-up of the crust - my mouth was actually watering

After so many failed attempts to make this Neapolitan Style pizza in OTG Oven. I tried it again after 6 months in Tandoor, this time it came out Amazing. Very light on stomach.
And very different from which we have here in Pakistan. Thanks Maestro!

thanks Vito! All the best and God bless 👍👍. im going to use this recipe from now on. I just made poolish and its now in the fridge. I wanna impress my mother in law and my wife :) Tomorrow is Friday in Australia. Friday night, pizza night!! 👍😊

Thank you for this recipe. So basically, if i want to make 2 or 3 pizzas, I will just multiply all the ingredients including the poolish recipe? It sounds common sense but I just to be sure and dont want to waste anything. Thanks for the help @vitoiacopelli!

I don't agree with the ham or pesto... BUT... Pizza IS the foundation, the dough, the bread... Despite what you did to it, it's beautiful pizza. 😅

When a person spins the peel and taps it... 😊

You know you have a real one

Thank you explaining that each flour is different, and how to check. I have been frustrated by my dough because it has been very sticky. I was following your steps, but could not match your dough. Now in understand a little better why!

I have gas oven. What is the temperature for cooking the pizza

Vito I’m a believer thank you !

Amazing 😮

Love watching your videos!

If those people in the background would have had some of that pizza they'd have been a lot happier. Be gentle to the pizza and the pizza is gentle to you!

Great pizza teacher