How to Make Perfect Pizza Dough - For the House⎮NEW 2021

I new this was going to be a great dough when I saw the pizza tattoo on his arm

All plastic?????

I found fresh yeast in Toronto!!!! 🎉🎉🎉🎉

Wow! Wonderful video...and very motivating. Thank you, Vito for sharing. Just made the poolish. I look forward to making my 1st Vito pizza 🍕 tomorrow.

Hello, I am a new follower from Texas. This recipe makes a lot of dough, can I use half the poolish and half the other ingredients and just keep remaining in the fridge for next time?

So the video lists 1.250 gr of flour and the directions say 1250 or 10 cups of flour. I am assuming 10 cups of flour correct??

Does altitude have any effect on the dough? 3500 mts to be precise 🙏🏻

Can you freeze the remaining dough?

what if I want to freeze the dough. after making balls, can I put into freezer? and count 2 hours after defrozing?

Right… I’m so hungry now!

❤❤❤

Dear Vito! When you make a 10 dough balls, can you leave them in fridge for 15 hours and then take them out, let to rest for 2 hours on room temperature and proceed with pizza making?
Thank you!

Subtitles please 😢

Firdt time ever to see " s little bit of olive oil" to actually mean a little bit, or other ingredients. This guy is so precise, the amount of parience he has withe the dough 😮

I have never seen this method. Do you need all of these steps, Vito? I have gluten free Caputo pizza flour. Grazie. Ci sentiamo.

This guy is really good with many talents.

A slim bagel is perfect for minis if you don't have flour to make dough.

Parabéns muito boa tecna em fazer pizza. Thanks for you tips

How long can the polish stay in the refrigerator and still be good to use

No crean la estafa de que les darán dinero por darle like a estos videos... Cada vez te pedirán más dinero para poder hacerte un reembolso... No sean ingenuos

Nice and smooth

Just wondering if you can do this with halving all the ingredients? Or if you follow Vito's instructions and are only making 3 pizzas, can you keep the other 7 dough balls for later?

In this recepy you use 1250g of flour, but in 50 pizza ball video you say 1600g of flour per each liter of water, so why didn't you use 1300g of flour in this recepy?
I'm making 20 balls today, and I'm not sure if I should use 2900g, or 2800g of flour.

wonderfull job ! I want to taste it, I am gonna make this myself .

Thank you so much for yr video, its clear explanation & easy to understand, I will make it soon. One question how to keept the remaining dough, shall we baked first and keep in freezer? warm regards frm Indonesia.

What hydration is this dough?

Is there a recipe for a smaller dough?

Could you please let me know if it's ok to divide in 3 the poolish and the other ingredients so I can have 3,4 small doughs instead of 10 .
What is the weight of one small dough ?

And i thought my 5 years of using the same great recipe were producing great pizza(s) ... this came out really soft and crooooounchy. Out with old in with the new king of recipes

Thanks Vito! Merry christmas and a happy newyear!

Thanks! Best way I’ve ever seen.
From Vito P. in New York !

The Chinese invented the pizza, and like usual, the Italians copied them.

im here based on Guga's recommendations

Now I have to buy a pizza stone! 🤨 That pizza looks superb, though! 🤤
I wish my brother were still alive....he was a pizza fanatic and he would have loved your channel!

2hrs plus this and that plus this plus that.....talk about not even close

You are a master and a magician

Can i use instant yeast?

Tried this and it tasted really good. My crust didn't rise up as much so I am sure I missed something. I will be trying again tomorrow!

Can you advise what the measures for 1000g flour total (polish and dough)?
Thanks

Vito i use a steel instead of a stone, so, for a steel, i heard that it's better to put it on the highest you can in the oven, close to the broil element, what's your opinion Vito??

Vito, can we divide all the ingrédient by at least 3? I don't want to make 10 pizzas batch! 3 or 4 would be perfect! Thank you Vito! You're the best!

Thanks You Vito for an amazing recipe.

I put on this video every time I make pizza! Perfect thank you for sharing!!

EASY and FAST?

40min to 1hour for warm the stoon???

Amazing. Can you give me a recipe for two pizzas please?

Just made the pizza! Wish I could post a photo. First time ever making pizza dough and it comes out like this. So so excited!!!! Thank you ❤

How long can you keep the prepared dough?

I made mistake of doubling recipe first time making it. Im at the point to add flour to polish, Not sure how to double 1.250 grams flour? Can anyone help me out with suggestion?

Oh mein Gott..... die beste Pizza die ich je gemacht habe . Vielen Dank für die ausfühliche Anleitung. Jetzt liebt mich meine Frau noch mehr😃 und die Emotionen so toll...