One Guy Changed My Pizza Game Forever

This is the best dough recipe. ❤❤❤

@vitoiacopelli is the Tom Brady of pizza chefs.

If i double the recipe, do i double the poolish aswell or does it stay the same?

Watching from Australia. What a great, informative video.
Thank you for sharing. Now to spend some time practicing…..😁

I want this guys pizza!!!

"The secret is .... the POOLISH". What an understatement. Made pizza for many many years and based on this video I decided to make a poolish ... it makes all the difference!

Nice, but the dough its not how it is been done in Neaples

What kind of yeast does he use..active dry yeast, instant yeast, fresh yeast?

You and Vito together
Love it

We called this pizza il gommone

This looked amazing.
My biggest take-away from this was to just buy frozen pizza and put in the oven. I don't have the patience to do proper pizza.

neo pizza:
:polish:
200 grams of water
in the water:
5 grams of honey
5 grams of yeast
|mix|
add 200 grams of flour
|mix|
let sit for 15 min
followed by sealing lid and sit for another hour at room temp.
then put polish in fridge for 16-24 hours (no more than 24)

:make dough:
put polish in bowl after resting for one hour at room temp.
add 300 grams of Manitoba or bread flour and 200 grams of 00 flour
|mix|
[in a separate bowl:
300 gramps of water with 20 gramps of salt and dissolve]
slowly pour salt water in the bowl and continue to mix and aerate
now rest for 15 min
put light olive oil on hands and create a airtight ball with the dough
add a little olive oil to the top of dough and cover with damp cloth for 1 hour

divide dough equally to make individual pizza's then rest for one hour covered

now make the pizza! voila!

Another pizza video😱

Excellent video. I will watch over and over🤣 Brilliant. I love making pizza, but mine don't turn out like that🤣 At least now I can see how a professional makes one

So this is a 70% hydration dough following this recipe?
Poolish: 200gr Water, 200gr Flour
Dough: all poolish + 500gr flour, 300gr Water

Total water: 500gr
Total flour: 700gr

500/700= 71% water to flour ratio?

Is that yeast the same as dry, instant yeast?

This video has be excited about making pizza. Every recipe I have read or watched have been pretty much the same. This really is game changer ❤

Your pizza is a masterpiece !!! Great satisfaction comes from sharing with others.🙏

Amazing.. thank you ❤

Fore-ggek about it 😂😅

Great video thank you

I did pizza for 4 people last night in a ooni karu 16. Everybody was impressed, but there is NO WAY, absolutely no way I could've pulled that off without @vitolacopelli and his channel. Thank you Vito! Grazie mille!

Absolutely fantastic. I"ll "remember about it". Cheers from Brazil

Love both you guys! I’m fairly new to pizza making but I noticed when you added the 300 g bread flour to the poolish, it seems you also added another 200 g of OO as well..Am I confused or was your bowl only big enough for 100 g of bread flour before you had to transfer to bigger bowl and then you made up the rest of the 300 g with 200 g of OO or did you not mean to say OO and the recipe only calls for 300g of bread flour?

Pide is much better!!

Such a great vida thanka also changed my pizza making life 2 years ago, now i have an ooni karu 16 and regulary make pizza perfect ❤

This was so awesome, thank you both!!!

Best tutorial ever!! I could finally shape a round pizza with puffy edges.thank you!

That pizza has me salivating🤤

❤Wow! Thank you 🙏

I love pizza and I will do step by step exactly what you did you inspired me so much thank you !

looks like dogshit

Can you freeze the poolish?

Beautiful dough wow

subscribed. dope video

Dude you look like that incel tony khan.

Baaaabe we need to go get a pizza oven

Interesting how close this is to a New York style pizza.

Amazing passionate and informative video! Great method and recipe. What temp do you cook this pie at? The digital read says 627 F° or C°… I’ve had more success with a convection oven and a pizza stone so far… but I’m excited to master the ooni and a 2 minute pizza!

legend

Wow very informative. I watched his ny pizza vid years ago.

Vito is the master of the pizza.

This person is so .............(fill adjectives here)

Can you put the balls in the fridge for a few days or do you have to use them fresh that day? Just made my poolish!

you look incredibly rich

I'd like to suggest that you don't use any music while you or your guests are speaking. It is distracting. A friend sent me this clip which is why I am seeing it 2 years after you posted it.

loved the dough making process especially. Wondering how hard, or impossible it will be to get Manitoba flour

What is the protein content % of each of the flours?

Thank you for sharing your secret recipe for us all to enjoy!😊

I’m make it right now, it was coming out great except I might of went a little heavy on the olive oil before the first hour of rest.