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



SUBSCRIBE ❥ 👉 MY MASTER CLASS PIZZA: 👈 SAU KHI LÀM QUA PIZZA CHO CẢ NHÀ VIDEO 2 NĂM SAU, tôi quyết định làm phiên bản mới 2021 về: cách làm bánh Pizza cho cả nhà nhưng lần này với một phương pháp mới CỰC KỲ, và quan trọng nhất, với tất cả các thành phần mà bạn có thể tìm thấy ở cửa hàng địa phương của bạn, rất dễ làm và rất đơn giản và rất nhanh chóng! Tôi hy vọng bạn thích video và vui lòng chỉ cần bạn có thể đăng ký và chia sẻ với bạn bè của bạn ở khắp mọi nơi và để lại một lượt thích 🙂 cũng xin vui lòng khi bạn làm món pizza này Hãy tag tôi trên insta. @ Ngoài ra, nếu bạn yêu thích tiếng Ý, hãy đăng ký kênh tiếng Ý mới của tôi: @Vito Iacopelli ITA Công thức cho 300ml hồ bơi. Nước 300gr. 5gr bột mì. men khô 5gr. Công thức mật ong cho này POOLISH (ALL) WATER 700ml. FLOUR 1250GR. MUỐI 40GR. Spanish DESPUÉS DE HACER LA MASA DE PIZZA PARA EL VIDEO DE CASA HACE 2 AÑOS, decidí hacer una nueva versión 2021 de: como hacer la masa de pizza para la casa pero esta vez con un nuevo método PISCINA, y lo más importante, con todos los componentes que puedes encontrar en tu tienda local, muy fácil de hacer y muy simple y muy rápido! Espero que les guste el video y por favourite solo si pueden suscribeirse y compartir con sus amigos en todas partes y dejar un me gusta 🙂 también bởi ủng hộ cuando hagan esta pizza napolitana Etiquétenme en insta. @Vito Iacopelli Además, si te gusta el italiano, suscríbete a mi nuevo channel italiano también: @Vito Iacopelli ITA Receta para el poolish 300ml. Agua 300gr. Harina 5gr. levadura seca 5gr. Miel Receta para esta masa de pizza PISCINA (TODAS) AGUA 700ml. HARINA 1250GR. SAL 40GR. Tiếng Ả Rập بعد صنع عجينة البيتزا للفيديو المنزلي منذ عامين ، قررت عمل نسخة 2021 من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة بطريقة جديدة مبللة والأهم من ذلك ، جميع لمكون ااايمكن جدًا وسريع جدًا! آمل أن يعجبك الفيديو ويرجى فقط إذا كان بإمكانك الاشتراك والمشاركة مع أصدقائك في كل مكان وترك 🙂 من فضلك أيضًا عند إعداد بيتزا نابولي ، ضع علامة لي على إنستا. تضمين التغريدة أيضًا إذا كنت تحب الإيطالية ، اشترك في قناتي الإيطالية الجديدة أيضًا: Vito Iacopelli ITA وصفة للبركة 300 مل. ماء 300 غرام طحين 5 غرام. الخميرة الجافة 5 غرام. عسل وصفة عجينة البيتزا هذه POOLISH (الكل) ماء 700 مل. طحين 1250 جرام. ملح 40 غرام. Italiano (andate sul mio canale italiano ho lo stesso video in italiano li) TRỞ THÀNH THÀNH VIÊN VÀ HÃY LIÊN HỆ TRỰC TIẾP VỚI TÔI: CHỈ 4,99 USD ———————- –🍕🍕🍕🍕liên kết trên mạng xã hội của tôi THÊM TÔI VÀO 🍕🍕🍕🍕 ——————– YOUTUBE ITALIA ★ INSTAGRAM ❥ FACEBOOK ❥ KÊNH TRẺ EM CỦA TÔI: ❥ DÂY CHUYỀN QUẦN ÁO CỬA HÀNG CỦA TÔI ❥ ❤️HỖ TRỢ TƯ VẤN SẢN XUẤT VIDEO $ 1 ● CÁC SẢN PHẨM CỦA TÔI DÙNG ĐỂ LÀM PIZZAS • QUA HỘP BÓNG: • GẠCH CHO LÒ XO NHÀ BẠN: • PEELS: • OVEN SUGESTED: www.zio-ciro.com • OVEN SUGESTED USA: www.ziociro.com MY pizzeria WWW.PIZZAPROVAMI.COM 7407 W MELROSE AVE LOS ANGELES CA 90046 MY pizzeria Association NAPULE ‘PIZZERIA byVito Iacopelli (Colombia) Vui lòng comment bên dưới nếu bạn có thắc mắc Music :.

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43 comments

  1. !!!!!!!!!!!!!!!!!

  2. William Rodrigues Ribeiro

    Fantastic video… I'm gonna try. Just 2 question.
    Which flour did you use to open the dough? The 00 as well?
    What temperature did you set in the oven to bake the pizza after the stone was heated up?

  3. can i use sugar instead of honey ?

  4. Albert Sulejmani

    Ciao Vito, vorrei tanto provare questa ricetta a casa per mia figlia che va matta per le pizze ma prima vorrei chiederti se io volessi solo 3-4 pizze, oltre a dividere gli ingredienti singoli devo diminuire anche il poolish oppure il poolish rimane lo stesso indipendentemente dal numero di pizze che si vogliono fare?

    Spero che tu mi conceda qualche minuto per rispondere alla mia domanda.

    Ti auguro tutto il meglio

  5. I am hungry, I want to eat this pizza!

  6. Christian Nanini

    At what time can we freeze the dough? After we form the 10 balls, before the 2 hours raise? So we remove from freezer and let thaw, then let raise for 2 hours?

  7. Aaron Shakeshaft

    Hey – quick question, I did this yesterday and turned out AMAZING. However, very wet. I only used the same toppings as you… any thoughts on how to improve this? Maybe my mozzarella was too watery

  8. Best pizza in the ward 😂

  9. Pizza is love

  10. Thank you so much. It is amazing to see the professional way to make a pizza at home oven.

  11. He said 1250 mg of flour yet the print on screen says 1250 gr. Can you clarify please?

  12. michael piersce

    At 830 my dough is stiff and not malleable like that, even though I followed the steps to a T… is it maybe because of the cold or high humidity in my environment? Or maybe because I used instant yeast? Or is it because I used all purpose unbleached flower? Im having a tough time with this if someone can please help me out itd mean a lot!

  13. Should I use "hot air" or only top/botttom heat?

  14. Yesterday I made a pizza according to your recipe in a pizza oven and it was amazing. grazie Vito, dalla Slovenia 🙂

  15. So you let the dough rest for 30 min or 1 hour before making balls? Thanks

  16. Tuday all is possible, I love ur accent my man, also great video

  17. Anderson William

    Vittorio, Una domanda. Dopo un'ora scaldate il forno ad un massimo di 300°. Dovrei abbassarlo a 238° mentre ho controllato nel tuo forno? E per cuocere la pizza accendi anche la griglia del forno? Sono Brasiliano!!!

  18. Gordana Bančević

    In Italia said NO SUGAR IHoney IN YETS???

  19. Valentine Jules

    Easy recipe Paul

  20. Valentine Jules

    Ricetta facile

  21. Valentine Jules

    The best pizza in Milan

  22. Valentine Jules

    Pizza migliore di Milano

  23. is there such a thing? Home oven that can get to 300 oC

  24. First attempt today and overall, not bad for a first-timer who never made pizza dough from scratch in my life. I scaled the recipe down to make 2 dough balls and used 00 flour, raw honey, filtered water, sea salt and made my own pizza sauce like Vito. My indoor gas oven goes as high as 550°F, has a fan, and I have a seasoned pizza stone. The only issue I ran into was getting the dough (with sauce) off of the peel and onto the hot stone neatly into a round pizza shape. Mine did not look picture perfect like Vito’s but the crust was definitely soft and crunchy. I will be trying this recipe on the regular until I can learn to master the peel flick. My peel has holes on the bottom and I used semolina, but still the dough stuck to the peel a little. Try, try again. Still two thumbs up Vito ❤️

  25. Alejandra Salazar

    Thank you Vito! We made the ten pizzas with this dough and they were PERFECT! thank you for sharing it. Greetings from México!

  26. Marie-Line Sina

    Thank you so much, you’re the best

  27. Love the way he talks🤣

  28. Amir Ben-Artzi

    Just wanted to make sure that the flour in the bowl at 15:00 is that Semolina flour?
    Thank you so much for your videos

  29. Hi Vito, how many pizzas will this make and what weight or doughball do you recommend?

  30. After browsing through comments I've yet to find someone who's successfully scaled down this dough. Anyone?

  31. I was wondering if you dont make 9 pizzas can you freeze the balls and use them later.

  32. Thx awesome What brand of home oven you have or recommend ?

  33. Gordana Bančević

    why the Italian uses the French word: voila?

  34. Wojciech Fatyga

    Great thanks for recipe! It works perfectly. Cheers!

  35. Efe the Captain

    I just made my very first mozzarella and pizza at home today. It was amazing and delicious. Thanks for the tutorial, it was successes at the first try thanks to you Vito.

  36. Is it ok if the dried yeast is fast action dry yeast?

  37. Vito you are the best …A question for you ..the % of water to flour in the dough portion is 56% …thats lower than what you've done in the past…should i always use this ratio

  38. I think I have seen this video many times now, and each time I go to the kitchen inspired

  39. You said to let the dough rest at room temperature for half an hour, but you let it rest for an hour? Also I have an outdoor wood oven, should I use the same recipe or another one with a higher hydration dough? Thank you Vito. Your videos and passion for pizza making, elavated my pizza game.

  40. Andrea Kovács

    Beautiful and Thank you! I’ m full amateur, but your to show easy. Forever thank you so much! ❤️🤗

  41. Dušan Jelesijević

    Maaan, I have never left an appreciation comment before for some food guide, but this one… It truly changed my pizza game, even without pizza stone with upside down baking tray it did the great job. Bravo for you once again you are the OG pizza sensei 🙏

  42. I'll have to watch video a few times looks good thank you I want to try to open my own food truck.

  43. What type of flour is best for pizza?

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