Pizza Dough 48 hours NO FRIDGE, It's Possible? #shorts

here i show you that is still possible to use and manege a pizza dough with 48 + of fermentation #shorts
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99

-------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----------------

● MY PRODUCTS USED TO MAKE PIZZAS

Please comment below if you have any questions

[tomturton]

He's done it again! Soft AND crunchy in the same time.

[_J.P._]

You know someone loves his work when he throws a party just for his pizza dough balls :)

[vladtheimpala]

That is an interesting idea, put ragú on the pizza as the sauce. I’ll have to try it at home.

[berylmarieisblessed]

There is so much disinformation online about this. Everything says that 24 hours on the counter means it’s overproved if you poke it and the dimple stays… I had mine out from 7 PM to 3 PM the next day (covered w plastic in an oiled bowl. I turned it out today and kneaded it into a smooth ball about 5 minutes… stretched and placed it into an olive oil coated sheet pan (generous with the EVOO) and now par baking my crust. It smells so amazing. I’m really glad I ignored that!! Your video confirms. My crust is far from overproved or spoiled.

[wolfgangsykora]

This only works with techno beats. The yeast reacts slower if beaten constantly!

[roccosdough]

You back doing caterings, nice Vito! :)

[seetheforest]

Ive been over proofing and re-balling for a while now. I do it almost every time now. Its just one more step and I think it builds a little stronger dough especially with high hydration. Super puffy and more crunchy. ♥️🍕🇺🇸

[Briguy]

My goodness, he is a true pizza master.

[tamaratornjanski]

Hi maestro Vito!
Can you make the YouTube video about how to make the pizza dough from the beginning without fridge?
Sometimes I want to make pizzas for tomorrow but I don’t have any poolish prepared and it’s already 7pm till example so it’s late if I don’t have poolish… never tried direct method btw . Hope that you will see this 🍕💪🏻🥂

[ravidoctor]

Vito what temperature did you have the dough sitting for 48 hours? And did you ball the dough before the fermenting?

[ronaldo]

Vito! Always number one. Soft and crunchy at the same time

[CarloBenevissi]

I love it when he says “Soft and Crawwnchyyy!” 😂❤

[TheShurikenZone]

Ahh... Got a little measles action going there, but after 48 hours... it's still really impressive work! And I know it tasted awesome. Bravo, Vito!! 👍👍

[stephend]

Do you use semolina on your prep board to avoid sticking? Thanks!

[achande]

you are amazing and an inspiration to us all, thank you for all your great content.
Special thanks for all the video on how to fix dough who is overgrown, or to wet, or dry or whatever. :-D

[tuvilinneaus]

Do you mind sharing the ratios of your flour and liquids ..
Hope youll make another video on it..
Love your videos

[ReymundoIco]

Thank you Master Vito I'm from Philippines now I'm starting my small pizza business your truly amazing Sir😊

[leperface]

I've worked in pizzerias for almost 8 years. Everywhere I've worked, with all their money and mismanagement, cannot begin to compare to what you do alone. I dream of doing something like this myself one day. Thank you for your videos!

[raphaelekugum]

Please, is it really possible to store the dough put of the fridge for that long before use, as i live in a place where light isn't stable.. thanks

[Mattwest]

You really upped my pizza skills! I’ve been cooking pizza better than anyone in town in my gas oven right at home off of just a few YouTube videos. I did cheat and got a mixer tho so 😅