HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH

We start
N.1 making the poolish (300ml. Water, 300gr. Flour, 5gr. Yeast, 5gr honey)
Mix everything keep 1 hour at room temperature to activate the leavened then put it in the fridge 16to24 hours

N.2 Let’s make the pizza dough (use all the poolish we made), add 400ml. Of water,
Mix everything then put into a bowl close and put it in the fridge for 16 to 24 hours

N.3 now it’s time to make the balls
Take the dough you made out of the fridge and wait 1-2 hours then make into balls, now let it rest for 2to4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.)
Now ready to make the pizza warm up the oven at max temperature and then make the best pizza you ever made at home or restaurant!!
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arabic:
هيا نبدأ
رقم 1 لعمل البركة (300 مل ماء ، 300 غرام طحين ، 5 غرام خميرة ، 5 غرام عسل)
اخلطي كل شيء ، احتفظي به في درجة حرارة الغرفة لمدة ساعة لتنشيط المنتج المخمر ، ثم ضعيه في الثلاجة لمدة 16 إلى 24 ساعة

N.2 نصنع عجينة البيتزا (نستخدم جميع أنواع البليش التي صنعناها) ، نضيف 400 مل. من الماء،
700 غرام دقيق 30 غرام ملح ، 10 غرام. زيت الزيتون .
امزج كل شيء ثم ضعه في وعاء ، وأغلقه وضعه في الثلاجة من 16 إلى 24 ساعة

# 3 الآن هو الوقت المناسب لضرب الكرات
خذ العجينة التي أعددتها من الثلاجة وانتظر من ساعة إلى ساعتين ثم تشكل الكرات ، والآن اتركها لمدة 2-4 ساعات في درجة حرارة الغرفة (يختلف المنجم حسب درجة الحرارة عادة لمدة ساعتين عند 25 درجة مئوية).
الآن جاهز لعمل البيتزا ، قم بتسخين الفرن إلى أقصى درجة حرارة ثم قم بإعداد أفضل بيتزا قمت بإعدادها في المنزل أو في المطعم !!

شارك واشترك !!

Spanish:
vamos a empezar
N.1 para hacer el poolish (300ml. Agua, 300gr. Harina, 5gr. Levadura, 5gr. Miel)
Mezcle todo, manténgalo a temperatura ambiente durante 1 hora para activar el producto con levadura, luego póngalo en la nevera durante 16 a 24 horas.

N.2 Hacemos la masa de la pizza (usamos todo el poolish que hicimos), agregamos 400ml. De agua,
700gr. Harina, 30gr. Sal, 10gr. Aceite de oliva .
Mezclar todo luego poner en un bol, cerrar y refrigerar de 16 a 24 horas.

# 3 ahora es el momento de golpear las bolas
Saque la masa que ha preparado de la nevera y espere 1-2 horas para luego formar bolas, ahora déjela reposar durante 2-4 horas a temperatura ambiente (la mía varía dependiendo de la temperatura generalmente 2 horas a 25c.)
Ya listo para hacer la pizza, calienta el horno a temperatura máxima y luego prepara la mejor pizza que hayas hecho en casa o en un restaurante !!
Comparte y suscríbete !!

italiano:
Cominciamo
N.1 per fare il poolish (300ml. Acqua, 300gr. Farina, 5gr. Lievito, 5gr. Miele)
Amalgamare il tutto, tenerlo a temperatura ambiente per 1 ora per attivare il prodotto lievitato, poi metterlo in frigo dalle 16 alle 24 ore

N.2 Facciamo l'impasto della pizza (usiamo tutto il poolish che abbiamo fatto), aggiungiamo 400ml. D'acqua,
700gr. Farina, 30gr. Sale, 10gr. Olio d'oliva .
Amalgamare il tutto poi mettere in una ciotola, chiudere e mettere in frigo dalle 16 alle 24 ore

#3 ora è il momento di colpire le palle
Prendete l'impasto che avete preparato dal frigo e aspettate 1-2 ore poi formate delle palline, ora lasciate riposare per 2-4 ore a temperatura ambiente (il mio varia a seconda della temperatura in genere 2 ore a 25c.)
Adesso pronti per fare la pizza, scaldate il forno alla massima temperatura e poi preparate la pizza più buona che abbiate mai fatto a casa o al ristorante!!
Condividi e iscriviti!!

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Please comment below if you have any questions

[vitoiacopelli]

ok now i have put my heart on this, comment below if you find the secret reveled on this pizza dough video!

[markoneil]

Made pizza with this dough yesterday. I’ve tried many different recipes but this one is definitely the best! I was a little concerned when starting stage 2, but resisted the urge to add more flour to the poolish/flour mix as it seemed a little wet. I’m glad I stuck to Vito’s directions! Pizza crust was both crispy and soft….fantastic! I worked the timing out backwards, and came up with 1) mix poolish at noon on day one, 2) mix dough at noon in day two, 3) pull dough from fridge at noon of day three, 4) form dough balls at 2pm of day three, 5) cook pizza at 6pm of day three…Happy, happy 🍕🍕🍕

[mikecowden]

This guy is possibly the best thing that ever happened to my Pizza life

[chefveerajmane]

I run a café and guess what I tried your recipe and gave it to one of your customer for no cost. Customer was just surprised she never ever eaten such a excellent pizza. And yes we have decided to make our pizza by following your recipe.

Thank you very much ❤

I can't express my feelings but yes your recipe changed my life 😍

God bless you!!

[nawazashraf]

He is the only guy sharing all the secrets and tips with everyone. I simply love his passion. I don't make pizza so far but I love to learn it from Vito. Will be waiting for the new video soon.

[Alex-twwh]

I've started making Pizza last year while stuck at home during the first lockdown caused by youknowwhat. First I thought "How hard can it be?", but this kind of thinking has adapted very rapidly. There's a universe of a difference between a o.k. pizza and a really good pizza. So many mistakes to be made, so many tricks to be learned. I've been more or less successful trying different recipies, but THIS ONE from maestro Vito is by far the best of all of them! My life has changed because of this video! Mille grazie Vito! You are an artist, and I truly believe that you have changed the lives of many people for the better!

[jonataswingeter]

Hi Vito, I‘m bread baker when doing hobby and I’ve already visited advanced courses to reach the next level. But I need to say to you that I never saw someone before that achieved pizza backing perfection like you. Your idea of double fermentation based on Poolish is incredible! You are the best!

[mikejacobs]

Eversince i found Vito's videos, i don't follow anybody else. The Poolish is a game changer. So easy to follow and he shows you step by step how to make from start to finish. I can now make a pizza I'm proud to serve to my friends. No more takeout for me. I now make a big batch and freeze the dough balls so i can have pizza anytime. Thank you for your excellent videos

[karoniates]

We need more people in the world that are as passionate as this man is about his pizza. It literally advances mankind when people are as passionate as this man

[andreseugling]

I made in my home.
Amazing!!! Almost the same pizza!!!!
Problem: my family don't wanna buy pizza anymore.

[Hefebatzen]

I never saw a person with more passion for baking anything less than the perfect pizza 🙂 Thank you very much for the great recipe and fantastic tutorial.

[dangfd]

Every step so important I’ve tried following this video over 15 times, getting better. Latest changes was using semolina for stretching, really made big difference in how the dough worked in the hands, on the table, in the oven, and in the flavor/texture! Another huge change was adding the flour to the poolish for second ferment in increments rather than all together.

[ITSOVERnotes]

As someone that has been in the pizza business for a while, you've completely sold me on your methodology.
From what I gathered
-Using poolish and 2X ferment gives you better air in the crust
-Honey may be better than sugar for the sake of a savory-sweet profile in your crust

The information and exposition you provide is invaluable!
I will subscribe to gain further knowledge.

[robertspector]

That pizza is truly something special. I keep watching the videos over and over again- each time I learn a little more, and my pizzas are getting better. Thanks Vito!

[maikfischer]

If only 25% of all adults on this planet were so passionate about their jobs, there would be no wars and no poverty. There would only be love and happiness. I love you, Vito. I love your Passion to Pizza and I also love that you share your knowledge and passion with everyone. I wish you a long and perfect life from the bottom of my heart.

[joev]

This is how passionate chefs should be about their food. So good. Perfetto.

[DonaldF]

This guy is a lesson in life. Be as enthusiastic in everything you do. So you can be the best there is

[johnlanthier]

I have been making, and failing, at making pizza dough for years. I finally made Vito's pizza dough using his poolish technique last weekend and it was dynamite. It was so good. The best that I have ever made. I will not go back to any other way of making pizza dough. Now I am going to try this double fermentation technique and then the biga technique after that. Thanks for telling us your secrets Vito and thanks for helping out the home cooks. You really can tell from this side of the screen that you love what you do and you put your heart and soul into it.

[zorbeysevinc]

I've been watching Vito since his first video. You can always learn something from this guy. He doesn't hide anything, he loves to share and help; a real maestro.

[Ozzienapulitan]

I’m a Napulitan living in Australia and I started my pizza journey one year ago. I have just purchased Ooni oven and love it. Yes this guy is passionate about his pizzas, he’s terrific.