Carryover Pizza dough From leftover 48hours #shorts

Don't ever trow away your pizza dough use it as your yeast or Poolish, in this case we used total of 5liters of water, 24 dough balls over prof from 48 hours before, 360gr. salt, 7,500kg. flour.
#shorts
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● MY PRODUCTS USED TO MAKE PIZZAS

Please comment below if you have any questions

[vitoiacopelli]

full recipe on descriptions please subscribe

[karpmaster]

Lost me at" a little bit of flower"😂

[Zipfei_Kloatscher]

The result is probably the best pizza dough possible... 🍕😀👍🏼

[ExponentialImpact]

Vito, incredible man. 25 years of cooking in the states, worked with Certified Master Bakers, Trained with Certified Master Chefs, and worked alongside countless James Beard Chefs and Have NEVER SEEN THIS DONE!!! GENIUS man, makes perfect sense, and I bet the flavor of the dough has a beautiful light acidity from the double fermentation!!! Love it man. Could start a franchise on it and call it "sourdough". Awesome!!

[efrialhamdika]

Man you're so kind sharing this tips. I success for your channel and keep it up

[nunomigueldamotapereiragon]

Softeee andee Craaauuuchyyyy!! 😂😂😂
VITO You're the pizza king!!!

[ftby]

I like how you finish it in the wood pellet stove to get that smoke wood taste and extra crispy. 🙌🏼🤘🏼

[dariovettese]

Vito! Sei il migliore! Che bello vedere il tuo successo!

[florencehendrick]

Hello Vito, and God bless you for all the wisdom you share with the world. I love my pizza now that I learned from you how to do it correctly, . Keep up the good work and keep sharing. I am just wondering, besides pizza and calzone, do you have any other Italian recipes to share? Thank you and blessings to you and your precious family.

[pedromcintyre]

How long can you keep poolish in the fridge? 👌

[mdmridul]

Nice Work appreciate that highly to this profession

[nishantmudgal]

Hi Vito. Which flour you used in this? is it whole wheat? Love from India ❤❤

[marioensaldo]

Thanks vito my kids and friends love your pizza that I make in my knew firewood pizza oven that I built myself in the winter.

[adron]

How much flour did he add?
Based on the 70% hydration dough method: with 4 liters of water, In theory, that “little bit of flour” is 5700gr of flour. But, it could also be 6000gr of flour for a bit more hydration (74%).
4000
——- = .7 solve for x
X

[milanbodnar]

Vito how much flour and water for overproof dough??

[mommyERL]

Hi Vito, been your fan and a subscriber, may i know the full recipe for this? I've been having a batch of leftover pizza dough lately and i don't like the taste now of the yeast at it ferments more, i don't like also to waste my old dough, so this tutorial of yours is perfect, if you could help me with this recipe? It'll be a big help. Thanks a lot

[geometric]

Looks so tasty ! But why you cooked it second time inside the barbecue ?

[ray.a]

U should have a video showing how long to store dough in a fridge for people who don't have walk-ins .and how to make it in a regular home oven

[zticezg]

😮 what's the temperature of the oven and how long does it take to cook one where can I buy and a mixer for the do thanks

[Christinecooking]

Vito do you knead the dough again, with flour, im confused now.