PIZZA DOUGH 3 Best Fermentation Times 8h vs 48h vs 7days

Il Miglior tempo di FERMENTAZIONE della Pasta per pizza Ecco a voi le 3 differenze di fermentazione 8ore vs 48 ore vs 7 giorni..
ovviamente io personalmente preferisco l'ultima da 7 giorni fermentata, perche' ho trovato un impasto molto fragrante e molto leggero, a differenza delle altre 2, le ho trovate meno fragranti ma comunque buone. Questo video e' per dimostrare quanto e' possibile tenere un impasto pizza a fermentare.

INGLISH
The best FERMENTATION time for pizza dough Here are the 3 differences in fermentation 8 hours versus 48 hours vs 7 days ..
obviously I personally prefer the last 7-day fermented, because I found a very fragrant and very light dough, a difference of the other 2, This video is shown by how much it is possible to keep a dough to ferment pizza.

SPANISH
El mejor tiempo de FERMENTACIÓN para la masa de pizza Aquí están las 3 diferencias en la fermentación de 8 horas versus 48 horas versus 7 días.
obviamente, personalmente prefiero los últimos 7 días fermentados, porque encontré una masa muy fragante y muy ligera, una diferencia de los otros 2, este video se muestra por cuánto es posible mantener una masa para fermentar pizza.

LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
-----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕------

MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)

please comment below if you have any questions

[franix]

This guy made a video discussing and comparing 3 pizzas in 2 different languages, and it's still shorter than most videos like this by other youtubers

[Liastasters]

“It doesn’t smell bad, so that means it must be really good.” — That’s awesome

[HugoGonzalez-]

How people can dislike your videos is beyond me. I don't think there are much people out there giving out pizza recipes like you. I have used your recipes at home and am grateful to have found your channel.

[mariagabbott]

48hrs looks and sounds the best. The 1 week dough looked over-fermented and flatter after it was cooked.

[chefjosecarlos]

Master Vito Iacopelli, number 1 in the world !!!

[patrickgono]

When I make pizza, I aim for 48 hours cold fermentation in the fridge, to build the taste, followed by a few hours at room temp just before baking in order to get some rising. Shorter than that, and the pizza feels quite doughy, tall, chewy. But more than three days and it becomes difficult to work with, and the crust doesn't rise so well. That's why the one week pizza has the crunchiest, lightest crust. But I like it to be a bit more chewy and substantial, so 2 days it is, at least for me. Great video!

[psvradamlevine]

When I make pizza dough and leave it to ferment in the fridge up to 5-7 days. I make my pizza dough when I am not hungry. I get a taste that is just amazing. After I learned to make pizza with basic kitchen tools. I now basically live in my kitchen. Great video as always I love seeing people taking pride and passion at what they do. Makes it a thrill to watch. Thank you for your knowledge good sir.

[swissmammoth]

I like it when you interview the pizza's at 8:00 mins! Brilliant

[patakanz]

7 days is, hands down, the winner. I make pizza every week for myself and my sons, and they notice the difference the shorter the proofing time is. We all love a good 7-day ferment. It's the only pizza I've had where even the crust is a joy to eat.

[joeg]

One week! Hands down. However 48 hrs is not bad at all. I take my dough out from the refrigerator and let it rise for another 5 hrs.
Always comes out great.. perfect! I’ve learned a lot from Vito. Mille Grazie.

[YjnovR]

"on the 1 week: 1 cut"
"on the 48h: 2 cut"
"on the 8h..."
me: 3 cuts ??!!
"no, nothing"

[michaeljoseph]

How many of u have noticed the pizza tattoo on his left hand? That's the kind of love he has for pizza. I love his work. Great bro!!!👍

[michaelvonhaven]

This guy is so hyph. He is so passionate and hard-working

[joannasantillan]

love how he speaks Italian and makes pizza at the same time, learning so much!

[fishtailfred]

Hey Vito, I recently let my dough cold ferment for 4 days in the fridge and WOW what a difference..light, airy and delicate, the wife loved it.
Thanks for making the video.

[deborahtanaka]

Vito, I also like multi-day fermented dough. They are much more fragrant and, for me, easier to stretch. Have only had my dough wait 7 days for me to bake it two times. Usually I don't plan to bake until the dough is 3 - 5 days old.

[jhamisoncarvalho]

i'm laughing my ass off!!! the "much much more NOTHING" part got me good! you really have the best qualities for a teacher and entertainer: to the point, practical, articulated and funny. way to go, success to you!

[wokeaf]

Next 1month, 1 year, 1-decade pizza dough

[wolfgangdallmann]

1st of all, thank you, Vito, for having brought the most delicious pizza into my life. My guests and I enjoy home made pizza on a regular basis.
2nd, you'll find me in "Team-48hrs".
Beween looks, texture & taste that's always my go-to process of making it. Already flavorful but still fluffy enough inside. The 1wk doughs that I've tried in the past tended to be a little lifeless while very flavorful.
Greetings from a German transplant to South Dakota and keep on with your great work, Master Vito 😎

[schwantzrossi]

On my 40th batch of pizza following this recipe. all i can say is get 00 (zero zero) flour to make to worthwhile - buy best flour you can get hold off and the best yeast you can get the mcDougalls one is good! Love this Video and i practice my italian accent when making it so i sound like the man in the Video TUTTO BENE x