How to Make Perfect Pizza Dough With DRY YEAST - For the House

AFTER MAKING THE PIZZA DOUGH FOR THE HOUSE VIDEO, i decided to make a new version of: how to make the pizza dough for the house but this time with DRY YEAST, and most important, with all ingredients that you can find in your local store, very easy to make and very simple, i hope you like the video and please just if you can subscribe and share with your friends everywhere and leave a like :) also please when you make this neapolitan pizza # me on insta.
Recipe for this pizza dough dough
WATER 1L.
DRY YEAST 5 GR.
HONEY 5GR.
FLOUR 1500KG
SALT 25GR.
OLIVE OIL 50GR.

ITALIAN
DOPO AVER FATTO IL PIZZA PER IL VIDEO DELLA CASA, ho deciso di fare una nuova versione di: come preparare l'impasto della pizza per la casa ma questa volta con il LIEVITO SECCO e, cosa più importante, con tutti gli ingredienti che puoi trovare nel tuo negozio locale , molto facile da realizzare e molto semplice, spero che ti piaccia il video e per favore solo se puoi iscriverti e condividere con i tuoi amici ovunque e lasciare un like :) anche per favore quando fai questa pizza napoletana # me su insta.
Ricetta per questo impasto per pizza
ACQUA 1L.
LIEVITO SECCO 5 GR.
MIELE 5GR.
FARINA 1500KG
SALE 25GR.
OLIO DI OLIVA 50GR.

CHINESE
在為房子視頻製作比薩餅之後，我決定製作一個新版本：如何為房子製作披薩麵團，但這一次是乾酵母，最重要的是，你可以在當地商店找到所有食材 ，非常容易製作，非常簡單，我希望你喜歡這個視頻，如果你可以訂閱並與你的朋友分享，並留下一個像:)請當你在insta上製作這個那不勒斯的披薩#me時。
食譜為這個披薩麵團
水1L。
幹酵母5 GR。
HONEY 5GR。
麵粉1500KG
鹽25GR。
橄欖油50GR。

ARABIC
-بعد أن قمت بصنع دجاج البيتزا للفيديو ، قررت عمل نسخة جديدة من: كيفية صنع عجينة البيتزا للمنزل ولكن هذه المرة مع DRY YEAST ، والأهم من ذلك ، مع جميع المكونات التي يمكنك العثور عليها في المتجر المحلي الخاص بك ، من السهل جدا لجعل وبسيط جدا ، وآمل أن تكونوا مثل الفيديو والرجاء فقط إذا كان يمكنك الاشتراك ومشاركتها مع أصدقائك في كل مكان وترك مثل :) أيضا يرجى عند جعل هذه البيتزا نابولي # لي على إنستا.
وصفة لعجين البيتزا هذا
الماء 1 لتر.
DRY YEAST 5 GR.
العسل 5GR.
FLOUR 1500KG
SALT 25GR.
زيت الزيتون 50GR.

SPANISH
DESPUÉS DE HACER LA PIZZA PARA EL VÍDEO DE LA CASA, decidí hacer una nueva versión de: cómo hacer la masa de pizza para la casa, pero esta vez con AYUNA SECA, y lo más importante, con todos los ingredientes que puede encontrar en su tienda local , muy fácil de hacer y muy simple, espero que te guste el video y por favor solo si puedes suscribirte y compartirlo con tus amigos en todas partes y dejar un me gusta :) también por favor cuando hagas esta pizza napolitana #me on insta.
Receta para esta masa de pizza
AGUA 1L.
YEAST SECO 5 GR.
MIEL 5GR.
HARINA DE 1500 KG
SAL 25GR.
ACEITE DE OLIVA 50GR.

MY pizzeria WWW.PIZZAPROVAMI.COM
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)


please comment below if you have any questions

[bigdji]

Today is my 40 s birthday. I make this recipe again for thé X time. 3 kg of flour for 18 pizza. I make thèse pizza with my friends and their kids. 12 kids a round the table making their own. That s pizza dream! Thanks again Vito!

[vitoiacopelli]

I finally made the dough in a very easy way
All the ingredients you can find it in your local store and the nice thing!? I use the DRY YEAST for this recipe I hope you like it
It come out perfect! Comment here what you think about this dry yeast ?

[larryl]

I made this at the weekend and let it mature overnight. This recipe gave me 11 pizzas. My family was blown away. And I surprised myself. This is the only pizza channel you need! It was great to be able to share good food with friends and family again. Made it on my bbq. Thanks Vito from 🇬🇧

[brandonkruger]

I've probably watched majority of the pizza videos on YouTube and tried multiple recipes for pizza, yet I still come back to this channel, your dough recipe is my go to for all occasions.

[ptremblay]

I've been doing pizza at home for 30 years and this is the best pizza dough I've ever made.
Thank you.

[angelogmuller]

guys! thumbs up for this recipe!
I've been using this method and personally the result is awesome.
It's 100% reliable. If you want a bit lighter, simply leave the second fermentation instead of 6 to 8 hours a bit longer. 24h for example.
I also reduced the amount in 3, so this way I can make 3 pizzas in total:
- WATER (333ml)
- DRY YEAST (2g)
- HONEY (2g)
- FLOUR (500g)
- SALT (8g)
- OLIVE OIL (17ml)
PS: first step pour only 334g of flour.

[Karch.Dah-Veed]

This recipe is perfect for those quiet nights at home when you want to make 7 pizzas.

[waterdragon]

FYI, I Made this dough and it was absolutely delicious. Soft n fluffy in the middle, crunchy on outside, and the aroma to die for. I used same dough for two pizzas, 2 loaves of bread and will be making some pretzels. THANK YOU VITO!!

[paulgriffin]

I have been making Pizza for about 10 years, or I thought I'd been making pizza until I saw this. This is without a doubt one of the best videos I have ever seen on how to make pizza. I haven't been making the dough wet enough and the proving has been wrong as well. Many, many thanks.

[agnesterok]

I'm Indonesian and live on a small island and have never eaten pizza. One day my boss who is Italian he gave me challenge to make pizza and I watched your video and tried it for the first time and the result, , , the shape not perfectly round but I've got excellent from my boss. Thank you for sharing your knowledge about pizza, now someone who used to see pizza on television can make it, Bravo!!

[belhedimohammedali]

This is my first comment on youtube in 8 years. This is hands down the best pizza recipe that I have tried!

[herveytabang]

I trust a guy with italian accent when it comes to Pizza.

[bstreetbistro]

I'm pretty sure this was the first video where I encountered the Maestro. That was months ago. I've reviewed many hours more of the channel since and have opened The Nomad's Pizzeria, a small scale business.

I have a new appreciation now for this video. I pick up on things I missed the first time through.

I am always learning from these videos. One of the most important things is to get a feel for how a pizza should appear when it is done. For example, this is a pizza cooked at lower temperatures. Despite this it still has charred blisters and an airy crunchy cornicione (at least when done in a domed oven) similar to a pizza cooked hundreds of degrees hotter and faster.

I truly believe it's possible to simulate apprenticing for Vito by constantly making pizzas and watching his videos

[siko]

I watched this video after 4 years again. And it gave me a lot of nostalgic feelings. It reminded me at the time where the world was a little bit better and normal. Very good days ❤

[mahajuma]

Thank you for writing the ingredients down below in many languages... This shows your respect for your audience... I really appreciate it (I speak Arabic as a mother tongue)

[Truth-]

This recipe was awesome, so informative and easy to follow. I made some yesterday before I found this video and it didn’t turn out. For some reason the bottom tasted like cardboard. Making this for our Friday night movie night so I will post update, thanks so much for sharing ❤️
Partial update-
ok so I just finished making the dough….. wow! What a difference from the recipe I followed yesterday! You are amazing! Made my dough balls and they are as smooth and perfect as can be! I can tell already just by how they turned out this is going to be amazing pizza! Thank you, thank you, thank you!!! Will post another update after-
Final update-
Damn!!!! 😧 speechless! My God was that good! To quote my son, it was the best pizza he ever had! I cooked it how you said with just sauce and crust in 550 degree oven that preheated for one hour with my pizza stone inside. When I put it in the oven (on top shelf so close to heating element) I turned on broiler and left cook for 2 minutes. When I took out turned broiler off and oven back on to 550 to stay nice and hot. Then added toppings and turned broiler on again and in about 2 more minutes, it looked like brick oven pizza… straight from the top shelf of my electric oven! Thanks again! Perfect….I will never order pizza again!

[peasetill]

Used the recipe but cut it in half (made 5 pizzas). Gotta say this was easy to make and the best I have made. We cooked 3 pizzas the first night and then let the dough for the other two sit in the fridge for 2 days. Have to say the older dough tasted better to both my wife and me. I may just try and let it sit in the fridge next time. Wonderful recipe and my wife says we never have to do take out. Many thanks!

[betsymorales]

It's amazing how you focus about the importance of the different types of yeast, their flavors. Thank you for sharing.

[AP-rurt]

I’ve used Vito’s method 4 times now.
All times I’ve achieved perfect results.
I especially appreciate the explanation he gives as he is cooking.
Very easy. Just follow his experienced directions.

[dag]

Vito is the master. My grandparents are from northern Italy and always made pizza. I was never taught but Vito, paisano, your videos are helping me resurrect their skills. Once I get it down, I will pass it on to my kids and grandchildren along with the link to your channel. Salute.