How To Make Best Neapolitan Pizza - 100% Poolish Recipe In Electric Oven

Today I show you The best pizza recipe on youtube by vito iacopelli, this is the next level perfect for home and business with this you can't go wrong.
- So here is how to make the best pizza recipe 100% POOLISH recipe
Start to make the famous vito iacopelli's Poolish: 1L. Water, 5gr. Dry yeast, 1kg flour, 5gr. Honey. Mix then 1h room temp. then 16-24hours in the fridge (For use same day recipe 3-4hours) the ready to use.
-Pizza dough: Add on 450gr. flour, 30gr. salt, 5gr. dry yeast, 30gr. olive oil
Mix everything until is all together then 1st rest 20 min. 2nd Rest 24 hours in the fridge. rest please watch the whole video :)

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Please comment below if you have any questions

[vitoiacopelli]

Or simply come meet me in person if you are close 😊

[suchamomm]

THANK YOU you have inspired my husband who religiously watches your videos to finally start his pizza party business. It's a lot of work but his passion for the art of pizza making makes all the work worth it. As of Aug 2023 to today he has had 6 pizza parties so it's picking up. God bless your passion and dedication.

[postandfly]

I have been following your recipe for some time, and I love the results. I've tried it without honey or sugar, and it still works. However, it does require 24 hours for the poolish, 24 hours for the dough, and 24 hours for the dough balls in the end.

[lazywarrenlewis]

Hey, Vito! I watched the video till the end, and indeed I learned a lot. You set the temperature at 250 C but the oven display shows 310 C when putting in and taking out the pizza. And I know it's not the Fahrenheit because 310F is 155 C. You asked us, the community for support in one of the previous videos. I love your channel, and I learned so much. Thank You, but do not take this channel towards delusion, I think a lot of people here know how the pizza dough baked at 250C looks like :D

[AkvilonPro]

Hey @vitoiacopelli Usually we add 1-2 grams of yeast per 1 kilogram of flour, in this case we added 10 grams per 1.45 kg of flour. Did we add almost 10 times as much to compensate for the low oven temperature? Best regards from Ukraine!

[Leiaj]

I have missed you! Suddenly, you were not on my youtube feed. I saw your video about the issues with Google and Youtube. I am so sorry you are having issues. I will do my best to spread the love.

[MasterAssassin]

I don't have time to watch it right now but I let it play the whole video and pressed the like to help you out! I hope yt stops suppressing your videos! We need them❤

[nygiantschamps]

Il Maestro that we know and love .... with tons of energy and love !

[climber]

If I ever form a band, I’m calling it “Soft and Craunchy”

[angelamozaffar]

Love all your videos, you’re sharing with us your years of experience and expertise. It’s amazing that some could even venture out to opening their own pizza business because of you. I challenged myself to share my pizzas after a couple of tries to my family and friends and they loved it. I’ve learned so much from you and I am re-watching your old videos and not even skipping the ads because I want to see more of your future shows. Grazie mille for all you do!

[Scumcore]

Thanks maestro… I’ve upped my pizza game thanks to you by watching your vids during one of the difficult times in my life. Pizza kept me same and your videos were a inspiration.
Coincidentally I’m hospitalized at the moment and find myself bingeing on your vids again. Hopefully it will help you to tackle your Google-issue.

[mavieautomatique]

The best dough we ever made! My friends and family will do it. I've precooked without sauce for 3-4 min at 550F and then 3-4 min (depending on water in the topings) until cheese is bubbling. Amazing dough!

[DTDiese]

I have had good success using your recipes before and will be trying this one tomorrow, I can't wait!

Update: I just finished making the big dough ball before it cold ferments overnight . . . and wow this is the least-sticky, smoothest, most gluten-filled doughba I have ever made!! Using high-protein bread flour really does make a huge difference for anyone curious 😅

[ig]

This is the recipe I have been waiting for. Polish does great things when used in bread, I can see why it delivered such great results here, too.

[FLOWTarHeel]

Thank you Vito for your teachings..."soft and crunchy in the same time"

[Pizzaeversf]

Number 1, Pizza Master. The Guru of the Soft and Crunchy. Thanks !

[mariasoteloobregon]

Your new studio is Boom Boom! Going to make this recipe.🤩

[Inti]

Following you for a while now... I was waiting for this video. I'll make it in my home oven.
I just made poolish. In two days, I'll be giving it a go :)
PS: Vito said that he'll bake the pizza at 250 celsius, but the oven shows 310 :D

[HarmeetSingh-ggoo]

Doesn’t matter how many times I saw your videos. Always teach me something in each video. Thank you so much Vito 🙏🙏🙏🙏

[hzjubzx]

I just wish I could reach into the picture and eat that pizza! Yummers! I’m making this tonight! 🍕🍕