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



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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,
700gr. Flour, 30gr.salt , 10gr. Olive oil .
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!!
Please share and subscribe!!

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

    Vito Iacopelli 20/10/2022 am6:26
  • Thiss guy looks fantastik, thanks for your videos, Vito. In this video was 1kg flower dougt. I have a question for you Vito: can i make more dougt with the same poolish?… Thanks in advance.

    ymer Aliu 20/10/2022 am6:26
  • Neapolitian style pizza is the best 👌 👍 😍

    live and let live 20/10/2022 am6:26
  • Neapolitian style pizza is the best 👌 👍 😍

    live and let live 20/10/2022 am6:26
  • You say 6gr of yeast but that same package in Germany weights 42g and you put half of it inside. So 21gr. Or does it have other consistency in the US and the same amount weights less than in Germany?

    VanGélis 20/10/2022 am6:26
  • Can we put avocado oil instead of olive oil?

    Yoshito Usui 20/10/2022 am6:26
  • Can you use the machine for the dough

    Hussain Mahomedy 20/10/2022 am6:26
  • Yes! It's the best ..I tried and tested your recipe thanks 🙏 God bless you more..

    Marcela Dungca 20/10/2022 am6:26
  • yes, it is the perfection

    Daniel Musat 20/10/2022 am6:26
  • Someone needs to make a shirt with
    "Soft and crunchieeeeeee"

    James Padilla 20/10/2022 am6:26
  • Thanks for this…. I m doing next level pizza thanks to you !! Soft and Crunchy <3

    Klm 20/10/2022 am6:26
  • Hello ,I have a question! After doing all the process ,can I put the dough in the freezer for later uses ?

    Hanan Haddad 20/10/2022 am6:26
  • The best.

    Galaxy J3 20/10/2022 am6:26
  • Top

    Onfire SG 20/10/2022 am6:26
  • Best pizza dough ever….soft and crunchy, at the same time!

    Anthony DiBiase 20/10/2022 am6:26
  • My wife made perfect next level pizza according to your video instructions. Thank you so much for sharing your experience, love enough and your pizza so much – and of course the pizza made by my lovely wife’s hand😁‼️ Best wishes from Austria (the country next to lovely Italy)👌🤌

    Irokese 20/10/2022 am6:26
  • in our monastery in New Zealand, Vito your next level pizza has now become our staple recipe. Just the best!! Thank you and God bless! Prior Rob.

    St Enoch and St Elijah Monastery 20/10/2022 am6:26
  • Almost 3days have to wait to eat this pizza dough recipe

    Arthur Pendragon 20/10/2022 am6:26
  • You are the best Vito !!

    Marco Girotti 20/10/2022 am6:26
  • CROUNCHY!!!!!

    Jeffrey Douglass 20/10/2022 am6:26
  • Pow pow pow , pizza dough 😋

    obarogerio bonadio 20/10/2022 am6:26
  • Nearly cried after trying this pizza, incredible dough recipe Thank you for this recipe!

    Kevin Ross 20/10/2022 am6:26
  • FUNNY, TAKE A LOOK AT MY BURNT PIZZA CRUST"

    Michael Scott 20/10/2022 am6:26
  • Ok I screw up. I watch videos and I am a master class student. I make poolish from Utube video. I put 400 mg of flour and 400 of water. To make the dough can I just add 600 of flour rather than 700 and 300 of water rather than 400. The ratios are same just added at different times. Will it work? Cooking pizza tomorrow and don’t have time to start over.

    Clampmann 20/10/2022 am6:26
  • It’s pretty obvious now that this man is making the very best pizza in the world

    Dillon Poole 20/10/2022 am6:26
  • A truly perfect pizza

    Kev Brookbank 20/10/2022 am6:26
  • Maybe because the package says Pepperoni on it. And you know it as

    Soppressata piccante.

    Afron Prime 20/10/2022 am6:26
  • We need the recipe of the tomato sauce per favore

    Immigration services 20/10/2022 am6:26
  • If only we knew the temp of the fridge and the strength of the flour. I suppose we have to guess that bit.

    Arcadia Rug Spa 20/10/2022 am6:26
  • Looks delicious!!!

    Tee Han 20/10/2022 am6:26
  • The best thank you

    Ani janessian 20/10/2022 am6:26
  • Why 5-6 grams yeast in one time? Some People say 0.3g 300 t'00 cuoco caputo and 300 g water for poolish. Than 350 g coldwater, 700g t'00 pizzeria caputo, 2.8g sea salt and 1 gram of yeast. But what will be the difference with your recipe?

    dk 20/10/2022 am6:26
  • WOW amazing

    GB Bazam Tv 20/10/2022 am6:26
  • Chef can I have flour bag picture

    GB Bazam Tv 20/10/2022 am6:26
  • I made pizza yesterday using poolish for the first time ever. It was delish! I also used home made mozzarella following your instructions. I’ll never again buy pizza that I didn’t bake. We next need to make our own outside pizza oven!

    Di Ramirez 🏴‍☠️ 20/10/2022 am6:26
  • how long do you kneade the dough the first time (before cover for 15 minites)?

    Miha Grahek 20/10/2022 am6:26