2023年5月30日 · If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough.

2022年3月8日 · Recipe: Ingredients: 700g of tipo 00 flour (have more incase) 550g of water 5g yeast 5g honey 15g of salt 1 preheated pizza steel or stone for 1 h Poolish: 300g water 300g flour 5g yeast 5g honey 5g of salt Ferment for 1 hour at room temp Dough: 250ml of water added to poolish 400g of flour 10g of salt

2024年2月26日 · The pizza was delicious, quite possibly the best I've made. However it took nearly 200% effort compared to my usual recipe which can be started the night before and doesn't require kneading. For this party I only did 6 doughs and it …

2023年6月5日 · I believe that Ooni's cold-prove pizza dough is the best place to start. If you're still learning I would not do anything above 60% hydration. Even 65% is tricky to handle, and 70% (like Vito's) will just set you up for disappointment. The ooni dough will give you fantastic results and is a dead ass simple recipe. LMK if you have any questions.

2023年6月11日 · The are certainly a new school type pizza with many different recipes for sauces and dough. Vito Lacopelli is an Italian pizza chef from Italy that has been sharing traditional Neapolitan pizza recipes. A charismatic personality and the recipes are a must try. Additional details in the picture captions but overall Vito’s recipe won the battle.

2022年10月25日 · Welcome to /r/neapolitanpizza, a culinary hub for enthusiasts of Neapolitan Pizza, a place where aficionados and novices alike unite to celebrate this iconic dish. Whether you're here to relish in the mastery of artisanal Neapolitan Pizza, or embark on a journey of learning to unravel its timeless charm, you've found your home.

2022年10月18日 · Tried Vito's "for the home" simpler recipe tonight and boy was it good. The air in the dough is substantial and I really appreciate his tips on locking the air into the crust after pushing it out. Eventually I'll try the more intense longer double fermentation but for now, this is great and gives me some time to get to know it a bit.

2024年1月2日 · My 1st pizza was hilariously bad using Fleischmann's pizza yeast recipe, then I found Vito Iacopelli's channel, and made Poolish, but still sucked at cooking the thing. Then I curated what I thought was a decent same-day dough recipe, from which I produced 3 very nicely made and cooked pizzas.

2023年1月22日 · Hey! I want to make pizza today, and I intended to follow Vito Iacopelli's recipe on YouTube because it went really well last time. But I forgot his recipe uses Poolish and should be made the night before. Does anyone have any …

2021年4月8日 · 1.1M subscribers in the Pizza community. The home of pizza on reddit. An educational community devoted to the art of pizza making.