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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!!


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 !!

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 !!

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!!

------------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕--------------------
INSTAGRAM ❥ vitoiacopelli
FACEBOOK ❥ maestrovitoi... "


MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
Please comment below if you have any questions


  1. Vito Iacopelli
    Vito Iacopelli
    Пре 3 месеца

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

    1. Jane Bulmer
      Jane Bulmer
      Пре дан

      Thank you, you have put so much love in to making this.

    2. Irene Prabandari
      Irene Prabandari
      Пре 2 дана

      pizza is one of my fav.. really. watching you teach your audiences the step by step how to make the dough is amazing. 👍👍👍👍👍👍👍👍👍👍🥰

    3. Michael M
      Michael M
      Пре 5 дана

      I want to use Caputo Active Dry Yeast. How much should I use?

    4. Ahmet Menderes
      Ahmet Menderes
      Пре 7 дана

      il maestro vito cucina sempre il meglio... cordiali saluti

    5. JoeyCrack
      Пре 8 дана

      @herbiefish I too am wondering this vital piece of information 👍

  2. Paulo Ferreira
    Paulo Ferreira
    Пре 4 сата

    Tank you Vito, next level

  3. Emir Osmanoski
    Emir Osmanoski
    Пре 4 сата

    Hi Vito I want to ask you if you can tell me the recipe when you make a dough with 50 lb of 00 flour.

  4. Carlo Tomass
    Carlo Tomass
    Пре 6 сати

    Best pizza amigo

  5. Cheo Heong Ng
    Cheo Heong Ng
    Пре 7 сати

    Hi. If I’m using active yeast how much should it be? Thanks

  6. Jean Malcampo
    Jean Malcampo
    Пре 9 сати

    What if I Make 10 kilos of dough, computation of polish

  7. Aromatic Asia
    Aromatic Asia
    Пре 11 сати

    Wonderful pizza!!!!

  8. ezzebellebabe
    Пре 13 сати

    Wow!!!! Thank you for the recipe and tips. That pizza looks so delicious. What's the brand of that oven? Where can I purchase it? I want to bake pizza too. OMG I am salivating now 🤤. Help me pleaseee 😆😆😆

  9. Ryan Rehan
    Ryan Rehan
    Пре 17 сати

    Finally made this and served it up at a family get together. People think I’m some kind of master pizza maker. Thanks for making this video.

  10. Ali Pezlo
    Ali Pezlo
    Пре 18 сати

    let me tell you its the best pizza, as you said the Vera Napoletana, but I can eat just a couple of pizzas in a day, what to do with the others 4 balls? can I freeze them? regards from Cadiz, Spain

  11. last amorino
    last amorino
    Пре 23 сата

    This is the best video I've ever seen in my life, thank you

  12. Aurelio Collado
    Aurelio Collado
    Пре дан

    Thank you for sharing I enjoyed de show .

  13. שירה בירן
    שירה בירן
    Пре дан

    Do I have to use the wood box? Or is it possible to just use a big plastic bowl?

  14. lone heart
    lone heart
    Пре дан

    Man.....I work in restaurant. If I keep fermenting dough for 20 to 30hours when will I served the pizza?!! Is there any faster way of fermenting pizza dough

  15. zad904100
    Пре дан

    Poom Poom Voila

  16. MrJoeromano
    Пре дан

    What kind of oven are you using?

  17. Joseph Baumann
    Joseph Baumann
    Пре дан

    Thank you Vito! For home, I would only want to make 3-4 pizzas so could I start with 100g water and 100g flour for the poolish?

  18. Martijn
    Пре дан

    A great proof that good food needs time!

  19. Retro4fun
    Пре дан

    Vito for President!

  20. นพดล สระแพ
    นพดล สระแพ
    Пре дан

    Good for VDO

    Пре дан

    Super hit recipe. Thanks a lot. I will try.

  22. Reza Sepahi
    Reza Sepahi
    Пре дан

    my god this is the real deal

  23. Khalzo
    Пре дан


  24. 31763660
    Пре 2 дана

    Great recipe - finally made tried it. NOTE: You say 70% hydration, but that must include the H2O in the poolish. So I guess you don't care much for baker's percentages...

  25. Jason C
    Jason C
    Пре 2 дана

    What dough boxes are those? I like the hinged lid.

  26. David Robinson
    David Robinson
    Пре 2 дана

    But is the dough raw in the middle? That's the problem we have encountered..

  27. John Beery
    John Beery
    Пре 2 дана

    the best!

  28. bontemps Rudyjeanpaul
    bontemps Rudyjeanpaul
    Пре 2 дана

    You guy you are a genius you show us that homemade pizza is the best.

  29. Nel Tast
    Nel Tast
    Пре 2 дана

    The best pizza channel!!! Congratulations!

  30. Stefan Wienke
    Stefan Wienke
    Пре 3 дана

    Hello Vito Thanks for another great video - can't wait to make the pizzas at home. Is it possible to knead the dough on a machine (the first step after mixing the poolish with water and flour+salt)? If yes for how long? And about how long do you think it takes in a normal oven with 250C with a baking steel? :)

  31. Chandy Dhanjee
    Chandy Dhanjee
    Пре 3 дана

    Wow this guy amazing been watching his videos for a long time. I am making this recipe on Friday let hope it turns out great!! Vito where can I buy the WOODEN BOX please 🙏

  32. Le Kikoojap
    Le Kikoojap
    Пре 3 дана

    I've heard that the yeast does not like the salt. Wouldn't it be better to melt the salt in a separate water then add it in later when the yeast is more diluted with the floor etc, rather than putting it directly in the water + poolish.

  33. KONIU 2009
    KONIU 2009
    Пре 3 дана

    Vito fast question. Today first time I tried this receipt and my dought was extremaly sticky. I have experiance and this is no firt time for me working with neapolitana dough. I folow your receipt 100% but working with dough was extremaly hard. Douth cover my hands, working table like glue and up to end (20minutes kneding) generaly no big change. Already I have this dough with fridge (second fermentation). Some idea what is the reason of that. I used 5stagoni neapolitana. Thx

  34. Peter Zee
    Peter Zee
    Пре 4 дана

    i am addicted to Vito iacopelli . in fact he changed my life in the3 pizza world now he put me in trouble everyone i know and people i don't know want me to make the m Neapolitan pizza . nice going vito now i have a full time eaters .

  35. noob gaming
    noob gaming
    Пре 4 дана

    Very nice...

  36. Robert Castoro
    Robert Castoro
    Пре 4 дана

    Looks delicious! Can you freeze the other dough balls? If I did all of that work I would like to turn out more than one pizza. Grazie

  37. semut_merah
    Пре 5 дана

    Thanks Vito. I really excited to try this recipe. May I know how to measure the 5g dry yeast using teaspoon?

  38. deepak deepak
    deepak deepak
    Пре 5 дана

    Hey mate can you do video of your backyard kitchen plz

  39. John Dee
    John Dee
    Пре 5 дана

    What is the wooden box called?? Do you sell them?

  40. Narda Russell
    Narda Russell
    Пре 5 дана

    yeees the best dough

  41. T Killa
    T Killa
    Пре 5 дана

    I'm amateur. But I sold a lot of pizzas. You're a double master triple black belt. That doughball at 9.14 is sublime. You've inspired me to get back in the pizza game. God bless you and your family my brother.

  42. barodarockers
    Пре 6 дана

    What did he say to the kid

  43. Naila Rae
    Naila Rae
    Пре 6 дана

    Can somebody help convert this To US metric measurements 😬

  44. Rodjrik Renowlzs
    Rodjrik Renowlzs
    Пре 6 дана

    Good afternoon from Portland Oregon, An i wanted to let u know that i like you’re show,

    1. Vito Iacopelli
      Vito Iacopelli
      Пре 5 дана

      I appreciate that!

  45. Sharda steel equipments
    Sharda steel equipments
    Пре 6 дана

    Super Fast Pizza Deck Oven (Made In India) :

  46. Joshua Linn
    Joshua Linn
    Пре 6 дана

    This is the best!

  47. Joshua Linn
    Joshua Linn
    Пре 6 дана

    This is an outstanding instruction! I cannot wait to try and make these little pizza balloons and use them at the point of fermentation!

  48. imi cuisine & broderies
    imi cuisine & broderies
    Пре 6 дана

    Vraiment extra ordinaire. J'aime bien ton travail. Délicieux pizza. Good like and very good jobe.

  49. röbi B
    röbi B
    Пре 6 дана

    If you're just listening to him, it sounds like rocco sifredie doing porn.

  50. Ken Stobbe
    Ken Stobbe
    Пре 6 дана

    Vito, you rock

  51. Brian USA
    Brian USA
    Пре 6 дана

    I’ve had success with your recipe for double fermented pizza dough. I was a bit too sticky from what I like to handle but with the addition of 1 cup of flour it all came together. It’s a strong and flavorful crust . My home oven only goes up to 550 degrees f so I put the formed pie with just sauce on it on my pizza stone that was preheated at 550 for 10 minutes. After. 5 minutes the crust was slightly golden in color so I removed and added the cheese and other toppings I then put it back on the stone and cooked until the cheese was melted and the crust was browned possibly another 5 minutes. I bushed I little oil on crust to help with browning and flavor . The oil I put on crust was used to sauté some fresh rosemary as I like that flavor on my crust. The pie was delicious the crust was crispy and flavorful and the interior was airy and fluffy. It was like toasted clouds of flavor. I liked the crust so much I’m going to make my rosemary/garlic knots with it they taste like mini focaccia I love them. With your dough they will even be better.

  52. Sourav Patra
    Sourav Patra
    Пре 6 дана

    Wow Perfection I’m a chef and asked many pizza chef for a pizza recipe but they all ignored But the way you explain polish and fermentation process pretty amazing You are the best And I want you to get 1 million subscriptions as soon as possible Good luck And keep teaching us

  53. bubblegurl Brenda Mann
    bubblegurl Brenda Mann
    Пре 6 дана

    Best pizza dough ever. Making second batch today!

    Пре 7 дана

    Bravo, rispetti italian pizza. You make really good pizza. I'm italian.

  55. christophe riou
    christophe riou
    Пре 7 дана


  56. Israel Bravo
    Israel Bravo
    Пре 7 дана

    Ciao fratello mamma mia la tua pizza ….. un capo lavoro Anche il tuo spirito per farlo Mi piace un sacco il tuo canale bravissimo ciao.

  57. Boubaker Ramoul
    Boubaker Ramoul
    Пре 7 дана

    I'm gonna try it

  58. Rahim Romero
    Rahim Romero
    Пре 7 дана

    Imiss you maestro pizza

  59. Majid...M❤A
    Пре 7 дана

    😍😍😍😋😋😋😋❤It looks delicious, you are amazing, very special and professional, thank you, Mr. Chef😘❤❤❤

  60. M b
    M b
    Пре 7 дана

    Bravo fratello però parla italiano in qualche video per favore .

  61. C. N.
    C. N.
    Пре 8 дана

    It's the CROUWNCHY for me LOL

  62. دلوعة وكلمتي مسموعه
    دلوعة وكلمتي مسموعه
    Пре 8 дана

    Vitto...! You are a stop in Pizza wold😍😍😍.. Am dreaming to make one like yours Lots of love from IQ

  63. sandybee
    Пре 8 дана

    ~My son, Cody, is learning from you & his pizza was amazing....I will attempt it soon. Thank you sooooo-much 😘

  64. Tracy C.
    Tracy C.
    Пре 8 дана

    Thanks for all the awesome videos

  65. George Alfred
    George Alfred
    Пре 8 дана

    When you do something with such passion and smile on your face , you’re one step closer to perfection. Honestly I think this guy’s underrated . Please share ,like and subscribe and let’s get this guy in the right place . Bravo 🙏

  66. Susan Andrews
    Susan Andrews
    Пре 9 дана

    Yes this pizza is the best Vito. You truely are obsessed with pizzas hahahahahahahahahahaha. God bless from 🇦🇺

  67. Viki E
    Viki E
    Пре 9 дана

    Perfect! Thank you so much!

  68. Meenakshi Aneja
    Meenakshi Aneja
    Пре 9 дана

    Can we do the kneading process in stand mixer and if yes then for how long? Thanks

  69. Alice Ramzy
    Alice Ramzy
    Пре 9 дана

    This is the best pizza ever

  70. Patrick Pollet
    Patrick Pollet
    Пре 9 дана

    You mention 5g of dry yeast instead of 6g fresh yeast, this is ok? I thought it had to be 1/3? Greetings

  71. Juancorzantes4RE
    Пре 9 дана

    That pizza looks the best

  72. Timothy LO
    Timothy LO
    Пре 9 дана

    Best and perfect version, no doubt

  73. Guiller Valdez
    Guiller Valdez
    Пре 9 дана

    Vito! Dove lai comprato il forno all’inizio del video

  74. richard bucciarelli
    richard bucciarelli
    Пре 10 дана

    the best.

  75. Johan Beerden
    Johan Beerden
    Пре 10 дана

    Best.recipe.ever! Started with the poolish 2 days ago, yesterday made the dough and this morning the balls. Wasn't easy as it was my first +65% hydratation dough, but the result was astonishing! Grande! Delizioso! Grazie mille per aver condiviso la tua conoscenza, Vito! 👏

  76. Lee John
    Lee John
    Пре 10 дана

    Can you make it into a 5 mins video

  77. Practice and Repeat
    Practice and Repeat
    Пре 10 дана

    You gotta slap the basil to get more oil out.

  78. CrispyBacon
    Пре 10 дана

    Hi Vito, is it possible to just make pizza bread out of this dough?

  79. Alison Miller Best
    Alison Miller Best
    Пре 10 дана

    It's perfection! :D

  80. Sarah VanHorn
    Sarah VanHorn
    Пре 10 дана

    Superior pizza crust!

  81. Ryan Dowling
    Ryan Dowling
    Пре 10 дана


  82. Francisco Morillo
    Francisco Morillo
    Пре 10 дана

    Excelent man... It looks delicious...👍👍

  83. Waruna Solanga Arachchi
    Waruna Solanga Arachchi
    Пре 10 дана

    The passion though!

  84. Rob Eggett
    Rob Eggett
    Пре 11 дана

    Outstanding. I love your videos and your work. Built my own brick oven and you are helping me take things to the next level, no question! Thank you so much, Vito.

  85. Nicolas Landsman
    Nicolas Landsman
    Пре 11 дана

    Vito's a boss!

  86. Roman
    Пре 11 дана

    Bro, it’s perfecto! 🔥👍🏻

  87. H.T1
    Пре 11 дана

    This is over fermented how could you upload this. The pizza color is pale.

  88. BieKevin
    Пре 12 дана

    Soft and craunchy

  89. Kusum Singh
    Kusum Singh
    Пре 12 дана


  90. David Beiler
    David Beiler
    Пре 12 дана

    Annoying guy

  91. Waleed Zemami
    Waleed Zemami
    Пре 12 дана

    Vito thank you Grazie Mille 😋. Only one note I think a little Leveito in step N.2 will help give a better results.

  92. lindsay mark
    lindsay mark
    Пре 12 дана

    The best pizza ever 👏👏👏👏

  93. David Wheels
    David Wheels
    Пре 13 дана

    My mouth is watering too 😅

  94. Marco Albano
    Marco Albano
    Пре 13 дана

    Vito, great videos love them, i want to make more dough than 1 o 2 at a time i have a large family and want to make dough for friends etc. Can you make a video on making more dough at once rather than the one or two at a time, im considering making dough for business, please and thanks.

  95. Jeff Young
    Jeff Young
    Пре 13 дана

    Best pizza!

  96. Kashish saini
    Kashish saini
    Пре 13 дана

    This pizza is the perfection.

  97. Ashish Bhatnagar
    Ashish Bhatnagar
    Пре 13 дана


  98. jamjarfrez
    Пре 13 дана

    Awesome video, I followed this & the results were 👌🏻 only thing was, my dough seemed to keep springing back when trying to stretch out the bases - any ideas what could have caused this? Thanks

  99. Walker
    Пре 13 дана

    That pizza looks the mouth is watering

  100. Lynne C. Hartley
    Lynne C. Hartley
    Пре 13 дана

    The pizza looks wonderful, but it should after 3 days of preparation.