200 Years Old Mother Yeast Pizza Dough Recipe

exciting so special I came all the way to New York to meet are you doing okay guys welcome back to my channel are you ready another video that was fun but today I'm here in New York City because I discovered that you have the 200 years old sourdough listen it's gonna make the pizza the best I'm gonna show you Pizza to another left we are going to show these guys to you the how to make the pizza dough with 200 years old let's go the secret and finally the 200 years old sourdough sourdough I mean take a look guys how here is smells so good very active so much stronger can you tell us how you made this people online make it so difficult yeah so we want to make it easy for people in my channel everything is easy simple I have about one cup of water right here so we're gonna do about seven days it takes to make a sourdough starter 7 to 14 days but for me personally it takes about seven days so we're gonna do right here is we're gonna put some water in here in this case this is very small one cup of water I'm just gonna use one cup of water all right and now we're going to use it I just do it by eye and we're going to do it right here how about one couple about one cup yeah so it'll be one cup each so equal yeah and then we're gonna and we're gonna we're gonna mix it and this is what you're gonna do for the first three days water and flour for the first three days and the consistency that you want to get is you want it to be like a pancake it could be a thin pink tomorrow in 24 hours I do I add this one another cup of water and then a couple flour right yep so that's why I have to take off something or no okay for the first three days you don't need to take off anything yeah so one cup of water one cup of flour okay okay this is what it's gonna look like and in Mexico I didn't mix it but it should be a little more thicker than this in this case I made it more thinner but you could do it more the first three days you did this and then from the fourth to seventh day this is what I'm going to show you so pretend right here this is the fourth day yes okay we're gonna take we're gonna take some out so I'm just gonna Pretend This is taken away so one third one third so giveaway one third and then we're gonna do same process as the other days yeah one cup of water and one cup of flour okay so I'm gonna show you again we're gonna do that one cup of water one cup of flour and it doesn't need to be precise guys this is a simple video to show you guys that it doesn't need to be exact number two you have to make sure that you have some kind of top over this any kind of lid so you're gonna cover and you're gonna come no air and no actually sourdough you don't want it to be completely you want it they can put the plastic wrap and pop it exactly you can put a plastic wrap and put it so that's going to be from the fourth day to the seventh day after the seventh day you're gonna start seeing bubbles if you've seen the bubbles and you're gonna smell this very fresh fragrance your sourdough is ready now here's the funny thing yeah now we gotta see how do we know it's ready because that's what people are going to say but how do I know it's ready right number one look guys do you see all the bubbles yeah this is the consistency that you guys want to have right so same consistency exactly and you see that it's ready right you can see that it's bubbling now here's the thing watch I want to show you you can you can get some of this yeah and you can put a little like a little bit just a little bit like a one little drop and you could put it in there and you're gonna see usually you want to do it in water you don't want to do it and you're just going to see you're going to see that it floats right usually you want to do this in water and if it flows if it flows if it floats that means the yeast is ready yeah guys I recommend you guys please do not use a sourdough starter if it doesn't float that means because it's not perfect and then after 70. so how can I save it after seven days you're gonna put it in the fridge and like me I put it in a container like this or you can put in a mason jar and you put in the fridge a lot of people at home they just want to use it once a week so you take it out once you take it out take off three quarters you take off one third uh one third and then you put the exactly again water and flour and that's it and you have to leave it for about four to six hours guys there's no precise timing you have to see that once it becomes bubbly and you do the flow test yes once it has the bubble and flow test is ready it's super simple so now in this case we're using about a thousand grams of sourdough starter oh you gotta go like this guys look smooth come on guys who got bigger muscles smash that like subscribe right there it's totally free and put your thumbs up to this come on guys this this he said it's gonna do 3.4 million views come on this is the door so you told me that we need uh 4.8 liter water exactly cold so seven kilos of flour and about two at about 210 grams of salt one kilo of uh 200 years old well you didn't explain to me why is 200 years old okay so you see the universe has this question all right so this is the this is the point I mean guys that's why he's here he wants to know what's the reason all right now you're relaxed I'm interested all right so this sourdough starter comes from acryoli which is uh it's right in Italy right between Salerno Napoli uh I actually went 10 years ago I found one of my friends his father owned uh he was a pastry chef and he owned the Pizzeria and I asked him for their ancient they had a 200 year old sourdough starter and he was nice enough to give it to me huh so you got a gift of course so toy you brought from Italy that's it how would they say at the airport this is the trick I can't tell everything you see where you have to say hey yeah yeah I came all the way from Los Angeles so actually the way I brought it over here is guys you I brought a teaspoon of this you can mix it in flour I tie it around a little bit you put it like in a some kind of wrapping paper and you put in this sock and don't worry about it thank God they didn't stop me oh you got his shoes and then you refresh you keep it like that that's that's a super interesting story all right so the first thing we're going to do guys is we're going to put the water yeah can I save save a little bit after then I go yeah you put the sourdough starters so right now we're putting all the sourdough starter I thought we're gonna put right now in the world right now so right now we're gonna put in the water so you're gonna melt it in there melt it and then we're gonna mix it by hand so we're gonna go like this so we're gonna make the reason we're doing this so it doesn't get nice and chunky right so we're gonna mix this okay perfect so now we're gonna put you put all the flour in there let's do this first put on low speed we're gonna do this first yeah all right so put low speed you know done okay come in 15 minutes pass by like we can see we have the exactly it's super liquid okay we can still see that it's still liquid right here right so now we're gonna we're now we're gonna do is uh we're gonna give it a five minute rest yeah five minute rest to develop the gluten and then we're gonna put the remaining flour and then we're gonna put water little by little for another five more minutes until we see that it gets a consistency like a an ice cream yeah yeah once it's all done good to go okay fantastic nice and smooth yeah but just show the people understand look can you grab a piece Vito yeah and show them how it's very elasticy ah it's very hard I usually do a really it's much much much more soft now what we're going to do is uh we're gonna give it about five to ten minute rest it depends I like to leave it about five to ten minutes so the glue and completely develops correctly so what we're gonna do right here is we're gonna take it out we're gonna we're gonna leave for 10 minutes take it out we're gonna put in a big bowl okay nice and smooth and then we'll let it rest for one hour and then we make the balls Perfect all right so because veto is very fast they call him a veto fasta jakobelli look how fast this is look how he does it guys so we're gonna make the boss about 250 grams regularly by eye right you're doing it by eye but of course you can measure it guys okay done no now the rest for hola now for my recipe right here we're gonna leave this for about 12 hours so 12 hours okay perfect I'll see you tomorrow morning I'm gonna show you how this pizza is going to be okay guys of course we've been uh zlame yeah we had another event to do it's morning and the sourdough it's ready after 12 hours that's it look at this guys you double up the side even if it was cold a lot of people wanna know do we leave it in the fridge we left it outside in this place we left it outside because it was cold and we didn't want to ferment very fast so we left it outside but you could also leave it at room temperature I would say about 72 or 75 degrees Yeah so now we are ready to show them and I'm going to taste for the first time this 20 years old are you ready all right guys guys this guy makes the pizza with a 200 years old sourdough starter believe this if you guys are ready put the hands up you guys are all on YouTube right now for a video I want to get the owner and all the way to New York too and to test your pizza yes let's go so like you can see here guys we made the pizza about 200 grams the pizza a little bit smaller than usual because we're making a we're showing me 20 000 people that's another video so this is how we stretch it so you press and you pull you press and you pull you press and you pull into your level this pizza is going to be 10 inches then lift it up and then find the spot then pump voila so now we will do this pizza class one scoop in a quarter then go Center the center mine there we go okay now I put some fresh basil under the cheese let me ask you why are you putting the basil underneath because you know if I put it on top of the cheese so I put it under the juice this way and then we're gonna go ahead and put something and we're gonna extend it where you're gonna send another few we'll cut something to Romano there and now some extra virgin olive oil can I get the PO please like that I'm gonna pull it on the peel I'm gonna make a large about 10 inches pizza so now thank you so much come here hold on we have this beautiful woman it's at the mat it's really hot go all the way inside and then put one shot in the back that's it thank you so much for your help I'm excited too guys make sure you subscribe yeah thumbs up and like no thumbs down thumbs down that's great yeah let's see I'm gonna get my reaction I'm gonna see people like somebody asked me how long does a sourdough pizza need to cook that's the question everybody's asking me okay how many seconds what do you think 40 seconds all the same yeah even if they make it at home oh so it's all the same yeah make this recipe guys and make sure to follow me on Instagram and carmina's Pizza on the on uh Instagram okay the pizza is overly ready voila take a look guys how it is wow beautiful hold on bye you ready to try so we're gonna get my we're gonna get my uh cutting Technique No no no my reaction I want to see how it tastes and then also we're gonna get this uh who wants to taste a free pizza all right we got people okay we're gonna get your feedback on the pizza I want to see you guys excited are you guys excited okay I'm excited man I'm excited that's it holds it really well come on come here guys special one per person one person guys we gotta get a live reaction what do you guys think on YouTube live reaction who wants to be on YouTube who wants to be on YouTube okay you want to be on YouTube oh okay you wanna be a YouTuber live reaction guys they want to see the camera wants to see the live reaction okay okay we got the whole we got all the costumes excuse me we got all the customers now it's my turn I've been not eating all day so I'm super hungry okay finally you're getting a real Pizza La Pizza yeah I'm a person against them I gangster sausage not a joke what do you think I didn't taste a pizza all day today because I wanna two guys this reaction I wanted to get to fit the feedback of this pizza so I think this is the best sourdough pizza I ever taste because usually I don't like it because it's too sour yes okay this doesn't taste sour at all exactly because probably you get everything natural the way I ferment it I ferment in a way that you have more of the fruity nuts I don't let it go to acetic acid I like it I like the pimento lactic acid you get the the sourdough at the right point the pizza is something good right the flavor is amazing the light it's lighter but unfortunately we're gonna go back and make the pizza we gotta make it guys remake this recipe Link in the description follow my friend here hold on guys remember one thing about sourdough pizza it's very easy to digest so anybody got anybody that has a stomach problems sourdough pre-digested gluten it is so remember that ladies and gentlemen so I was saying that guys the food recipes below please go ahead follow my friend help me reach the 100 000 all right

Channel: Vito Iacopelli

Views: 69,146

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, vice, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, mother yeast, best pizza dough, lievito madre

Id: IeTU_npYW98

Length: 13min 40sec (820 seconds)

Published: Fri Nov 04 2022