HOW TO COLD FERMENT NEAPOLITAN PIZZA DOUGH |PUGLISI MIXER REVIEW

this is a cold fermented dough and then with direct metal a little bit more complicated but if you have time and you want to do direct method with no polish this is the way to go the high speed francesco la chile and a touch of olive oil best pizza channel okay francesco welcome guys and thank you so much for being here today it's going to be something very interesting if a video review an unboxing of something same some equipment that you really need to make pizza do it guys a dual mixer one of the best mixer in the that one of the most important i'm gonna turn it because you're gonna see one of the most important tools to make pizza dough the mixer and this one guys trust me this is a ferrari of the pizza mixer guys the one i'm very excited to show you today this is uh a video review of uh pulies machine brand new look at this 10 speed timer one off and off guys if you want to become a pizza pro yes you have to have a doll mixer at home and this is the bomb the ferrari that you can buy you buy it one time and you make an investment for our life link below guys police made in italy i don't want to talk too much let's get let's make this bomb dough i'm going to make today fragile again let's get ready francesco is gonna help me to get ready with the dough like you can see francesco made some pizza dough with me before and today we're gonna make something special something direct one of the most perfect pizza dough direct metal so stay tuned and see what you need to make if you ever do mixer use this recipe if you don't have it guys check these guys out give them a shot pulisi made easily i went personally so let's get ready with the dough mixer and the ingredients yeah [Music] guys take a look how quiet is this dough machine take a look how quiet put it at high speed francesco wow 10 speed guys 10 speed and this is the sound it does it's very quiet and that's how you see when the dough machine it's uh good from the sound amazing policy amazing fantastic p8 we're gonna make a lot of pizza doing this no machine fantastic turn it on francesco let's make this pizza okay here we are making 75 hydration pizza dough direct method you need one kilos of zero zero flour 750 milligrams of room temperature water 20 grams of sea salt and this time we are using for directo 2 grams of fresh yeast if you are using dry yeast go ahead and use same thing 2 grams of dry yeast let's go ahead and start with putting the water but make sure if amount of the water there we go now let's put the two grams of fresh yeast let's turn it on the machine and let's melt the freshest in the water just like that now open up and let's add all the flour all of them there we go now let's close it and let's put the dough machine at speed one very slowly mix the dough there we go now that is all together stop let's check yeah now we can add the salt all the salt after it's mixed there we go after it's all together i mean there we go so now after you put all the salt let's put the dough machine at the max speed for about 15 to 20 minutes when is uh nice and smooth the dough is ready actually i forgot let's add the rest of the water little by little just like that little by little at the max speed of the dough machine this way the dough will incorporate all the water like you can see the water is getting in and here you go guys finally the dough is ready let's turn it off the dough machine oh man he did a really good job this is the machine now let's open up voila take a look it's smooth strong and now let's get ready with the making the balls let's take it here we go guys let's take all the dough out and let's put in a clear ball possibly with glass which is uh better when it goes in the fridge is much better you'll see later in a little bit because this is a book ferment though in the cold fermentation so how to make long fermentation but cold and this is how you do it okay guys here we go the dough is ready and now we plastic wrap everything so in this case today we're gonna put it in the fridge and leave it in the fridge overnight and tomorrow we're going to make the boss [Music] see in 24 hours and the voila guys 25 24 hours on the clock pass by this is a cold fermented dough and then with direct metal a little bit more complicated but if you have time and you want to do direct method with no polish this is the way to go so now here you go like like you can see it's like a balloon you explode a little bit but that's fine because that that means it grow really well so it's full of air but now i want to show you something because really be careful because we want to try to not make again the mixing part because uh otherwise you're gonna just make it nervous and that becomes so you want to become you want to make it you want to touch it very very lightly so we're going to take it out of course you need a little bit of olive oil and a plastic spatula okay olive oil in your hands like always top top top top this way this top stays on top okay so try to take out the dough as it is from the bowl just like that now be careful because this glass flip it over again and just as it is we have to go ahead and make the balls and perfect the dough balls are ready and now let's put it in the dough box and voila so now we need to rest at room temperature until it gets to uh the balls get the dough gets to the room temperature usually one hour to two hours and the dough is ready because of course we give 24 hours of fermentation in the fridge so one hour to two hours depends on the room temperature and it's ready so let's wait let's put on the side and i'll see them in a little bit okay chuck hold it in place this time i'm cooking with wood and uh but here we are testing the dough magical it's growing it's growing now it's ready to rock and roll and uh one hour pass by probably two hours is better for video purposes i have to make it now so let's go ahead and let's make the pizza a little bit of flour take a look the dough is nice and the full of hair high iron sorry for my accent but for me it's really hard to uh to say air i wasn't itching anyway let's let's go ahead and let's stretch the pizza and let's see how this dough machine punishing works well it's full of air uh real it's nice it's nice and strong voila a little bit of tomato sauce voila nice fresh mozzarella just chop it and a little bit of parmesan cheese voila olive oil and ready to rock and roll can't wait the oven is in place wash this if you are cooking we would we have to cook the pizza with the flame so let's go ahead and let's fire up another piece of wood voila so now we have the correct flame to cook the pizza let's take it make a little bit bigger voila let's go in the oven 60 to 90 seconds and the pizza is ready [Music] one second couple of minutes lucky crispy and the pizza is one two three take a look of this pizza take a look of this pizza voila judge with your comments below crispy wow nice whoa take a look the perfect hook of a pizza voila judge judge please judge little bit of basil on top and a touch of olive oil and voila the pizza it's lovely done nice nice crispy like you can see a little bit of black dots but this is because the dough was a little bit cold so guys this is uh how to make bulk ferment though basically we called fermentation 20 this is basically more than 24 hours about 24 about 32 hours there we go 24 hours in the fridge but most of all most important thing guys this is why the dough came really good thanks to this dough machine puliesi voila best equipment ever best investment ever it stays forever link below thank you so much policy for giving me this gift thank you so much i'm gonna go see you soon guys [Music]

Channel: Vito Iacopelli

Views: 59,724

Rating: 4.9174786 out of 5

Keywords: vito, iacopelli, pizzatv, neapolitan, pizza, napoletana, how, to, come, fare, funny, prank, vice, VITO IACOPELLI, pizza napoletana, pizza at home, pizza dough, how to make pizza, HOW TO COLD FERMENT PIZZA DOUGH, COLD FERMENTATION, cold ferment, dough mixer review, mixer pizza dough, pizza dough cold ferement, bulk ferment, fermentation pizza dough, cold fermentation pizza dough, cold fermented pizza dough recipe, neapolitan pizza, pizza dough recipe, how to make pizza dough

Id: UzmxO-HbmgI

Length: 13min 44sec (824 seconds)

Published: Thu Dec 24 2020