HOW TO MAKE 50 NEAPOLITAN PIZZAS⎮Full Dough Recipe With Poolish

[Music] welcome back to my channel today i'm going to show you something very special first of all thank you so much for being here and second of all welcome i'm in italy in my new studio this is a basically a temporary studio in my father house that i personally built check out my previous video so today i wanna show you for the first video of this amazing studio i decided to make the 50 pizzas hot home how we do the 50 pizza i'm going to show you in this video but first of all i'm going to show you how to prepare the dough the 50 pizza dough i'm going to teach you how to keep the dough with the room temperature how to make the perfect fermentation and i'm going to talk about a couple of things during we are making the dough so let's get straight to the video and then please guys check out the full video because it's going to be amazing tonight we have a fantastic party for the next neighbor here 50 people 50 pizza here today let's go ahead let's do this bye here we go let's get started with the recipe first of all here we need the polish there we go check it out this amazing polish 24 hour 24 hours amazing take a look this is how it's supposed to be nice and strong so we take off the air a little bit this one was in the fridge for this recipe is uh this is good for 50 pizzas so basically 50 pizzas equals 5 liters 5 liters 50 pizza 4 liters of water 40 pizzas 3 liters of water 30 pizzas that's how you go so if you want to make 10 pizzas use one liter of water simple we are talking about neapolitan style originally originally neapolitan style because today we are going to make neapolitan pizza and this is the perfect recipe for 50 pizzas so basically we have two liters of polish if you don't know what's polish is a pre-fermented dough to make your dough nice and uh nice and fermented because you need to understand this but let me explain you a couple of things really quick polish is perfect to make the pizza light and fragrant this way it doesn't firm it doesn't uh grow in your stomach i want to say grow and not leave it because it's too hard has a word so we're talking about groin okay groin you have to pre-made the uh the basically the dough this way it grows and then it starts the fermentation after six hours so this is the pre-fermented dough and now is that we're using after 24 hours this one will help your dough to be able to be really really light it doesn't grow in your stomach because it's already grow the growing part is usually goes to one hour to six hours and then after six hours starts the fermentation part so that's why we're using polish is the best so for this recipe we need we need the two liters of polish polish is basically two liters of water two kilos of flour 10 grams of uh honey and five grams of dry yeast if you're using freshest 10 grams so we did with together with the polish three liters of water we have to put the three liters of water in a container of course we need a room temperature water three liters of water so basically we have three liters here two liters in the polish and we have a total of five liters of water we put the polish everything in the water and here we are making the dough all by hands i don't have a dough machine yet but sure i'm going to uh get the dough machine soon if you have a dough machine that's ma that will help and be much easier done so now remember we have a two kilos of flour already in the polish so we're gonna put the one kilo 600 each liter of water so basically now we need six kilos of flour here so with the two is eight kilos 225 grams of salt so now we put it together with the polish and the water and let's start to melt the salt together with the polish and don't worry about because it's not going to kill anything because already the part of groin is done so the levet is done now it's just fermenting now little by little let's add the flour i go little by little until uh the water is absorbed this way we don't make a mess in the counter there we go so we're gonna mix about for about five five minutes and then we're gonna add more more flour okay guys now we put a little bit more flour and the reason why i'm making the dough here in the box is to not making the mess because the water goes everywhere so now at this point let's take everything out perfect let's put it in the counter and let's put all the flour in one shot start to work the dough just like that just put it on top on top and your dough will be ready when all this flour is all integrated usually it takes about by hands i want to say 20 25 minutes even more and it's until all the flour is integrated [Music] okay 20 minutes is best buy wow that's that's art by hand is really hard so you see what i'm doing i'm just put it on top and then i open it i just open like this this way that's the only way to do the dough by hand just like that open it and then flip it over the goal here is to make the dough nice and smooth but of course by hands direct that directly after 20 25 minutes and never going to be negan gonna never gonna be nice and smooth smooth i'm talking about this part it needs to be nice and smooth to be able to see uh that the dough is ready so now we form a ball and then what watch this this is a little trick we leave the dough for about 10 minutes we cover with the plastic wrap because what happened in this 10 minutes is that the dough very tired i did like a workout what happened in this 10 minutes is that the gluten will become nice and strong so when we are going to get the the dough again when we are going to knead knead again the dough voila what happened is that the gluten is nice and strong and then this way the the dough will be nice and smooth and the gluten will be nice and strong on top so let's wait 10 minutes okay guys like you can see 10 minutes pass by and now let's take off take off the plastic now i want to show you that this did you see that this is not smooth now thanks to this 10 minutes that the dough was resting the dough the gluten on top will be much stronger so that's what we do we take like this we detach it from the marble just like a ball and then we lift it up and then we close it inside the door like a ball like a cross like that then pull it back like you can see is the dough is becoming nice and smooth like a magic see that means that the gluten is perfect and strong how we want to voila did you see and this is not and there we go we don't want to break the gluten we just want to go we're going to keep it smooth perfect voila now at this point there we go plastic wrap done the same one and voila so at this point we wait one hour at room temperature and then we are ready to make the boss let's wait one hour is passed by and right now it's 12 o'clock and basically we need the dough for about six six o'clock so we are ready to make the boss at this point so take out the plastic wrap we don't need this voila now did you see the dough nice and smooth wow wow nice so let's say the dough is a little sticky let's get a little flower voila this is just to stretch if this the dough is a little sticky go ahead and put a little bit of flour on top massage a little bit and now let's go ahead and let's make the balls also you can learn how to make the boss in my video so just put how to make the boss vito simply whatever you want to see just put vito how to make focaccia vito how to stretch pizza vito you see all the video more than 400 more than 400 videos so how to make the balls just really quick keep always the top part on top don't mix it up just like that top part on top so see i'm not flipping it over boom just like that then we want to make the balls just like this is the best way to like a balloon and voila okay i'm gonna make the balls then let's see in a little bit okay guys we are about we are about to finish this dough and the last couple of bucks okay now let's put it in the dough box that's how you put the dough in the box you put one you have to put five i like to put five because the dough is nice and compact so we'll save the dough we'll save the dough this way doesn't stretch that much and doesn't lose the air so it's more compact just like that when the dough is more compact the dough will grow nice and evenly but sometimes if you want that perfect nice and circle pizza you have to put less balls in the box so let's go ahead let's put everything voila voila done so at this point we keep the dough at room temperature for about four to six hours remember that the dough is already past the levet the growing part and is fermenting thanks to the polish so the dough will be nice and light even if you use it after three hours so now we wait until tonight around six seven o'clock and we are ready to make the party so let's wait at room temperature i'm gonna get ready with all the ingredients and i'll see you later guys finally six hours by like you can see it's dark we're getting ready with uh with this amazing party we have a bunch of ingredients i'm gonna show you a couple of uh fast in the first way some pizza special but here you go wow it's amazing every time i see the dough i get emotional because it's fantastic take a look this is the dough after six hours like you can see is the nice compact smooth soft in the same time this is the perfect texture that we want wow i want to show it to you really quick i'm not gonna put any flour right now just to show you this is the perfect consistency of the dough take a look nice soft so i'm gonna make a special pizza for you and then ready to go in the party okay guys we are ready to make the actual pizza so let's take it out and i want to show you one really quick one very special everybody's been asking makeup pizzas special not always a margherita so today i decided to make a special pizza for you okay a couple of times a couple of times in the flower let's put it on the floor voila and now we're gonna stretch you can check out my videos how to stretch the pizzas now we take off all the flour here we have all the toppings made just right now so when you make the pizza make sure you have all the toppings ready to go for your pizza so we're gonna make a special pizza i see salame calabrese tomatoes those actually comes from san marzano naples amazing i'm gonna break it a little bit this way we don't make a mess with the cherry tomatoes voila fresh mozzarella on top voila and then to finish this pizza we're going to put some fresh ricotta cheese i'm going to make sure you put everything on each slice done but make sure the pizza for sure is stuck what will you do easily get a little bit of flour done and go around the pizza just like that then hold it pinch it and then make sure it's not is detached perfect let's put a little bit of flour on the front of the pizza let's finish the pizza with a little bit of olive oil and now we go in the oven so get a little bit of flour from the peel here and then boom to go in the oven let's go one shot the oven is nice and hot and then now we're gonna cook so let's wait a couple of minutes and the pizza is about to be ready one shot let's put a little bit of basil and now the pizza is complete wow take a look nice neapolitan original wow the bottom of the pizza is nice and cooked well done wow wow enjoy this video yeah yeah somebody vandals okay guys i gotta go because we're gonna make sure 50 pizzas come in come in bye-bye stop at the this oven you can put only three pizzas at a time so we're gonna go and make three pizzas at this point we need to be fast because the marble is really tough this if you put the basil inside the oven make sure you put a little bit of olive oil on the basil because it will burn pizza is ready to serve [Music] palo alto [Music] me [Music] oh [Music] franco [Music] a

Channel: Vito Iacopelli

Views: 260,145

Rating: 4.9116478 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, pizza dough recipe without yeast, poolish recipe, poolish pizza dough home, vito iacopelli dough, poolish or biga for pizza dough, poolish pizza dough recipe, pizza making, 50 pizzas, how to make pizza dough at home, how to make 50 pizza dough, pizza napoletana a casa, napoletana pasta

Id: smjPYUn6Uhs

Length: 19min 24sec (1164 seconds)

Published: Sun Aug 09 2020