HOW TO MAKE AUTOLYSIS + POOLISH NEAPOLITAN PIZZA DOUGH

just like that if it's soft to the dough you don't need to stretch too much a couple of things let's cut it i'm gonna use this for this fantastic pizza lovelies we want to keep the structure of the pizza dough nice and smooth all the polish inside the the mix that we have zero zero flour voila this is what i use please extra pom-pom baby voila i want to show you what autolyze is for and what it's good for so like you get baby are you ready show me some love smash that like boom baby wow because if you put the love into something it comes out fantastic on to the best pizza channel and here you go guys some many make it really simple this outer lies it's a little bit complicated to understand but here we are going to to learn together the easy way so this is what you need so polish made 24 hours ago it's still cold so what we're gonna do we're gonna start to make the outer lice let's put the polish on the side just like that and then i'm gonna explain to you what to do 700 grams of flour zero zero 400 milligrams of water 25 grams of salt and a little bit of olive oil put everything on the side put this into ingredients on the sides okay so now let's create let's make the dough in outliers so basically outliers is a pre-fermented not pre-dough and is needed to make uh the best basically is needed to make the gluten little bit more strong usually it's typical when you have a weak flour so guys this process is very simple but it's a little bit complicated on the to understand the hours of uh process because this is all about resting time it's not about the recipe because the restroom itself is really easy so this is how you do it add the flour and the water that's all you need to uh mix together so now let's mix all together just like that we're gonna make the dough basically without the two uh main ingredient the three ingredients without the oil without the salt and without the polish let's say mix everything maybe use another spatula let's mix the flour with the water and basically is it's like making the actual dough mix until it's all together now let's start to work the dough on top of the counter and guys you can make this house in the in the dough machine so don't worry about it's more easy if you do it on the dough machine and it's more more fast so now let's mix everything just like that until everything is incorporated for a couple more minutes and i repeat this is the easy way because it's a little bit more complicated if you want to do it uh like the the actual uh way here in this channel i teach you everything very simply so i want to make sure that you understand that the results which is the most important thing are the uh the most important the that's what we're interesting for the results the best results okay this is the dough now let's put in the counter for 40 minutes to one hour at room temperature just like that and then after we are going to mix the polish the salt and the olive oil let's wait okay guys uh there we go guys boom this is after after one hour room temperature i want to show you what autolyze is for what it's good for so like you can see see it's already uh the gluten already built by himself so now what we're gonna do is right now is basically making the pizza dough like you can see it's like a pizza dough so now it's the best making this type of dough in the dough mushroom but i'm gonna make it in the by hand just because uh not all of you have a pizza dough machine so let's go ahead and let's make let's finish to complete the pizza dough with outer lice okay so let's go ahead and let's start to put all the polish inside the the mix that we have made before now easily and gentle it's going to be a little bit more a little bit complicated it's like when you're making the pizza dough with with a bigger so let's go ahead and let's mix everything until it's all integrated we have to add the salt right at the end in this because it will help also the gluten to get more strong in the dough machine it's going to be more fast and more easy alto lice is also really good to have more the dough a little bit more puffy i'm going to show you in a little bit when it's ready it's going to be also because you know the resting time builds the gluten see it's getting all together okay like you can see after 10 minutes on your work the dough is is getting ready nice and strong so what i'm doing now it now is the right time to go ahead and add the salt just slightly on top and let's integrate all the salt together and basically and mix everything until all the salt is inside i can feel already the air inside is because this is the best for soft and crunchy pizza dough okay at this point also let's go ahead and let's add the olive oil and your hands tap the top now pay attention see what i'm doing i'm basically closing the dough always inside always inside and do this step until it's all integrated also the olive oil see closing always inside we want to keep the structure of the pizza dough nice and smooth most of you they're gonna say oh the dough is really sticky really sticky impossible to work well guys if it's too sticky for you first of all make the movement really quick quick movement and then second of all it feeds too sticky leave it like this cover up 10 minutes and then boom the dough is going to be good for you and not sticky see this is the goal how we want this dough nice and smooth get a bowl a little bit of olive oil i already put the olive oil inside this was a previous dough from my other video a little bit of olive oil inside let's get the bowl let's form one more time just the bowl just to make a little bit smooth i wanted to show you a little bit more smooth and voila the dough it's ready and just like that now pay attention guys let me close it now it's ready to go ahead and give it a nice rest for six hours inside the fridge for six hours let's go ahead let's put the dough in the fridge and tonight we're gonna make the pizza andy here you go guys let's get the dough after six hours that's it's been in the fridge and oh let me show you outside let me show you outside we're gonna make the second step and then are you ready guys are you ready show me some love smash that like boom baby wow did you see how the structure is strong and uh it's full of air that's why you know autolyze it's very typical to build the gluten really strong and now we are ready to make the balls so let's get the dough out wow guys take a look it's full of air inside nice nice we're gonna have a beautiful crust okay now let's get a little bit of flour let's put it on the side a little bit of flour right there and uh i want to say something also with this dough you can make high high hydration so let's go ahead and did you see the dough this is how we make the ball so you have to flip it over this part is gonna be our head so hands in the flower on top and now let's make the dough ball look look how strong it is it's nice and smooth and the gluten part is really strong i want to show you to you look how strong it is look look i can pull and when it's cold usually the gluten will break really really fast and really hard but in this case because we made the dough how in our outer lies the dough the structure of the gluten is really really strong that's why it's called autolyze you know i explain you really quick now the women the let's make it all remember to to do this because we don't want to make the ball like that but we want to make the balls just like this [Music] okay guys the dough balls are ready let's get the our box a little bit of flour inside and now let's place our ball like this three four a little bit of flour put this down right there a little bit of flour on top just like that and now close it and simply rest for two to three hours at room temperature it depends in my valley if it's really hot one hour it might grow basically it needs to double up the side and though we'll be ready to use so let me show you in a few hours how the pizza will look like so smash the like make sure to share this video let let's share this video okay guys here you go we left the dough two hours at room temperature and the dough it's lovely ready so now i'm gonna show you uh what to do really quick before we make the pizza we need to get ready with ingredients now is the right time to share this video it's free and you support this channel and you by sharing this this video you are going to help me to reach the 1 million subscribers so what i do here is because uh this is to stretch everybody's been asking what are you using semolina semolina so what i do i do fifty percent semolina and fifty percent zero zero flour voila this is what i use to stretch mix everything up just like that okay this is ready when you mix it up a little bit perfect for this for this pizza we're gonna use a pecorino romano provola di napoli this is original from naples i actually i actually went to naples to get it the other day i shot the other video take a look of this bravo this is original smoke mozzarella it's fantastic take a look how big it is let's i'm gonna use this for this fantastic pizza lovely this is nice and dry so there we go this is i'm gonna use like a couple of slices the whole thing together here we go we got this just like a neapolitan style like i did with naples a little bit thick because we want to taste the cheese just like that and remember before making the pizzas guys make it ready just like that and then at the exit we're going to use some bresaola this is basically beef it's like a prosciutto if you don't find this you can find the prosciutto this is like a really uh i don't know in usc if they ever if they don't have it use the prosciutto and also a little bit of capers voila guys the moment of the truth we have to make the pizza but before remember if you are new you never follow me i have a fantastic master class you can learn a to z for the house or for the pizza place or if you wanna simply open it open a business go ahead and check out my master class it's amazing another level so now after this let's go ahead and let's make the pizza a lot of flour in the dough okay voila right there like you can see the dough is nice and soft let's put a little bit of flour on the floor and now let's put the dough on top of the let's put the dough on top of the counter and a lot of flour now we want to push the air to the crust just like that if it's soft to the dough you don't need to stretch too much a couple of things the oh the dough on top of your right hand and then we'll put it right here take off all the flour voila let's see guys the dough it's nice and stretched now a little bit of olive oil on top of the dough just for the base voila let's put a little bit of capers just like that voila let's get our provola smoke mozzarella from directly from naples and let's put an ear in there just like that guys voila now a little bit of pecorine on top and voila open up the oven we have the right flame right flame and let's go ahead let's get the little bit of flour on the peel and one shot voila let's make it 13 inches pizza voila let's go ahead let's put it in the oven and let's wait baby give me the camera bring you inside the oven okay guys the pizza it's about oh my gosh pull right there ready three two one and boom baby take a look of this crust soft and crunchy in the same time voila pizza is really light perfectly perfectly done now let's finish this pizza with a little bit of braisala just right there we're going to make the center like a flower just like that hold on a second let's get our grana and let's make it rain voila let's make it rain let's make it rain extra please extra baby voila the pizza with outer lice it's ready take a look and smash the like but before we gonna taste we need to see the inside of this pizza take a look at this magical pizza nice well of course every time i make the dough it doesn't matter what i make it comes out good because if you put the love into something it comes out fantastic for this deserves a subscriber let's go i have my father right here my father also pizza yolo is gonna taste the pizza just happy today take a look of this slice the bottom is lovely now it's my turn come on i've said the next one every friday a new video i'll see you next time [Music]

Channel: Vito Iacopelli

Views: 611,694

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

Id: Hl17sNlF9XI

Length: 19min 33sec (1173 seconds)

Published: Fri Jul 02 2021