HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH

[Music] in terms of this pizza is the perfection the dough needs to be a balloon every every flower is a little bit they absorb different humidity now is the time for the time take a look inside extremely extremely next level pizza dough let's go ahead let's dump our polish inside the bowl [Music] the secret pizza dough that's what i'm talking about come to the best pizza channel you deserve to see you deserve to see come here come here come here come here come here take a look are you ready take a look guys welcome to the next level pizza dough this will change your game learn how to make this best pizza dough for your home for your business now today follow this video until the end thank you so much let's go back let's make this pizza dough thank you so much wait one second smash that like subscribe and share this video with three friends it's free totally free only for pizza lover thank you so let's start everything by making the polish this is how you make the polish this video is going to be really complete follow the steps because it's very simple and follow this recipe because it's very easy to remake so for the polish we need 300 milligrams of water 5 milligrams of honey 6 grams of fresh yeast if you don't use a fresh yeast and you're using dry yeast simply just put five grams let's melt the yeast with the spoon and we need now 300 grams of zero zero flour one end you dump the flour one end you mix everything voila mix until everything is all together now the our polish is ready take off everything while i pay attention to this pay attention to this cover voila let it rest one hour at room temperature and then we are gonna put it in the fridge for 16 to 24 hours this hour there is a room temperature will activate the lemonade time and by the hours by after six hours the fermentation process will start so let's go ahead and let's wait 16 hours overnight and voila of course the power of editing the uh we wait 16 hours overnight this is the polish how we find it like you can see it's a little bit uh flat because uh this is all normal so don't worry about it's normal there is a is flat like this so because uh basically this one was in the fridge and now uh some somebody of you they're gonna ask um we can we can use the polish directly from the fridge well yes you can use it directly from the fridge like in this case i'm not gonna wait but the best is to wait about 30 minutes that the polish gets back to temperature so let's go ahead and now let's make the dough i'm gonna make it really easy basically this is this recipe is for one kilos of flour so because they sell one kilos of flour we're gonna make the dough for one kilos of flour so here we go so we add 400 milligrams of water in the polish directly just like that let's try to melt all the polish in the uh in the bowl just like that you can make this dough by hand or you can make the dough in the dough machine i'm going to use my own madia because this is the best to make the dough the wood absorbs the humidity so let's go ahead and now i'm going to tell you what we need so let's go back the polish 400 milligrams of water together with the polish 700 grams of flour 25 grams of sea salt and 10 grams of fresh olive oil or olive oil it's not fresh so let's go ahead let's dump our polish inside the bowl if you don't have a wood bowl don't worry about you can use any any kind of wood so now let's keep melting the the polish just like that with the water so first of all now it's time to add our salt just like that we're gonna melt the salt in the polish and the water now let's go ahead and let's subscribe and share this video because the year i make everything we love okay now let's set the the flour 700 grams of flour zero zero flour if you don't have zero zero flour or in your local store just use the any flour guys when you're making the dough just like that the dough the pizza will come out perfect anyway so now let's put we're gonna integrate everything together now that everything is together we can use the spatula and start to work the dough on top of the counter just like that you see everything is together perfect now let's work our dough in the counter until is nice and smooth here don't worry about i'm gonna teach you how to make it smooth and guys of course if the dough it's sticky it might change because the dough it might change the consistency uh by the the flour because every every flower is a little bit they absorb different humidity okay perfect now the we work at the door you see how it is so the goal is to make a smooth and the dough of course is too sticky so what we do we have to do movement really quick okay now is the right time to go ahead and add our olive oil just like that you see this color of the oil now all in your hands to integrate incorporate all the olive oil the olive oil will help the cooking process that's why we add olive oil and it will make your gluten a little bit more strong always you're gonna close the dough inside just like that when you're making dough by hands and work the dough for about 10 15 minutes so you see now it's a little bit more sticky this is 70 percent hydration so what i'm doing now is uh i'm gonna put it down like this and make it like i'm gonna form a ball if the dough it will not be smooth it's a little trick that we can do now okay perfect done so now pay attention because these steps as the most are the more important so now that we made a little ball let's go ahead and let's close the dough for 15 to 20 minutes this will incorporate this will make the gluten little bit more strong so watch and see what is going to happen see you in 15 minutes and here you go guys the dough after 15 minutes it's ready the first process so pay attention to this little bit of olive oil in your hands right here on top of the dough now simply let's get the dough from the sides and then one shot pull it up just like that one shot don't be worried now let's get it from here and until we create the dough nice and smooth now take a look how smooth it is just a couple of times and this time frame that the dough was resting we built the gluten and voila so here you go how we do how everything starts a little bit of olive oil there we go a little bit of olive oil inside the bowl let's get the dough and then boom inside the container right now first of all pay attention guys no air in the door so close it and let's seal it now this is very important the dough right away we're gonna go ahead and put it in the fridge let's go let's put it in the fridge and the double fermentation starts now that's what makes the dough next level pizza dough let's make some space this little fridge is a small fridge that's it now let's close it let me explain it to you okay so like i say the next level pizza dough starts now let's put it in the fridge for 16 to 24 hours so basically i'm gonna wait overnight tomorrow morning i'm gonna show you how to finish how to complete this perfect pizza dough so now is the right time to smash the like and help me reach 1 million subscribers we're almost there we are halfway there so i need your help go ahead subscribe and i'll see you tomorrow morning ciao and here you go good morning and uh basically this morning and basically and the uh the dough we're gonna get the dough out from the fridge and i explain you right now what we're gonna do this is the dough from last night and here i have some polish that i'm gonna show you the next video is gonna be crazy so let's get the dough outside i'm gonna show you what to do next i explain you the details the secret form this is the dough after take a look this has been after 16 hours in the fridge and the dough is full of air is the time to make the balls a little bit of flour on the floor a little bit not too much a little bit we don't want to change the uh our ratio of hydration so let's go in take a look now wow wow you have to see this look all my share is inside the door outstanding pay attention now what i do don't touch the bottom part this is the bottom part it's very important when you make the balls because we want to keep we want to make a balloon so this is how to make the boss oh i forgot to say something very important you have to keep the dough out from the fridge for about 30 minutes to one hour just to bring it the dough at room temperature but if you don't want to wait you also can make the boss but then it's gonna damage the the the the outside part of the dough which is the gluten that we created so now do you see i flip it over and now let's make the ball take a look how strong it is and how much air is inside so we're going to make the dough balls around 250 grams if you want to see how to make the balls check out my channel it's full of information full of no secret so see karen karenkari and then get it like this and flip it over because this is the part that we want to create the balloon and we want to keep the air that is inside the dough inside the dough bowl and voila we made the balls put a little bit of flour inside just like that you don't have to put the flour but i suggest always to put the flour and then we give it a little nice again we give it an easy uh we close it again the ball just to make sure they are closed because i repeat the dough needs to be a balloon then put it upside down when you so whatever you close it you have to put it down like this inside the door box just like that because i see some people that make mistakes which is that they put the door upside down and the dough comes out flat but make sure to close it those are amazing boxes make sure you close it and then leave it at room temperature leave it at room temperature for about two hours and then the dough will be ready but if it's hot it may take also only one hour because remember we already give the plenty of hours of fermentation so in a little bit we're gonna wait and i'm gonna show you how this dough will come out so smash the like share this video and if you're new consider it subscribe much more is coming so let's wait well to be honest two hours at room temperature is best buy and then the secret is to use the dough at the point of fermentation and voila this is the point of fermentation take a look how strong it is outstanding let me show you take a look how strong is this though see i can't wait i can't wait to see the texture of this dough okay guys like i say the secret of making the pizza is using the dough at the point of fermentation let's go ahead and let's make the pizza the time the moment of the truth is now i'm using semolina to stretch oh my god take a look how strong is this pizza though a little bit of flour in the center voila now let's go ahead and feel the air inside the dough oh my god i mean guys this is this is extremely extremely next level pizza dough voila oh my god so for this pizza i'm gonna make a nice margherita with a little bit of peperoni voila i was saying i use a semolina because it makes the dough when i stretch it makes it a little bit more crunchy so we are the texture of soft and crunchy in the same time people people friends family the pizza is about to go in the oven voila we put a little bit of salami spicy which in united states they call it peperoni pepperoni why you guys call it pepperoni this is salami spicy pom that's a little bit of olive oil and the pizza it's ready to go in the oven if you are cooking this pizza home warm up the oven at the max warm up the oven at the max temperature with the stone inside for about one hour but now we are talking about voila pinching and poop peel under let's make this pizza 12 inches pizza dough no secret ready to rock and roll oh my god can't wait to see this pizza let me get ready the plate and everything i want to show you to you the secret the secret pizza dough baby that's what i'm talking about i mean hopefully gordon ramsay will see this video hopefully hopefully that's it that's it guys take a look the pizza is coming one two [Music] i'm done i'm done with this really really i mean just tell me tell me if this pizza is the best in the comment just right now leave a comment and tell me if this pizza is the perfection but now now is the time to see if this pizza is soft and crunchy in the same time that's that's that's what i'm talking about that's what i want to hear soft and crunchy in the same time that's it boom i'm gonna get my little plant of basil that i've been curing for months now for weeks and one two just a lightly one in the center latch guys voila guys i present you the next level pizza dough smash the like and share this video let's get it let's let's get let's reach 1 million subscribers next level pizza dough i'm gonna cut it taste it and applause take a look inside is on the camera now is the time for the i mean take a look inside soft crunchy the perfect texture holds himself take a look now is the time coming where are you going get this cheese right there my mouth is watering [Music] the pizza it's perfect make it home take me on instagram vitoya kopele i'll show the next one you

Channel: Vito Iacopelli

Views: 1,341,639

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Id: u7Hd6ZzKgBM

Length: 19min 58sec (1198 seconds)

Published: Fri Jun 11 2021