VITO IACOPELLI PIZZA RECIPES
PIZZA DOUG (POOLISH) - VITO IACOPELLI NEXT LEVEL DOUBLE ...
"A next-level double fermented Poolish pizza dough by Vito Iacopelli. From https://www.youtube.com/watch?v=u7Hd6ZzKgBM&t=217s "
Total Time 2
Prep Time 1 hours
Yield 6
Number Of Ingredients 8
Steps:
- "Makes 6 pizzas. Recipe takes 3 days, so for an evening dinner two days later follow this timeline: 8:30pm (Day 1): Make Poolish and leave at room temperature, then wait 1 hour 9:30pm (Day 1): Place Poolish in refrigerator, then wait 16-24 hours 5:30pm (Day 2): Make the pizza dough and place in refrigerator, then wait 16-24 hours 1:30pm (Day 3): Take dough out of refrigerator, then wait 1-2 hours 3pm (Day 3): Make dough balls, then wait 2-4 hours 6pm (Day 3): Make pizza! For the Poolish: 1. Mix 300g water, 300g flour, 5g yeast, and 5g honey. 2. Keep 1 hour at room temperature to activate the leavened. 3. Place in the fridge 16-24 hours. For the Dough: 1. Add 400g water, 700g flour, 30g salt, and 10g olive oil. 2. Mix everything then put into a bowl close. 3. Place in the fridge for 16 to 24 hours. Make the Dough Balls 1. Take the dough you made out of the fridge and wait 1-2 hours at room temperature. 2. Make into balls 3. Let rest for 2-4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.) "
Nutrition Facts : Calories 30 calories, FatContent 1.868 g, CarbohydrateContent 3.55883333333333 g, CholesterolContent 0 mg, FiberContent 1.5 g, ProteinContent 0.866666666666667 g, SaturatedFatContent 0.284091666666667 g, ServingSize 1 1 dough ball (124g), SodiumContent 7.31666666666667 mg, SugarContent 2.05883333333333 g, TransFatContent 0.0640750000000001 g
PIZZA DOUG (POOLISH) - VITO IACOPELLI NEXT LEVEL DOUBLE ...
"A next-level double fermented Poolish pizza dough by Vito Iacopelli. From https://www.youtube.com/watch?v=u7Hd6ZzKgBM&t=217s "
Total Time 2
Prep Time 1 hours
Yield 6
Number Of Ingredients 8
Steps:
- "Makes 6 pizzas. Recipe takes 3 days, so for an evening dinner two days later follow this timeline: 8:30pm (Day 1): Make Poolish and leave at room temperature, then wait 1 hour 9:30pm (Day 1): Place Poolish in refrigerator, then wait 16-24 hours 5:30pm (Day 2): Make the pizza dough and place in refrigerator, then wait 16-24 hours 1:30pm (Day 3): Take dough out of refrigerator, then wait 1-2 hours 3pm (Day 3): Make dough balls, then wait 2-4 hours 6pm (Day 3): Make pizza! For the Poolish: 1. Mix 300g water, 300g flour, 5g yeast, and 5g honey. 2. Keep 1 hour at room temperature to activate the leavened. 3. Place in the fridge 16-24 hours. For the Dough: 1. Add 400g water, 700g flour, 30g salt, and 10g olive oil. 2. Mix everything then put into a bowl close. 3. Place in the fridge for 16 to 24 hours. Make the Dough Balls 1. Take the dough you made out of the fridge and wait 1-2 hours at room temperature. 2. Make into balls 3. Let rest for 2-4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.) "
Nutrition Facts : Calories 30 calories, FatContent 1.868 g, CarbohydrateContent 3.55883333333333 g, CholesterolContent 0 mg, FiberContent 1.5 g, ProteinContent 0.866666666666667 g, SaturatedFatContent 0.284091666666667 g, ServingSize 1 1 dough ball (124g), SodiumContent 7.31666666666667 mg, SugarContent 2.05883333333333 g, TransFatContent 0.0640750000000001 g
More about "vito iacopelli pizza recipes"
PIZZA DOUG (POOLISH) - VITO IACOPELLI NEXT LEVEL DOUBLE ...
"A next-level double fermented Poolish pizza dough by Vito Iacopelli. From https://www.youtube.com/watch?v=u7Hd6ZzKgBM&t=217s
"
From bigoven.com
Reviews 0
Total Time 2
Cuisine not set
Calories 30 calories per serving
From bigoven.com
Reviews 0
Total Time 2
Cuisine not set
Calories 30 calories per serving
- "Makes 6 pizzas. Recipe takes 3 days, so for an evening dinner two days later follow this timeline: 8:30pm (Day 1): Make Poolish and leave at room temperature, then wait 1 hour 9:30pm (Day 1): Place Poolish in refrigerator, then wait 16-24 hours 5:30pm (Day 2): Make the pizza dough and place in refrigerator, then wait 16-24 hours 1:30pm (Day 3): Take dough out of refrigerator, then wait 1-2 hours 3pm (Day 3): Make dough balls, then wait 2-4 hours 6pm (Day 3): Make pizza! For the Poolish: 1. Mix 300g water, 300g flour, 5g yeast, and 5g honey. 2. Keep 1 hour at room temperature to activate the leavened. 3. Place in the fridge 16-24 hours. For the Dough: 1. Add 400g water, 700g flour, 30g salt, and 10g olive oil. 2. Mix everything then put into a bowl close. 3. Place in the fridge for 16 to 24 hours. Make the Dough Balls 1. Take the dough you made out of the fridge and wait 1-2 hours at room temperature. 2. Make into balls 3. Let rest for 2-4 hours at room temperature (it my vary depending on temperature usually 2 hours at 25c.) "
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WHAT HYDRATION LEVEL SHOULD PIZZA DOUGH BE? – PIZZA DOUG…
This is a great little fix for dry pizza dough courtesy of Maestro Vito Iacopelli. How Flour’s Water Absorption Rates Affect Pizza Dough Hydration. Different flours can have very different results when it comes to making pizza …
From myhouseofpizza.com
From myhouseofpizza.com
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WHAT HYDRATION LEVEL SHOULD PIZZA DOUGH BE? – PIZZA DOUGH ...
This is a great little fix for dry pizza dough courtesy of Maestro Vito Iacopelli. How Flour’s Water Absorption Rates Affect Pizza Dough Hydration. Different flours can have very different results when it comes to making pizza dough. However, this …
From myhouseofpizza.com
From myhouseofpizza.com
See details
WHAT HYDRATION LEVEL SHOULD PIZZA DOUGH BE? – PIZZA DOUG…
This is a great little fix for dry pizza dough courtesy of Maestro Vito Iacopelli. How Flour’s Water Absorption Rates Affect Pizza Dough Hydration. Different flours can have very different results when it comes to making pizza …
From myhouseofpizza.com
From myhouseofpizza.com
See details
