3 Different Gluten Structure With 1 Pizza Dough
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Published 2023-12-13
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In this video super interesting i show you how u can develop the gluten in your pizza dough, and with a time difference i will show you 3 different pizzas. It's incredible but u need to watch this video to understand what i'm talking about and also i have made my favorite pizza dough 70% hydration, the full recipe is on the video hope you enjoy.
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All Comments (21)
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1 / 2 / 3 ?
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I made pizza for the first time ever tonight, using your recipe. My wife was SHOCKED, and said it was the best pizza that she has eaten in the United States (She is from Napoli). Thank you!!!
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First it was the fun videos, and Vito's professionalism. Then it got deep learning gluten structure, mozzarella cutting, and whatnot. Now I'm at the point where I'm building an oven in the back yard.
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Hello Vito You have changed my food life!a massive statement but totally true. Since watching your videos for over 2 years I have bought my own pizza oven and make beautiful pizzas for all my family each week! I've made 100's of wonderful pizzas because you your teachings. Thankyou very much Vito. Love Stuart ❤️
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Love # 2. Have made your recipe numerous times and always is outstanding. Thanks for teaching us how to be great dough makers!!!
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#2 all day Vito! I can see why this has been your method of teaching over many years/videos and it's great to see the comparison of all three to understand why #2 is the best method. 👍
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Great video, probably one of the clearest to follow. I’d like to see you expand this to another video incorporating a cold fermentation. Your success is a direct result of your amazing hard work and we appreciate it.
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#3. I appreciate that you show us all the way through (even across multiple days in another video). Most YouTube posts give ingredients, show some preparation, but as soon as there's variation, you get one variety, but only a verbal description of what would have happened in the other variations. You show what happens by making the other variations too. So, this basically means that you rock, my friend!
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What's there to say? Outstanding video and presentation, I aim for #2 most often. I am now working on opening a mobile pizza business with everything I have learned from your hundreds of videos etched into my brain, pizza has become my passion. Thank you again for all of your help.
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I love all of them. Thank you for the detailed explanation.
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Best pizza channel on YouTube hands down! 😁
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This is the kind of content I watch you for, great video! Thank you!
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Your doble fermentation pizza dough is the number 1!! I love this experiment, you inspired me to made this like 1 month ago, but I’m using for my poolish 1kg flour, 1liter water, 4g instant dry yeast and become amazing, thank you brother!
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The amount of people saying that you changed their pizza game / love for pizza is the best compliment we can give. I've been to Rome recently and i can say i prefer my home made soft&craunchy goodness !!!!!! Thanks king Vito ! PS: Number 2
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Amazing video as always! Can you maybe make a video showing us the differences using direct method between a pizza with a short bulk/long ball fermention and another with a long bulk/short ball fermention? Thanks!
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This has been more detailed than the past. Than you for that. I've been following method two because I thought that was how Neapolitan pizzas were made. I leave it rest for 15-20min before separating and reballing.
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Definitely #1. Thank you very much for sharing this!
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Very good Vito. The only thing is that the extra strength you built from the re-balling of dough number 3 probably needed more time to relax. It looked harder to stretch too. I have re-balled when the dough looked a bit slack - sometimes 2-3 times and it really helped build some strength 💪🏻
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That has answered a few questions I had regarding resting times and dough manipulation. Keep up the good work.
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Each new video is a new learning experience. Thx very much Vito!
