Vito Iacopelli Pizza Dough Recipe is a famous recipe from expert pizza maker Vito Iacopelli, who took pizza creation and taste to the next level.
Let’s uncover the secrets of Vito Iacopelli pizza dough recipe, created by renowned Italian chef and expert pizzaiolo (pizza maker) Vito Iacopelli using simple pizza ingredients like flour, yeast, water, salt and olive oil. The taste lies in its technique and expertise which you can experience at home by following our easy steps for Vito Iacopelli Pizza Dough Recipe.
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Why does Vito Iacopelli pizza dough matters?
As a pizza lover, I’ve tried many pizzas with different dough recipes. Tried and tried until I found a recipe of pizza which was both crunchy and soft. That combination just melts my heart, and from that time, making pizza using vito iacopelli dough recipe was one of my favorite kitchen experience.
Although the dough takes time of fermentation and getting ready, and it all called just patience and practice. But when you will get the experience of making it perfectly, you will feel yourself just like a best chef of the world like me😜😜..
What is Vito Iacopelli Pizza Dough Recipe?
It’s time to reveal the secrets of this special and amazing pizza dough recipe called “Vito Iacopelli Pizza Dough Recipe“.
Basically the recipe calls for double fermentation, and a poolish to start with. With this double fermentation, we get a special airy dough and bubbly crust which is soft as well as crunchy at the same time.
If you are planning to enjoy your pizza using vito iacopelli pizza dough recipe, you must start making process almost two days ahead, because it takes almost 2 days to make and finish the process completely, and to enjoy the real taste of vito iacopelli, make sure to follow the recipe according to given instructions carefully.
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Ingredients for Vito Iacopelli pizza dough recipe
To make the vito iacopelli pizza dough, you need the following ingredients:
- Lukewarm water – 300ml
- Fresh yeast – 6 gram
- Honey – 5 gram
- 00 flour – 300 gram
- water – 400ml
- 00 flour – 700 gram
- salt – 30 gram
- olive oil – 10 gram
How to make Vito Iacopelli pizza dough recipe?
Start by making the poolish for the pizza dough. Take a large bowl, and add 300 ml of water into it. Add honey and mix it well. Now add 6 gram of fresh yeast and dissolve it with a spoon. If you’re using dry yeast, use 5 gram of dry yeast.
Add flour and mix everything well to make a good paste, make sure to remove all lumps during mixing it. Cover it with a lid or using cling sheet and rest for 1 hour at room temperature.
After 1 hour, place the bowl in fridge for 16 to 24 hours or overnight to complete the process of fermentation.
Remove the poolish from refrigerator. You can rest it at room temperature for 20 minutes. Take 700 gram of 00 flour, water, salt and oil. Add water to the poolish bowl and mix it with the help of spoon.
You can make the dough by hand, or using the dough machine. Transfer the poolish mixture into a wooden bowl, and mix it well using hands.
Add salt and give it a good mix for 3 to 5 minutes. Now add flour to the mixture and mix it until the poolish mix well with the mixture and it forms into a dough.
Now bring the dough out to the bowl with the help of spatula and place it to the flat surface. Knead the dough with hands until it forms into soft dough ball without any lumps. The dough will be sticky.
Pour the olive oil onto the dough and knead it again to absorb the olive oil completely into the dough.
shape the dough into a ball, cover the dough and rest it for 15 minutes to allow the dough ball to rise and activate the yeast.
After 15 minutes, take the dough out. In this step, handle the dough carefully without removing the air from the dough.
Take a bowl, and grease it with olive oil. Place the dough carefully into the bowl, and cover it with lid, or plastic sheet tightly. This is the time of double fermentation. Keep the bowl again in refrigerator for 16 to 24 hours, or overnight.
After the given time completed, remove the dough bowl from the fridge, and feel the airy texture and bubbles of Vito Iacopelli pizza dough.
Sprinkle a little bit flour to the surface and remove the dough from the bowl. Don’t knead the dough again to remove the air.
Make dough balls of approximately 250g of each. Always keeping the top on top, fold the dough under itself, flip and repeat. Shape the dough into a small ball on the counter, pulling the ball of dough toward you several times to seal the bottom. Oil your hands so that the dough remains soft and flexible.
Dust some flour in a flat bowl, and place the dough ball into it separately. Don’t place the balls one over the other, as they can stick to each other.
Rest the dough balls again for 2 hours, or if you’re in hurry, you can rest it for at least 1 hour to set the dough properly.
After 2 hours, the dough balls are ready. Now gather your favorite ingredients for pizza like pizza sauce, cheese and the toppings.
To add the crunchy flavor to the soft pizza dough. Use semolina instead of flour. Sprinkle the semolina and flatten the dough ball for pizza.
Spread the pizza sauce, and fill it with pizza cheese and your favorite toppings. pour some olive oil over it for an extra touch of flavor.
Pizza Ideas for Vito Iacopelli pizza dough recipe
- Simple Margherita Style Pizza: Keep it simple with this classic and simple Margherita pizza. Top the pizza dough with San Marzano tomato sauce, fresh mozzarella, basil leaves and extra-virgin olive oil.
- Three Cheese Delight: Create a cheesy masterpiece by combining shredded mozzarella, fontina and gorgonzola on pizza dough.
- BBQ Chicken Pizza: Marinate shredded cooked chicken in your favorite barbecue sauce and place it on pizza dough along with chopped red onions.
- Capers Calzone: Fold pizza dough in half to make a calzone. Fill it with chopped tomatoes, fresh mozzarella, basil leaves and a drizzle of balsamic glaze.
- Dessert Pizza: Get creative with sweet pizza by spreading Nutella, peanut butter, or cream cheese on the dough. Top with chopped fruits like strawberries, bananas or peaches and sprinkle with cinnamon and powdered sugar before baking.
- Sausage with Mushrooms: Sauté mushrooms and Italian sausage until soft. On pizza dough, spread a layer of tomato sauce, then layer on sausage, mushrooms and provolone or fontina cheese.
- Figs and Prosciutto: Sliced fresh figs, prosciutto, and shredded gorgonzola or goat cheese are added to pizza crust when drizzled with honey. Bake until the prosciutto is slightly crisp and the cheese is bubbly.
Pro Tips for Vito Iacopelli pizza dough recipe
- High Quality Ingredients: The quality of ingredients directly affect the taste and flavor of pizza. Use the best 00 flour, fresh yeast, and extra virgin olive oil.
- Accurate Measurements: To make your pizza dough perfect, make sure to measure the ingredients accurately, especially yeast and salt. For this, you can use a kitchen scale or measurement cups and spoons.
- Fermentation Process: Don’t rush the fermentation process. We are using 2 times fermentation for the dough. Keeping the dough for at least 16 hours for 2 times results in a more flavorful and easier-to-digest crust.
- Dough Kneading Technique: Be patient while kneading the dough. Knead it until it becomes smooth and elastic, but avoid adding too much extra flour, as this may result in a tough crust.
- Rest and Gluten Formation: After kneading, rest the dough for at least 15 to 20 minutes to allow the gluten to develop, which will make the dough easier to work with.
- Handling the dough: While shaping the dough into a ball, try not to make it puffy. Keep air in your crust to maintain a light and airy texture.
- Rest at room temperature: Let the dough come to room temperature for an hour or two before shaping. This step will make the dough easier to handle with.
- Semolina for stretching: Use semolina to prevent the dough from sticking while stretching. It will add a nice crunch to the bottom of the pizza, and will create a soft yet crunchy texture of pizza.
- Preheat the oven: Make sure your oven is preheated to the highest temperature possible for best results.
- Allow time to cool: After removing the pizza from the oven, let it cool for a few minutes so that the cheese and toppings can set. This produces neat pieces.
Things to Avoid
- Do not add too much flour while kneading the dough. This can result in the formation of a dense and hard crust.
- Do not overwork the dough as this may result in a tough crust. Knead the dough until smooth and elastic, then turn it off.
- Don’t skip the resting and fermentation time. These are important steps in the pizza making process that help develop flavor and texture.
Can I save the Dough for Later Use?
Absolutely, the dough goes for 6 pizzas. If you are not planning to use all dough balls at the same time, you can save the other dough balls for later use.
Pizza dough can be stored in the refrigerator for 1 to 2 days. Make sure to use the dough balls within these days, if you are just planning to refrigerate the balls.
Can I Freeze the Vito Iacopelli pizza dough?
If you want to keep the pizza dough for a long time, you can freeze it. Wrap the dough in plastic wrap, cover it tightly, and then place the wrapped dough in a freezer bag or airtight container.
Properly stored pizza dough can last about 2 to 3 months in the freezer. When you want to make pizza using frozen pizza dough, let it come to room temperature before shaping and baking.
Keep in mind that the texture and flavor of the dough may change slightly in the refrigerator or after being frozen, but it will still make a delicious pizza crust.
How to Reheat the leftover Pizza?
To enjoy leftover pizza, reheat it in the oven at 350 deg F (180°C) for 10 to 15 minutes, and enjoy it with your favorite sauce or sides.
Vito Iacopelli Pizza Dough RecipeCourse: AppetizersCuisine: ItalianDifficulty: Medium
Try this Vito Iacopelli Pizza Dough Recipe from a famous Italian Pizza maker Vito Iacopelli, who took the pizza making to its next level with his passion to make the pizza dough with a unique way, which impressed everyone..
Lukewarm water – 300ml
Fresh yeast – 6 gram
Honey – 5 gram
00 flour – 300 gram
- Pizza Dough
water – 400ml
00 flour – 700 gram
salt – 30 gram
olive oil – 10 gram
- For the Poolish: Mix 300ml water, 300g flour, 6g fresh yeast and 5g honey.
- Keep at room temperature for 1 hour to activate the yeast.
- Keep in the refrigerator for 16-24 hours.
- For the Dough: Add prepared poolish, 400 grams water, 700 grams flour, 30 grams salt and 10 grams olive oil.
- Mix everything and keep it in a bowl.
- Keep in the refrigerator for 16 to 24 hours.
- For dough balls: Remove the dough you have made from the refrigerator and wait for 1-2 hours at room temperature.
- Form into balls carefully.
- Leave for 2-4 hours at room temperature (this varies depending on the temperature, usually 2 hours at 25 degrees.)
- Make pizza with your favorite toppings and enjoy…
Nutritional Detail for Vito Iacopelli Pizza Dough Recipe..
The recipe goes for 6 Pizza dough balls
Calories per serving: 180kcal
- Fat: 8%
- Sodium: 57%
- Potassium: 6%
- Carbohydrate: 19%
- Protein: 22%
Your Queries Got Answered!!
Who is Vito Iacopelli?
Vito Iacopelli is a famous Italian chef and pizzaiolo (pizza maker) known for his extraordinary pizza making skills and unique pizza dough recipes.
What’s the secret to good pizza dough?
To make good pizza, use high quality ingredients, accurate measurements, a slow fermentation process, and careful kneading to develop the gluten.
What Ingredients make pizza dough flexible?
Gluten is the basic ingredient responsible for making the pizza dough flexible. It is formed when water and flour meet and develops through fermentation and kneading.
How much does a ball of veto iacopelli dough weigh?
Make 250-300 grams dough balls with vito iacopelli dough recipe, but you can make the balls according to your needs too.
Can I use all-purpose flour for Vito Iacopelli pizza dough recipe?
While we are using 00 flour which is high protein bread flour that helps to make a more authentic and flexible pizza dough, but if you’re run out of bread flour, you can use all-purpose flour.
What is the ideal ratio of water to flour for pizza dough?
The ideal ratio of water to flour for pizza dough is around 60-65% hydration, which means 60-65 grams of water per 100 grams of flour, but this may vary depending on the recipe.
How long should we let Vito Iacopelli pizza dough for fermentation?
Basically, the recipe calls for 2 times formation, each time we need to ferment the dough for 16 to 24 hours.
Can I freeze Vito Iacopelli pizza dough?
Yes, you can freeze the dough after dividing it into balls. Make sure to keep the dough balls separately. Thaw in the refrigerator before using.
What is Autolyze, and should I use it in a pizza dough recipe?
Autolyze is a resting period that allows the flour and water to hydrate before kneading. This may improve the extensibility of the dough but is optional in Vito’s recipe.
Can I substitute fresh yeast with dry yeast in Vito Iacopelli recipe?
Yes, you can, but you need to measure the yeast carefully. As we are taking the fresh yeast 6 grams, if you’ll use dry yeast, take 5 grams instead of 6.
What ingredients are needed for Vito Iacopelli pizza dough?
List the main ingredients, such as flour, water, yeast, salt, and any other components that make the dough special.
Can I freeze pizza dough?
Absolutely! Vito Iacopelli pizza dough can be frozen for later use.