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This is the most easy and fast pizza Dough recipe for home 100%, This is an amazing ASRM video by vito iacopelli. Please follow the full recipe and the full process to make the best pizza in home oven.
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39 Comments
More ASRM? What's your favorite part?
First ASMR i like 😅
This is nice, but your vocals show your energy and enthusiasm. Also, could you please post the recipes under the videos? Iy is sometimes hard to catch all the quantities from the video.
not an ASMR fan but nice pizza by the way 🙂
That’s a 71% dough by your numbers
Vito, I love the video, but enjoy when you talk through the video more.
Can you clarify strong flour? Caputo 00, Manitoba? Bread flour? Does the amount of water change with different flours?
I knew the only thing he was going to say… Soft and Crunchy.
How long did you let the dough mix for? Was it only 3-4 minutes real time as the video showed?
WHY DO YOU KEEP MAKING THE SAME VIDEOS OVER AND OVER ??? CAN YOU NOT COOK ANYTHING ELSE ?? ITS A SHAME AND ITS GETTING BORING..
Why add more yeast when making the dough? I thought the poolish is your yeast?
Legit.
I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!
Less ASMR and more Vito!
Not liking the ASMR videos. Your personality and accent are important aspects of your content.
Prefer the talking videos but this is decent
Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.
Maestro Vito, my dude! Thanks for this! I wonder how many pizzas is this recipe for? I have a problem with pre-baking, sometimes my center starts to burn, because its so thin. Do you have any advice, anyone? i bake on pizza stone at 300°C (572F), thats the highest my oven can do.
I'm at the part that I can figure the right analogy flour (that I buy) and water. But the kneading… Damn, you're good! I can't get that soft of a dough.
he's able to shut up? Good man.
One of your best videos!
Senza parola. 👍
Vito, tutto perfetto, ma il caffè lungo proprio no!!! 😂😂😂
Is this Adam Sandler ?
🤫
Thank you for making the process crystal clear. One question I have though is can you leave the poolish in the fridge for longer without effecting the quality of the dough and if so how long can I leave it? Many thanks
Nice! have you ever tried a 7 day fermented dough for your pizza?…..also amazing!
Vito why you look so sad my friend you are normally so full of high passion with a big smile on your face
What about these stones in the Ofen?
Man, this must have been so hard for Vito…not to talk 😉 You are the best thou!
Tell me you're Funny without telling me you're Funny
Man can make a pizza but his instruction are horrible … this recipe for example will not fit in the exact mixer he is using … never does he say how many pizzsas this recipe makes you end up having to got back and forth on the video a million times
Hi ! Thanks ! One question ? Strong flour ??? is that the W – what do you preconize ? And why you don't speak anymore ! The passion in your voice was motivating !
Helloooooo,
We love home made pizzas from the BBQ but I am still struggling with your recepi.
The poolish is “easy” but I don’t understand how much dough water and salt to add.
I want to make 6 big pizzas.
Can someone tell me the right mixer of poolish and dough
Thanks a lot! Last weekend I sped two days on the dough and no good results 🙁
I made this recipe and it was unbelievably sticky. My kitchen aid wouldn’t mix it, slap and folds didn’t work.
I've watched alot of your vids, and you have boundless enthusiasm for your art?but this non talking video was a bit off putting?😅I didn't enjoy it at all?
I know your style is soft and crunchy but can we have a tutorial for a soft pizza without the crunch
Thank you Vito 👍🏻
One of your best videos.
Soft and crrrraunchy !