Welcome!

**bbqLuv** · December 9, 2020, 09:41 PM

Interesting so say the least.

**fkrall** · December 10, 2020, 07:49 AM

Great video! My go-to is Stella Culinary's NY Style dough at home (https://stellaculinary.com/cooking-v...-pizza-at-home) which employs many of the same techniques. But I love the poolish approach here--so I'm going to give it a go. Thanks!

**Uncle Bob** · December 10, 2020, 08:00 AM

Vito is a genuine talent. He caresses his dough like it's his first born. He makes me crazy. I don't usually struggle with cooking stuff from recipes/vids.......but his dough has kicked my butt. I'm going to keep working at it, but (for me anyway) he makes it look easier than it is. But think about how much experience he brings to the process. Thanks for posting that up, I hadn't seen it yet.

**HawkerXP** · December 10, 2020, 08:44 AM

Soft and crunchy.....so good.

**RichardCullip** · December 10, 2020, 10:05 AM

Entertaining. Pizza is a serious business!

**Sam6687** · December 10, 2020, 11:21 AM

and now i know what i am making for dinner tomorrow, time to get the poolish going...

**Richard Chrz** · December 10, 2020, 12:39 PM

Home oven baked. I follow a lot of advice from The Pizza Bible.

**rickgregory** · December 10, 2020, 12:49 PM

Because I'm lazy... the video for us to just click on:

**EdF** · December 11, 2020, 08:08 AM

Going to have to try that method (the double-cook).

**barelfly** · December 11, 2020, 08:51 AM

What a video! And what a character! Love his passion for what he does. I really enjoyed watching this video, so thank you fo sharing!

**ssandy_561** · December 11, 2020, 08:37 PM

I love how he starts the video telling you he is going to show you how to make the perfect pizza in a few hours and then 30 hours later pizza is ready.

LOL

**Richard Chrz** · December 31, 2020, 11:19 AM

Home oven last night. 2 pizza steels.

**Turbo** · August 14, 2021, 05:14 PM

Hi pizza lovers. I've extrapolated the recipe from the video. I've added a few of my own notes, but the ingredients and ratios are the same. The processes are 95% the same. Note I halved the recipe of the video. Also, for the posooli, I made my water 105 degrees, video does not mention water temp, assuming video is room temperature water but I have not tried that. Finally, I added a note about freezing the pucks.

Here you go:

The below measurements are halved of the video
Yeilds 5-7 dough pucks
Posooli (Make 16-24 hours ahead):

150 ml (5 oz) water, 105 degrees
150 grams flour
2.5 grams yeast

Combine the above ingredients in a medium-large bowl. Cover tightly. Let set at room temperature for 1 hour. Then, set in the fridge for 16-24 hours.

350 ml water
20 grams sea salt
612.5 grams flour

Combine the posooli with the water. Stir until blended.
add 1/2 of the flour and 1/2 the salt, stir and combined
Add the remaning halves of the flour and salt. Stir until combined.

Empty the mixture onto the counter, make a crude ball (dough will be sticky).
Cover the crude dough ball with the bowl you mixed it in. Let rest for 15 minutes.

Uncover the doughball. cover hands in olive out. Gently fold the dough fold it over, and over on it self, making a smooth topped dough ball. Gently push the dough around on the counter an allow the friction of the counter to tighten the top of the dough.

pour a tablespoon or so of oil in the bowl and coat all sides of the bowl Put the dough ball, top side up, into the bowl. Cover the bowl and let rest for 30 minutes.

Turn the bowl over and gently drop the dough into your hand. move the bowl and turn the dough over so the bottom stays on the bottom and place it on the counter. rub some olive oil on your hands and rub it on the dough. Cut the dough into strips about 3 inches wide in the wide part.

grab the dough strip and slightly elongate it. Holding the dough strip, fold he top part of it over into itself several times, then, when it's a nice, thigh, firm dough ball, squeeze it off as its own ball and put it on the counter. The doughball should be about the size of a big fist, about 3'-4" diameter, or so (how big depends on what you want your end pizza size.

repeat unitl the dough is used up.

At this point, if you want to freeze the dough balls, this is a good time to do it, before the second rising. To freeze, seal tightly in sara wrap and then wrap with freezer paper. Dough will be good for about two weeks or so. When ready for Pizza, follow the directions below, but add 4-6 hours for the dough to that at room temp.

Spread out a small amount of corn meal onto a cookie sheet. The corn meal prevent sthe dough from sticking. Move the dough balls to the cookie sheet and leave a few inches between each dough ball. Rub a small amount of olive oil on top of the dough balls to prevent the plastic from sticking. Cover the dough with plastic wrap, sealing them tightly. Let the dough set in a room temperature oven for two hours (4-6+ if frozen).

Remove the dough from the oven, remove the plastic wrap. Dough balls should have risen quite a bit by now. scatter some flour and a hard flat surface (granite counter top works great). place the dough ball on the flour and gently press with your fingers from the middle towards the edges, creating a circle.

When ready to make the pizza, place the dough on the pizza peel (put some cornmeal on the pizza peel, that acts like ball bearings for the pizza to slide off). Keep the pizza on the peel for the least amount of time possible. Make the pizza and throw it in the oven asap. I used this dough for my ooni, not a regular oven, so can't comment on that

Enjoy.

**Turbo** · August 23, 2021, 08:13 PM

Gotta say, I've been messing around with pizza dough for decades, this is my favorite recipe.

Pizza made with ooni. This is my second go 'round with an ooni. There is a learning curve with that bad boy.

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