Vito Iacopelli Pizza Dough Recipe

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The secret to making the perfect Napolitan pizza is making the dough. Well, making the original Vito Laopelli pizza dough is quite simple. Of course, you need to find all the ingredients from Italian grocery stores. Get a taste of the original neapolitan pie at home. We have a copycat Vito Iacopelli Pizza Dough Recipe to share. 

Vito Iacopelli Pizza Dough Recipe

This recipe will include two things – making the poolish and the vito iacopelli pizza dough. So, follow our instructions and get a hold of the Italian snacks at home. 

How to Make the Poolish Pizza Dough Recipe?

You can make a fabulous poolish pizza using a poolish starter. Now, getting the dough right is always going to be challenging. In Italy, people are training their guts off to get the dough right. While traveling in Italy, we had a chat with a pizza master. He said a true level 10 Neapolitan pizza is not easy. It takes time, precision, and plenty of effort in getting the dough right. 

Now, we can’t guarantee you will get level 10 but we think we reached level 7 at most. Of course, making the poolish is the first essential part of this recipe. Poolish is mainly pizza dough fermentation which will increase the crust and enhance flavors. 

Thanks to the poolish, you will get soft pizza pie. Not to mention, the fragrant and aromatic pizza will give you an Italian taste. You have to place the poolish tightly covered in a pot and bring it out only before making your dough. 

Now, when you make the poolish, it will have an almost soupy texture. And the hydration content inside the pizza dough fermentation will deliver a chewy and crumbly pizza. 

Making the dough is going to be a little hard. If you don’t have a good hand at kneading the dough, you can’t get a perfect dough. Anyway, it’s worth the try at least. Just follow our simple instructions and collect the following ingredients first. 

How to Prepare the Vito Iacopelli Poolish?

In order to prepare the poolish pizza, you have to spend a day or two. First, you have to collect a large container that can be sealed tight. For our poolish, we need 200 gm water, 5 gm active yeast, 5 gm honey, and 200 gm 00 flour. However, you can use AP flour for the pizza dough. 

First, combine all the ingredients except flour into the container. Then, add in the flour and mix them until there are no dry spots. Let the container sit for 15 minutes without covering it. After 15 minutes, you have to cover the container. Finally, refrigerate the container for 12-14 hours. However, make sure you don’t keep it longer in the fridge. 

When the poolish is ready, you can gather all the ingredients to make the dough. 

Ingredients We Need for Making Vito Iacopelli Pizza Dough

We need the following ingredients to make the pizza dough: 

Poolish: Bring the poolish container out before making the dough.

Manitoba Flour: Manitoba flour is made of a common flour from Canada. We need 300 grams of Manitoba flour for the pizza dough. 

00 Flour: We need additional 200 grams of 00 flour for the Vito Iacopelli dough. AP flour is another good alternative for the 00 flour. 

Water: For the dough, 300 grams of water is enough.

Salt: Also, we need 20 grams of salt for our dough recipe. 

Step by Step Instructions for Making Our Pizza Dough

Step 1: First, get a large bowl and add all the poolish from the container. 

Step 2: Add the Manitoba flour and 00 flour to the bowl. 

Step 3: Start to pour water little by little so that you can combine the poolish with the flour

Step 4: Once all the water is added the dough will get very wet. 

Step 5: Now dump your dough over a clean flat surface and start kneading. You can watch the video from Vito to get a glimpse of how to do it. 

Step 6: Stop after the dough has become shaggy. 

Step 7: Cover the dough using a little oil. Then let it stand for 15 minutes. 

Step 8: Gently get the dough out of the flat surface. Start to shape it into a bowl. 

Step 9: Brush the dough with oil and cover the dough using a damp towel. Let it wait for at least an hour. 

Step 10: Finally, your dough is ready to cut into 200-250 gram pieces. 

Step 11: Gently shape the small cuts into a ball. 

Step 12: Place your dough ball in a baking tray. But please keep all the balls apart from each other. 

Step 13: Use plastic wrap to cover the dough balls and let them sit for 2 hours. 
Step 14: Finally, you are ready to make your Vito Iacopelli Pizza.

Vito Iacopelli Pizza Dough Recipe

Vito Iacopelli Pizza Dough Recipe

Follow our Vito Iacopelli Pizza Dough Recipe to make the best pizza dough at home.
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Course: Dinner
Cuisine: Italian
Prep Time: 14 hours
Cook Time: 3 hours
Total Time: 17 hours
Servings: 6 People
Calories: 30kcal

Ingredients

  • Prepared Poolish
  • 300 gm Manitoba Flour
  • 200 gm 00 Flour
  • 300 gm Water
  • 20 gm Salt

Instructions

  • Get a large bowl and add all the poolish
  • Add the Manitoba flour and 00 flour to the bowl.
  • Start pouring water little by little to combine poolish and flour
  • Once all the water is added the dough will get very wet.
  • Now dump your dough over a clean flat surface and start kneading.
  • Stop after the dough has become shaggy.
  • Cover the dough using a little oil. Then let it stand for 15 minutes.
  • Gently get the dough out of the flat surface. Start to shape it into a bowl.
  • Brush the dough with oil and cover the dough using a damp towel. Let it wait for at least an hour.
  • Finally, your dough is ready to cut into 200-250 gram pieces.
  • Gently shape the small cuts into a ball.
  • Place your dough ball in a baking tray. But please keep all the balls apart from each other.
  • Use plastic wrap to cover the dough balls and let them sit for 2 hours.
  • Finally, you are ready to make your Vito Iacopelli Pizza.

Tips

Make sure you keep the small dough balls apart from each other.

Nutrition

Nutrition Facts
Vito Iacopelli Pizza Dough Recipe
Amount per Serving
Calories
30
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Sodium
 
1305
mg
57
%
Potassium
 
221
mg
6
%
Carbohydrates
 
58
g
19
%
Fiber
 
4
g
17
%
Sugar
 
0
g
0
%
Protein
 
11
g
22
%
Calcium
 
35
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Wrapping Up

If you can pull off the dough, Vito Iacopelli recipes will get easier. Everything depends on kneading the dough perfectly.

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