This blog post will introduce you to the delicious and easy-to-make Vito Iacopelli Pizza Dough Recipe. This recipe is perfect for anyone who loves pizza but wants to make it at home. If you’re looking for a pizza dough recipe that is both delicious and simple to follow, then this one is for you. With just a few ingredients and simple instructions, you can make your delicious homemade pizza in no time.
What is Vito Iacopelli Pizza Dough?
Vito Iacopelli is recognized as a true level 10 Neapolitan pizza maker, having devoted his entire life to the study and mastery of pizza. With extensive experience and a background that includes owning a pizza store in Italy, his dedication to the art of pizza making is evident.
One of his most popular items is the Vito Iacopelli Pizza Dough which is a renowned recipe known for its classic Italian influence. This pizza dough, attributed to Vito Iacopelli, has become a favorite among pizza enthusiasts for its simplicity, versatility, and the promise of achieving a light and airy texture in the final baked crust. It is made with flour, salt, yeast, and olive oil, resulting in a light and airy pizza dough that is perfect for baking. This pizza dough can be used for both thin and thick-crust pizzas, making it a versatile option for any pizza night.
Why You’ll Love This Vito Iacopelli Pizza Dough?
This Vito Iacopelli Pizza Dough Recipe is the perfect option for anyone who is looking for a delicious and easy-to-follow pizza dough recipe. It is a classic Italian-style pizza dough, with just a few simple ingredients and easy instructions. Plus, it can be used for both thin and thick-crust pizzas, making it a great option for any pizza night.
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The Ingredients
- Manitoba Flour:Manitoba flour, known for its high protein content, is often used in pizza dough to achieve a chewy and elastic texture. The protein contributes to gluten formation, providing structure and strength to the dough.
- All- purpose Flour: Regular all-purpose flour is combined with Manitoba flour to balance the protein content. All-purpose flour adds tenderness to the dough and helps achieve the desired texture.
- Water: Water is a crucial component in pizza dough, hydrating the flour and activating the gluten-forming proteins. The amount of water affects the dough’s consistency, and the hydration level influences the final texture of the crust.
- Poolish: Poolish is a pre-ferment made from a mixture of flour, water, and yeast. It enhances the flavor and texture of the pizza dough by allowing for a longer fermentation process. This contributes to a more complex taste and improved dough structure.
- Salt: Salt serves multiple purposes in pizza dough. It enhances flavor, regulates yeast activity, and strengthens the gluten network. Properly salted dough results in a well-balanced and flavorful crust.
Step by Step Instructions
Step 1: Combine Flours:
In the initial step, gather a spacious mixing bowl and meticulously blend 600 grams of Manitoba flour with 400 grams of regular flour. Ensure a uniform distribution of both flour types to establish the foundation of your pizza dough.
Step 2: Add Water:
Create a well at the center of the flour mixture, providing a designated space for the next key ingredient. Pour 600 grams of water into this well, initiating the process of bringing the dough together.
Step 3: Incorporate Poolish:
Introduce the prepared poolish into the well, letting the amalgamation of flour and water take shape. The incorporation of poolish enhances the dough’s texture and contributes to its ultimate flavor profile.
Step 4: Mix:
Gradually merge the flour into the water and poolish mixture, ensuring a methodical blending process. Stir until a shaggy dough begins to form, signifying the initial stages of dough development.
Step 5: Knead:
Transfer the emerging dough onto a floured surface, embarking on a crucial phase of kneading. Dedicate 10-15 minutes to this process, or until the dough attains a smooth and elastic consistency. This step is pivotal for the dough’s structure and texture.
Step 6: Add Salt:
Sprinkle 40 grams of salt evenly over the dough, strategically incorporating it during the kneading process. Continue kneading until the salt is fully integrated, enhancing the overall taste of the dough.
Step 7: Rest:
Return the kneaded dough to the mixing bowl, providing it a brief respite under a damp cloth. This 30-minute rest period allows the gluten to develop, contributing to the dough’s elasticity.
Step 8: Fold:
Execute a series of folds every 30 minutes during the initial 2-hour phase. This folding technique involves stretching the dough and folding it back onto itself, fortifying the dough’s structure and promoting even fermentation.
Step 9: Bulk Fermentation:
Following the folds, allow the dough to undergo bulk fermentation at room temperature for 6-8 hours or until it undergoes a remarkable doubling in size. This extended fermentation period imparts depth to the dough’s flavor.
Step 10: Divide:
Divide the now well-fermented dough into portions, considering the size requirements for your pizzas. Precision in this step ensures consistency in your final pizza creations.
Step 11: Shape:
Shape each portion into a ball, introducing an additional 30-minute resting period. This facilitates the relaxation of the dough, making it more pliable and easier to handle during the final stages.
Step 12: Use or Refrigerate:
At this juncture, your meticulously crafted dough is ready for immediate use in pizza creation or can be refrigerated for future culinary endeavors, allowing for convenient and flexible usage.
Step 13: Pizza Making:
When the moment arrives to craft your pizza, roll out the dough to your desired thickness, add a medley of preferred toppings, and bake it to perfection in a preheated pizza oven or conventional oven.
Step 14: Enjoy:
Indulge in the delightful flavors of your homemade Vito Iacopelli-style pizza, where the carefully crafted dough serves as the canvas for an authentic and immensely satisfying pizza experience.
Notes
• Make sure to use lukewarm water when making the dough, as hot water can kill the yeast.
• If you would like a crispier crust, you can brush the dough with olive oil before baking.
• You can also freeze the dough for up to 3 months if you would like to save it for later.
Nutrition Information
Serving Size: 1/2 pizza
Calories: 250
Total Fat: 2.5g
Saturated Fat: 0.5g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 474mg
Total Carbohydrate: 48g
Dietary Fiber: 2g
Sugars: 0g
Protein: 8g
How to Store Vito Iacopelli Pizza Dough?
The best way to store the Vito Iacopelli Pizza Dough Recipe is to freeze it. Just wrap the dough in plastic wrap or place it in an airtight container and freeze it for up to 3 months. When ready to use, just thaw the dough in the refrigerator overnight.
Variations
• Whole Wheat Pizza Dough: To make this recipe using whole wheat flour, replace the all-purpose flour with whole wheat flour. You may need to adjust the amount of water used to get the right consistency.
• Rosemary Pizza Dough: To add some flavor to your pizza dough, add 1 tablespoon of finely chopped fresh rosemary to the dough before kneading.
• Garlic Pizza Dough: To add some garlic flavor to your pizza dough, add 1 tablespoon of minced garlic to the dough before kneading.
• Parmesan Pizza Dough: To add some cheesy flavor to your pizza dough, add 1/4 cup of grated Parmesan cheese to the dough before kneading.
• Herbed Pizza Dough: To add some herby flavor to your pizza dough, add 1 tablespoon of your favorite herbs (such as oregano, basil, thyme, etc.) to the dough before kneading.
Equipment
- Bowl
- Damp Towel
Ingredients
- 600 grams of Pristine Manitoba Flour the high-quality artisan’s choice
- 400 grams of Versatile All-Purpose Flour
- 600 grams of Pure Liquid Elixir Water
- Your Expertly Prepared Poolish
- 40 grams of Flaky Sea Salt harvested from the crystal waters
Instructions
- In a large mixing bowl, combine 600 grams of Manitoba flour and 400 grams of flour.
- Make a well in the center of the flour mixture and pour in 600 grams of water.
- Add the prepared Poolish to the well.
- Gradually incorporate the flour into the water and poolish mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead for about 10-15 minutes or until the dough becomes smooth and elastic.
- Sprinkle 40 grams of salt over the dough and continue kneading until the salt is fully incorporated.
- Place the dough back in the bowl, cover it with a damp cloth, and let it rest for 30 minutes.
- Perform a series of folds every 30 minutes for the first 2 hours. This involves stretching the dough and folding it back onto itself.
- After the folds, let the dough bulk ferment at room temperature for 6-8 hours or until it has doubled in size.
- Divide the dough into desired portions.
- Shape each portion into a ball and let them rest for an additional 30 minutes.
- At this point, the dough can be used immediately or refrigerated for later use.
- When ready to make pizza, roll out the dough, add your favorite toppings, and bake in a preheated pizza oven or conventional oven.
- Enjoy your homemade Vito Iacopelli-style pizza!
Notes
- Make sure to use lukewarm water when making the dough, as hot water can kill the yeast.
- If you would like a crispier crust, you can brush the dough with olive oil before baking.
- You can also freeze the dough for up to 3 months if you would like to save it for later.
Nutrition
Frequently Asked Questions
Q1. How long do I need to knead the dough?
A1. You should knead the dough for 5-10 minutes until it is smooth and elastic.
Q2. Can I freeze the dough?
A2. Yes, you can freeze the dough for up to 3 months. Just wrap the dough in plastic wrap or place it in an airtight container and freeze it.
Q3. Can I use this recipe for thin-crust pizza?
A3. Yes, this recipe can be used for both thin and thick-crust pizzas.
Q4. How long do I need to let the dough rise?
A4. The dough needs to rise in a warm place for 1-2 hours until doubled in size.
Q5. What is the best way to store the dough?
A5. The best way to store the dough is to freeze it. Just wrap the dough in plastic wrap or place it in an airtight container and freeze it for up to 3 months.
Q6. Can I use this recipe to make a deep-dish pizza?
A6. Yes, you can use this recipe to make a deep-dish pizza. Just make sure to roll the dough out to a thicker thickness before baking.
Q7. Is this recipe vegan-friendly?
A7. Yes, this recipe is vegan-friendly, as it does not contain any animal products.
Conclusion
The Vito Iacopelli Pizza Dough Recipe is a delicious and easy-to-make pizza dough that is perfect for any pizza night. It is a classic Italian-style pizza dough that is made with just a few simple ingredients and easy instructions. Plus, it can be used for both thin and thick-crust pizzas, making it a great option for any pizza night. With this recipe, you can make your delicious homemade pizza in no time.
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Lori Walker is a passionate dietitian and food lover. She offers simple and nutritious recipes that don't take long to cook. In addition to sharing delicious dishes, she also shares useful advice on saving time and money in the kitchen. She believes that with a bit of creativity, anyone can make healthy meals that won't break the bank. Read more