Vito Iacopelli is a renowned chef and pizza master whose culinary prowess has mesmerized palates around. He uses a game-changing Vito Iacopelli Pizza Dough Recipe that is both original and indescribably tasty at the core of his culinary magic.

Every component of his Vito Iacopelli Pizza Dough Recipe is expertly made, from the careful selection of premium ingredients to the skillful fermentation process.

As we reveal Vito Iacopelli’s remarkable pizza dough innovation, get ready to go on a trip of taste. You can also watch Taxes Roadhouse Honey Mustered Recipe.

Table of Contents

Ingredients Required for Vito Iacopelli Pizza Dough Recipe

For Poolish:

Water – 300 ml.
Dry Yeast – 5 grams (If fresh use 10 grams).
Honey – 5 grams.
00 Flour – 300 grams.

For the Dough:

Water- 700 ml.
All Poolish.
Sea Salt- 40 grams.
00 Flour / All purpose of Flour- 1250 grams.
Olive Oil- 5 tablespoons.

Tools:

Big Bowl and Small Bowls.
Spoon.
Spatula.
Oven.
Oven Tray.
Square shape pizza stone.

Let’s Start Making Vito Iacopelli Pizza Dough Step by Step

For Poolish:

Step#1: In a clean bowl Combine 300 milligrams of water, 5 milligrams of honey, and 5 grams of fresh yeast . Mix until the yeast has melted.

Step#2: After that Add 300 grams of ’00’ flour to the bowl and mix until combined. kept the poolish for 1 hour at room temperature and then put it into the fridge overnight.

Step#3: Remove the poolish from the fridge after 16-24 hours and let it aside at room temperature for 1 hour.

Let’s Start Making Vito Iacopelli Pizza Dough:

Step#1: First we have taken water in the bowl and now we are adding poolish because this is our yeast. Now we have to mixed the poolish well with water.

Step#2: Now add into the mixture half of the flour and sea salt mixed them for minutes and added the other half of the flour every thing should be mixed very well with spoon.

Step#3: The dough should be taken off the table and kneaded very well with the help of hands until it becomes smooth and sticky. Cover the dough well and let it rest for 15 minutes.

Step#4: After 15 minutes rub the dough very well with some olive oil in your hands and make it into a ball. Now place the dough into a bowl with some oil in it and keep it covered for 30 minutes at room temperature.

Step#5: Now place the squared shape pizza stone in the preheated oven. Leave it at max temperature for one hour so that the bottom of the pizza is cooled properly.

Step#6: After resting take out the dough from the bowl and with a little olive oil divide the dough into three parts. The dough should be made into balls into the same way that cheese is made into balls. 1250 grams of flour will make a total of 9 or 10 balls.

Step#7: Now take a little deep oven tray with some semolina, the dough should be placed on it leaving a space for three fingers. Apply some olive oil on the dough and wrap it and leave it for 2 hours at room temperature.

Step#8: After 2 hours, before removing the dough from the tray dust it with flour and gently lift it with a spatula. Place the dough on the flour and then take off the table and press it with your hands to make bigger, you should be careful that there is no air in it.

Step#9: When the dough is about 8″or 9″, spread the pizza sauce on it and put it in the oven for 2-3 minutes. After that take it out and put it back in the oven with another layer of mozzarella cheese.

Step#10: When the pizza turns golden brown, take it out and cut it with your wish. Serve it with your family and friends, in the event or party.

For more information you can watch this Vito Iacopelli Pizza Dough Recipe video

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Tips and Tricks for Vito Iacopelli Pizza Dough

Consider using a small portion of a sourdough starter or a pre-ferment like a poolish or a biga. This will add complexity and depth to the dough’s flavor.
To ensure your dough is adequately kneaded, perform the windowpane test. Take a small piece of dough and stretch it gently between your fingers.
For an extra touch of flavor, add a small amount of good-quality extra-virgin olive oil to the dough. This enhances the taste and texture of the crust.
When shaping the pizza, place it on parchment paper. This will make it easier to transfer the pizza onto a preheated pizza stone or steel in the oven.
To ensure even cooking, rotate the pizza halfway through the baking process. This helps achieve a uniformly cooked crust and toppings.
Allow the pizza to cool for a minute or two before slicing. This prevents the cheese and toppings from sliding off and allows the flavors to meld.

Serving Ideas for Vito Iacopelli Pizza Dough Recipe

1. Classic Margherita: Keep it simple with the timeless Margherita pizza. Top the pizza dough with San Marzano tomato sauce, fresh mozzarella, basil leaves, and a drizzle of extra-virgin olive oil.

2. Prosciutto and Arugula Pizza: After spreading a thin layer of tomato sauce or olive oil on the dough, add slices of prosciutto and bake until crisp.

3. Three Cheese Delight: Create a cheesy masterpiece by combining shredded mozzarella, fontina, and Gorgonzola on the pizza dough.

4. BBQ Chicken Pizza: Toss shredded cooked chicken in your favorite barbecue sauce and place it on the pizza dough with sliced red onions.

5. Capers Calzone: Fold the pizza dough in half to create a calzone. Fill it with sliced tomatoes, fresh mozzarella, basil leaves, and a drizzle of balsamic glaze.

6. Dessert Pizza: Get creative with a sweet pizza by spreading Nutella, peanut butter, or cream cheese on the dough. Top with sliced fruits like strawberries, bananas, or peaches, and sprinkle with cinnamon and powdered sugar before baking.

7. Sausage with Mushrooms: Sauté mushrooms and Italian sausage until they are soft. On the pizza dough, spread a layer of tomato sauce, then layer on the sausage, mushrooms, and provolone or fontina cheese.

8. Fig and Prosciutto: Sliced fresh figs, prosciutto, and crumbled Gorgonzola or goat cheese are then added to the pizza crust after honey has been drizzled over it. Bake until the prosciutto is slightly crispy and the cheese is bubbling.

In conclusion, The pizza dough recipe created by Vito Iacopelli is a culinary wonder that raises the bar for pizza excellence. Iacopelli’s dough takes pizza to new heights with a love of heritage and an attention to precision. A symphony of aromas and textures that enchant the senses and leave an enduring impression are the end product.

It’s a journey worth taking for any pizza aficionado, so embrace the skill of this renowned chef and relish every taste of his exceptional pizza dough. Say “buon appetito” and enjoy the extraordinary pizza dough created by Vito Iacopelli.

FAQs About Vito Iacopelli Pizza Dough Recipe

1. Who is Vito Iacopelli?

Vito Iacopelli is a renowned Italian chef and pizzaiolo (pizza maker) known for his exceptional pizza-making skills and unique pizza dough recipe.

2. What makes Vito Iacopelli’s pizza dough recipe special?

Vito Iacopelli’s pizza dough recipe is revered for its simplicity, authenticity, and perfect balance of flavors. It results in a soft and chewy crust with a delightful crispiness on the outside.

3. What Ingredients Are Needed for Vito Iacopelli’s Pizza Dough?

List the key ingredients, such as flour, water, yeast, salt, and any other components that make the dough special.

4. Does Vito Iacopelli’s pizza dough recipe require any special ingredients?

Vito Iacopelli’s pizza dough recipe typically calls for basic ingredients like flour, water, yeast, salt, and sometimes a touch of olive oil. It’s the proper technique and attention to detail that make it stand out.

5. Is Vito Iacopelli’s Pizza Dough Recipe Suitable for Beginners?

Address the recipe’s complexity and suitability for various skill levels to attract novice pizza makers.

6. Can I freeze the pizza dough?

Absolutely! The pizza dough from Vito Iacopelli can be frozen for later use.

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Vito Iacopelli Pizza Dough Recipe