You ever alone and thought about eating pizza? 😆

I love how people were dying in the background, sirens and everything, but maestro never stops, the pizza must be made

Short recipe:
Total ingredients:
flour "00": 160g + for kneading
water: 110ml
salt: 5gr (I use 3gr)
honey: 1-2gr
olive oil: for hands and container
dry yeast: 2gr

Day 1:
100ml water add 2gr dry yeast and pinch of honey (1-2gr), melt, then add 100gr flour (00 will be fine)
cover container
resting time: 1 hour room temperature, then 16 to 24 hours in the fridge.

Day 2:
5gr salt into 10ml of cold water (then melt), then add this to poolish and melt
lastly - add 60gr flour and mix
knead on table (dough can be a bit sticky, because every flour absorbs water differently, if too sticky, add a little bit of flour, but I personally prefer to leave a bit of sticky)
cover and let rest for 15 minutes
a little bit of olive oil on your hands
keep top always on top - make a dough ball
little bit of olive oil in container, cover
let rest for 1-2 hours room temperature

more hydration = more puffy and soft pizza
less hydration = more crunchy

to stretch the pizza you can use flour mix with semolina

Thank you, Vito!
Like this comment please to move on top :)

"this is the best prosciutto. I give it to my daughter." 😂😂😂

I have to say that I've been making homemade pizza and bread for most of my life ( I'm 58 now ) and have never Pre Fermented my dough before seeing you're videos a few weeks ago. I think all my pizzas and bread came out very good and have family and friends always ask me to make them my homemade bread and pizzas. So after I watched some of you're videos a few weeks ago I thought id give the Pre Fermentation dough a shot, and I have to say that I made some pizza and bread with your Poolish method and I was blowen away. I did the 24 hour fermentation and was amazed at the results!!!!! Its the only way I will make my pizzas and bread from now on!!!! Thank You Vito for your videos, you made my baking even better than it was before!!!! Cheers

I've started using this recipe with 1.5x the amounts to make a slightly larger pizza and it comes out amazing every time. Thanks!

It’s “soft”, it’s “cronchy” and most importantly, it’s “Gloriously Delicious”.  😉Brilliant video, hope you get to 10million hits with this one.

I can't believe it. I've been asking for this formula for over a year. Those of us (millions) who live in big city apartments, we do not have room to make or store 10 pizza balls. Finally, the maestro gives us our gift, after a VERY long wait. I've been patient. Now I am so GRATEFUL. Thank you Vito for making this video. I can now make reliable pizza in my home, since all the pizza parlors near my home suck. They all need to take lessons from you.

Just set to rest my 1st two pizza balls.  Followed this video X 2.  I am hooked. I also noticed that everything started coming together great when I started to say "Voila".  It got me in the groove!

"Just be gentle with the pizza, and the pizza will be gentle to you"
I thought i was wathing a Bob Ross painting video! 😅😂.. Good one Vito.

I came here for a great pizza dough and I will leave inspired by your passion.
The world needs more people like you. Thanks for everything Vito.

Just a fantastic result… I’m a pizza chef in France…. I find your pizzas and your channel inspiring Vito. My regards to you Maestro and Roberto Sousta. Ciao.

WOW!!!   The millionth subscriber gets Vito at there house cooking fresh pizza!!    AMAZING...

I chuckle everytime Vito says "crown-che"  Love it 🙂

I made 2 of these last night - one for my kids, one for me - and they were PERFETTO! The best pizzas I've ever made! Thank you so much for sharing this knowledge, Vito. It will totally change the way I make pizzas from now on. Before, I would always make a batch of 6-8 pizzas with around 1kg of flour etc. They would always be either eaten far too quickly, or else left in the fridge all week. Very sad. Now though, I will be able to make them with more care and attention - and each one will be FRESH! Thank you!

Made a pizza last night using your dough recipe, it turned out great. I am an experienced baker, but seldom used 00 flour. I am a convert! The dough, while sticky, yields to the shaping and makes the most perfect crust! Thank you, I will be using your recipe from now on!

Vito and his videos is hands down the BEST thing that Cali has to offer. His family leaves him for an outing and he still has the best time of his life making a solo pizza. OMG !!!!!! ❤️ 🍕 ❤️

🌻 Vito, you are so cute when you say “it’s soft, it’s crownshy”;  I declare, probably the best pizza 🍕 on YT!

Hey Vito, I’m a 75yr old Vietnam veteran who loves watching a true master of pizza! You have a great personality and the ability to connect with your audience. I so much enjoy watching you create these masterpiece pizza’s. You keep a smile on my face and a hunger in my stomach, lol! Keep the videos coming my brother! (:

I’ve been trying many times to make that dough ball with no success, then I saw you explain the flour W and I found out that the flour I was using had 8.4g of proteins. I got a w270 with 12g proteins T00 flour and it magically works now, the dough is sticky but it is not a LOOSE mess, it is elastic and I finally made a dough ball now