Vito Iacopelli Pizza Dough Recipe Copycat

Hello pizza lovers! Today, we’re going to introduce you to the Vito Iacopelli pizza dough recipe, which will take your pizza game to the next level. As we all know, the perfect pizza starts with the perfect dough, and that’s exactly what we’re going to show you how to make.

This Recipe has been tried and tested by pizza enthusiasts all over the world, and it’s safe to say that it’s one of the best out there. The dough is light and fluffy, and it absorbs different levels of humidity, making every slice a unique experience.

Here we’ll show you how to make the secret pizza dough that will change how you make pizza forever. It’s simple and easy to follow, and we guarantee that you’ll be able to replicate it with ease.

So, whether you’re a home chef or a professional pizza maker, this recipe is for you. Get ready to take your pizza game to the next level with the Vito Iacopelli Poolish pizza dough recipe.

Ingredients Required for Vito Iacopelli Poolish Pizza Dough Recipe

For Poolish:

• Water – 300 ml
• Honey – 5 gram
• Fresh yeast – 6 grams (or 5 grams dry yeast)
• ’00’ flour – 300 grams

For the dough:

• Water – 400 ml
• ’00’ flour – 700 grams
• Sea salt – 25 grams
• Fresh olive oil – 10 grams (or regular olive oil)

Let’s Start Making Vito Iacopelli Pizza Dough

For Poolish: 

Step-01: Combine 300 ml of water, 5 grams of honey, and 6 grams of fresh yeast (or 5 grams of dry yeast) in a mixing bowl. Mix until the yeast has dissolved.

Step-02: Mix in 300 grams of ’00’ flour until well blended. Cover and let aside for 1 hour at room temperature before refrigerating for 16-24 hours.

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Step-03: After 16-24 hours, remove the polish from the fridge and let it sit at room temperature for 30 minutes.

Let’s Make the Vito Iacopelli Pizza Dough

Step-01: In a separate bowl or on a wooden surface, combine the polish and 400 ml of water. Mix until the polish is melted in the water.

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Step-02: Add 25 grams of sea salt and 700 grams of ’00’ flour to the bowl and mix until everything is combined.

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Step-03: Transfer the dough to a floured surface and add 10 grams of olive oil and knead for 10-15 minutes or until it’s smooth and not sticky. Form it into a ball.

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Step-04: Let the dough rest for 15-20 minutes to let the gluten build.

Step-05: After the rest, add a little bit of olive oil to your hands and pull the dough up from the sides, folding it over itself until it’s smooth.

Step-06: Place the dough in a container with a little bit of olive oil in it, seal it and let it fridge for 16-20 hours or until doubled in size.

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For Vito Iacopelli Pizza

Step-01: Take the dough out from the fridge and let it sit at room temperature for 30 minutes to an hour. If you don’t want to wait, you can make the dough balls, but it may damage the gluten.

Step-02: Flip the dough over and create a ball, making sure to keep the air inside. Make dough balls around 250 grams.

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Step-03: To prepare the dough for fermentation, start by adding a small amount of flour inside the dough box. Once you have done this, carefully place the dough inside the box and seal it tightly. Leave the dough at room temperature for about two hours.

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Step-04: Now open the box and Stretch the dough with semolina to make it more crunchy. Add toppings, such as pepperoni sauce, little bit of salt, salami spicy and olive oil.

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Step-05: Warm up the oven at the max temperature with the stone inside for about one hour or until it is ready. Put the pizza in the oven and bake it.

Step-06: Take the pizza out of the oven and add basil and little bit of olive oil on top. Cut the pizza and serve it and Enjoy.

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Here is The Video Link that will help you to make Vito Iacopelli Pizza Dough Recipe:

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Tips and Tricks

1. Use High-Quality Ingredients: The quality of your ingredients can significantly impact the flavor and texture of your pizza dough. Use the best ’00’ flour, fresh yeast, and olive oil you can find.

2. Accurate Measurements: Precision in measuring ingredients, especially yeast and salt, is crucial for a successful pizza dough. Use a kitchen scale for accuracy.

3. Fermentation Time: Don’t rush the fermentation process. Allowing the dough to rest for at least 16 hours in the fridge results in a more flavorful and easier-to-digest crust.

4. Kneading Technique: When kneading the dough, be patient. Knead it until it’s smooth and elastic but avoid adding too much extra flour, as this can lead to a tough crust.

5. Resting and Gluten Building: Let the dough rest after kneading for 15-20 minutes to allow gluten to develop, which will make the dough easier to work with.

6. Handling the Dough: When shaping the dough into balls, try not to deflate it. Keep the air inside to maintain a light and airy texture in your crust.

7. Room Temperature Rest: Allow the dough to come to room temperature for 30 minutes to an hour before shaping. This step makes the dough easier to work with.

8. Semolina for Stretching: Use semolina to prevent the dough from sticking when stretching it. It also adds a nice crunch to the bottom of the pizza.

9. Preheat the Oven: Make sure your oven is thoroughly preheated to the highest temperature possible for the best results.

10. Allow Cooling Time: Let the pizza cool for a few minutes after taking it out of the oven to allow the cheese and toppings to set. This makes for cleaner slices.

11. Reheating Leftover Pizza: Reheat leftover pizza in the oven at 350°F (180°C) for 10-15 minutes for a crispier result compared to using a microwave.

Things to Avoid

• Don’t add too much flour while kneading the dough. This can result in a dense and tough crust.
• Don’t overwork the dough, as this can also result in a tough crust. Knead the dough until it is smooth and elastic, then stop.
• Don’t skip the resting and fermentation times. These are crucial steps in the pizza-making process that help develop flavor and texture.

Serving Idea For Vito Iacopelli Pizza Dough Recipe

Here are some serving ideas to pair with this delicious Vito Iacopelli Poolish Pizza

1. Greek Seasoning: Make a Greek-inspired pizza by topping the Vito Iacopelli Pizza Dough with olive oil, feta cheese, Kalamata olives, red onion, and a sprinkle of Greek seasoning.

2. Bourbon Salmon: Create a unique seafood pizza by layering a bourbon-glazed salmon on top of the pizza dough. Add some fresh dill and a drizzle of lemon aioli.

3. Caramel Brulee Latte: For a sweet dessert pizza, spread a layer of caramel sauce on the pizza dough and top it with bruleed bananas, whipped cream, and a dusting of cinnamon.

4. Cranberry Turkey Salad: After baking the pizza dough, slice it into smaller pieces and serve as a base for open-faced cranberry turkey salad sandwiches. Top with the turkey salad mixture and a sprinkle of greens.

5. Pastalaya: Turn the Vito Iacopelli Pizza Dough into a stuffed pizza. Layer the dough with cooked pastalaya and fold it over to create a calzone-style dish.

6. Spring Rolls: Use the pizza dough to make crispy spring roll wraps. Fill them with your favorite spring roll ingredients, such as shrimp, veggies, and dipping sauce.

7. Polenta: Slice the pizza dough into strips and bake them until crispy. Serve as a side with creamy polenta and a tomato-based sauce.

8. Chia Pudding: Turn the Vito Iacopelli Pizza Dough into a sweet flatbread by spreading chia pudding on top. Add fresh berries and a drizzle of honey for a healthy dessert option.

9. Thai Chicken Salad: Create a Thai-inspired flatbread by topping the pizza dough with shredded Thai chicken salad, peanuts, cilantro, and a drizzle of peanut sauce.

10. Bourbon Chicken: Make a pizza with Bourbon Chicken as the topping. Cook the chicken in a Bourbon glaze and add bell peppers, onions, and a sprinkle of sesame seeds.

FAQs About Vito Iacopelli Pizza Dough Recipe

Here are some commonly asked questions and their answers about Vito Iacopelli Pizza Dough Recipe. Hope these suggestions will help you when trying this recipe.

1. Is Vito Iacopelli good?

Vito Iacopelli is known for his excellent pizza dough recipes and techniques, highly regarded by many pizza enthusiasts.

2. What is the trick to good pizza dough?

The key to good pizza dough is using high-quality flour, precise measurements, a slow fermentation process, and careful kneading to develop gluten.

3. What ingredient makes pizza dough stretchy?

Gluten is the ingredient responsible for making pizza dough stretchy. It forms when water and flour combine and is developed through kneading and fermentation.

4. How much does a ball of Vito dough weigh?

The weight of a Vito Iacopelli pizza dough ball can vary, but a typical size is around 250-300 grams (9-10.5 ounces).

5. Can I use all-purpose flour for Vito Iacopelli’s pizza dough recipe?

While all-purpose flour can work, it’s best to use high-protein bread flour for a more authentic and stretchy pizza dough.

6. What’s the ideal water-to-flour ratio for pizza dough?

The ideal ratio is about 60-65% hydration, which means 60-65 grams of water per 100 grams of flour, but this can vary depending on the recipe.

7. How long should I let Vito Iacopelli’s pizza dough ferment?

The recommended fermentation time is 24-72 hours in the refrigerator. Longer fermentation leads to better flavor and texture.

8. Can I freeze Vito Iacopelli’s pizza dough?

Yes, you can freeze the dough after it has been portioned into balls. Thaw in the refrigerator before using.

9. What is autolyse, and should I use it in the pizza dough recipe?

Autolyse is a rest period that allows flour and water to hydrate before kneading. It can improve the dough’s extensibility but is optional in Vito’s recipe.

10. Can I substitute active dry yeast for instant yeast in Vito Iacopelli’s recipe?

Yes, you can, but you’ll need to activate active dry yeast in warm water first, unlike instant yeast, which can be mixed directly with flour. Adjustments may be needed due to different activation methods.

Thank you for taking the time to read our blog post! We hope you found it informative and engaging. We would love to hear your thoughts and feedback, so please feel free to leave a comment below. And follow Yumophile on Pinterest for more interesting recipes.