Home Pizza HOW TO MAKE NEAPOLITAN PIZZA DOUGH FOR THE BUSINESS “disciplinary VPN version”

HOW TO MAKE NEAPOLITAN PIZZA DOUGH FOR THE BUSINESS “disciplinary VPN version”

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COME FARE L’IMPASTO PER PIZZA NAPOLETANA PER PIZZERIE secondo il disciplinare della vera pizza napoletana.
* Here you will discover the true recipe for the enterprise on HOW TO MAKE THE REAL NEAPOLITAN PIZZA DOUGH in accordance with the disciplinary of VPN “real pizza napoletana ”
I put all my love on this video and in addition I resolve to go on to NAPLES Italy simply to shoot this superb artwork I hope you prefer it and below right here is the recipe and the method, I hope the this video will assist you and please remark beneath when you have any questions after please share in your social media and please after you utilize this recipe take a pic of the pizza and please tag me on instagram (@vitoiacopelli) along with your outcomes thanks once more please take a second and SUBSCRIBE and put a thumb up ciao each week new video, when you have thought of a video ship me a mail ciao dal MAESTRO VITO IACOPELLI
————RECIPE.
10l. water room temperature
0.35 oz. recent yeast
17oz. sea salt
37 kilos flour 00
——- MAKE DOUGH
1.Mix water and yeast add 10% of the flour, add the ocean salt and let it melted with the combination for five minutes, add the remainder of the flour combine every part for 20 minutes
2.Put it in two container or one for about 30 minutes with cowl.
3.Make dough balls 9oz every
4. Let it fermented for 8-10 hours at room temperature 18C.
———-tips .
should you do not use it simply put it within the fridge and when you’re going to use it take it out 1 hour earlier than, will probably be good for 3-Four days within the fridge
take pleasure in.

ITALIANO.
Qui troverai la vera ricetta per il enterprise su COME REALIZZARE L’IMPASTO DELLA PIZZA NAPOLETANA REALE secondo il disciplinare della VPN “vera pizza napoletana”
Mettendo tutto il mio amore in questo video e decido di andare direttamente a NAPOLI Italia solo per girare questa incredibile arte Spero vi piaccia e qui sotto c’è la ricetta e il processo, spero che questo video vi possa aiutare e commentare di seguito se avete domande dopo se volete essere simpatici condividere sui social media e per favore dopo aver usato questa ricetta prendere una foto della pizza e taggami su instagram (@vitoiacopelli) con i tuoi risultati grazie ancora per favore prenditi un momento e ISCRIVITI e metti un pollice su ciao ogni settimana nuovo video, se hai thought di un video mandami una mail ciao dal MAESTRO VITO IACOPELLI
————RICETTA.
10l. Acqua a temperatura ambiente
10gr. lievito fresco
500gr. sale marino
17kl di farina 00
——- PROCEDIMENTO
1. Mescolare acqua e lievito aggiungere il 10% di farina, aggiungere il sale marino e farlo sciogliere con il composto per 5 minuti, aggiungere il resto della farina mescolare il tutto per 20 minuti
2. Mettilo in due contenitori o uno per circa 30 minuti con coperchio.
3. Fare le palle di pasta 250GR ciascuna
4. Lasciar fermentare per 8-10 ore a temperatura ambiente 18 ° C.
———-suggerimenti .
se non lo usi lo metti in frigo e quando lo usi lo esci 1 ora prima, va bene per 3-Four giorni in frigo

SPANISH
Aquí encontrarás la verdadera receta para el negocio sobre CÓMO HACER LA VERDADERA PERA DE PIZZA NEAPOLITANA de acuerdo con la disciplina de VPN “pizza real napoletana”
Puse todo mi amor en este video y también decidí ir directamente a NAPOLES Italia solo para rodar este increíble arte. Espero que les guste y aquí está la receta y el proceso. Espero que el video les ayude y comenten. a continuación si tiene alguna pregunta después, por favor comparta en sus redes sociales y, después de usar esta receta, tome una foto de la pizza y por favor mándeme una etiqueta con sus resultados. Gracias de nuevo, tómese un momento y SUSCRÍBASE y ponga el pulgar arriba ciao cada semana nuevo video, si tienes thought de un video envíame un mail ciao dal MAESTRO VITO IACOPELLI
————RECETA.
10l. temperatura ambiente del agua
0.35 ozlevadura fresca
17oz. sal marina
37 libras de harina 00
——- HACER DURO
1. Mezcle agua y levadura agregue el 10% de la harina, agregue la sal marina y déjela derretida con la mezcla por 5 minutos, agregue el resto de la mezcla de harina todo por 20 minutos
2.Póngalo en dos contenedores o uno durante aproximadamente 30 minutos con tapa.
3. Hacer bolas de masa de 9 ozcada una
4. Dejar fermentar durante 8-10 horas a temperatura ambiente 18C.
———-consejos .
si no lo usa, simplemente colóquelo en el refrigerador y cuando vaya a usarlo sáquelo 1 hora antes, estará bien durante 3-Four días en el refrigerador.
disfrutar

—————————– right here hyperlinks of my social media:———————————-
INSTAGRAM: https://www.instagram.com/vitoiacopelli/
FACEBOOK: https://www.facebook.com/maestrovitoiacopell/?Ref=bookmarks”

MY pizzeria WWW.PIZZAPROVA.COM
MY pizzeria affiliation NAPULE’ PIZZERIA byVito Iacopelli(Colombia)
IL CASTELLO DI FRABO (monterrey mexico)

please remark beneath when you have any questions

Music: http://www.bensound.com/royalty-free-music

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23 Comments

  1. pizza chef

    November 24, 2018 at 5:33 pm

    for the fermentation 8 hours how did you do when pizza dough comes to end early thanks

    Reply

  2. Goran Suljak

    November 24, 2018 at 5:33 pm

    god bless you man thanks

    Reply

  3. Eric Lightner

    November 24, 2018 at 5:33 pm

    Love the fact he brought Italian flour from America to Italy.

    I was stationed in Italy for 10 years and without a doubt the best pizza I ever had was just outside the entrance to Pompeii.

    Reply

  4. Young Vegans

    November 24, 2018 at 5:33 pm

    how many pizzas you can get from this recipe?

    Reply

  5. aries aries

    November 24, 2018 at 5:33 pm

    very big thanks to you vito for all your videos, would you like to make video how to make neapolitan pizza dough with dry/instant yeast?

    Reply

  6. Davide Angeloro

    November 24, 2018 at 5:33 pm

    Scusa Vito ma che io sappia la massa prima di essere divisa va fatta riposare più di 30 min

    Reply

  7. gilmond Marmoiton

    November 24, 2018 at 5:33 pm

    CIAO, VITO, IL MEGLIO……..non mettiamo olio in preparazione?

    Reply

  8. Eox2

    November 24, 2018 at 5:33 pm

    There's also the poolish dough if you make it for home use and plan to use some dough for bread or buns. The usual proportions that Italian people use for four/eight pizzas (425 gram portions for the big ones and 210 for the regular Neapolitan size ~30cm) are: 1kg flour type 00, 670ml of water (8% more than in the "for home" as the dough matures for days and dries), ~3g yeast, 33g sea salt. You don't add olive to the dough instead you smear the olive on a bowl and dough and let it rest in the fridge for 3 to 7 days. After a few days you cut out preferred portion and work it again and then the procedure is the same as in regular Neapolitan pizza. After 7 days the dough becomes to rigid to form a pizza properly. The procedure gives the dough a very bready taste.

    Reply

  9. Josh Sza6o

    November 24, 2018 at 5:33 pm

    Flew all the way to that place to make pizza dough Just for me! No one cares just make the pizza, I know you just trying to hit 10 min mark tho. F U

    Reply

  10. irwin denny

    November 24, 2018 at 5:33 pm

    How come there's no oil in the recipe ???

    Reply

  11. pomodorek78

    November 24, 2018 at 5:33 pm

    Just one big question maestro.. Why you get in in pizzeria named "sui binari del tram" but the final result was made in pizzeria "fratelli la bufala" with pizzaiolo Salvatore Magno?!?… Sounds like a good advertising!

    Reply

  12. Masta Killa

    November 24, 2018 at 5:33 pm

    why do you put oil in the dough for house but not for this

    Reply

  13. vito iacopelli

    November 24, 2018 at 5:33 pm

    https://youtu.be/qhshHc7OAiQ
    This is for only 2 pizzas

    Reply

  14. Gone Zapatero

    November 24, 2018 at 5:33 pm

    DO you have a video on making pizza for 2 people, I dont want to make 17 kgs of dough

    Reply

  15. gilmond Marmoiton

    November 24, 2018 at 5:33 pm

    BEST OF THE BEST VITO

    Reply

  16. Zuba Mondal MondaL

    November 24, 2018 at 5:33 pm

    Nice pizza

    Reply

  17. Scott Brian Rohrbach

    November 24, 2018 at 5:33 pm

    Hi Vito, great video!! How many 250g portions do you get from the recipe?

    Reply

  18. Jarutat Snidwongse

    November 24, 2018 at 5:33 pm

    @vito iacopelli Hi you are super and thank you millions for your contribution to the Pizza world. What is the fermenting temperature for those 8-10 hrs? Gracie!

    Reply

  19. John Grogan

    November 24, 2018 at 5:33 pm

    Too many commercial interruptions…

    Reply

  20. vitto corlheonnes

    November 24, 2018 at 5:33 pm

    Bien ahí.el padrino

    Reply

  21. daphlavor

    November 24, 2018 at 5:33 pm

    Grazie fratello

    Reply

  22. CHIzzU CHIzzU

    November 24, 2018 at 5:33 pm

    I don't know what I'm doing wrong, but I can't have the same texture after rising. Somehow they are getting flat and soft before doubling in size if I don't put them in the fridge . But that's why you're the master.

    Reply

  23. Trashman

    November 24, 2018 at 5:33 pm

    Lol at the sexy dough machine sounds… I want one

    Reply

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