Vito Iacopelli is a renowned pizzaiolo (pizza maker) from New York City known for his authentic Neapolitan pizza. This pizza dough recipe is based on his signature recipe, which he has honed over many years to create the perfect crust for his pies. It’s a simple recipe, with only a few ingredients, and it’s perfect for both novice and experienced pizza makers alike.
Ingredients:
- 500g of “00” flour or all-purpose flour
- 350g of water
- 7g of salt
- 3g of yeast (or 1 gram of dry yeast)
Instructions:
- In a mixing bowl, combine the flour and salt.
- In a separate mixing bowl, dissolve the yeast in the water.
- Slowly pour the yeast mixture into the flour mixture and mix until a dough forms.
- Knead the dough for about 10 minutes, until it becomes smooth and elastic.
- Place the dough in a large, oiled bowl and cover it with plastic wrap.
- Allow the dough to rise in a warm place for about 2-3 hours, or until it has doubled in size.
- Once the dough has risen, punch it down and shape it into a ball.
- Cover the dough and let it rest for 30 minutes before shaping it into your desired pizza shape.
- Preheat your oven to 450 degrees F (230 degrees C) and place your shaped dough on a floured surface.
- Top the dough with your desired toppings and bake it in the oven for about 8-10 minutes or until the crust is golden brown.
Serve your delicious homemade pizza with your favorite toppings.
Can I refrigerate the dough after it has risen?
When it comes to making pizza dough, one question that often arises is whether or not the dough can be refrigerated after it has risen. The short answer is yes, you can refrigerate pizza dough after it has risen. In fact, many pizza dough recipes, including Vito Iacopelli’s, call for refrigeration as a way to slow down the fermentation process and develop the flavor of the dough.
Refrigerating the dough can also make it more convenient to work with. For example, if you’re not ready to shape and bake your pizzas right after the dough has risen, you can store it in the refrigerator for later use.
When you’re ready to use the dough, take it out of the refrigerator and allow it to come to room temperature, which takes around an hour. Once it reaches room temperature, you can shape it and use it as usual.
It’s important to keep the dough airtight in the refrigerator. You can wrap it tightly with plastic wrap or place it in a container with a lid to prevent it from drying out. Also, it’s best to store the dough in the refrigerator for no longer than 3 days, after that the dough may lose its fermentation and may affect the texture and taste of the final product.
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How can I ensure that my dough rises properly?
One of the key steps in making pizza dough is allowing it to rise properly. A well-risen dough will have a light and airy texture, which is essential for creating a delicious and crispy crust. However, achieving a proper rise can be tricky, especially if you’re new to making pizza dough. Here are some tips to help ensure that your dough rises properly:
Use the right amount of yeast:
Yeast is the leavening agent that makes the dough rise, so it’s important to use the right amount. The amount of yeast used can vary depending on the recipe, but a good rule of thumb is to use about 1 gram of yeast for every 500 grams of flour.
Keep the dough in a warm place:
Yeast needs warmth to activate and grow, so it’s important to keep your dough in a warm place. A temperature between 70-80 degrees Fahrenheit (21-27 degrees Celsius) is ideal. Avoid placing the dough in a drafty area or in a place that’s too cold.
Use warm water:
When mixing the dough, use water that is around 105-115 degrees Fahrenheit (40-46 degrees Celsius). Water that is too cold can slow down the fermentation process and prevent the dough from rising properly.
Cover the dough:
Covering the dough while it rises helps keep in the warmth and moisture, and also prevent a skin from forming on the surface which can prevent the dough from rising.
Be patient:
The rising dough takes time, so be patient and allow the dough to rise for the recommended amount of time specified in the recipe. Depending on the recipe, this can take anywhere from 1-3 hours.
Keep an eye on the dough:
the dough will double in size when it’s ready to be punched down, check on it frequently to avoid over-proofing.
By following these tips, you can help ensure that your dough rises properly and results in a delicious and airy pizza crust. Remember that making pizza dough takes practice, so don’t be discouraged if it takes a few tries to get the rise just right. Just keep experimenting and you’ll soon master the art of making pizza dough.
Summing Up
Vito Iacopelli’s pizza dough recipe is a simple recipe that uses only a few ingredients to create a delicious and authentic crust. It’s a great way to make your own pizza at home and experiment with different toppings to create your own unique pies
