How to Make Perfect Pizza Dough - For the House⎮NEW 2021

This is the first pizza dough I have made, I’m 16 and I would love to have a restaurant one day. I wanted to say thanks to the people who are willing to share their recipes and give hope to people like me. Thank you so much !

Your enthusiasm for pizza is restoring my faith in humanity.

Every time I make pizza from scratch I use this recipe. My friends and family say its the best pizza they've ever had. Truly a quality Neapolitan crust that is certified soft & craunchy. 5/5

I built a pizza oven 15 years ago and it has produced hundreds if not thousands of pizzas over the years. I thought I was making good crust. Using your method last night just changed my game. Thanks so much!

This recipe is a killer. Done pizzas with many different recipes, and this one is probably the best, especially with double cooking for lower temperature ovens. Vito is one of few who's not only can cook pizza to perfection but also shares everything with rest of us. This is a real gem right here.

“Soft.....and craunchy”

My son bought a pizza oven for me. I watched this video three times. Pausing...studying... meditating...praying for perfect 🍕 I was gentle with the pizza and the pizza was gentle to me! We invited family over for the maiden voyage. Ten pizzas and it was a big hit. Thank you so much!

Big thanks to Vito for sharing this with everyone!! After 20 years of making pizza dough this was what I was missing in my process.

I get 12 pizzas from this recipe, we have fresh pizza when I make the dough and then freeze the other 10 on a tray and then put them into freezer bags. They take around 40 mins to defrost and are just as good as the fresh ones. A very big THANK YOU to Vito for sharing this incredible knowledge.

I have my polish in the fridge, ready for pizza night tonight! Super excited and I'm sure it will turn out amazing. Just discovered this channel and I want to pre-thank you for all the great info and enthusiasm. I will say though (for others' benefit) that Vito says it will take 2 hours, but he's incorrect. First you need to make poolish the night before, which takes 2 minutes of work, 1 hour of resting, then putting into the fridge overnight. The next day, you mix some stuff (5 mins?), then need to let the dough rest for 15 minutes before mixing some more, before leaving the dough to rest again. Initially he says you let it rest 30 minutes, but later he says "here we are 1 hour later". After this 30-60 minutes rest, you then cut the dough and shape the individual pizza balls (which will take a few minutes), and then let those rest an additional 2 hours. Then you're shaping and baking the pizzas. So realistically this is at least 3 hours, not 2 (in addition to the night before). I'm not complaining, just giving others the heads up to plan appropriately.  Also fyi I noticed Vito preheats his oven while his initial dough ball is resting. I doubt this is what he intended because then the oven is on during the entire 2 hours the individual dough balls are resting too. Best practice would be to start preheating during that 2 hour period (making sure the oven is on at least 1 hour).

You have no idea how happy you made me with this recipe! Tried everything with many different recepies. Tried with a pizza stone in my oven. Tried it in the Kamado Joe. Bought a DoeJoe. Nothing worked. It was the dough that wasn't good. I now made my dough with your recipe and the result is 100% perfect. A pizza better than in the pizzeria where I live! This after many years of bad pizza's and frustration. Thank you very, very much!

My kids were watching and adapting your pizza dough recipe with me and they love your way to prepare and bake it. It makes the pizza dough so much better! Thank you so much for your honest and perfectly described recipees!

"Softeh and-ah CRAHOUNCHEE!"

this is literally the best video for pizza I will ever see, there's no comparison to this, and omg this guy, the genuine love and passion for pizza is so inspiring

Did a test tonight with my 72 hour dough coming in 20 hours early. All I can say is WOW After 15 years this is the best ever. You explain it perfectly Can’t wait till tomorrow night for the real deal

Vito, I have used your recipe since last year for the house. One week ago i made it for my 8 colleagues at work. Now everyone wants to learn. I ofcourse send them to your channel. Thank you maestro!

I bought the master class last December an I have made over 100 pizzas ever since then. If all you are wondering if this is legit or fake. It is legit if I would of waited I wouldn't have paid $150 dollars. I have no regrets because it is a support for Vito because he is the only person on you tube that is legit.

OMG! Maestro Vito! how can I express how wonderful this video is? I made pizza last night in my new Ooni Karu 12 and it was simply GLORIOUS! All 5 of us were singing your praises last night! MILLE MILLE GRAZIE!

I absolutely love your passion for making the pizza dough. I have just tried making the ricetta for the first time and so far so good. It was a little sticky after the first 15 minute rest, but has firmed up nicely. The balls are made and now in the final stage. Can’t wait to make the pizzas. This is truly a game changer. Grazie

Used your recipe to make the dough and sauce yesterday and it was amazing! As good as any restaurant pizza! We did cook ours in an outdoor pizza oven. I also didn't use as much flour as the recipe called for in both the poolish and dough. If I had, I think it would have been dry and tough. I was using bread flour though, so idk if that was why I didn't need to use as much. Thanks for sharing your recipe and directions. Pizza is art :)