Best Way to Develop the Gluten in Pizza Dough

I love the 3rd one ☝️ Wicht one you like ?

10 years ago, if someone told me "One day there would be a Youtuber who makes pizzas. He will make 100s of videos where he explains basically the same thing over and over again. And you're gonna love watching every one of them!" Then I would call them crazy. But here we are. Keep it up! Love your videos.

I was definitely missing the reballing part. I've only reballed once before cooking. Now that I know that i need to do it a couple of times, I hope to unlock the secret to perfect pizzas. Thank you once again Maestro!

I love how #3 looks but I bet I would be grateful for any of them. Your pizza dough recipe has really changed my life. I've tried nearly every "Best Pizza Crust Ever" recipe and nothing compares. My family is so excited every pizza night now. We can't afford to get take out almost ever, and we only have a pizza chain restaurant in my small town, but now I can make us quality pizza at home. THANK YOU!! ❤

Two of the most important things I've learned watching Vito is to make a poolish. Which was a game changer. And now, build the gluten for more air in the crust. Kudos Vito!

Thank you, Vito! I've been making pizzas for over 15 years. I thought I had reached the pinnacle of pizza dough after 3 or 4 years of practice. But your techniques have taken my pizza game to a whole new level. Absolutely transcendental stuff, Vito. Thank you, thank you, thank you for making and sharing these phenomenal videos. I actually did a similar experiment a couple weeks ago to see what would happen, although I cooked the pizzas in a 800-900 degree oven. The rise was insane. One of them rose 5 cm.

My wife is the one that has to eat with me the pizzas I make. She has noticed a remarkable progress on my pizza, after I used your recipes and poolish. She loves my pizzas now, my pizza game has gotten to a whole new level. As you promised on your videos! Molte grazie, Vito!!

I found Vito at the beginning of the pandemic in 2020. Been making pizza every Saturday night since then and getting better each week. This tip "reball" make put things over the top-top-top! Bravo and thank you.

For many years my pizza was strong and puffy - just like number 3. Then people told me to make it less puffier. So i did. Last Christmas I was in Naples to refresh my taste buds and I had all the pizza, pasta, coffee and pastries i could eat. My pizza was flawless for many years. Delicious, strong, made with love and full of quality ingredients. I should have never listen to those people and never change a thing. It took me some time to improve my pizza back to its original quality and I will stick to my standards and the best part is... Your channel and your tips have motivated me to do so. Great videos mate! Stay safe.

3rd one is my favorite. With several of your tutorial videos, I was able to achieve that type of pizza dough. It was so good and tasty!!! 1. Made the poolish with your instructions. 2. Made the dough and let it rest 1 hour at room temperature. About 70°f / 21°c covered. Then did a 20-24 hour cold proof in the fridge. About 40°f / 4°c 3. Portioned out the dough balls and let them rest 1 hour at room temperature. Then did the 1st reballing, let rest another hour. Then did a 2nd reballing, let rest for 1 hour. 4. Stretched the dough out, being careful to leave a thick 'n airy edge that would puff up when baking. 5. Have a Baking Steel in the 500°f / 260°c preheated oven for about an hour. Then a few minutes before baking the pie I switch the oven to Broil. 6. Bake the pie for 3 - 4 minutes. Oh man, my best pizza to date. The crust's edge turned out so soft and chewy inside, just the right amount of crunchy outside. I usually don't do the reballing and end up somewhere between #1 and #2. But with the double reballing and extra resting, I was able to achieve the #3 crust. Thank you so much for sharing your pizza making expertise and these videos!!!

Vito - I’ve tried almost all your recipes at home and, by far, Method 3 has been the most successful. Reballing twice, and the extra hydration, are the perfect home combo.

Vito, dude....I mixed this info together with the video of " a pizza for one" and balled the dough 3 times over 2 hrs....OMG...I made 5 pizzas and all I can say is PERFECT...Vito you really changed my game and took it to the next level...thank you so much...you are NO 1

#3 hands down. This is the BEST pizza channel on YouTube. Thank you Vito for your ‘no secrets’ style. AWESOME!!!

Vito, great tip!! I made the poolish for the first time and re-balled twice and the dough was fantastic!! I made 4 different pizzas for a few friends and they were amazed at how good they tasted. Keep the videos coming. I also use the Ooni Karu to bake the pizza and really makes the perfect pizza.

Hi Vito, I used your last method to improve the gluten and I made the most amazing pizza. My crust also puffed up like yours and it was light and airy. Thank you for all these great tips. You are truly a maestro.

All my pizzas have been like number 1.... just used method 3 tonight and it was amazing! Looked just like Vitos!! This reballing 2 times is the tip I've been waiting for for next level pizzas! Delicious!! Thanks Vito!!

Omg, i am sooo looking forward to that,i just had a dough collapsing after such a long time,no idea what went wrong. Perfect timing🤩

Thank you very much Vito, Recently I started making Pizza and selling and I have learnt so much from you. Lately I was wondering how some of my old dough had better gluten but the fresh ones lacked it. Now I know the secret. Thanks so much. Bravo. God bless you.

For me the number two is already very good and the third is perfect of course number one I would be delighted too. each of your films is fantastic to watch and each is a great learning experience. Thank You Vito!

Your videos have changed my life. Well, my pizza life. My pizza used to taste worse than chain pizza. And now, after following your videos for a few weeks, I will never order chain pizza again, because even as a novice my pizza tastes better. All because of you. Vito I can never repay you. Thank you so much.