HOW TO MAKE NEXT LEVEL PIZZA DOUGH | DOUBLE FERMENTED + POOLISH

ok now i have put my heart on this, comment below if you find the secret reveled on this pizza dough video!

This guy is possibly the best thing that ever happened to my Pizza life

He is the only guy sharing all the secrets and tips with everyone. I simply love his passion. I don't make pizza so far but I love to learn it from Vito. Will be waiting for the new video soon.

Eversince i found Vito's videos, i don't follow anybody else. The Poolish is a game changer. So easy to follow and he shows you step by step how to make from start to finish. I can now make a pizza I'm proud to serve to my friends. No more takeout for me. I now make a big batch and freeze the dough balls so i can have pizza anytime. Thank you for your excellent videos

I run a café and guess what I tried your recipe and gave it to one of your customer for no cost. Customer was just surprised she never ever eaten such a excellent pizza. And yes we have decided to make our pizza by following your recipe. Thank you very much ❤ I can't express my feelings but yes your recipe changed my life 😍 God bless you!!

Made pizza with this dough yesterday. I’ve tried many different recipes but this one is definitely the best! I was a little concerned when starting stage 2, but resisted the urge to add more flour to the poolish/flour mix as it seemed a little wet. I’m glad I stuck to Vito’s directions! Pizza crust was both crispy and soft….fantastic! I worked the timing out backwards, and came up with 1) mix poolish at noon on day one, 2) mix dough at noon in day two, 3) pull dough from fridge at noon of day three, 4) form dough balls at 2pm of day three, 5) cook pizza at 6pm of day three…Happy, happy 🍕🍕🍕

I never saw a person with more passion for baking anything less than the perfect pizza 🙂 Thank you very much for the great recipe and fantastic tutorial.

Hi Vito, I‘m bread baker when doing hobby and I’ve already visited advanced courses to reach the next level. But I need to say to you that I never saw someone before that achieved pizza backing perfection like you. Your idea of double fermentation based on Poolish is incredible! You are the best!

I’m making this yet again. I had to come and thank you again for the best method! I made this Father’s Day and I’m making it for my daughter and her husband who flew in from Wisconsin. My family won’t eat take out pizza that’s how good and versatile this dough is. I have to also tell you that I make a gluten free pizza for one of my daughters and because of you, her pizzas come out so much better. I really appreciate you and I’m sorry if I don’t tell you enough.

I made in my home. Amazing!!! Almost the same pizza!!!! Problem: my family don't wanna buy pizza anymore.

We need more people in the world that are as passionate as this man is about his pizza. It literally advances mankind when people are as passionate as this man

I've been making this for over a year now, and it is the best pizza dough I have found. I use a home made outdoor pizza oven, it cooks at 900 deg for less than a minute. We usually make 15-20 pizza's when we have a pizza party. Everyone is blown away how delicious it is. The pizza turns out amazing every time. It's crunchy on the outside, soft and light on the inside. Thank you Vito you are an amazing chef, and thank you for sharing your love of amazing pizza's. I wish everyone would try it. You guys need to try Vito's Pizza sauce it really complements the dough. It makes the pizza taste like it does in Italy. I cannot say enough about it. Thank you

If only 25% of all adults on this planet were so passionate about their jobs, there would be no wars and no poverty. There would only be love and happiness. I love you, Vito. I love your Passion to Pizza and I also love that you share your knowledge and passion with everyone. I wish you a long and perfect life from the bottom of my heart.

That pizza is truly something special. I keep watching the videos over and over again- each time I learn a little more, and my pizzas are getting better. Thanks Vito!

I can't thank you enough for this detailed recipe. I followed your exact instructions and my pizza turned out heavenly. This was my first time ever making pizza from scratch. I couldn't believe how brilliantly the end result turned out. Thanks a lot ❤

I’ve been back to this recipe many many times. It’s the only dough that brings me back to Italy. It is the really the gold standard. Thank you, Thank you.

I've started making Pizza last year while stuck at home during the first lockdown caused by youknowwhat. First I thought "How hard can it be?", but this kind of thinking has adapted very rapidly. There's a universe of a difference between a o.k. pizza and a really good pizza. So many mistakes to be made, so many tricks to be learned. I've been more or less successful trying different recipies, but THIS ONE from maestro Vito is by far the best of all of them! My life has changed because of this video! Mille grazie Vito! You are an artist, and I truly believe that you have changed the lives of many people for the better!

I've been watching Vito since his first video. You can always learn something from this guy. He doesn't hide anything, he loves to share and help; a real maestro.

Yesterday I made the Pizza from your video from 2021, perfect ! This one with the extra fermentation I try next. My wife and my kids are loving it !

By far the best pizza dough recipe! Vito, thank you so much for sharing your knowledge with us. You’re a true legend! 😎👍