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This is an amazing full recipe to make a real dough that is good to make also a vito style Panuozzo/ Sandwich
Here is the full recipe “Vito Style” This is for 4 nice Sandwich
1st Make the Poolsih (500ml Water, 500gr. Flour, 5gr. Yeast, 5gr. Honey)
Rest 1 hour r.t. Then 24 hours in the Fridge.
2nd. Use all the poolish and add on: (500ml cold Water, 5gr. Yeast, 30gr. Salt, 300gr. Semolina, 600gr. Flour )
Please for the whole process Watch the whole video Thank you for supporting.
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40 Comments
Very nice, but I don't understand. Is this a double recipe….. with 1400 gr of flour and semolina, you only make 4 patons of 300 gr ?
Ciao Vito? Why the olive oil on the last?
Soon to be 1M subs! 😀
WHAT ABOUT MAKING THE DOUGH WITH A USUAL MIXER THAT WE ALL HAVE AT HOME AND NOT SOMETHING SO SPECIAL? IS THE RESULT ALMOST THE SAME? THX IN ADVANCE. GOOD JOB U ARE DOING. GO ON.
What is the brand of the dough machine ..?
Ohmygosh. ❤❤
I am saving to buy such dough mixer , this is a should to do point.
With spanish chorizo cured. Nice
I'm gonna make some! But I'll use biga probably and less yeast, no honey and will wait longer.
Vito, what kind of mixer is that, can you add the link for it?
Hi Vito, another awsome video, and looking/ sounding so delicious. just one question for you, what mixer do you use iv'e been looking for a decent bench top spiral mixer. thanks for your infectious pizza passion i always love watching your vids..
Please Vito, can you review different dough press machines and tell us which one is the best bang for the buck, Please, please, please. Some popular ones are DoughXpress, Estella, Proluxe etc, etc
Vito è il numero uno. Pure in simpatia.
Hello Maestro Vito Lacopelli, Thank you for the great Video, You make it look easy. At least 5 people asked you which dough mixer you are using with no Reply? Please also let me know which scal you like? Thank you and the best to you, Mike
Thank you so much, Vito! I followed your recipe yesterday and added rapini, pesto, sausage calabrese, and burrata. It turned out really great! I used my KitchenAid mixer, but I agree that a professional dough machine would be better. Nonetheless, it worked well!
I would love to see a video that explains the different combinations of toppings you can add to a pizza and why they fit well. You did a great job explaining why the burrata complements the spiciness of the sausage.
Wow, that looks absolutely delicious!
that looks like a horribly large english muffin
Your are very knowledgeable but why show a recipe with a mixer that no is going to go out and buy. Most people watching your channel have a Kitchen Aid Make it with that and it is what it we’ll be. If the channel is for Italian’s speak Italian.
That's a lot of olive oil!
Could anyone give me a reference for a Dough machine like that one please? I only find big industrial ones where you need a 4kg minimum 🙁
You are the best
Do a Stromboli video please . Love this channel.!!
cold water, 00 flour, 1 gram dry yeast, min. 24hrs, my grandma does it………..thanks
Which kind of mixer is that?
At 300grams for each panuozzo dough, I was able to make 8….
Vito. You forgot to add 50g of olive oil in the recipe description.
@Vito Lacopelli what brand and type of mixer are you using?
Found this channel bc Of Guga! This guy is amazing
What kind of mixer is that? Can you give us the model and brand name please? 🙏
I'm getting watery mouth.
Vai Vito! Sei tutti noi. Guardo sempre i tuoi video e cerco di ricreare le tue ricette. Saluti dalla Svizzera.
Great
Vito what mixer are you using?? What brand??
Vito my man, I love your videos
You thought us for many years, and thanks to you we all improved our pizzza game
Always being humble and honest
Everybody please support this good man
Vito you are the best ❤❤❤❤
This is by far the best way to use neapolitan based dough. Its too floppy for pizza. I like super thin and cracker crispy pizza crust. One where the gluten has been worked more and a lot more air is taken out of it, but for a sandwhich this seems perfect. My only critique on the sandwhich is that it could use some gabagool, prosciut, and mortodella.
Would be nice to see you make a budget equipment video, when it comes to mixer, pizza peel spatuala for beginners. Best regards maestro.
Can you provide a link to the counter top mixer?
I would buy it, if he told us the brand.
The recipe that i was looking for. Thanks Maestro 🫡