Dreaming of making authentic, Neapolitan-style pizza at home? Look no further than Vito Iacopelli Pizza Dough Recipe! Vito, a renowned pizza maestro, shares his secrets to creating the perfect pizza dough and crispy on the outside, chewy on the inside, and full of flavor.
Whether you’re a beginner or a seasoned pizza maker, this recipe will elevate your homemade pizzas to restaurant-quality levels. Let’s roll up our sleeves and get started!
Vito Iacopelli Pizza Dough Recipe
Course: MainCuisine: ItalianDifficulty: Easy2
servings10
minutes10
minutes250
kcalHow to Make Vito Iacopelli Pizza Dough Recipe
Ingredients
500g (about 4 cups) all-purpose flour
325ml (1 1/3 cups) warm water
2 teaspoons salt
1 teaspoon sugar
2 teaspoons instant dry yeast
2 tablespoons olive oil
Directions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir to dissolve and let it sit for about 5-10 minutes, until the mixture becomes frothy.
- Mix the dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix everything together until a dough starts to form.
- Knead the dough: Transfer the dough to a floured surface and knead for about 7-10 minutes, until the dough is smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1-1.5 hours, or until it has doubled in size.
- Shape the dough: Once the dough has risen, punch it down to release any air bubbles. Divide it into two equal portions if making two pizzas. Roll out each portion on a floured surface to your desired thickness.
- Preheat the oven: Preheat your oven to 250°C (475°F). If you’re using a pizza stone, place it in the oven while it preheats.
- Bake the pizza: Transfer your shaped dough to a pizza peel or baking sheet. Add your favorite toppings and bake for 10-12 minutes, or until the crust is golden and crispy.
- Serve: Remove the pizza from the oven, slice, and serve hot. Enjoy!
Recipe Video
Serving Suggestions for Vito Iacopelli Pizza Dough
Once your dough is ready, the possibilities are endless. Top it with classic Margherita ingredients (tomato sauce, fresh mozzarella, and basil), go for a pepperoni pizza or get creative with your favorite toppings.
Serve your pizza with a side of garlic knots, a fresh arugula salad, or a dipping sauce like ranch or marinara. Don’t forget a cold drink to complete the meal!
Storage Instructions
If you have leftover dough, wrap it tightly in plastic wrap or place it in an airtight container. It will keep in the fridge for up to 2 days. For longer storage, freeze the dough in individual portions for up to 3 months.
Thaw it in the fridge overnight and let it come to room temperature before using. Always let the dough rest at room temperature for at least 1 hour before shaping and baking.
FAQs
Q: Can I use all purpose flour instead of Tipo 00 flour?
A: Yes, you can use all purpose flour but Tipo 00 flour is recommended for its fine texture, which gives the dough its signature chewiness.
Q: How long should I let the dough rise?
A: For the best flavor and texture let the dough rise for at least 8 hours at room temperature or up to 24 hours in the fridge for a slow fermentation.
Q: Can I make the dough without a stand mixer?
A: Absolutely! You can mix and knead the dough by hand. It will take a bit more effort but the results will be just as delicious.
Q: Why is my dough too sticky?
A: If the dough is too sticky, it may need a bit more flour. Add flour gradually (1 tablespoon at a time) until the dough becomes smooth and elastic.
Q: Can I use this dough for other recipes?
A: Yes! This versatile dough works great for calzones, focaccia, or even breadsticks. Get creative!
Conclusion
With Vito Iacopellis Pizza Dough Recipe, you’ll be making pizzeria-quality pies right in your own kitchen. Perfectly crispy, chewy, and full of flavor, this dough is a game-changer for pizza lovers. Buon appetito! 🍕✨
