OG's Poolish & Pizza Dough: Vito Iacapelli Recipe/Method

Pizza Dough Recipe Poolish -

  • 100 ml warm water (3.38 liquid oz)

  • 2 grams of Active Dry Yeast

  • Pinch of Honey (about 1g)

  • 100 grams of Bread Flour

  • Mix it up

  • Then seal it up and let it sit in Room Temp for 1 Hour.

  • Put in Fridge for 16 to 24 hours


Dough - The Poolish that was made 24 hours ago




  • 10g Cold Water

  • 5 g Salt

  • Put Salt in the Water and let it fully disolve.

  • 60g Flour

  • Put salt-water into the Poolish and add the Flour slowly while mixing it.

  • Mix it up to a nice consistency and stretch it a bit.

  • Put cover on it for 15 minutes while on counter.

  • Shape it into a nice Round Ball (Pull and Tuck)

  • Put it into a nice size container with lid on it...

  • Let it rest for 1 to 2 hours in Room Temp.


Make your pizza..

  • Kitchen Oven was Pre-heated for 1 Hour at 550 Degrees F. with the Pizza Stone in it.

  • I cook the pizza 1st with only sauce on it for 5 minutes.

  • Take it out, add cheese and toppings Put back in over for about another 5 minutes or until your crust is nice and golden

Links: Vito Iacopelli: How to make one perfect pizza Han's Pizza Peel Pro: Han's Pizza Peel Pro: https://hansgrill.shop/

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