Vito's signature dough with poolish starter
Maestro Vito Iacopelli's renowned Neapolitan-style pizza dough recipe featuring a 24-hour poolish starter followed by a 24-hour cold fermentation. Soft and crunchy!
Quantities update for pizza count and yeast type.
In a large bowl, dissolve yeast (5g) and honey (5g) in water (300ml) of cold water.
Add tipo 00 flour (300g) and mix until a smooth batter forms.
Cover and let it ferment at room temperature for 1 hour, then refrigerate for 16-24 hours.
Remove the poolish from the refrigerator and let it sit at room temperature for 30 minutes.
In a large bowl, combine the poolish with water (400ml) and mix until dissolved.
Add tipo 00 flour (700g) and mix until a shaggy dough forms.
Let the mixture rest for 20 minutes to autolyse.
Add fine sea salt (30g) and extra virgin olive oil (10g), then knead until the dough becomes smooth and elastic.
Place the dough in a lightly oiled container, cover, and let it ferment in the refrigerator for 16-24 hours.
Divide the dough into 6 equal portions (approximately 270g each).
To shape, gently fold the dough over itself to build surface tension, then tuck the seams underneath to form a smooth, taut ball.
Alternatively, place the dough in the palm of one hand and use the other to push it gently towards your body in a circular motion.
You can also place the dough on a lightly floured surface and roll it gently with the palm of your hand to tighten the shape.
Ensure the bottom is sealed with no seam.
Place each dough ball seam-side down on a floured tray or in an oiled proofing container and cover.
Let the balls proof at room temperature for 2 hours.
Place a pizza stone or steel on the top rack of your home oven. Set the oven to 275°C (500°F) and let it heat for at least 45 minutes before baking.
Place one dough ball on a lightly floured surface.
Using your fingers, gently press from the center outward, leaving a 1-2 cm rim to form the cornicione.
Lift the dough and stretch it with the backs of your hands or over your knuckles, rotating to evenly expand the disk to 30-35 cm.
Avoid pressing the rim to retain gas bubbles for a light, airy crust.
The oven temperature must be 275°C (500°F) with a pizza stone/steel. Bake the pizza on the stone for 4 minutes until the crust is golden brown.
