Vito Iacopelli’s pizza dough recipe is a favorite among pizza lovers all over the world. This recipe has been passed down from generation to generation and has served as the base for countless delicious pizzas. Vito Iacopelli was an Italian pizza chef from the town of Palermo who developed his signature pizza dough recipe in the early 1960s.
The recipe is simple and easy to follow, making it ideal for home cooks who want to make their own pizzas at home. The dough is made from all-purpose flour, salt, sugar, yeast, and warm water. It is mixed together, kneaded, and left to rise before being stretched and topped with the desired ingredients. Once the pizza is baked, the crust will be thin and crispy, with a slight chewiness.
Vito Iacopelli’s pizza dough recipe is renowned for its flavor and texture, which is why it is so popular among pizza lovers. The dough is incredibly versatile and can be used to make a variety of different pizzas, from classic Italian-style pies to thin-crust Neapolitan pizzas. The recipe can also be used to make calzones, focaccia, and even breadsticks.
Vito Iacopelli’s recipe is a classic for a reason and is sure to become a favorite in your home. With just a few simple ingredients, you can easily create a delicious pizza that is sure to please the whole family.
Ingredients You Will Need
- 100-gram flour
- 60-gram flour for kneading
- 100 ml water
- 10-gram cold water
- 2-gram yeast
- 2-gram honey
- 5-gram salt
- 2 tablespoons of olive oil
Equipment You Will Need
- Mixing bowl
- Bowl with lid
- Small bowls
Eight Simple Steps To Make Vito Iacopelli Pizza Dough
Take a mixing bowl, fill it with 100 ml water, add 2 grams of yeast and give it a stir. Pour 2 grams of honey, and stir again to mix well. Next, add 100 grams of flour bit by bit and keep stirring. The pizza dough won’t be like a normal flour dough. It will be a little wet then as usual.
Once mixing is done, cover and let it chill at room temperature for one hour. Then transfer it to the fridge and let it be there for 16-24 hours.
Next morning, take the dough out of the fridge, now it will be sticky and smooth and thicker than before.
Take 10 grams of cold water in a bowl, add 5-gram salt, and stir to mix it until the salt melted. Pour this into the dough mixture and combine well with the help of a spoon.
Next, add the 60-gram flour, and mix it with a spoon. It’s better to knead with hand. Use fingers and keep kneading until flour is well mixed. At this point, the flour will remain slippy as before. Now keep it again in the bowl, cover again and leave it to rest for 15 minutes.
Once time is up, put some olive oil or cooking oil in your hand, and pick up the dough with a soft hand. You don’t need to knead the dough, just give it a ball shape and close the edges to get a smooth dough ball.
Take the same bowl, but grease it with some oil, before placing the dough ball. Cover the lid and leave it at room temperature for another 2 hours to rise.
By now the dough is doubled and ready to be a pizza. Take it out and the vito iacopelli pizza dough is ready. Use this dough, and make the tasty vito iacopelli pizza at home.
Vito Iacopelli Pizza Dough Nutrition Facts
Vito Iacopelli’s pizza dough is popular because of it is crusty and chewy texture. If you want the same texture, you just need to follow the vito iacopelli pizza dough recipe we shared above. We hope by following our recipe you will be able to make a minimum of 80 % same pizza dough at your home. However, as we told you it will need lots of time to rest, so keep that in mind.