Time to uncover the secret yet delicious Vito Iacopelli pizza dough recipe. Italian chef Vito Iacopelli created this recipe, which has since become very popular. The recipe uses simple and readily available ingredients like olive oil, flour, yeast, salt, and water. The secret to the unique taste lies in the technique and ingredients.
Why the Vito Iacopelli Pizza Dough Recipe Matters
Any pizza lover knows that the dough has a significant impact on the overall taste of the pizza. The Vito Iacopelli pizza dough recipe stands out for being soft yet crunchy. Although fermentation can take a while, it is worth the wait.
This recipe requires a poolish and double fermentation. This makes the dough airy with a bubbly crust.
Vito Iacopelli Pizza Dough Recipe
Ingredients
Poolish
- OO flour -300g
- Fresh yeast- 6g
- Honey- 5g
- Lukewarm water- 300ml
Dough
- Olive oil- 10g
- Water- 400ml
- OO flour- 700g
- Salt-30g
Instructions
Poolish
- Add 300ml of water in a bowl. Mix it with honey and stir until perfectly combined. Add 6 grams of fresh yeast or 5 grams of dry yeast and stir until it dissolves.
- Add flour, mixing until you have a smooth paste.
- Cover the paste with a lid and allow it to rest at room temperature for 1 hour
- Refrigerate the paste for 16-24 hours or overnight to ferment.
The Dough
- Remove your poolish from the refrigerator and allow it to rest for about 20 minutes.
- Add some water to the poolish and mix with a spoon
- Pour the poolish mixture into a wooden bowl and use your hands to mix it.
- Add some salt and keep mixing for about 5 minutes
- Add flour to the poolish mixture and mix until it forms a dough
- Place the dough on a flat surface and keep kneading until you achieve a soft, sticky, and lump-free ball.
- Pour some olive oil onto the dough, kneading until all the oil is absorbed
- Form a ball with the dough and give it 15 minutes for the yeast to activate
- Handle the dough carefully, ensuring the air doesn’t escape. Grease a bowl with some olive oil and carefully place the dough. Cover it tightly with a plastic sheet for double fermentation
- Refrigerate it again overnight or for 16-24 hours
- After refrigeration, sprinkle some flour to the surface and remove the dough from the ball. Avoid kneading to keep the air in.
- Create small dough balls, ensuring the top remains on top. Shape them on the counter, folding the dough under itself, and flipping. Always pull the ball toward you, ensuring the bottom is sealed. Oil your hands to keep the dough soft and flexible.
- Dust a flat bowl with some flour and place the balls on it. Allow them to rest for 1-2 hours.
The Pizza
- When the balls are ready, get your favorite toppings, pizza sauce, and cheese.
- Flatten the balls with semolina to add some crunch
- Spread some pizza sauce, add cheese and your favorite toppings. Drizzle some olive oil for added flavor.
- Heat your oven to the maximum temperature and start baking
- Serve and enjoy.
Nutrition
Best Accompaniments for the Vito Iacopelli Pizza
Pizza from the Vito Iacopelli pizza dough recipe is delicious and versatile. It can stand alone as a meal, but the right accompaniments make it even better. Here are a few of our best options.
- Marinara Sauce
Marinara sauce has a rich tomato flavor infused with herbs. It is a classic and natural companion for pizza. Its tangy acidity and savory notes provide a delightful contrast to the cheesy goodness of the pizza. The blend of flavors creates a symphony that elevates the overall dining experience.
- Garlic Butter Sauce
Melted garlic butter is a simple yet delightful choice. It adds a layer of luxuriousness to the pizza experience. The combination of garlic’s aromatic intensity and the silky richness of butter enhance the crust. It offers a mouthwatering sensation with every bite.
- Caesar Salad
Consider a crisp Caesar salad as a pizza accompaniment. Include fresh romaine lettuce, creamy dressing, and crunchy croutons for a refreshing counterbalance to the richness of pizza.
The cool, crisp greens and the creamy dressing create a delightful contrast. They make each bite a textural and flavorful adventure.
- Arugula Salad
Tossed in light vinaigrette, arugula introduces a peppery kick that cuts through the heaviness of the pizza. The pizza’s savory notes and the arugula’s vibrant flavors create a harmonious and well-rounded bite.
- Olives
Whether black or green, olives add a briny and salty element that pairs exceptionally well with the cheesy goodness of pizza, the burst of flavor from the olives adds a sophisticated touch and enhances the overall dining experience.
- Cured Meats (Prosciutto, Salami)
A carefully selected array of cured meats brings a savory and protein-packed dimension. The mix of flavors between the pizza and the cured meats adds depth and complexity.
- Hot Sauce
Hot sauce may be a great option if you enjoy a bit of heat. From the classic red pepper sauce to adventurous habanero blends, a dash of spice can intensify the pizza flavors.
Alternatively, you can use sliced or pickled jalapeños for a vibrant burst of heat. Scatter them across the pizza or enjoy them on the side. The spicy kick of jalapeños adds an exciting element to the overall flavor profile. It awakens the taste buds with each bite.
- Ranch Dressing
Creamy and tangy ranch dressing is a popular choice for dipping pizza crusts. Its cool and flavorful profile complements the warmth of the pizza. It creates a satisfying contrast that adds a touch of indulgence to the dining experience.
- Blue Cheese Dressing
Blue cheese dressing is a bold accompaniment if you are looking for a more intense and pungent flavor. It pairs well with pizza and adds a luxurious twist to the overall flavor profile.
- Red Wine
The right type of red wine can complement the flavor of your pizza. Chianti and Sangiovese are great for tomato pizzas. Lighter white wine may pair well with a seafood or white-sauce pizza. However, it all comes down to your preferences.