In this article, we will look into the Vito Iacopelli Pizza Dough recipe, a formula steeped in the tradition of Neapolitan pizza making yet adaptable enough for amateur chefs and pizza lovers alike. Whether you’re aiming to impress your family on a cozy Friday night or just indulge in the therapeutic process of dough-making, following this recipe is like transporting your kitchen to the heart of Italy.
How to make Vito Iacopelli Pizza Dough
Vito Iacopelli is a renowned pizzaiolo known for his expertise in making traditional pizza dough. His pizza dough recipe typically emphasizes high-quality ingredients, precise techniques, and proper fermentation.
Ingredients:
- 500 grams (about 4 cups) of high-quality bread flour or Tipo “00” flour, plus extra for dusting
- 325 grams (about 1 ⅓ cups) of water at room temperature
- 3 grams (about 1 teaspoon) of fresh yeast or 1 gram of dry yeast
- 10 grams (about 2 teaspoons) of sea salt
- 1 teaspoon of honey (as an optional ingredient for facilitating yeast activation and to add a subtle sweetness to the dough)
Instructions:
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt until they are well mixed.
- Activate the Yeast: If fresh yeast is used, dissolve it in water to activate it; with dry yeast, it can be mixed directly with the flour. Optionally, mix in the honey with your lukewarm water to help the yeast activate.
- Mix the Wet and Dry Ingredients: Gradually add the water and yeast mixture (with honey, if you’re using it) to the dry ingredients. Use your hand or a dough scraper to mix until all the flour is hydrated and a rough dough starts to form.
- Knead the Dough: Transfer the dough onto a clean, floured work surface. Knead the dough by hand for about 10 to 15 minutes. This process is important, as kneading develops the gluten, which gives the pizza crust its chewy texture. The dough should be smooth, supple, and slightly tacky to the touch.
- First Proof: Once the dough has been kneaded, form it into a ball and place it in an oiled bowl. Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for around 2 hours or until it doubles in size. This is called bulk fermentation.
- Divide and Ball: After the dough has doubled in size, divide it into individual portions. Each portion should be around 250 grams for a 12-inch pizza. Shape each portion into a ball by folding the dough underneath itself to create a smooth surface on top.
- Second Proof (Bench Rest): Place the dough balls on a floured tray, leaving enough space between them to prevent touching as they rise. Cover them with a damp cloth or plastic wrap, and let them rest for an additional 1 to 2 hours.
- Cold Fermentation (Optional): Some pizzaiolos perform cold fermentation for a more developed flavor and easier handling. Place the individual dough balls in covered containers and refrigerate for 24 to 48 hours. Remove them a couple of hours before you’re ready to bake so they can come to room temperature.
- Shape Your Pizza: Gently stretch the dough balls into rounds by pressing the center and working your fingers towards the edges to create a crust. Do not roll the dough, as this will deflate the gas and affect the texture.
- Top and Bake: Add your favorite sauce, cheese, and toppings without overloading the pizza. Bake in a preheated oven as hot as it will go (ideally with a pizza stone or steel) until the crust is puffed, golden, and the cheese is bubbling.
Tips:
- Flour: Using Tipo “00” flour is recommended for an authentic texture, but if you can’t find it, bread flour works well too.
- Water Temperature: Ensure the water is at room temperature to activate the yeast properly. Hot water can kill the yeast, while cold water can slow down the fermentation process.
- Kneading: Correct kneading is crucial. The dough should become smooth and pass the ‘windowpane test,’ where you can stretch a piece thin enough to see the light through without it tearing.
- Fermentation: Be patient. Good pizza dough takes time. Longer fermentation means more flavor and a better texture. Adjust these times depending on your environment’s temperature and humidity.
What to serve with
Serving the perfect accompaniments with your Vito Iacopelli Pizza Dough can elevate a great pizza night into an unforgettable dining experience.
Salads
- A fresh, vibrant salad is the quintessential pizza side dish. It not only introduces a refreshing contrast to the pizza’s rich, savory flavors, but it also adds a nutritional balance to your meal.
- Classic Caesar Salad: Creamy Caesar dressing, crisp romaine lettuce, crunchy croutons, and a sprinkle of Parmesan cheese.
- Arugula and Parmesan Salad: Peppery arugula tossed with lemon juice and olive oil, topped with shaved Parmesan and cracked black pepper.
- Caprese Salad: Fresh tomatoes, mozzarella cheese, and basil leaves drizzled with balsamic glaze and extra virgin olive oil.
Appetizers
Appetizers can keep your guests satiated as they await the main course. These starters should be light and easy on the palate to complement the pizza without overshadowing it.
- Garlic Knots: Bread knots brushed with a garlic, parsley, and olive oil mixture and baked until golden. Serve with a side of marinara sauce for dipping.
- Bruschetta: Toasted slices of bread topped with diced tomatoes, garlic, basil, and olive oil.
- Antipasti Platter: A selection of Italian cold cuts, cheeses, olives, and roasted vegetables for guests to nibble on.
Beverages
- Choosing the right beverage can enhance the flavors of your pizza. Both alcoholic and non-alcoholic options can complement the ingredients used on your pizza.
- Wine: A light red wine like Chianti can pair well with tomato-based pizzas, while a crisp white wine like Pinot Grigio matches with seafood or veggie pizzas.
- Beer: Ales and lagers are both great with pizza. The hops in beer complement the richness of the cheese and meats.
- Sparkling Water: A refreshing choice that can cleanse the palate, allowing you to enjoy each bite of pizza as if it were the first.
Desserts
After a savory meal, something sweet provides a satisfying finish. Choose desserts that aren’t too heavy but offer a contrasting flavor profile.
- Tiramisu is a classic Italian dessert made with layers of coffee-soaked ladyfingers and mascarpone cheese dusted with cocoa powder.
- Gelato: Opt for classic flavors like vanilla, chocolate, or something fruity to cleanse the palate.
- Lemon Sorbet: This light and refreshing choice is perfect for cleansing the palate after a meal.
Ingredients Substitutes
Vito Iacopelli, known for his expertise in pizza making, typically advises traditional ingredients for authentic Neapolitan pizza dough. However, sometimes, you may need to substitute ingredients due to allergies, dietary preferences, or availability. Here is a guide on how to substitute various ingredients in Vito Iacopelli Pizza Dough:
Flour
- Traditional Ingredient: 00 Flour (a highly refined Italian flour known for its consistency and high protein content, which makes it ideal for pizza dough).
Substitutes:
- Bread Flour is the closest substitution. It has a high protein content similar to 00 flour. It provides a chewy texture but might absorb more water.
- All-Purpose Flour: This is more readily available, though pizzas made with it may be less chewy and more crisp, depending on the hydration level.
- Whole Wheat Flour: For a healthier option, you can use whole wheat flour wholly or partly, though this makes the dough denser and nuttier in flavor.
Yeast
Traditional Ingredient: Fresh Yeast (also known as cake yeast or baker’s yeast).
Substitutes:
- Dry Active Yeast: You need to activate it in warm water before use. It’s stronger and lasts longer than fresh yeast.
- Instant Yeast Can be mixed directly into the flour without activating. In terms of potency, it’s a direct 1:1 substitute for dry active yeast but used less in volume than fresh yeast.
Water
Traditional Ingredient: Tap Water.
Substitutes:
- Bottled Spring Water: Sometimes, tap water contains chlorine and other chemicals that can affect the taste of the dough and yeast activity, so spring water can be a better substitute in such cases.
- Filtered Water: This can also serve as an alternative to tap water to remove unwanted additives.
Salt
Traditional Ingredient: Fine Sea Salt.
Substitutes:
- Kosher Salt: Use in the same amount, but because it has larger crystals, it’s better to dissolve it in water rather than mixing it directly with flour.
- Himalayan Pink Salt: A mineral-rich alternative that can add a slight flavor difference and nutritional content to your dough.
Final Thoughts
With these ingredients, instructions, and tips, you’re well on your way to making a Vito Iacopelli pizza dough that’ll be the perfect canvas for any number of delicious toppings. Enjoy experimenting with this recipe and finding the perfect combination for your homemade masterpiece.
More Dough Recipes:
- Copycat Mama Cozzi Pizza Dough Recipe
- Pizza Dough Recipe (with Active Dry Yeast)
- Copycat Food Nanny Pizza Dough Recipe
- Hot Dog Wrapped in Dough Recipe
