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Author Topic: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video  (Read 1222 times)

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Offline Quebert

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He posted this today looks really tasty to me, love the cronch. I want to try this soon, Poolish + some Semolina + no sugar would be very different from the usual NY dough I make.

Offline Swinger-mike

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #1 on: August 06, 2021, 06:06:07 PM »
painful to watch.

Offline jsaras

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #2 on: August 06, 2021, 08:50:36 PM »
His first NY pizza dough video indicated to me that he knew nothing about that style of pizza.  As a result, I'm not inclined to watch his second attempt at it. 
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Offline Dink

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #3 on: August 06, 2021, 10:17:58 PM »
I'm new to this but do you cook a New-york style at 550f/280c I thought you cooked them higher then that.

Offline Peter B

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #4 on: August 07, 2021, 07:09:26 AM »
I'm new to this but do you cook a New-york style at 550f/280c I thought you cooked them higher then that.

I have seen anywhere between 500 and 650f. I do 550 or slightly less in my home oven and really like the results.

I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

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Offline RHawthorne

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #5 on: August 07, 2021, 08:58:09 AM »
His first NY pizza dough video indicated to me that he knew nothing about that style of pizza.  As a result, I'm not inclined to watch his second attempt at it.
I agree that his approach overall is definitely non-traditional for the style, but I love the use of the durum flour in the mix. I use that flour regularly when I have it in stock.
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Offline hammettjr

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #6 on: August 07, 2021, 09:26:56 AM »
I have seen anywhere between 500 and 650f. I do 550 or slightly less in my home oven and really like the results.

Agreed. 550 is a good starting point then you can go a bit higher or lower depending on what you're goal is. I bake a bit lower than 550. My favorite pizzeria actually does 500.

Matt

Offline Pizza_Not_War

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #7 on: August 07, 2021, 09:57:24 AM »
Interesting, looks tasty but a head scratcher for NY style pizza.

Offline TXCraig1

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #8 on: August 07, 2021, 11:07:31 AM »
He did say he's quit after that pizza...
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jsaras

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #9 on: August 07, 2021, 12:09:33 PM »
Although I couldn’t put the honey into the poolish, here’s the dough formula.  Also note that the semolina is 21% of the total flour.
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Offline RHawthorne

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #10 on: August 07, 2021, 03:08:42 PM »
  Also note that the semolina is 21% of the total flour.
I think he actually means semola rimacinata, a.k.a. durum flour, not the more coarse ground semolina flour. He says 'semolina rimacinata' in the video, but his translation into English is sometimes a bit off. Using the more finely ground flour in NY style pizza dough would make a lot more sense, I think.
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Offline vincentoc13

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #11 on: August 18, 2021, 01:11:21 PM »
I always wondered why there aren't more NY style recipes using Semolina flour (Rimacinata), if it does make the pizza more crunchy?

Offline RHawthorne

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #12 on: August 18, 2021, 01:26:30 PM »
I always wondered why there aren't more NY style recipes using Semolina flour (Rimacinata), if it does make the pizza more crunchy?
Yes, semolina flour definitely makes pizza crust crunchier, if you use enough of it. Rimacinata is not the same thing, though. That's the finely ground durum flour. It's the same grain, but ground finely.
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Offline vincentoc13

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #13 on: August 18, 2021, 03:59:11 PM »
Yes, semolina flour definitely makes pizza crust crunchier, if you use enough of it. Rimacinata is not the same thing, though. That's the finely ground durum flour. It's the same grain, but ground finely.
Aha! my mistake, thought they were the same :o   thanks for the info. 

Offline PizzaEater101

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #14 on: September 03, 2021, 10:49:42 PM »
His first NY pizza dough video indicated to me that he knew nothing about that style of pizza.  As a result, I'm not inclined to watch his second attempt at it.

Yeah he's a nice guy and helpful in some areas but he needs to stick to that Italian style he does.  I think Neapolitan.  He's defiantly not a NY Slice guy.

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Offline pvura

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #15 on: September 04, 2021, 12:45:18 PM »
he needs to stick to that Italian style he does.  I think Neapolitan.  He's defiantly not a NY Slice guy.

None of us are ...until we learn. I think he should do some better research before putting out videos. Especially because he has a large following and he shouldn’t misguide them.

Offline 9slicePie

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Re: Vito Iacopelli NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home video
« Reply #16 on: September 06, 2021, 02:14:55 PM »
Yeah, the pizza in that video is more like New York style-STYLE pizza.

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