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Author Topic: Vito Iacopelli  (Read 791 times)

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Offline Dptdpt

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Vito Iacopelli
« on: March 24, 2020, 05:45:14 PM »
Anyone seen his videos?  Heís got some entertaining videos on YouTube about neopolitan pizza making. I just watched this one:


His dough making technique is simpler than Iíve been doing it and it seems to make a great dough with a really excellent airy cornicione.  Better then mine often is. The main differences with his recipe to mine is that he uses fresh yeast (I use ADY), he adds olive oil to the dough, and he does a RT ferment (I do a 24-48 hour refrigerator ferment).

What does the olive oil do?
Is there a difference  using fresh yeast?

Offline Smaans

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Re: Vito Iacopelli
« Reply #1 on: March 24, 2020, 05:48:37 PM »
The recipe in this video is specially for the house. By that he means in a conventional oven. Thats why he uses honey and olive oil in this recipe.
It's for browning of the crust.

Offline jsaras

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Re: Vito Iacopelli
« Reply #2 on: March 24, 2020, 06:50:35 PM »
Anyone seen his videos?  Heís got some entertaining videos on YouTube about neopolitan pizza making. I just watched this one:


His dough making technique is simpler than Iíve been doing it and it seems to make a great dough with a really excellent airy cornicione.  Better then mine often is. The main differences with his recipe to mine is that he uses fresh yeast (I use ADY), he adds olive oil to the dough, and he does a RT ferment (I do a 24-48 hour refrigerator ferment).

What does the olive oil do?
Is there a difference  using fresh yeast?

He's entertaining and more knowledgeable than many, but I don't think I'd want to start with his material as a home pizza maker.  Adding the oil directly to the water is questionable.  Fresh yeast is difficult to obtain and you can get the same results with the correct quantity of ADY or IDY.  The use of olive oil and low baking temperatures takes the pizza out of the realm of Neapolitan, and there are better pizzas that can be made at home with AP or bread flour IMO.   
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Offline Pizza_Not_War

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Re: Vito Iacopelli
« Reply #3 on: March 24, 2020, 07:34:29 PM »
Dough Doctor explains the oil here https://www.pizzatoday.com/news/videos/oil-n-dough/ any lots of posts on this forum.

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Re: Vito Iacopelli
« Reply #4 on: March 25, 2020, 11:15:32 AM »
Odd, I have tried to watch his videos but have quit them fairly early on, the put on showy in my face style turns me and the video off. He is very likely knowledgeable but I likely will never find out. Just me . . .  .
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Offline HansB

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Re: Vito Iacopelli
« Reply #5 on: March 25, 2020, 12:38:27 PM »
Odd, I have tried to watch his videos but have quit them fairly early on, the put on showy in my face style turns me and the video off. He is very likely knowledgeable but I likely will never find out. Just me . . .  .

I went to his shop last year. He was very kind and down to earth in person. He is passionate and seems to really enjoy passing on his knowledge.
Hans

Offline megan45

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Re: Vito Iacopelli
« Reply #6 on: March 25, 2020, 01:14:32 PM »
Adding the oil directly to the water is questionable.   

In what way? I've been doing it for NY and American-style dough decades, and greatly prefer the resulting crust to crusts made when adding the oil separately.

Offline thezaman

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Re: Vito Iacopelli
« Reply #7 on: March 25, 2020, 01:25:16 PM »
He did a home oven Sicilian pizza last week that looked amazing.

Offline jsaras

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Re: Vito Iacopelli
« Reply #8 on: March 25, 2020, 01:28:02 PM »
In what way? I've been doing it for NY and American-style dough decades, and greatly prefer the resulting crust to crusts made when adding the oil separately.
Adding oil to the water prevents the flour from being hydrated as it otherwise would be. 
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Offline schold

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Re: Vito Iacopelli
« Reply #9 on: March 25, 2020, 06:44:26 PM »
What do you think your success rate would be in a blind test? One oil directly in water and the other one not. Then repeat.
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Offline jsaras

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Re: Vito Iacopelli
« Reply #10 on: March 25, 2020, 07:19:14 PM »
What do you think your success rate would be in a blind test? One oil directly in water and the other one not. Then repeat.

I have nothing but success as it is 😁
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Offline megan45

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Re: Vito Iacopelli
« Reply #11 on: March 25, 2020, 09:35:55 PM »
Adding oil to the water prevents the flour from being hydrated as it otherwise would be.

For some styles, and for some settings, that may be desirable.

Offline jsaras

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Re: Vito Iacopelli
« Reply #12 on: March 25, 2020, 10:05:24 PM »
For some styles, and for some settings, that may be desirable.
Such as? 
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Offline megan45

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Re: Vito Iacopelli
« Reply #13 on: March 27, 2020, 07:45:16 AM »
Such as?

Any style that prioritizes a flakey/biscuity texture over a chewy texture, the most obvious examples being Chicago stuffed, deep dish, and thin, e.g.:

Thin (Pythonic): https://www.pizzamaking.com/forum/index.php?topic=28938.msg291051#msg291051

Home Run Inn (Loowaters): https://www.pizzamaking.com/forum/index.php?topic=46440.0

Malnati's Deep Dish (Garvey): https://www.pizzamaking.com/forum/index.php?topic=38224.0

Malnati's (Pythonic): https://www.pizzamaking.com/forum/index.php?topic=24708.msg249862#msg249862

Giordano's Stuffed (RockyMountainPie): https://www.pizzamaking.com/forum/index.php?topic=43253.0


Offline jsaras

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Re: Vito Iacopelli
« Reply #14 on: March 27, 2020, 09:58:57 AM »
Any style that prioritizes a flakey/biscuity texture over a chewy texture, the most obvious examples being Chicago stuffed, deep dish, and thin, e.g.:

Thin (Pythonic): https://www.pizzamaking.com/forum/index.php?topic=28938.msg291051#msg291051

Home Run Inn (Loowaters): https://www.pizzamaking.com/forum/index.php?topic=46440.0

Malnati's Deep Dish (Garvey): https://www.pizzamaking.com/forum/index.php?topic=38224.0

Malnati's (Pythonic): https://www.pizzamaking.com/forum/index.php?topic=24708.msg249862#msg249862

Giordano's Stuffed (RockyMountainPie): https://www.pizzamaking.com/forum/index.php?topic=43253.0

Iacopelli doesnít make ANY of those pizzas.  The video in this thread shows him making a Neapolitan pizza, which is anything but biscuit-like.
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Offline megan45

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Re: Vito Iacopelli
« Reply #15 on: March 27, 2020, 12:10:04 PM »
Iacopelli doesnít make ANY of those pizzas.  The video in this thread shows him making a Neapolitan pizza, which is anything but biscuit-like.

Which is why I wrote:

For some styles, and for some settings, that may be desirable.

Offline colebg

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Re: Vito Iacopelli
« Reply #16 on: March 31, 2020, 09:57:11 PM »
I watch his videos often, I like all the experiments he does using different methods/ingredients always trying something different. Lately he seems to be using biga when making his pizzas.

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