Vito Iacopelli Pizza Dough Recipe

Pizza is one of the most loved foods around the world, especially Italian pizza. Almost every restaurant serves pizza, but when we try to make it at home, the results are not always perfect. The biggest challenge? The pizza dough! I struggled a lot when I first tried making pizza at home. No matter what I did, I couldn’t get the perfect dough.

Then, I found a video from Vito Iacopelli on YouTube, and everything changed. By following his instructions, tips, and tricks, I finally made perfect pizza dough at home. If you are facing the same problem, you just need to follow this Vito Iacopelli Pizza Dough Recipe, and I am sure you will never fail again.

Today, I will teach you how to make the best pizza dough for Neapolitan, New York-style, and more!

Understanding Flour for Pizza Dough

One of the most important parts of making perfect pizza dough is choosing the right flour. Not all flour is the same, and each type affects the texture, strength, and hydration of your dough.

What is “W” in Flour Strength?

Flour strength is measured by the “W” value, which shows how well the flour can absorb water and develop gluten. Here’s a breakdown:

1. W 240-270: Best for lighter, crispier dough (New York-style pizza).
2. W 300-330: Ideal for Neapolitan-style pizza with long fermentation.
3. W 350+: Very strong, used for high-hydration doughs.

For Vito’s method, stick with W 300–330 flour (often labeled “00” or “strong bread flour”). This gives the dough strength to rise tall and develop those signature bubbles.

Ingredients List

Here’s exactly what you’ll need:

For the Poolish (Pre-ferment);

• 500ml cold water: Using cold water slows down fermentation for better flavor
• 5g fresh yeast: Just a small amount for slow, controlled fermentation
• 500g flour: Creates the base for our pre-ferment
• 5g honey: Helps feed the yeast and promotes even fermentation

For the Final Dough;

• 1,650g “00” flour: This finely ground Italian flour gives us the perfect pizza texture
• ¾ cup water (added gradually): The exact amount may vary based on your conditions
• 40g salt: Controls fermentation and strengthens the dough

For Toppings;

• tomato sauce
• fresh mozzarella
• basil
• olive oil

Possible Substitutions

1. No Tipo 00 flour? Use all-purpose flour + 1 tbsp vital wheat gluten per cup.
2. Out of fresh yeast? Dry yeast works fine (use 1/3 the amount).
3. For a crispier crust, try semolina flour for dusting.

Kitchen Tools You’ll Need

1. Large mixing bowl
2. Measuring cups/spoons
3. Plastic wrap or damp cloth
4. Oven (or pizza stone for extra crisp)

How To Make Vito Iacopelli Pizza Dough

Step 1 | Preparing the Poolish (Pre-ferment)

In a bowl, mix cold water with fresh yeast until dissolved. Stir in the flour and honey until fully combined. Cover and let it rest at room temperature for 16 hours.

Step 2 | Mixing the Dough

Once the poolish has fermented, transfer it to a stand mixer. Add the “00” flour and about half of the water, then start mixing on low speed (Speed 1). Gradually add the remaining water in small amounts. When most of the water is incorporated, add the salt and the final bit of water. Increase the speed slightly and continue mixing to develop the gluten. Knead for about 8-10 minutes until the dough becomes smooth and elastic.

Step 3 | First Fermentation (Bulk Fermentation)

Place the dough in a lightly oiled container, cover, and let it rest for 2-3 hours at room temperature. The dough should be soft but not sticky.

Step 4 | Shaping the Dough Balls

Divide the dough into 250g portions—ideal for Neapolitan pizza. Shape each portion into a tight ball to ensure a strong gluten structure. Place the dough balls in a proofing box or cover them with a damp cloth.

Step 5 | Second Fermentation

Let the dough balls ferment at room temperature for 6-8 hours. If not using immediately, store them in the refrigerator for up to 48 hours to enhance flavor.

Step 6 | Stretching the Dough

Dust your work surface with rice flour or Type 1 flour to prevent sticking. Gently press the dough from the center outward, leaving a thicker edge for the crust. Stretch the dough by hand—avoid using a rolling pin to preserve air pockets. Over the top add tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.

Step 7 | Baking the Perfect Pizza

Pizza Oven Method: Bake at 850°F (450°C) for 90 seconds for an authentic Neapolitan-style pizza.

Home Oven Method: Preheat a pizza stone at 500°F (260°C) for 45 minutes, then bake for 6-8 minutes.

Cast Iron Method: Cook the pizza in a hot skillet for 2 minutes, then transfer to a broiler for a crispy top.

Tips for Perfect Pizza Dough

• Cold Water = Slow Fermentation: Prevents dough from turning sour.
• Don’t Over-Knead: Stop when the dough feels smooth, not sticky.
• Use Rice Flour for Dusting: Stops the crust from burning.

Make-Ahead Tips for Perfect Pizza Dough

Planning ahead can make your pizza-making experience easier and more flavorful. Here’s how to prepare your dough in advance for the best results:

1. Start with the poolish – For the best texture and flavor, prepare the poolish (a pre-ferment) about 16 hours before making your dough. This extra step enhances the dough’s fermentation, giving it a light, airy structure and a deep, complex taste.
2. Refrigerate shaped dough balls – Once your dough is mixed and shaped into balls, store them in the refrigerator for up to 24 hours. This slow fermentation improves flavor and texture.
3. Bring dough to room temperature – If you’ve refrigerated your dough, take it out at least two hours before using it. Cold dough is harder to stretch and won’t bake as evenly, so letting it warm up ensures better handling and a crispier crust.
4. Freezing for later use – If you want to prep dough in advance, you can freeze the shaped dough balls for up to a month. Just wrap them tightly in plastic wrap and place them in an airtight container.
5. Thawing frozen dough – When you’re ready to use frozen dough, transfer it to the refrigerator the night before to thaw slowly. The next day, let it sit at room temperature for two hours before stretching and baking.

Perfect Pairings for Your Pizza

1. Simple Marinara: Crushed tomatoes, garlic, and oregano bring bold, rustic flavors.
2. White Pizza: Creamy ricotta, mozzarella, garlic, and olive oil create a rich, savory bite.
3. Seasonal Vegetables: Use fresh market finds for a vibrant, ever-changing topping.

These toppings enhance the light, airy crust this dough creates. Avoid overloading—less is more when using high-quality ingredients!

Vito Iacopelli Pizza Dough Recipe FAQs

1. Why is it always better to use strong flour for a pre-ferment?

Strong flour contains more protein, which creates better gluten development during long fermentation. This protein structure helps the pre-ferment maintain stability over many hours without breaking down. The higher protein content also allows the pre-ferment to hold more water, creating a better environment for yeast activity and flavor development.

I’ve found that strong flour produces a more reliable and consistent pre-ferment every time.

2. Why does everybody use “00” flour for Neapolitan pizza?

The “00” designation refers to the flour’s fine texture, not its protein content. This ultra-fine grind creates a smooth, silky dough that’s easy to shape and develops a tender yet chewy crust. The fine particles also allow for optimal water absorption and gluten development.

From my experience, “00” flour produces that distinctive Neapolitan crust texture – crispy outside, tender inside – that’s impossible to achieve with coarser flours.

3. Why does the dough with whole wheat absorb more water?

Whole wheat flour contains bran and germ, which act like tiny sponges in your dough. These particles grab and hold onto water more aggressively than refined flour. The bran particles also cut through gluten strands, so you need extra water to achieve the same dough consistency.

When I use whole wheat flour, I typically increase water content by 10-15% compared to white flour recipes.

4. Why does the dough change color?

Dough color changes happen for several reasons during fermentation. The main cause is oxidation – when flour proteins react with air during mixing and resting. Long fermentation also leads to subtle color changes as enzymes break down flour compounds. Temperature affects this too – warmer dough often develops darker spots.

I notice my dough usually becomes slightly more cream-colored during the polish stage, then develops a golden tone after final fermentation.

5. How long can I store the dough in the refrigerator?

The dough can be stored in the refrigerator for up to 72 hours after shaping into balls. Cold temperature slows fermentation significantly, but the dough continues developing flavor.

Each dough ball should be stored separately in a lightly oiled container with room to expand. Allow at least 2 hours for the dough to warm up before using.

6. What’s the best oven temperature for this dough?

This dough works best at very high temperatures. For home ovens, preheat to maximum temperature (usually 500-550°F) with a pizza stone or steel for at least 1 hour.

For Neapolitan style, you’ll want even higher temperatures (700-900°F) using specialized equipment or outdoor pizza ovens.

7. Can I make this dough without a mixer?

Yes, you can mix this dough by hand, though it requires more time and effort. Mix ingredients in a bowl until combined, then knead on a clean surface for 20-25 minutes. Look for the same smooth, elastic texture you’d get from machine mixing.

Rest periods become even more important with hand mixing.

8. Why does my dough tear when stretching?

Tearing usually indicates either under-developed gluten or improper dough temperature. Ensure proper mixing time and look for smooth, elastic dough before shaping. Always let cold dough warm up completely before stretching.

If tearing persists, try reducing water slightly in your next batch.

9. How do I know when the polish is ready?

A properly fermented polish should be bubbly and have a slightly sweet, fresh smell. It should have doubled in size but not collapsed. If it smells strongly sour or has fallen, it’s over-fermented.

Temperature greatly affects fermentation time – cooler rooms need longer, warmer rooms need less time.

10. What’s the best way to shape the dough balls?

Create dough balls by gently folding the edges into the center, then rolling on an unfloured surface using a circular motion with your palm. The goal is creating surface tension without tearing the dough.

Avoid using flour during this process – it can create dry spots in your final crust.

Continue to Content

Vito Iacopelli Pizza Dough Recipe

Yield: 8 pizzas

Prep Time: 16 hours

Cook Time: 10 minutes

Total Time: 16 hours 10 minutes

Make the perfect pizza at home with this Vito Iacopelli Pizza Dough Recipe! Prep in 16 hours for a light, airy crust. Ideal for Neapolitan & NY-style pizzas!

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Ingredients

For the Poolish (Pre-ferment):

• 500ml cold water
• 5g fresh yeast
• 500g flour
• 5g honey

For the Final Dough:

• 1,650g "00" flour
• ¾ cup water (added gradually)
• 40g salt

For Toppings:

• Tomato sauce
• Fresh mozzarella
• Basil
• Olive oil

Instructions

Step 1 | Preparing the Poolish (Pre-ferment)

In a bowl, mix cold water with fresh yeast until dissolved. Stir in the flour and honey until fully combined. Cover and let it rest at room temperature for 16 hours.

Step 2 | Mixing the Dough

Once the poolish has fermented, transfer it to a stand mixer. Add the "00" flour and about half of the water, then start mixing on low speed (Speed 1). Gradually add the remaining water in small amounts. When most of the water is incorporated, add the salt and the final bit of water. Increase the speed slightly and continue mixing to develop the gluten. Knead for about 8-10 minutes until the dough becomes smooth and elastic.

Step 3 | First Fermentation (Bulk Fermentation)

Place the dough in a lightly oiled container, cover, and let it rest for 2-3 hours at room temperature. The dough should be soft but not sticky.

Step 4 | Shaping the Dough Balls

Divide the dough into 250g portions—ideal for Neapolitan pizza. Shape each portion into a tight ball to ensure a strong gluten structure. Place the dough balls in a proofing box or cover them with a damp cloth.

Step 5 | Second Fermentation

Let the dough balls ferment at room temperature for 6-8 hours. If not using immediately, store them in the refrigerator for up to 48 hours to enhance flavor.

Step 6 | Stretching the Dough

Dust your work surface with rice flour or Type 1 flour to prevent sticking. Gently press the dough from the center outward, leaving a thicker edge for the crust. Stretch the dough by hand—avoid using a rolling pin to preserve air pockets. Over the top add tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.

Step 7 | Baking the Perfect Pizza

Pizza Oven Method: Bake at 850°F (450°C) for 90 seconds for an authentic Neapolitan-style pizza.

Home Oven Method: Preheat a pizza stone at 500°F (260°C) for 45 minutes, then bake for 6-8 minutes.

Cast Iron Method: Cook the pizza in a hot skillet for 2 minutes, then transfer to a broiler for a crispy top.

Nutrition Information:

Serving Size: Per Pizza Dough Portion – Approx. 250g
Amount Per Serving: Calories: 580Total Fat: 2gSodium: 950mgCarbohydrates: 115gFiber: 4gSugar: 2gProtein: 18g

Conclusion

Making the perfect pizza dough at home is easy when you follow the Vito Iacopelli Pizza Dough Recipe. With the right flour, proper fermentation, and good technique, you can enjoy restaurant-quality pizza at home.

Try this recipe and let me know how it turns out! Don’t forget to follow us on Pinterest for more amazing recipes. Happy pizza-making!