48h Neapolitan Poolish
Vito's signature dough with poolish starter
70% hydration
Maestro Vito Iacopelli's renowned Neapolitan-style pizza dough recipe featuring a 24-hour poolish starter followed by a 24-hour cold fermentation. Soft and crunchy!
This authentic pizza recipe uses tipo 00 flour with 70% hydration for perfect texture. Created by expert pizzaiolo Vito Iacopelli.
Ingredients
700 g
Tipo 00 flour
400 ml
Water
30 g
Fine sea salt
10 g
Extra virgin olive oil
0 g
Semolina flour
Recipe Parameters
Hydration
70%
Salt
3%
Yeast
0.1%
CY
Flour Type
Tipo 00
Ball Weight
270g
Servings
6 pizzas
Recipe Tags
Categories
neapolitan
Poolish
Double Fermentation
Vito Iacopelli
maestro
Created by
VI
Vito Iacopelli
Los Angeles, USA
Master pizza maker known for teaching and sharing the art of authentic Neapolitan pizza. Originally from Italy, Vito has decades of experience, running his own pizzeria and building a global online community. His approach combines tradition, precision, and modern techniques.
Specialties
neapolitan