Poolish de Vito en 48h
Pâte de style napolitain à double fermentation avec levain poolish
70% hydration
La célèbre recette de pâte à pizza de style napolitain du maestro Vito Iacopelli, avec un levain poolish de 24 heures suivi d'une fermentation à froid de 24 heures. Douce et croustillante !
This authentic pizza recipe uses tipo 00 flour with 70% hydration for perfect texture. Created by expert pizzaiolo Vito Iacopelli.
Ingredients
1000 g
Farine Tipo 00
700 ml
Eau
5 g
Levure
(CY)
5 g
Miel
30 g
Sel de mer fin
10 g
Huile d'olive extra vierge
0 g
Farine de semoule
Recipe Parameters
Hydration
70%
Salt
3%
Yeast
0.1%
CY
Flour Type
Tipo 00
Ball Weight
270g
Servings
6 pizzas
Recipe Tags
Categories
napolitana
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