Is Vito Iacopelli's Pizza Dough Recipe worth the effort?

In this episode we will be following @vitoiacopelli Vito Iacopelli pizza dough. This is a scaled down version of Vito Iacpoelli poolish, wood oven and catering video where Vito makes a massive amount of pizza dough for his business. This recipe is very similar Vito Iacopelli next level pizza dough recipe. Where he follows a Poolish recipe over a 48 hour cold prove pizza dough. However, in this version there for more resting time and he uses Ice cold water. We will be using Molino Naldoni Marì flour which has a protein level of 14% which is ideal for this recipe. What will be the outcome of this mammoth pizza dough recipe stay tuned and find out. Vitos Video that we will be following.    • Neapolitan Pizza Dough Full Process⎮Wood o...   Ingredients for the Poolish Flour 500g water 500g Instant yeast 2g Honey 2g Poolish method Add the yeast and honey to the water and mix together. Next gradually add the flour to the water mixing until all the flour and water have incorporated and the mixture is smooth. Once smooth leave the poolish at room temperature for one hour. After the hour place in the fridge for 24 hours. After 24 hours remove from the fridge Making the pizza dough Ingredients Poolish dough Mixture 500g Flour 500g Salt 26g Olive oil 1 TBS Ice cold water 325g Pizza dough Method Gradually add the flour to the poolish mixture and mix together until all the flour is incorporated. Once all the flour is mixed together with the poolish, you need to gradually add the salt and ice cold water. It is advised to do this slowly and you may need a little extra flour on the work surface when you are kneading the dough. Once all the water and salt are mixed together, it’s time to knead the dough. You may need a dough scraper for this part. Gradually add the olive oil and once the dough is smooth, let the dough rest for 1 hour After one hour you need to make the pizza balls. On this version we weighed out 230g pizza balls this makes a good 10 inch pizza. Once the pizza balls are formed add them to tubs and ensure that they are covered, let them rest for 3 hours at room temperature. After 3 hours place them back in the fridge for a further 16 hours. After 16 hours let them come back up to room temperature and you are ready to make pizza. #cookdifferent #gozneykitchen #pizzatv #OMSGA #homemadepizza #gozneyroccbox #gozneydome #pizza #madeinsheffield #neapolitanpizza #nationalpizzaday #pizzalover #pizzaovens #pizzalovers #pizzarecipe