Vito Iacopelli Pizza Dough Recipe

Vito Iacopelli’s pizza dough is famous for its light, airy texture and deep flavor. Known for his viral pizza videos, Vito focuses on long fermentation, simple ingredients, and proper technique to create authentic Italian-style pizza dough at home.

This recipe follows his philosophy of time, hydration, and gentle handling to help you achieve a soft, stretchy dough with beautiful bubbles and a crisp yet chewy crust.

Why You’ll Love This Recipe

• Authentic Italian-style pizza dough
• Light, airy, and chewy texture
• Uses only a few simple ingredients
• Perfect for home ovens or pizza stones
• Easy to follow, even for beginners
• Develops amazing flavor through slow fermentation

What This Pizza Dough Tastes Like

• Mild, slightly tangy flavor from long fermentation
• Crisp outside with a soft, airy interior
• Light chew without being dense
• Clean wheat flavor that pairs well with any topping

Ingredients Overview

• 500 g bread flour or 00 pizza flour
• 350 ml cold water (70% hydration)
• 10 g fine sea salt
• 1 g instant dry yeast (about 1/4 teaspoon)
• Extra flour for dusting

Ingredient Notes and Helpful Tips

• Flour: 00 pizza flour gives the most authentic result, but bread flour works well
• Water: Cold water slows fermentation and improves dough structure
• Yeast: A very small amount is key for long fermentation
• Salt: Adds flavor and controls yeast activity
• Hydration: High hydration creates an airy crust, but the dough will feel sticky

Step-by-Step Instructions

Step 1: Mix the Dough

• Add 350 ml of cold water to a large bowl
• Dissolve 1 g of yeast in the water
• Gradually add 500 g of flour while mixing with your hand or spoon
• Mix until no dry flour remains
• Cover and let rest for 20 minutes (autolyse)

Step 2: Add Salt and Develop the Dough

• Sprinkle 10 g salt over the dough
• Gently pinch and fold the dough to incorporate salt
• Perform stretch-and-folds in the bowl for 2–3 minutes
• Dough should look smooth but slightly sticky

Step 3: Bulk Fermentation

• Cover the bowl tightly
• Let rest at room temperature for 2 hours
• Perform one gentle fold halfway through
• Transfer to the refrigerator for 24–48 hours

Step 4: Ball the Dough

• Remove dough from fridge
• Divide into 3 equal portions (about 280 g each)
• Shape into tight dough balls
• Place in a lightly floured container
• Cover and rest at room temperature for 3–4 hours

Step 5: Shape the Pizza

• Lightly flour your work surface
• Place the dough ball in the flour and gently press from the center outward
• Keep the outer edge puffy for an airy crust
• Do not use a rolling pin

Step 6: Bake the Pizza

• Preheat oven to highest temperature (500–550°F / 260–290°C)
• Preheat pizza stone or steel for at least 45 minutes
• Add sauce and toppings lightly
• Bake for 6–8 minutes until the crust is puffed and spotted

@anne_bekind

Pro Tips for Best Results

• Use a kitchen scale for accuracy
• Avoid adding extra flour to the dough
• Handle gently to preserve air bubbles
• High heat is essential for good oven spring
• Fewer toppings result in a better rise

Recipe Variations and Substitutions

• Lower hydration: Use 325 ml of water for easier handling
• Same-day dough: Increase yeast to 3 g and ferment 6–8 hours
• Whole wheat: Replace 10% of flour with whole wheat flour
• Sourdough version: Replace yeast with active sourdough starter

What to Serve With Pizza

• Fresh green salad
• Garlic bread
• Olive oil and chili flakes for dipping
• Sparkling water or soda

Storage and Reheating Instructions

• Dough balls can be stored in the fridge up to 72 hours
• Freeze dough balls for up to 2 months
• Thaw frozen dough overnight in the refrigerator
• Bring to room temperature before shaping

Common Mistakes to Avoid

• Using too much yeast
• Overworking the dough
• Adding too much flour during shaping
• Rolling the dough flat
• Baking at low temperatures

Frequently Asked Questions

Can I make this dough without a pizza stone

Yes, use a preheated baking tray or steel for best results.

Is high-hydration dough hard to work with

It feels sticky at first, but it becomes easier with practice and proper folding.

Can I ferment longer than 48 hours

Yes, up to 72 hours for a deeper flavor, but keep it well covered.

Can I use all-purpose flour

Yes, but the dough may be slightly less airy.

How many pizzas does this make

This recipe makes 3 medium pizzas.

Final Thoughts

This Vito Iacopelli Pizza Dough Recipe focuses on simplicity, patience, and technique. With just flour, water, yeast, and salt, you can create restaurant-quality pizza at home. Give the dough time to ferment, handle it gently, and bake it hot for the best results.