Vito Iacopelli Pizza Dough Recipe

You guys ever wonder how to make pizza dough that feels super soft and full of bubbles? Like, the kind you get at those cool pizza shops? Well… I’ve got something really fun for you today. We’re talking all about Vito Iacopelli Pizza Dough Recipe. Yep, 100%! It’s one of the best ways to make pizza dough at home that tastes sooo good.

So what is Poolish, anyway? Don’t worry, it’s not hard. It’s just a mix of flour, water, a little yeast, and something sweet like honey. You let it sit for a bit, and boom-it turns into this bubbly starter that helps your dough grow big and puffy. It’s kinda like magic, really.

The best part? This Vito Iacopelli Dough is super light, super soft, and easy to stretch. You’re gonna love it. If you follow these steps, your pizza crust is gonna be crunchy outside, soft inside, and full of flavor. Let’s go make it together-it’s gonna be so much fun!

Why You Will Love This Vito Iacopelli Pizza Dough?

You’ll fall in love with this dough for its light, airy texture and naturally developed flavor-thanks to 100% Poolish fermentation. It creates a crust that’s crispy on the outside, soft and chewy inside, and incredibly easy to digest.

With simple ingredients and Vito’s precise method, you don’t need a professional oven to achieve restaurant-quality pizza at home. It’s perfect for those who want depth of flavor without using sourdough.

Whether you’re a home cook or an aspiring pizzaiolo, this dough gives you full control over fermentation and outstanding results every time. One bite, and you’ll taste the difference.

Ingredients Used in This Vito Iacopelli Pizza Dough Recipe

For the Poolish (Prepare 16–24 hours ahead):

• 300 g all-purpose or bread flour
• 300 ml water (room temperature)
• 5 g dry yeast
• 5 g honey

For the Final Dough:

• 135 g all-purpose or bread flour

Essential Kitchen Equipment Required

1. Kitchen scale and Mixing bowls
2. Spoon or dough scraper
3. Measuring cup and Plastic wrap
4. Clean countertop and Airtight container
5. Oven with pizza stone or steel
6. Semolina flour (for shaping)

Prep (Day Before) 10 minutes (for Poolish)
Dough Mixing 15 minutes
First Rise 1 hour
Rest Before Bake 30 minutes
Baking 2–3 minutes
Yield Makes 3 x 12-inch pizzas

How To Make Vito Iacopelli Pizza Dough Copycat

Step 1: Make the Poolish (a day ahead)
This is your natural yeast base. It’s what gives this Vito Iacopelli Poolish Pizza Dough its life. In a bowl, mix: 300 g flour, 300 ml water, 5 g dry yeast, 5 g honey, Stir with a spoon until combined. Cover loosely and let it sit at room temperature for 1 hour. Transfer to the fridge and let ferment for 16 to 24 hours.

Step 2: Make the Final Dough
Now it’s time to finish the dough using your fully fermented Poolish. Calculate Flour Needs: 145 g of flour for every 100 ml of water, With 300 ml of water in the Poolish: 145 × 3 = 435 g, Subtract the 300 g of flour already in the Poolish → You need 135 g more flour.

In a large bowl, combine: The full batch of Poolish, 15 g salt, 135 g additional flour. Mix everything for about 1 minute until the dough starts to come together.

Step 3: Knead and Rest
Transfer the dough to a clean countertop. Knead for 5–10 minutes until smooth and elastic. Drizzle a bit of olive oil into a bowl, place the dough inside, and cover. Let it rest for 10 minutes.

Step 4: Bulk Fermentation
After resting, form the dough into a smooth ball. Place in a clean, lightly oiled container and cover with plastic wrap. Let it rise for about 1 hour at room temperature, or until doubled in size.

Step 5: Portion and Final Rest
Divide the dough into three equal balls. Coat each lightly with olive oil and cover. Let them rest for 30 minutes at room temperature before shaping.

Step 6: Stretch, Top & Bake
Dust your counter with semolina flour. Stretch each ball gently into a 12-inch round. Top simply-just tomato sauce if you want to test the crust!

Bake at the highest heat your oven allows (ideally 500°F/260°C) on a pizza stone or steel. Cook for 2 to 3 minutes, or until puffed and golden.

Notable Tips to Make This Vito Iacopelli Pizza Dough Recipe Perfect

Here are some notable tips, that can help you to make this recipe perfect in the very first attempt. Check below

1. Start the night before
Mix your Poolish before bedtime. It needs to sleep too-about 16 to 24 hours in the fridge!

2. Use a scale
Don’t guess with cups. Use a kitchen scale so your dough turns out just right every time.

3. Let it bubble
Your Poolish should look puffy and full of tiny bubbles. That means it’s alive and ready!

4. Keep it cozy
Let the dough rest in a warm, quiet spot. Not too hot, not too cold. Just like you like your blanket.

5. Olive oil is magic
Rub a little olive oil on the dough and bowl so it doesn’t stick. Plus-it smells yummy!

6. Be gentle
When you shape the dough, don’t squish it! Treat it like a soft pillow so it stays full of air.

7. Use semolina flour
Put semolina flour on your counter before shaping. It keeps your dough from sticking-and gives a nice crust!

8. Hot oven = happy pizza
Turn your oven up as high as it goes. A hot oven makes the crust puff up fast!

9. Don’t overtop
Just a little sauce and cheese is perfect. Too many toppings make the dough soggy.

10. Time is the secret
The best pizza dough isn’t about fancy stuff-it’s about good timing. Let it rest, rise, and bake at just the right moments.

Some Delicious Ways to Enjoy This Vito Iacopelli Pizza Dough

Whether it’s a party, family function or you are enjoying this Vito Iacopelli Pizza Dough at your home, the following serving ideas can make your meal more comfortable and delicious to enjoy.

1. Classic Margherita with a Twist
You can’t go wrong with Margherita, but we like to upgrade it with buffalo mozzarella and fresh basil from the garden. A drizzle of peppery olive oil after baking brings out that wood-fired flavor even in a home oven.

2. Hot Honey & Soppressata
This one hits that sweet-salty-spicy combo just right. We layer on thinly sliced spicy soppressata, bake it, and hit it with a swirl of hot honey right when it comes out of the oven. Unreal.

3. Arugula, Prosciutto & Shaved Parmesan
Once the pizza’s out and cooled just a bit, pile on fresh arugula, paper-thin prosciutto, and shavings of Parmesan Reggiano. A tiny splash of lemon juice or balsamic glaze makes it restaurant-worthy.

4. White Pizza with Ricotta & Garlic Oil
This is one of our comfort food go-tos. Spread a light layer of whipped ricotta, drizzle with garlic-infused olive oil, and top with mozzarella and herbs. It’s creamy, garlicky, and totally indulgent.

5. Make a Focaccia-Style Appetizer
We’ve done this for guests so many times: stretch the dough a bit thicker, press in rosemary and flaky salt, and bake like focaccia. Serve it with olive oil, balsamic, and marinated olives. It disappears fast.

6. Pair It with a Crisp Italian White Wine
A glass of Verdicchio or Pinot Grigio pairs beautifully with this dough. The wine cuts through the richness, especially if you’re loading on cheese or meats. We tried this with a truffle pizza once-heavenly.

7. Fresh Tomato Salad Side
When it’s too hot to go heavy, we like to serve pizza with a simple salad of cherry tomatoes, red onion, fresh basil, and a touch of red wine vinegar. It’s refreshing and makes the pizza feel lighter.

8. Dip It in Chili-Infused Olive Oil
Sometimes, we keep one pizza super basic-just tomato sauce and a sprinkle of sea salt-and serve it with a side of spicy olive oil. Perfect for tearing and dipping. It’s addictive.

9. Transform It Into a Breakfast Pizza
Yes, we’ve done it-and yes, it’s amazing. Top the dough with ricotta, mozzarella, bacon, and a cracked egg in the center. Bake until the egg just sets. Add chives after baking. Brunch goals, honestly.

10. Serve with a Charcuterie Board
If you’re entertaining, bake the pizzas and slice them small, then serve them with a board of cheeses, cured meats, olives, and a little fig jam. It becomes a full Italian spread, and nobody ever leaves hungry.

How to Store and Reheat This Vito Iacopelli Pizza Dough Properly

Fridge: Dough balls can be stored up to 48 hours in the fridge in airtight containers. Let them return to room temp before shaping.

Freezer: Freeze shaped balls wrapped tightly in plastic and foil. Thaw overnight in the fridge before use.

FAQs on This Vito Iacopelli Pizza Dough Recipe

Here, we’ve got you covered with some common questions about the Vito Iacopelli Pizza Dough Recipe that people often ask.

1. What kind of flour does Vito Iacopelli use for his pizza dough?

From everything we’ve seen in Vito’s tutorials, he typically uses a high-protein Type 00 flour-often from Italian brands like Caputo. This flour gives the dough that soft, elastic texture that’s perfect for Neapolitan-style pizzas. If you’re trying this at home, we recommend using a similar 00 flour or a strong bread flour with at least 12–13% protein for best results.

2. What are the 4 ingredients in traditional pizza dough?

At its core, classic pizza dough needs just flour, water, yeast, and salt. That’s it. In Vito’s Poolish recipe, we also add a little honey to kickstart fermentation, but it’s not required for traditionalists. Simple ingredients-big results.

3. What is the “55 Rule” in pizza dough making?

Great question-and one that gets asked a lot. The “55 Rule” isn’t a standard term, but among experienced pizza makers, it can refer to maintaining a dough temperature around 55°F (13°C) during mixing to control fermentation. In our experience, keeping your dough cool during initial mixing gives you a slower, more flavorful rise-especially when you’re working with a pre-ferment like Poolish.

4. Why use 100% Poolish instead of a smaller percentage?

We’ve tested both 20% and 100% Poolish recipes-and honestly, 100% makes a huge difference in fermentation. It gives the dough more structure, a lighter texture, and a natural yeasty aroma. It’s not about stronger flavor-it’s about better timing, digestion, and performance in the oven.

5. How long should I ferment the Poolish before using it?

We always prepare the Poolish 16 to 24 hours in advance. After mixing, we leave it at room temperature for an hour, then refrigerate it. You’ll know it’s ready when it’s bubbly and aromatic. It’s a slow build, but 100% worth it.

6. Can I freeze the dough after it’s made?

Yes! We’ve frozen this dough many times. Just make sure you freeze it after the dough balls are portioned, not before. Wrap each one tightly and thaw overnight in the fridge. Let it come to room temperature before stretching.

7. Why is my dough so sticky after mixing?

That’s totally normal with 100% Poolish-it’s a wetter, more hydrated dough. In our experience, using a bit of olive oil on your hands and working the dough with short rest periods helps it come together. Don’t be afraid of a sticky start-the final texture is worth it.

8. What temperature should my kitchen be when proofing the dough?

Ideally, around 70–75°F (21–24°C). If it’s too cold, the dough will take forever to rise. Too warm, and it might overproof. We’ve found 75°F to be the sweet spot, especially when using 100% Poolish, which ferments quickly.

9. Can I make this recipe without a pizza stone or steel?

Yes, but a stone or steel really improves the bottom crust. We’ve baked this dough on a preheated sheet pan in a pinch, but nothing compares to a blazing-hot surface. If you’re serious about pizza at home, investing in a steel is a game changer.

10. Does more Poolish mean a bigger crust or more flavor?

Not exactly. We’ve tested this and confirmed what Vito always says: more Poolish doesn’t equal a bigger crust or stronger flavor. It affects timing and fermentation-not taste. The big crust bubbles come from proper proofing and oven spring, not just the amount of Poolish.

So there you have it-Vito Iacopelli’s 100% Poolish pizza dough. This method is all about natural fermentation, simplicity, and timing. With just a bit of planning the night before, you can pull off pizza that looks, feels, and tastes like it came straight out of a wood-fired pizzeria in Naples.

Remember, the real secret isn’t the ingredients. It’s catching the dough at the perfect point of fermentation. When it’s full of air, not over-proofed, and easy to stretch-that’s the magic window.

Try it, taste it, and share it. Once you go full Poolish, you might never go back. Drop a comment on the blog with your feedback-I can’t wait to hear what you think.

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