How to Make Just 1 Perfect Pizza Dough Ball

This is probably one of the best pizzas I've ever made. Listen to this. It's soft. It's crunchy. Take a look. It's lovely. Soft. Lovely. Look at this. With a few seconds of work, the dough is lovely smooth. All of this pizza. Nice. Nice and strong. The structure is really good. If you be gentle of the pizza, the pizza will be gentle to you. I want to show you closely what we are talking about. It's a... Welcome to the best pizza channel. Wow. Today I'm so energetic. Hello guys from my studio Coppelin. Welcome back to my channel. Today I'm so lonely. Let me show you. Before we start this amazing pizza video, I want pizza. Let me show you. I'm not joking here. They left me alone. Oh my God. Look at this. No one. No one inside the house. No one outside. I'm just by myself. But today is going to be special. Today is going to be special. Let me show you. Let me put you here. A lot of people have been asking me, Vito, please, can you make me... I'm by myself. I don't want to make so many pizzas. I don't want to do what I'm going to do with the leftover pizza dough. What I'm going to do with that. So today I decided to make one pizza dough balls. I'm going to show you how to make the dough for one pizza. Hit the subscribe button. It's free. Let's reach one million subscribers and smash the like and comment below if you are by yourself too. First of all, we have to prepare our yeast. It's very simple to prepare and this will make your pizza the best. We prepare this Polish 16 hours before to 24 hours. I usually prepare it before going to sleep. Very easy. 100 milligrams of water. We put 2 grams of dry yeast in the water and then mix it up a little bit. Let's melt the dry yeast. And then a little bit of honey. Just like 1 to 2 grams of honey just to give a little bit of sugar to our yeast. And then let's go ahead and let's add 100 grams of flour. Zero zero flour. It's fine. Guys, I go by grams because especially for one pizza dough you have to have grams. The quantity is so small that you have to go by grams. It's more precise. So simply before going to sleep go ahead and prepare. Voila. Mix it up for a couple of minutes until it gets all together and voila. This is how it's supposed to look like. Here we have the Polish ready. And this will change your game, guys. This will change your game. Close it. Voila. Let it rest one hour at room temperature and 16 to 24 hours in the fridge. And of course, guys. This is a video, guys. Of course, we cannot wait 16 to 24 hours. But usually I do. But today I have the Polish already made. And this is how the Polish looks like after 24 hours. This is how it's supposed to look like the Polish after 16 to 24 hours. It's nice. Nice and strong. The structure is really good. And easy. I'm going to make a really easy dish for you, guys. These are all the ingredients that you need. Go get it in the kitchen. Let's make this dough together. Let's go, friends. 10 grams of cold water. 5 grams of salt. And 60 grams of flour. And the Polish. Add the salt in the water. Just like that. Melt this little bit of... I can't use the finger. Melt this little bit of salt. There we go. Dump it inside the Polish. Voila. Melt everything all together. Guys, you can go ahead and use the spoon or you can use the machine or also you can go with your hands. Voila. Now let's go ahead and let's add the flour. All together. Voila. Here we have our dough. Now mix it up until it's all together. With the spoon. This way we don't make a mess. Voila, guys. All together. Few minutes. Few seconds, actually. Let's go ahead and let's dump everything on the counter. Take off the spoon. Let's go, guys. Let's work this beast by hand. We want to feel the dough. You know what I'm saying? So now let's go ahead and let's work the dough with a few fingers because it's so small. We want to break the gluten just like that. Break everything. Open up. We have to melt. It's going to be a little bit sticky, of course, guys. So open up on the counter and just go on top. Guys, if it's sticky for you because this can change because every flour gets the humidity a different way so absorbs the water in a different way every flour what you're going to do is just get a little bit of flour and add it. Guys, at this point the dough is very sticky. What I personally do is get all the flour in the dough because I want to keep the hydration I go ahead and close it. Every flour is different so it might be more sticky to you. And then I repeat you can go ahead and add a little bit of flour like that but I personally like to get the dough a little sticky just like that, a little bit. So now let it rest for 15 minutes. So I find something that I can explain to you. I find the Manitoba but I find this bag guys, this is not sponsored or something. This is just to explain to you what I was saying about the absorbs of the flour. So it's very important that you when you buy a flour you watch the W. There we go. Where is it? There we go. See this? W here it says Epiforte W460. So this is a Manitoba but every flour 00, type 1 and everything you have to watch this W. This is a W460. That means that this flour is really strong. I didn't use this. This is just to explain. This is W460. That means the more are the W the more water will absorb. You got that? The more are the W the more water will absorb. So let's say we have usually the 00 is around 280-300 max. So that means that you will need flour and your dough will be very sticky. That's the reason why the dough is really sticky because I used a flour that is 280 W. So I let it rest for 15 minutes and this is how the dough looks like after 15 minutes. The dough is less it's less sticky because it's building every time that I let it rest it's building more gluten. The structure of the gluten. So what I do is I put a little bit of olive oil on your hands. There we go. And also guys, help yourself with a spatula. And just go like this. And now watch what I do. We want to keep a circle. So keep the top on top and start to make the ball. Like you can see, like magic the dough is becoming nice and nice and strong and smooth. I want to show it to you very closely. Look at this. With a few seconds of work the dough is lovely smooth. A little bit of olive oil. There we go. Make the dough ball. Make the ball. Close it. And now let's go ahead and let's dump it inside the container. Just like that. Your dough ball. One ball of one dough ball. It's lovely. Ready. So now at this point we let it rest for one hour to two hours at room temperature. Let's go ahead and let's put it on the side. Let me explain to you why I keep the hydration. The more is the hydration the more puffy and soft will become your pizza. The less is the hydration the more crunchy will become your pizza. The dough is lovely ready. Like you can see, double up the sign. So this is a good sign. And that means the dough is ready. So I got ready with some ingredients here because this pizza is going to be special. So here we have a little bit of some nice pesto. Some pesto genovese. This is going to be a really nice pizza. Got some pecorino. Get ready with all the ingredients. Voila, this is the flour mixed with semolina. We're going to go ahead and stretch the pizza on there. The good thing of having a single dough ball a single dough ball is that you don't really need a spatula. So let's get ready with the flour in the center. Just like that. And then put a little bit of flour on top and just dump the pizza on the flour. Wait until it gets detached and boom. Voila, guys. Take a look how much air is inside. I mean, you have to take a look. Just lovely. Soft. Lovely. Now a couple of times in the flour. Just a couple of times. One, two. Just be gentle because if you be gentle of the pizza the pizza will be gentle to you. So go ahead. Just press. Just press the crust. Press the air to the crust. Voila. Press the air to the crust. You want to get the air out. So voila. One hand on top. Take off all the flour. Take it all off from the side. Then boom. Put it down. Take off. Boom. Right hand you press. Left hand you pull. Just keep always try to keep the air on the crust. Voila. Do you see? Now when we have a little trick. Little trick. Watch this. One hand like this. Put the dough on top. Then one hand under. And then just put it down. Like that. Boom. Voila guys. The pizza. The base. It's ready. So this is going to be we're going to make the pizza with a little bit of fresh organic basil from Genoa. Because the pesto comes from Genoa. We're going to put some pecorino cheese on top. And then some fresh mozzarella. There we go. Pay attention to this. So I have the oven working with gas. So what I'm going to do here is I'm going to go ahead and cook the pizza with a couple of pieces of wood. Put it right there like a cross. Just like that. And then go ahead and put it on top of the flame. And the good thing of having a gas oven is just this. That you can cook the pizza. You can fire up the pizza with gas. Oh. You can fire up the pizza with a gas oven. I mean you can warm up the pizza oven with gas and then fire up and cook the pizza with wood. So let's go ahead. We have the right flame. Little bit of flour on the peel. Then pinch it. Then boom. Voila. So simple. Now we want the pizza 12 inches guys. Because this pizza dough was for 12 inches pizza. It's not over yet. So now let's go ahead and let's cook it. Right there on the center. Boom. One shot. And the pizza is in the oven. The moment of the truth. It's coming. So smash the like if you are new. Hit that button. Subscribe to this channel because it's for pizza lovers only. Did you see this? Oh the pizza. Oh my god. You have to check out this. The pizza is coming out. It's cooking lovely. Wow. I didn't expect that. Check out the bottom. Oh my god. It's pumping like crazy. I don't know if you can see that. Wow. Oh my god. Let me get the secret ingredient right there. Put it right there. Boom, boom, boom. The pizza is about to be ready. Let me get it nice and cooked. The pizza. 3, 2, 3, 2, 1. One shot on top to give it a nice wood flavor. And oh my gosh. Oh my god. Take a look at this pizza. This is probably one of the best pizzas I ever made. Listen to this. Shh. It's soft. It's crunchy. At the same time, this is what I'm talking about. Before I show you the crust, we have to see the inside. Oh my gosh. Nice lovely prosciutto cotto. This is high quality ham. So we're going to put this just like a flower. One. Wow, this ham is really good. This is one of the best ham. I give this to my daughter. Two. Fresh basil everywhere. Just to give it a nice touch. A nice flavor. One lid right there. Boom. A little bit of extra virgin olive oil. And the pizza, it's lovely ready. I mean, you tell me what you think. Please. In the comments. Please. Guys, the time has come. So we have to see the crust inside. And then we have to taste it. I mean, it's empty. It's empty. I don't even know. That's why I cut with the scissors. I mean, take a look. It's lovely. Soft. Boom, guys. Take a look. Boom. This is... I don't even see it. I want to show you closely what we are talking about. It's empty. Get the slice right there. And then... I mean... I mean, please. The serves are comment this. The serves, a comment. Wow. I have to taste this beast. I mean, it's empty. This is probably... It's my first time making the pizza dough for one pizza. And it's the best. Absolutely the best. Let me get the crust. Look at this, how light it is. I mean, it's... I just want to show you the inside. Watch. Watch this. Watch. It's empty. Look how it breaks. Try this at home. When you make it, tag me on Instagram, Vito Jacopelli. And I will comment. I will comment to all of you. Thank you so much for your time. Ciao.