How TO Make Next Level Pizza Dough
HOW TO MAKE NEXT LEVEL PIZZA DOUGH is a medium Italian recipe that serves 4. 500 calories per serving. Recipe by Vito Iacopelli on YouTube.
Prep: 41 hrs 10 min | Cook: 1 hr 10 min | Total: 42 hrs 50 min
Cost: $7.35 total, $1.84 per serving
Ingredients
- 300 g Water (room temperature for poolish)
- 5 g Honey (adds a touch of sweetness to the poolish)
- 6 g Fresh Yeast (if unavailable use 5 g active dry yeast)
- 300 g 00 Flour (Italian “00” flour; can substitute all‑purpose flour)
- 400 g Water (room temperature for final dough)
- 1 batch Poolish (prepared earlier (300 g water, 5 g honey, 6 g fresh yeast, 300 g 00 flour))
- 700 g 00 Flour (high‑protein flour for strong gluten)
- 25 g Sea Salt (fine sea salt)
- 10 g Olive Oil (extra‑virgin, adds flavor and strengthens gluten)
- 200 g Pizza Sauce (optional, use your favorite marinara)
- 200 g Fresh Mozzarella (sliced, optional topping)
- 50 g Spicy Pepperoni (optional, sliced)
- 5 g Fresh Basil Leaves (torn, for finishing)
- 20 g Semolina (for dusting the work surface)
Instructions
Make the Poolish
Combine 300 g water, 5 g honey, and 6 g fresh yeast in the wooden bowl. Stir until the yeast dissolves, then add 300 g 00 flour and mix until a uniform batter forms.
Time: PT5M
Room‑Temperature Ferment Poolish
Cover the bowl with plastic wrap and let the poolish sit at room temperature for 1 hour. It will begin to bubble and develop aroma.
Time: PT1H
Cold Ferment Poolish
Transfer the bowl to the refrigerator and let the poolish ferment for 16‑24 hours (18 hours used for calculations).
Time: PT18H
Combine Final Dough Ingredients
Remove the poolish from the fridge, add 400 g water, 700 g 00 flour, 25 g sea salt, and 10 g olive oil. Mix in the wooden bowl until everything is just combined.
Time: PT10M
Knead the Dough
Knead the dough by hand (or with a mixer) for 10‑15 minutes until it becomes smooth, elastic, and slightly tacky.
Time: PT15M
First Rest
Cover the dough and let it rest in the bowl for 15 minutes.
Time: PT15M
Shape into a Ball and Rest
Form the dough into a tight ball, place it back in the bowl, cover, and let it rest for 45 minutes at room temperature.
Time: PT45M
Second Cold Fermentation
Place the rested dough ball in an airtight container and refrigerate for another 16‑24 hours (18 hours used).
Time: PT18H
Bring Dough to Room Temperature
Take the dough out of the fridge and let it sit uncovered for 30‑60 minutes until it feels pliable.
Time: PT45M
Divide and Ball the Dough
On a lightly floured surface, divide the dough into four 250 g portions. Shape each portion into a tight ball, seal the surface, and place the balls seam‑side down in a tray.
Time: PT15M
Final Proof
Cover the tray and let the dough balls proof at room temperature for about 2 hours (or 1 hour in a warm kitchen).
Time: PT2H
Preheat Oven and Stone
Place a pizza stone on the middle rack and preheat the oven to its maximum temperature (≈500°F / 260°C) for 1 hour.
Time: PT1H
Temperature: 500°F
Stretch and Top the Pizza
Dust a work surface with semolina, gently stretch each dough ball to a 12‑inch circle, add sauce, mozzarella, pepperoni (if using), and a drizzle of olive oil.
Time: PT10M
Bake the Pizza
Slide the pizza onto the hot stone using a peel and bake for 8‑12 minutes, until the crust is golden and the cheese is bubbling.
Time: PT10M
Temperature: 500°F
Cool and Serve
Remove the pizza, let it rest for 2‑3 minutes, garnish with fresh basil leaves, slice, and serve.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains gluten, Vegetarian option available without pepperoni
Allergens: Wheat, Dairy, Pork
Ingredient Substitutions
- Instead of Honey: granulated sugar
- Instead of Fresh Yeast: active dry yeast
- Instead of 00 Flour: all‑purpose flour
- Instead of 00 Flour: bread flour
- Instead of Sea Salt: kosher salt
- Instead of Olive Oil: vegetable oil
- Instead of Pizza Sauce: crushed tomatoes with herbs
- Instead of Fresh Mozzarella: low‑moisture mozzarella
- Instead of Spicy Pepperoni: salami, vegetarian pepperoni
- Instead of Fresh Basil Leaves: dried basil
- Instead of Semolina: cornmeal
Equipment Needed
- Wooden Mixing Bowl
- Kitchen Scale
- Spatula
- Dough Scraper
- Plastic Wrap or Bowl Lid
- Refrigerator
- Oven with Pizza Stone
- Pizza Peel
- Rolling Pin (optional) (optional)
- Semolina for Dusting (optional)
Critical Steps — Do Not Skip
- Making and fermenting the poolish (steps 1‑3)
- Kneading the dough to develop gluten (step 5)
- Second cold fermentation for flavor development (step 8)
- Shaping dough balls without deflating the interior air (step 10)
- Baking on a pre‑heated stone at high temperature (step 12‑14)
Chef Tips from the Video
- Use ice‑cold water for the final dough to slow fermentation and improve texture.
- Dust the work surface with semolina instead of flour for a slightly crunchy bottom.
- Allow the dough to come to room temperature before shaping to prevent tearing.
- If you prefer a thinner crust, stretch the dough more aggressively after the final proof.
Troubleshooting
Dough is too sticky and hard to handle.
Add a small amount of flour (5‑10 g) at a time while kneading, but avoid over‑flouring which will make the crust dense.
Dough does not rise during fermentation.
Check that the yeast is fresh; warm the poolish to 25‑27 °C for the initial hour and ensure the refrigerator is not too cold (around 4 °C).
Crust is hard and not airy.
Do not over‑flatten the dough; preserve the internal air bubble when shaping balls and bake on a pre‑heated stone at high temperature.
Storage
Refrigerator: Unbaked dough balls can be stored sealed in the fridge for up to 3 days.
Freezer: Freeze dough balls wrapped tightly for up to 1 month; thaw in the fridge overnight before use.
Room temperature: Baked pizza can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Prepare the poolish a day ahead and keep it refrigerated.
- After the second cold fermentation, freeze individual dough balls for future use.
- Pizza sauce can be made in advance and stored in the fridge for up to 5 days.
Frequently Asked Questions
What is the cultural significance and history of next level pizza dough in Italian cuisine?
Italian pizza dough traditions date back to Naples, where high‑hydration, slow‑fermented doughs were used to create airy, soft‑inside crusts. Vito Iacopelli’s “next level” method builds on this heritage by adding a poolish starter and a double cold fermentation, techniques that modern Italian pizzaiolos use to deepen flavor and achieve a balloon‑like crumb.
What are the traditional regional variations of pizza dough in Italian cuisine?
In Italy, Neapolitan pizza uses 60‑65 % hydration with a short rise, while Roman pizza (pizza al taglio) often has a higher hydration and longer fermentation for a crispier edge. Vito Iacopelli’s recipe resembles a hybrid, using 70 % hydration and a poolish to combine the softness of Neapolitan with the chew of Roman styles.
How is next level pizza dough traditionally served in Italy?
Traditional Italian pizza is served hot straight from the wood‑fired oven, sliced into wedges, and often finished with a drizzle of extra‑virgin olive oil and fresh basil. The crust should be soft and airy inside while the bottom is crisp, exactly what Vito Iacopelli demonstrates in his video.
What occasions or celebrations is pizza traditionally associated with in Italian culture?
Pizza is a staple for casual family meals, weekend gatherings, and street‑food festivals throughout Italy. It’s also a popular dish for celebrations such as birthdays and community events because it can be made in large quantities and shared easily.
What authentic ingredients are essential for next level pizza dough versus acceptable substitutes?
Authentic ingredients include 00 flour, fresh yeast (or active dry yeast), sea salt, and extra‑virgin olive oil. Acceptable substitutes are all‑purpose flour for 00 flour, dry yeast for fresh yeast, and regular vegetable oil if olive oil is unavailable, though flavor and texture may differ slightly.
What other Italian dishes pair well with next level pizza dough?
The airy, slightly chewy crust pairs beautifully with classic Margherita toppings, but also works for pizza bianca with rosemary, or as a base for focaccia‑style flatbreads topped with olives and tomatoes. A simple arugula salad with lemon vinaigrette complements the pizza’s richness.
What are the most common mistakes to avoid when making next level pizza dough?
Common mistakes include over‑mixing which can over‑develop gluten, using water that’s too warm which kills the yeast, and flattening the dough too much during shaping, which releases the air pocket created during fermentation. Following Vito Iacopelli’s timing for each fermentation step prevents these issues.
Why does this next level pizza dough recipe use a poolish starter instead of a straight dough method?
The poolish adds a pre‑fermentation stage that develops complex flavors and improves dough extensibility. Vito Iacopelli’s method uses the poolish to create a more aromatic, airy crust that would be harder to achieve with a straight‑dough approach.
Can I make next level pizza dough ahead of time and how should I store it?
Yes. Prepare the poolish a day ahead and refrigerate, then complete the dough, shape into balls, and freeze them. Thaw frozen balls in the refrigerator overnight, bring to room temperature, and bake as described.
What texture and appearance should I look for when the next level pizza dough is ready to bake?
The dough should feel soft, slightly tacky, and elastic. After the final proof, the balls will have a smooth surface and a noticeable air pocket inside. When stretched, the dough should hold its shape without tearing and have a thin, translucent center.
What does the YouTube channel Vito Iacopelli specialize in?
The YouTube channel Vito Iacopelli specializes in home‑based Italian cooking, focusing on pizza, pasta, and traditional dishes with detailed step‑by‑step tutorials aimed at both beginners and seasoned home chefs.
How does the YouTube channel Vito Iacopelli's approach to Italian pizza making differ from other pizza channels?
Vito Iacopelli emphasizes scientific fermentation techniques like poolish and double cold fermentation, while many other channels rely on quick, high‑heat methods. His videos also stress the importance of dough handling to preserve the internal balloon‑like structure.
Last updated: August 25, 2026
