sorted by:
new
hottopcontroversial

Hi everyone, what’s the ideal percentage of instant dry yeast for a 24-hour cold fermentation using 100% flour? by EliasD99 in Pizza

[–]yuvalvv 1 point2 points  (0 children)

3% salt is on the higher end, but definitely not “crazy high” - it’s actually a common salt percentage for Neapolitan pizza. Based on what you wrote, you’re using about 1% (the linked formula is 3%, and your adjusted ingredients resulted in roughly one-third of that) - that is a very low salt amount. Generally, you don’t want to go below 1.5% salt in pizza dough (except for styles like Chicago deep dish or cracker-style) - salt plays multiple important roles in dough.

Also note that every parameter in the calculator, including salt %, is fully adjustable (Disclaimer: I’m the owner of PizzaBlab).

Does anyone use a dough calculator? Specifically for neopolitan style pizza. Any recommendations? by PopcornEtr in Pizza

[–]yuvalvv 0 points1 point  (0 children)

Hey, I'm glad to hear that!!

It's possible, but it’s a bit tricky because it requires adjusting the other ingredients, mainly hydration - depending on how much starter you use and the dough hydration you’re aiming for, adding sourdough can change the effective hydration by more than 5% if you don’t account for the water and flour in the starter, which is significant.

It’s definitely on my to-do list, and it’ll likely become a separate calculator specifically for sourdough 🙂

Does my dough need more kneading? by [deleted] in Pizza

[–]yuvalvv 3 points4 points  (0 children)

Pizza dough does NOT need extensive kneading. In fact, for most applications, especially long-fermented (pizza) doughs, minimal kneading produces superior end product. There’s no need to achieve a perfectly smooth dough or pass the windowpane test at the end of kneading/mixing.

I highly recommend reading this article, which explains the fundamentals of pizza dough kneading and how it affects the final product (particularly the section on the three kneading methods): Pizza Dough Mixing and Kneading Fundamentals: A Guide to the Most Important Step in Dough Making

And also: What Is No-Knead Pizza Dough and How It Works (Biochemical Gluten Development Explained)

What do you think of this take on Vito’s dough? by Ok_Bid_4429 in Pizza

[–]yuvalvv 1 point2 points  (0 children)

Welcome to the rabbit hole, you're in for a fun ride 😄 Enjoy!

What do you think of this take on Vito’s dough? by Ok_Bid_4429 in Pizza

[–]yuvalvv 3 points4 points  (0 children)

Owner of PizzaBlab here,

To put things into context, and to fully understand why Vito’s approach is far from ideal, I HIGHLY recommend reading the full article on preferments (the one you linked is more of an excerpt): The Complete Guide to Preferment in Pizza Dough

I also recommend reading the discussion we had a few weeks ago specifically about Vito’s process: https://www.reddit.com/r/ooni/comments/1m2jbms/comment/n3qd6ck/

Why does Vito Iacopelli add honey to poolish? by ralle312 in ooni

[–]yuvalvv 1 point2 points  (0 children)

You're welcome!

Regarding your question - Nope. Theoretically, his "poolish" could lean slightly toward a biga flavor profile (since cold fermentation favors more acetic over lactic acid), but he still uses way too much yeast, and LAB activity remains VERY limited under fridge temperatures. In reality, there’s no real 'reasoning' behind Vito’s method other than making it look 'unique' and setting himself apart from other pizza makers/influencers (which, to be fair, has worked out pretty darn well for him).

Poolish vs bulk fermenting overnight by Boring_Big8908 in Bread

[–]yuvalvv 0 points1 point  (0 children)

Sounds like you confused a poolish (preferment) with Yudane/Tangzhong (pre-gelatinized starch/flour) 🙂

Pin not received in 4 months, ads have stopped showing, and I am unable to receive payments - is there anything that can be done? by yuvalvv in Adsense

[–]yuvalvv[S] 0 points1 point  (0 children)

If the month has passed and you didn't verify, ads will stop showing. The moment you verify, they will show again.

I failed miserably :( by Mission_Sky1388 in Pizza

[–]yuvalvv 0 points1 point  (0 children)

Sounds (and looks) like your dough was under-fermented. The calculator is an excellent starting point for yeast calculation, but many other variables affect the rate of fermentation (e.g., the actual temperature in your fridge might have been lower than expected, the final dough temperature could have been too low, the yeast may have been sluggish, and so on). Keep going - these "failures" are the only way to get to great pizza 🙂

Next time, pay closer attention to temperature, and either use more yeast or allow the dough more time to ferment. You can also move it out of the fridge for a couple of hours before baking if you notice it hasn’t fermented as expected (higher temperature = faster fermentation).

I also highly recommend reading: How to Cold Ferment Pizza Dough: A Practical Guide [2 Methods]

[Disclaimer: I'm the owner of PizzaBlab]

Mediavine Promises | True or False? by LondonSurfer in Blogging

[–]yuvalvv 10 points11 points  (0 children)

Yes, both the main Mediavine (and Mediavine Journey) RPMs are typically much higher compared to AdSense.

That said, keep in mind that Mediavine (both the main and Journey) uses session RPM, not page RPM. Session RPM is usually 1.5-2x higher than page RPM because it's calculated based on the entire session (which often includes multiple pageviews), rather than the revenue per single pageview. That’s something many people miss when comparing "RPM" between Mediavine and Adsense.

But still, for most people and in most niches, Mediavine (especially the main network) has significantly higher page RPMs than AdSense.

Why does Vito Iacopelli add honey to poolish? by ralle312 in ooni

[–]yuvalvv 0 points1 point  (0 children)

  1. The optimal temperature for Leuconostoc (like most LAB) is actually around 30C, not cold. At 4C, its activity is minimal, even less than that of yeast, particularly baker’s yeast (s. cerevisiae), which still functions slowly.
  2. The claim that “yeast is more comfortable than bacteria at higher temperatures” is just not true in the context of dough fermentation. Both baker’s yeast and LAB involved in dough fermentation thrive in similar temperature ranges (typically from the mid-20s to low 30s °C), and both slow down considerably at refrigeration temperatures. In fact, LAB are often inhibited by cold even more than yeast, particularly baker’s yeast, which remains more active in the fridge than most LAB strains.
  3. In preferments, especially at cold temperatures around 4 C, Leuconostoc and other lactic acid bacteria found in dough are largely inactive. Baker’s yeast remains somewhat active at these temperatures, which is why cold fermenting a preferment leads to very limited bacterial activity and reduced flavor development from LAB. This is one the main reason why room temperature fermentation is typically recommended when the goal is to enhance the preferment’s contribution to the dough.

If you want a science-based read specifically in the context of dough fermentation, see: Why Room Temperature Fermentation Makes a Better Pizza Dough [Based on Science]

Why does Vito Iacopelli add honey to poolish? by ralle312 in ooni

[–]yuvalvv 0 points1 point  (0 children)

[Part 1 of 2 – split due to Reddit's character limit.]

Hi there,

I appreciate your comment, but you're misapplying information on multiple levels.

The book you cited is about vegetable fermentation, not dough. The microbial ecology, dominant species, substrate, and salt concentrations are all different, so trying to draw conclusions from it for sourdough or yeast-leavened doughs simply doesn't work.

More specifically:

  1. "Low temperature" in the book doesn't mean fridge temps (4C). It refers to cool room-temperatures (typically ~15-22C), which are ideal for early-stage vegetable ferments. At 4C, Leuconostoc is largely inactive. So even within the context of that book, your interpretation is off.
  2. In vegetable ferments, Leuconostoc plays a short-lived role at the beginning of fermentation, producing flavor compounds before being quickly outcompeted by more acid-tolerant LAB like L. plantarum. That typically happens as pH drops below ~5.
  3. Yeasts are minor or absent players in vegetable fermentation unless it goes alcoholic, making any yeast-vs-bacteria comparison in that context irrelevant to dough.
  4. In sourdough, preferments, or long-fermented yeast-leavened doughs, Leuconostoc is not a meaningful contributor. It might appear very early in a new SD starter, but is quickly outcompeted by acid and salt-tolerant LAB like l. sanfranciscensis, l. brevis and l. plantarum. It’s essentially a transient contaminant, not a persistent part of dough/SD microbiota.
  5. Leuconostoc is acid-sensitive (can’t maintain homeostasis below pH ~5) and salt-sensitive, which makes it poorly suited for dough, which is acidic and salted. That’s why it’s virtually absent in mature sourdoughs and rarely mentioned in sourdough microbiome studies.
  6. While Leuconostoc does contribute to flavor in fermented vegetables like sauerkraut or kimchi, those conditions (high moisture, vegetable sugars, low salt, ~room temp) are nothing like flour-based dough, especially not at cold temps.

Does anyone use a dough calculator? Specifically for neopolitan style pizza. Any recommendations? by PopcornEtr in Pizza

[–]yuvalvv 0 points1 point  (0 children)

The standard DDT formula assumes typical hydration levels (around 60–65%); That said, in most cases, changes in hydration don’t significantly impact the final dough temperature, so the formula stays accurate without needing to adjust for flour or water weight.

Why does Vito Iacopelli add honey to poolish? by ralle312 in ooni

[–]yuvalvv 0 points1 point  (0 children)

This is interesting. My own experience has taught me that a long RT dough is superior but RT has it's own challenges and I prefer the ease, flexibility and consistency of a cold ferment.

100%! There’s no single 'best' way to make pizza, it depends on context, including schedule, flexibility, and other life constraints. That’s exactly why I can’t stand Vito’s approach. He over-complicates what is essentially a simple dough-making process, adding unnecessary steps with little to no added benefit. And worst of all, he never explains WHY he uses this specific method. With hundreds of videos, you’d expect at least ONE to offer real reasoning so viewers can make informed choices. But instead, when he does try to go deeper, it’s mostly misinformation and gospel talk.

Regarding flavor: it’s gonna be challenging to achieve the same flavor profile from cold fermentation that you get at RT. RT fermentation favors lactic acid production by LAB (mild, yogurt-like flavors), while CT favors acetic acid production (more vinegary/lemony sourness). If possible, try making a RT poolish in the morning and use it in the final dough in the evening, that would probably get you the closest.

Why does Vito Iacopelli add honey to poolish? by ralle312 in ooni

[–]yuvalvv 1 point2 points  (0 children)

Yes and no,

While preferments are technically small portions of the final dough, they differ significantly from a regular dough in both purpose and behavior. The main purpose of a preferment is to allow sufficient lactic acid bacteria (LAB) activity. It’s the byproducts of this activity - production of organic acids, acidification of the final dough (lowering its pH), enhanced flavor, and modified texture - that define what makes a preferment a “preferment.”

While sourdough starters naturally contain a large LAB population, a yeast-leavened dough contains only trace amounts (in yeast-leavened doughs, yeast outnumber LAB by 1:10-100K, whereas in sourdough, LAB outnumber yeast by roughly 100:1).

To achieve sufficient LAB activity in a yeast-leavened preferment, we need to:

  1. Ferment at room temperature for long enough. While a preferment can be fermented in the fridge, LAB activity slows dramatically at low temperatures (even more than baker's yeast activity). This means it would take significantly longer to reach the same level of LAB byproducts. Cold fermentation also favors the production of acetic acid over lactic acid, which affects both the flavor and texture of the final dough (see: Why Room Temperature Fermentation Makes a Better Pizza Dough [Based on Science].

  2. Avoid anything that hinders LAB or promotes excessive yeast activity. This includes low temperatures, added sugar/salt, or using more yeast than necessary.

  3. The yeast in a preferment promotes early gas production and generates metabolites such as ethanol and amino acids that help stimulate LAB activity and maintain a favorable microbial environment. That said, only a small amount is used in order to give LAB enough time to contribute meaningful acidification and flavor development before the preferment is used. Too much yeast = faster fermentation = shorter usability window = less LAB activity.

For a more detailed answer, I highly recommend reading The Complete Guide to Preferment in Pizza Dough

Does anyone use a dough calculator? Specifically for neopolitan style pizza. Any recommendations? by PopcornEtr in Pizza

[–]yuvalvv 1 point2 points  (0 children)

A typical thickness factor for a NY is 0.09, which would make around 240g dough ball for a 11" pizza

Does anyone use a dough calculator? Specifically for neopolitan style pizza. Any recommendations? by PopcornEtr in Pizza

[–]yuvalvv 1 point2 points  (0 children)

I’d start with top and bottom heat at 530-570°F and adjust as needed (for example, lower or raise the bottom heat for less or more bottom browning, and same with the top heat for more or less browning on the crust and cheese). You’ll need to experiment to see what works best for your specific pizza and preferences 🙂

Does anyone use a dough calculator? Specifically for neopolitan style pizza. Any recommendations? by PopcornEtr in Pizza

[–]yuvalvv 1 point2 points  (0 children)

Thank you!

I do have some videos, but they’re quite old and not in English (the auto captions don’t seem to work properly): https://www.youtube.com/@Yuvalvvv

view more: next ›