Yes, I have . Vincenzo's Plate had an episode about this a few weeks ago. It was demeonstrated by a master chef as well. The difference is that he ued a stabilizer. Your talented guest did not do that.
@@bbalintka Vito addressed that a few years ago. For a home oven it was the maximum temp your got. You first par bake the pizza dough and sauce and then after the par bake you take it out and place your ingredients then it goes back in the oven to finish it off. Mind you, in those videos he included olive oil and honey in the dough. He didn't say why precisely but based on other similar videos it helps with the browning. I hope my info helps you, for for me I have to figure out how to take this recipe and pare it down. Also I do not have a mixer and I am not buying one just for this. I will take your advice if your willing.
Vito, I love your videos. My biggest problem is your stretching technique. I can't see well how you pick it up and slap it down to stretch to a 14 inch pizza. Cab you show that technique in slow motion?
I've been experimenting with dough for about 20 years (Chicago style, NY, Neapolitan, and more). This was the easiest, best result ever. I used just a regular pizza pan (no stone or steel) in my home oven at 550 degrees. Worked perfectly.
Looks really tasty! Good collaboration - I think you should continue bringing guests from all over, each with his take on pizza, showcase some of the local culture also 👍👍
This is the essence of this Channel Vito, your 5th ingredient for the Pizza is out of the scale. I love watching you making Pizza, your passion is something that other cooking channel don't have.
Thank you for inviting chef Vincenzo! Just made a pizza with this dough and it was the best pizza dough I've ever made! I know you said 10 min but I did my kitchen aid mixer for 15 minutes, after 10 it was still pretty wet and sticky. After 15 it was nice and smooth and made a soft and crunchy pizza!
Hello Vito! Another precious video 🥰 It's amazing that you can always make content about the pizza and in every video, there is something new. No secrets, everybody can create the same pizza at home. Keep making these contents, I love your true passion for pizza 😃 #soft&crunchyatthesametime
Vito, you guys are a great pair! What's the second best option to mixing this form of pre-ferment if you don't have a mixer that can turn in reverse? I have a 90qt mixer but only goes in one direction.
Vincenzo was incredibly informative and an overall pleasant guest for you to have! It was really nice seeing you both collaborate on the contemporary pizza Napoletana! Some wonderful creations at the end, as well! Nicely done, Vito!
I was in a workshop with Capuano in São Paulo, and he is a spectacular chef and a nice person! Vito was my first contact with the Italian pizza. So, this cap is a dream! Thanks Vito! Vieni a fare una pizza qui in Brasile anche tu! Fai paura!!!
I was looking for the contemporary pizza recipe and here you are!! Thank you for sharing and showing how the recipe is done. One question: what was the oven temperature for baking the pizza?
you have to use the highest if you use a regular oven: maybe 230, 250, 260 depending of your oven Easy to understand : The best results are with pizza oven, and they are 400°C (4 minutes in oven) or 500°C(1 minute)
What I like most in this video is that it is full of instruction. This is the 3rd instructional video in a row. He should stick with this always. Now what he needs to teach is the Sicilian Sfincione pizza. He has got to do that. It’s wonderful.
Been following for a while now Vito. I’ve always been fascinated with pizza making and you make it look so easy. I ordered the Roccbox on the strength of your tutorial and I have to say it’s some piece of kit . I use your poolish recipe which is incredible, it’s so soft and pliable when forming the the final pizza, I get it excited when it all comes together, I’m only an amateur but I’m creating perfectly round pizza but that’s only by watching your videos. I find if you stick to the rules and I also find timing is crucial from start to finish. I’m learning from the best in the world and addicted to these videos. Keep up the good work mate ❤
One thing I must say about hydration of contemporary pizza, because I experimented a lot, and if you put too much water in the dough, the pizza is only good for 5 minuts after it's cooked, then it becomes rubbery and doughy: 75% is a bit too much, you would have to cook at a lower temp for too long to dry out all the water, and if you go under 380 degree you have less explosion in the corniccione. The best hydration I found is 72%, because it allows you to cook at 380/390 degree and dry out all the water, which means the pizza will not become rubbery and heavy after 5 minuts out of the oven. This is very important to cook this pizza for as long as possible to get the crust crispy and dry, otherwise it's not a pleasure to eat :) Also another thing about mixing the biga: If you don't have reverse speed in your mixer it's ok to mix the biga for a short time in normal speed, the end result is almost the same even if you create some gluten in the biga :)
I think that this recipe is targeted to a home oven hence the super high hydration. I made this with a pizza oven at 800F/430C and found the hydration too high. Making it again but at 65% was perfect.
What is the temp of baking pizza in C,and does it have biscotto or regular stone inside of oven?ty very much.vicenco is maestro for pizza contemporata,i love his job.
Wow!! Amazing! Was looking for this type of pizza since visiting Piccolo Buco in Rome. No one had this on TH-cam. Thank you so much Vito! You always deliver 👍
Hi Vito! I went to Vincenzo's place after your recommendation in one of your videos during my visit in Napoli. It was one of the greatest pizze I had in my life. It always makes me very happy to see my favourite pizza teacher to make a collaboration video with his friends from Napoli! Hopefully I will get a dough mixer soon so I can try it on my own. Grazie mille Vito, you changed my whole world with your videos.
Please do more videos with Vincenzo. I love his videos and his pizzas, but first of all, he never explains how he makes pizza dough and even if he speaks, I don't understand Italian. With your attention to detail and talent for explaining everything, you should make a great tandem. Keep up the good work! Thank you!
Si! Piu Vicenzo. It is excellent to have the Italian along with the English. A great language learning time too, and it is great that Vincenzo speaks such clear Italian.
I moved to Spain a year and a half ago. Once in Europe, travelling to other countries here is so much easier (and much less expensive!). In preparation for a pizza/pasta excursion to Italy, I've been picking up some Italian on DuoLingo. So this collaboration was an excellent listening practice for me! Grazie!
Another great video Vito, great collaboration, thank you so much. We would love to see more of this type of videos. Vincenzo said that this wasn’t Biga but pre ferment, what’s the different please? It looked like Biga
Felicitaciones por esta gran colaboración!! Definitivamente hacen un dúo increíble. Los sigo a los dos y me ha alegrado mucho verlos trabajando en conjunto y enseñándonos todo sobre la pizza napolitana, en este caso la contemporánea. Enhorabuena 🎉🙌💥
Hi Vito, thanks for the recipies! How do I mix the preferment with a Kenwood/Kitchen Aid type machine? I was missing the test on a pizza steel in a 300°C home oven?
Great video, and once again sharing a lifetime of knowledge in a way that inspires me to try. Question. I have a Kitchen-Aid mixer - no reverse setting. Can I still make the pre-fermented dough?
I love this! I learned how to make pizza from you and my family loves it! Please keep making videos and I'd love to see more collaboration with Vincezo!
ciao Vito, ciao Vincenzo, un saluto cordiale anche a Roberto Susta.............voi tre siete i migliori, siete i grandi maestri pizzaioli ! grazie a voi tre (per le ricette che avete condiviso in rete) anche noi mortali, possiamo realizzare delle pizze da sogno, grazie veramente! Giuliano
I mill my own wheat and really wanted to get as close to a great crust as I could with the whole grain , I used a little more water since the bran soaks up water.Your video gave me the best crust I’ve made so far!!! Thank You.
I like the videos because I will be moving to Italy next year and I can Learn to speak Italian at the same time while I make the pizza. I just made poolish this week, keep bringing your Italian friends who can make the pizza I really enjoy this.
Nice video, Vito! I have watched dozens of tour video. Each one is different and interesting. Thank you for your passion and for your teachings for all things related to pizza.
My wife wants to see more of Vincenzo...me on the other hand feel threatened and he must be banished...but I'm keeping his pizza dough recipe...bene grazie :)
Hi Vito, love watching you making awsome pizza, my dough making skills have been supercharged by watching and learning from you. Contemporary pizza for the family tomorrow for sure. Thanks
I have been waiting for this for soo long. Thank you Vito and Vincenzo for doing this. I remember eating at Capuanos resaurant in Napels and it was without a doubt the best pizza and memory I have from Naples. I would love to see more of this collab.
I think it is a great idea to colaborate with other Pizzaiolo first because it brings something new for us to learn . Thank you Vito for all your hard work and sharing your passion
Now tell me you ever see a contemporary Neapolitan pizza before?
What would be the recommended temperature/time in a regular electric oven? Thanks
I never saw this type of pizza before
Yes, I have . Vincenzo's Plate had an episode about this a few weeks ago. It was demeonstrated by a master chef as well. The difference is that he ued a stabilizer. Your talented guest did not do that.
@@bbalintka Vito addressed that a few years ago. For a home oven it was the maximum temp your got. You first par bake the pizza dough and sauce and then after the par bake you take it out and place your ingredients then it goes back in the oven to finish it off. Mind you, in those videos he included olive oil and honey in the dough. He didn't say why precisely but based on other similar videos it helps with the browning. I hope my info helps you, for for me I have to figure out how to take this recipe and pare it down. Also I do not have a mixer and I am not buying one just for this. I will take your advice if your willing.
Vito, I love your videos. My biggest problem is your stretching technique. I can't see well how you pick it up and slap it down to stretch to a 14 inch pizza. Cab you show that technique in slow motion?
Please watch the whole video ❤
Yes, Vincenzo is one of the best and nicest pizzaioli! He works so hard for what he has built. Takes time for everyone. A great guy. Please more
Definitely want to see more collaborative videos showcasing different pizza styles!
I've been experimenting with dough for about 20 years (Chicago style, NY, Neapolitan, and more). This was the easiest, best result ever. I used just a regular pizza pan (no stone or steel) in my home oven at 550 degrees. Worked perfectly.
Seeing you guys together is such a privilege! So much knowledge! I love your videos Vito & Vincenzo!
Looks really tasty!
Good collaboration - I think you should continue bringing guests from all over, each with his take on pizza, showcase some of the local culture also 👍👍
This is the essence of this Channel Vito, your 5th ingredient for the Pizza is out of the scale. I love watching you making Pizza, your passion is something that other cooking channel don't have.
Thank you for inviting chef Vincenzo! Just made a pizza with this dough and it was the best pizza dough I've ever made! I know you said 10 min but I did my kitchen aid mixer for 15 minutes, after 10 it was still pretty wet and sticky. After 15 it was nice and smooth and made a soft and crunchy pizza!
yes, it depends on your flour (and may also depends on temperature and humidity)
Your enthusiasm is so infectious! You inspire me to not just make better pizza, but to try to improve _all_ my cooking. Great video!
Vicenzo’s pizza looks amazing! I loved to see him here, do it more time not just with him but any chef you can try new pizza style
Hello Vito!
Another precious video 🥰 It's amazing that you can always make content about the pizza and in every video, there is something new. No secrets, everybody can create the same pizza at home. Keep making these contents, I love your true passion for pizza 😃 #soft&crunchyatthesametime
I love to see more videos like these!
More to come!
This was brilliant Vito. I am so glad Vincenzo stuck to his Italian, and it worked so well.
More like this please!
Thanks Vito. I've learned a lot from you.
Vito, you guys are a great pair! What's the second best option to mixing this form of pre-ferment if you don't have a mixer that can turn in reverse? I have a 90qt mixer but only goes in one direction.
Vincenzo was incredibly informative and an overall pleasant guest for you to have! It was really nice seeing you both collaborate on the contemporary pizza Napoletana!
Some wonderful creations at the end, as well! Nicely done, Vito!
Vito, we are waiting for more videos with guests, especially like in this video! Thank you for showing us the details of making pizza!
My 2 favourite pizza chefs !! This is incredible, I love it. Keep it coming Vito, and ciao Vincenzo ! ✊
I was in a workshop with Capuano in São Paulo, and he is a spectacular chef and a nice person!
Vito was my first contact with the Italian pizza. So, this cap is a dream!
Thanks Vito!
Vieni a fare una pizza qui in Brasile anche tu!
Fai paura!!!
If I find a location I will
Definitely, please keep posting these videos Vito, Grazie ❤
I was looking for the contemporary pizza recipe and here you are!! Thank you for sharing and showing how the recipe is done.
One question: what was the oven temperature for baking the pizza?
you have to use the highest if you use a regular oven: maybe 230, 250, 260 depending of your oven
Easy to understand : The best results are with pizza oven, and they are 400°C (4 minutes in oven) or 500°C(1 minute)
What I like most in this video is that it is full of instruction. This is the 3rd instructional video in a row. He should stick with this always. Now what he needs to teach is the Sicilian Sfincione pizza. He has got to do that. It’s wonderful.
Been following for a while now Vito. I’ve always been fascinated with pizza making and you make it look so easy. I ordered the Roccbox on the strength of your tutorial and I have to say it’s some piece of kit . I use your poolish recipe which is incredible, it’s so soft and pliable when forming the the final pizza, I get it excited when it all comes together, I’m only an amateur but I’m creating perfectly round pizza but that’s only by watching your videos. I find if you stick to the rules and I also find timing is crucial from start to finish. I’m learning from the best in the world and addicted to these videos. Keep up the good work mate ❤
One thing I must say about hydration of contemporary pizza, because I experimented a lot, and if you put too much water in the dough, the pizza is only good for 5 minuts after it's cooked, then it becomes rubbery and doughy:
75% is a bit too much, you would have to cook at a lower temp for too long to dry out all the water, and if you go under 380 degree you have less explosion in the corniccione.
The best hydration I found is 72%, because it allows you to cook at 380/390 degree and dry out all the water, which means the pizza will not become rubbery and heavy after 5 minuts out of the oven.
This is very important to cook this pizza for as long as possible to get the crust crispy and dry, otherwise it's not a pleasure to eat :)
Also another thing about mixing the biga:
If you don't have reverse speed in your mixer it's ok to mix the biga for a short time in normal speed, the end result is almost the same even if you create some gluten in the biga :)
How to use 72% of hydration without mixer?
I think that this recipe is targeted to a home oven hence the super high hydration.
I made this with a pizza oven at 800F/430C and found the hydration too high.
Making it again but at 65% was perfect.
Awww yeah, home-made pizza time! Love it Vito!!!
I really love this collaboration to pizza artists in my opinion ✨
Yes definitely do more videos with Vincenzo, the pizza looks absolutely amazing the crust is unbelievable. I'll definitely try this out soon.
Is the oven at 363 Celcius, because home ovens cannot reach those temperatures.
my 2 favourite pizza makers come together as 1. Unreal. I have been using your recipes for years and wish both of you two never break up. Love it❤❤
Vito. what oven temperature did you use for pizza? Ciao! Thanks again for all you have done for my pizza making habit.
What is the temp of baking pizza in C,and does it have biscotto or regular stone inside of oven?ty very much.vicenco is maestro for pizza contemporata,i love his job.
Wow!! Amazing! Was looking for this type of pizza since visiting Piccolo Buco in Rome. No one had this on TH-cam. Thank you so much Vito! You always deliver 👍
I love your energy, my friend. Your pizzas look out of this world DELICIOUS. :)
Hi Vito! I went to Vincenzo's place after your recommendation in one of your videos during my visit in Napoli. It was one of the greatest pizze I had in my life. It always makes me very happy to see my favourite pizza teacher to make a collaboration video with his friends from Napoli! Hopefully I will get a dough mixer soon so I can try it on my own. Grazie mille Vito, you changed my whole world with your videos.
Please do more videos with Vincenzo. I love his videos and his pizzas, but first of all, he never explains how he makes pizza dough and even if he speaks, I don't understand Italian. With your attention to detail and talent for explaining everything, you should make a great tandem. Keep up the good work! Thank you!
Do whatever you like Vito, everything you do is interesting and adds to our knowledge. Thank you.
I love the recipe for fridge. Because room temperature is so random, no control
Si! Piu Vicenzo. It is excellent to have the Italian along with the English. A great language learning time too, and it is great that Vincenzo speaks such clear Italian.
It's an honor to learn from 2 of the best thank you Vito
Loved this episode! Loved having Vincenzo on the show too!
Nice! Watched the whole video!! Great content!
I moved to Spain a year and a half ago. Once in Europe, travelling to other countries here is so much easier (and much less expensive!). In preparation for a pizza/pasta excursion to Italy, I've been picking up some Italian on DuoLingo. So this collaboration was an excellent listening practice for me! Grazie!
Collaborations are fantastic to learn about other youtubers. The best!
What a beautiful language Italian is. This was quite a nice treat, thanks for both awesome collaboration and teaching us the magic recipe.
Two great idols, in this wonderful world of pizza! Great to see you together in this amazing class
Another great video Vito, great collaboration, thank you so much. We would love to see more of this type of videos. Vincenzo said that this wasn’t Biga but pre ferment, what’s the different please? It looked like Biga
Very good! Perfect combo of bread and pizza! More please!
Felicitaciones por esta gran colaboración!! Definitivamente hacen un dúo increíble. Los sigo a los dos y me ha alegrado mucho verlos trabajando en conjunto y enseñándonos todo sobre la pizza napolitana, en este caso la contemporánea. Enhorabuena 🎉🙌💥
That was so detailed and helpful! Thank you so much!
Yes, More collaboration with famous pizza chefs plz !
Hi Vito, thanks for the recipies! How do I mix the preferment with a Kenwood/Kitchen Aid type machine? I was missing the test on a pizza steel in a 300°C home oven?
This was really interesting. It was great to see knowledge of another pizza chef and hear the Italian language.
Great video, and once again sharing a lifetime of knowledge in a way that inspires me to try. Question. I have a Kitchen-Aid mixer - no reverse setting. Can I still make the pre-fermented dough?
Would also like to know this.
Excellent video Vito, thank you! Please don't hesitate to bring guests, if they bring such great recipes!
Qualidade de massa boa
Marvelous collaboration Vito. Marvelous!
I love this! I learned how to make pizza from you and my family loves it! Please keep making videos and I'd love to see more collaboration with Vincezo!
ciao Vito, ciao Vincenzo, un saluto cordiale anche a Roberto Susta.............voi tre siete i migliori, siete i grandi maestri pizzaioli ! grazie a voi tre (per le ricette che avete condiviso in rete) anche noi mortali,
possiamo realizzare delle pizze da sogno, grazie veramente! Giuliano
Grazie. Very authentic Pizza Napolitain !!! The dough,the crust and the simple toppings on the Margherita are simple yet delicious !!
As usual, awesome video! Love the collaboration. Keep up the great work, Vito!!
Absolutely THRILLED you had Vincenzo !!!!! with all the secrets ;) YES YES Have him again. AWESOME Video Vito.. TY TY TY !!😘🥰😍🤩 Love you BOTH!!
I mill my own wheat and really wanted to get as close to a great crust as I could with the whole grain , I used a little more water since the bran soaks up water.Your video gave me the best crust I’ve made so far!!! Thank You.
Vito, Outstanding video, amazing Pizza. BTW, TH-cam notified me this video was available. Thank you, more please.
Mr Lacopelli, in my world, you are a double-winner... Bringing your friend up and supporting him and his channel, so you both win!
Amazing! Thank you for sharing a new way to bake pizza at home! Loving all the Italian! and your guest baker from Napoli! Grazie!!
Amazing pizza indeed!!! That oven looks like a professional electric one. The ones used at bakeries.
Most ovens at home reach 250-270C. It's that OK?
i like watching . you do these videos the way they should be done. Thanks. Peace
I like the videos because I will be moving to Italy next year and I can Learn to speak Italian at the same time while I make the pizza. I just made poolish this week, keep bringing your Italian friends who can make the pizza I really enjoy this.
Nice video, Vito! I have watched dozens of tour video. Each one is different and interesting. Thank you for your passion and for your teachings for all things related to pizza.
The Two Legends! Vito & Vincenzo.
Yes, of course, I want you to make so many videos with Vincenzo Capuano❤️
He is one of my favourite pizzaiolo/ Pizza chef.
Vincenzo is one of my favorite pizzaiolo !! This is amazing to watch !
Yes please Vito more videos with Vincenzo !!
I’ve been making Next Level for a while, but I made this dough for a short-notice party Saturday and everyone Loved it!
My wife wants to see more of Vincenzo...me on the other hand feel threatened and he must be banished...but I'm keeping his pizza dough recipe...bene grazie :)
Жену держи
Dos Grandes maestros.Gracias Vito.😊
Great! Collaboration is always great but also your advice is appreciated.
I love the details and instructions so easily explained more Vincenzo and you too love it ❤👍
Very nice!
thank you vito much love from paris 💙🤍❤
Yes...ofcours
Of Course Vito ... More Videos with This Pizza Master !! 2 Pizza Masters in the Same Video !! 💙💙💪
Hi Vito, love watching you making awsome pizza, my dough making skills have been supercharged by watching and learning from you. Contemporary pizza for the family tomorrow for sure. Thanks
AMAZING COLLABORATION. BRAVO MAESTROS.
Thanks Pizza Master Vito. Best channel 🍕🍕🍕
Enjoying this collaboration and you interrupting for us! Thank you!
Yes more videos
Love to see the different styles and ways, keep these videos coming!!!!
I have been waiting for this for soo long. Thank you Vito and Vincenzo for doing this. I remember eating at Capuanos resaurant in Napels and it was without a doubt the best pizza and memory I have from Naples. I would love to see more of this collab.
Wow! I can’t wait to make this contemporary pizza dough with my sweetheart. Nice pies!! Yum
AWESOME…!!
YUMMM!🍕🍕
Cant believe ive only seen this now. Legendary collab. Went to his restaurant recently. Amazing pizza
I think it is a great idea to colaborate with other Pizzaiolo first because it brings something new for us to learn . Thank you Vito for all your hard work and sharing your passion
Wow! That was awesome. Thank you for having the chef from Napolitano.
Great video and the collaboration is fun to watch keep them coming
Looks like another great recipe :) I like the collaboration
Thanks for keeping this content coming.
More Vincenzo please - definitely... Greetings Vito to you and yours
Loved it Vito. Great video. Another new pizza!!