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.
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.
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!
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
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 👍👍
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!!!
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!
The mixer and hook he was using was commercial grade and really excels at pizza dough; our Kitchen said just isn’t as specialized, so it probably has something to go with the different times.
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.
6 months passed from opening my own little pizza shop. I don’t have much time to watch tou now Vito but now I see two of my Idols together❤❤❤ I hope one day to be next to your sholder. You helped me believe into my hoby and turn it into my passion and profession. Im sure I can reach this dream too and see you live 💪🏼
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, 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.
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
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.
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 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)
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!
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 👍
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.
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!
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 ❤
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 🎉🙌💥
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
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.
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?
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
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?
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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!
The pizza style is one - the AVPN style. The others are imitations.
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!
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.
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!
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
Great! Collaboration is always great but also your advice is appreciated.
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 👍👍
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
I love to see more videos like these!
More to come!
Your enthusiasm is so infectious! You inspire me to not just make better pizza, but to try to improve _all_ my cooking. Great video!
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)
The mixer and hook he was using was commercial grade and really excels at pizza dough; our Kitchen said just isn’t as specialized, so it probably has something to go with the different times.
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.
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.
6 months passed from opening my own little pizza shop. I don’t have much time to watch tou now Vito but now I see two of my Idols together❤❤❤ I hope one day to be next to your sholder. You helped me believe into my hoby and turn it into my passion and profession. Im sure I can reach this dream too and see you live 💪🏼
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!
My 2 favourite pizza chefs !! This is incredible, I love it. Keep it coming Vito, and ciao Vincenzo ! ✊
Vito, we are waiting for more videos with guests, especially like in this video! Thank you for showing us the details of making pizza!
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
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.
Definitely, please keep posting these videos Vito, Grazie ❤
Yes definitely do more videos with Vincenzo, the pizza looks absolutely amazing the crust is unbelievable. I'll definitely try this out soon.
Absolutely! The perfect blend of two legendary pizza makers. I learned so much from both, and it turned me into a semi-professional pizza maker. 👌
Awww yeah, home-made pizza time! Love it Vito!!!
Mr Lacopelli, in my world, you are a double-winner... Bringing your friend up and supporting him and his channel, so you both win!
Nice! Watched the whole video!! Great content!
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
Collaborations are fantastic to learn about other youtubers. The best!
Loved this episode! Loved having Vincenzo on the show too!
Very good! Perfect combo of bread and pizza! More please!
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.
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 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)
I love the recipe for fridge. Because room temperature is so random, no control
Grazie. Very authentic Pizza Napolitain !!! The dough,the crust and the simple toppings on the Margherita are simple yet delicious !!
The Two Legends! Vito & Vincenzo.
Yes, More collaboration with famous pizza chefs plz !
It's an honor to learn from 2 of the best thank you Vito
Do whatever you like Vito, everything you do is interesting and adds to our knowledge. Thank you.
Excellent video Vito, thank you! Please don't hesitate to bring guests, if they bring such great recipes!
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!
Marvelous collaboration Vito. Marvelous!
Yes wonderful video great to see new recipes and chef's. Fantastic
What a beautiful language Italian is. This was quite a nice treat, thanks for both awesome collaboration and teaching us the magic recipe.
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 👍
Vito, Outstanding video, amazing Pizza. BTW, TH-cam notified me this video was available. Thank you, more please.
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.
Well done guys!
Wow! I can’t wait to make this contemporary pizza dough with my sweetheart. Nice pies!! Yum
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❤❤
Two great idols, in this wonderful world of pizza! Great to see you together in this amazing class
Very nice, love pizza,love Italy,thanks for sharing ❤
Amazing! Thank you for sharing a new way to bake pizza at home! Loving all the Italian! and your guest baker from Napoli! Grazie!!
Great video and the collaboration is fun to watch keep them coming
That was so detailed and helpful! Thank you so much!
Great collaboration!
Enjoying this collaboration and you interrupting for us! Thank you!
AMAZING COLLABORATION. BRAVO MAESTROS.
Awesome, yes more please
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!
Love the collaboration!
This was really interesting. It was great to see knowledge of another pizza chef and hear the Italian language.
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 ❤
Absolutely THRILLED you had Vincenzo !!!!! with all the secrets ;) YES YES Have him again. AWESOME Video Vito.. TY TY TY !!😘🥰😍🤩 Love you BOTH!!
I love your energy, my friend. Your pizzas look out of this world DELICIOUS. :)
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 🎉🙌💥
Vincenzo is one of my favorite pizzaiolo !! This is amazing to watch !
Loved it Vito. Great video. Another new pizza!!
Looks like another great recipe :) I like the collaboration
Thanks for keeping this content coming.
Awesome. I like variety. Bueno. Yes more like this.
Love to see the different styles and ways, keep these videos coming!!!!
very nice!!! Yes more videos with Vincenzo
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
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.
I love the details and instructions so easily explained more Vincenzo and you too love it ❤👍
More Vincenzo please - definitely... Greetings Vito to you and yours
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.
Ho seguito tutti i passaggi nel video. SSSPPPPPEEETTTTTTAAAACCCOOOLLLLAAARRRE! Impasto riuscitissimo! Grazie!!!!
As usual, awesome video! Love the collaboration. Keep up the great work, Vito!!
Great video Vito.... soft and crunchy 👌
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
More videos with this! Fantastic collaboration!
Keep up the collaborations!!
Vito, I love your videos and your colabs! I cant wait to try this one!!! Thank you!!!
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?
Love the video and the collaboration too!!
Love the video -- more vids with the top pizza masters!!!
Definitely enjoyed the collaboration.
Yes! Favorite type of video
Yes please Vito more videos with Vincenzo !!
Great job
Vito. what oven temperature did you use for pizza? Ciao! Thanks again for all you have done for my pizza making habit.
Love the collaboration
Vincenzo is the man!!! Napoli rules!!!
Wow! That was awesome. Thank you for having the chef from Napolitano.
Thumbs up 👍