Watching your videos feels comforting. you don’t try to add effects or edits. It's just pure, heartfelt expression. I can tell your cooking is truly on another level.
Just discovered your channel a few days ago I am totally impressed. I finally overcame my fear of flour about a year ago and it's since made mostly New York Pizza along with bar pizza and New England Greek pan style pizza. I cook so many other things and now that I'm retired but Pizza is become a passion because I never thought I could make anything that tastes as good as it has come out. Originally from Brooklyn growing up over Benny's Pizzeria and I come pretty close most of the time but there's always room for learning. Thank you for your videos and your channel.
thanks for commenting and welcome to my channel! i cant wait for you to be apart of it where i will show all amazing pizza content weekly. nice to meet you. -julian
Your passion for cooking has really inspired me. As someone who is married to an Italian, I’ve really embraced the Italian culture and have fallen in love with it. Your videos are something I always look forward to because you are such a natural teacher and a talented chef. I aspire to become a Pizzaiolo like yourself one day!
Thank you! and yes being close to the culture like that will draw you in! i am philadelphia born and around 7 years old i was so interested in finding my roots. this is when i first travelled to italy and started learning as much as i can about being italian. 🙏
Thanks Julian, great video as always! I am first generation Italian and my dad taught me how to cook. I love the culture and there is always something to learn. So your on vacation and your family put you to work? Now thats Italian! Enjoy. 🇮🇹
hahahaha i was working almost the whole time over there. unfortunately their pizzeria is open every day. so when they see me, they know im ready to go straight to work haha
During Covid - I built a brick oven at home. It was a 6 month project. Making pizza is a lifelong project. It is my life. Dough, fire and simple ingredients. ❤
It's a pleasure, my name is Ademir, I live in São Paulo Brazil, and today I discovered your channel and I also make Neapolitan-style pizzas in my apartment and sell them here to the neighbors 😅 it's amazing and I have help from a friend in the directions and now with your channel I'm getting a lot of ideas ahhh I just signed up!!! A tip from you about why it's cool to go to Italy to have an experience but don't spend loads of money because I don't have that much money available 😁 ahh, when you come to Brazil, give me a hug and thanks for the information
I think you deserve to be called Maestro Julian :) I would love to see a preparation of sauces like, Pumpkin, White sauce, Pistachio Cream, Pistachio pesto, Ricotta cream, Piped ricotta and a video on how to prep of toppings. You see tons of videos on dough but none ever go to toppings or sauces. A pizza is naked without the toppings and in my opinion we need more of that content. Amazing content!!!
Vito has a lot of videos that focus on a wide variety of toppings - where to get the ingredients fresh, how to prep them and make the unique sauces, and then how to assemble the pizzas with these toppings. In some of his older videos from catering events there are really unique combinations that you normally wouldn't think of. That's the beauty of pizza. It's almost impossible to create a bad pizza. Well, as long as pineapple isn't involved! 😅
Crazy how similar the Italians from certain regions look like certain south American latinos. Great video with a more intricate workings of a pizzeria bro. Much appreciated!
Loving the videos! One thing I've been curious about is how restaurants prep all that dough in advance without it over-proofing. When I make my dough at home and take it out of the fridge, I have a pretty small window before it gets overproofed. When I go to neapolitan pizza restaurants I see they have lots of dough sitting out. How does it not over-proof?
first of all the trick is to not use too much yeast. second of all, after you ball the dough, you only allow it to sit 30 minutes room temp then place it in the fridge. from there, your window should be from 24-48 hours
Always nice to visit Pizzeria and see how the product is made. Any suggestion to find nice Fior di latte for home baking pizza ( i use a GOZNEY Arc) ? I tried mozzarella from the stores but don’t like it. I am located in western PA.
Watching your videos feels comforting. you don’t try to add effects or edits. It's just pure, heartfelt expression. I can tell your cooking is truly on another level.
🙏 appreciate these comments
Only having 10k subscribers is a crime. You're easily the best.
😂😂😂
Loved every minute!! TY Julian
Just discovered your channel a few days ago I am totally impressed. I finally overcame my fear of flour about a year ago and it's since made mostly New York Pizza along with bar pizza and New England Greek pan style pizza. I cook so many other things and now that I'm retired but Pizza is become a passion because I never thought I could make anything that tastes as good as it has come out. Originally from Brooklyn growing up over Benny's Pizzeria and I come pretty close most of the time but there's always room for learning. Thank you for your videos and your channel.
thanks for commenting and welcome to my channel! i cant wait for you to be apart of it where i will show all amazing pizza content weekly. nice to meet you. -julian
So much input...and the recipes brought my homemade pizza game to whole new level. Lots of appreciation!
👏👏👏🙏 i appreciate your good words!
Your passion for cooking has really inspired me. As someone who is married to an Italian, I’ve really embraced the Italian culture and have fallen in love with it. Your videos are something I always look forward to because you are such a natural teacher and a talented chef. I aspire to become a Pizzaiolo like yourself one day!
Thank you! and yes being close to the culture like that will draw you in! i am philadelphia born and around 7 years old i was so interested in finding my roots. this is when i first travelled to italy and started learning as much as i can about being italian. 🙏
Thanks Julian, great video as always! I am first generation Italian and my dad taught me how to cook. I love the culture and there is always something to learn.
So your on vacation and your family put you to work? Now thats Italian! Enjoy. 🇮🇹
hahahaha i was working almost the whole time over there. unfortunately their pizzeria is open every day. so when they see me, they know im ready to go straight to work haha
During Covid - I built a brick oven at home. It was a 6 month project.
Making pizza is a lifelong project. It is my life. Dough, fire and simple ingredients.
❤
love this story. sounds like a dream
It's a pleasure, my name is Ademir, I live in São Paulo Brazil, and today I discovered your channel and I also make Neapolitan-style pizzas in my apartment and sell them here to the neighbors 😅 it's amazing and I have help from a friend in the directions and now with your channel I'm getting a lot of ideas ahhh I just signed up!!! A tip from you about why it's cool to go to Italy to have an experience but don't spend loads of money because I don't have that much money available 😁 ahh, when you come to Brazil, give me a hug and thanks for the information
this is awesome keep up the great work Ademir!
I think you deserve to be called Maestro Julian :)
I would love to see a preparation of sauces like, Pumpkin, White sauce, Pistachio Cream, Pistachio pesto, Ricotta cream, Piped ricotta and a video on how to prep of toppings.
You see tons of videos on dough but none ever go to toppings or sauces.
A pizza is naked without the toppings and in my opinion we need more of that content.
Amazing content!!!
i agree on this one! sounds like an awesome video idea. so i will list together my favorite toppings and get started!
Vito has a lot of videos that focus on a wide variety of toppings - where to get the ingredients fresh, how to prep them and make the unique sauces, and then how to assemble the pizzas with these toppings. In some of his older videos from catering events there are really unique combinations that you normally wouldn't think of. That's the beauty of pizza. It's almost impossible to create a bad pizza. Well, as long as pineapple isn't involved! 😅
Crazy how similar the Italians from certain regions look like certain south American latinos.
Great video with a more intricate workings of a pizzeria bro. Much appreciated!
right!
Great video . What size dough balls?
290g
Loving the videos! One thing I've been curious about is how restaurants prep all that dough in advance without it over-proofing. When I make my dough at home and take it out of the fridge, I have a pretty small window before it gets overproofed. When I go to neapolitan pizza restaurants I see they have lots of dough sitting out. How does it not over-proof?
first of all the trick is to not use too much yeast. second of all, after you ball the dough, you only allow it to sit 30 minutes room temp then place it in the fridge. from there, your window should be from 24-48 hours
Always nice to visit Pizzeria and see how the product is made. Any suggestion to find nice Fior di latte for home baking pizza ( i use a GOZNEY Arc) ? I tried mozzarella from the stores but don’t like it. I am located in western PA.
try searching for "Polly O". great flavor and nice melt. is more conventional but im sure you'll find it in the supermarket
@@julian_sisofo thanks a lot Julian. Will give it a try
Some day I will visit Rome to try their Authentic Neopolian pizza. By the way do you have recipe for making spicy italian sausage for pizza ?
coming soon! the recipe!
@@julian_sisofo thanks
Would love to visit the place when I come to Rome. What pizza places in Rome would you recommend?
L'Elementare in Trastevere!
Could I ask what is the process of the dough from start to finish. 5 grams of fresh yeast for 13kg sounds crazy to me 😅. Is it all cold fermentation?
its room temperature feremented from around 12 am to 12pm next day
45 g of fresh yeast for 13 kg of flour?
4 grams!
"four to five"
@@julian_sisofo Grazie))
Whats that liquid he is pouring on the pizza before baking?
olive oil
ok maestro the real question is Where is your restaurant So i can eat your pizzas , I will travel to miami if needed.
I am at the Four Seasons the Surf Club, Surfside, FL
@@julian_sisofo thanks maestro definitely I need to try your work of art !
you should be doing pizza asmr videos
Did you say . That was your cousin.?
yes
@@julian_sisofo Bella Familia