I try to learn how to set the fire on my new wood oven, I make mistakes and I have a lot of smoke coming out. Hope with your videos I will get better. Thank you for sharing.😀
Thanks man, I always have issues reaching a temperature high enough to cook in 60 seconds, but what a difference when I do! Thanks for the tips, now to the pizza oven!
I have built a woodfired pizza oven 42 inches in diameter with ceramic insulation and fire brick with a natural rock exterior, I am just now trying to learn how to do it this video I think will help me tremendously. Thank you very much
We traveled to Italy last year and came home and bought an outdoor pizza oven. You have offered some great tips! Our pizza making has improved by 100%! I can't wait to go back to Italy.
grazie per i tuoi consigli Vito, utilizzo il forno a legna con amici e facciamo una pizzata tutti insieme, con i tuoi consigli abbiamo migliorato molto la gestione della cottura.
Hay aprendido mucho de ti amigo ...I am ready like never to build up my wood pizza oven in our garden ...damn we have a lot of space and he been serving for nothing ...welcome to a new refractory bricks oven ...I will make a real Neapolitan pizza as you do Vito...double zero flower and Roma tomatoes sauce made ..I will make this pizza sauce like it comes from the hell ...Basil .....oregano ...garlic powder ..black pepper ...and some of olive oil and just little of salt ( many HIGHT blood pressure in my family hhhhhhhhh ) so thanks a lot brother Vito ....hello from Algeria ..soon I will send you a salute from Cali Colombia ....
Vito. I love your Channel. What I do in my outside Pizza oven which is very nice. I use a piece of angle Iron that keeps the wood tight to the wall. It does not burn the edge of the pizza as quickly. If you are ever in Chicago area. I would love to have you over.
Great tip on putting the wood on the other side of the oven before adding to the flames, i tend to keep a small pile of wood by the mouth of the oven to 'preheat' it ready to go straight on to the fire to save some time.
Let me tell you something ladies and gentleman ...nobody will give you such advices ..I am telling you ,this man he is a good family person ....he loves a people and people loves him ...God bless you Vito .....Karim from Algeria ..Colombian resident
Thank you so much. I work in a woodfire pizzaria and i actually got into an argument today with a coworker who says that when they come in for their shift their are "hot spots" in the oven. But what happened is i put a pizza in the oven and he came in and moved the pizza and it burned on the bottom. I might lose my job over the mistakes that he made. I hope that i can show this video and save my job! Thank you so much!
Hi Vito, thanks for all your awesome vids. I eat pizza several times a week and give you a little nod every time I pull a beautiful Poolish based pizza from my gas/wood oven. I do like to hear you speaking in Italian and English. Thank you Vito.
Maestro questo è un gran bel video,e ancora oggi in molti non sono d'accordo sulla prima regola..! Io personalemente, 2 secondi, la sposto sempre! @vitoiacopelli
Hi. It seems to be impossible but even i found out about it! Make your dough i to the pizza sizes u want arou d 200-230 gram each. 1 bag sache for 1 kg pizza. Let the dough be worked on hard so when you put your finger pn it bounces back into shape. In the fridge for some hours will cling film on and when its double size the move the dough outside from the center and work your dough nicely out. It will strech eacy is you follow this. Use tipo 00 flour or tipo 0 flour.
Great video Vito. I'm saving up for a ripper backyard pizza oven and I'll save your video for when I get it. People will think I'm the son of a pizzaiolo!
Fantastic advise I’m half way through my pizza oven build and can’t wait to fire it up and enjoy some great 🍕 . These hints and tips are great keep them coming.
Grazie Mille!!! I love your videos. I always have a difficult time regulating the floor temperature of my oven. It gradually gets too hot and burns the bottom of my pizze. How can you regulate the floor temp? My oven is a small ceramic dome, wood fired, brick floor and with propane supplement, made by Mediterranean Woodfired Ovens. Thank you Vito!!! Viva la pizza in Idaho!!!
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Exelent video thanks forma share
thank you very much l you teach people all over the world to make the best pizza Jim from Athens
Beautiful people share knowledge.
Very good tips . Thx !
Thank you for your wonderful tips🤗👍👍👍👍
Chao. You are very funny and good tips. Thanks.
Thanks mate I am new to cooking in my pizza oven great tips
Great video, very interesting. I learned four things about making brick oven pizza.
Thank you for those tips. I was making at least 3 of the errors.
I try to learn how to set the fire on my new wood oven, I make mistakes and I have a lot of smoke coming out. Hope with your videos I will get better. Thank you for sharing.😀
Fantastico... molte grazie, dal' Australia
Vito is one stop shop for making quality pizza. Hands down.
Thanks man! You give the real tips which only REAL pizzaiolo's know ;)
Thanks for the info. 👍
Grande Maestro
Sus comentarios, indicaciones y tips son un tesoro.
Un gran abrazo
Some really good tips there. Thanks for posting
Excellent tips. Thank you
Very cool. And now I am so darn hungry
Thanks man, I always have issues reaching a temperature high enough to cook in 60 seconds, but what a difference when I do! Thanks for the tips, now to the pizza oven!
Even the mightiest learns a thing or two
I have built a woodfired pizza oven 42 inches in diameter with ceramic insulation and fire brick with a natural rock exterior,
I am just now trying to learn how to do it this video I think will help me tremendously. Thank you very much
Great video!
Glad you enjoyed it
your a pro thanks for the tips well done
Very useful your advise!
Grazie for the information
We traveled to Italy last year and came home and bought an outdoor pizza oven. You have offered some great tips! Our pizza making has improved by 100%! I can't wait to go back to Italy.
Christy Miller how much cost the oven ? And which size ? Thank you so much
Thank you my friend for sharing this with us. #PrayForThePizza Grazie mille Vito
excelent video!!!!!!!!!!!
Thanks bro. Some decent tips.
Thanks for fun. Horno in New Mexico...
Nice video 👍
Thanks for sharing!
Excelente maestro muchas gracias por sus tips...
grazie per i tuoi consigli Vito, utilizzo il forno a legna con amici e facciamo una pizzata tutti insieme, con i tuoi consigli abbiamo migliorato molto la gestione della cottura.
Hay aprendido mucho de ti amigo ...I am ready like never to build up my wood pizza oven in our garden ...damn we have a lot of space and he been serving for nothing ...welcome to a new refractory bricks oven ...I will make a real Neapolitan pizza as you do Vito...double zero flower and Roma tomatoes sauce made ..I will make this pizza sauce like it comes from the hell ...Basil .....oregano ...garlic powder ..black pepper ...and some of olive oil and just little of salt ( many HIGHT blood pressure in my family hhhhhhhhh ) so thanks a lot brother Vito ....hello from Algeria ..soon I will send you a salute from Cali Colombia ....
thx for this video. Grazie mille per il video. Greetings from Tuscany, Italy. Un saluto dalla Toscana
You have right. These where the mistakes that I also made.
Grazie mille Ho imparato molto !
Maestro vito,you'll always fantastic....I tell YOU! NO ONE CAN BEAT YOUR TALENT......instead we are learning from You!! TOP!
Vito. I love your Channel. What I do in my outside Pizza oven which is very nice. I use a piece of angle Iron that keeps the wood tight to the wall. It does not burn the edge of the pizza as quickly. If you are ever in Chicago area. I would love to have you over.
Great tip on putting the wood on the other side of the oven before adding to the flames, i tend to keep a small pile of wood by the mouth of the oven to 'preheat' it ready to go straight on to the fire to save some time.
We have neighbours behind us that I dont want to annoy with smoke so this is a great tip to reduce smoking wood.
Thank you Vito, your videos are extremely helpful and well done.
Love this guy
Really helpful can’t wait to start my pizzaria
Ciao 🍕ito, sei il migliore !! You are the best 💪
Let me tell you something ladies and gentleman ...nobody will give you such advices ..I am telling you ,this man he is a good family person ....he loves a people and people loves him ...God bless you Vito .....Karim from Algeria ..Colombian resident
gracias me sirvieron mucho los consejos saludos
Very useful tips ciao
Thank you so much. I work in a woodfire pizzaria and i actually got into an argument today with a coworker who says that when they come in for their shift their are "hot spots" in the oven. But what happened is i put a pizza in the oven and he came in and moved the pizza and it burned on the bottom. I might lose my job over the mistakes that he made. I hope that i can show this video and save my job! Thank you so much!
Who gives thumbs down!? This guy rules!
👌🏻 grazie di questi errori ne commetto almeno un paio ora ci stato attento a non farli .Ciao
Grande Vito!!! Sempre un grande maestro, spiegazione nei minimi dettagli!!!!
Gracias por el vídeo
Cuanta leña gasta el horno de leña para una jornada de 4 horas ?
Un saludo
Grazie per il video! we just put in a pizza oven and I needed a good teacher. Grazie mille
2 months in .... how has it been?
Hi Vito, thanks for all your awesome vids. I eat pizza several times a week and give you a little nod every time I pull a beautiful Poolish based pizza from my gas/wood oven. I do like to hear you speaking in Italian and English. Thank you Vito.
Always Learning, Thank you sir, ha ha you got me on the Ashes under the wood !!!
Grazie Vito. Tu video imparare subito
grazie Maestro Vito. continua così con la simpatia di sempre e spero un giorno di mangiare le tue pizze.
Such a helpful video, molte grazie Vito!
Thanks for the tips. I had done the same mistake and burned the bottom of the Pizza when I was making my first Pizza in my new #ilFornino oven.
Sir food morning yours good tacnic for learn to me
it's a very helpful movie for pizzaiolo. Greetings from Poland Grazie!!
Fantastico video my friend Vito, Excelentes instruciones ! Congrats from Brazil !!
grande video!!!!
Maestro questo è un gran bel video,e ancora oggi in molti non sono d'accordo sulla prima regola..! Io personalemente, 2 secondi, la sposto sempre! @vitoiacopelli
This is a great and useful video! Thanks alot, it would be nice to see a 5 common mistakes when streching pizza also!
Hi. It seems to be impossible but even i found out about it! Make your dough i to the pizza sizes u want arou d 200-230 gram each. 1 bag sache for 1 kg pizza. Let the dough be worked on hard so when you put your finger pn it bounces back into shape. In the fridge for some hours will cling film on and when its double size the move the dough outside from the center and work your dough nicely out. It will strech eacy is you follow this. Use tipo 00 flour or tipo 0 flour.
Great video; thank you!
Always very informative. I am becoming more of an expert over time!
Браво, маэстро Vito!
thank you!
Very informative, really liking this channel.
@like From Pakistan
I love the way you are giving information :D keeping it funny but informative :D
grazie mille vito
Grazie maestro!!
Super !!!
Great video Vito. I'm saving up for a ripper backyard pizza oven and I'll save your video for when I get it. People will think I'm the son of a pizzaiolo!
Consigli utili veramente
Thanks great, our Scouts are building their own oven.
Thanks. As I've just bought a pizza oven, this was perfect. Great info.
loved it! Very very helpful. Bravo bravo!
Vito sei un grandeeeee grazie mille dei tuoi consigli ;);)
thanks, Bro!
very good information!
great video with info that is important for my team to learn! Thanks Vito!
Grazie Vito per tutti i consigli.Sei un Grande!!
dajeee vitoooooo sei fortissimo!!!! un caro abbraccio e continua sempre con la tua allegria simpatia ed ottimismo... sei un grande
How many hours must the dough be frozen???tanks and congratulation for you videos
Wow, it makes a big difference in how fast the wood catches if you let it warm up first.
Great work mate 💪
Fantastic advise I’m half way through my pizza oven build and can’t wait to fire it up and enjoy some great 🍕 . These hints and tips are great keep them coming.
How are the pizzas coming along Mark? Should be getting heaps of practice with the isolation rules now :P ;)
Great info. Thanks
Thanks
Grazie maestro Vito utile e istruttivo
Thank you, usful, useful, useful!
Grazie Mille!!! I love your videos. I always have a difficult time regulating the floor temperature of my oven. It gradually gets too hot and burns the bottom of my pizze. How can you regulate the floor temp? My oven is a small ceramic dome, wood fired, brick floor and with propane supplement, made by Mediterranean Woodfired Ovens. Thank you Vito!!! Viva la pizza in Idaho!!!
Grande Maestro!
Great information, thanks.
Can you please say how much wood you use an hour?
A day?
Great tips!!
Grande vito solo chi fa sto lavoro ti capisce...forza bello🙏🥇🔝🍕😍😍
Wow! You know your stuff.
Hello! Great vídeo, but The first error is not clear what we should or should not to do. Please, may you clarify It for us. Thanks a lot!