Tip #2 ingredients is my favorite. The moisture of mozzarellas would ruin the pizza soggy. Cut it and drain overnight. Also, maximum 7 min in the oven in Tip 4. But all the other tips are so good too! Thank you Vito all the tips!!!
@vitolacopelli : The best tip for me and you can test it , before cooking in the home oven (250 ° C ), you cook the bottom in the pancake pan, when you see bubbles , put the tomato sauce and after go in the home oven and grill ! Its the best way for good bottom. ( for me)
Amazing tips. It worked for me. I precooked for 3-4 minutes at 550F and then cooked with the topings until the cheese is bubbling... (3-5 min depending on which topings). Just amazing! Like at expensive restaurants.
Really? I've had the opposite experience. Followed his recipes with exacting precision, every last detail, tipo-00 flour, precise kitchen scale, OBSESSIVE attention to detail to his instructions... Not ONCE have I EVER EVER EVER had a result ANYTHING LIKE what he shows with his magic pizzas. Something isn't right with this guy's instructions.
@shaftomite007 it's your oven then. Grab a Ninja Electric Woodfire Pizza Oven or a good gas one from stoke/ooni and you'll definitely have these results. Gozney has an awesome new oven out.
Best tip was preheating the stone on the broil setting. I’ve been preheating closer to the lower part of the oven at 550 for 1 hour. My oven has a pizza setting that uses the fan to help maintain even heating, but I think the broiler preheat is best. Also the par cooking step is essential for home oven pizza. Thank you Vito!
I've been cooking my pizzas in a Ninja Foodi on Pizza setting (500F convection). No pizza stone, and they're coming out awesome. So much more energy efficient, and the bottom gets crispy.
Hey Vito, aside from the great tips in this video, the part where your daughter asked for olives on her pizza genuinely put a very big smile on my face. Reminded me of my little brother when he was younger, always craving olives. Thanks!! Great video as always.
I found that with higher hydration dough my pizzas weren't sliding off of the peel well. To resolve this I now do the par-baking step with a sheet of baking parchment under the pizza to enable it to slide in and out of the oven without it stretching or tearing. This is improved my results greatly and totally eliminated disfigured or wasted dough in my home kitchen. Vito, I can't thank you enough for the tips and the knowledge you've been able to share. My pizza is now better than anything we can buy here and as I learn more from you I just keep improving. Keep up the excellent work. You're making the world a better place one pizza at a time.
@@Drippinonyou Just do the parchment for the first part. When you take it out and add the cheese, you can remove the parchment. At that point, the dough will be set up enough that the pizza will slide off of the peel just fine. The parchment is just there so your wet dough will slide off (with the parchment).
I started doing 2 things, based on your tips: 1. Cook halfway, with just crust and sauce, and add the cheese halfway through. 2. I press the mozzarella slices between paper towels, to remove moisture. Haven't tried draining. But this works pretty well. My pizzas are better than they've ever been. Probably as good (or almost as good) as any restaurant. BTW, I'm doing them for 3 minutes (crust and sauce) + 3 minutes (after the cheese). And that's in a Ninja Foodi on Pizza setting (500F convection). Don't even have to worry about pizza stone, etc. And it's way more energy efficient.
@@Dipsys12 I just do the "Pizza" setting on the Ninja Foodi. I guess it heats from the bottom and the top. It's like 500F convection. It's just a small convection/toaster oven.
Forgot to mention. I do the first 2 minutes on a 12" aluminum pizza pan with a 12" parchment round, to let the crust set up. Then I slide directly onto the rack for the next minute. Then, remove onto a cooling rack while I do the cheese. Then 3 minutes directly on the rack. It gets a nice crispy bottom.
Few additional tips: * Use high hydration dough - 70-75% * Use 00 flour - it really helps not tearing the dough when stretching it * After pre-baking with tomato sauce brush the crust with water instead of oil * Be quick with putting pizza back for the second baking not to lose to much moisture in the dough * Mozzarella and other ingredients have to be room temp * Don't use hot air circulation when baking the pizza (it will dry it out), use broiler setting. You can use hot air only for preheating the oven to get even heat in the oven faster * Bake close to the heater - around one step lower, just not directly under Have fun!
Brushing the crust with water right before second turn in the oven will simply prevent the crust from drying out to quick and turning stiff, and also allows it to grow a bit more. Oil will make your crust totally different texture and color than what you would expect from typical Neapolitan style pizza. But it's fine if you like it that way, oil will give you a bit more taste as well. I prefer brushing with water and the crust is perfect every time@@leolionroarrrrrrr5509
@@leolionroarrrrrrr5509 The idea is you're trying to stop the pizza from drying out. As in a home oven it naturally needs to be exposed to heat for a longer period of time due to the lower temps to fully cook. Thats why those pizza places with the fire ovens(whether it be wood, or coal) are cooking at super high temps. It cooks the pizza through before it sits in the heat long enough to start sucking the water out of it. Getting you the crispy bottom and crust, but still airy and light in the middle. Instead of just a stiff cracker the whole way through from getting dried out.
I use an LG gas/convection oven. Most ovens have an adjustment feature and mine allows to get 35deg F hotter. I use the air fry setting and set to max at 550d (+35d). Takes 5min for a perfect pizza. Best to preheat the stone for at least 30-60min. Makes the bottom crustier and darker.
just want to drop a thank you to your double bake method demonstration. I am an engineer and I figured that would work before I think of getting an oven. But still, your demonstration has validated this in the most detailed way and the split comparison saved me. My pizza was perfect as the way you showed. Thanks again!
I use a mason jar for the left-over pizza sauce to store in the refrigerator. I have fresh basil and oregano in my garden. I also use a garlic press to add a few cloves of garlic and fresh ground pepper. I'm using a 3/16" thick Pizza steel on the top shelf and getting a good result. I broiler to low when the pizza goes into oven. Definitely precooking pizza makes a great difference in the finished pizza.
So let's be clear, the first 30 min on the highest position at broil, then put the steel or stone back in the middle and set the static mode( i don't think i have this setting only BAKE setting), and then you parbake till the crust is golden, take it out, garnish, et put it back til the cheese is bubling, did i get that right?
@@moustafakassem2317 I just do 3 minutes + 3 minutes. Even with draining the cheese (pressing in paper towels for me), it pools water a little bit, but by the time the second 3 minutes is up, the excess liquid is gone.
Lil Girl got lured by Pizza smell to Kitchen, so lovely.....so many important good tipps. never tought i could to a Pizzeria PIZZA in my Kitchen..... "ALEXA! Put PIZZA STONE to MY LIST! " Thx mate..........i am drooling just by watching you cook
Dump the stone and get a pizza steel! It heats up much faster (energy saving!) and stores more heat for faster and longer release. It's basically just an iron plate, ~6mm thick, oil seasoned to prevent rust. Pizza steel is a game changer!!!
@@bag6609 When you use an iron plate you need to "season" it with oil to make it non-stick and rust protected. Put a extremely thin film or oil, bring it over smoke point, repeat 3-5 times. Linseed oil is good because the smoke point is quite low. I did that - and if a rost spot comes though I just repeat on that spot.
I own a Pizza Steel and have burned more pizza with that thing than I can count. You cannot use a steel at 550F. The crust will be black in 2 minutes. That's what happens to me with a steel at high temp. Now I use 550f with a stone and keep my steel for searing steaks, which is what a steel is good for.
i liked the tip of heating the pizza stone on the top rack with max broiling. it makes sense and i never seen anyone else mention that. they all say to leave it in the oven for an hr or longer. also, the tip of par-baking it will really help me with home ovens. i did what you're not supposed to do and it came out watery like what you showed or super hard from baking it too long. thank you!
@@ander172 because the broiler heat comes from the top (vs baking where the heat comes from the bottom. broiling is hotter and gets hot super fast compared to baking. i could broil the stone plate to heat it up and then put the oven to baking for cooking the pizza ^^
Ciao Vito, da Montréal ho iniziato a seguirti, bravo mi piace molto quello che fai, dopo 25 anni mi hai dato la voglia di riprendere a fare pizza...bravo🇮🇹👍
nice tips as always. for me the one about the dry mozerella was really good. soggy pizza was indeed a problem. i thought i put too much mozerella on the pizza. but now i realise the mozerrella was too wet.
Vito, how long do you pre-bake the crust? 7 minutes maximum after ingredients are on but how long for the pre-bake? Thank you for all of the great tips!
Your pizza dough always looks like heaven. I’ve started to use two stones, one 1/3 from the bottom and one 1/3 from the top with success. Thanks for sharing your expertise.
You are clearly a pizza maestro. Your tips that I have never heard before were the fresh mozzarella cheese moister optimization, and the oven pressure. Great tips.
I like to bake in 2nd from top spot under the broiler, timed so that it goes in like half a minute after the coil is red, so that the broiler runs at full power during the bake, 3-4 mins. This gives some dark spotting on the top which is nice. I don't have a stone or steel for the bottom yet so that's white. kind of the opposite of yours 😊
Also keeping the door a bit open can override the temperature sensor on cheap ovens and keep the broiler on more consistently, allowing much more heat.
to pre heat the stone do u set the setting to only top oven or both top and bottom and same goes to the cooking the pizza do we cook it from both sides top and bottom settings
Hi, question 🙋🏼♂️ I have heard you mention in a couple videos that when you are actually making the pizza with the dough, you use some sort of a combination of semolina flour mixed with regular white flour. Is this better than using straight semolina or straight white flour? And for your mix, what ratio of semolina to white flour do you use? Thank you, and I love your videos and your enthusiasm for pizza!
Tip #1 was the best for me - I didn't know I should put the oven on broil mode before! What mode should I put after moving the stone to the middle of the oven? Turbo? Oven? Love your videos! You're the best
Oh man those pizzas look like perfection, my mouth is watering! I never knew about the wet mozzarella, great tip Vito. That kid is already a pizza chef pro! 👍😎🍕
I've got a Gozney Roccbox which makes great pizza. However, in my electric oven, the results were not so great. Your tips will help get my electric oven pizza to another level. Especially the par cooked base. The cheese was always over cooked.
I make pizza in Home Oven two years every week. My rules: - 250C owen heat (max) - use cooking stone (25$) - dough recipe by Vito - make tomato sauce by evaporating excess water, or use a ready-made thick sauce with tomato paste - dry mozarella with paper towels - Would you like a pizza with mushrooms? Fry them first, otherwise they will fill the pizza with their water I dont use precooking, just dry ingredients. ~5 min owen.
I cook all my pizzas all the way on bottom lower than last rack position. Preheat oven for 1 hour put all ingredients on at one time. Takes about 15 min. Browns top and gives bottom long enough to get crispy. Works perfectly
Hi Vito, what about cooking the toppings under the broiler? Wouldn't that be a higher temp and more like a brick oven? Just wondering. Thanks in advance.
I like to switch to broiler half way while the pizza stone is on the top rack. It really gives a good result. Not as good as a proper pizza oven but pretty decent.
Don't beat me for this question please :D Is it possible to use oven tray instead of the stone (i don't have it at home)? Thank you for answer and also for your videos, they are inspiring. 🤗
Initially it is in broil. When you moved the stone to the middle you said set the oven to static at max temperature. What does static mean? Does this mean Baking and not Convection Baking? My oven has no static setting? Thanks
I'm loving your videos. I go to sleep dreaming of pizza now! Question...you say pizza should cook in the oven 7 minutes. Is that total time? For example, pizza with only sauce, in and out of the oven, then add cheese, then in and out of the oven, should total 7 minutes??? Or, is it 7 minutes in, then remove, add cheese, bake till cheese bubbles, however long or short that is??? Does this question make sense? I am afraid I'm not describing the situation well. Thanks!
When you say the maximum cooking time is 7 mintues does this include preheating the dough and the sauce at first? or do you mean 7 mintues after preheating?
Great video Vito. What can you do if you have a gas oven and the broiler is in a drawer under the oven. Thus you have only heat in the oven yet no broiler on the top over the actual oven. Any suggestions would be appreciated. Maybe you would consider making a video with a gas oven like this, especially for those that don't have a broiler on the top of the oven with the broiler in a drawer on the bottom. The temp in the oven is for some gas oven between 425°F - 475° F depending on the gas oven model and manufacturer.
Just preheat the pizza stone longer in the oven for about 45 minutes. I can’t use my broiler either and wouldn’t use it on a pizza stone or steel anyways.
I've used your dough recipes for years now. And a lot of other tips you've made videos about. From no pizza experience, I've done some really good pizzas. Thank you! With a normal oven, I've had most succes by preheating a cast iron on high heat on the stove, add the dough and the other stuff as the bottom of the pizza cooks. When the bottom is almost done, I put it in a preheated oven on max temp broil, on the upper rack. It's not neapolitan, but is great given the possibilities. I agree with the mozarella choice. I've had soggy pizzas because of it. I've never considered pressure in the oven. Now I have to try the method in this video. Coincidentally, I've prepared dough to make pizza at home, tomorrow. What were the odds...😂 Thank you and best wishes to you and your close ones!
I tried cooking the dough first, but that had the entire crust rise. Cooking the dough with sauce will solve this. Thank you. I think my sauce is too wet though. I like a lot of tomato flavor, but it makes the center too floppy.
7:20 my pizza always turns hard and too crunchy in home oven, giving up attepts with home oven. Even third pizza was same and oven was running continuously for long time. It seems we cool the pizza and hamper the cooking process when taking it out to add toppings..
I use your recipe and par bake method with great success. Thank you Vito. The best tip of the 5 I need to follow is the 7 minute bake. I do it longer for color. The only difference is I switch to a pizza steel. After 45 minutes to an hour of pre-heating, it holds the heat great when opening the door and rebounds fast. I get a perfect bottom.
Using the broiler to superheat the stone is a great idea, lauching a relatively cold pizza dough onto the stone takes away a lot of heat so having a really hot stone helps cook the bottom of the pie.
Excellent video. I have been wanting to learn how to make amazing pizza at home as Most takeaway pizza is horrible and expensive and full of Junk. will definitely invest in a Pizza stone and follow your instructions.❤
Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.
On my first two attempts with steel and peel I failed with putting pizza into oven evenly xD Maybe my dough is too thin. It doesn't drop so easily as yours 1:50. At least I ate half pizza half calzone
I use a pizza steel on the very bottom. Turn on the broiler after putting the pizza on the steel. Then after a few minutes I move the pizza up under the broiler. Works beautifully
With top heat it's easy to brown the cheese too much. I use for pre-heat, but switch it off when I put the pizza in. But your oven might work different.
My previous stove cooked pizza to perfection. Unfortunately I had to get a new stove. My pizza was a disaster. I was so upset. Watching your video even though I preheated my stove I don't think my stone was hot enough. I am going to try your tip. I hope it works. Thank you.
Thanks a lot for this. No way to invest in anything fancy and always afraid to get to adventurous because there's no time to remake dinner. The idea of taking the pizza out 'halfway' before adding the cheese is really helpful.
Is thr oven kept on broil setting throughout the cook? And how long time roughly it takes for part bake (golden brown) and then for cheese melt part? Thanks
what was your favorite tips of this home cooking pizza ?
Definitely putting the stone under the broiler. that seems so obvious in retrospect!
Tip #2 ingredients is my favorite. The moisture of mozzarellas would ruin the pizza soggy. Cut it and drain overnight. Also, maximum 7 min in the oven in Tip 4. But all the other tips are so good too! Thank you Vito all the tips!!!
Put the stone under the broiler is my favorite.
Stone under the broiler and the cheese
@vitolacopelli : The best tip for me and you can test it , before cooking in the home oven (250 ° C ), you cook the bottom in the pancake pan, when you see bubbles , put the tomato sauce and after go in the home oven and grill ! Its the best way for good bottom. ( for me)
Amazing tips. It worked for me. I precooked for 3-4 minutes at 550F and then cooked with the topings until the cheese is bubbling... (3-5 min depending on which topings). Just amazing! Like at expensive restaurants.
Did u use top and bottom heat or just the top heat?
Should I use the upper or lower fire? Or both?
I'm making the best pizza, foccacia and bread I've ever made since I've been following Vito. He's an amazing instructor 🎉
Really? I've had the opposite experience. Followed his recipes with exacting precision, every last detail, tipo-00 flour, precise kitchen scale, OBSESSIVE attention to detail to his instructions... Not ONCE have I EVER EVER EVER had a result ANYTHING LIKE what he shows with his magic pizzas. Something isn't right with this guy's instructions.
@@shaftomite007maybe youre bad at making pizza
@@shaftomite007It's YOU!!
@shaftomite007 it's your oven then. Grab a Ninja Electric Woodfire Pizza Oven or a good gas one from stoke/ooni and you'll definitely have these results. Gozney has an awesome new oven out.
Best tip was preheating the stone on the broil setting. I’ve been preheating closer to the lower part of the oven at 550 for 1 hour. My oven has a pizza setting that uses the fan to help maintain even heating, but I think the broiler preheat is best. Also the par cooking step is essential for home oven pizza. Thank you Vito!
What setting do you use after preheating? Circulation or top/bottom heat?
@@beisser03 I use the circulation setting
I've been cooking my pizzas in a Ninja Foodi on Pizza setting (500F convection). No pizza stone, and they're coming out awesome. So much more energy efficient, and the bottom gets crispy.
Hey Vito, aside from the great tips in this video, the part where your daughter asked for olives on her pizza genuinely put a very big smile on my face. Reminded me of my little brother when he was younger, always craving olives. Thanks!! Great video as always.
I found that with higher hydration dough my pizzas weren't sliding off of the peel well. To resolve this I now do the par-baking step with a sheet of baking parchment under the pizza to enable it to slide in and out of the oven without it stretching or tearing. This is improved my results greatly and totally eliminated disfigured or wasted dough in my home kitchen.
Vito, I can't thank you enough for the tips and the knowledge you've been able to share. My pizza is now better than anything we can buy here and as I learn more from you I just keep improving. Keep up the excellent work. You're making the world a better place one pizza at a time.
will the baking parchment prevent dark crusts under the pizza? its essential for burnt crusts under the pizza
@@Drippinonyou I've found that it does reduce the char a bit but I'm still getting leopard spots.
I do the same thing :)
@@Drippinonyou Just do the parchment for the first part. When you take it out and add the cheese, you can remove the parchment. At that point, the dough will be set up enough that the pizza will slide off of the peel just fine. The parchment is just there so your wet dough will slide off (with the parchment).
@@chrisb2535use aluminum foil even better
I started doing 2 things, based on your tips:
1. Cook halfway, with just crust and sauce, and add the cheese halfway through.
2. I press the mozzarella slices between paper towels, to remove moisture. Haven't tried draining. But this works pretty well.
My pizzas are better than they've ever been. Probably as good (or almost as good) as any restaurant.
BTW, I'm doing them for 3 minutes (crust and sauce) + 3 minutes (after the cheese). And that's in a Ninja Foodi on Pizza setting (500F convection). Don't even have to worry about pizza stone, etc. And it's way more energy efficient.
Did u use top and bottom heat or just the top heat?
@@Dipsys12 I just do the "Pizza" setting on the Ninja Foodi. I guess it heats from the bottom and the top. It's like 500F convection. It's just a small convection/toaster oven.
@@chrisb2535 thankyouu
Forgot to mention. I do the first 2 minutes on a 12" aluminum pizza pan with a 12" parchment round, to let the crust set up. Then I slide directly onto the rack for the next minute. Then, remove onto a cooling rack while I do the cheese. Then 3 minutes directly on the rack. It gets a nice crispy bottom.
Few additional tips:
* Use high hydration dough - 70-75%
* Use 00 flour - it really helps not tearing the dough when stretching it
* After pre-baking with tomato sauce brush the crust with water instead of oil
* Be quick with putting pizza back for the second baking not to lose to much moisture in the dough
* Mozzarella and other ingredients have to be room temp
* Don't use hot air circulation when baking the pizza (it will dry it out), use broiler setting. You can use hot air only for preheating the oven to get even heat in the oven faster
* Bake close to the heater - around one step lower, just not directly under
Have fun!
Water brush? Not oil? How’s this help?
Brushing the crust with water right before second turn in the oven will simply prevent the crust from drying out to quick and turning stiff, and also allows it to grow a bit more. Oil will make your crust totally different texture and color than what you would expect from typical Neapolitan style pizza. But it's fine if you like it that way, oil will give you a bit more taste as well. I prefer brushing with water and the crust is perfect every time@@leolionroarrrrrrr5509
@@leolionroarrrrrrr5509 When I do it with water instead of oil I get more crispier results
@@leolionroarrrrrrr5509 The idea is you're trying to stop the pizza from drying out. As in a home oven it naturally needs to be exposed to heat for a longer period of time due to the lower temps to fully cook. Thats why those pizza places with the fire ovens(whether it be wood, or coal) are cooking at super high temps. It cooks the pizza through before it sits in the heat long enough to start sucking the water out of it. Getting you the crispy bottom and crust, but still airy and light in the middle. Instead of just a stiff cracker the whole way through from getting dried out.
Don't use high hydration. Use about 60% max. It's a myth you need that much extra
I use an LG gas/convection oven. Most ovens have an adjustment feature and mine allows to get 35deg F hotter. I use the air fry setting and set to max at 550d (+35d). Takes 5min for a perfect pizza. Best to preheat the stone for at least 30-60min. Makes the bottom crustier and darker.
just want to drop a thank you to your double bake method demonstration. I am an engineer and I figured that would work before I think of getting an oven. But still, your demonstration has validated this in the most detailed way and the split comparison saved me. My pizza was perfect as the way you showed. Thanks again!
You're overflowing with passion. My favorite cooking channel by far! Thank you Vito!
I use a mason jar for the left-over pizza sauce to store in the refrigerator. I have fresh basil and oregano in my garden. I also use a garlic press to add a few cloves of garlic and fresh ground pepper.
I'm using a 3/16" thick Pizza steel on the top shelf and getting a good result. I broiler to low when the pizza goes into oven.
Definitely precooking pizza makes a great difference in the finished pizza.
Thanks Vito, you have been a really master to me. Long life to Vito Lacopelli Pizza Channel! Greetings from México
So let's be clear, the first 30 min on the highest position at broil, then put the steel or stone back in the middle and set the static mode( i don't think i have this setting only BAKE setting), and then you parbake till the crust is golden, take it out, garnish, et put it back til the cheese is bubling, did i get that right?
My problem was the toppings were kind of burning so the best tip for me is cooking halfway and then adding the toppings later 👌🏻 Grazia Paisan!
Hi ,
How can I decide it is half way cooked ? Thanks
@@moustafakassem2317 I just do 3 minutes + 3 minutes. Even with draining the cheese (pressing in paper towels for me), it pools water a little bit, but by the time the second 3 minutes is up, the excess liquid is gone.
@@chrisb2535Should I use the upper or lower fire? Or both?
Lil Girl got lured by Pizza smell to Kitchen, so lovely.....so many important good tipps. never tought i could to a Pizzeria PIZZA in my Kitchen..... "ALEXA! Put PIZZA STONE to MY LIST! " Thx mate..........i am drooling just by watching you cook
Explaining why to put the oven in static or ventilation mode will be really helpful!!!!
Thank you so much for sharing all this professional info🙏
Finally! Descript! Steps! Multiple techniques! Not having to spend 1k+. Love it.
Dump the stone and get a pizza steel! It heats up much faster (energy saving!) and stores more heat for faster and longer release. It's basically just an iron plate, ~6mm thick, oil seasoned to prevent rust. Pizza steel is a game changer!!!
Yes I use a baking steel too, thickness 6mm. Perfect
aço carbono ou aço inox? carbono não libera substâncias perigosas para a saúde??
@caio-caio-caio stainless steel won't rust so it'll make it last longer and you won't get rust on the bottom of the pizza
@@bag6609 When you use an iron plate you need to "season" it with oil to make it non-stick and rust protected. Put a extremely thin film or oil, bring it over smoke point, repeat 3-5 times. Linseed oil is good because the smoke point is quite low.
I did that - and if a rost spot comes though I just repeat on that spot.
I own a Pizza Steel and have burned more pizza with that thing than I can count. You cannot use a steel at 550F. The crust will be black in 2 minutes. That's what happens to me with a steel at high temp. Now I use 550f with a stone and keep my steel for searing steaks, which is what a steel is good for.
i liked the tip of heating the pizza stone on the top rack with max broiling. it makes sense and i never seen anyone else mention that. they all say to leave it in the oven for an hr or longer.
also, the tip of par-baking it will really help me with home ovens. i did what you're not supposed to do and it came out watery like what you showed or super hard from baking it too long.
thank you!
Why on the top?
@@ander172 because the broiler heat comes from the top (vs baking where the heat comes from the bottom. broiling is hotter and gets hot super fast compared to baking. i could broil the stone plate to heat it up and then put the oven to baking for cooking the pizza ^^
Vito! Please have a video about flour difference.. Also about the 72 hour fragments.. Love your videos! You've changed my life!
Ciao Vito, da Montréal ho iniziato a seguirti, bravo mi piace molto quello che fai, dopo 25 anni mi hai dato la voglia di riprendere a fare pizza...bravo🇮🇹👍
Favorite tip: heating the stone! Second tip: being patient and supportive of your daughter!
nice tips as always. for me the one about the dry mozerella was really good. soggy pizza was indeed a problem. i thought i put too much mozerella on the pizza. but now i realise the mozerrella was too wet.
Par bake was the game changer for me. Thanks Vito.
Vito, how long do you pre-bake the crust? 7 minutes maximum after ingredients are on but how long for the pre-bake?
Thank you for all of the great tips!
he said when the crust poofs up, so probably @ 3ish minutes
@@billf.rights2300 ahh, yes! Many thanks!
Your pizza dough always looks like heaven. I’ve started to use two stones, one 1/3 from the bottom and one 1/3 from the top with success. Thanks for sharing your expertise.
Excellent video, can’t wait to make my own pizza in my wood-fired oven! Thanks Maestro Vito!
Parbaking is the way to go......my pizza skills have been elevated.
You are clearly a pizza maestro. Your tips that I have never heard before were the fresh mozzarella cheese moister optimization, and the oven pressure. Great tips.
Outstanding podcast! Super helpful!
il mio tip preferito? La porta del tuo forno che si apre a metà! Fantastico!!! Grande Vito!
I like to bake in 2nd from top spot under the broiler, timed so that it goes in like half a minute after the coil is red, so that the broiler runs at full power during the bake, 3-4 mins.
This gives some dark spotting on the top which is nice. I don't have a stone or steel for the bottom yet so that's white. kind of the opposite of yours 😊
Also keeping the door a bit open can override the temperature sensor on cheap ovens and keep the broiler on more consistently, allowing much more heat.
to pre heat the stone do u set the setting to only top oven or both top and bottom and same goes to the cooking the pizza do we cook it from both sides top and bottom settings
Great video, top one for me was putting the stone at the top. But also didn't konw about dry Mozzrella or twice cooking, so 3 great tips. Thanks
Vito, tks for ALL the tips! And i love when your daughter interrupts 😃, it is Just like Mine!😂😂
Omg I couldn't stop watching your cute daughter. She is so adorable 🥰 what a sweetheart!
My fiancé and I are addicted to sof and crunchy pizza. Using our new roccbox with your dough recipes....masterful pizza!
Educational!
Great Tutorial!
Thank you for sharing!
Greetings for Kuala Lumpur, Malaysia🌹🌹🌹
Edith, a happy Subscriber
I loved your patience with your helper! Draining the excess moisture from cheese and pre-cooking the crust... Pro moves.😎
Fantastic video,I also use a charcoal and wood fired kettle grill. Could use some tips on how long before cooking should I start the fire. Thank you.
how long do you keep the pizza dough in the oven with teh tomatoe sauce on it? You said half bake, so I am guessing 3.5 minutes?
Hi, question 🙋🏼♂️
I have heard you mention in a couple videos that when you are actually making the pizza with the dough, you use some sort of a combination of semolina flour mixed with regular white flour.
Is this better than using straight semolina or straight white flour?
And for your mix, what ratio of semolina to white flour do you use?
Thank you, and I love your videos and your enthusiasm for pizza!
Tip #1 was the best for me - I didn't know I should put the oven on broil mode before!
What mode should I put after moving the stone to the middle of the oven? Turbo? Oven?
Love your videos! You're the best
Bake with fan on max temp
I'm gonna try this tomorrow ! I'll share how it goes. Grazzie Vito !
Vito, how many mins do you par-bake for? And how many minutes after do you bake for? Thanks
Nice work a truly professional and traditional way of making
Oh man those pizzas look like perfection, my mouth is watering! I never knew about the wet mozzarella, great tip Vito. That kid is already a pizza chef pro! 👍😎🍕
Ciao Vito! Such a lovely little helper you have 🙂 she'll be a great cook!!
I've got a Gozney Roccbox which makes great pizza. However, in my electric oven, the results were not so great. Your tips will help get my electric oven pizza to another level. Especially the par cooked base. The cheese was always over cooked.
i love your child she will definitely learn how to do this from the master.
I make pizza in Home Oven two years every week. My rules:
- 250C owen heat (max)
- use cooking stone (25$)
- dough recipe by Vito
- make tomato sauce by evaporating excess water, or use a ready-made thick sauce with tomato paste
- dry mozarella with paper towels
- Would you like a pizza with mushrooms? Fry them first, otherwise they will fill the pizza with their water
I dont use precooking, just dry ingredients. ~5 min owen.
I cook all my pizzas all the way on bottom lower than last rack position. Preheat oven for 1 hour put all ingredients on at one time. Takes about 15 min. Browns top and gives bottom long enough to get crispy. Works perfectly
That’s the way my mother did it too
I wish. I'm not that skilled.
Really well made content Vito. Really well edited. Your performance was very quality. I love your energy & your daughter is adorable. Much love
If you are making 3 or 4 pizzas for a party, can you parbake them all first and then cook each one with cheese on it after that?
Your daughter is adorable!
Oh my goodness! Your kid is so adorable. What a little superstar chef in the making!
Loved your daughter ‘supervising you’ - and thanks for the great video - making pizza tonight!
Hi Vito, what about cooking the toppings under the broiler? Wouldn't that be a higher temp and more like a brick oven? Just wondering. Thanks in advance.
I like to switch to broiler half way while the pizza stone is on the top rack. It really gives a good result. Not as good as a proper pizza oven but pretty decent.
@@Torchman92 Thanks.
Don't beat me for this question please :D Is it possible to use oven tray instead of the stone (i don't have it at home)? Thank you for answer and also for your videos, they are inspiring. 🤗
It is, just put it upside down, so the surface is flat. Stone will be better I believe, but I also don't have it at home and this works ok enough.
Initially it is in broil. When you moved the stone to the middle you said set the oven to static at max temperature. What does static mean? Does this mean Baking and not Convection Baking? My oven has no static setting? Thanks
I assume he means not using the convection setting
@@Contrastlights Thanks. Does Baking 550F work at that stage?
I'm always excited when a new video drops!
Ciao Maestro VIIIIIIIIITO!! Thank you so much for all these important and useful tips to achieve the best results at home. Take care:-=)
I'm loving your videos. I go to sleep dreaming of pizza now!
Question...you say pizza should cook in the oven 7 minutes. Is that total time? For example, pizza with only sauce, in and out of the oven, then add cheese, then in and out of the oven, should total 7 minutes??? Or, is it 7 minutes in, then remove, add cheese, bake till cheese bubbles, however long or short that is???
Does this question make sense? I am afraid I'm not describing the situation well.
Thanks!
So fun to see Papa Iacopelli dealing with Pizza and integrating his family into the video making. Mille Grazie for the great pizza videos !
Thank you, from South Africa 🇿🇦 🙏 ❤
Great Tips Maestro !
Learnings: add ingredients not all at once and not use (too) wett mozarella. Thanks Vito!!! PS your daughter is so charming!
Vito you are Top 1 in my score of TH-camr's. Thanks you for sharing yours skills with pizza.
Thank youuuu
thanks.. watching from HongKong have to learn Your ways
When you say the maximum cooking time is 7 mintues does this include preheating the dough and the sauce at first? or do you mean 7 mintues after preheating?
For me, it's 6 minutes. 3 with dough and sauce, 3 after I add the cheese.
_sowft and crownchy..._
Dona wanna it’s two cwounchy!
This cracked me up!
...and starts to bubblely 😂
I saw your comment before I heard him say it & when I heard it I laughed so hard! Spot on 😂
😂
Your assistant is adorable.
Great video Vito. What can you do if you have a gas oven and the broiler is in a drawer under the oven. Thus you have only heat in the oven yet no broiler on the top over the actual oven. Any suggestions would be appreciated. Maybe you would consider making a video with a gas oven like this, especially for those that don't have a broiler on the top of the oven with the broiler in a drawer on the bottom. The temp in the oven is for some gas oven between 425°F - 475° F depending on the gas oven model and manufacturer.
Just preheat the pizza stone longer in the oven for about 45 minutes. I can’t use my broiler either and wouldn’t use it on a pizza stone or steel anyways.
I've used your dough recipes for years now. And a lot of other tips you've made videos about. From no pizza experience, I've done some really good pizzas. Thank you!
With a normal oven, I've had most succes by preheating a cast iron on high heat on the stove, add the dough and the other stuff as the bottom of the pizza cooks.
When the bottom is almost done, I put it in a preheated oven on max temp broil, on the upper rack.
It's not neapolitan, but is great given the possibilities. I agree with the mozarella choice. I've had soggy pizzas because of it.
I've never considered pressure in the oven. Now I have to try the method in this video. Coincidentally, I've prepared dough to make pizza at home, tomorrow. What were the odds...😂
Thank you and best wishes to you and your close ones!
I tried cooking the dough first, but that had the entire crust rise. Cooking the dough with sauce will solve this. Thank you. I think my sauce is too wet though. I like a lot of tomato flavor, but it makes the center too floppy.
the best part is your daughter. she is so cute 😍😍
Fantastic video Vito ❤
7:20 my pizza always turns hard and too crunchy in home oven, giving up attepts with home oven. Even third pizza was same and oven was running continuously for long time. It seems we cool the pizza and hamper the cooking process when taking it out to add toppings..
Last week I make the best focaccia I follow your recipe and it’s came out super delicious 😋 thank you so much Vito 🤗
Thank you for sharing.!!! Your videos have helped me 10 fold to improve the outcome of my home pizzas!!!
I use your recipe and par bake method with great success. Thank you Vito. The best tip of the 5 I need to follow is the 7 minute bake. I do it longer for color. The only difference is I switch to a pizza steel. After 45 minutes to an hour of pre-heating, it holds the heat great when opening the door and rebounds fast. I get a perfect bottom.
Using the broiler to superheat the stone is a great idea, lauching a relatively cold pizza dough onto the stone takes away a lot of heat so having a really hot stone helps cook the bottom of the pie.
in a few years i expect the new chef showing us how to make the pizza properly :)
She’ll be starring w her dad like Jacques Pepin and his daughter.
Nice, soft and craunchy 😂🙌🏼 Love your accent and your knowledge about the best food
Great video, I was wondering how long do you par bake the dough ? Any help is appreciated
Excellent video. I have been wanting to learn how to make amazing pizza at home as Most takeaway pizza is horrible and expensive and full of Junk. will definitely invest in a Pizza stone and follow your instructions.❤
That's the truth. My 12" pizzas cost roughly $2 ($1 being cheese) now. The same pizza from a restaurant would be $15, and probably not as good, TBH.
Hi, I enjoy your videos, they are very informative. wish you well! I watched a lot of your videos, lately your reviews of pizza ovens. I would like to ask you to recommend 3 pizza ovens that you think are the best. THANKS.
On my first two attempts with steel and peel I failed with putting pizza into oven evenly xD Maybe my dough is too thin. It doesn't drop so easily as yours 1:50. At least I ate half pizza half calzone
Awesome as always!
Having your children help is awesome... Best tip of all.. FAMILY
Great tips! ❤ especially with the mozzarella! 😊
I use a pizza steel on the very bottom. Turn on the broiler after putting the pizza on the steel. Then after a few minutes I move the pizza up under the broiler. Works beautifully
Good
With top heat it's easy to brown the cheese too much. I use for pre-heat, but switch it off when I put the pizza in. But your oven might work different.
Even with the forno you are the Pizzaiolo Maestro! And the crust is ALWAYS soft and craunchy...
what about using steam or an ice tray like when baking baguettes to make it crunchier? Never done it, but I am curious.
Very nice to include the kid 🙌
My previous stove cooked pizza to perfection. Unfortunately I had to get a new stove. My pizza was a disaster. I was so upset. Watching your video even though I preheated my stove I don't think my stone was hot enough. I am going to try your tip. I hope it works. Thank you.
Thanks a lot for this. No way to invest in anything fancy and always afraid to get to adventurous because there's no time to remake dinner. The idea of taking the pizza out 'halfway' before adding the cheese is really helpful.
Have you tried it yet? It works really well. The best pizza I've ever had was made in my home oven using Vito's techniques!
Is thr oven kept on broil setting throughout the cook? And how long time roughly it takes for part bake (golden brown) and then for cheese melt part? Thanks
Hello,
Thx for the video.
Have you ever tried to use a blowtorch for the crust ?
Maybe it could add some restaurant style (leopard crust) no ?