Panzerotti are now on my to do list! I love how passionate you both are about pizza, I just tried out your homemade yeast dough recipe and had wonderful results, thanks to you for bringing your passion for all things pizza to all of us and welcome Paolo!
I love the idea of having flour with fiber (I’ve had colon issues for years) but I can’t even find any flour right now because of all the panic people. I’ve made panzerotti with 00 flour and it works, but gets a little too puffy. Thanks for this video. I can’t wait to make it.
Vito! I hope you read this, because I really want to thank you!!! I LOVE your channel and your mindset. Not only did you change my mind on making Pizza but also, I feel somehow connected to you since my girlfriends father is from Puglia (Sava) but now living in Germany. Every summer holidays we go to this wonderful and underrated piece of earth and enjoy the culture and the wonderful people, just like you and your friend Paolo are! Continue making the world a better place with Pizza!!! All the best! Tutti il meglio per il futuro e a presto!
I am intrigued how you really stretch the dough to break it up. I made some Panzerotti Baresi from an earlier video and look forward to making this one. It get soooo hard to hand kneed the dough near the 15 minute mark. It will be fun. The panzerotti I've made in the past have always been exceptional and enjoyed by the whole family!
Hello and good afternoon from San Diego... love Maestro Paolo's face when he's about to eat the panzerotti @13:35. Thank you Maestro Vito for all the great video's, I have learned so much from them! I already told my husband that as soon as we can we're going to Provami, no excuses!!! Thank you again for sharing your recipes, God bless.
Wow another great video! Hey, I hear you met a very good family friend of mine today at lunch (Roberto). I told him to go there and now he has his new favorite restaurant! I'll be coming to Socal soon!
Hi, Vito! Grazie per ricetta! In pizzeria it takes long to make an order from the very beginning. Should we keep the dough in the fridge and for how long, or perhaps freeze the fresh panzerotti (and for how long) and fry it when we get an order? Grazie
Hi Vito, thank you for sharing your videos and knowledge about pizza and how to create the best pizza! Is it possible to use a machine as I don't think I have the energy to knead the dough like that? Will the result be the same if I use a mixer? Thank you :)
Thanks so much for your videos, Vito! Long ago, I lived near Brindisi (San Vito dei Normanni) for 4 years. Of all the things I miss about Apulia, I think eating frittelli is #1. I am just wondering if frittelli and panzerotti are the same things, or if there is a difference. Maybe you can explain. And again, thanks for your videos!!!
Love your channel. The question I have is when you make the dough, is the water warm when you add the yeast. Or, is it room temperature. Thanks again for great videos
Hey Vito! Love your vids. Your are making gourmet pizza available to all of us. Love it! 😘 You inspire me with your enthusiasm to keep making videos of great recipes.
Grande il nuovo socio maestro! Domanda: è possibile fare questo impasto a macchina? Mi esplodono le braccia altrimenti 😂 Suggerimento per video: non so se sia comune anche al sud, ma da noi fanno il "calzone" una sorta di pizza chiusa a forma di panzerotto e cotto in forno. (Magari una versione casalinga). Oppure della pizza con lievito madre potrebbe fare. La seguo da poco, ma ho già fatto una sua ricetta, un successo!❤
Imagine yourself in Italy, somewhere in the countryside where the wild birds chirp in the dewy morning dusk. You are awoken by the deep chocolate aroma of an espresso bring made. You can hear grandma below you in the kitchen kneading her dough. What is she making? Well, it's Saturday so obviously, she is making her famous panzerotti pugliesi. What will she stuff it with today? All of your favorites of course. So you head downstairs, give grandma a kiss on the cheek, grab your espresso, and head to the patio where you have a seat on the old family swing and watch the hummingbirds. What's that smell? The panzerotti is in the oven. Soon you will be stuffing your mouth with the savory taste of pepperoni. Soon...
Grandi Maestro Vito e Maestro Paolo! E ricordati sempre, Maestro Vito, che a tavola e a letto non c'è rispetto (quindi Maestro Paolo mangia tranquillo prima che si fredda)
You can try with 3quarter cooked broccoli, then finish fry with fried garlic and pieces of fennel seed pork sausage add some salt and pepper to taste and. Fill your panzerotti.
All I need to do is see the ingredients in my kitchen and say "what would Vito do?" I channel my inner Vito, I can pull two dough balls out of my refrigerator right now, and make you the best pizza in town.
What you think about my big friend Paolo? Comment below
The way he cut the dow ball to a long snake impressed me 😎
vito iacopelli So glad you both work together!
Paolo could almost be mistaken for my uncle Paul's twin 😀
Dude I didn't know he is from Gravina, my own town. This is one more reason to follow your videos. Big repsect guys.
You guys work great together.. I am interested a bit in the type 1 flour. Wonder as a diabetic if that is better for me than 00
Hi from South Carolina. My uncle was from Italy and he made panzerotti when I was growingup. I misshim
Panzerotti are now on my to do list! I love how passionate you both are about pizza, I just tried out your homemade yeast dough recipe and had wonderful results, thanks to you for bringing your passion for all things pizza to all of us and welcome Paolo!
Grew up eating panzorotti here in Toronto as many Italian immigrants here were from that region.
"Paolo, you're eating without me. Don't do that." Love it! Great video guys!
I love the idea of having flour with fiber (I’ve had colon issues for years) but I can’t even find any flour right now because of all the panic people. I’ve made panzerotti with 00 flour and it works, but gets a little too puffy. Thanks for this video. I can’t wait to make it.
My freind too much love for you and for what u do you teach me very things from tunisia
Vito! I hope you read this, because I really want to thank you!!!
I LOVE your channel and your mindset. Not only did you change my mind on making Pizza but also, I feel somehow connected to you since my girlfriends father is from Puglia (Sava) but now living in Germany.
Every summer holidays we go to this wonderful and underrated piece of earth and enjoy the culture and the wonderful people, just like you and your friend Paolo are! Continue making the world a better place with Pizza!!! All the best! Tutti il meglio per il futuro e a presto!
I make them all the time it’s a family favorite
"Make love with the food" ...
Yes I will have to make some !
Looks scrumptious !!♡!!
Recently learning italian. Love this video
Oh yes made with passion so good thank you so much.
I have been making these with more filling so it is hard to close. However, the smaller amount makes for a much lighter snack. I like that idea!!!!
I am intrigued how you really stretch the dough to break it up. I made some Panzerotti Baresi from an earlier video and look forward to making this one. It get soooo hard to hand kneed the dough near the 15 minute mark. It will be fun. The panzerotti I've made in the past have always been exceptional and enjoyed by the whole family!
Yes this video is little more business recipe:0)
Hello and good afternoon from San Diego... love Maestro Paolo's face when he's about to eat the panzerotti @13:35. Thank you Maestro Vito for all the great video's, I have learned so much from them! I already told my husband that as soon as we can we're going to Provami, no excuses!!! Thank you again for sharing your recipes, God bless.
I loooooooove Panzarotti 💕
Siete forti!!! Bravissimi!!!
Finally a good and clear recipe for making Panzerotti! Thank you Vito
You guys are a good team.
Thank you
Another great recipe for the Maestros! Graze!
Wow another great video! Hey, I hear you met a very good family friend of mine today at lunch (Roberto). I told him to go there and now he has his new favorite restaurant! I'll be coming to Socal soon!
Yes it was amazing to talk with him thank you for letting him know
You two are amazing, much love from Sweden! ❤
I like it with ham ,fresh tomato mixed with fresh tomato purée and olive oil, some mushrooms, and mozzarella, yummy 😋
"Clean the fridge, everything comes nicely when fried" Maestro Paolo
I wish I can find a good parter for my pizzerias in the Dominican republic. Good work Vito let him do his thing and relax. Great
Thanks for this tutorial!👍🇩🇪
Awesome! Grazie mille
Yummy 😋 thanks for the best chef in the world 😍😘❤️❤️👍👍
Childhood memories!
Yummy, that looks amazing!!!
Hi, Vito! Grazie per ricetta! In pizzeria it takes long to make an order from the very beginning. Should we keep the dough in the fridge and for how long, or perhaps freeze the fresh panzerotti (and for how long) and fry it when we get an order? Grazie
Ciao Vito! Ciao Paolo! Those look crunch amazing!
Ciao Vito!! Bravo!! Sono anche io pugliese, da Gravina in Puglia. Vivo adesso a NJ. Qulache girorno ti vengo a trovare in california
Hi Vito, thank you for sharing your videos and knowledge about pizza and how to create the best pizza! Is it possible to use a machine as I don't think I have the energy to knead the dough like that? Will the result be the same if I use a mixer? Thank you :)
Thanks so much for your videos, Vito! Long ago, I lived near Brindisi (San Vito dei Normanni) for 4 years. Of all the things I miss about Apulia, I think eating frittelli is #1. I am just wondering if frittelli and panzerotti are the same things, or if there is a difference. Maybe you can explain. And again, thanks for your videos!!!
Love your channel. The question I have is when you make the dough, is the water warm when you add the yeast. Or, is it room temperature. Thanks again for great videos
Wow looks lovely... ❤
Hey Vito! Love your vids. Your are making gourmet pizza available to all of us. Love it! 😘 You inspire me with your enthusiasm to keep making videos of great recipes.
In Russia this called "Cheburek")))
But the staffing is different. In Cheburek is only minced meat with onion.
Because its turkish recipe and cheburek is called çiğ börek.
Beautiful. My family is from modugno I will show this ricetta a mia nonna
It's been years since my mom made them! She's from Ruvo di Puglia. Do you make the ones stuffed with tuna and onions?
Amazing Paolo. incredibile. una vera ricetta della città natale. What kind of fibre is added to the flour?
Love it when he says Eastergram ☺️☺️
This is great food!
Amazing !!
Looks very nice!! Jamie Jamie! !!!!! Thank you very much!!!
I've been waiting for this. I'm gonna put some sausage in the ones I'm making. Grazi maestros
Ciao ragazzi, bellissimo video, Graziè.
Ciao Maestri, what kind of oil are you using to fry the panzerotti? Olive oil?
Jose Gomez Gil vegetable oil make sure preheat the oil 180c.
Meastro Paolo is a wizard with that dough
Caio Paolo, my grandfather was from Puglia before he came to America. He lived in the town of Foggia. His sir name was Giampaolo.
Thank you God for Italy.
European culture is Gods gift to humanity.
Ciao Paolo. Holy Cow!! I have many, many relatives in Gravina! My last name is Lobifaro. Maybe you know my family!
Grande il nuovo socio maestro!
Domanda: è possibile fare questo impasto a macchina? Mi esplodono le braccia altrimenti 😂
Suggerimento per video: non so se sia comune anche al sud, ma da noi fanno il "calzone" una sorta di pizza chiusa a forma di panzerotto e cotto in forno. (Magari una versione casalinga).
Oppure della pizza con lievito madre potrebbe fare.
La seguo da poco, ma ho già fatto una sua ricetta, un successo!❤
great videos, congratulations.
Siete FORTISSIMI E SIMPATICISSIMI😁💪👍
When I get to grow my business and have extra money to fly to LA, I will see you Vito❤❤❤
nice one guys thank you for sharing can you give me a brand of flour you recommend
Paolo is so sweet, and cute! Blessings
The weight of the dough is 100 grams? Because I want to make it in my house
Pastelitoss!!!😋
deep fried pizza! how have i never thought of this?! :o
Vito you and Paolo make a great team. What brand of farina and is it 01 or other
0 and semolina
Can we use chocolate as the filling with this kind of flour?
Imagine yourself in Italy, somewhere in the countryside where the wild birds chirp in the dewy morning dusk. You are awoken by the deep chocolate aroma of an espresso bring made. You can hear grandma below you in the kitchen kneading her dough. What is she making? Well, it's Saturday so obviously, she is making her famous panzerotti pugliesi. What will she stuff it with today? All of your favorites of course. So you head downstairs, give grandma a kiss on the cheek, grab your espresso, and head to the patio where you have a seat on the old family swing and watch the hummingbirds. What's that smell? The panzerotti is in the oven. Soon you will be stuffing your mouth with the savory taste of pepperoni. Soon...
Grandi Maestro Vito e Maestro Paolo! E ricordati sempre, Maestro Vito, che a tavola e a letto non c'è rispetto (quindi Maestro Paolo mangia tranquillo prima che si fredda)
sorry i dont watch to end
ciaooo peace helth love yours videos
공부가 되네요 :)
Hello maestro, i make poolish today, so when i go to make dough tommorow i need to put yeast in the dough or no?
No. The yeast is in the poolish
Amazing ❤❤❤👍
You can try with 3quarter cooked broccoli, then finish fry with fried garlic and pieces of fennel seed pork sausage add some salt and pepper to taste and. Fill your panzerotti.
Do you have a recipe for grissini please?
I’m drooling on my phone! I blame you boys!!
Has anyone dared to ask if pineapple is a possible filling 😂
As a Canadian I suggest pineapple and ham with extra cheese. Great winter meal.
What ingredient was used to add fiber to the dough? (germ, bran or whole wheat flour)
OO flour with durum wheat/semolina
Negli Stati Uniti se le sognano queste cose!
Can we use bread flour to ?
Can i use high gluten flour instead?
This reminds of Chebureki, although Chebureki are made with ground beef.
Hey Vito. I want you to make video of how to make Stromboli one day. Please do that.
I think this would make a great fried apple pie.
Every time I make love to the food I get yelled at Vito, I'm just gonna eat it instead. 😆
Nella ricetta scritta avete dimenticato il sale!!! 🤣 🤣 🤣
Let’s goooooo!
Pretzel Crust Pizza next?
Vito e Paolo, ma si trova la farina O in USA ? A Miami non l'ho mai vista. Orgoglio pugliese !
DG D'Ambrosio grazie tramite ariola imports o sogno toscano
please can you give us the spontini pizza recipe
So what is the difference between the panzerotti and pizza fritta?
Hey. Why should i preheat the oven to 190°? There is no explanation 😬. Would you please let me know?
Simolina is it corn flour?thank you
Wow😋
Can you oven bake panzerotti instead of fry?
*** south italians enjoying food make same sounds like enjoying a lady haha
if i want fry but boild?
Fry oil vegetable at 190c
Vito do a pizza fritta video like they sell in Napoli
Hi man
I have an issue...my pizza gets really really hard at the bottom(not crunchy)...can you tell what I am doing wrong
give more hydration to your dough and get higher temperature in your oven. Get pizza inside your owen for less time
Best yummi
All I need to do is see the ingredients in my kitchen and say "what would Vito do?" I channel my inner Vito, I can pull two dough balls out of my refrigerator right now, and make you the best pizza in town.
Poolish must have Poolish!
Dear Vito what is semolina....?
It is a flour from durum wheat.
What kind of cheese is that?
plz what the percent of sugar in pizza dough
How many grams for each dough ball?
80g