I only have one friend. And she can't work the computer because she doesn't have thumbs. But she has 4 paws and loves my pizza because of you teaching me! 😉 Seriously, I always tell my friends about your channel.
Hi Vito, Last year I‘ve tried quite the same thing. It was very delicious. next time, you could try to put a scoop of vanilla icecream inside. The opposites cold ice and hot Pizza is very good. I‘ve already tried once to put icing sugar on the Pizza crust to get some caramellization. Endless possibilities… regards from Austria! Christian
how did you manage to maneuver the icecream inside the Pizza? Did you put the icecream before or after baking? sounds interesting. cheers from Colorado Springs, Colorado.
I did tonight. It's insane good. I cooked the pizza one a stone over a BBQ gas grill. I didn't add so much Nutella but some large marshmallows at the last minute of cooking. Again insane good. Thanks Vito!
My sin has just bought a Gosney pizza oven & have sent him your link. Your tutorials for pizza make are the secret to professional pizza making. Thank you
Wow your perfect timing. I'm hosting family on my patio next weekend and was already going to wow them with my new Karu and your dough recipe (BBQ sauce, feta, sausage, red onion, red pepper).... now I'm going to try to make the 6th dough ball into this. So excited!
Buon Giorno Vito, mille Grazie for this Video. İ made this Yesterday in my Home oven with my Pizza stone and it turned out AMAZİNG! İ wanna thank u for your Content. Over the Last 2 Years u became my favorite YOutuber to watch. İ Learned so much from u and still do. Last Year i bought the Ooni Fyra for our House in Turkey. And since then every Weekend I'm having Pizza. One of my Biggest Dreams/Goals in Life is to meet u and give u an Hug and say thank u for motivating me in Life. My Biggest Goal is to live in Italy and have my own Pizza Backyard Kitchen like u do. İ started learning Italian for 2 Weeks now and i will support u for ever Bro. Much Love from Germany! 💚🤍♥️
Wow, never seen this before. I have tried it and this is the best dessert pizza I have had. Instead of Nutella I have used Pernigotti crema de Gianduia Negra. Wow, ......! And don't forget a Merlot from Ostuni (Puglia).
Ok .. dough is in the fridge and getting ready for tomorrow’s party..I bought all the ingredients but I was wondering what nuts suit best this marvelous dessert? Walnut? Hazelnut? Almond? Pistacchio? I will go with pistacchio cause I love it..I was wondering what the Maestro suggest! Forza Napoli 💪
This is beyond amazing! and you can try so many things with it. I did one with (pre-cook-to-carmelize 1/2 apple+brownsugar+ butter) filling (about 1 Tbsp each bump), another one with small slices of Mars bar because I don't like Nutella, and I also sprinkle sliced almonds on top BEFORE baking. Very important is Vito's whipped cream in the center before baking. It does some magic to the center crust. I did all the prep and baking on a piece of parchment paper as it is easier to move it onto the peel as I am a beginner. I regularly do a big batch (11) of 250gr pizza doughs from one of Vito's other videos and freeze them so now I am free to experiment with very little time involved. The flavours with the final whipped cream and caramel are AMAZING.. a must-try! Thank you Vito..
Vito. That looks so amazing! I can't wait to try it! My kids will love it. Thank you for keeping things fresh for us to enjoy and pass it along to others
Se vabbè, ma così vinci a mani basse Vitoooooo😂oltre quest’opera d’arte, ci sta pure Giovanni ihihihiihih, grande come sempre…un Saluto sempre da Torino.ciaooooooo😊😊
Great work, amazing skills, passion & enthusiasm for teaching us all the beauty that is pizza. Your channel is the one and only I have ever recommended to a friend. Keep up the good work, you're going to go very far.
I almost never comment but it’s had to here. So we made this dessert pizza in my pizza oven. It was so amazing I had to write in to say thanks for the recipe. It is difficult to get on and off the peel and it also sticks a little bit but it is on believable! If you are on the fence MAKE IT!!
Hey Vito In Denmark, it is difficult to find heavy cream. I then usually use mascarpone mix with cream or milk for nutella and white pizza, for example, "pizza fiocco style" too. Vito what did you think of using macarpone that way ???
So I actually got around to making this a few days ago... dude, it was so delicious! I had a smaller spatula so I ended up with eight "points' instead of five, but man... other than that, it was just mind-blowing how delicious it turned out. I've been showing pictures to my friends and family, and now they all want to come over for one. Whoops >.
Vito, stop it. Because I will be forced to come to Italy. I'm gonna have to get you. Then we will come back to my house and you will make me Italian original pizza. Just kidding 😋. You are the best on YT. Greetings from Poland for you and your family 🙂
@@acptelford1307 Of course not. I probably won't buy this one. Vito makes us angry and our stomachs suffer 🤣 For a "real Italian" pizza in Neapolitan style, I have to drive 2 hours one way and I don't know if it tastes the same like in Italy. But the owner is from Italy 🙃 and pizza tastes so much better like pizza from nearby restaurants. Regards :)
Hi vito! On Saturday I’m going to make around 15 Neapolitan pizzas for my little daughters birthday! How do I calculate poolish and what I need the day after poolish is finished? Thinking about 70% dough asweel! Cheers
Looks great! I will try this. I have all the ingredients and a dough ball in the fridge from yesterday. But I must confess, I think I'll do it on parchment paper. My pizza launch is 50/50 and those star points will trip me up. 😁
Thanks Vito for this great video! I Definitely gonna try this at home! One question; You keep mentioning the top of the pizza dough needs to be on top. I never found a video which explained why this is. Could you please clarify?
The top of the pizza dough is the top of the dough ball when it is proofing in the dough box. So when you lift the ball out of the tray with the spatula you place the ball upside down in flour, then flip it the right way up to cover in flour to stretch. At this point, the ball is back with the top "on top". If you flip again and again during stretching you have to remember which side is facing up. Did that help? I hope I didn't confuse you.
@@callmehank88 thanks for your detailed answer. I understood what the top side was, what I meant with my question is why does it need to be pointing up? What’s the difference between top side up or down?
@@mrwizzzard1663 Ah, yes sorry. How I see you said why. I believe it's because you get a heavier crumb on the bottom of the dough and so a better puff when the top of on top, but now I want to with for Vito to answer. He doesn't give a reason in the master class from memory.
He explained it. It's because the top part is stronger so it keeps the air inside the ball better. Most novices do the opposite cause the top part is less sticky
It's free Please share with 3 friends th-cam.com/channels/opxVPFM021dpp8L6euX-qA.html
Done ... and even mooooore than 3!! Looks Yummy ... Grazie Maesto:-)
@@citizeeeen thank you for the support
Dear VITO ... My Delicious Pleasure:-)
I only have one friend. And she can't work the computer because she doesn't have thumbs. But she has 4 paws and loves my pizza because of you teaching me! 😉
Seriously, I always tell my friends about your channel.
3D PIZZA MAESTRO.....
Hi Vito, Last year I‘ve tried quite the same thing. It was very delicious. next time, you could try to put a scoop of vanilla icecream inside. The opposites cold ice and hot Pizza is very good. I‘ve already tried once to put icing sugar on the Pizza crust to get some caramellization. Endless possibilities… regards from Austria! Christian
Austrians always have the best ideas when it comes to great tasting desert creations.
Super Idee, Christian 😉
Yes, they do. 👍😁
how did you manage to maneuver the icecream inside the Pizza? Did you put the icecream before or after baking? sounds interesting. cheers from Colorado Springs, Colorado.
I gotta try that one out Vito 😋
Love to see that, but with natural ingredients not nutella and...😅
My favorite man in the world, VITO!
Te possino Giovaaaaaaaaa😂❤
I did tonight. It's insane good. I cooked the pizza one a stone over a BBQ gas grill. I didn't add so much Nutella but some large marshmallows at the last minute of cooking. Again insane good. Thanks Vito!
My sin has just bought a Gosney pizza oven & have sent him your link. Your tutorials for pizza make are the secret to professional pizza making. Thank you
Your wife is a lucky woman to have such a handsome, funny guy who knows how to cook🇮🇹
Every new video you put out makes me want to up my pizza game! Thank you kindly.
I’m currently on a diet and you’re killing me! I definitely will make it for my family
Very creative Vito. Looks delicious. I wish I could smell that dessert pizza. Now I have to try.
Made it vito and it was awesome thanks! Didnt have cream so left that off but it was still amazing! Thanks
Maestro, I just made this and it is absolutely delicious! Thank you once again for enriching my life.
I am making the dessert pizza this weekend. I can’t wait. Vito you’re the best.
Wow your perfect timing. I'm hosting family on my patio next weekend and was already going to wow them with my new Karu and your dough recipe (BBQ sauce, feta, sausage, red onion, red pepper).... now I'm going to try to make the 6th dough ball into this. So excited!
Buon Giorno Vito, mille Grazie for this Video. İ made this Yesterday in my Home oven with my Pizza stone and it turned out AMAZİNG! İ wanna thank u for your Content. Over the Last 2 Years u became my favorite YOutuber to watch. İ Learned so much from u and still do. Last Year i bought the Ooni Fyra for our House in Turkey. And since then every Weekend I'm having Pizza. One of my Biggest Dreams/Goals in Life is to meet u and give u an Hug and say thank u for motivating me in Life. My Biggest Goal is to live in Italy and have my own Pizza Backyard Kitchen like u do. İ started learning Italian for 2 Weeks now and i will support u for ever Bro. Much Love from Germany! 💚🤍♥️
Perfect dessert Vito, you are Magic! I always see your vídeos!
Amazing 🤩 … will definitely have to try out the recipe 😊
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😘😍😋👍😘😘❤️❤️❤️👍👍
absolutely beautiful
Looks deli deli Vito!!
Vito the big boss💪 et voilà 😁
More of this! More videos about toppings in general would be nice
Tried it tonight, 10/10 best dessert pizza I’ve ever had hands down
Can't wait to make it myself! ❤
Hi Vito, thank you for teaching me and everyone else on how to make amazing Pizzas!!!
Totally amazing!!! Made it twice
Wow, never seen this before. I have tried it and this is the best dessert pizza I have had. Instead of Nutella I have used Pernigotti crema de Gianduia Negra. Wow, ......! And don't forget a Merlot from Ostuni (Puglia).
Looks great. I might try candie bar inside, just because I'm not much for Natella
This recipe triggers many possibilities.. Awesome
Vito, this looks SO FABULOUS and I know that it's VERY DELICIOUS🥰😋!
Looks AMAZING Vito….👍🏻👍🏻👍🏻🍕🍕🍕
Thank youuu robert
Outstanding Maestro 👏
Just by hearing you saying Nutella makes me so hungry 🤣🥰
Wonderful.. I will try it this Sunday 😍
Ok .. dough is in the fridge and getting ready for tomorrow’s party..I bought all the ingredients but I was wondering what nuts suit best this marvelous dessert? Walnut? Hazelnut? Almond? Pistacchio? I will go with pistacchio cause I love it..I was wondering what the Maestro suggest! Forza Napoli 💪
Love it he tried to say, smell it - that’s insane. Thanks for the honest recipe.
OMFG...! this is a true BEAST of a dessert pizza. I will definitely be trying to make this in my roccbox ! Well Done vito, molto bella !
This looks amazing! Gona have to try it 🤤
Definitely going to try making something similar
I can’t wait to make this!!!! Your the best Vito!
Amazing Vito, very reminiscent of the pizzas we made in Brazil. I liked!
Looks amazing, will definitely be trying that but adding marshmallows also to toast in the pizza oven
Interesting! Might have to try this!
Ciao Vito…BRAVO….👍🏻👍🏻👍🏻🍕🍕🍕
This is an awesome dessert! Great idea.
Can’t wait to try. Thanks Vito!
Looks absolutely delicious
You have nice friends from Italy. Hope they enjoy themselves on the visit with you.
This is beyond amazing! and you can try so many things with it. I did one with (pre-cook-to-carmelize 1/2 apple+brownsugar+ butter) filling (about 1 Tbsp each bump), another one with small slices of Mars bar because I don't like Nutella, and I also sprinkle sliced almonds on top BEFORE baking.
Very important is Vito's whipped cream in the center before baking. It does some magic to the center crust.
I did all the prep and baking on a piece of parchment paper as it is easier to move it onto the peel as I am a beginner.
I regularly do a big batch (11) of 250gr pizza doughs from one of Vito's other videos and freeze them so now I am free to experiment with very little time involved.
The flavours with the final whipped cream and caramel are AMAZING.. a must-try! Thank you Vito..
Pure pizza magic!!!
I'll low key add this to my menu!
Wow Don Vito it's perfect
Vito. That looks so amazing! I can't wait to try it! My kids will love it. Thank you for keeping things fresh for us to enjoy and pass it along to others
Bravo !
Grazie Rocco
Is this the double fermentation dough you use for regular pizzas? Thank you
OMG looks brutal!!! 🤯
Nice one 👍
I am dripling looking at this desert pizza.😋
Good looking group of TH-camrs eating a good-looking pizza😀
Vito, it’s beautiful!
Looks great
vito what cheese does joe use on his pizza what is the brand
You are awesome! 😎
That's amazing my man.I have to make that. Excellent job .
That is amazing, you are the best 👍
Se vabbè, ma così vinci a mani basse Vitoooooo😂oltre quest’opera d’arte, ci sta pure Giovanni ihihihiihih, grande come sempre…un Saluto sempre da Torino.ciaooooooo😊😊
Grazie 🙏
Spettacolare vito💪🍕
great vito… thank you
Omg, Its looks so delicous!!!!... :P
Great work, amazing skills, passion & enthusiasm for teaching us all the beauty that is pizza. Your channel is the one and only I have ever recommended to a friend.
Keep up the good work, you're going to go very far.
Very nice viedo m8 can I ask what hydratacion is the dough and what floor temeprature did you cooked. Looks like I have to try :-)
some banana slices or even a Banana Foster in place of caramel.... Devine!! Continue to inspire, my brother!
Just one tip, use self-whipped cream instead of canned one. Self whipped cream wont melt that fast.
Vito great looking dessert! Will be doing this next time I fire up the pizza oven.
Wow! Amazing! Awesome Vito, caio
You are a star 🌟 made star pizza🤩🤩🤩🇬🇧
What did you use the heavy cream for? I didn't see it used since you used a can of whip cream. Looks delicious!
He poured it in the center before he put pizza in the oven.
Amazing vito
I almost never comment but it’s had to here. So we made this dessert pizza in my pizza oven. It was so amazing I had to write in to say thanks for the recipe. It is difficult to get on and off the peel and it also sticks a little bit but it is on believable! If you are on the fence MAKE IT!!
This IS the BEST dessert pizza in the world!
Will it be okay if I switch the sugar syrup with icing sugar?
Yes
thats my new fav looks 5 star
The best dessert pizza in the world just made me the hungriest guy in the world right now.
Hey Vito
In Denmark, it is difficult to find heavy cream.
I then usually use mascarpone mix with cream or milk for nutella and white pizza, for example, "pizza fiocco style" too.
Vito what did you think of using macarpone that way ???
I watch your videos religiously! I'm surprised on how you manage your weight! 😆❤️
coor blimey that looks tasty
Hello Vito, please teach us how to use a wood fired pizza oven. I own one but don't really know the best way to fire it up. Love your videos!!!
he has tons of videos . what brand do u have?
Its just wow
So I actually got around to making this a few days ago... dude, it was so delicious! I had a smaller spatula so I ended up with eight "points' instead of five, but man... other than that, it was just mind-blowing how delicious it turned out. I've been showing pictures to my friends and family, and now they all want to come over for one. Whoops >.
Ok tried it today... its really good. however my creation looks less like a start then yours XD guess I have to try a few more times.
Masterpiece
Vito, stop it. Because I will be forced to come to Italy. I'm gonna have to get you. Then we will come back to my house and you will make me Italian original pizza. Just kidding 😋. You are the best on YT. Greetings from Poland for you and your family 🙂
I’m pretty certain that you wont find this served in Italian restaurants.
@@acptelford1307 Of course not. I probably won't buy this one. Vito makes us angry and our stomachs suffer 🤣 For a "real Italian" pizza in Neapolitan style, I have to drive 2 hours one way and I don't know if it tastes the same like in Italy. But the owner is from Italy 🙃 and pizza tastes so much better like pizza from nearby restaurants. Regards :)
OMG delicious
Hi vito! On Saturday I’m going to make around 15 Neapolitan pizzas for my little daughters birthday! How do I calculate poolish and what I need the day after poolish is finished? Thinking about 70% dough asweel!
Cheers
Looks great! I will try this. I have all the ingredients and a dough ball in the fridge from yesterday. But I must confess, I think I'll do it on parchment paper. My pizza launch is 50/50 and those star points will trip me up. 😁
All I need is your address and a time when you will be making that pizza.😋
Might try 1 with caramel or maple syrup and ice cream
Hola ,hola Master, You are the best
Illegal 😂😂😂
Not bad. But I already ate the Nutella pizza in Den Hague.
I'll try this one with caramel and Nutella 🤤
Thanks Vito for this great video! I Definitely gonna try this at home! One question; You keep mentioning the top of the pizza dough needs to be on top. I never found a video which explained why this is. Could you please clarify?
The top of the pizza dough is the top of the dough ball when it is proofing in the dough box. So when you lift the ball out of the tray with the spatula you place the ball upside down in flour, then flip it the right way up to cover in flour to stretch. At this point, the ball is back with the top "on top". If you flip again and again during stretching you have to remember which side is facing up.
Did that help? I hope I didn't confuse you.
@@callmehank88 thanks for your detailed answer. I understood what the top side was, what I meant with my question is why does it need to be pointing up? What’s the difference between top side up or down?
@@mrwizzzard1663 Ah, yes sorry. How I see you said why. I believe it's because you get a heavier crumb on the bottom of the dough and so a better puff when the top of on top, but now I want to with for Vito to answer. He doesn't give a reason in the master class from memory.
He explained it. It's because the top part is stronger so it keeps the air inside the ball better.
Most novices do the opposite cause the top part is less sticky
@@LewtRavello thanks for this answer!!
The Dough is with sugar inside or salt same all pizza-dough ?
No same one
Also No Sugar inside the dough only Salt same always ?
wow i really don't get it, in this video i lost 60 subscribers, well i guess never a dessert pizza in my channel