It’s nice to see a video with real people: honest, passionate, shy for the camera, proud, … I know my passion for making pizza became the level that it’s going to stay the rest of my life :) I’ll build an oven in the house we just bought
My Mom was from Naples and I lived there as a child.... my family is still there. I not only grew up with this type of pizza but I am thankful for all the cooking my Mom taught me. She passed away in 2020...
As a american pizza baker...where I worked..the make a great hamburger pizza..not with lettuce and mustard..and veggies.. dough.red sauce.mozz.hamburger.oregano...just basic..but totally diff we use gas ovens..love neopolitian..new to me..lots to learn.you been a great help
Vito, we ate at impasto 55 today April 15 2023 and met Vitali . I told him about watching your video and we loved this pizza the best. Ciao Luigi Dell’Acqua
I make nowadays delicious pizzas to my friends in my house and I take beautiful compliments. I say always that I have an Italian Chef named Vito Lacopelli🙂. I am really grateful for all you have been doing 👏👏👏.
Even if they don't speak English I don't think it's something to be ashamed of. Yes, English is the international go-to language, but to exchange culture one just need to be willing to comunicate, and that happens always somehow. 🧡
Vito! Seems you are a little calmer than on older video’s, good stuff 😁 my best secret of this video was: passion & perseverance (only with that you will find your very own secrets that you know how to use/handle, this goes for anything btw)
REMEMBER !! This is not just a pizza... "vito lacopelli". My whole family eat pizza every week after 5 months i found your channel :D , Cheers from Poland !
Always enjoy seeing your good friend Roberto. Always so friendly and terrific ideas of special pizza's, and always smiling and wanting to share his craft. The other two, I really liked the fried pizza. Will have to try that sometime. As usual a great video Vito
Nice video, Vito. Italy is of course a special place as we all know. I have many fond memories of my time spent there. And two two-wheeled souvenirs in the garage.
Rule 55 is the most important one. Everything else is work, work, work, and finding the right ingredients. Fantasy and imagination of a pizzaiolo is like a Cherry on a cake.
Maestro, there's a difference between American pepperoni and Italian spicy salami. Pepperoni is beef and pork and it's advantage is that it only ages for a short time.
My best secret is to over proof and just re-ball and rise for another hour or two. Makes it perfect. Crounchy and pouffy! (I saw that in another video) It makes more better gluten and if it's a week old it's still good. I used over one week but it gets sour. Better to make that into English muffins. Best English muffin you ever tasted. Pouffy and Crounchy!
Love this video shot in Napoli. My friends are coming to Napoli soon and I wish I was going too! I have shared this video with them. Thanks Vito for teaching me how to make the best pizza.
Che meraviglia! My great grandparents were from Naples. All the places you visited were great but my favorite was Impasto 55. 72 hour fermentation, must try it. What caught my eye was Georgio Chinaglia's Azzurri number nine jersey hanging in the store. When I was a youngster he played with the New Youk Cosmos. along with Pele and Franz Brekenbauer. Their home games were played at Giants Stadium in New Jersey. Having him so close was a great source of pride for Italian Americans.
Vito, thanks for another great video! Loved all three of the pizze. I've been using your 48hr fermentation method with great success: it's so soft!. I'll have to try that 72hr approach. Can you also do a best focaccia tips video? I've been using your Nonna's recipe and it is so popular in my house that it's gone before I can blink! 😁. Ciao e grazie mille.
Great content yet again Vito. I’m now hungry again even though I just ate! 😂 fav secret was probably the 55 it’s very interesting but probably impossible where I live.
Naaaaa....some guys are the gods of pizzaiolos. Are you looking for the perfect cornichone?...here it is...A real pleasure watch your videos. A cordial greeting from Buenos aires, Argentina.
In the fall we are going to our vacation home in Casoli. We shall make our 2.5 hour trip to Napoli to try pizzas you showcase here😋🍕. The best Neopolitano pizza I had in LA is DeSano in Hollywood. It is worth the drive for me. Yummy!
I agree for pizza, cuz there are more pizzerie high level in Napoli (even if a good pizza you can find everywhere in Italy), but for pasta it's a different matter. Every regional area has her tipycal pasta recipes so lasagna, pesto pasta, tortellini, carbonara, orecchiette and many others are always excellent.
Hey Vito, I'm from germany. Your content is fire. Last year I visited napels too. And now I'm watching your video and think I need some flight tickets.
As others have pointed out, spicy salami and pepperoni taste very, very different. They are not interchangeable. Pepperoni is made with both beef and pork, and as for the name, it comes from the peppers used to spice it. Pepperoni is a specific type of spicy salami. Italian American butchers invented it. It wasn’t just some random white midwesterners concoction.
Vito I love fried calzone- but the fried pizza was just put on my truck menu I’m picking #1 pizzeria the fried if you’re ever in NJ come and see my truck
Enjoyed watching this entire video. Not sure I would even want to try making or eating the Nutella pizza! But an interesting idea. Seems with the 55 secret, the water sometimes will be below freezing! Unless thy chill the flour too?!!! So let's say 55 Celsius is 131Fahrenheit. Then 75 room temp + 30 degree water + 30 degree flour = 135 (close enough) no?
Paul, I think the 55 C is the total temperature of flour plus water. There is another formula of "final dough temp (20-25C) x 3. to find the water temperature, (C) you take the flour temp (A) + ambient temp (B) + friction factor (5 to 20) depending on mixer used. (X) For example flour and ambient temp are both 22C + spiral mixer use (8) FDT x 3 = A + B + X + C 65= 22 + 22 + 8 + C 65= 52 + C 65-52= C 13= C 13C=55F
What’s your best secrets?
love, passion, persistance...Grazie Vito. Saluti dalla Croazia
I want to mix the second pizza with the third dough 😋
The 55 rule is interesting. I assume he means in Centigrade.
Следить в этом канале видос 😊
I know you said it before. But putty the pizza on the rack to let it the steam go away to keep it from getting soggy
It’s nice to see a video with real people: honest, passionate, shy for the camera, proud, …
I know my passion for making pizza became the level that it’s going to stay the rest of my life :)
I’ll build an oven in the house we just bought
I freakin' love Vito! He's so enthusiastic and passionate about his craft! These tips are fantastic!
My Mom was from Naples and I lived there as a child.... my family is still there. I not only grew up with this type of pizza but I am thankful for all the cooking my Mom taught me. She passed away in 2020...
As a american pizza baker...where I worked..the make a great hamburger pizza..not with lettuce and mustard..and veggies.. dough.red sauce.mozz.hamburger.oregano...just basic..but totally diff we use gas ovens..love neopolitian..new to me..lots to learn.you been a great help
Vito, we ate at impasto 55 today April 15 2023 and met Vitali . I told him about watching your video and we loved this pizza the best. Ciao Luigi Dell’Acqua
I make nowadays delicious pizzas to my friends in my house and I take beautiful compliments. I say always that I have an Italian Chef named Vito Lacopelli🙂. I am really grateful for all you have been doing 👏👏👏.
Maybe they were tried to be just nice xD
Roberto "you're welcome". 😁 He is a star now. I love Roberto. Thank you for a great video, Vito!
10:35 finally someone puts enough sauce. First time in all your vids enough sauce! Hire this guy.
The secret is amore and passione! And of course to make it soft and craunchy!!! Bravo Vito...
All tips were amazing! Can’t wait for warmer weather where I live to make pizza in the back yard! Fresh yeast and high hydration, love it!
Even if they don't speak English I don't think it's something to be ashamed of. Yes, English is the international go-to language, but to exchange culture one just need to be willing to comunicate, and that happens always somehow. 🧡
Vito! Seems you are a little calmer than on older video’s, good stuff 😁 my best secret of this video was: passion & perseverance (only with that you will find your very own secrets that you know how to use/handle, this goes for anything btw)
The Best for last is Roberto!!! Vito and Roberto are my Favorite Pizza Masters! ❣
🍕
REMEMBER !! This is not just a pizza... "vito lacopelli". My whole family eat pizza every week after 5 months i found your channel :D , Cheers from Poland !
Always enjoy seeing your good friend Roberto. Always so friendly and terrific ideas of special pizza's, and always smiling and wanting to share his craft. The other two, I really liked the fried pizza. Will have to try that sometime. As usual a great video Vito
The deepfried pizza was amazing - I must taste that!!! It was beautiful and looked soooooo delicious.
Love the Italian pizza tours! More please
I really enjoyed today's video. Lots of learning from the best.
Amazing video! I'm going to sustable in June for the first time and I can't wait!
Nice video, Vito. Italy is of course a special place as we all know. I have many fond memories of my time spent there.
And two two-wheeled souvenirs in the garage.
I love the 55 one. Great video
I'm going to Italy in June and can't wait to go to these places. Thank you Vito
Rule 55 is the most important one. Everything else is work, work, work, and finding the right ingredients. Fantasy and imagination of a pizzaiolo is like a Cherry on a cake.
Does that really make any difference? any practical done?
Maestro, there's a difference between American pepperoni and Italian spicy salami. Pepperoni is beef and pork and it's advantage is that it only ages for a short time.
I love watching your show. You have so much enthusiasm! Makes me want to make pizza!
The dough, the tomatoes, mozarella, the oven and of course the most important amore ❤
I love Roberto. He is the best.
Bravo Vito! Your channel is fun to watch! Forza Italia! e Forza Pizza!! 🍕
My best secret is to over proof and just re-ball and rise for another hour or two. Makes it perfect. Crounchy and pouffy! (I saw that in another video)
It makes more better gluten and if it's a week old it's still good. I used over one week but it gets sour.
Better to make that into English muffins. Best English muffin you ever tasted. Pouffy and Crounchy!
if you do a biga you can get similar results without the longproof nor the sour taste.
@@costa97vm I use Biga!
Hi, have you tried brewers yeast?
@@costa97vm ever tried with polish?
@@costa97vm ever tried with polish?
Quality of this video is amazing. Production step up. All 3 pizzerias are great. But last one looks fun
Thanks to you Vito, I've been making wonderful pizza at home! Grazie!
Wow! I think that the deep-fried pizza was very unique! Beer it was very tasty! Thank you for sharing! 😘🤌🫴❤ 🍕
you so close to the 1M subs I'm so happy for you man,keep it up as always ❤️
Vito this award winning video. You are the best! The secret for me is the dough and then. The fresh ingredients
“I don’t like to cut the pizza with fork and knife, (…) it’s not for me.”
I agree with you my friend
I just bought kitchen scissors for my pizzas.
Dont do knifes
Scissors always for pizza when made by me for me! If you are mass producing then you must use a cutter 🍕
Can you please do a video for Da Sustable showing how he makes the dough? It looks so fluffy and soft!
I learn something new each time I watch Vito Iacopelli 👍
I think your best secret is that your real and not fake. Your a good mentor to others.
Vito, I have watched many of your videos. I must say this is by far my favorite one!
Love this video shot in Napoli. My friends are coming to Napoli soon and I wish I was going too! I have shared this video with them. Thanks Vito for teaching me how to make the best pizza.
Just used ur recipe. It was amazing finally got that puff. Thank u so much
Che meraviglia! My great grandparents were from Naples. All the places you visited were great but my favorite was Impasto 55. 72 hour fermentation, must try it. What caught my eye was Georgio Chinaglia's Azzurri number nine jersey hanging in the store. When I was a youngster he played with the New Youk Cosmos. along with Pele and Franz Brekenbauer. Their home games were played at Giants Stadium in New Jersey. Having him so close was a great source of pride for Italian Americans.
Amazing Vito!! What a great video
Wow!!! That Nutella Pizza looks soooo Good! Love Nutella!
Vito, thanks for another great video! Loved all three of the pizze. I've been using your 48hr fermentation method with great success: it's so soft!. I'll have to try that 72hr approach. Can you also do a best focaccia tips video? I've been using your Nonna's recipe and it is so popular in my house that it's gone before I can blink! 😁. Ciao e grazie mille.
Could watch that naples chefs forever!! This is ART
Vito.. Thank you for all you do!!! Amazing tips!!
Jesteś wariatem Vito! Ogląda się świetnie! Pozdrawiam!
Grande Vito! È una settimana che ti seguo, ottimi video! Complimenti!!!
19:14 "My balls are 350g"
Sounds like most chefs I've worked with 🤣🤣
Increíble Vito! Gran video y contenido!
Que clase esos maestros!
Great content yet again Vito. I’m now hungry again even though I just ate! 😂 fav secret was probably the 55 it’s very interesting but probably impossible where I live.
Best secret is following you!!! You are the best!!!
Naaaaa....some guys are the gods of pizzaiolos. Are you looking for the perfect cornichone?...here it is...A real pleasure watch your videos. A cordial greeting from Buenos aires, Argentina.
All 3 are pizza titans but the 3 man whith 85% dough hidratation are the best.❤
In the fall we are going to our vacation home in Casoli. We shall make our 2.5 hour trip to Napoli to try pizzas you showcase here😋🍕. The best Neopolitano pizza I had in LA is DeSano in Hollywood. It is worth the drive for me. Yummy!
Your video is fantastic Vito! My fave secrets is the Pizza 55. 😊
It is so beautiful, I am crying!
Thank you! This is excellent!
This one was "FANTASTIC"!!
I agree
To make the best possible pizza's. You need a pizza master chef. It's not just the recipe, it also the technique's.
Il migliore per ultimo è Roberto!!! Vito e Roberto sono i miei maestri pizzaioli preferiti! 🍕
Thanks for sharing with us all your personal pizza-related adventures...
Thanks Vito, great video. I will explore the '55' method and I will also try to track down some Italian spicy salami stateside.
Napoli is the best places for visiting pizza and pasta
I agree for pizza, cuz there are more pizzerie high level in Napoli (even if a good pizza you can find everywhere in Italy), but for pasta it's a different matter.
Every regional area has her tipycal pasta recipes so lasagna, pesto pasta, tortellini, carbonara, orecchiette and many others are always excellent.
Hey Vito, I'm from germany. Your content is fire. Last year I visited napels too. And now I'm watching your video and think I need some flight tickets.
All great secrets but Roberto is the coolest
Thanks for taking us to Naples! The people in this video have one in common - passion for making pizza :) thank you Vito!
Fantastic video!!❤
Благодарю!!! Отличное видео👍👍👍👍👍👌🍕🇮🇹🇮🇹🇮🇹
Thank you, now we know some secrets, and we know some wonderful pizza masters. Thank you Vito
i love million dollar secrets that he shares =))
The passion!! That's it! ❤
Hard to
Tell! I love them
All!!!
Wonderful
Pizza tour!!!!!
I’m going to try that Nutella pizza. What temperature was the oven? 450c or does it need to be cooler like 370c
Another great video, Maestro Vito it’s inspired me to start a new business pizza 🍕 owner . Thank you!
As Far As Pizza Goes... I would love to tase Paulo's Pizza the best!
I’ve been there and my daughter and I made sure we had pizza from Naples
Old school recipe,70%hidratation,water,salt, flour,yeast,12room 12fridge 4-6 balls
The nutella pizza is the winner for me!
Awesome, loved
Vito we were in Naples on our honeymoon in 2005. It was September. Thanks for the tour
Maradona ❤. La mejor pizza está en Argentina
Thank you,
As others have pointed out, spicy salami and pepperoni taste very, very different. They are not interchangeable. Pepperoni is made with both beef and pork, and as for the name, it comes from the peppers used to spice it. Pepperoni is a specific type of spicy salami. Italian American butchers invented it. It wasn’t just some random white midwesterners concoction.
@xNAJAFx Not in Norway, we say pepperoni.
I have just finished dough for tommorow ✌️
Love your recipes.
Fantastico tour! Grazie!
Susta Nutella pizza love the trick
Definitely I'll use it ❤️🤣
This looks like the classic Deep fried Pizza from Scotland 🏴 along with battered deep fried Mars Bars 👍🏼
Passione Amore, Magia!!!!❤❤❤❤❤
Pizza night tonight! 🍕
Vito I love fried calzone- but the fried pizza was just put on my truck menu I’m picking #1 pizzeria the fried if you’re ever in NJ come and see my truck
pizza is magic food. it can be filled with anything.
🥳🤣🙈 the Nutella pizza… I suffered with you!!!! Many greets from northern 🇩🇪 to you Vito ❤️🤌🏽
Enjoyed watching this entire video. Not sure I would even want to try making or eating the Nutella pizza! But an interesting idea. Seems with the 55 secret, the water sometimes will be below freezing! Unless thy chill the flour too?!!! So let's say 55 Celsius is 131Fahrenheit. Then 75 room temp + 30 degree water + 30 degree flour = 135 (close enough) no?
Paul, I think the 55 C is the total temperature of flour plus water.
There is another formula of "final dough temp (20-25C) x 3. to find the water temperature, (C) you take the flour temp (A) + ambient temp (B) + friction factor (5 to 20) depending on mixer used. (X)
For example flour and ambient temp are both 22C + spiral mixer use (8)
FDT x 3 = A + B + X + C
65= 22 + 22 + 8 + C
65= 52 + C
65-52= C
13= C
13C=55F
Amazing concept Vito!
Love this one!
Vito! thank you from Ukrainian pizzaiolo, i make better pizza with your video and tips.
You are the best!
I will be making that nutella one this weekend for sure!