Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you
Last time I made pizza with 5 stagio 00 flavor,but my dough didn't rise😒I think maybe put to much cold water,or early put dough in the fridge for fermentation all night
Yes! Less sauce, less toppings, and my “pro” tip😊…leave the very center of the pizza clean of any sauce whatsoever,(looking almost like a donut or bagel). The sauce and toppings naturally gravitate towards the center during cooking, but the tip of the slice always turns out sturdy instead of flopping. But I’m no pro, Vito! You’re the maestro!❤
I have a wood fired pizza shop here in Japan and the way i resolve this is i reduce the sauce down so it is thicker. There is far too much water content in raw sauce to be putting on extra sauce.
This problem happened to me a couple of times and I didn't know why. I made some pizzas after watching this video and I got them perfect and not soggy whatsoever. Thank you Vito! I always learn something new with your videos.
My friend pizza has been a passion around here for a long time. Grandma taught us the "must do" and "never do". I've passed this wisdom to my daughter too. We really enjoy pizza night at home. Thanks to your vids we've taken the art to new levels. Thank you sir. Yes we subbed for the breakthrough moment live. Congrats, peace and love.
I have made a soggy pizza, but not in a long time. You've taught me nearly everything I know about making great pizza. Thank you so much, Uncle Vito! 👍👍
Thank you for this video. I have made both of these mistakes in the past. Still learning to get the balance right for the best Neapolitan pizza. Grazie mile
Great video Vito! I think sometimes people incorrectly say the pizza is soggy, a neopolitan pizza is soft but not soggy in the middle which is how its supposed to be, but people dont understand, they are expecting the texture of a pizza romana style when it’s completely different. The lack of education of the customer of what to expect is sometimes the problem.
HEEY VITO !!! i had this same problem 2 days ago .. the poolish was perfect 48hour fermented . ihave to say ...i never made any pizza dough better than that !! mille graci for these tips... biggest mistake is putting pineapple on pizza.. will always be soggy hahah Ciao!!
Thanks to your many videos, soggy pizza no longer an issue. Only issue I have now is so many people now enjoy my pizza's that when they visit, that is all they want me to make. Thanks all to you Vito. many many thanks
New subscriber here. So much good knowledge and information. I’m about 2 weeks out from trying for first time! I’m compiling a list of all of my needed ingredients and tools. Will be cooking on a Green Egg with pizza stone. I’m stoked! Thank you Sir!
this was really informative! thank you!! it seems so simple but i think it's a mistake i made A LOT. i did not know that too much sauce was a bad thing. i love sauce so i added a lot but my pizzas were always too soggy. also, i did not know that if i add more toppings, i have to add less of other ones. thank you for upping my pizza game!
Also, too much water in the mozzarella could be a problem too. I always use something called "cubetti" made in Italy. It's a firmer type of mozzarella. If using the for di latte in water, I always put the cheese on paper towels, so it will absorb the excessive water. Too much topping also means undercooked toppings. When cheese melts, it often looks like we put more cheese than we did.
@vitoiacopelli I’m from the US and pretty much only had soggy pizza my entire life - until I visited Napoli. It was a revelation. Growing up, the best pizza was the one that had the most ingredients because more = better, right?😂😅 In Napoli I learned this lesson and I have become a pizza enthusiast. Your videos have helped tremendously. Grazie Mille!
Love this so much. I learned a lot. Can you make a video explaining why my pizza sometimes creates a dome in the middle when cooking? Sometimes I have to lift the pizza in the oven to stop the dome. but happens often
Hey Maestro! Great tips as always. Tomorrow I will test to make the center of the pizza with less tomato sauce. This Will probably make them even better then before! 👌🏻😃
Thanks for the tips and tricks. I greatly reduced the sauce on. Y pizzas after watching you. Great informative video. Another question. I got a new bertello oven for Christmas. I switched to the capstone blue bag 00 for high temp ovens. I always use your recipes but this flour is sooo much harder to work with than the red bag. Any tips for using this different flour. Way too sticky. I have always used your 70 percent hydration but tried the 60 percent to see if that was easier to work with. It was not. Do I need the high temp flour for a pizza oven and why the difference with the red bag. I look forward to all your new video releases.
My pizza topping are coming out ok. It is the dough that starts off ok but then it gets sticky and soggy which makes it hard to slide off the peel. Yes I use flour but not too much because I do not want it to burn. I am experimenting with lower hydration dough but end result not as good as high hydration. I will keep trying. At least I am able to control my wood fired oven. I do have some success's thanks to your instructions. Thank you Vito.
you are so good at making pizza that even you bad examples actually looks ok when they cool down. I have written down your tips, very valubale. thank you . :)
Hey vito! Can you make a video about how to place the pizza properly on the stone oven just like you were doing in this video? I recently started working in a Neapolitan pizzeria in germany and thats the thing Im having issues with. Sometimes my pizza will lose its shape after I launching it in the oven and Im struggling to find the proper way of doing it
Vito this is my favorite video of the last couple of months. Thanks! Question: Can I cook the sauce a bit to thicken it, for more intense tomato flavor, is that a good idea?
For extra sauce pizza and deep dish pizza I keep a thicker sauce available so not so much water in the sauce. I can almost spread it with a knife. For extra cheese pizza I only use half fresh mozzarella the rest is pre-shredded drier mozzarella cheese. Shredded dry mozzarella over the sauce, ingredients in the middle and fresh mozzarella on top.
10 หลายเดือนก่อน
This was my common problem. I will try these tips ASAP.
I woulddd lovee a video or shorts video of every type of topping exist in italy. How to make them etc. Hope Mr Vito has the patience to accommodate all the questions and requests 😂. Demanding people we lot.
Hey Vito! Love your chanel. Can you do a review and demonstration on the Chefman Homeslice oven and the Halo Versa 16" ovens. I love Chefman and am considering the Halo. I use your "Pizza Dough for the House" process. Awesome stuff!,
Great video Wuagliò!! I am just a bit surprised about the low temperature of the oven, isn't it supposed to be +450°C for Neapolitan? I always thought that at 350°C you can do an amazing Roman/Barese Crusty one but not a Neapolitan one..
That soggy pizza looks exactly like some of my more recent pizzas. I really dont want to do that again. This could not have come out at a better time for me. thanks Vito!
Hi vito, can you make a video about Manitoba flower there are something I want to learn more like when should I use Manitoba and is a pizza with only manitoba flower good ?
What about in home ovens? Prebake a few minutes before toppings? I had to resort to low moisture whole milk block mozzarella and shred it myself because fresh was way too soggy even after placing it on paper towels. Will try your way next time! Is 500 degrees enough for a home oven?
When we make Neopolitan Pizza at home in our Ooni Karu 16, we can't resist adding a lot of toppings. We start out with a thin layer, then we add then add, then add some more. I end up cooking it longer as a result or add the toppings after the Pizza has cooked for a minute. We are such failures!
I already know how to make soggy pizza, so skipped to 8 min mark for the right way…you’re welcome ha ha. Thanks Vito! Making one tonight so I’m gonna do it your way. My last pizza was rubbery from too much block mozzarella and had too many toppings.
Mr. Vito: Do you live in Italy? My wife and I have visited Italy 4 times. Among all our travels, Italy is always the best because not only is the country beautiful, the people are the friendliest!
I've found a way to make the soft watery mozzarella usable straight away. Tear it into smaller pieces and place in a microwave for 20 seconds. You can then squeeze the cheese and all the liquid will come out.
I love you. I really love you. You have improved my life as a whole and I will be a little bit happier and grateful going forward. I'm passionate about a few things in life, and cheese and pizza make the list
I will try that. I always put the uncut fresh mozzarella in a cloth in a strainer with some weight on it for 2-3 hours, works well, but of course your method is quicker 🙂
Sometimes - when the time is low and microshredded mozzarrella won't do it i'm kinda forced to microshred too watery - still a bit of soggyness but at least its better than the first one, god that was a soggy fella
I would add, after making the sauce, I let it sit in a sieve for about an hour and you'd be surprised by how much water comes out. Mushrooms also have a lot of water content and I have seen a video elsewhere where you microwave the mushrooms on a paper towel to help remove some of the water. I like very much! 🥰
That's a great comment ! You leave the tomato sauce in a sieve for 1 hour to get rid of the water ? What if you don't usea microwave for the mushrooms ? How can you make sure they are dry?
@@n1npo If you don't use a microwave, you can chop them thin and leave out on a paper towel to allow to absorb any excess water. I don't find this step significantly reduces the chances of a soggy pizza but draining the sauce, for me, certainly makes a big difference.
I've gotten pretty good with not making soggy pizzas at home. However, reheating them almost always results in a floppy, droopy, crust. I will occasionally reheat them in a pan on the stove over really low heat for a long time, and this works better than just putting them into a toaster oven to reheat, but I think it is nearly impossible to reheat slices and have them come out with a crispy bottom. My latest solution is to make smaller pizzas so there are no leftovers. This works perfectly, but it does use more electricity (electric home oven) because I am preheating my oven and cooking 4 pizzas over the course of 4 days instead of 2 pizzas in 2 days, and it is a little bit more work.
Here is my tip: I put the pizza in the microwave for about 30 seconds for one slice or about 1 minute for 3 slices. that way it heats up the toppings and cheese, then I take a Pan and put it on stove MAX heat and let pan pre heat until its pretty darn hot. put the pizza on and you will hear it sizzle right away, only take about 1 minute tops to get the bottom crispy, sometimes almost more than when it was made fresh. works pretty dang good for me everytime, as long as your dough isnt too soggy from when you originally made it.
Hello my name is Ernesto and I’m thankful for your videos and tips. In this particular video the oven temperature it has to be at 300 Celsius or 370? Thank you so much for your help
Hi vito, thanks so much for the video! I really liked it and learn so much from you! One other question, I have an electric oven for 4 Pizzas, I can regulate the temperature for top and bottom from 0-450 celsius, what settings would you reccomend me? I never get it right I think with the ratio.. Thanks again and Ciao!
4:13 unfortunately, not a problem we have in America with our fresh mozzarella. Not even a single drop of moisture in bowl by draining in fridge over night.
If you need to dry your fresh mozzarella fast try this: cut it and put it in a non stick pan. Melt it on low heat and the water will come out. Pour the water away and allow your molten mozzarella to cool. Now cut it again and it's ready. I tried to dry the mozzarella in the fridge but it didn't work. This melting method works 100% and you can control how dry you want your mozzarella to get. You even can shape a super long string and make your own cheese stuffed crust.
@@Webgobo I tried it and it didn't work out. It almost lost no moisture. I left it in the fridge in a sieve overnight and it lost a tablespoon of water. I had better results just squeezing it out with my hands. The "slow melt" method works better.
10 หลายเดือนก่อน
@@vitoiacopelli grazie maestro. I've learned so much about pizza-making from you.
Hey Vito, why sometimes when I launch the pizza into the oven the pizza kind of gets air underneath and the bottom part elevates like a giant bubble of air underneath?
Hi Vito, thanks for your all your videos, I've been using them for the past year. Today i made 6 pizzas for my family with your recipe, 5 normal pizzas with normal toppings cheese chicken pepperoni peppers onion sweetcorn and pineapple, but on my 6th pizza i used curry sauce topped with egg fried rice and battered chicken then drizzled sweet and sour sauce over it, it was disgusting
Sounds something you'd never want to do but have you ever thought of microwaving mozzarella a bit (On the lowest setting) ? So that some extra juice will "cry" out and then you'd have some dried mozzarella (I bet cutting before hand is better but incase you'd forgotten to do that. I'd imagine it's better than soggy pizza)
Did you ever made a soggy pizza?
I almost never made any soggy pizzas I can recall when I learned how to make pizzas early in 2020 but sometimes.
Yes. Then my local Neapolitan pIzzaiolo taught me to put the cheese in a strainer in the fridge over night and take it out 2 hours before.
Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you
Last time I made pizza with 5 stagio 00 flavor,but my dough didn't rise😒I think maybe put to much cold water,or early put dough in the fridge for fermentation all night
I never had that problem until I start to use fresh ingredients, nice tips
Yes! Less sauce, less toppings, and my “pro” tip😊…leave the very center of the pizza clean of any sauce whatsoever,(looking almost like a donut or bagel). The sauce and toppings naturally gravitate towards the center during cooking, but the tip of the slice always turns out sturdy instead of flopping. But I’m no pro, Vito! You’re the maestro!❤
I have a wood fired pizza shop here in Japan and the way i resolve this is i reduce the sauce down so it is thicker. There is far too much water content in raw sauce to be putting on extra sauce.
Thanks!
This problem happened to me a couple of times and I didn't know why. I made some pizzas after watching this video and I got them perfect and not soggy whatsoever. Thank you Vito! I always learn something new with your videos.
Thank you Vito for addressing an issue that was quite common for me and was frustrated after 48hrs fermentation....
My friend pizza has been a passion around here for a long time. Grandma taught us the "must do" and "never do". I've passed this wisdom to my daughter too. We really enjoy pizza night at home. Thanks to your vids we've taken the art to new levels. Thank you sir. Yes we subbed for the breakthrough moment live. Congrats, peace and love.
I have made a soggy pizza, but not in a long time. You've taught me nearly everything I know about making great pizza. Thank you so much, Uncle Vito! 👍👍
Thank you for this video. I have made both of these mistakes in the past. Still learning to get the balance right for the best Neapolitan pizza. Grazie mile
Great video Vito! I think sometimes people incorrectly say the pizza is soggy, a neopolitan pizza is soft but not soggy in the middle which is how its supposed to be, but people dont understand, they are expecting the texture of a pizza romana style when it’s completely different. The lack of education of the customer of what to expect is sometimes the problem.
HEEY VITO !!! i had this same problem 2 days ago .. the poolish was perfect 48hour fermented .
ihave to say ...i never made any pizza dough better than that !! mille graci for these tips...
biggest mistake is putting pineapple on pizza.. will always be soggy hahah Ciao!!
Back to the basics is the best way to learn more and more about the fundamentals of making pizza. Thanks Vito ❤❤❤❤
Thanks to your many videos, soggy pizza no longer an issue. Only issue I have now is so many people now enjoy my pizza's that when they visit, that is all they want me to make. Thanks all to you Vito. many many thanks
This is extremely informative and educational Vito, awesome!
New subscriber here. So much good knowledge and information. I’m about 2 weeks out from trying for first time! I’m compiling a list of all of my needed ingredients and tools. Will be cooking on a Green Egg with pizza stone. I’m stoked! Thank you Sir!
Molte grazie Vito! Had a tasty pizza that was too soggy in the middle. Will follow these steps next time.
this was really informative! thank you!! it seems so simple but i think it's a mistake i made A LOT.
i did not know that too much sauce was a bad thing. i love sauce so i added a lot but my pizzas were always too soggy.
also, i did not know that if i add more toppings, i have to add less of other ones.
thank you for upping my pizza game!
very useful video. lesson learned. thank you vito❤
Dude you have the best pizza channel. I've learned so much!
Amazing and insightful video!
5:16 I love it when it has a bit more of sauce (yes sometimes gets soggy)
Hallelujah, Vito! This Video is just for me! Grazie mille ❤
Can you make a video about pizzas cooked on diff temperatures? Hotter, less cooking but what is the effect on the dough etc etc
Yes yes and yes! I think about this all the time
He’s using Celsius. That oven is over 694F!
@@eastcoast8435"He’s using Celsius. That oven is over 694F!"
Thank you for clarifying! I never thought to check.
I use Cirio sauce in uk on a slow simmer to thicken slightly with touch of garlic powder, oregano and basil sugar.
Love your videos 🍕 Are you selling the pizza 🍕 platter/serving plate shown at the 4:27 minute mark?
Also, too much water in the mozzarella could be a problem too. I always use something called "cubetti" made in Italy. It's a firmer type of mozzarella. If using the for di latte in water, I always put the cheese on paper towels, so it will absorb the excessive water. Too much topping also means undercooked toppings. When cheese melts, it often looks like we put more cheese than we did.
Very informative!
I use your techniques and have made great pizza. Thank you
Your right friend
This is awesome thank you.
You're very welcome!
@vitoiacopelli
I’m from the US and pretty much only had soggy pizza my entire life - until I visited Napoli. It was a revelation.
Growing up, the best pizza was the one that had the most ingredients because more = better, right?😂😅
In Napoli I learned this lesson and I have become a pizza enthusiast. Your videos have helped tremendously. Grazie Mille!
Great tips. Cheers, Vito! 👍🏻👍🏻✌️
Glad you liked it!
Great video! Yes I have made soggy pizza, but not anymore. Grazie Maestro!
Vito, you're the best pizza chef that i ever seen.
Thanks for sharing tips
Love this so much. I learned a lot. Can you make a video explaining why my pizza sometimes creates a dome in the middle when cooking? Sometimes I have to lift the pizza in the oven to stop the dome. but happens often
Great idea!
Completely normal. Just puncture it with the tip of a long knife and keep baking.
Hey Maestro! Great tips as always. Tomorrow I will test to make the center of the pizza with less tomato sauce. This Will probably make them even better then before! 👌🏻😃
Hope you enjoy
I have made about 30 pizzas with this teqnuice and it works perfect. Thanks for the great lessons!
@@vitoiacopelli
Thanks for the tips and tricks. I greatly reduced the sauce on. Y pizzas after watching you. Great informative video. Another question. I got a new bertello oven for Christmas. I switched to the capstone blue bag 00 for high temp ovens. I always use your recipes but this flour is sooo much harder to work with than the red bag. Any tips for using this different flour. Way too sticky. I have always used your 70 percent hydration but tried the 60 percent to see if that was easier to work with. It was not. Do I need the high temp flour for a pizza oven and why the difference with the red bag. I look forward to all your new video releases.
Thank you Vito !
My pizza topping are coming out ok. It is the dough that starts off ok but then it gets sticky and soggy which makes it hard to slide off the peel. Yes I use flour but not too much because I do not want it to burn. I am experimenting with lower hydration dough but end result not as good as high hydration. I will keep trying. At least I am able to control my wood fired oven. I do have some success's thanks to your instructions. Thank you Vito.
Semolina
you are so good at making pizza that even you bad examples actually looks ok when they cool down. I have written down your tips, very valubale. thank you . :)
Hey vito! Can you make a video about how to place the pizza properly on the stone oven just like you were doing in this video? I recently started working in a Neapolitan pizzeria in germany and thats the thing Im having issues with. Sometimes my pizza will lose its shape after I launching it in the oven and Im struggling to find the proper way of doing it
Great video! Several really good tips in this one. This is why I subscribe!
Awesome explained👍👍
Grazie mille per il too video Vito, i made a soggy pizza last week and I was very disappointed. I will be following these tips you gave in the video.
Thank you for the update information 9:56
Vito this is my favorite video of the last couple of months. Thanks!
Question: Can I cook the sauce a bit to thicken it, for more intense tomato flavor, is that a good idea?
For extra sauce pizza and deep dish pizza I keep a thicker sauce available so not so much water in the sauce. I can almost spread it with a knife.
For extra cheese pizza I only use half fresh mozzarella the rest is pre-shredded drier mozzarella cheese. Shredded dry mozzarella over the sauce, ingredients in the middle and fresh mozzarella on top.
This was my common problem. I will try these tips ASAP.
Great video, sometimes knowing what not to do......
Great tips!
I woulddd lovee a video or shorts video of every type of topping exist in italy. How to make them etc. Hope Mr Vito has the patience to accommodate all the questions and requests 😂. Demanding people we lot.
I reduce my sauce a bit to be thicker and it helps with home oven, but this cheese trick is new and will help me much!
Thank You Vito! Super informative video
Glad it was helpful!
Hey Vito! Love your chanel. Can you do a review and demonstration on the Chefman Homeslice oven and the Halo Versa 16" ovens. I love Chefman and am considering the Halo. I use your "Pizza Dough for the House" process. Awesome stuff!,
Great video Wuagliò!!
I am just a bit surprised about the low temperature of the oven, isn't it supposed to be +450°C for Neapolitan?
I always thought that at 350°C you can do an amazing Roman/Barese Crusty one but not a Neapolitan one..
If i have a customer the wants extra sauce. i put it on the side. i don't allow much customization
That soggy pizza looks exactly like some of my more recent pizzas. I really dont want to do that again. This could not have come out at a better time for me. thanks Vito!
Thank you
Hi vito, can you make a video about Manitoba flower there are something I want to learn more like when should I use Manitoba and is a pizza with only manitoba flower good ?
Another amazing video Brother!
What about in home ovens? Prebake a few minutes before toppings? I had to resort to low moisture whole milk block mozzarella and shred it myself because fresh was way too soggy even after placing it on paper towels. Will try your way next time! Is 500 degrees enough for a home oven?
Hello Vito, I'm in France, I watch all your videos and you are one of the best on TH-cam!
Great Lesson, Chef Vito !!!
Amazing thank you 👏
Perfect thanks!!
Your Neapolitana Pizza is superb. I am using your authentic pizza dough recipe & the results are incredible. Thank you 🙏
When we make Neopolitan Pizza at home in our Ooni Karu 16, we can't resist adding a lot of toppings. We start out with a thin layer, then we add then add, then add some more. I end up cooking it longer as a result or add the toppings after the Pizza has cooked for a minute. We are such failures!
Great video lots of help
I already know how to make soggy pizza, so skipped to 8 min mark for the right way…you’re welcome ha ha. Thanks Vito! Making one tonight so I’m gonna do it your way. My last pizza was rubbery from too much block mozzarella and had too many toppings.
Mr. Vito: Do you live in Italy? My wife and I have visited Italy 4 times. Among all our travels, Italy is always the best because not only is the country beautiful, the people are the friendliest!
great video, do you leave the mozzarella in the fridge covered or uncovered? Thanks
Never Stop making videos pls 💪✌️
The game changer for me was when switching from fresh mozzarella (in the milk water) to fior di latte. never had soggy issues any more.
Thank you! For years, people have been insisting to me that Neapolitan pizza should be soupy in the middle, and my reply has always been "no".
You are so welcome!
I've found a way to make the soft watery mozzarella usable straight away. Tear it into smaller pieces and place in a microwave for 20 seconds. You can then squeeze the cheese and all the liquid will come out.
I love you. I really love you. You have improved my life as a whole and I will be a little bit happier and grateful going forward. I'm passionate about a few things in life, and cheese and pizza make the list
I will try that. I always put the uncut fresh mozzarella in a cloth in a strainer with some weight on it for 2-3 hours, works well, but of course your method is quicker 🙂
Thanks
Your vudeos are crazy helpful
Idol❤️❤️❤️thank you I learned a lot in your video I hope you make more interesting videos making pizza
Sometimes - when the time is low and microshredded mozzarrella won't do it i'm kinda forced to microshred too watery - still a bit of soggyness but at least its better than the first one, god that was a soggy fella
I would add, after making the sauce, I let it sit in a sieve for about an hour and you'd be surprised by how much water comes out. Mushrooms also have a lot of water content and I have seen a video elsewhere where you microwave the mushrooms on a paper towel to help remove some of the water. I like very much! 🥰
That's a great comment ! You leave the tomato sauce in a sieve for 1 hour to get rid of the water ? What if you don't usea microwave for the mushrooms ? How can you make sure they are dry?
@@n1npo If you don't use a microwave, you can chop them thin and leave out on a paper towel to allow to absorb any excess water. I don't find this step significantly reduces the chances of a soggy pizza but draining the sauce, for me, certainly makes a big difference.
I've gotten pretty good with not making soggy pizzas at home. However, reheating them almost always results in a floppy, droopy, crust. I will occasionally reheat them in a pan on the stove over really low heat for a long time, and this works better than just putting them into a toaster oven to reheat, but I think it is nearly impossible to reheat slices and have them come out with a crispy bottom.
My latest solution is to make smaller pizzas so there are no leftovers. This works perfectly, but it does use more electricity (electric home oven) because I am preheating my oven and cooking 4 pizzas over the course of 4 days instead of 2 pizzas in 2 days, and it is a little bit more work.
Here is my tip: I put the pizza in the microwave for about 30 seconds for one slice or about 1 minute for 3 slices. that way it heats up the toppings and cheese, then I take a Pan and put it on stove MAX heat and let pan pre heat until its pretty darn hot. put the pizza on and you will hear it sizzle right away, only take about 1 minute tops to get the bottom crispy, sometimes almost more than when it was made fresh. works pretty dang good for me everytime, as long as your dough isnt too soggy from when you originally made it.
thanks man, lately I was having this exact problem
I was a pizza chef had the temp at 250-260 i used alot of sauce also cheese which never became like you explained and am from the uk
Hello my name is Ernesto and I’m thankful for your videos and tips. In this particular video the oven temperature it has to be at 300 Celsius or 370?
Thank you so much for your help
Great video. Been there before and this helped
Hi vito, thanks so much for the video! I really liked it and learn so much from you! One other question, I have an electric oven for 4 Pizzas, I can regulate the temperature for top and bottom from 0-450 celsius, what settings would you reccomend me? I never get it right I think with the ratio.. Thanks again and Ciao!
4:13 unfortunately, not a problem we have in America with our fresh mozzarella. Not even a single drop of moisture in bowl by draining in fridge over night.
Great advice as always. What if my pizza blows up like a pita bread. Is that because the dough was too thin?
Very helpful video as always, saludos desde México.
Best channel always 🎉🎉🎉
Why does my dough be so stretchy i cant even pick up my dough ball without it strecthing and just hitting the table and then is no longer a ball
Same!
If you need to dry your fresh mozzarella fast try this: cut it and put it in a non stick pan. Melt it on low heat and the water will come out. Pour the water away and allow your molten mozzarella to cool. Now cut it again and it's ready.
I tried to dry the mozzarella in the fridge but it didn't work. This melting method works 100% and you can control how dry you want your mozzarella to get.
You even can shape a super long string and make your own cheese stuffed crust.
Just Cut the Mozzarella and let IT rest in a sieve.
Thanks for the tip!
@@Webgobo I tried it and it didn't work out. It almost lost no moisture. I left it in the fridge in a sieve overnight and it lost a tablespoon of water. I had better results just squeezing it out with my hands. The "slow melt" method works better.
@@vitoiacopelli grazie maestro. I've learned so much about pizza-making from you.
Hey Vito, why sometimes when I launch the pizza into the oven the pizza kind of gets air underneath and the bottom part elevates like a giant bubble of air underneath?
Still waiting for my grilled pizza dough and you would never get a soggy pizza 🍕 my friend
This is very relevant to my interests!
Thank you Vito for the video! Gratzi migo
My pleasure!
That looks so good I subscribed 😋
You change my life of making homemade pizza, TANK KYU
Hi Vito, thanks for your all your videos, I've been using them for the past year. Today i made 6 pizzas for my family with your recipe, 5 normal pizzas with normal toppings cheese chicken pepperoni peppers onion sweetcorn and pineapple, but on my 6th pizza i used curry sauce topped with egg fried rice and battered chicken then drizzled sweet and sour sauce over it, it was disgusting
Disgusting is right!
Sounds something you'd never want to do but have you ever thought of microwaving mozzarella a bit (On the lowest setting) ? So that some extra juice will "cry" out and then you'd have some dried mozzarella (I bet cutting before hand is better but incase you'd forgotten to do that. I'd imagine it's better than soggy pizza)
Why do you use a lower temp in the electric oven than gas/woodburning