I’ve always wanted to try a pizza from Totonno’s but I never made my way to Coney Island in all the time I lived in NYC. Imo, the best NY-style pizza I’ve tried is Di Fara. (I haven’t tried Lucali.) But the best pizza in NY I ever had wasn’t NY style, it was a Neapolitan style Margherita from Una Pizza Napoletana.
Hey Vito. Great work on the pizza knowledge sharing and igniting everyone's passion! Can you possibly do a video explaining how to calculate the ingredients for dough? Like, I know it's 1ltr of water per 10 pizzas, but how much flour, yeast, salt etc?
Vito, try pizza in Connecticut. There, it's called A'Pizza (pronounced a-beets). Here's 4: Frank Pepe Pizzeria Napoletana (famous for its white clam pizza), Modern Appiza, Sally's Apizza, Zuppardi's. As far as NYC? Lucardi's, Lombardi's, DiFarrra.
Yooo Vito this is nuts you won't believe me lol after learning how to do a proper wood fired neapolitan with you I've been wanting to add an authentic NYC dough at the level your program taught me for neapolitan, Ive been watching one bite pizza reviews with Dave Portnoy, Thrillist with Mark, Pizza Wars(which you should do a lot of the food youtubers have competed for the trophy!)all to hone in on the iconic NYC style dough but I wanted it to be the best of the best. That led me to Di Faras and when I heard about Lucali and Mark Iacono who based his dough recipe to Di Fara I knew I had to make a Mark inspired pizza to add to my pizza arsenal! I have a biga based dough froma mix of all purpose flour and your molino piantoni sitting in my wine cooler right now(24hr biga and 48hr cold ball ferment) I was waiting to finish proofing in about 3 or 4 hours so it's just crazy I've been researching this for weeks and you come out with a Lucali pizza video the same day I make my first test batch!😆
@@TheSkoosKa it came out amazing I'm waiting on a wood fired oven so I put a pizza stone as a base and side walls at the top rack of the Keveri smoker with charcoals at the back of the stone base and wood fire underneath, I had to do some finessing to get everything baked but I'm really surprised how close I came to Lucali's I wish I could share some pictures with yall!
Mark Lacano - Lucali 🍕✅ because he never claims he makes the best that's the Guts we kind of like it , others doesn't have that guts they promote by saying they are making the authentic Neapolitan style
i love making neapolitan pizza but my favorite part is reheating them on stone to make the bottom super crispy crispy neapolitana pizza is the best in my opinion.
Hi Vito, please can you advice me. I bought original italian 00 tipo flour and when I make a dough according to your recipe , it very runny, what may be a problem? thanks.
First off I want to congratulate you on your Beautiful new addition to your family🫶🏻🎈. Hope one day you can do a competition on the best pizzeria in los Angeles County. I’m sure nothing will beat New York but there’s gotta be a runner up lol. Looking forward to your next video👍🏻👍🏻🍷🍕
Grande Vito 👏! Sempre sul pezzo. Video bellissimi ☺️. Auguri per il nuovo arrivato 🥰. Posso farti una domanda per favore? Esiste un forno elettrico ad incasso che riesce ad arrivare a temperatura alte di 400-500 gradi? Per essere più chiaro, tipo un EffeUno P134HA ma “più grande e fisso”, cioè da mettere da incasso in una parte “fissa” della cucina. Se si, puoi darmi dei consigli per favore? Anche marche e modelli. Grazie mille 😀
I need help! I made my first dough with poolish. It definitely tasted lighter and stretched easier but my crust is filled with dough and not air. If it helps I use my grill and cook in a bakerstone box….is it the lack of direct flame or my stretching?
Lucali has the tricks to maximize profits. Roll the dough out needing less dough then don't put cheese or any toppings two inches from the edge. Plus cash is only accepted so no plastic fees.
We are happy for your happiness 🥰. Well done in the "kitchen" 😉 The baby is beautiful 🥳. You are the best on YT. Master of the Masters 🤜 I greet You and the Whole family 😊
Speaking of crunchy bottom, could you make a video of how to do this. I had a Ferrari Oven where i could just open it and let the bottom bake crunchy. But that's not possible with a professional oven. A lot of people really like the crunchy bottom.
I have a question, I made the dough from poolish stage and I am now in the stage were I made the balls and waiting for them to proof, the problem is I don't have time to make the pizza right after the balls rest as it is now almost 2 after midnight and I want to make them at 6 pm so what do I do with the dough??? Most probably no one will see my comment right now but can someone answer me for the next time, I am going to improvise this time, most likely I am going to put the dough in the fridge .
You should do a tour in parts of South America to find the best pizza there. Start in Puerto Natalie's Chile, move into Argentina , then fly into Uruguay, possibly Paraguay and I believe that there's an Italian province in Brazil!
Song e Napoli is just down the block from Arturo's Coal Fired which is amazing as well! It was my very first pie in NYC and I always go back when I visit.
Okay Ciao Giovanni ma no Vito!!! I hope he reviews Long Island too! We had Soo many nice pizzerias too. You hooked him up with your friends I pizzaioli. Soft and Crounchy!!
Hello Vito, would you consider to make a tutorial of LUCALI style for home pizzaiolo ? hydration, souce, cheeses he use, how long for fermantation, oven temp and bake time etc. Please please :)
I love all styles from NEopolitan to NY to New Haven to even Chicago one or twice a year ,, even a little caesars for my kids ... but the best is in my brick oven Pizza Bianca ,,,
To choose one is an impossible choice -- They're ALL good! What I love is that each one has something for different tastes. I will say, however, I really loved that RossoPomodoro put a good amount of basil, which I really like, on that first pizza. But, I loved the crust ("Soft & Crunchy"!) of the first, Song e Napoli. . . Authentic, and wonderful! I also liked it because of the Maradona connection. My oldest son was born in Buenos Aires the day that Argentina defeated Germany, June 29, 1986. The last pizza, which was a real New York-style pizza, was great, too. I think anyone going to visit N.Y.C. must visit all three, to get the Real Italian Experience, without having to fly all the way to Italy!
In comments what’s your favorite one?
Can you please do a review on the Halo Versa 16
I’ve always wanted to try a pizza from Totonno’s but I never made my way to Coney Island in all the time I lived in NYC. Imo, the best NY-style pizza I’ve tried is Di Fara. (I haven’t tried Lucali.) But the best pizza in NY I ever had wasn’t NY style, it was a Neapolitan style Margherita from Una Pizza Napoletana.
My house in NY but you didn't make it up this far..LOL
All were great, I found the last one to be the most sympathetic because of the baker's modesty.
All off then!
Vito and Mark in the same video… that’s some Avengers type of content!
Mark is so humble. Love the guy. All class.
Congrats on the baby, Vito! Lucali's pizza is my favorite. Crunchy and light. Please make a video on how to make it!!
Cool, I loved a lot this new video format👌 Grande Vito!!
Hey Vito. Great work on the pizza knowledge sharing and igniting everyone's passion! Can you possibly do a video explaining how to calculate the ingredients for dough? Like, I know it's 1ltr of water per 10 pizzas, but how much flour, yeast, salt etc?
Lucali is my favorite of the 3, but they are all excellent!
Mine to
Congratulations on the birth of another Iacopelli! You have been blessed.
Thank you cuban
I like this style of content , pretty refreshing !
I love the pizza at Lucali but I also want to say that I love the atmosphere there. What a wonderful place!
Thank you italian people for creating the best FOOD IN THE UNIVERSE
Oh my goodness!!!! Congratulations!
Awesome video Vito!! Great to have you back! Congratulations on your beautiful baby boy!!! Thanks Vito!!!
Congratulations Vito on your beautiful new baby...Blessings ❤ 😍
Wow man , another great content
Goodjob vito 😁😁
Great video! Good selections!
Vito, try pizza in Connecticut. There, it's called A'Pizza (pronounced a-beets). Here's 4: Frank Pepe Pizzeria Napoletana (famous for its white clam pizza), Modern Appiza, Sally's Apizza, Zuppardi's. As far as NYC? Lucardi's, Lombardi's, DiFarrra.
That was a really enjoyable video!! Got the endorphins going just watching it. And most importantly- congrats to you and your family!
OMG Im so happy for your new healthy baby Maestro. Congrats to you and the family!
OMG! I have to get over to Song e Napoli for that special pizza with the truffles! That's amazing ~ my head almost fell off!
🎉❤ more New York, N. Y. Pizzeria… ❤🎉 great video
Song e Napule Is my favourite !
Congratulations to your new bundle of joy!
My favourite is the first one, authentic and probably great to the taste. the Rossopomodoro one also a good second.
Yooo Vito this is nuts you won't believe me lol after learning how to do a proper wood fired neapolitan with you I've been wanting to add an authentic NYC dough at the level your program taught me for neapolitan, Ive been watching one bite pizza reviews with Dave Portnoy, Thrillist with Mark, Pizza Wars(which you should do a lot of the food youtubers have competed for the trophy!)all to hone in on the iconic NYC style dough but I wanted it to be the best of the best. That led me to Di Faras and when I heard about Lucali and Mark Iacono who based his dough recipe to Di Fara I knew I had to make a Mark inspired pizza to add to my pizza arsenal! I have a biga based dough froma mix of all purpose flour and your molino piantoni sitting in my wine cooler right now(24hr biga and 48hr cold ball ferment) I was waiting to finish proofing in about 3 or 4 hours so it's just crazy I've been researching this for weeks and you come out with a Lucali pizza video the same day I make my first test batch!😆
Let us know how the pizza came out
@@TheSkoosKa it came out amazing I'm waiting on a wood fired oven so I put a pizza stone as a base and side walls at the top rack of the Keveri smoker with charcoals at the back of the stone base and wood fire underneath, I had to do some finessing to get everything baked but I'm really surprised how close I came to Lucali's I wish I could share some pictures with yall!
@@jackash6 Sounds awesome! Can you share the recipe you used?
@@jackash6 hey! do you have a recipe of this saved?
Congrats to you and your wife on the latest addition to your family!
Lovely! You should to it together next time. I like that energy 😊
No favourite I just wanna visit them all. Mark & Vito are my pizza heroes
Congratulations Vito. Welcome to the world little one.
Mark Lacano - Lucali 🍕✅ because he never claims he makes the best that's the Guts we kind of like it , others doesn't have that guts they promote by saying they are making the authentic Neapolitan style
Congratulations for the new Iacopelli !!!!!
Congratulations new baby god give healthy life plus missing your pizza videos glad you are back in action 😉👏👏
Congratulations Vito!!!!
Ни одного слова не понимаю, но ооочень интересно смотреть 😁
Outstanding soft n crunchy
Congrats on the baby!!!!
LUCALIS!!! What a humble guy. “It’s aight” true New Yorker
Felizidadez Vito new Bambino! Pizza looks so delicious. 😋
Thank you Vito! Can anybodyy please give all the ingredients for a white pizza at 04:15, I didn't quite understand all of them.
Congratulations on the new baby 💓
Congratulations !! God bless your family !
Congratulations on the new baby!
Congrats on the baby, Vito!!!
i love making neapolitan pizza but my favorite part is reheating them on stone to make the bottom super crispy
crispy neapolitana pizza is the best in my opinion.
Pizza I would most like to try is the Filet Mignon Tartare!! Looks delicious!!
Congratulations Vito! 🥳
What kind of flour is used for stretching the dough?
Hi Vito, please can you advice me. I bought original italian 00 tipo flour and when I make a dough according to your recipe , it very runny, what may be a problem? thanks.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋💐😍👍❤️❤️
Love the video!!
Great Video !
Grazie Roccoooooo
The best one for me was - song o Napoli. I would love to try all of them.
I am big fan of Mark from Lukali. Too bad he did not gave an "interview"
lovely family,congratulations!
Hey Vito, can u explain us how you make the crema di parmigiano?
Congrats on the baby Vito! Which extra virgin olive oil do you recommend? thks!
First off I want to congratulate you on your Beautiful new addition to your family🫶🏻🎈. Hope one day you can do a competition on the best pizzeria in los Angeles County. I’m sure nothing will beat New York but there’s gotta be a runner up lol. Looking forward to your next video👍🏻👍🏻🍷🍕
Grande Vito 👏! Sempre sul pezzo. Video bellissimi ☺️. Auguri per il nuovo arrivato 🥰. Posso farti una domanda per favore? Esiste un forno elettrico ad incasso che riesce ad arrivare a temperatura alte di 400-500 gradi? Per essere più chiaro, tipo un EffeUno P134HA ma “più grande e fisso”, cioè da mettere da incasso in una parte “fissa” della cucina. Se si, puoi darmi dei consigli per favore? Anche marche e modelli. Grazie mille 😀
Grazie assai caro
I need help! I made my first dough with poolish. It definitely tasted lighter and stretched easier but my crust is filled with dough and not air. If it helps I use my grill and cook in a bakerstone box….is it the lack of direct flame or my stretching?
Its how youre handling.the dough. Dont push the edges, up is always up. It takes a lot of practice.
Have you tried Spumoni Gardens? What about Sicilian style pizza, with a thick crust?
Humble Mark… gotta love him
Lucali has the tricks to maximize profits. Roll the dough out needing less dough then don't put cheese or any toppings two inches from the edge. Plus cash is only accepted so no plastic fees.
Congrats Vito so cute.
Big hug for all your family!
Congrates on the new beautiful baby. That was my favorite picture
Great video. You gotta go to Sao Paulo and Buenos Aires for the same sort of show.
Lol I also will get a baby and I can understand u ! Love ur videos and also follow your recipe dough ! And is really good .
We are happy for your happiness 🥰. Well done in the "kitchen" 😉 The baby is beautiful 🥳. You are the best on YT. Master of the Masters 🤜 I greet You and the Whole family 😊
I'm from Brooklyn and still have not tried Lucali. Gotta stop by one day.
Congrats on bambino! Thanks for sharing
Speaking of crunchy bottom, could you make a video of how to do this. I had a Ferrari Oven where i could just open it and let the bottom bake crunchy. But that's not possible with a professional oven. A lot of people really like the crunchy bottom.
With electric oven, put top heater to max then lower it when you put the pizza in this way pizza will cook more on bottom, need experimenting though
I have a question, I made the dough from poolish stage and I am now in the stage were I made the balls and waiting for them to proof, the problem is I don't have time to make the pizza right after the balls rest as it is now almost 2 after midnight and I want to make them at 6 pm so what do I do with the dough??? Most probably no one will see my comment right now but can someone answer me for the next time, I am going to improvise this time, most likely I am going to put the dough in the fridge .
If you chose the places Vito they had to be good my friend. Your son is adorable. God bless Vito. Great vid!
all of them is good.. love em all!!!
Whaat a great video :)
Bravo great choices
Great vid, you should try “Una Pizza Napoletana” in village
That guy is always close been there 4 times always close
how did you get the door for the gozney dome???
They just send it to me
If Neapolitan pizza was crunchy and firm throughout, I think it would make for a better pizza.
Congratulations on the baby Vito
Roberta’s in Bushwick and Best Pizza in Williamburg are my 2 personal favorites.
Auguri auguri auguri Vitooo👏👏👏👏God bless this beautyful baby.🤗🙏🙌
Congratulations for baby...💐💐
Great Neopolitan spots. For NY style you have to hit John’s on Bleeker.
New Haven "apizza". Zeneli (Neapolitan Style). Sally's, Modern, Bar, Frank Pepe's.
Chicago!!!
Bravo Giovanni....👏🏻👏🏻
You should do a tour in parts of South America to find the best pizza there. Start in Puerto Natalie's Chile, move into Argentina , then fly into Uruguay, possibly Paraguay and I believe that there's an Italian province in Brazil!
The second restaurant is booming. They make a lot of money. Go where the money is with a good concept and quality tasted. Entrepreneurship! Amazing.
Song e Napoli is just down the block from Arturo's Coal Fired which is amazing as well! It was my very first pie in NYC and I always go back when I visit.
Auguri per il futuro successore della migliore pizza di TH-cam 👨🏻🍼❤️
Unico italiano sei la coppa🏆
Okay Ciao Giovanni ma no Vito!!! I hope he reviews Long Island too! We had Soo many nice pizzerias too. You hooked him up with your friends I pizzaioli. Soft and Crounchy!!
Congratulations Vito! A proud daddy.
Congratulations on your little Bambino Vito. Nothing better than that.
Mark and Lucali of course, number 1!
How do you spell the name of the pizza with no air in the crust?
Pizza ruota di carro
The next pizza king!!!
Lucali is Amazing!
Hello Vito, would you consider to make a tutorial of LUCALI style for home pizzaiolo ? hydration, souce, cheeses he use, how long for fermantation, oven temp and bake time etc. Please please :)
To be honest he’s a regular direct dough it’s the ingredients that makes it so good
I love all styles from NEopolitan to NY to New Haven to even Chicago one or twice a year ,, even a little caesars for my kids ... but the best is in my brick oven Pizza Bianca ,,,
To choose one is an impossible choice -- They're ALL good! What I love is that each one has something for different tastes. I will say, however, I really loved that RossoPomodoro put a good amount of basil, which I really like, on that first pizza. But, I loved the crust ("Soft & Crunchy"!) of the first, Song e Napoli. . . Authentic, and wonderful! I also liked it because of the Maradona connection. My oldest son was born in Buenos Aires the day that Argentina defeated Germany, June 29, 1986. The last pizza, which was a real New York-style pizza, was great, too. I think anyone going to visit N.Y.C. must visit all three, to get the Real Italian Experience, without having to fly all the way to Italy!
Giovanni and you and baby Walter can’t be beat in Any video