300 PIZZAS - 2 CATERINGS, THIS IS HOW'S DONE!
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- เผยแพร่เมื่อ 7 เม.ย. 2022
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Just wow this is my best video ever my favorite one, So here in this video i show you the whole process also how to make the pizza dough for a huge party, how to fire up wood and gas pizza oven, what ingredients to buy how to prep all the ingredients, well is little long but is worth it to invest your time to watch i just ask you to please share and leave a small comment. thank youuuuuuu see u at the next one
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Now after watching I ask you: you’ll like to come and do a day with me?? 😂
I would love to have near me a master like you and to poom poom poom the dough together! Haha
sure im glad too.
Off course 😁 boom boom paaaaa paaa
Hell yeah I would this in person knowledge and experience would be priceless sign me up
That's a lot of dough
You know pizza is life when you have no intention of making 300 pizzas in one go, but still watch a 35 minute video about making 300 pizzas.
Max I have done in one batch is 10 and I still watched it. Definitely pizza is life
If you make really good dough you can give it to family as a gift!
I've never made anything other than one frozen pizza in the oven
@@DecayedPony Sounds like it's time to expand your horizons! Never a better time.... Follow Sir Vito's lead and you're in good hands..... You wont regret it.
Yup, just got done watching this entire video.
As if catering two parties at the same time isn't stressful enough, let's film a documentary about it too...
Great job everyone!!!
The amount of work Vito and his team put in for these caterings while remaining happy and excited is not seen anywhere. Pizza is life
Actually there are a lot of caterer's that put an awful lot of time into these. Just helped a friend last week doing a catering with 500 guests... It means 600 plates, knives, forks, water glasses, wine glasses, beer glasses, standing tables, sitting tables, benches, serving tables, entre cotes, desserts, salads different,npotatoes, fries, noodles, etc... Stuff for vegans, a tent for 500 people, beer, beverages, cooks, servers, staff for behind the scenes, ... I alone cut 4 large buckets of cabbage, paprika, zucchini... You need people that clean everything, polish the forks, knives, Glases afterwards, etc... There is so much to do... He had the easy job, just prepare everything for the first feast and then be present in the second... Still very nice to see, how he did it and how his time ran out towards his deadline... It does always happen 😊 need to be an expert at improvising.
obviously you have not seen much. I've seen these "amateur" caterers doing food for 200-1000, especially with North African meshouis, Spanish Paella for village feast, the back of a union demonstration etc...
I do one pizza party for six people, it takes all day and I’m absolutely shattered when it finishes. Kudos my friend.
He is the definition for pizza.Does it with so much of passion.
Who else noticed even his phone wallpaper is a heart shaped pizza. Pizza is ❤.
Huge fan of you Vito !
Man you work hard Vito. One rule in my kitchen when I make your pizza is that all my family has to call me “Vito”. I don’t answer to any name unless it’s Vito. Great job!!!
This is what any really busy pizza kitchen does every single day. Not just for catering. Me and my crew will make 300-600 pizzas a day depending on the day of the week.
This was intense!! But very entertaining and educational at the same time. Thanks for another awesome video!
That guy in the white/red/yellow Hawaiin shirt open neck and gold chains said in an English accent: "Thanks so much! You're quite hunky, aren't you?"
Bravo, Vito. I worked in off-premise catering for several years and i know how hard that work is. Thank you for sharing this experience and for the knowledge you pass on to your viewers.
I have to admit, i always had a love/hate with you… Love your passion, and expertise, but hated your lack of humility… Today I changed my mind, and my hate aspect has moved to respect… Respect for your dedication, and hard work… As of today it’s love and respect… Bravo and well done with your catering… 👏🏼👏🏼👏🏼
I did 18 last week and will do another 22 or so this weekend.
You’ve helped me immensely, I donor stress out about dough anymore, just managing 2 ooni at once 😂
I have been making pizzas at home and in shops for a lot of my life. I have learned more and improved my products more since I discovered your channel, than ever before. Thanks so much.
I have so much respect for Vito showing the whole process of making the dough from scratch. Its really helpful
Wow, next level pizza dough and now next level video content :) This was riveting. Loving these real-world looks into Vito's hustle. He's a hard worker and the real deal. I hope for great things for you Vito!
Anything for the first time, especially when failure is forbidden, you know the feeling of being nervous.
Excelente! 🙃😎
So rad 🤙🏻 I don’t cater but I dig your dough videos and this was great to see your work at scale. Thanks for creating and teaching us all about pizza dough. I send your videos to our party guests so they can bring their own dough and toppings. Cheers 🤙🏻😎🖤🐓
Amazing content! Great to see behind the scenes and how you work with that huge amount of dough as well as preparing the toppings! It would be cool if you could make a video about your top 10 best pizza toppings
شكرا لك على هذا الفيديو مقاطعك مفيدة جدا ، أسأل الله أن يهدي قلبك الطيب وأن يشرح لك صدرك ، فقد عملت بيتزا ستايل نيويورك على السحور وقد أحبها أبنائي لأننا في رمضان ونحن نصوم هذا الشهر الكريم، أخيرا شكرا لك فيتو متابع لك من دولة الكويت ✨
أرجو ترجمة كلامي بقوقل 😅
Hi 👋 Vito thank you so much!!!! Your catering are always beautiful!!!!! See you soon!!!! Bye bye 👋
I love this guy. Family man. Pizza maestro. Taking care of his customers.
Hell of a job chef! Bouncing back and forth between 2 gigs must have been stressful! Greet work from you and ur team! Pizza looked amazing as always!
Thank you so much for this video Vito! Some customers should also see this and appreciate how much work is done before, during and after a party. You are a really hard working guy, all the best to you!!!
Mr Lacopelli, learning about polish has sent my pizzas and focaccia to the next level. I have learned so much from your TH-cam vids.
Only people who do what they love with lots of passion can do 2 parties at a time! Great job everyone!
I love your energy and your positive uplifting attitude. It is very clear that you love what you do. I also love your pizza crust recipe. It’s the best one I’ve ever had
Vito you’re the best! Thank you for the amazing videos. You’ve inspired me so much over the last couple of years! 🙏🏼🍕
That's it Vito!!! You are the man!!! Thanks for all your videos!!!
Love your energy and the passion and you're love for teaching explaining how you do what you do thanks
those are the behind the scenes. Sometimes the client ask why we charge what we charge for an event but they don't know about all the work behind. Grande maestro
Vito, everything looked amazing. I have learned so much from you about making pizza. Everyone that has eaten what I made loves it. I can't wait to learn more
I love that you involve your daughter in your day, I believe God, family and work in that order keeps you on the straight path !
My husband doesn't believe I can make a good pizza, I am out to prove him wrong. Thank you for posting!
Catering feels a lot like moving twice in the same day. Take mountains of stuff to one place, then take those mountains of things back to where you started. Awesome work.
Best pizza channel on TH-cam Vitto. It's a pleasure to watch you grow and still keep those positive energies. Keep on rocking man!!
Hey Vito! Question: you’d only used 5gr of yeast for 7500kg of dough?
Thank you for your amazing videos!
I follow Vito from his beginning and I have never seen a single video that was not interesting not to watch. I love what he does and how he shares his knowledge with public. Thanks mate! You are the best!!
That’s the goal
Margaux 👌 👌 😊😅👌 🆗️ 🙆♂️ 👌 🆗️ 🙆♀️ 👌
Vito your character and passion is what my mother from Calabria taught me..this is the lesson of life.ciao franco
Crazy skills man, I have a hard time making 4 pizzas at once, I couldn't imagine catering for a large event!
You're so right
Soo true, just made 4 pizzas today with vitos recipe, the pizzas came out fantastic, but kitchen is a mess and i m exhausted, cant even imagine doing more ..
Now is 20+ years of experience coming to surface 🤩
Your videos are getting alot better produced and cut. Lots of good insight and information, without the boring waiting. Was very fun to watch! Awesome channel!
1:02 j 1:03 😢 1:07 1:11 😊jj
H😮🎉 0:00 😮
😮😮😢😂😂🎉🎉🎉o😢is
Vito, the only word to describe you is AMAZING! Your videos, personality, work ethic, enthusiasm,
skill, charm, talent.......the list could go on and on. You are an exceptional human being. Thank you and bless you for being so special. AMAZING !!!!!!!
you are the pizza king. i love that you are willing to share your knowledge and experience. thank you and keep up the awesome videos!
It was great to watch you work, you were very professional. I worked in the social event industry for 40 years as a videographer and watch this reminded me how long, stressful, and how physically demanding it all was, only to do it all over again the next day. It was a lot of fun, I met so many people, and of course it was always rewarding, but it’s a young man’s game and I’m too old to keep the fast pace. Good luck to you. 👍
I love pizza, but I always had trouble with making dough, but then I saw your recipe and that that was the ‘game changer’.
Now my dough for pizza is perfect 🥰
Mine too, i follow his recipe now, just amazing.
you are perfect
Thank you brother, as always.
We all need money, but true legends aren't scared to share the secrets of their success, because they're not scared, and they want the best for everybody.
Big respect - I salute you sir.
Would I do a day with you?
In a heartbeat.
My first job as a teenager was in a family owned pizza shop and your channel has reawakened how much I loved making pizza back then.
Your videos have got me back to making fresh pizza for my family at home in my little oven.
It would be a dream to have a pizza business of my own. In the meantime I'll keep practising and learning from your videos.
Pizza is life.
Man you are the PIZZA King! I always love your videos and I have made some super good pizza due to you and your teachings!
Thank you pizza King!
Amazing as always Vito! Do you reduce hydration for events so the dough doesnt get over hydrated and subsequently over fermented?
Priceless, thank you so much for sharing this👏🏻👏🏻👏🏻
Fantastic job, Vito! You're the best! Always learning with you. Grazie mille!!! From Brazil!
Parabéns pelo seu trabalho Chefe Vito Lavopelli 🇮🇹, nós somos seus fãs no Brasil 🇧🇷
Yep, and I found making 20 pizzas by myself, for a friends get together, a bit challenging.
My main challenge was not being able to spread the dough and put everything on the pizza while the other pizza was in the oven and ready to take out
I just did 40 pizzas at my house for friends and family. The secret I use is to make all the pizzas beforehand. I use 12" pizza boxes and place a 12x12" Parchment paper underneath with a little bit of flour. I write the type of pizza on the box. The guest just walk up and choose which pizza they want. Cheese, pepperoni, hot honey, etc. etc. The parchment paper keeps it from sticking to the box and once you slide it into the oven you just pull the paper right out. I started at 2pm and cooked my last pizza at 1030pm. Hope that helps!
Everything is clean, neat, made with care and passion, fresh ingredients, smiley faces and at the end a pizza that looks coming straight from heaven! Wonderful work and thanks for sharing!
A wonderful video!! Lots of skill, work, organization, and passion for your craft. TY!!!!
I just love vitos energy and the love he gives to his job and his people 💪🔥
Fantastic video as always Vito. One thing I don’t understand is the amounts of yeast that needs to be added. In your “next level pizza dough” video, you added 6g of fresh yeast to a 300g poolish but in this video you add 5g to a 20kg poolish. I’d love you to make a yeast video to explain how this works. Thanks
I thought the exact same thing. It's like all the ingredients are scaled up except the yeast and honey. Would love to know the answer.
The small amount of honey and yeast you add at the beginning is just to start the yeast colony growing. That's where the poolish comes in. It has been "inoculated" with a few grams of yeast & sugar from the honey as a starter and it is completely yeast filled by the time you use the poolish to then make the pizza dough. The overnight cold fermentation of the poolish and then (the flour in the dough) gives the yeast enough food and time to colonize and ferment the dough slowly, giving you a more flavorful pizza dough. This is why you need so much more yeast in making a single ball of one hour dough, but so little in a much larger amount of 2-3 day dough. It is like starting with one plant that sends off shoots and becomes a forest of you give it enough time.
@@Soifdesang9 thanks for your answer. Very informative.
@@Barnysmith75 You're welcome! :)
@@Soifdesang9so what I get is with enough time how small the amount of yeast it's going to be enough for large amount of flour ? Is there a specific formula for how to adjust the yeast depending on the time ?
I just want to thank you for all the passion you give us about pizza world. Today I prepared 8 pizza an 4 calzones, they looked and taste outstanding.
Vito, maestro. Incredible and amazing job. THANK YOU FOR SHOWING US YOUR PASSION AND INCREDIBLE LOVE FOR PIZZA. ❤️❤️❤️
I’d love to spend a day , or even a week, with you!! I’ve been wanting to build a pizza oven setup like you had at the second event for many years!! I love cooking and I have a small farm so I grow all my own tomatoes and herbs , etc and foods and dishes are so much different when you have farm fresh herbs and ingredients!! I also make my own mozzarella cheese and get the fresh milk from my neighbors farm and it is so fricn amazing but it would be so much better if I could cook it in your wood fired oven, with your amazing dough and sauce and just the love and passion that you bring to the mix, it makes a big difference so yes absolutely, it would be incredible to spend a day with you doing this!!
Thank you for your amazing videos and your passion for our food!! It’s contagious brother!! Be safe and take care and may our lord keep you from harms way each day my brother!!
Question for you, my pizza comes out "soft and crunchy" lol but after 5 mins or so, it's no longer crunchy, why does that happen?
I‘d like to know this too
Same thing happens to me too with any tomato-based pizzas. However, I have noticed that if I make a simple pizza with just garlic + olive oil + mozzarella + salt + pepper, the crust stays crunchy for longer. So my theory is that potentially the moisture from the tomato sauce may cause this 🤔
@@peterarchimandritis4948 I'm thinking the same thing, moisture/steam from the tomato and cheese
Humidity penetrates the crunchy part and make it less crunchy in which case you should go for a little more crunchy by decreasing hidration or giving it 10-15sec more in the oven.
I would do a day with you! It looks incredible! Thanks Vito for sharing everything with us
That guy at the end said "you're quite hunky aren't you?" lol 😂😂😂😂😂
What that means
@@vitoiacopelli I think it means muscular or strong not sure
@@vitoiacopelli he was giving you a passing flirting compliment i.e., handsome/strong
So even when you scale up the recipe so much you still only need the 5g of yeast and Honey? Why does the yeast quantity not scale up with the other poolish ingredients?
I was wondering the same thing!? Vito, Please answer this question!
Same question here. Great work Maestro!
Yes, thats correct. The home/beginner pizza recipe is almost 2% yeast. To speed it up, without long retarding.. My baguette dough has even less yeast 0.03% for 24h retarding, otherwise overfermented. This recipe has 0.05%, perfect for 24-48h fridge.
@@DanielReichel1979 Ok well then why does his normal recipe (That is used in majority of his videos) use the same amount (5g yeast / 5g honey) when there is 1/10th of the total amount of all other ingredients, this video is essentially a 10x of what he normally does in videos (which is solely what this question was based on) while still using the same 24 hr refrigeration time.. You mention percentages, which is correct, but if you do the math for something 1/10th the size with the same amount of yeast its now .5% instead of the .05% with the same 24hr fermentation). So im simply trying to understand the thought process there cuz if we worked from %'s and scale this down his normal recipe would call for .5g yeast and .5g of honey, yet he works from 5g/5g even in smaller batches.
@@DrJet420 he retards the dough, up to 48h. the basic recipe u can use next day! the poolish is always 24h. but after that, 2 options. in his basic home recipe, u should use the dough after the poolish, and not retard the final dough another 24-48h.
in his catering, i think he retards the big batches for more flavour and more flexibility, dough is slower, he needs to prepare on spot, deliver the dough, its warm outside...
Inspired to practice my dough prepping now - pizza oven is being ordered tomorrow and the fun begins!! Great videos Vito
You are an inspiration Vitoooooo! Thank you for sharing this experience. Great job to you and your team. Amazing! Well done.
I have learned so much more from your channel than all the rest combined. Recently I saw this guy who said he was a chef and had his own method of creating a great pizza and I just couldn't help myself and told him that he had too many manhandling of the pizza dough and to look you Vito Lacopeolli on TH-cam to fine toon this over working the dough and make really good pizzas like the Maestro Vito Lacopelli.
Vito I hope you grow immensely, I'm talking many restaurants around the globe. Just your charisma and hard work, is an inspiration to all
This was very impressive. You can tell you love what you do.
You backed up that trailer like a pro!!! Great video, thanks for sharing. Very busy day.
"All the work in one bite is gone" So beautiful and true
So much respect for you ! You really spread the old Italian workers values. You're so inspirating. Congratulations for all thé hard work you do !! 🙂👏👏💪👍
Stupefacente! come di solito. Thank you for sharing with us chef!1 Million very soon!
Thank you you share your recipe.. you’re so kind ❤❤
"In the forest 😂" i can watch this moving pizza oven again n again. Just enjoy this so much ❤❤ tq for sharing
U’re the master Vitto regards from Argentina!
Vito, i have been following you for at least one year, and this episode surprises me a lot! You are the maestro! One day i will reach this pizza quality! Congratulations for the catherings!
any remote cooking is very challenging . i've done some (80 lb. pig roasts, steak for 40, etc.)
but nothing i've done was at this level . vito , your level of dedication and enthusiasm is beyond measure. your staff is to be commended as well. dough, bread , baking has always been intimidating to me . your videos have helped me understand it better. now that i'm retired , my aspiration is to try my hand at these techniques.
your pizza looks amazing. i wish the best for you.
I admire your work ethic, Vito. Bravo!
Vito, your passion for what you do is beautiful to see, my friend. Keep up the good work
you're such a hardworking person and you deserve every success. This week I bought the Ooni 12 oven and managed to burn my first pizza (first timer)....LOL. will keep trying. Pizza is life
Omg! I'm so proud of youuu!!! Es muchísimo trabajo!!!
Super, thank you very much Vito 😊👏👍
I Love this video!! U are the Best Vito!! Thx for sharing your positivity and passion with us!!! Best video i watched all month!!! ;D ❤🔥💥🤙
This is one of the best pizza prepping and catering video I have ever seen. Omg ⭐️⭐️⭐️⭐️⭐️
Wow wow wow…thank you…it’s great to see real dough making
Boy ho boy! I think you're great! God bless you! Your passion and love for what you do really shows.
You actually inspired me to start making pizzas from scratch, everyone enjoyed them very much once I got good at it. The Poolish was my favourite part of making my pizzas individual and totally worth the extra time and effort it takes to make Poolish the day before making the dough. I am currently trying to make dough I can use straight away to test what I like better. Haven't finished yet but I'm looking forward to trying both ways to test, in my kitchen I like to test everything first before making a decision.
Let me just say, that looks like alot of hard work, and I've thought about it for around 20 mins, and I believe I'd love to do a day with you.
I am looking for a job in a pizza shop, as long as I don't need a covid jab is be happy to join in!
I love watching your adventures. Thank you for running this channel. I have learned so much from you.
Great hustle & passion. This is what separates businesses that make it from those who don't. Thanks for posting the full process.
You're the man! Incredible. You deserve all the success you find. Great video.
Doing a bavarian small Reataurant I appriciate your hard work! Love to see your pizza making. Enjoy every hard earnd dollar! Hug your kids!
The way Vito puts everything is so amazing ❤️
Wow amazing, thank you for share this journey with all of us.
Vito your positive outlook on life. Passion and optimism. It makes me want to improve my skills.
WOW, you're the best.. so intense and you do it all with a smile, i just love your content, i learn so much!
Thanks
Hi Vito, thanks for your wonderful lessons, I hope your business grows well.
What a wonderful family effort brings me to tears.
This makes me smile. Well done, appreciate the time and effort you make
Muito bom! Parabéns!👋🏻👍🏻
I love how you do everything with your family
So much fun to watch. I wish this was my Saturday night seriously. I’ve been with my Ooni Karu for two weeks now and you are my idol I’m getting sooooo pizza fat thank you a million
I think having a subscriber assist vito would motivate that much more people to make pizza. He is a class act.