This channel is the best Because you’re the best I just moved to a place with an outdoor brick and stone oven. I knew nothing I checked TH-cam, of course, to find out some info... I found your channel and instantly started making the best pizzas. Everyone tells me so, and I tell them about you and your channel. It’s all thanks to you... well... and my own passion. I agree with you that you should put passion on everything you do. Passion is the genesis of genius. My pizza is the best Because your channel is the best Because you’re the best... Thank you so much
Last time I fermented the poolish for 18 hours and was amazed at how good it was. I made your poolish and pizza dough batch from the “pizza at home” video. I confidently threw a party for my first attempt and made all 10 pizzas. Everyone was floored at how good they were. This time I fermented the poolish for 42 hours... wow!!! Sooooo goood!!!!! I only made two of the pizza doughs this time and froze the others. I also watched your video for that. You really did change my pizza game forever. Never in a million years did I think I could make pizza at home like this. Thanks for sharing your passion.
@@respectfullydisagree711 Same here!! ❤️🍕👌🏼 Vito is amazing! Lucky we have him so he can share his passion and make us just as passionate as him about pizzas! I now think about home pizzas when I eat other stuff... 🙄😂🤷🏼♂️
My kitchen manager told me that your videos will help me. I have pizza experience but this is my first time in a wood oven cooking Neapolitan style. He envies your dough stretching! I subscribed and look forward to all the tips I will learn. Thank you for making these videos!
I always made "ruota di carro" but never know that is a pizza style. I am having great results in a common oven using stone, thanks to your tips. Cheers from Brazil.
Vito! You make every video you do look so easy and effortless when in reality SO MUCH more complicated 😂 reminds me of when I was a teen watching the pro skateboarding vids and them making it look so easy. It's a true skill that you can't pick up over night. You have inspired me and I now own an ooni oven and making pizzas better than my local pizzerias! Thank you sir
No one should eat pizza with a forking knife. especially in Italy ! What’s a matter for you, Are you crazy ? You are a great guy and what a beautiful daughter you have ! Bella, Bella.
I never knew there were two styles, until I saw this video. Thank you for this, and all of your wonderful pizza videos. You truly are a master pizziaolo!
Complimenti per il video e per tutti i video che fai.... da vero professionista che sei. Cmq come si vuol dire .... la verità si trova nel mezzo😁 Buon anno
I like both pizzas Vito. But funny thing I have been making my pizzas Ruota Dicarro style. Me and my family like a little bit more topping area and a smaller crust but keep it the same size about 12 inches. I had no idea it was a style of Neapolitan pizza. Thanks for showing that Vito. And my self personally in love to eat the pizza with my hands and so does my family. Great video brother. See you at the next one. 👍🍕👍🍕👍🍕👍🍕
Hi Vito. I ate at da michele in Napoli 2 times. I don't think the hydratation of the dough is over %60. It is all about the oven. It's very very hot. What you think about their dough hydratation and fermentation time?
vitto! un gran saludo desde Chile, he aprendido mucho de tus videos. Tengo una pregunta, por qué se humedecen mis masas durante el proceso de fermentacion, ¿hay alguna forma de evitar esto? vitto! Best regards from Chile, I have learned a lot with your videos. I have a question, why do my doughs get soggy during the fermentation process, is there any way to avoid this?
Thank you vito for your explanation:) I did not know the differences, and for me I prefer Ruota di Carro, but maybe a little bit smaller so it fits in the oven.. OR I should get a HUGE oven hahaha Thanks again pizza master
I know too many people, even in my family that remove the pizza border, too me is like a Murder! So in this case I always want give to this Killers a pizza without border... Vito, I'm new in your Chanel, it's the Best of the best.. And you have the onor to explain to your 500k subscriber the secret of the ingredient... Whit a proper name!! Please explein the diffence between "Parmesan" and real "Parmigiano", I'm sure many of them doesn't know!! Grazie!!!
![HIWWHEE | OHM [Official MV]](http://i.ytimg.com/vi/OJJLtTLqLag/mqdefault.jpg)
CANOTTO or RUOTA DI CARRO?
Completely understand that you cannot be here , take care of business Maestro in L.A. Auguri.. Thank you for this video !
Depends on how hungry family is :)
canotto for me. and ruota di carro for my kid and wife lol
...anyway but PIZZA!😵
Canotto for first dish and carro for second dish ☺️💖
This guy Vito deserves all the best award by making the best pizza in the world. And all the secret recipe he gives... Oh my...😻😻
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
Wørdd
Ruota di carro is my preference. I will never forget the first time I went to DaMichele in Naples....Life changing pizza!
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
This channel is the best
Because you’re the best
I just moved to a place with an outdoor brick and stone oven.
I knew nothing
I checked TH-cam, of course, to find out some info...
I found your channel and instantly started making the best pizzas. Everyone tells me so, and I tell them about you and your channel. It’s all thanks to you... well... and my own passion. I agree with you that you should put passion on everything you do. Passion is the genesis of genius.
My pizza is the best
Because your channel is the best
Because you’re the best...
Thank you so much
Last time I fermented the poolish for 18 hours and was amazed at how good it was.
I made your poolish and pizza dough batch from the “pizza at home” video.
I confidently threw a party for my first attempt and made all 10 pizzas. Everyone was floored at how good they were.
This time I fermented the poolish for 42 hours... wow!!! Sooooo goood!!!!!
I only made two of the pizza doughs this time and froze the others. I also watched your video for that.
You really did change my pizza game forever.
Never in a million years did I think I could make pizza at home like this.
Thanks for sharing your passion.
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
I totally agree!
@@respectfullydisagree711 Same here!! ❤️🍕👌🏼 Vito is amazing! Lucky we have him so he can share his passion and make us just as passionate as him about pizzas! I now think about home pizzas when I eat other stuff... 🙄😂🤷🏼♂️
My first go at proper wood burning oven at 900+ temps and the leoparding is.. spot on. Thank you!
Ciao Vito from Bulgaria !
Today I ordered the oven! Cant wait to come.
Thanks.
How much did you pay for it?
My kitchen manager told me that your videos will help me. I have pizza experience but this is my first time in a wood oven cooking Neapolitan style. He envies your dough stretching! I subscribed and look forward to all the tips I will learn. Thank you for making these videos!
Thank you if you want also something more professional check out my master class pizza link on description
If you are ever in Richmond VA I would love to make you a wood fired pizza. I’ve been binge watching you!
What’s the name of the restaurant? I would like to try authentic Napoli pizza
I always made "ruota di carro" but never know that is a pizza style. I am having great results in a common oven using stone, thanks to your tips. Cheers from Brazil.
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
Thanks for explaining the difference. Both look great. I would eat whichever landed on my plate first!
I have a problem eating pizza vito I have 2 hands and only 1 mouth
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
Vito! You make every video you do look so easy and effortless when in reality SO MUCH more complicated 😂 reminds me of when I was a teen watching the pro skateboarding vids and them making it look so easy. It's a true skill that you can't pick up over night. You have inspired me and I now own an ooni oven and making pizzas better than my local pizzerias! Thank you sir
thank you
th-cam.com/video/bbImQTVVXY0a/w-d-xo.html
No one should eat pizza with a forking knife. especially in Italy ! What’s a matter for you, Are you crazy ? You are a great guy and what a beautiful daughter you have ! Bella, Bella.
❤️ thank you
Eating pizza with hands it is the authentic and best way as always 🍕
Definitely Canotto! Vito which tomatoes do you use? Rosso Gargano or San Marzano?
canotto looks beautiful
I never knew there were two styles, until I saw this video. Thank you for this, and all of your wonderful pizza videos. You truly are a master pizziaolo!
Neapolitan Pizza is the best Pizza I have ever tasted 😋😋.
Both look great !!! Are you sure the dough is 70% hydra??? It’s looking sooo strong!!
Glad to see your back Vito. I love all the pizzas you make a true professional there all great.
You're the one I trust when making an authentic neapolitan 🍕
Ruota di carro!!!
I make it almost every week, delicious.
Hay pls try indian paneer makhni pizza it amezing
I'd eat both. I wouldn't judge. Both delicious.
Fantastic recipes chef 👍👌👏. Thank you for your effort 🙏 and A HAPPY NEW YEAR to you and your family 🎆🎇💖🎁🍾🥂😎👋
I would choose the ruota di carro pizza.
They both look amazing. I'd eat them both. 👍
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
Hy Vito... I live in Sorrento (province of Naples) and I prefer ruota di carro because there is more pizza and less crost .
Saluti da Sorrento
Complimenti per il video e per tutti i video che fai.... da vero professionista che sei.
Cmq come si vuol dire .... la verità si trova nel mezzo😁
Buon anno
grazie
Semplicemente spettacolare! Vito carissimo, sei troppo bravo e simpatico. Bellissima la cottura nello Zio Ciro Mini!
Sergio
Grande Sergio! Quando ci porti anche tu un video sulla ruota di carro?
grazie
caroooo
@@diegosibilla483 provvederò!
I like both pizzas Vito. But funny thing I have been making my pizzas Ruota Dicarro style. Me and my family like a little bit more topping area and a smaller crust but keep it the same size about 12 inches. I had no idea it was a style of Neapolitan pizza. Thanks for showing that Vito. And my self personally in love to eat the pizza with my hands and so does my family. Great video brother. See you at the next one. 👍🍕👍🍕👍🍕👍🍕
Pizza is lifestyle. I eat pizza with my hands. It is made with love. Should be eaten with love
Master Vito, your video really make my day.. For me, I choose Neapolitan Canotto style pizza definitely.
Ruota di Carro for me.
But both of them are amazing!!
Eating pizza with hands of course.
I love both. With hands, fork...spoon if I have to. Just get it in me belly.😂
You get the thumbs up from me - love your passion and style!
Both looks great. Any chance for pizza dough recipe with semolina
thank youuu
th-cam.com/video/bbImQTVVXY0/w-d-xo.html American style Neapolitan
Very yummy..watching from India 🇮🇳 greetings
For me its the Routa di Carro, please keep up with the good work, its inspiering me
Hi Vito. I ate at da michele in Napoli 2 times. I don't think the hydratation of the dough is over %60. It is all about the oven. It's very very hot. What you think about their dough hydratation and fermentation time?
Buenísimo, video, amigo!!
Vito, could you share the recipe, please? your videos are fantastic. thanks for sharing your knowledge.
Is in my other videos
I liked exceedingly the both pizzas Napoli style.
Oh yeah. This guy is a master.
I make the larger pie, I will try the conotto style next,, thanx..
Non c’è niente da fare, sei un maestro!!
Canotto style is my favorite
Kids happiness is important ingredient to make the best pizza !! You are perfect !!!!
Vito I love your channel! Why is your dough elastic enough to slap stretch? My dough is great but is more delicate
both are amazing but I prefer ruota di carro
Hi Vito. Great video. How many grams are your dough balls please?
Typically 270 - 280 grams 65-70% hydration
vitto! un gran saludo desde Chile, he aprendido mucho de tus videos. Tengo una pregunta, por qué se humedecen mis masas durante el proceso de fermentacion, ¿hay alguna forma de evitar esto?
vitto! Best regards from Chile, I have learned a lot with your videos. I have a question, why do my doughs get soggy during the fermentation process, is there any way to avoid this?
Thanks buddy for sharing 👍
Thx vito. I love your enthusiam and that you live Pizza
Thank you vito for your explanation:)
I did not know the differences, and for me I prefer Ruota di Carro, but maybe a little bit smaller so it fits in the oven..
OR I should get a HUGE oven hahaha
Thanks again pizza master
Love your videos!
Super Vito le tue pizze sono spaziali!! La ruota di carretto è la migliore in assoluto
What type of dough is used by dominos? What is that called?
Ruota di carretto for sure mate. Luv you videos. Every one needs a pizza oven👌👌🍕🍕💯💯
great video, only with hands!
Make some American style stuffed crust pizza.
Die beste Pizza ist diese große Pizza ( Napolitan) die du jetzt gemacht hast.
Echt lecker
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘❤️👍
th-cam.com/video/8LOGhWxAMcg/w-d-xo.html
Vito. What type of flour are you using to stretch the pizza? Is it all 00 flour or a mix of 00 and semolina?
You're the best Vito.
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
It's pizza i like both! Canotto and Ruota Di Carro!
Video molto interessante grazie
Love You Vitto! I like both!
canotto... also more pleasing to the eye :-)
I'll have both! There both godly!
I love both Vito. I cut the middle part with the fork because its more soft and then I eat the rest with my hands. I don't fold it though.
Hi Vito what is the flour that you are using on the pizza dough ball? Oh...it’s ok I just watched your fantastic viddo
Thanks chief for teaching us such a wonder full pizza.. i made at home and these are awesome
Looks Delicious
I Eat Pizza With My Hands And Stromboli With A Fork
I Never Break Tradition
Canotto because I like the air pockets in the crust.
Grande Vito! Sempre sul pezzo❤️
yo should make video about pizza a portafoglio !
Both are amazing, hard to choose hahah
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
th-cam.com/video/8LOGhWxAMcg/w-d-xo.html
I like both. I eat both way :-)
Nice video vito, thanks, would be nice if you make reviews about the pizza from gino sorbillo and other famous pizzas and try to make it, thanks a lot
Ciao Vito...👍🏻👍🏻👍🏻🍕🍕🍕
ciaooooo amico mio
Hi Vito! Awesome content. When i cook pizza on a stone in a normal oven, should i place the stone on the bottom or at the top? Have seen you do both
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
Better on the top with broiler on
cannoto is my favorita
What dough recipe did you use for those pizzas ?
th-cam.com/video/bbImQTVVXY0/w-d-xo.html
Super!!!
Your video guy(s) is excellent!
Both are wonderfull 🤝
Canotto style but with the size of the carretto! : D
For me canoto is beautiful one but the other one also is good, thank you vito
Las 2 me encantan
Thank you dhowing us the difference. I like it large with my hand as you did at the end of the vedio 🤣🤣
Which one do I prefer? Can I taste them please Vito, to be sure. 👍💙🍕
Both are yummy and beautiful, my choice its canotto style 🍕
American style Neapolitanth-cam.com/video/bbImQTVVXY0/w-d-xo.html
Canotto style !💪👍🇮🇹
Вито ты лучший ! )
Both look amazing. I would eat both with my hands, knife & fork or even a nosebag :-) Thanks for the amazing videos - Keep up the amazing work !!
I know too many people, even in my family that remove the pizza border, too me is like a Murder!
So in this case I always want give to this Killers a pizza without border...
Vito, I'm new in your Chanel, it's the Best of the best.. And you have the onor to explain to your 500k subscriber the secret of the ingredient...
Whit a proper name!!
Please explein the diffence between "Parmesan" and real "Parmigiano", I'm sure many of them doesn't know!!
Grazie!!!
I like this big pizza 🍕 hmm delicious . You can make all the art of pizza really perfect .. çok güzel 👍
I always make Canotto style pizza. Love from India 🇮🇳.
Make n try indian style pizza 🍕
Ruotta di carro ofcourse, more pizza in pizza, so there is more pizza to eat 😅😅😅🤙🏻 I will try your receipe today