HOW TO STRETCH A REAL PIZZA “Slap Technique”
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- เผยแพร่เมื่อ 24 มิ.ย. 2019
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COME STENDERE LA VERA PIZZA NAPOLETANA TECNICA A SCHIAFFO
spero questo video vi sia di aiuto, lasciate un commento e un like per supportare il mio canale grazie a tutti ci vediamo ogni martedì e venerdì con nuovi episodi
HOW TO Stretch The real way how they do in naples the real pizza napoletana with tecnique slap by vito iacopelli
I hope this video will help you, leave a comment and how to support my channel
COMO APLICAR LA PIZZA NEAPOLITANA TECNICA REAL A SCHIAFFO
Espero que este video te ayude, deja un comentario y una forma de apoyar mi canal.
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"Do not make the dough nervous." Maybe the best piece of advice ever.....bravo Vito...
thats deep! and also work with everythink like that... :) next level of understanding. Enjoy :)
And what if my dough makes me nervous??? 😡
That's real passion 💯
@CAl Gond Yes he does, If you watch some of his other videos you definitely can see him rotating the pizza while he's stretching it
It’s YOUR style n enthusiasm dat makes the difference!
thanks vito, ive been making pizza's for my friends on weekends and I learned everything from you. best teacher!
at the beginning this slap technique didnt work, but after a few times of practice i finally got it how to do it and now, i cant imagine to streach the dough without it. thank you for teaching us!
I think the joy on your face over your art is fabulous.
Maestro! Thank you a hundred times for all your enjoyable and helpful insights. I’m a 70-year old Canadian who, because of your series of videos, can finally make a pizza that makes everyone smile and beg for more. Grazie dal profondo del mio cuore!
Saludos!!! Amigo hay muchas pizzerias en Canada??
This guy's pizza is great, but it's that happy bubbly personality that keeps bringing me back to his videos for advice!
thank you for giving us the gift of a true artisian! your tutorial videos are helpful and inspiring! many blessings
Thank you so much Vito for your advices, each detail is important, the use of the spatula with flour, the pizza peel that must be dry etc, i learned a lot from you. I put all my heart doing pizzas for my family and friends. You are right It‘s Art. :)
Thank you Vito! I am a cook in Louisiana, with Creole food. I am wanting to learn more about making Pizza. 🍕 I think I have found the perfect channel 😁
Mmmm Creole food. I come from Seychelles and we have a creole cuisine! So yummy!
What a great teaching! Thank you for your generosity to teach us all!
Thanks very much my friend. This is priceless. I watched many of your videos, even though I didn't try yet I'm sure it will workout well as I have been doing my own pizza and bread for last 7 years. I used to be in hospitality business and always wanted to come to Napoli, work in a pizza restaurant just to learn how to make a real pizza.
Dear Vito, I follow since a year and every time I make pizza for my family and friends they really enjoy eating it! Of course I make the recipe step by step as you teach in your other videos, Grazie Maestro from Chile
Thank you for the awesome videos. I am going to have to try this on my Weber Kettle grill. My oven's broke at the moment. Looking forward to it
good stuff Vito, Im loving my outside wood oven to cook pizza and you have helped me, thank you
Great, I made the dough and the pizza it was delicious the family and friend loved it Thank you, you are a great teacher. And now the sauce.
My first attempts were a bit finicky, almost folding the dough. But now I noticed you slightly rotate the pizza back to your left hand so it opens up nicely again. Will try next time!
Thanks for the awesome lessons! Also, cant wait to try out the wood fired oven i'm building 😁
Vito is the best Pizza chef on TH-cam, honestly nobody compares to him, I've tried his recipes and it's so so good. Bravo!
I agree! I learnt everything about making pizza from Vito.
Gracias vito, por compartir tu experiencia. Thank you so much, you are amazing teacher.
I like these dual language youtube vids. I'm picking up Italian. Bellissima.
nice
What a dull reply 🤣🤣🤣🤣
Your passion is very inspiring.
I'll be trying out, making pizza all summer.
Thanks.
Thanks Vito for all of the video's, lots of knowledge coming from you, I made Bigi this week, turned out great, still working on the stretching technique, but it's getting better!
thank you very much for all your great advices, i tried your recipe for a hoven pizza, it tasted great, all my family liked it ^^
Vito thank you for this fantastic video, keep up the good work. Grazie!!
Nos quedó fabuloso.!!
Gracias y saludos de Chile
All thanks to your helpful tips I have now many people complimenting my home made pizzas. The crust is coming out nicer and nicer with each day. I believe You are the best pizzaiolo on youtube and maybe on earth. keep up the good job Maestro... :)
Another great video, Vito! Learned a lot of tricks from your videos. One question: my crust came out like they have a hard shell. The crunchy layer is thicker than what shows in the video so they don't really crack when pressed. How can this be improved? I used my home oven that max out at 590F. Thanks!
Awesome Vito!! Thank you so much!!
Can you explain the Romano stretching some day??
Grazie mile capo!!
Maestro Iacopelli you are just Great ! Thanks for all the tips
Thanks man! I make my pizza like that last night....we are very happy for the result!
Great work. Thank you very much for this video!
These guys always make it look so easy. Thru many years of practice of course!
Vito, I just recently discovered your channel and love your videos! I’m a home baker of sourdough bread & my family loves sourdough pizza crust, so I’m practicing that with my son-in-law, who recently got an Ooni Koda pizza oven. We’re learning together & your videos will help us so much! I will practice this slap technique to get good at it. Next time in LA...I visit your restaurant. THANK YOU SO MUCH!!
Amigo Vito, you have an amazing array of videos, all very instructive. Thank you for that. Do you have a video showing how to make white pizza?
Você é bom, parabéns, uso suas dicas e sempre funciona.
This will help very much handling the dough. Thank-you Vito! 🙏🏻💯
Fantastic video, explain all all my questions. Thanks!
I have watched a lot of your videos and I have to say I am learning a lot from a master. Thank you Vito, and I look forward to dinning in your establishment in LA in the future.
It's been amazing following your journey vito...everyday learning for me😊😊
What a passion. You help me so much to understand the whole process of making pizza giving me best tips to start my business.
I like the dual language formato . Bringing the real pizza skill to the rest of the world. Most of the world doesn’t know what pizza really is. There is a lot of education needed. Thanks for all of the help!
Vito’s dough is like no other. Amazing!
Always happy and enthusiastic, and you make it all look so easy. Excellent video.
This channel made me the pizzaiolo of my family thank you so much maestro Iacopelli!
Thank you for the Video and tip , this are very beutyfull Pizza
I would be happy to get something like that in Germany
keep it up, great videos
You are the best Vito ..I like your sincerity and the way you give us the real secret of the real pizza ....I which you a good luck in your business ...
Gracias por enseñar tus técnicas y secretos de la Vera Pizza! "Bendiciones!! " Desde Venezuela.
My whole family is enjoying the REAL PIZZA NAPOLETANA now!!! They love it!!! No more pizza-ordering in our house!!!! Thank you Vito!
I’ve learnt so much from this guy. Thank you Vito!! 🙏
Awesome video! Thanks for the instructions!
Amazing video as always I have leaned so much from you Grazie
from Central Asia to you big hello! You are well done! Keep it up!
Thank you Vito for sharing with us you passion for the Pizza
Watch this with English automated subtitles. Made my day:-)
Lovely explaining mate. These videos help beginners a lot as they helped me too.
«so I mean ship the DVD press the ammo» 😄
Maestro... as always I love watching your videos as I am so passionate about Neapolitan pizzas. I wanna know everything and the “why” as well! So, thanks!! When you have your flour that is extra, is that normal flour or 00 flour (same as the dough)? I’m also looking to be certified as a pizza aioli, where would you suggest go for certification?
I just started making pizza a few weeks ago and I'm so glad I found your channel so early.
I made the 70% dough by hand and it was great. I used the slap technique and it was nice and round. aaaand delicious. I was fluffy and soft crust. I need to use a hotter oven to make the whole pizza crunchy. The 70% dough really makes the pizza nice and soft.
Before watching this video I did not know that you had to put the dough in flour before you stretch it. And the pizzas I did before stuck to the pizza pan a little. But now I use the flour before stretching, it does not stick anymore. Thanks for the videos Vito.
Fantastic!
Caro Vito, ti ringrazio con tutto il cuore davvero é un piacere ascoltarti sei una persona molto preparata e dai onore a NAPOLI, BARI e l'ITALIA, dovrebbero darti "la cittadinanza onoraria della mia. citta NAPOLI" stai contribuendo a far conoscere la "VERA PIZZA NAPOLETANA" nel mondo grazie davvero e continua cosí
Very very good n easy recipe. Excellent 👍👍👍👍
Vito buongiorno! You are a pizza master. I learned from you to stretch the pizza dough by hands. Thanks a lot for your help,and I hope one day meet you personal. Good luck to you and your family!
Your series is perfecto. My pizza now is restaurant quality, Thanks!
Thanks for the great video!
Hey Vito
Thanks for this!! You have any suggestions for preventing the dough from sticking to the working table when preparing an order of six pizza's? Hope you have some...😄
Another great video to help us make the best pizza in Australia!!! Thanks for sharing your vast experience once again.
The spot I'm at has same oven. Been getting taught by a Pizzaiolo, and his family owns caputo flower. I love it!
I'm just loving it.
Wallah!
NICE!!! Cheers from Puerto Rico.
Thanks for this great tutorial!👍🇩🇪
Grande maestro impeccabile come sempre!!!
Top tip about putting the finished pizza on a rack before serving! I’ve done this now and my pizzas are loads better thank you. I keep practicing my stretching technique and like Cliff Warden says, your channel is the best!
thank you for dedicate some time to me
On one of your other videos I believe you cautioned against using too much flour when kneading and stretching the dough? Here you were using large amounts of flour… I began using semolina for sizing / shaping, being careful not to use lots of it. My crusts taste fine but as yet are tough… much to learn.
The success comes when we share love and knowledge! Thanks for all informations ! I love pizza and now I can make them like a chef ! I really appreciate!
Un grande 'Thank you' da Roma ... le tue spiegazioni sono sempre preziose !
Hey Vito. How long do you let the refrigerated dough rest on the counter before stretching it?
Thanks!
In Brazilian Portuguese, Valeu, excelente aula! Aprendi bastante.
To aqui em Sao Paulo!
Tamo junto, kkkkk
Vito Youre trully lovin what You do 👍🏻 greetings from Poland 🇵🇱🇮🇹
O! Siema
wonderful ! thank you for the thoughtful instructions!
I really enjoyed this video very helpful. Will put these tips to use later today and see if it makes a difference. Sometimes the dough I must use es no bueno, it’s nervous before you touch it 😂
Love your recipes Vito. The last time I made the dough, it would not stretch well, it wasn't elastic enough. I had holes in the pizza. What did I do wrong? Gav
Love your videos. Learning so much. Great work
I love your movies and channel. Thanks :)
I didn't know about using the cooling tray stopped the pizza from being wet. Thanks again. I will have to get some to cool my homemade pizza now. hehe
Glad to help
Maestro! Thanks for this great technique!! Love all your videos. Does it matter which side is up?? Thanks
Круто! Спасибо за урок! :)
Pizza looks so good. Good job.
Thank you Vito, excellent instructions
Love this guys enthusiasm for pizza 😇
I just love your technique!
Vito man , been following your videos for over a year now and thanks to you I’m starting my pizza business in a couple of weeks, thank you brother ❤️
Greetings from Egypt 🍕🍕
Wish you luck
Grazie Vito dal Canada. You are Top!
Been trying lol! Mine is working not that bad will get there! Bravo 👏🏻
Much Greetings from Germany, i make very good Pizza now, thank you !
Thank you. :) very useful
Thank you for sharing your knowledge, that means u are so good that nobody can beat u even if u give him the tools, this means u like competition and challenges and that makes a true pizzayolo in my opinion because a pizzayolo needs to use a fighter mentality
Vito, the spatulas you have where is best place to buy? I have a few grill scrapers but they are firm and I have a few that I bought from Ace that were carbon but they still rust. I washed and dried them but after a pizza party they rusted over. Thanks in advance....
Thank you Vito....love your videos.
I made your dough few times...THE BEST !!!
The Flour in the bawl, that u put on the table...is it the 00 flour, or Semolina ...?
Don Vito, thank you for your video.
That tomato sauce looks amazing. the color really pops.
Grazie mille for this explanation🙏
Hi Vito about the dough 1 week inside the fridge?or room temperature? and thank you for your amazing video :)
It is seen that the pizza opened very well, the truth is a teacher Vito, greetings from Uruguay