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!
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 😁
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.
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!
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.
I just watched a video before this one. It shows what to do if you over proof your dough. When watching this one, it looks like the over proofed dough. In that video he recommended not doing what they do in the restaurant. He reshaped the balls and let them rest 2 to 3 hrs longer. Here, he added more flour, I believe it was due to the dough being too easy to tear at that point.
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 ...
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!
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... :)
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 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 🍕🍕
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.
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
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!
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
@@mohammedzuhairfadhil5701 People often, if not always, spell voilà incorrectly. Definition of voilà from Merriam- Webster -used to call attention, to express satisfaction or approval, or to suggest an appearance as if by magic Vwa-Lah, Wa-Lah, Wa-La: The Many Misspellings of Voilà Voilà is a French borrowing into English that has mostly retained is Francophonic pronunciation: \vwä-ˈlä\, or \vwah-LAH\. It is clear that the \v\ in the pronunciation of voilà is sometimes not heard, and this, combined with the mismatch between voilà’s spelling and pronunciation, has led to a number of misspellings of the word based on its pronunciation.
vito iacopelli Not very good at slapping. But definitely hand-stretched. Pushing the air to the crust and then rotating motion with two hands on a flat surface. I sometimes give it a couple turns on my knuckles to correct roundness before adding the toppings. (I have to admit, I also use a rolling pin if my friends are in the mood for some pizza barese) I followed your advice and bought a grill... I hope it will help with sogginess! Thx Vito!
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. :)
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!
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 😂
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.
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!
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 ...?
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!
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!!
Vito....one question...why my dough almost always tears and I have a hole in it? I use Caputo flower 00, dry Caputo yeast, everything coorect but when i gently strech it, it tears apart. After 24 hours of resting. Not always, but lot of times. Annoying really. Thanks for any answer!
Grande Vito, sei il mio pizzaiolo youtuber preferito! Perchè non ci fai pure dei video sull’allenamento che segui per restare in forma? Che se ti seguo solo per le pizze, poi divento obeso :)
Does it make any difference which side of your dough is top or bottom when stretching.... I've heard it does but looks like your first one was topped on the original top side of the dough but you second seemed like it was topped on the original bottom. It doesn't seem like it should make a difference but I've stopped assuming things with pizza making years ago. Btw if it does make a difference, please explain.
I'm from Brazil and speak Portuguese and English. Italian is a hard language to learn 😄 to me that I'm an old horse. Your videos are great and you're a nice guy.
"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!
I think the joy on your face over your art is fabulous.
thanks vito, ive been making pizza's for my friends on weekends and I learned everything from you. best teacher!
This guy's pizza is great, but it's that happy bubbly personality that keeps bringing me back to his videos for advice!
I like these dual language youtube vids. I'm picking up Italian. Bellissima.
nice
What a dull reply 🤣🤣🤣🤣
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.
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!
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 passion. You help me so much to understand the whole process of making pizza giving me best tips to start my business.
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!
This channel made me the pizzaiolo of my family thank you so much maestro Iacopelli!
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!
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.
I just watched a video before this one. It shows what to do if you over proof your dough. When watching this one, it looks like the over proofed dough. In that video he recommended not doing what they do in the restaurant. He reshaped the balls and let them rest 2 to 3 hrs longer. Here, he added more flour, I believe it was due to the dough being too easy to tear at that point.
thank you for giving us the gift of a true artisian! your tutorial videos are helpful and inspiring! many blessings
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 ...
che metodo di stesura pratichi tu?
Always happy and enthusiastic, and you make it all look so easy. Excellent video.
Vito Youre trully lovin what You do 👍🏻 greetings from Poland 🇵🇱🇮🇹
O! Siema
I just started making pizza a few weeks ago and I'm so glad I found your channel so early.
My whole family is enjoying the REAL PIZZA NAPOLETANA now!!! They love it!!! No more pizza-ordering in our house!!!! Thank you Vito!
Gracias por enseñar tus técnicas y secretos de la Vera Pizza! "Bendiciones!! " Desde Venezuela.
Another nice one Vito. Thanks for sharing your wisdom.
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
I speak english, and I eat Italiano :)
Parlo inglese, capisco l'italiano, non parlo italiano, ma mangio l'italiano
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... :)
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 😁
Un grande 'Thank you' da Roma ... le tue spiegazioni sono sempre preziose !
Another great video to help us make the best pizza in Australia!!! Thanks for sharing your vast experience once again.
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
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.
Gracias vito, por compartir tu experiencia. Thank you so much, you are amazing teacher.
Vito’s dough is like no other. Amazing!
I love you so much because you are really the only one good in our education
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
wonderful ! thank you for the thoughtful instructions!
Your series is perfecto. My pizza now is restaurant quality, 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!
Thanks!
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
Enjoyed your explanation of slapping technique, Vito.
Vito "Wallah" watch:
1) 6:50
2) 8:43
3) 11:00
hahah now it's natural
@@vitoiacopelli Yes, it is!
What is the meaning of this word "wallah"?
@@mohammedzuhairfadhil5701 Ask Vito - haha.
@@mohammedzuhairfadhil5701 People often, if not always, spell voilà incorrectly.
Definition of voilà from Merriam- Webster
-used to call attention, to express satisfaction or approval, or to suggest an appearance as if by magic
Vwa-Lah, Wa-Lah, Wa-La: The Many Misspellings of Voilà
Voilà is a French borrowing into English that has mostly retained is Francophonic pronunciation: \vwä-ˈlä\, or \vwah-LAH\. It is clear that the \v\ in the pronunciation of voilà is sometimes not heard, and this, combined with the mismatch between voilà’s spelling and pronunciation, has led to a number of misspellings of the word based on its pronunciation.
Vito iacopelli brother you are the great
Your passion is very inspiring.
I'll be trying out, making pizza all summer.
Thanks.
witch technique you use ?
Thanks for this! 👍 Anything...as long as it gets it thin!
I do it like how they do it in Lucallis pizzeria (NYC). It basically lets gravity stretch it for you. But I will give your technique a try!!
Schiaffo napoletano. It works and it's fun!
vito iacopelli
Not very good at slapping. But definitely hand-stretched.
Pushing the air to the crust and then rotating motion with two hands on a flat surface. I sometimes give it a couple turns on my knuckles to correct roundness before adding the toppings.
(I have to admit, I also use a rolling pin if my friends are in the mood for some pizza barese)
I followed your advice and bought a grill... I hope it will help with sogginess!
Thx Vito!
@@fredichon keep me post it
Hey Vito. How long do you let the refrigerated dough rest on the counter before stretching it?
Thanks!
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» 😄
Thank you Vito, excellent instructions
Grazie Vito dal Canada. You are Top!
In Brazilian Portuguese, Valeu, excelente aula! Aprendi bastante.
To aqui em Sao Paulo!
Tamo junto, kkkkk
Maestro! Thanks for this great technique!! Love all your videos. Does it matter which side is up?? Thanks
Love your videos. Learning so much. Great work
Very very good n easy recipe. Excellent 👍👍👍👍
Thank you Vito for sharing with us you passion for the Pizza
U r smile is awesome Vito, Stay Blessed Vito 🙌
I just love your technique!
Thanks man! I make my pizza like that last night....we are very happy for the result!
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. :)
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!
What a great teaching! Thank you for your generosity to teach us all!
Vito you are my new hero!!
Is their oliveoil in the dough?
Great video and very nice explanation
Vito thank you for this fantastic video, keep up the good work. Grazie!!
Bravo Vito e grazie per i videos
Nos quedó fabuloso.!!
Gracias y saludos de Chile
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 ^^
Amazing thank you!
Great Job Vito, I now see the difference
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 😂
I really enjoy all your videos and now I'm heading to the kitchen to make napoleon pizza with slap technique
That’s amazing 😉
Very helpful video! Thanks
It is seen that the pizza opened very well, the truth is a teacher Vito, greetings from Uruguay
Thanks vito. This made making pizza so easy.
Been trying lol! Mine is working not that bad will get there! Bravo 👏🏻
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
Useful and delicious video ! thank you 👌🍕
Love this guys enthusiasm for pizza 😇
Thank's for the tekhnic sir!
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.
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!
That tomato sauce looks amazing. the color really pops.
Thank you so much. Pizza changes my day when I eat it.
Now I am making ok pizza. someday great thanks to you!
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 ...?
Love it . I'm learning from you brother
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!
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!!
I’ve learnt so much from this guy. Thank you Vito!! 🙏
Vito....one question...why my dough almost always tears and I have a hole in it? I use Caputo flower 00, dry Caputo yeast, everything coorect but when i gently strech it, it tears apart. After 24 hours of resting. Not always, but lot of times. Annoying really. Thanks for any answer!
Which brand flour are u using in usa
Grande maestro impeccabile come sempre!!!
Awesome Vito!! Thank you so much!!
Can you explain the Romano stretching some day??
Grazie mile capo!!
Sei grande vito un abbraccio da Napoli
Very good Vito! Thanks
Grande Vito, sei il mio pizzaiolo youtuber preferito! Perchè non ci fai pure dei video sull’allenamento che segui per restare in forma? Che se ti seguo solo per le pizze, poi divento obeso :)
I see the round Gi.Metal peel behind you. Do you like the round or rectangle one better?
Does it make any difference which side of your dough is top or bottom when stretching.... I've heard it does but looks like your first one was topped on the original top side of the dough but you second seemed like it was topped on the original bottom. It doesn't seem like it should make a difference but I've stopped assuming things with pizza making years ago. Btw if it does make a difference, please explain.
very nice video one can learn how to make italian pizza and how to speak italian. awesome, Bravo amico
Thank you for your videos. Thanks to you I learned how to make pizza (it's my greatest culinary achievement :D)!
I'm from Brazil and speak Portuguese and English. Italian is a hard language to learn 😄 to me that I'm an old horse. Your videos are great and you're a nice guy.
The spot I'm at has same oven. Been getting taught by a Pizzaiolo, and his family owns caputo flower. I love it!