If you don't want to shell out the $400-$600 USD for an Oni pizza oven, then a pizza stone or baking steel and your oven at the hottest temperature will work.
But not as good. The pizza oven is much hotter. Your home oven will burn the toppings before the dough is cooked and you wont get that char youre familiar with.
@forgeline5212 : lol, be nice, he's not Italian-American, he's Italian, probably offa da 🤣 boat when he was young. They pronounce their vowels differently than American English speakers do. That pizza 🍕 😋 looked super, with crust soft but crunchy. I can't live without 🍕. My Mom used to make 4 or 6 diff pizzas EVERY SINGLE SATURDAY for years---made her own dough too. What a way to grow up!!! Damn, now I'm hungry & want, you guessed it !!!!
been making this recipe for months now and it's really the best pizza dough recipe. I can't duplicate what he's doing exactly but poolish makes all the difference
I've been really binging Vito for the past couple weeks in preparation for my husband returning from working overseas. I can't wait for him to try real pizza from Vito method.
This is awesome! I’ve been making homemade pizza with my kids lately and I was wonder why the crust was so flat and dense. Now I just need to find a better crust recipe!
Can you share the dough recipe you use please. We have try oven and use it all the time. Love it. Always experiencing with the dough/crust recipes. We put semolina four on our peel to keep it from sticking. Thanks. Looks yum.
I followed all of his tips and recipes but I never get that crust to be so airy and crusty.. Its strange.. Even the flour I used exactly, starter and all of that. Not sure what the issue there
Bro, Neapolitan pizza MUST have the crust, that's the way you eat it with your hands without getting covered in sauce... but - most important thing - the crust is the favorite part of pizza for many of us (and for me as well). Neapolitan crust is wonderful, awesome, a joy for your mouth. In America is something to avoid, because you don't know how to make it right, so i understand why you need to cover your pizzas in toppings (i would suggest going lighter with those as well). But crust is very good in Napoli, Italy. So, if you want, come in Napoli and taste it yourself
I feel like the dough recipe is much more important here
Vito has the best recipes on his channel including a viral 72hr ferment pizza dough
In the description is the link for the full video and he shows how to make the pizza dough.
He missed two important step on the drafting for a Neapolitan pizza and the temperature of the owen was quite low for that kind of dough
😂😂😂😂 it is!❤
I almost cried when I watched this. So beautiful. 🥹
If you don't want to shell out the $400-$600 USD for an Oni pizza oven, then a pizza stone or baking steel and your oven at the hottest temperature will work.
Thank you!!! ❤️
Vito has videos on how to make it in a home oven. Just TH-cam “home oven pizza recipe Vito”
Not the same. Decent pizza really needs over 500 degrees, which is usually the highest a nice conventional oven will go
Pizza stone and a large enough grill is a great alternative too, assuming you already have the grill. Since most home ovens can only go up to 500
But not as good. The pizza oven is much hotter. Your home oven will burn the toppings before the dough is cooked and you wont get that char youre familiar with.
I could listen to him speak for hours ♥️ Such a beautiful voice
What? Are my eye deceiving me? what a great collaboration! I can't wait to see more.
Watch the original video - it's the most perfect tutorial for a PIzza with a thing or two that need to be fixed
Thank you so much my friend
“Soft and *crounchy*”
I enjoyed that lmao
@forgeline5212 : lol, be nice, he's not Italian-American, he's Italian, probably offa da 🤣 boat when he was young. They pronounce their vowels differently than American English speakers do. That pizza 🍕 😋 looked super, with crust soft but crunchy. I can't live without 🍕. My
Mom used to make 4 or 6 diff pizzas EVERY SINGLE SATURDAY for years---made her own dough too. What a way to grow up!!! Damn, now I'm hungry & want, you guessed it !!!!
@@salgaltrixie8265 Lol wasn’t being rude, I said I enjoyed it. Sounds cool.
@@salgaltrixie8265he probably thinks it’s spelled cronchy. Like crust v crost would be a common confusion
been making this recipe for months now and it's really the best pizza dough recipe. I can't duplicate what he's doing exactly but poolish makes all the difference
Vito. Best teacher with great heart. I love you man. ❤
I've been really binging Vito for the past couple weeks in preparation for my husband returning from working overseas. I can't wait for him to try real pizza from Vito method.
This is awesome! I’ve been making homemade pizza with my kids lately and I was wonder why the crust was so flat and dense. Now I just need to find a better crust recipe!
Please share with me if you find a really good one!
The long version of this video explains the dough. He sets it out for a couple days to ferment or something like that. The dough becomes airy
Hey thin crust pizza is also a thing
Is the Dough recipe top secret?? If not I need it, lol. Man I'm hungry now!!😉👍
The link is in the description for the full video and how to make the dough
First time I don't se a ooni pizza over burned edges, it looked amazing. 👏
@JGrosselfinger : What's a " ooni pizza" ? Is that a real thing or a typographical error? If it's real, pls explain. Thank you
@@salgaltrixie8265 it's the name of the oven used, "Ooni".
I could listen to him say "sauft and crounpchy" all day.
Thank you for spelling it. I was looking for this comment.
Your dough is so beautiful. Can you sent me a link for its recipe. Thank you.
The dough recipe is everything though. Where's that?
In his channel, the best ever tutorial Pizza video you'll ever see
On TH-cam there are probably 100 recipes from 100 different pros
vito iacopelli that guy is really the master of pizza👏
good job Mike with these shorts videos👍👍❤️
Looking gorgeous!
His dough looks so soft❤❤
I'm in love..that dough...wow
Two of my favorite youtubers 👍
Perfectly executed ❤
Like any good chef, he makes it look so easy and it taste great. Well done it’s up to the chef.
That looks so good
"Crownchy" I love Vito ❤️ 😍
That looks incredible
In a deleted scene of this video, Dave Portnoy comes in from the left side with a rank of 5.3 and Matty Matheson comes in with his rank of 9.7
One bite. Everybody knows the rules.
def a 5.3
Wow that looks delicious!🤩
That dough looks satisfying to play with
MasyaAllah the explanation is crystal clear! Thank you master 😍😍
So awesome! Thanks for sharing. 😍
Wow. Just incredible.
Looks absolutely amazing..!..
That is love at its finest ❤❤
I made a pizza once when i was in Belgium, and it was crazy fun
brilliant💥💯
That pizza dough looked magical. I can't get it to look like that
informative and the guy has a beautiful smile.
Great work showing us how to make the dough there 👍
That's simply (for lack of a better word)
BEAUTIFUL!🥹👌
Kholy moly that’s real pizza 🤤 And I’m starving right now 🤤 This is torture 🤕😂
Yummy!!!
Bravissimo ❤
Not everyone can buy a $300-$400 dollar oven
I've been all over the US I'm a truck driver. Some of the best pizza I've tried is in Connecticut
Dear lord in heaven that looks amazing.
My favourite pizza
Brilliant. ❤️
Gorgeous ❤
A purist will say that some toppings like the basil and fresh hens in general or Parma ham have to be put AFTER it is cooked .
Believe me, this guy is the definition of a purist when it comes to Neapolitan pizza, whatever he says and/or does is the correct way of doing it
😢 it's so beautiful ❤
Can you share the dough recipe you use please. We have try oven and use it all the time. Love it. Always experiencing with the dough/crust recipes. We put semolina four on our peel to keep it from sticking. Thanks. Looks yum.
I wish he would’ve basted the crust with a butter garlic herb mix when he took it out to rotate
Italy is the pizaa master and meal WITHOUT insects
It looks so easy I'm jealous
Yummy 😋.
I want someone to love me like Vito loves pizza
Buon Appetito!
Nice pie
I love crounchy crusts
so no one’s gonna talk about how he put the smallest about of sause on their
With that style of high-hydration dough, he added the right amount. Otherwise the pizza would have too much moisture and lose the crispiness.
Less is more
"putta da do on toppa da flour"
It's a me, Mario!
❤❤
Love to know the recipe for the tomato sauce
Super😁👍🤤
😮wow
two hot chefs
Wow
Wow! I just happened upon this because I follow both of you, this has me S H O O K! Great colab! 🥰🥰😘😘
Omg dough recipe!!!!
Burn it just a little more.
I like the burnt crust but that's just me.
Looks good 👍
Great crust. What’s the recipe?
"Cwunchy, cwust"
What a dr, i can teach him a thing or 3
how to master pizza:
step 1: master pizza
Pizza Buonaaaaaaaaaa... !!!
Bellissime
Soft and Craunchy
If you don't put cheese in the crust
he's so handsome n his accent🥹🙈
Molto Benne!
Whenever I make dough mine is no like that at all
Why is there so much crust? I'd just make it thinner and have more room for cheese.
I followed all of his tips and recipes but I never get that crust to be so airy and crusty.. Its strange.. Even the flour I used exactly, starter and all of that. Not sure what the issue there
Why would I see how to add ingredients
Need a dough recipe I’m not very good on wait for it to rise and getting the yeast to work 😢
I just want those scissors
Ive seen another guy use kitchen scissors or shears as well in cutting neopolitan pizza.. is it some type of culture origin or tradition thingy?
try putting on enough sauce and topping to spread to the edge and leave it in till its actually cooked.
Look-a tha crust
So what do you do if it sticks?
How do you make the dough sir?
Where's the recipe? 😊
So much crust! Why can’t he put more filling on this???
Bro, Neapolitan pizza MUST have the crust, that's the way you eat it with your hands without getting covered in sauce... but - most important thing - the crust is the favorite part of pizza for many of us (and for me as well). Neapolitan crust is wonderful, awesome, a joy for your mouth. In America is something to avoid, because you don't know how to make it right, so i understand why you need to cover your pizzas in toppings (i would suggest going lighter with those as well). But crust is very good in Napoli, Italy. So, if you want, come in Napoli and taste it yourself
What happened to the live stream? I can’t find them anywhere 😢
Look at those flavor pockets! Great za man.
Could of ursed a little more parmigiana
Crisper , make da pizza begger and less de sauce , make de pizza more crisp ! Bella
How do you make the dough?
Bro where is the recipe
Is that guy on chosen?
From now on I will say crounchy instead of crunchy.