i dont have a big family anymore like i used to have but somehow this video took me back to those days at birthdays and all that. it was really heartwarming. thank you Vito. all the best and all the success in the world
I only got my pizza oven a couple of weeks ago and this channel got me making great pizza straight away. Still more to learn obviously but the next level pizza dough method is the only way I'm making it from now on. Absolutely sensational. Love this channel 🍕
My wife bought me an Ooni about a year ago. I thought “that’s nice, but I’ll never use this thing”. One year later, and I spend literally 90% of my free time reading about pizza or watching pizza videos. I spend the whole week looking forward to the weekend so I can make pizza, and I want to get a real full size wood fired pizza oven in my back yard. All of this is mainly due to Vito and his channel
Your experience really shone through in this. It was almost like a magic trick when you could eyeball the perfect amount of flour and the making of the dough balls was so accurate. Your channel is the most informative pizza content I've seen frankly. Please consider reviewing your website design though, because I feel like it doesn't match the quality of what you're able to offer
Hi Vito, if I use the caputo pizzeria blue flour can I use less caputo dry yeast than what your recipe suggests, after the poolish ferments overnight and then adding the rest of flour and salt the next letting that ferment in the refrigerator overnight, taking the dough out four to six hours the dough was soft. What w rating is best for your poolish recipe or biga?
Wow you’re really good at in-person training and facilitation actually. One of the most structured videos 😮 hope you’ll get more gigs like that in the future
To me it´s clear: it looks so easy when Vito is doing what he is doing so well. But when someone else is trying to do it, suddenly you see how difficult it really is... I have experienced this , for example, in playing guitar: when I watched Steve Lukather of Toto on stage, it often looks so ridiculously easy (I mean the rhythm stuff, not the solo´s. Luke´s Solo´s look so damned difficult because they are so damned difficult...!) . Straight back home, the concert in my mind, I wanted to do the same thing, just playing along with his precise time & feel - and I failed BIG TIME, I can tell you... 🙂 . Conclusion: that happens always when you see real craftsmanship! What to do? Practice, practice, practice. That helps. Great Video. I love Neapolitan pizza style. Don't let yourself get fooled by N.Y-Style, Bari-Style, Brooklyn-Style or whatever style... THE BEST STYLE IS NEAPOLITAN-STYLE... (in my humble opinion.). Best greetings. Michael.
Please help. Did he say leave it in the fridge for 24 hours once you work it into a singular big ball? I find every video I watch has different times. The last one you left the poolish for 16-20 hours then made the dough, then straight into balls and 2 hours later then into pizzas.
This is the Next Level dough. Different times, and variations to making the dough. Poolish making is always the same, 16 up to 24 hours, but after making the dough, you can use it after 1 to 2 hours or put it back in the fridge for up to 3 days to proof it more slowly to make the dough taste better. If you use the dough after 2 hours you make it, the fresh dough added to the poolish is not fermented enough so it will dilute the taste of the dough. That is why the 3 day fermented dough will usually taste better than one that is fermented for only a day.
Sounds great! I'll give this a try. I noticed that in the previous video, the ingredients were slightly different with 300g, 300g, 5g, 5g, but here it's 400g, 400g, 5g, 5g for making the poolish. Does that seem reasonable?
Bigger batch of dough can have more poolish. All poolish requires equal amount of water to flour. more yeast and honey is recommended when you make much larger batch. You can use 200 grams of water with 200 grams of flour for poolish for 1 pizza. Just add about 70 to 80 grams of flour and the required amount of water to make whatever hydration you want in the end. Vito tells us this in one of his video, I think it was in his how to make poolish video? I forget what amount of flour requires more yeast.
@vito if you hosted group lessons on making the perfect pizza’s with different types I would pay top $$$ 😅 already got the master class thank you for everything
In your usual videos the pizza is made the day of adding the flower to the poolish. This time the dough is put in the fridge for another 24 hours. Was that a mistake, or did you change the method? Or maybe I misunderstood. Greetings
Dough can be left in the fridge for up to 5 to 7 days, but 3 day is optimal. HE is making the dough taste better, it tastes better longer you keep it in the fridge to ferment SLOWLY up to 3 days. You can use the dough you just made after up to 2 hours of proofing outside in a room temperature also.
Hi Vito! If you want to make lots and lots of pizzas, using 100% of your poolish, how much poolish should you make (e.g. the ratio of poolish to the dough ingredients)? Thanks ever so much for all the valuable hints and tips!
my favorite pinapple pizza recipe is the one with artichoke hearts, sundried tomato, and the chef says the word 'pineapple!' before he puts it in the oven
After 24h(dough, not poolish) in the fridge, how much time to stay in room temperature before making balls and how much time balls have to be in the room temperature before cook?
Che bella! Che bella master class, in una bella casa, con gli amici, mangiando buon cibo e sopratutto buona pizza. Il modo in cui la vita dovrebbe essere.
Hey Vito, I found this ingredient that goes so well on a pizza, not sure what it's called... but it's a fruit with a big spikey green top and the main body is golden brown... inside is a very tangy yellow fruit... anyway, it pairs perfectly with pizza :D :D :D
I think he said let Dough sit for 24 hours also. So that's 24 hours in fridge for Poolish, and then the DOUGH also for 24 hours? Can that be right? I thought after the dough was made it would be more like 1-2 hours after that?
I am a sinner...I was pizzaolo in Verona decades ago and would never thought that pineapple can make a good pizza 😅I lived in Mexico for years and I was making pizzas for my friends and I made pinapple, queso machengo, onion and chipotle pizzas...I guarantee it is a winner combo...but always saute pineapple, onion and chipotles before.
yep i agree , and when you learn the beginning of the pizza in history , it was first sweet , then and only then it was salty ... so , knowing this , we can put pinapple on it without a shame 😅
@@lemoutonnoir967 nope, sorry but the name "pizza" comes from the greek "pita" or "pitta" that was one of most ancient bread in history. No sweets things on it
@@CrimsonCrow420 sure i read this too , but , i also read that the first time we can see « pizza » appear in text , or archives, was in Naples for sure , and it was sweet first… Just a piece of bread dough, very cheap since XVI century…one in 1660 the pizza blanca mastunicola was a piece of dough with lard cheese and basilic …no tomato here, it was considered like poison at this time …but this pizza blanca was also considered like the « second-best » version of pizza , and the first way was with sugar and almonds… there is some source like Giovanne Basile « Lo counto de li cunti ( 1634 ) It was cheap , for lazzaroni … There is lot of source stipulating the sweety character of the pizza … Also , pita is not sure about the origin of the word… It may be like a text of 997 of Gaete Cathédrale says « fouace » or another in 1570 «bizzo » It’s R.Giacomelli who propose the greek origin with the pitta… Si we are not sur of the linguistic origin of pizza…but for sur it was first in Napoli , for lazzaroni, and first sweet…
@@lemoutonnoir967 ok, lest's make it simple, do you eat sandwiches, burritos or hamburgers with pineapples in your country? here in italy i never saw a mcdonalds hamburger with pineapples in the menu. Of course you can make a dessert pizza, but that's a dessert, not a real pizza. About etymology, all the western words comes from greek or indian language, for example serch the etymology of "panic" sorry, i don't speak english very well
@@CrimsonCrow420 same , i’m french so , my english is not so good too… and sorry , but i just do not agree with you … and please don’t talk about MCDo and co , i’m a cook and a Baker too , i respect so much the art of pizza , and the gastronomy in general , as well as his history , so don’t mix it with cancer like Mcdo and co … And i love italian gastronomy , and i learn a lot …few months ago , i would agree with you for « no pinapple on pizza » , and i said even pizza dessert was sacrilege…but learning history, i change my mind, pizza it’s not just one type …there is lot of styles , eveverywhere accross the world …( Napolitan, New York , New haven , detroit, chicago, brasil, argentina, France , etc …) and you can put everything you want , if you can put products with additives , chemicals sauces and products like almost everyone make , even Nutella ( horrible) , why pinapple is saw like plague ? I cannot understand…it’s just a fruit like tomato is …so what’s the problem ? In fact , i’m not fan to cook pinapple , only like dessert for me , or like a fruit …but it’s à question of taste …i prefere put ananas on my pizza than put a tomato sauce with pesticid and modified dna, or chemical sausages, cheese or nutella and so on …at least ananas is natural …it won’t kill you …so i do not agree , every one can do what he wants , and pizza is free of interprétation in my sense on what you put on it … And to finish to answer you , not all the langage is based on Greek …there is a lot of dialect , and other culture than helenic or indian ?? in europe…even in Italy …there is arabic, nordic, celtic, germnic even local dialect and mix like Basque which we cannot know where it is from …so … So no one knows exactly from where it comes …only speculation …there
Pineapple absolutely belongs on pizza. Olives are a sweet fruit, goes on pizza. Peppers are a sweet fruit, goes on pizza. Tomatoes are a sweet fruit, goes on pizza. It's really just discrimination.
@Vitolacopelli Maestro io guardo tutti video che fai , ti chiedo un piacere e favore per fare sconto di tuo corso pizzaiolo. Grazie mille. Se mi rispondi per favore.
Already knew Vito was an awesome guy but seeing how he actually interacts with his fans makes it even more clear!
i dont have a big family anymore like i used to have but somehow this video took me back to those days at birthdays and all that. it was really heartwarming. thank you Vito. all the best and all the success in the world
I only got my pizza oven a couple of weeks ago and this channel got me making great pizza straight away. Still more to learn obviously but the next level pizza dough method is the only way I'm making it from now on. Absolutely sensational. Love this channel 🍕
Did you use the finely milled semolina flour I saw him recommend in another video?
It was really nice seeing the master class going on at the event! Nice to have the reminders of basic pizza dough/pizza making here!
My wife bought me an Ooni about a year ago. I thought “that’s nice, but I’ll never use this thing”.
One year later, and I spend literally 90% of my free time reading about pizza or watching pizza videos. I spend the whole week looking forward to the weekend so I can make pizza, and I want to get a real full size wood fired pizza oven in my back yard.
All of this is mainly due to Vito and his channel
So nice to see people achieve a good pizza. Great accomplishment.
Your experience really shone through in this. It was almost like a magic trick when you could eyeball the perfect amount of flour and the making of the dough balls was so accurate. Your channel is the most informative pizza content I've seen frankly. Please consider reviewing your website design though, because I feel like it doesn't match the quality of what you're able to offer
Now that's the way to teach and learn! Everyone really having a great time!, It's an experience and lesson they will never forget!!❤
I have been following your channel for over a year. I finally bought an used Alfa ciao today. Ready to start making pizzas.
Hi Vito, if I use the caputo pizzeria blue flour can I use less caputo dry yeast than what your recipe suggests, after the poolish ferments overnight and then adding the rest of flour and salt the next letting that ferment in the refrigerator overnight, taking the dough out four to six hours the dough was soft. What w rating is best for your poolish recipe or biga?
Kudos Vito. You are a patient man. You made everyone's day there.
That $9000 Berkel slicer is the star of the video.
Those people there were so lucky. What a beautiful day to spend together. Buon appetito.
Thankyou thankyou. I have learnt making a near perfect pizza in following you for the last 1.5 yrs. Included a lot of practice and failures.
Wow you’re really good at in-person training and facilitation actually. One of the most structured videos 😮 hope you’ll get more gigs like that in the future
I am on keto but, i still love to watch your Channel and learn.
Omg! I also want to have such an outdoor kitchen!
To me it´s clear: it looks so easy when Vito is doing what he is doing so well. But when someone else is trying to do it, suddenly you see how difficult it really is... I have experienced this , for example, in playing guitar: when I watched Steve Lukather of Toto on stage, it often looks so ridiculously easy (I mean the rhythm stuff, not the solo´s. Luke´s Solo´s look so damned difficult because they are so damned difficult...!) . Straight back home, the concert in my mind, I wanted to do the same thing, just playing along with his precise time & feel - and I failed BIG TIME, I can tell you... 🙂 . Conclusion: that happens always when you see real craftsmanship! What to do? Practice, practice, practice. That helps. Great Video. I love Neapolitan pizza style. Don't let yourself get fooled by N.Y-Style, Bari-Style, Brooklyn-Style or whatever style... THE BEST STYLE IS NEAPOLITAN-STYLE... (in my humble opinion.). Best greetings. Michael.
I'm not even there but I'm having a great experience just by watching this!
Please help.
Did he say leave it in the fridge for 24 hours once you work it into a singular big ball?
I find every video I watch has different times. The last one you left the poolish for 16-20 hours then made the dough, then straight into balls and 2 hours later then into pizzas.
This is the Next Level dough. Different times, and variations to making the dough. Poolish making is always the same, 16 up to 24 hours, but after making the dough, you can use it after 1 to 2 hours or put it back in the fridge for up to 3 days to proof it more slowly to make the dough taste better. If you use the dough after 2 hours you make it, the fresh dough added to the poolish is not fermented enough so it will dilute the taste of the dough. That is why the 3 day fermented dough will usually taste better than one that is fermented for only a day.
Bravo Vito ... un insegnante fenomenale ! Voglio lavorare gratis per te!!!!!
Sounds great! I'll give this a try. I noticed that in the previous video, the ingredients were slightly different with 300g, 300g, 5g, 5g, but here it's 400g, 400g, 5g, 5g for making the poolish. Does that seem reasonable?
Bigger batch of dough can have more poolish. All poolish requires equal amount of water to flour. more yeast and honey is recommended when you make much larger batch. You can use 200 grams of water with 200 grams of flour for poolish for 1 pizza. Just add about 70 to 80 grams of flour and the required amount of water to make whatever hydration you want in the end. Vito tells us this in one of his video, I think it was in his how to make poolish video? I forget what amount of flour requires more yeast.
@vito if you hosted group lessons on making the perfect pizza’s with different types I would pay top $$$ 😅 already got the master class thank you for everything
Hey, how do you mesure up more dough ? Is it always poolish same mesurement ?
So what is best pizza flour. I love pizzas and make my own but I could never make them as good as yourself
In your usual videos the pizza is made the day of adding the flower to the poolish. This time the dough is put in the fridge for another 24 hours. Was that a mistake, or did you change the method? Or maybe I misunderstood. Greetings
Dough can be left in the fridge for up to 5 to 7 days, but 3 day is optimal. HE is making the dough taste better, it tastes better longer you keep it in the fridge to ferment SLOWLY up to 3 days. You can use the dough you just made after up to 2 hours of proofing outside in a room temperature also.
Hi Vito! If you want to make lots and lots of pizzas, using 100% of your poolish, how much poolish should you make (e.g. the ratio of poolish to the dough ingredients)? Thanks ever so much for all the valuable hints and tips!
That looked like a lot of fun. Great video! And lots of how to information in this one video. Thanks.
my favorite pinapple pizza recipe is the one with artichoke hearts, sundried tomato, and the chef says the word 'pineapple!' before he puts it in the oven
I just love your videos. I always learn something new that I can try next time I make pizza. Thanks
After 24h(dough, not poolish) in the fridge, how much time to stay in room temperature before making balls and how much time balls have to be in the room temperature before cook?
I wish one day I have the opportunity to come and personally learn pizza mastery from a master pizzialo like you 😊😊
Vito, you're such an absolutely wonderful person.
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes recipes 😘😋❤️❤️😘👍
Che bella! Che bella master class, in una bella casa, con gli amici, mangiando buon cibo e sopratutto buona pizza. Il modo in cui la vita dovrebbe essere.
Hey Vito, I found this ingredient that goes so well on a pizza, not sure what it's called... but it's a fruit with a big spikey green top and the main body is golden brown... inside is a very tangy yellow fruit... anyway, it pairs perfectly with pizza :D :D :D
😂
Oh, Hell NO!!! LMAO
Hi Vito, who needs an Ooni when we have you. Just baked a couple of beauties in my kettle bbq using pizza attachment.
Veto , how is your consotation going with opening shops in HAWAII? Looking forwards to see u soon. Have great weekend!
Удивительный человек,каждый раз с таким интересом и страстью к своей работе. Спасибо , и привет из Крыма
I would say you don't put olive oil in the bowl at all when you are putting a dough back there.
What kind of multi millionaires are these people?, WOW !! What a lovely house.
Thanks!
Maestro...thank you!! ❤️ 🍕
"Pizza IS a serious thing"
I highly highly recommend the Master class!!
Beautiful view. A pizza master class, how wonderful and the wine looks go too. : )
Great Video thanks. 5gr Yeast, is this instant yeast?
Was Jeff Goldblum nice?
I think the hardest thing for me to learn has been the stretch/flip. Some day I'll figure it out.
Vito you are a legend! Please come visit us in the PNW (Pacific North West) some time. Would be so awesome to have a lesson in person by you!!!!!
Wow. Approaching 1 million subscribers! How will you celebrate, Vito? 😄
Pineapple never!!!! Hahaha love It!!
omg I’d love to take a pizza class from you!! ☺️ and yes no pineapples on pizza!!!
Vito, thank you! Your videos helped me immensly. You are a true master! :)
Great video, Vito! You deserve to have >10,000,000 followers!
Perfect action with these guys. Fun to watch
How long does he actually knead the pizza dough. It looks like he only kneaded it for seconds.
Come
To New York Next! We love you up here. Def change my pizza making skills and always give you all the credit! When people ask. I say fallow Vito
6 grams over I’d say that’s pretty damn accurate. The true master Vito!
I think he said let Dough sit for 24 hours also. So that's 24 hours in fridge for Poolish, and then the DOUGH also for 24 hours? Can that be right? I thought after the dough was made it would be more like 1-2 hours after that?
How long do the dough balls rest in the large tray or are they ready to go right after being made? Grazie!
I believe the entire process, he said in another video is 2 hours. I believe once they are portioned off it's an hour covered in plastic wrap
@@keturahstokes5539 Thank you.
vito loves that 70% hydration
Why 240p only? The quality of the video is terrible.
Sometimes youtube bugged out and take hours processing the quality of the video, it is 240p right now and it will go up slowly sadly.
@@aeris4909 Good to know. I feared Vito was changing equipment to lower quality.
No no i fixed its yt problems
I love this guy !
I want to join the class from Germany how can i join I can come to california
Thank you.. Obrigado..
Bravo bel lavoro
Grazie 😂😂😂😂😂
this video is only showing in 144p for some reason. was there an upload error?
Thinks its a slow upload as just made 360p 😂
It could still be just "processing" on youtube's end.
Just fixed
My favorite part is the no pineapple for the pizzas. I'm sorry NO! LOLOL
I'll die on this hill - American pepperoni is better than any spicy salami Italy has to offer.
Pepper certainly adds that distinct taste to the Salami for sure. I like Black pepper also in my food.
Sign me up! Really, let me know when you have another scheduled???
I sell pizzas from my apartment (Mexico) and some neighbour wanted to bring me pineapple so I put on her pizza. Nope... 😂
24 hours rest for the polish plus 24 hours rest for the dough? when the dough individual balls are done you don't let them rest?
Where can I apply to take the master class?
Link in description
I’ve got poolish rising right now.
I am a sinner...I was pizzaolo in Verona decades ago and would never thought that pineapple can make a good pizza 😅I lived in Mexico for years and I was making pizzas for my friends and I made pinapple, queso machengo, onion and chipotle pizzas...I guarantee it is a winner combo...but always saute pineapple, onion and chipotles before.
yep i agree , and when you learn the beginning of the pizza in history , it was first sweet , then and only then it was salty ... so , knowing this , we can put pinapple on it without a shame 😅
@@lemoutonnoir967 nope, sorry but the name "pizza" comes from the greek "pita" or "pitta" that was one of most ancient bread in history. No sweets things on it
@@CrimsonCrow420 sure i read this too , but , i also read that the first time we can see « pizza » appear in text , or archives, was in Naples for sure , and it was sweet first… Just a piece of bread dough, very cheap since XVI century…one in 1660 the pizza blanca mastunicola was a piece of dough with lard cheese and basilic …no tomato here, it was considered like poison at this time …but this pizza blanca was also considered like the « second-best » version of pizza , and the first way was with sugar and almonds… there is some source like Giovanne Basile « Lo counto de li cunti ( 1634 )
It was cheap , for lazzaroni …
There is lot of source stipulating the sweety character of the pizza …
Also , pita is not sure about the origin of the word…
It may be like a text of 997 of Gaete Cathédrale says « fouace » or another in 1570 «bizzo »
It’s R.Giacomelli who propose the greek origin with the pitta…
Si we are not sur of the linguistic origin of pizza…but for sur it was first in Napoli , for lazzaroni, and first sweet…
@@lemoutonnoir967 ok, lest's make it simple, do you eat sandwiches, burritos or hamburgers with pineapples in your country? here in italy i never saw a mcdonalds hamburger with pineapples in the menu.
Of course you can make a dessert pizza, but that's a dessert, not a real pizza.
About etymology, all the western words comes from greek or indian language, for example serch the etymology of "panic"
sorry, i don't speak english very well
@@CrimsonCrow420 same , i’m french so , my english is not so good too… and sorry , but i just do not agree with you … and please don’t talk about MCDo and co , i’m a cook and a Baker too , i respect so much the art of pizza , and the gastronomy in general , as well as his history , so don’t mix it with cancer like Mcdo and co …
And i love italian gastronomy , and i learn a lot …few months ago , i would agree with you for « no pinapple on pizza » , and i said even pizza dessert was sacrilege…but learning history, i change my mind, pizza it’s not just one type …there is lot of styles , eveverywhere accross the world …( Napolitan, New York , New haven , detroit, chicago, brasil, argentina, France , etc …) and you can put everything you want , if you can put products with additives , chemicals sauces and products like almost everyone make , even Nutella ( horrible) , why pinapple is saw like plague ? I cannot understand…it’s just a fruit like tomato is …so what’s the problem ? In fact , i’m not fan to cook pinapple , only like dessert for me , or like a fruit …but it’s à question of taste …i prefere put ananas on my pizza than put a tomato sauce with pesticid and modified dna, or chemical sausages, cheese or nutella and so on …at least ananas is natural …it won’t kill you …so i do not agree , every one can do what he wants , and pizza is free of interprétation in my sense on what you put on it …
And to finish to answer you , not all the langage is based on Greek …there is a lot of dialect , and other culture than helenic or indian ?? in europe…even in Italy …there is arabic, nordic, celtic, germnic even local dialect and mix like Basque which we cannot know where it is from …so …
So no one knows exactly from where it comes …only speculation …there
“The best Neapolitan pizza at home or in the business, (…) invest your time.”
What a great video Vito. Loved it!!!
Outstanding
Pineapple absolutely belongs on pizza. Olives are a sweet fruit, goes on pizza.
Peppers are a sweet fruit, goes on pizza.
Tomatoes are a sweet fruit, goes on pizza.
It's really just discrimination.
I wanna join the crunch 🍕
Nice class Vito!
So you dont kneed the dough?
HAPPY FATHER’S DAY VITO!
Love this video!
Thank you, Vito! 🎉
Very good Vito the Pizza Master!🍕
whats up with 240p quality ???
O man i wish I could do it
i like pineapple 🍍 pizza 🍕 i eat. American special pizza
pineapple on pizza is amazing ask gabriele bonci
oh my live pizza
Yes pineapple belongs on pizza.
You are the man 👏
Pineapple goes on cake, not pizza. Rules is rules.
That’s the power of bari triggano from Chicago making America great again trump 2024 🤌
Is that a Stardew valley song I heard?
This guy makes his crust way too big every time. It's bigger than breadsticks.
Who’s house is that ❤
@Vitolacopelli
Maestro io guardo tutti video che fai , ti chiedo un piacere e favore per fare sconto di tuo corso pizzaiolo. Grazie mille. Se mi rispondi per favore.
Si eccolo Coupon code: FATHERSDAY
@@vitoiacopelli grazie mille maestro. Quanto devo pagare? Con quello ti posso scrivere sempre?
You're the man, Vito!
Whats up pizzaiolos!