I feel that now after practicing making pizza in my wood fired oven and in my indoor oven, reading many bread making books and joining bread making sites for about 10 years now. my indoor oven (which has stone and heats to 550) I can make fantastic pizza. I learned the hard way to not make all the mistakes you showed. my pizzas are great...I'm 77 year old lady.
Quick tip from me to avoid mistake #1 - when placing the doughs to the proofing case/ box - placed the dough on the LID - rather than the deep lower area. It is way much easier to pick up the dough! Bon appetite! 😋🍕
First of all your tutorial is just right for all of us home cooks with ovens that only go up to 550 deg F max. Showing how things go wrong is absolutely the best help, because many of us have made many of the mistakes that you show, so it is important to avoid them, or learn how to correct things, once the mistake has happened. This is therefore the most helpful video on Neapolitan Pizza making at home that I have ever watched, and I have watched far too many. THANKS A LOT !
It's tough with this temperature... The maximum temperature in home oven is supposedly 530°F (280°Celsius)... But the stone heats up to nearly 750°F (400°Celsius)... It largely depends on where you place the stone..
I have decided to start my own pizza business. What inspired me to do this was watching your videos and taking your class. My reviews of the pizza I make are exceptional. All fresh and homemade ingredients. Thanks for the videos!! All I need now is a good wood fired oven and it’s time to give it a go!
THANK YOU! Watched you on PRO HOME COOKS and followed your pizza recipe. My dough is fermenting and I'm ready to go! I'm going to follow your tips exactly & at 75 I expect to FINALLY achieve pizza perfection! (was better than most already but after learning your technique for forming the dough balls AND stretching correctly, I'm SO excited!) I'll be the Polish granny who makes the BEST Neapolitan-style!
Oh! I finally get it. It is counter intuitive. Whenever my pizza has turned out soggy I never imagined it was because the temp was too HIGH? Now it makes sense. If it is too high the ring of the crust and the cheese will cook very quickly while the dough underneath will remain wet. So you will look in and see that the crust is brown and the cheese is bubbling and you will pull it off before the crust below has properly cooked. Thanks for explaining this. I finally get it.
Yup, the other extreme can be an issue too If your stone is too ripping hot, and you turn the temperature down too low for the actual cook, then it can end up being on the stone too long and over cooking on the bottom
I'm preparing home pizza for some years now (since I was a student in Italy) and I've never made it to prepare a pizza like yours. I started following you and immediately the results of my pizza improved dramatically. I'm still doing some mistakes (some of the ones you described here, 1st and 2nd) but still, the outcome I have to say is fantastic, by far better than my previous pizzas. Grazie Vito e complimenti per condividere con tutti noi, tuo "know how"!!!! Saluti da Grecia!
I was in awe watching this video and hearing your tips. Every couple of minutes I shouted out "What a pro!". Thank you for sharing, Maestro Vito Iacopelli!
Excelente. Tengo 75 años y estoy aprendiendo a elaborar mi pizzas en horno de leña que lo condtruí hace 2 meses.ya hize 3 pizas mas o menos bien. La practica hace al maestro
I cant begin to tell you how incredibly helpful this video is. You sir are a rare breed and Master of your craft. Thank you for helping me make better my skills as the home chef. I strive to make amazing food for my wife and our family.
Ciao Vito! Kneading the dough too short or too long. I never know when to stop or to continue. Everytime when it gets really sticky... I think i need to stop. Your channel is awesome man! Love it! Grazie!
Can someone explain me this, when it gets sticky.... Is that the moment to stop or to continue? When do you feel when to stop? I let the dough rest for 15 mins when it gets sticky as master Vito explained... But.... Where is the stop or continue point? :D
I saw a video where the guy took the temperature of the dough and it was ready when it reached 75 degrees F. That's what I do. I use a probe thermometer.
@@Vlavlipflip After maybe 5 to 10 minutes of kneading, the consistency of the dough won't really change anymore and it's very sticky. Now you just let it rest covered for 15 min and you should be able to easily make it into a smooth ball.
I cook my pizza on a stone in my outdoor grill. I've been doing it a lot lately and found that 550 degrees is perfect for cooking. But my big mistake is just grabbing the dough with my hands in the beginning, and also I will try to pre cook the pie before the cheese. Thanks for the tip, will try it this weekend when the grandkids come over.
Great video. If you don’t have an hour to heat up the pizza steel, I’ve had good results putting the steel on the stove top and heating it over a high flame while the oven preheats. Usually the steel is ready for use by the time the oven comes to temperature.
Great tips. Here are the mistakes i have learned from making pizza in addition to what you already mentioned: - using very wet ingredients causing the pizza to become soupy (it's best to cut the ingredients and leave them on the counter/in the fridge to dry out just a bit) - putting too many ingredients on the pizza - very low hydration dough when using regular home oven causing the dough to become dry flat bread - cooking the cheese so much that the fat in the cheese breaks down separating it from the milk liquids - not knowing what ingredients go well together (randomly putting ingredients on top of each other) - putting too much yeast in the dough causing the dough to rise too fast without letting it develop strong gluten network and flavor
@@petersmid2427 I'd say anything below 65% would be too low for a regular home oven. It's easier to work with but it becomes more like dry flat bread because it stays inside the oven much longer than in a regular wood or gas oven
If your mozzarella is really wet (the one I buy is a ball of mozzarella in salty water), go ahead and use paper tissue to absorb a maximum of humidity in addition to letting it rest in the fridge. I you use a small container, layer the mozza and the tissue as you would a lasagna. Those dry mozzarella chunks will look like the legit stuff when you work it into your Vito style pizza : ).
You might not know but in Italy there are two main different style of pizza: the one from Naples and the one from Rome, completely different. Considering only one style of pizza is one more mistake many make
I've watched a lot of channels on YT for pizza making tips over the last 5-6 years, but out of them all, yours is probably the best. I've noticed you cover the most basic topics that other channels assume the user knows, so I appreciate you take the time to do that.
You saved my Pizza! I made my first pizza this weekend. I ruined my first pizza this weekend. I got back up and made more pizza this weekend, learned something, and got better results. You had said, make sure there’s not a lot of extra flour on the dough. My first mistake was forgetting that tip. The bottom scorched as soon as it hit the 700° steel in my wood fired grill / smoker. I was setup to make three pizzas. With the first ruined, I baked the other two in the oven in our kitchen, using the same steel, s raped and brushed off, cooled a bit, and baked at 500° The next day I made two more the same way. Your tips, tricks, info, videos helped a lot. I’ll bake in the smoker at 700+ again, on a weekend, when I’m ready, and have other things to cook too. I’ll also be sure to not have any extra four on the dough.
I think the tip with putting on the cheese at a later stage of the baking process is a good one. Though I gotta say that the optimal point in time to put it on may vary depending on personal preference regarding color/crust of the cheese.
I literally made EVERY mistake you mentioned while making pizza for my new Solo PI stove last night LOL. I ended up making 2 complete debacle looking calzones out of the wreckage and then resorted to heating my indoor oven to 500 to pre-dry-cook the dough for 5 minutes to firm it up and then finally made it into the 850 degree pizza oven. My crust was NOT "soft and-a-crunchy" to say the least. It was an over-worked nightmare that still tasted much better than store bought frozen pizza. I guarantee you I watched your other video on the poolish making through the final stages 20 times as I prepped for this but failed like a rookie ha! Ordering a spatula and dough box right now as well as a pizza turning peel because my full-size peel made another huge mess. It'll be better each time but I sure have a lot to learn from you. Loved the videos that followed on the 1000 pizza party cook as well! Thanks for all of these no-secret videos and all of the effort it takes to make the videos! Rob in Houston, TX
Great tips! Have encountered all these issues over the years. Another tip for not having a peel is to use a floured cutting board. Also, using semolina on your peel helps a lot to reduce sticking.
I just purchased a wood fired oven that's made in Italy. It's an Alfa 4 Legacy model and it is capable of getting up to 1000 degrees. The oven floor is 5 square feet. This is a beautiful oven and once you have heated it up in about 25 minutes you can make pizza as quick as 2 minutes or less. If you are really good you can make 3- 14 inch pizzas at a time. Thanks for your video and to everyone else who takes the time to teach.
Wow this is eye opening! I have been making many mistakes - putting cheese first, not having everything ready before stretching the dough! Hopefully my next pizza is better.
Hello Yesterday I tried your pizza recipe,but my pizza came out of the oven It looks like the sample pizza you made in the video ,I don't know what happened until I watched this video I realized that I made 7 mistakes.. Thank you so much for the great educational and technical video clip on how to make pizza. You are a true pizza master. 🙏❤️❤️
I do my doughs single in a plastic covered bowl. I turn the bowl upside down and let the dough fall out onto the flower. The dough is relaxed and is unaware it it about to be pressed. I flip it over with a pastry scraper into the flour and give one light press. Then remove any extra flour from underneath. Then the press and streatch. I only have a electric oven but I make the best pizza in town. Thanks to you Vito!
You have all days been known for being both compassionated and humouristic in creating pizzas. Always a pleasure to following you on your pizza-path. And boom-boom, keep up the good spirit. 😁
Big props to Vito -- Basically the only thing he cooks is pizza (and mostly only Neapolitan pizza) but he's able to come out with weekly videos and has 655K subscribers.
I appreciate you so much. I'm still very new to making pizzas, but after just learning a few tips from you, my pizzas now taste very good. Your passion and positive energy motivates me to keep learning from you. Thank you
Awesome Vito, I'm going to look at your master class to help step up my pizza game. It's become an obsession!!! I've just started pre-cooking with just tomato sauce, makes a huge difference in the home oven. Do not skip this step if you are cooking in home oven. The cheese is silky smooth, and the pre-cooked tomato sauce gets concentrated so the pie isn't soggy. If necessary because of shorter oven time, you can par-cook toppings, like fresh mushrooms, sausage or bacon and make sure they are at least at room temperature.
I use my home oven. I set it to 500° +. Once it's to temp., I heat the pan in the oven until it sizzles. Then I pour a little olive oil on, just enough to make it shiny. I sprinkle corn meal on it. Then my dough goes on the pan. The dough bakes until just golden and puffy. Then on go my toppings. Thank you for all of your explanations and tips. Much appreciated 👍🏻👍🏻👍🏻
My advice for home cooking, if you have no hard stone to pre heat, with Vito’s amazing dough is simple; start the cooking of the pizza in a covered pan and finish the cooking max temp in the oven, the result is almost professional. Thx Vito
Perfection👍 I bought a Kenwood kitchen machine and followed your recipe. The pizza was baked at 275 degrees Celsius/550 Fahrenheit and it was the best Margherita I've ever had ❤
Top..top...top maestro Vito. As always thank you so much. I am a passionate pizza maker at home now. I have learned a lot from you Vito. Keep sharing and teaching us . Life is too short to eat bad pizzas
Thank you so much for sharing your knowledge with us! I've always felt intimidated when trying to make pizza. You showed me I shouldn't be and maybe now when I try it again I'll have something that I actually like! Thank you!
What a great video! You made it so much fun, the first time I just watched without even trying to learn from it. I already do two of the seven tips correctly so will keep watching and making pizzas until I can get my score to 7 (tips) and 0 (mistakes). Thanks so much!
Wow! Can't believe it. Got a dough ball from the store, followed the instructions, and walla!-I made pizza. I've been doing this all wrong for years. This changes everything! THANK YOU!
I love to make my own pizza but it’s so tough to transfer once I’m ready to cook it. Now I know I need to have everything ready beforehand and work fast! Thanks for sharing your culinary wisdom!
Another great video. I've been trying forever to make dough like yours. It never turns out right. Today's video explained a couple of things that may be the culprit. Question though, what about the pizza stone placement in the oven? Do you keep yours on the bottom, middle, or upper rack?
This home pizza maker thanks you for teaching so beautifully through your mastery with this tricky Neapolitan dough. You make something tricky look easy. I’m going to par bake my pizzas from now on to reach crispy/ tender nirvana!
2 ปีที่แล้ว +5
Hola from Puerto Rico, Vito! Thanks for your videos, I've been making great progress on my pizzas! I think the hardest part for me right now is the final shaping and stretching, can't get it consistent enough. Some tips for others, I used cardboard from a pizza box as a peel for a while until I got a proper one. Works very well, just have to do the shaping on the cardboard. I also get around the stickiness of the high hydration by mixing in the flour in portions. Using some of the flour already in the recipe to coat and keep things manageable. Grazie, Vito!
Muchas gracias, for sharing your knowledge, I sending your videos to my 2 children they started to make pizza and bread. To feel better they live far from the familia.
Grazie Vito! Looks like my error is not using enough flour during the stretching of the dough process. My dough pretty much always sticks to the peel when I try to slide it onto the hot pizza stone so the result of my pizzas is never round. Another time my result was not as good but I tried making the dough (with poolish) then leaving the dough balls in the refrigerator until he next day. I took them out 1 hour before shaping into circles but the results were not as puffy and crunchy as my usual 1-day method pizza dough. Not sure what I did wrong that time.
I'd say it's most likely because of the strength of your flour (can't handle 2 day fermentation). Also, because you rested the balls for a long time which turns them weak. You should bulk ferment it in the fridge before making your dough balls. Look up Vito's double fermented poolish recipe.
@@kraftpunk6654 , thanks for the insight. I use Caputo 00 flour that I pick up at Whole Foods so not sure if that is a weak flour as you say but it usually works out very well. So if I made the regular poolish and 16-24 hours later made the dough with the poolish, then let it set up once in a ball for 1 hour (resting time) - I’d have to use it that day or else? As in I couldn’t leave it in the fridge for another day and use it for pizza the next day? That is what I tried but the result was more flat than my normal soft and crunchy crusts. I try every week and some just come out better than others for some reason. 🍕 is ❤️
@@kraftpunk6654 Agree, bulk ferment before you make the balls, if you are looking for the double fermentation. That's also recommended by Leo Spizzili (sp). Vito and Leo are the only pizza makers I watch now. Vito is better for home pizza making. Although I did have a pizza ball left over after 24 hours and made a parmisan baguette and it was very fragrant and delicious.
HI, Thank you for your video on Pizza making, it help me a lot to watch this video and avoid all those mistake's. Very good tip's and easy to follow your direction's of making a good pizza. Your friend from Australia. Peter God Bless
Awsome!!!!! This has been driving me crazy.... bought a pizza oven... thought running the oven would be the hard part because it's wood fired....but no the pizza dough by far is the hardest part ....an getting the sucker off the peel into the oven lol....I started cooking the crust a little before I put ingredients on...OMG what a mess .....this video is perfect
Grazie mille per aver creato, uploaded e condiviso questo fantastico video . " Con mastro Vito non si fanno errori ...si impara solo" Thank you for creating, uploading and sharing this fantastic tutorial.
Ciao Vito, i recently found my dough "dead" a couple of times in a row. I though - wow, my pizza game got really poor. But then i checked the expiration date on the dry yeast - 6 months past due. I never realized the dry yeast have so short expiration date.
Whichever "brand-new" yeast you use Proof it in a bowl or glass with water that is no hotter than 130 and add a teaspoon of honey or sugar to let it fire itself up. If you see "mini-bombs" going off inside the water ( flashlight helps ) your yeast is Active.
Man! you are a real amazing teacher! You guessed my main mistakes wich are the first two that you mentioned!!. Thank you very much. Cheers fom Argentina
Professor of Pizza cooking at home .I will follow all of your tips and guidance. If ,I can do 80-85 % of your guidance ,I will have a wonderful pizza at home. With practice ,it will improve and come closer to your pizza. Thanks for sharing skills of making a perfect pizza. Raj
@Vito Iacopelli - 1st you’re amazing, thank you. Can you use 2 dough balls the first day and save some in the fridge for the next day or would you have to freeze them if you aren’t using the first day?
Ciao Vito ! Thank you for all the videos. I need help with two things. The oven has two modes - one with the fan and one without. For heating the oven I use the broil with fan or bake with fan. To cook the pizza which is better ? Bake / Broil or the Bake / Broil with fan ? Second issue is knowing how to form the gluten correctly. Also when storing the dough balls, the bottom always has holes. I try to seal it but it doesn’t happen. Thank you for changing the way I make pizza. I will keep improving
ja , ja , ja un problema de mucho tiempo , la solución es 700 gs. de harina , 400 gs. de agua , 3 gs. de levadura , 50 gs. de sal . un amasado correcto , 2 horas de descanso , fraccionar en 4 . el secreto pasa por la humedad y el amasado . con mucha practica y videos logre eliminar esos hoyos en el fondo de la masa .que luego no dejan perfecta la pizza.
THANK YOU VERY MUCH!!!!! for the video you shared.... I really learned a lot from you.... before I had difficulty of making pizza dough ....but now it is easy......
Thank you very much for posting this. I've made quite a few frisbees in my time and I could not figure out what the problem was. You've highlighted a few of my errors. I will incorporate my new learnings.
Head over to your hardware/-garden store and get a tile which they use for making a terrace. Those smooth surface grey ones, almost marble like, which are a inch thick do the job well.
For someone who failed many times while moving pizza on shovel, i must say easiest way is to buy shovel without holes and after strecthing the pizza continue on shovel. Once you done with first stretching put the pizza on shovel with someflour and put the ingriedents on it and it goes to oven :D
You are more gentle with the pizza dough then most men are with their significant other😂 Much love to you🥰🌺 I will make my pizza. tonight following your instructions and beautiful accent.
@Vitoiacopelli , love your videos. Anyway you do a video showing how to make say 6 dough balls and freezing them for the future? then how to use the frozen dough. Thanks, keep up the great work.
1) 1:26 - DO: Respect the dough ball; use a spatula (bowl: tip it out) when removing it from the proofing box (or bowl); DON'T remove with fingers, this tears the dough & makes it irregular in thickness (if you tear it, gently re-make the dough ball, let it rest enough, then go forward) 2) 4:00 - DO use the minimal amount of flour when handling the dough - shake it off from the dough and the prep surface; DON'T use too much, too much flour causes spots of burnt flour on the crust or would alter the recipe 3) 6:16 - DO have your toppings prepped ahead of time and then immediately place sauce & toppings; DON'T prep after you've stretched out the dough; this makes it stick to the prep surface (if this happens, gently reduce diamter of the dough with patting hands, then unstick by gently introducing small amounts of flour with a spatula under the dough at its rim, and then rotate the dough to un-stick it from the prep surface; doing this helps you avoid thinning or tearing the dough) 4) 8:49 - DO have a peel and spatula/scraper ready; DON'T not have them (but if you don't have them, you can use parchment paper and inverted pizza pans as peels and even leave it on the parchement for the first moments of baking before more easily transferring to the stone) 5) 11:36 - DO preheat your oven, pizza stone/ steel; DON'T forget (to speed up pre-heating, set oven on high and put the stone/ steel high up under the broiler - be safe about that) 6) 14:28 - When having cheese on your pizza, DO pre-cook the crust with tomato sauce; THEN remove the pre-baked crust, paint the crust edges with olive oil and now dress with cheese and toppings; DON'T load up the dough with cheese and toppings; cooking a loaded dough requires such a long baking time it burns the cheese and toughens the crust 7) 18:23 - DO have the pizza oven at the right temp; DON'T have it too low (see tip #5) or too high (more than 750 Fahrenheit) (basically 500 (home oven) to 750 (outdoor oven) for home pizza baking)
Thank to Vito I'm on my 3rd hand-made pizza, made lots of errors ( tons of close calls ) but haven't lost one yet. I'm here watching this video while I'm eating number 3 no lie! This one has 3 errors in the very least but man is it ever good to eat something you made completely by your own. My 2 "noob" tips are let the pie cool for 5-8 minutes because your tongue is rendered useless if its burned by the steam & sauce, bite slowly you'll sense if a steam bomb is about to get you and you can wait another 20 seconds it should cool. I'm dreaming of pizza every other night because of Mr. Iacopelli.
Welcome back vito , please tell a bout the difference between 00 flour and type 1 flour , what the most ingredients inside 00 flour that not found in type 1 flour. I can’t found 00 flour in Netherland? Thanks alot.
Vito, cant wait to try out all ive learned watching your videos. Im sure ill mess up a lot, but at least i now know what to look for and how to practice!
Hi Vito, Great videos and energy/enthusiasm. How many inches wide is that peel you are using in this video? Also, I store my dough in individual round containers so can’t use a spatula to remove them…any tips for this situation?
Hi Vito, one question. Do you think you can make a proper Neapolitan Pizza on a gas oven that reaches only 572 Farenheit (300 Celcius)? Maybe using a volcanic pizza stone or should be looking for an oven with higher temperature. I live in an apartment so I can´t use wood oven and need to keep it medium size.
Grande Vito!!! You're the best ❤️. Just a request/idea, could you make a yeast theory video please? Fresh yeast, dry yeast, brands, quantities, etc.? Especially for people living overseas like UK, USA etc. Unfortunately it is an underestimated issue and 90% of the cause of failure of a dough. Thank you.
We are from a rural area and we do not have access to fresh yeast either. Vito, your such an excellent dedicated instructor, as well as an AMAZO passionate crafting pizza chef, and so I think you could pull it off! Thank you for your attention to detail. Much appreciated.
Mr. Vit tq what a lovely and clear explanation & best knowledge u had given. .i just want to ask if normal home oven we set temp at maximum for 4omins. i placed a temp meter how much should the temp. meter show? my oven did not come up to 200degeee Celsius Is there something wrong? What should the oven temp show any idea anyone. TQ
Hi Vito, thank you for your videos. I think you mentioned that on your other videos but using not dry enough cheese will make the sauce milky, so if I use mozzarella from a water bag I dry it up with a paper towel (having it in a refrigerator it's not enough), maybe it's because I'm using electric oven reaching high temperature (you've already tested on your channel) but with a small chamber and the water doesn't have the condition to evaporate during the cooking, I also strain the tomatoes for the same reason. The other thing is using improper ingredients eg. the flower not strong enough with a high dough hydration, so in that case adding some more flower and using rolling pin would save the dough and feed some hungry friends on the party (of course it won't be Neapolitan pizza then), I'm not 100% sure about the order of putting ingredients on the pizza, I think it's a mistake to put the cheese on top of the other ingredients, that's all from me, thanks again Vito for your videos, that's a masterpiece
What a great video…..I’ve just made your poolish pizza dough Vito & it’s a wonderful dough. You definitely live up to your name Maestro & thank you so much for all of your great information. Greetings from South Australia & a fellow pizza lover ;)
What is your error ?
comment below from 1 to 7 what's yours
Can pizza Napolitan make in OTG in 250°c is Max temperature 🌡️ not 300°c or 500°c can it be possible.reply please 🙏🥺
OTG 250° c is Max temperature
Thanks Vito! I think you should Launch your own Olive oil Brand!!
@@100vegwithsouravroy7 it can but not amazing results. Maybe try a pizza stone in your oven.
@@IRONHORSEY yes I am agree with this comment 🥳
I feel that now after practicing making pizza in my wood fired oven and in my indoor oven, reading many bread making books and joining bread making sites for about 10 years now. my indoor oven (which has stone and heats to 550) I can make fantastic pizza. I learned the hard way to not make all the mistakes you showed. my pizzas are great...I'm 77 year old lady.
Sounds delicious! I would really like to try a pizza of yours!
Awesome!
That is awesome way to go!
When are we coming over? We'll all pay!
Beautiful, I still have a bit of time to learn 😉
Quick tip from me to avoid mistake #1 - when placing the doughs to the proofing case/ box - placed the dough on the LID - rather than the deep lower area. It is way much easier to pick up the dough! Bon appetite! 😋🍕
Brilliant!! Thank you
Okay, that's brilliant...
What's LID?
I think he means to Flip the dough Box and Put the dough on the Cover.
Great advice
First of all your tutorial is just right for all of us home cooks with ovens that only go up to 550 deg F max. Showing how things go wrong is absolutely the best help, because many of us have made many of the mistakes that you show, so it is important to avoid them, or learn how to correct things, once the mistake has happened. This is therefore the most helpful video on Neapolitan Pizza making at home that I have ever watched, and I have watched far too many. THANKS A LOT !
It's tough with this temperature... The maximum temperature in home oven is supposedly 530°F (280°Celsius)... But the stone heats up to nearly 750°F (400°Celsius)...
It largely depends on where you place the stone..
I have decided to start my own pizza business. What inspired me to do this was watching your videos and taking your class. My reviews of the pizza I make are exceptional. All fresh and homemade ingredients. Thanks for the videos!! All I need now is a good wood fired oven and it’s time to give it a go!
Good luck!!
I have worked for Pizza restaurants in the past and it was always the best time. Creating my very own pizza is an enjoyment.
Im already in Florence Italy at the pizza course. Insipired by this guy. 🙏
Where do I have to go?
I.m doing the same thing right now...hope war won.t come here and destroy my pizza
No. 1 1:27
No. 2 4:00
No. 3 6:17
No. 4 8:49
No. 5 11:35
No. 6 14:28
No. 7 18:23
Thank yoh
Luudest, grazie.
THANK YOU! Watched you on PRO HOME COOKS and followed your pizza recipe. My dough is fermenting and I'm ready to go! I'm going to follow your tips exactly & at 75 I expect to FINALLY achieve pizza perfection! (was better than most already but after learning your technique for forming the dough balls AND stretching correctly, I'm SO excited!) I'll be the Polish granny who makes the BEST Neapolitan-style!
Oh! I finally get it. It is counter intuitive. Whenever my pizza has turned out soggy I never imagined it was because the temp was too HIGH? Now it makes sense. If it is too high the ring of the crust and the cheese will cook very quickly while the dough underneath will remain wet. So you will look in and see that the crust is brown and the cheese is bubbling and you will pull it off before the crust below has properly cooked. Thanks for explaining this. I finally get it.
Yup, the other extreme can be an issue too
If your stone is too ripping hot, and you turn the temperature down too low for the actual cook, then it can end up being on the stone too long and over cooking on the bottom
Good point.@@drebk
Thanks. I’ve been making pizza for 18 years and it’s so hit and miss. You inadvertently answered all my questions. I’ll definitely try your method.
I'm preparing home pizza for some years now (since I was a student in Italy) and I've never made it to prepare a pizza like yours. I started following you and immediately the results of my pizza improved dramatically. I'm still doing some mistakes (some of the ones you described here, 1st and 2nd) but still, the outcome I have to say is fantastic, by far better than my previous pizzas. Grazie Vito e complimenti per condividere con tutti noi, tuo "know how"!!!! Saluti da Grecia!
I was in awe watching this video and hearing your tips.
Every couple of minutes I shouted out "What a pro!".
Thank you for sharing, Maestro Vito Iacopelli!
Excelente.
Tengo 75 años y estoy aprendiendo a elaborar mi pizzas en horno de leña que lo condtruí hace 2 meses.ya hize 3 pizas mas o menos bien.
La practica hace al maestro
I love the transitions! My biggest take away was to remove excess flour from the bottom and precook the dough. Can't wait to try this!
I cant begin to tell you how incredibly helpful this video is. You sir are a rare breed and Master of your craft. Thank you for helping me make better my skills as the home chef. I strive to make amazing food for my wife and our family.
Ciao Vito! Kneading the dough too short or too long. I never know when to stop or to continue. Everytime when it gets really sticky... I think i need to stop. Your channel is awesome man! Love it! Grazie!
Same problem here. They say 10 minutes of hand kneading, after a couple minutes it’s too sticky and I can’t keep adding so much oil! Help!!!!
Can someone explain me this, when it gets sticky.... Is that the moment to stop or to continue? When do you feel when to stop? I let the dough rest for 15 mins when it gets sticky as master Vito explained... But.... Where is the stop or continue point? :D
I saw a video where the guy took the temperature of the dough and it was ready when it reached 75 degrees F. That's what I do. I use a probe thermometer.
@@Vlavlipflip After maybe 5 to 10 minutes of kneading, the consistency of the dough won't really change anymore and it's very sticky. Now you just let it rest covered for 15 min and you should be able to easily make it into a smooth ball.
I cook my pizza on a stone in my outdoor grill. I've been doing it a lot lately and found that 550 degrees is perfect for cooking. But my big mistake is just grabbing the dough with my hands in the beginning, and also I will try to pre cook the pie before the cheese. Thanks for the tip, will try it this weekend when the grandkids come over.
Great video. If you don’t have an hour to heat up the pizza steel, I’ve had good results putting the steel on the stove top and heating it over a high flame while the oven preheats. Usually the steel is ready for use by the time the oven comes to temperature.
Great idea
I do similar, but I always put the steel on the stove after cooking to get the base perfect.
Great tips. Here are the mistakes i have learned from making pizza in addition to what you already mentioned:
- using very wet ingredients causing the pizza to become soupy (it's best to cut the ingredients and leave them on the counter/in the fridge to dry out just a bit)
- putting too many ingredients on the pizza
- very low hydration dough when using regular home oven causing the dough to become dry flat bread
- cooking the cheese so much that the fat in the cheese breaks down separating it from the milk liquids
- not knowing what ingredients go well together (randomly putting ingredients on top of each other)
- putting too much yeast in the dough causing the dough to rise too fast without letting it develop strong gluten network and flavor
Hey! Great tips. What % of water do you mean by very low hydration dough, approximately?
@@petersmid2427 I'd say anything below 65% would be too low for a regular home oven. It's easier to work with but it becomes more like dry flat bread because it stays inside the oven much longer than in a regular wood or gas oven
Yes puting the cheese too early is a very common mistake, it will make your pizza a grease pool.
If your mozzarella is really wet (the one I buy is a ball of mozzarella in salty water), go ahead and use paper tissue to absorb a maximum of humidity in addition to letting it rest in the fridge. I you use a small container, layer the mozza and the tissue as you would a lasagna. Those dry mozzarella chunks will look like the legit stuff when you work it into your Vito style pizza : ).
You might not know but in Italy there are two main different style of pizza: the one from Naples and the one from Rome, completely different. Considering only one style of pizza is one more mistake many make
Probably one of the best videos out there! Error 6: "Topping with cheese without precooking the pizza" was the biggest blunder when I was making
I've watched a lot of channels on YT for pizza making tips over the last 5-6 years, but out of them all, yours is probably the best. I've noticed you cover the most basic topics that other channels assume the user knows, so I appreciate you take the time to do that.
Thanks!
You saved my Pizza!
I made my first pizza this weekend.
I ruined my first pizza this weekend.
I got back up and made more pizza this weekend, learned something, and got better results. You had said, make sure there’s not a lot of extra flour on the dough. My first mistake was forgetting that tip. The bottom scorched as soon as it hit the 700° steel in my wood fired grill / smoker. I was setup to make three pizzas. With the first ruined, I baked the other two in the oven in our kitchen, using the same steel, s raped and brushed off, cooled a bit, and baked at 500°
The next day I made two more the same way. Your tips, tricks, info, videos helped a lot.
I’ll bake in the smoker at 700+ again, on a weekend, when I’m ready, and have other things to cook too. I’ll also be sure to not have any extra four on the dough.
Yeah, I struggled this weekend, too. I made every single mistake he made.
I think the tip with putting on the cheese at a later stage of the baking process is a good one.
Though I gotta say that the optimal point in time to put it on may vary depending on personal preference regarding color/crust of the cheese.
I literally made EVERY mistake you mentioned while making pizza for my new Solo PI stove last night LOL. I ended up making 2 complete debacle looking calzones out of the wreckage and then resorted to heating my indoor oven to 500 to pre-dry-cook the dough for 5 minutes to firm it up and then finally made it into the 850 degree pizza oven. My crust was NOT "soft and-a-crunchy" to say the least. It was an over-worked nightmare that still tasted much better than store bought frozen pizza. I guarantee you I watched your other video on the poolish making through the final stages 20 times as I prepped for this but failed like a rookie ha! Ordering a spatula and dough box right now as well as a pizza turning peel because my full-size peel made another huge mess. It'll be better each time but I sure have a lot to learn from you. Loved the videos that followed on the 1000 pizza party cook as well! Thanks for all of these no-secret videos and all of the effort it takes to make the videos! Rob in Houston, TX
Great tips! Have encountered all these issues over the years. Another tip for not having a peel is to use a floured cutting board. Also, using semolina on your peel helps a lot to reduce sticking.
I just purchased a wood fired oven that's made in Italy. It's an Alfa 4 Legacy model and it is capable of getting up to 1000 degrees. The oven floor is 5 square feet. This is a beautiful oven and once you have heated it up in about 25 minutes you can make pizza as quick as 2 minutes or less. If you are really good you can make 3- 14 inch pizzas at a time. Thanks for your video and to everyone else who takes the time to teach.
Wow this is eye opening! I have been making many mistakes - putting cheese first, not having everything ready before stretching the dough! Hopefully my next pizza is better.
I love this guy. He seems like a nice guy and he gives all his knowledge for free on TH-cam, thank you.
Hello
Yesterday I tried your pizza recipe,but my pizza came out of the oven It looks like the sample pizza you made in the video ,I don't know what happened until I watched this video I realized that I made 7 mistakes.. Thank you so much for the great educational and technical video clip on how to make pizza.
You are a true pizza master.
🙏❤️❤️
I do my doughs single in a plastic covered bowl. I turn the bowl upside down and let the dough fall out onto the flower.
The dough is relaxed and is unaware it it about to be pressed.
I flip it over with a pastry scraper into the flour and give one light press. Then remove any extra flour from underneath.
Then the press and streatch. I only have a electric oven but I make the best pizza in town. Thanks to you Vito!
Vito, what is the flour ratio when stretching the dough; 50% semolina and 50% AP flour? Or, 100% semolina? Please help.
Yes 50/50
You have all days been known for being both compassionated and humouristic in creating pizzas.
Always a pleasure to following you on your pizza-path. And boom-boom, keep up the good spirit. 😁
Big props to Vito -- Basically the only thing he cooks is pizza (and mostly only Neapolitan pizza) but he's able to come out with weekly videos and has 655K subscribers.
I appreciate you so much. I'm still very new to making pizzas, but after just learning a few tips from you, my pizzas now taste very good. Your passion and positive energy motivates me to keep learning from you. Thank you
Awesome Vito, I'm going to look at your master class to help step up my pizza game. It's become an obsession!!!
I've just started pre-cooking with just tomato sauce, makes a huge difference in the home oven. Do not skip this step if you are cooking in home oven. The cheese is silky smooth, and the pre-cooked tomato sauce gets concentrated so the pie isn't soggy. If necessary because of shorter oven time, you can par-cook toppings, like fresh mushrooms, sausage or bacon and make sure they are at least at room temperature.
I use my home oven. I set it to 500° +. Once it's to temp., I heat the pan in the oven until it sizzles. Then I pour a little olive oil on, just enough to make it shiny. I sprinkle corn meal on it. Then my dough goes on the pan. The dough bakes until just golden and puffy. Then on go my toppings. Thank you for all of your explanations and tips. Much appreciated 👍🏻👍🏻👍🏻
My advice for home cooking, if you have no hard stone to pre heat, with Vito’s amazing dough is simple; start the cooking of the pizza in a covered pan and finish the cooking max temp in the oven, the result is almost professional. Thx Vito
The tips that you give are the little extra that take my pizza from ordinary to extraordinary! Grazi Vito for sharing your passion and knowledge🙏🇮🇹
Perfection👍
I bought a Kenwood kitchen machine and followed your recipe. The pizza was baked at 275 degrees Celsius/550 Fahrenheit and it was the best Margherita I've ever had ❤
ha a few mins into the video and I could immediately confirm you are absolutely right on the tips. thanks for sharing the knowledge!
Top..top...top maestro Vito. As always thank you so much. I am a passionate pizza maker at home now. I have learned a lot from you Vito. Keep sharing and teaching us . Life is too short to eat bad pizzas
Thank you so much for sharing your knowledge with us! I've always felt intimidated when trying to make pizza. You showed me I shouldn't be and maybe now when I try it again I'll have something that I actually like! Thank you!
What a great video! You made it so much fun, the first time I just watched without even trying to learn from it. I already do two of the seven tips correctly so will keep watching and making pizzas until I can get my score to 7 (tips) and 0 (mistakes). Thanks so much!
Wow! Can't believe it. Got a dough ball from the store, followed the instructions, and walla!-I made pizza. I've been doing this all wrong for years. This changes everything! THANK YOU!
Awesome video, I’ve been getting stuck on error number 1. I’m going to be trying again on the weekend :) Can’t wait to perfect it
Love your videos
woops, I made all 7 errors when I cooked pizza my first time. Thank you Vito for sharing your expirience. you are the best!
"Be gentle, be gentle, then boom one shot"
Almost made me spit my coffee out
Andon forget to puttalidle flour buta not too mucha an donturniton the oven too early
Are we supposed to treat women like that, or not?? 😀
😂😂😂
I love to make my own pizza but it’s so tough to transfer once I’m ready to cook it. Now I know I need to have everything ready beforehand and work fast! Thanks for sharing your culinary wisdom!
Another great video. I've been trying forever to make dough like yours. It never turns out right. Today's video explained a couple of things that may be the culprit. Question though, what about the pizza stone placement in the oven? Do you keep yours on the bottom, middle, or upper rack?
This home pizza maker thanks you for teaching so beautifully through your mastery with this tricky Neapolitan dough. You make something tricky look easy. I’m going to par bake my pizzas from now on to reach crispy/ tender nirvana!
Hola from Puerto Rico, Vito!
Thanks for your videos, I've been making great progress on my pizzas! I think the hardest part for me right now is the final shaping and stretching, can't get it consistent enough.
Some tips for others, I used cardboard from a pizza box as a peel for a while until I got a proper one. Works very well, just have to do the shaping on the cardboard.
I also get around the stickiness of the high hydration by mixing in the flour in portions. Using some of the flour already in the recipe to coat and keep things manageable.
Grazie, Vito!
Muchas gracias, for sharing your knowledge, I sending your videos to my 2 children they started to make pizza and bread. To feel better they live far from the familia.
Grazie Vito! Looks like my error is not using enough flour during the stretching of the dough process. My dough pretty much always sticks to the peel when I try to slide it onto the hot pizza stone so the result of my pizzas is never round. Another time my result was not as good but I tried making the dough (with poolish) then leaving the dough balls in the refrigerator until he next day. I took them out 1 hour before shaping into circles but the results were not as puffy and crunchy as my usual 1-day method pizza dough. Not sure what I did wrong that time.
I'd say it's most likely because of the strength of your flour (can't handle 2 day fermentation). Also, because you rested the balls for a long time which turns them weak. You should bulk ferment it in the fridge before making your dough balls. Look up Vito's double fermented poolish recipe.
@@kraftpunk6654 , thanks for the insight. I use Caputo 00 flour that I pick up at Whole Foods so not sure if that is a weak flour as you say but it usually works out very well. So if I made the regular poolish and 16-24 hours later made the dough with the poolish, then let it set up once in a ball for 1 hour (resting time) - I’d have to use it that day or else? As in I couldn’t leave it in the fridge for another day and use it for pizza the next day? That is what I tried but the result was more flat than my normal soft and crunchy crusts. I try every week and some just come out better than others for some reason. 🍕 is ❤️
@@kraftpunk6654 Agree, bulk ferment before you make the balls, if you are looking for the double fermentation. That's also recommended by Leo Spizzili (sp). Vito and Leo are the only pizza makers I watch now. Vito is better for home pizza making.
Although I did have a pizza ball left over after 24 hours and made a parmisan baguette and it was very fragrant and delicious.
HI, Thank you for your video on Pizza making, it help me a lot to watch this video and avoid all those mistake's. Very good tip's and easy to follow your direction's of making a good pizza. Your friend from Australia. Peter God Bless
I love using semolina to prevent the flour from sticking and works better than regular flour
Semola caputo yeaaaaa
Awsome!!!!! This has been driving me crazy.... bought a pizza oven... thought running the oven would be the hard part because it's wood fired....but no the pizza dough by far is the hardest part ....an getting the sucker off the peel into the oven lol....I started cooking the crust a little before I put ingredients on...OMG what a mess .....this video is perfect
I am trying to make bigger pizzas 16" and the dough gets real thin. How do you make a 16" pizza?
use more dough
6 Cups of Flour Is About Right For 2 Pies
Question... does the poolish amount (600g total) remain the same whether you are making 4 balls or 10 balls?
Every 100 ml of water makes 1 pizza
@@vitoiacopelli pls clarify more
@@greentea4152 many of his recipes start with 500 g of water and they end up making 5 pizzas, review one of his pizza making videos to see.
Grazie mille per aver creato, uploaded e condiviso questo fantastico video .
" Con mastro Vito non si fanno errori ...si impara solo"
Thank you for creating, uploading and sharing this fantastic tutorial.
Ciao Vito, i recently found my dough "dead" a couple of times in a row. I though - wow, my pizza game got really poor. But then i checked the expiration date on the dry yeast - 6 months past due. I never realized the dry yeast have so short expiration date.
Just put it on the fridge and your dry yeast lasts 4ever.
Could be your water is too hot. That will kill the yeast.
Whichever "brand-new" yeast you use Proof it in a bowl or glass with water that is no hotter than 130 and add a teaspoon of honey or sugar to let it fire itself up. If you see "mini-bombs" going off inside the water ( flashlight helps ) your yeast is Active.
Man! you are a real amazing teacher! You guessed my main mistakes wich are the first two that you mentioned!!. Thank you very much. Cheers fom Argentina
I'd still gladly eat the failed pizza you have there.
Professor of Pizza cooking at home .I will follow all of your tips and guidance. If ,I can do 80-85 % of your guidance ,I will have a wonderful pizza at home. With practice ,it will improve and come closer to your pizza. Thanks for sharing skills of making a perfect pizza.
Raj
why are you not using semolina to stretch here?
I forgot to buy it
@Vito Iacopelli - 1st you’re amazing, thank you. Can you use 2 dough balls the first day and save some in the fridge for the next day or would you have to freeze them if you aren’t using the first day?
You need to treat the dough like a woman. Be gentle, be gentle, then one shot...tak! 😂🤣😂
Ciao Vito ! Thank you for all the videos. I need help with two things. The oven has two modes - one with the fan and one without. For heating the oven I use the broil with fan or bake with fan. To cook the pizza which is better ? Bake / Broil or the Bake / Broil with fan ?
Second issue is knowing how to form the gluten correctly. Also when storing the dough balls, the bottom always has holes. I try to seal it but it doesn’t happen. Thank you for changing the way I make pizza. I will keep improving
ja , ja , ja un problema de mucho tiempo , la solución es 700 gs. de harina , 400 gs. de agua , 3 gs. de levadura , 50 gs. de sal . un amasado correcto , 2 horas de descanso , fraccionar en 4 . el secreto pasa por la humedad y el amasado . con mucha practica y videos logre eliminar esos hoyos en el fondo de la masa .que luego no dejan perfecta la pizza.
biggest mistake of yours is to only use fahrenheit
don’t see any problem, I live in Canada using F and having European background I’m using C. There is a tool called Google that can help you
Many recipes use c or ml, etc. I Google conversions. It's not hard.
I wished that the entire world used the same standard system.
One step to unity. Ciao !
How is that a mistake....
You can simply use this formula
F = 1.4 θ + 32
THANK YOU VERY MUCH!!!!! for the video you shared.... I really learned a lot from you.... before I had difficulty of making pizza dough ....but now it is easy......
treat it like a woman, be gentle, be smooth and then puummm one shot :-)
Oh!... now I know why the pizza napoletana I tried at Naples needed cutlery.
Great tips, thanks for sharing Vito !
I mean this in the best of ways - I love that you called the dough "nervous." Totally makes sense. :)
I can't wait to try your techniques. You make it with so much love. That is the most important tip!!
This fella is a pizza rockstar. I've seen two videos and I'm already making much better pizza and focaccia than ever before. Thanks!
Thank you very much for posting this. I've made quite a few frisbees in my time and I could not figure out what the problem was. You've highlighted a few of my errors. I will incorporate my new learnings.
Making dough tonight and will try first pizza art project tomorrow! Thanks for posting 🙂
My error was 28. Why didn't you show me this video yesterday, before I made my first pizza?! Great video! Can't wait to make pizza again!
Ha-ha, error 4 is directly for me :D I have not pizza peel, so paper is my first tool :) ;)
Thanks for this tip, thanks from Ukraine!
Good luck, Vito!
Head over to your hardware/-garden store and get a tile which they use for making a terrace. Those smooth surface grey ones, almost marble like, which are a inch thick do the job well.
For someone who failed many times while moving pizza on shovel, i must say easiest way is to buy shovel without holes and after strecthing the pizza continue on shovel. Once you done with first stretching put the pizza on shovel with someflour and put the ingriedents on it and it goes to oven :D
That's a video I didn't know I need until now. Thank you for all the tips, I'll definitely use.
You are more gentle with the pizza dough then most men are with their significant other😂 Much love to you🥰🌺 I will make my pizza. tonight following your instructions and beautiful accent.
@Vitoiacopelli , love your videos. Anyway you do a video showing how to make say 6 dough balls and freezing them for the future? then how to use the frozen dough. Thanks, keep up the great work.
1) 1:26 - DO: Respect the dough ball; use a spatula (bowl: tip it out) when removing it from the proofing box (or bowl); DON'T remove with fingers, this tears the dough & makes it irregular in thickness
(if you tear it, gently re-make the dough ball, let it rest enough, then go forward)
2) 4:00 - DO use the minimal amount of flour when handling the dough - shake it off from the dough and the prep surface; DON'T use too much, too much flour causes spots of burnt flour on the crust or would alter the recipe
3) 6:16 - DO have your toppings prepped ahead of time and then immediately place sauce & toppings; DON'T prep after you've stretched out the dough; this makes it stick to the prep surface
(if this happens, gently reduce diamter of the dough with patting hands, then unstick by gently introducing small amounts of flour with a spatula under the dough at its rim, and then rotate the dough to un-stick it from the prep surface; doing this helps you avoid thinning or tearing the dough)
4) 8:49 - DO have a peel and spatula/scraper ready; DON'T not have them
(but if you don't have them, you can use parchment paper and inverted pizza pans as peels and even leave it on the parchement for the first moments of baking before more easily transferring to the stone)
5) 11:36 - DO preheat your oven, pizza stone/ steel; DON'T forget
(to speed up pre-heating, set oven on high and put the stone/ steel high up under the broiler - be safe about that)
6) 14:28 - When having cheese on your pizza, DO pre-cook the crust with tomato sauce; THEN remove the pre-baked crust, paint the crust edges with olive oil and now dress with cheese and toppings; DON'T load up the dough with cheese and toppings; cooking a loaded dough requires such a long baking time it burns the cheese and toughens the crust
7) 18:23 - DO have the pizza oven at the right temp; DON'T have it too low (see tip #5) or too high (more than 750 Fahrenheit)
(basically 500 (home oven) to 750 (outdoor oven) for home pizza baking)
Thank to Vito I'm on my 3rd hand-made pizza, made lots of errors ( tons of close calls ) but haven't lost one yet. I'm here watching this video while I'm eating number 3 no lie! This one has 3 errors in the very least but man is it ever good to eat something you made completely by your own. My 2 "noob" tips are let the pie cool for 5-8 minutes because your tongue is rendered useless if its burned by the steam & sauce, bite slowly you'll sense if a steam bomb is about to get you and you can wait another 20 seconds it should cool. I'm dreaming of pizza every other night because of Mr. Iacopelli.
Welcome back vito , please tell a bout the difference between 00 flour and type 1 flour , what the most ingredients inside 00 flour that not found in type 1 flour. I can’t found 00 flour in Netherland? Thanks alot.
Bij de appie hebben ze la tua farina typo 00 bloem, werkt prima voor mij!
the difference is the protein, look for a flour with 12grams of protein
@@Vlavlipflip prima bloem inderdaad!
Love this video!! Helped me so much to figure out all my mistakes 😂.
Can’t wait to make the perfect pizza with your tips and video!! Thank you !
I use zip lock bags for each pizza ball. Olive oil keeps it from sticking, and I remove it with flour on my hand. I’ll try preheating. Thanx
As usual, great content, thank you for the tips. I have messed up on a few of those, but I am learning, because I love pizza so much, I can't stop.
Thank you for your dedication and sharing your art and knowledge. I improve my pizza baking skills thanks to your channel.
Vito, cant wait to try out all ive learned watching your videos. Im sure ill mess up a lot, but at least i now know what to look for and how to practice!
Keep doing it, Vito! We're all rooting for you
Excellente !!! It's worth watching every minute. Great points . You have a new fan
Hi Vito,
Great videos and energy/enthusiasm. How many inches wide is that peel you are using in this video? Also, I store my dough in individual round containers so can’t use a spatula to remove them…any tips for this situation?
I bought a pizza dough ball container off Amazon. I can fit 6 dough balls in each one. It is airtight so they won't dry out.
Hi Vito, one question. Do you think you can make a proper Neapolitan Pizza on a gas oven that reaches only 572 Farenheit (300 Celcius)? Maybe using a volcanic pizza stone or should be looking for an oven with higher temperature. I live in an apartment so I can´t use wood oven and need to keep it medium size.
Thanks a lot Vito I love the pizza recipes you make. Why did you leave the restaurant? Do you do something else instead? All the best from 🇬🇧
To much stress
@@vitoiacopelli I can imagine. Hope you’re good though.
Grande Vito!!! You're the best ❤️. Just a request/idea, could you make a yeast theory video please? Fresh yeast, dry yeast, brands, quantities, etc.? Especially for people living overseas like UK, USA etc. Unfortunately it is an underestimated issue and 90% of the cause of failure of a dough. Thank you.
We are from a rural area and we do not have access to fresh yeast either. Vito, your such an excellent dedicated instructor, as well as an AMAZO passionate crafting pizza chef, and so I think you could pull it off! Thank you for your attention to detail. Much appreciated.
Mr. Vit tq what a lovely and clear explanation & best knowledge u had given. .i just want to ask if normal home oven we set temp at maximum for 4omins. i placed a temp meter how much should the temp. meter show? my oven did not come up to 200degeee Celsius Is there something wrong? What should the oven temp show any idea anyone. TQ
Hi Vito, thank you for your videos. I think you mentioned that on your other videos but using not dry enough cheese will make the sauce milky, so if I use mozzarella from a water bag I dry it up with a paper towel (having it in a refrigerator it's not enough), maybe it's because I'm using electric oven reaching high temperature (you've already tested on your channel) but with a small chamber and the water doesn't have the condition to evaporate during the cooking, I also strain the tomatoes for the same reason. The other thing is using improper ingredients eg. the flower not strong enough with a high dough hydration, so in that case adding some more flower and using rolling pin would save the dough and feed some hungry friends on the party (of course it won't be Neapolitan pizza then), I'm not 100% sure about the order of putting ingredients on the pizza, I think it's a mistake to put the cheese on top of the other ingredients, that's all from me, thanks again Vito for your videos, that's a masterpiece
What a great video…..I’ve just made your poolish pizza dough Vito & it’s a wonderful dough. You definitely live up to your name Maestro & thank you so much for all of your great information. Greetings from South Australia & a fellow pizza lover ;)
Thank you so much for this amazing tutorial… I’m watching from Saudi Arabia . I’m going to try this and make my perfect pizza tomorrow