This video may be older but it is the best that I have ever found! I have struggled to shape my dough for years!!!! It is simple and makes sense to me. I can finally quickly shape my pizza dough. Thank you so much for making this video!
Thank you brother, knowledge and skill i used to have 25 years ago learnt from my mother, now lost for lack of practice and the master was gone... so you saved the day.
Vito. Thank You so much for the incredible videos on Pizza making. I was a amateur using a pizza pan. Now that I have a baking stone, my pizzas look as beautiful as yours. I can turn my oven to the maximum ,and get fantastic results.👍🏻👍🏻👍🏻
Vito, I am learning by you how to make the best pizza and how to stretch a pizza. I have been making pizza for my boys for years it’s time to up my game. I have been waiting for the perfect instructions to learn from. When I saw you process and how you project it. I love it. I can’t get enough pizza, and I love how much you love pizza too, it makes learning so much better.
Bravo Bravo Vito Iacopelli, it was really fantastic to watch your videos being you are a professional in Pizza industry.. I like to do pizzas to my children and today I have learned much more about the secrets of the ingredients of all about.. Thank you so much for your initiation to teach others, wish you always good health and success in your career.
BRAVO! I'm Colombian and trust me boy, you are amazing. I've been watching your videos since today and those have helped me so much. Greeting from Cali - Colombia, Muchas gracias!
Best explanation of stretching on the interweb. Thank you Maestro!! I have some questions... 00 Caputo Flour? 58% Hydration? 3% Salt? 1.5% Oil? 24 - 30 hours fermentation? Fermentation temperature?
Ciao Vito Grazie anche a te e' aumentata in me la passione per questo mestiere Grazie per i tuoi consigli e per la tua positività Continueremo a studiare e a migliorarci anche grazie persone come te Un abbraccio
Great in Brooklyn they make pizza with meatball,or pepperoni ,but you Vito in California you are making pizza with air ...only Air .....what a topping !!!!!
Bravo Vito! Grazie mille! Your tutorial was definitely the best to understand for me, and I finally stretched some pizzas without pin, and even transferred them to the stone without making mess! Greetings from Russia :)
Thx Vito, this video is funny because its not sharf sometimes, and at the end, the girl is hiding...😂, but your always The Maestro Pizza Napolitan Style💪👍
Très bien explication juste pour les farines que vous utilise c,est 00 ou autres farine en plus après il faut garder dans le frigo ou ailleurs et commbien du temps s.v.p. merci a vous super explication 👏👏👏👏👏🙏🙏👌👍
Complimenti vito! Da italiano all estero trovo i tuoi video davvero utili per migliorare la mia tecnica.. È bello imparare dai più bravi e spero che esercitandomi potrò presto esser ai tuoi livelli! Grazie per il tuo aiuto
Vito sei il numero uno, you are the best. I'm close to terminate ma wood burning hoven at home in my garden than 1st thing i'm gonna cook is the real Vito Iacopelli styled pizza.
Hey Vito. I know that this is an old video, but thanks. Its still very helpful. Whenever I pull a dough I usually see a few real thin spots show up link little inch or so windows. Inconsistent thickness. How do you get the dough to layout all around the same thickness? Thanks!
Thank you for the video!!! I am working on making Neapolitan pizza at home. There are so many videos about dough recipes, but shaping is the hardest part! Grazie, maestro!
Sir iam ur big fan.from srilanka..so i will be going to open a pizza hurts ...so i want to say...i tech many things from you....keep it up...i watch ur all vedios about pizza...
You are an awesome teacher Vito!…thank u for this education on pizza dough!…I’ve been following you and you are amazing!…I’ve been so addicted to making pizza I’m always on TH-cam following tips and tricks…😂😂😂😂….I can’t believe what a difference pizza dough tastes with double zero flour…I just discovered it and honestly I don’t think I can go back to using regular flour…lol
He makes it look like it's nothing to do, I tried today and my dough came out looking like, well uhhh not like his lol. Tomorrow I make a new batch and practice until I can make one that's a damn circle. Sheese this guy's a master.
ciao e bravo. guardo varie tecniche e metodi alla ricerca della mia pizzza per casa e il tuo video e' stato molto utile. saluti da catanzaro. sei forte
Helo vitoo big fan of you! Master of master!! I got one question the dough from the pizza came straight from the fridge or is at room temperature?? Thanks you very much!
Hi Vito, Love your videos . We are a small Italian restaurant in S Texas trying to use the best ingredients from Italy. We use currently Molino Ca Me Ma double zero and glass jarred San Marzano filets for our sauce. . Would you be so kind as to inform what is your best method/recipe for commercial dough? I saw your home dough recipe, Is it roughly the same for commercial? Also, do you ever use a percentage of Semolina in your dough itself? I understand in Puglia they use sometimes 100% semolina( although I know that is not traditional Napoletana). I travel to Asia once a year for other business and will make a point to have a long layover next time to be able to experience your wonderful pizza there! Ciao, Keith
vitto!!! how many hours is that dough??? seems pretty strong. and at what level of cold does de pizza can be storage? thanks vitto. saludos desde México
Vito. il video è veramente fatto bene e chiaro. io che mi sto avvicinando alla pizza napoletana da fare in casa proverò certamente il metodo per allargare il panetto. ma ti chiedo,se puoi, che impasto fai? idratazione ? quante ore? frigo o ta? un grazie per le risposte.
I know this video is a little old but making a proper pizza is timeless and Vito is an expert! Thanks for the great step-by-step instructions!
100% correct
This video may be older but it is the best that I have ever found! I have struggled to shape my dough for years!!!!
It is simple and makes sense to me.
I can finally quickly shape my pizza dough.
Thank you so much for making this video!
Thank you brother, knowledge and skill i used to have 25 years ago learnt from my mother, now lost for lack of practice and the master was gone... so you saved the day.
Vito. Thank You so much for the incredible videos on Pizza making. I was a amateur using a pizza pan. Now that I have a baking stone, my pizzas look as beautiful as yours. I can turn my oven to the maximum ,and get fantastic results.👍🏻👍🏻👍🏻
You can feel his passion and love for the dough in every move he makes with his hands. Love it😘
yea he really fingers the dough hard and makes sure every dough is hot
Best detailed explanation of the Neopolitan stretch technique on TH-cam. Thank you!
Grande Vito, il tuo video mi ha aiutato per fare la vera pizza italiana!! Grazie di cuore! Un bacione grandissimo di la Argentina!!
Thank you Maestro for teaching the people with love!!! You are the Best!!!!
Vito, I am learning by you how to make the best pizza and how to stretch a pizza. I have been making pizza for my boys for years it’s time to up my game. I have been waiting for the perfect instructions to learn from. When I saw you process and how you project it. I love it. I can’t get enough pizza, and I love how much you love pizza too, it makes learning so much better.
Bravo Bravo Vito Iacopelli, it was really fantastic to watch your videos being you are a professional in Pizza industry.. I like to do pizzas to my children and today I have learned much more about the secrets of the ingredients of all about.. Thank you so much for your initiation to teach others, wish you always good health and success in your career.
Thanks Vito, watching you many times we decided to buy pizza oven for our garden. All our family loves you!
+Marianka Koczorowska thank you!
@@vitoiacopelli i also love the game mafia 2, the main character its called vito, like you, and we both love pitza
❤🇦🇱🇦🇱🇦🇱
Tried this technique on Friday. Amazing! Grazie!
BRAVO! I'm Colombian and trust me boy, you are amazing. I've been watching your videos since today and those have helped me so much. Greeting from Cali - Colombia, Muchas gracias!
Well...this was just great. You are a fantastic teacher. Thank you very much. Can’t wait to practice!
Thought I'd watch a couple of older videos on the back of your current vid, hope things get better Vito, your videos made my pizza next level
Everyone : keep your dough separate so they don't touch.
Vito : Hold my dough.
Best explanation of stretching on the interweb. Thank you Maestro!! I have some questions... 00 Caputo Flour? 58% Hydration? 3% Salt? 1.5% Oil? 24 - 30 hours fermentation? Fermentation temperature?
Greatest pizza man in the world.
Ciao Vito
Grazie anche a te e' aumentata in me la passione per questo mestiere
Grazie per i tuoi consigli e per la tua positività
Continueremo a studiare e a migliorarci anche grazie persone come te
Un abbraccio
+Fabio Parpanesi grazie a te mi fa molto piacere
Thank you for the good explanation now my pizza is finally round 😁😁
Vito,
OK my friend. You have inspired me.
Ordered Ooni 16 pizza oven.
Looks like a lot of fun. I’ll keep you posted.
Very helpful! Thank you for your excellent videos.
I say again, you're the best teacher... thank you...
I use San Marzano tomatoes, but I cook mine, is this a no no?
Great in Brooklyn they make pizza with meatball,or pepperoni ,but you Vito in California you are making pizza with air ...only Air .....what a topping !!!!!
Brooklyn Water is the best for making Dough for Pizza or Bread Period
Thanks Vito. I used your stretching technique and my pizzas came out great.
What a difference of quality video between now (2022) and 6 years ago!!!
But... I still hungry after each video 😁
This is great- and every video I watch of him reminds me of a classic era SNL ‘Italian guy’ skit. 😂👍
best explanation of how to do it in the whole TH-cam
Ohhhh... Now I just need the forno and voilá 🙌😀👌👍👍👍👍 Grazie handsome, please keep teaching us your great art 😍
Complimenti vito davvero bravo 💪🍕🍕
Tried to stretch the dough so many times and ended up going for the rolling pin! he make it look so easy - well done.
😂🤣🤣
You use a rolling pin, you won't get that big puffy crust
That's the pizza I always want when I go to Italy. Thin and airy crust. Delicious and perfect!
Best demo of the press ad stretch technique.
Bravo Vito! Grazie mille! Your tutorial was definitely the best to understand for me, and I finally stretched some pizzas without pin, and even transferred them to the stone without making mess! Greetings from Russia :)
Thx Vito, this video is funny because its not sharf sometimes, and at the end, the girl is hiding...😂, but your always The Maestro Pizza Napolitan Style💪👍
It’s great to see how far you’ve come, Vito. Bravo!
Hi Vito ! My home made pizza are definitely improved after watching your video guides, Thanks a lot !!
Bravissimo Vito~! 🍕
Amazing video!!!...thanks Vito..it's really helpful!!!
Très bien explication juste pour les farines que vous utilise c,est 00 ou autres farine en plus après il faut garder dans le frigo ou ailleurs et commbien du temps s.v.p. merci a vous super explication 👏👏👏👏👏🙏🙏👌👍
Complimenti vito! Da italiano all estero trovo i tuoi video davvero utili per migliorare la mia tecnica.. È bello imparare dai più bravi e spero che esercitandomi potrò presto esser ai tuoi livelli! Grazie per il tuo aiuto
Great tips Vito thanks for your honesty 👍
Great piano playing..
Master. You are the best!!
Amazing video. Very best solution
Vito sei il numero uno, you are the best. I'm close to terminate ma wood burning hoven at home in my garden than 1st thing i'm gonna cook is the real Vito Iacopelli styled pizza.
Hey Vito.
I know that this is an old video, but thanks. Its still very helpful.
Whenever I pull a dough I usually see a few real thin spots show up link little inch or so windows. Inconsistent thickness.
How do you get the dough to layout all around the same thickness?
Thanks!
You need to make sure that your dough balls are tightly formed
Bravo! Orgoglioso di essere italiano.
Thank you very much Vito Iacopelli !!!!!🌺🌺🌺🌺🌺
Vito is like a little boy, Cute and fun to watch.
Looks like a very soft dough.
Thank you for the video!!! I am working on making Neapolitan pizza at home. There are so many videos about dough recipes, but shaping is the hardest part! Grazie, maestro!
Sir iam ur big fan.from srilanka..so i will be going to open a pizza hurts ...so i want to say...i tech many things from you....keep it up...i watch ur all vedios about pizza...
You are an awesome teacher Vito!…thank u for this education on pizza dough!…I’ve been following you and you are amazing!…I’ve been so addicted to making pizza I’m always on TH-cam following tips and tricks…😂😂😂😂….I can’t believe what a difference pizza dough tastes with double zero flour…I just discovered it and honestly I don’t think I can go back to using regular flour…lol
Thanks so much for this video!!
Thank you very much for sharing your knowledge Maestro!!!!
Having seen so many video Vito nails it. Thank you so much for making this video.
He makes it look like it's nothing to do, I tried today and my dough came out looking like, well uhhh not like his lol. Tomorrow I make a new batch and practice until I can make one that's a damn circle. Sheese this guy's a master.
try to let get room temp first
The key point is having a dough elastic enough you can work with it while still cold it will be less sticky
Ciao, grazie! I followed your teaching and made a nice pizza dough😅😅 , here from Singapore 🇸🇬
Bravo Vitto!!
Vito thank you for the tip on getting the dough out of the tray. I have struggled with this at home.
dude im so hungry watching your videos. Im almost ready to build a original pizza oven in my garden...
You can get small portable pizza ovens that run on wood or gas
Fire up the carcoal Weber bbq.
Make it out of bricks and pizza stone works good and cost friendly
My man vito, you are the real maestro. Salute from indonesia 🙇
God bless Italy ! Thanks for your pizza ❤️
Excellent presentation and great personality. Vito is one of the best popularyzator of the Italian pizza on TH-cam.Thanks
Fantastico, molto bene. Posso cuocere in forno fatto in casa con la salsa? Quanti gradi di temperatura?
ciao e bravo. guardo varie tecniche e metodi alla ricerca della mia pizzza per casa e il tuo video e' stato molto utile. saluti da catanzaro. sei forte
When you are pulling with the left hand then flopping the dough over the right hand, are you turning the dough as well?
Fantastic Stretch Demo - Bravo!
Bvavo Vito! Good to see your video
Putting it in the oven just with the tomato sauce is a great idea. Makes it much easier to manage.
Amazing. Thank you. Less sound effects and this video would be other level.
Toastyparty Maybe a camera with auto focus would be great as well :)
vito--you have improved my pizza 100% thank you my friend
Tu es un bon, mec....Bravo et merci pour ta vidéo!
Thanks for sharing your Knowledge. Greetings from Croatia
Ciao Vito, grazie mille per tuoi video, sono i migliori
M A E S T R O !!!!!! Voy a seguir tu consejo....practicar...
Helo vitoo big fan of you! Master of master!! I got one question the dough from the pizza came straight from the fridge or is at room temperature?? Thanks you very much!
Thank you so much
I made this pizza to my family this is the best pizza i make ever thank you vito you are amazing
Thank you so much. Now i know how to make it. I make pizza right now for my husband
Grande campione!!
Nice technique. I'll be sure to implement it next time I make pizza!
Sei sempre un gran maestro Vito...
Hola Maestro Vito. I like all your videos.i have never work in a pizzaria but I'm intereste in learning wish your video show how el maestro teach. ty
Your production has come a long way haha
Bravissimo maestro
Hi Vito,
Love your videos . We are a small Italian restaurant in S Texas trying to use the best ingredients from Italy. We use currently Molino Ca Me Ma double zero and glass jarred San Marzano filets for our sauce. . Would you be so kind as to inform what is your best method/recipe for commercial dough? I saw your home dough recipe, Is it roughly the same for commercial? Also, do you ever use a percentage of Semolina in your dough itself? I understand in Puglia they use sometimes 100% semolina( although I know that is not traditional Napoletana).
I travel to Asia once a year for other business and will make a point to have a long layover next time to be able to experience your wonderful pizza there!
Ciao,
Keith
My new favorite TH-cam channel.
No secrets..! You da Man!
Mille grazie Vito!
Thank you for being so detailed!
I m learning now how to make pizzas and you are so appreciated... 😊😊
I am laying.. but Italian food is my favorite.. and pizza is the best... You are awesome Vito and guapo!
Thankyou for step bye step
A la fine ce una Bella ragaza....pure tu sei bello iacobeli 😉
Complimenti bella pizza, originale doc
vitto!!! how many hours is that dough??? seems pretty strong. and at what level of cold does de pizza can be storage? thanks vitto. saludos desde México
Vito. il video è veramente fatto bene e chiaro. io che mi sto avvicinando alla pizza napoletana da fare in casa proverò certamente il metodo per allargare il panetto. ma ti chiedo,se puoi, che impasto fai? idratazione ? quante ore? frigo o ta? un grazie per le risposte.
Thank You! Lovely & Wonderful! :-)
Fantastic video my friend!
Bravo from Greece Vito.Delicious!