once i travelled to italy with my school i fell in love with italian coozina i became a cook and worked with 4 italian chefs so far feels great and their energy is amazing greetings from greece
Love pizzas like this. Dont get me wrong, i can eat a fully loaded pizza from my local American-style pizza place ,any day of the week, but pizza like the one in this video are perfect. Less is more.
The outtakes at the end were hilarious. It’s nice when you and Francesco interact...e per favore, show us how to make focaccia di Recco a casa. Grazie Maestro!!
Just to throw it in - I experienced the best way to make Focaccia di Recco is by using Caputo Manitoba Flour with "the regular" amounts of ingredients. Would love to see that made by Vito, too.
1/4 de pizza quedó en la mesa. Otro 1/4 quedó en las manos del pizzaiolo. ALGO ASÍ, COMO UNA SOPA DE HARINA. (con poca salsa y poca mozza) Una vera "pizza famélica"
I like this with the Italian speaking in the tutorial. Would love to see more videos like this. Can use the subtitles to learn Italian language and pizzaiolo at the same time! 😅
Jesteś śmieszny :) nie zamykasz kul od środka. Pizza nie ma w sobie powietrza, najpewniej ciasto było przegrzane. To co zrobiłeś w Polsce nazywamy kartofel. Zapraszam do Polski na pizzę z Neapolu :)
Great vid 👍 Hahaa, and I was having a little bit of a hard time handling 67% hydration dough! 😆 But this was quite educational technique wise. So I will continue to tackle that hydration challenge, which was originally to get to 80% hydration. I started with a normal 60% hydration & I am close to 70% now. I will get there 😋
I do 70% hydration with heavy topping. Trick is semolina flour.. once your pizza its on your pizza peel.. give it a shake.. if it doesnt move at all put a plate equivalent to your pizza or aluminum pizza tray flip it and sprinkle a little bit of semolina.. reflip it and shake it , if your pizza moving back and forth you are good to go and transfer it in the oven gently and pull out quickly
@@ariira20 thanks 👍 Wow, I can't believe that I posted that 2yrs ago lol, It seems like yesterday! 😆 I sure have come a long way since then tho. I do use semolina flour on my peel. I also add a small portion of it to my stretching flour as well. I really didn't have an issue with getting the pizza off the peel, even with high hydration. My issue was always handling the dough, kneading it, shaping it. I have since learned a technique that makes it soo much easier to handle high hydration doughs. I now can comfortably handle 75-77% hydration for either pizza or bread. Thanks again for the tip, keep the pies 🍕 coming! 😎👍
Very good details the entire way, Vito. I can have ingredients out, work space set, and follow your video exactly as I go along. TY! You and Francesco are funny together. Making pizza should be fun! Question 1: When resting dough for 3 hours, do you keep covered like you usually do? Question 2: Any chance you will show how to make NY style Sicilian pizza dough? (I know you have done rectangular Ciabatta style and a few other similar doughs, but NY style Sicilian pizza dough will be fantastic! Campagna vs Sicily! And of course, my recurring Vito "Wallah" watch: 1) 7:23 [No Vito] Francesco !!! 😁 2) 11:35 3) 11:45
Vito, thank you for this recipe. One question, what if I put the dough to the fridge for night instead of three hours in room temperature, will it work?
Ciao Grazie mille per I bellisimi videos could i ask a simple question? Could please do some video in regards to the drop of the temperature and how quickly I can be recovered with the traditional wood oven? Please
Until you added all water most evaporates while mixing again. Just add all in a bowl, mix it sime seconds let it autolyse give it some Bowl folds and Coil folds....
Thanks for the information. I just want to ask if how many Water, yeast and salt for 4 kilos of flour? I mean the ratio of 4 kilos of flour? Can you help me on this? one of your subscriber from the Philippines. Thanks
Hey Vito,, what is your recommendation for small family to make a high hydration dough. May be a family of (4) four???. Also, your measurements in cups?.
once i travelled to italy with my school i fell in love with italian coozina i became a cook and worked with 4 italian chefs so far feels great and their energy is amazing greetings from greece
Did you see the very end of the video:0)?
yes, very funny jejeje
vito iacopelli
Both of you were Funny
yes I did
Metti così per ogni video, quello è parte più interessante 😂😂😂😂😂😂
im a simple child, i see the word pizza i click, i hear Italian i enjoy. good video guys i loved it very much
Chef: how big do you want your crust?
Customer: yes
Man thats the real pizza napoletana.. the crust need to be big!!!!
I tried some american's pizza and they dont know how pizza taste, trust me
Trust me with neapoletan pizza the crust might even be tastiest part
Exactly
that crust isn't that big, just eat it with butter!
Love pizzas like this. Dont get me wrong, i can eat a fully loaded pizza from my local American-style pizza place ,any day of the week, but pizza like the one in this video are perfect. Less is more.
10x better than TV chefs demonstration for sure👍🥰
The outtakes at the end were hilarious. It’s nice when you and Francesco interact...e per favore, show us how to make focaccia di Recco a casa. Grazie Maestro!!
Just to throw it in - I experienced the best way to make Focaccia di Recco is by using Caputo Manitoba Flour with "the regular" amounts of ingredients.
Would love to see that made by Vito, too.
1/4 de pizza quedó en la mesa.
Otro 1/4 quedó en las manos del pizzaiolo.
ALGO ASÍ, COMO UNA SOPA DE HARINA. (con poca salsa y poca mozza)
Una vera "pizza famélica"
Spettacolo Vito... Ci perdo le ore a guardare i tuoi video..
Spero sia positivo 😂 grazie tantissimo
@@vitoiacopelli e certo!.. Grande
You are an artist! And also like a scientist! I learned how to make amazing pizzas with your channel! Best regards from Brazil!!
I’ve learned so much about pizza from you. Mille Grazie Vito, I love you !
You’re the best!!!!!!
Vito. Your videos are great. We learn pizza stuff e parlre italiano. Best deal ever.
It’s looks light and airy…oooh my mouth is watering 😛😋
I like this with the Italian speaking in the tutorial. Would love to see more videos like this. Can use the subtitles to learn Italian language and pizzaiolo at the same time! 😅
Che bel video!!! Grazie mille. Ci sentiamo nelle mani giuste! Complimenti ragazzi!
I just made this pizza dough and man, it’s so amazing! Love you vito, thank you so much!
good case Vito, thanks for another amazing video!
Wow managing a dough like that takes some huge skill, great video!
Che meraviglia ragazzi, mi e venuta una voglia che non vi dico niente.....
I Love to watch your video. Fantastic
A true pizza dough scientist!
You will come up in your life like no other!
Jesteś śmieszny :) nie zamykasz kul od środka. Pizza nie ma w sobie powietrza, najpewniej ciasto było przegrzane. To co zrobiłeś w Polsce nazywamy kartofel. Zapraszam do Polski na pizzę z Neapolu :)
It was great to meet you tonight thank you so much for teaching with such great passion.
Thank you my friend for coming to my pizzeria
Oh god, I want to eat that pizza so much ! Cheers from France guys !
Love from India...Awesome👌🏻
MAESTRO. Complimenti Vito per la maestria, riesci a far sembrare facile anche questo! Grazie! Dall Italia ti seguo
Fantastico, troppo simpatici!
0:23
that smile got me. instantly subscribed! :D
It is seriously beautiful. Well done!
Avit fatt nu macid co cud spruzzin 😂😂😂😂 ottima pizza comunque uagliò🤩
Grande Vito, sei veramente bravo. Complimenti..Dovresti far più video per casalinghi come noi..
Great vid 👍
Hahaa, and I was having a little bit of a hard time handling 67% hydration dough! 😆
But this was quite educational technique wise. So I will continue to tackle that hydration challenge, which was originally to get to 80% hydration. I started with a normal 60% hydration & I am close to 70% now. I will get there 😋
I do 70% hydration with heavy topping. Trick is semolina flour.. once your pizza its on your pizza peel.. give it a shake.. if it doesnt move at all put a plate equivalent to your pizza or aluminum pizza tray flip it and sprinkle a little bit of semolina.. reflip it and shake it , if your pizza moving back and forth you are good to go and transfer it in the oven gently and pull out quickly
@@ariira20 thanks 👍
Wow, I can't believe that I posted that 2yrs ago lol, It seems like yesterday! 😆 I sure have come a long way since then tho.
I do use semolina flour on my peel. I also add a small portion of it to my stretching flour as well.
I really didn't have an issue with getting the pizza off the peel, even with high hydration. My issue was always handling the dough, kneading it, shaping it. I have since learned a technique that makes it soo much easier to handle high hydration doughs. I now can comfortably handle 75-77% hydration for either pizza or bread.
Thanks again for the tip, keep the pies 🍕 coming! 😎👍
I work at a pizza place with the same dough style as this video. I can tell you guys, the dough is soo good, it's absolutely perfect.
The best pizza dough ever...
Gracias maestro por compartir tus conocimientos
Unbelievable the handling of the 80% dough🙏. Thanks again Vito
Really great tutorial! Thank you for sharing this information 🍕
I watch all your videos. Fascinating. Absolutely fascinating. Thank you for the education
Outstanding pizza!!!..and its NOT burnt!!!
look so easy but it's hard to do...👍👍👍👍
Amazing Man!!!! Ciao from Kazakhstan !!!!
🌟fantastico🌟
What temp do you recommend cooking this dough at?
My favorite part was when Mario started spraying Luigi in that face with that bottle while he was speaking. Wasn't expecting that.
I gotta try ...that's it....🍕🍕🍕🍕😜😜😜😜👍👍👍👍
I wonder how it would come out if you did a video with 80% hydration with 100% BIGA and or using Poolish too ? Thanks Maestro !!
Finally someone who knows the correct order on the ingredients
Merci beaucoup pour la recette je vais essayer ça dès demain Grazzie mille ! 😁
MAMMA MIAAA !! CHE BELLA PIZZA🍕
I'm gonna attempt 93%, this is a great reference if that fails, thank you for the scientific data
Best pizza Dough ! Good work 💪
Thanks from Algéria
Respect. Very nice.
How many grams of dough was used to make the pie? Thank you
Very good details the entire way, Vito. I can have ingredients out, work space set, and follow your video exactly as I go along. TY!
You and Francesco are funny together. Making pizza should be fun!
Question 1: When resting dough for 3 hours, do you keep covered like you usually do?
Question 2: Any chance you will show how to make NY style Sicilian pizza dough? (I know you have done rectangular Ciabatta style and a few other similar doughs, but NY style Sicilian pizza dough will be fantastic! Campagna vs Sicily!
And of course, my recurring Vito "Wallah" watch:
1) 7:23 [No Vito] Francesco !!! 😁
2) 11:35
3) 11:45
Best pizzaiolo ever!!!!!!!!!!!
Fantastic job! Bravissimo!
best pizza Vito
from Algeria
Ytna7aw ga3
@@kitchenamine8245 ah oui ga3 sans exception lol
Magnifico!
Beautiful
❤️ from Oxfordshire
Genial chefone, eres un capo!!!!!
Vito, thank you for this recipe. One question, what if I put the dough to the fridge for night instead of three hours in room temperature, will it work?
ciao vito sei il numero uno!!!
Looks amazing 👌
Why not you use oil for this dough?
Man, if I watched this earlier, I would've know what to do when my dough is very soft and sticky. Thank you sensei! :D
Me too
I found it sticky
So i added more flour than it needed.
The pizza crust turned out dense and hard.
Didn't watch the full video but I'm guessing u add WOOTAH instead right? (on your hands)
La parte finale del video merita mi piace ed iscrizione da parte di un italiano divertito 🤣❤️
Love😍😍
It's very delicious😭😋
Fantástico parabéns pelo seu conhecimento em pizza. Nota dez
I like pizza canotto 🍕😋😋❤️
Ciao Grazie mille per I bellisimi videos could i ask a simple question? Could please do some video in regards to the drop of the temperature and how quickly I can be recovered with the traditional wood oven? Please
Спасибо, за такой классный эксперимент👍
Looks great
What a technique! Pizza science! Thanks !
Best of luck this year!
Uno spettacolo!
Bella Bella! Pizza! ;)
Until you added all water most evaporates while mixing again.
Just add all in a bowl, mix it sime seconds let it autolyse give it some Bowl folds and Coil folds....
80%!!! Wowzers 😮🤔
I really like this 80% hydration
what's the temperature of the gas oven set to and how long did you cook it for?
Vogliamo vedere l’impasto della pizza barese!!! Torre a mare style
Fantástico! A farinha que usa para polvilhar é semolina? Qual marca de farinha usa para a massa?
😎 cool
Great from France
Please do 100% whole wheat sourdough Neapolitan style in home oven! Grazie!!
Nice Video. But what type of farina Typografie 00? Caputo? Or manitoba?
Maestro indeed, bravo!
So Karl Urban is making pizza! Good to know!
Most lovable guy god be with u in all your endeavors
Thanks for the information.
I just want to ask if how many Water, yeast and salt for 4 kilos of flour? I mean the ratio of 4 kilos of flour? Can you help me on this?
one of your subscriber from the Philippines. Thanks
How about a cracker crust pizza thin with bubbles in it do you have a recipe for that shows House made
Great pizza and helps me learn Italian fantastco
you are the best vito. you think how many % hydration for the best neapolitan pizza dough? big love for you
When the pizza is ready, I cut a piece and before I eat it, I put some water on my hands :D
O.O !!! Ke bella
So interresting video (and funny too:-) Great channel, greetings from Europe (Belgium)
Will it work in a regular oven? I'm gonna try it tomorrow! 😍
Hey Vito,, what is your recommendation for small family to make a high hydration dough. May be a family of (4) four???. Also, your measurements in cups?.
I kinda miss some greens on it but that looks absolutely delicious nonetheless! Never seen dough like that before.