Vito. As a 15 year pizzaiolo. I applaud you sir. You have chnsged the game. You offer free pizza knowledge at the highest quality. Along with paid classes. If you want to take your game to next level. You are an amazing human. God bless you and your beautiful family. Pizza is like life. “soft and crunchy “ yesssss. Super excited. Let’s go let a go !
Hey Vito thank you for all of the knowledge that you pass on to others. I make pizza every week for people who consider mine to be the best in the area and I give all my credit to you. I learned it all from your videos. Thank you🇮🇹
@vitoiacopelli Vito, I made these today, and I was blown away by how good they tasted. Your recipe is perfect. These rosette have beautiful flavor. I only eat homemade bread and I’ll be relying on this recipe for a long time now thanks to you. I plan on making a double batch next time and making a loaf with it as well. You’re doing a massive service by making authentic italian staples like this accessible to make for people. Grazie!
Hi Vito 🙋♀️Made them today, the dough was all in all to dry, although using as less flour as necessary while forming the Rosettas. Closing the balls underneath was really difficult (and I'm not a beginner in baking 😉) Next time I would use 20 to 30ml more water (or as needed). Proofing time of the dough and the formed Rosettas depend on the temperatur in the kitchen. Mine used quite longer than you said. Even the baking time here was longer than you said. Next time, when using a baking tray I would preheat it, as the Rosettas took a long time to get colour espevially on the bottom. .. even after nearly 30 minutes of baking. (I have a very good new oven) They were tasty, a bit underproof. So everyone trying this recipe should use his senses for making them, as different flours need different water quantity and different surroundings have different temperatures. Hope this helps beginners to get a good result. Love and greetings from Germany 🙋♀️😊
Oh yes, these look amazing! Thank you for the recipe! I like these recipe types of videos more than the ones about reviews and records. So I hope to see more recipes!
Ciao VITO! Yes, very famous bread in Italy, I have had the pleasure of savouring it with delicious fillings. Thank you for sharing all your knowledge with us! Always super fun and that focaccia … Mmmmh … Tempting:-)
Outstanding! Soft and Cruncheee ;) WHAT TEMP and TIME gave you the best final results? ..not sure I see it above in description--So glad I caught this live my friend! 😋
The focaccia looks delicious!! Like all the other baked stuff!! I'm so jealous!! I would love to be there to bake with you, guys!! I will make that rosetta bread for sure!!! Thank you!!🫶
You've done it again Maestro! They look and sound delicious. You normally use metric, why did you uses ounces this time? You have taught me to like metric better for baking. Grazie!
I have a forno bravo wooded fired oven. Got it made in 2014. Love it. And love watching you make pizza! I have learned from you! If ever in Toronto. Look me up! Love you!
Vito, Maestro, thank you for all your dedication to keep and teach tradition, I love it! Vito I recently got your Pizza Master Class (learning so much!) and also the Zio Ciro 80 gas. What will you do different to make the Roseta bread in the Zio Ciro? Un abrazo, un Cubano en Miami!
I watch all of your videos and by coincidence have just started making ciabatta. I’ll try these now. Never seen them before. Thanks for the instructions in a very positive way. I have been using the iPhone to convert to grams so any way you do it is ok.
Love this Video why did you switch to oz for measurements. Grams makes everything way easier. It's way too hard to do the percentages this way. I am guessing you had complaints?
Chef i think it was not the heat but putting them upside down on the tray. Baking them without reversing would yield better, no? But they look great and great recipes every time. Amaziiing 🤩
This is the top on the bottom on top of the bottom of the top of the bottom:) Vito you are magic! Thank you for sharing all your secrets:) you recipes enriched my life.😊 Grazie
Can you please send me a link as to where I can buy the Dough Press Mould cutter for the rosetta buns. I particularly like the one you use in the video. Thanking you in advance. Can't wait to make these.
Grande Vito... Belissimi :) Nel video hai detto 15-20 minuti a 180 gradi, ma si vede che il forno e a 250. Lo hai messo a 250 per riscaldarlo prima o? Sei grade, tanti saluti dal Istria ;)
Fantastic job you are so jennies !!!!! 🌟☀️🏆 Thank you 🙏 so much so for the be the best teacher and so professional unique I am so grateful for you for all your talented work!!!! Please LERNING making bread from starter !!! 🍀🌞😇
Tomorrow iam gonna make my first real focaccia bread, but sure iam gonna try this one too! Grazie maestro! Saluti dall'ungheria! Molto apprezzato, molto!!! :)
I'm heading back to the treadmill..... thanks vito for fueling my exercise program so I can make this..... can you make this in the wood fired oven as well when the oven is temping down from making pizzas?
Ciao maestro Vito, complimenti per le bellissime rosette. Due domande: - come fare per averle vuote dentro? - puoi darci gli ingredienti in grammi per favore? Sei un grande!!!!
I tried now 180 as in the video, but that's too low temperature, they did not get brown anyway. I think it should be 250 like on his oven shown? And 180 was his first try?
Hi Vito, these came out perfect and they are delicious but I think you put the wrong baking temp in the video. 180C was too low so I upped it to 230 and they baked well.
I still have dreams of my two weeks I spent in Italy in 2002. The bakeries in Roma & Firenze OMFG 😂😂😂😂😂😂😂. I’ve never had Focaccia that good. Northern NJ and Little Italy NYC is the closest you’ll get in that region. Palermo’s Bakery in Ridgefield Park, NJ, Clemente Bakery in South Hackensack, NJ, B&W Bakery Hackensack, NJ 😱😱😱😱😱
Ciao vito, secondo te, aspetto a parte, sicuramente piu' belle, ma cambia qualcosa se non uso il taglia mela? Non vorrei comprare uno strumento alla fine abbasta inutile.
Looks so amazing and delicious indeed Sir❤👍Sir I wanted to ask you about that secret part, why did you put ice inside the oven? I request you please tell me the reason behind that 🙏
you like more Metrics or OZ?
Definitely Metrics :D
Metrics
European i like more
Metrics
Pls use metrics (Europe) as this ounces and pounds are not useful or exact enough (Grazie) ✌🏻😉
Vito. As a 15 year pizzaiolo. I applaud you sir. You have chnsged the game. You offer free pizza knowledge at the highest quality. Along with paid classes. If you want to take your game to next level. You are an amazing human. God bless you and your beautiful family. Pizza is like life. “soft and crunchy “ yesssss. Super excited. Let’s go let a go !
Hey Vito thank you for all of the knowledge that you pass on to others. I make pizza every week for people who consider mine to be the best in the area and I give all my credit to you. I learned it all from your videos. Thank you🇮🇹
@vitoiacopelli Vito, I made these today, and I was blown away by how good they tasted. Your recipe is perfect. These rosette have beautiful flavor. I only eat homemade bread and I’ll be relying on this recipe for a long time now thanks to you. I plan on making a double batch next time and making a loaf with it as well. You’re doing a massive service by making authentic italian staples like this accessible to make for people. Grazie!
Hi Vito 🙋♀️Made them today, the dough was all in all to dry, although using as less flour as necessary while forming the Rosettas. Closing the balls underneath was really difficult (and I'm not a beginner in baking 😉) Next time I would use 20 to 30ml more water (or as needed). Proofing time of the dough and the formed Rosettas depend on the temperatur in the kitchen. Mine used quite longer than you said. Even the baking time here was longer than you said.
Next time, when using a baking tray I would preheat it, as the Rosettas took a long time to get colour espevially on the bottom. .. even after nearly 30 minutes of baking.
(I have a very good new oven)
They were tasty, a bit underproof.
So everyone trying this recipe should use his senses for making them, as different flours need different water quantity and different surroundings have different temperatures. Hope this helps beginners to get a good result. Love and greetings from Germany 🙋♀️😊
Very true
Wasn't 180 too low?
Great vid as usual👏🏿👏🏿👏🏿
Oh yes, these look amazing! Thank you for the recipe! I like these recipe types of videos more than the ones about reviews and records. So I hope to see more recipes!
I love watching you talk to other chefs in their restaurants!
Ciao VITO! Yes, very famous bread in Italy, I have had the pleasure of savouring it with delicious fillings. Thank you for sharing all your knowledge with us! Always super fun and that focaccia … Mmmmh … Tempting:-)
Outstanding! Soft and Cruncheee ;) WHAT TEMP and TIME gave you the best final results? ..not sure I see it above in description--So glad I caught this live my friend! 😋
It was very cool to see behind these scenes in that old kitchen
Amazing rosette, soft and crunchy! Thank you for the video!!
The focaccia looks delicious!! Like all the other baked stuff!!
I'm so jealous!! I would love to be there to bake with you, guys!!
I will make that rosetta bread for sure!!! Thank you!!🫶
Oddio le rosette!! Io le amo!😍
Emma super facilissime da fare
Mettiamoci d’accordo e facciamo un video bomba in collaborazione :0)
I think it's wonderful that you are involving your kids. Best background music in the world!!
You've done it again Maestro! They look and sound delicious. You normally use metric, why did you uses ounces this time? You have taught me to like metric better for baking. Grazie!
A lot of my family is getting into bread making so I shared your video with them
Grazie mille Vito!!!! Ricetta uscita benissimo. Erano anni che li volevo fare essendo che vivo negli States e ne avevo una voglia pazza. 😋🥖
I like make pizza, but my real passion is bread. I made a lot of bread, but I’m very happy to learn this one.
They look wonderful!! 😍😍😍 Will try these tomorrow.... Thank you, Vito!! 🥰
Thank you so much be careful of the spammers
I have a forno bravo wooded fired oven. Got it made in 2014. Love it. And love watching you make pizza! I have learned from you! If ever in Toronto. Look me up! Love you!
Never ate a rosette but I’ll definatelly try and bake. Looks (and sounds) delicious!
My man, this bread looks amazing. I am impressed
Thanks for sharing, it looks delicious!
😋
I LOVE crunchy bread! Can't wait to try this, it looks great! 😍
Vito, Maestro, thank you for all your dedication to keep and teach tradition, I love it! Vito I recently got your Pizza Master Class (learning so much!) and also the Zio Ciro 80 gas. What will you do different to make the Roseta bread in the Zio Ciro?
Un abrazo, un Cubano en Miami!
I watch all of your videos and by coincidence have just started making ciabatta. I’ll try these now. Never seen them before. Thanks for the instructions in a very positive way. I have been using the iPhone to convert to grams so any way you do it is ok.
Looks great! I’m definitely going to bake some for my family!
Bellissime le
Rosette non vedo l’ora di farle - grazie Vito -
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋😘👍
So sorry that I missed this! You always go live when I'm at work or sleeping early morning 😭
What a beautiful video …. Congratulations
Beautiful bread I’ll will try it tomorow and amazing visit ones more thanks chef for sharing...🎉❤
Love this Video why did you switch to oz for measurements. Grams makes everything way easier. It's way too hard to do the percentages this way. I am guessing you had complaints?
Thank you!! I am so trying these cute little bread!!
Chef i think it was not the heat but putting them upside down on the tray. Baking them without reversing would yield better, no? But they look great and great recipes every time. Amaziiing 🤩
This is the top on the bottom on top of the bottom of the top of the bottom:) Vito you are magic! Thank you for sharing all your secrets:) you recipes enriched my life.😊 Grazie
Liked, shared and subscribed
Thank you so much, Vito 😊
Made these today - soft & crrrrunchy. Perfect
Boom boom boom baby! Lets gooooooo Vito! I'm headed to the kitchen now.
Thank you my friend
When I lived in Lecce I used to eat rossette every day...my favourite....especially on the beach!
It Looks great! I haven't tried baking this kind of bread before. I think i'll give it a go this weekend
Great video!! I can’t wait to make these!! They are beautiful
Can you please send me a link as to where I can buy the Dough Press Mould cutter for the rosetta buns. I particularly like the one you use in the video. Thanking you in advance. Can't wait to make these.
These came out perfect 🎉
Now that's a nice video, great job Vito!
Grande Vito... Belissimi :)
Nel video hai detto 15-20 minuti a 180 gradi, ma si vede che il forno e a 250. Lo hai messo a 250 per riscaldarlo prima o?
Sei grade, tanti saluti dal Istria ;)
Awww Vito, I have to go to Italy and meet my ancestors! ❤
God you made me hungry, that bread looks delicious
Great video! For half the amount of bread, is it still the same amount of yeast or also half amount? thank you
Fantastic job you are so jennies !!!!! 🌟☀️🏆
Thank you 🙏 so much so for the be the best teacher and so professional unique I am so grateful for you for all your talented work!!!!
Please LERNING making bread from starter !!!
🍀🌞😇
Tomorrow iam gonna make my first real focaccia bread, but sure iam gonna try this one too! Grazie maestro! Saluti dall'ungheria! Molto apprezzato, molto!!! :)
I'm heading back to the treadmill..... thanks vito for fueling my exercise program so I can make this..... can you make this in the wood fired oven as well when the oven is temping down from making pizzas?
Wow what an amazing recipe
Excited to see your new video!
Great video Maestro Vito.
Thanks!
So nice, thanks for sharing 👍
Bonjour de France 👋
Made these on saturday - and ordered an apple slicer right away for the next ones ;)
Grande Vito! Uno dei tuoi video più belli!!!
Hey Vito, at 07:56 you write 30min but afterward you say 1 hour. Which is correct?
Ciao maestro Vito, complimenti per le bellissime rosette. Due domande:
- come fare per averle vuote dentro?
- puoi darci gli ingredienti in grammi per favore?
Sei un grande!!!!
Now I need to buy an apple cutter! This looks great.
180 celsius or 250 (that's the number from your oven)? 13:56
I tried now 180 as in the video, but that's too low temperature, they did not get brown anyway. I think it should be 250 like on his oven shown? And 180 was his first try?
something great this week 😊
Vito is back 🏳
Amazing video ! Thank you Vito, too bad that the budget for my next italian trip will have to include altamura now ! 😂
That’s so great
Oven temperature??
Vito!.... le tue rosette sono molto belle e non dubbio che sono buonissime.... ma devi provare quelle fatte a Roma!!! :-)
Grazie mille !
Sarei felice se indicassi anche grammi e chili!
Hi Vito, these came out perfect and they are delicious but I think you put the wrong baking temp in the video. 180C was too low so I upped it to 230 and they baked well.
Finaly, you're not only the Master of Pizzas, but really the domatore, of flour🫅Soft & Crounchy, that's so appetizing😋
180 Celsius degrades. Should be degrees
My mothers famous saying “pane con pane”. This is something I will Love to make. Soon.
I still have dreams of my two weeks I spent in Italy in 2002. The bakeries in Roma & Firenze OMFG 😂😂😂😂😂😂😂. I’ve never had Focaccia that good. Northern NJ and Little Italy NYC is the closest you’ll get in that region. Palermo’s Bakery in Ridgefield Park, NJ, Clemente Bakery in South Hackensack, NJ, B&W Bakery Hackensack, NJ 😱😱😱😱😱
BRAVISSIMA
How high the the oven go and how long to bake it it’s not in the
Se si lasciano un altra Ora dici che diventano piu lievitate?
Sembrano un po troppo dense?
awesome
did you use cold water for the yeast
hmmm great - it try it
Ciao vito, secondo te, aspetto a parte, sicuramente piu' belle, ma cambia qualcosa se non uso il taglia mela? Non vorrei comprare uno strumento alla fine abbasta inutile.
Looks so amazing and delicious indeed Sir❤👍Sir I wanted to ask you about that secret part, why did you put ice inside the oven? I request you please tell me the reason behind that 🙏
Lovely
Hola me di cuenta en tu receta que no pusiste materia grasa . Como aceite, mantequilla o manteca.
Vito where can I purchase the wood board that your working on
Perfect 🍻😋
Why am i not seeing “crunchy on the outside, soft on the inside” merch?????
It came out of the oven with stickers on it?
Amazing how those labels withstand the heat of a wood oven, lmbo, haha!
That's so much Asiago holy crap. Everything looks great though. I make your pizza from poolish and love it.
Ciao Vito , what temperature should the oven be?
Be careful the scams
“I have to say: (…) outstanding.”
Please teach how to make bomboloni❤
HEY WHEN ARE YOU GOING TO HAVE A LIVE EVENT NEAR Los Angeles again??
In Germany, we mostly use fresh yeast. How much fresh yeast would you use for 5g dry yeast? And then also add honey?
Trockenhefe gibts doch überall.
On that sandwich, I SO wished that you would have hit the cheese with a SearZall and melted it. Oh, that would have been devine.
You put wheat or corn semolina. THANKS
Nice👍👏👏
What is the oven temperature
Please make video for les crêpes