What tips is best for you?

@milanadhikari7904

11 ай бұрын

How to make Neapolitan pizza in not busy restaurant and manage to keep dough ...

@rbiv5

11 ай бұрын

The different amount of salt for different batches is brilliant. So if you are making 18 dough balls and have 3 trays of 6 dough balls, then each tray has more and more salt to make sure the last batch ferments perfectly at the right time....Brilliant.

@ruirosado6289

11 ай бұрын

All the tips are gold and it was very helpful to see you folding the over-proofed dough. Thank you Vito. 👍

@rdmvcl

11 ай бұрын

What should be dimensions of perfect neapolitan pizza oven? Dome, surface, the door…

@MrPerivolas

11 ай бұрын

The first one! If you have posted this video 1 week ago, you would have saved me from a messy pizza night…it’s very hot in Greece this summer…and I messed it up with the dough twice…but, anyway, thanks for all these useful tips you are sharing!!

Never waste a pizza, pizza is a serious thing. Pizza is very important guys. --Vito

@peace7482

9 ай бұрын

And he's 100% right!

I watched many videos about making pizza, but Vito is like a child in a candy shop, whenever is about pizza and his passion and mood is infectious. And now I can't learn more and more about the little differencies what make a pizza great!

@Anthony-yh3ej

8 ай бұрын

Superb

Vito- You da man! I am new to the home pizza game and your videos have given me so much confidence! Pizza has become our new favorite reason to get friends together and are always amazed! Grazie!

Thanks for the tips, it's been a hot summer. I've been watching you videos for over three years and have a stand at the farmers market. Thanks for all your help.

Keep going Vito! I’ve been watching your channel since the beginning and learned more about pizza from you than anyone else. I thank you sir! Almost to 1mm!

Of all the dozens of your fine videos I've watched this was the most enjoyable. Fun, as always, yet very realistic.

Thank you for these great tips and all your videos!!!

Such great tips! I live at high altitude and it gets hot, so keeping dough under control is constantly a battle I’m fighting. Thanks Vito!

I had that problem to. Now I know how to repair it and not throw away . I learn a lot from your great video’s. Thanks a lot and greetings from the Netherlands .

Awesome tips! I started with bread and pizza a few months ago and learning a lot with you! Greetings from Brazil!

Great vid Vito, thanks for the tips. I drove all the way from Bologna to Napoli and then to Bari and Brindesi accross Igoumenitsa one month ago and I really enjoyed the pizza and the panzerotti in Puglia, best regards from Athens/Greece

Love all of your videos, Vito!

2:40 I like the little "Wallah"s, Vito!

Excellent tips. My pizza making skills have excelled because of your videos. I love my wood fired oven to practice my skills. Thank you.

Very helpful tips Vito. I've been making pizza for a few weeks/months now and nearly always the result would differ a bit from the last session. But it get's better from time to time with some useful tips and tricks from you. E.g the amount of salt and the relation to the proofness of the dough or how to deal with overproof dough. Thanks a lot!

You're the man Vito. Have subscribed to you since day one of the pandemic. Really happy watching as you grow. You're a very selfless Pizzaoli. Always passing out ingredients and recipes and tricks and tips. God bless brother! 1 million here we come!!! Adam from Los Angeles

@vitoiacopelli

11 ай бұрын

Amazing so happy

nice job! thank you Vito!

Thank You Vito, I live in Hawaii and sometimes have days so warm that I have to keep the dough chilled somehow. The tips on re vitalizing the over proofed dough are very valuable> I wondered why my pizza crust quality went down as the hot afternoon wore on. Thanks again, all good tips.

Ciao Vito, I made pizza last weekend, then on Monday I made a fresh peach pie with left over dough. I wasn't sure how it would turn out but it was delicious the crust was light and flaky!

Thanks for the tips Vito, going to incorporate them as we are coming into summer in Australia 🇦🇺🦘🍕

Phenomenal!! High humidity here on the east coast. Thanks Vito for being the best pizza professor!!

I learned how to make pizzas watching you I started to get pretty good at it then the summer came. I live in Baja California where it gets scorching hot. I made some pizza balls was ready to go they basically turned to a gooey mess. I have had to adjust a lot Thank you for the video

@theone-jt7hl

11 ай бұрын

I started selling in TJ. People is loving it. Better than the one from the pizzerias

@xmas4203

11 ай бұрын

I'm in southern Cali and after I make my dough and make balls, I cold ferment my dough balls for 24 to 72 hours. Then take them out 30 minutes before I'm ready to use it. Perfect pizza every time.

Thank you Vito for your great tips appreciate..🤝🤝🤝

Best pizza making channel. Awesome tips! Thanks for sharing

I'd love to see a video with a piaggio appe pizza van setup!

Love the learning process, easy to understand very hard to master

Thank you for your video 😊

1 million subscribers amazing! I first found you, you had like 10000 and I loved the channel ever since. Bravo Vito

Always the best tips!!

Wow my friends and i are excited to see you next year at the Pizza Expo. You are the best mentor. Thank you so much for sharing your tips. you are awesome

Great tips Vito, in love with your work! Greetz from Germany 👋🏻

Gracias Vito, los tips que das son realmente una gran ayuda para la zona de argentina en la que vivo

Grazie vito! Ottime info come sempre

Recently started watching your videos and have to say the energy and passion you have for pizza are out of this world. I tried making dough yesterday and failed terribly 😔... Will give a go again.

@Ofageover50

11 ай бұрын

It took me a few times to get the dough right, but now I have gotten to the point where I'm making pretty good pizzas. The biggest lesson for me was not to overwork the dough otherwise it becomes hard and won't stretch.

Super super helpful tips for summer time Chef!

thank you, you are the best!

You are the best👍👍👍 bro 🎉 thanks for all recipe and tips

Thanks for the tips! There are so many factors for dough: The temperature of the fridge, the room temperature, flour(s) used (...), hydration, yeast, salt, prefermented or not... This all affects the proving and the optimal proving path in the end... Don't know if I ever will become Pizza enlightened really but I love it! Also thank you for your joyfulness, very inspiring! 🎉❤😊

Love your videos Vito, you’re truly a inspiration, also hope u feel better Vito, ur voice sounds like ur under the weather some so hope all is well! Excellent video though!

Really we are a very well master 🙏🏻🌺thank you

Grazie Vito, ti seguo da Molfetta😊 Ogni volta imparo qualcosa di nuovo. Grazieeeee🎉

Vito, you are awesomeness. Thank‘s for your great Pizzavideos.

Fantastic.

Great Video Vito 💪🏻💪🏻💪🏻

gosh how many times have i made pizzas with overproofed doughs, and it's always sad and frustrating. thanks for the tips vito

You are such kind soul.

You are the best ❤انت الافضل

This is one of the best KZread channels ever. Great job Vito 🤩

@vitoiacopelli

11 ай бұрын

Thank youuu

Fascinating tips. Real life issues dealt with no problem.

Vito steady giving away all the secrets!!

thank you

i very like how you explain how made pizza , i watch few movies on your library and if they greats like this one , i subscription you , cheers .

One of the best videos

Maestro Vito, not only you make the BEST NAPOLITAN PIZZA, you are a great entertainer !! I love your videos. I'm now posting them everywhere. Everyone should watch you make a pizza.

@vitoiacopelli

11 ай бұрын

Thank you so much

Thanks Vito, from 200k to 1mil in a flash! Congrats

No dough, no party. No party, no money! Truer words will not be spoken on this day.

Thanks Vito, I am in Australia and I have always struggled with overproofed dough like that and get holes in the pizza and make a real mess. So are you saying I should keep the dough cooler, maybe even in the fridge once it is proofed correctly and then only take it out shortly before making the pizza? Can the dough be cool or must it be at room temperature when stretching? Love your videos, you are a truly genuine and very talented pizza maker.👍👏👏👏🍕🍕

Youhoo wihout eggs very good love it cant wait to do them ratings 1000/10 love ya vito

You are good. That is why I started following you on instagram

If only this had come out last month. I’m a newbie and I had a pizza party for my daughter’s law firm in our backyard. I made 24 pizzas and, of course, it was the hottest day of the year and all my dough was overproofed. Had I know what to do, it would have save a lot of headache and near panic. I managed to make good pizzas, but one fell apart on the launch, just as the bus-load of guests arrived. Had to get it out of the oven, into the trash and clean up the stone without making too much of scene. That wasn’t easy, as I was very worried that all would be a disaster. The other problem one wasn’t so bad and I was able to make it into an “emergency calzone” with creating too much of a mess on the stone.

thank you so much vito, i am currently on a journey to become a better home cook, i never have been a big cook and im trying to learn on how to make some pizzas. and thanks to your videos it has made me a really good pizza maker, the family keeps asking for more. thank you so much. how ever im struggling on 2 things, am really inconsistent and measuring the pizza balls they always range from 250 - 280 - 300. i dont know how supposed to make 280 gr every time. i reckon that's just experience. And the 2nd thing is stretching the dough, i cant seem to make it a circle every time, i only manage to make a perfect circular pizza like 2 out of 6 dough balls, and sometimes they are just oval, and if i try to make them bigger the just tear in the middle. i dont know what i can do to fix this. if anyone has some tips for me that would be really appreciated.

thanks man! you changed my pizza game forever

Perfection

Great video Vito😎👌what parmasan cheese ist the best for napolitan pizza?

thank you sir for this kind of informative video..just i more hope you make a video using different kind of chess comparing the difference and what best amount or combination of cheese to have a unique of all pizza.thanks from Philippines.

Vito - do you blanch your rapini, and do something else when preparing as a topping? Do you heat with garlic/oil beforehand? Thanks!

The algorithm is super fast, before I started making the pizza, you tube offered me this video...how did he know that I needed help.

Love u dude

Vito you are the best

The best ever🎉

You are very good at what you do. Very cool truck too. Excellent looking pizza and well demonstrated. Great tip on keeping the air in the crust. What temp are you cooking at, and do use 00 flour for your dough? Peace and pizza to you my friend.

The best 💪🏻💪🏻💪🏻

Top!

Hi Vito,i always enjoy your videos and have learned so much from them. But now im facing a slight problem! 3 Months ago i learned im a diabetic and had to cut out all the fast carbs out of my diet, everything has to be whole grain now so i cant use regular Typo 00 flour anymore. Have you ever worked whit Whole grain to make a pizza? Maybe you could give me some tips on how to make good pizza's this way so i dony have to end my hobby.

Best video yet Vito! 75% ouch! ;) how many grams roughly do you do usually on 14 peel?

Vito you're the best

Vito ur a boss!!

Hi Vito, superb Video again, but why did you cut the video exactly at the moment, when You put the pizza in the oven? I had several issues to put the pizza on the stone in the oven? What is the trick to slide it easy on the stone?

Hello. Videos are really top. Does someone know, what oven is Vito using in this video? Thanks!

Thanks

@vitoiacopelli

11 ай бұрын

thank youuuuu eddi for the huge support

@007Eddie

11 ай бұрын

​@vitoiacopelli we are cooking your poolish recipe tonight 🎉

The pizza master!

I ❤ that Whip!

La pizza è uno stile di vita. Mitico Vito

“Very useful, (…) very technical and very important to use.”

@vitoiacopelli

11 ай бұрын

Grazie My friend

I like you the best. You know what is good pizza and you talk like my grandmother! Mangia!

Vito, do you have some tips for pizza screen/pizza pan with holes? Is it good for home oven?

I never managed to press and hand stretch the pizza so what I do is use a regular rolling pin to roll the dough to each side. Softly but firmly at the same time. I also have a smaller roller at hand to correct small errors a large rolling pin cannot fix (or might have been the cause if I accidentally used uneven pressure). And because of that I don't have the high edge around I simply bend over the edges inward to create that "border". It works the same and in the end you can't tell the difference. If done with enough care of course. My first attempts were bad and it was quite obvious how I managed to do my workaround :D

Maestro Iacopelli, my pizza guru!

Ciao Vito. Grazie per questo canale, mi ha aiutato tantissimo! Sometimes you add water first, sometimes it's last, sometimes you add little by little. Maybe you can make a video when you use the the different techniques and explain the chemistry behind it. Or maybe it doesn't really matter in which order you put things? And when it comes to salt, sometimes you add the salt in the beginning, sometimes in the end to not disturb the fermentation, sometimes you dissolve it in water. Sometimes you use oil, sometimes not. I get confused. : )

@vitoiacopelli

11 ай бұрын

Thank you

Pizza is a serious thing guys 😁 Always cracks me up man

Thanks you. I know you have many videos of how to make so but that the thing there are so many lol. Which video is a good for just making dough for home use meaning I not to make million pizzas lol

Bravissimo

Can you do a video with g3 ferrari? I want to see what best can be done, i will either buy effeuno or keep honing my skills😂 I dont want to waste too much time with g3, if its hopeless😊

Nice pizza

I am also a friend of Maria MiNiseries living in Las Vegas ,and would like to attend your convention. Enjoy your videos!

❤️God bless You❤️ Auguri a tra poco per il Milione🤩🤩🤩Tanti Saluti da Vienna da un connazionale Siciliano👍👍👍

Love the truck 🚒

hi vito, question. how much more salt you put in the impasto for hot weather. I have 3 years with my pizza shop but my dough last 4 hour outside the Frigde. I havent ventured to make catering in hot weather still, any more tips

Vito danke