What’s the max hydration you did for your pizzas?

@toiletpapermatters698

Жыл бұрын

58 pretty much :)

@rowdyrod

Жыл бұрын

70

@jibril4000

Жыл бұрын

120 now with this recipe out

@TheEpicolor

Жыл бұрын

70

@roccosdough

Жыл бұрын

65% :)

What a lovely dad! His kids are certainly lucky, the gentle, stress-free way he shares the cooking process with his daughter is quite impressive.

No eggs were harmed in the making of this video! So its not a crepe or a pancake. 100% pizza recipe just with more water. Thanks vito ❤

@joeshmoe7941

4 ай бұрын

Is not a crepe or pancake because of the type of flower used. This uses "strong bread flower" as the French say. So the gluten is going to be much more elastic than either of those. Also, it is full of yeasty flavor because of the 24 hour ferment.

I usually do a similar thing with my sourdough discard, it's a 100 % hydration but when it overripens the acidity breaks down the gluten and it gets a similar texture to the batter in the video. I usually pan-fry it and put on toppings after flipping. I tend to fold it so it becomes kind of like a langos-piadina hybrid. Very tasty!

So important to make the kids participate. This is what they remember all of their life. And, oh yes, the taste of this pizza.

Just WOW!!!! Never have seen such a light pizza until now! I used to work in an Italian restaurant when I was in college; learning how to make sauce, making pizza sauce and dough balls. I can tell this beautiful pizza is extremely light and digestible. I WILL try my hands on this one!!! Thank you very much Vito for the sharing oooo

This is essentially Italian Dosa... Indians will understand what I am saying haha... Looks amazing regardless, I am making it next weekend.. !!!

Your recipe for the pizza is good. Your recipe for being a great father is outstanding! Love to see the children being involved. Thank you, Jerry

Thank you for including your children. Many \ of us have kids and they not only love eating pizza, they also want to be involved in making it. So, it adds to the enjoyment watching not only them learn how to make the food but learning how the parents work to pay the bills. It is a perfect spice to the videos, just like your pizzas!

WARNING! Don't bake in non stick pans! The teflon surface is often only holding to 170 C. It can be a bit more, but Ive never seen one that goes to 250 C. What will happen is that the teflon will melt and go to the pizza. You will literally eat it. That is why you should do baking in steel pans in the oven. Can't damage them with temperature. BTW same applies to pans you put on the stove. They can easily overheat. BTW 2: teflon smoke is deadly to birds.

@Motivium

11 ай бұрын

Good thing I’m not a bird

@DoubleMotherLess

6 ай бұрын

@@Motivium stills a health issue, we alll already have ptfes in our blood... u shall minimize the risks and @romi1231 is underrated.if 1 10% read comments and its 10k views, this comment should have atleast 5k likes

@DRV-mt5dd

6 ай бұрын

Just read the directions of your non-stick, many nowadays are not Teflon. Even if it was Teflon doesn't melt until 620F/327C. But: "Above 570°F (300°C), Teflon coatings may begin to break down, releasing toxic fumes into the air. These fumes can cause temporary, flu-like symptoms known as polymer fume fever" If you keep the Teflon surface temp below 500F, no big deal.

5 ай бұрын

I understand Teflon is oven safe to 260 C.

@pastramiking

4 ай бұрын

That is BS. 170C is far too low. Teflon is oven safe and most ovens can't really get above 260C. It can be an issue if you let your stovetop rip with nothing in the pan and it will be obvious to you that something is not safe. You are probably confused with the smoke point of olive oil to be honest which tastes bad but is not toxic like you are making it out to be.

Looks delicious! Quick and easy to make and a million times more healthy and tasty than store bought frozen pizza! Perfect for the family

I wish I had something in my life that I love as much as this guy loves making pizza.

@MRSketch09

Жыл бұрын

In my case, I wish I could make up my mind & just pick a hobby & dive into as much as he dived into pizza making. Think about it.. he could went all other kinds of bread making, b/c he's messing with the core bread ingredients, but he dove into pizza specifically.

@davidcmiller2980

10 ай бұрын

Don't ever stop looking, it's out there waiting for you.

@DoubleMotherLess

6 ай бұрын

if making pizzas doesnt convince you try eat them... :D and as some1 told u, keep looking, maybe try get out of your comfort zone

@Lostachilles

5 ай бұрын

Lose your fear of failure and you'll find something you love doing. Fear of failure often holds us back from enjoying the things we'd love to try the most, but don't in case we do badly. Don't be ashamed to fail - failing is an educational moment that makes us more likely to succeed next time.

Long live Vito Please do not end his channel. I have learned so much from Vito Iacopelli . Please.

I just made it, it was delicious and very easy to do, my son loved it ! Thank you Vito!

​the secreat is extreme slowly add water. And use flour with W index (gluten strengh) of +350/460 W

So it's basically a thick salty pancake :D I like it!

Make video talking about difference between the kinds of caputo flour 😊

@TheGlatch

Жыл бұрын

And showing which to use for what situation

Thank you Vito , really nice to see our little assistant taking part in the cooking !

I love olives too on my pizza! For me black olives. Great job dude! I love pizza! Looks so good. Cute how your daughter is so into helping you.

i love your crispy ways.

Been doing pour ins since the 80s and anyone I've ever met loves em. Hope to try yours because your recipes are great.

I was wondering about this since I was making crumpets the other day! Looks very interesting delicious and easy, I hope to try it

Senor crunchy! You are amazing

I always knew/hoped there was a liquid pizza dough lurking out there somewhere! Thanks Vito for sharing... gonna have to try it now! :D

How interesting! Will make this week❤

Perfect for Flour, Thx, from Manitoba Canada.

Grande Vito...bravo!!

looks perfect

You can learn from this...how to let your joy radiate all around, as well as how to make and enjoy pizza! Also, how to include the child as this is how life-long memories are made. Excellent!

Interesting. I’m going to try this.

Good job dad! Cooking with the little ones is awesome.

So fantastic! Your precious your children shall always be there as part of your video! I have made your poolish pizza with my grandchildren. It turned out fantastic!

Mai visto. Interessante, grazie.😊

I love your content man. You're passionate, funny and dedicated to quality with simple ingredients. Great channel to follow!

We in india since ages uses similar types of recipes with leavening agents which looks just like pizza. When I was in UK and Carry home made Uttapam made with rice flour or mixed with APF colleagues were asking if it is a Pizza. In our home we cook such type of dishes with 120% hydration in a Pan and when Vitto cooked it is called pizza.😂

It good to see when the masters are still open to try something new, and have fun doing it.

Thank you

Awesomeness Vito is what I think 🎉❤

This is the Best...💯

Congrats for the pizzas and for your beautiful family! You inspire my pizzas... :)

You are the best Vito 🍕

Hi Vito great recipe. Can you post the link for that PAN you cooked the pizza in. Thank you

NICE !!

Come on Vito the esteem and admiration I have don't change, you are and remain great but that's not a pizza... she is the cousin of a crepes! it is evident that even after 24 hours of maturation there was no leavening but only a little fermentation which gave the batter a little digestibility also favored by the high hydration. Pizza is pizza, that's something else ^__^ congrats on the show!!! Grande Ciaooooo Ualiooooo!!!!

Love with 120% hydration❤

What a great pizza! I am taking this recipe camping!

@vitoiacopelli

Жыл бұрын

Yessss

Vito your daughter is so cute! When she says mozzarella just like daddy! Great channel watch you all the time love you guys!

Gonna order this pizza at iHOP ;) Seriously, liking the experiments on this channel

Just put my dough in the fridge to rest for tomorrow. My dough turned out a bit more firm than in the video. Still very hydrated, but not as liquid. Might have to do with the flour. Had 200g of 00 and 50g of another pizza flour as it was what I had. I'm excited for tomorrow to see the result! It smells delicious already!

@myleong1636

Жыл бұрын

May I know what is 00 flour known as? And Manitoba?

@CST1992

Жыл бұрын

@@myleong1636 I think manitoba is just plain old gluten. When we make pizza we make it more "elastic" by using a tablespoon or two of gluten per 150g (one pizza's worth) of flour. It basically converts regular flour to bread flour. As to 00 flour, I don't have an idea. Maybe all-purpose flour?

@CST1992

Жыл бұрын

@@myleong1636 Google says 00 flour is low in protein and high in carb - so you need an additive for the gluten. Hence the manitoba!

@philippdrflr

Жыл бұрын

How was it?

@DovydasMiliauskas

Жыл бұрын

@@philippdrflr It was not as successful for me. I tried to follow the steps carefully, but the dough turned out much firmer. Once I put it on the round sheet, it blew up like a cake. Got stuck to the pan, almost burned on the top, and raw inside. Probably my oven that's at fault there... but like Ive mentioned, there has been some differanse from the very beginning. I've gotten my hands on the exact flour that Vito used in the video, so I'll try it out some day again.

Nice bar / tavern pizza well done

this pizza is great because ... the help of your amazing daughter !!! 😊😊greetings from belgium -Domi

Supper for new idea

So cool

You're a great Dad Vito, God bless you bro.

I loved when the little girl said "motzzarella". Does she speaks Italian? If so, make a video where she translate in Italian what you are saying, Vito. Thank you for sharing a little bit of your home and family with us. Great channel, lot of warmth and Love! Saludos from Uruguay.

That’s pretty nifty! Makes me think of either a crêpe or a pancake in terms of the method, but it’s still a nice, thin pizza! Also, nice to see Zoe helping out in the kitchen! ❤

Nice Vito !

Love this recipe, can't wait to try it out Is it possible to make good gluten-free pizza?

Wow very cool! Could you show us a thin roman or bari style in a spiral mixer. My Neapolitan is great but my roman is lousy.

You can call it whatever you want, if you handed me a slice I would be happy to have it!

similar in concept to milk street's pour in the pan pizza, but I think they have bigger air pockets as the texture is closer to focaccia.

Smashing the Like button Vito

Waouuu Vito n'a pizza bomba 🎉

The king Arthur Bread Flour is an excellent suggestion if you are in the USA. Hard to find good flour here. This liquid pizza is crazy. I cant believe it.

Grazie Capo South Africa ☝️

Nice 👍 superb. So cute 😊

Made pizza dough first thing this morning. I've made pizza dough a million times and I don't know what the F this is that I created. Very humid days can be difficult 😊😊❤

What you been doing with yourself. You look like a fitness model! Well done 👍

That was fun. Make the same video with a wood oven!

i made pizza couple days ago and mixed olive oil, salt, pepper, oregano, and msg in some fresh diced mozzarella and i swear my pizza tasted like it had parmigiano even though i didn't use any. i saw a documentary and noticed that parmigiano has msg in it and wanted to see if i could replace it with cheap msg and it worked perfectly to my surprise. i didn't put any extra olive oil on top.. i'mma make pizza like this from now on out. i have a feeling that these top tier pizza spots all use msg when they make pizza.

@tryax811

Жыл бұрын

Excuse me, what is msg?

@n9ne

Жыл бұрын

@@tryax811 monosodium glutamate

@DRV-mt5dd

6 ай бұрын

Uncle Roger knows

Making dough higher hydration to the point of it being a batter is silly. You still need to have enough strength to hold air otherwise it'll just be cakey and spongey like this crepe,

inguardabile

I ordered gluten free crust mix through Amazon some years back. It was actually pretty good good and crunchy but had the consistency of snot in the liquid state. TMI? 😮Absolutely.

yee this is sparta This is what i am looking for

Can we use regular bread flour

do you have some recipe without oven? like pizza in pan?

I love you and your daughter and pizze ❤

More Homemade please.

Vito you should review more chain pizzas I want to hear you opinions like when you did the 7-11 video

Italian Crepe. 😁 There's no bad pizza, just some better than others.

I must admit, i was half expecting a pizza i could drink! xD

Onde estão os vídeos na pizzaria?

Could you make a recipe of thin crust pizza ? like a crakers Love ❤️

I love pizza sir❤❤❤❤😊😊😊😊 & your kids so sweet sir ❤❤❤👍👍👍👌👌👌👌

Interesting & your daughter is really cute too !

Hi, Was that Mutti Passata that you used for the sauce?

@gentz8310

Жыл бұрын

Yes

I prefer 70% hydration, maybe old fashioned but I like it

this would be great on a cast iron griddle as pizza fritta

Can you make a video about the hydration . How to setup with the amount of the flouer and everything . Thanks

@jtl789456123

Жыл бұрын

Look at his video list it has everything

Are you gonna test the Ooni Volt?

You forgot to add link to pizza pan you used in this video. It is a very thin crust could you do a 100% hydration for a thicker crust. Also the mixing part what about a using an electric mixer with a whisk attachment to mix doug to beat in the air and create some gluten strainds. The resting in the refrigerator will help to create more sturture similar to no-knead bread but diffently not as dense.

Holy shit, thats the first time i realize he says "30 minutes passed by", i always wondered why he says "30 minutes Best buy" xD, always thought it means sth like "30 minutes and its perfect" haha

OK, I'm curious. Until today, I thought I had tried every pizza out there.

I prefer 100% hydration. But this seems good if you need a thinner crust. For a diet maybe.

Was oven F° or centigrade?

I always thought he says best buy...it's pass by, damn I'm deaf. Thanks cheff!

I've tried 80% but usually use 70 or 75%. The 80% was worth trying, but it was a bit more difficult to work with and I didn't feel it improved the result enough to be worth the effort.

Yum but slice the olives before putting on the pizza. Chocking hazard for kids if not chewed.

what is the benefit of doing 120 percent dough? just to get a thin dough? or does it taste different?

I love crounchy pizza