Did you ever try to make focaccia’s?

@DoganCobanyldz

10 ай бұрын

Yes, one of your recipe in your channel, and it's perfect recipe. Thanks

@savvashatzikiriakos2479

10 ай бұрын

Vito you are awesome, we watch you continuously from Greece, we wait for your new video every time....!!!!

@maciek94845

10 ай бұрын

Yes I've tried but it was too wet

@joe_croupier

10 ай бұрын

Yes thank u !!

@Pizza4eversf

10 ай бұрын

Io no, ma la moglie si. E io mangio

I made this focaccia yesterday after i got home from work..started the poolish on Wednesday night then the dough Thursday night. I used less dry yeast and no honey. The result looked just like Vito's and everyone enjoyed it. I didnt find it laborious at all so i will make it again for sure! The olives made it extra special and everyone enjoyed being surprised by the olives as they ate the focaccia. I also used cast iron skillets and pre heated the focaccia on the stove top before i put them in a 270C oven. Thank you again Vito! I have smashed the like and subscribed long time ago😊😊

I just want to say thank you so much for sharing all of your pizza and focaccia, secrets and visiting other businesses to learn how to make cheese and pasta. I have learned so much from watching all of your videos, and I have to give you props for all of them. At this point, I went from not knowing how to cook last year to making pizza, focaccia, mozzarella, ricotta and pasta. Your tutorials have been invaluable to me. Thank you so much Vito! I admire your positive attitude and your passion for your craft. I’m looking forward to trying the buratta next. By the way, your next level focaccia is probably one of the best things i’ve ever eaten in my entire life. Thanks again!

This recipe is everything❤🎉 amazing.....you have changed my life as a home chef. I have a new level of cooking flour and water to make the most delicious meals. I'm a Jamaican turning out delicious pizza and breads...my husband is like WOW! Thank you for being so kind and sharing your heart.

Amazing recipe! Thank you for being so genuine and passionate. We love to watch you and then we try to do these pieces of art ourselves. This recipe is special coming from your grandma. Again, thank you for being so genuine and for sharing this! ❤

I've made this before seeing this video, learning all from your content. Your double fermented dough is awesome, thank you for everything you do!

Love it, Florida man here. Made your CROUNCHY focaccia. Made me look like a pizza genius, kids love it. Many thanks!!!

Grandmas are the best ❤. I also learned how to cook a few things from mine. May they both rest in peace ❤️🙏

IIndeed, I baked this focaccia, and I'm delighted with how well it turned out! The recipe was absolutely perfect. Your recipes are gems Vito and I'm truly thankful!

Hi Vito, I just made your recipe and it was great. You're right, the smell in the oven while its baking is amazing! I made 1 in the home oven and 1 in the Gozney Dome; I think 2x Fermented Dome Focaccia is truly next level. Thanks for your hard work, Ciao Ciao!

Yes, I prepare it three times a week (I learned to prepare it through my long-term following of you), including mixing it with green olives or green Zaater , and the results were great for me 🙏🏻🌺🙏🏻thank you Mr pizza flame 🔥

Looks amazing! Gonna have to try this recipe!!!! Thank you

Yes! And your receipts are the best. Yours always works! Thanks for your super didactic videos! 😊

Nice, easy recipe. Making 50 a day, no wonder it's a highly streamlined process. Also, I'm glad I can finally see what flour you're using. I've been using the Capito red, but I'll have to give the purple a try. Thanks Vito!

Fantastic. Love the tribute to your wonderful mother

I got to try your method of focaccia. I wish I could smell that. It's great to see those who help make your videos too. Spread the love.

Dude, you are the best! God bless your lovely Grandmother

I’ll give this a go at this tomorrow. Thanks!!

I have just made a focaccia following this recipe and it was amazing. Thank you so much for your hard work, keep it up

Awesome, I will be making that tomorrow. Thanks for all the tips and techniques for making pizza as well. Grazie.

Soft and crunchy 🤗

Amazing recipe as always!!!

Looks great - “soft and crunchy”🇮🇹🇺🇸🇮🇹🇺🇸👍

Fala Victor ! Sigo muito você suas receitas, sou do Brasil e já evoluir muito só assistindo seus vídeos !!! PARABÉNS MESTRE DA PIZZA !!!!

Here's to Nonna Angela ! Lovely for you to share your cherished memories of her. 💝

Vito I loved this focaccia recipe using poolish, it was so crunchy & tasty….I like to experiment with fermenting doughs so I wondered if I could make a sourdough version using the same flour/water/salt measurements & 100g of starter. Well it worked & was absolutely delicious….definitely worth trying.Wonderful recipe, thank you.

Hi Vito, You are the best! I love to see Your videos, it real passion to see, how emotional You are cooking. I tried your Focaccias, and not only me, but all of my children love it! 😀

Thank you ❤ I learnt a lot from your channel.. one of the best channel. Love all your videos ♡♡♡♡♡♡♡

Made the focaccia following your recipe...buonissimo, excellent. The flavour developed in thid double proofing method is unparralleled to any other. Thank you for sharing! ❤🥰

Vito, I make foccacia using your recipe with 120% hydration and it always turns out delicious. I add rosemary and tomatoes to it. The next level also looks delicious, I will definitely try this recipe next time. 🤩🤩🤩😍

Tried this and it was so good!

Perfect! Thank you

Looks delicious! 🍕Gotta try this

I have never made focaccia! Look forward to trying this! Graci Vito!

Olives from Lidl 😎😎 Great recipe, thanks Vito !! I will try this 😎😎

Looks amazing

Hi vito! Love your channel!!! So many good things that you share with us thanks a lot!!! Can you give us next level pizza recipe WITHOUT GLUTEN. :-) blessing from Isreal

Forget about pizza or focaccia, you should do a course on happiness. You radiate excitement and confidence. You are a very nice guy, thank you for sharing your knowledge and enthusiasm with us. BTW thanks to you, I am making amazing Neapolitan Pizza and focaccia as well as mozzarella and ricotta cheese. God Bless you !

Looks so delicious, if I don’t have the round pan, can I make it in another kind. Thank YOU, great video

great invention from the great Vito. I'm going to buy the olives right now.

Tante grazie, Vito per tutto! Adoro le tue ricette e uso sempre i poolish! Non sono mai stata in Italia, ma mi piacerebbe visitare la Puglia! Sembra assolutamente meraviglioso!

Ciao Vito you Are a Real Master I followed your way from A to Z And Excellent results Molto Grazie Giancarlo

Olé shoot! It looks delicious. I have to try this for sure.

Very original, thanks for sharing

Vito this is a wonderful recipe

Looks yummy 😋😋😋👏👏👏

Great!! Your focaccia seems super delicious!! 👏 Greetings from Italy (Apulia)!

Great video and editing. I will try your recipe

Beautiful

The best pizza man. 🍀☘️

Marathon of "the bessstttt pizza in the world "

Great video. Lovely focaccia!

So delicious i cant resist i got to try this at home😋 keep going Vito👍

what a great photograph/ memory of your Grandmother. Many thanks for the video

looks good

Vito, I LOVE your videos! ThanQ for sharing your wonderful recipes w/us. I would really like to try them, but I do not have a gram scale. I would like to request that you also give quantities in American measurements if at all possible.

Hi Vito, this looks amazing! I've always been a bit afraid of making Focaccia. I'm constantly looking for the perfect spongy-crunchy Focaccia but rarely do I find it. I know you get this question a lot, but is there a way to substitute poolish for sourdough starter?

Amazing recipe! Can I also bake it in my woodfired oven? PS: I’m gonna watch some more videos TILL THE END all day every day baby! Let’s save this channel together!

That looks delicious. Top video as always Vito 👏. Could you cook it in a woodfired oven? What sort of temperature would you need in the floor for it to cook properly?

awesome brother

Love the video. Great, homage to grandmother. Amazing history. Also, what cameras did you use to make your video on this one?

Nice Vito always making foccicia this time of year. Lots of evoo for me makes a crispy bottom! 🇮🇹

Thank you Vito i make the best pizza Because of you!!!!!!!

Hi Vito ! Thanks to you my pizzas are amazing and I firmware engineer in France am really thinking about changing my life and opening a pizza restaurant ! Every one of my friends is telling me to do it because my pizzas are awesome compared to usual pizzas restaurant we have in France ! Again, Thanks !

@tit-belledonne9566

10 ай бұрын

Salut @alexislecoq815 ! je m'intéresse aussi pas mal à pizza et je voulais savoir si tu as un four à pizza ? Si oui, tu conseilles un modèle ? Je suis un peu perdu avec toutes les gammes de prix et j'ai pas forcément beaucoup de places non plus. Mais j'ai l'impression que ça fait une diff énorme... Merci et je te souhaite le meilleure pour ton idée de pizzeria

@alexislecoq815

10 ай бұрын

@@tit-belledonne9566 oui ça change tout ! J'ai un four ooni à gaz franchement c'est top, le sav est top aussi et il est chaud en 15 min donc quand tu fais qu'1 ou 2 pizzas ça vaut quand même le coup de l'allumer comparé aux four à bois.

Hey Vito, love the video. Where do you get your mixing bowls?

My family are from mola Di Bari. I remember taking my grandmother foccaccia to the baker.

I loved it, how delicious

YES! I am making this tomorrow!🥰

@vitoiacopelli

10 ай бұрын

Tag me on Instagram

perfect

Looks good. If you don’t want the olives should you still flatten it out then fold it? Is there any resting time when the final dough comes out of the fridge before the olives?

Ciao Vito! Thanks for this recipe, can I use type "1" flour or will it affect the hydration?

Vito. Wow. Great video.

Me gusta el aroma de la focacia. 😊😊

I think it would be helpful if you mentioned what flour to use if one does not have "00" flour. Plus is the dry yeast: active dry yeast or instant yeast? Grazie Mille for all your videos!

I ALWAYS GET SO EXCITED WHEN YOU SHOW OFF YOUR PIZZAS I LOVE YOU VITO

Adorei o vídeo!❤️

Adorei o vídeo! 😊

So cool

Love your show. Can you guide me to where I can purchase the plastic mixing bowls you used on this episode. Thanks

Adorei o vídeo!

loooks good

AMAZING. Looks Richer and even more Tastier than Neapolitan pizza! But, the dough is Labor Intensive. It requires a lot of "Resting": 2:50 (15 mins) 4:06 (24hrs) 5:54 (20 mins) 7:11(45mins) 8:39(20 mins) 10:46 (2mins). Probably takes many years and a lot of patience to master this!

Una maravilla molto Grazie

Maravilhoso 😮

Now I have plans for Sunday lunch 🥰 btw. 20 g of salt (NaCl) will melt in 100 ml at 20*C degree water, because solubility of salt is around 36g in 100g of water at 20*C also I heard from very expirenced baker that salt with impurities helps to stretch the dough and makes it not so ripply

Hi awesome video as always! You’ve change my pizza game 😂 I am following you for many years now. For 1 12 inch focaccia what you think of these proportions. Polish 100/100 Dough 40w/95 flour ? Same hydration as your recipe. Trying it out tomorrow anyway😂

Muito bom

Massa maravilhosa

You are a the best Vito!

Video idea: Blindfolded Pizza making :D just for fun ^^

Nice to follow the timing but I wonder if there is a graph to plot humidity and barometric pressures as well as temperature.

adorei o vídeo

Adorei o vídeo

What temprature do u use inside your fridge? Im using 405 with 13% but never have so much air inside @ 70% hydration. 😢

Fantastic! ✳QUESTION✳ -- Can you describe the characteristic of the dough when it is "the point" when you want to put it in the oven? How do we know if it is ready (or past ready)? Great video. I'm making a pizza tonight, but this convinces me to try focaccia next!

@jaimeTF

8 ай бұрын

It has to be bubbly and puffy, if it's not enough it will be flat. If it's too much it will look deflated and will "go down" if touched

Muito legal❤

I do so many times the one you post, the 3 hours, what is the difference between this one and the 3 hours one ? 🤔🤔 I love the 3 hours one.

Thx for a terrific video. Love your presentation. Food is love! Important question what flour do you use? 00 flour from Italy? flour in the USA? Please recommend brand thx

Itália maravilhosa ❤❤❤❤❤

Vito! Is it to possible to make an updated video for Roma style pizza? Thanks!