how you make your dough?

@Guy-rv2vl

2 жыл бұрын

with my hands

@AnnieDaQueen

2 жыл бұрын

Poolish, in Malaysia.

@brunoperipolli5831

2 жыл бұрын

Bigga or poolish . No rules but all hands i dislike robots

@apuz13

2 жыл бұрын

usually with a Kitchenaid stand mixer but thinking of getting a Famag spiral mixer

@vitoiacopelli

2 жыл бұрын

The best

If anyone of you is thinking: "Vito did better pizzas than that before!" - Yes he definetely did. But for a home-oven-made-pizza it's really a LOVELY ONE and he showed us all the steps to avoid mistakes (probably the most important ones: pre-cook the pizza without the cheese in a home oven and use dry cheese). About the thermomix I have mixed feelings: I like kneading the dough by hand but for beginners or busy people it could be really an advantage to have such kitchen gadget that has more than 20 functions (not only for kneading doughs). Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.

Thank you Vito, one of the best videos so far. Lots of information and a calm, focused Vito, just perfect.

You are really the best pizza channel, cover any aspect of it! Vous êtes mon canal préféré qui couvre tous les aspects de la pizza !

I'm so thankful you showed (other video on youtube)Prevent The Pizza Dough From Getting STICKY. I am beginner making pizza in small pizza oven. I had the same problem with dough as that guy on video. you showed how to handle dough in details . and now after some practice it is now working perfectly. thank you sooooo much.

The best!! I’ve been cooking the pizza directly on the bottom of the over with no stone or tray and it’s coming out perfectly. Fan oven with bottom direct heat panel on.

Vito, as always great content, really like watching you.. thank you for sharing your amazing knowledge.

Thank you so much! I have a thermomix and was wondering how to “up” my pizza dough! Thank you! 🙏

i was looking for the perfect pizza dough for years!!! This finally may be the solution :) Thank you Bro!!

I wanna say thank you because you take a time to explain and i know that a big work to make this kind of video

For 15 years I’ve been using Todd English’s recipe for pizza. Tonight I tried Vito’s recipe with the thermomix. I am not going back to Todd. This was the best crust ever! A little more effort with the poolish, but well worth it. Thank you Vito! 🙏🙏🙏

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes 😍😘❤️❤️👍

Like allways, your reciepes are optimale, thank you for sharing all the secrets of better Pizza, you're so generous and good teacher, Vito fantastico🙌

Outstanding! Going to make one tomorrow....

Your video is very clear and well explain simple but easy to understand thanks you for sharing this have thermomix but your video explain well love it

Thank you soooo much for this sir!!! 🙏🏻🥰🥰

That was a good lesson. Thank you. Have subscribed.

OMG! I just found your channel! This video is the best youtube suggestion ever! I'm craving pizza now! 😱😱😍😍😍😍

Merci beaucoup pour la vidéo. Vous êtes le meilleur

Great video, thank you Vito!

Your recipe is incredible, I try it today, the pizza was so tasty !!!

Thank you for this beautiful video (and for you entire channel) I was just wondering what flour should I use to make this recipe

You are the best et je vous en remercie beaucoup!

Hi Vito. I have become a great fan of yours. I have tried to make the Pizza as per your instruction and they turned out superb and again today I made bread like you showed and that was also awesome. Thanks. However have a question - can we make the Pizza Base and store it in the fridge for some time??

Thanks a lot Vito your pizzas is so delicious and amazing🇵🇭💖💞💕

Thanks Vito, i made exatly the same pizza as yours!!! Best poolish! Pizza like as in restoraunt 😘😘😘

thanks vito for another great pizza video

Thank U for this video. I am an amator of pizza :) I have thetmomix and I try Your recipe. Greeting from Poland!

This guy truly a pizza master. From Italian to various Pizza styles worldwide...

Thanks for the recipe, my parents have a Thermomix in Spain so this is a great help. For the second step, what about setting the oven to grill mode in max temp (full red) and the pizza on the top track so it's really close to the grill. Would that reach a higher temperature and brown the crust more?

Thank you so much🙏🙏🙏

Pizza looks more gorgeous after an oven at higher temperature with its burned spots 🤗 Great job anyway!

Wow delicious recipe very nice pizza 🍕🍕👌👌

brilliant pizza video,pizza master

Beautiful !👍👍👍❤

Fantastic!

The best Pizza making channel

Milliliters, bravo Vito!

I need to make this pizza for my family. This channel is fantastic! send hello to Brazil I'm your fan. Take a look!🇧🇷

No one in the world can bake pizza like you do. Love from Pakistan

I’m soooo hungry for this pizza!!!!

Sie sind nummer eins ohne konkurrenz🌹🌹🌹🌹

Hey Vito awesome video!! So if I use Biga or Poolish then I don’t need to wait so many hours for dough to be ready right? Can I Store the biga or poolishin fridge?

Mr Vito, Can you please review the ILLILLO Extreme stovetop pizza oven? It looks very good for apartment use.

Super interesting

Soft & Craunchy!

Merci

Great video!Many new things! I ll put the sound of the pizza in mobile phone...:))))

Very tasty!!!👌

great idea with a thermomix

Vito.....You are a Master!

Heya Vito, what is that grey proofing box called. The brand name and where you got it from. Thanks Vito. I really like that.

hi do you use the same dough techique for out doors pizza oven with the thermomix ?

This channel has definitely helped my pizza game. I’ve made so many pizzas since discovering this channel.

@visa7037cl

2 жыл бұрын

Me too 🍕

@MichaelRei99

2 жыл бұрын

My pizza game evolved through my hard work trial and error. Don’t need this clown!!

@XDviper45

2 жыл бұрын

@@MichaelRei99 Ok buddy. Go be a hater somewhere else.

Very nice enjoyed the premiere

Thanks Vito. Do dou use a Turbo when the pizza is in the oven?

Best Man ever. 👍🏼

VITO Thank You Very much for recipe on termomix. I' m a Big fan of Your Channel. If I want to mąkę pizza with biga in the same recipe on termo. What will be a proportions of bigga to this recipe? THX

Hi Vito, what types of dry yeast used in your pizza recipe? active dry yeast or rapid-rise yeast? thanks in advance

Thanks

Any tips to getting a crust with larger air pockets (so its a little bit more lighter/airier?)

Hello Vito When using home oven does 1 use the bake function or grill function. Or does 1 used both (bake & grill) together. From South Africa 🇿🇦

Vito - I've been making dough, but can't seem to get that funk that I get from dough in my local Italian store dough. Is there a recipe with fresh yeast and wine? Would you add wine to the poolish or to the 2nd fermentation?

Vito, I've seen your " Biga for home oven" videos too, so which do you think is better-- your Biga or Poolish for home ovens?

Nice video!!! Perfect for home users. You are saying that it is 100ml water per pizza, but what does this mean for the flour? Do I need to adopt that too?

Pizza super. And you too super ♥️😘

Top class vito 💪💪💪

Pizza Superhero 💗 thanks Vito! Helpful as always

Gotta add a shovel to my buy list

I tried this in my Thermomix, but the dough was till too sticky to use easily (too wet to squeeze into a tight ball, so it slumped badly during the last proofing). Do you think that I just needed a little less water perhaps? The dough at the end stretched too much - pinch and pull just mean it stretched and didn't move! :)

Can you tell us the brand and where you bought your gray dough boxes? I've been looking for them for a long time. Do you have a link?

Hello Vito... Beautiful pizza... Congrats... Can I share this recipe for a smaller recipe..?

Ciao vito...che tipo di farina consigli? Grazie

I’ve got to say thank you….my first true success with Napoleon style pizza. It was so beautiful. Grazie! I can’t wait explore a bit of red wheat and small amounts ancient grains in the poolish. I used manuka honey that was fantastic. Perfect texture with the dark spots. There are few things as simple and perfect together with a bit of alchemy and chemistry than flour, tomatoes, cheese and herbs. I’m a fermentation fiend. Call me converted. Cheers 🥂

Vito the best love you mate so how to bake if no baking steel or stone

Hi Chef. Can we make the pizza dough by instant dry yeast?

Hello , if i want to make two pizzas, how much flour and water should i use for poolish and dough. thanks !

Ciao Vito,io ti ho conosciuto sul video di Giovanni Fois qualche anno fa forse.Devo dire che sei molto simpatico e molto bravo a fare la pizza,complimenti!!!

Can you tell me where you get the gray hinged plastic dough bins, thanks.

I think the perfect pizza dough starts with the right flour. I've been using all purpose flour because Walmart doesn't sell any flour with a high protein percentage.

I have been making it like this using a pizza stone. It works. I don’t add honey to the poolish.

Hi Vito can we cold ferment this dough

Hey Vito can we cold ferment this dough

Ceramic from Bolesławiec, mi piace :-) Great video!

@vitoiacopelli

2 жыл бұрын

Cool, thanks

If i have 350 degrees oven is it enough to make the pizza without precoock? @vito

What olive oil do you use? And where did you get your scraper/spatula? Thank you! I’m learning a lot from you!

@z0rgMeister

11 ай бұрын

Hi, I know I'm not Vito but just use what's available to you. Even a wallpaper scraper from a hardware store will work as a spatula for dough. Just make sure it has a thin flexible blade. As for olive oil stick to extra virgin and you should be fine.

Spettacoloooooooooooooooooo

Best pizzaiolo on earth

Please make one video on how to make a perfect pizza in microwave convection oven. Thanks @Vito Iacopelli

Vito! Could you please help to me regarding semolina?! I am living in Hungary and nobody knows what is the original semolina... which type is your recommendation? Where can I bought it? "Your" semolina is made from corn or wheat (yellow one)? Fine one or not? Ohhh so many question are here about semolina. Thanks for your answer in advance!

bamm looks good

I have Thermomix. Can you please show how to make the first mix that you called “polish in Thermomix “ Thank you . Love your work and help . Thank you

What type of flour ?

What brand is the blue dough box?

Vito, you make dough faster with your hands than with this "miracle" machine

If I want to freeze I need to put the sauce ? And oil too ?

hey @Vito, I have a question. Do you keep the 50/50 semolina/flour blend after stretching and putting the raw dough balls into it? I always wondered cause I keep for the weekend but once done making the pizza, I been throwing away, but feels wasteful. Idk if there’s bacteria or whatnot hanging around or if it’s safe to just keep.

@samiglasgow9629

2 жыл бұрын

I keep mine and I've not noticed any signs of mould, discolouring, bad smell etc. Not that that makes it OK, but it's not made me sick, yet... 😅

@kdub175

2 жыл бұрын

@@samiglasgow9629 haha okay cool. yeah cause the semolina is expensive

@vitoiacopelli

2 жыл бұрын

Yes correct

Hi! Can the poolish be made in the Thermomix too?

Hello how are you? Master vito can i make the dough with flour type 45 ?

I think in previous videos he was adding oil already before the first time of the pizza in the oven. Here he adds it after. Does it make much of a difference ?