No matter which video you watch, this guy’s energy is always high. That’s a unique trait, regardless of his pizza making skills which are awesome. Thank you for all the great videos.

@drb4074

2 жыл бұрын

It's always great to listen to somebody that is passionate about what they do. I could listen to a guy talk about some hobby or job that I personally have no interest in... but if he's passionate about it then the discussion is interesting to me.

I made a pizza yesterday and i have got a lot of information from your channel, my family loved the pizza, thank you for the help you give to all people around the world for free, love from saudi arabia

@eugenetswong

Ай бұрын

Hi. Do you know why there are no large pockets of air in this crust?

Love that you showed the contrast of both methods.

I as an Indian love watching your videos every time. The way u represent that is unique. U include all the details to make a perfect pizza 🍕.

I love it how the flat beater magically transforms into the dough hook

@eugenetswong

Ай бұрын

Just so that everybody knows, the Kitchen Aid user manual says to not use the flat beater for dough. We are supposed to use only the hook, and at a max speed of 2. I am not an expert.

@MrMaddis0509

Ай бұрын

@@eugenetswong yeah cuz the thing has noooo power whatsoever :D - the info is correct!

@eugenetswong

Ай бұрын

@@MrMaddis0509 ??? What info is correct?

@MrMaddis0509

Ай бұрын

@@eugenetswong Your info of the correct usage of the dough hook and settings...

at 12:52 the crunch is amazing, by far the best Pizza Master online.

Vito! You made me crazy for pizza! I am preparing dough for this evening, like every week since I found you. Thanks mate! A big hola and hug, from spain!

Man this is the best pizza canal on youtube! I enjoy your videos everytime! Plus you made me a better pizza guy :D Love from Poland!

Thank you for sharing your knowledge with us. After watching your video on making dough with polish there’s no going back now. Best pizza I’ve made in my 67 years. Now I just need to convince wife I need a pizza oven and darn a new store just opened a mile the road that sells pizza ovens.

Lov your passion and thank you a ton for sharing the knowledge. Best teacher I could ever hope for!

Don't ever stop doing what you do man. REALLY LOVE YOUR VIDEOS.

Vito we are blessed to have you maestro!!!

you are the best thing I've found on youtube during the process of learning pizza making, love from Taiwan.

Your timing is perfect to teach about pizza! Thank you for helping in a tough time. I can’t get 00 flour so AP will have to do.

Hi ..realy you teach everyone what you know honestly..appreciate..

Hello, Vito. Thank you for all the education you give us. It is invaluable. Instruction like this would not be accessible to us without world class pizzaiolos/chefs such as you. You are our mentor. If I may ask, is the box you use to mix by hand available online somewhere? Keep the great content coming!

The measurements are perfect, easiest dough I've ever made by machine!

I love your videos every time I watch them!!! I keep working to make my pizzas better and better. I was planning a trip to Napoli just to take a pizzaiolo class, but then Covid hit :-( I hope you are recovering well there and maybe in 2021 I can come down! 2 years since visiting the motherland is way too long...

if you have leftover dough you add some fennel seeds. make Tarallini of it. brush the dough with flavorized oil and bake it in the oven till its golden brown. IT WORKS!!!

Vito speaks the truth... the most important ingredient to any pizza is PASSION! Thanks for the uplifting video Vito, best wishes to you and your family. You are gonna be the KZread expert on all pizza my friend.

Vito you are my sensei !! I'm a young pizzaioli and its hard to learn real napolitan style and you really make me come better !! I bought an wood oven for my home i follow all your advices and recipes and I actually do great pizza and learning Italian from you !! thanks for share all your secrets !! You're the best thanks a lot !!

@eugenetswong

Ай бұрын

Hi. Do you know why there are no large pockets of air in this crust?

You are the best I made the pizza today from your recipe it turns out so good 😊 like a restaurant my kids love it 😍 thanks for sharing

Just to let you know how far your good has spread to the world,, I am from United Arab Emirates 🇦🇪 and your channel is my one & only reference when it comes to pizza, pizza taste amazing here .. of course with your help! Friends & family love it 🍕❤️ appreciate your effort and thank you so much, Grazie mille!

@vitoiacopelli

3 жыл бұрын

Thank you so much

Hi Vito, love your videos and I use your pizza dough for the house recipe all the time with perfect results. I know it’s not an Italian style Pizza, but I would love to see you do a recipe for a Chicago deep dish pizza. Keep up the good work👍

I loved this video for comparison Vito.Thank You so much.

Go Get'em, Buddy, We celebrate today as You here for us, God Bless Vit6o!

I learned new things about perfect pizza today Thanks to you Vito, thanks.

Another great video from Vito, thanks!

Hey Vito! How long the dough should mix in the machine? And do you have to mix longer if you make more dough? Thanks! Love your video!

Good video! I usually start my mixing in a machine then finish it by hand. Let the machine deal with the goopy/sticky phase! 😀

Very interesting this video !! I've been curious since you started this !!♡!!

Fantastic - thank you for making this comparison! Question: have you done a comparison between dry yeast and a sourdough starter when making pizza? I’m also curious as to how much starter I should use in substitution of the dry yeast in this recipe. I have a coarse starter, not a wet starter. Love your channel!

Another amazing video. I’ve made all your recipes and yes you are absolutely right. I find with the dough machine the dough is lighter and fluffy. As much as I enjoy making dough by hand, the machine turns out 👌🏼👌🏼👌🏼. Good stuff Vito. Till next time. Ciao 🇮🇹

@eugenetswong

Ай бұрын

Hi. Do you know why there are no large pockets of air in this crust?

Thank you Vito. Information and entertainment . Does it get any better? You rule my friend!

I think both look awesome ! I wouldn't care which one I'd eat

Every time a video of yours gets recommended it answers another pizza question I had at some point. 😄　When I need advice for or while making a pizza for my family I go to your channel. 👍🏼

Thanks for sharing your experience. You realy help me to make a pizza at home.

Master of your craft

Vito, you are so animated & funny. This is the most important ingredient of a teacher 👍👍👍

Food processor worked too. we made a Biga by hand, then made the final dough in a food processor on pulse then final fold on the counter. Very airy, great result.

@ztbt

2 жыл бұрын

Could you share the recipe please?

Been a fan of making pizza dough with large airpockets because of your tutorial sir. Very inspiring thank you so much. Your forever fan from the Philippines 🥰

@eugenetswong

Ай бұрын

Hi. Do you know why there are no large pockets of air in this crust?

Grrazie for your instruzzione! Forza Italia!

Dude.. You work your ass off. Total respect.

😂😂😂😂😂 Loved the video , hands always win the battle 🙂 Thank you so much for making these videos

I’m obsessed with making pizza. This channel is amazing. I use an oven that heats up to 900.

Great video and great channel! Thank you. A suggestion for a topic of another video: "making a dough at home in a mixer (KitchenAid)" I'd really appreciate if you could give some tips which hook to use, how long to mix, what speed etc. I saw in this video that you're mixing initially with "paddle hook" then switching to "kneading hook"

Thanks for continuing to make your videos during this time. I hope you're doing okay personally and I hope your restaurant can come through after this is all over.

Hi man. Thank you for your videos. Every video improve my skills. I have not a cooking machine... That's why, hand made, it's always better (I think). My favorite 🍕 dough on poolish starter with 70% hydration. Thank you for your teaching. Please don't stop. 👌

Interesting. Pizzas look amazing

Beautiful Maestro...👍🏻🍕

Bravissimo , as usual . Love your videos and learned a lot from them . Ciao da Brasile

Excellent stand mixer.... Cuisinart is awesome too... but those hands you have are a gift!

Those look pretty!

Looks great!

Hi Vito! Can you give us a instructions for how to use the stand mixer? Like how long to use it, what power setting and when to switch from the mixing attachment to the dough attachment? Thank you!

I prefer the hand kneading dough Vito,and i think the mixer is making more temperature then the hand kneading,plus u can feel the dough when u don't use mixer,thank u for sharing this video 👍

Thank you vito for your Videos. Stay healthy my friend. Greetings from germany

How are you my good sir, so which one is better hand or machine? I would like to thank you very much for one of your videos of how to make pizza at home with 3 different methods, really insightful and thanks to you i can deliver much better results. I am a professional chef for yeats but I've learnt something fantastic from you and i am really grateful. Keep up the great job my friend.

Thank you from UK 🙏🇬🇧

Great video idea, thx 🤛🍕

ciao, purtroppo non parlo italiano /ingles ...... ammiro davvero il tuo lavoro qui in Brasile. Penso che tu sia un grande maestro della panetteria mondiale !!!!

Love your videos, have been watching for some time now -- question, when did you swap to dough hook?

I am hooked on pizza making now! All I can think of is making pizza

Hey Vito! I love your videos! Quick question- Do you sell your own flour? If so how can I get some?

Love your videos watch all the time thanks for sharing.... my question is there a difference using spiral mixer vrs. Stand mixer when making small quantities at home?

Interesting comparison! I do have a stand mixer but it taps out on amounts greater than 600 grams of flour which is most times, so am by hand these days and kneed until can feel it softening up nicely and is smooth. Will look for the colours on the crust when make some more on friday. Great education and entertainment as always! Cheers Jim

@overnightclassic2

2 жыл бұрын

That video is not accurate because he kneaded quickly to match the mixer. If you knead a reasonable amount, rest the dough, build the gluten, etc. and ferment for a decent amount of time including bulk ferment, you should not sea a noticeable difference

@annettemitchell2485

10 ай бұрын

He sped the video up, he didn’t knead the dough that fast.

i will try this, but for my home oven I think I'll up the hydration a bit for a more open crumb. REQUEST: Vito, could you do a video for Neapolitan, high hydration for home oven at around 550F for 2 pizzas, using a poolish for 6 to 8 hrs room temperature fermentation total time. That would be so great!💕🙏💕

@ztbt

2 жыл бұрын

Would you mix the poolish with the stand mixer or by hand?

@1nkman

2 жыл бұрын

@@ztbt He's not making a poolish in this video, he is making the dough all at once. If using a poolish I would just make it by hand since it only takes a few minutes but you could do it though, just don't mix it for too long.

grazieeeee mileee for your videos

Thank you!

Great video and great looking pizzas. How long did you mix the dough in the kitchen aid?

My bread machine has a pizza dough programm and I always use it for your receipe. I made pizza today again and it was very good! My husband says lately we don't need to go to restaurant anymore. I am glad, but sad at the same time, because I sometimes want to go eat at restaurants and relax.(T_T)

Vito, thanks for all the pizza making knowledge you share. I know how you feel about pizza, it's a passion & joy that's hard to express with words & easier to express with an amazing pizza on the table & watching people's eyes roll back to the back of their heads when they take a bite of an amazing pizza lol. I'm curious, for this recipe, you went with 61% hydration. I have seen soo many of your videos & have seen that you use between 67-70% hydration typically. How come 61% for this dough if you don't mind me asking. Thanks again for your time & videos 😎👍

Can you make a video showing how to stretch the pizza dough with one hand? I only have one hand and I struggle with that part but I bet there's a technique. Even if it's only 1 minute video I would greatly appreciate it

Love your energy and enthusiasm! Do you use semolina rimacinata for your bench flour or regular 00 flour? It looks yellow like semolina in the video.

Could you please make a video to explain mixer process in detail. Please also share tips like when to change head, how long to knead. Thanks in advance mate.

Вel lavoro, ben fatto. Отлично сделано

thank you for this video

Vito ... You really do your job with love

great video, thumbs up, Pizza Making should be introduced as a new school subject :-)

Thanks Vito

Thanke you so much sir

What a beautiful Pizza... I can smell it yummy... lol . Can you tell me Vito, what is the room temperature where you are making the dough? I believe the temperature has a lot to do in the success of the dough. Thanks again big Fan of your italien Pizzas

Thanks

Vito sei bravissimo e tuoi video sono fantastici

I love your videos. Always looking forward to new ones. I love this one using the mixer and only 6 hors rising time. I do have a question. You said for 10 balls use 1 kg flour & 1000 ml of water ? Do I need to increase yeast and salt to make as well ?

Hey Vito--love your videos. Question: do you use Dry Active Yeast or Instant Dry Yeast? Thank you in advance.

Hi Vito, I’m doing pizza in the wood fire oven which is the best dough recipe? Best wishes Gianni

Thank you for all your lessons, they're really great. Is direct dough as good as poolish or biga dough?

Maestro vito, im from the philippines and i admire you very much. Can you make a video on how to make dough for the business. Thank you 😁

Lovely video. Thank you. I've been making Neapolitan dough for a couple of pies. How would you adapt your dough to a 24 hour rest and do you think that it would be beneficial? Since doing the rest I've noticed that my dough doesn't pull back on me as much and is much easier to work with. I do let it come to room temp for about 30-45mins before shaping. I also use 00 flour. I've also only been doing pizza in my kitchen electric oven at about 450-475 degrees. We will soon be getting a Ooni 16 and wonder if you think your dough recipe should change and at what temp should I cook it with the Ooni?.....We do live in the very dry part of Arizona, but at about the 4700 ft. level altitude. Thank you for any help you could give us.....I will say that we are from back East and like a little chew to your dough, but my recipe is a little better then most I've tried, but still with "chew". How can I keep from getting a cracker crust? Cracker crust is too crispy, no chew. Sorry is this is too much info, but thought I'd ask. Thank you again.

Vito "because I'm by myself; I cannot eat all of the pizza by myself." Me "challenge accepted!"

I love Mozart on the background music ❤️

Ciao. Love your videos, energy, and charisma. Just a few questions: 1. How long and speed on mixer ?( I can’t kneed by hand)(arthritis). 2. What temperature in a home oven and what rack position (up, middle, low)? Grazie!

Thanks man

Once again a great video. And once again, back in the kitchen making pizza dough for tonight. Hooked on your pizza channel and loving every minute of it. The joy you have n making pizza's comes through your videos.

Ciao Vito sei fantastico grazie che condividi questo mestiere. Se fosi a Los Angeles mi piacerebbe imparare con te.

I paused and looked for hair. OH ITS AIR. Never mind :P You should do the little mark on a signature pizza at your restaurant when its made special by you.

@vitoiacopelli

4 жыл бұрын

Hhahah nice

Piękna robota 🙂

Vito, I would like to see a comparison of dough the same day, as dough made by polish. I've made your dough using the polish method, and it's perfecto! Also, the dough is only one aspect of the perfect pizza. As you know, it's also the sauce, and cheese. The cheese you use looks like fresh Mozzarella correct? Thank you for your videos!

Amazing recipe. Used this on my kitchen aid, one small issue my dough had many fermentation “pores” making it difficult to stretch out without holes, any ideas? Did I over ferment it?