What is your favorite tip?

@alessandroluce

2 жыл бұрын

Your youtube channel 🍕✨

@konradczerniak3578

2 жыл бұрын

Plastic bag and some oil. If someone has too small a refrigerator for 6 or more pieces of cake.

@eu7736

2 жыл бұрын

Neapolitan pizza style

@atiliocolacurcio8834

2 жыл бұрын

Ciao Vito , vorrei capire un attimo dove mi sbaglio al momento di mettere la pizza nella palla e infornare , visto che mi si attacca alla palla o al banco e non riesco a farla scivolare in un colpo solo come fai tu ? Ho già provato a farla meno idratata o capovolgere il pannello e mi si attacca sempre. Grazie e buon fine di settimana

@psygnosia

2 жыл бұрын

To be gentle to pizza so the pizza will be gentle to me

I started out simply wanting to be able to make a pizza. I instead ended up finding your channel and falling in love with the art of REAL pizza, been making pizza's at home for about 2 years now and even managed to become a pizza chef at a local restaurant because of this. My biggest dream now is to run a pizza restaurant myself one day. You're my biggest inspiration Vito, grazie for all your video's, enthusiasm, and love for pizza's. You've changed my life.

@cocoa8535

2 жыл бұрын

I have a same interest as yours, I hope I can become a pizza chef one day. Doesn't Matter if it's my own restaurant or Domino but I just loovvveee the art of pizza.

@upcomingjp

2 жыл бұрын

@@cocoa8535 That's the spirit!

@cocoa8535

2 жыл бұрын

@@upcomingjp Thank you for that, and Best of luck to you.

@joshuadriscoll8166

Жыл бұрын

That’s awesome, do you have a recipe for Chicago deep dish pizza you can share?

@reuschle

11 ай бұрын

Wow, congratulations. I hope it goes well for you. All the best! When you have your own restaurant, please post it here. Thx

Making 150 pizzas in 2 days, The best tips I learned from you, and learning by doing - as well as plenty of failing - myself. Poolish was started today, 5 batches of 1850g flower and 1850g water. Dough will be made tomorrow, total of 42 kg and baking Thursday (double fermented) All the best ingredients, from a small town butcher. Dehydrated cubed Mozzarella, homemade smoked ham and pepperoni and of course a traditional Margherita with olive oil and fresh basil. The after-party will be with pizza Blanco potato, Prosciutto, ham and burrata - And plenty of red wine and ice-cold beer. First time with a large scale event - besides 35 pizzas for celebrating my daughter's high school diploma. - I am exited like a kid at Christmas!! Wish me luck?

@rsingh2083

Ай бұрын

My pizza is coming out bit chewy and not fluffy. What mistakes am I making

I’ve been making pizzas for 3 years now and I feel like cheating the process of learning haha. I went from mediocre pizza to „the best pizza my mother in law has ever eaten“ in about 2 months man! all thanks to vito. Those tips and tricks are gold!

I was in the bakery business more than 8 years and seeing your videos its like I just started to learn! Great to have your open work experience to share with us!

Thank you so much for all your effort doing this channel. I found it just this week and can't stop watching your videos, it's truly amazing hearing you talking about your love to the pizza. I love the italian cuisine, pasta above it all, but this year I start my journey with the pizza and it was truly amazing. So I'll keep an eye on your channel, it's truly inspiring. Greetings from Mexico 👋👋👋

After watching your videos mate i started practicing with dough , as a chef myself i never bothered too much with dough and etc, but your channel really sparked a unique love of mine for dough , thx for all the videos and your advices mate , really helpful , greetings and love from Greece :) !

Wow, you just shared so much. Thank you! How incredibly generous to share so much knowledge on the art of pizza making. I really appreciate the tips on making sure we digest the dough properly. I hope your wife is very pleased with the clean kitchen and the amazing chef she’s married to!

I started making pizza a couple of weeks ago and just recently found your channel. I will say this, It’s amazing watching your videos, the fact that you enjoy reaching back and pulling people up to your level of pizza art is what has drawn me to watch and follow you. Thank you for that.

Thank you for the tips about the rest and cold temperatures: that's been my issue for awhile now and now thanks to you I've learned what I've been doing wrong.

I cannot thank you enough for your channel. You give your heart for pizza and it shows. You are a master at your craft!

These things are very big help for all of us! Thank You Vito! 😍

You have saved the day, as I have finally found my one and only pizza recipe, thanks to you! It turns out soft and crunchy, just as you say it will and tastes amazing. I cannot thank you enough for your channel. You give your heart for pizza and it shows. You are a master at your craft!

@fusiond7365

Жыл бұрын

What is that recepi ?

You are the best paesano! I've been following you since the beginning of your channel. I learned a lot from you. Today I make your recipes and with your tips I got great results at home. I built a mini Neapolitan oven (yes, myself by hands) and friends are always happy to come home when I make my pizzas. So here's my thanks and my wish for success always to you. From your friend in Brazil, who has descendent and a heart of an Italian (my father is from Palermo). When I visit the US I will try to stop by wherever you are to give you a hug! Thank you very much!

Vito thank you so much for sharing all your knowledge with us. I defrosted a frozen dough ball yesterday and didn’t end up using it so I put it back in the fridge. I will use it today so I am sure I will be referring back to this video for help.

Been following for some time now. Recently added pizza to our food business using your recipe's, tips and techniques. Thanks so much.

Ciao Vito ... Aww ... Grazie Mille for sharing all your Wisdom:-) Following your instructions I have gotten the BEST results with homemade pizza and focaccia, after years of practice, simply delicious ... For the Loooove of ITALY!!!

Always great to watch your videos!! Thanks for sharing your gift!!

Hello Vito, A million thanks for your inspiring videos. As a subscriber I have not missed any of your gold worth videos on youtube. I have learned how to bake the best pizzas after your recipes. I have shared your video links ti hundreds of people. I’m very glad to say that you are my pizza mentor. Keep up your great work my friend 😀 Love ❤️ from Stockholm, Sweden 🇸🇪

Vito. I wanted to say thanks for your channel and its positivity. You got me to get up and open my small cidery/winery which opens next week. Part of it will to be to incorporate doing Detroit style pizza and Bari style by way of Pizza trailer. While that part isnt done yet. First part was to open the winery. I dont think it wouldnt have happened without watching your channel and grtting the master class. In closing I am sorry about your Grandpas passing. Bless you and your family.

Patiently waiting for this one , let all of us watch it and appreciate it as very small tribute to Vito s nonno with little prayer and gratitude god bless you Vito

Vito thanks to you, I have had two different friends say that my wood-fired pizza was the best they have had in their life! Pizza a gambieri with your next level dough. The poolish changes everything. Maestro!

Vito, I can’t tell you how helpful your videos have been. You are so generous with your information, and it’s really allowing me to up my pizza game! Grazie!

This guy is legit. Good, easy-to-use tips. Thanks for sharing your knowledge and experience!

You are simply the best!!! Thanks for all your advices.

As a cook this is my favorite channel. Vito you explain very well. Grazie grazie grazie !!!

Vito, my wife thank you from the bottom of her heart for teaching me to make beautiful pizza! I love the art, and she is loves it so much. Grazie Vito!

The salt and cold water tips in hot weather is Priceless 🙏🏽💪🏽🙌🏽🔥🔥🔥🔥

Gracias Vito por tanto amor , pasión y tanta enseñanza ...

Very helpful! Thank you so much.

dude, thank you so much for all your videos. Im in the pizza making game for 2 years because of you and im still improving. I stopped buying pizza bacause i can make better now myself.

@vitoiacopelli

2 жыл бұрын

Amazing 🤩

@ventzislavbaldjiev8525

2 жыл бұрын

man me too :) i dont buy pizza anymore. mine's better:)

@vitoiacopelli

2 жыл бұрын

@@ventzislavbaldjiev8525 that’s the goal

@mikmaccer3007

2 жыл бұрын

me, too :-). I've to laughing . Also my wife is laughing when acqaintance tell us, they tasted a new pizza resturant and the pizza would be sooo amazing . Because she know who make the Best pizza. Not around the World because this is Vito :-) . I am the Best araound my town.

Thank you for all the tips.

Thank you for this post. I just found you. My first attempt at making dough was too wet & too sticky. It helps that you showed how to use the mixer (I have the same style). My 1st attempt was JUST by hand.

Vito... I've seen you as a guest on a couple of different cooking channels. I'm so happy I found your direct channel. I learn so much from you every time I watch. TYTYTY!

Thank You! I messed up two batches before I watched this video. I just made a perfect batch with your fixed mistakes video.

Precious commentaries, thank you Vito!

Seriously fantastic pizza content. Much appreciated.

Oh I can’t wait for Vito’s positivity and great energy!! Even when he will tell me what I am doing wrong

THANK YOU THANK YOU THANK YOU SO MUCH, I Had NO Idea of ANY OF THAT, & WE WILL WATCH THIS OVER & OVER TELL WE Have it Down RIGHT YOUR GREAT MAN !!!

Thanks!! Super helpful! Temperatures was my favourite tip 🤩 🍕 ❤️

Right point of fermentation is most crucial - reminds me of your vid 3 weeks ago ('Best Way to Develop the Gluten in Pizza Dough'). Your content is educational! Vito, you make the world a better (pizza) place.

Thank you from those of us who are new students of pizza dough and pizza making.

Grazie mille Vito! I am making perfect pizza at home since a few weeks thanks to you! Grazie della Svezia

Thank you Mr Vito Your the best .

Thank you so much, I am leaving dough to raise now. I was worried I overkneaded it by hand but it looks much better now 😊

ThNku chef your value information ❤️😍

Grazie, maestro. Thank you for sharing joy with us.

Thank you for all the tips!

Thank you, this information is golden!

I love your channel . Pizza has become such fun because of you .. so generous with your tips. Thank you

Merci Vito vos explications sont parfaites ❤

Just like the previous post by Robert, I’ve also learned a lot from your videos. I do mostly Grandma (by the way, I don’t think you’ve ever posted a video on a grandma style or Detroit) and Detroit pizzas and I’ve implemented most of your techniques of proofing and hydration percentages to my doughs and they’ve been great. I make usually 1 for myself and my wife, but usually I make 3 to 4 at a time for friends and family. They keep asking when I’m making my next pizza party. Thank you for sharing your knowledge.

I found this to be very helpful tips. TY

Great tips. I've used cold dough and not had the black spot issues. Guess my steel or oven isn't hot enough to cause that. One thing I struggle with is even stretching. I often end up with thin spots somewhere. Sometimes we patch them just to avoid a leak while baking or eating. Thanks for all the information you provide

@gnawbabygnaw

Жыл бұрын

I hear that. I found if I press the dough down pretty firmly in the middle, or not the edge, as I’m stretching it helps it not get so thin in places.

Always amazing info, thank you

Vito thx for the tips. thanks to you i keep improving!

😊 very helpful! Thanks!!

You changed my pizza game forever! thank you so much.

SO Helpful!! thank you

thanks Vito watching your channel helps me alot love your.tips m8👌

Thank you so much dear Chef. Your tips and tricks are really helpful. Love from Bangladesh.. 🇧🇩🇧🇩🇧🇩

Thank you Vito. You are the best!

Bravo Mr Vito for your honesty and transparency good work. Really love your show.

Vito, you are amazing. Thank you ❤️

Love your energy Vito. Favourite tip is not putting flour on the bench when separating... the ball creation is fantastic to watch.

Thank you. You make it look so easy.

thank you! pizza is my favorite food, but I have never got around to attempting to produce my own, but I think I am ready to try.. gotta figure out sauce as well

Great explanation and great service thanks for updating our knowledge 👍

Grazie! Bravissimo 😁💪

You’re a legend mate. I’ve been doing pizza grazie a te since last year and my life changed !!!! Just a question vito, what is your receipe in this video ? Au mean the proportion of ingredients you add to the poolish ? Once again thank you man, you are a pizza legend

Love it the most important above all in doughmaking in general is have enough water in the dough and learn how to handle dough by hand :)

Thanks you Vito i am french and i Can understand english when you are talking !!! Salutations de France :-)

LOVE this, the Gluten must relax, beautiful dough! Can’t Wait to try it! Ohhhh Foccacccia! Now you’ve Really got my attention!!

Great Tips brother 👍 Thank you for sharing 👏🏼

Thank you - wonderful video - I will be watching your other videos so I can make the perfect pizza for my family.

Thank you 😊 You are the best

What could be better than wakeup and watch a new Pizzadough Lession from Vito 😁🍕❤

Hi vito. Your videos are the best and your the most confident pizzchef i've come across🤠 Me and my brother have been thinking of starting a pizza business in Finland and i was wondering if you as a pizzamaster have any tips and tricks to get the business stared?😊

Thank you I did amazing pizza for my parents and now they want more god bless you amico.

Thank your chef great for advice .

Hey Vito, your dough recipes are the best. First try, already a success. Thank you Could you please add celsius values when you talk about temperatures. No idea here in Germany about fahrenheit 😃

Muito obrigado Vito! Vc é brabo!

Hi Vito, can you please do a tutorial on crazy thin and crunchy dough like in New Haven style Apizza? Loving your content!

Sei un grande Maestro! Sono cosi felice! Le mie pizze erano questo sabato a next level Pizza! 🍕 crunchy and fluffy at the same time thanks to Biga recept and all the technics you thought me ❤️ Thank you for everything I wish your family all the best🙏 Un abbraccio forte Be blessed 🙏

Thank you Maestro Iacopelli 🙂 In my case, I was using hot water and proofing the dough too hot (above 80°F). I'll go the "room temperature" style 😉👍

Looking forward to this! I know I'm making mistakes, I just don't know what they are.

Your the best pizza maker In the world , thank you for sharing with us

I can say that my favorite tip from Vito is the "little by little". I trully love the accent. With that said your videos are amazing and i really appreciate them.

Great tips im taking it all on board. Thankyou.

Maestro more like Grand Master! Vito, Thanks for sharing your hard-earned knowledge.

Have you thought how many good pizzas maker there will be on this planet because of you. Thanks Vito.

Grazie Mille! You're the best! 👌

Your channel is fantastic - thank you

Thank you sow much Maestro

Thank you. Sei il migliore! Greetings from Poland :)

Always enjoy your videos, Maestro.

Today I discovered your chanel and already subscribed...I'm addicted to your videos already. You do a great job creating useful content. Thanks. Molto Amore.

Hi Vito great Videos thanks. Polish really changed my way to do pizza! However sometime the dough comes out a little bit sticky. Of course your video on sticky dough really helped…but can I ask which kind of flour do you suggest for this dough with polish (70%) hydration. Which W? 280-300 or higher? Can Manitoba be used? Many thanks

Grazie per i vostri video. Ho costruito un forno per la pizza nel mio giardino e i miei amici adorano la pizza. Grazie grazie grazie.

Thanks for that!