2 WAYS HOW TO MAKE AUTHENTIC NEAPOLITAN PIZZAS

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In this video i will show you, all the differences of 2 real original NEAPOLITAN pizzas, n1 CANOTTO STYLE vs RUOTA DI CARRETTO very old school pizzas, also i show you how to make this original neapolitan pizzas, from 0 to cooking and stretching. Hope you like this video and please share and like it, love you all thank you for the huge support.
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[@vitoiacopelli]

CANOTTO or RUOTA DI CARRO?

[@roccosdough]

Completely understand that you cannot be here , take care of business Maestro in L.A. Auguri.. Thank you for this video !

[@MINIAK88]

Depends on how hungry family is :)

[@alessandroluce]

canotto for me. and ruota di carro for my kid and wife lol

[@Patchworkdaddy007]

...anyway but PIZZA!😵

[@donaldduck9214]

Canotto for first dish and carro for second dish ☺️💖

[@regentsaquariums5692]

This guy Vito deserves all the best award by making the best pizza in the world. And all the secret recipe he gives... Oh my...😻😻

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@nsmith7192]

Wørdd

[@rbiv5]

Ruota di carro is my preference. I will never forget the first time I went to DaMichele in Naples....Life changing pizza!

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@respectfullydisagree711]

This channel is the best Because you’re the best I just moved to a place with an outdoor brick and stone oven. I knew nothing I checked KZbin, of course, to find out some info... I found your channel and instantly started making the best pizzas. Everyone tells me so, and I tell them about you and your channel. It’s all thanks to you... well... and my own passion. I agree with you that you should put passion on everything you do. Passion is the genesis of genius. My pizza is the best Because your channel is the best Because you’re the best... Thank you so much

[@respectfullydisagree711]

Last time I fermented the poolish for 18 hours and was amazed at how good it was. I made your poolish and pizza dough batch from the “pizza at home” video. I confidently threw a party for my first attempt and made all 10 pizzas. Everyone was floored at how good they were. This time I fermented the poolish for 42 hours... wow!!! Sooooo goood!!!!! I only made two of the pizza doughs this time and froze the others. I also watched your video for that. You really did change my pizza game forever. Never in a million years did I think I could make pizza at home like this. Thanks for sharing your passion.

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@LoonyKal]

I totally agree!

[@dominicleduc7269]

@@respectfullydisagree711 Same here!! ❤️🍕👌🏼 Vito is amazing! Lucky we have him so he can share his passion and make us just as passionate as him about pizzas! I now think about home pizzas when I eat other stuff... 🙄😂🤷🏼‍♂️

[@theneiqwa]

My first go at proper wood burning oven at 900+ temps and the leoparding is.. spot on. Thank you!

[@rocknrollnichole1071]

My kitchen manager told me that your videos will help me. I have pizza experience but this is my first time in a wood oven cooking Neapolitan style. He envies your dough stretching! I subscribed and look forward to all the tips I will learn. Thank you for making these videos!

[@vitoiacopelli]

Thank you if you want also something more professional check out my master class pizza link on description

[@rocknrollnichole1071]

If you are ever in Richmond VA I would love to make you a wood fired pizza. I’ve been binge watching you!

[@zaidjaafar4110]

What’s the name of the restaurant? I would like to try authentic Napoli pizza

[@hristiyanpetrov5622]

Ciao Vito from Bulgaria ! Today I ordered the oven! Cant wait to come. Thanks.

[@Lucas-ri6cz]

How much did you pay for it?

[@jassonjasson7418]

Fantastic recipes chef 👍👌👏. Thank you for your effort 🙏 and A HAPPY NEW YEAR to you and your family 🎆🎇💖🎁🍾🥂😎👋

[@jerrylewis397]

Glad to see your back Vito. I love all the pizzas you make a true professional there all great.

[@rab-xs5tn]

I always made "ruota di carro" but never know that is a pizza style. I am having great results in a common oven using stone, thanks to your tips. Cheers from Brazil.

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@AndrewHincksMusic]

You get the thumbs up from me - love your passion and style!

[@ddawg5571]

Thanks for explaining the difference. Both look great. I would eat whichever landed on my plate first!

[@kevinevans8370]

I never knew there were two styles, until I saw this video. Thank you for this, and all of your wonderful pizza videos. You truly are a master pizziaolo!

[@hemantarora6096]

Thanks chief for teaching us such a wonder full pizza.. i made at home and these are awesome

[@fateangeloriginal]

Master Vito, your video really make my day.. For me, I choose Neapolitan Canotto style pizza definitely.

[@kierancarberry7601]

I have a problem eating pizza vito I have 2 hands and only 1 mouth

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@razclat]

Vito! You make every video you do look so easy and effortless when in reality SO MUCH more complicated 😂 reminds me of when I was a teen watching the pro skateboarding vids and them making it look so easy. It's a true skill that you can't pick up over night. You have inspired me and I now own an ooni oven and making pizzas better than my local pizzerias! Thank you sir

[@vitoiacopelli]

thank you

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5KV

[@gonzaloalamo600]

Love You Vitto! I like both!

[@estebanarratiamolina9645]

vitto! un gran saludo desde Chile, he aprendido mucho de tus videos. Tengo una pregunta, por qué se humedecen mis masas durante el proceso de fermentacion, ¿hay alguna forma de evitar esto? vitto! Best regards from Chile, I have learned a lot with your videos. I have a question, why do my doughs get soggy during the fermentation process, is there any way to avoid this?

[@orsivan5731]

Ruota di carro!!! I make it almost every week, delicious.

[@emanuelzammit8733]

I like both pizzas Vito. But funny thing I have been making my pizzas Ruota Dicarro style. Me and my family like a little bit more topping area and a smaller crust but keep it the same size about 12 inches. I had no idea it was a style of Neapolitan pizza. Thanks for showing that Vito. And my self personally in love to eat the pizza with my hands and so does my family. Great video brother. See you at the next one. 👍🍕👍🍕👍🍕👍🍕

[@garypallin1413]

Both look amazing. I would eat both with my hands, knife & fork or even a nosebag :-) Thanks for the amazing videos - Keep up the amazing work !!

[@1502santiago]

Nice video vito, thanks, would be nice if you make reviews about the pizza from gino sorbillo and other famous pizzas and try to make it, thanks a lot

[@hinze55555]

Both look great !!! Are you sure the dough is 70% hydra??? It’s looking sooo strong!!

[@desizayqavlogs6395]

Very yummy..watching from India 🇮🇳 greetings

[@nolenl1503]

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

[@carolinabull]

kzbin.info/www/bejne/bn2yeJuNraaAmck

[@jasonbourne8995]

Ruota di carretto for sure mate. Luv you videos. Every one needs a pizza oven👌👌🍕🍕💯💯

[@mochine8716]

You're the one I trust when making an authentic neapolitan 🍕

[@bladsharkz5249]

I'll have both! There both godly!

[@danieliiiadeva8368]

Love your videos!

[@marlboroistanbul]

Hi Vito. I ate at da michele in Napoli 2 times. I don't think the hydratation of the dough is over %60. It is all about the oven. It's very very hot. What you think about their dough hydratation and fermentation time?

[@jmskitchen6930]

Eating pizza with hands it is the authentic and best way as always 🍕

[@Tradingfish]

Your video guy(s) is excellent!

[@pepelezmon22]

Buenísimo, video, amigo!!

[@grzegorzsiwek7209]

Definitely Canotto! Vito which tomatoes do you use? Rosso Gargano or San Marzano?

[@igorcesar7229]

Ruota di Carro for me. But both of them are amazing!! Eating pizza with hands of course.

[@nicolagiampa2510]

Grande Vito! Sempre sul pezzo❤️

[@pepperoccia2746]

Hy Vito... I live in Sorrento (province of Naples) and I prefer ruota di carro because there is more pizza and less crost . Saluti da Sorrento

[@l33t00r]

love the room setup :-)

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@Bart6885]

Super!!!

[@LoonyKal]

Kids happiness is important ingredient to make the best pizza !! You are perfect !!!!

[@pietrozalcman4525]

Vito, could you share the recipe, please? your videos are fantastic. thanks for sharing your knowledge.

[@vitoiacopelli]

Is in my other videos

[@mutfaktabirilerivar]

I like this big pizza 🍕 hmm delicious . You can make all the art of pizza really perfect .. çok güzel 👍

[@peppaslittleadventures5935]

Neapolitan Pizza is the best Pizza I have ever tasted 😋😋.

[@Flunchbungle]

They both look amazing. I'd eat them both. 👍

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@tgreco6501]

I love both Vito. I cut the middle part with the fork because its more soft and then I eat the rest with my hands. I don't fold it though.

[@luigiguaiana9138]

Non c’è niente da fare, sei un maestro!!

[@julianiovieno2389]

Vito I love your channel! Why is your dough elastic enough to slap stretch? My dough is great but is more delicate

[@BertusBake]

Thank you vito for your explanation:) I did not know the differences, and for me I prefer Ruota di Carro, but maybe a little bit smaller so it fits in the oven.. OR I should get a HUGE oven hahaha Thanks again pizza master

[@thomasj.fulnecky4547]

Hello Vito! I like the thinner pizza plus I like to always eat it with my Hands yummmy But normally I put more toppings on my pizza. Chow!

[@danielknutsen8253]

Hi Vito! Awesome content. When i cook pizza on a stone in a normal oven, should i place the stone on the bottom or at the top? Have seen you do both

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@berni_iq5164]

Better on the top with broiler on

[@moh1med168]

For me canoto is beautiful one but the other one also is good, thank you vito

[@yakuza001]

Both are wonderfull 🤝

[@roccobierman4985]

You're the best Vito.

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@abdullahballuch9138]

Thanks buddy for sharing 👍

[@user-xc8cz1ix7o]

Both looks great. Any chance for pizza dough recipe with semolina

[@vitoiacopelli]

thank youuu

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I American style Neapolitan

[@Rye_d_baker]

Thank you dhowing us the difference. I like it large with my hand as you did at the end of the vedio 🤣🤣

[@der9898]

Thx vito. I love your enthusiam and that you live Pizza

[@user-dv5ld7cq7e]

Вито ты лучший ! )

[@skiptortorello7582]

I make the larger pie, I will try the conotto style next,, thanx..

[@piopioantonioantonio7287]

Complimenti per il video e per tutti i video che fai.... da vero professionista che sei. Cmq come si vuol dire .... la verità si trova nel mezzo😁 Buon anno

[@vitoiacopelli]

grazie

[@albertomussetola50]

Super Vito le tue pizze sono spaziali!! La ruota di carretto è la migliore in assoluto

[@finnkuhnert8383]

For me its the Routa di Carro, please keep up with the good work, its inspiering me

[@callmehank1662]

I'd eat both. I wouldn't judge. Both delicious.

[@Lapizzafattaincasa]

Semplicemente spettacolare! Vito carissimo, sei troppo bravo e simpatico. Bellissima la cottura nello Zio Ciro Mini! Sergio

[@diegosibilla483]

Grande Sergio! Quando ci porti anche tu un video sulla ruota di carro?

[@vitoiacopelli]

grazie caroooo

[@Lapizzafattaincasa]

@@diegosibilla483 provvederò!

[@RSxxxxx]

canotto looks beautiful

[@marcelodiazlp]

Las 2 me encantan

[@hbuckner007]

Vito. What type of flour are you using to stretch the pizza? Is it all 00 flour or a mix of 00 and semolina?

[@dawidm8023]

great video, only with hands!

[@mickmason8210]

Both are yummy and beautiful, my choice its canotto style 🍕

[@carolinabull]

American style Neapolitankzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@normanmarino7285]

No one should eat pizza with a forking knife. especially in Italy ! What’s a matter for you, Are you crazy ? You are a great guy and what a beautiful daughter you have ! Bella, Bella.

[@vitoiacopelli]

❤️ thank you

[@jodielee6498]

Hi Vito what is the flour that you are using on the pizza dough ball? Oh...it’s ok I just watched your fantastic viddo

[@roccosdough]

Both are amazing, hard to choose hahah

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@carolinabull]

kzbin.info/www/bejne/bn2yeJuNraaAmck

[@jhonnyfive7764]

Excelente pizza, cuantos gramos es cada bola masa??

[@mattc825]

Oh yeah. This guy is a master.

[@ucrainadascoprireecucinait4187]

Video molto interessante grazie

[@smokeymcbongwater3561]

Awsame video I love pizza

[@foodi1212]

Hay pls try indian paneer makhni pizza it amezing

[@warszawskiszpadel]

Ruotta di carro ofcourse, more pizza in pizza, so there is more pizza to eat 😅😅😅🤙🏻 I will try your receipe today

[@another_bites_the_crust_pizza]

Hi Vito. Great video. How many grams are your dough balls please?

[@Alan-hk8cl]

Typically 270 - 280 grams 65-70% hydration

[@MrZooobaaa]

Ill take them both, please!

[@karelpetersborg]

Hi Vito, I make my pizza's with a direct dough, 60% or 70% hydration, caputo pizzeria dough, 24 fermentation. I always see that my pizzas are very small (even with 290g balls). What advice could you give me to get my pizza's a little bit less elastic, and how can I get my pizza's bigger? Thanks in advance for your answer.

[@DiogoBritoeFaro]

yo should make video about pizza a portafoglio !

[@matiasherrera7958]

Great video vito! How many grams of dough for the Routa di carro?

[@vitoiacopelli]

Same 260gr

[@adamsfornaciari896]

Vito Un Fenomeno Come sempre, poi 6 Simpaticissimo Le Pizze sono a vista Favolose

[@Willie_Nixon]

I love both. With hands, fork...spoon if I have to. Just get it in me belly.😂

[@franks-kitchen]

Which one do I prefer? Can I taste them please Vito, to be sure. 👍💙🍕

[@DaVi-pl6qy]

Ciao vito come stai? Volevo chiederle quando consiglia di formare i panetti? Preparo la pasta e la lascio in una scatola in un locale fresco per un massimo di 2 giorni. Dopo 2 giorni formo prima i panetti e poi lascio le palline in frigo per un altro giorno. Va bene per un buon risultato? O meglio, dopo aver preparato l'impasto direttamente dai panetti? O è uguale?

[@matermark]

I would rather have the ruota di carro! even though the dough balls were the same size, you get more surface area with it, plus more cheese! I'd slice it like a normal 8-slice NY pizza! VITO, how much is that little pizza oven, and was that in Italy or USA? Thanks.

[@PinBall3]

Looks Delicious I Eat Pizza With My Hands And Stromboli With A Fork I Never Break Tradition

[@xtrsid]

Nice🍕😎

[@tylerAnderson1997]

i could eat this pizza in a heart beat

[@philippkainzberger8503]

What dough recipe did you use for those pizzas ?

[@carolinabull]

kzbin.info/www/bejne/mJOsnoSKi7uLj5I

[@BollerBiker]

A big 💖 for your daughter 😍

[@zenco1611]

What is the price of the Zio Ciro oven? Their site doesn’t list pricing

[@alundrasrt]

I'd like a recipe with wheat and semoulina recipe. Any advice? Thanks.

[@HunSlash]

like the new york style pizza? im writing it from memory but Vito has a video about it: 320g tipo 00, 90g semolina, 250ml water, 10g dry yeast, 12g salt, 10g honey

[@alundrasrt]

@@HunSlash Thanks , I'll try next pizza.

[@alundrasrt]

With or without poolish technique?

[@RR-hi7ij]

I always wonder in general that is it ok to use extra virgin oil for hot temperatures? I would love to use it, but worried smoke point.

[@mariasoteloobregon4587]

It's pizza i like both! Canotto and Ruota Di Carro!

[@pizzamagee6220]

Canotto style is my favorite

[@WillSmith-fg1rt]

I like them both.how much is the oven