At Home 100% Pro-Level Neapolitan Pizza Dough | Full Process

[@vitoiacopelli]

What’s your best recipe?

[@Ach7ven]

Your recipe lol Next Level Doughh

[@cooking_for_ourselves]

Hi Vito, Your recipe is the best!

[@loqmanayache7496]

For me i love pizza ho i can make withe naturel composent for exemple when you use beef mortadela slices look likesome time you take prodect ho we can't finde in local venders so that will simple if we make it withe slice beef meat at homme

[@loqmanayache7496]

Sorry for my bad english

[@antonhaz4793]

Soft and crunchy 😊

[@timfurlong2]

I recently bought a pizza oven and discovered your videos- the oven is now called “little Vito” and my kids bought me a “soft and crunchy” hoodie. We love your expertise but your enthusiasm is infectious. Thank you for your positivity and passion! Best to you and your family brother

[@carllson6054]

soft and crunchy in the same time

[@JTBags420]

What pizza oven did you get? I have a Bertello

[@Assyl.Yacine]

Beautifully written.

[@BlazPivk]

Just so you know... My coworker and I both started making pizzas. When people ask us where did you learn to make them this tasty we both reply with Maestro Vito. Seriously I can't purchase a premade dough because of you and my home is full of 00 flour. When I go to the store in Italy my wife looks at the souvenirs and I look for the flour. :)

[@vitoiacopelli]

That is awesome!

[@waleedwahba1304]

I hear you! My boys now can only eat my pizza

[@glennthomas4159]

After 2 attempts to get this right, last night I got my first soft and crunchy crust that looked like yours (although it ended up not being round because it stuck to the peel). My oven goes to a max temp of 500F. What ended up working was a tip from either this or another video from you where you said put the stone on the top rack, get it ripping hot on broil, then move to the middle rack and part bake the pizza and sauce only at 500F for about 4 minutes. Then add toppings, set oven to broil and watch it for another 5 minutes or so until you start seeing char on the crust. That is my recipe for success now. I think you have to keep trying and see what is working and pay attention to things that went wrong and overcome them as you get comfortable doing this. Thanks for providing all this great information! You are the best of any channel on KZbin and your passion, enthusiasm and entertaining instruction make this something anyone interested in making pizza can learn. I'm passing this around to all my pizza making friends. I've already watched about 50 videos. Thanks again, sir!

[@JenniferNash]

How long did you have the oven set to broil? I think I need to use this trick for my oven.

[@aaronrobinson259]

Did the actual dough look and feel different on the successful attempt?

[@marktisdale7935]

It so nice to watch you cook, you are always so happy when you are making pizzas.

[@vitoiacopelli]

Thank you so much

[@carrieparks-428]

Hello Vito! I made your pizza dough recipe and the crust was the bomb! I am having a pizza oven built in my new outdoor kitchen and I can not wait to try the pizza dough in the high temp oven. Your videos are the best!

[@wowMush]

My nonna would be proud of the pizza I just made using this recipe! Grazie di tutto!

[@luispest81]

Grazie Vito. Io sono napoletano e vivo a Sydney in Australia. Ho provato la tua ricetta nel forno elettrico di casa e mi è venuta quasi come in pizzeria a Napoli eppure ho seguito ricette di bravi pizzaioli napoletani ma mai è uscita così buona come la tua. Complimenti e ancora grazie!!!

[@moutushiislam6844]

After watching your videos, I make pizza almost everyday. Love your recipes. Love watching your videos!

[@jonathansmith8691]

I've been using your pizza dough recipe for a few years now and have passed it on to others. So thank you for that. I don't have a pizza oven as such but what I do is turn my gas BBQ into a pizza oven. I remove the flame deflectors over each gas burner, then place 4 emptied out food cans on the grill and pop my pizza stone on the cans. Have the BBQ on full, lid shut, and the temp in mine gets to about 275'c. Then I do what you do with a paddle, turn 180' after 3 mins, 3 or so more minutes, then serve. Always leave it to rest for a minute or 2. Garlic bread takes less time. Big thanks for sharing your pizza secrets!

[@ek8137]

Congratulations on your new Soft and Crunchy studio man!

[@postandfly]

Great new studio! i love it that is more like a home kitchen so we can do you amazing recipes at home. Best regards from Mexico.

[@michaelmeyers8902]

I swear, this guy is the best pizzaguru in the world!!! Vito you are the MAN!!!

[@baranylmaz1589]

Thank you very much vito, i espacially solved the sticky dough problem with your videos😍 big thanx to you chef , i made the best pizza i have ever tried 👏👏👏

[@thisissparta8884]

Kitchen looks awesome! Thanks for the video!

[@vitoiacopelli]

Thanks for watching!

[@935662]

I just made my first pizza ever using your recipe. I did it wood fired on a gozney dome. I have to say, the crust was amazing! Thank you for putting your knowledge out there. Pizza was 🤌🏽

[@kryptonyax]

Ciao Vito, I appreciate your effort in teaching the world how to make proper Pizzas all over the world through KZbin! I have a little problem when making my Pizzas every weekend though, and its simply the numbers of doughballs I need to prepare. Sometimes it's 2, then its 3 or 4 or even up to 8. How do I know/calculate how much polish I need to make and how much flour I add the next day etc? I saw a recipe for 1 doughball only that you made, but if I multiple the ingredients by 2 I end up with a less sticky dough, and if I multiple by 3 it turns out different again. I'd appreciate if you could reference this Issue. I also wanna use this occasion to thank you for teaching me how to make Pizza in a manner that I no longer eat Pizza in a Restaurant nor from deliveries! You're a great guy.

[@stevennicholson3014]

Great progression in the quality and content of your videos Vito. Brill stuff.

[@TaMasterr]

Thank you Vito , i just finished making your poolish , your videos are gold!

[@steveh1460]

Soft and crunchy! Love the kitchen🍕

[@vitoiacopelli]

So good!😊

[@alangrove2642]

Congratulations on the studio, Maestro Vito! looks great.

[@vitoiacopelli]

Thank you very much!

[@BerserkerGuts_]

This is incredible, I did it today and it came out amazing. Thank you again Vito

[@mcculleys3780]

Love your videos man! Im learning so much!

[@vitoiacopelli]

Glad to hear it!

[@nihad6727]

I use this recipe in home oven with stone using tomato sauce instead and it comes out great! Thanks master Vito for making me a pizza chef! 👨🏻‍🍳 🍕 ❤

[@ancientnpc]

Congratulations Sir. You are suck a great teacher and content creator, all the best of luck with your new kitchen and venture.

[@eugenetswong]

Thank you, Vito. I am glad to have shared in this experience.

[@VanZoneSteveV]

Thank you so much for this video. THIS will be the first pizza I will try (I've been watching for about 2 years and always been afraid).

[@burningpile8371]

If my local pizza joint hadn’t poisoned me twice I never would have tried cooking pizza either. What a blessing that turned out to be! The only other "pizza" place in town is dominos. Vito’s my man!

[@Mr.Se320]

I started doing pizza from one of the Vito video. My family ate for the first time last week. Everyone loves it!!!! Don’t be afraid @rainbow4 you’ll enjoy it!

[@Rujo-hm3ty]

Ich liebe deine Videos. Ich habe dadurch schon viel gelernt. Grüße aus Wien

[@everhainds3405]

I guess i need to be patient now! Awesome recipe, ty!

[@stevew7784]

Kitchen looks great maestro congrats on all your success you deserve it you're responsible for my addiction to making pizzas

[@author000]

much better video than last time. Previously, the entire process was not shown. Thanks !!!

[@vitoiacopelli]

You're welcome!

[@mitchelljohnson6106]

Hey vito, I’ve been watching these videos for a while and been making your recipes on my own. I have had this question for a while: when you ball up the dough, why is it important that the top part stays on top?

[@katdunn7934]

I seem to recall him saying in one of his videos that it has to do with the bottom being dryer. I think it does not stick to the peel as much. Something like that.

[@Zendukai]

Talk about mouth watering !!! Awesome job Vito !!

[@francescobergamin6903]

Vito, you are always the best pizzaiolo!!! Thanks for anything you share 🙏🏻

[@amitgolan_studio]

Vito. You are a genius! It's the best home recipe for pizza

[@etownrule]

That looks good! I find the mozzarella loses too much water. I sometimes heat up the cheese in a pan to make it lose the water but I'll try bigger chunks as well.

[@MTeipen]

Simple and easy to make at home. I will try it right now. Thank you m8!

[@DavidSherman1980]

Kitchen studio looks great! Congrats! I love the look of that ragout. Going to have to try making it soon!

[@yahyadadshah9408]

MABROOK in arabic mean, Congratulations .. for your new kitchen .. with you all the best

[@micheyd78]

Love it and that its only for two!!🍕🍕

[@oneknight]

Vito, love your videos, thanks to you I got my pizza addiction. It would be absolutely great if you could produce some content aimed at gluten and lactose free viewers (like myself). As you know, there are many gluten free flour mixes and lactose free cheese types, would be nice to see some comparison or tips to work with them as pizza preparation with these ingredients is quite different.

[@burningpile8371]

something for the carb-no-more folks would be really nice, too!

[@SweetSpot-s1g]

This is great! Please can you share what flour you are using e.g. are you using all purpose, bread flour, 00 flour?

[@nicolemduffy]

I was wondering the same!

[@thisissparta8884]

Thats looks absolutely delicious!

[@garryw1159]

What an awesome kitchen, may woman would be in envy. Thanks for another informative video.🇭🇲

[@Tunnyemah]

Thanks Vito for the recipe. I am a bit confused with the recipe. Do we need manitoba flour for this?

[@guiyerod444]

I love how he says like a teacher ''Guys please I'm teaching you everything so pay attention''

[@clementborisov7050]

Thanks, Vito, I'll definitely try!

[@clementborisov7050]

I'm watching this as I'm waiting for my pizza to cook in the oven. I love pizza and I want to keep practicing making it to perfection. 👌

[@DionMJulien]

True master - Vito, you're the best!

[@orionstarman]

Just made your pizza!! Wonderful recipe!

[@jefftheschauer1]

Just received my first pizza stone today. Love you Vito❤ muuuaah muuuaah!

[@richardpinkerton4512]

Looks fantastic!! ❤

[@BrunoDG0mes]

Perfect! You are the best.

[@michaelpoon6447]

Another great video. Great video picture quality!

[@vitoiacopelli]

Glad you enjoyed it

[@yksilotaso]

Thank you for delicious pizza video!❤️

[@MykDamage]

Grazie mille Vito!

[@Cash0991]

When I brush the oil after par-baking the crust I usually crush garlic into the oil. Maybe add some seasoning.

[@jadeaube]

Vito have you seen the technique of cooking the pizza in a pan on the stove and then finishing the top(cheese and crust) with a blow torch? It works better than any home ovens as far as I know. Please look into it it would make a great video

[@slimbomania1]

Soft & crunchy kitchen!

[@shimda_]

Soft and crunchy ❤ Can i use wet yeast instead?

[@MaverickHaarlem]

Hi Vito! Another great video!! I have only 1 question: Why don't you use olive oil in the dough in this recipe for home oven pizza and in other recipes you do add olive oil? Thanks in advance, ciao!

[@haydn8596]

soft and crounchy xD love it dude

[@valentinxulescu9557]

Thanks for sharing! Also, maybe switch to a 4k camera, sometimes the image is prretty blurry in 1080 and it's too bad because you have a really great studio/restaurant!

[@dominikast92]

Hi Vito, I love your videos! My colleague recommended me your recipe for home made pizza and since I made it first time, my husband doesn't want anything else :) I have a question though, is there any way to replace the honey for the fermentation process? We have a friend who has severe allergy on honey so when I recommended your recipes, he was a bit sad that he cannot try it. Thank in advance!

[@kevinthyer7136]

Amazing video ! Thank you 😊

[@formnl]

Grande Vito!!

[@Dominodada01234]

If you want to start with smaller pizzas that are easier to handle, this same recipe can be split into 3 instead of 2, giving you roughly three 9-inch pizzas instead of two 12-inch pizzas.

[@EpicNinjaRides]

I see you are a man of culture! I see that Guga cookbook back there❤

[@JRoman1970]

Awesome video sir. If I wanted to make more than 2 dough balls how do I do this?

[@chrisbrennan2208]

Kitchen looks great!

[@vitoiacopelli]

Thank you!

[@Lu_Woods]

A Pizza every day....life is good.

[@davefarnsworth3169]

Love your new kitchen! Is that a wooded counter top? what type of wood? Plaster walls? Beautiful

[@dwaynewladyka577]

A very nice looking pizza. Buffalo milk mozzarella is really good on pizza too. Cheers, Vito! 👍🏻👍🏻✌️🍕 #softandcrunchy

[@carloscarrol]

@vitoiacopelli What do I think? I think you are a f&$king legend and I have learnt so much from your videos. Good luck to you in your new kitchen. Thanks for the videos 🍕

[@necrosiskoc9617]

Love your new kitchen and your videos, they make me want to go splurge on a pizza oven

[@vitoiacopelli]

You should!

[@ckaymercado]

learned to make pizza your way, it's the best!

[@StevenScoppetuolo]

Vito. Love you videos ! Tell me if you want 75% hydration how do you measure this ? Is it based on the flour added after the polish ?

[@thecrazysaint]

Vito you have ruined our pizza experiences… now we can’t have pizza anywhere but at home. Your recipe has made ever other pizza seem subpar. Thank you it has brought a lot of joy to the family.

[@dianelaes3538]

Hey Viiitooo! I'm the number one go to pizza house for my siblings because you generously shared your expertise with all of us! I knew nada before I saw your videos! Now I keep practicing and improving and siblings love it! THANK YOU! 👍

[@freelancePM]

Hello, On an older video u have 300g Manitoba and 200g 00. is this a better recipe? Great video. Congrat on home studio.

[@InsanelyGhostly]

The Soft and Country Studio!

[@dk99745]

I love your videos! For the poolish what temp of water? I dont think you ever say for the poolish and the second water when making the final dough. TIA!

[@fereracarera]

Brilliant video, just what i wanted...

[@tadneerknows]

Hello Vito, you da' Pizza Man🍕❤ love your recipes.

[@The_Babbling_Brooks]

Hi! What was that you crunched up at the end?

[@kevinmitchell4819]

Looks great!

[@Slavkamorozov]

Hi Vito! Your videos are very useful and delicious, never stop, The whole world cooks according to your recipes!

[@vitoiacopelli]

Glad you like them!

[@russellholloway7465]

Great video thanks ❤

[@rafikowmakavelli7159]

Really nice video vito, please what is the 00 flour? I'm confused i dont even know if we have it here in algeria 🤦🏻‍♂️

[@psalm1305]

It's a super fine flour that's often used for pizza

[@hermesfbotti]

First Here! From Brazil!!!

[@SA-ui4tx]

Ive gone through about 14 different pizza dough recipes....all have been an improvement on the last but none have looked (or potentially tasted) as good as yours look....it will be my first time this afternoon making your pizza dough recipe, ill report back the outcome!!

[@katdunn7934]

How did it turn out?

[@SA-ui4tx]

@@katdunn7934 Pretty well to be honest! I've since made pizza's using this method for the last few weeks 2 or 3 times a week and its steadily getting more consistent, a friend has just let me borrow their KitchenAid mixer so I can make a larger batch of dough with more ease to see how I get on before making an investment in one....also been looking for home pizza ovens and would love a Roccbox to really give a much more authentic pizza than a standard home oven!

[@svenkamog2232]

I've stated frying the pizza in a pan 🍳, to brown the bottom for 5 mininutes. Then whack it in the oven without the cheese 🧀 for 5 minutes, then add the cheese for about 5-6 minutes... Turns out lovely and the bottom is perfectly browned 👍

[@miketran777]

That crust looked too soft!? Love the studio! 👏👏

[@vitoiacopelli]

So good!

[@lebeaud71]

Congratulations!!!👏

[@classicalartacademy]

Thanks!

[@vitoiacopelli]

You bet!

[@wrmcphee]

Excellent!

[@brunomarsala9394]

MAESTRO MILLE GRAZIE!!! If I want to make 6 pizzas, do I just multiply the? Recipe times three or do I just keep the same yeast and increase water and flour for the poolish? Two pizzas isn't enough for me and my wife and three kids

[@vitoiacopelli]

Yes and yes

[@davecaygill69]

Great video Vito. When you say the top has to stay on top, when you moved it from the whiteplastic tray with the spatula you flipped it so the top went to the bottom 🤷‍♂️

[@sebastianbuccheri3696]

Yes but then he flipped it back so top stays on top

[@davecaygill69]

@@sebastianbuccheri3696 I looked couldn't see it flip back

[@ezarubin1988]

Have been following your videos for the last 2 years. Love your passion and dedication to this craft! We recently purchased a Goozny outdoor pizza oven and would love to see a dedicated recipe for that. For the life of me, I can not get it to be soft and crunchy at the same time 😢, I get one or the other...

[@RaymondUrias]

Papa Guga would be proud

[@kkp4297]

i'm glad my home oven pizza comes out similar to this. I was getting disappointed I could not make pizza oven pizza, but now I understand my home oven at 500*F just isn't capable of restaurant quality pizza.

[@Lougardeixion]

Correct, however you'll need a thicker pizza stone. And the amount of electricity or gas that you have to spend to reach the temperature is crazy!