Best Bari-Style Pizza Chain in Belgium

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In this video simply i show you the best pizza bari style chain in Belgium, and what my cousin have created in only 4 years, by him self and a friend vanni they open up 3 fantastic pizzerias all bari style and they all succesfull, now they are planning to open another 3 or 4, my question to you it's are you the next one? if so please email me at [e-mail]
1ST pizzeria AL BACIO :Rue Américaine 119, 1050 Ixelles, Belgio
2ND pizzeira AL BACETTO:Rue de Florence 20, 1050 Ixelles, Belgio
3RD Pizzeria AL BACINO:Rue Jourdan 11
Please share to support them they had some hard time during the covid luck down
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/ @vitoiacopelli
Arabic:
في هذا الفيديو ، أعرض لك ببساطة أفضل سلسلة بيتزا على طراز باري في بلجيكا ، وما صنعه ابن عمي في 4 سنوات فقط ، من قبله بنفسه وصديقه فاني ، فتحوا 3 مطاعم بيتزا رائعة جميعهم بأسلوب باري وكلهم ناجحون ، الآن هم تخطط لفتح 3 أو 4 أخرى ، سؤالي لك هل أنت التالي؟ إذا كان الأمر كذلك ، يرجى مراسلتي عبر البريد الإلكتروني على [e-mail]
أول بيتزا ألباسيو:Rue Américaine 119, 1050 Ixelles, Belgio
الثاني بيتزا الباسيتو:Rue de Florence 20, 1050 Ixelles, Belgio
3RD Pizzeria AL BACINO:Rue Jourdan 11
يرجى المشاركة لدعمهم أنهم واجهوا بعض الوقت الصعب خلال حظ covidSpanish:
Russia:
В этом видео я просто покажу вам лучшую сеть пиццерий в стиле бари в Бельгии и то, что мой двоюродный брат создал всего за 4 года, сам и друг Ванни открыли 3 фантастические пиццерии, все в стиле бари, и все они были успешными, теперь они планируете открыть еще 3 или 4, мой вопрос к вам: вы следующий? если да, напишите мне на [e-mail]
1-я пиццерия AL BACIO:Rue Américaine 119, 1050 Ixelles, Belgio
2-я пиццейра AL BACETTO:Rue de Florence 20, 1050 Ixelles, Belgio
3-я пиццерия AL BACINO:Rue Jourdan 11
Пожалуйста, поделитесь, чтобы поддержать их, им было нелегко во время падения covid.
Franch:
Dans cette vidéo, je vous montre simplement la meilleure chaîne de pizzas de style bari en Belgique, et ce que mon cousin a créé en seulement 4 ans, par lui-même et un ami vanni, ils ouvrent 3 pizzerias fantastiques de style bari et elles ont toutes réussi, maintenant elles envisagez d'en ouvrir 3 ou 4 autres, ma question à vous c'est es-tu le prochain ? si c'est le cas, veuillez m'envoyer un e-mail à [e-mail]
1ÈRE pizzeria AL BACIO :Rue Américaine 119, 1050 Ixelles, Belgio
2ÈME pizzeira AL BACETTO :Rue de Florence 20, 1050 Ixelles, Belgio
3ÈME Pizzeria AL BACINO :Rue Jourdan 11
S'il vous plaît partagez pour les soutenir, ils ont eu du mal pendant la chance de covid down
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● MY PRODUCTS USED TO MAKE PIZZAS
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[@vitoiacopelli]

You prefer : Napoli style or Bari style?

[@shalev1301]

Napoli

[@brken_blndie]

All of it

[@soudanisohaib7020]

Starting from today ... bari style 😂

[@soudanisohaib7020]

60% hydration???

[@MadSUPANOVA]

Prefer a In-between crust size. Napoli, has too much crust and Bari too thin a crust.

[@DaniRico19]

The other day I was in Brussels and went to Al Bacino. It was my first time tasting Bari Style. This pizza is amazing!!! And they are really great guys.

[@factasa]

" in the bari style no basils" 2 sec later: *puts some basils on top of pizza*

[@gregbrunner599]

Another fabulous video. Beautiful sights of the city, wonderful family run business. The pizza's look fantastic. Pears on a pizza, that is a must try. Will try and make a bari style pizza, looks light and flavorful. Vito terrific job as always. Thanks for the work you put into this.

[@pv4669]

It's like a travel cooking show! Grand Place, Atomium, Anspachlaan, fantastic. I used to work for a Belgian company for many years and love Brussels. I make "Vito's" pizza every Saturday for the family and now I must attempt to make a Bari style. I want to try the white pizza with pears. Next stop....Munich.

[@aan706]

I love pizza very much, its very yummy pizza recipe. thank you for sharing your delicious pizza recipe. keep sharing and stay safe.

[@etownrule]

Ooh, finally a place close enough to visit. Gotta try Al Bacio as soon as possible. Love the new travel format.

[@xxpurplefire22xx13]

Amazing 🤯 you already know it’s good

[@ziggybongwater7915]

we have a proud baking heritage from where im from so, YES we would love bari pizzareia

[@billyray2385]

thanks vito for another great video.

[@stuartv-e8161]

Whow I love the pear 🍐 pizza's. Thanks Vito for sharing your passion for pizza with us. Bye Stuart 🙂🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@andreassteinhauer1724]

That's handicraft and art in the same way: It's so nice to watch hands are capable of treating and stretching doughs in such smooth movements - what a flow. Vito, your vids are always making me happy: you're smiling in such an authentic way in your vids and you put so much effort in it - it's obvious that pizza is your passion. 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.

[@karolmachowski3723]

I can't have italian friends. I watch this video before match Poland vs England and had to make a pizza. Hate you so much for this tasty and crunchy pizza. If I would have such a neighbor like you I would invite you every day 🍕🇵🇱❤️🇮🇹

[@alphaares6027]

What a nice day to watch this video nice Vito!!

[@hsen88]

Hi Vito, I'm a big fan of your videos and have already tried your dough recipes myself. Do you have any tips for the best pizzerias in the Bari area?

[@user-ju1yn7qw7o]

روعة روعة تسلم ايدك 🍕😚😚

[@inocenciotensygarcia1012]

Wow!. Pear and walnut combination.👍🏼❤️

[@professionaltobogganist8448]

I like that the partner translated his own english for the subtitles.

[@CthuIhuu]

Good video with great ideas for a Bari pizzas 🍕 (will try to make Bari style pizza tomorrow 😋)

[@walllllie]

We recently ate at al bacino on our trip to brussels because of your earlier videos and the pizza is truly amazing. We are really wondering what kind of tomatos they use because the sauce is so nice and sweet. We have the perfect dough because of your videos (thanks alot!!!) but not yet the perfect sauce.

[@cfbx-lx7216]

Great video, great channel, I've learned so much with it, I try to use all your advices (still little problems with sticky dough). Really enjoy your enthusiasm. It doesn't really matter Napoli or Bari style if the result is good. Interesting those different pizza recipes in several videos, for example here with pears, gorgonzola and walnut. Thanks to give us good addresses here in Belgium, hope to visit Italy next year

[@RMZNSVR]

Bir pizza ustası olarak videolarını çok beğeniyorum Vito, neşeli, sıcak kanlılığın daim olsun. Norveç'ten selamlar

[@xbadandy182x]

Looks amazing 👏

[@MasterTuttoo]

Hey Vito, do you recommend roccbox or the bertolli pizza oven?

[@barbodgreece1828]

Thanks vito 👍👍🌹🌹🌹🌹

[@DaveHines1]

Nice ,and yep pear and Gorgonzola is to die for 😃

[@stephendelacruzone]

Maestro Claudio👑thanks for showing us how to press & stretch the pizza dough #BariStyle👑.

[@diegocedeno5166]

Hello Vitoooooo! I love all pizzas , blessings always 🙏🙋🏻‍♂️🍕🍷

[@prakashsuddul6387]

Amazing vito 💖💖💖💖💖💖🙏🙏🙏🙏

[@alexanderruggieri7651]

My family is from Bari, but there is nothing like Napoli

[@chaachyk]

Awesome😋👍

[@ManuManu-sd1yd]

Ciao dalla Francia, Vito ! Could you please make a video explaining the difference between Bari style and tonda romana ? Abbraccio !

[@MadSUPANOVA]

The most important part of Vito's pizza video's is watching Vito make the dough. The dough is so thin after the restaurant owner spread it, but yet still, he doesn't tear the dough. I still have issues tearing pizza dough at home although I am copying Vito's measurements and process. Trying 3 different flowers. Bread, All purpose and 00 flour. About to use the 00 flour, on next attempt, hopefully no tear spreading.

[@eincan1313]

Your tearing because the gluten hasn’t formed properly or you are opening the dough incorrectly that leads to thin spots. Dough should rarely tear if made correctly and opened using good technique. Using 00 by itself will only make it worse. Also Bari style is actually very strong as it is a typically a lower hydration and when you press all the air out it is stronger.

[@11Life12]

Спасибо ❤❤❤

[@DeviantmindOG]

Greetings from Belgium! If I ever dare face Brussels insane traffic I will check it out!

[@faris5242]

Is the same dough for bari style and napoli style?

[@frankydonckers1074]

Ciao Vito, what would be the difference between pizza Barese and pizza tonda ala Romana. To me it look’s realy similiar.

[@jamesianno]

Bari of course and Roman style 🥰😍🥰

[@AntonioAio]

@Vito lacopelli : What are the quality signs to look for when buying mozzarella? And how much cheese in grams per pizza?

[@nathanh.6168]

I think they should open the 4th restaurant. They seem like great guys!

[@hinze55555]

We pizza people love all pizza videos!!! And the family business 😂🤩👍

[@heartofafricagiftsmichael3401]

Time for a quick Bari recipe episode!

[@fernandoiannacci]

Which oven is better for you Vito, Effeuno 134HA or Zio Ciro Subito Cotto mini for napoletan pizzas? @vitoiacopelli

[@lifewithnatashainfrance4036]

Wao both are yummy and delicious

[@003Rojeda]

Hola Vito, you are awesome.. Yes they should expand to Los Angeles :)

[@MorningMasteryChallenge]

Beautiful Video Share/ New member🔔🔔 Stay safe, stay happy, stay connected Full ⌚

[@jamesadcox1030]

Can you please please do a video on how to make Bari style pizza dough ????🙏🙏🙏🙏

[@bongiovannisandra884]

Ciao belgique très bonne pizza👍👍🇧🇪🍕🍕

[@danckersluc5953]

Ziet er lekker uit.

[@jamabarker4051]

Yes, bring it to America!!! 🇺🇸

[@barto2273]

Definitely Napoli style 😍

[@ambou811]

You use Farina semoule? Instead Farina? For stretching the pizza?

[@anassibrahimi7881]

is napolitan style and bari style the same dough?

[@prakashsuddul6387]

As it goes for pizza for me all yuuuummm

[@nicostyledeejay6911]

Grande vito per i video mi offrò come assaggiatore per il prossimo video ahah =)

[@Locosporlascarnes]

Cuando vengas a ecuador te invito a mi pizzería ya para ese entonces debe estar lista

[@karimtebbakh2432]

How many inches got the Bari style pizza Vito ?

[@LJenkinsEsqIII]

I want to see you do other Italian dishes Vito

[@ambou811]

Pasta grannies are also wonderful. True recipe by nonnas Italian 🧓 mas

[@d7ooomksa795]

Your followers are from Saudi Arabia ❤️🇸🇦

[@wesammulhem6285]

Sehr gut 🌹🌹🌹🌹🌹

[@pleasuremaster4617]

Was there anything special done with the pear?

[@R1chardH]

Please do a full video when u get home

[@JinkyFerrari]

Hey Vito, I know your cousin Claudio, I live in Brussels just beside "al bacio"...crazy how little is the world

[@nikkola1965]

I prefer : Napoli style, Bari is for party or kids.Cheers.

[@inspektormoors]

Hope they expand to the south of the Netherlands

[@pizzaros]

Ciao Vito, I tuoi Video.....inkredibbili amazing.... Vieni una volta in svizzera e fammi vedere come tu e io faciamo öa Pizza Neapeletana. Saluti..

[@ronjeremy1232]

Maestro vito 😀

[@alantaylor2117]

Please open a pizza in London

[@memoryone672]

Nah! London sux

[@ZACHM1LLS]

@@memoryone672 hahhaahhah

[@alantaylor2117]

@@memoryone672 buzz off

[@putradnyana]

what is the difference between bari style and roman style pizza?, to me it looks very similar.

[@Jz-vd5zg]

Vito you need to make Bari style in Australia

[@PicSta]

Is there a difference between Bari Style and Roman style pizza apart from name and region? Both look like a thin-crust and very thin dough to me.

[@sharliah]

Definitely expand to Asia, because people still rely on pizzahut standard

[@pippetto72]

Le pizze più buone, le Bari-Style 😋

[@raol635]

Is it possible to show how to cook pizza with the cheapest electric oven if it's possible. Thank you 😊.

[@roundaboutshorts5406]

Vito, process of making dough? So thin and elastic, how does the dough stay so strong

[@rast125]

Salt helps..

[@ArjyBarjy1]

He has old videos of how to make the bari style

[@arialblack87]

Come to the Netherlands!

[@georgianborat]

Crunchy yes but I don't know about soft :)

[@Shane_Fearon]

What you mean ‘you can eat the crust’? We always eat the crust.

[@factasa]

nonsense as usual

[@elricoyt910]

Sometimes maybe... i have pizza store in my little town in Indonesia

[@user-gd8so8cd9d]

Thank you my friend, I am from the Arab countries, the land of the Levant, I love you so much, my name is Abdullah

[@ksafyer]

Dis you try « pizza vino » ? At 1km of this place, best Neapolitan style pizza I’ve ever tasted.

[@thebosscb]

they need to open a pizza place on Long Island ny

[@BakeAtHome22]

HELLO MAESTRO VITO! WHEN is the next live?🤔

[@fusfea]

Expand to hillsborough NC USA 🇺🇸

[@mike.sharp4578]

Can we see the recipe for the dough please

[@madcapx]

I live close to Brussels but i have to say i prefer Napoli style.

[@allisonearley9944]

Come to the U.S.!

[@easyrecipesanddeliciousfoo2954]

💖🌷💖🌷💖

[@angelodematteo8456]

The dough recipe Vito please?!

[@homemade_pizza_germany6384]

Napoli Style 😋 vieni in Germania/francoforte a fare una pizzatour

[@hamidmor]

The italian accent is so thick sounds like he is teasing Italians :D

[@Scott-yu4yt]

I wonder how much pizza vito has eaten in his life and how big it would be to lay all of the slices next to each other.

[@tracklizard4018]

This should be the top comment

[@majklknight7455]

it will be 3x around the world :DD

[@ancientremains1814]

Your cousin looks like your brother!

[@eincan1313]

00 or Tipo 1 flour?? I thought Tipo 1 for Bari style, but that looked like 00.

[@MadSUPANOVA]

Vito taste all the major big chain pizza restaurants. A Taste test. Pizza Hut, Domino's, Little Ceasars, Anthony's. Tell us the good and bad. Big chain pizza's folks like but they do give a bloating feeling after eating compared to home making pizza following Vito's process, which feels lighter in stomach and is easier to digest.

[@eincan1313]

The fast food chain in the US is pretty awful pizza, but it has its place I guess. You feel like crap after because they use sugar and trans fats that aren’t meant to be in pizza. Also, they do a quick fermentation which makes the dough heavier. The longer you ferment (should be at least 6 hours), the lighter the pizza. It will also be healthier. 24 hours at minimum in my opinion.

[@bobriopel6391]

Have you considered moving to Tanzania?

[@zingsals]

What is the hydration on Baristyle?

[@vitoiacopelli]

It’s 60%

[@PoolProblems]

@@vitoiacopelli what flour strength?

[@DigitalicaEG]

Italian level 9000

[@christosbereris5483]

Vito, I speak French as a first language and the expression "Wala" is actually french and is written and pronounced "Voilà" with a V 😜.

[@11rooneys25]

Nobody asked

[@christosbereris5483]

@@11rooneys25 People don't know what they don't know 🤷. Sorry if it seemed condescending, I didn't mean it that way.

[@edsaadi]

That cousin could be Vito's twin brother. They're identical!

[@marcuscous]

Vito seems waaay nicer