BEST FLOUR TO USE WHEN YOU STRETCH THE PIZZA

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In this video very instructional i show you, the best flour to stretch the pizza. I explain you why and i even show you.
watch the video to see how it come out this fabulous neapolitan pizza
italian
In questo video molto istruttivo vi mostro, la migliore farina per stendere la pizza. Ti spiego perché e te lo mostro anche.
guarda il video per vedere come viene fuori questa favolosa pizza napoletana
arabic
في هذا الفيديو التعليمي للغاية أريكم أفضل دقيق لتمديد البيتزا. أشرح لك لماذا وأريك حتى.
شاهد الفيديو لترى كيف تخرج هذه البيتزا النابولية الرائعة
spanish
En este video muy instructivo te muestro, la mejor harina para estirar la pizza. Te explico por qué y hasta te lo muestro.
mira el video para ver como queda esta fabulosa pizza napolitana
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[@vitoiacopelli]

tell me here witch flour you use? to stretch the pizza

[@Kenanciu]

I use the Semolina at this moment, but if the others are also good I will give it a try.

[@BoogieandTheFood]

Caputo Semola Rimacinata, as that's what is available in my area.

[@sacredzup843]

Caputo Cuoco is available to me and is the best option. I simply love it.

[@doronshmuel.6244]

stagioni

[@izabelchristina4324]

@@Kenanciu vado provare con il riso

[@em1860]

Soft....and craunchy.

[@Kenanciu]

This comment is gold :)

[@kkp4297]

tumbs up

[@johnadamczyk6213]

crounchy

[@RonaldZaZ]

It's amazing what you can do with just flour, water, salt and... east

[@BBarNavi]

Craunci

[@apuz13]

I used to work in Pizzerias when I was young 25-30 years ago but got out of that business for one reason or another so I lost my Pizza making touch. Vito you have helped me get it back and I thank you for that. I may even start a Pizza truck Business. You are an awesome teacher. Thanks again.

[@TheLugiProductions]

Thank you for this video Vito! I've always used semolina, but still had the pizza stick to the peel sometimes. Now I understand the grains were too rough! I bought the finest ground semolina I could find yesterday (from Caputo), and my sticky dough troubles were gone. I made the best pizza ever, thank you 🙏🙏

[@erudolph]

Thank you chef! This was the precise information I was looking for. Excellently explained.

[@ericramos8292]

feels so good when the maestro tells you that you are using the best product I have about 6 months using semola de rimacinata and is the best

[@evachan8418]

Thank you so much Vito! I very much enjoy learning and watching the videos you were making. I actually did my first attempt to follow your recipes and methods step by step to make a Neapolitan pizza last night. I was so happy I could make it and enjoyed my first homemade pizza in the midnight at home. You are an awesome person with love and kind hearts ♥️ also inspired me to learn something new.

[@redking90]

I bought some semolina yesterday because of your last homemade pizza video and then you upload this video today. Awesome! Grazie Vito!

[@obsurf3]

Clear answers to great questions. Thank you!

[@Ilsasta]

Maestro prima di ascoltare la diretta a Pizza live talk ti stimavo, ora mi inchino alla tua onestà, sincerità, umiltà ed umanità. Tanto rispetto.

[@CookandBakewithSamer]

Thank for these great explanations. Also, glad you mentioned to use the. Wry fine semolina. I’m very familiar with it using it on the Middle Eastern pastries like Maamoul. In old days, we used flour at the restaurants. In the early 2000s the switch began to the semolina here in the US. I honestly have been using flour and not happy with it. I’m sure switching to the semolina for my homemade pizza. Thanks again.

[@tph767]

You are my teacher. I'm learning about that pizza making.

[@brunoagatte6220]

It’s always so nice to see you sharing your knowledge about how to make pizza. Thank you so much!

[@Boom180_]

Grazie Mister for the Tipps!! 🙏💯💪

[@apartmentpizzaiolo7355]

Always droppin knowledge, thanks Vito🙏...semolina all day!

[@harryviking6347]

Thank you for this! I am new to baking pizza, so now I know what flour to use!! Happy days!!

[@larryl3416]

Ah brilliant I have been wondering what flour you use to stretch your pizza!! The small details make the difference. Thank you Vito!!

[@mecklenbroichgiacomo5621]

Always perfect Maestro Iacopelli. I tried cornflour to stretch and IT works good 😋

[@IAmYourTuber]

Vito. You’re writing in many languages. You gonna become the international pizza maestro.

[@shayuzan4838]

He already is!!

[@stevekarnes3071]

As usual, great / informative video! Thank you Vito!!!

[@midoriyaizuku5084]

thank you chef..love all your videos🤗💕

[@yoo_adrian8915]

Incredible information as always. Grazie infinite!

[@emet503]

thank you for all your work, i’m really learning new stuff and pushing this craft to the next level

[@carolinamartin2588]

Love your channel Vito ❤️

[@TheCrazySkully]

Again, another great video Vito ! 👌

[@jordancollier6716]

Appreciate you content that you put out. We just got an Ooni Koda 16 and have been making some incredible pizzas

[@luancunaj6547]

La spolverina de la 5 stagione e la migliore le ho provato tutti. Vito sei grande 👏

[@pjbrewer56]

Excellent video Vito! Great content, good instruction.

[@jean-marclgr535]

Probably one of your best videos maestro, thank you very much for teaching us in such great detail. I have a hard time finding a semolina supplier over here but still trying my best.

[@baptizmteaching6935]

So perfect! Always!

[@ananfrankfurt1615]

👍👍👍 You are the Best

[@gianfrancovaccaro148]

Grande maestro!

[@LuisHernandez-gs7bs]

excellent description on the flour choices Gracias

[@noldhu3403]

Merci Vito! 🍕👌

[@Pizza4eversf]

Best Pizza channel ! Thanks Maestro Vito.

[@cyncancook]

Thank You Vito very informative! Cynthia

[@b2yes]

Thank you for your detail expression

[@santi4197]

Such a great video! It would have also been nice to see the results with 00 flour and rice flour but anyway, it was really cool to see the dough from real close and your explanation of the detail!!!

[@ivanbogdan4423]

Thank you 4 the beautiful video about pizza! You are the best!

[@klkconcolacao]

You are a very nice guy, i appreciate your videos so much. Keep it up Vito, love from Spain

[@BobRob95]

Video più tecnico ma fantastico. Super Vito, anche io uso sempre la semola 🍕

[@moofushu]

This is why you are the maestro of pizza. This is a perfect example of a small detail making a huge difference in a pizza crust.

[@FoodTalksCo]

We love to use semolina because of the nice crispness it gives the pizza crust. Another great video Vito! 👌

[@julianfrate7552]

Hi, I'm just starting to get into pizza making, What is your preferred pizza dough recipe with semolina?

[@smrvlogs5642]

You mean you make the whole dough with semolina flour? You don’t use the all purpose flour at all?

[@user-jw2of8ri6w]

Thank you so much for your so nice teaching videos ❤

[@kc-gl9wv]

Thank you Vito you elevated my pizza game

[@luigimennini2189]

sto imparando molte cose,grazie.

[@PSDAust]

Always full of great information thanks

[@davidschuler5063]

Very Helpful Vito. As always, thank you for explaining the Art and Science of making Pizza.

[@lela8405]

WOW fantastik, thank you bro

[@klemenpeve]

The best,like always👍

[@ColonelPanic007]

This guy is a good teacher. 🍕

[@Nuragica]

Great explanation of important details!

[@everestacademy3600]

Thanks

[@aussietamburas]

This is the answer I was looking for 😍 Lucky I can get Divella in Australia. Thanks Maestro

[@jennyp3430]

I made pizza watching your dough video and it is so good!!! thank you for your passionate videos!! 💙

[@AndersSvensson_norrkoping]

I will certainly try Semolina for stretching! Thank's Vito! :)

[@hereicanproveit]

crounchy and delicious!

[@alundrasrt]

Can't wait to see semolina recipe (biga and polish) and a rice flour one. I'm so curious!

[@Famo59]

Well explained Vito.. buon Natale 🎄🍕🍷

[@vitoiacopelli]

anche a te

[@paralifeppg]

Thank you

[@OszvaldJuhasz]

great video!

[@annyw2481]

Thank you, I like to try Semola flour

[@Jaziel369]

I was waiting for this Thank you so much love it!!, I’d like to see which one is best for poolish

[@Mike007_]

whether poolish, biga or any other dough, semola is always best

[@gyorgykiszli4269]

Brilliant teacher, I have watch most of your methods for making pizza's which has given me confidence to make pizzas for my Thai family in Thailand.

[@peetsnort]

Thanks Vito. I am still using the method that you taught to use the turning peel properly and now I'm going to get the fine semolina. I have been struggling with the course semolina sticking and burning in clumps on my high hydration oo flour base

[@lucianobreginski2533]

Very good 👍🏼

[@cyncancook]

I will be processing my semolina I do believe it needs to be finer grain. Thank you Vito Merry Christmas and New Year Love Cynthia

[@shanefarrell5759]

my local italian supermarket is forever grateful for me finding your videos vito

[@smokeymcbongwater3561]

Thanks for a awsame video

[@austinmarius850]

Keep it up!!

[@thomasj.fulnecky4547]

Hi Vito Totally Awesome Its because of watching your video's I learned what Pizza Flour is the Best as well as the Best to use. Thank you Vito.. I was using All purpose flour when I first started out making Pizza. Yes I have noticed the difference in the taste as well as in the texture. I learned how to make the Polish I really love it thank you. Plus I am Polish to. It works out well. Semola 00 I used I really dont know what the difference is between the two. But when I could buy the 00 Semola flour I would buy it. The Store where I BOUGHT IT STOPED CARRYING 00.. I STILL BUY THE SEMOLA I REALLY LIKE THIS FLOUR VITO THANKS.

[@Rye_d_baker]

You are the best as well for semolina

[@morati1963]

I use Semola Rimacinata for the stretch only. High protein/high gluten "Typo 00" for the dough. Thank you for the vid!

[@TubieMcTubington]

Hi Vito. Great video! Do you ever use cornmeal on your pizza peel instead of semolina?

[@CarnivoreChristian777]

We love semolina flour and use it even though it is hard to find in America. The coarser semolina made by Bob's Red Mill can be used if you have a home mill to run it through first. Semolina makes awesome bread as well. Love your channel!

[@wwallace81]

Thanks Vito for all your videos! Without you I never would have imagined i d make the perfect pizza at home! On the flour, what about corn flour? A lot of people use it?

[@Kenanciu]

First comment on this amazing informational video!!! I cannot wait! "Pizza is a serious thing - Vito Lacopelli"

[@vitoiacopelli]

amazing!

[@raymandigarcia5533]

Great videos, I’m really excited to start using your methods. What is the best flour for pizza? Do you have a video ?

[@trueleyes]

Once again, Vito, you give us vital information about the trade secret of the Pizza maker's arsenal of weapons in making the finest Pizza. Thank you, Maestro.

[@barianbarian6983]

Grazie mille interesanti di vero

[@nolenl1503]

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

[@muzaaaaak]

This is a $100,000 pizza education!

[@Claudio.forte.t]

Rimacinata was invented in Altamura. Nice video Vituccio, I'm in Canada and you are my source of knowledge in the dough field.

[@getawayhs2856]

After much struggling with my new pizza oven, I discovered the semolina flour trick. Not available in UK supermarkets, but found a Natco variety in a local Asian Cash & Carry that does the job 😃

[@frankd5119]

I use corn meal, it doesn't stick and gives a beautiful texture to the crust.

[@Frailerpark]

I've left a thumbs up, I subscribed and I'm remembering to share with friends!

[@alge3399]

I use Polselli Vivace 48 hour rise. Stretches fantastico! 🇮🇪

[@faroukzekri8730]

Maestro : you made me make pizza every other week, every time i try something different, i ve learnt a lot from you, and i wish i ll meet once i visit italy, o think you said you are in bari I wish to meet you and try your pizza, and try my pizza in your presence, though i m sure i m still learning

[@Youssef-1911]

Thanks vito for ur great videos , i will try next time semolina for stretching or a mix between semolina and wheat to see the difference , coz sometimes semolina get burned on the stone

[@khachatourasatryan6044]

Very useful and informative thank you

[@AdityaBhavaniEcityLuxuryStay]

Thanks for your precious knowledge on Pizza making 🙂 Further I would like to understand How the 00 flour made. Because here in India we don't produced this and only use all purpose flour. I know it is bit technical but I would like to go in depth. Thanks

[@edzmuda6870]

I’ve been using masa arepa to stretch my high hydration Roman pizza doughs lately, just because I didn’t have any semolina but had this in my pantry. It is fine ground precooked corn. It is sold in Latino markets. The texture is similar to semolina and it works a lot like it. It yielded a nice crunchy crust as well and not much sticks. It does impart a slight corn taste but that isn’t bad at all. I believe it is a bit cheaper than semolina too, at least where I’m at.

[@Joseruiz-hp6qp]

Are you using the Goya one from the Latino markets? Thanks

[@kawaali8595]

You are best pizza man. Thank you thank you for your honest and proffecianal explaining. Please tell last due saw semolina too Thanks

[@KingMe1]

I love the way you say crunchy 😂 new subscriber

[@vitoiacopelli]

Thank you

[@johnnyt5108]

I was having some flour stick to dough, color the crust white, and taste like floury. Switched to the semolina and I think it actually makes the pizza taste and feel even better. 👍

[@veganchefshabnam-coppervan6702]

Awesome, thanks for the info. Is there a good indoor pizza oven that you can recommend for home use? I’m in Canada. Thanks.

[@lenabar-maor8886]

To my number one chef❤️❤️ would love a gluten free dough recipe if u can please🙏🙏 love ya and thank u for everything

[@DJNATIR]

Vito The king of pizza .. 00 flour is the best .. Same like you !!!

[@Nick-NY]

I can’t believe this is free information. I would have paid for it.

[@jarieriksson3318]

U r the Master.. Thank u , im almost there, to make best pizza in the world