How Important is High Temperature For Pizzas - Home & Business Oven

[@vitoiacopelli]

What temperature you are cooking your pizzas?

[@michelefisher5171]

500 Fahrenheit

[@mpowe123]

Oven with a buttered pan, 500 F BBQ and stone, ~ 650 F

[@fredsmith3001]

550F on a steel. I can get black blisters on the crust by switching the heat source to broil halfway through the cook.

[@Bobble86]

preheat to 250c with a steel, but switch to grill before putting the pizza in.

[@bladedspokes]

600-850F depending on how thick/large/how many toppings. If I'm doing a thicker crust / more toppings, I go with the lower temperature (600F) because of the longer bake time required. If it's a thin crust Neapolitan, I go as high as the oven can go with a 30-45 second bake. BTW I have been doing your double-fermented dough from the video and we LOVE it!

[@debbiededona4313]

I started making home pizzas because of you and my family and friends have all benefitted from some good eating! I started in a home oven and they came out great, but it’s hard to do when you’re cooking for 8 people sometimes. I bought a pizza oven and have had mostly good success with it and I like that the pizzas cook faster. Thanks for another great video Vito!

[@railasvuo]

Vito, I learned everything I know about pizza from you and I make good pizzas at home with a home oven. thanks for everything.

[@luudest]

me too! thank you vito!

[@anakalamaui4673]

@@luudest Grateful our home oven reached 550f hit the broiler like he said in another video then bake 550F Super crunchy and soft...... it took practice to get there with constant 80f indoor temps and 70% humidity at home. i am happy and proud practice no one is perfect the first few times ,

[@danc.daudier8515]

Hi Vito, I like to see u makin Lucali's pizza style. I saw all your NY pizza tutorials but lucali got something Unique, special... Thanks You and a hug from Argentina. Chau 🍕🔥

[@jamabarker4051]

Same ❤

[@dangustafsson8933]

Hi Vito - I have followed your tips and tricks - and I’m making pizzas now that my kids prefer over professional (?) made pizzas… So thank you for making me a local hero, a celebrity among my friends and for helping me save thousands in restaurant pizza costs ! 🎉

[@ProLeopardx1]

I just bought a pizza oven, Ooni Volt, and cooked at 850 degrees. It was awesome! So much better for pizza than my old 550 oven.

[@duaneking2081]

This was one of the best for how to make a pizza, never mind the ovens or temp. You showed how to powder the dough and form it into the shape and other steps as well.... in real time ! OH and your camera person is great also- She should take a bow for a great job of pointing the camera at what you are doing.

[@rhamabatista578]

Hi Vito, we always make pizza at home and we have leaned everything from you! This comparison video was very helpful, now we know why our pizza looks exactly like the home oven one! We love your channel, thanks for everything! Lots and lots of success and love for you and your family

[@keithbird6845]

love the new studio! enjoyed the comparison with the home oven and hot pizza oven.have a great weekend my friend!

[@danielrowe2174]

Vito I have to say and many others can say it to we truly appreciate everything you do and show us the differences between a home oven and professional oven. By watching your videos many of us have become more confident in learning how to make pizza at home for fun. I noticed with your neapolitan pizza that the home version was actually not as airy or fluffy in near the center of the pizza where the professional oven it had a nice rice to it. I actually cook in an oven at home and I did the double baked as you recommended, but I did not add sauce to it I just cooked the dough for about 3 to 4 minutes just to get it to send and then add the sauce in the toppings. I made a couple of really good pizzas and I would like to invest in the ooni Koda 16 to really step up my pizza making game. I can truly appreciate the art that you make and want to share the same experience at home with the people that I love. Thank you again beautiful for everything you have done through this channel and I look forward to more videos to come and more techniques to become better at making the art of pizza at home.

[@joeb4142]

With an Ooni you will advance to master level 👍

[@danielrowe2174]

@@joeb4142 master level of soft and crunchy.

[@tonyrobinson9046]

Nice work. The difference is going to be between the outside and the inside of the crust. High heat = crisp outside, softer inside. Lower heat, crunchy outside and drier, firmer inside.

[@RKingis]

Papa John's vs Pizza Hut

[@BabzV]

It all depends on the type of dough you use, the hydration percentage, the amount of yeast, flower and salt.

[@graniabenge2814]

It's great to see a professional at work! The comparison is helpful and the business and home sections to the kitchen are a brilliant idea.

[@peaceandwealthseeker4504]

One pro tip for people using a stone in an oven at home is to place the stone at the very bottom of the oven below the racks. This maximizes bottom heat while allowing slightly longer cook times before top is too cooked

[@railasvuo]

My tip is buy a baking steel.

[@freeipe2805]

Мне наконец то пришел камень для выпечки, какое видео Вито порекомендуете посмотреть для изготовления теста для пиццы.

[@alexisbetancourt90]

Next level pizza dough

[@erikhartwig6366]

my stone sits at the bottom of my oven too. helps maintain temperatures!

[@joeb4142]

Below the racks? Interesting!

[@GerryJ08]

Questions: 1. How is the dow made and the total time waiting for the dow to be ready before it can be used? 2. Oven temperature do's and don'ts? I am so looking forward to watching more of your videos. Gerry from Vancouver, Canada.

[@MrOptima]

This kitchen setting is great as I can have the beginning of an understanding of differences between home and restaurant pizza cooking. It looks like a pizza stone is a definite requirement for home and part-baking is something I never noticed before on other videos I watched. Thank you very much. I take the time to watch your full videos each time to make sure I do not miss any important tips.

[@DeathByEpicFail]

Those pizzas look luxurious! Glad you share your passion with the world!

[@ОляОля-ю1л]

Мой опыт приготовления пиццы начался давно, сколько рецептов, сколько шефов переслушала и готовила по ним. И только с Вами Вито, тесто заиграло. Запах, хруст, вкус - потрясающе. Спасибо за знания!!❤❤ Сегодня поставила бигу, завтра пулиш замешу, послезавтра автолиз, все перемешаю и буду испытывать этот вариант. Камень для духовеи уже заказала.

[@fabriziogibin5557]

Sei la prima persona che ho cominciato a seguire per imparare di più sulla pizza napoletana. Il tuo primo video fu quello del sugo per la pizza dove frullavi il basilico direttamente nelle scatole di pelati. Da quel video ti seguo sempre. Durante la pandemia mi sono dedicato alla tecnica della napoletana con fervore qui in Brasile. In quel periodo comprai un forno professionale che arriva a 500º. Il miglior acquisto in assoluto. Cuocio a 430º con grandissima soddisfazione in 2 minuti e 20. Per me, è il miglior risultato. In quel periodo complicato, la pizza è diventata un rituale di tutti i venerdì. Grazie di tutto, sei un grande.

[@dath283]

I built my own pizza oven from plans I saw on You Tube. 8 years later, my oven cranks out pizza with a floor temp of 525 F and a crown heat of 750 F. I get the burned charred crust that is my favorite. Love this channel!!

[@idrek1]

I really like the new setup. I've been cooking my pizza's at 260 C. Seeing the difference in home owner vs commercial is wonderful. have been making your pizza dough for a year any always felt my pizza never came out like yours do. Thought it was something I was doing wrong. It's nice to know I really do know how to make pizza at home! Thanks.

[@tomxavier4328]

Vito, you have taught me how to make pizza. Every video you make I learn something new. You are my Yoda of pizza making.

[@KCarubia]

Thank you chef Vito! I have watched all your video and love them! I noticed a lot of New York dough recipes calling for 65% hydration and a lot of olive oil. Your large batch 10 dough ball recipes use 65% hydration and oil while your small batch 4 to 7 dough ball recipes use 70-71% and sometimes no oil. Which hydration is better for a Neapolitan style pizza in a conventional oven? Thank you again!

[@alandurham4030]

Have been following you for a while. with your help I got the dough right. Thank you! Nice new studio!!

[@THCV4]

I love the comparison of home oven vs professional oven! I have been trying to master home pizza for years now, and this helps give me insight. Thanks!

[@donh1572]

Love the home oven vs pizza oven comparison

[@balihai4326]

Excellent stuff as usual. Very informative. The dual set up is unique, I'd say do it again. Or-ee-ga-no. Amazing how may ways to say the same word differently exist. Best pizza video series I've seen. You're giving us gold.

[@mcculleys3780]

Vito, my wife and family thank you for teaching me how to make delicious, beautiful pizza for them. Also, love your new home style and pro kitchens!!! This in L.A.? I'd love a video about mixing flour for longer and shorter fermentation!

[@brianohehir9515]

So nice of you to share your knowledge and experience, gracie!

[@eliasgouvelis69]

Excellent video again Vito! And the set up to make these comparisons is great. I am a DIY guy and made my own pizza oven, wood fired. I know you have discussed about the right temperature many times, you said it in the video again, but what should be the best temperature ~410⁰ celcious in the top and ~330⁰ at the base? If I fix an oven thermometer at the the top of my oven, should I look for this temperature?

[@royb2251]

What happens if you use the grill and convection home oven function simultaneously?. Does it char,leave leopard spots, to give the crust a crunchier texture and softer inside ? Great vid 👍🏻

[@michaellavery4899]

You have explained the science behind what I have learned over the decades and help improve my techniques. You look so much like an Italian TV personality in the UK. I forget his name.

[@laibiyassine6828]

this is the most wanted video to watch from you maestro, Now I don't have to blame myself of why the pizza did not come out like the business oven or the fire hot oven. Thank you so much maestro Vito..this is very helpfull

[@emmanuelracy4826]

Dear Vito. Thank you again. You can t imagine how you changed my life last 3 years. Can you tell us how to perfectly Cook a Calzone with both Owen. It s a little bit tricky

[@green_monday]

i love that you do 2 versions of the bake!! good idea for us home cookers

[@krehbein]

I use a propane cooking torch to add those dots or burn marks. Adds a little to the flavor too. The same torch works well for starting charcoal. Use to use my ooni oven quite a bit, but now use the grill and finish with the torch.

[@victorpassini]

This is the best pizza video, everything made live and on the spot

[@tetianakolokolova1752]

Wow! Now I want a real outside oven!!! I like the bubbles on the pizza🍕 I love Napoli style. Thanks for the video, now ai understand why my pizza looks plain on edges.

[@kqschwarz]

I love the pizza dough you made with some other pizza KZbinr. I use it all the time in my home wood-fired oven.

[@erinmacdonald5575]

Vito great video, amazed you could get the New York style pizza with the same dough. This has always been my struggle is getting the dough consistent I would love to see a show on your dough it look amazing

[@daniellapierre9798]

Love your videos Vito, always learning great tips to improve my pizza! Kudos keep them coming ¡

[@garyopp725]

You're The Bomb Pizza Guru! I appreciate your passion, knowledge and delivery of my favorite food ever, Cheers!

[@arkadiuszscierski8530]

Great idea with compartion. Now I know why my pizza from home oven dont looks perfect but still taste insane !!!. Thank you Vito for everything . May the softness and crunchiness be with you 🍕😉.

[@tarekyordi1184]

Good learning experience,this comparison really helps a lot. Thank you Vito

[@wjjnjr]

I like the home oven comparison to the business oven. 3:30 AM in the morning and I am Hankering for a pizza!

[@domipro123]

Did you ever tried the bertello simulfire 16 rotating, or will you? I'm intrigued by the fact that rotating could avoid to have to black side because not turning enough. It turns and when baked enough you take it out without worries. Seams so practical to me and wood together with gas... best of both worlds. They have it now on Kickstarter!

[@theblackhand6485]

@Vito: The NY style pizza from your pro oven was just 30 seconds to long in the oven. If you got it out earlier then the Peperoni wouldn't be burned. The sausage contains sugars that burn quickly. I managed to bake a 63 % hydrated dough with chunks of mozzarella on a stone in a home oven all in once. Thus not in/out and back in the oven again. At the moment the chunks start to melt the pizza was released. That's around 5 minutes. When on the plate I used a torch to give it this wood oven brown/black burning spots which give the pizza its character, taste and crunchiness*. Basil, oregano and olive oil on the end. *Chrunchiness also comes when preparing the dough at least 24 hours before and thus after allowing some fermentation.

[@DrChopz]

Thanks to Vito I started making pizzas at home. I bought a pizza oven too. Cooking pizzas at high heat makes a big difference.

[@patspinelli6767]

All of the pizzas look great! I enjoyed this baking comparison video.

[@Oldskoola]

Vito, I have to say I do like your more relexed approach here. Haven’t watched a video for a long time, but the difference is night and day ❤

[@gwailouh01]

Love the home oven business oven comparison. Was shocked how much better the NY pizza from the home oven appeared.

[@TheScrumptiousSpoon]

This is a super video because it's unique in that they cook pizza in different ovens in the same room! I've never seen anything like this before! HUGE LIKE!

[@rich6244]

Love the dual ovens....I have the recipe all lined up ready for my solo stove oven....

[@timeout9851]

The kitchen is PERFECT, considering how many people (thousands)own Gozney Dome ovens I think that would be an amazing addition to your kitchen..

[@mikehedlund9631]

Your comb kitchen/set is fantastic. Looking forward to watching many more pizza videos. I'm new at making pizza, but I'm always up to learn. I get a lot of good information and tips. Keep 'em coming. From Texas

[@davidapp3730]

Interesting video on the difference in oven temperature. I use your dough recipe but get big air bubbles. It handles well and tastes great,

[@carolseven3802]

The comparison is really nice! Thank you for explaining the differences in the two styles!

[@Mendymealways]

Thank you for using both ovens. I like the comparison. I only have a home oven, and the baking pan - not a pizza steel (not yet); my homemade pizza has not come out very well. I wish there was an easier way with the dough - I'll keep practicing.

[@Bass_Nomad.]

Doing business and home oven side by side is a very interesting subject. I hope you do a lot of these in the new studio. the neapolitan i cook at around 365-400 degrees celcius, sometimes i like more crispy pizza then i cook at around 280-320 degrees.

[@JonCausithONS]

This was really nice to look into! The two different ovens gave a nice comparison to the home oven's lower temperatures versus the high heat from a commercial wood fired/gas oven! I'm curious to know about how larger crust pizzas, such as Detroit style or Chicago deep dish pizzas or even Focaccia would compare in those two ovens.

[@Backyard_Chef]

Vito is goldenman !!! Inspiring to watch. My top 3 in the world

[@alamandrax]

Love the effort you've put into educating everyone on how to make great pizza!

[@k0v4l21]

lot of people are using a home pizza ovens like Ariete or Ferrari, maybe is a good idea to add a third one to comepare, which is some in the midle between standard and business oven as well

[@erikhartwig6366]

Honestly, the NY Style that came out of the commerical oven looked awesome. Great side by side video! I also find that residential GAS ovens are much better for making pizza at home then electric ones. With a gas oven, i can get those same black blisters on the crust. Ive always had problems with maintaining temperatures in electric ovens. There cycle times are slow and they cool down too much.

[@Harrybowles1969]

Thanks vito. Iv been doing your pizza dough in the home oven for a couple of years with great success and many people dont believe me when i say best pizza ever. But we are heavy on the topping so maybe this is why. Best wishes 🙏🏻🤍

[@michaelvadney5803]

Thanks Vito! Am I correct in assuming that the higher the heat, the thinner the crunchy, cooked skin? The lower heat produces a thicker outer crust in the Home oven.

[@TheRealFeechLaManna]

As always informational and interesting, thank you. I cook at home and have no real interest in business/pizza oven information. For me, the important part is home oven information and degrees in Celsius, because I am in Europe. I use a pizza steel and 265 degrees celsius and I make good home made pizza thanks to you, maestro!

[@jambazz]

Vito, we only learned that if you leave the pizzas for too long, the crust gets charred and the cheese will brown. Some people prefer that of course. You should show us actually how many minutes your home baked pizzas baked, and what temperature the oven was on. Same information of time and temp from the business oven. ❤❤❤❤❤

[@jonspeak2807]

Greetings Vito & family! It’s been a while. Love the new set! I’m searching for a high heat, crispy crust dough. Suggestions?

[@richmoll5134]

Love the home vs. business comparisons!

[@MrsGoutfire]

Great to see side by side comparison!

[@fritsvanstratum3239]

Dear Vito, I have a question for you. When you use your spiral mixer, how long do you knead your dough Hopefully you will reply Thanks in advance

[@johnnyquest1996]

Vito, your videos are awesome! Keep them coming! What flour do you use when dusting before the stretch? Thank you!

[@kristoferibarra3170]

Congrats on the new place! So happy for you Vito! Wish you much success! Tutti bene!

[@loumetcalf2496]

Awesome!! I have used your poolish method for the dough and it came out great.

[@TheExolius]

love having the home and pro ovens, very interesting to compare

[@DaveSchuler-y8d]

Love your new pizza studio!!

[@edwardlevitan5416]

Vito, this video confirms what I have discovered on my own. When I have attempted Neapolitan style pizza in my home oven with a par bake, The pizza comes out crunchy but doesn’t have the soft pillowy texture the Neopolitan pizza needs. It tastes great but it becomes a diffent style from the lower temperature. Because of this I have given up on the Neopolitan in my home oven and make a thin crust NY style pizza. The last 2 times i had very good luck without the par bake. I think it’s because the drought is very thin. I bake at 550 F which how the NY pizzarias have there deck ovens set at. They don’t par bake and the pizza comes out evenly baked with very little charriing, mostly a light golden crust.

[@markwrobel4725]

vito could you show us how to make chicago tavern style pizza I ADORE your instructions DUDE... YOU ROCK THANK YOU 😊!!!

[@KarenBKatie]

Thank you for showing me how to pre-bake the pizza crust! I'm sure that will improve my homemade pizzas! Suggestions? Try making a pizza on a Presto Pizzazz Plus! 😅 That's what I use, and I think the Neopolitan crust works best because it does develop a nice little crunch. Thanks, it's wonderful to watch a real pro like you.

[@tjcuneo]

I bake both Neapolitan (gas pizza oven) and New York style (home oven) pizza. The hydration is 68% for each and the flour ration of bread and 00 different. The dough balls that you used in this video look larger than 280g. What size ball do you recommend for a 12-13" pizza? Enjoy your videos. Thanks.

[@jamabarker4051]

High heat business looks best to me... but home looks great, too!

[@aarushn7318]

Keep sharing more about business oven pizzas Neapolitan and New York styles thanks for videos

[@japanadventurelife]

Thank you for this real experiment. you've revealed all the secrets. can't wait to watch the next video.

[@aikidoman1957]

Mille Grazie Vito - I glad that I discovered you on Guga's channel!

[@dapete]

Well done bringing in the home oven folks. Great pies can be made!

[@Lu_Woods]

Can you line the Home oven with thin bricks and retest? Maybe find the sweet spot under the top element to create some char and deep color (and taste).

[@jamesmccloughan1057]

My wife's family is from Terrasini, and she's half-Italian. Her great uncle, Pino, was an amazing cook and baker. He made the best Sicilian pizza. Please make a Sicilian pizza.

[@ericgreeson3674]

I like the new office lol I am still cooking at home oven , thanks for the difference in the hydrations for NY style we like the thin crust with the pepperonis. Love ur videos keep humm coming :)

[@synapsolustv4026]

Hey Vito, I recently saw another KZbinr add additional fresh yeast to the dow when making it with poolish. Does that change anything? Also I love the new studio!

[@freelancePM]

Learned today difference between NY and Neapolitan. Love all.

[@nicholasjasmin8952]

I love the combo home & business!!

[@gigigigi1271]

Thx for video! I have 1 question, if you bake the pizza on the same day, do you make the balls the same day or can it be the day before? I made the balls the day before and left them in the fridge overnight, the next day the dough stretched a lot, it didn't offer any resistance, it even stretched if I lifted it in the air.

[@fatimamustapha2822]

Your video has taught me a lot about the temperature of the pizzas and I always wanted to know why the shop places had such a different crust now I know, It would be nice if you can tell us or show us how to make the perfect pizza dough if you can that would be terrific thank you so very much for this video

[@markussp3398]

We visited Torre a Mare in June, to visit your location from Germany, you invited us to your Location! We had the best Pizza and a nice evening at your location. Very nice place, nice People, very cool location and a master in his job!!! Thanks from Germany.

[@AdventureFreak86]

Love your videos! Thank you for your teams hardwork!

[@rolandbird1727]

Awesome video. Learning the art of pizza making. I recently bought an Ooni 16. I’m interested in learning different variations - dough (quick recipe that can be used in hours/yoghurt based etc) , pizza toppings, etc. what else can you cook in a pizza oven? Breads?

[@vitoiacopelli]

Very cool!

[@rolandbird1727]

@@vitoiacopelli I should add that one of main reasons for buying it, is that it’s great family time. Everyone gets a pizza base and we can stretch and make our own pizza. It’s enjoyable time spent together. And pizza is well yummy.

[@arlenemaxwellcopeland1644]

Now I know the difference! I grew up with NY pizza, but my brother taught me to make Neapolitan pizza according to your demo! I never realized it was a style, just pizza. All good.

[@ytlongbeach]

incredible comparison video, Vito !! 2x2 matrix: NYC vs Napolitan home oven vs high-heat restaurant oven

[@bertadelaudebri7179]

Thanks, and the studio/home and business combo makes it most interesting for your viewers.

[@Ben-X2]

Thank you for making this. I enjoyed watching it. This is something I've been wondering about for a while. I was also wondering why mozzarella adds to much liquid but I just looked and you also have a video that which I will watch later. 🙂 I love the effort that is going into these and they are very useful to me. 😀

[@jcgarcia1931]

My NY style pizza comes out beautifully well out of a home oven. I'm able to calibrate my LG oven to be 30F deg hotter. Using air fry mode @ 550F, it gets up to actually 580F. Using a preheated heavy steel plate (1hr) my pizza comes out perfect with the correct amount of charring on the crust and on the bottom. It cooks perfectly somewhere between 4-5 min. 580F gets it done!

[@frankmorris7003]

Those pizza's are making me friggin hungry!!!!!