HOW TO STRETCH A PIZZA NEAPOLITAN STYLE

COME STENDERE LA VERA PIZZA NAPOLETANA, stile veramente antico e originale. se vi e' piaciuto CONDIVIDETE E ISCRIVETEVI AL MIO CANALE GRAZIIE
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[@bassamal-youssef267]

Bravo Bravo Vito Iacopelli, it was really fantastic to watch your videos being you are a professional in Pizza industry.. I like to do pizzas to my children and today I have learned much more about the secrets of the ingredients of all about.. Thank you so much for your initiation to teach others, wish you always good health and success in your career.

[@CoronelOcioso]

Thank you brother, knowledge and skill i used to have 25 years ago learnt from my mother, now lost for lack of practice and the master was gone... so you saved the day.

[@sengelbr]

I know this video is a little old but making a proper pizza is timeless and Vito is an expert! Thanks for the great step-by-step instructions!

[@TheBaconeaterz]

100% correct

[@michaelwilson1960]

Vito. Thank You so much for the incredible videos on Pizza making. I was a amateur using a pizza pan. Now that I have a baking stone, my pizzas look as beautiful as yours. I can turn my oven to the maximum ,and get fantastic results.👍🏻👍🏻👍🏻

[@petermaharajh2088]

This video may be older but it is the best that I have ever found! I have struggled to shape my dough for years!!!! It is simple and makes sense to me. I can finally quickly shape my pizza dough. Thank you so much for making this video!

[@TheDarioxxx]

BRAVO! I'm Colombian and trust me boy, you are amazing. I've been watching your videos since today and those have helped me so much. Greeting from Cali - Colombia, Muchas gracias!

[@christopheradcock2980]

Tried this technique on Friday. Amazing! Grazie!

[@koczorowska2653]

Thanks Vito, watching you many times we decided to buy pizza oven for our garden. All our family loves you!

[@vitoiacopelli]

+Marianka Koczorowska thank you!

[@hansnystrompastor8690]

@@vitoiacopelli i also love the game mafia 2, the main character its called vito, like you, and we both love pitza

[@_elprincipe_milito6304]

❤🇦🇱🇦🇱🇦🇱

[@brandoncheung4935]

Best detailed explanation of the Neopolitan stretch technique on KZbin. Thank you!

[@snowmanflo]

Thanks Vito, I didn't expect you to make this video so soon since you said 1-2 weeks because there's a large video coming. Thanks. Keep it up :P

[@George_Mgns]

Very helpfull!!Keep going pizza explanation ! Thanks Vito

[@19WallaWalla88]

Bravo Vito! Grazie mille! Your tutorial was definitely the best to understand for me, and I finally stretched some pizzas without pin, and even transferred them to the stone without making mess! Greetings from Russia :)

[@halftongorilla]

Thank you for the video!!! I am working on making Neapolitan pizza at home. There are so many videos about dough recipes, but shaping is the hardest part! Grazie, maestro!

[@katiakarakaidou8303]

Mille grazie Vito! Thank you for being so detailed! I m learning now how to make pizzas and you are so appreciated... 😊😊

[@reddeaddylan1606]

Vito, I am learning by you how to make the best pizza and how to stretch a pizza. I have been making pizza for my boys for years it’s time to up my game. I have been waiting for the perfect instructions to learn from. When I saw you process and how you project it. I love it. I can’t get enough pizza, and I love how much you love pizza too, it makes learning so much better.

[@fabioparpanesi5455]

Ciao Vito Grazie anche a te e' aumentata in me la passione per questo mestiere Grazie per i tuoi consigli e per la tua positività Continueremo a studiare e a migliorarci anche grazie persone come te Un abbraccio

[@vitoiacopelli]

+Fabio Parpanesi grazie a te mi fa molto piacere

[@juanpablotesta1853]

Grande Vito, il tuo video mi ha aiutato per fare la vera pizza italiana!! Grazie di cuore! Un bacione grandissimo di la Argentina!!

[@proffesordick4589]

Thank you Maestro for teaching the people with love!!! You are the Best!!!!

[@hayjud5123]

Ohhhh... Now I just need the forno and voilá 🙌😀👌👍👍👍👍 Grazie handsome, please keep teaching us your great art 😍

[@fabiofloro6679]

Complimenti vito! Da italiano all estero trovo i tuoi video davvero utili per migliorare la mia tecnica.. È bello imparare dai più bravi e spero che esercitandomi potrò presto esser ai tuoi livelli! Grazie per il tuo aiuto

[@robertdelisle5384]

Well...this was just great. You are a fantastic teacher. Thank you very much. Can’t wait to practice!

[@gwarski]

Thought I'd watch a couple of older videos on the back of your current vid, hope things get better Vito, your videos made my pizza next level

[@paradiisli6079]

You can feel his passion and love for the dough in every move he makes with his hands. Love it😘

[@electrichorror6642]

yea he really fingers the dough hard and makes sure every dough is hot

[@crazydubwise]

best explanation of how to do it in the whole KZbin

[@marknorris6603]

Bravo Vito! Just found you on KZbin and I'm really enjoying learning from you. Thanks for all your time and effort to help us all learn the art! I just purchased an Il Fornino Platnum Plus oven for our house

[@ChowYunFattty]

Thanks Vito. I used your stretching technique and my pizzas came out great.

[@salferraro4777]

Your dough recipe and this one are both great! Just bought my Uuni pizza oven and your recipes have been a big help!

[@PauloConstantino167]

That's the pizza I always want when I go to Italy. Thin and airy crust. Delicious and perfect!

[@flemmingovesen1094]

Hi Vito ! My home made pizza are definitely improved after watching your video guides, Thanks a lot !!

[@fabiociardini5736]

complenti vito.Video fantastico. e che pasta..favolosa è dire poco !grande!!

[@missrapturewatcher4137]

You are an awesome teacher Vito!…thank u for this education on pizza dough!…I’ve been following you and you are amazing!…I’ve been so addicted to making pizza I’m always on KZbin following tips and tricks…😂😂😂😂….I can’t believe what a difference pizza dough tastes with double zero flour…I just discovered it and honestly I don’t think I can go back to using regular flour…lol

[@momimio]

Questi tuoi video Vito valgono più di corsi costosi in pizzerie fatiscenti. Bravissimo!

[@fishmonkey74]

Thank you Vito im stil learning but your video's helped me a lot Grazie ! I like your video's keep posting .

[@Mspurrier88]

Very helpful! Thank you for your excellent videos.

[@craigcardell4543]

Thanks so much for taking the time to make these great videos. You have helped me considerably with my wood fired oven.

[@haydayhelena6848]

Thank you for the good explanation now my pizza is finally round 😁😁

[@chadmorrislionsinparis]

Vito i love your videos!!! im learning how to make great pizzas watching your videos!! you truly are the master!!

[@BialyEuropejczyk]

Excellent presentation and great personality. Vito is one of the best popularyzator of the Italian pizza on KZbin.Thanks

[@user-cd9ce7op8t]

Sir iam ur big fan.from srilanka..so i will be going to open a pizza hurts ...so i want to say...i tech many things from you....keep it up...i watch ur all vedios about pizza...

[@lindsayfraser4791]

Having seen so many video Vito nails it. Thank you so much for making this video.

[@yanlinsim8615]

Ciao, grazie! I followed your teaching and made a nice pizza dough😅😅 , here from Singapore 🇸🇬

[@Yves.Dethier]

What a difference of quality video between now (2022) and 6 years ago!!! But... I still hungry after each video 😁

[@proffesordick4589]

Thank you very much for sharing your knowledge Maestro!!!!

[@MyREDTAIL]

Thank you I am just learning on how to knead Dough & turn it into a pizza , Or Bread Great instruction .'s

[@jacobmorgenstein6788]

The best explanation ever ! Thank you very much !

[@patricktracy9947]

Vito thank you for the tip on getting the dough out of the tray. I have struggled with this at home.

[@Val_Halla777]

This is great- and every video I watch of him reminds me of a classic era SNL ‘Italian guy’ skit. 😂👍

[@darioquijano5548]

Amazing video!!!...thanks Vito..it's really helpful!!!

[@nedstar707]

Respect to you Vito, I love your style! A great informative video on stretching, it's not very easy for a novice, but you explain it well. Haha, I love the girl in the background from the kitchen playing peek-a-boo at the end...so funny! Ciao!

[@Sagittarius87]

ciao vito, seguo i tuoi video e devo dire che sei bravo e simpatico! continua cosi:) un saluto da un collega

[@AaronHartwell]

Your videos are awesome my friend. Love your energy and joy. You clearly love what you do!

[@skilly85]

Sei un grande Vito ...un abbraccio 🙂

[@karimtebbakh2432]

Great in Brooklyn they make pizza with meatball,or pepperoni ,but you Vito in California you are making pizza with air ...only Air .....what a topping !!!!!

[@COYOTE165A]

Brooklyn Water is the best for making Dough for Pizza or Bread Period

[@MANUALinappropriate]

It’s great to see how far you’ve come, Vito. Bravo!

[@oldroysrvvideos3176]

Best explanation of stretching on the interweb. Thank you Maestro!! I have some questions... 00 Caputo Flour? 58% Hydration? 3% Salt? 1.5% Oil? 24 - 30 hours fermentation? Fermentation temperature?

[@AtomBoyPrawdziwy]

dałbym się pokroić za taki piec. Wspaniale to wyszło. Brawo szefie

[@rgmedia1841]

za grosze można zrobić z cegieł i płyty szamotowej. Mam w ogrodzie, pizza z niego miażdży wszystko. Rozpalam dębem, temperatura dochodzi do 500st. Wpisz w YT pizza oven DYI

[@bradwolfe8603]

Thanks for this, really helped me to learn how to stretch the dough.

[@jimhoward3605]

Vito, OK my friend. You have inspired me. Ordered Ooni 16 pizza oven. Looks like a lot of fun. I’ll keep you posted.

[@monicavargas6158]

I am laying.. but Italian food is my favorite.. and pizza is the best... You are awesome Vito and guapo!

[@timvanbeek9937]

You are the best one that I followed, thank you very much!

[@Amours1113]

Very nice ! Thanks you for this demo and instructive vidéo !

[@rabaham]

Thank you Vito for teaching us how to perfect this healthy food. We built a wood fired pizza oven the we do enjoy as a family.

[@ridgero]

Thanks Vito, you helped me alot and convinced me to buy an Ooni Koda ;D

[@juicyeight7881]

My man vito, you are the real maestro. Salute from indonesia 🙇

[@VincentJascha]

Thank you from Germany I will watch now all of your Videos :D

[@dudestyle01]

Ottimo video Vito. I had been struggling to keep the air in the crust, this shows me perfettamente, molto bene

[@alainfiori3545]

Tu es un bon, mec....Bravo et merci pour ta vidéo!

[@ziozanna]

Vito sei il numero uno, you are the best. I'm close to terminate ma wood burning hoven at home in my garden than 1st thing i'm gonna cook is the real Vito Iacopelli styled pizza.

[@wall7446]

Hola Vito, thanks for sharing your great tips! Saludos

[@coachjesseholmes828]

Vito!!!! Beautifully detailed in your explanation, Can you make a Video on how you rotate multiple pizzas in the Wood Fire Oven?

[@33jesuscristo]

Obrigado pela clareza na explicação Vito! abraço

[@garythornbury9793]

vito--you have improved my pizza 100% thank you my friend

[@francitaliano1618]

Very Impressive'! i like it so Much!! i worked at Pizza too... I want try this Napolitana style too... 😍

[@InfoBinger]

Nice technique. I'll be sure to implement it next time I make pizza!

[@drunkinpiper]

Tried to stretch the dough so many times and ended up going for the rolling pin! he make it look so easy - well done.

[@the_themersband9307]

😂🤣🤣

[@woodonfire7406]

You use a rolling pin, you won't get that big puffy crust

[@keithwollaver2307]

Vito- I just finished watching the first of your videos and immediately subscribed. The video was about stretching. Awesome! I learned so much :) I apologize for not searching more, but do you weigh your dough ingredients to get it perfect every time? If yes, are your measurements available? Many thanks from Scottsdale, AZ.

[@ninolion3280]

Bravo Vito, this is the real deal guys, regards from Grecia!!

[@cindylvkj329]

Cool! Merci pour cette vidéo 🙏🏻

[@woodsidepc33]

Chef vito iacopelli, your pizza making skills are awesome thanks for sharing. I just subscribed to your channel, hope to learn more from you.

[@esjzod]

I love your Vids just bought a pizza oven since thanks to you Ive mastered the dough - but I sometimes just want it on and - how do you feel about freezing it (the dough)

[@forzaragazzi]

ciao e bravo. guardo varie tecniche e metodi alla ricerca della mia pizzza per casa e il tuo video e' stato molto utile. saluti da catanzaro. sei forte

[@danh1206]

I say again, you're the best teacher... thank you...

[@danh1206]

I use San Marzano tomatoes, but I cook mine, is this a no no?

[@chauanhphan1947]

Thank you very much Vito Iacopelli !!!!!🌺🌺🌺🌺🌺

[@iliaskoutsouris630]

Bravo from Greece Vito.Delicious!

[@andresinalbis6651]

M A E S T R O !!!!!! Voy a seguir tu consejo....practicar...

[@strikef16falcon58]

Fantastic Stretch Demo - Bravo!

[@rickypagan3331]

Hola Maestro Vito. I like all your videos.i have never work in a pizzaria but I'm intereste in learning wish your video show how el maestro teach. ty

[@michaelvadney5803]

Hey Vito. I know that this is an old video, but thanks. Its still very helpful. Whenever I pull a dough I usually see a few real thin spots show up link little inch or so windows. Inconsistent thickness. How do you get the dough to layout all around the same thickness? Thanks!

[@MegaKretch]

You need to make sure that your dough balls are tightly formed

[@jackpast]

Ciao Vito! Just discovered your channel and subscribed. Grazie!

[@luayabuhani2004]

God bless Italy ! Thanks for your pizza ❤️

[@paulosantoro9718]

Ciao Vito, grazie mille per tuoi video, sono i migliori

[@user-qi9qi2qk3p]

I made this pizza to my family this is the best pizza i make ever thank you vito you are amazing

[@giusepperomengo8752]

Complimenti vito davvero bravo 💪🍕🍕

[@JACOBI786]

Cant wait to come see you when i visit in the summer!

[@keith8217]

Hi Vito, Love your videos . We are a small Italian restaurant in S Texas trying to use the best ingredients from Italy. We use currently Molino Ca Me Ma double zero and glass jarred San Marzano filets for our sauce. . Would you be so kind as to inform what is your best method/recipe for commercial dough? I saw your home dough recipe, Is it roughly the same for commercial? Also, do you ever use a percentage of Semolina in your dough itself? I understand in Puglia they use sometimes 100% semolina( although I know that is not traditional Napoletana). I travel to Asia once a year for other business and will make a point to have a long layover next time to be able to experience your wonderful pizza there! Ciao, Keith

[@justinwernick7574]

Putting it in the oven just with the tomato sauce is a great idea. Makes it much easier to manage.

[@jasperreichardt]

dude im so hungry watching your videos. Im almost ready to build a original pizza oven in my garden...

[@japples2826]

You can get small portable pizza ovens that run on wood or gas

[@mrdilligaf1968]

Fire up the carcoal Weber bbq.

[@shahnoorawan7268]

Make it out of bricks and pizza stone works good and cost friendly

[@drawfark]

Thank You! Lovely & Wonderful! :-)

[@bootsmaraat847]

Thank you so much. Now i know how to make it. I make pizza right now for my husband

[@drewd50]

My new favorite KZbin channel.