HOW TO STRETCH NEAPOLITAN PIZZA "CANOTTO STYLE"

[@vitoiacopelli]

Please leave a like;0)

[@PirloXXX]

Vito! Thanks for they vídeo!! Question: the amount of salt un the Dough is important in cannoto style pizza?

[@17plus9]

Please leave a pizza!

[@VelDoggsKitchen]

I was just like to give a shout out to Vito for teaching me how to make neapolitan pizza dough. THANKS you for your recipes.

[@DANVIIL]

@@PirloXXX Byron, I believe that the main thing is to avoid deflating the cornichone (outer crust), so it's the same dough but a slightly different way of making the pizza dough to create the large inflated outer crust, "Canotto Style"

[@sunshinemarie2852]

I love the tattoo 🍕

[@sepupr21]

I have benn obsessed to do the perfect Napolitana pizza. Have tried 3 times and every time it gets better. Thanks for the tips.

[@AndrewWorkshop]

Best pizza channel on KZbin!

[@vitoiacopelli]

Thank you! Please share

[@AmberGhKhan]

HEY VITOOO... iam a new subscriber! i recently discovered your channel and i am a foodie!!! i have never seen a pizza chef as sincere as you with pizza. Your tips and tricks have changed my pizza game forever thanks alot.... lots of love and respect your way! YOU ARE DOING JUSTICE TO PIZZA!!

[@vitoiacopelli]

Thank you! That’s the goal my friend and thank you for subs

[@dominicktrible2964]

I’ve been making pizza for 35 years but I just took a new pizza job making Napoletana pizza it’s like leaning all over again you’re videos have help me a lot thank you Vito Dominick from New Jersey .ps I love your videos keep up the good work 👍🏼

[@mstislav207]

I've making pizzas for about 15 years and I can't agree more. Vito's videos are best of the best.

[@Centauro0821]

Love you channel Vito , thanks for shared all the tips, pizza napolitana my favorite.

[@anasmm9190]

I literally learned everything about making pizza 🙏🙏🙏🙏 I cannot thank you enough, I almost watched all your videos within 5 days 😂😂✌🏻

[@R1chardH]

Got a video recommendation for a easy neoplolitan recipe?

[@gokhunarkas1868]

@@R1chardH check Gino Sorbillo

[@sprinkleofflavour]

same here

[@michelerockstarmarongiu2630]

Thats what everyone believe, unfortunatelly 90% of PPL Can't make pizza 🍕

[@BoZhaoengineering]

First time I have seen the technique use by a pizza chef. Cannot love more the pizza dough , canoe-side-like. It is delicious and looks classic! By the way, your woven is very professional and efficiently toasts all pizza ! Thank you for sharing your tips!

[@zamzamfrompat9808]

Great tips.Thank you Vito.Encora bravissimo.

[@MikePatra]

Thank you for all informations!!I like your style!greetings from greece!!

[@Pestifer138]

Thank you so much for sharing your skills. I love your videos!

[@ceyhununnotas279]

Hey maestro Vito...Thnx for a new aducational video...Ciao a tutti✋

[@Discuholic]

Love the life ring style canoto style , thank you for sharing your knowledge.

[@cristinapisaneschi1167]

Ooooh I like that!! Great video felicitacione!!

[@AlparslanE]

Thanks for everything man. You are the best!

[@tepepa6668]

Grazie ai tuoi video imparo, oltre a fare la pizza, la lingua inglese,,. GRAZIE 👍🍕

[@MelodicHeart30]

You are my master of technique in making pizza. Thank You Vito!!

[@nik_karpage]

Great video... thanks for the tip.. keep them coming

[@teampuzzo4988]

Hi Vito I watch all your videos. Thanks for showing us, how to make the real Napolitana pizza and dough. Best Regards Tony Toronto Canada

[@7417vincent]

Bravissimo Vito e fatt na pizza a canott a mestiere..... Si gruoss.... Napulitan style!!! Complimenti paisa'

[@Mich_reishi]

Saluti da Bari u mestr 💪😍 tante cose 😂 sei il numero 1... Grande VITO ❤️

[@MrRafaelMatiazoguita]

Bravo Maestro Vito !!

[@TheCharlySpider]

Vito, grazie mille!!! the best practiacl tricks that respect the tradition of making great pizza! Indeed you top everyone! Abraccio!

[@iavera]

I like the english/italian repeat! pizza + language lesson! grazie amico! :D

[@LeBarbecueDeRafa]

Hi ! What dough recipe have you used for this video ? It was excellent ! Can we do a video together in France?? Lol

[@vitoiacopelli]

Yes I want to make a new video together let email each other

[@LeBarbecueDeRafa]

@@vitoiacopelli ok, i'll send you a mail :) thanks for sharing us your knowledge

[@thor3241]

The Best pizza ever! Thanks 😊!

[@efmaniac43]

This is very useful tech and thanks a lot to Maestro Vito Iacopelli !

[@amarsigliani]

Thank you for the advices! I weekly make New York Style pizza based on your recipe. Folowwing you from Argentina. Great videos, easy and well explained!

[@1vester1]

The whole key is the oven and right dough and lots of research.. You are one of the best I have watched. The whole pizza game changed when I got my Bakers Pride Oven and cooking at 750F!!! Can make some nice pies!!!! next run going to try a canotto style.....gregTexas

[@julybb]

Che bonta, gnam😅😊❤🎉

[@Famo59]

Well done Maestro Vito.☝️😀Bon Appetite 👍🤓⛏🍕👍

[@marcelenache9970]

Mister you are to my style.. Big like from one pizza maker!!👍

[@Raymond-rr5iv]

Wow !!! You make making pizza so exciting !! I'm watching all these videos !! So much variety !! Also I like both languages !! Thank you Vito !!

[@lordvader5706]

Do you ship your pizza? Lol ⛵ And nice pizza tattoo..

[@OlgierdKostanowicz]

Fantastic . Thank you for showing us beautiful real Pizza.

[@UnlimitedPower9000]

We wish we knew this before making our pizza video😂 It was such a fail, but now we know how to do it, Thankyou!😊

[@abs890]

Thanks Vito. So easy to follow and well explained.

[@serbanhari]

U are the Best vito! Grazie per tutto!

[@maximepoint8215]

Grande vito grazie impariamo di giorno in giorno 🙌🏻🙂

[@enricoRSA1]

Cio Vito! You have an amazing channel and I have learned alot from you!! What size or grams are the dough balls as I see you do not stretch the pizza out by pulling the dough. Love the channel! South Africa

[@max-soul6872]

It depends on you , usually from 230 to 300 grams , i think for canotto pizza will be good 280

[@AndreaMuruPizzachef]

🍕 ma solo io vedo quanta passione mette sto ragazzone nel suo mestiere? Grande Vito 💪

[@vitoiacopelli]

Grazie tantee Andrea ;0) sei grande e vieni a Los Angeles un giorno

[@user-ez2bs3fq1x]

@@vitoiacopelli can we get a dough recipe???😁🍕

[@milanista82100]

@@user-ez2bs3fq1x 1 kg blue caputo flour 800 ml water of cold water 2 gr of yeast and 30 gr of salt , in dough machine for about 15/20 minutes then leave it to rest for about 4/5 hours then when making pizza balls leave it to reast for another 4/5 hours then will be ready to make pizzas

[@leuhgs]

Sou teu fã! Napoletan pizza is now my favorite thing.. thanks to you

[@jotamelo3264]

How much water (%) without olive oil for a good pizza would you advise me to use with caputo cuoco flour? I usually use 62%. Congratulations on the great video! Brazil.

[@jotamelo3264]

@@marilith Thank you very much! I will try to use 65% today night, but i love to use 62%.

[@rkmugen]

Hey Vito! A solid video, as always! I saw how you acknowledged (at the beginning of the vid) the need to repeat yourself, when telling the audience that you have to speak in English, switch to speaking in Italian, and then repeat. That's really not that big of a problem, imho. In fact, i think that's actually "added value". You know, something that makes your videos even more educational... we can hear the instructions in our native language, and then a second time, but in a different language - we're effectively learning cooking techniques AND learning another language..... ingredients (nouns), actions/methods (verbs), times/locations (prepositions), descriptions (adjectives)..... I mean, for me, at around this time, not even 6 years ago, I had no idea what even a 'cornicione' was, let alone a 'biga'. Thanks to your videos..... now I know! Win-Win!

[@sniperdoc8404]

Agreed! Never apologize for being kind to your kinfolk that might be interested!

[@kruthika3607]

Love your technique 👍👍🤘🤘

[@felya.binaycusidejesus2315]

Mr. Vitto gracie for showing us your technique I like how you eat that pizza sushi style.

[@seetheforest]

Canotto translates to Dinghy or life boat / raft. I think the way it puffs up the inflatable raft is the most proper and accurate description. It pumps up and looks like an inflatable life raft. My Italian is improving! Thank you Vito!

[@toddthomas4677]

Can't wait to try this style! Thanks

[@radiradev2387]

For the love of pizza, I'm learning so much, thank you Vito!

[@jasonwaggoner548]

Wicked technique. Thank you!

[@DANVIIL]

I was in Naples and Italy for the month of May and went as far north as Florence and the pizza is fantastic. The puffy, airy crust is so delicious and the price is not high, unless you want to sit in a tourist location. I love Italy. I don't think I would have left Italy for the USA, but there are opportunities to make a lot of money in America. The quality of the ingredients in food is so much better in Italy. Can't wait to return.

[@mikesilva3919]

Love your videos! Can we have a pizza party video?

[@zapanikon]

Quanto pesano i panielli? Geazie vito. Sei un esempio per tutti noi!

[@richardbrearley8630]

perfect , will try that

[@Knulppage]

I've been watching all these videos. I will keep watching until I develop the muscle memory to make pizzas like these.

[@thejugglingriotguy]

That flour you were using when you were stretching the dough looked pretty yellow. What type of flour is it?

[@frankfreethinkernero8458]

Bravo 👏 Vituccio 🤝

[@JoseLuisNicanor-pt7lt]

Cool I love the 🍕

[@najithkahingala2345]

Grazie mille vito

[@antoniopietrunti5907]

Bravo Vito is Caputo blu rossa o nuvola?

[@ArifAyduran]

Bro i love your energy, you bring me smyle

[@annacorsi7203]

You are awesome thanks so much!!!1

[@FilipBorowski.]

Vito! Great video! Is it a direct method dough, or a biga dough? Cheers from Poland ;D

[@vitoiacopelli]

Filip Borowski it’s a regular dough

[@j_o_r_i_a_n]

Canotto is like inflatable boat :) I got it. Mi piacciono molto i tuoi video! Can I ask you a question about pizza Signore Lacopelli? What should I do to make a pizza, that hasn't a layer of the wet dough in the area between tomato souse and the bottom part of the pizza? Moisture is not evaporated and that part of the dough between the souse and the bottom part remains wet, like boiled, but not cooked. This question for the house pizza.

[@wadsonabeles4070]

Sempre vejo seus vídeos, pizzas sempre maravilhosas, parabéns.

[@ivanpreciado6896]

You're cool mann thank you for showing me real Italian Pizza dough ,keep up the good work !

[@MrOffshore]

Awesome job...you know your pizza!!

[@redouaneredouane5672]

Maestro, thank's

[@Frank44060]

Thank you so much.

[@DanCastle518]

What is the dough recipe for this, same? Are you using semolina in the dough or just bench? What is hydration? what size is dough 270g?

[@goldenslumbers5892]

I'd like to know too!

[@andreagiovannettigvnn3470]

280-300 Is ok

[@earlystrings1]

My Roccbox pizzas often do that and I thought I was stretching wrong. Now I’ll just tell everyone it’s the latest style in Naples!

[@mariavanelli1655]

Bravo this is the pizza I’ve been trying to make, thin but airy and crunchy! I’ll let you know if my is a success.

[@jimshin7724]

Ciao Vito, thank you for this video. What are the portions semonila flour + regular flour we should use? 50/50, 60/40?

[@vitoiacopelli]

50/50

[@jimshin7724]

@@vitoiacopelli Thank you.

[@franktotosziii4584]

Do you use semola Rimacinata and regular flour to stretch pizza?

[@craigleewhite6317]

Dear Vito Iacopelli. Sir. Good to see you. You look good. How you doing? Please may I take a moment of your time to say thank you for showing me how to stretch the Pizza. Im greatful. From Craig. UK.

[@JoseAmaranto]

Im from Peru and I enjoy and learn about the video, even with the itanglish 😅

[@asuraou6763]

LOVE your channel man... semolina is very hard to get in my country, is there other alternative to use? can i use all purpose flour?

[@dancingjulio]

That is so cool, do you think we can add a garlic butter in the cannetta ???

[@mishbtw3976]

Hey Vito. Can we have a new how to make the pizza dough? Absolutely love the videos. Keep up the good work.

[@vitoiacopelli]

Ok I’ll make a new one this week

[@mishbtw3976]

Awesome! Will your pizza tour hit the Australian shores do you think?

[@marceloros66]

Bello !!! And yes, I would love to know how to prepare the cheese pieces at home, where I don't have any special cutting machine. Gracias.

[@davidwilson8787]

Hi, great videos. What is the best pizza dough recipe? because my dough is too elastic and doesn't expand when I stretch it. Thanks

[@OfficialBTC1]

David Wilson I used the KZbin channel “gozney” pizza dough recipe 500g “00” flour 1 teaspoon of salt 7g dried yeast 325ml warm water In the tutorial he uses “00” flour and a mix of strong all purpose flour and some bread flour which gives and interesting mix. It works for me and I get a couple pizzas with some scratch left for dough balls, I’m sure some people will have better recipes and ingredients but that’s why the internet is so useful!

[@davidwilson8787]

@@OfficialBTC1 Hi, cheers for your reply, would you say about 10g of fresh yeast?

[@lupereyes3665]

love it’ 💫🌎❤️

[@justdoit5151]

Professionnel , bravoooo

[@Camerounisme]

Magnifique😜Appétissante😋

[@michaelgeller3755]

The picture you showed of the "canotto" is what we would call a "dinghy" (pronounced dingy). And thank you for the great instruction.

[@ME-qq2dc]

Or an inflatable boat as a dinghy can be non inflatable 👍

[@claude1366]

Inflatable boat is more appropriate as that best describes what the dough does.

[@BlechAusgleichRaster]

So Professional Dough handling, thats Masterclass, bella italia

[@alankirby1472]

Does it have to be a mix of flour? I don’t have simolina.

[@sniperdoc8404]

You should be able to get various flours at a Whole Foods, or Trader Joe's maybe? It might be in your grocers Organic section. We have Kroger's here and they stock their 'special' flours in the organic section.

[@MrSilvanius]

What flour you use for this pizza Vito

[@vitoiacopelli]

Mulino piantoni

[@MrSilvanius]

@@vitoiacopelli Thank you

[@kimorady8791]

Great video as always Vito 👏. But the canotto is style is all about the high hydration of it. So how much hydration? And how much was the dough ball weight?

[@דודחן-כ7ז]

The king of 🍕

[@soyandresortega]

El mejor! saludos desde Chile : D

[@yoyo-nt2xl]

Que es eso amarillo donde pone la masa ,compatriota también soy de chile

[@soyandresortega]

@@yoyo-nt2xl es una mezcla de harina y semolina (sémola mas fina), aporta crocancia y no se te pegará la masa a la mesa

[@yoyo-nt2xl]

@@soyandresortega Aaaa ok,muchas gracias , es semola de la que se usa para hacer semola con leche?

[@soyandresortega]

yo yo no he probado con esa pero debería servir ya que viene del maíz, he probado con harinas para hacer arepas y funciona

[@rkmugen]

Also, what a coincidence!!! I have been having so much trouble executing the 'slap and stretch' method of stretching the dough, that for the past several years, I've been stretching the dough "canotto" style, without even realizing that that is what the technique is called! I just defaulted to doing it that way because (at the time), I grew frustrated, gave up, and then realized that having more dry flour on (and under) the dough just made it, eh...... a little more "forgiving" to me, when I stretch it, and less likely to tear or rip.

[@mikew1956]

I canotto do this as well as you : ) Nice video !!

[@andreabetz3699]

Youre the best

[@NONO49350]

Enorme I love you from France

[@brahimAchi]

Nice chef🇩🇿🌹

[@Jack_Sparrow17]

Canotto style pizza is the best!

[@az79001]

una curiosità , a quale temperatura cuoci la pizza napoletana , e qual'è la temperatura ideale grazie

[@roccopolifrone8024]

Is the dough still the same as your Neapolitan or did you add more yeast and water...70 percent hydration? Thanks Rocco

[@muratyilmaz8334]

Good morning chef

[@JoseLuisNicanor-pt7lt]

I like your style still like that master