Neapolitan Pizza at Home 7 Mistakes & Tips to Perfection

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Vito Iacopelli

Vito Iacopelli

Күн бұрын

Пікірлер: 624
Vito Iacopelli
Vito Iacopelli 9 ай бұрын
What is your error ? comment below from 1 to 7 what's yours
Roma food
Roma food 5 күн бұрын
sempre bravo
Daniel Jeznach
Daniel Jeznach Ай бұрын
Adding sauces on top of baked pizza. Many "pizzerias" offer this :(
Peter Vansan
Peter Vansan Ай бұрын
I kinda like first pizza ngl
MK Spindel
MK Spindel 2 ай бұрын
@100% veg with sourav roy fyi he isnt using 500 degree Celsius he has 500 degree Farenheit which is 260 degree Celsius
30정세철서울시강남구자곡동
30정세철서울시강남구자곡동 2 ай бұрын
@Timothy Favorite oh shit. i thought i should make it too flat. and my oven is small electronic oven so usually i let the dough rise 3~5 minite in oven
Diane Tackett
Diane Tackett 19 сағат бұрын
Wow I couldn’t believe the difference between not precooking the crust first. U would have thought that cooking the crust first would make the dough tougher before u add the cheese
sylviah1234
sylviah1234 8 ай бұрын
I feel that now after practicing making pizza in my wood fired oven and in my indoor oven, reading many bread making books and joining bread making sites for about 10 years now. my indoor oven (which has stone and heats to 550) I can make fantastic pizza. I learned the hard way to not make all the mistakes you showed. my pizzas are great...I'm 77 year old lady.
jonkbaby
jonkbaby 5 ай бұрын
That is awesome way to go!
Gabriel C
Gabriel C 6 ай бұрын
Awesome!
BedoKa
BedoKa 7 ай бұрын
Sounds delicious! I would really like to try a pizza of yours!
natzilla RT
natzilla RT 19 күн бұрын
Hello Yesterday I tried your pizza recipe,but my pizza came out of the oven It looks like the sample pizza you made in the video ,I don't know what happened until I watched this video I realized that I made 7 mistakes.. Thank you so much for the great educational and technical video clip on how to make pizza. You are a true pizza master. 🙏❤️❤️
RidgeLineFive
RidgeLineFive 9 ай бұрын
I have decided to start my own pizza business. What inspired me to do this was watching your videos and taking your class. My reviews of the pizza I make are exceptional. All fresh and homemade ingredients. Thanks for the videos!! All I need now is a good wood fired oven and it’s time to give it a go!
Tur Noff
Tur Noff 3 күн бұрын
@RidgeLineFive how's it going we want an update
Chris Johnson
Chris Johnson 2 ай бұрын
Have you started the business yet? How is it going?
RJJ a
RJJ a 3 ай бұрын
Amazing! All the best!!
snoopdog69
snoopdog69 4 ай бұрын
Hows the buisness going?
Andrew Ace
Andrew Ace 4 ай бұрын
You can do it
Change Gamer
Change Gamer 9 ай бұрын
No. 1 1:27 No. 2 4:00 No. 3 6:17 No. 4 8:49 No. 5 11:35 No. 6 14:28 No. 7 18:23
Vito Iacopelli
Vito Iacopelli 9 ай бұрын
Thank yoh
Shawn Edens
Shawn Edens 9 ай бұрын
I cant begin to tell you how incredibly helpful this video is. You sir are a rare breed and Master of your craft. Thank you for helping me make better my skills as the home chef. I strive to make amazing food for my wife and our family.
Nick Capozzi
Nick Capozzi 2 ай бұрын
I cook my pizza on a stone in my outdoor grill. I've been doing it a lot lately and found that 550 degrees is perfect for cooking. But my big mistake is just grabbing the dough with my hands in the beginning, and also I will try to pre cook the pie before the cheese. Thanks for the tip, will try it this weekend when the grandkids come over.
Holly O'Brien
Holly O'Brien 3 ай бұрын
What a great video! You made it so much fun, the first time I just watched without even trying to learn from it. I already do two of the seven tips correctly so will keep watching and making pizzas until I can get my score to 7 (tips) and 0 (mistakes). Thanks so much!
Carmela Bologna
Carmela Bologna 6 ай бұрын
Ciao Vito! I absolutely adore you and your videos! You have a master's touch with dough and you make it come alive. It is like nothing we have seen before. To be able to ferment the dough and have it reach a lightness and tenderness is beyond perfection. I can only think that this healthy way of making pizza is why Italians are not walking around over 500 pounds. I believe the fermentation is so good for your body. Also, the dough is light, not heavy bread with too much cheese plastered on. But what I want to say is that I am having a hard time to make this dough because I don't know when to start the dough and when it will be ready to use? I need help with what time to start the dough to allow enough rising time and not be baking a pizza at 3 o'clock in the morning! Can you help with this? If I want to bake a pizza at 5 o'clock, when should I start the dough on the day before? That would be such a great help! Grazie tanto!
John Daniels
John Daniels 9 ай бұрын
Awesome Vito, I'm going to look at your master class to help step up my pizza game. It's become an obsession!!! I've just started pre-cooking with just tomato sauce, makes a huge difference in the home oven. Do not skip this step if you are cooking in home oven. The cheese is silky smooth, and the pre-cooked tomato sauce gets concentrated so the pie isn't soggy. If necessary because of shorter oven time, you can par-cook toppings, like fresh mushrooms, sausage or bacon and make sure they are at least at room temperature.
Ashkan Ahmadi
Ashkan Ahmadi 9 ай бұрын
Great tips. Here are the mistakes i have learned from making pizza in addition to what you already mentioned: - using very wet ingredients causing the pizza to become soupy (it's best to cut the ingredients and leave them on the counter/in the fridge to dry out just a bit) - putting too many ingredients on the pizza - very low hydration dough when using regular home oven causing the dough to become dry flat bread - cooking the cheese so much that the fat in the cheese breaks down separating it from the milk liquids - not knowing what ingredients go well together (randomly putting ingredients on top of each other) - putting too much yeast in the dough causing the dough to rise too fast without letting it develop strong gluten network and flavor
Instant Karma
Instant Karma 5 ай бұрын
You might not know but in Italy there are two main different style of pizza: the one from Naples and the one from Rome, completely different. Considering only one style of pizza is one more mistake many make
Ryouse FusobySan
Ryouse FusobySan 6 ай бұрын
If your mozzarella is really wet (the one I buy is a ball of mozzarella in salty water), go ahead and use paper tissue to absorb a maximum of humidity in addition to letting it rest in the fridge. I you use a small container, layer the mozza and the tissue as you would a lasagna. Those dry mozzarella chunks will look like the legit stuff when you work it into your Vito style pizza : ).
CrowIsLookind
CrowIsLookind 7 ай бұрын
Yes puting the cheese too early is a very common mistake, it will make your pizza a grease pool.
Ashkan Ahmadi
Ashkan Ahmadi 8 ай бұрын
@Peter Šmid I'd say anything below 65% would be too low for a regular home oven. It's easier to work with but it becomes more like dry flat bread because it stays inside the oven much longer than in a regular wood or gas oven
Peter Šmid
Peter Šmid 8 ай бұрын
Hey! Great tips. What % of water do you mean by very low hydration dough, approximately?
cryzz0n
cryzz0n 7 ай бұрын
Another great video. I've been trying forever to make dough like yours. It never turns out right. Today's video explained a couple of things that may be the culprit. Question though, what about the pizza stone placement in the oven? Do you keep yours on the bottom, middle, or upper rack?
TheMonkdad
TheMonkdad 4 ай бұрын
Thanks. I’ve been making pizza for 18 years and it’s so hit and miss. You inadvertently answered all my questions. I’ll definitely try your method.
pinoy929
pinoy929 9 ай бұрын
I've watched a lot of channels on YT for pizza making tips over the last 5-6 years, but out of them all, yours is probably the best. I've noticed you cover the most basic topics that other channels assume the user knows, so I appreciate you take the time to do that.
Buffenmeyer
Buffenmeyer 6 ай бұрын
Great video. If you don’t have an hour to heat up the pizza steel, I’ve had good results putting the steel on the stove top and heating it over a high flame while the oven preheats. Usually the steel is ready for use by the time the oven comes to temperature.
BEHIND THE WALL
BEHIND THE WALL 9 күн бұрын
Great idea
Michael Pace
Michael Pace 9 ай бұрын
Awesome video, I’ve been getting stuck on error number 1. I’m going to be trying again on the weekend :) Can’t wait to perfect it Love your videos
nurben28
nurben28 9 ай бұрын
Thanks a lot Vito for teaching us how to make the real pizza at home. I’ve been trying many times and what I got always was a cookie as you say, edible but not good enough. I’ll intend your tips
Kalvin Hill
Kalvin Hill 4 ай бұрын
Thank you Maestro for your time & talents. Cooking or baking is about properly being trained.. job well done. I have made pizzas for years & mine look great but still I have learned so much. Cheers to you mate & my family will thank me so I thank you beforehand.
NedFlanders
NedFlanders 7 ай бұрын
Very useful thank you Vito ! How long do you usually pre-cook the pizza ? I had hard times finding the right duration.
Karen Koyen
Karen Koyen 9 ай бұрын
Hi Vito, thank you for all your videos. I have come a long way on my pizza journey thanks to you. I would love for you to do a video on hosting a “make your own pizza party” . The problem I have is that people want to wait to eat their pizza when everyone else’s is done. How do we keep the pizzas warm while people are waiting? Thank you.
AnIT
AnIT 6 ай бұрын
Thank you for this video, I think this will save a lot of my pizzas in the future. Edit: I tried it and it turned out awesome!
Mark Gresham
Mark Gresham 9 ай бұрын
Thanks for the video and all of the great content Vito! I happen to have that exact same dough box you use in the video. For me, it doesn’t close well enough and my dough balls fry out. Any advice on how yours is always perfect?
Michael Vadney
Michael Vadney 4 ай бұрын
Vito. I have noticed that you never have a sticking issue when using a metal peel. I almost always had a sticking problem until I switched to a wooden peel. Thanks for the video
DDT
DDT 8 күн бұрын
Hi Vito, Great videos and energy/enthusiasm. How many inches wide is that peel you are using in this video? Also, I store my dough in individual round containers so can’t use a spatula to remove them…any tips for this situation?
Robert Agar-Hutton - Tai Chi Self Defence
Robert Agar-Hutton - Tai Chi Self Defence 9 ай бұрын
Thank you for your video and the tips. I'm going to try to cook pizza in our normal kitchen oven - just had a bad experience with buying a pizza oven from amazon and it came with an EU plug (no adaptor) and I wasn't going to risk using an all metal electrical item with maybe the wrong adaptor - not sure the kitchen oven will get hot enough but fingers crossed.
Péter K
Péter K 5 ай бұрын
Thanks for the detailed explanation, this is a lot of help to make my next pizzas even better :)
Greg Dymek
Greg Dymek 8 ай бұрын
Hi Vito, thank you for your videos. I think you mentioned that on your other videos but using not dry enough cheese will make the sauce milky, so if I use mozzarella from a water bag I dry it up with a paper towel (having it in a refrigerator it's not enough), maybe it's because I'm using electric oven reaching high temperature (you've already tested on your channel) but with a small chamber and the water doesn't have the condition to evaporate during the cooking, I also strain the tomatoes for the same reason. The other thing is using improper ingredients eg. the flower not strong enough with a high dough hydration, so in that case adding some more flower and using rolling pin would save the dough and feed some hungry friends on the party (of course it won't be Neapolitan pizza then), I'm not 100% sure about the order of putting ingredients on the pizza, I think it's a mistake to put the cheese on top of the other ingredients, that's all from me, thanks again Vito for your videos, that's a masterpiece
Italish Girl
Italish Girl 6 ай бұрын
The tips that you give are the little extra that take my pizza from ordinary to extraordinary! Grazi Vito for sharing your passion and knowledge🙏🇮🇹
Roberto de Anda
Roberto de Anda 6 ай бұрын
Excelente. Tengo 75 años y estoy aprendiendo a elaborar mi pizzas en horno de leña que lo condtruí hace 2 meses.ya hize 3 pizas mas o menos bien. La practica hace al maestro
Milkshake
Milkshake 9 ай бұрын
Thanks for the tips! My pizza has been coming out like the first pizza, kindve flat but I have had a couple fluffy crusts, im assuming it's something I'm doing in the stretching process
Sly Lataupe
Sly Lataupe 9 ай бұрын
My advice for home cooking, if you have no hard stone to pre heat, with Vito’s amazing dough is simple; start the cooking of the pizza in a covered pan and finish the cooking max temp in the oven, the result is almost professional. Thx Vito
Joshua Linn
Joshua Linn 7 ай бұрын
This was so helpful! Especially learning those ideal temperatures. I think I have cooked too low or too hot in my pizza oven.
Church Resources
Church Resources 9 ай бұрын
Thanks Vito, I think I must have made all of those mistakes but now I am much more confident to make a better pizza. Love the video. Don
Unbroken
Unbroken 9 ай бұрын
Thank you, Vito. Helps a lot. You've made my home pizzas much better.
Christian Dittmann
Christian Dittmann 8 ай бұрын
The best pizza channel ever, Vito! I've been having lots of fun watching other wannabe pizzaiolo youtubers out there bragging about pizzas looking 10X worse than your mistakes 😂
notulaidoamne2
notulaidoamne2 3 ай бұрын
thank you for the video! my top mistake is/was handling the dough too much. I would get frustrated because it wouldn't stretch at all, but hopefully it won't happen again.
Eυαγγελια Εξαρχου
Eυαγγελια Εξαρχου 3 ай бұрын
Vito, you're the king of the pizza! Thank you for the great tips! 😋🤤🤩
Vlaflip Flip
Vlaflip Flip 9 ай бұрын
Ciao Vito! Kneading the dough too short or too long. I never know when to stop or to continue. Everytime when it gets really sticky... I think i need to stop. Your channel is awesome man! Love it! Grazie!
Ridi_MB
Ridi_MB 9 ай бұрын
@Vlaflip Flip After maybe 5 to 10 minutes of kneading, the consistency of the dough won't really change anymore and it's very sticky. Now you just let it rest covered for 15 min and you should be able to easily make it into a smooth ball.
Knulppage
Knulppage 9 ай бұрын
I saw a video where the guy took the temperature of the dough and it was ready when it reached 75 degrees F. That's what I do. I use a probe thermometer.
Vlaflip Flip
Vlaflip Flip 9 ай бұрын
Can someone explain me this, when it gets sticky.... Is that the moment to stop or to continue? When do you feel when to stop? I let the dough rest for 15 mins when it gets sticky as master Vito explained... But.... Where is the stop or continue point? :D
ALL IN THE REFLEXES BOXING
ALL IN THE REFLEXES BOXING 9 ай бұрын
Same problem here. They say 10 minutes of hand kneading, after a couple minutes it’s too sticky and I can’t keep adding so much oil! Help!!!!
Peter H
Peter H 9 ай бұрын
As usual, great content, thank you for the tips. I have messed up on a few of those, but I am learning, because I love pizza so much, I can't stop.
Karlo E. Meléndez Peña
Karlo E. Meléndez Peña 9 ай бұрын
Hola from Puerto Rico, Vito! Thanks for your videos, I've been making great progress on my pizzas! I think the hardest part for me right now is the final shaping and stretching, can't get it consistent enough. Some tips for others, I used cardboard from a pizza box as a peel for a while until I got a proper one. Works very well, just have to do the shaping on the cardboard. I also get around the stickiness of the high hydration by mixing in the flour in portions. Using some of the flour already in the recipe to coat and keep things manageable. Grazie, Vito!
Peter Nikitopoulos
Peter Nikitopoulos 3 ай бұрын
Thank you very much for posting this. I've made quite a few frisbees in my time and I could not figure out what the problem was. You've highlighted a few of my errors. I will incorporate my new learnings.
MrAirtaz
MrAirtaz 9 ай бұрын
Another great video. I've been trying forever to make dough like yours. It never turns out right. Today's video explained a couple of things that may be the culprit. Question though, what about the pizza stone placement in the oven? Do you keep yours on the bottom, middle, or upper rack?
Tom Jobs
Tom Jobs 9 ай бұрын
Wow this is eye opening! I have been making many mistakes - putting cheese first, not having everything ready before stretching the dough! Hopefully my next pizza is better.
Arnold Spieker
Arnold Spieker 9 ай бұрын
Vito, Great tips. A quick question. I have a wood fired pizza oven that I run in the 750-800 deg range when it make pizza. Do you recommend pre-baking pizza when cooking at this temperature? I have not noticed burnt cheese, but it varies based on oven temperature. Thanks, Arnie
Arlen Fletcher
Arlen Fletcher 9 ай бұрын
I hope Vito will chime in, but I built my own wood-fired pizza oven and had some of the same questions you've asked. Here's what little I know: The oven should be closer to 900-950 degrees F. You don't need to pre-bake your pizza first when the oven is that hot. You'll probably want to reduce the hydration of your dough due to the higher oven temp and shorter cooking time. Hope this helps a little.
Lord of Electrons
Lord of Electrons 5 ай бұрын
Thank you for all these useful tips, pizza #1 turned out almost perfect. Pizza #2 will be today's lunch and I expect perfection this time.
Nermeen Hamada
Nermeen Hamada 5 ай бұрын
You’re truly a pizza MASTER ♥️♥️. The details you share with us are priceless. Thanks for uploading ♥️.
M G
M G 7 ай бұрын
Hi Vito, another great video! What weight of dough do you use for an individual pizza?
emmgeevideo
emmgeevideo 9 ай бұрын
Big props to Vito -- Basically the only thing he cooks is pizza (and mostly only Neapolitan pizza) but he's able to come out with weekly videos and has 655K subscribers.
Cristian Queiroz
Cristian Queiroz 9 ай бұрын
Sempre Aprendendo com o Mestre Vito! Always learning with master Vito! Regards from Brazil!
Hippiekill4
Hippiekill4 9 ай бұрын
It couldn't get better to start right into the Weekend with a new Video from the Pizzapope. It is 5:11 a.m. here in Germany and im already thinking making a Pizza for me... Luv this Channel 🍕👍❤
Rich B
Rich B 6 ай бұрын
Very helpful! I’ve been handling the dough WAY too much.
Paivi Project
Paivi Project 6 ай бұрын
Hey. Those are some great tips. So somehow I thought that the pizza stone in the oven needs to be in the low part of the oven but yours was on upper part. Is that where I need to put it ? or does it matter where in the oven it is ? We never do just cheese pizza because we like toppings. I made pizza last night with onions, peppers, mushrooms, spicy sausage & salami so the toppings keeps the cheese from burning. The crust was not homemade so nothing like yours :(( still edible though :)) I really like your pizza peel. Mine sucks. You kinda got me drooling over here. Thanks 😋👍👌
Dan Collison
Dan Collison 5 ай бұрын
1) 1:26 - DO: Respect the dough ball; use a spatula (bowl: tip it out) when removing it from the proofing box (or bowl); DON'T remove with fingers, this tears the dough & makes it irregular in thickness (if you tear it, gently re-make the dough ball, let it rest enough, then go forward) 2) 4:00 - DO use the minimal amount of flour when handling the dough - shake it off from the dough and the prep surface; DON'T use too much, too much flour causes spots of burnt flour on the crust or would alter the recipe 3) 6:16 - DO have your toppings prepped ahead of time and then immediately place sauce & toppings; DON'T prep after you've stretched out the dough; this makes it stick to the prep surface (if this happens, gently reduce diamter of the dough with patting hands, then unstick by gently introducing small amounts of flour with a spatula under the dough at its rim, and then rotate the dough to un-stick it from the prep surface; doing this helps you avoid thinning or tearing the dough) 4) 8:49 - DO have a peel and spatula/scraper ready; DON'T not have them (but if you don't have them, you can use parchment paper and inverted pizza pans as peels and even leave it on the parchement for the first moments of baking before more easily transferring to the stone) 5) 11:36 - DO preheat your oven, pizza stone/ steel; DON'T forget (to speed up pre-heating, set oven on high and put the stone/ steel high up under the broiler - be safe about that) 6) 14:28 - When having cheese on your pizza, DO pre-cook the crust with tomato sauce; THEN remove the pre-baked crust, paint the crust edges with olive oil and now dress with cheese and toppings; DON'T load up the dough with cheese and toppings; cooking a loaded dough requires such a long baking time it burns the cheese and toughens the crust 7) 18:23 - DO have the pizza oven at the right temp; DON'T have it too low (see tip #5) or too high (more than 750 Fahrenheit) (basically 500 (home oven) to 750 (outdoor oven) for home pizza baking)
Nuksukao
Nuksukao 4 ай бұрын
Hi Vito. Thank you for introducing me to real pizza. Infinite thanks !!! 😊
Salvatore La Barbera
Salvatore La Barbera 8 ай бұрын
Grande Vito!!! You're the best ❤️. Just a request/idea, could you make a yeast theory video please? Fresh yeast, dry yeast, brands, quantities, etc.? Especially for people living overseas like UK, USA etc. Unfortunately it is an underestimated issue and 90% of the cause of failure of a dough. Thank you.
Kristi Mayville
Kristi Mayville 8 ай бұрын
We are from a rural area and we do not have access to fresh yeast either. Vito, your such an excellent dedicated instructor, as well as an AMAZO passionate crafting pizza chef, and so I think you could pull it off! Thank you for your attention to detail. Much appreciated.
Gil Guillemette
Gil Guillemette 4 ай бұрын
Nice job Chef Vito. Love your details. I’m always learning. Keep up you good teaching
Kerry H
Kerry H Ай бұрын
What a great video…..I’ve just made your poolish pizza dough Vito & it’s a wonderful dough. You definitely live up to your name Maestro & thank you so much for all of your great information. Greetings from South Australia & a fellow pizza lover ;)
kwest flooring services inc
kwest flooring services inc 9 ай бұрын
Ine been following Vito for a while watching all his videos, and let me tell you guys I've improve my pizza a lot, Thank you Vito you are amazing. Bu the way just got my new pizza oven and the first thing I did when came out the check the crust
Jason
Jason 8 ай бұрын
Vito, this is amazing. I know I’m going against everything Italian, but here goes…can you demonstrate stuffed crust pizza? Please 🙏🏻🙏🏻
Wayne Strange
Wayne Strange 8 ай бұрын
It's done by rolling the dough out with a rolling pin, which completely destroys the fluffiness of the dough. Not worth it for a gimmick imo, but to each their own.
Jonathan Ashtamkar
Jonathan Ashtamkar 9 ай бұрын
Ciao Vito ! Thank you for all the videos. I need help with two things. The oven has two modes - one with the fan and one without. For heating the oven I use the broil with fan or bake with fan. To cook the pizza which is better ? Bake / Broil or the Bake / Broil with fan ? Second issue is knowing how to form the gluten correctly. Also when storing the dough balls, the bottom always has holes. I try to seal it but it doesn’t happen. Thank you for changing the way I make pizza. I will keep improving
Los Afamados Ingeniería Grafica
Los Afamados Ingeniería Grafica 9 ай бұрын
ja , ja , ja un problema de mucho tiempo , la solución es 700 gs. de harina , 400 gs. de agua , 3 gs. de levadura , 50 gs. de sal . un amasado correcto , 2 horas de descanso , fraccionar en 4 . el secreto pasa por la humedad y el amasado . con mucha practica y videos logre eliminar esos hoyos en el fondo de la masa .que luego no dejan perfecta la pizza.
justjd911
justjd911 2 ай бұрын
Question; is there a way to increase/maintain the surface temperature of the stone? For some reason, my pizza always sticks to the stone (fyi, I always pre-heat the stone inside for an hour) and even after getting stuck to the stone, the bottom of the pizza comes out undone despite leaving it in the oven for over 15 minutes. What could be the cause I wonder🤔
Nick T
Nick T Ай бұрын
put stone in oven, preheat to 500 or higher, let it sit at 500+ for 40 mins to an hour. consider getting a pizza steel as it can soak up more eat than a ceramic stone
Fernando Maldonado
Fernando Maldonado 7 ай бұрын
Man! you are a real amazing teacher! You guessed my main mistakes wich are the first two that you mentioned!!. Thank you very much. Cheers fom Argentina
Fred C
Fred C Ай бұрын
OMG, I would have made every one of those mistakes. Your technique is magnificent!
Tyler Mason
Tyler Mason 2 ай бұрын
Awsome!!!!! This has been driving me crazy.... bought a pizza oven... thought running the oven would be the hard part because it's wood fired....but no the pizza dough by far is the hardest part ....an getting the sucker off the peel into the oven lol....I started cooking the crust a little before I put ingredients on...OMG what a mess .....this video is perfect
Dee
Dee 9 ай бұрын
Hello Vito! Discovered your channel just last week and loving it. Can I use a heavy cast-iron pan instead of a pizza stone to cook the pizza on? Much love from New Zealand. Dee
Crabbing, Clamming & Boat Camping
Crabbing, Clamming & Boat Camping 9 ай бұрын
Yes. Use your cast iron . I use a 10" cast iron grill instead of a stone and it works just fine. Will take you a few tries, probably, to dial in perfect results.
N person
N person 9 ай бұрын
I've watched so very many of these pizza videos and still I have a problem with consistency. probably 25% of my pizzas are good but the majority are coming out flat. I don't understand why the crust turns out so differently depending on when the cheese is put on. What is taking place to cause this dramatic difference? I'd also like to see a dough recipe that can be made using a mixer like a Kitchen aid with a dough hook. I'm thinking that this approach may help with my consistency problem.
Symbiose Studios
Symbiose Studios 9 ай бұрын
Pretty sure he is not completely honest here. Putting the cheese on after precooking has nothing to do with the crust, it just prevents burning it. Try reballing the dough.
vladutze84
vladutze84 7 ай бұрын
vito, i'm using the same ammount of fresh mozarella as you do, but my pizza always comes out watery. is there a trick to your fresh mozarella that prevents it from leaving all that moisture when cooking?
Emiel victor
Emiel victor 9 ай бұрын
Thanks for the great video. Love the channel. Question. I get the heating oven part to broil to max temp. I have an electric oven. I heat up for an hour on broil setting. But where do i set the pizzasteel after heating up? My oven has a heating element in the bottom and the broil on top. Also do have a convection option. Can you help with this pls? Do i leave it under the broiler on top in the oven or in the mid with convection option or on the bottom with convection and underheat option?
L C
L C 8 ай бұрын
Thank you SO much for the masterful pizza instruction!!!
Sixgorillionshekelswindler Shlomo
Sixgorillionshekelswindler Shlomo 9 ай бұрын
I read that another reason why the pizzaiolos puts on toppings in max 20 seconds is that the dough dries up a little, so keep the toppings prepared for the pizza!
theKinoglaz
theKinoglaz 9 ай бұрын
I think I made all these mistakes. But little by little thanks to your videos I’m improving a lot!
freakonalex
freakonalex 6 ай бұрын
Hi Vito, I've got a question. Do you know a good way to make a proper pizza bianca at home, so that the dough is properly cooked and the cheese isn't burned. How can I prebake a pizza without the protection my pizza is getting from the sauce. Greetings Alex
Designer Eats
Designer Eats 7 ай бұрын
I love using semolina to prevent the flour from sticking and works better than regular flour
4 Freereign
4 Freereign 9 ай бұрын
Thank you so much for sharing your knowledge! We love to make homemade pizza dough. My grandmother taught us, but this video improves the pizza, even more. Our Great Grandfather Marchess Achilles Ricci was friends with Queen Margherita, for whom the Margherita Pizza is named. He was in carriage behind King Umberto "Il Buono" when he died...long story.
Mark Daspit
Mark Daspit 9 ай бұрын
Vito, I recently built a wood fired oven and am struggling to figure out a good size of pizza. I'm using the 100% Biga method at 65% hydration. I'm making dough balls between 250 and 275 grams, buy the dough only stretches to about an 8 to 10 inch pizza. Am really wanting a 10 to 12 inch. How many grams should the dough ball be?
Inocencio Tensy Garcia
Inocencio Tensy Garcia 8 ай бұрын
I love it. Thank You for showing us this important tips from twenty-five year experience.
Michaud Boby
Michaud Boby 5 ай бұрын
Merci tu es le magicien de la pizza ! Très gentils de ta part de partager tout tes secrets merci ✌️✌️✌️✌️✌️
kayvaan jamshidi
kayvaan jamshidi 9 ай бұрын
Great video Vito. Just wondering what flour can I use instead of keto flour when making Keto pizza? Can I use plain flour or wholemeal?
Xmas
Xmas 9 ай бұрын
Your tip and videos have made me look like a pro to my family and friends. Kudos Vito.
Larry Scala
Larry Scala 4 ай бұрын
The pizza you keep saying is a mistake is actually more like New Haven style pizza. You should have also added the olive oil to the first one so the cheese won't burn. Not to mention, adding some pecorino romano would enhance the flavor as well. Both pies look great.
Memmos Menu
Memmos Menu 8 ай бұрын
I made this and my pizza turned out as perfect as yours!!!
M T
M T 8 ай бұрын
Thank you for sharing your secrets of making the best 🍕 . I love making my own pizza and this is a great lesson for me I’ll try to make it tomorrow and see how it will turn out...love your vids ...and really wanna taste your 🍕 ,,,lol. God bless..
Skip Tortorello
Skip Tortorello 4 ай бұрын
I use zip lock bags for each pizza ball. Olive oil keeps it from sticking, and I remove it with flour on my hand. I’ll try preheating. Thanx
James Walton
James Walton 16 күн бұрын
I mean this in the best of ways - I love that you called the dough "nervous." Totally makes sense. :)
30정세철서울시강남구자곡동
30정세철서울시강남구자곡동 9 ай бұрын
Thank you for uploading the video. Recently, I learned why I failed while making pizza by watching the video. I have a question. Can you explain exactly why this is a problem in the first part?. i can see that its big mistake but i want to know the reason.
John Miller
John Miller 9 ай бұрын
I really enjoy your videos and my pizzas! You have quality content, and I can tell that you put a lot of time and effort into your channel!👍
Luis Lara
Luis Lara 9 ай бұрын
Vito, what is the flour ratio when stretching the dough; 50% semolina and 50% AP flour? Or, 100% semolina? Please help.
Vito Iacopelli
Vito Iacopelli 9 ай бұрын
Yes 50/50
Bhavika Dalvi
Bhavika Dalvi 5 ай бұрын
This was really very helpful. I crave for Italian pizza and recently tried to make one. Can you also make a video on how to cook pizza in mircowave oven?
ליאור מלמד
ליאור מלמד 9 ай бұрын
The other night I used a pizza peel for the first time. Ruined the dough completely because it stuck to the kitchen top and peel just shredded it. There is definitely a learning curve when using a peel. I think I’ll stick to using baking sheet underneath while using the peel.. it works quite well
Adam Bittner
Adam Bittner Ай бұрын
@Crabbing, Clamming & Boat Camping Is there a reason for removing the parchment? I've been leaving it on the parchment.
Crabbing, Clamming & Boat Camping
Crabbing, Clamming & Boat Camping 9 ай бұрын
@Xrayest slide pizza into oven with the parchment paper right on to the stone or steel . After a minute or two, just pull the parchment paper quickly, right put from under the pizza.ive been doing this for years. Works great. No more dough sticking to the peel.
Xrayest
Xrayest 9 ай бұрын
Oh yes, I totally can relate. My peel looks similar to Vito’s with holes in it but my dough generally sticks to it time and time again when trying to slide it onto a 500°F pizza stone resulting in a crazy-shaped pizza. If I make smaller, personal sized pizzas, I have better success at keeping them round. Try, try again. 🍕 is ❤️
lordjaashin
lordjaashin 9 ай бұрын
you can also use lard to lubricate the peel. pizza flour will not stick to it
Alejandro P. Montero
Alejandro P. Montero 7 ай бұрын
"...because the dough is like a woman, you gotta treat her really well and smooth - gentle, be gentle. Then one shot, tak! Then poom!" Love it! My error numero uno: treating the pizza dough too much like bread dough, not enough like woman. Numero due: not enough flour while stretching the dough... Numero tre: not prepping. Holy shit, I'm on a streak here! Quattro: no peel... ok, 6/7. Me gonna up my pizza game this weekend!
Aaron Cohn
Aaron Cohn 5 ай бұрын
I have made most of these mistakes :-) My most frequent mistake is stretching the dough too thin, which makes it prone to tearing. The worst part is when it tears AFTER I already put the toppings. The sauce leaks through to the bottom of the pizza, and it gets the dough wet, and then the dough becomes sticky, and it won't come off the peel. What's more, you cannot lift the pizza while all the toppings are on it, because it's too heavy and the dough will stretch and tear. Sadly I have wasted more than one pizza and made a big mess in my oven because of tearing holes in the dough.
Craig Huck
Craig Huck Ай бұрын
I'm on my 5th pizza disaster with it sticking to the peel. Hopefully these tips will help! Fingers 🤞
Aug
Aug Ай бұрын
Same here dude :(
Xrayest
Xrayest 9 ай бұрын
Grazie Vito! Looks like my error is not using enough flour during the stretching of the dough process. My dough pretty much always sticks to the peel when I try to slide it onto the hot pizza stone so the result of my pizzas is never round. Another time my result was not as good but I tried making the dough (with poolish) then leaving the dough balls in the refrigerator until he next day. I took them out 1 hour before shaping into circles but the results were not as puffy and crunchy as my usual 1-day method pizza dough. Not sure what I did wrong that time.
Xmas
Xmas 9 ай бұрын
@Kraft Punk Agree, bulk ferment before you make the balls, if you are looking for the double fermentation. That's also recommended by Leo Spizzili (sp). Vito and Leo are the only pizza makers I watch now. Vito is better for home pizza making. Although I did have a pizza ball left over after 24 hours and made a parmisan baguette and it was very fragrant and delicious.
Xrayest
Xrayest 9 ай бұрын
@Kraft Punk , thanks for the insight. I use Caputo 00 flour that I pick up at Whole Foods so not sure if that is a weak flour as you say but it usually works out very well. So if I made the regular poolish and 16-24 hours later made the dough with the poolish, then let it set up once in a ball for 1 hour (resting time) - I’d have to use it that day or else? As in I couldn’t leave it in the fridge for another day and use it for pizza the next day? That is what I tried but the result was more flat than my normal soft and crunchy crusts. I try every week and some just come out better than others for some reason. 🍕 is ❤️
Kraft Punk
Kraft Punk 9 ай бұрын
I'd say it's most likely because of the strength of your flour (can't handle 2 day fermentation). Also, because you rested the balls for a long time which turns them weak. You should bulk ferment it in the fridge before making your dough balls. Look up Vito's double fermented poolish recipe.
Burak Yildirim
Burak Yildirim 7 ай бұрын
Wonderful video. I have learned so much from you. I wonder, though, how do you get that dough so perfect? That's the one thing that i could not get the hang of it.
John Correa
John Correa Ай бұрын
Great video and marvelous tips. Important is the fact that you are making the pizza in a *home normal oven* (I believe in Italy there are ovens with a "Pizza" setting, which will make it very hot, we don't have that in #NZL). So for a Home normal oven: >> Important: to precook the pizza dough! (noticed that you put the tomato sauce at least on it) And then place the ingredients. Your pizza was indeed beautiful with an amazing _cornicione!_
Titik Beeler
Titik Beeler 9 ай бұрын
Top..top...top maestro Vito. As always thank you so much. I am a passionate pizza maker at home now. I have learned a lot from you Vito. Keep sharing and teaching us . Life is too short to eat bad pizzas
Andor Berecz
Andor Berecz Ай бұрын
Couple of errors on my side. Barely waiting the weekend to try it again. Last time i have used self imported tomatos from italy, what a difference, pure sweetness
Diane C
Diane C 3 ай бұрын
I love how the dough has feelings. 🍕
Szymon Dziwoki
Szymon Dziwoki 7 ай бұрын
Vito You are amazing! Thank you for this video. I've found at least 7 mistakes in my pizzas :D :D :D
Jacqueline Usher
Jacqueline Usher Ай бұрын
Thank you so much for the lesson, love it.
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