One Guy Changed My Pizza Game Forever

[@vitoiacopelli]

You did an outstanding job my friend!!! Thank you 🙏 see you soon for more ❤️

[@JustEthanM]

Amazing Vito!💯

[@redible690]

Thank you. This was great!

[@RWBJeff]

I have been using your recipe for 1 1/2 years. Everyone loves it. Thank you for sharing your life experience with us.

[@bob129744]

Did you work at Numero Uno?

[@hubbajohn]

You are a blessing!!! Thanks 🙏

[@jonathankim6755]

Imagine what a world we would have if every human had Vito’s attitude toward excellence and sharing? Yea, I want to live in that world.

[@lzcats7431]

Go to japan.

[@escolaparadolar1147]

I would like to live in a world where I wasn't forced to pay taxes to maintain the parasites from the government.

[@willjay888]

Agreed. Everything is done with speed and lacks attention to detail and high quality ingredients

[@swolleneyes]

@@escolaparadolar1147 at least this pizza will help alleviate that anger

[@Pick.myChoo]

Yeah, start from yourself bud and people will follow😉

[@nsaech]

You can't not love Vito. PERIOD... so humble. such a good guy. VOILA!

[@thersten]

Tell that to the Mafia who burned down his shop.

[@evolve5087]

@@thersten really?

[@thersten]

@@evolve5087 yes. Did you not watch the video?

[@Alan-ug2qm]

Voilà is french...

[@Bolling0]

@@Alan-ug2qm Vito says it too

[@karenrodrigues6706]

My husband watched this a few months ago, bought an ooni pizza oven and now almost every weekend I get to enjoy the best pizza I've even eaten in my life. It's so funny watching this now, because this method is exactly how my husband is making it. And I get to eat it. Thank you for sharing your skills.

[@Xainfinen]

Ain't life beautiful with shared knowledge?

[@theselector4733]

Happy wife, happy life

[@radscorpion8]

@@theselector4733 yup, I'm also enslaved to my wife and it feels great

[@gabriel-x7x9g]

@@radscorpion8 lol

[@E--Drop]

As funny as these replies are, I hope to make my future wife a pizza every weekend too. 🍕👍

[@simtomas-t6t]

3:37, how to prepare the poolish (yeast?) 200 grams of water 5 grams of honey 5 grams of yeast 200 grams of 00 flour or AP flour stir, then let it sit for 1 hour put inside the ref from 16 to 23.59 hours, or it will be acidic 4:20, ready your Manitoba flour, produces stronger bond gluten 4:35, how to prepare the dough 300 grams of Manitoba flour add to the yeast 300 grams of water 20 grams of salt 200 grams of 00 flour or AP flour plus the Poolish prepared a day ahead, mix them together 5:20, mix/knead everything in a bowl, in 10-15 mins 5:55, form it as one mound in shape wipe over with olive oil, then let it rest for 15 mins 6: 27, gently, shape it into a ball shape without breaking the gluten bond 6:34, tap it with olive oil, then cover it with towel 6:43, prepare the sauce 8:06, shape the dough, cut it into four equal parts then gently shape each into a ball without overstretching or breaking the gluten bonding 8:50, arrange them in a dish tray, cover them with plastic cling wrapper 9:19, ready the oven 11:00, gently with a spatula take each formed dough one at a time, and the rest kept covered until their turn to be shaped 11:15, stretch the pizza dough to its desired shape while generously sprinkled it with flour 11:25, use your fingers to press, not stretch then flip then do the pull-press method along the edges 12:00 remove extra flour, before adding the toppings

[@milanekrkane]

Mvp

[@thomaswahahauw560]

But he said poolish 1 hour in room temptature before adding into the dough

[@oo7hafiz]

During pendamic I was isolated for a month in my apartment. Watching you and Vito , I was inspired to make a DIY Brick oven in my back yard and learned how to make Neapolitan pizza . Since then I think I’ve made 100 pizza over 2 years . Thank you both .

[@vitoiacopelli]

Amazing thank you

[@rayang9929]

i dont know why i read that as i made pizza for a 100 years lol

[@MsMars.]

@Hafiz gazi, the pandemic is not past tense.

[@pavelow235]

@@MsMars. Nobody cares Ms Mars, lock yourself in your bathroom forever...

[@g0ste]

@@pavelow235 it's a fact though.

[@ErsinErtan]

Poolish - Mix: 200g water, 5g honey, 5g yeast, 200g 00 flour - Wait: 15m open lid, 1h closed lid, 16-24h fridge Dough - Wait: 1hr room temp - Mix 15m: poolish, 300g manitoba flour, 200g 00 flour --- Slow add: 300g water, 20g salt - Work: break/stretch until no flour chunks, flip-fold-slams, olive oil taps - Wait: 15m - Shape: olive oil taps, create ball (fold inside), olive oil taps when round - Wait: 1h humid towl - Shape: olive oil taps, 1/4 cuts, close in (maintain round unbroken top) - Wait: 1h 4 fingers apart under plastic wrap Sauce - Mix: canned whole tomato (hand crushed), handful salt, basil, tea spoon olive oil - Cut: 5-7mm fresh dry mozzarella Bake: - Shape: 00 flour both sides, press from center to outer 10-15mm, stretch center - Topping: tomato sauce level equal spread, fresh grated parmesan cheese, dump mozzarella, basil (olive oil on leaves) --- Bake then retop with parmesan, basil, olive oil

[@marcelw.6317]

mvp

[@coolexploiter1943]

THANKYOU BROTHER

[@eugenetswong]

Thank you, sir!

[@JayMS916]

Just a note on the sauce. He uses San Marzano tomatoes. The brand in the video are Organico Bella 100% organic whole peeled tomatoes.

[@dinogreece]

Legend

[@Tom-rk8oy]

This guy just showed us his life's work in 10mins. What a legend

[@Romafood]

I also love pizza so much that I have opened a KZbin channel for pizza in my city 😆🇮🇹👋

[@dscarmo]

Not only his life but his family inheritance also

[@CruncherM]

The video was 10 minutes, but they had to rest the dough multiple times for several hours.

[@ZviFamilyClips]

This is pure gold. Finally a true master revealing his craft down to the most minute detail, and with such openness and kindness. Vito is the real deal, and I wish all masters were as generous as he is. I'll be making this tomorrow (in a gas oven, on a stone - I don't have the Ooni - hopefully it should still be an amazing pizza). Thank you for all the work and effort you put into this.

[@alexgust9079]

And...got the pizza godlike? 🙂

[@hyodji1376]

how was your pizza ?

[@ivanklimovich6656]

How was your pizza?x2

[@Reign_In_Blood_963]

my wifes cousin has one of these Ooni's... he made us all pizzas a few years ago when we visited... I decided then that I must have one of these ovens...

[@TheFluffiestZinogre]

I've never seen Vito before, but the way he talks about the pizza and the process you can instantly tell this is a man who loves his craft and wants to share that craft with anyone who is even remotely curious.

[@tonydeangelo7317]

You should check out his You Tube channel

[@vitoiacopelli]

Thank you so much

[@ncoppens]

Yes definitely check out his channel. Vito's recipe is amazing. I have not eaten other pizza for a long time now and we have some great pizza restaurants in our town (30km from the Austrian/Italian border).

[@gregbrunner599]

Oh you have missed out on making terrific pizza's. Watch his video's you will be happy because of it

[@enim83]

He has a ton of videos. Go check him out. All about pizza haha. And cheese too

[@Nikki_Catnip]

Vito is pure charisma. I’ve never seen someone so entertaining and passionate in my life!

[@dancor856]

😎☕☘️

[@scottshepherd2238]

voila!

[@Leopard_Lover]

Yep great husband material :P

[@gora876]

Are you 3 years old? If yes, then ok.

[@adriankenyon1339]

I have... check out Gino Greco 😅🎉

[@JacekUW]

A true master is not scared to reveal his secrets. So much positivity comes from this video. Such a feel-good vibe.

[@MoleculeXmolecule]

The guy is a living breathing Prometheus of Pizza. He *stole* the secrets from Italian gurus, who wanted to keep it hidden behind closed doors, and distributed it to anyone who wanted to learn.

[@Chris-fo8wp]

Because when a true teacher separates ego from themselves, they are not afraid of their students being better than they are. Their is no better gift than teaching someone something you have a passion for, and through innate talent, they can perform better than you.

[@jeeplivion]

theres no point in hiding secrets unless you want the art to die

[@Artaxerxes.]

No cares if they are labelled as a "true master" by JacekUW. They care about their secrets more and your opinion little

[@insoserious]

i've seen too many families keep their traditional food secrets to themselves, only wanting to pass it down to their children and grandchildren....but then in the end the children don't want to take over the business, and the business dies out, and the food secrets die out. i don't see any sense in depriving the world of something they have taken lifetimes and generations to master

[@aleveraj]

What a wholesome nice guy, always smiling, not playing himself to be "up there"... Great guest and awesome video.

[@slinertheonegod2211]

what does that even mean, playing himself to be "up there"

[@aleveraj]

@@slinertheonegod2211 I've been working in hotel management for the last 30+ years. Whenever a chef gets recognized for his/her work, let's say that they get a little to full of themselves, "up there in Olympus" mingling with the gods, looking down on us mere mortals... I hope I explained my expression. Cheers!

[@santidelgado2707]

nice

[@diamonddetails9445]

Think about it. The host pats HIMSELF on the back. And NOT Vito! Braggarts = Shiny Turds

[@Polliterroristi]

the majority of italians are like him

[@LawsonLindseyFishing]

just getting to listen to Vito talk through the whole process is so amazing

[@derekdenney7386]

Snook Pizza make it happen boss

[@sweetsongstress7398]

I want a thanksgiving pizza 😋

[@mgrzyb16]

You can tell only based on his voice that he is a true pizza nerd.

[@Fullyautomagic]

Sawwwwce

[@tomthalon8956]

@@Fullyautomagic "crah-oonchy"

[@e4d578]

This can't be understated. It isn't that he is just giving away "secrets," he's also doing so much more for humanity showing what it is like to be a good person and setting an example for others to share their art. No one should be afraid of giving away "secrets," anything that is a true art form such as this pizza, takes effort. True, we can make it ourselves. But there is also still joy in having somone else do it for you and that experience. So in th end, we are just sharing and spreading joy. Thank you both.

[@jazzupthattriad1257]

Share the wealth my man. Always.

[@billB101]

A rising tide lifts all boats

[@invntiv]

it's important so that we can all share and enjoy in these things but also so that we don't lose them over time. the more the merrier

[@proehrich]

I totally agree!! Also what good is it if you don't share that secret and when you are gone this the secrets and the art of what you are doing dies with you. So you may be remembered as a master pizza maker but with the secret gone eventually you and reputation will be forgotten.

[@wandameadows5736]

Nothing he said about making that style of pizza was a secret.

[@derKischda]

Finally somebody huge made a colab with Vito. I discovered him over a year ago and made his pizza recipe since then. Totally changed my pizza game and wrecked my appreciation for local pizza restaurants!

[@Marcel_Audubon]

you just typed 'colab' without throwing up all over your keyboard? hard to do.

[@vitoiacopelli]

Thank youuuuu

[@MondisCrow]

I had just posted basically the same thing. Using these methods is so much better than Pizzeria pizza. Thank you Vito and Mike!

[@Marcel_Audubon]

@@MondisCrow but did you use the word 'colab' in your post??

[@MondisCrow]

@@Marcel_Audubon nope

[@loisseru4352]

i love how hes not cocky at all. Just making a great pizza

[@whynottalklikeapirat]

I guess loosing your shop to the bloody mafia at 16 may do that to a person ☹

[@cyrileo]

You're making epic pizzas at home? Impressive! 🤩

[@kamma44]

Not cocky?! He calls himself a hobbyist and rates himself 7-8 out of 10 and rates a 'true master' 10? That's not even undercover cocky that's just balls out cocky!

[@sUwU]

@@kamma44he’s talking about the guest

[@Niikkos]

@@kamma44 r/whoosh

[@eileenstickney80]

“Forgeta ‘bout it”. LOVE this collaboration!!! Absolute perfection!

[@barbaramanning8299]

A true game-changer! Thank you Vito for being so generous as to share your pizza-making secrets. You are a remarkable, and virtuous man to have the skill, knowledge, and understanding to share your talents, knowing that it only enhances your reputation and that it is no threat to your dominance. I am a better cook because of your brilliance, but I know I will never be able to equal you as a pizza chef. Thank you so much for your trust in me.

[@danialhowe9814]

always a pleasure to watch someone with mastery of his art. cigar roller, shoe cobbler, pizza maker its doesnt matter... look at the joy this man has. this is what comes naturally from bettering yourself through your passions

[@E--Drop]

*Yes.* I can't express how much I agree with this comment.

[@nicholasclarence]

Hell, even joint rollers are a pleasure to watch, especially before eating a pizza.

[@Romafood]

I also love pizza so much that I have opened a KZbin channel for pizza in my city 😆🇮🇹👋

[@WorldXForce89]

always follow your passions! we only got one life!

[@aspjake123]

"bettering yourself through your passions" Struck me in a good way on many levels. Awesome comment.

[@mariclar53]

This is instant happiness. The minute I saw Vito I had the biggest smile. THANK YOU!

[@anthonystrickland9870]

Same

[@vitoiacopelli]

❤️

[@Unpluggedx89]

Interviewer: “Where did you start with Neapolitan pizza?” Vito: “I was born in the pizza” Yeah I think that qualifies.

[@vitoiacopelli]

lol

[@thomasv10lator70]

Just that he was neither born in >napolitan< pizza nor in italy... There are so many mistakes in this video, I could cry...

[@romanchicken709]

@@vitoiacopelli reeee

[@EmanueleTerrana]

@@thomasv10lator70 Non sarai un purista dell'impasto diretto?

[@Pinstar]

"My mother ate nothing but pizza when she was pregnant. I am literally made of Pizza"

[@jaydenhogan507]

This recipe is so good that i completely messed it up and still ended up with the best pizza I’ve ever had

[@SooDamGood]

😂😂

[@marcosnegrisoli8543]

@@SooDamGood 🤣🤣🤣🤣🤣🤣

[@ExpatLifeMike]

Lmao that was also me, used the wrong kind of yeast. I didn't read the instructions it said dry yeast for pizza. But come to find out it was only 10% yeast. So my 5 grams was not enough. This was the best tasting dough and sauce even though it's so simple. The difference I think was the whole tomato's and then crush them. Before I either bought tomato sauce and added stuff.

[@keithbrookshire]

I've watched dozens or hundreds of Vito's videos. This is the most concise instruction I've seen him give. 10 thumbs up!

[@nislaav6712]

This gut is literally glowing with passion, the way he makes the pizza, the way he talks about his subscribers and how much of an impact his videos were is just boggling, what a sweet sweet human being!

[@notrn.l8r94]

100% agreed! 🥰

[@brownman342]

Lol

[@Romafood]

I also love pizza so much that I have opened a KZbin channel for pizza in my city 😆🇮🇹👋

[@maryduff8831]

Vito’s explanation of how important it is to make the poolish helps me understand bread making as a whole then watching him work the dough game changer for me. Thank You Vito.

[@TheVikingRaid]

I don't really get what the poolish did, other than making it easier to make the dough since you make it in advance

[@maryduff8831]

@@TheVikingRaid it makes the crust easier to digest because of the fermentation process as well as making the crust lighter and crisper on the outside.

[@RICHTHEFREAK]

I have been making pizza for years. I absolutely love this video.....This is a Game Changer for how I was making dough previously!

[@SOLDGREEN]

6.3 everybody knows the rules

[@PeaceMastah]

@@SOLDGREEN9.6 everyone knows the rules

[@PeaceMastah]

@@SOLDGREEN9.6 everyone knows the rules

[@seankew8021]

KZbin video of the year right here. The genuine joy and passion from you both, and the willingness to learn and share literally brought a tear to my eye. Thank you for creating this.

[@C45p3r]

Yea, that's cool to watch. Video's like that make me happy... and hungry. :)

[@pepita1116]

I 100% agree with you.

[@ProfessorVitale]

The amount of passion in this video absolutely made my day. When I was younger I made pizza for my job and loved it. It was something I could zen out to and just try and perfect my craft. Those were simpler days and seeing this brought me a lot of joy to see others so passionate about the best dish ever!

[@wlongmore]

Same here, I was having flashbacks to my time in the restaurant. We had a large wood burning oven, so you had to be fully focused on every last detail, but that also meant that when you were "in the zone" you had no time to worry about anything else, just keeping the rhythm going was all you had to do.

[@I_Hate_BJP_Congress_and_AAP]

And the unhygienic method got everything inside my stomach....out.🤢🤢🤢

[@Viqer_Fell]

Holy mother of flavour, that is singlehandedly the most passionate pizza lesson i ever watched. It looked amazing and there is way more skill in making a true napolitan than i ever suspected.

[@bigmig67]

Ive followed Vito for awhile now. He definitely changed my pizza game. Love the guy. Great to see you guys teaming up

[@rsingh2083]

Which oven model you using ?

[@bigmig67]

@@rsingh2083 regular oven.....all I do is use lots of water to keep the humidity up. Trying to compensate for it not being made of stone/bricks

[@rsingh2083]

@@bigmig67 can you explain it a bit,like lots of water in the dough ? What percentage ?

[@newsandreviewswithjay4990]

I love this guy. He leveled up my pizza game like crazy. I thought I knew alot about pizza til I came across his channel. And what makes his videos great besides his accent, is his sense of humor. Thank you guys. 🙏🏻

[@Bepartofmynovel]

I just finished eating a pizza that i made following this recipe and it turned out amazing. It takes a long time and the stretching technique is really difficult. And if you don't have a good pizza paddle, it's impossible. But I just had the best home made pizza of my life and I'm really grateful. Thanks 🙏

[@MrAndrewUrban]

I just made this dough exactly too. I followed all the measurements on a scale. Did you find it a little over hydrated and sticky? Still came out great and I could work with. I might use just a little less water.

[@joelpichette]

@@MrAndrewUrban The amount of water to use depends on where in the world you live. In your country the flour can have a different protein content that varies from 5% to 20%, and the type of wheat and he said the best results are from the high protein low gluten Canadian flour (Manitoba) which is produced from a kind of wheat that has to deal with harsh weather and freezing. That type of wheat can absorb more water compared to the US wheat & flour.

[@FreshfrogmarketingUk]

Agreed. I live in Europe and always have to.add flour to US recipes.

[@ashishkiift]

“ I can taste the effort you put in this art form” .. what a profound line Mike .. the whole video is a masterpiece 👍

[@harshvardhansingh7704]

My god the love the way he carried himself the atmosphere he built its just how lovely his heart is and really reflects on what kind of a genuine lovely person he is love this man

[@KingJerbear]

Vito is an absolute legend. The way he teaches everyone his tiny little tricks makes it so the most inexperienced amateur can feel like a pro! Love his energy, thanks for sharing

[@andreachinaglia5804]

Agreed, and watching Vito and following his hints can be really useful for an amateur, even for those with some experience and knowledge. Still it is like to watch Michael Jordan play basketball or Tommy Emanuel playing guitar, you can learn a lot, but to come close to their level needs a whole life dedication, you can feel like a pro, but the truth is that there is still an ocean between pro's experience and knowledge and our amateur one...

[@BCbubbleman]

Best pizza making video I have ever seen by far.. Seriously Thanks dude.. I am also going to buy that oven you showed. Looks proper... Been a pizza connoisseur and traveller for 30 years so this is a HUGE addition to my life. Thank you so much

[@TheBobby854]

Go to vito's channel. He's cooked on a few. Check the different types out

[@BCbubbleman]

@@TheBobby854 I've peeped out quite a few at this point, but this one seemed ideal for its size, and dual fuels. I will check out His channel though Thanks Bob

[@BCbubbleman]

@X2 JoelMK 33 I am in canada, so its not cheap, but then again what is these days. I have no problem buying something that is going to be quality over something that is not. :)

[@MasterZensei]

Yeeee!! Bubble man 👨

[@CooperTroopa]

👑

[@emameyer]

been following Vito for years. he "saved" me during lockdown as I was unable to get proper pizza from restaurants that were all closed... and a life without pizza is a sad life. thanks to Vito's pizza tips I went from never making a pizza to making very good pizza in 3 attempts (first was a goo, second was a cement-fresbee, third one was a success). am now making very good pizza. family and friends love it grazie maestro!

[@Selfemployedmildautisticperfor]

Surprised there wasn't delivery also not sure where they from but that flour is from here pretty cools

[@matthewcartermusic]

This video massively changed/improved my pizza game, thank you so much! One master tip I got from an old Italian Chef years ago was to substitute about 50g of the water for white wine. This improves the taste of the dough a ton, gives the yeast a little extra sugar to work with, and just adds that little extra something that people might not identify right away, but they will miss it when they make their own pizza at home without the wine!

[@maxsavage3998]

50grams of wine or 50ml?

[@TheJimmyJazz1994]

@@maxsavage3998 50g of white wine should be equal to 50.3ml so either or really

[@matthewcartermusic]

@@maxsavage3998 what James said.

[@David-bc4rh]

I've been home cooking for 15 years now and I can't believe I forgot about adding wines. I have distinct memories of my mom cooking with wine and the smell, and my cooking absolutely missing this.

[@matthewcartermusic]

@@David-bc4rh It makes the dough pop!

[@TheCHRISCaPWN]

Vito is THE pizza guy! I've been watching him for a while now, and all of my dough (regular and gluten free for my wife) are his recipes! You must have that soft and crunchy texture. Its simply the best.

[@doracotterell2863]

Chris … Vito actually has a gluten free pizza dough recipe on his channel!

[@TheCHRISCaPWN]

@@doracotterell2863 Yep, I make it for my wife every time I make regular for myself! 👍

[@doracotterell2863]

@@TheCHRISCaPWN - I went to his channel and did not find a video for gluten free pizza dough. May I ask a kindness from you? Could you take the time to share the link for the pizza maker’s gluten free video? I just haven’t been able to locate it amongst his videos. I would be very grateful for I am, unfortunately, gluten intolerant and though I can practice & learn these techniques … l’m only able to savour a gluten free pizza crust. I just cannot locate the correct video! 🤦‍♀️

[@TheCHRISCaPWN]

@@doracotterell2863 kzbin.info/www/bejne/imbbdJ2IecyGisk

[@doracotterell2863]

@@TheCHRISCaPWN Ah … you are kind to me. Thank you so much. May someone else return the favour right back to you! 💕

[@simonequalcuno7695]

Recipe: Poolish: -200 g of water -5 g of honey - 5 g of dry yeast -200 g of 00 flour ( or ap flour ) Mix everything and leave the poolish for 15 min uncovered and then put it in the fridge for 16 hours. Not more than 24 hours. Dough: - poolish -300 g of Manitoba flour - 300 g of water - 20 g of salt -200 g of 00 flour ( or ap flour)

[@MrZebanHai]

I think you meant flour, not flower ;)

[@simonequalcuno7695]

@@MrZebanHai ahahsh yeah, u right, I corrected it

[@cameroncole4211]

active dry or instant dry yeast?

[@simonequalcuno7695]

@@cameroncole4211 I don't know, he just said "dry yeast". I've never used dry yeast, I used about 15 grams of fresh yeast for this recipe. I still recommend watching the whole video for extra tips and tricks for the perfect pizza 🍕😉 enjoy

[@fori24]

Does anyone know the equivalent of the "00" and "Manitoba" flour in the USA market?

[@Ariel-oo1nc]

I've been watching Vito Iacopelli's channel. This man is a pizza legend. Entertaining, humble, passionate and serious about his craft, all in the same video. Everytime.

[@thehausfrauproject7311]

This video was exactly what I needed today. I think I smiled through the whole thing. Great tips but also such a genuinely wholesome video where the love of pizza really just shines through. Man, sharing is such a beautiful thing! :)

[@Viva15thBrigada]

For years I thought I had been making homemade pizzas. Well today following the instructions in this video I did …. For the first time. Absolutely brilliant. Thank you.

[@rsingh2083]

Which oven you using ?

[@BobRooney290]

these are neapolitan style pizzas with a lot of cheese. i prefer NYC style pizzas. very thin crust, crispy, perfect cheese to sauce ratio.

[@HeyItsGramps]

Giving this a shot right now! Already made two mistakes since I was pausing as I went. 1) Added salt directly to the flour instead of letting it dissolve in the water. 2) I feel like I still left lumps in the dough but it’s too late I’m going for it 😂

[@arforafro5523]

I teared up a bit when he talked about the comments on his videos mentioning how much his tutorials helped them during the pandemic. I took up to cooking pizza during the lockdown and every friday my family would have pizza for dinner and we all had a nice moment of respite from everything going on during that time. All of the tips he shared are very good, but I'm keeping his last comment close to heart: pizza is a way of life; it doesnt matter if you prefer New York, Neapolitan or Chicago the most important part of pizza is sharing with others.

[@jsgv7935]

Cool, my father has been making pizza every Friday for 13 years. Welcome to the club!

[@sagordebnath9981]

He is a one happy and joyful chef. Great...! He is sharing every secrets he knows and telling the host to concentrate on it. Take love brother.

[@Loke6661666246]

I love Vito. I've learned so mich from him about making pizza and breads. And yes... Using the pre-fermented yeast, makes all of the difference.

[@arifjoh4594]

@ try it very easy and delicious recipe kzbin.info/www/bejne/goKkXoatnLWgn6M

[@ghostechvids]

Hey Mike, my first pizza that I ever made from scratch was from one of your pizza videos during the pandemic. I fell in love with the art form and your technique. I later came across Vito's channel and thought he was great at what he does. I had to step away from making pizzas because I gained some much weight from eating so much pizza. This was a great video to watch. Thank you for making it. I appreciate you

[@nevergiveupnevergivein1193]

The complete master class. Free. Will take a lifetime to achieve. We take for granted this level of skill, expertise, talent, and passion. Remember what you learned and seen here. This is how old time ways and techniques are carried on & shape our future food choices. Thank you Vito! Bravo!

[@Helmutlozzi]

I love Vitos energy and engagement in teaching about the art of pizzamaking!

[@jas_bataille]

Imagine that your first job at 16 years old at a pizzeria end up with you having to deal with the mafia and change city, and the first you do is to go to Naples to learn how to make a pizza the even more traditional way. The love this man has for pizza is unsurpassed. Truly a master!

[@hoschiadedodi]

I think he actually opened his very first own shop at 16. It was his place they burned down

[@devildez]

So technically, if it wasn't for the mafia, he wouldn't become such good chef. Jokes aside tho, our biggest downfalls end up turning into our greatest heights.

[@Norman_Peterson]

as an Italian I tell you friend, you have seen too many films about the mafia and too much Soprano. What you care about is the taxes and the huge competition, but please let's stop with these STUPID clichés.

[@Norman_Peterson]

@@devildez but stop with this bullshit about the mafia. I have been living in Italy and working in Italy for 45 years, and I have had nothing to do with anyone. The real problem for an entrepreneur is taxes, and excessive competition. You have seen too many Scorsese films, I am really AMAZED and amazed by what I read. Come take a trip to Italy and clear your mind of movies. Teh mafia the mafia is also in china, japan, russia etc.etc. and it's not like people don't leave their homes. It is truly shocking that you have little knowledge of the rest of the world. Scorsese did some serious damage.

[@devildez]

​@@Norman_Peterson did you even see the clip? Vito said mafia evicted them from their restaurant and they decided to move and this is what made Vito learn how to make neapolitan pizza. If they were not evicted maybe Vito would never learn to make neapolitan Pizza or even go to USA, hence why I said "it was thanks to the mafia". What I said was not truly literal, but a joke, yet still connected to the context of the video.

[@tonywilliams4410]

What an incredible experience to watch this man share his secrets and his story! Great Video! I am so much looking forward to my next pizza cook, and using his methods. Thanks so much for sharing! Keep the videos coming!

[@MatteoMi]

This is likely the best video about how to make pizza I have ever seen, there are plenty in Italian's "how-to"s but this is actually showing those "secrets" not so many are mentioning. Bravo!!!!!!!!!! EDIT: Forgotten to mention, in Italy we use biga instead of polish, but it doesn't change that much after all isn't it? :D

[@entity9588]

Vito teaches how to use biga on his youtube channel too.

[@MatteoMi]

@@entity9588 definitely to watch, I’m going to learn a lot these days!:) thanks

[@farleftsilencelikenazis1021]

any idea If I can get this in Germany?

[@sylvia9292]

@@farleftsilencelikenazis1021 yeah just go to italy.

[@mromero597]

Just found this a couple of days ago, and tried it today. Much much better than any other pizza recipe I’ve tried, the dough was great! My only tweak is I used sugar vs honey. I am sure if I had a pizza oven it would be totally next level, but I got very nice bubbles in a home oven at the highest heat. Vito’s energy and charm is a delight to watch. Thank you for making this video and sharing it with the world. Mille grazie!

[@lemadfab]

I was making pizza at home for like 10 years and I thought I knew what I was doing until I stumbled upon Vito’s video and everything changed. He is a master !

[@2sc458]

Even though he gave away his secrets, and I appreciate that, I'll never be able to make pizza like him. He knows every nuance and made all those techniques seem effortless. There's just no way.

[@drdj2626]

please, stop.

[@fibreoptik]

Make 10,000 pizzas and you can be as great as him. Better get started 😂

[@drdj2626]

@@poa2.0surface77 it's not, and you chose the wrong person to have this debate. the person I responded to said this: "I'Il never be able to make pizza like him. He knows every nuance and made all those techniques seem effortless" So I said "please, stop".why? because that's naive, borderline stupid. any person willing to learn something, having the disposition to learn and practice and, most importantly, the time to practice, *will* learn to do said thing. you know why the KZbinr cook here seems to know everything and make "all those techniques seem effortless"? because he wanted to learn, had the disposition to learn and practice, and the time to practice. the disposition and time to practice it countless times. he's not special. he just did the work. I can't stand these professional commenters who keep treating regular human beings like deities just because said humans became experts in something. source: I used to be a professional commenter, a professional praiser, an agent of toxic positivity, so all I did was to enter social media and be in awe of other people's habilites. precious time were being wasted while I was a mere passive audience member, praising, hitting the like button and subscribing. Than something hit me: I can do that too. So I did. It's been years I've been making my own starter and my own sourdough bread. back in my professional praiser days it seemed like rocket science. now I can do it even without measuring flour, water and starter, and keep in mind I have a regular 9-5 job. I'm not a KZbinr cook with available time to do it all day everyday. So if I can do it, anyone can.

[@drdj2626]

@@poa2.0surface77 "I just make factual statements that are irrefutable" awn you poor mentally challenged child. no wonder you believe making homemade pizza dough is rocket science lmaol

[@Cubicflow]

@@drdj2626 You know what, you got a point. People can show appreciation without putting themselves down or just making the possible sound impossible in general

[@carmelcarmichael6288]

Unbelievable, so proud of you Vito for sharing your Italian heritage

[@user-vh5tu9yi9k]

I've done many pizzas from so many receipes. But this one is truly the greatest one of all. The pizza dough is soft and crispy, perfectly balanced. Thank you 🙌

[@tonysopranosduck416]

GRACIAS!!! I can’t believe the generosity of Vito in sharing all of his secrets , every single step of the way! I will need to watch and practice on my family many times to be able to come even 50% close to his masterful work, but at least I have ALL the steps explained in depth. This is by far the very best tutorial on grilled pizza, I so appreciate your generosity! Salut from Canada!

[@A7productions]

Vito Locapelli taught me to make great pizza during the pandemia. He's the master chef, pizzolo. I love how you guys are surprised at his moves. I was too. Vito has taught me so much about making pizza. Thank you, even the good pizza chefs can up their technique when watching a master pizzolo. Thank you Vito!

[@LONDONBOY10]

This is so beautiful when someone has passion and energy for something, I got my attention at a high level the entire video, this guy not only taught us pizza game but how to make friends, how to catch people's attention, and how to be genuinely focused in some area, when you have that love to explain your world, you will never be alone, always someone will ride with you.

[@thomashunter3063]

I've been a Vito fan for years -- it's great to see this collaboration!

[@kelisurfs247]

Mike, when you asked Vito, "What does it feel like to give away your secrets?" All I could think is that it is great for his business because everyone that didn't know about his restaurant now has a great expectation of eating his pizza. Shoot, I want to drive 600 miles from where I live to eat his pizza!

[@foxii5573]

I am thinking about flying in from Germany.. So...

[@tugaykaya7738]

@@foxii5573 count me in

[@FairuzOsman]

@@foxii5573 cheaper to fly direct to Naples lol

[@foxii5573]

@@FairuzOsman But do they have the poolish?!

[@anthonybottigliero8336]

If you've ever heard Penn and Teller talk about showing how they do their illusions, it's the same. When you see how to do it, it's not ruining anything, it just makes you appreciate what the artist does even more. And let's be honest, only a tiny percentage of the people who find out the "secret" will actually use it.

[@catherinedelacruz-martinez7057]

Wow! Thank you so much for sharing. Yes, this is a wonderful way to bring family together with food and the appreciation of the craft of pizza. I know that my pizza won't ever be at the level of your special guest, Vito Iacopelli, nor your own, but it is something to get excited about when family is around telling you "it's getting better mom!!" I appreciate you, and I appreciate Vito for sharing his passion, his livelihood, his way of life. Much appreciated!

[@habsom1406]

Oh my oh my, that looks like pizza perfection! Vito is a pizza professor, every single action has a scientific reason and the end result says it all. Thank you so much for making and uploading this video. Now I gotta get me one of those ovens!!!!

[@naildoctormd]

I love watching a master who makes the food with love. You can definitely see and taste the difference.

[@E--Drop]

So true 👏

[@JohannesStart]

Thanks!

[@Oasis_Desert_Rose]

60 year old GRANDMOTHER, who is a foodie: "OK, Try and impress me, show me something new!"...10 min later..."OMG, IM SO GLAD I WATCHED THIS!"... Loved the Chef!!! God bless you both!!!

[@bentarsus1215]

60 ? She is an amateur grandma right now. She will become professional in around 15 years.

[@hiiambarney4489]

You know it's seriously good if the Grandma gives props, guys!

[@jordanhigginson7127]

What a wholesome guy. It was fun to watch his passion for pizza, and how much respect he has for the food that he makes. That is someone who truly loves what he does

[@souryabasu3928]

So nice to see him smiling throughout the video. This guy is legendary! The pizza looks great!

[@dr.bohica2775]

I watched this video hundreds of times and it changed my pizza game forever, almost considering to get a tattoo as well 😂. Right now, for the first time together with my 12 year old son, we are making pizza following your video. The dough balls are shaped, soon will be ready to go in the oven and I know the pizza will be perfect again😍. So finally a great thanks from me now, wouldn't say you saved my life, but you definitely made it more awesome! 🤗 Even the owner of the pizza restaurant down the street asked me for my recipe after I showed him a photo, as my pizza now is better than his 🤣 Thank you so much for sharing this awesome recipe!

[@shivaratri6602]

I just love Vito, He's an inspiration and good teacher. I can't wait to impress my wife, family and friends. There's so much value in this video about Pizza, Thank you both.

[@onememeboi7379]

I've watched a lot of pizza videos and one thing I've never seen address is the quality of water which makes up the 40 percent of the pizza recipe. Where I live has very hard water, so I started using spring water from the store. Water is something that should definitely be thought about because can affect the fermentation process. Now hopefully I can take my pizza making to the next lever with this awesome video.

[@Immaculately.vibing]

Great point

[@masterraceofeverything4504]

Get a hold of water purifier machine and it will save you ton of money in long term and most inexpensive purifier won't be more than 20 bucks

[@LisaMagoulas]

OMG I've been following Vito for years and own his Master Class. Brought my pizza to another level for sure. Mike, love your channel and found you on furlough during summer of 2020.. Love your channel and so glad you brought Vito on board. High five to a couple of my favs.

[@brunocorbin7116]

2 years later, still one of my favorite cooking videos ever! Vito's so precise and easy going at the same time! Beautiful art made by a beautiful man!

[@regularSenseAppeal]

Holy cow, my pizza game is forever changed too. Followed the instructions to the letter and pizzas came out incredible! Thank you so much!

[@edwardbrosens]

Wow, this is by far the best pizza video I've ever seen. Thank you so much.

[@FatNebraskaMom]

I adore watching people do what they are good at. This is incredible. Absolutely incredible.

[@andrewlynch7075]

Oh Yeah, this is the best tutorial on how to make DIY pizza, the dough was perfect and only on my second time making pizza's for my new pizza oven. I follow exactly what the master did and the crust was crunchy, cheese melted perfectly (maybe a bit more next time) and the taste and compliments from the family were just great. Thank you Pro Home Cooks.

[@micahlouise9539]

Brilliant! I made this but changed three things.... One, I used my wonderful and perfect sourdough for the poolish (1 to 1, 100% hydration), second after addling all the ingredients let it rest overnight in the refrigerator. After letting the dough warn up for an hour after taking it out of the fridge, I followed all of the instructions. The shaping is also key, I did that as the video instructs. Third, I don't have a pizza oven but used my Breville Smart oven on Pizza mode. The result.... My husband who fancies himself a judge on Iron Chef give me the score of..."It's good". That would be a perfect score as he had no comments that something was wrong. That is a big deal in my household!!! Thank You!

[@takingstock163]

yes, day old pizza dough is very good. if you follow Adam Ragusea he does a video on this

[@josephsenter6405]

The absolute Best directions I've ever seen on how to make a Pizza. He is truly a Master. Thanks for sharing your knowledge.

[@DarknessTruth24]

That was actually really good to see and learn. Good on him for teaching us all how to make fresh, light pizzas.

[@michaeldavies6975]

Such a great video The passion, the process, the precision of Vito. OMG. I love this guy. I love that he shared this. I love people, I love to cook for people, to be able to cook great food for friends and family is such a gift. Thank you

[@RodGibsonAcousticGuitar]

I made an outdoor brick pizza oven just after watching Vito's channel a few months ago. After 3 attempts at making this pizza I can feel I'm getting close to the mastery... At least my family is happy and they're always asking when the next pizza party is.. GRAZIE Milla Vito! Sei un grande!

[@gabrielesalvatori6804]

just for the sake of precision, it's written "Grazie mille", not milla, wich means thanks a lot (thank a thousand litterally translated)

[@rockstar170]

I’ve been watching Vito for years. He truly is a master neopolitano pizza artist. I’m glad people are finally recognizing him for his greatness!

[@GP-qi1ve]

He's not even close. And btw, you either say neapolitan (in English) or napolitano (in Italian). Neopoliotano doesn't mean anything in any language.

[@KegstandOG]

omg just epic! I could feel the crunch and the pores, so light and fluffy! I don't think I've ever wanted to re-create a crust so badly in my life. The skill, the time invested, the love put into that masterpiece, just speechless. I will end up watching this a few times for sure. thank you very much for sharing that with us all!

[@navyjax1128]

wow, just found this, perfect timing, i know I going to have to watch this about 300 times. slow learner and so many tricks here. amazing.

[@tosh8377]

Anyone that has tried to make pizza knows how hard it is, He made it look soo effortless. A true artist.

[@Wolfsheim23]

@@_notbrandon No they aren't.. I have soggy crap ones.. Salty Salty ones, bad mozerella ones, bad crust ones.. it's all over the place. But I've found places with really good consistent ones too. Maybe 1 or 2 in a big city.

[@grandmarnier3746]

I'll let you in on a game changing secret. When you say something is hard, it becomes hard. When you say something is easy, it becomes easy. All perception my friend. Cheers

[@Wolfsheim23]

@@grandmarnier3746 Yeah sure mind over matter and all that jazz.......

[@grandmarnier3746]

@@Wolfsheim23 This comment is actually more profound then you probably realize. Understanding that there's a progression to something that you want to achieve makes the journey bearable. So you make a pizza, that's the first success because you actually put in the time and effort to do it, but it comes out not ideal. Well of course because you're new at it, so you take that as a win and a step further and evaluate, okay what did I do that maybe wasn't best. Then you can build off each pizza you make.

[@trelyles1583]

@@_notbrandon I've been making pizzas for 10 years. It's not easy. There's so many things that could go wrong making a pizza. He's very humble about it though

[@phad012]

I cut so many corners (used standard bread flour, didn't slap and fold, cheaper pizza oven) and my pizza still turned out amazing! Must be a great recipe and techniques; can't imagine how good the proper version must be. Thanks for the upload.

[@MarkDaykin]

Glad to see him confirm the heat being lost to pizza's from the stone, definitely experienced this which is why it makes sense to turn the heat up and wait a few minutes between pizzas

[@jonathannoone4435]

Not an issue with pizza oven brands that use a thicker stone and thus retain more heat 👍

[@dansmallz6434]

Thanks so much guys. This was a game changer for me. The dough tasted fantastic, a little stickier to work with than my normal dough but not unmanageable. The mozzarella strips on top of the toppings worked great too. So good. I cooked for 6 and got great reviews. Thanks so much.

[@iphner43]

sick! i’m so excited!

[@sirpaulins]

I'm crying over a pizza video because of all of the passion put into it. That's simply amazing!

[@ssstylish2681]

Sempre quis comer uma pizza nesse estilo

[@TeabaggEditing]

I've seen so many "perfect pizza dough" tutorials but THIS is indeed how to make a perfect pizza. And he explained it so easily that you could really get along.

[@dylanoscreamo]

The thought of sharing his recipe is a true kindness… 😍

[@thomasv10lator70]

Actually it's fraking simple to find better recipes. Let me just state some mistakes in this one: - Rest times between the steps are too low. - After finishing the dough should rest for at least 12 hours (some chefs in italy let their dough rest for days) in the fridge to intense its own aroma. - The whole dough recipe seems a bit strange to me but I would need to check that, so maybe he's right and I just have a knot in my brain right now. - Napolitan Pizza does not contain parmesan. - No oil on top before baking, esp no native as that is cold pressed for a reason (heat sensitive aromas, so heating it up makes it to the cheap / none native version). - Cutting the mozarella with bare hands / no knife is what real chefs do. - Way to much mozarella on top. - Napolitan pizza has tomato slices on top, too. - No one in italy would ever heat up basil (containing heat sensitive aromas) in such a hot pizza oven. Basil is only ever added after baking!

[@onepoh4680]

@@thomasv10lator70 I would say that there is not one "authentic" napolitana pizza every restaurant or granma will tell you that they have "the only and most aunthentic pizza" bs, and tbh I dont like most of italian marguerita pizzas because they have too little amount of ingredients for me at least flavor will always be over tradition.

[@paulmartinek1716]

Thank you so much for sharing this, it’s absolutely amazing! I love the energy he put into making those, he is a man that loves his craft, I feel honored to be able to witness it!

[@pb4633]

Sharing the techniques for an authentic cuisine is the greatest gift different cultures can give to each other. Sharing food is a human trait. Sharing cuisines is not only sharing food but celebrating and enjoying different cultures.

[@jonnyboat2]

Anyone that has had good pizza 🍕 has probably spent a lot of time trying to replicate it at home. I spent about ten years trying to figure out how to make a good pizza. There are so many variables and I just learned another one or two to try out. Thanks.

[@garlicbread68]

this is the most amazing pizza video ever thank you

[@edwardbrosens]

I totally agree.

[@nathaliahiatt4366]

Good job editing this video! They deserve the compliment!

[@SarcasticHashtag]

14:04 I just got an Ooni pizza oven and you changed my life with this one statement. My pizza crust kept burning and I didn’t even think about cooking it on the peel once the bottom was cooked. Thank you!