THE CORRECT WAY TO PUT NEAPOLITAN PIZZA ON PEEL

[@carolr4871]

Whoa, game changer! I've been assembling the toppings after the dough is in the peel. Then I find the weight of the toppings and the time it takes to put them on allows the dough to stick to the peel just enough to cause trouble. I will certainly try your technique on my next pizza.

[@joeserao2496]

Vito, Grazie! I have been trying to perfect my dough and pizza for many years. Your tips and techniques are very helpful for an Italian American seeking to honor my heritage and give justice to the classic authentic Napoletana pizza.

[@BB-by9gv]

Ciao Vito, Your technique description was crystal clear, the demonstration, visual evidence. Thank you from Panama!

[@CastIronGinger]

You brother are a God send, thank you so much, I made my first homemade pizza the other day and made many mistakes, too much sauce and I didn’t know how to move it! Sauce was getting all underneath and making it sticky and I had to take the stone out and was just about to throw it out because of frustration but in my last moment of anger I picked the pizza up and slammed it on the stone and it worked, it came apart while eating it but it still tasted good and the wife approved, so lesson learned, love your channel thank you so much, just need to perfect your technique now!

[@trueleyes]

All these little Tips that you teach us that are So very important in making us better Pizza makers at home. Thank You, Maestro Vito

[@mariet.2673]

Thank you for demonstrating this technique slowly and close up, its very helpful

[@krissanderson5004]

On one of your other videos, you discussed how to get a pizza loose from marble counter tips, if you can't use wood. After watching that, l switched to making my pizza on a wooden cutting board. It is so much easier. Thank you for all your tips.

[@robertfrapples2472]

OMG! SO much better sound with the lapel mic! Thank you. Now you are a complete professional! I've learned to make some great pizza watching your work. It's great to see someone doing what they love to do for a living. Ciao!

[@daniloespinozapino4865]

excelent video, usually you do it so fast i cant get the technique, but in this kind of videos my reaction is like "OOh, so that was how he did that"

[@samsurfer3705]

Indebted to you for your incredible videos. Your passion has certainly rubbed off on me! Many thanks.

[@AFVetteran]

I need to master this. I made my pizza on the peel and then when I went to put it in the pizza oven, the toppings went in and the dough stuck to the peel because it sat on the peel too long.

[@pedromcintyre8943]

Hi Vito fabulous vids . How long can I leave Poolish in my fridge 🤔

[@genericusername1365]

0:58 Vito makes it look soooo easy. That's a pizzaiolo right there.

[@esjzod]

Cant wait for my pizza oven. Mastered it all just need real heat

[@LuminoX182]

Even your "mistake" is far-far-far better than my best! You have the talent!

[@genericusername1365]

Right, I'd be pretty happy with his mistake pizza, ha ha.

[@alanbrady8346]

Excellent tip vito andolinni, thank you

[@vitoiacopelli]

thank you!

[@kenmoreSF]

They both look good to me.

[@piratapan]

Good tip!

[@johnnyofast5924]

Thank you, just got a pizza peel and realized i have no clue how to use it.

[@chrigicat]

La tecnica del Crab....😆 Forte!!!

[@razachannel52]

Hi from Pakistan Using your tips at my pizzeria good job. I am thinking to give the my pizzeria as Prova can i do that Sorry Smiles

[@NinaS___]

Thanks, I learnt something new. Also, I think I should get a perforated pizza peel, rather than the ones I’ve got (1 solid metal, and 1 wooden).

[@ukchinesetakeawayrecipesbyalex]

Even the mistake one looks great but still a great tip.Making my first pizza today with my new pizza stone.watched a lot of your videos over the last few days for tips etc ,great channel had to subscribe.

[@LILJROD90]

How can someone who makes pizza for a living be in such good shape

[@mrdilligaf1968]

I use alot less water in the dough and a rolling pin. Thick edges bog it down trying to get it off the peel and the edges are full of dough and the base is thin and charcoal. No more neopolitan pizza for me now. You do well making these horrid things. Cheers mate and thanks for posting.

[@tonydeltablues]

Great tip Vito - grazie!

[@vitoiacopelli]

thank you :)

[@Micha-nh3kw]

Very usefull tip ! Thanks Cheers from Poland ✌️

[@vitoiacopelli]

saluti amico

[@francesjones9644]

You certainly did help Vito so thank you!

[@zagferrier]

Love your videos! thanks for sharing!

[@skychulla7600]

bel video comunque preferisco impalare la pizza con la dimensione corretta senza toccarla nella pala

[@gabbygomez261]

We love you Vitto!

[@brianhornsby954]

Cheers Vito

[@xikixu]

Hi Maese Vito! I really love your tips! I really learn something important every video! Thank you for bring your time to all of us and your tips! Ciao Maese!

[@stephenbates1065]

Vito Iacopelli - The PIZZANAUT - because the pizzas are out of this world

[@vittoriodrummer62]

Nice Vitto!

[@hushus30]

To be honest they both look amazing. Even though you tried so hard to make it look bad it still looks amazing!!!!

[@SidewaysY]

I'd be happy if my pizza was as nice as his mistakes!

[@munak992]

Thank you, i had so much problem on this

[@olle6343]

Thanks for the advice! Great tip! :)

[@cameronwynn6341]

How do you prevent pizza from sticking to the stone and ripping when turning it, while using no flour to dust the peel?

[@HANGAR-18]

Sei un vero insegnante.

[@ScottRawdin]

...a mystery finally clarified ! thank you....

[@QuartzStudio]

Always good advice and thanks for sharing your technics and experience, luv your channel ... from a pizza lover lollll ( St-Sulpice, Québec CA )

[@calbalu51]

A true Maestro.

[@Garcern94]

The air in the cross!

[@axeman1973]

Keep the info coming!!!

[@vitoiacopelli]

just the beginning

[@LordLoren]

N°1 Vito, thx for the tip 😁cheers from Spain

[@vitoiacopelli]

cin cin amico

[@LordLoren]

vito iacopelli jajaja chín chín Maestro

[@taco472]

Wow, never caught that technic in your videoes. I appreciate you pointing that out so much the least I can do is volunteer to come to your restaurant and dispose of the 'mistakes'. No need to thank me, it would be my pleasure.....

[@ryanriddle6453]

Excellent tips!

[@QuartzStudio]

Merci

[@George_Mgns]

Nice!! Thanks for the advice.

[@vitoiacopelli]

thank you

[@Fubbrica]

Ciao Vito una domanda... perchè portare la pizza sulla pala con le mani quando possiamo impalare la pizza direttamente dal marmo con la pala senza quindi toccare la pizza in alcun modo? sono pizzaiolo anche io e pratico da 2 anni... attualmente lavoro in Australia presso pizzeria italiana. Capisco che la tradizione impone quella tecnica ma è piu veloce e piu pratico impalare la pizza con la sola pala... nessuno è ancora mai riuscito a rispondere a questa domanda nonostante in molti ancora portano la pizza sulla pala con le mani... Grazie e complimenti per i tuoi video, molte delle tecniche che uso le ho imparate anche guardando i tuoi video. Ciao.

[@Leo99955]

Here is a simpler way: kzbin.info/www/bejne/bKCumqRteLxkiLs

[@Leo99955]

kzbin.info/www/bejne/ZmKXZJaort9meqs

[@amitsharma-ti9hx]

Hello Vito can you make video on oven What to do when oven is more temperature like above 430°c and how to control oven this moment

[@knotsandcrosses1]

Hahaha I know the mistake pizza is meant to be the one to avoid, but coming out the oven they both look good, I'd eat them!

[@davidrodriguezherrera6461]

Great video! Pizza is amazing!

[@thegardenpizzeria]

Where did you get the T-shirt Vito? Want one 🙂 Cheers for all the videos, been a massive help for me over the years 👌🏻 Grazie grazie mille

[@NoTengoIlusiones]

Art, even in the tiny details.

[@fabionicosia76]

Grande Vito!! Un saluto

[@vitoiacopelli]

ciao amico grazie a te

[@aldandrea]

Thanks for the great tip!

[@mehmetaktas3461]

Hello from Turkey. We love pizza

[@vitoiacopelli]

ciao :)

[@vitoiacopelli]

ciao amico

[@Bluefinger]

I always put the pizza on the peel before I put on the tomato sauce. That works as well but I feel like I'm cheating. I'll try your method next time

[@mishafrog8786]

9 out 10 ten times i have got away with it doing your way until one got stuck on the slider lol !

[@lovasadam8012]

We put napolitan pizzaz on the peel whitout touching the dough. we do it very fast and technic is quite tricky. I am intend to use your type of dough whic is looks better and lighter. Whad do you think, it is going to be possible to pick up the pizza whit the peel?

[@nelsonsoaresusa]

After putting on the peel. How to slide onto oven without getting sticky

[@rafaelsantos1577]

put some flour on the peel

[@mechmat12345]

Chuck it into the oven overhand like you're swinging a lacrosse stick.

[@camsnow9822]

@@mechmat12345 i shouldn't have laughed at this as hard as i did. You win the internet

[@ChandelierLeBlair]

"one shot" "poom"

[@mishafrog8786]

@@mechmat12345 yep done that and linned the back wall of my oven

[@nukestreamz282]

continua così vito!!!

[@frankarcabascio5387]

Vito no matter what I do the dough always sticks to the peel. Very frustrating. Can you come to my house and give me some lessons? 😂😂

[@carollb809y]

I get it. Thank you for another great video

[@МарияКозлова-и8ф]

Thank you maestro!

[@vitoiacopelli]

thank you

[@sebon11]

NICE, THANKS!!!!!!!

[@fablan3308]

What do you think is the best surface to use when make pizza before you put it on the peel when the pizza is resting with the toppings on

[@daglauritzen2251]

Hi.... Where can i get this fantastic T-shirt ? 🍕👍🏼

[@nuhaalani2154]

I love it 🤗

[@RiverChen-qf7ui]

Chef,thanks your sharing for the right pizza made technique and concept. Could you show me how to use long wood peel put pizza into oven? We didn't use thin mental peel , and we have to pull pizza on peel top,and out request to pizza size is a little bit more wide than the peel(pizza ring would be over about 0.5 inch right and left side of the peel). I can't control the angle speed and power when slide pizza into oven because it is different from mental peel operation.sometimes Good shape of pizza before into the oven,but became more longer instead prefer circle.our pizza size is about 13 inch, more topping and Heavy , between Napoli and New York style. I will be very appreciate if you can share some tips and experience with me.

[@sepupr21]

This is the part where I am doing something wrong. All look good, but when i get to this part all falls apart, get wholes on my drought. i feel the dought is too soft.

[@gregorymorel2979]

Thank you for this great video ! I have two questions for you how is the pizza sizes in your restaurant and how do you do to always have the same pizza sizes ?

[@ukchinesetakeawayrecipesbyalex]

Each dough ball pizza is weighed,normally between 250 grams to 300 for each ball.

[@blackscorpion323]

You are the best, tnxxxx

[@vitoiacopelli]

graziiiiee

[@blackscorpion323]

@@vitoiacopelli 🌹❤️

[@toddryan356]

Vito thank you for the info. could you do a video on how to spin the pizza in the oven?

[@domenicpasqualone76]

Do you ever make out to Phoenix ? For pizza🤔

[@kaganyalaman540]

Vincero

[@vitoiacopelli]

thank you amico mio

[@_____J______]

I arrr hungrrry now

[@david54780]

hey vito i have a question every time i make dough balls i cover them with plastic foil like you do but foil always really sticks to the dough and then it rips the dough. should i flour it or use less water in recipe? (i use your recipe)

[@brozbro]

deeper holding pan/bowl or coat the dough with oil

[@valeenoi2284]

No more kerrunchy.

[@shlomovenezia101]

Gang 🍕 man, u speak so eloquently about what you do. Ever try hybrid Italian/English so no need to repeat? "So we mayka little pinch on crust e piano piano go in under the crust pizzico di granchio style..."

[@linguaitaliana4374]

VJ.

[@madalina33srl]

😋🍴🍴🤩👌🍕🍴🍴

[@erperejildo]

I would not complaint if you Give me any of them

[@VelkePivo]

What?? No "soft and crownchy"?

[@cjeccher8128]

Guido Sarduci

[@miamiheat33162]

Put pineapple on it! 🍍BonéAppleTít👌

[@vitoiacopelli]

is about to come the video this fridayyyyyy

[@zulfikranzulmos4066]

Are those Halal pizza?

[@victorflores1125]

Bien copiado vito

[@sakimano]

In before some dummy says 'why not just make the pizza on the Peel?' Try making 500 pizzas a day that way...your restaurant will be empty because you're too slow.

[@vitoiacopelli]

I make 350 per day and one day we made 1750 In one day Pizzas all perfect and 💨 fast

[@pizzaiolonapolitain4188]

You are stupid

[@frankd5119]

They both look good to me.