The Perfect Way to Stretch a Neapolitan Pizza⏐Before & After

[@vitoiacopelli]

You Think Saverio Did I Good Job?

[@JonCausithONS]

He definitely benefited from the constructive criticism and the teaching! Well done from Saverio and Vito!

[@jducky3643]

you did a better job 🫡

[@offroadskater]

He did a good job. Still looked like a beaten dog, though. Poor guy.

[@moonovermiami9787]

Pizza! Pizza!,Pizza! 💕🍕

[@MrUsampa]

Are you high bro

[@Elkycreates]

I’m not used to seeing humble head chefs like Saverio that are open to criticism so publicly. He will go a long way. Good on you Saverio👍👍

[@wyldeman7]

I own an Italian America restaurant and I would love for Vito to come school me. I'd show him my methods for grissini which we are known for. Maybe serve him a ribeye pizzaiola too.

[@zirzmokealot4600]

I think he was more confused than anything. He doesn't understand English. He did take what he did understand well though.

[@davidtheboa1997]

@@wyldeman7 where is this located?

[@hildalopez1252]

my thoughts exactly!!!

[@snarshmallow]

@@wyldeman7oooh where are you located? I grew up with a few local bakers with their family’s recipe grissini and have missed it do much

[@boumezanouar]

The same flour The same water The same yeast The same kneading process The same temperature The same oven Only a slightly different stretching technique made this huge difference !! Thats what make Napolitan pizza unique !! Thanks Vito !

[@dariusus9870]

280>230 doe

[@boumezanouar]

​@@dariusus9870 i think Vito does that for the Napolitan pizza standards .

[@djtreston]

@@dariusus9870 The last pizza was still 230 grams

[@braddixon3338]

Just amazing to me that a slightly larger dough ball and an improved stretch made such a difference. I was taught at pizza school to do the slap method, but now I see why! Of course, I still have a long ways to go for making a pizza like Vito.

[@DH432hrtz]

I know right excellent episode. He nailed him on the dough not being the right weight also. Cheers Doug😎

[@walterlopez2115]

Love that Saverio was open to some criticism and learning from Vito.

[@dublindave78]

Saverio went full Gordon Ramsay on him as soon as the camera stopped rolling

[@cango5679]

take a good chef to take it - Saverio, well done 🙂

[@Bamawagoner]

I don’t think I could stay cool like that if somebody ripped my work to shreds.

[@paulcussen2144]

@@Bamawagoner positive feedback!!!

[@MGC819]

His face doesn’t say that

[@omarhrnndz]

Much respect to the pizza chef he didn't feel insulted about your disagreement with the way he stretches his pizza dough and was more than happy to soak in the knowledge you gave him and was super positive about everything

[@Hallointhehouse]

That is how you learn.

[@Knulppage]

The man seemed slightly apprehensive at first, but at the end he seemed excited to have learned something new. The difference is unmistakable! I'm excited also to make some pizza.

[@daveychainsaw961]

I was doing it the wrong way as well. Tried the technique you demonstrate and it was much easier and completely transformed by pizza - I now have a perfect crust and a consistent thickness on the base. Thanks so much Vito!

[@mogbaba]

Saverio seems to be such a nice person. I like his smiling face and his willingness to make his craft better. I wish I could be there and eat his pizzas. Thank you for the upload Vito, besides your skills, you have a very nice approach to teaching, and not the least the way you composed this video is great. It is full of humor, nice people, and all that gives the viewer a nice time and more knowledge about the art of pizza making.

[@leebarrr1]

……………🤨

[@brandon_storar]

Shows how important technique is aswell as a good recipe. The person making it, is one of the ingredients.

[@pepetheawesome9410]

Not only did he immediately improve with the right guidance but, the fact that all he had to change was the stretching shows that he is working with and making good quality ingredients. Well done!

[@cubitme]

I have been making this over 8 pizzas over a period of a year. This is my issue, the crusts were doughy. Now I know what to focus on. Thank you Vito. This should be a good series of video to produce helping out restaurants who are willing to learn and spot the mistake which are very common at household too

[@toddlanis9978]

Thanks Vito! I've been having this exact issue! I recall you mentioning "which side is up" for Neapolitan, but I could not remember where and scoured for hours trying to find it. I think it was with your dad where you were comparing Neapolitan style vs Bari style. Also, I've really been struggling to get my crusts with the big open crumb like you have and thought it was an issue with the dough, not my technique. I continue to practice and hopefully will get it soon! After years of watching your videos, I'm finally opening up a pizza food truck this summer! I have a herd of water buffalo too and hope to put mozzarella di bufala on my pizzas in the next year or two also. Grazie a mille! Stai bene bello! Non posso per mi a fare solo un cose, sempre faccio tante cose... fattoria, pizzeria, latteria anche productti di maile (pero solo per io e famalia, non per vendare). Forse un giorno incontriamo. p.s. my pizza is better than my Italian! :)

[@damonke1174]

Good luck with your business Todd!

[@Apollo440]

fantastico! good luck. The right side up is the same side the doughball was in the container. Also - don't go for expensive ingredients until you "make it". Good business is low cost and smart technique. Furthermore, fior di latte tastes better to many people, not all understand the taste of buffallo mozz.

[@leafster1337]

@@Apollo440i think it would be good to offer both

[@leafster1337]

if u have a good product u will find success no doubt. keep ur eyes open and u will succeed

[@Apollo440]

@@leafster1337 "both" isn't always the option. At first, when you open a business, the sales are not "up there" and there is a lot of spoilage. If your ingredients are expensive - you are more likely to go out of business like that. What I wanted to say, is that getting the technique right allows you to invest less in ingredients.

[@beardown2489]

Props to this young pizza man on his ability to take direct criticism and not get offended. Vito was very blunt and direct about what errors he found in the restaurants process. Not easy to hear criticism delivered so directly sometimes

[@FinepixF30]

Severio is fantastic and humble to follow advice. I would add that the 50g of dough from 230g to 280g makes a difference less dough to cover 12 inches will lead to thinner less fluffy crust. Keeping top on top is also an excellent tip since most bubbles are on the top. 👍

[@debbiededona4313]

Great job Saverio! So awesome to see people open to receiving suggestions on how to do something better or differently. He was a real trooper!

[@braddixon3338]

Just amazing to me that a slightly larger dough ball and an improved stretch made such a difference. I was taught at pizza school to do the slap method, but now I see why! Of course, I still have a long ways to go for making a pizza like Vito.

[@ultratux2000]

I totally underestimated the impact of stretching it properly. Figured my dough was of random quality but now I suppose, I don’t stretch consistently well. Thanks Vito!!

[@PeroXepatonio]

Two things... 1. Bravo to the maestro that accepted the help and improved his product. Usually it is hard to accept your mistakes,especially when you are a professional. 2. Bravo to the maestro that saw the flaws and gave his knowledge for free. Usually in order to learn you must pay nowadays. Great video

[@icecaream]

Grande Vito! An absolute role model and a huge bravo to Saverio for being open for some advice.

[@bostonbesteats364]

This may be the most useful video you've ever done! Thank you

[@AQuirozR]

It seemed already like a good pizza, but with the change in the way of stretching, the difference was huge. Good job for Saveiro, for being humble and a really fast learner, think his pizza place is going to improve in sales. Good for them 👏👏👏👏

[@mattmugridge8839]

I sort of glaze over these days with some of Vitto’s videos, but this one was easily one of the most fascinating and useful to me. Grazie Vitto

[@karls8586]

Just had friends over for a pizza dinner, and found it so funny when one of the guests mentioned how he loved that it was "so thin in the middle, yet so puffy, soft and crunchy on the crust". I was like; "That's what I'm talking about!" Thumbs up all around Vito. Your recipe is a homerun 😎

[@Mr.Helper.]

I think you made that story up 😂

[@karls8586]

@@Mr.Helper. lol, no he literally said exactly that

[@karls8586]

@@Lettuce-and-Tomatoes He pretty much does the same dough each time. 30% poolish in a 70% hydration dough. I left mine in the fridge for 24 hours before making the dough balls.

[@Al42279]

You’ve upped my pizza game to a whole new level. I think making a Lievito Madre (which I feel I now have a child to care for) was the beginning but, you’ve taught techniques I’ve couldn’t have possibly learned in the U.S. You’re the definition of a virtuoso because Pizza Making is without a doubt an art. Thanks .

[@wanderflieger]

Crazy!!!! To see such a difference with the same dough. Thanks for the experience! I did it like the guy in the video. Now I will change my technique. Thanks a lot!

[@thefirststudentzero]

I came to live in Sydney in 1969 and like all good Kiwis I settled in Bondi. Fortunately for me Australia had started receiving immigrants from Italy and some of these opened pizza shops that were as real as they come and those 2 years were some of the best eats ever!!🥰 Each store was owner operated... sadly most of them made enough to retire comfortably back in Italy and of course these days it's mostly mass-produced rubbish. Thank you for sharing your secrets...at 70+ it's never too late to learn ❤👍

[@emmgeevideo]

No "air" is being pushed to the outside. The gluten structure was created during the hours of fermentation and all the air is strapped in the gluten pockets. No air will move from one part of the dough to another. Stretching Vito's way squeezes the gluten together more in the center and avoids squishing the edges, thus allowing that portion of the dough to have "oven lift". It's a great technique and I'm glad to learn it. But let's be factual about what happens.

[@TheMillionDollarDropout]

yES Yes!! I've been dabbling in Bread Making the past week and I already understood this too! I failed to see how Vito was "Pushing Air" into the crust. It just was the fact that he wasn't crushing all the gas pockets. That's it. :)

[@Apollo440]

You got it all wrong, can't you see the edges inflating? It's because of all the air!

[@emmgeevideo]

@@Apollo440 Dude, he compressed the dough the center by pushing and stretching and took care not to deflate the edges. There is no path for air to move from the center to the edges. This is because the gluten structure is doing what it is supposed to do -- make a web small pockets for the fermenting yeast to inflate.

[@Apollo440]

@@emmgeevideo dude, I'm busting your balls. You're right all the way! :D but I guess the wording is chosen like that for a reason: it's exactly why we say to kids, that storks bring newborn babies home. Maybe it's not scientifically correct, but it kinda works. So does saying that air is teleported through cell walls work for chef Vito. Maybe he got it from generations past and won't change it, never mind the science. That's how his parents told him, and their parents told them.

[@Cassiusisback]

@@emmgeevideo there also is no path for the air to go anywhere else. on top are his hands on bottom is marble. so the easiest way for the air to escape is to burst the pockets towards the sides and escape that direction. he actually is inflating the crust. also, since the outside layer of the dough is thicker than the inside bubbles, its more like a balloon filled with soap bubbles. bubbles pop into other bubbles until they accumulate in the crust...

[@tobi9648]

Oh boy I saw this video and HAVE to go make my poolish right away and try this technique :-P looks so amazing

[@luvmyferretz]

Yaay I'm so proud! I saw his mistakes before they were pointed out 😁 Vito is THE best instructor. I've learned so much from him.🙏🙏🙏

[@inocenciotensygarcia1012]

I loved that you were able to teach him how to prepare the pizza from a-z, and he was willing and happy to learn. Thank you Vito. You are the best!.

[@richardmannino6405]

Saverio did very well with your advice in changing the stretching technique and weight of dough ball

[@ondroa]

I love the video. The chef was open to constructive criticism and benefited from learning and improving his skills. Beautiful !

[@fishtailfred8686]

Excellent Video! Saverio makes a beautiful symmetric pizza but I agree that more air in the crust is better. I have accidentally made dough like Vito suggests a few times and it is excellent, but I don't know how make it consistantly, now I know what to do.

[@Melloshroom]

Love this format of troubleshooting actual pizza operations. Super interesting and helpful!!

[@DRV-mt5dd]

I'm just a regular dude trying to make a decent pizza at home. I had no idea the big difference that proper stretching makes. Wow, thanks, Vito.

[@JunesTarotJourney]

Another great video. I'm surprised I never saw this one! Everyone wanting to make Neapolitan pizzas should see this. It only took a couple of minutes to demonstrate the proper stretching technique to have him get such great improvement with his already, good, tasting dough. Great job Vito! Life is good!💕💕💜💜👍👍💜💜💕💕

[@bebelusulmic359]

este o bucurie si o placere sa vad ce treaba minunata faci!

[@greenpenncil]

Wonderful!!! All I see here is someone who wants all to thrive. Vito always does these things with love and openness. Each one teach one, lift one up. So beautiful.

[@tomymoustaky1907]

Best pizza Channel by far ! For all pizza lovers.

[@TheNunakun]

Saverio deserves more success as he's humble enough to still learn fro others and is open to criticism. I would frequent his shop if I were nearby.

[@rosario3086]

Yes Severio did a good job because you showed him how to stretch it properly and you always show me how to make pizza properly. Thank you so much Vito .

[@wwfera00]

You can't argue with the results! Respect to the chef who was humble and willing to learn. This is how we get better and learn from each other to make the best pizza we can!

[@pizzaman706]

Your energy is amazing

[@HM-yn4ti]

I can tell what a nice guy Saverio is! How fast he learns the new technique! Amazing!

[@carollittle1381]

I cannot decide which I enjoy more in your videos. Your enthusiasm or your tips!

[@D.O.I.N.K]

Saverio nailed it! 🎉 Great job, and good man for being so open to criticism to improve his technique and most importantly his restaurant’s pizza!

[@philliesblunt247]

I'm genuinely so happy. All around. Great video. The transformation was fantastic

[@Pilzjamin]

Vito, how do you see so fast which part of the dough is the top? Sometimes i forget to keep track and i cant see which one was on top

[@davidcmiller2980]

For the first time, I finally have the pizza dough and crust I am truly proud of thanks to Vito. My pizza now leaves my oven looking just like Vito's pizza. My wife tells me the best pizza she has ever had. No bias here. 🙂 Thank you again Vito!

[@leafster1337]

nice

[@SpeedySpy]

crazy how just a tweak in stretching makes such a difference. amazing video

[@playf1197]

I always thought I should come and visit you in Italy to learn, but now I now understand I already learned a lot from video, I started making awesome delicious Napolitana Pizza because of only watching videos of you. Thank you very much for your awesome channel. Come and visit us in Jerusalem, we will be happy to show you some Middle Eastern food culture, you are the Best Pizza teacher

[@xmas4203]

I never believed how much of a difference keeping the top of the dough the top of the pizza made until I did two at the same time with one top on top and one top on bottom. They were both good, but the top on top puffed up so much more. My only guess is because the gas bubble are rising up during proofing, so they continue rising up during baking. Where upside down, the gas bubbles have to reverse direction during baking.

[@JonathanOvnat]

I wonder how Saverio's pizza (his original stretch) would turn out with the top on top.

[@crysto.x]

i just heard of this now and i have to try it next time and i always thought the top has to be at the bottom when it bakes but it makes sense for neapolitan pizza because it doesnt need the crunchiness like new york pizza does

[@JonathanOvnat]

@@crysto.x Why would top on bottom make it more crunchy?

[@crysto.x]

@@JonathanOvnat because the top part is exposed to air

[@xmas4203]

@@JonathanOvnat One of the other pizzaiolo's I watch is Massimo. He stretches like Saverio, not like Vito. His pizzas look great, but they don't get that puffy crust. Massimo also uses mother yeast and direct method. So his dough bulk ferments for 24 hours. He doesn't use a pre-ferment. I think he said he's from Sardinia. So different regions have different methods.

[@Miniseriesoflife]

Wow he finally got the right way of stretching the dough. You are a great coach. Thanks for the tip

[@BM-sh9lm]

Yesterday I made the best Neapolitan pizza ever, but I still have a lot to learn and evolve. Thank you Vito, your recipes and tips are fantastic.

[@SalvaGian47]

the Maestro is always right! thanks for all the advices!!

[@DH432hrtz]

Chef your an amazing teacher. To the point, no yelling, solutions. I can't wait to come Italy. I followed you for a awhile and this is A really cool channel

[@lotsofpooches]

Super job Saverio! Bravo Vito! Love your videos! So informative!

[@bowks1o_o669]

Amazing, I never would have thought just that little change in technique would make such a difference.

[@matu4251]

Awesome video. I was half way there with my stretching but never fully satisfied with the results. The way it was presented in this video was eye opening and is giving me a lot to thing about and experiment with. Top notch content as always Maestro Iacopelli!

[@stevegreaves4659]

Amazing difference and great to see a chef that is open to learning rather than thinking they know it all. Great job gents.

[@nw10photography]

Amazing how a slight tweek in the technique makes a difference. That pizza he made looks amazing. You’re welcome to come to my house and teach me how to stretch the dough!!

[@khodayehrangekaman315]

He is such a smart chef . He made it correct right away .💓💓💓amore

[@BenEehayeh]

A few simple changes made an important difference. Flip dough? Press from the middle out. One inch crust, indent. Flip dough? Top stays on top Stretch, fold, turn, repeat. Build pizza.

[@lewisfrench7467]

Thanks Vito! Been having trouble with my crust being a big dense and not full of air, was making me crazy. Great video

[@theguynextdoor4978]

Criticism is how we learn. Life is a learning curve until the day we die. Even the masters never stop learning. Locally the best flour I can get is Caputo. Always using the Cuoco flour combined with Manitoba. The old pizza chef who told me the secret is dead, so is his wife. At least now she won't beat me with her matterello Saverio could benefit from using a mix of Manitoba and 00 flour.

[@2269tah]

Vito, you truly ARE thee TOTAL PACKAGE! Master Chef, Perfect Personality, and extremely Good-Looking TOO!

[@UmilchiHexi]

Vito, love your passion and expertise. E very time I watch I learn something to up my pizza game. Got some questions. 1. When you stretch the pizza, why is it that when you pull the pizza, there's more air in the crust? What's the science behind it? 2. Do the top of the dough ball become the bottom side of the pizza? Or does the top of the dough ball still is the top of the pizza?

[@cal3713]

Top of the dough ball stays on the top... for pizza and other bread as well.

[@Bloombrewsbeer]

@@cal3713 The CO2 that is created by fermentation, naturally rises to the top of its environment (Beer also). So keeping the dough ball Top-Side UP, keeps the gas in a bubble, towards the TOP naturally, and not letting it deflate when you would flip the top, down, as it cooks or strech it.

[@MrNaRwHaL09]

This video rocks! I have to admit that I am a bit confused which way is the top. Should we be stretching the dough in the same orientation as the proofing container? Top of the dough in container receives the toppings?

[@TRXNTBEATZ]

Vito is helping one pizzaiolo at a time teaching us all how to make perfect proper neapolatan pizza i love it !!!

[@Dirksonic]

Great work @vito. Grazie 1000. I need this info to improve my skills.

[@RandomCrap]

Man I had this issue every time I made the pizza and could not understand why it never was airy crust. Now I have to try do exactly how he showed to see if it works!

[@auremilka]

That's clearly the video I needed. Thanks a million !

[@luke.hutchinson]

Learning so much from these videos. My home pizza has become a labour of love with still so much to learn.

[@mikepasquini2289]

Bravo Saverio!! Open to criticism is key to improving! What a simple change with fantastic results! Thanks again Vito!!

[@antallaczko8793]

Saverio's method was the Domino's style, I noticed it at the first moves.

[@yoo_adrian8915]

Incredible how the stretching makes such a big difference. Vito knew right away!

[@warrenoutley5413]

Vito the pizza God !!!

[@mandaemccoy1337]

He seemed truly excited and happy at the end. Love people who can take criticism. That’s how you learn and become better!

[@mihailescualexandru]

Vito making the world better one pizza at a time.

[@Maxvlad97]

Thank you for the tips Vito, cheers!

[@cookworldexpress4236]

What a great teacher but also what a great student with no ego willing to learn !!

[@edjack1993]

Great collaboration. Very impressive!

[@ChristopherMichaelR]

I learned how to stretch pizza from your videos and its crazy how just technique alone can change the crust!

[@vitishko]

Excellent video! Very appreciated! What was the hydration % in this dough? Thanks and cheers from Canada!

[@lixu1636]

Gosh! I wish I could enjoy your class in person! Love all of the videos you made! ❤❤

[@MK-zq6vk]

You made beautiful work! Love from Poland Vito!

[@instinctivearcher6146]

I think it may be helpful to think of it as stretching the edges away from the center as opposed to stretching the opposite edges away from each other in which case the center might get too thin and create a hole. Is that correct?

[@cchhugani]

He did a good job! And you are a good teacher. Hope one day i can learn from you.

[@Jimmerca]

It’s amazing how just treating the dough differently makes a huge difference when making pizza and I would think it would be the same way when you’re making bread👍🏻👍🏻🍕🍕

[@rgoodsan]

Wow! That’s a huge level up! I never knew about these tiny details.

[@joemarks8417]

Love your videos Vito! You always give great insight, and instill knowledge and insight!

[@numpy_array]

Well done Saverio! After this, you will get more customers!

[@lydacious7338]

Wow! You are such a master! Thank you!

[@bcatbb2896]

this video helped so much. i actually did the same mistake as he did and stretched it wrong. just tried stretching it like this and what a load of difference

[@mgomez8864]

Vito I have a question . After so many years of loving and following you I still have a problem . Sometimes the pizza dough becomes very sticky even though I kneaded it and the dough breaks in chunks when I try to stretch it . What I am doing wrong ? I am puzzled as it does not always happen . Gracias por su ayuda . Una gran admiradora española

[@diskopartizan0850]

Obviously not Vito but couple of things come to mind. 1. Don't be afraid of flour when you're stretching it. 2. Are you over or under proofing the dough?

[@weiner1414]

He did a great job! Tasted great from here! Texture of the crust lovely!

[@EstelPowell]

We're going to give this a try at my pizzeria! We've moved recently and moving towards a more authentic style with our new brick oven. If you're ever in the southeast, I'd take tips as well my friend :) I believe our pizza is good, but we can always make it greater!

[@CRpatriot]

Love Saverio that was cool I learned to. It’s all in the stretching of the dough thank you Vito ❤❤❤

[@rebeccaasher9124]

Saverio showed much grace! The world should learn from him.

[@s.a1978]

Amazing... same dough, same oven and it looks night a day. Great video as always vito, thank you.