This is The Pizza Making Techniques For Home!

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In this video i show you and teach you the best way and techniques to make really the best pizza at home, this method is called pizza al tegamino, please follow the full recipe and let me know how was it and this is different from Neapolitan Pizza, in my openion is much better.
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Please comment below if you have any questions

[@vitoiacopelli]

What’s your favorite ones ? 1, 2 or 3

[@jamabarker4051]

The vegan! ❤️ 🍄

[@lisarct1012]

They all look incredible, but I am partial to the burger first.

[@peterv.276]

i love spicy pizza, but my favourite is your mushroom version here. and my next try will be the hummus one , because it happens that i just bought hummus^^

[@guyeshel9316]

I'd go with the Vegan one

[@pphedup]

I'll go for the Nduja- Salami, then the mushroom. The hummus seems too thick and gloppy, but, hey...

[@florencehendrick4781]

Oh my goodness, I have to watch this again, because I need to try this dough recipe tomorrow....!!! Thank you so much. Grazie mille!

[@eduardochirinos1057]

amo este canal, increíble trabajo hermano

[@maxescamilla4597]

Spicy for me! They all look delicious. Thanks for the video on keto pizza, mine came out so good!

[@chrisalbanese6243]

Thank you for helping me make food I enjoy both cooking and eating.

[@dcontarini]

Fantastico, Maestro! Greetings from Brazil!

[@RStellaMeola]

Wow..my mouth was watering. Looks delicious

[@beebanna5735]

thanks Vito! glad you're still here.

[@juri4650]

Awesome, will try it at home. Thank you Vito for the great content, keep it up. Love from Germany ❤

[@johnnykawaguchi8789]

Thanks Vito, I wanted to try the hummus one, did not know you can use it on a Pizza, love your videos, you made me a great Pizza chef, thanks again

[@ACOWBOYPOET]

Great video! I can’t wait to try it out!

[@oro5z]

Awsome video, I'm going for the ground beef version!🙂 Similar somewhat to a Cuban pizza I had in Florida that was delicious but this is next level in the amazing texture of the finished pizza.

[@The-vision23]

Looks so good I would prefer number 1 or 3

[@tomgaluski4605]

Looks yummy. Need to try it out 👍

[@Luis-rk8rm]

Beautiful video... with all the necesary tips and tricks to make the best pizzas at home... Perhaps we don't have that oven or kneading Machine, but we can try until we get the best results. Thank You for all your effort, passion, and positivity.

[@anthonyenglish8625]

You make great pizza but most home pizza makers are not buying a 1000 mixer. 10 and 11 year olds don’t care they just like making pizza with their mom and dad. You are very niche.

[@easydayez]

This is literally what I have done for Years! it kinda sucks you can never have a trade secret. Word of advice stretch the dough out in the pan let it rest and re-stretched it back out and make sure you use a cast iron pan. 75% hydration as well. TRY IT. I figured if you gonna do it you might as well do it correctly. also 5 minutes at 550f just the dough and then 7 min with toppings and then mikes hot honey as a option

[@julhe8743]

Please 75% hydration of the total amount of water? (Poolish and #2 dough?)Thank you!

[@easydayez]

@@julhe8743 yes total dough including poolish would be 75%

[@julhe8743]

@@easydayezThank you greatly appreciated. Happy New Year 🎊

[@easydayez]

@@julhe8743 Of course and Happy new years

[@SugarRayLeo]

What size cast iron? 10”?

[@romanwzgarda8346]

Great inspiration ❤😊

[@mauianneme]

They're all beautiful. I love the air holes in all of them. I don't eat meat or cheese but it certainly gives me ideas on how to wow my non-vegan guests! Am I to understand, though, that the dough is identical to your regular dough with the only difference being how it's cooked in the pan and its toppings? Or is it a different dough recipe entirely? Thanks for clarifying. You are the best pizza chef ever!

[@johanBE7]

Love your videos Vito! But when are you getting a 4k cam? Happy newyear!

[@plarsk]

Looks great!! Very similar to an “Argentinian” style pizza. You should try to do one of those!! Fugazzeta relllena 😊

[@pphedup]

I love the hand-body language at the end. Ciao.

[@kamilfrancoolczak]

Lovely video Vito😂. When spring comes, can we have a lovely video in nature with a lovely view ?😊😅

[@alexsilver7567]

Vito you are the best👍👍👍

[@ItsAndrewToma]

Going to try this one this week looks fantastic! What flour do you recommend for best results with this recipe?

[@joecuratola7305]

I’m all in on the spicy Vito! Looks to die for!

[@alekosvuskovic6687]

Amazing as always. But what if we dont have the machine Vito?

[@kenmore01]

Those look great! I'd go for the spicy first, then the fungi.

[@michelefisher5171]

Can’t wait to make this!!!! Margarita!!!!

[@taufiqkha9628]

Amazing one Mr pizza 🍕 flame 🔥

[@IRONHORSEY]

Feliz Navidad Tío ☘️

[@keithbrookshire]

I'm so happy to see you giving instructions for something other than Margarita pizza

[@michelefisher5171]

The one I would eat is Margarita!!! Can’t wait to get your mixer!!! ❤️

[@oro5z]

At $1200 it's a little to steep for me. Can't afford it.

[@danh1206]

It's a 3-way tie .. these look amazing! I'll have to give a try, but I have to admit, I enjoy spicy!

[@alex.marginean]

First! You are the top Pizza Master Iacopelli! 💪🙏

[@royclarke4734]

Nice Job. They are all unusual, but I would try each one. My favorite? Hard to tell. Might depend on how spicy the spicy one is.

[@user-vh6rh2kh4e]

@vitoiacopelli i have a question the video that you make with guga the dough is made with all purpose flour or with 00 flour and manitoba i mean is 2 different videos or is the same help me pls im interested

[@erichgq1]

My gosh they are awesome, I love the spicy and the vegan it is almost unfair my mouth is watering man those look great.

[@elbardoproductions3992]

Grazie vito, fantastico. Proprio quello che cercavo perche ho ancora problemi ad usare la pala in casa.

[@danyleejepsen692]

the spicy and the padelino look good

[@paulobezerra7109]

My favorite it's all the three pizzas they look good

[@Chefbobo32]

Grande!! What kind of flour do you used for this pizza? Thks Chef

[@laibiyassine6828]

That looks very delicious 😢❤

[@matiasg97]

where did you get the apron. I would love to buy one.

[@JonathasJunior]

pizza ou focaccia ?

[@kdub175]

do you ever have problems with the crust getting tough or hard when it starts to get cold or cool down?

[@Mark_Nadams]

Thank you for the unique pizza you make. Like you say pizza is a way of life. These look like a mini focaccia. Beautiful. Love to see your friends enjoying the pizza too. Luigi mustache is strong. Makes me think they named the cartoon hero after him. Is he a roaster of coffee? If so maybe you could sell his coffee through your website. BTW - You need to install a cooktop on the side of your studio to make it easier for you to prep the toppings, and sauces that need it. Less burned fingers.

[@seetheforest]

Tonight I'm running with a 7 day overproofed high hydration dough. I took it out earlier and degassed it and gave it a light flour and streatched it out and reballed it then I gave it a few hours to rise because its only 72° max temp today. I left inside the oven with the light on. Im right on track. Getting my pan out..

[@djgonatan]

What kind of flour you use!! I want to try this recipe!!!😊

[@lw6274]

Where could I get those pans? Or what would be the name of them if I'm searching. Also is there a way to incorporate sourdough discard into this.

[@josephposton3950]

maestro, where did you get the pans?

[@jeanmichellouis4]

Bonjour c’est beau , est t.il possible de faire cuire sur un biscotto? 🙏 merci

[@ROSKOE1972]

213.. Boss... Happy New years!!

[@kdub175]

What would be cool is a Dave Portnoy’s Favorites, One Bite recipes! The New Haven Apizza New York / Lucali & John’s Of Bleecker Street. This would be awesome! I’ve been using 72% hydration lately but I wonder if a lower hydration would be better for thin crispy? Trying to find that crispy light pizza but some times its kind of tough, an crust too hard to eat. Usually cooking for 7 mins.

[@jslevenson101]

You have to have a club for pizza like that. Yum. ❤

[@AzureWiler]

Reminds me a bit of Detroid style +focaccia Vito help us making a decent NY pizza using a mortal man home oven (250cº tops)

[@florencehendrick4781]

Brilliant, Vito, they are ALL great, are you kidding me, all of them are wonderful and you aren't wasting our time. Now, tell us what your secret for how I get the energy that you have...just kidding, I know you are a happy man with a beautiful family and a great business.....God bless you all.

[@wakeupthebear]

Mmmm Soft and crunchy 😊

[@swampmom7507]

Can this be made in a home pizza oven on low like a Bertello or Ooni?

[@chilli9129]

Great

[@dansalmonsen3588]

What was the red sauce from the jar?

[@rishavm8628]

So cool

[@ItzKamo]

1:55 which flour? 00 or bread?

[@michaeltranchina6358]

What kind of flour and how is it milled?

[@ericgreeson3674]

1-2-3-YES but if had to pick mushroom, spicy . burger last I don't do hamburger on my pizza unless it has taco mix in it and that's a game changer .. Thank Vito ! 😃

[@PitBullet]

What kind of pan is this and what other kind of pan can be used? I don't have this kind

[@jamabarker4051]

Yay! 1st like 👍

[@airheart1]

Man.. that dough machine does a helluva nice job. Way nicer than the standard mixer

[@kroks06]

995$ !! i'll just go to restaurants at this price lol

[@richtea3302]

Can this recipe be frozen into balls, and at what stage? Would be outcome be the same as using it fresh?

[@wtfobiden]

I don't like mushrooms, but the dough you made looks incredible

[@djsethbe]

looks delicious and bit like foccacia with toppings. I would choose nduja, very hot but delicious.

[@vernonrocco597]

Spicy is the winner, but I’ll take a slice of each!

[@282gg]

What temperature do you cook? My home oven maxes out at 300C, should you use that or less?

[@chesster5981]

Home ovens suck for making pizza

[@OOTheBlueAir]

what flour type is used in all this pizzas??

[@paulrichards8323]

Question: The 20 grams of olive oil is not added directly into the dough but just spread on the table and top of the dough itself?

[@luudest]

I does not allways have to be neapolitan. I love it!

[@pphedup]

Yes, we seem obsessed with Neopolitan pizza these days, just as folks were obsessed with shrimp cocktail as an appetizer and Neopolitan (funny) ice cream for dessert in the Bond, James Bond 007 daze.😊

[@michalisskondras2159]

Hello the preheat you have to show us in home ovev.

[@Swenser]

After prebake try and flip for the crispier bottom before topping with ham, bacon, cheese , salami , and an egg drizzle. Aussie perfect pizza. Goodonyamate.

[@mp5765]

can we make more than pizza with your mixer?

[@FLN62]

It’s basically bread named differently. Just like pasta. It’s done with the same ingredients but formed differently and named differently. BTW all 3 of them look delicious 😋

[@vitoiacopelli]

Interesting!

[@johnogaage]

Hi Vito. Du you use Mozzarella de Buffalo 🦬 Or Normal Cow milk?

[@maddog8148]

Vito I have a very good friend that owns a butcher shop here in NJ. He’s from Spilinga Calabria where Nduja was invented. He makes it the best!! I would love to connect you with him. Let me know brother? Ciao

[@zachjones5029]

Vito- I am new to this pizza making thing. I’ve seen your video recipe call for ml/gr for water. Which is it? I know it’s a stupid question but I’m struggling with getting the polish consistency right. First it was too dry then to liquify. I’m a bad novice. Should i use ml or gr for the water amount? Thanks

[@mauianneme]

They're the same when talking liquid. Use a liquid measuring cup and fill it to 300 ml. You're fine

[@MartinJaniczek]

@@mauianneme Not all liquids (eg. gasoline is ~700g for a liter of liquid), but the culinary ones (water, olive oil, milk, ...) are all so close to 1kg/l that you can just assume that, yeah.

[@mauianneme]

True, Martin, that gasoline weighs more than water,but gasoline wasn't in the recipe! Haha.So does honey and molasses and Many other liquids. But since she asked specifically about the water in the recipe, I didn't feel the need to muddy the issue. But thank you for correcting my imprecision.

[@RedRisotto]

When it comes to WATER - 1 kilogram (1000 grams) weighs as much as 1 liter (1000 ml) of water. It's how the metric system was defined in the end of the 1700s. With exact baking it's easier to use grams as you might be adding many different ingredients to the same container/scale... 1000 grams of flour, 700 grams of flour etc... Easier to keep the scale on one setting (grams.)

[@user-et3kk4tn4s]

So is the the double ferment recipe in a pan?

[@RedRisotto]

Yes. It's the same dough... Not shaped with flour/semolina... Instead olive oil is used to keep the dough from sticking to pan and hands... cooked in a 572F commercial oven with a stone base.

[@risby2]

Where did you get those pizza pans at?

[@vitoiacopelli]

Amazon

[@MTsubfly]

Dude, I love the editing on this video, good cuts, quick movement. I am reading in, "The Elements of Pizza" by Ken Forkish he talks about natural fermentation from the days before commercial yeast, im intrigued, have you done a video on it? The wife and I are newbs, and are learning on the Karu 16 (propane flame keeps going out...) I look forward to trying your poolish method! 😊😊 Also, tell us about your tattoo!?!? 🍕 🍕 Thank you! Happy New Year!

[@seancraven2361]

The best one would literally be a combination of all three.

[@wngimageanddesign9546]

I want the spicy one! Then the humus one.

[@pillowzzzbox3466]

Are u using cold water after u are making the dough?

[@easydayez]

use cold water or you can adjust the temp with the sink. Slowly increase the heat from cold leaving your finger running over the water. when it becomes slightly away from cold you are in the sweat spot. also use a 75% hydration dough for example here is my recipe. always use this formula as well. x 75% any amount of flour you want to gain the needed water content to obtain that percentage of hydration in your dough you desire for example Flour x 75% = Amount. that's Amount of water and Amount of flour Make sure to stretch the dough twice while in the pan because the oil and the fought natural behavior make it resistant to change shape this technique will also help it maintain its shape during cooking instead of shrinking like what happens in Vito's video Use a cast iron pan Oven Temp 550F or 500F 5 minutes with the dough by itself in the oven then 7 minutes with the dough in the oven with sauce and toppings

[@jennifercaragianakos3075]

Love your recipes but I tried to add the water little by little and I got a clumpy mess 😢 I think I’ll stick to the recipe that always works for me unless you can tell me what I’m doing wrong?

[@mauianneme]

Unless I heard him wrong, he didn't say add all the water little by little. I heard him say add half the water, mix it in, then the second half of water. Try that and be patient w mixing dough. And be patient with yourself, too!

[@rolosaenz]

hard part is getting an expensive oven to heat to 270C that is more than 500F , my oster french door only go to 400F :(

[@etr32901etio]

Please let me know if you’re ever gonna open up a pizza restauran

[@roldiver]

The spicy version looks best to me

[@lancelillie628]

I say ALL THREE - but if I have to choose... I LOVE SPICY: Number 1

[@yutaro9519]

What is "efa" amount? :)

[@iiaxuriaii1063]

Focaccia 😊

[@thepasifierYT]

Great stuff as always! Just a small reminder that if you are planning to use this dough recipe for vegan guests then you probably need to switch the honey to sugar or something else.

[@TD-ce5ru]

I will take a slice of that burger pizza please. You have to make an Omaha Style pizza sometime. It is ground beef, onion, mozzarella, and tomato sauce.

[@pphedup]

But then he'd have to go to Omaha, a punishment almost worse than having to go to my town of Dodgeville, WI...😂

[@TD-ce5ru]

Omaha is a great Midwestern town.

[@pphedup]

@@TD-ce5ru Been there...but at least it's not as duh as Dodgeville. And can it really be that bad if Brando & Clift were from there?

[@user-ut3hn5qz7e]

日本語翻訳版お願いします🙏

[@dreamtvnes]

Best pizza is change oven Vito!!!!

[@TheJoopJansen]

Might as well make a pizza Hawaii #pineappleonpizza