Vito’s Consulting and Training & This is What Happen

SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
This for me was a very challenging job, i went al the way from italy to train then how to make the real neapolitan pizza and guess what they did an amazing job and today they are doing an amazing job, so i recomand everyone to go there and check it out and taste my pizzas
If you have a pizzeria and you want to level up email me at [e-mail]
they are located very close to hilton hotel : PIZZA PIE / 1910 Ala Moana Blvd STE 1, Honolulu, HI 96815, Stati Uniti
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
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● MY PRODUCTS USED TO MAKE PIZZAS
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[@vitoiacopelli]

when you go to hawaii you eat pineapple pizza??

[@luudest]

nope! But I do wonder how the pizza with lemon tastes??

[@CBEEBLE]

As they say when in Rome. You can’t get away from it, food is culturally loaded. People will always adapt to the taste and ingredients of the local area.

[@amelsweis-haddad6354]

Thank you for the great pizza we were able to sample in Hawaii. So nice of you to invite us to the new restaurant you were helping to open. The Nutella pizza was a delicious dessert!

[@vitoiacopelli]

@@amelsweis-haddad6354❤

[@Chzydawg]

Isn’t pineapple on pizza a Canadian invention? I know its called a Hawaiian pizza, but I believe it started in Canada. Besides, it works. Maybe not on a Neapolitan pizza. Bit of salty, bit of sweet.

[@objectbeing]

Your passion for pizza is truly inspiring. I can't wait to teach my son all the things I've learned through the years about pizza. A lot of which came from you!

[@vitoiacopelli]

That is awesome!

[@gyorgykarpati9721]

This pizza place is so lucky! They got a full professional training before start. Never lose your passion Vito!!! So many people loves you, keep it up!!! 🥰

[@getawayhs2856]

I bet they paid for it 😉

[@WanderlassS]

You can be lucky too for the right price ;) It’s Vito’s Business

[@GJNW-THA]

Isn’t this a repeat?

[@desabat]

Vito, thank you for sharing all the knowledge you have for making pizza. As always, the level of detail you provide is unlike any other channel I've seen.

[@vitoiacopelli]

My pleasure!

[@lolxd433]

I love this series of you going to a place and teaching it to a new restaurant or an existing one. You are an awesome teacher!

[@greetpack9105]

We love you Vito. I just made my first Biga pizza. Thanx to your old video. Totally changed my pizza game. Thank you!!!

[@Christinecooking451]

Vito really this the best,you have come back with your suppppper amazing videos,this is a winner. Thank you. God bless you and your family.

[@Hefflm]

amazing work. I can't wait for your next master class in LA. Just went to Nardo's last night on your recommendation. it was really good. reheated a pie in my ooni today. still soft and crunchy!

[@sanekn]

This is very very cool, spreading the good pizza everywhere in the world, here in Marseille i can think of only one truly good neapolitan style place. And it's a fancy one. Excellent and wholesome job you doing here! Best of luck to the guys you've been training!

[@HalcatTv]

So great to see you increasing someone else's business!!I like this kind of video!🍕👍

[@Rick-xx5pq]

Cheers friend. Thanks for the best pizza recipes and pizza channel on KZbin.

[@CS2UNBOXINGcases]

Hey Vito ....! What a PIZZA GENIUS ! ... Guys, you never gonna find , better PIZZA content on the internet ! Make sure , you like and follow this guy ! ON THE WAY TO THE MILLION ! Good luck and much love brother ! :)

[@chris2MTL]

when you touch the dough it's like magic. i'am an pizza oven, an i am following all your receipts. but i'haven't your touch ! amazing.

[@getawayhs2856]

I love to see this on a restaurant scale, great film Vito, 1M... coming up 😉

[@alamandrax]

Thank you so much maestro @vitoiocapelli. I learn something in every video. What I still don’t understand and you pointed out in the training for the line chefs was about moving the pizza to burn the bottom. Could you please do more videos on that topic and tips and tricks for that when making pizza at home?

[@vitoiacopelli]

Yes, exactly

[@chauhanvats3]

What I have observed is, If your pizza is cooking on a surface inside these kind of oven, If half way through you move the pizza to another position where it was not initially placed. It would burn the bottom. This may be because when you move pizza to new surface, that new surface is more hot than its initial position and thus the pizza absorbs more heat.

[@alamandrax]

That makes sense. I do have a ooni fyra which doesn’t have much room for moving around yet I sometimes run into problems with excessive burning and burnt dough on the bottom.

[@Predilus]

Vito, this is the most important part about life. Pass it on, there is no higher purpose to it. You picked a very nice place to train young people. So cool!

[@arlenemaxwellcopeland1644]

You are a great happy teacher!

[@AmorYMigas]

This is soooo cool you do this. ❤❤❤ You would’ve been a fun and good teacher if you’d chosen that!

[@Funnyboy2402]

Hi Vito. Why did you put the poolish in the flour and not in the water as you normaly do? I also noticed that you keep a bit of water left to add later in this one. Is it about the amound of dough you make that makes the differens? Anyhow keep up the good work. Love your videos.

[@edenranch3176]

Congrats on *1 MILLION* subscribers!

[@karimwalid307]

vito you're really amazing, your love for pizza spread all over the world and reached me here in egypt. now, i'm willing to start my pizza business and i have a question, the process of pizza takes a lot of time so how can i know how much dough i want to make for 2 days after in order not to bake more or less than what is needed . i hope that you understand what i'm saying. and thank you so much for your magnificent help.❤️

[@alexpool4091]

I love how Vite let them move the dough and work themselves

[@Alex_Short]

Yes Vito - this is the new direction your channel should be going. Helping other business and telling their stories of success man.

[@xNometx]

Vito, thanks for the amazing video! I started following your tips and making pizza home, results are great! My frieds prefer to come to my place rather than going out now haha Just one question, why is the pizza burning if you change the spot in the oven? I noticed that as well with my ooni oven. Grazie e saluti da Oslo :)

[@zoomzoom530]

Nice rerun Vito... ;>) I love your content and learned everything I know about Pizza Napolitana from you, but you had already presented this video a few months ago.... :>))

[@champadragon9535]

1 million congrats 🎉🎉🎉🎉🎉🎉🎉lets gooooooooooooo maestro

[@user-tn3ge7tp8k]

Amazing video! you should do more like this

[@vitoiacopelli]

That's the plan!

[@plumairalbannach8492]

Great to watch and good to see a great teacher, not a screaming demeaning dictator! Good job Vito.😁

[@simongrigoris4273]

Vito turned my pizza making from zero to hero. I love you man. God bless you brother. 👌 Bellissimo!

[@MediaM5]

vito, love what you did. wish many more like yourself would open pizza places with others as you run it with them. great investment and food in all areas can be done. wish it was my area of northeast TN. even the ny style pizza places near me, with ppl from NY are falling short so to speak. pizza is getting worse.

[@my09ultra]

Amazing training - good luck to the restaurant!

[@ShawwnParrr]

I watched this video when it was first posted but enjoyed it again. Favorite part was learning that moving the pizza in the oven caused the bottom to get burnt. Ive never heard that before

[@chriskvikstad4980]

No, the pizza burned because the student did NOT move the pizza. He left it in the same place the whole time and that's what Vito pointed out to him. Vito has tons of videos explaining how important it is to always check the bottom and rotate it and move it to other parts of the oven floor depending on how fast or slowly the bottom is cooking compared to the top.👍

[@cyen2205]

I salute you for being such a great teacher🫡🫡🫡 such a good man🥰

[@godfamilycountry4211]

Ive definitely up my pizza making skill learning from you. Time to start using poolish!!! Good luck pizzaπ

[@Christinecooking451]

Vito this video will make 1million ,truly and amazing the best ever. this is for my Pizza bussines will start the first time in South Africa/Cape Town,Vredenburg. I will follow this video step by step,and ill open my Pizza opening from my house in December. Good luck to the Hawaiien team,you will do great "Vito"pizzas.😇🥳🥳💯💫

[@timtrinkaus7072]

Amazing Vito!!! Hawaii will have the BEST Pizza now!!!

[@smartuitive]

you're the best my friend! sei il migliore frate!

[@jplewis9797]

What an honour to be taught by Vito those young workers need to respect that and pizza making in order to run a business they may look fancy but true pizza making comes from the heart not the tools thankyou Vito for sharing secrets I am a master pizza chef in my own kitchen 🤌🙏

[@johnnaik]

Amazing Vito. Its my dream to go to Hawaii one day i will get there to try that pizza.

[@aintright3889]

That was great of you teaching that crew how to make a Real pizza, lets hope they do exactly as you taught them. Just curious why he added Honey and Salt to the dough, i think it can only add better flavor But i dont remember him adding any to his other instructional Video's I've watched?🤔

[@aventurasconarias9213]

Feliz 🎉vito por ser una persona onesta y por compartir tus resentas y gracias a ti en aprendindo a ser las pizza napolitana gracias a ti vito y soy mexicana muchas gracias por tus resentas 🎉🎉🎉🎉y felicidades por llegar al millón de suscriptores felicidades 🎉🎉🎉🎉🎉🎉🎉🎉

[@sabihaalsaif4596]

I'm a teacher, and i can see that you are a very good teacher and a very good trainer 👏

[@vincentramosiii1431]

I recognize the big supporter!! Lol 🙏🏽 Hawaii... here we come!!!

[@bigralph1968]

Awesome video brother!!!

[@cecil238]

🎉❤ HAWAIIIII Here we come 😂CONGRATULATIONS!!!

[@matteonapoli5795]

This is fantastic!! Once you roll the dough into balls can you let sit for 1-2 hours and make the pizza?

[@bignaw8233]

Hey Vito. Great channel. We live in Tennessee. Following your 100% Poolish recipe exactly. When we add the second round of flour 450g, dough is very sticky still. Any suggestions? We use 00 King Arthur flour.

[@sanekn]

What saved me is to adding the very strong manitoba flour on the second step. I use caputo red for poolish and the strong manitoba for the rest of the recipe. Plus you gotta develop this gluten very strong and care not to overproof your dough. Great of luck to you friend!

[@JohnSchiavoneJrBSEERN]

You're a great instructor Vito!

[@Mccandless87]

Vito consulting = dream! ♥️

[@imfervex886]

Wonderful Vito. I plan on opening a place, do you mind coming train me in Switzerland 🇨🇭 ? 😁

[@petkopetkov8888]

Great video. Good luck!

[@najithkahingala2345]

Congratulations Vito ..u make amazing job all over the world.oneday I'll invite you to my country Srilanka when I start my own pizzeria. it's my dream ❤❤❤.ciao

[@tiocfaidharla5838]

Vito can you give full recipe for this? I would be interested in trying the full recipe if you can post

[@dougbrandt3826]

Please come to Florida, U.S.A. Thank you! Vito, you are second to know one!

[@pepsithebunny2404]

That girl is ready! haha I wish you guys success!

[@user-kn6yr4by4w]

Hi Vito, thank you so much for your amazing video, could you please let me know how many kg is that pack of flour, please? Alos how much water you uses in total including the poolish? i'd be thankful if you give me those info, thank you.

[@user-xx8hy2th6z]

This Guy so amazing ❤

[@geezerdgeez4270]

o when did u go there i was there 2 weeks ago a at teh hilton and saw people holding pizza pie

[@bmeclipse]

Nothing like being trained by a true master.

[@ncphenom2309]

Do you have a small batch recipe for your dough and the starter? We only have 4 in our house so 2 pizzas is all we need to make at a time.

[@dOokY017]

What temperatures are you using for that pizza oven? top and bottom

[@petezharhoel]

Best pizza channel on YT!!!

[@MegaMicraman]

Vito you're the best

[@dariustar]

Now we want to see the best hawaiian pizza in Napoli !

[@putawaywet1]

Been making Neapolitan pizza now for about a year using Vito’s recipe, I’m using the blue Caputo flour I run my pizza oven around 700° and have yet to have it crunchy crust, any ideas? The flavor is perfect, but I still can’t get that crunch like in his videos. Any help appreciate

[@rogerf3622]

Great video!

[@constructionwave671]

I have a questiin. I saw yoir video with next level pizza dough double fermentation and on 1 kilo of flower you used the same amount of honey and yeast as here where you make more poolish.ok, for the homey i get it but you do not put more yeas if you make a larger amount of poolish??.

[@Daniel-ef8ry]

I come from Guga. Love your pizza videos ❤

[@Joosuasd]

I really like this video🤩

[@user-bj4xc9xm6d]

999 K Subcribers ! Congratz Vito for the Million Pizza New Pizzayolo :D Hugs

[@robertsiefman7543]

When was this?? I like try

[@RealZeed]

this pizza looks good. place making it to the top pizza places

[@hartmutthomas989]

The real World Champion . Yes - - -- - - - YOU .

[@azyamelechowicz]

Vito would you explain what about temperature? I know that it is possible to bake pizza in home oven around 220C using pre-baked method and steel plate or stone. I know that pizza napoletana should be bake at 450C. But... I just found oven reaching max 350C. Is not as much expensive as Effeuno for example but it cost only about 250 USD. But reach just 350C (stone inside), has top and bottom heating elements with 2 separate thermostats. I also found oven with max temp around 450C, however it is 2 times more expensive. Is it worth to pay more for that 450C, or 350C is just OK? I would preferred not to pre-bake. I also like dough with hydration around 70%. I will be appreciated again. PS: Is it necessary to keep top heating element running when pizza is in the oven or it doesn't matter?

[@cut--]

GUGA brought me here! 🍕🍕🌴🌞 subbed!

[@jakobljungne1358]

so close to 1 mil subs

[@YS92651]

VitoIacopelli will always be inspiring even for years in the future for his pizza.

[@qualar]

Can you explain why in your 1 kg recipe in the poolish you use 300g of flour and 5g of yeast. Yet here for poolish you use 5kg of flour but still use 5g of yeast.

[@guillaumedechany1344]

cool, i like the video very much! good job Vito!

[@zerooneonetwothree1872]

"Taste and shatap" 😅14:30

[@ronsliz]

Thank PSA for schooling me thru the years. I made 3 pies and 3 calzones yesterday with 70% hydration. I bought a small electric pizza oven that heats to 800°F. Made one in the oven on a stone and one in the electric. The electric was better.

[@brucelee5576]

Vito did a tutorial with Guga on a smaller scale it’s a little easier to follow. It was a Masterclass really.

[@monicadamiani4876]

Bravissimo Vito 👏👏👏👏👏👏👍😘

[@onlyinparadise4613]

How much salt and water did you use? Please and thank you 🙏

[@certifiedbrokanic]

I'm eating at Pizza Pie now! Thanks for bringing your pizza to Waikiki for me to eat everyday. I will compare with Nardo's and how I made your recipe. I'm sure it will be great!

[@jerrylo2675]

2 questions You always say top of dough needs to stay on top But why? Pizza Hut t-shirt ????? Love your videos and thank you for teaching us !!!!

[@abiscan00]

Vito amo tus videos saludos de Uruguay !!!

[@marcb564]

Wow.

[@igratavr]

when I cover the pizza dough I think it's nice with a cloth ? and the dough boxes for the balls :D :D

[@OszvaldJuhasz]

Maetsro, you are perfect! BUT, how does a manager dare to open a pizzy place without having the know-how? How do they have the courage to serve pizza the next day, while learning it today? IMHO it takes a significantly more time toget practise….

[@ItzKamo]

0:13 , not "i didn't came" vito... i didn't come. Or "I came here" Great video as always !

[@VelkePivo]

Imagine opening a pizza shop without knowing how to make pizza....

[@Chzydawg]

Sometimes it’s more beneficial to have untrained staff than having staff with prior experience. It sounds counter-productive but prior experience often means bad habits, whereas no experience means they learn the way that you want them to operate.

[@vitoiacopelli]

That’s exactly where they are now so I helped them to choose the right equipment

[@stephaniebroadbent3091]

What is the exact recipe for the Dough using the poolish and the 50lb bag of flour?

[@cosminmihai2246]

bravo! ! !

[@raymartcatindig7774]

IM HERE BECAUSE OF GUGA! but I LOVE PIZZA! never tried a legit italian pizza! 🤤🤤🤤

[@ericlafarge4523]

Vade retro ! No way! Impossible ! Berk berk! Non non non ! Un deux trois chocolats ! Aaaah

[@mattfarrar3881]

Vito, I always use your next level pizza recipe. For that recipe you use 5g yeast and honey but only 300ml of water for your poolish. Do you use the same yeast and honey amounts for a big batch of poolish and a small batch?

[@petertulkis6172]

Mama Mia! Let’s get Vito to 1M!

[@seppomuppit]

Good one bro

[@lamborghiniregistry]

I have to try that Calamari Pizza you made there