Are this the 3 BEST PIZZAS IN NEW YORK!?

[@vitoiacopelli]

In comments what’s your favorite one?

[@wizard4847]

Can you please do a review on the Halo Versa 16

[@davewolf6256]

I’ve always wanted to try a pizza from Totonno’s but I never made my way to Coney Island in all the time I lived in NYC. Imo, the best NY-style pizza I’ve tried is Di Fara. (I haven’t tried Lucali.) But the best pizza in NY I ever had wasn’t NY style, it was a Neapolitan style Margherita from Una Pizza Napoletana.

[@DanCastle518]

My house in NY but you didn't make it up this far..LOL

[@markusf1895]

All were great, I found the last one to be the most sympathetic because of the baker's modesty.

[@Pelusaa-D10]

All off then!

[@fredichon]

Vito and Mark in the same video… that’s some Avengers type of content!

[@cheftuan]

Mark is so humble. Love the guy. All class.

[@christina-qi9me]

Congrats on the baby, Vito! Lucali's pizza is my favorite. Crunchy and light. Please make a video on how to make it!!

[@marknevar8234]

Lucali is my favorite of the 3, but they are all excellent!

[@vitoiacopelli]

Mine to

[@calpromoguy]

Vito, try pizza in Connecticut. There, it's called A'Pizza (pronounced a-beets). Here's 4: Frank Pepe Pizzeria Napoletana (famous for its white clam pizza), Modern Appiza, Sally's Apizza, Zuppardi's. As far as NYC? Lucardi's, Lombardi's, DiFarrra.

[@unboxaccessory3211]

Mark Lacano - Lucali 🍕✅ because he never claims he makes the best that's the Guts we kind of like it , others doesn't have that guts they promote by saying they are making the authentic Neapolitan style

[@cubanmama4564]

Congratulations on the birth of another Iacopelli! You have been blessed.

[@vitoiacopelli]

Thank you cuban

[@davidconway2736]

No favourite I just wanna visit them all. Mark & Vito are my pizza heroes

[@minidolly77]

Song e Napule Is my favourite !

[@Диляра-э5ш]

Ни одного слова не понимаю, но ооочень интересно смотреть 😁

[@jackash6]

Yooo Vito this is nuts you won't believe me lol after learning how to do a proper wood fired neapolitan with you I've been wanting to add an authentic NYC dough at the level your program taught me for neapolitan, Ive been watching one bite pizza reviews with Dave Portnoy, Thrillist with Mark, Pizza Wars(which you should do a lot of the food youtubers have competed for the trophy!)all to hone in on the iconic NYC style dough but I wanted it to be the best of the best. That led me to Di Faras and when I heard about Lucali and Mark Iacono who based his dough recipe to Di Fara I knew I had to make a Mark inspired pizza to add to my pizza arsenal! I have a biga based dough froma mix of all purpose flour and your molino piantoni sitting in my wine cooler right now(24hr biga and 48hr cold ball ferment) I was waiting to finish proofing in about 3 or 4 hours so it's just crazy I've been researching this for weeks and you come out with a Lucali pizza video the same day I make my first test batch!😆

[@TheSkoosKa]

Let us know how the pizza came out

[@jackash6]

@@TheSkoosKa it came out amazing I'm waiting on a wood fired oven so I put a pizza stone as a base and side walls at the top rack of the Keveri smoker with charcoals at the back of the stone base and wood fire underneath, I had to do some finessing to get everything baked but I'm really surprised how close I came to Lucali's I wish I could share some pictures with yall!

[@jwolach]

@@jackash6 Sounds awesome! Can you share the recipe you used?

[@ian-gj8mc]

@@jackash6 hey! do you have a recipe of this saved?

[@jimbrennan1181]

I love the pizza at Lucali but I also want to say that I love the atmosphere there. What a wonderful place!

[@Swampster70]

Congrats to you and your wife on the latest addition to your family!

[@n9ne]

i love making neapolitan pizza but my favorite part is reheating them on stone to make the bottom super crispy crispy neapolitana pizza is the best in my opinion.

[@anthonyhughes4368]

Hey Vito. Great work on the pizza knowledge sharing and igniting everyone's passion! Can you possibly do a video explaining how to calculate the ingredients for dough? Like, I know it's 1ltr of water per 10 pizzas, but how much flour, yeast, salt etc?

[@jhongsports5680]

Thank you italian people for creating the best FOOD IN THE UNIVERSE

[@fdgone2475]

My favourite is the first one, authentic and probably great to the taste. the Rossopomodoro one also a good second.

[@KrastyoKrastev]

The best one for me was - song o Napoli. I would love to try all of them. I am big fan of Mark from Lukali. Too bad he did not gave an "interview"

[@omdeeppabla6111]

Congratulations Vito. Welcome to the world little one.

[@carolseven3802]

Oh my goodness!!!! Congratulations!

[@pokebrother2330]

I like this style of content , pretty refreshing !

[@johnpatrick1588]

Lucali has the tricks to maximize profits. Roll the dough out needing less dough then don't put cheese or any toppings two inches from the edge. Plus cash is only accepted so no plastic fees.

[@Quarton]

To choose one is an impossible choice -- They're ALL good! What I love is that each one has something for different tastes. I will say, however, I really loved that RossoPomodoro put a good amount of basil, which I really like, on that first pizza. But, I loved the crust ("Soft & Crunchy"!) of the first, Song e Napoli. . . Authentic, and wonderful! I also liked it because of the Maradona connection. My oldest son was born in Buenos Aires the day that Argentina defeated Germany, June 29, 1986. The last pizza, which was a real New York-style pizza, was great, too. I think anyone going to visit N.Y.C. must visit all three, to get the Real Italian Experience, without having to fly all the way to Italy!

[@ApexCalibre]

Chicago!!!

[@Viva_la_natura]

New Haven "apizza". Zeneli (Neapolitan Style). Sally's, Modern, Bar, Frank Pepe's.

[@myloflex]

LUCALIS!!! What a humble guy. “It’s aight” true New Yorker

[@MatteoBrambilla]

Cool, I loved a lot this new video format👌 Grande Vito!!

[@georgecee7206]

Congratulations Vito!!!!

[@JustinTBowen]

Awesome video Vito!! Great to have you back! Congratulations on your beautiful baby boy!!! Thanks Vito!!!

[@jimbrennan1181]

OMG! I have to get over to Song e Napoli for that special pizza with the truffles! That's amazing ~ my head almost fell off!

[@lebeaud71]

Congratulations for the new Iacopelli !!!!!

[@mikedtubey]

Congrats on the baby, Vito!!!

[@jayl0151]

Outstanding soft n crunchy

[@vickymendoza1910]

Congratulations Vito on your beautiful new baby...Blessings ❤ 😍

[@TuPham81]

OMG Im so happy for your new healthy baby Maestro. Congrats to you and the family!

[@alksjda]

Congrats on the baby!!!!

[@grumpyae86]

Humble Mark… gotta love him

[@КПН-е7ж]

Not only Italian pizza can be delicious. Have you ever tried Greek, Turkish or Georgian stuffed flatbreads like pide, peinirli, khachapuri? Same idea as pizza, but developed in a different environment. In my opinion the best cheese open pie is Adjarian khachapuri.

[@cejannuzi]

And lamahcun! Yes, the Mediterranean and Black Sea regions have some great baked flatbreads with toppings or stuffed. Love them.

[@xmas4203]

Congratulations on the new baby!

[@rcheung135]

Congratulations to your new bundle of joy!

[@roccosdough]

Great Video !

[@vitoiacopelli]

Grazie Roccoooooo

[@robwitt317]

Great video! Good selections!

[@england8331]

If Neapolitan pizza was crunchy and firm throughout, I think it would make for a better pizza.

[@margarettpierre2229]

🎉❤ more New York, N. Y. Pizzeria… ❤🎉 great video

[@Studiovette]

I'm from Brooklyn and still have not tried Lucali. Gotta stop by one day.

[@ambulowan]

Speaking of crunchy bottom, could you make a video of how to do this. I had a Ferrari Oven where i could just open it and let the bottom bake crunchy. But that's not possible with a professional oven. A lot of people really like the crunchy bottom.

[@keefazstudio]

With electric oven, put top heater to max then lower it when you put the pizza in this way pizza will cook more on bottom, need experimenting though

[@mariap4828]

Okay Ciao Giovanni ma no Vito!!! I hope he reviews Long Island too! We had Soo many nice pizzerias too. You hooked him up with your friends I pizzaioli. Soft and Crounchy!!

[@Justchilling8261]

Congratulations on the new baby 💓

[@RichardWoke]

Lovely! You should to it together next time. I like that energy 😊

[@deckmonkeyrider]

Roberta’s in Bushwick and Best Pizza in Williamburg are my 2 personal favorites.

[@jamesc8259]

If you chose the places Vito they had to be good my friend. Your son is adorable. God bless Vito. Great vid!

[@dwightking6992]

Pizza I would most like to try is the Filet Mignon Tartare!! Looks delicious!!

[@THEBLUERAPPER]

What kind of flour is used for stretching the dough?

[@runthatback323]

Wow man , another great content Goodjob vito 😁😁

[@mariap4828]

Giovanni and you and baby Walter can’t be beat in Any video

[@jonkbaby]

That was a really enjoyable video!! Got the endorphins going just watching it. And most importantly- congrats to you and your family!

[@FrazierMtnCheese]

Congratulations Vito! A proud daddy.

[@boomshine7]

15:10 it's allright, a modest Italian, we dont see that alot ;)

[@ruirosado6289]

Congratulations Vito! 🥳

[@gonzalod9183]

Congrats on the baby Vito! Which extra virgin olive oil do you recommend? thks!

[@italianexploringfood9327]

Can’t wait to do other videos with you! I’ll wait you guys in my channel for new food adventures!!

[@vitoiacopelli]

See you soon bro

[@Not.Satoshi]

New Haven Apizza please!!

[@weskerlin8566]

Mark and Lucali of course, number 1!

[@sweetlou5902]

The Diablo!!!!!

[@benhurrey7928]

Congratulations on your little Bambino Vito. Nothing better than that.

[@RocRizzo]

Congratulations on the baby Vito

[@007lovediamonds6]

Congratulations new baby god give healthy life plus missing your pizza videos glad you are back in action 😉👏👏

[@RocRizzo]

Have you tried Spumoni Gardens? What about Sicilian style pizza, with a thick crust?

[@gregbrunner599]

Congrates on the new beautiful baby. That was my favorite picture

[@tomszky88]

Hi Vito, please can you advice me. I bought original italian 00 tipo flour and when I make a dough according to your recipe , it very runny, what may be a problem? thanks.

[@Pelusaa-D10]

Congrats Vito so cute. Big hug for all your family!

[@rayperez6214]

Congratulations !! God bless your family !

[@003Rojeda]

Felizidadez Vito new Bambino! Pizza looks so delicious. 😋

[@PatrickCole-md9bu]

You should do a tour in parts of South America to find the best pizza there. Start in Puerto Natalie's Chile, move into Argentina , then fly into Uruguay, possibly Paraguay and I believe that there's an Italian province in Brazil!

[@doriandovecer7438]

Thank you Vito! Can anybodyy please give all the ingredients for a white pizza at 04:15, I didn't quite understand all of them.

[@cimbakahn]

I probably would like the pizza with the filet mignon and truffles, and the 2nd pizza at RossoPomodoro.

[@henning33sud58]

The second restaurant is booming. They make a lot of money. Go where the money is with a good concept and quality tasted. Entrepreneurship! Amazing.

[@seecilylabs]

Grande Vito 👏! Sempre sul pezzo. Video bellissimi ☺️. Auguri per il nuovo arrivato 🥰. Posso farti una domanda per favore? Esiste un forno elettrico ad incasso che riesce ad arrivare a temperatura alte di 400-500 gradi? Per essere più chiaro, tipo un EffeUno P134HA ma “più grande e fisso”, cioè da mettere da incasso in una parte “fissa” della cucina. Se si, puoi darmi dei consigli per favore? Anche marche e modelli. Grazie mille 😀

[@vitoiacopelli]

Grazie assai caro

[@adevarulras7115]

lovely family,congratulations!

[@namodio12]

The next pizza king!!!

[@VicChhay]

Love the video!!

[@fabuluss]

We are happy for your happiness 🥰. Well done in the "kitchen" 😉 The baby is beautiful 🥳. You are the best on YT. Master of the Masters 🤜 I greet You and the Whole family 😊

[@loucinci3922]

Congrats on bambino! Thanks for sharing

[@toddlash4782]

Song e Napoli is just down the block from Arturo's Coal Fired which is amazing as well! It was my very first pie in NYC and I always go back when I visit.

[@MalatidiPizza]

Top team... Walter è bellissimo

[@vitoiacopelli]

Grazie antonio

[@Line878]

Hey Vito, can u explain us how you make the crema di parmigiano?

[@anandsharmaktb]

Congratulations for baby...💐💐

[@nolenl1503]

Yummy always creative god give you health and wellness Thanks for the best chef in the world Thanks for all recipes ❤️😋💐😍👍❤️❤️

[@Gastronot007]

Auguri auguri auguri Vitooo👏👏👏👏God bless this beautyful baby.🤗🙏🙌

[@saidjubran]

all of them is good.. love em all!!!

[@joer1757]

Lucali is like a Roman style. He rolls the dough the same

[@bb57365]

Great Neopolitan spots. For NY style you have to hit John’s on Bleeker.

[@johnsnedekerjr594]

Bravo great choices

[@cejannuzi]

Great video. You gotta go to Sao Paulo and Buenos Aires for the same sort of show.

[@johngranata5515]

I love all styles from NEopolitan to NY to New Haven to even Chicago one or twice a year ,, even a little caesars for my kids ... but the best is in my brick oven Pizza Bianca ,,,

[@equinoxshadow7190]

Cool, they found Super Mario and his mustache, making and eating pizza in New York.

[@EdwardHeavrin]

it's not parma that he puts on the pan... it's panko. had it last week and can confirm

[@dwhirsh82]

I need help! I made my first dough with poolish. It definitely tasted lighter and stretched easier but my crust is filled with dough and not air. If it helps I use my grill and cook in a bakerstone box….is it the lack of direct flame or my stretching?

[@PickledAndFermented]

Its how youre handling.the dough. Dont push the edges, up is always up. It takes a lot of practice.

[@1imanni1]

Whaat a great video :)

[@carlocorona1092]

Minute 12:56 "even the board" 🤣