Next Level New-York Style Pizza Dough in 2 Hours at Home For

[@vitoiacopelli]

You ever see a New York style pizza dough ready in 2 hours?

[@chloebelle4923]

OH! How I would love to try that amazing pizza!

[@saucebossgenetics56]

1000 percent not how you do it. Come to ny ill show you how to make real Dough. You can look up my family's pizzeria restaurant. Sorrentos pizza and pasta. Before my family sold it.

[@aeris4909]

​@@saucebossgenetics56 The whole point of the video is to take a New York pizza style, remake it with Italian standard while also having the difficulty of being at home since most people at home don't want to take the time to make a 6h~12h dough for pizzas.

[@jimmychafins]

All trumps, salt, water, and yeast

[@SuperDodoe]

Ny or neopolitan we're all here for you Vito. youre the Best!

[@GugaFoods]

Thanks for having me brother, I still dream about that pizza. It was amazing!

[@BurkenProductions]

Make another then at home and post a video on your channel too!

[@starby1243]

Your weight loss is amazing. You did a great job eating healthy. Inspirational.

[@MestrePanko]

Guga vc é maravilhoso, te amo uai 🙏🧀

[@vitoiacopelli]

Any time! Now next week do PINSA ROMANA STYLE

[@logic.and.reasoning]

​@vitoiacopelli top stuff... I 55, our local genuine Italian pizza shop used shredded ham, and cooked until the tips were charcoal... Best pizza

[@BigCP13]

You 2 are a couple of my favorite food KZbin channels. To see you together doing my favorite food of pizza is wonderful. THE POOLISH!!!!

[@Ingameofcourse]

16:48 Guga was on automatic mode until he took a bite and then he suddenly woke up all happy 😂 you can see clearly how excited he got when he took the bite and how well he described it. It must've tasted incredible.

[@alancohn8205]

Vito, I was born and raised in NY, and grew up eating pizza no less than 4 times a week. I have since moved out of NY, but have to make my own pizza because I’m such a pizza snob. I have played with several of my own, as well as other people’s recipes over the years. I will certainly give this one a try. Thank you for all of the informative and entertaining videos

[@DetVen]

I grew up in Detroit, but like you moved out of state and couldn't find anywhere that made Detroit style pan pizza. So I bought the pans and started making my own Detroit pizza. That was 11 years ago, before anyone outside of Detroit knew what Detroit pizza was. It was hit and miss at first, but the more pizza I made, the better I got. Once I got Detroit pizza down as well as you can make it at home, I moved on to learning other styles, like neopolitan, NY, Romana, Grandma style. I've watched many YT pizza videos, but I always go to Vito's channel cuz he is the best!

[@jonathancarrion3982]

Look up bitter chef . Move from New York to Florida and now I never have to go back

[@mcculleys3780]

I remember watching Guga years ago to learn about my sous vide machines. He's amazing and so are you Maestro Vito!

[@anakalamaui4673]

Me too he helped me a lot with sous vide...I never did torch the steak by the curb however. Best Lobster I have ever eaten was sous vide.

[@gregbrunner599]

Will be making this dough and pizza. Another great video and teaching us perfection. You and Guga have become fast friends and so enjoyable to watch two great maestros at work. Thanks for a great recipe again Vito!!

[@VinhNguyen-i3g1p]

I just made a double batch with a Kitchen Aid Stand Mixer Pro 600 series with 575W of power and it pushed it to the max. I was afraid I was going to overheat the motor. I had to hold the mixer because the vibration was slowly moving it off my counter. Lol I don’t recommend doubling the batch unless you have a heavy duty Pro Stand mixer. I wanted to make 10 pizzas and freeze them for later use. It’s very important to keep mixing until the dough completely clears the bottom as Chef Vito mentioned with no base stuck to the bottom. It has to be a clean release from the bowl. Check out his Detroit style. It’s time consuming but worth it. I’ve used Americas test kitchen cast iron version, serious eats and a cozy kitchen recipes to make it and nothing compares to his dough thickness and sponginess. Thanks Chef Vito. I’m learning a lot from your videos especially about poolish. Best kept secret nobody else talks about.

[@fangul3031]

My favourite KZbin chefs, period. I am also from Bari area, been watching Guga for a few years already and try to replicate his experiments, thanks to him I can cook a decent Picanha.

[@doctorhani]

You are the best two that I love more than anyone on youtube how wonderful seeing you together

[@JimJimmington-e8i]

Vito and Guga - heck of a good pairing here. The best pizzaiolo with the best beef guy! Amazing.

[@HonortronicsInc]

This is an instant classic!! Great job Vito!! I'm sure that this is going to be one of your most popular yet!

[@mariap4828]

This video will come in handy a Lot because sometimes I Don’t have dough in the fridge and Suddenly I need (Knead) it!! Thank you Maestro

[@vitoiacopelli]

Glad it was helpful!

[@maclivingston9268]

Reality BARS 👍

[@juanlinofernandezg9181]

I enjoyed and appreciate very much VIto´s explanation on the preparation of the dough

[@vitoiacopelli]

Glad it was helpful!

[@SarduseuSutidu]

You 2 are a winning Combo!!! Very pleasant to look at!!!!

[@rafaeltrochereyes8952]

i rarely comment on videos but this is high quality right there. i will try it and compare to my nyc faves. but you can tell right away that is gonna be good ! thank for this gem!!

[@korencek]

You can tell that cheese is good quality. Can you make a video and compare pizza cheeses (specially designated mozzarelas) and then rate them? Like some premium DOP buffalo mozzarela, regular mozzarella, pizza mozzarella in plastic wrap with no water, preshreded pizza mozzarella etc...

[@BlessBeNice]

King of meat meets King of pizza. 14:30thats gonna be delicious for you guga😋🤤lucky man.

[@Picit-13]

What a treat for Guga!! Glad he got to experience a great pizza!!

[@trader123454321]

"in 2 hours!" alright, let's start out with the poolish... which was made the day before 🤣

[@allertschallenberg1857]

Fools me every time...

[@replicant8532]

Vito has a NYC pizza recipe without poolish. It's the first nyc pizza recipe on his channel, I think 2 years ago. I'm making it on regular basis. It takes roughly 2 hours.

[@jandasalovich6469]

Nice!!!! Greetings from Minnesota.

[@vitoiacopelli]

Thank you! Cheers!

[@stewartj00701]

Great video, my new favourite pizza is a tangy tomato sauce, some oregano, msg in the sauce, then Nduja sausage, Spanish chorizo slices, a mix of pecorino and sharp red fox cheddar, on Newhaven style base

[@u0ssef]

Perfectooo italiano 🇮🇹 greetings from Lebanon 🇱🇧

[@ozmartian2]

Hope you're okay wherever you are over there.

[@u0ssef]

@@ozmartian2 a lot of suffering with less hope, thank you so much, appreciate your kind words.

[@IanReeve-w7z]

Hi Vito, love the videos thank you! Question; if you dont use all the pizza dough is it safe to store in the fridge and if so for how long?

[@hadaryuval2011]

Hi Vito and thank you Guga ! - you are kings no doubt! Thank you ❤

[@misteryakamoto]

Whenever I see Guga with Vito together in a video, I already know it's going to be entertainment. 🥳🥳🥳🥳🥳

[@HuggableHound]

You 2 are great together. Pizza looks amazing 😋

[@timready9194]

An Italian chef who loves Americans? Oh, I'm subscribing! VIVA ITALIANO!

[@daddaIT]

Grande Vito. Questa devo provarla ... e comunque la tua standard poolish non fallisce mai !

[@randalreigel4089]

Awesome...add to your show Vito. When you have a guest on the show and you have to wait one hour, show the two of you sitting down and having a beer while you wait and communicate..😎🍻

[@punknugget561]

Thank you for this video. Can you use this same dough to make a deep dish pizza?

[@Nikomkc]

I love guga.. this colaboration was amazing

[@lylebuzzyragas4563]

I really enjoyed watching this video & really wanted a slice.

[@muhammedalobaid1409]

That is no chef, that is an ARTIST.❤

[@TARAROAD]

Two legends in the same video fantastic that Pizza looked absolutely amazing and delicious great video I hope you both do more together thanks keep them coming 🙏🏻

[@vitoiacopelli]

More to come!

[@pauliedibbs9028]

Next to the classic, this has to be my all time favorite pizza... Some olio santo and DIO MIO!!!!!

[@JohanCruyff-the-Dutch-GOAT]

Soft and crunchy! Of course! And the logo is so nice

[@ricardoolivo5244]

not crunchy, its crounchy! :)

[@MrBigspendn]

All this content and info for free. We are so privileged and grateful.

[@ShantanuTiwari-rx3ti]

It's Saturday night here and your video dropped. Watching it before I sleep 🍕❤️

[@davidhundt7697]

Thank you for the video recipe! Made exactly as you said, but the dough handles like it has a higher hydration. I can still manage it, but quite sticky and floppy. Do you ever just add a bit of flour to get it the right consistency?

[@hartmutthomas989]

ja, schön platt . also die Pizza . Dennoch bestimmt köstlich

[@VanZoneSteveV]

Vito - did you get a new camera? The quality of the video is amazing! (PS my pizza is getting better at home thanks to you - I tried whole wheat flour and it came out good)

[@thequantaleaper]

Looks like upgraded lighting added a nice improvement too.

[@vitoiacopelli]

Yes

[@SilverFoxCooking]

12 out of 10! If I make this according to your recipe, can the dough balls be kept in the refrigerator for a day or 2 if I don’t use them all?

[@TJ-tb3xm]

Thank looked amazing! We need a video on the home made cheese. What can we use in the US for the italian salami? Did you use regular olive oil or Extra virgin olive oil? How do you scale up for 16" pizzas?

[@PitoCanito]

Vito, your sharing your cooking with peopel & love, the best of life :)

[@hanifnawaz388]

Vito is the best

[@Retro.Studio]

First what a great small spiral dough mixer! Love the size. Hope their become a Europe version (230V). Nice video again Vito and Guga! Greetings from Holland 🇳🇱

[@alexanderh3141]

What‘s the exact model of the spiral mixer?

[@MichaelDietrich-z2c]

This Buffalo New Yorker is going to try this next weekend. What temperature should I cook this in my wood fired oven? My beautiful wife just started a Keto diet, so it's single dough ball for me tonight. Love that recipe!! Thanks Vito

[@jaymorano9349]

Excellent video thank you! I'd love to make this pizza, but I didn't understand the oven directions. Start on broil (so around 550 F) but what setting do you change it to? In US I don't know what ventilator setting is or what the temp for pizza setting would be?

[@jtyler780]

GUGA, love this. Go to Germany and teach us how to make authentic schnitzel

[@DaniMacYo]

Looks so delicious. 🍕

[@silascruz1967]

Adorei a receita! Irei fazer 🍕 Saudações do Brasil 👋

[@Wills420913]

as a pizza lover watching this in my house in long island ny. I highly approve. The honey is definitely not standard but it probably should be

[@ihatebobsaget1989]

Stop it...honey on pizza is just wrong. Please don't call this nyc style it doesn't even resemle it.

[@RodStiffinton]

Might be the best pizza I’ve ever seen

[@fire-nug]

I REALLY LIKE your oven its majestic waow. But could you tell us more about the temperature and how long you preheated your oven... I always cook the pizza outside in a pizza oven but no one ever had a bottom like this one... is it a combination of: pressing out the entire air so it becomes "more resistable" (you can bake it longer without burning) + Your Bottom part is on top (in this video) because the gluten is more soft + part bake + you preheat the oven very long on very high heat? ... Its so easy to watch your videos because they are very fun and informative but when it comes to the fine details iam very confused ahaha. Even if I wont get an answer.. thank you for your videos vito!! I really like them a lot and show to my friends all the time!

[@georgenoland5772]

very legitimate question on what the oven settings were...disappointing no reply to your question :-(

[@mariasoteloobregon4587]

I just made pizza dough for tomorrow, Then I get on KZbin and there you are ! My dough 😍would be ready IN TWO HOURS ,BUT i LIKE MY DOUGH TO FERMENT FOR MORE FLAVOR.🍕

[@vitoiacopelli]

Hope you enjoy

[@sashaalexander1833]

Thank you so much! Can you tell me, please, what to do if my oven doesn't have vent mode? Thanks in advance!

[@dianelaes3538]

Just made a VITO pizza(dough) for everyone after a day out on the boat, swimming. LOVED BY ALL!!! Gracie VITO!

[@Dsmpunk59]

Vincenzo’s plate would approve of this .

[@Frank419]

Awesome collab! Would love to see you do one with Dave Portnoy. Could do a New Haven style pizza.

[@brettgoldstein1515]

I have tried to make pizza before but it always tasted like frozen Elios pizza. Tonight I made this pizza. My daughter who doesn’t like pizza ate two slices. This was a great New York style pizza. Thanks Vito and Guga.

[@vitob5898]

Wait a minute.....your daughter doesn't like pizza!!??...

[@brettgoldstein1515]

@@vitob5898 although we live in New York she doesn’t like the pizza around here. I am not sure if it’s the sauce or the cheese. But it’s very oily and she is not a fan. However your pizza recipe was something she enjoyed. Thanks for the recipe. Keep up the good work.

[@ludithor]

Thank you Vitto. Definitivamente la voy a preparar 😊

[@shanehosking3743]

Hi from Australia Vito, can this pizza be cooked in a woodfired oven and at what temperature. Thanks for all your videos and recipes. Cheers

[@hiroyopoetker]

looks great!

[@awfulcoffel]

so ..draining fresh mozzarella cheese overnite keeps from puddling? pzza looks great btw. need to try that spicey salami

[@MTsubfly]

Love your videos! Watched this one all the way through. Question: Is there a difference between Semolina and Semolina Flour? The recipe calls for Semolina Flour; do you have a brand that you prefer to use I can access in USA? I was looking at King Arthur Semolina Flour, it looks fairly coarse to me.

[@-L.B]

“Smells CRAZY” 😂 I love it!!! Please can you tell me the type of tomatoes used?

[@Mikester1974]

I normally make Neapolitan style but I am going to give this a go. It looks amazing.

[@krissys4424]

Vito, Can I please ask you the name to the spicy salami and the dough container you are using for proofing in the fridge

[@williamfrazer8691]

Giga learning from a true master "Vito Iacopelli".

[@davidelikishvili5353]

I have to try make this pizza

[@billnyethesciencedenier1516]

Very cool

[@davidebeling4711]

I’m using my Arc Xl. Do I still use the 50g EVOO or is that just for electric oven?

[@starby1243]

Soft n Karounchee

[@kamilfrancoolczak]

Bambino!!! Any recepcies in the air fryer for future videos ?

[@stav55]

@vitoiacopelli is that 5g of Active dry yeast or instant? If it's active, we do half the amount for instant, correct?

[@alamandrax]

Looks great maestro! And the pizza looks good too 😂

[@vitoiacopelli]

Thank you 😋

[@brandonjanuhowskimusic3034]

Oh my god i want to try this

[@ArticSpy]

That pizza looks soooo delicious!! But as a Dutchie I don't get adding honey, why would you add honey (or any sweet ingredient) on an awesome pizza like that?

[@adiiiiii1]

Dayum, it looks tasty! I've never tried NY type of pizza, and now I'm hungry 😄

[@seraphan6]

12:05 after pounding out the bubbles, the next step is to pick up the dough and slap it to remove excess flour before fist-stretching it (off the table) prior to the final, single toss.

[@alancohn8205]

Maestro, can I cook this recipe in my Ooni Pro?

[@rafaeltrochereyes8952]

quick question though. is there any suggestion if i wanna use sourdough instead of instant yeats and/or poolish?

[@ramontorres2828]

Sounds delicious

[@ryanbonner25]

oh my gooooooooooooooooooooooooooooooood that-a a-pizza!

[@Belgiumwaffels]

Oh god. I so want to try that🤤🤤🤤🤤🤤

[@samirjones474]

I always enjoy your collaboration guys

[@joepec8821]

Ouuuuuu beautiful!

[@RodStiffinton]

U know when the Italian chef says “man it’s good… shit”, after taking the first bite, that the taste is phenomenal.

[@RealGuigsy]

2 LEGENDS!!!!!!!!!!!!!

[@marklucovic1943]

If I don’t need the dough in two hours, should I still add the second dose of dry yeast?

[@barniyamum]

how much yeast u use when u use fresh yeast instead of powder?

[@angeldove73]

10 looks yummy i have to try honey

[@mikeholley4488]

so much work. Gotta be a 100$ pizza. Looks amazing

[@ferencfedora5966]

Ciaoo Vito Is it possible to make a Neapolitan pizza with sourdough biga or poolish, and if so, what ratio of sourdough should I use, which dough fermentation method should I follow, and what type of flour should I use (a stronger one like Manitoba or stick with regular pizza flour or Nuvola)? Would you perhaps make a video about it?

[@vitoiacopelli]

Yes, absolutely

[@ferencfedora5966]

@@vitoiacopelli And when is it expected?

[@TheDisBeat]

2 of my fave dudes just enjoying some bro time around food

[@MCgWhiz]

I love him swinging the cheese on face. That's quality queso lasso effect.

[@HonortronicsInc]

First Thumbs Up! Woo Hoo!!

[@vitoiacopelli]

You rock!

[@WolfHeathen]

Does New York style pizza typically use Poolish?

[@cesarpaj]

VITOOOOO I LOVE YOU BUUUUT I worked as a pizza man in queens and Bronx and NÓ WHERE is like that.... Sorry. Not new York pizza. JUST IN CASE I DID GAVE YOU THE LIKE BECAUSE I LOVE YOU