Tips for home pizza, tips for business, tips for everything! this guy deserves millions of subscribers. This is the real thing not most of the junky videos of recipes you find on youtube. Im glad i learned from this guy and I made almost a 1000 of pizza and counting because of him.
Same here. I made hundreds of pizzas for friends and family and I'm thinking of making a business out of it now. Always spreading the word when I can. Got inspired to travel to Naples as well. :) Vito is outstanding. :)
@@mustaphacd oh nice, it would be cool to have a pizza buddy. I'm going there for a week, but at the end of this month though. Already bought plane tickets. :( If you can, try going with your friends, since you can split pizzas and have more diversity before becoming full. :D
Great as always! But as someone who grows hot peppers I can't ignore the fact that the pepper isn't Ghost Pepper. It looks more like Orange Habanero. Maybe it's even something like Habanada variety, that has all the fruity taste of Capsicum Chinense but almost no heat. It would be logical to put that into pizza and not actual Orange Habanero or Ghost pepper (way to ruin the party for unsuspecting guests lol). But the actual Ghost pepper is great on pizza and in regular meals too, that's probably my favorite of all superhots.
I thought the same thing, Even the sauce looked light, then when he showed the pepper it was a habanero it confirmed it for me. As you say as well, there are many many varieties but it sure didn't look like ghost pepper. I prefer the flavor of habanero personally over ghost pepper. Also I agree as you say a very large part of the population cannot handle heat so it would make sense to use a weaker pepper. Even if you use a jalapeno and up it will give you the heat you want if you know how to pick them out in the store.
This is really a next level video! I like to see the efforts behind the scenes. I am a vegetarian, so I'll have the pizza with truffles please! Thank you Vito for everything you share with us!
For me the purple potato looks tastiest to me. But all the prep work Vito ! All the Poolish and driving the oven and parking and setting up was AMAZING to see just how hard you work and dedicated to The Art of Pizza you Are! The coordination it takes for you and your helpers to make >100 pizzas in and out, constantly is really awe inspiring. I have a dough defrosting in the the fridge. I’m going to make it for breakfast in a few hours. Then make more Poolish for pizzas tomorrow night at my overnight job. Thank you for all your hard work to bring us Into your world of being a Pizzaiolo. Grazie Vito!
I am not crazy about mushrooms, But, when you said you were putting Honey on it I suddenly got the taste in my mind and WoW, knocked it out of the park. I have to try that. Thanks Vito for all your demonstrations and passion
The pastrapizza. In fact, I made the traditional Napoli pizza 2 days ago and added pastrami and it was amazing. And believe it or not, it was before I even watched this video. Wow! Amazing! Thanks, Vito! You are the master.
If we talk about pizza, I watched many channels and chefs, but on my opinion, you're No.1 for pizzas and similar things, just as "Vincenzo's Plate" for authentic italian pasta dishes. That's it.
My wife yesterday : " You don't listen to anyone, you only listen to Vito ! " After that, we both laughed wholeheartedly and just now, we watched this new video together and drooled all over the screen. Got your Master Class recently. Really appreciated the extra insights and the super organized way of presenting. Love you Vito, sempre in gamba, ciao bello !
Master Vito! Thanks to your shared knowledge, not only I have learned a lot, but also improved significantly my abilities as a pizza maker... Just 4 years to go to consider myself a pizzaiolo...
On the road with the greatest Pizzaiolo. I loved watching you shop with your little girl. Then to do all the background work BEFORE the outside show begins! This was very enjoyable. Thank you Vito
I made my first pea sauced pizza last night, with prosciutto, heirloom tomatoes, red onions. I love the color of the peas. Thank you for inspiring me to try it!
I do same thing, I put air conditioning on in car when transporting the dough, have to so hot. Hahah. I see I do like you Vito, I run fast and setup everything for my catering hahah love it !
First i have to say i love your videos Vito! But Im missing a few things to take my own pizzas to the next level! You should really do a recipie videos about toppings! How to make a good pesto, perfect balance tomato sauce etc. The magic of italian cousine is based on technique and making the simplest of ingridience stand out!
Absolutely every pizza was a Masterpiece Vito 😋✌️ and I've said it before you are a beast 😂 all that hard work plus a gym workout long hours making dough and long hours at the clients house making the amazing pizza oh my god you're a inspiration ✌️
Iacopelli is The hole package, inside and out everything about making not only fine pizzas but how to do a Living of elaborating pizzas as a business. Thanks Vito!
Thank you very much for your videos Vito. Every single one is absolutely awsome! Let me share my version of pizza - the Mostruosa; the absolute favorite of everyone who has tried it: My pizza recipe is slightly different from yours; there is no refrigeration involved. Where I live, the average room temperature is 121º C (53º F). In my case, I prepare the poolish at about 7 pm and let it rest for a couple of hours at room temperature. After that, I mix the flour, salt and oil just like you do. Separately, I mix the poolish and water, and then I add the other ingredients. Once the dough is half-way ready, I knead it for a while. The big dough ball (1.25 kg) then goes back to the bowl sealed with shrink wrap and rests overnight on a kitchen counter. The next morning, I take the dough out of the bowl, but I don’t separate it into small portions. Instead, I spread all of it in a large oven tray (16 x 27 inches). Let it rest there for an hour or so, and then it is ready for the sauce and pre-baking. After pre-baking is done, it is ready for the toppings and final baking. The toppings include ALL of the following: Tomato sauce, olive oil, sliced tomatoes, cheese, olives, mushrooms, sliced hearts of palm, pepperoni sausage, more cheese, oregano and basil (Now you can imagine why it's called the Mostruosa). You ought to try it.
First off you are amazing. I have tried to make pizza from scratch a number of times over the years but I have never been able to make a crust that was even as good as the worst pizzerias in Winnipeg. I had given up and resigned myself to take out pizza. Then I had homemade pizza made by my brother and the crust was easily better than any I could remember having anywhere. I asked how he did it and he pointed me to your RUclips channel. My first three attempts have been varying degrees of a hot mess in terms of form. I have a lot to learn about kneading the dough, about forming the dough balls and about stretching the dough, but as misshapen as my pizza crusts have been, the texture and flavour are nothing short of amazing, considering they were made by a complete novice. You have rekindled my passion for pizza and given me a rewarding new hobby. I am going to keep watching your videos and I am going to keep practicing. I will certainly never be as good as you but I will never stop trying. Thank you for sharing your passion. Now a question, are the recipes for the ghost pepper sauce, the pea sauce and the blue potato sauce available on your website?
hey Vito im actually kinda impressed with ur baking skills u backed that big pizza oven it that tight space without hitting anything that a skill slot of people dont have
You're the Best Maestro.... I Become a pizza lover because of you!!! You're a Great teacher!!! NO SECRETS!!!! AMAZING!!! I CAN COOK NOW GOOD PIZZAS TO SHARE WITH MY 3 KIDS AND TO MY HUSBAND... THANK YOU GOD BLESS YOU
You honor with your video all professionals in pizza world, you are the one who gave me passion about this simple but so complex dish, thank you so much Vito for your amazing content
I wonder if anyone came back for seconds of the Ghost Pepper pizza? I'm thing not. Plus, I can't believe all this variety came from a guy who only cooked Margherita for the first two years I watched him. Two thumbs up for all the hard work.
Vito, your awesome and enjoy all your videos. Watched all your comparison videos of pizza ovens. One oven that has just come out is from Walmart. For 135$ dollars. It looks and seems to be very similar to the Ooni ovens. It would be very interesting to see your opinion on this compared to the Ooni. This would be a great beginer oven for us just getting started and can’t afford 500$+ . Thank you for your consideration of a comparison. Love your Channel. Will be ordering master class next month. Thank you Rick
Truly inspirational. I found the Sabatino product finally! Being from Canada it was a challenge, couldn’t find in Canada. But found in Las Vegas! Trying the Tartufata version soon. Mushroom to be sautéed in Marsala wine. Gonna be great….thanks for sharing your passion it’s addictive!
really hard work. i respect that. u are a great guy. I am a chef, but next year I intend to open a pizzeria. I build it from scratch. I learned a lot from your channel. If you visit Bucharest with great love, I would like to offer you a pizza for everything you have done for us who follow your channel. respect!
Thanks so much for another great video! You got me into pizzabaking and I even have a woodoven now. I made all the pizzas in the video with your wife’s 5 fav pizzas. My fav is r The pistachio pizza. I’m going to try these pizzas as well. The pastrami and green peas look really nice. Thanks again for your enthusiastic instruction.
Hell Vito, To add to my last comment please see Walmart pizza oven ( expert grill coal pizza oven) Comparison would be great. Those of us who can’t afford a first oven of 500$ would appreciate such comparison to Ooni oven. Love all your videos. Thank you for your great channel and all your wonderful instructions. Rick
Vitto, woowww, this video is amazing!!! He is the MAESTRO, don't waste your time with other videos, with Vitto you have the detailed information to succeed making pizzas. One question Vitto, how you manage to keep the balls from 10:00 am to 5:00 pm not refrigerated, without getting overproof?
@@vitoiacopelli I am sorry maestro, I didn't get it, I watched and watched the video and the only difference I find against what I had being doing is of course you made it with the dough machine, you leave the dough resting for 1 hour, not for 30 minutes, before you made the balls and that you use 100 grams less flour per liter of water. As you teach me I leave the balls at room temperature for 20 minutes and put it in the fridge until the afternoon. You leave them for hours outside and the balls looked amazing, What do you mean by "strong" I didn't catch it, sorry... 😳
Hey Vito, you can get an electric jockey wheel to move the oven in tight places. Just put the oven in as much as you can with the vehicle , then detach it from the car , and then put on the motorised electric jockey to get it in tight spaces . No man power needed. I use one to get my big caravan in place at home. Easy!
Hello Vito Nice work looks good 👍. When I try your recipe at home steo by step, I get a good pizza but do not get the same crust color and texture as yours. My oven at home bakes on 320 degrees celsius. Is it maybe the flour type since I use all purpose flour. 🤔 Thank you I wish you good luck.
Love it Vito!! Ganna try purple rain and truffle one. Please try these pizzas 🍕 They are fruit pizzas but yeah what heck. Tomato is a fruit. Fig Roasted Fennel Goats Cheese Mozzarella Dress with Fennel fronds and walnuts. Provolone Pear Guanciale Truffle oil Then dress with thyme leaves. Pecorino
Wow amazing, a true artist of pizza making and coordination of catering in action. Combinations of pizzas are mouthwatering, all are surprisingly different in their own way and makes me so hungry.
All Pizzas looks amazing! Thank you for the ideas of different toppings. It is so great to see with how much love you do your business and what kind results you get because of this knowledge and love!
This is my favorite video what’s the best for you out of the 5?
I love the giant dough hug you've got going on in the thumbnail 😆❤️
When you in love with the dough you hug it !
All
fantastico ! grazie Vito 💥
Quella con la patata blu diventata verde mai vista! Stupenda deve essere, bella anche da vedere! 😉
Tips for home pizza, tips for business, tips for everything! this guy deserves millions of subscribers. This is the real thing not most of the junky videos of recipes you find on youtube. Im glad i learned from this guy and I made almost a 1000 of pizza and counting because of him.
I super appreciate it thank you my friend
@@vitoiacopelli thanks to you vito. I wish you come visit us in Barcelona
Same here. I made hundreds of pizzas for friends and family and I'm thinking of making a business out of it now. Always spreading the word when I can. Got inspired to travel to Naples as well. :) Vito is outstanding. :)
@@Dembesde2 im already planning a trip to napoli next month as well. Im planning to sink well there and soak up as much as i can
@@mustaphacd oh nice, it would be cool to have a pizza buddy. I'm going there for a week, but at the end of this month though. Already bought plane tickets. :( If you can, try going with your friends, since you can split pizzas and have more diversity before becoming full. :D
World please support Vito and his entire team. Watch his old videos for him to get back on track. Thank you 🙏❤🌈
No clickbait titles, no shithousery, pure technique and knowledge mixed with happiness. Vito deserves a million of subscribers !
You’re an absolute blessing to any one who aspires to become a pizza master, Thankyou Vito, your passion and energy is pure contagious
I’ll take a slice (or two) of each. Can’t decide which is the best! although, Guanciale, Ghost Peppers and pastrami are in the lead! 😀😀
Great as always!
But as someone who grows hot peppers I can't ignore the fact that the pepper isn't Ghost Pepper. It looks more like Orange Habanero. Maybe it's even something like Habanada variety, that has all the fruity taste of Capsicum Chinense but almost no heat. It would be logical to put that into pizza and not actual Orange Habanero or Ghost pepper (way to ruin the party for unsuspecting guests lol).
But the actual Ghost pepper is great on pizza and in regular meals too, that's probably my favorite of all superhots.
If that was actually ghost pepper pizza sauce, given the amount he used, even chilli heads would have struggled with that one lol
I thought the same thing, Even the sauce looked light, then when he showed the pepper it was a habanero it confirmed it for me. As you say as well, there are many many varieties but it sure didn't look like ghost pepper. I prefer the flavor of habanero personally over ghost pepper. Also I agree as you say a very large part of the population cannot handle heat so it would make sense to use a weaker pepper. Even if you use a jalapeno and up it will give you the heat you want if you know how to pick them out in the store.
This is really a next level video!
I like to see the efforts behind the scenes.
I am a vegetarian, so I'll have the pizza with truffles please!
Thank you Vito for everything you share with us!
You're a real professional Vito , hard worker and still stays calm under pressure. You're an inspiration for us all. 💪
For me the purple potato looks tastiest to me. But all the prep work Vito ! All the Poolish and driving the oven and parking and setting up was AMAZING to see just how hard you work and dedicated to The Art of Pizza you Are! The coordination it takes for you and your helpers to make >100 pizzas in and out, constantly is really awe inspiring. I have a dough defrosting in the the fridge. I’m going to make it for breakfast in a few hours. Then make more Poolish for pizzas tomorrow night at my overnight job.
Thank you for all your hard work to bring us Into your world of being a Pizzaiolo. Grazie Vito!
This guy is one with the pizza. Every single one of those pizzas are masterpieces!!
I am not crazy about mushrooms, But, when you said you were putting Honey on it I suddenly got the taste in my mind and WoW, knocked it out of the park. I have to try that. Thanks Vito for all your demonstrations and passion
Your commitment and passion for the pizza and fans is great. Sending love to your success.
The pastrapizza. In fact, I made the traditional Napoli pizza 2 days ago and added pastrami and it was amazing. And believe it or not, it was before I even watched this video. Wow! Amazing! Thanks, Vito! You are the master.
Hands down mr. Vito. You are the m.f. for pizza worldwide. Thank you!
If we talk about pizza, I watched many channels and chefs, but on my opinion, you're No.1 for pizzas and similar things, just as "Vincenzo's Plate" for authentic italian pasta dishes. That's it.
My wife yesterday : " You don't listen to anyone, you only listen to Vito ! "
After that, we both laughed wholeheartedly and just now, we watched this new video together and drooled all over the screen.
Got your Master Class recently. Really appreciated the extra insights and the super organized way of presenting.
Love you Vito, sempre in gamba, ciao bello !
That is just amazing 🤩
The same thing happen in my house, my wife said a few days ago, Vitto is like a family member of this house, I listen his voice all day long 😂😂😂
The third one with blue color pizza was beautiful
Master Vito! Thanks to your shared knowledge, not only I have learned a lot, but also improved significantly my abilities as a pizza maker... Just 4 years to go to consider myself a pizzaiolo...
On the road with the greatest Pizzaiolo. I loved watching you shop with your little girl. Then to do all the background work BEFORE the outside show begins! This was very enjoyable. Thank you Vito
Pastrami, Mozzarella, Arugula, Red Peppers, etc.
Orange 🧡 Ghost Peppers! Tomato 🍅 Pizza 🍕
Whipping Cream 🍦 Mushroom 🍄 Honey 🍯
Purple 💜 Potatoes, Cheese, Beef! 🍕
Sweet Green 💚 Peas, Spinach, Bell Pepper 🫑
I made my first pea sauced pizza last night, with prosciutto, heirloom tomatoes, red onions. I love the color of the peas. Thank you for inspiring me to try it!
hey:) how did you make the green pea sauce :)
I do same thing, I put air conditioning on in car when transporting the dough, have to so hot. Hahah. I see I do like you Vito, I run fast and setup everything for my catering hahah love it !
I believe you brother
Every one of them look fantastic. Adding them all to my line up. Would love recipes for the various sauces you made.
Vito lacopelli is the best teacher of pizza making..bravo….
That truffle pizza looks phenomenal! Gotta try making that one ASAP!
First i have to say i love your videos Vito! But Im missing a few things to take my own pizzas to the next level! You should really do a recipie videos about toppings!
How to make a good pesto, perfect balance tomato sauce etc.
The magic of italian cousine is based on technique and making the simplest of ingridience stand out!
You're a great teacher Vito. I started watching your videos 5years ago and I learned a lot. And up to now, I'm still learning from you. Thank you Sir.
Absolutely every pizza was a Masterpiece Vito 😋✌️ and I've said it before you are a beast 😂 all that hard work plus a gym workout long hours making dough and long hours at the clients house making the amazing pizza oh my god you're a inspiration ✌️
Iacopelli is The hole package, inside and out everything about making not only fine pizzas but how to do a Living of elaborating pizzas as a business. Thanks Vito!
Thank you very much for your videos Vito. Every single one is absolutely awsome!
Let me share my version of pizza - the Mostruosa; the absolute favorite of everyone who has tried it:
My pizza recipe is slightly different from yours; there is no refrigeration involved. Where I live, the average room temperature is 121º C (53º F). In my case, I prepare the poolish at about 7 pm and let it rest for a couple of hours at room temperature. After that, I mix the flour, salt and oil just like you do. Separately, I mix the poolish and water, and then I add the other ingredients. Once the dough is half-way ready, I knead it for a while. The big dough ball (1.25 kg) then goes back to the bowl sealed with shrink wrap and rests overnight on a kitchen counter.
The next morning, I take the dough out of the bowl, but I don’t separate it into small portions. Instead, I spread all of it in a large oven tray (16 x 27 inches). Let it rest there for an hour or so, and then it is ready for the sauce and pre-baking. After pre-baking is done, it is ready for the toppings and final baking. The toppings include ALL of the following:
Tomato sauce, olive oil, sliced tomatoes, cheese, olives, mushrooms, sliced hearts of palm, pepperoni sausage, more cheese, oregano and basil (Now you can imagine why it's called the Mostruosa). You ought to try it.
I just made my first professional pizza thanks to your recipe! Thank you
First off you are amazing. I have tried to make pizza from scratch a number of times over the years but I have never been able to make a crust that was even as good as the worst pizzerias in Winnipeg. I had given up and resigned myself to take out pizza. Then I had homemade pizza made by my brother and the crust was easily better than any I could remember having anywhere. I asked how he did it and he pointed me to your RUclips channel. My first three attempts have been varying degrees of a hot mess in terms of form. I have a lot to learn about kneading the dough, about forming the dough balls and about stretching the dough, but as misshapen as my pizza crusts have been, the texture and flavour are nothing short of amazing, considering they were made by a complete novice. You have rekindled my passion for pizza and given me a rewarding new hobby. I am going to keep watching your videos and I am going to keep practicing. I will certainly never be as good as you but I will never stop trying. Thank you for sharing your passion. Now a question, are the recipes for the ghost pepper sauce, the pea sauce and the blue potato sauce available on your website?
the truffel pizza looks amazing, im gonna try it out this weekend!
All of your pizzas look outstanding! I couldn't pick only one to call it "the best."
The purple &the green pieces are looks amazing
I never seen a man with such a strong passion for pizza 🍕:)
Someone please nominate him for a Nobel..!!
He might be the most genuine guy on the Internet..🔥
hey Vito im actually kinda impressed with ur baking skills u backed that big pizza oven it that tight space without hitting anything that a skill slot of people dont have
I've learned so much from vito, and I keep improving my pizza skills....
There isn’t enough likes for your videos Vito! You’re an inspiration and your energy is the best on RUclips.
I am making pizza this weekend using your recipe!! Thank you!!
Green Piece Pizza. Made by me yesterday, Don't think it could have tasted better than the one you made, Bravo
As an ex-pizza baker, I now crave to start baking pizza again. I dare say I knew nothing compared to you, Vito. I wish to regain my honor ...!
Wow wow wow loving the ghost, and tartufata. Amazing catering!
You deserve the best Vito. Thanks for share your passion with us. Much appreciated!!
Vito, you outdid yourself once again!!! You have some serious trailering skills!! Pizza I would most like to try is the Tartufata!!
You're the Best Maestro.... I Become a pizza lover because of you!!! You're a Great teacher!!! NO SECRETS!!!! AMAZING!!! I CAN COOK NOW GOOD PIZZAS TO SHARE WITH MY 3 KIDS AND TO MY HUSBAND... THANK YOU GOD BLESS YOU
I hope for everyone to enjoy their work as much as Vito does.
Definitely trying the pastrami!!!!. I did one tonight with smoked pulled pork and bbq sauce drizzle!
Next level Vito! How do you make the purple rain base sauce.. just baking soda and blue potatoes 🥔? Please share.
You honor with your video all professionals in pizza world, you are the one who gave me passion about this simple but so complex dish, thank you so much Vito for your amazing content
Vito, just wanted to say: Wow. I make good pizza, but you are next level sir!
I have tried many recipes… your recipes and techniques always result in the best pizza 🍕
I wonder if anyone came back for seconds of the Ghost Pepper pizza? I'm thing not. Plus, I can't believe all this variety came from a guy who only cooked Margherita for the first two years I watched him.
Two thumbs up for all the hard work.
Vito, your awesome and enjoy all your videos.
Watched all your comparison videos of pizza ovens. One oven that has just come out is from Walmart. For 135$ dollars. It looks and seems to be very similar to the Ooni ovens. It would be very interesting to see your opinion on this compared to the Ooni. This would be a great beginer oven for us just getting started and can’t afford 500$+ .
Thank you for your consideration of a comparison.
Love your Channel. Will be ordering master class next month.
Thank you
Rick
love that soft and crunchy is back in my feed ♥️
i dont know which one is the best cause ive never tasted any of them but they are mouth watering to watch
My favorite is ghost paper pizza 🤩. What ingredients go in the ghost pepper sauce?
So satisfying to see someone with so much passion for its craft. Inspiring.
Truly inspirational. I found the Sabatino product finally! Being from Canada it was a challenge, couldn’t find in Canada. But found in Las Vegas! Trying the Tartufata version soon. Mushroom to be sautéed in Marsala wine. Gonna be great….thanks for sharing your passion it’s addictive!
Ghost looks intriguing!!
Wow, so much stress to start with, but everything calmed down in the end. The Pizza la Tartutata looks amazing. Take care.
really hard work. i respect that. u are a great guy. I am a chef, but next year I intend to open a pizzeria. I build it from scratch. I learned a lot from your channel. If you visit Bucharest with great love, I would like to offer you a pizza for everything you have done for us who follow your channel. respect!
The ghost pepper sauce looks amazing. Is it possible to get the recipe?
Thanks so much for another great video! You got me into pizzabaking and I even have a woodoven now. I made all the pizzas in the video with your wife’s 5 fav pizzas. My fav is r
The pistachio pizza. I’m going to try these pizzas as well. The pastrami and green peas look really nice. Thanks again for your enthusiastic instruction.
You are wonderful, creative and a star. You are Italy's first pride ... the best content, the best montage, and the best appearance on RUclips.
Hell Vito,
To add to my last comment please see Walmart pizza oven ( expert grill coal pizza oven)
Comparison would be great.
Those of us who can’t afford a first oven of 500$ would appreciate such comparison to Ooni oven.
Love all your videos. Thank you for your great channel and all your wonderful instructions.
Rick
The tartufata was my favorite!!
awe yea VITO!
bringing pizza to the world is a beautiful thing man
Vito as always you are doing amazing work. How is your physical health? I noticed in recent videos that your posture is a bit off?
Ready for the weekend! Thanks for the ideas!!!
Vito, you are the man. Fantastic pizza combinations.
Thank you for this video Vito !!! Tanti Grazie !!!
VITO THE LEGEND! Thank you for videos and knowledge
I love your passion for pizza
All pizzas looks perfect
I love the vape effects in the background when presenting the finished pizza! 👏🔥
wow. they look great vito.. thank you! and buonasera from Cyprus!
Half pizza chef, Half a proper pilot ! Incredible ! =D
Vitto, woowww, this video is amazing!!!
He is the MAESTRO, don't waste your time with other videos, with Vitto you have the detailed information to succeed making pizzas.
One question Vitto, how you manage to keep the balls from 10:00 am to 5:00 pm not refrigerated, without getting overproof?
Make it strong please watch the whole video with carful and u will understand how
@@vitoiacopelli I am sorry maestro, I didn't get it, I watched and watched the video
and the only difference I find against what I had being doing is of course you made it with the dough machine, you leave the dough resting for 1 hour, not for 30 minutes, before you made the balls and that you use 100 grams less flour per liter of water. As you teach me I leave the balls at room temperature for 20 minutes and put it in the fridge until the afternoon.
You leave them for hours outside and the balls looked amazing,
What do you mean by "strong" I didn't catch it, sorry... 😳
Vito you have changed my pizza game for the best
Hey Vito, you can get an electric jockey wheel to move the oven in tight places. Just put the oven in as much as you can with the vehicle , then detach it from the car , and then put on the motorised electric jockey to get it in tight spaces . No man power needed. I use one to get my big caravan in place at home. Easy!
Hello Vito
Nice work looks good 👍. When I try your recipe at home steo by step, I get a good pizza but do not get the same crust color and texture as yours. My oven at home bakes on 320 degrees celsius. Is it maybe the flour type since I use all purpose flour. 🤔
Thank you I wish you good luck.
The ghost pizza is a masterpiece jaja. A cordial greeting dear Vito.
Love it Vito!! Ganna try purple rain and truffle one.
Please try these pizzas 🍕
They are fruit pizzas but yeah what heck.
Tomato is a fruit.
Fig
Roasted Fennel
Goats Cheese
Mozzarella
Dress with Fennel fronds and walnuts.
Provolone
Pear
Guanciale
Truffle oil
Then dress with thyme leaves.
Pecorino
All of these pizzas look amazing. I think my favorite would be the purple one, but I'd try them all. Those toppings sound so good.
That blue cheese pizza looked 🔥
You’re legend! Lots of love from Australia ❤
Wow amazing, a true artist of pizza making and coordination of catering in action. Combinations of pizzas are mouthwatering, all are surprisingly different in their own way and makes me so hungry.
I am from India and also I am working in hospitality and also I am watching your video...thanks a lot
Outstanding as always... 👏👏👏👏
All Pizzas looks amazing! Thank you for the ideas of different toppings.
It is so great to see with how much love you do your business and what kind results you get because of this knowledge and love!
i think all of them are delicious. very nice ideas!
I love all of them, thank you for sharing. Love it!
Excellent vid Chef !!
Very interesting
😎🇨🇦👍
Ohh pastrami one and the mushroom one❤ that's what i wanna try thank you!!❤❤
these pizzas look amazing, my mouth is watering now!!
All of them look Beautiful Vito. I am swaying toward the Ghost Pepper 🌶
This is real Work!!!! Well done!
Awesome Vito ! (Typing this while finishing my self made Neapolitan pizza)