Hi Vito, I'm seeing you from Panama. Your charisma and enthusiasm have captivated me. I don't know anything about pizzas, but I hope to soon start making my first pizzas following your videos.
Loved the honest moment when your sister looked at you after biting into the pinsa, as if to say "alora! que bueno gusto!" I can't wait to add this into my rotation of your other family recipes for pizza and foccaccia. Thanks so much for your pro insights!
We had pinsa Romana a year ago, we bought the precooked dough in the supermarket and since then we didn’t go back. We love pizza but pinsa is so light and crunchy. Every Friday we have pinsa Friday, we love it. We live in Italy so it can’t get better than this. Grazie Vito, I just finished cooking your focaccia, I will try to make the pinsa next.
Great Video Vito. I had to look up what guanciale was. I think I would like the pinsa more. It reminds me of focaccia. I enjoyed seeing your sister tasting your creations. She gave her honest opinion which is the one she likes most.
Hi Vito, Thanks for another great video! One question. On older videos you use 300 or 400 grams for poolish. Now 500. What is the difference? Can you please make a video with a recipe making about 4-5 balls? Thank you!
Hi Vito. I love your videos😍 But I have a question. In your pinsa recipe, it says that you should use 500g of water and 500g of flour in the poolish, which gives you 1000g of poolish. But in the pinsa dough recipe, it says you should use 500g of the poolish. Do you weigh out 500g of the poolish, or am I misunderstanding something? Thank you so much for sharing your knowledge with us😍
Chef Vito is best at making Pizza (even Halloween and Nutella Pizza), but also master excellent in making Panzerotti and Focaccia and Pinsa Romana. I can't wait to see Vito make Calzone (spoiler: Calzone is also an Italian dishes too and one of my favorite) 💞💞
Ciao Vito, I have learned a lot so far from this videos! Thank you for all those tips! I have a question regarding the fermentation process: after you make the dough balls, you normally rest the dough at room temperature for a bit, and after around 2-3 hours, you put it into the fridge until you are almost ready to make the pizza. Can I put the dough balls also directly to the fridge after making them and take the dough next day a bit earlier out to let it get to the right size? Thanks in advance!
Hi Vito! Where can I get those giant stoneware plates for pizza?? I've been learning from your videos and I need something cool to serve my soft and crounchy on. Thanks!
Hi Vito. In a old video of yours from 2019 you gave this proportions for napoletan pizza: 500g poolish, 1Kg flour and 500g water, and in this recipe you say 500g poolish, 500g flour, 200g water. Why are they so different? Thanks!
Problem for me is it's packed full of gluten. So i'm so sorry i can't eat that with celiac disease. although i eat pizza without gluten, it's not that nice, but i don't know how the normal one tasted. :(
@vitoiacopelli For me even the French bread is not different from the pizza, same ingredients. The difference between the pizza and the pineapple is like the French bread and the French baguette. The second is folded. Adding different flour doesn't change the essence of a bread product and yeast is in every grain. Mother yeast is an indirect method vs direct yeast method, but the result will be same - protein and starch fermentation without oxidizing the crust (you're great in this, your dough has no hard crust). The pizza changed the bread world since the 00 flour was made and it became equal to the endosperm used to make the French bread, but with this type of milling more good flour was made, so the quality turned into quantity. Both products are light digestive. And both are baked in a Dutch oven. All other details are not so critical at large. And pinsa is not a controlled product unlike pizza. Most people, for example, in Russia never tried pizza, and Local Italian pizza masters cook Uzbekistan flat bread with topping, adding sugar and oil in the dough. We even have the Moscow style pinsa, I'm not sure they use your rice flour, but this brand is great. They have a mixture for Italian bread. But it tastes like the French bread. The circle is closed.
Guess how many times you see the” little pinsa on pic “ and I’ll send you a video message on Instagram ❤
10 times😊
Vito: "The dough is alive!" Yes it is! There are four pinsa dough shells, Vito. Wallah! @terptek
Vito: "The dough is alive!" The pinsa dough shells is four of them. Wallah!
Hi Vito, I'm seeing you from Panama. Your charisma and enthusiasm have captivated me. I don't know anything about pizzas, but I hope to soon start making my first pizzas following your videos.
Loved the honest moment when your sister looked at you after biting into the pinsa, as if to say "alora! que bueno gusto!" I can't wait to add this into my rotation of your other family recipes for pizza and foccaccia. Thanks so much for your pro insights!
Glad you enjoyed it!
We had pinsa Romana a year ago, we bought the precooked dough in the supermarket and since then we didn’t go back. We love pizza but pinsa is so light and crunchy. Every Friday we have pinsa Friday, we love it. We live in Italy so it can’t get better than this. Grazie Vito, I just finished cooking your focaccia, I will try to make the pinsa next.
Amazing
Focaccia????😃
Vito can you do a video comparing using sourdough starter vs. yeast for pizza dough? Thank you, I love your pizza videos!
I’ll try
Great Video Vito. I had to look up what guanciale was. I think I would like the pinsa more. It reminds me of focaccia. I enjoyed seeing your sister tasting your creations. She gave her honest opinion which is the one she likes most.
Glad you enjoyed it!
Thank you Vito and your team for hard work 💪💪 great video
Hi Vitoo!!! Many many thanks. You still rocks.
Thank you too!
Soft, crispy and fun at the same time. But I also add potatoes to the dough sometimes. This works well in a home oven.
Hi Vito, Thanks for another great video! One question. On older videos you use 300 or 400 grams for poolish. Now 500. What is the difference? Can you please make a video with a recipe making about 4-5 balls? Thank you!
That is correct the more u use the faster will grow
@vitoiacopelli Thank you!!
Awesome!! Looks great. Isn't this very similar to a focaccia....?
Hi Vito. I love your videos😍 But I have a question. In your pinsa recipe, it says that you should use 500g of water and 500g of flour in the poolish, which gives you 1000g of poolish. But in the pinsa dough recipe, it says you should use 500g of the poolish. Do you weigh out 500g of the poolish, or am I misunderstanding something? Thank you so much for sharing your knowledge with us😍
Chef Vito is best at making Pizza (even Halloween and Nutella Pizza), but also master excellent in making Panzerotti and Focaccia and Pinsa Romana. I can't wait to see Vito make Calzone (spoiler: Calzone is also an Italian dishes too and one of my favorite) 💞💞
there's an old video of Vito making calzone :) watch?v=VoKrX8Y0rb8
Vito, can you make recipe of ciabata bread for making burger bun? Like 280 of McDonalds in France. Thanks!
Please make Biga pizza with 48 hrs fermentation and 24 hr bulk fermentation and then fermenting dougball for another 8-12hrs
pleasseeeeee
I did it and is amazing
@@vitoiacopelli please make a video too It would be lovely to see you doing it
Ciao Vito, I have learned a lot so far from this videos! Thank you for all those tips! I have a question regarding the fermentation process: after you make the dough balls, you normally rest the dough at room temperature for a bit, and after around 2-3 hours, you put it into the fridge until you are almost ready to make the pizza. Can I put the dough balls also directly to the fridge after making them and take the dough next day a bit earlier out to let it get to the right size? Thanks in advance!
Yes you can!
Caro, sei un Mito! Mi fa molto piacere averti trovato qui su RUclips! Se magari vieni in Germania, fammelo sapere! Un saluto al mio paesano 🥰
Ok
I would love to see a Sicilian Style pizza recipe Vito. I’m originally from upstate New York but haven’t had a good Sicilian Style for many years.
Sounds good! Soon
@ You are amazing. I’ve learned a ton from your videos. Thank you!
Hi Vito! Where can I get those giant stoneware plates for pizza?? I've been learning from your videos and I need something cool to serve my soft and crounchy on. Thanks!
Hi Vito
How do Yu adjust oven up and down? What temperature?
Eeeh Im taking notes what Desiree likes for future weddings😅🎉🎉😂 Im hard student!!!
When will you do the Sicilian sfincioni?
Very soon
Hi Vito. In a old video of yours from 2019 you gave this proportions for napoletan pizza: 500g poolish, 1Kg flour and 500g water, and in this recipe you say 500g poolish, 500g flour, 200g water. Why are they so different? Thanks!
500 g poolish (250g flour + 250g water), 500g flour, 200 g water. Hydration 450/750 = 60% and not 70%. Right?
iirc the poolish is 500 flour + 500 water. So ends up with 1000g flour and 700g water so 70%
I go by the gr of water
Isn't the best hydration around 75% for pizza? If yes then why is every recipe like 56-60%? Or have I misunderstood
One word yummy 😋
Thank you 😋
I remember this beautiful Lady❤
I'm trying to build gluten well. I need to buy a good mixer.
Where can I get a dough machine like that in Australia?
Online
Link on description
Pinsa is also Soft N Crunchy! 😁
Yess
Not trying to be rude, but the video gets out of focus a lot now. Overall great video.
So you like more Detroit style pizza than Napoletana? 😮
Yes
Problem for me is it's packed full of gluten. So i'm so sorry i can't eat that with celiac disease. although i eat pizza without gluten, it's not that nice, but i don't know how the normal one tasted. :(
Mm I can do a video of gf pizza if u want
Algorithmic engagement comment.
Fermentation is a universal process, they cannot be totally different.
Well they are
@vitoiacopelli For me even the French bread is not different from the pizza, same ingredients. The difference between the pizza and the pineapple is like the French bread and the French baguette. The second is folded. Adding different flour doesn't change the essence of a bread product and yeast is in every grain. Mother yeast is an indirect method vs direct yeast method, but the result will be same - protein and starch fermentation without oxidizing the crust (you're great in this, your dough has no hard crust). The pizza changed the bread world since the 00 flour was made and it became equal to the endosperm used to make the French bread, but with this type of milling more good flour was made, so the quality turned into quantity. Both products are light digestive. And both are baked in a Dutch oven. All other details are not so critical at large. And pinsa is not a controlled product unlike pizza. Most people, for example, in Russia never tried pizza, and Local Italian pizza masters cook Uzbekistan flat bread with topping, adding sugar and oil in the dough. We even have the Moscow style pinsa, I'm not sure they use your rice flour, but this brand is great. They have a mixture for Italian bread. But it tastes like the French bread. The circle is closed.
IACO!!!
As you say way you not come in mauritius teach us
❤ 😁🍕
🥲🥲🥲🥲🥲🥲 I want to buy your pizza masterclass! Paypal or stripe??? I don’t use either. Come on.