They Learn How to Make the Best Neapolitan Pizza in Few Hours
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- Опубликовано: 7 сен 2024
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Who did best?
Desi
Desy's pizza looks more yummy😊
Sorry Desi, but Loris' pizza looked better today. But next time, I think you'll be better. You have your father's blood running in your veins and he's a master pizzaiolo like your brother Vito!
### Channel Analysis
Your channel focuses heavily on making different types of pizza dough, such as Neapolitan and New York style, and lacks variety in content. Here are some areas you can explore to diversify and enhance your channel:
1. **Recipe Variety**:
- **Pizza Toppings**: Create videos exploring unique and gourmet pizza toppings. For example, you could make videos on how to create pizzas with seafood, exotic cheeses, or international flavors.
- **Specialty Pizzas**: Experiment with making pizzas for specific diets, such as gluten-free, vegan, or keto-friendly pizzas.
2. **Pizza Baking Techniques**:
- **Tools and Gadgets**: Review pizza ovens, peels, stones, and other baking tools. Share tips on how to use them effectively.
- **Cooking Methods**: Compare different methods of baking pizza, such as using a traditional oven versus a wood-fired pizza oven or a grill.
3. **Behind-the-Scenes Content**:
- **Day in the Life**: Show behind-the-scenes footage of a day in your pizzeria, highlighting the preparation process, ingredient sourcing, and interactions with customers.
- **Pizza History and Culture**: Share the history and cultural significance of different types of pizzas.
4. **Interactive Content**:
- **Live Cooking Sessions**: Host live sessions where you cook pizzas and interact with your audience in real-time.
- **Q&A Sessions**: Have Q&A sessions where you answer questions from your viewers about pizza making.
5. **Collaborations and Challenges**:
- **Collaborate with Other Chefs**: Partner with other food RUclipsrs or chefs to create unique pizza recipes or to have cook-offs.
- **Pizza Challenges**: Create fun and engaging challenges, like "Making a Pizza with Only Ingredients Starting with the Letter P".
### SEO and Thumbnail Improvements
1. **SEO Optimization**:
- Use targeted keywords in your video titles, descriptions, and tags. For instance, "How to Make Authentic Neapolitan Pizza at Home" or "Best Vegan Pizza Recipes".
- Include detailed descriptions that explain what viewers will learn or see in the video.
2. **Thumbnails**:
- Design attractive and consistent thumbnails. Use vibrant colors, clear images of the pizza, and bold text to highlight key points.
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### Promotion Strategies
1. **Social Media**:
- Promote your videos on Instagram, TikTok, and Facebook. Share short clips or behind-the-scenes footage to generate interest.
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2. **Collaborations**:
- Partner with other RUclipsrs or food influencers to reach a wider audience. Cross-promote each other’s channels to gain new subscribers.
### Engagement and Community Building
1. **Viewer Interaction**:
- Ask your viewers to comment with their favorite pizza recipes or their own pizza-making tips.
- Respond to comments and create a sense of community by acknowledging viewer feedback and suggestions.
2. **Regular Uploads**:
- Stick to a consistent upload schedule, whether it's once a week or twice a month. Consistency helps build an audience that looks forward to your content.
By incorporating these strategies, you can diversify your content, improve viewer engagement, and increase your channel's growth.
Your sister, of course.
I got an Ooni for Christmas. I waited months to finally fire it up, because Canadian winters. I love to fire it up for groups and show off my skills. But typically before the appointed day, I'll binge watch your videos to get hyped up. 😂
living exactly the same thing lmao
Vito remember there are highs and lows with everything in life but just keep making great videos and in time it will 100% pay off you are a great guy with a great passion and that shows and will payoff also I love your MASTER CLASS I took it about 11 months ago and it is so worth it !
I think it already paid off, he is the most famous pizza guy in the world and that is something. I love his passion for pizza.
It's unhealthy....looolll@@honzareality
Even after watching your videos for the past 3+ years, I didn't truly get what I was doing wrong. Now I know. No fancy pizza oven, just my home oven, but you've taught me how to make a good Neopolitan pizza. Thank you!
WHAT did you do wrong?!
I love thin crust pizza. After saucing I place Romano, then Parmesan, both grated mixed or separated. I then grate sharp Swiss, provolone, and Mozzarella grated together about 10% Swiss and 45% Provolone and 45% Mozzarella mixture into a large bowl! I always grate from chunks and never shredded from the bag! Sometimes I place red crushed pepper before adding the three cheese self grated cheese mixture! If using other toppers and no more than three, I place the thinner toppers down first! It’s not Neapolitan, but I digest thin crust much better! Love this teaching video.
Not just soft and not just crunchy BUT at the SAME time
Soft and crunchy
in de same time!
Soeeft and crenchy
Was waiting for this reply@@343RuinedHalo
@@callum39645 No SOFT AND CRUNCHY
Yes
I've never commented before, like this video because the process of making the crust before going in the oven was clearer, good video.
This was an awesome educational teaching! I could see their progress of improvement! Great teaching!
Vito ..Sei un genio! You are absolutely brilliant. I am an Indian.. I lived in Trieste for 5 years before I moved to the US. Though I learned to make pizza in Italy. You have the best teaching. Grazie mille.
I always thought that drying the top part of a dough could affect the process drastically, but it's nice to see you showing the issue and "fixing" it.
That's what I am talking about pizza. Real pizza. Thank you I follow you for so many years. Even if I am not a pizza man. But I love your pizza. Greetings and healthy.
I've learnt everything i know about pizza from you . I've been following you since the guy breaks up fight with pizza days😅. I can make better pizza now than most restaurants in my town. Thanks for teaching us all.😊
I’ll be in bari area for Christmas! Hopefully able to come visit soft and crunchy!
Vito it took me awhile to watch your post,i was busy making pizza at my house using everything you told me to do Bast even pizza night thank you❤❤❤❤
Fabulous! Really like seeing the whole process with students learning, that way us normal folks can see where the mistakes are made. Appreciate seeing you use a 60% hydration dough and still get the great "soft and crunchy" results.
I've never seen you do this sort of dough pressing technique during stretching before. I like it, it distributes the air more evenly throughout the cornicione!
Vito - Lots of Love and Good wishes. Tabla (Musical instrument) sounds so nice for background.
Getting my gozney dome on Monday. Can't wait to apply what I have learned from this video. Thank You!!
I love this guy so much, really nice video Vito, thanks to you I learned how to make your pizza and made to my father in Father’s Day, he said it was the best father day food possible, thanks by you my friend, if something don’t go good in your journey I resolve for you by free 🤝
I'm so obsessed with watching you making pizza all the time now. Thank you Vito for teaching me everything about pizza. Now I'm working on trying to perfect my Detroit Style Deep Dish Pizza since it's my favorite type of pizza. But I still definitely love a good original Neapolitan.
Great video! Still working on getting that airy crust
Very happy to see this video format! The most exciting moment was, when they did their first pizza all by themselves. You could try to do this more often: Get somebody to learn with you, then you go away and they do a pizza by themself, then you come back and tell them what is wrong. And then - repeat until the pizza is perfect, soft and crunchy! I don't know if many people will like it, but for me it seems like a culinary competition, with excitement about "will they learn / succeed?".
a real one gentlemen . Vito , when you highers other to your levl , tsste like you are the Master of all .Proud of this guy !
This is a good video as it really shows the part I needed help on
Great video! Really enjoyed watching your two apprentice. They both did really well, but I think Loris is a natural, he is learning very fast.
Opening up a restaurant shortly with pizza being hopefully our specialty Your video was a great learning experience. Thank you. Mike
Vito - this might be one of your best videos yet. I used to take my kids to Prova for your amazing pizzas. I've watched your videos to improve my home pizza making skills. But this! This is so good. I want to come to Italy and take a class.
Yes, lower hydration not as sticky .. easier to handle..
higher hydration is for those with more dough handling time..
Looks Great , followed you for a while now and I have a Gozney Arc XL off Black, thank you from the bottom of our hearts for teaching and sharing the recipes and methods!!!
Your students did great. I finally learned how to stretch properly.
Vito, very great this knowledge you shared. I was long time after this standard process. I like the Vespa at the Wall. I have a PX too. Grazie Mille ❤
Desde Chile!!!
Fantástica explicación, muchas gracias Vito recomendable 100% tus videos!!
Muchas gracias!!!
Grazie Mille as always, Vito! I am now adding this to my training program for my pizzeria here in the Philippines. God bless!
With the right training, patience, passion and time anyone can become a godfather/mother of pizza. Or Don Cornicione (instead of Corleone). as the big boss is called.
The pizza looks so amazing, as always.
Thanks Vito! I live in a small town with about 7-8 pizza shops and ppl have already said my home made pizza is better than all of them thanks to your videos!
Vito, I'll be in Bari in September 2024. If you decide to do a master class in your studio, let me know. I'm interested. 👋😃👍
Vito I don't know what's up, unless I search for your videos. I don't ever see them. Great video! Thanks!
Good video, practice makes perfect. Desi is the winner because now she recognizes the master. Fun video.
You guys had fun. That's actually were pizza is about. Have fun and a great time.
Soft and crunchy
I think WE all have tp come to Bari, to try one of this amazing Pizzas!!
You are the man Vito and you are helping everyone make better pizza my wife likes my pizza better than ordered pizza thank you.
Great training. I will have to try to remember when I do my next pizza.
Both did really good, amazing progress, and great master! 👍🏻
Two thumbs up! They did well and learned from a pro!
sie sind ein Weltmeister , Mr. Lacopelli . Schön das sie den jungen Leuten etwas beibringen .
I would Like to have more Pizza Like this in Germany..... IT Looks so good.
Loved this video!
When you say strong flour what W rating do you suggest?
All of you did great! Thanks Vito :)
Oh snap. my pizzas look like the first ones. I always thought it was just my dough, I didn't realize how much the technique impacted how the crust ended up. I'll have to take another crack at it and see if I can get it soft and crunchy at the same time ;)
Thank you brother!
Good job u guys ♥️ I would love to learn to make pizza with u
Vito you are amazing - and the grand master in pizza making
A lot of very useful tips in handling dough in this video! Thanks Vito.
Do you have a recipe for the dough for just 4-6 dough balls that would fit in a standard home mixer?
Your sister! Thanks for sharing this teaching experience!
Vito - I tuoi video sono tanto divertenti quanto educativi. Continua così!
Hii Sir I'm also making Nepolitana Pizza I'm working Saudi Arabia Russo's New York Pizzeria restaurant this pizza is very very testi and soft and crespy wow Balevo wow👌👌👌 now I'm Nepal 🇳🇵
Damn VIto...you making me hungry. I think they both did really well and with guidance will be smashing them out in no time 💪 I will definitely have to visit Soft & Crunchy in the future.
questo tipo di lievitazione è ideale per pizza in teglia alla romana, facendo le palline è facilissimo che poi il disco di pasta risulti molto tenace, oltre al fatto che corre troppo, cioè fermenta troppo velocemente ritrovandosi panetti scoppiati durante la serata.
If you ever plan to visit New Delhi, India..consider me in as your student.. since last 6 months I am watching your videos trying to make this pizza...though I manage to make my pizza looks exactly like this...the actual texture is somewhere missing
How much liter are in the water yeast bucket and in the salt water
Is it like 4 liters in the salt water and 2 liter water In the yeast??
Learning by doing .Perfekt .
Amazing
This is great content and will help me so much!
Looks like they had fun learning and definite improvement at the end. Was fun to watch and also learn via watching them learn.
I’d be the first time sign up for a small 1-3 person master class even with an increased fee
That's a great idea to make a huge amount of dough and perfect the technique. I want to improve the way I make the balls by the squeezing method that you demonstrated so tomorrow I'm buying a load of flour.
Thanks for the tips.
Beautiful guide 😉
I saw you changed the title. This was a very very good training video for me
Great job!
Please tell us something about the "strength" of the flour.
How high should the protein content be? 12 13 or 14 g per 100 g flour? Is it OK to use spelt instead of wheat flour?
Thanks!
I’ve been using your technique for a couple of months. Now my wife doesn’t want me to buy pizza anymore. 😊😅
You made my bucket list. I want to learn to make pizza from you one day. I am currently caring for my parents with dementia so it may not be for a few years as I can’t leave them alone, but when I am able to leave the UK for a few days, I want to do your course. I been making pizza for years, it’s edible but my dough never turns out as smooth as yours, I never worked out what I am doing wrong, plus I want to visit your beautiful country. Salute! Ciao ciao.
Super from Spain
Vito where in the US can we buy the GI stainless steel tools from?
Great video as always.This is as close as it gets to getting a job at a pizzaria.
Poolish in the fridge for as I watch! Let's go Vito!
Que lindo aprender a hacer pizza. 😊😊😊
Perfect!
Thank you, I'm going to make my home pizza's bigger next time!
!Awesome!
Get rid of the all the supplies off the working counter...you need shelving for that. The bench should be clear of items!
Great video! Practice makes perfect :)
Maestro lacopelli once again
You need a shelf on the wall above the bench to put all the clutter on and leave the bench free 😉😊
When you have the maestro, they should “Veni, vidi, vici” 😎🍻🤘
Hello Vito! What's the differences between caputo pizzeria blue and red ? I do fermented dought with the red one and its coming perfect what about the blue one ?thanks 🙏
Great video...
Dobra robota.😊
Vito .. superb
Bravi !!!
They had a great teacher
Vito you are a master pizza maker...
I'm curious, when you say strong flour, vs 00 we use at home with past recipies, is that the same thing and you're just going with a higher protein for strength? I'm quite happy with what we have been making from a few months ago with the poolish + 2 day ferment but just curious how it differs for a business scale thing.
what fresh mozzarella cheese do you recommend for best pizza that can be bought in Las Vegas Vito?
Great video, but how don’t know when to use the poolish method, biga method, or the method you have in this video?
What brand is the dry yeast? I am struggling with this ingredient. Cheers