No one is against it, it's just that Hawaiian pizza sucks as a pairing. Check out the watermelon pizza made by Sorbillo or the one with lemons by Capuano
No it doesn't, Italians male Hawaiian pizza with prosciutto cotto and ananas and ita an abomination, the original Canadian one is with bacon and pineapple AMD it'sore of a pizza pie , not a pizza, and it is very nice, e lo dico da italiano @@cotolettaelimone
@@PomoDodio La Hawaiian pizza originale ha ananas, bacon, prosciutto cotto, pomodoro e formaggio, quindi lo stesso un accostamento da rabbrividire. Si può fare una pizza decente con l'ananas ma di sicuro non con il pomodoro acidulo che dai un morso e ti viene la gastrite. Esistono alcuni che pensano che non debba esserci in principio sulla pizza (che poi per caso sono quelli che stanno contro la wurstel e patatine), ma si tratta solo di seguire la massa
Pizza recipes vary (especially in water content) but it's essentially something close to this: 500 g flour (tipo 00) 300 - 350 g water 10 salt or to taste 15 g yeast First combine the yeast, flower and 2/3 the water and place in container like in video and rest over night in fridge. Then in a dough machine or by hand incorporate rest of water and few drops of olive oil. Shape into dough balls of 250-280 g. Slow ferment in fridge to point of fermentation (ie when the dough is smooth and easy to work with -takes experience)
Got a tonsillectomy 4 days ago and haven't eaten anything. It hurts but I'm still feeling hungry now...this looks like the best pizza ever made🔥keep it upc
It's amusing to observe how simple peasant food has transformed into a cult dish. Pizza, which started its journey as a humble cheese flatbread in Italy, only became a true phenomenon after its 'Americanization'. Now it's not just food, but an entire industry with inflated prices and pretensions of sophistication. It's amazing how clever marketing can turn an ordinary product into a 'national treasure', isn't it? Che mondo strano!
Non è proprio così la storia della pizza che conosco io, la pizza Margherita fu fatta in onore della regina Margherita che visitò Napoli, così un cuoco decise di farne una "particolare" con i colori della bandiera italiana , rosso del pomodoro, bianco della mozzarella e verde del basilico 😊🎉
I like chewy kind of soft crust. It works so well with fresh pizza (less so with readymade variety). This is why I'm slightly skeptical of Dave Portnoy. His hardon for a 'firm undercarriage' would often be a dry bite for me. Mushy all the way. I want the pizza to swim in my mouth
@@zul8137 in Italy they use kitchen scissors because it cuts everything perfect, with pizza slicer toppings are falling of and it’s not as accurate as scissors 😊😊
@@patatr4943 what i mean is that Gabriel and i are referring to vincenzo capuano, look for his shorts, i think you didn't understang who we are talking about
@@CnrYoui No not always, if you are in a hot place then ice water is very important otherwise dough can break down or rise too fast, but if you live in a cold place you add cold water and your dough will rise very, very slowly. It's about targeting the correct dough temperature, not blindly dumping ice in
I don't wanna be "that guy". Do you use San Marzano tomatoes in your sauce? That's all I ever use now. I found a little place near Vancouver that sells 796 ml cans for $5 cdn. They went on sale for $4 a few months ago so I bought all the cans that weren't dented. It makes the best sauce ever. Just basic ingredients and fresh basil.
People like to put olive oil at the serve of the food. Not for "extra cook time. And basil or others fresh greens you put after you finish bake the pizza, but you already edit that to put extras... Other than that, the dough looks perfect! I wish i knew how to make dough
Mec je peux citer 3 autres influenceurs qui ont EXACTEMENT les mêmes mimiques, ZERO originalité, le mec se lance en se disant " j'ai aucun concept je vais juste complètement voler le travail de ces personnes et le refaire avec de la pattes à pizza de chez moi" Je meurs de cringe devant les comptes comme celui ci vraiment c'est chiant, vasy ça ma saouler je dislike et report
The bad preference made me laugh a lot, when I saw the cap full of dough I immediately thought that there is another Capuano in the world that thinks only about social media and little about studying.
salt slows down yeast fermentation and gluten development so that's why they add it after the dough has already had a while to ferment and mix in the mixer not sure why they add the ice to the mixer though, does it produce a lot of heat and it's better to keep the dough cold?
C'est pour éviter que la pate de farine se chauffe ( température) pendant le petrissage dans la machine. Ce qui serait mauvais pour la suite du precessus de preparation.
Ho appena visitato il sito internet, non ho parole credo che cambierò mestiere no scusa volevo dire Arte . Con i tuoi consigli passare dall'elettronica alla ricerca di particelle subatomiche a creare dei capolavori di pizze é un attimo ❤️❤️❤️💪💯💫
With love Vincenzo 💙🤌
Nice way with his signature a lot of fun 😂
Please can you put the ingredients
Vicenzo capuano se alguem que saber da onde ele copior. Só faltou bater no peito na hora de.cortar com a tesoura
Konten g jelas blass
Vincenzo Free fire 😮💨
That looks so delicious!
What a warm/charismatic smile 👌🏾🍕😋
You're getting better from day to day
Can you tell me the process of making dough for 5 pizzas....
Or may be for 1 pizza ...so that i can make more accordingly
@@devanshbhatia3916 Take the measurements and multiply it by 5 and vice versa
Italian: This is the real pizza.
Others: Surely it is. How about add some fresh fruit?
Italian: NOOOOOOO ~ !
No one is against it, it's just that Hawaiian pizza sucks as a pairing. Check out the watermelon pizza made by Sorbillo or the one with lemons by Capuano
Si des ananas 😅😅😅😅
Fantastic!🎉
No it doesn't, Italians male Hawaiian pizza with prosciutto cotto and ananas and ita an abomination, the original Canadian one is with bacon and pineapple AMD it'sore of a pizza pie , not a pizza, and it is very nice, e lo dico da italiano @@cotolettaelimone
@@PomoDodio La Hawaiian pizza originale ha ananas, bacon, prosciutto cotto, pomodoro e formaggio, quindi lo stesso un accostamento da rabbrividire. Si può fare una pizza decente con l'ananas ma di sicuro non con il pomodoro acidulo che dai un morso e ti viene la gastrite. Esistono alcuni che pensano che non debba esserci in principio sulla pizza (che poi per caso sono quelli che stanno contro la wurstel e patatine), ma si tratta solo di seguire la massa
Perfect from start to finish!
Everything is good APPROVED 👍
In this whole video i was just admiring him😭
ああ、美味そう🤤……それに焼く前の生地が美しいですね✨️
ジャパニーズだー
Super lovely your Vicenzo's ways of show us this job!! Congrats!!
Can you please share a dough recipe for home cooks? Thank you!!
Pizza recipes vary (especially in water content) but it's essentially something close to this:
500 g flour (tipo 00)
300 - 350 g water
10 salt or to taste
15 g yeast
First combine the yeast, flower and 2/3 the water and place in container like in video and rest over night in fridge.
Then in a dough machine or by hand incorporate rest of water and few drops of olive oil.
Shape into dough balls of 250-280 g. Slow ferment in fridge to point of fermentation (ie when the dough is smooth and easy to work with -takes experience)
@@valandhol9four680 Not even close....
@@valandhol9four680 he used ice cubes instead of water when he kneaded the dough.
@@boschz1385 can you please give us your version?
He has already shared the dough recipe on his channel.
I love seeing the dough and I love that pizza yum 😋😋😋
noi non ci rendiamo conto del lavoro che sta dietro una ... semplice pizza 👏👏👏❤️🙏 un grazie a tutti gli artigiani
Looks great🙂
Nice coseplay, where is the golden scissors ✂️? 💀
I didn’t find it 😭
And Nono?😂😂😂
Now that one looks good!
الحركه الاخيره متعوب عليها 😂 كتير لذيذ❤استمر🎉
You and Vincenzo have to meet now😂. Beautiful pizza 🤌🏻
ماشاءالله صارت البركة بالعجين
😭It‘s so beautiful ❤❤❤❤🇮🇹🇮🇹🇮🇹
Magnifico video🙏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻
The pizza looks stunning
Can you tell me please all the recipe and the flour you use??? Please??????
All you need to know about pizza... provides almost no info.
00 is best. Tho all are fine
flour he used is called digiorno
Its called biga technique check it out.
Wow looks delicious!
Got a tonsillectomy 4 days ago and haven't eaten anything. It hurts but I'm still feeling hungry now...this looks like the best pizza ever made🔥keep it upc
Ur pizza dough is so elasticyy
Красиво работаете . Наверное вкусно ! Успехов !❤😂🎉
Looks amazing
Скажите пожалуйста сколько воды. Сколько дрожжей и сколько мула и сколько минут держится в холодильнике
Hes putting all his power into it and im so here for it kinda scary how confidently hes made the dough his bitch 😂
Quick question- what does adding ice to the dough do?
Keeps it at a cooler temperature, the machine itself and friction will create heat into the dough. At least that's what I've read before.
What is that he put in center of pizza
A yellow tomato
scamorza, it's dry and smoked mozzarella, and I can tell you it's just for the show because it's dry and has nothing to do in the middle of the pizza
Smoked cheese such as mozzarela flower or Provolone.... or maybe a special Dolce di latte
its sooooo fluffy😊
the spank on the dough must be a heavenly echoes
I, too, was jealous of the sloppy spank. Sadly will need to keep assaulting the rice bags at my local grocery store instead :(
Man that’s Awesome
HowToBasic mode.
rrealll
It's amusing to observe how simple peasant food has transformed into a cult dish. Pizza, which started its journey as a humble cheese flatbread in Italy, only became a true phenomenon after its 'Americanization'. Now it's not just food, but an entire industry with inflated prices and pretensions of sophistication. It's amazing how clever marketing can turn an ordinary product into a 'national treasure', isn't it? Che mondo strano!
Non è proprio così la storia della pizza che conosco io, la pizza Margherita fu fatta in onore della regina Margherita che visitò Napoli, così un cuoco decise di farne una "particolare" con i colori della bandiera italiana , rosso del pomodoro, bianco della mozzarella e verde del basilico 😊🎉
It wouldn't have gotten so popular if it didn't taste good. Same goes to pasta.
I’d love to try this beautiful pizza
Can i be the pizza dough?
😂😂
Bruh 💀
No sir that would be inappropriate if you are not his wife/husband💀
Same
Bro wants to get eaten
Idk. What looks better. The pizza or Gabriel 🔥 lol
I know that crust is super chewy, tender and crispy all at once. Delicious.
I like chewy kind of soft crust. It works so well with fresh pizza (less so with readymade variety). This is why I'm slightly skeptical of Dave Portnoy. His hardon for a 'firm undercarriage' would often be a dry bite for me. Mushy all the way. I want the pizza to swim in my mouth
Şahane! ❤❤❤
Para cuando la pizza hawaiana.🤭❤
Ehy! No pinapple on the pizza ☝🏻
Using scissors to cut a pizza is diabolical 💀
Why 💀 it is normal
@@Genezis98 how in the pizza is that normal bruh😭
@@zul8137 in Italy they use kitchen scissors because it cuts everything perfect, with pizza slicer toppings are falling of and it’s not as accurate as scissors 😊😊
Боже! Храни Итальянцев ❤😊
Brasília, capital of Brazil loves you ❤❤❤❤
I am allergic to gluten and most carbs. Consider yourself lucky if you can enjoy a nice pizza. I still enjoy it twice a year.
I know the feeling. I have chronic urticaria and I am allergic to 18 different things. Including wheat 😂
BRAVISSIMO!❤
What's the wet blob in the center?
A roasted tomato I presume. It's a garnish.
Scamorza cheese, such as amoked provolone
😋This is so delicious ❤
耳がポリンポリンにふくらんでいる。こりゃ最高だ。
なんか女性の扱いも上手そう
Magnifique ❤❤❤
Imitation of italian pizzarolo
It's official this guy eats pizza for breakfast lunch dinner and DESERT
فلسطين حره مستقله 🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸🇵🇸
😂😂😂😂😂😂
Yes😊
Pizza is free and independent
@@mathiasvriesKeep to yourself
Lol no it's not. God Bless Israel!
He is so cuuute
Тесто - супер! Все остальное тоже :)
дааа...а как он шлепал по тесту....меня так по попе никто не шлепал ))))))
ขี้มือทั้งนั้นเลยไม่ใส่ถุงมือฟะ😂
waitin for a real collaboration vid with vincenzo
Vincenzo is a s*** home cook, you can’t compare to a pizza yolo of this guy class . It’s like comparing a bmw to a fiat 😂
@@patatr4943 i think you didn't understand who Gabriel and i are referring to, look for vincenzo capuano shorts
@@patatr4943 vincenzo capuano
@@patatr4943 iamm ia
@@patatr4943 what i mean is that Gabriel and i are referring to vincenzo capuano, look for his shorts, i think you didn't understang who we are talking about
eh bravo ragazzo!! un abbraccio
Consigio mettere l'olio di oliva sopra quando la pizza e gia pronta.... Olio crudo da un sapore strameraviglioso sulla pizza....❤
Fun fact : ice cubes can be used instead of water, and plus dough mixing thorough with cold water allows it to be smoother and better quality.
Tais toi 😅😅😅😅😅
Depends on temperature outside
@@ericbarthelemy190 regardless should always do it with cold water or ice
@@CnrYoui No not always, if you are in a hot place then ice water is very important otherwise dough can break down or rise too fast, but if you live in a cold place you add cold water and your dough will rise very, very slowly. It's about targeting the correct dough temperature, not blindly dumping ice in
Ich liebe es Profis bei der Arbeit zu zuschauen
ياه يعمي ياه😂
🤣🤣
Approved! 😊
I don't wanna be "that guy". Do you use San Marzano tomatoes in your sauce? That's all I ever use now. I found a little place near Vancouver that sells 796 ml cans for $5 cdn. They went on sale for $4 a few months ago so I bought all the cans that weren't dented. It makes the best sauce ever. Just basic ingredients and fresh basil.
One day i wanna start my own pizzaria
My students like ur video😊
you are very charming by the way.. love from india🇮🇳♥️
😂😂 his pizzas are even more charming!
😮 mamma miaaaaa 🎉🎉❤❤
People like to put olive oil at the serve of the food. Not for "extra cook time.
And basil or others fresh greens you put after you finish bake the pizza, but you already edit that to put extras...
Other than that, the dough looks perfect! I wish i knew how to make dough
Боже, это же истерика у всех перчаточников🤣🤣🤣 Как так без перчаток??😮🎉 А я: Здорово, что хоть кто-то без перчаток!🥳 Ещё и так вкусно 😋 😊😊Удачи❤
Where are the lionfelds? They will SUPERAPPROVE this pizza 🍕
At least the dough isnt dyed black this time 😅. But this one looked good!
Tu reprends les tics d'un autre pizzaiolo italien ...
Mec je peux citer 3 autres influenceurs qui ont EXACTEMENT les mêmes mimiques,
ZERO originalité, le mec se lance en se disant " j'ai aucun concept je vais juste complètement voler le travail de ces personnes et le refaire avec de la pattes à pizza de chez moi"
Je meurs de cringe devant les comptes comme celui ci vraiment c'est chiant, vasy ça ma saouler je dislike et report
Ouais, ça s’appelle: « une référence ».
The tim duncan comparison is spot on.
The bad preference made me laugh a lot, when I saw the cap full of dough I immediately thought that there is another Capuano in the world that thinks only about social media and little about studying.
Лучше без дрожжей, тесто тоньше получается, начинку чувствуешь больше
Но это же «Неаполитано», а не «Милано», do u feel the difference, huh? 💀
often imitated but never duplicated
salt slows down yeast fermentation and gluten development so that's why they add it after the dough has already had a while to ferment and mix in the mixer
not sure why they add the ice to the mixer though, does it produce a lot of heat and it's better to keep the dough cold?
"Adding a little crushed ice to chill the dough just before kneading increases absorption of water for better gluten development."
That is the first time I have ever seen pizza cut with scissors!
最後に真ん中に載せたのなんだろう？煮玉子？
迫力ある方で見てて楽しい♡
最高です👍
هل من مستغفر ..استغفر الله العظيم الذي لا اله الا هو الحي القيوم و اتوب اليه..استغفروا
Всем наидобрейшего дня😊
А подскажите пожалуйста, для чего в дежу с тестом добавили лед?😊
to make it chewy....
@@desynatalia9942благодарю за ответ 😊
C'est pour éviter que la pate de farine se chauffe ( température) pendant le petrissage dans la machine. Ce qui serait mauvais pour la suite du precessus de preparation.
@@syliassylvain7763 Благодарю! У меня сестра пекарь уже много лет, передам ей, интересно, что скажет 😊
그들이 왜 여자 엉덩이를 두드리는지 이 영상을 보고 알게 되었다.
Me encanto la tecnica del hielo en el amasado😅
한국 토핑이 많은거 보다가 오리지널 보니까 먹어도 배고플듯..
How I make pizza ❌
How my pizza is made✅
Reminds me of someone who used to smile.
Imagine if Lionfield reacts to this and approves it, That would be nice
Keren abis! ❤
Qəşəng 😅❤
Meanwhile Dave Portney would be like that's a 7.5 😂
Ho appena visitato il sito internet, non ho parole credo che cambierò mestiere no scusa volevo dire Arte . Con i tuoi consigli passare dall'elettronica alla ricerca di particelle subatomiche a creare dei capolavori di pizze é un attimo ❤️❤️❤️💪💯💫
Complimenti sembra buonissima! Ti sei dimenticato di mettere il sale facendolo cadere sul avambraccio😂
Approved ❤
Hallo Gabriel, genau diesen Rezept brauche ich mit Zutaten. Danke
Amazing 🤩
Is it just me or is it giving slime vibes???