My favourite pizza recipe is the stretch and fold one Vincenzo did with the other Vincenzo I think I made maybe 100 pizzas using this recipe so far it's so easy, quick and good thank you 😊🎉🍕🍕
Thank you for this, Vincenzo. I have enjoyed all of your videos and recipes since I found you on RUclips a few months ago. I'm from New Jersey in the USA, and there are a lot of American/Italians there. I grew up eating the best food from the mom and pop restaurants brought to New Jersey by all of the Italian immigrants. I moved from there decades ago and I still can't find a place anywhere else in the USA that knows how to make a decent pizza like we used to get in New Jersey. My husband and I have experimented with making our own and have gotten pretty close, but it's definitely an artform and I really have enjoyed watching your video of some real masters at work. I have made some of your other recipes and they have not disappointed. Thank you for sharing your knowledge and skill. Ignore the haters on Reddit. I think your massive amount of subscribers will agree that we really appreciate you.
Grazie Vincenzo!!! I made standard pizza many times but panuzzo for me is totaly new!! i'll do it soon!! but if we speak about pizza.. semolina is disaster.. first perfect pizza which i tried was this year on Sardegna!!! no semolina in pizza!! perfect taste!!
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pizzas looks so yummy and delicious im So going to make them all for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo pizza is the greatest food ever soo many different types
I use a stand nixer. 1 cup water, 3 cups flour, a bit of salt and dry yeast. When I can I raise it the second time over night in the refrigerate. It does make a big difference in my opinion. Being American, I put a lot more stuff on the pie.
When will u react to Adam Ragusa lasagna videos be out both the one that is more complicated with his bolognese recipe that u reacted to and his easier/weeknight lasagna with no pre boil pasta, as well as the reaction to his “traditional bolognese” recipe? U didn’t say anything about his weeknight no pre boil pasta lasagnas video, I just think that could a fun video for you to react to, but u did say in the bolognese video that u would check out his main lasagna the one that takes awhile, and in the comments u replied to someone talking about reacting to his “traditional bolognese”
I have a question. What are the different pizzas in Italy when it comes to the toppings except the classic toppings we see in a typical neapolitan pizza?
@@vincenzosplate Ah sorry. I will rephrase the question. Are the pizzas like Capriciosa or Quatro Formaggi normal recipes from Italy or they are not original and just made up to attract more people?
Three guys on the end stating that salt and yeast can be mixed together is wrong. Salt is indeed aggressive to yeast, which are living microorganisms. They love sugars and hate salt. You really do need to dissolve the yeast in the water and mix in some flour. You can stop here for a bit but you can also continue kneeling the dough. Just before you notice that all the water is absorbed you add the salt. Note that the salt is not really breaking down aka dissolving. By thoroughly kneeling the dough the salt will be spread.
Now you made me hungry for a Pizza and I have no dough ready. Even if I start making the dough now it wouldn't be ready until late tomorrow evening and if I made the seventy two hour dough not until Friday. But I want a pizza now. May have to go to my local Pizzeria to get one. Even though I have all the ingredients at home. Sucks not to have your dough all ready to go and premade. I enjoyed the no-knead dough it seems very simple but still needs to set in the refrigerator for at least 12-16 hours and and couple hours rest after making your dough balls. I have an electric pizza oven it gets up to 600°F or 315°C. It does a good job, and I don’t have to rotate the pizza as it cooks because it has a 14" revolving turntable. And stops revolving when I open the door. It also make great bread as well. Bet it would make a good panuzzo I will have to give it a try at some point. I learnt a lot from Vito Iacopelli about making pizzas. He is who gave me the confidence to make a pizza in the first place. And now watching yours videos I almost feel Italian maybe not by birth but in my desire for good Italian food from your videos Vito's and Eva from Pasta Grammar. But in my area good ingredients are harder to find thank goodness for the internet shopping it available to me but I may have to pay a lot more for them, but they are available.
@@vincenzosplate It became one of my top 3 when I first found out how to make it good. Very thin slices baked for 5 minutes on a rack and then dipped in garlic and rosemary olive oil before the slices are added to the pizza in two or more layers. I just couldn't believe how good that was until I tried it.
Take a french 🥖 bread slice it in half like you do if making a sandwich. Add your sauce, cheese, and other toppings toast to melt the cheese and homemade pizza easily. Or get a cheese pizza frozen and add your cheese or toppings. Or if you have a flat bread sold like naan just add your sauce, cheese, and toppings. Or buy pizza dough at the store. Then add pineapple and ham Note I personally add ketchup on my pizza 🍕 😋 While these are great pizza in the video the fact is having made pizza dough and did the whole from scratch the pizza sauce, grated the cheese, good toppings i found that to me it makes no difference in scratch dough in fact toasted naan bread with homemade pizza sauce and cheese and pepperoni is more tasty than me doing the homemade dough and everything.
for me this is not light on the belly it's a gluten cannon not suitable for celiacs. tried this brand sometime glutenfree, it tastes good but that contains fillers as riceflour, which actually isn't glutenfree. really hard, i miss pizza:(
My favourite pizza recipe is the stretch and fold one Vincenzo did with the other Vincenzo I think I made maybe 100 pizzas using this recipe so far it's so easy, quick and good thank you 😊🎉🍕🍕
Thrilled to hear that that recipe has been a success for you! Stay tuned for more delicious dishes and cooking tips❤
Video eccezionale Vincenzo!! Sempre contenuti interessanti 😊
Grazie di cuore amico mio❤
Thank you for this, Vincenzo. I have enjoyed all of your videos and recipes since I found you on RUclips a few months ago. I'm from New Jersey in the USA, and there are a lot of American/Italians there. I grew up eating the best food from the mom and pop restaurants brought to New Jersey by all of the Italian immigrants. I moved from there decades ago and I still can't find a place anywhere else in the USA that knows how to make a decent pizza like we used to get in New Jersey. My husband and I have experimented with making our own and have gotten pretty close, but it's definitely an artform and I really have enjoyed watching your video of some real masters at work. I have made some of your other recipes and they have not disappointed. Thank you for sharing your knowledge and skill. Ignore the haters on Reddit. I think your massive amount of subscribers will agree that we really appreciate you.
This was Pizza Heaven!! One after the other. Bravo Vincenzo!! Now I need to make
Excellent!
Love the video ❤❤
Thank you! ❤
Wow..now I'm hungry.. I want to try making the Panuozzo... Thank you Vincenzo..
You must! And don't forget to let me know how it will turn out 😊
I thought my favorite would be the Neapolitan, but those Panuozzi look amazing! Bravo!
Thank you! Will you give them a try at home? 😁
Wonderful!
Thank you! 😊
I should try all later… I love them all.
Thank you very much, Vincenzo, for sharing your video with us.
Great work! bravo, bellissimo video come sempre. Tutti amiamo la buona pizza 👏
Grazie di cuore ❤
The Panuzzo are my favourites, particularly the one with arugula and prosciutto. Wow , I'm gonna start with that.
Happy cooking! Let me know how it will turn out for you! 😊
Vito has the best recipes for pizza!
Thanks for sharing your favorite! 😊
Grazie Vincenzo!!! I made standard pizza many times but panuzzo for me is totaly new!! i'll do it soon!!
but if we speak about pizza.. semolina is disaster.. first perfect pizza which i tried was this year on Sardegna!!! no semolina in pizza!! perfect taste!!
Bravo! You rule!!! I love that you cut pizza like my grandmother did. 🍕🍕
Glad to hear that this video brought back warm memories of your grandmother! ❤
The panuozzo looks super fun to make. Everything looks delicious. Can't go wrong with any of them!👍😊
I hope you enjoy these recipes! 😊
I made a pizza with zucchini and ground venison. It was soo good!
I also like to add finely chopped carrots into my sauce to reduce the acidity.
Thanks for sharing! It sounds delicious 😊
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the pizzas looks so yummy and delicious im So going to make them all for my family and friends it so easy to make it 😋 🤤another amazing video Vincenzo pizza is the greatest food ever soo many different types
Tha k you so much for all the love and support ❤
I can almost smell it,must be good. : }
Which of these did you like the best? 😊
It's really hard to pick one.. but I really want pizza now. 🤣
Thanks for the video
Hahaha you must cook a pizza at home mate! Enjoy 👨🍳🇮🇹
I did stop at my favorite pizza place yesterday.
I use a stand nixer. 1 cup water, 3 cups flour, a bit of salt and dry yeast.
When I can I raise it the second time over night in the refrigerate. It does make a big difference in my opinion.
Being American, I put a lot more stuff on the pie.
Watching you knead that dough so relentlessly made me recall a massage I was subjected to some years ago; sadly I didnt bounce back so quickly 😰😂. ❤
😅
Johnny's and Lucio's 🍕😍
Excellent choice! 😊
Yes YES YEASSS
Love the enthusiasm here 😊
pizza its a ready soft and crunchy!
That's how it should be!😁
I made pizza this week.
BBQ sauce on the base, mozzarella, chicken pieces, red chili, pineapple, black olives, red bell pepper slithers.
😂
😅😅
@@vincenzosplate My wife prefers pepperoni and nduja.
I like to just put whatever I want on mine and see if it works.
It always does.
Now Marco knows how to pizza. That's how I make a dough except instead of making a Biga, I use a sourdough starter for that extra fermentation flavor.
Thanks for sharing how you make your sourdough! You must be a peo at it! 😊
Is there a term for the napoletean with anchovies?
Do you mean if the pizza has a name?
Do you have a beef carpaccio recipe?
Not yet!
i love a hot sandwich no 5 😋
Have i got it right, just two times two hours proofing with the Neapolitan pizza?
When will u react to Adam Ragusa lasagna videos be out both the one that is more complicated with his bolognese recipe that u reacted to and his easier/weeknight lasagna with no pre boil pasta, as well as the reaction to his “traditional bolognese” recipe? U didn’t say anything about his weeknight no pre boil pasta lasagnas video, I just think that could a fun video for you to react to, but u did say in the bolognese video that u would check out his main lasagna the one that takes awhile, and in the comments u replied to someone talking about reacting to his “traditional bolognese”
I will see ehat I can do! Thanks for bringing his recipe to my attention! 😊
You should review Argentinian pizza!
Any particular video?
@@vincenzosplate ruclips.net/video/BtjhxzemcDw/видео.html
@@vincenzosplate As you probably know,more than 50% of Argentinians claim Italian ancestors
@@vincenzosplate ruclips.net/video/ovl3WYbpy34/видео.html
@@vincenzosplate ruclips.net/video/sIenhdPauWs/видео.html
I have a question. What are the different pizzas in Italy when it comes to the toppings except the classic toppings we see in a typical neapolitan pizza?
I don't understand the question 😅
@@vincenzosplate Ah sorry. I will rephrase the question. Are the pizzas like Capriciosa or Quatro Formaggi normal recipes from Italy or they are not original and just made up to attract more people?
Easy for you guys. You can get proper flour unlike in Canada where you can get only ironboosted toxic flour.....
Sorry to hear that you don't have access to good quality flour!
Margarita......absolutely....😂
Hello vincenzo, in my country the tomatos are very acidic, whe dont have italian canned tomatos, what can i do??
You'd want to add a base, maybe a bit of baking soda or similar to the tomatos?
You can't find even Mutti? That's a great brand and can be found everywhere!
@@vincenzosplate no mutti, i live in Bolivia and ive looked everywhere
😋😋
😊😊
No pineapple 🍍? 😂
Of course not 😅
@@vincenzosplate What about durian?
I want New York style
Enjoy! 😄
🍕🍕🍕🍕❤❤❤❤
❤❤🇮🇹🇮🇹
Three guys on the end stating that salt and yeast can be mixed together is wrong. Salt is indeed aggressive to yeast, which are living microorganisms. They love sugars and hate salt. You really do need to dissolve the yeast in the water and mix in some flour. You can stop here for a bit but you can also continue kneeling the dough. Just before you notice that all the water is absorbed you add the salt. Note that the salt is not really breaking down aka dissolving. By thoroughly kneeling the dough the salt will be spread.
Now you made me hungry for a Pizza and I have no dough ready. Even if I start making the dough now it wouldn't be ready until late tomorrow evening and if I made the seventy two hour dough not until Friday. But I want a pizza now. May have to go to my local Pizzeria to get one. Even though I have all the ingredients at home. Sucks not to have your dough all ready to go and premade. I enjoyed the no-knead dough it seems very simple but still needs to set in the refrigerator for at least 12-16 hours and and couple hours rest after making your dough balls. I have an electric pizza oven it gets up to 600°F or 315°C. It does a good job, and I don’t have to rotate the pizza as it cooks because it has a 14" revolving turntable. And stops revolving when I open the door. It also make great bread as well. Bet it would make a good panuzzo I will have to give it a try at some point. I learnt a lot from Vito Iacopelli about making pizzas. He is who gave me the confidence to make a pizza in the first place. And now watching yours videos I almost feel Italian maybe not by birth but in my desire for good Italian food from your videos Vito's and Eva from Pasta Grammar. But in my area good ingredients are harder to find thank goodness for the internet shopping it available to me but I may have to pay a lot more for them, but they are available.
Beats dominos pizza any day of the week.
That's for sure! Which of these pizzas would you go for? 😊
@@vincenzosplate the first one 😊
No potato pizza?
Is that your favorite pizza?
@@vincenzosplate It became one of my top 3 when I first found out how to make it good. Very thin slices baked for 5 minutes on a rack and then dipped in garlic and rosemary olive oil before the slices are added to the pizza in two or more layers. I just couldn't believe how good that was until I tried it.
My oven only goes to 300°C :(
Have you ever tried to bake a pizza in it?
Take a french 🥖 bread slice it in half like you do if making a sandwich. Add your sauce, cheese, and other toppings toast to melt the cheese and homemade pizza easily. Or get a cheese pizza frozen and add your cheese or toppings. Or if you have a flat bread sold like naan just add your sauce, cheese, and toppings. Or buy pizza dough at the store.
Then add pineapple and ham
Note I personally add ketchup on my pizza 🍕 😋
While these are great pizza in the video the fact is having made pizza dough and did the whole from scratch the pizza sauce, grated the cheese, good toppings i found that to me it makes no difference in scratch dough in fact toasted naan bread with homemade pizza sauce and cheese and pepperoni is more tasty than me doing the homemade dough and everything.
Thanks for sharing this recipe with me! 😊
Maybe I should try this 72hour 65% hydration one cause tried kneeding 75% hydration and it ended on tragedy
It's so much worth it! Have fun cooking it 😊
I don't want to make ten or more pizzas at home. I just need enough dough for one or two pizzas. One pizza for one person.
for me this is not light on the belly it's a gluten cannon not suitable for celiacs. tried this brand sometime glutenfree, it tastes good but that contains fillers as riceflour, which actually isn't glutenfree. really hard, i miss pizza:(
Sorry to hear that you can't have gluten! Which GF flour do you usually use?
None by Jamie Oliver😂😂😂
You are tormentors
Damn, man… Way to torture someone who loves pizza 😂
I hope this video inspired you to make some delicious pizzas for dinner or lunch! 😊