GREAT VIDEO AGAIN AND AGAIN VITO !!! My mom and sis just came back from Italy . They went for a few days in Bari.. I saw pictures from Alberobello ! Beatiful places all over Bari :)
Grazie Vito! Always wanted to go to the Las Vegas pizza convention , but I can't because I don't have a buisness. I live and breathe pizza and I love making for mi Familia.
I started making my own pizzas 2 years ago and it was a hard to get where I am now... and still I am learning listening to Vito. Un grande Maerstro Mille Grazie Forza Vito
Sorry, I didn't catch live, I watched today, great tips. The best one is the "imperfection", my pizza was never really good circle, sometimes more, sometimes less (i never cared), and this makes me happy that my imperfection was really a perfection whole time.
Vito, this was confusing. In your previous videos you touted "double fermentation" methods and other cold fermentation methods. Yet here, you say cold fermentation does not develop flavor?
Because the flavor was already developed with his poolish. The double fermentation isn't necessary at all. You can do it... like he did in the video.. but that last step didnt make it any better than if it stood at room temp until it was time to make the pizza.
@rbiv5 He's been pretty consistent as far as I've seen. I think a lot of folks are a bit too critical. The guy has made more than 600 yt videos over 10 years. Not to mention English is his 2nd language and he uses a few words incorrectly from time to time. But he's been consistent as far as I can tell.
A preferment and then a cold ferment is ideal. However, if you run a business and have a ton of leftover dough you can save it. That's all he's saying. The best? No. But it's acceptable flavor still and 95% people won't notice any difference
@@rbiv5 i think in this video he was using dough that was made with a sour dough starter. Sour dough starter doesn't have the rising power fresh yeast or instant yeast has. When you put sour dough in your refrigerator it practically pushes pause and you can resume proofing when it comes out. When you put a dough that's made with instant or fresh yeast, the fridge will slow down it's fermentation but it's fermentation is still happening.
Vito has made the world a better place with the number of folks who make better pizza for themselves, their family and friends, or actual paying customers. hats off to him or at least say a toast to some slices for him
& I coulda swore Vito’s double fermentation process was all about developing more flavor by slowing it down in the fridge! Pizza’s not cooking--it’s magic!
Sometimes my dough over proves because its so hot.. So in future I ll jeep an eye on it and put it in the fridge when its perfectly proved.. Then take it out maybe half an hour before I use it.. I hope you ll answer this question.. Can I form the pizza and then put it in the fridge?
hey Vito! just purchased you masterclass recently and made Neapolitan pizza yesterday... Probably the best tasting pizza dough i've ever tried!! I was wondering, I was rushing and forgot about having the poolish at room temperature before making the dough. so i made it with cold, straight out of the fridge poolish. before the first 15 min rest, i noticed the dough never formed and it was still tacky and sticky. i did hand knead longer but it took almost 45 mins. would that have been the problem using cold poolish?
I make breads and pizza. I’ve heard bakery’s do this method, using a piece of previous days dough as the “yeast”. Never tried it. I have a sourdough starter. Vito said he doesn’t like sourdough pizza.
Previously you say sourdough is good make great polish now you say you’re not a big fan of yeast and you prefer pizza w/o yeast so what is the recipe then ?
Jesus Christ get a gimbal or put the camera in a tripod. Somebody tried to do image stabilization in post production and all it did was cause big ass jittering video…
Only non Europeans would believe this is authentic italian pizza. This makes me almost as angry as a Pizza Hawaii. The tomato spread is not right, the crust is way too fat (half the pizza is only crust), this is definately not real mozzarella, and honey on pizza is just blasphemy. Just to adress the worst offences. Still Americans are impressed. Funny. Don´t believe me... check out for instance Vincenzos (Plate) Video on true Napoletan Pizza and compare.
Vito you are amazing they should present you the World Cup for the best pizza maker in the world just an inspiration for everyone who loves pizza 🫶🏼 just enjoy so much you recept just so crunchy and delicious ❤️
This guy is my pizza coach. I learn it to make pizza A to Z from him. Thanks
Agreed, changed my life into a Pizziola from a glassblower. Pretty amazing Master, great teacher. Thanks Vito.
Great fun watching this one. Thanks, Vito!
Love you vito! the course is the best pizza resource online! I can't thank you so much!
GREAT VIDEO AGAIN AND AGAIN VITO !!! My mom and sis just came back from Italy . They went for a few days in Bari.. I saw pictures from Alberobello ! Beatiful places all over Bari :)
Amazing! Wish I was there this year!
Love everything you do for the pizza community Vito! Keep it up 👍🏻
Grazie Vito! Always wanted to go to the Las Vegas pizza convention , but I can't because I don't have a buisness. I live and breathe pizza and I love making for mi Familia.
The class in the make pizza ! Bravo 👏
I started making my own pizzas 2 years ago and it was a hard to get where I am now... and still I am learning listening to Vito. Un grande Maerstro Mille Grazie Forza Vito
Fantastic job!! 🎉🥳
Amazing to see so many people coming say thank you, because you helped them start their own business!
Vito. You changed my pizza game. I owe you my life.
Vito, it was great to meet you and make one of your pizzas at the Pizza Expo, thank you!!!
You and Mike are great when you team up!
Very educational, thanks for the pizza favor Don Vito! ;)
Always the best. Learning every video
Sorry, I didn't catch live, I watched today, great tips. The best one is the "imperfection", my pizza was never really good circle, sometimes more, sometimes less (i never cared), and this makes me happy that my imperfection was really a perfection whole time.
Vito, You're amazing!
Why didn't U tell everyone that you were going live 😢
Vito, você precisa vir ao Brasil! Amamos pizza.
This sis fun and Great !! Wish I where there !
Thank You for the Video's you have made me better pizza Man !!
I’m sure one of the best doe maker and pizza maker in the world ! Bravo
Buena presentación Vito.Siempre se aprende algo nuevo en el arte de hacer pizza,gracias por tus enseñanzas maestro. ❤❤
Vito, this was confusing. In your previous videos you touted "double fermentation" methods and other cold fermentation methods. Yet here, you say cold fermentation does not develop flavor?
Because the flavor was already developed with his poolish. The double fermentation isn't necessary at all. You can do it... like he did in the video.. but that last step didnt make it any better than if it stood at room temp until it was time to make the pizza.
@@lilbigvince1976 That is not what he communicated with the "next level" double fermentation video. I love Vito but he lacks consistency.
@rbiv5 He's been pretty consistent as far as I've seen. I think a lot of folks are a bit too critical. The guy has made more than 600 yt videos over 10 years. Not to mention English is his 2nd language and he uses a few words incorrectly from time to time. But he's been consistent as far as I can tell.
A preferment and then a cold ferment is ideal. However, if you run a business and have a ton of leftover dough you can save it. That's all he's saying. The best? No. But it's acceptable flavor still and 95% people won't notice any difference
@@rbiv5 i think in this video he was using dough that was made with a sour dough starter. Sour dough starter doesn't have the rising power fresh yeast or instant yeast has. When you put sour dough in your refrigerator it practically pushes pause and you can resume proofing when it comes out. When you put a dough that's made with instant or fresh yeast, the fridge will slow down it's fermentation but it's fermentation is still happening.
Vito,
Can you add master class chef jackets? Love to have one when making pizzas!!!
🎉🎉🎉👏👏👏🙂🙂🙂💕💕💕otherwise, speechless!
Love what you said about sourdough, it makes sense that this makes the pizza acidic.
Have a nice day Vito 🍻
🤜✨🤛
Vito, un saluto dalla Sicilia. Sei grande
What kind of olive oil are you using?
Vito has made the world a better place with the number of folks who make better pizza for themselves, their family and friends, or actual paying customers. hats off to him or at least say a toast to some slices for him
Congrats Vito
Vito, I saw you at the show, my first Pizza Expo, and it was excellent! Did I miss out on using the code for the discount?
What is that at 21.40 … we need close captioning
the fridge doesn't block fermentation but slow down the fermentation so the dough comes out more digestible .
& I coulda swore Vito’s double fermentation process was all about developing more flavor by slowing it down in the fridge! Pizza’s not cooking--it’s magic!
Very nice appearance ❤
Sometimes my dough over proves because its so hot.. So in future I ll jeep an eye on it and put it in the fridge when its perfectly proved.. Then take it out maybe half an hour before I use it..
I hope you ll answer this question.. Can I form the pizza and then put it in the fridge?
Hey Vito, love your content! Are you using semolina flour for working with dough? Is there a reason for this?
Awesome :DDD
hey Vito! just purchased you masterclass recently and made Neapolitan pizza yesterday... Probably the best tasting pizza dough i've ever tried!! I was wondering, I was rushing and forgot about having the poolish at room temperature before making the dough. so i made it with cold, straight out of the fridge poolish. before the first 15 min rest, i noticed the dough never formed and it was still tacky and sticky. i did hand knead longer but it took almost 45 mins. would that have been the problem using cold poolish?
Vito i tuoi video sono sempre nr. 1 ....👍💪 by Vito Sozio
Vito, an italian iconic Pizzaiolo as its best
I have 2 questions: what hydration is Vito’s dough, and did he say he’s not interested in sourdough pizza, too inconvenient??
I am going to drive overnight to vegas, hope you are there.
Hey Vito, um so grateful to have U😅🎉😘🙏
I watched your video now and want to buy your master course for $99 but it’s cost $197 now I missed it
Vito pls come to 🇮🇳❤
If using old dough, do you need poolish as well?
Doesn't the old dough serve as poolish in that case? I would really like to know?
Me too!
I make breads and pizza. I’ve heard bakery’s do this method, using a piece of previous days dough as the “yeast”. Never tried it. I have a sourdough starter. Vito said he doesn’t like sourdough pizza.
I thought for the the "next level" dough you put it in the fridge. You don't put it in the fridge now ?
❤
If anyone could convince Portnoy he is wrong about Margarita pizza it would be Vito
a real pro
Tell me more about this word POOLISH? I asked my Italian relatives and they hadn't heard of the term. Is it modern term?
Sembri un centralinista😂❤
Marstro potrebbe scrivere gli ingredienti di questo impasto fatto li ? Grazie di ❤
Who is his helper looking for lol
Vito, great live but, ask your cameraman to use a phone holder stabilizer next time, I am getting motion sickness by watching the live 😂
🇮🇹❤
7:49 lol get wrecked mate
oh, he's the merch manager... that explains it... and ruins it.
Andualia ?
Why
Maybe a pineapple and ham pizza? 😮😊
Lol just kidding. Never put pineapple on a pizza!
everything ruined by honey... I'm allergic to it.
Must be a basil shortage
Previously you say sourdough is good make great polish now you say you’re not a big fan of yeast and you prefer pizza w/o yeast so what is the recipe then ?
❤🍕🇷🇸👋
You have a beautiful sister!
Why are you using that cruddy olive oil?? I figured being from Italy you’d use a high-quality oil.
Put the pineapple on the pizza
💚💚🤍🤍❤❤
To much flower. Always use minimal or you'll change the glutens that you worked so hard to achieve
Jesus Christ get a gimbal or put the camera in a tripod. Somebody tried to do image stabilization in post production and all it did was cause big ass jittering video…
37:05 vito is a fake italian, he's italian american. He betrays himself with "who is this guy?" you can hear his new york accent
Only non Europeans would believe this is authentic italian pizza. This makes me almost as angry as a Pizza Hawaii. The tomato spread is not right, the crust is way too fat (half the pizza is only crust), this is definately not real mozzarella, and honey on pizza is just blasphemy. Just to adress the worst offences. Still Americans are impressed. Funny. Don´t believe me... check out for instance Vincenzos (Plate) Video on true Napoletan Pizza and compare.
Less salt fast raising, more salt slow raising….. 😂, that very inaccurate information
Tell us where your pizzeria is so I can be sure to avoid it!
Vito you are amazing they should present you the World Cup for the best pizza maker in the world just an inspiration for everyone who loves pizza 🫶🏼 just enjoy so much you recept just so crunchy and delicious ❤️