How to Prevent The Pizza From Getting SOGGY
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- Опубликовано: 25 мар 2021
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In this video today i will teach you how to not make the pizza wet and soggy, to make the best pizza at home you need to use some very unique ways, and here i am to show you all the secrets about pizza. Comment below your questions.
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Italiano
In questo video di oggi ti insegnerò come non fare la pizza bagnata e molliccia, per fare la pizza migliore in casa devi usare modi davvero unici, ed eccomi qui per mostrarti tutti i segreti della pizza. Commenta sotto le tue domande.
Arabic
في هذا الفيديو اليوم سوف أعلمك كيف لا تجعل البيتزا مبللة ورطبة ، ولتحضير أفضل بيتزا في المنزل تحتاج إلى استخدام بعض الطرق الفريدة للغاية ، وها أنا هنا لأريكم كل الأسرار المتعلقة بالبيتزا. التعليق أدناه أسئلتك.
Spanish
En este video de hoy, te enseñaré cómo no hacer que la pizza esté mojada y empapada, para hacer la mejor pizza en casa debes usar algunas formas muy únicas, y aquí estoy para mostrarte todos los secretos de la pizza. Comente a continuación sus preguntas.
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Хобби
What cheese you use?
Fresh mozzarella or shared cheese?
Ciao Vito 🤗 Utilizzo mozzarella o fiordilatte. Cosa sarebbe meglio?
Mozzarella di bufala scolata. Ho provato un fior di latte al taglio. Era uno schifo, si è trasformato in gomma, assomigliava il formaggio „finto“ su una pizza surgelata per 1,50 €...
ho l‘impressione che i pomodori siano troppo „bagnati“ - spero che ci sia un consiglio nel nuovo video!
Fresh mozzarella gets the job done
We have Mozzarella cheese but it's not buffalo it's cows milk
Tutto nel video ;0)
I stopped trying to make pizza as good as it is possible in home oven because of exactly the same reason i see on the first pizza. I never ever thought of baking it twice. This is lifesaving video.
Thank uou
I’ve been going through the Vito academy the last couple weeks, I went from using bread flour, instant yeast and no pizza stone and pre made pizza sauce. Now I am using active yeast, making the Poolish, using 00 pizza flour, two pizza stones and getting pizza that looks really close to yours. I am definitely needing a pizza oven for the heat and a flat metal pizza scoop. I was getting a lot of moisture on my pizzas and will absolutely try this this afternoon as I continue on my journey to making perfect pizza. Thanks again Vito, best pizza chef teacher on the planet bar none.
Thank you so much
@@vitoiacopelli I’m the one that should be thanking you, not many people are willing to share the secrets of the trade. Your passion is greatly appreciated.
You don't need a new oven, try this: heat a pan (for oven), put some semolina (or flour) and put the pizza in the pan, then add tomate, and control no burn your pizza, in about 3 minutes Introduce the pan in the oven closer to the grill (you must preheat your over to the max) and turn usually, 3 minutes later add cheese and rest of ingredients and introduce de pan in the over again until the pizza it's done. This the best way
@@kikelopez8021 ahhhhh, I might be taking it too far with the sauce first, I go till it starts getting golden but the oven only goes to 500f or 260c. I’ll try pulling a little sooner. Thank you!
If you have a gas/wood/coal grill you can also use it for pizzas. Even my regular grill when using briquette and closed lid can achieve 400-450*C. Granted you can do that only in outdoor, but if you have a gas grill you could achieved something similar with closed lid/closed iron pan.
For the mozzarella, if you don't have time to wait 24 hours, I can confirm that squeezing the diced mozzarella good in between paper towels works just fine as well. Do it twice! First time the paper towels will be very wet. Second time, not so much. You can do this with other semiwet soggy toppings as well, such as pineapple, sliced and diced ham, etc.
Vito, I wish I could meet you in person to thank you sincerely, face to face. My wife an I ate the best pizza ever at home by following your recipes and advices. This comment is not only for this video but also for all the others where you give a lot of effort for us to share even your secret recipes. We hope to visit you at your restaurant and taste these delicious pizzas too. Salutations from Izmir, Turkey. Grazie di tutto!! You deserve the best.
Vito, pizza has been a big part of my life for a long time. Your videos have inspired me to create the pizza that I love most, neopolitan style. About a year ago I spent the money and bought a large outdoor wood fired pizza oven....it was the best thing I ever did. Your videos keep helping me get better (and poolish was so very important). Thanks for all that you do!
Perfect timing. I was about the get the dough ready for tomorrow and now know I need to get the mozzarella ready as well! Soggy pizza was my #1 problem at this point (been fixing the other problems one at a time thanks to your videos). Thank you Vito for sharing your passion and knowledge with us. It's been a rewarding and tasty journey so far, can't wait to see how the pizzas turn out tomorrow!
Perfect timing! I've been trying to fix this problem at home for quite a while. Thanks for showing us the way to go.
That was really helpful, I was always doing it the second way you showed it, and always frustrated as to why the cheese was always runny, and had to wait for the pizza to cool down so the cheese would harden again. First video I’ve seen explaining to drain the fresh mozzarella. Will try it like you should now. Very happy, thank you.
Thank you so much! After I am now really happy with my dough recipe, it is time to figure out the smaller details, like perfect cheese preperation. Your video was exactly what I was looking for!
Vito, I have to congratulate you on how comprehensive your videos have been. Unlike so many others with their one or two videos, you have been putting out so many due to the fact that there is so much about good Pizza production be it commercial or homemade that you have helped us amateurs become very good makers of Pizza in all aspect of its production. I know that I speak for many others when I say: "Vito, Thank You So Much for all your hard work and time spent making these very informative lessons of good Pizza making from start to finish. BRAVO CHEF"
Thank you Vito, I've been living your pizza life for the last 6 months and your videos are so fun, clear and precise 👌. I have 4 day slow fermented dough in the fridge sitting right beside my freshly cut mozzarella. Also....olive oil on the crust..genius. 😋
I thought the second one was already perfect! However you showed there is always space for improvement! You rocks! Thanks so much !
Gracie Mille. I love your videos. You have true passion for making pizza. I started making pizza about 2 years ago and I never tried to get the moisture out of the cheese. I absolutely will next time. Pre cooking is key as well.
I thank you so much for the video. I have an outdoor pizza oven and was battling many times with soggy pizza. I think this year I will be on top of my game with your tips and new way to make the dough.
Vito. U have changed everything for me. I have followed u fr the beginning. U are the reason all my neighbours, family and friends keep asking me for pizza. My outdoor oven is on order. My poolish is ready. Thank you so much
Yes! I only have a normal oven.
At first I cooked the pizza with tomato and cheese and found that the base wasn’t cooking properly and the crust was burning.
I found that pre cooking the pizza with the tomato sauce was the best method for me.
I’m glad to see that I am on the right track.
Thank you for your lessons Vito!
Angela, What temp for oven?
This is exactly what I was looking for. I tried your approach to making pizza once, and I had it more soggy than I wanted. And even though you mentioned this technique a few times in other videos, I didnt really understand until this demonstration. And I am making pizza tonight. Polish looks perfect.
Thanks for a great video! pizza pizza pizza!
I just found your channel. This is amazing. I’m new at making pizza. And I’ve learned so much is this video. Thank you.
Just what I needed! Been suffering from Fresh Buffalo Mozza Soggy Pizza Syndrome for quite some time. Haven’t let it strain long enough (only for about an hour) and cooked it for too long. Will try it out next Friday on my weekly pizza training routine!
Lots of thanks!!! i had follow all your instructions for your recipes but i always get the pizza a little foggy exactly like the 2nd time you have shown. But with this last tip the pizza now its perfect!!!! LOve you bro!!!
Vito thanks for breaking down some of the problems and solutions to baking a pizza at home. Your recipes are so delicious we enjoyed eating the ugly wet pizzas that this video addresses. Can’t wait to implement some of these fixes in my next try tomorrow. Thanks a million!!
This video came at the perfect time, i had this problem few days ago, my pizza was totally wet, so i made another one yesterday and i added the mozzarella at the last time, 5 minutes before it's totally cooked
Thanks a lot for the advices 😊😊😊
Pizza really is your passion! I never realised that there was so much liquid content in the mozzarella. Even pre-cooking the dough isnt widely known. Good call
Grazie Vito! I have the Ooni Koda 16 Pizza Oven and my first pizza was too wet! I will follow your pizza dough recipe and I will make sure to drain the mozzarella. Bravo, Vito. My mother was born in Napoli, she is in heaven now with my Poppa who was born in Sorrento. I make pizza with love for them so thank you because I know you cook for love of family too!
Great job Vito. Always happy to learn with you. Keep up the great work.
Thanks god to have a person like you that teach in details how can we taste a home made pizza.
One of the best videos you have ever done. Soggy pizzas have been the bane of my pizza making life. I have always ended up with some kind of soggy pizza and I always felt pizza making was not really my thing although I longed for something like I had seen in Italy.
Oh Vito, you're our sunshine. The video editing is happening in your head even while demonstrating. What a visionary. Been watching for months, and finally today I'm brave enough to try your recipe. Thank you from Malaysia!!
Thank you chef! I actually only needed the detail of whether to put basil before or after cooking.
Note to anyone with the same question, chef said to put the basil fresh, after cooking the pizza.
Thanks from Australia Vito! I’ve learned so many helpful techniques from you for making great home pizza over the last few years. My family eats at least 4 delicious fresh simple home made pizzas a week as tradition now, in your style.
thank you Vito, I haven't been draining the cheese overnight in the fridge. I will try this next time for sure!
I’ve been binge-watching your videos. This is the one I like the best. Very calm, very informative, very professional. Keep it up!
Hi Vito. Greetings from a small town in Norway. I make my own pizza now for several months once a week. It gets better every time, but still so much go learn. Thanks for this video. Learned a lot. Will implement it in my next pizza.
Thanks to your lessons Vito, I am now making the best pizzas! Keep up the great work, much appreciated.
Wooow, i appreciate this video! It's nice that you made all options of this to show us. Thanks, great video!
Thanks! This video is exactly what I needed to see to solve the issue of too wet cheese that I've encountered.
You are THE BEST!!!
Grazie 🙏🏻 I’m so happy to have found your channel! 🙏🏻❤️
God bless you Vito, I have gone through so so many videos of how to make pizza dough, and how to make pizza, because I have never made one in my life. Each day I would spend hours and hours going through so many videos, but I never liked any of the videos. Then I accidentally came across your video. Last night I followed the steps you showed on how to make the dough. Then I went to your other videos of how to make a pizza. This morning I woke up to see my dough exactly how you did yours. I continued to follow your steps, and I made the most delicious pizzas for my family and grand children. They looked exactly like yours. My daughter told me they tasted better than a professional pizza. I just want to thank you for all these amazing videos you are creating. I’ve only watched two. So I am excited to watch all your videos. God bless you again, from Australia 🇦🇺
I have always made pizza without pre cooking the dough and I have had issues where the dough in the center is soggy and disintegrates when you slice it up. Now with precooking the dough, the pizza comes out all perfect. Thanks a bunch Vito Lacopelli. Cheers from India.
I used to use fresh mozzarella and pre cooked the dough but always end up with semi-soggy pizza so I changed to shredded mozzarella (not fresh). It turns out better but the taste doesn't quite the same as using fresh mozzarella. I am excited to try your overnight drained mozzarella. Thanks for sharing 😊
Great Video as always Vito - since i look your tips and tricks i made at home a really good pizza! I prefer the drained mozzarella with a little Provolone cooked in an Ooni!
I've seen many videos from you for a long time but this one is the best made. Good job Vito, love your pizza work!
Fresh, I just made pizza and used the trick,you are a lifesaver thank you Vito all my pizzas are from you thank you very much you are amazing.
I use fresh but have a wood fired oven so it’s easier. I’ve tried the pizza mozzarella which is a bit rubbery and doesn’t work very well but may be better for the standard oven. Another great upload Vito it’s the little tips and explanation that sets you apart from the others. A piece on different mozzarellas if you haven’t done so already would be great. 👨🏻🍳🔥🍕❤️
I don't even eat cheese but I still wanted to watch this video. Looking forward to your video on adding fresh vegetables to pizza. Love your straight forward content. Can't get enough! Poolish is in the fridge - trying out your next level pizza dough this time - using your dough for one recipe : )
Congrats on the Bebe too! And 600, 000 subscribers.
I bake mine twice, once to set the crust and prevent the soggy, then top and brown the cheese under broiler, its not the same as the diner where I had a nice pizza oven but its a good compromise for my oven/kitchen. Excellent video! Nice tip on the draining cheese overnight
Fantastic! I've learned a lot. Thank you
Great job Vito I am pleased to see that you share so much of your experience and knowledge with people, wishing you always great success.
Another masterclass from Vito. You will forever be my reference when it comes to pizza. Thank you very much for the tips and tricks 🙌🏻
Excellent tips! Grazie!
Vito, you are my hero! Thank you for all these videos and recipes. I'm glad to be your "follower". Thank you, man!
Hi Vito! It was very Nice to learn this tip, helped a lot. Tks
Great tips and information, as always!! Thanks for sharing!! Best regards!
I recently discovered your videos on youtube. since then I changed the pizza recipe I made at home. thank you it's great. here from Romania
Thank youuu
I knew I’d find the right information for my pizza making today from this channel! Thanks Vito!
Learned about you from the video you did with Pro Home Cooks, that video changed my pizza making forever. I have been making sourdough bread for a while now and thought that I could make an OK pizza. Boy was I wrong. Poolish all the way!
I recently started using the double bake method (from you) after I could not work out how to stop my pizza being so soggy.
The tip to dry out the mozzarella overnight makes a lot of sense and I can't wait to give that a shot!
Thank you :)
Thanks so much for the video and very helpful tip on draining the cheese! Not sure why I never thought of that!
Excellente Maestro! Always learning more each day from you. Thank you for everything!!!
Grazie Rocco
Thanks Vito
I was having this problem with my pizza using buffalo mozzarella. I couldn’t work out why this was happening, especially using a proper wood fired oven. Looking forward to my next pizza making session. 🍺
Thank you very much Vito. My Pizza was always like the 2nd one, now I will try the hint with the dried Mozzarella
I’m gonna try the method tomorrow! Thanks for the tips
great valuable tips 👌 thank you ❤
I have learned SO much from watching your videos... You are giving pizza Master classes for free.. Your insight is invaluable .. thank you
Great video! I used to buy the mozzarella tube that says fresh mozzarella but never loved it. So I switched to buying fresh mozzarella that’s sitting in water containers however as you mentioned it has too much water. I used to cuz it and let it sit on paper towel to dry but definitely better to drain it. The tomato sauce is another challenge when it comes to reducing water content. Your original videos showed using good can of tomatoes, add basil, mix and ready but it felt too watered still.
Fantastic, your technique is spectacular.
Thanks for this video. I always had the problem but never thought about it.
Very helpful, the soggy Margherita has been an issue and this is the best answer I have seen. Thanks for all you are doing.
Thank you I followed everything you said me and my family love it
Useful and informative. Many thanks!
Beautiful job 👏👏👏👏 you’re a great teacher 👍 you put a lot of effort into your videos, I appreciate that👏👏👍
Thank you so much for that! I was so mad when i cooked the pizza and it turned out super watery. Thanks to your video I’ll never make this mistake again. Ps. Can’t wait to try your method.
Absolutely obsessed with your content. Wish I could come work for you and eat these till the end of my days 😂
i found all the details i was missing in my pizza game, thanks Vito, cheers from Argentina!!
Perfect comparison and as usual superbly presented.
Great video! I often get my pizzas to soggy. Gonna try this tonight!
Excellent tip, gonna use it now on. Thanks
Really helpful video,Vito, thank you so much. You are changing my pizza game😎
Vito you are hands down the best pizza maker and teacher! Thank you soo much for sharing your knowledge and all of those amazing secrets! 👍🏼👏🏼🎵💯❤️🙌🏼
Perfect information 👌 giving us many years of experience in 14 minutes. Thanks
Thank you for advices Vito you are the pizzaiolo. You always share your secrets and tips with all of us. One question please. For napoletan pizza is better to use 00 flour to stretch the pizza or semolina?
Thanks so much Vito. I get my pizza oven in a few days and you are helping me on the road to great pizzas.
AH! That is my problem! I love your tips and watching your videos. You have made me a better pizza maker and with more confidence, just practicing more each week so I can be like you one day, well maybe not as good, but maybe close enough. LOL..Thanks Vito and continue your good work!
You made my family´s nigth today VIto! Your pizza advice made me make the best pizza ever. Thank you!
Perfection! Buonissimo!! Perfetto!!
Great advise vito. It took me a couple of cooks to realize the cheese needs to be well drained. This video will help a lot of people👍👍👍💯🍕🍕
Grazie Mille Vito da Francia ! My dough is waiting for me, tomorrow night I'm jumping into action with all the clues your provided in your videos ;)
I use your recommended pizza cooking at home method, huge difference in taste and texture. Very good! Hopefully in the near future I can get a pizza oven.
Very helpful video! Thanks!
Awesome! Needed this tip for my next cook.
Thanks for the video!! This will make my margaritas so much better
You solved here my most régular issue !!! Thx for this Vito !
Thank you Vito for this awesome pizza video. Really helpful
Thankyou for your time and making this informative video because when I started making pizza it was like it was raining in my stove. I learned your method and use it wallah ! One more thing I microwave vegetables as mushrooms for a couple minutes to get water out.
Thank you
You answered my question with this video.. 👍🏼
Thank you for the valuable lesson. 👍
Thank you for this video, it helped me alot.
Thanks for such valuable information
This video was an eye-opener. I've always been disappointed that my Pizza was too soggy and thought it was just that I didn't have a Pizza oven. Now I know I can make Pizza in my home oven without the sogginess I've had before. Beautiful.
Vito I love you! You solved a big problem for me..... I couldn’t figure out why my pizza was soggy? Grazie Mille - you are the “pizza wizard”, or better yet the “pizza whisperer”. Thank you so much Vito.