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!
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.
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.
@@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.
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.
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.
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!
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!
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!
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!
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
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 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"
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 😊😊😊
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 🇦🇺
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 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.
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.
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!!
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 😊
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!
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!
Hi Vito. My sister in law always said she hated pizza since I've known her (I know, who doesn't like pizza!!) I made your recipe for Neapolitan style pizza and she loves it! Now she doesn't like cheese, but a marinara pizza is still a pizza!!
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
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 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.
I just bought and Ooni Koda 16 pizza oven, and its great. Right now we're up to 6 pizzas this past weekend. However, we had the wet centers of our pizzas. Well, now I know. We didn't strain our fresh mozzarella cheese. We just took it out of the packaging and used it directly on the pizza and ended up with a small puddle of water in the middle. Thanks, now I know. Even with a really hot oven (900F/500C) you get a bit of water. It was like your 2nd pizza, when you cook your pizza twice in a house range oven, pre-cooking the dough, then add the cheese, and cook it again. Not a lot of water, but enough to make it soggy in the middle.
Great video. I've got a serious question still. If you want to save some time (when friends are coming over) is it also possible to pre-bake all pizza's first? So then you only have to add the mozzarella (and maybe other stuff) and only have to bake once more.
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!
Very good video, i was draining the mozzarella just an hour before cooking, but i wasn't draining it all night. I will definitely try the half baked method next time.
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 :)
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.
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!!!
"Wow, this technique totally saved my pizza game! No more soggy crust, just pure crispy perfection every time. Thanks for sharing this awesome recipe!"
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.
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!
Another tip for lessy soggy pizza -don't make watery sauce :) I know that people think that reducing tomato sauce is heresy. I reduce my tomato sauce by putting it in a wide and shallow pan, turn the oven at 50*C and leave it for overnight. It will make a thick tomato sauce, and it wont destroy the flavor or vitamins.
@@kenzocrespin6682 Yes, you can dry it by leaving it on sun, just make sure its covered from flies. With induction cookers you can set lowest power and the sauce should get warm enough to evaporate but not to boil.
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!!
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. 😋
Vito which type of oven did you use to make the first 3 pizza’s ? Or rather at what temperatures were they cooked at? The last one did you use an oven like an ooni ( temperature wise ) as I noticed on past video you did not precooked the dough first? Thank you for posting the new video . Maybe someday I’ll the perfect backyard pizza! Peejay, Boston Massachusetts.
After so many videos, it's the first time that you mention this detail, even for your business.. I wonder if there are other tips left to share.. Very useful video.. Thank you Mr Vito
Thank you sir.. 🙏🏼❤️ I always get so much liquid with the tomatoes as well. Should I drain the tomatoes/juice and then make the sauce? Seems to get rid of alot of water....
So you’re saying that even when you just put the dough and sauce in the oven to cook, it’s still too watery? As in, before you even added the cheese for your second bake?
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. 🍺
I use the methods Vito shows along with a Dough Joe 1/4" baking steel in the oven. Set the temperature to the maximum for at least 30 mins, then 10 minutes before I put the pizza in I set it to broil. My pizzas come out of the oven almost as good as a dedicated pizza oven. I also have the 1/2" version of the Dough Joe, takes too long to heat up and the results are only slightly better, stick with the 1/4" steel. I think they work much better than baking stones.
You just nailed it man!! If i’m in a hurry with the mozza, i press it between paper towels to get moisture out.. do you think I would get same results?
More than perfect! I'd like to ask something about the dough, When we make the dough balls, we wait the magic to happen for four to six hours then we get a precious box of nice dough, here is my question, after enjoying a couple of pizzas, some valuable doughs will remain in the box, what is the maximum time we can leave the dough out of the fridge and still valid to be called perfect dough? I mean when we open the box after that six hours, how long time (YOU SUGGEST) to wait before we start freezing the remained dough? Thanks a lot in advance!
@@HNM69 I checked freezing dough video very long ago, I've a comprehensive understanding about the entire process, but my question closer to be more scientific, there is a domain of time after having the dough done to deal with freezing but what is the peak of this time domain? If we dive into the structure of the dough, we'd find the chemical reaction (mediated by yeast enzymes) of destroying the bonds of the starch to form lactic acid and releasing CO2 gas which inflate the dough (and spreading alcohol over the structure as well) this balanced system has a specific time domain the dough then is at an optimal state, this time domain has a peak of being an optimal dough , this is what I meant from my question above. I look forward to seeing Mr. Vito Lacopelli's comment on this. Time you spent to read my question is highly appreciated.
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?
Vito, when you leave the chopped cheese to drain overnight, do you take it straight from the fridge and top the pizza, or let to come to room temperature first before using?
Vito thank you for give me the opportunity to master the pizza at home. You bring me to the top level of the pizza making. The problem now is that I only want to eat the pizza I make myself, any pizza I eat in pizzaria have no taste :D. Keep it up.
Oh my goooood. That was my only Problem with the perfect pizza dough for home 2021!!! Thank you!!! I dried the Mozzarella für 2 hours but that wasn't enough
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.
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’ve never had this issue. I may try to make a wet pizza to experiment to learn the boundaries. My oven is 550F with a pizza stone. I preheat for an hour. I mainly use my homemade mozzarella but I also use store bought (fresh and shredded). I’ve never prebaked...all in one shot...no burnt cheese and the crust is beautiful golden crispy leopard spotted awesomeness. Do I just have an awesome oven? PS...best pizza videos out there Vito!
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.
We Love seeing you flip and twirl that dough… you really should do more of that! It fits our pictures of the professionals twirling it in the air above their head like flying saucers! You should strut your stuff! We know you know how to do that!
Hello Vito, I use always fresh mozzarella fior di Latte. From Napoli fior d‘agerola. Looks awesome. I live in Germany, but I’m from bari...Torre a Mare too.
I just got a pizza stone and I'll be making pizza this weekend. I'm glad I saw this video before making it, I'll make sure to drain the fresh mozarella the day before. Hope it turns out well!
I liked your third pizza. I don't have a pizza oven but I do have a gas range and a pizza stone. I will definitely precut and drain the mozzarella.. Awesome video.
Thanks for the mozarella tip. I use culinary mozarella that has reduced moisture, but this will help me use better mozarella instead. I have also found that very fatty ingredients cause soggy pizza from too much fat - Nduja is an obvious one. Disaster in local pizzerias - becomes molten fat dripping everywhere. I have a baking stone and dome for my kitchen integrated home gas hob (3.4kw domestic ring hob) which lets me get to 450C within 20/30 minutes for single cook. The gas can get it up to 500/550c once saturated to clean the stone. My oven has a pyrolitic mode as well, so they could easily unlock 450C for a pizza mode but just don't.
I sold pizzas with a roccbox the other night in my town and they all came out super soggy like the first one where it combines with the sauce and becomes like a soup. Not like others that I had made. We thought there may have been something with the mozzarella cause it was new but now I realise it's just super watery and I should have drained it some beforehand. Awesome video!
I used fresh mozzarella for the first time last week and it was like the first pizza you showed so this was a perfect video for me to watch. I’m going to start drying out the mozzarella the night before. Thanks Vito!
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.
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.
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.
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?
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!
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!
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
thank you Vito, I haven't been draining the cheese overnight in the fridge. I will try this next time for sure!
I used your trick of 2 times pizza: first with only tomato and later I add "Havarti cheese" Bestial!!!!
You're simply the best!
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!
Thanks god to have a person like you that teach in details how can we taste a home made pizza.
I thought the second one was already perfect! However you showed there is always space for improvement! You rocks! Thanks so much !
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
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 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"
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 😊😊😊
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 🇦🇺
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 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.
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.
Perfect timing! I've been trying to fix this problem at home for quite a while. Thanks for showing us the way to go.
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.
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.
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.
Thanks! This video is exactly what I needed to see to solve the issue of too wet cheese that I've encountered.
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!!
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 😊
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!
Thanks to your lessons Vito, I am now making the best pizzas! Keep up the great work, much appreciated.
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!
Hi Vito. My sister in law always said she hated pizza since I've known her (I know, who doesn't like pizza!!) I made your recipe for Neapolitan style pizza and she loves it! Now she doesn't like cheese, but a marinara pizza is still a pizza!!
Last Pizza absolutely amazing!!
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
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 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.
I just bought and Ooni Koda 16 pizza oven, and its great. Right now we're up to 6 pizzas this past weekend. However, we had the wet centers of our pizzas. Well, now I know. We didn't strain our fresh mozzarella cheese. We just took it out of the packaging and used it directly on the pizza and ended up with a small puddle of water in the middle. Thanks, now I know. Even with a really hot oven (900F/500C) you get a bit of water.
It was like your 2nd pizza, when you cook your pizza twice in a house range oven, pre-cooking the dough, then add the cheese, and cook it again. Not a lot of water, but enough to make it soggy in the middle.
Great video. I've got a serious question still. If you want to save some time (when friends are coming over) is it also possible to pre-bake all pizza's first? So then you only have to add the mozzarella (and maybe other stuff) and only have to bake once more.
Good question. I wish he would’ve answered it for us.
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 have learned SO much from watching your videos... You are giving pizza Master classes for free.. Your insight is invaluable .. thank you
this is literally the ONE video i have been waiting for since i have been making pizza. Thank you for reading my mind Vito.
Absolutely obsessed with your content. Wish I could come work for you and eat these till the end of my days 😂
Very good video, i was draining the mozzarella just an hour before cooking, but i wasn't draining it all night. I will definitely try the half baked method next time.
To be honest I just dry the mozarella with a kitchen roll and it gives me good results
Yeah me too, it works great for cow mozzarella, but buffalo mozzarella is super watery
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 :)
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.
5:50 for doing the pizza napoletana do you put the mozzarella also into the drainer?
or is then the oven hot enough?
What do U mean?
@@vitoiacopelli do you dry the mozzarella as well when you put the pizza into the wood oven?
@@luudest yeah u have to
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
Very helpful, the soggy Margherita has been an issue and this is the best answer I have seen. Thanks for all you are doing.
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!!!
"Wow, this technique totally saved my pizza game! No more soggy crust, just pure crispy perfection every time. Thanks for sharing this awesome recipe!"
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.
Vito, you are my hero! Thank you for all these videos and recipes. I'm glad to be your "follower". Thank you, man!
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!
Another tip for lessy soggy pizza -don't make watery sauce :) I know that people think that reducing tomato sauce is heresy. I reduce my tomato sauce by putting it in a wide and shallow pan, turn the oven at 50*C and leave it for overnight. It will make a thick tomato sauce, and it wont destroy the flavor or vitamins.
Are you really leaving the oven on all night long ?
@@kenzocrespin6682 Yes, you can dry it by leaving it on sun, just make sure its covered from flies. With induction cookers you can set lowest power and the sauce should get warm enough to evaporate but not to boil.
Heksogen What about the door from the oven? Do you let the door a little bit open , or not?
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!!
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’ve been binge-watching your videos. This is the one I like the best. Very calm, very informative, very professional. Keep it up!
Vito which type of oven did you use to make the first 3 pizza’s ? Or rather at what temperatures were they cooked at? The last one did you use an oven like an ooni ( temperature wise ) as I noticed on past video you did not precooked the dough first? Thank you for posting the new video . Maybe someday I’ll the perfect backyard pizza! Peejay, Boston Massachusetts.
IT WAS MADE IN MY HOME OVEN ELECTRIC ONE , U CAN SEE IT IN MY PREVIUS VIDEO
After so many videos, it's the first time that you mention this detail, even for your business..
I wonder if there are other tips left to share..
Very useful video..
Thank you Mr Vito
Ho yes so many
@@vitoiacopelli great..
I'm looking forward for your next videos..
See you Mr Vito
This was the fix I needed to fix my soggy pizzas, now they are just like pizzeria style. Thanks Vito!!!
Thank you sir.. 🙏🏼❤️
I always get so much liquid with the tomatoes as well. Should I drain the tomatoes/juice and then make the sauce? Seems to get rid of alot of water....
So you’re saying that even when you just put the dough and sauce in the oven to cook, it’s still too watery? As in, before you even added the cheese for your second bake?
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. 🍺
I use the methods Vito shows along with a Dough Joe 1/4" baking steel in the oven. Set the temperature to the maximum for at least 30 mins, then 10 minutes before I put the pizza in I set it to broil. My pizzas come out of the oven almost as good as a dedicated pizza oven. I also have the 1/2" version of the Dough Joe, takes too long to heat up and the results are only slightly better, stick with the 1/4" steel. I think they work much better than baking stones.
A true baking stone like biscotti also take moisture from dough. So it's not the same as baking steel for sure.
How much is the maximum that you do?
great valuable tips 👌 thank you ❤
You just nailed it man!! If i’m in a hurry with the mozza, i press it between paper towels to get moisture out.. do you think I would get same results?
More than perfect! I'd like to ask something about the dough, When we make the dough balls, we wait the magic to happen for four to six hours then we get a precious box of nice dough, here is my question, after enjoying a couple of pizzas, some valuable doughs will remain in the box, what is the maximum time we can leave the dough out of the fridge and still valid to be called perfect dough? I mean when we open the box after that six hours, how long time (YOU SUGGEST) to wait before we start freezing the remained dough? Thanks a lot in advance!
Check Vitos video about freezing dough
@@HNM69 I checked freezing dough video very long ago, I've a comprehensive understanding about the entire process, but my question closer to be more scientific, there is a domain of time after having the dough done to deal with freezing but what is the peak of this time domain? If we dive into the structure of the dough, we'd find the chemical reaction (mediated by yeast enzymes) of destroying the bonds of the starch to form lactic acid and releasing CO2 gas which inflate the dough (and spreading alcohol over the structure as well) this balanced system has a specific time domain the dough then is at an optimal state, this time domain has a peak of being an optimal dough , this is what I meant from my question above.
I look forward to seeing Mr. Vito Lacopelli's comment on this.
Time you spent to read my question is highly appreciated.
I've been a home pizzaiolo for 2.5 years and i'm still learning new things! GRAZIE VITO!
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?
Vito, when you leave the chopped cheese to drain overnight, do you take it straight from the fridge and top the pizza, or let to come to room temperature first before using?
directly for the fridge
@@vitoiacopelli thank you!
Vito has the gift to teach. I learn many small details with every video.
this way works great in a regular kitchen oven. crust, sauce and some olive oil. half-cook, then slide out, top and finish. GREAT METHOD!
Vito thank you for give me the opportunity to master the pizza at home. You bring me to the top level of the pizza making. The problem now is that I only want to eat the pizza I make myself, any pizza I eat in pizzaria have no taste :D. Keep it up.
Thanks so much for the video and very helpful tip on draining the cheese! Not sure why I never thought of that!
WOW what have I missed?!?! New camera, wicked resolution, slick new place, nice edits, WOWWW!!!
thank you i been improving my levels just thanks to all of you, so thank you!!!!!
I knew I’d find the right information for my pizza making today from this channel! Thanks Vito!
Oh my goooood. That was my only Problem with the perfect pizza dough for home 2021!!! Thank you!!! I dried the Mozzarella für 2 hours but that wasn't enough
Thanks so much Vito. I get my pizza oven in a few days and you are helping me on the road to great pizzas.
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.
Truly the best pizza channel on RUclips.
Thank you very much Vito. My Pizza was always like the 2nd one, now I will try the hint with the dried Mozzarella
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’ve never had this issue. I may try to make a wet pizza to experiment to learn the boundaries. My oven is 550F with a pizza stone. I preheat for an hour. I mainly use my homemade mozzarella but I also use store bought (fresh and shredded). I’ve never prebaked...all in one shot...no burnt cheese and the crust is beautiful golden crispy leopard spotted awesomeness. Do I just have an awesome oven? PS...best pizza videos out there Vito!
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.
Another masterclass from Vito. You will forever be my reference when it comes to pizza. Thank you very much for the tips and tricks 🙌🏻
We Love seeing you flip and twirl that dough… you really should do more of that! It fits our pictures of the professionals twirling it in the air above their head like flying saucers! You should strut your stuff! We know you know how to do that!
i found all the details i was missing in my pizza game, thanks Vito, cheers from Argentina!!
Vito - Pope of Pizza 🙏 God bless You
Thank you very much for this solution. My pizza was often soggy. God bless you and your family. Because of you I can make the best pizza ever
Hello Vito, I use always fresh mozzarella fior di Latte. From Napoli fior d‘agerola. Looks awesome. I live in Germany, but I’m from bari...Torre a Mare too.
Dove sei in Germania / dove compri il fior di latte? È difficile da trovare in Germania ;)
I just got a pizza stone and I'll be making pizza this weekend. I'm glad I saw this video before making it, I'll make sure to drain the fresh mozarella the day before. Hope it turns out well!
I liked your third pizza. I don't have a pizza oven but I do have a gas range and a pizza stone.
I will definitely precut and drain the mozzarella..
Awesome video.
Thanks for the mozarella tip. I use culinary mozarella that has reduced moisture, but this will help me use better mozarella instead. I have also found that very fatty ingredients cause soggy pizza from too much fat - Nduja is an obvious one. Disaster in local pizzerias - becomes molten fat dripping everywhere. I have a baking stone and dome for my kitchen integrated home gas hob (3.4kw domestic ring hob) which lets me get to 450C within 20/30 minutes for single cook. The gas can get it up to 500/550c once saturated to clean the stone. My oven has a pyrolitic mode as well, so they could easily unlock 450C for a pizza mode but just don't.
I sold pizzas with a roccbox the other night in my town and they all came out super soggy like the first one where it combines with the sauce and becomes like a soup. Not like others that I had made. We thought there may have been something with the mozzarella cause it was new but now I realise it's just super watery and I should have drained it some beforehand. Awesome video!
Just made my 1st focaccia today - olives and cherry tomatoes and chunky salt flakes on top - was amazing 😻
Can you share your recipe 💚
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 ;)
Vito I owe you big time...as an avid Pizza lover I have learned so much from your mastery...
I used fresh mozzarella for the first time last week and it was like the first pizza you showed so this was a perfect video for me to watch. I’m going to start drying out the mozzarella the night before. Thanks Vito!
Wooow, i appreciate this video! It's nice that you made all options of this to show us. Thanks, great video!