Hey Vito, just wanted to say I used this recipe to have a pizza night with my family and it came out amazing. I’m from NY, we are very particular about our pizza, but the dough came out top notch. All in all we increased the recipe size and made about 14 pizzas. It was a fun experience we definitively are going to do again. My Grandparents are still talking about it. Thanks again, ciao.
@@chosennyc8055 So I increased the recipe to accommodate for 7 grams of yeast (because I was using a packet which contains 7 grams) then I made a total of 3 recipes, which I actually did again this past saturday and got 18 pizzas out of it. Dough balls weighed roughly 390grams
Vito, being someone who grew up in NY, this video makes me very happy! I think the best way to use fior di latte for NY style is to tear into small pieces with hands and lay it out onto paper towel so you lose as much moisture as possible. And some hard cheese like grana before you put the mozzarella down to add back some fat you would otherwise get from low moisture Grande cheese..
I've een using a mix of full fat, low moisture cheese and mozzrella. I also use the one N.Y./New Jersey trick of sprinkling some grated pecorino romano after you lade the sauce and then using the back of the ladle to move the sauce with the pecorino around the base of the pizza.
I made this over the last two days (Poolish to baking) AMAZING!!!! I felt like I was in New York. Such a great recipe. Because it was just me, I cut the recipe in half, and I have frozen the extra dough ball. for another day. Man, this was perfection, Maestro! POOM!!!!
This is a great instructional teaching on making the NY Pizza. The pizza looks perfect. Only aspect open is how to make a standard oven perform wood burning characteristics. The details with the cheese and Italian spices is hitting high levels.
hey vito i made this pizza dough following your exact instructions. its the best pizza ive ever made and had in a long time. best thing ive cooked all year. Ive made pizza using regular AP flour countless times and this method with poolish and 00/semolina flour made a huge difference. Im going to continue using this recipe for a long time, i need to try to make one of your Neapolitan pizza recipes next time. Ive been wanting to make a thin crispy pizza but could never achieve the texture with AP flour
Pizza is an art , period. Vito, even watching your videos for a couple years I can see how even you have improved at making pizza. You are better now than even two years ago. If anyone wants a challenge in their life and art form, try pizza making. You never stop learning.
Vito, i am impressed how you embrace other pizza styles and cultures, some italians are very arrogant that pizza Napoletana or Romana is the only pizza that matters, but you have opened your mind to promote others…bravo walio!
That's the spirit, Vito! You not saying Naples-style is the truth or Bari, Chicago, NY or whatever. You just let us be part of your world: the world of pizza, the world of art, the world of fun and peace. I really like your interpretation of giving your knowledge to your community - to us. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
Thanks Vito this is the pizza i make. You really inspired me with this recipe. Im so glade i stumbled apon this recipe. The semolina and 00 flour kick the dough out of this world. I fimd the longer i let the poolish fement the better the taste of dough
I use a stone on my grill.. thermometer reads 450-475.. the stone maybe a little higher.. at 550 the bottom Burns and the cheese doesn’t melt as well.. the semolina / flour helped me A LOT! Didn’t have one pie stick. Thank you!
Gotta be Honest, last time you made New York it was kinda meh. This time, I haven't even watched the process or recipe yet, but just looking at the pie, home run brother, you nailed it!
@@daillengineer gotta totally disagree. Sure it had a little too much leoparding from the wood fire, even a burnt end, but wood is sometimes used. The crust texture and color was on point, all ingredients were there for both dough and sauce, and he even had a proper salami. Although that you can debate as some argue just sauce and cheese. Only part that was off was the rolling pin, that's Chicago, New Yorkers toss that dough.
Looks great! So yes, I am from NYC and probably like a lotta cities in the US, there's 2 major ways to cook pizza - the main way in NY is like the traditional, Bakers Pride ovens, I believe 600 degree oven. There are many places, but less so than the traditional oven places, of those being traditional high temp wood fired ovens. So you made the kind in those type of woodfired joints but again, the mainstay for NY pizza is mostly the Bakers pride type oven which is the grab a slice of pizza real quick as you are strolling down the street to work, or leisure, etc. The majority or famous NYC places such as Joes, John's, Di Fara, L&B Supomoni Gardens and in areas especially like the outer boros of NYC, Staten Island, Bronx, Queens are in general, mostly traditional ovens. Relative famous new famed places like Locali and Roberta's in Brooklyn are wood fired ovens but those are in residential neighborhoods. They have wood fired in Manhattan but mostly it's steel ovens you find! A very popular pizza of late has been $1.00 slice places like 2 Bro's, which have excellent slices! NYC, especially Manhattan, is such a fast paced vibe, explains why the quick slice $1 slice places do so well. My fave overall, definitely Joe's and their Sicilian which doesn't get much attention, is to die for, lol!
Made this dough over the weekend. Pretty tasty! I don't do drops anymore because the bottom gets too much flour. I just flour my counter and that's it. Semolina on the peel and away you go. Easy peasy
Fantastic! you do such an amazing job. I enjoy watching your videos with so much passion about making pizza and you have a great attitude too always happy. Great job
@@Name-jw4sj if you are doing it in a home oven it is going to take you around ten minutes to make either pizza. You would press out your pizza, add sauce only, and cook it for about five minutes. Then you take it out and add your cheese and toppings and cook until cheese is melted.. Otherwise in the home oven you will overcook the cheese and toppings before you ever get the dough crispy. If you are using an Ooni or other Pizza ovens, two minutes or less and it is done. Hope that helps
@@Name-jw4sj Yes sorry I didn't answer your question. In his oven he lowered it down to 550F. So, although it cooks faster than a conventional oven 5-7 minutes is about right. If he was cooking a neapolitan the temp would be 700-900F and it would take two minutes.
In times of turmoil, death and bad politicians, we can always watch your channel and forget the outside world and focus on pizza making at home. We are lucky to have you in our homes! Thank you!
You see Vito, that’s what I love about you. You can appreciate all the different styles of pizzas that have evolved over the years in different places. It’s all good my friend!!!
Vito! Thank you SO much for this recipe and the step-by-step course you present with so much love and passion! I‘ve just made this New York style pizza for my family (and me of course) and although I ran into a few beginner‘s mistakes it came out totally amazing. Next level for sure! Looking forward to trying out your other styles/pizzas. Keep on doing your good work. Passionate greetings from Germany!
Thank you Vito for all great videos and for being so inspirational and enthusiastic! I just made my first attempt with Neapoletan Pizza and it turned out fantastic. But my question is, when I make the Poolish using the Caputo Red 00 flour with the same amount of water and flour, the consistency was not as wet as when you show it. It looked kind of like a biga after I mixed it. So I added almost 1.5times more water to achieve the consistency that you show in the videos. I guess it's no big deal because I just added a bit less water during the next steps.
The Maestro's videos are consistently of high quality. This video Vito seems to be in especially good form. Even from the sauce mishap, he recovered with grace and aplomb. And as always, I learned new techniques. No matter how many videos I review on this channel, I learn more from each one.
Hello Vito, Great video, thank you. Please, tell us more about the semolina flour you used. I assume it's the Durum semolina, which is very fine, almost like bread flour, and not the Rimacinata. I use the Rimacinata Semolina (coarse) & some bread flour on my peel to help launch my pizza into my oven. Thanks.
Hey Vito, love the channel! Especially your grandmother's focacia recipe. I have a question. Why do you add the dry yeast after making the poolish? Does the poolish not have enough yeast activity?
Nice video pizziolo Vito! I cook NY style in the Philippines with a two deck oven. I use screens to make a perfect circle and get that brown even crispy bottom. I don't use a rolling pin, but hand stretch for the thin cornicone. Your dough thickness is perfection and 100% even. I will try to roll it out with a pin to test this method out. Great video as always, you're a Rockstar 🤙
Thank you Vito. I watched your video on poolish and asked about NY pizza with poolish and you had already covered it! I should have known! I'm going to try it out. I make my pizza come mia nonna! With my hands, no mixer, great pizza, but I want perfect pizza! Grazzie mille bello!
This Pizza reminds me of the ones my Nanny made. She made the best Pizza in NY. She used her home oven with Metal Pizza pans. I Still have them. I was born and raised in NY. Very similar Sauce recipe too. Nice and simple. Can't wait to make one in my outside Oven. Thank you for the recipe and training ❤
Only thing I can say to you is a huge thank you for making this world a better place by sharing your experience and your laughter!!! All your videos and recipes are amazing. Outmost respect! This channel is full of masterclasses... such a life experience!!!
Love watching this guy, I use his recipe all the time what a game changer. I'm just wondering how long I can leave double fermentation dough in the fridge?
Great Video ! Thanks !! So to summarize timing, its: 16-24 hours for the Poolish + 7 hours preparing the dough for baking: T-7: Preparing the dough T-6.5: Rest dough for 30 minutes in room temp T-6: Making nice big ball and storing in fridge for 4 hour T-2: making Pizza balls and resting in room temp T0: Baking
One bite, everyone knows the rules - I give this 9.9 out of 10. I love your enthusiasm and sense of humor. It is easy to see you have pizza in your DNA. Thank you for generously sharing your hard earned tips with us.
In all my years born & raised in New York and making pizza, never did we ever use a rolling pin. It is nice to see you use the pizza wheel cutter instead of pizza scissors. I am not hating I do like your channel.
Nice one Vito, previous one is awesome, can't wait to have a go at this one! Do I adjust all quantities for both poolish and other ingredients to make e.g. 3 balls instead of 4?
@@vitoiacopelli OK let me make this more generic. This recipe has quantities for 4 dough balls. If I wanted to make X dough balls I'd multiply by X and divide by 4. Do I do that with the ingredients for everything including the poolish?
I'm new to your channel Veto and I can see you add the most important ingredient to your pizza, love! I am enjoying your content and will be using the knowledge I gain to spread that love. Molte grazie!
Only a super proud Italiano will understand exactly what that breathy laugh means at 13:22... I laughed my ass off at that! ANyway this pizza looks AMAZING!! Great job as always gindaloon!!!
Thanks for the video Vito! May I humbly suggest that you alter your bar fridge so that the door opens from the right hand side? This is usually very easy to do if you have basic tools and the manual for the fridge. It will save you having to dance around the door so much when you need to open it widely.
Hey Vito, just wanted to say I used this recipe to have a pizza night with my family and it came out amazing. I’m from NY, we are very particular about our pizza, but the dough came out top notch. All in all we increased the recipe size and made about 14 pizzas. It was a fun experience we definitively are going to do again. My Grandparents are still talking about it. Thanks again, ciao.
14 Pizza's ? WOW that's a lota family :)
How much did you increase the recipe size?
@@chosennyc8055 So I increased the recipe to accommodate for 7 grams of yeast (because I was using a packet which contains 7 grams) then I made a total of 3 recipes, which I actually did again this past saturday and got 18 pizzas out of it. Dough balls weighed roughly 390grams
Jersey's got the best 🍕 pizza.
What brand semolina did you use? His looks quite course, is that semolina flour or something else?
Love the sound of the family being busy in the background. You are truly blessed Vito! Thank you for making these videos for us.
Vito, being someone who grew up in NY, this video makes me very happy! I think the best way to use fior di latte for NY style is to tear into small pieces with hands and lay it out onto paper towel so you lose as much moisture as possible. And some hard cheese like grana before you put the mozzarella down to add back some fat you would otherwise get from low moisture Grande cheese..
I've een using a mix of full fat, low moisture cheese and mozzrella. I also use the one N.Y./New Jersey trick of sprinkling some grated pecorino romano after you lade the sauce and then using the back of the ladle to move the sauce with the pecorino around the base of the pizza.
yeah... no one does that. i grew up in new york making pizzas for years
I made this over the last two days (Poolish to baking)
AMAZING!!!! I felt like I was in New York. Such a great recipe. Because it was just me, I cut the recipe in half, and I have frozen the extra dough ball. for another day. Man, this was perfection, Maestro!
POOM!!!!
You halved the recipe? May I know the measurement please?
I have to try this pizza. Looks fantastic
Ah vincenzo
See, Vincenzo, some of us NY Italians can actually make good Italian food! lol (I know Vito isn't NY Italian, but he's making NY Italian food!)
Yes maybe we can do it together finally 😂
@@imhangryyall that's right buddy 😊 I'm from New York City too Staten Island and Brooklyn and we have the best pizza around.
@@jamesianno and bread, too!!!
This is a great instructional teaching on making the NY Pizza. The pizza looks perfect. Only aspect open is how to make a standard oven perform wood burning characteristics. The details with the cheese and Italian spices is hitting high levels.
hey vito i made this pizza dough following your exact instructions. its the best pizza ive ever made and had in a long time. best thing ive cooked all year. Ive made pizza using regular AP flour countless times and this method with poolish and 00/semolina flour made a huge difference. Im going to continue using this recipe for a long time, i need to try to make one of your Neapolitan pizza recipes next time. Ive been wanting to make a thin crispy pizza but could never achieve the texture with AP flour
It's so nice watching you make this pizza. So natural, if you forgot something you just say it without hesitation. No pretentions at all.
Pizza is an art , period. Vito, even watching your videos for a couple years I can see how even you have improved at making pizza. You are better now than even two years ago.
If anyone wants a challenge in their life and art form, try pizza making.
You never stop learning.
Vito, i am impressed how you embrace other pizza styles and cultures, some italians are very arrogant that pizza Napoletana or Romana is the only pizza that matters, but you have opened your mind to promote others…bravo walio!
This NY/NJ girl thanks you. Im in the South and haven't had a good pizza since I got here. Now Im gonna make my own!
Hey Vito what do Italians think of New York/New Haven Style Pizzas ?
Vito Iacopelli, best pizzailo ever ever seen on youtube ... migliore, bravissima !
As much as I love pizza and instruction you give, I love your passion for what you do even more
That’s not fair Vito!! Looks absolutely devine!
That's the spirit, Vito! You not saying Naples-style is the truth or Bari, Chicago, NY or whatever. You just let us be part of your world: the world of pizza, the world of art, the world of fun and peace. I really like your interpretation of giving your knowledge to your community - to us. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
Thanks Vito this is the pizza i make. You really inspired me with this recipe. Im so glade i stumbled apon this recipe. The semolina and 00 flour kick the dough out of this world. I fimd the longer i let the poolish fement the better the taste of dough
Did you made the first recipe? Now you are ready to go in a level up with this
If cooking in the oven cook the base then add the topping like the last one?
I use a stone on my grill.. thermometer reads 450-475.. the stone maybe a little higher.. at 550 the bottom Burns and the cheese doesn’t melt as well.. the semolina / flour helped me A LOT! Didn’t have one pie stick. Thank you!
Gotta be Honest, last time you made New York it was kinda meh. This time, I haven't even watched the process or recipe yet, but just looking at the pie, home run brother, you nailed it!
@@josephlavoie8358 this one looks nothing like nyc pizza. The first one looked closer.
@@daillengineer gotta totally disagree. Sure it had a little too much leoparding from the wood fire, even a burnt end, but wood is sometimes used. The crust texture and color was on point, all ingredients were there for both dough and sauce, and he even had a proper salami. Although that you can debate as some argue just sauce and cheese. Only part that was off was the rolling pin, that's Chicago, New Yorkers toss that dough.
I have made this pizza!! Thanks to you and this pizza i am getting lucky tonight 😋 ☺️ 😊
Looks great! So yes, I am from NYC and probably like a lotta cities in the US, there's 2 major ways to cook pizza - the main way in NY is like the traditional, Bakers Pride ovens, I believe 600 degree oven. There are many places, but less so than the traditional oven places, of those being traditional high temp wood fired ovens. So you made the kind in those type of woodfired joints but again, the mainstay for NY pizza is mostly the Bakers pride type oven which is the grab a slice of pizza real quick as you are strolling down the street to work, or leisure, etc. The majority or famous NYC places such as Joes, John's, Di Fara, L&B Supomoni Gardens and in areas especially like the outer boros of NYC, Staten Island, Bronx, Queens are in general, mostly traditional ovens. Relative famous new famed places like Locali and Roberta's in Brooklyn are wood fired ovens but those are in residential neighborhoods. They have wood fired in Manhattan but mostly it's steel ovens you find! A very popular pizza of late has been $1.00 slice places like 2 Bro's, which have excellent slices! NYC, especially Manhattan, is such a fast paced vibe, explains why the quick slice $1 slice places do so well. My fave overall, definitely Joe's and their Sicilian which doesn't get much attention, is to die for, lol!
I've never been to New York but that pizza makes me feel I'm in NY. So yummy.
That looks amazing!!!
Time for collaboration :)
Ciao @emma’s I will love to make a pizza video in collaboration with you
Is that something you will consider?
@@vitoiacopelli I'd love that!
@@emmasgoodies how can we make it happen? My email is maestrovitoiacopelli@gmail.com
Shout out from Philippines,, I'm working in Italian restaurant i love making pizza also.
I made this dough batch 2X and both batches turned out excellent! Thank you, I feel so empowered to be able to make this type of dough now..!!!!
Made this dough over the weekend. Pretty tasty! I don't do drops anymore because the bottom gets too much flour. I just flour my counter and that's it. Semolina on the peel and away you go. Easy peasy
Your passion for pizza fills us with joy too. I have yet to watch a video and not laugh or smile, or both. Grazie.
It is exactly what I remember eating when I was in NYC a few summers ago.
Not sure why youtube recommended this to me, but I am greatful!! Incredible and informative. Going to make my very own.
I love hearing you say "crunchy," maestro. Another great vid!
Crownchy!
@@VelkePivo yes! Haha I love it
You're new here....
@@perotinofhackensack2064 whatever you say
Greatest Pizza in the World! Thank’s for your recipes!
Another fantastic video for new york style. looking forward to try this dough recipe. Thanks Vito
Fantastic! you do such an amazing job. I enjoy watching your videos with so much passion about making pizza and you have a great attitude too always happy. Great job
I loved the old NY Pizza recipe looking forward to trying this one now. Made the Neapolitan with the homemade Ragu and Cream yesterday it was amazing!
Why does he cook the the Neapolitan pizza for 2 minutes but for this NY style he did it for 7 mins?
@@Name-jw4sj if you are doing it in a home oven it is going to take you around ten minutes to make either pizza. You would press out your pizza, add sauce only, and cook it for about five minutes. Then you take it out and add your cheese and toppings and cook until cheese is melted.. Otherwise in the home oven you will overcook the cheese and toppings before you ever get the dough crispy. If you are using an Ooni or other Pizza ovens, two minutes or less and it is done. Hope that helps
@@pikehk but in this video he is using the fire Oni oven and he still cooked it for 7 mins?
@@Name-jw4sj Yes sorry I didn't answer your question. In his oven he lowered it down to 550F. So, although it cooks faster than a conventional oven 5-7 minutes is about right. If he was cooking a neapolitan the temp would be 700-900F and it would take two minutes.
@@pikehk ty!
Vito you rock. Thanks to you I can finally make pizza the right way
In times of turmoil, death and bad politicians, we can always watch your channel and forget the outside world and focus on pizza making at home. We are lucky to have you in our homes! Thank you!
YOU’RE THE BEST!!!
You see Vito, that’s what I love about you. You can appreciate all the different styles of pizzas that have evolved over the years in different places. It’s all good my friend!!!
Vito! Thank you SO much for this recipe and the step-by-step course you present with so much love and passion!
I‘ve just made this New York style pizza for my family (and me of course) and although I ran into a few beginner‘s mistakes it came out totally amazing. Next level for sure! Looking forward to trying out your other styles/pizzas. Keep on doing your good work. Passionate greetings from Germany!
Thank you Vito for all great videos and for being so inspirational and enthusiastic! I just made my first attempt with Neapoletan Pizza and it turned out fantastic. But my question is, when I make the Poolish using the Caputo Red 00 flour with the same amount of water and flour, the consistency was not as wet as when you show it. It looked kind of like a biga after I mixed it. So I added almost 1.5times more water to achieve the consistency that you show in the videos. I guess it's no big deal because I just added a bit less water during the next steps.
What a work of art ! Looks delicious !
The Maestro's videos are consistently of high quality. This video Vito seems to be in especially good form. Even from the sauce mishap, he recovered with grace and aplomb.
And as always, I learned new techniques. No matter how many videos I review on this channel, I learn more from each one.
Grazie millie maestro vito! I made this recipe Everyone loves it! 💯 Hit! asking when am I gonna make more!! More!! More!! Mangia!
One bite and Vito Iacopelli for the ultimate crossover. Soft and crawnchy everyone knows the rules.
Nice to see your love and dedication for PIZZA
Hello Vito, Great video, thank you. Please, tell us more about the semolina flour you used. I assume it's the Durum semolina, which is very fine, almost like bread flour, and not the Rimacinata. I use the Rimacinata Semolina (coarse) & some bread flour on my peel to help launch my pizza into my oven. Thanks.
Thanks Vito, looks amazing! Can’t wait to try it
Hey Vito, love the channel! Especially your grandmother's focacia recipe. I have a question. Why do you add the dry yeast after making the poolish? Does the poolish not have enough yeast activity?
that what i was thinking ..... @vito can you please clarify this please ?
There is nothing quite like New York style pizza. It's both simple and complex, and when done right it's just incredible!!!!
La pizza di New York paragonata a qualsiasi pizza d’Italia fa cagare
Nice video pizziolo Vito! I cook NY style in the Philippines with a two deck oven. I use screens to make a perfect circle and get that brown even crispy bottom. I don't use a rolling pin, but hand stretch for the thin cornicone. Your dough thickness is perfection and 100% even. I will try to roll it out with a pin to test this method out. Great video as always, you're a Rockstar 🤙
Thank you Vito. I watched your video on poolish and asked about NY pizza with poolish and you had already covered it! I should have known! I'm going to try it out. I make my pizza come mia nonna! With my hands, no mixer, great pizza, but I want perfect pizza! Grazzie mille bello!
This Pizza reminds me of the ones my Nanny made. She made the best Pizza in NY. She used her home oven with Metal Pizza pans. I Still have them. I was born and raised in NY. Very similar Sauce recipe too. Nice and simple. Can't wait to make one in my outside Oven. Thank you for the recipe and training ❤
You are the master Vito! I love your videos. Please try making a New Haven style, I would enjoy watching you teach us that style.
One bite everyone knows the rules. Dave will love this pizza!
the outcome WOWed me! WILL BE TRIED!
Amazing pizza Vito! Where did you get those dough boxes! They are next
Level!?
I think he sells them on his web site.
I am now a fan of your channel Vito! This video was buon appetito perfection! 😃thumbs up all day!!!👍
Incredible. Next you have to show New Haven style!
Apizza please!
Yessss!
Going to need a coal burning oven
Just burn it. Lol
Thank you from a NYer living in Florida.
I tried your other New York style pizza and that came out real good! I can't wait to try this one
This looks fantastic, thank you so much for teaching us!
So che è una pizza "new yorkese", ma vedere un bell'impasto coome questo essere steso con il matterello mi fa piangere gli occhi. Vito sempre il TOP!
I love your passion in making pizza. Superb. I’m gonna try. Thank you for sharing.
Vito!! Forget about Gordon Ramsey!! He can’t hold your jock strap!!! You are the Pizza Master!! Period!! Love ya brother!!
Man this guy gave me passion to cook and make dough… unbelievable, just unbelievable wow
Only thing I can say to you is a huge thank you for making this world a better place by sharing your experience and your laughter!!! All your videos and recipes are amazing. Outmost respect! This channel is full of masterclasses... such a life experience!!!
Love watching this guy, I use his recipe all the time what a game changer. I'm just wondering how long I can leave double fermentation dough in the fridge?
Summary of the video: “A little bit of olive oil on top, just like that, viola”. I love this guy.
"Voila"!
THIS GUY IS A MASTER PIZZA MAKER, EXCELLENT YUMMY!
Great Video ! Thanks !!
So to summarize timing, its: 16-24 hours for the Poolish + 7 hours preparing the dough for baking:
T-7: Preparing the dough
T-6.5: Rest dough for 30 minutes in room temp
T-6: Making nice big ball and storing in fridge for 4 hour
T-2: making Pizza balls and resting in room temp
T0: Baking
One bite, everyone knows the rules - I give this 9.9 out of 10. I love your enthusiasm and sense of humor. It is easy to see you have pizza in your DNA. Thank you for generously sharing your hard earned tips with us.
In all my years born & raised in New York and making pizza, never did we ever use a rolling pin.
It is nice to see you use the pizza wheel cutter instead of pizza scissors.
I am not hating I do like your channel.
NO diference between hand stretch or rolled, it all ends up round lol
Watching a few of your videos..just a great teacher you are love your videos.thank you for sharing your knowledge…
Looks amazing. Love the last recipe so can’t wait to try this. Never thought of salami instead of sliced pepperoni. Love your channel! 🍕
I mean, pepperoni is really just an Americanized version of salami. Lately, I've been using Genoa salami on my pizzas. Game changer.
Pepperoni is spicy salami…Vito commented as such in another video.
I've been using Italian Salami for awhile,it's different than regular Salami made with red wine,use on subs too.
I would love to see Vito do pizzaria reviews! He's got some credibility. Barstool is a carnival act.
'credibility?" it's fucking pizza lmao
You are so natural man. def. love it. keep up the good work!
Nice one Vito, previous one is awesome, can't wait to have a go at this one! Do I adjust all quantities for both poolish and other ingredients to make e.g. 3 balls instead of 4?
What u mean?
@@vitoiacopelli OK let me make this more generic. This recipe has quantities for 4 dough balls. If I wanted to make X dough balls I'd multiply by X and divide by 4. Do I do that with the ingredients for everything including the poolish?
@@manosfarfarelos8666 WELL MULTIPLICATE EVERYTHING BUT DON'T CHANGE THE AMOUNT OF THE YEAST AND HINEY STAYS THE SAME
@@vitoiacopelli OK sounds good! I'll try this recipe next week 😁
@@manosfarfarelos8666 TAG ME ON INSTA WHEN U MAKE IT :)
I'm new to your channel Veto and I can see you add the most important ingredient to your pizza, love! I am enjoying your content and will be using the knowledge I gain to spread that love. Molte grazie!
One perfect pizza, everyone knows this guy would blow dave's mind.
Let it happen...
Just another pizza lover comment on the product of your mastery Vito. You are the best pizza man on u tube. Made it in my new Breville and was Crunch,
Everybody knows the rules. One bite!
Vito you are a genius, how many dough recipes have you got in your head 🤯
Only a super proud Italiano will understand exactly what that breathy laugh means at 13:22... I laughed my ass off at that! ANyway this pizza looks AMAZING!! Great job as always gindaloon!!!
Yeah... caught that.... :D
Everyone understood, calm down Super Mario.
thanks chef vito for this thin crust my family love this.
“The moment of the truth” should go on a T-shirt..
Plz take my money!!!!!!!!! and make a kid's size for my kids!!!!!!! ;oP Vito sei il vero Maestro!!!!!!!
Me encanta este canal porque puedo entender muy bien tu inglés. Saludos desde Chile
I love this guy! This is fantastic!
What a legend ! You are the best! Master Vito
Thanks for the video Vito! May I humbly suggest that you alter your bar fridge so that the door opens from the right hand side? This is usually very easy to do if you have basic tools and the manual for the fridge. It will save you having to dance around the door so much when you need to open it widely.
You are da man, Vito. Perfect NY style pizza.
Thanks for the Arabic description, very considerate
I am going to start pizza in our resturent. So I am following your channel I hope I will try this pizza... For sure this is the pizza of NEXT LEVEL
I really enjoy your work Vito, keep on keeping on.
The best pizza channel
Sensationally delicious! Thanks for the recipe, we love it.
Greetings from Berlin / Germany
Vito 10/10 no explanation needed.
Greets from Cairo, Egypt. Best pizza channel ❤
It looks delicious. Watching this pizza, I am hungry.
This man deserves more views and subscribers,,, great work vito
Bravo dottore!
what makes this pizza new york style? whats the distinguishing characteristic compared to other pizza styles? thanks for the answer!
im a pizza maker always on the run for learning : looks really great Kisses from Québec, Canada :)
This looks like the best NYC has to offer. 10/10