4 years late but this is one of the best videos showing pizza shop prep ,, was just searching for videos for how pizza shops get ready in the morning like how do they cut all their vegetables for that day and get the cheese ready for that day and really no joke there's not 1 video showing this ...... Maybe Vito its a good idea for one of your next videos showing morning procedures for pizza shops and how they deal with cutting/chopping/slicing large quantities of their toppings
Sr. Maestro Vito .. super idea.. i am using my Potato fries cutter here in Ecuador to cut the cheese for my pizzas... now as per your suggestion.. so cool.. i watch your videos and your amazing , entertaining and your ideas have changed my pizza business down here in the coast ..
This is an awesome idea, thanks for sharing it. I actually have a French fry cutter, though it is a much lighter duty home use machine. Might work, might not, but it's worth a shot either way, and I don't think I'd have thought of it on my own.
I think that when there is no mozzarella left, you can use it for cutting potatoes for frying them; for pizza with french fries on top (very popular among kids)...
Hi Vito. Great tip thank you. After cutting the cheese do you dry it out? Fresh Mozzarella is so full of liquid the crush becomes soggy. How do you dry it out. Please let me know the steps to dry out the cheese. Make us a video. Thx again Maestro!
Hi Vito: I am cooking pizza at home in 900F wood-fired oven. Like the fellow below, I am wondering about the moisture level in the fresh mozzarella. Is the cheese okay to use as is or do you dry it out for pizza? Grazie!
As is is fine if you put little cheese, if you put more cheese, let it dry overnight in a colander with a drain cup below in the fridge or accept pizza soup.
Ciao vito! Potresti metterla sana e tagliarla mentre esce alla misura che vuoi, sarebbe da provare come se è fattibile. Risparmi qualche passaggio. Ciao ciao saluti da Polignano a mare
Hi Vito, I have a delivery restaurant and some people are complaining of wet pizza. How long should I drain the mozzarella for the best results? Thanks in advance!
They make one that has square pegs, vs the round pegs, which will leave less material stuck in the square holes. Goes for about $60 on Amazon. Easier to clean. Awesome tip however, once again, excellent work Vito 👍
Puoi tagliare la mozzarella a rondelle sottili ma non fino in basso in modo da tenerlo legato sotto(come per le cipolle), in modo da prendere una forma intera direttamente.
Hello Vito. Had the privilege of watching you compete at the pizza expo just a few weeks ago. Congrats on taking 2nd by the way. I hope you can take 1st next year. I had a couple of questions to ask you. How long did it take you to get to where you are now. You are obviously one of the best at what you do. And do you have any advice for young pizzaiolos working and striving to some day be the best. Thank you, Vito.
Vito love the videos! Right up there with Pasquale! I had a question about this. I myself had also thought about this but when i tried it it squished (crushed) the mozzarella. Does it have to be firm? Do you have any tips? I make my mozzarella in the morning and cut it at room temp maybe if we put in cooler? The size of the cut is perfect if it wouldn't crush the cheese.
vito iacopelli thanks for the reply! I was just wondering if you ever had a problem with the mozzarella getting "squished" instead of going through the blades in nice pieces? Anyways keep up the great videos and congratulations on the pizza competition!
Ciao Vito! grandissima idea! ho provato con il link di Amazon ma non è più attivo. vorrei chiederti che misura hanno i bucchi. grazie!!! saluti dalla Argentina
As is is fine if you put little cheese, if you put more cheese, let it dry overnight in a colander with a drain cup below in the fridge or accept pizza soup.
Posso fare un contenitore con 75 % mozzarella secca di sartori e il 25% mozzarella fresca homemade con caglio polly-o ??? Non ho disposizione questa mozzarella
Purtroppo Vito, il prodotto venduto da amazon.it, nulla a che vedere con quello venduto in Usa: il materiale è diverso e anche la qualità è molto inferiore. dopo soli 9 mesi di utilizzo, si è rotto uno dei cardini della leva, per di più il venditore, temporeggia su tempi e costi della riparazione.
4 years late but this is one of the best videos showing pizza shop prep ,, was just searching for videos for how pizza shops get ready in the morning like how do they cut all their vegetables for that day and get the cheese ready for that day and really no joke there's not 1 video showing this ...... Maybe Vito its a good idea for one of your next videos showing morning procedures for pizza shops and how they deal with cutting/chopping/slicing large quantities of their toppings
Sr. Maestro Vito .. super idea.. i am using my Potato fries cutter here in Ecuador to cut the cheese for my pizzas... now as per your suggestion.. so cool.. i watch your videos and your amazing , entertaining and your ideas have changed my pizza business down here in the coast ..
This is an awesome idea, thanks for sharing it.
I actually have a French fry cutter, though it is a much lighter duty home use machine.
Might work, might not, but it's worth a shot either way, and I don't think I'd have thought of it on my own.
This is usually for potato, but I like to use it this way my way what you think? You will like to try it?
vito iacopelli ,
YES VITO!! You are amazing, you are Awesome! Maestro Pizzaioli I would eat your foods anyday! Thank You!
I think that when there is no mozzarella left, you can use it for cutting potatoes for frying them; for pizza with french fries on top (very popular among kids)...
This is brilliant.
mount it to the wall with screws instead of the suction cups and the cheese will drop right back in the buckets for even faster cutting.
Thumbs up! I want to see you make a pizza with it.
Hi Vito. Great tip thank you. After cutting the cheese do you dry it out? Fresh Mozzarella is so full of liquid the crush becomes soggy. How do you dry it out. Please let me know the steps to dry out the cheese. Make us a video. Thx again Maestro!
Sei un grande 👍grazie impazzivo a tagliare la mozzarella grazie
Sei fantastico, ho voglia di fare una pizzeria guardando i tuoi video
Hi Vito: I am cooking pizza at home in 900F wood-fired oven. Like the fellow below, I am wondering about the moisture level in the fresh mozzarella. Is the cheese okay to use as is or do you dry it out for pizza? Grazie!
As is is fine if you put little cheese, if you put more cheese, let it dry overnight in a colander with a drain cup below in the fridge or accept pizza soup.
Ciao vito! Potresti metterla sana e tagliarla mentre esce alla misura che vuoi, sarebbe da provare come se è fattibile. Risparmi qualche passaggio. Ciao ciao saluti da Polignano a mare
Big vito you are my hero i love you
Love ur videos. Thank you
best regards from panama
Hi, Mr Vito , great ideal . if you want it even easier clean up use a veggie deicer. kinda same thing but stands up and easier to clean.
bravissimo sempre in avanti
Hi, Vito. Great idea! Thank you for the tip. Pizza cheers!
Hi Vito,
I have a delivery restaurant and some people are complaining of wet pizza. How long should I drain the mozzarella for the best results? Thanks in advance!
i dry mozzarella with paper towel then 1 night in the fridge
They make one that has square pegs, vs the round pegs, which will leave less material stuck in the square holes. Goes for about $60 on Amazon. Easier to clean.
Awesome tip however, once again, excellent work Vito 👍
French fry mozzarella...brilliant! 😍 I’ll be giving this a try with my Vidalia Chopper 👏🏻
Good job Vito I recognized you are using ecolab items to clean your store and your equipments great job and great choice
Is that good for blocks too?
Vito.. sei un Mito... MITO IACOPELLI ... Myth Iacopell'$
Puoi tagliare la mozzarella a rondelle sottili ma non fino in basso in modo da tenerlo legato sotto(come per le cipolle), in modo da prendere una forma intera direttamente.
Hello Vito. Had the privilege of watching you compete at the pizza expo just a few weeks ago. Congrats on taking 2nd by the way. I hope you can take 1st next year. I had a couple of questions to ask you. How long did it take you to get to where you are now. You are obviously one of the best at what you do. And do you have any advice for young pizzaiolos working and striving to some day be the best. Thank you, Vito.
thanks for the help Vito.....
You can get These cutters in a vertical model and it goes straight in the bole bucket
Perfecto bello
una svolta! 🔝🔝
Hello Vito from Grecia!! Keep up the excellent work !!!
Nice video
Finalmente oggi...sono un pizzaiollll!! Finanziamento oggi...vi faccio vedere...
Vito love the videos! Right up there with Pasquale! I had a question about this. I myself had also thought about this but when i tried it it squished (crushed) the mozzarella. Does it have to be firm? Do you have any tips? I make my mozzarella in the morning and cut it at room temp maybe if we put in cooler? The size of the cut is perfect if it wouldn't crush the cheese.
+Jeff Goggin please explain to me Little better please
vito iacopelli thanks for the reply! I was just wondering if you ever had a problem with the mozzarella getting "squished" instead of going through the blades in nice pieces? Anyways keep up the great videos and congratulations on the pizza competition!
Ciao Vito! grandissima idea! ho provato con il link di Amazon ma non è più attivo. vorrei chiederti che misura hanno i bucchi. grazie!!! saluti dalla Argentina
Vito ho una domanda urgente,dove hai comprato le ventose per mantenere stabile l'utensile durante l'utilizzo?Sai dirmi dove comprarle?
Vito finalmente oggi sei un pizzaiolo 😂😂😂 bel video come sempre
Hey Vito could I use the 3/8 cutter instead of the 1/2 inch? Or does it have to be the 1/2 cutter? Please could you help
3/8 is too small .when I tried it the cutting blades broke
Brilliant!
your mozzarella is a bit dry? is it dry mozzarella or?
Ciao,
Hai anche provato quello elettrico?
Con quale ti trovi meglio?😊
VITO stick it to the wall and put the bucket underneath so you don’t make a lot of mess 🍕
how do you dry out the mozzarella before using it in the pizza ?
As is is fine if you put little cheese, if you put more cheese, let it dry overnight in a colander with a drain cup below in the fridge or accept pizza soup.
What kind of Mozzarella do You use for pizza? Hard or soft?
Posso fare un contenitore con 75 % mozzarella secca di sartori e il 25% mozzarella fresca homemade con caglio polly-o ??? Non ho disposizione questa mozzarella
I use the same one I bought off amazon to use for French fries
spettacolo Vito come si chiama Quell attrezzo???grazie
fabio ciardini sto cercando un link dove poterlo comprare in Italia dammi un giorno e lo trovi sulle descrizione
+fabio ciardini vai sulle descrizioni ho messo un link dove potresti prenderlo ;0) condividi se puoi su FB
Maestro che dimensioni hanno la maglie della lama? 8x8mm?
You friends with the captain frank valchiria ?
Hey vito, that machine is made to cut french fries.
NewYorkDz1 yes correct and for me I use to cut the fresh mozzarella
We have them in Scotland. We shove our potatoes through them and make chips. or fries as the yanks call them.
Come si chiama questo attrezzo vorrei sapere il nome
Can you make patatine fritte lol
You could probably get it cheaper at the Restaurant Supply stores.
Great idea but at $114, not sure that's 'cheap' :0
Pizza mozarera pizza mozarera rerorerorerorerore. Gorgonzola gorgoronzola zolazolazolazolazole
This is French fries machine no ?
Did you really looked at the person who is gonna wash it for you? ;-)
Metti un secchio sotto cosi invece di tirare su sempre con le mani va direttamente dentro perche senno ti tocca sempre pulire xD
And...... wallah !
2:35 what u wanted to watch
Una svolta
Purtroppo Vito, il prodotto venduto da amazon.it, nulla a che vedere con quello venduto in Usa: il materiale è diverso e anche la qualità è molto inferiore. dopo soli 9 mesi di utilizzo, si è rotto uno dei cardini della leva, per di più il venditore, temporeggia su tempi e costi della riparazione.
That is an awesome idea but it's not a mozzarella machine that's a french fry cutter
Please don't advertise amazon, they treat their employees like shit all over the world.
Wrong brother
brevo rgazzi
use string more easy than that "fvcking" machine!