Actually there are a lot of caterer's that put an awful lot of time into these. Just helped a friend last week doing a catering with 500 guests... It means 600 plates, knives, forks, water glasses, wine glasses, beer glasses, standing tables, sitting tables, benches, serving tables, entre cotes, desserts, salads different,npotatoes, fries, noodles, etc... Stuff for vegans, a tent for 500 people, beer, beverages, cooks, servers, staff for behind the scenes, ... I alone cut 4 large buckets of cabbage, paprika, zucchini... You need people that clean everything, polish the forks, knives, Glases afterwards, etc... There is so much to do... He had the easy job, just prepare everything for the first feast and then be present in the second... Still very nice to see, how he did it and how his time ran out towards his deadline... It does always happen 😊 need to be an expert at improvising.
obviously you have not seen much. I've seen these "amateur" caterers doing food for 200-1000, especially with North African meshouis, Spanish Paella for village feast, the back of a union demonstration etc...
@@DecayedPony Sounds like it's time to expand your horizons! Never a better time.... Follow Sir Vito's lead and you're in good hands..... You wont regret it.
Bravo, Vito. I worked in off-premise catering for several years and i know how hard that work is. Thank you for sharing this experience and for the knowledge you pass on to your viewers.
I did 18 last week and will do another 22 or so this weekend. You’ve helped me immensely, I donor stress out about dough anymore, just managing 2 ooni at once 😂
I have been making pizzas at home and in shops for a lot of my life. I have learned more and improved my products more since I discovered your channel, than ever before. Thanks so much.
He is the definition for pizza.Does it with so much of passion. Who else noticed even his phone wallpaper is a heart shaped pizza. Pizza is ❤. Huge fan of you Vito !
Thank you so much for this video Vito! Some customers should also see this and appreciate how much work is done before, during and after a party. You are a really hard working guy, all the best to you!!!
شكرا لك على هذا الفيديو مقاطعك مفيدة جدا ، أسأل الله أن يهدي قلبك الطيب وأن يشرح لك صدرك ، فقد عملت بيتزا ستايل نيويورك على السحور وقد أحبها أبنائي لأننا في رمضان ونحن نصوم هذا الشهر الكريم، أخيرا شكرا لك فيتو متابع لك من دولة الكويت ✨
I love that you involve your daughter in your day, I believe God, family and work in that order keeps you on the straight path ! My husband doesn't believe I can make a good pizza, I am out to prove him wrong. Thank you for posting!
I love your energy and your positive uplifting attitude. It is very clear that you love what you do. I also love your pizza crust recipe. It’s the best one I’ve ever had
So rad 🤙🏻 I don’t cater but I dig your dough videos and this was great to see your work at scale. Thanks for creating and teaching us all about pizza dough. I send your videos to our party guests so they can bring their own dough and toppings. Cheers 🤙🏻😎🖤🐓
Amazing content! Great to see behind the scenes and how you work with that huge amount of dough as well as preparing the toppings! It would be cool if you could make a video about your top 10 best pizza toppings
I love pizza, but I always had trouble with making dough, but then I saw your recipe and that that was the ‘game changer’. Now my dough for pizza is perfect 🥰
I have to admit, i always had a love/hate with you… Love your passion, and expertise, but hated your lack of humility… Today I changed my mind, and my hate aspect has moved to respect… Respect for your dedication, and hard work… As of today it’s love and respect… Bravo and well done with your catering… 👏🏼👏🏼👏🏼
Wow, next level pizza dough and now next level video content :) This was riveting. Loving these real-world looks into Vito's hustle. He's a hard worker and the real deal. I hope for great things for you Vito!
Your videos are getting alot better produced and cut. Lots of good insight and information, without the boring waiting. Was very fun to watch! Awesome channel!
It was great to watch you work, you were very professional. I worked in the social event industry for 40 years as a videographer and watch this reminded me how long, stressful, and how physically demanding it all was, only to do it all over again the next day. It was a lot of fun, I met so many people, and of course it was always rewarding, but it’s a young man’s game and I’m too old to keep the fast pace. Good luck to you. 👍
I have learned so much more from your channel than all the rest combined. Recently I saw this guy who said he was a chef and had his own method of creating a great pizza and I just couldn't help myself and told him that he had too many manhandling of the pizza dough and to look you Vito Lacopeolli on RUclips to fine toon this over working the dough and make really good pizzas like the Maestro Vito Lacopelli.
those are the behind the scenes. Sometimes the client ask why we charge what we charge for an event but they don't know about all the work behind. Grande maestro
any remote cooking is very challenging . i've done some (80 lb. pig roasts, steak for 40, etc.) but nothing i've done was at this level . vito , your level of dedication and enthusiasm is beyond measure. your staff is to be commended as well. dough, bread , baking has always been intimidating to me . your videos have helped me understand it better. now that i'm retired , my aspiration is to try my hand at these techniques. your pizza looks amazing. i wish the best for you.
Vito, everything looked amazing. I have learned so much from you about making pizza. Everyone that has eaten what I made loves it. I can't wait to learn more
Soo true, just made 4 pizzas today with vitos recipe, the pizzas came out fantastic, but kitchen is a mess and i m exhausted, cant even imagine doing more ..
Vito, the only word to describe you is AMAZING! Your videos, personality, work ethic, enthusiasm, skill, charm, talent.......the list could go on and on. You are an exceptional human being. Thank you and bless you for being so special. AMAZING !!!!!!!
Yep, and I found making 20 pizzas by myself, for a friends get together, a bit challenging. My main challenge was not being able to spread the dough and put everything on the pizza while the other pizza was in the oven and ready to take out
I just did 40 pizzas at my house for friends and family. The secret I use is to make all the pizzas beforehand. I use 12" pizza boxes and place a 12x12" Parchment paper underneath with a little bit of flour. I write the type of pizza on the box. The guest just walk up and choose which pizza they want. Cheese, pepperoni, hot honey, etc. etc. The parchment paper keeps it from sticking to the box and once you slide it into the oven you just pull the paper right out. I started at 2pm and cooked my last pizza at 1030pm. Hope that helps!
Fantastic video as always Vito. One thing I don’t understand is the amounts of yeast that needs to be added. In your “next level pizza dough” video, you added 6g of fresh yeast to a 300g poolish but in this video you add 5g to a 20kg poolish. I’d love you to make a yeast video to explain how this works. Thanks
The small amount of honey and yeast you add at the beginning is just to start the yeast colony growing. That's where the poolish comes in. It has been "inoculated" with a few grams of yeast & sugar from the honey as a starter and it is completely yeast filled by the time you use the poolish to then make the pizza dough. The overnight cold fermentation of the poolish and then (the flour in the dough) gives the yeast enough food and time to colonize and ferment the dough slowly, giving you a more flavorful pizza dough. This is why you need so much more yeast in making a single ball of one hour dough, but so little in a much larger amount of 2-3 day dough. It is like starting with one plant that sends off shoots and becomes a forest of you give it enough time.
@@Soifdesang9so what I get is with enough time how small the amount of yeast it's going to be enough for large amount of flour ? Is there a specific formula for how to adjust the yeast depending on the time ?
I’d love to spend a day , or even a week, with you!! I’ve been wanting to build a pizza oven setup like you had at the second event for many years!! I love cooking and I have a small farm so I grow all my own tomatoes and herbs , etc and foods and dishes are so much different when you have farm fresh herbs and ingredients!! I also make my own mozzarella cheese and get the fresh milk from my neighbors farm and it is so fricn amazing but it would be so much better if I could cook it in your wood fired oven, with your amazing dough and sauce and just the love and passion that you bring to the mix, it makes a big difference so yes absolutely, it would be incredible to spend a day with you doing this!! Thank you for your amazing videos and your passion for our food!! It’s contagious brother!! Be safe and take care and may our lord keep you from harms way each day my brother!!
Same thing happens to me too with any tomato-based pizzas. However, I have noticed that if I make a simple pizza with just garlic + olive oil + mozzarella + salt + pepper, the crust stays crunchy for longer. So my theory is that potentially the moisture from the tomato sauce may cause this 🤔
Humidity penetrates the crunchy part and make it less crunchy in which case you should go for a little more crunchy by decreasing hidration or giving it 10-15sec more in the oven.
So even when you scale up the recipe so much you still only need the 5g of yeast and Honey? Why does the yeast quantity not scale up with the other poolish ingredients?
Yes, thats correct. The home/beginner pizza recipe is almost 2% yeast. To speed it up, without long retarding.. My baguette dough has even less yeast 0.03% for 24h retarding, otherwise overfermented. This recipe has 0.05%, perfect for 24-48h fridge.
@@DanielReichel1979 Ok well then why does his normal recipe (That is used in majority of his videos) use the same amount (5g yeast / 5g honey) when there is 1/10th of the total amount of all other ingredients, this video is essentially a 10x of what he normally does in videos (which is solely what this question was based on) while still using the same 24 hr refrigeration time.. You mention percentages, which is correct, but if you do the math for something 1/10th the size with the same amount of yeast its now .5% instead of the .05% with the same 24hr fermentation). So im simply trying to understand the thought process there cuz if we worked from %'s and scale this down his normal recipe would call for .5g yeast and .5g of honey, yet he works from 5g/5g even in smaller batches.
@@DrJet420 he retards the dough, up to 48h. the basic recipe u can use next day! the poolish is always 24h. but after that, 2 options. in his basic home recipe, u should use the dough after the poolish, and not retard the final dough another 24-48h. in his catering, i think he retards the big batches for more flavour and more flexibility, dough is slower, he needs to prepare on spot, deliver the dough, its warm outside...
you're such a hardworking person and you deserve every success. This week I bought the Ooni 12 oven and managed to burn my first pizza (first timer)....LOL. will keep trying. Pizza is life
Catering feels a lot like moving twice in the same day. Take mountains of stuff to one place, then take those mountains of things back to where you started. Awesome work.
Thank you brother, as always. We all need money, but true legends aren't scared to share the secrets of their success, because they're not scared, and they want the best for everybody. Big respect - I salute you sir.
Everything is clean, neat, made with care and passion, fresh ingredients, smiley faces and at the end a pizza that looks coming straight from heaven! Wonderful work and thanks for sharing!
Wow! From South Carolina, USA 🇺🇸 ♥ that is ALOT of hardwork....I've only ever made 100 in one day! Its been a very long time ago though. I was only "30" now I'm "55!" Very nice!
Less is more Vito, hard work pays off and makes many people happy, just like more is more when it comes to cheese. Getting it done is awesome. Every single video is great.
Well I just made my first REAL pizza thanks to you Vito God Bless you! This video did it for me the steps this is a great video!!! I cooked it in an acorn BBQ. I put a stone in there that’s about 3/4 of an inch thick. My starting temperature was 625° and it dropped to 550°. At four minutes I should’ve pulled it. I cooked it 2 more min and burned the bottom. But it was still good. On an acorn BBQ I would recommend 450° to 475° for about 4 to 5 min. It will probably take five minutes because it’s at a lower temperature. Or the real deal would be get a real pizza oven ha ha. Not like your amazing pizza overs. But it did worked. thanks again Vito for being a great teacher. God Bless you again😊 Kim
Would I do a day with you? In a heartbeat. My first job as a teenager was in a family owned pizza shop and your channel has reawakened how much I loved making pizza back then. Your videos have got me back to making fresh pizza for my family at home in my little oven. It would be a dream to have a pizza business of my own. In the meantime I'll keep practising and learning from your videos. Pizza is life.
Pizza should be called Vizza because of your love for it. Really amazing video! Its like a day in the life of maestro Vito. Last year I made a road trip from athens to monaco (across Italy Positano, Amalfi, Roma, Firenze, Siena) and spend a night in Bari (to catch a ferry). Bari is really beautiful city.
So much respect for you ! You really spread the old Italian workers values. You're so inspirating. Congratulations for all thé hard work you do !! 🙂👏👏💪👍
Now after watching I ask you: you’ll like to come and do a day with me?? 😂
I would love to have near me a master like you and to poom poom poom the dough together! Haha
sure im glad too.
Off course 😁 boom boom paaaaa paaa
Hell yeah I would this in person knowledge and experience would be priceless sign me up
That's a lot of dough
The amount of work Vito and his team put in for these caterings while remaining happy and excited is not seen anywhere. Pizza is life
Actually there are a lot of caterer's that put an awful lot of time into these. Just helped a friend last week doing a catering with 500 guests... It means 600 plates, knives, forks, water glasses, wine glasses, beer glasses, standing tables, sitting tables, benches, serving tables, entre cotes, desserts, salads different,npotatoes, fries, noodles, etc... Stuff for vegans, a tent for 500 people, beer, beverages, cooks, servers, staff for behind the scenes, ... I alone cut 4 large buckets of cabbage, paprika, zucchini... You need people that clean everything, polish the forks, knives, Glases afterwards, etc... There is so much to do... He had the easy job, just prepare everything for the first feast and then be present in the second... Still very nice to see, how he did it and how his time ran out towards his deadline... It does always happen 😊 need to be an expert at improvising.
obviously you have not seen much. I've seen these "amateur" caterers doing food for 200-1000, especially with North African meshouis, Spanish Paella for village feast, the back of a union demonstration etc...
As if catering two parties at the same time isn't stressful enough, let's film a documentary about it too...
Great job everyone!!!
You know pizza is life when you have no intention of making 300 pizzas in one go, but still watch a 35 minute video about making 300 pizzas.
Max I have done in one batch is 10 and I still watched it. Definitely pizza is life
If you make really good dough you can give it to family as a gift!
I've never made anything other than one frozen pizza in the oven
@@DecayedPony Sounds like it's time to expand your horizons! Never a better time.... Follow Sir Vito's lead and you're in good hands..... You wont regret it.
Yup, just got done watching this entire video.
I do one pizza party for six people, it takes all day and I’m absolutely shattered when it finishes. Kudos my friend.
Bravo, Vito. I worked in off-premise catering for several years and i know how hard that work is. Thank you for sharing this experience and for the knowledge you pass on to your viewers.
I did 18 last week and will do another 22 or so this weekend.
You’ve helped me immensely, I donor stress out about dough anymore, just managing 2 ooni at once 😂
I have been making pizzas at home and in shops for a lot of my life. I have learned more and improved my products more since I discovered your channel, than ever before. Thanks so much.
He is the definition for pizza.Does it with so much of passion.
Who else noticed even his phone wallpaper is a heart shaped pizza. Pizza is ❤.
Huge fan of you Vito !
This was intense!! But very entertaining and educational at the same time. Thanks for another awesome video!
That guy in the white/red/yellow Hawaiin shirt open neck and gold chains said in an English accent: "Thanks so much! You're quite hunky, aren't you?"
Vito your character and passion is what my mother from Calabria taught me..this is the lesson of life.ciao franco
I have so much respect for Vito showing the whole process of making the dough from scratch. Its really helpful
Thank you so much for this video Vito! Some customers should also see this and appreciate how much work is done before, during and after a party. You are a really hard working guy, all the best to you!!!
شكرا لك على هذا الفيديو مقاطعك مفيدة جدا ، أسأل الله أن يهدي قلبك الطيب وأن يشرح لك صدرك ، فقد عملت بيتزا ستايل نيويورك على السحور وقد أحبها أبنائي لأننا في رمضان ونحن نصوم هذا الشهر الكريم، أخيرا شكرا لك فيتو متابع لك من دولة الكويت ✨
أرجو ترجمة كلامي بقوقل 😅
I love that you involve your daughter in your day, I believe God, family and work in that order keeps you on the straight path !
My husband doesn't believe I can make a good pizza, I am out to prove him wrong. Thank you for posting!
I love your energy and your positive uplifting attitude. It is very clear that you love what you do. I also love your pizza crust recipe. It’s the best one I’ve ever had
So rad 🤙🏻 I don’t cater but I dig your dough videos and this was great to see your work at scale. Thanks for creating and teaching us all about pizza dough. I send your videos to our party guests so they can bring their own dough and toppings. Cheers 🤙🏻😎🖤🐓
Amazing content! Great to see behind the scenes and how you work with that huge amount of dough as well as preparing the toppings! It would be cool if you could make a video about your top 10 best pizza toppings
Only people who do what they love with lots of passion can do 2 parties at a time! Great job everyone!
Mr Lacopelli, learning about polish has sent my pizzas and focaccia to the next level. I have learned so much from your RUclips vids.
Wow wow wow…thank you…it’s great to see real dough making
I love pizza, but I always had trouble with making dough, but then I saw your recipe and that that was the ‘game changer’.
Now my dough for pizza is perfect 🥰
Mine too, i follow his recipe now, just amazing.
you are perfect
And I thought I worked Long Hours! Beautiful Job! God Bless you and your Lovely Family!
That's it Vito!!! You are the man!!! Thanks for all your videos!!!
This is one of the best pizza prepping and catering video I have ever seen. Omg ⭐️⭐️⭐️⭐️⭐️
I have to admit, i always had a love/hate with you… Love your passion, and expertise, but hated your lack of humility… Today I changed my mind, and my hate aspect has moved to respect… Respect for your dedication, and hard work… As of today it’s love and respect… Bravo and well done with your catering… 👏🏼👏🏼👏🏼
Really enjoy and appreciate all the detail included in these videos. Thank you for your hard work!
Best pizza channel on RUclips Vitto. It's a pleasure to watch you grow and still keep those positive energies. Keep on rocking man!!
Great hustle & passion. This is what separates businesses that make it from those who don't. Thanks for posting the full process.
Love your energy and the passion and you're love for teaching explaining how you do what you do thanks
Wow that was fantastic pizza .I love how you are honest and not jelousy with what God blessed you with.May God bring more blessing to your work.
Stupefacente! come di solito. Thank you for sharing with us chef!1 Million very soon!
Wow, next level pizza dough and now next level video content :) This was riveting. Loving these real-world looks into Vito's hustle. He's a hard worker and the real deal. I hope for great things for you Vito!
Hey! Thank you sir for sharing this wonderful video. Awesome!! meravigliosa!!! Saluti provenienti dalle Filippine! 🇵🇭
Your videos are getting alot better produced and cut. Lots of good insight and information, without the boring waiting. Was very fun to watch! Awesome channel!
1:02 j 1:03 😢 1:07 1:11 😊jj
H😮🎉 0:00 😮
😮😮😢😂😂🎉🎉🎉o😢is
you are the pizza king. i love that you are willing to share your knowledge and experience. thank you and keep up the awesome videos!
Hey Vito! Question: you’d only used 5gr of yeast for 7500kg of dough?
Thank you for your amazing videos!
Anything for the first time, especially when failure is forbidden, you know the feeling of being nervous.
Excelente! 🙃😎
Hell of a job chef! Bouncing back and forth between 2 gigs must have been stressful! Greet work from you and ur team! Pizza looked amazing as always!
Boy ho boy! I think you're great! God bless you! Your passion and love for what you do really shows.
It was great to watch you work, you were very professional. I worked in the social event industry for 40 years as a videographer and watch this reminded me how long, stressful, and how physically demanding it all was, only to do it all over again the next day. It was a lot of fun, I met so many people, and of course it was always rewarding, but it’s a young man’s game and I’m too old to keep the fast pace. Good luck to you. 👍
I have learned so much more from your channel than all the rest combined. Recently I saw this guy who said he was a chef and had his own method of creating a great pizza and I just couldn't help myself and told him that he had too many manhandling of the pizza dough and to look you Vito Lacopeolli on RUclips to fine toon this over working the dough and make really good pizzas like the Maestro Vito Lacopelli.
Vito you’re the best! Thank you for the amazing videos. You’ve inspired me so much over the last couple of years! 🙏🏼🍕
Boom boom baby! Nice and crunchy
those are the behind the scenes. Sometimes the client ask why we charge what we charge for an event but they don't know about all the work behind. Grande maestro
any remote cooking is very challenging . i've done some (80 lb. pig roasts, steak for 40, etc.)
but nothing i've done was at this level . vito , your level of dedication and enthusiasm is beyond measure. your staff is to be commended as well. dough, bread , baking has always been intimidating to me . your videos have helped me understand it better. now that i'm retired , my aspiration is to try my hand at these techniques.
your pizza looks amazing. i wish the best for you.
Vito, everything looked amazing. I have learned so much from you about making pizza. Everyone that has eaten what I made loves it. I can't wait to learn more
I just want to thank you for all the passion you give us about pizza world. Today I prepared 8 pizza an 4 calzones, they looked and taste outstanding.
Crazy skills man, I have a hard time making 4 pizzas at once, I couldn't imagine catering for a large event!
You're so right
Soo true, just made 4 pizzas today with vitos recipe, the pizzas came out fantastic, but kitchen is a mess and i m exhausted, cant even imagine doing more ..
Now is 20+ years of experience coming to surface 🤩
What a wonderful family effort brings me to tears.
Amazing as always Vito! Do you reduce hydration for events so the dough doesnt get over hydrated and subsequently over fermented?
Vito, the only word to describe you is AMAZING! Your videos, personality, work ethic, enthusiasm,
skill, charm, talent.......the list could go on and on. You are an exceptional human being. Thank you and bless you for being so special. AMAZING !!!!!!!
Parabéns pelo seu trabalho Chefe Vito Lavopelli 🇮🇹, nós somos seus fãs no Brasil 🇧🇷
Hi 👋 Vito thank you so much!!!! Your catering are always beautiful!!!!! See you soon!!!! Bye bye 👋
Yep, and I found making 20 pizzas by myself, for a friends get together, a bit challenging.
My main challenge was not being able to spread the dough and put everything on the pizza while the other pizza was in the oven and ready to take out
I just did 40 pizzas at my house for friends and family. The secret I use is to make all the pizzas beforehand. I use 12" pizza boxes and place a 12x12" Parchment paper underneath with a little bit of flour. I write the type of pizza on the box. The guest just walk up and choose which pizza they want. Cheese, pepperoni, hot honey, etc. etc. The parchment paper keeps it from sticking to the box and once you slide it into the oven you just pull the paper right out. I started at 2pm and cooked my last pizza at 1030pm. Hope that helps!
Watched this video and enjoyed every second of it. YOU ROCK VITO! ❤️ Love from Toronto, CA.
Fantastic video as always Vito. One thing I don’t understand is the amounts of yeast that needs to be added. In your “next level pizza dough” video, you added 6g of fresh yeast to a 300g poolish but in this video you add 5g to a 20kg poolish. I’d love you to make a yeast video to explain how this works. Thanks
I thought the exact same thing. It's like all the ingredients are scaled up except the yeast and honey. Would love to know the answer.
The small amount of honey and yeast you add at the beginning is just to start the yeast colony growing. That's where the poolish comes in. It has been "inoculated" with a few grams of yeast & sugar from the honey as a starter and it is completely yeast filled by the time you use the poolish to then make the pizza dough. The overnight cold fermentation of the poolish and then (the flour in the dough) gives the yeast enough food and time to colonize and ferment the dough slowly, giving you a more flavorful pizza dough. This is why you need so much more yeast in making a single ball of one hour dough, but so little in a much larger amount of 2-3 day dough. It is like starting with one plant that sends off shoots and becomes a forest of you give it enough time.
@@Soifdesang9 thanks for your answer. Very informative.
@@Barnysmith75 You're welcome! :)
@@Soifdesang9so what I get is with enough time how small the amount of yeast it's going to be enough for large amount of flour ? Is there a specific formula for how to adjust the yeast depending on the time ?
chef... you are always my favorite... respect you...n thanks
Man you are the PIZZA King! I always love your videos and I have made some super good pizza due to you and your teachings!
Thank you pizza King!
I think having a subscriber assist vito would motivate that much more people to make pizza. He is a class act.
I just love vitos energy and the love he gives to his job and his people 💪🔥
Doing a bavarian small Reataurant I appriciate your hard work! Love to see your pizza making. Enjoy every hard earnd dollar! Hug your kids!
I’d love to spend a day , or even a week, with you!! I’ve been wanting to build a pizza oven setup like you had at the second event for many years!! I love cooking and I have a small farm so I grow all my own tomatoes and herbs , etc and foods and dishes are so much different when you have farm fresh herbs and ingredients!! I also make my own mozzarella cheese and get the fresh milk from my neighbors farm and it is so fricn amazing but it would be so much better if I could cook it in your wood fired oven, with your amazing dough and sauce and just the love and passion that you bring to the mix, it makes a big difference so yes absolutely, it would be incredible to spend a day with you doing this!!
Thank you for your amazing videos and your passion for our food!! It’s contagious brother!! Be safe and take care and may our lord keep you from harms way each day my brother!!
Well done Vito, you worked really hard. I Hope you were rewarded generously
Question for you, my pizza comes out "soft and crunchy" lol but after 5 mins or so, it's no longer crunchy, why does that happen?
I‘d like to know this too
Same thing happens to me too with any tomato-based pizzas. However, I have noticed that if I make a simple pizza with just garlic + olive oil + mozzarella + salt + pepper, the crust stays crunchy for longer. So my theory is that potentially the moisture from the tomato sauce may cause this 🤔
@@peterarchimandritis4948 I'm thinking the same thing, moisture/steam from the tomato and cheese
Humidity penetrates the crunchy part and make it less crunchy in which case you should go for a little more crunchy by decreasing hidration or giving it 10-15sec more in the oven.
Best maestro, i have learn so much from you! Thanks for your knowledge and that you are shearing ❤
So even when you scale up the recipe so much you still only need the 5g of yeast and Honey? Why does the yeast quantity not scale up with the other poolish ingredients?
I was wondering the same thing!? Vito, Please answer this question!
Same question here. Great work Maestro!
Yes, thats correct. The home/beginner pizza recipe is almost 2% yeast. To speed it up, without long retarding.. My baguette dough has even less yeast 0.03% for 24h retarding, otherwise overfermented. This recipe has 0.05%, perfect for 24-48h fridge.
@@DanielReichel1979 Ok well then why does his normal recipe (That is used in majority of his videos) use the same amount (5g yeast / 5g honey) when there is 1/10th of the total amount of all other ingredients, this video is essentially a 10x of what he normally does in videos (which is solely what this question was based on) while still using the same 24 hr refrigeration time.. You mention percentages, which is correct, but if you do the math for something 1/10th the size with the same amount of yeast its now .5% instead of the .05% with the same 24hr fermentation). So im simply trying to understand the thought process there cuz if we worked from %'s and scale this down his normal recipe would call for .5g yeast and .5g of honey, yet he works from 5g/5g even in smaller batches.
@@DrJet420 he retards the dough, up to 48h. the basic recipe u can use next day! the poolish is always 24h. but after that, 2 options. in his basic home recipe, u should use the dough after the poolish, and not retard the final dough another 24-48h.
in his catering, i think he retards the big batches for more flavour and more flexibility, dough is slower, he needs to prepare on spot, deliver the dough, its warm outside...
Thank you 🙏 for sharing this beautiful work with us
Long day. You make it look so easy. Your pizza is amazing. I learn so much. Such nice work. Thanks for sharing.
you're such a hardworking person and you deserve every success. This week I bought the Ooni 12 oven and managed to burn my first pizza (first timer)....LOL. will keep trying. Pizza is life
Wow that was hard work… kudos to you and Team, thank you for sharing the secrets! 👏
Thank you you share your recipe.. you’re so kind ❤❤
Vito I hope you grow immensely, I'm talking many restaurants around the globe. Just your charisma and hard work, is an inspiration to all
Catering feels a lot like moving twice in the same day. Take mountains of stuff to one place, then take those mountains of things back to where you started. Awesome work.
You are an inspiration Vitoooooo! Thank you for sharing this experience. Great job to you and your team. Amazing! Well done.
Just WOW. From start to finish.
Wow!!! What a great video. Grazie ciao franco
Thank you brother, as always.
We all need money, but true legends aren't scared to share the secrets of their success, because they're not scared, and they want the best for everybody.
Big respect - I salute you sir.
U’re the master Vitto regards from Argentina!
Nice, soft and crunchy at the same time!
Everything is clean, neat, made with care and passion, fresh ingredients, smiley faces and at the end a pizza that looks coming straight from heaven! Wonderful work and thanks for sharing!
Wow! From South Carolina, USA 🇺🇸 ♥ that is ALOT of hardwork....I've only ever made 100 in one day! Its been a very long time ago though. I was only "30" now I'm "55!" Very nice!
Less is more Vito, hard work pays off and makes many people happy, just like more is more when it comes to cheese. Getting it done is awesome. Every single video is great.
Respect👍
God, I wish I had Vito's skills. I have done so many pizza doughs but Vito's one is always so flexible to work with.
Ottimo esempio di come si possono raggiungere i propri obiettivi con duro lavoro, intelligenza e talento. TOP
Thanks for sharing your expertise, I love pizza and it's now my passion making pizza
Well I just made my first REAL pizza thanks to you Vito God Bless you! This video did it for me the steps this is a great video!!! I cooked it in an acorn BBQ.
I put a stone in there that’s about 3/4 of an inch thick. My starting temperature was 625° and it dropped to 550°. At four minutes I should’ve pulled it. I cooked it 2 more min and burned the bottom. But it was still good. On an acorn BBQ I would recommend 450° to 475° for about 4 to 5 min. It will probably take five minutes because it’s at a lower temperature. Or the real deal would be get a real pizza oven ha ha. Not like your amazing pizza overs. But it did worked. thanks again Vito for being a great teacher. God Bless you again😊 Kim
I love how you do everything with your family
Would I do a day with you?
In a heartbeat.
My first job as a teenager was in a family owned pizza shop and your channel has reawakened how much I loved making pizza back then.
Your videos have got me back to making fresh pizza for my family at home in my little oven.
It would be a dream to have a pizza business of my own. In the meantime I'll keep practising and learning from your videos.
Pizza is life.
Vito, your passion for what you do is beautiful to see, my friend. Keep up the good work
merci pour la video 😀 vous êtes créatif et La créativité permet d'avoir de nouvelles idées😀
Pizza should be called Vizza because of your love for it.
Really amazing video! Its like a day in the life of maestro Vito.
Last year I made a road trip from athens to monaco (across Italy Positano, Amalfi, Roma, Firenze, Siena) and spend a night in Bari (to catch a ferry). Bari is really beautiful city.
Man loves pizza so much this is so much effort the normal person would never want to make another pizza this man has true passion
Priceless, thank you so much for sharing this👏🏻👏🏻👏🏻
So much respect for you ! You really spread the old Italian workers values. You're so inspirating. Congratulations for all thé hard work you do !! 🙂👏👏💪👍
Vito your positive outlook on life. Passion and optimism. It makes me want to improve my skills.
You're absolutely incredible! Bravo!
Omg! I'm so proud of youuu!!! Es muchísimo trabajo!!!
I admire your work ethic, Vito. Bravo!