It's great to see you and your father share a moment over the things your both passionate about and that you love. You're not just creating pizza you creating memories.
When I was in Rome, I stayed on the suburbs. There was this very small pizzeria, owner was like 35yo, family photos and prizes/certificates all over the place. What I noticed was, almost only Italians were buying pizza there. So I went in. The pizza was another level, it was very similar to the one from your video. Nothing like city centre puff sold by pieces crap. It was crunchy, simple, delicios. I have never ate better pizza in my life. I was there for a week and ate different pizza every single evening there. I even tried the anchovies one (i think it was original Napoli) and loved it. I still go back to these memories, years after. It was Voglia Di Pizza Viale Dei Romanisti.
I very much enjoyed watching Father work. He has a welcoming disposition and I would certainly watch more videos that include him. Sometimes we must allow our fathers to express their styles. And best chances are, those who watch will be excited that close family is a part of the demonstration. People that love us, also love to see the ways we resemble our closest family and love to see the soul and heart we come from. Even outside of cooking....to meet the family / the parents of my best friends... it's a special opportunity. love to you👌
Vito, another winner of a video. Welcoming your PaPa was a great addition. Keep up the great work, looking forward to each and every video. I am a 4th generation Italian American, I traced my family (mom's side) back to Avellino and SW Foggia Italy in the early 1800's. Now trying my best to become the best Neapolitan pizza chef possible. Thank you.
I built a pizza oven here in Alberta after visiting relatives in Italy and have transformed my backyard into a "Touch of Italy". I come across your channel and have tried a few of your different recipes. This is the one that I stick with. All my guests enjoy this thin crust recipe. I am still learning with this pizza oven. Thank you to you your father!
Vito! What a fantastic video! We get to see 2 skilled masters in action. You definitely have to have your father back on again. That pizza looked amazing.
I tried this with a kitchen Aid and ooni volt12 at 350c standard setting and it comes out fantastic. Perfect recipe super easy, easy stretch as well, and can be cooked at home. Many thanks ❤❤❤❤
INCREDIBLE job guys. I actually mill my own wheats and grains from local farmers. It took 4 years but I have system finally for better gluten development in fresh milled wheat. This recipe is incredible for people milling there only wheat to incorporate wheat gluten. ( can be found at most grocery stores including Walmart).. by simply adding 1 tsp wheat gluten per 1 cup flour. This recipe you have made is the perfect recipe for thin crust, crunchy pizza. It was amazing in a pizza oven and cooked good in a home oven as well. Even with weak gluten flour. Fantastical!!!
Wonderful. The "Bari Style" pizza is very contradictory to "Neapolitan". Thin crust, rolling pin not hand tossed, low oven heat and Potatoes! I like the burnt crust! We have seen Vito's dad cook this pizza at his restaurant in Italy. This was more informative because we started from scratch.
Hi @vitoiacopelli. Recently came across your channel and have become a huge fan. I have a request: Would you be willing to do a video covering pasta making? I'm curious as to how the techniques you use for pizza dough would transfer over to pasta. It'd also allow you to expand your content. please consider!
Holy cow, it took me years to finally memorize to NOT mix salt and yeast at the beginning, because yeast is supposed to hate salt. Now you and your wondetful father just through it all together right at the beginning. Heeeeeelp... 😂😊😊
2nd attempt. It actually turned out!! Really great except that I accidentally bought whole wheat flour....so I had wheat crust. Woops. Was still good and had a great rise and some crunch structure. Gonna do a 3rd attempt this weekend.
I rushed the pizza on a warm day to about 4 hours. It still worked out very good. Thanks I put the unused balls on the fridge.. How long can you keep them?
Great video. I tried the recipe as my first fresh pizza crust. Sorry to say that it was a disaster. 😂😂😂. I don't bake so I don't really know how to work with dough. It had zero rise at all. After 6 hours I just had round flat pancakes. I will try again tomorrow with warmer water and more flour. Mine was still pretty wet in comparison, which may be the main issue. I am determined to get it!!
Vito, best gratings to Your Father! I can see same attitude He has as mine had. Anyway it's very important to take as much as possible from his lesson.🙏💪👌
Ciao Vito , was a great video together with your dad 😊 I'm in the Philippines, getting zero zero flour is not produced here as far as I know, hopefully general purpose flour can be used for this Barri pizza
Vito, I love your videos! Here's a bit of feedback: it's not a huge deal, but in most of the videos where you invite someone to showcase their technique or work process, you tend to do most of the work. My suggestion would be to let your guest take more of an active role.
Hi Vito... Have you heard about pizza "paulistana"? that is the (thin crust kind of) pizza they make in my hometown, Sao Paulo (Brazil) which has a strong italian influence and is famous for its pizza style all over the country... I was born and raised in that place and to be honest, and after travelling a bit, my preferred style of pizza. Opinions, ideas, tips, ...?
Oven temp? How long in the oven? What brand flour you use? How many balls this recipe makes? Do you have to double cook? You said this is not Neopolitan pizza. I thought barrí and cannutto are neopolitan pizza. Please clarify
Sharing the mistakes and the love it takes to fix it is what helps me. Now I know what I do when my flour is weak and the recipe makes too sticky dough. I could see when done your pizza had some watery spots. Was that expected? I like to see your Father but you need to help him not be so nervous to hurry up get it done. Otherwise your Father did great. I can see the Bari style is to be thin cracker crunchy bottom crust with a crispy potato breadcrumb top and with the cheese and mussels in sauce your Father's favorite. He loves to cook like our Aunt Jeannette always did. I was surprised he didn't slap away your hand with the potato.
@@michaelmeeusen4703yeah I saw that too. I'm assuming, and am probably wrong, but maybe blasted it with heat at the end. I dunno. I'm doing 475F and seeing what happens..
Vito, lately my poolish have been having troubles rising/bubblying. The yeast is still good as when i melt the yeast the water gets bubbly. Should i leave the poolish more at room temp before i put it in the fridge? Also, does the fridge temp matter?
Neapolitan pizza or thin crust pizza ?
Thin crust
Any style just as long as it’s pizza
Mix
Napolitana
Neapolitan outside, thin crust inside when the weather is bad
It's great to see you and your father share a moment over the things your both passionate about and that you love. You're not just creating pizza you creating memories.
I thought the same, and doing youtube videos also help carry on the legacy they've built! It's a beautiful thing :)
Absolutely wonderful to see!
Thank you so much!
🤮
When I was in Rome, I stayed on the suburbs. There was this very small pizzeria, owner was like 35yo, family photos and prizes/certificates all over the place. What I noticed was, almost only Italians were buying pizza there. So I went in. The pizza was another level, it was very similar to the one from your video. Nothing like city centre puff sold by pieces crap. It was crunchy, simple, delicios. I have never ate better pizza in my life. I was there for a week and ate different pizza every single evening there. I even tried the anchovies one (i think it was original Napoli) and loved it. I still go back to these memories, years after. It was Voglia Di Pizza Viale Dei Romanisti.
I very much enjoyed watching Father work. He has a welcoming disposition and I would certainly watch more videos that include him.
Sometimes we must allow our fathers to express their styles. And best chances are, those who watch will be excited that close family is a part of the demonstration. People that love us, also love to see the ways we resemble our closest family and love to see the soul and heart we come from. Even outside of cooking....to meet the family / the parents of my best friends... it's a special opportunity.
love to you👌
Vito, another winner of a video. Welcoming your PaPa was a great addition. Keep up the great work, looking forward to each and every video. I am a 4th generation Italian American, I traced my family (mom's side) back to Avellino and SW Foggia Italy in the early 1800's. Now trying my best to become the best Neapolitan pizza chef possible. Thank you.
I built a pizza oven here in Alberta after visiting relatives in Italy and have transformed my backyard into a "Touch of Italy". I come across your channel and have tried a few of your different recipes. This is the one that I stick with. All my guests enjoy this thin crust recipe. I am still learning with this pizza oven. Thank you to you your father!
Absolutely want to see more with your father!!👍✌
Making food with family! Nothing better! From one Enzo to another. Great job!
Vito! What a fantastic video! We get to see 2 skilled masters in action. You definitely have to have your father back on again. That pizza looked amazing.
Thanks 👍
I tried this with a kitchen Aid and ooni volt12 at 350c standard setting and it comes out fantastic. Perfect recipe super easy, easy stretch as well, and can be cooked at home. Many thanks ❤❤❤❤
LOVE seeing your father and you both together working to make the art, adds family humor, pizza looks good! Thank you!😂😊
Our pleasure!
INCREDIBLE job guys. I actually mill my own wheats and grains from local farmers. It took 4 years but I have system finally for better gluten development in fresh milled wheat. This recipe is incredible for people milling there only wheat to incorporate wheat gluten. ( can be found at most grocery stores including Walmart).. by simply adding 1 tsp wheat gluten per 1 cup flour. This recipe you have made is the perfect recipe for thin crust, crunchy pizza. It was amazing in a pizza oven and cooked good in a home oven as well. Even with weak gluten flour. Fantastical!!!
Love the father son dynamics! Please, more with your dad.
It's awsome to see father and son doing what they love
I miss my father every day... Love him and enjoy him
truth
Thank you so much. I've been waiting for Bari style Pizza. I love you Vito. I want to see you in person if I visit the US.
Wonderful. The "Bari Style" pizza is very contradictory to "Neapolitan". Thin crust, rolling pin not hand tossed, low oven heat and
Potatoes! I like the burnt crust! We have seen Vito's dad cook this pizza at his restaurant in Italy. This was more informative because
we started from scratch.
Oh and more with your father! Family is everything! Simon from Ireland
I have been waiting for you to do this Bari style instruction for ages! Thank you so much🫶🏼 Love your Channel. Best wishes from Denmark
This is the Father's day special. I miss my Dad. Grazie Vincenzo & Vito.
Your father is great! More vids with Mr. Iacopelli. I want to see more Italian traditional food.
Your father is the best. Greetings from Philadelphia! 🍕
Great video! Love the two of you! Pizza looks amazing!
Siete troppo belli.
Viva Iacopelli's family.
Papà è una garanzia
I am so glad to see your father and thin crust pizza! It is my favourıte sorry Naepolitan 😜 Team Bareese forever!!! 😍🥰🤩
I would like more videos with your father. Thank you for this one. I like thin crust and I will try this.
I like having options, thin, Neapolitan and pan. Best Italian pizza Chef on YT!
Top class come sempre vito complimenti per il milione!!🎉
So enjoy seeing your father with you. Mo need to measure, he knows by feel.
Another great video, Vito! I have been using your recipes and they made my pizza next level every time!
I love seeing you and father! Doing great pizzas
The master passes down to the next master - bravo!
I always thought that thin crust pizza was low hydration, around 50%.
Great interaction between you & your dad. Love the respect for each other.
Great video. Look forward to trying this style of pizza
Very nice…great teamwork! Dad didn’t need any English…his pizza speaks for itself!
Hi @vitoiacopelli. Recently came across your channel and have become a huge fan. I have a request: Would you be willing to do a video covering pasta making? I'm curious as to how the techniques you use for pizza dough would transfer over to pasta. It'd also allow you to expand your content. please consider!
Great video! Learning so much from you Vito! Keep the videos coming!
I love you so much Vito ❤❤❤ you bring alot of joy to world. Hugs and kisses ❤😊
Great, we need more father & son videos
Super excited to try this recipe ! Thank you !😍
great Bari style pizza wow!! thanks for this video!!🍕
I'd love to have this style of pizza where I live in Colorado. Love the channel.
😋😋😋Oh my gosh…. So good!! You’ve really educated me about the elements of good pizza and how good pizza is made. Thank you…
So good!
#1 Pizza Channel on RUclips!!!
Pizza is passion and you both have it love to watch
Now I understand how you became the good man you are…..bravo papa!!!!
I like this recipe because I can cook it in the normal oven. And I like when pizza has thin crust and a crunch!
Dio benedica tuo padre Vito....just an awesome video. Grazie Vito. Perfecto!
Thanks for the recipe! Your dads wonderful ❤
Thanks Vito I made the dough today and it was so good! 😊such a great flavour thank you!!
Best video ever... ❤❤❤
It is ready when it's ready.
The real CHEF - love him ❤❤❤
Great video--but what TEMP ? and how LONG? Father and Son--cute!!!
How long the pizza cook in the oven?
I made the recipe and it turned out amazing. What is the dough recipe if I just want 3 Dough balls?
Vito, how do you make St. Louis style thin crust pizza? Please do a video, thanks!
Awesome stuff! Looks simple enough to do. Cheap too!
Yes indeed!
Okay... This was fantastic! It was so good that daughter forgot that she doesn't like mussels!
this is great for my buisness, thanks vito.
Great job Papa! Thank you Vito for the education video
I really enjoy times like this with my father.
It is so nice to have you and your father share with us! You are blessed to have him available to share his knowledge with us. Thank you.
Holy cow, it took me years to finally memorize to NOT mix salt and yeast at the beginning, because yeast is supposed to hate salt. Now you and your wondetful father just through it all together right at the beginning. Heeeeeelp... 😂😊😊
Thank you Vito for this great bari style video❤
2nd attempt. It actually turned out!! Really great except that I accidentally bought whole wheat flour....so I had wheat crust. Woops. Was still good and had a great rise and some crunch structure. Gonna do a 3rd attempt this weekend.
It’s crunchy and crunchy at the same time!
Well done. sir! :D
I rushed the pizza on a warm day to about 4 hours. It still worked out very good. Thanks I put the unused balls on the fridge.. How long can you keep them?
Love your fathers' Celeste-colored glasses.
Great video. I tried the recipe as my first fresh pizza crust. Sorry to say that it was a disaster. 😂😂😂. I don't bake so I don't really know how to work with dough. It had zero rise at all. After 6 hours I just had round flat pancakes. I will try again tomorrow with warmer water and more flour. Mine was still pretty wet in comparison, which may be the main issue. I am determined to get it!!
Yes, my dad did a good job
Wait...Vito has a chef brother?!
nice, that is also almost the same way how i do it! love this style of pizza!
Vito, best gratings to Your Father!
I can see same attitude He has as mine had.
Anyway it's very important to take as much as possible from his lesson.🙏💪👌
This is a great video done together!!!
Mama Mia 🍕💖 perfecto crust 😋
What temperature do you use for less hydration and this crust?
Grandi!!!!!!! 👏👏👏👏👏👏👍👍
i had been waiting for this ...Thank you
Hope you enjoyed it!
Ciao Vito , was a great video together with your dad 😊
I'm in the Philippines, getting zero zero flour is not produced here as far as I know, hopefully general purpose flour can be used for this Barri pizza
Thanks Vito!
Vito, I love your videos!
Here's a bit of feedback: it's not a huge deal, but in most of the videos where you invite someone to showcase their technique or work process, you tend to do most of the work. My suggestion would be to let your guest take more of an active role.
Your dad is awesome! Big hug
Video spettacolare e non solo per la pizza 😄😄
Hi Vito... Have you heard about pizza "paulistana"? that is the (thin crust kind of) pizza they make in my hometown, Sao Paulo (Brazil) which has a strong italian influence and is famous for its pizza style all over the country... I was born and raised in that place and to be honest, and after travelling a bit, my preferred style of pizza. Opinions, ideas, tips, ...?
Vito + father = amazing pizza show work 👍 thank you Sr pizza 🍕 flame 🔥
Oven temp?
How long in the oven?
What brand flour you use?
How many balls this recipe makes?
Do you have to double cook?
You said this is not Neopolitan pizza. I thought barrí and cannutto are neopolitan pizza.
Please clarify
Nice to see father and son working together 👍👍👍👍👍
can you cold ferment the dough
Pops did a wonderful job!! Crunch was crazy loud when you bite.
Sharing the mistakes and the love it takes to fix it is what helps me. Now I know what I do when my flour is weak and the recipe makes too sticky dough. I could see when done your pizza had some watery spots. Was that expected?
I like to see your Father but you need to help him not be so nervous to hurry up get it done. Otherwise your Father did great. I can see the Bari style is to be thin cracker crunchy bottom crust with a crispy potato breadcrumb top and with the cheese and mussels in sauce your Father's favorite. He loves to cook like our Aunt Jeannette always did. I was surprised he didn't slap away your hand with the potato.
Vito, you're making a video which you can watch with your you are your Dad's age now. What a great memory.
Great Video and in the style of the city of Babo Natale❤🙏
Real OG right there... "When it's ready, its ready."😅
What is the oven temperature?
+1 to this question
11:43 250°C or about 480 burgerheit
If you look a few second later on the oven it shows 340 something?
@@michaelmeeusen4703yeah I saw that too. I'm assuming, and am probably wrong, but maybe blasted it with heat at the end. I dunno. I'm doing 475F and seeing what happens..
240 or 350 Celsius ?
Ottima dimostrazione grazie!
Vito can we use polish in this recipe? Please make a video of bari style with poolish
How can I store this? In the refrigerator? For how long?
Vito, lately my poolish have been having troubles rising/bubblying. The yeast is still good as when i melt the yeast the water gets bubbly. Should i leave the poolish more at room temp before i put it in the fridge? Also, does the fridge temp matter?
thought pizza neeeds minimum 18-24 hours fermentation? can i place dough balls in fridge?
Hi maestroVito
Can I freeze ready-made napoletana pizza?
Please show how to make pizzas using flours available in USA
Is this salt amount normal for bari style? In your neapolitan u put 25g for 1.5kg flour no?