Every Pizza Cooking Gadget You’ll Ever Need
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- Опубликовано: 6 сен 2024
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MY MASTER CLASS PIZZA: www.master-cla...
Check out ,my new brand AUTENTICO : autenti.co/
Today I finally had time to make this video and show you what I personally got and what I use every day to make the best pizzas you can ever imagine, this video is not been sponsored from anyone and I personally picked every single equipment and tools hope you enjoy and please support to watch until the end and leave a comment.
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-- MY PRODUCTS USED TO MAKE PIZZAS
🔷ALL TOOLS AND PEELS 🔹By Gi.Metal : bit.ly/4fdgI9W
-WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
-DOUGH BALLS BOXES: amzn.to/35DGQHM
-BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
-ELECTRONIC SCALE:amzn.to/32gHk8Q
Please comment below if you have any questions
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What’s your favorite tool?
The right spatula to get the dough out is always hard to find. I went with hibachi spatulas for my home kitchen as it doesn't rust and is nice and sharp edged.
The Peel
Napoli peel is so nice. Bought the Gozney Balance Peel and saw the GI Metal ones too late haha
Share the Amazon link for cheese cutter please !
The round peel. Beautiful
14:51 it looked watery here in the middle of the pizza.
I have a spatula that belonged to my Sicilian grandfather... He brought it from Italy more than 70 years ago....

that's so freaking cool! keep it always.
Only 2 things are important to the home cook: A plastic dough scraber to get the wet dough off the counter and make it into a ball, and a pizza steel/stone. Thats it. Oh and some way to move the pizza from the counter into the oven. This can be done in many ways.
Well not really, 2 things are missing: you also need a proper dough ball proofing box and a pizza peel, putting the pizza in the oven is not something you can do with anything and it must be done with the right tool :)
@@SolitaryShelll lol well we all love the proper tools haha PIZZA IS A SERIOUS THING! :)
I love your videos Vito ,love your passion for pizza recently bought a pizza oven and i can say you learned me a lot about pizza keep it up
I love watching you and am glad I discovered your channel way back! My wife's family is from Sicily, the town of Terrasini. She is half Italian and loves what I tell her you're doing.
Amazing to see what you have achieved with hard work, dedication and passion for the Italian kitchen. I'm seriously considering to fly over to see it with my own eyes and finally taste!! Keep up the great work Vito !! 👏🏼
I love the blue plastic spatula ! 😍
My favorite tool you showed is the pizza oven designed to hold temp overnight and save on heating bills, as well as with a back vent you can open and close with a button on the front (which closing also helps hold in heat overnight). Very smart design. Good choice, Vito!
Very good efficient video and very helpful God bless you Vito and everyone in the comments ❤❤❤
What’s wrong with your own spiral dough mixer if you recommend pizza group?
cheese became too liquidy 🤔 or is this normal because in your other videos I think they're very very good but in this oven too melty I think, and does it causes any change in the taste or is this a normal??? 🤔🤔🤔🤔 (P. S. - I don't know much about it So please don't mind if this is a basic question😅)
yes true - i also saw that "swimming pool" on that pizza :-/
My guess is that for speed and limited time in the video, he is using fresh Motz. and didn't squeeze the excess water out of it. Easy fix.
@@rmtl3140 I see 🤔🤔🤔 and what about taste??🤔
All yr tool are amazing...you are the best at explaining everything pizza .
Hey Maestro, I've a couple question. Flexible o Rigid spatula? Do you have any recommendation for proofing box?
Hey Vito, can you also use your oven for Pizza al Teglia?
Vito: what a wonderful set up in your restaurant. If I was in LA, I'd be there! I've followed you for some time now and I'm inspired by your willingness to share your knowledge ans skills. May all your hard work pay off and I wish you success 🙂Grazie Mille
bro how much type of oven you are using. (made in italy)?
the piaggio is sick
one question,is polish for pizza need to evry pizza?
How do you store the dough in the home kitchen?
No Autentico Vito Iacopelli dough mixer? 🤣
Hi Vito good morning!! have you ever made pizza dough with just milk? replace the water for whole milk and give it a try I do it every day in my pizza shop and people love it!!
Amazing and I am scared as I don’t have money to buy all these equipments for business,but live your videos thank you!
New era oven! Amazing power!
Ciao Vito. Can you share the price for the pizza oven (is it 6 or 9 pizza model) as well as average electricity consumption after using it for a month? thank you
Congratulations Vito on your spot. Just got myself a Ooni Koda after making pizza's in my house oven for years hah. I'm excited! :D
Which one is good to use for the pizza, BIGA or POOLISH? for the best result.
What are your goals for soft and crunchy? Franchise?
Yes
I have peel Gi metal it's really, really good!, the pizza doesn't stick. I also have a really beautiful Olivier Gi metal thing. :) I make pizza at home for myself and my friends, but I already have takeaway boxes! friends don't want to eat pizza in other restaurants anymore! they prefer to come to my house :) Vito, you supported me a lot in my passion, thank you very much, greetings from Poland!
Hi Vito, I am a member of your MasterClass. Great videos. Wanted to ask you where can I get a Madea the one that you make? I know they’re in the UK in Italy, but are you gonna be selling any here in the US? I just found your best tools and equipment to make the best pizzas and any style love watching, always learning from you
Grazie mille
Maestro how many pizzas you put in this beautiful oven when you’re busy ? Btw this GI Metal spatula is must have for me ❤
Very nice!! Wish u stayed in the US I would have loved to visit your place
great video, but the common mistake i get is wet pizza, i guess its the mozzerela, and from video i could see that pizza top was kinda watery when it came out of the oven. is it just better to get low moisture mozzerela?
Have you ever done a video with whole wheat dough? I would be interested. Thank you pizza maestro!
G.I. Metal for the win! I love your entire setup and new oven.
Electric ovens are great, but they cook very differently from gas or wood in my experience as they're much drier - gas and wood release quite a bit of water vapor as they burn.
Sorry but that's nonsense. Gas releases no moisture and when you use dry wood (as you should) it also releases no moisture.
Methane (NG) when it combusts turns into CO2 and water. Pretty much the same as happens with any hydrocarbon, including wood (which is made of primarily hydrocarbons).
Great job you do, always nice to watch you in progress. I use for private use a so called "Pizza steel sheet", Kiruna-steel.
Heating up to 300 Celsius in one hour. so the steel absorb much heat. I get my Napolitana pizzas look proffesional, cruncy
and tasty with the grill function on 4-5-6 minutes. Steel everlasting!
Congrats for new place Vito 🎉🎉🎉
Veery nice Vito! I would like to know more about your table top mixer.
Very good video, love ll your tools
Great idea for a vid..thanks!!
glad to see you back in the game...
Amazing job Vito. Thanks to your videos, I am going after my dream of having a pizza, espresso shot. God bless
Beautifull🎉
Great video again , Vito !
I don't see the name of the flour you use listed in the product links...............
Cheese looks very wet but crust looks good
Please share pasta recipe also.
I see a Petra 3 flour there. My favorite tipo 1 :)
YEA SO HOW MUCH PLEASE
Did you avoided to mention car tyres as equipment because they were stolen in Cerignola, right?
Be careful with those scales Vito. They can be off up to 10%, calibrate often.
How do you get that flour?
It's 00 (zero zero) flour. Which means all fibers are sifted out creating a very white flour, and it contains more proteins.
have fun with the new Tools .. Explain me Something please.. all the Pizzas .. and the dough.. are White extreme White...I use CAPuto Red...i cant find your flour... Explain me IS so different two flowers
Looks watery in the middle. Maybe come down on the temperature and cook a little longer?
Ciao dove è la pizzeria?
Invece che la pietra refrattaria mi ricordo di aver visto un video (anzi 2 ma non li posso più trovare) che dimostra una lastra di metallo, alluminio se non mi sbaglio, fosse più adatta al forno di casa (250, 275 gradi C).
1. Come primo, non la trovo più
2. Non sarebbe un’idea da provare in un video?
(3) calore ventilato o statico; io direi statico per un’impasto 75-80% idratazione con il tuo poolish (per il quale ti ringrazio dal quore). Farina… mbeh in Olanda la migliore che trovo è l’aria della Caputo
❤
The pizza oven
The best and professional ❤️👍🇵🇰
No no no vito!
Cheese is all melted. Please remake it for us..😢
those are good and but expensive
doughmachine
And the only thing missing: All this was made possible by you, my followers...
Without followers, there is no sponsor or money....
im working in mdle east sad to say our boss is italian and he dont know how to choose a perfect pizza equipment no knowledge how to make very good dough and i hope he terminated and change a maestro pizzaiolo the same like you mr vito im your number 1 fan🍕🍕🍕🍕
ROLLING STONES HANCKNEY DIAMONDS TOUR 2024 !!
Vito I wish I had at least 1/10th of your energy, optimism and enthusiasm. I am a very active person but no near to you.
Please is very important to answer me because I was eating a pizza here in Cyprus at the " Italian restaurant" and the tomato sauce was with cinnamon and when I complained about it they told me that this is the secret of the recipe. My opinion is that they are clowns🤡
Hahaha...you are funny indeed a clown!
@@theblackhand6485 you speak English? Did you read what I wrote?
@@deanmav3571 they are clowns....
After the 1 million video, I wrote to you that you should stay true to yourself in order to stay grounded and not become a victim of commercialism. You even commented on this. Now watch this video...