HOW TO STRETCH A PIZZA NEAPOLITAN STYLE
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- Опубликовано: 29 сен 2024
- COME STENDERE LA VERA PIZZA NAPOLETANA, stile veramente antico e originale. se vi e' piaciuto CONDIVIDETE E ISCRIVETEVI AL MIO CANALE GRAZIIE
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This video may be older but it is the best that I have ever found! I have struggled to shape my dough for years!!!!
It is simple and makes sense to me.
I can finally quickly shape my pizza dough.
Thank you so much for making this video!
best explanation of how to do it in the whole RUclips
Very Impressive'! i like it so Much!! i worked at Pizza too... I want try this Napolitana style too... 😍
Thanks Vito, I didn't expect you to make this video so soon since you said 1-2 weeks because there's a large video coming. Thanks. Keep it up :P
Gracias por enseñar maestro👏👏👏👏👏
Great video as usual, Vito - - lively and informative. But I'm curious about the emphasis on "right hand press, left hand pull" instruction. Would it not matter if one does this technique as "left hand press, right hand pull"? That's more intuitive for me and I can't imagine any reason why the choice of left or right matters so long as one hand presses and the other pulls. Thoughts (from anyone)?
Hey Vito, thanks for this lovely video... great info. can you make video for making pizza dough from scratch.? thanks in advance
Vito, what's the typical temperature of the oven? I saw in another video you saying that the time to cook the pizza is about 2 and a half minutes. For this you should have some thing like 300 °C?
Excellent video. Thanks
Hi Vito I also live in California and I know u too experience the crazy 90-100 degree F weather. Because it's hot outside, my inside room temperature is in the 70s. How long should my dough balls leaven at room temperature? My last experience had my dough balls over leaven after it rested for about 14 hours at 70-75 degrees(room temperature). Thanks for the videos they really help!
I know this video is a little old but making a proper pizza is timeless and Vito is an expert! Thanks for the great step-by-step instructions!
100% correct
its looks easy, u do it;
and Voila that not the same.
Me too...😂😂😂😂
Subscribed!
Ciao Vito, I am from India and it is quite hot now my pizza dough is tearing and sticking. What could be the reason? And in a home oven do I use bake or frill function for crisp corniche like wood oven.
Thank you
Hey Brother, is there a way to have a one or two hour course with you together? are you one time in germany or somewhere in europe? I and my wife would like to learn how to stretch pizza. Are you somewhere in europe?
What is the weight (grams) of the dough ball? Thanks for your videos!
I seen your answer below is 260 gr. , and the size of the finished pizza?
It looks so easy, but try this at home and suffer worst pizza hummiliation
Bravo Bravo Vito Iacopelli, it was really fantastic to watch your videos being you are a professional in Pizza industry.. I like to do pizzas to my children and today I have learned much more about the secrets of the ingredients of all about.. Thank you so much for your initiation to teach others, wish you always good health and success in your career.
07:35 i see you!!!
dont hide , you cannot escape from video!
😂
Did anyone else notice that his first attempt was bottom side up?
Thank you for the good explanation now my pizza is finally round 😁😁
Thank you brother, knowledge and skill i used to have 25 years ago learnt from my mother, now lost for lack of practice and the master was gone... so you saved the day.
Hey Vito.
I know that this is an old video, but thanks. Its still very helpful.
Whenever I pull a dough I usually see a few real thin spots show up link little inch or so windows. Inconsistent thickness.
How do you get the dough to layout all around the same thickness?
Thanks!
You need to make sure that your dough balls are tightly formed
Amazing. Thank you. Less sound effects and this video would be other level.
Toastyparty Maybe a camera with auto focus would be great as well :)
I always fear of breaking the dough when you say...press & stretch and you stretch it that far with your right hand...
you just do a little by little stretch each time you dont stretch it the full extend the first time...
Thanks Vito, watching you many times we decided to buy pizza oven for our garden. All our family loves you!
+Marianka Koczorowska thank you!
@@vitoiacopelli i also love the game mafia 2, the main character its called vito, like you, and we both love pitza
❤🇦🇱🇦🇱🇦🇱
Tried this technique on Friday. Amazing! Grazie!
Problem is in home ovens its impossible to get that type of airy crust.....the ovens simply don't get hot enough. You need temperatures upwards of 700 degrees F
Here is the official recipe for Neopolitan pizza dough:
500 Grams 00 Flour
325 Grams non clorinated water
5 Grams Non iodine salt
10 Grams beer yeast or 8 Grams fresh yeast.
Rise 6 hours and punch down. THEN
32 hours fermentation in a refrigerator.
PERFECTION !!!!!!!!!!#
Well...this was just great. You are a fantastic teacher. Thank you very much. Can’t wait to practice!
Very helpful! Thank you for your excellent videos.
Great in Brooklyn they make pizza with meatball,or pepperoni ,but you Vito in California you are making pizza with air ...only Air .....what a topping !!!!!
Brooklyn Water is the best for making Dough for Pizza or Bread Period
Sir iam ur big fan.from srilanka..so i will be going to open a pizza hurts ...so i want to say...i tech many things from you....keep it up...i watch ur all vedios about pizza...
Vito. Thank You so much for the incredible videos on Pizza making. I was a amateur using a pizza pan. Now that I have a baking stone, my pizzas look as beautiful as yours. I can turn my oven to the maximum ,and get fantastic results.👍🏻👍🏻👍🏻
Very helpfull!!Keep going pizza explanation !
Thanks Vito
dude im so hungry watching your videos. Im almost ready to build a original pizza oven in my garden...
You can get small portable pizza ovens that run on wood or gas
Fire up the carcoal Weber bbq.
Make it out of bricks and pizza stone works good and cost friendly
Amazing video!!!...thanks Vito..it's really helpful!!!
vitto!!! how many hours is that dough??? seems pretty strong. and at what level of cold does de pizza can be storage? thanks vitto. saludos desde México
Amazing job!! Sometimes, one or two of my dough stays a little firm... any tips?
If the dough is staying tough I. Some spots it is a sign that it is not mixed well enough and there are some flour in parts of the dough
He makes it look like it's nothing to do, I tried today and my dough came out looking like, well uhhh not like his lol. Tomorrow I make a new batch and practice until I can make one that's a damn circle. Sheese this guy's a master.
try to let get room temp first
The key point is having a dough elastic enough you can work with it while still cold it will be less sticky
Why does My pizza dough goes back to original size ? Is it the temperature of the dough ?
paolo consalvo well that could do with it. Assuming the dough fermented overnight, let it rise to room temp for around an hour. Might also have a bit to do with the hydration levels in your dough as well
The dough is too cold.. make sure that you left it a bit out from the fridge and let it get the ambient temperature
Best explanation of stretching on the interweb. Thank you Maestro!! I have some questions... 00 Caputo Flour? 58% Hydration? 3% Salt? 1.5% Oil? 24 - 30 hours fermentation? Fermentation temperature?
When you are pulling with the left hand then flopping the dough over the right hand, are you turning the dough as well?
ciao vito, seguo i tuoi video e devo dire che sei bravo e simpatico! continua cosi:)
un saluto da un collega
The sound effects are spoiling the video
‘Was made years ago tho
Grande Vito, il tuo video mi ha aiutato per fare la vera pizza italiana!! Grazie di cuore! Un bacione grandissimo di la Argentina!!
Why am I getting a weak center on my slices? When I pick up a slice the center wants to drop. End crust is perfect no problem there it's just the center
Too wet. When you add sauce, put it very little or none at all in the center. That will prevent the center to get soggy.
You can feel his passion and love for the dough in every move he makes with his hands. Love it😘
yea he really fingers the dough hard and makes sure every dough is hot
Thought I'd watch a couple of older videos on the back of your current vid, hope things get better Vito, your videos made my pizza next level
Which flour did you use plz chef
Thanks Vito. I used your stretching technique and my pizzas came out great.
can i bake only the pizza base with pizza sauce just like you did here so i can save pizza preparation time just by adding cheese and meat when i get customer's order?
Hi Vito ! My home made pizza are definitely improved after watching your video guides, Thanks a lot !!
Bravo Vito! Grazie mille! Your tutorial was definitely the best to understand for me, and I finally stretched some pizzas without pin, and even transferred them to the stone without making mess! Greetings from Russia :)
Wao! Thanks so much Vito! good explanation. can I ask you some questions..For the best results of stretch, what's the percentual of whater I need into the dough? 58 60 %? I usually made the dough with 50 % with biga.. thanks so much
60% water for the flour according to his other videos.
for every 100g of flour, water 60g, olive oil 2.5g, yeast 1g,
salt 4g.
BRAVO! I'm Colombian and trust me boy, you are amazing. I've been watching your videos since today and those have helped me so much. Greeting from Cali - Colombia, Muchas gracias!
Vito thank you for the tip on getting the dough out of the tray. I have struggled with this at home.
Thank u bro , but how many grams for one doughball ? vito iacopelli
250 gram is the perfect doughball . Prego !!
Thank u bro :)
Hi Vito,
Love your videos . We are a small Italian restaurant in S Texas trying to use the best ingredients from Italy. We use currently Molino Ca Me Ma double zero and glass jarred San Marzano filets for our sauce. . Would you be so kind as to inform what is your best method/recipe for commercial dough? I saw your home dough recipe, Is it roughly the same for commercial? Also, do you ever use a percentage of Semolina in your dough itself? I understand in Puglia they use sometimes 100% semolina( although I know that is not traditional Napoletana).
I travel to Asia once a year for other business and will make a point to have a long layover next time to be able to experience your wonderful pizza there!
Ciao,
Keith
VITO ,,, mai più ti mangiare la pizza NAPOLITANA ,, SAPERE UN PASTO dimenticate di provare ,, puoi sempre questi video in cui LA PIZZA MA MAI PREPARARE IL CIBO ,,, ,, o si mangia la pizza OGNI GIORNO ,,, è ORRIBILE
VITO ,,, mai più ti mangiare la pizza NAPOLITANA ,, SAPERE UN PASTO dimenticate di provare ,, puoi sempre questi video in cui LA PIZZA MA MAI PREPARARE IL CIBO ,,, ,, o si mangia la pizza OGNI GIORNO ,,, è ORRIBILE
3:54 - so sorry so so sorry I really would like to know the name of that piano song playing here. Sorry because this is an AMAZING video of big time dough skills. I play piano and jazz and I heard this and I'm 'kinda going crazy now. LOL
beautiful girl hidden behind ;)
ask her Name:)
Bonjourdno Vito, i am a pizzaiolo. I have a question about making pizza dough, I use Caputo 00 flour for my pizza dough and olive oil. But After I have cooked my pizza it is crispy only for maybe 4 to 5 mins then it is no longer crispy and soft inside, it is just soft. Is this normal or am I doing something wrong ? Grazie millé Maestro !
Vito please make a video Top 5mistakes made while stretching the pizza. Sometimes I see people stretch too thin wrong technique. When I see Roberto Susta pizza is always thick enough and fluffy like cloud
Vito,
OK my friend. You have inspired me.
Ordered Ooni 16 pizza oven.
Looks like a lot of fun. I’ll keep you posted.
Thx Vito, this video is funny because its not sharf sometimes, and at the end, the girl is hiding...😂, but your always The Maestro Pizza Napolitan Style💪👍
Hi, thanks for this, I have been struggling with this, the dough seems to spring back to it's original shape, what temparature should the dough be at and what effect will working ona cold surface have on stretching the dough? I end up with a thick edge of dough which does not cook properly!
Hi. Can you tell me what could be wrong with my dough? It's rubbery. I do the spreading action (press outward & stretch) but it tends to contract back. Thanks.
The information you gave is very hepful. I tried to make pizza dough many times still I did not succeed. The thing is, The ovens at home, Do you think they are enough to get good pizza dough. For example the Highest temperature level on my oven is 200 and then says Max. And the other thing is the counter that you knead the pizza, Dou you think it should be marble or wooden material. No matter what your answer is I am going to practice again and again.
@vito hi, i have 2 questions, how much grams each dough balls, and do you cook the tomatoes sauce before you cook pizza or you just put raw tomatoes sauce. Thanks...
Hi, Vito! You really are a maestro. Tell me, how long that dough can keep in the refrigerator? Gratzi
5 years later still no answer great...
VITO,,, NUNCA TE VEO COMER LA PIZZA NAPOLITANA,, PARA CONOCER UNA COMIDA HAY QUE PROBARLA,, SIEMPRE VEO ESTOS VIDEO DONDE PREPARAN LA PIZZA PERO NUNCA LA COMEN,, O SERÁ QUE ,,,TODOS LOS DÍAS COMER PIZZA ,,,ES HORRIBLE
Vito needs a bigger box.
You made a mistake on first dough, you put the pizza upside down. The bottom of dough ball ended up facing up. ;) Sometimes I also forget which side was up or down does not make a huge difference but considering its instructional video people might be confused.
7:50 Lurker....Vito, you must add greasy sausage and pepperoni to lure the gluttons to your page. Also, show some of your Cali girl customers enjoying your peedza.
Everything's ok and great work but sound not perfect. Please fix the sound for another video. thanks to you great pizza man
Helo vitoo big fan of you! Master of master!! I got one question the dough from the pizza came straight from the fridge or is at room temperature?? Thanks you very much!
The dough I make is not as strong as yours. If I stretch it like this, it will break. How to make dough strong?
Hlo chef how can we make. This type pizza Dough balls.
What type ingredients to use to make dough balls
Dear Vito Iacopelli,
May I get some answers for my questions please ?
1- I watched some other videos for pizza making ; Is it necessary to top up some olive oil on the pizza before shifting it to the oven ??
2- when the dough is flat can we use the Samolina powder instead of the normal flour ??
Thank you so much.
Bassam Al-youssef
Thank you
N1 yes the oil is good on the dough
N2 yes is good to use a semolina
Is a touch more
Bassam Al-youssef I
Bassam Al-youssef vanilla. Muffin
I’m cooking in a brick oven. I have my deck at 700 degrees but I still want my crust more well done so it stands out strait when I take a piece and eat it but the outer crust and the topping cook too fast. How do I get my crust under the spice more we’ll done without burning pizza?
Grazie maestro per i tuoi video! sono molto utile ed inspiratore.
Per favore, dimmi, cosa dovrei fare se il mio impasto continua a strapparsi quando lo allungo. non è abbastanza forte?
normalmente, faccio una poolish 24-48 ore prima, e uso sempre farina 00.
Ciao dal sudafrica!
Vito , I am having trouble pushing the air towards the crust , I keep finding myself pressing the dough down not pushing
Best detailed explanation of the Neopolitan stretch technique on RUclips. Thank you!
Ciao! Could you please make a video on why crust won't brown and not rise high enough? 🍕
Grazie
what is the weight of the pizza dough for exactly one vito pizza? 👍🙏
They never mention that they are also ROTATING the dough counter clockwise. Important.
Chef please tell me defferent Between with flar making pizza and with semolina flar making piza cause we are making with semolina flar and can you make videos pizza dough recipe
It’s great to see how far you’ve come, Vito. Bravo!
Let me ask this: good oil and mozzarella doesn't throw grease, right? If so, why are so many pizza slices greasy?
Vito, I am learning by you how to make the best pizza and how to stretch a pizza. I have been making pizza for my boys for years it’s time to up my game. I have been waiting for the perfect instructions to learn from. When I saw you process and how you project it. I love it. I can’t get enough pizza, and I love how much you love pizza too, it makes learning so much better.
What are the tools that you used to remove the doughballs called?
They look like putty scrapers.
They are exactly that
Just buy them
My dough always want to go back small (shrink) wat can be the problem chef?
Wood fire is the best compare to oven. This video made me think to have small wood fire box! Seriously!
What is the name of the lady with black t-shirt behind you?... please give her my regards.
I have used your recipes many times and love the pizzas, but please don´t use sound effects or elevator music in your videos.
I follow the little details and trained on this stretch method, but why are the sides of the pizza not puffed up and full of air, knowing that I bake it in the deck oven
My dough does not stretch so easily. Instead when I trench it, it shrinks back. What did I do wrong when I made the dough?
Hi there Vito this is Albert over at greens international market Maria , john and I have a few questions . If you can get back at us at the market that will be great