It is time for you to come to America and team up with Guga. I can only imagine a Guga steak with your Carbonara. That is a dinner I can fill myself up on!!!
The sign of a good teacher isn't just showing you what to do, it's informing you about what the goal is, and demonstrating what you're going to encounter and how to work with/around it. Well done
I love Guga for making every common mistake possible to make a really entertaining and educational video for us on what not to do when making pizza. And Vito's priceless reactions make it even better!
Vito changed my life... no joke... I never thought I could level up like I have with Vito's free videos & masterclass. Thank you Maestro, we truly appreciate you.
@@climber950 Hell yeah, another Ooni user! I still have the version 1 when I was in Apprenticeship in 2017 or so & they didn't even had a real Instagram site. Still works like charm. Can't wait to get the Koda! I was a bit suprised that he didn't overnight the dough.
OMFG! Don't know why but this one is in my top 5 Guga's videos of 2023 without a doubt. Love the learning process and the chemistry between you two! That pizza and those picanhas were beyond perfection ❤ You really put so much effort on your preparations as a sign of respect to Vito. Love you Guga, you're the best!!
TO WHOM IT MAY CONCERN: if you make this recipe at home, cut it in half! Otherwise you make like 10 pizzas! I also made it with no mixer with great success! Literally the best homemade pizzas I’ve made and it works well in my home oven at 550 just put basil on at end before you broil for 1-2 minutes. Perfect recipe imo
@@Juicyj851I'm Italian and I live in Texas, and I do this same recipe so maybe I can answer your question. I normally use a high protein flour (i.e. 12% protein, such as King Arthur bread flour) for the poolish because in the moment that the flour gets hydrated all its enzymes start working, both the ones that cut the starch into dextrines (making it very digestible) and the proteases that cut the gluten. That's why you want to use high protein content for longer maturations, while for the second step you could use a more normal flour. I still do high protein for the poolish, 24h maturation in fridge, and then still high protein for the dough, 9 more hours in fridge and then do the balls, 3 hours out of the fridge and proceed with the cooking.
Vito deserves a big platform. I have followed his pizza since he started and I started to make pizza once I got my Ooni like 5 years ago. I owe a LOT to his amazing lessons.
VITO changed my pizza life! I have made countless 6-10 pizzas for my guests and they are always blown away. I follow his dough/polish recipe everytime and its always a hit! Thank you VITO!!!! PIZZA IS LIFE!!! SOFT & CRUNCHY!!!!
Also from an Italian point of view Vito's dough making process was so precious and eye-opening to me, it corrects a few mistakes I was doing that affected the "airosity" thus pleasantness & digestibility of the final product. Simply explained in all the processes. He well deserved your fabulous "CODONE D SOTTOFESA" (Picanha as it called at my local butcher).
The Bi-annual Vitoiacpelli x Guga food sharing party is going to be pretty cool! Please do this more often. Always awesome to see internet culinary titans come together as admiring collaborators :)
Guga your handling of the dough is crazy good considering you are not in the pizza zone, it's so easy to mess it up with a 75% hydration, you are surely gifted for cooking
I have watched a lot of Vito's videos, however, there was still a lot to learn from this one. Vito pointed out a lot of Guga's mistakes which don't get explained because Vito is so good at what he does and is so smooth. Great job you two.
This such a warming video to watch. Like i can feel the excitement, the chemistry between 2 masters, guga with his steak and vito with his pizza. They really respect and adore each other. You guys both are amazing!
FINALLY Vito is on Guga!!! All my pizza videos are with his teachings. I tried so many recipes and they are either too long and frustrating in terms of number of steps. Love VITOs recipe!
His cross overs with other chefs are the most fun and educational of his channel. I have been watching his channel for over an hour now. It is worth it!😀
That is not Pizza. Well, it's not a style of Pizza I would ever eat. Plus the edges look burned in the thumbnail. I would gladly take Dominos over that, or even Pizza Hut. Heck I would even sooner eat Papa's Johns.
Pizza is a universally beloved and perfect comfort food! Thank you, Guga and Chef Vito for furthering our ongoing efforts towards food perfection. Pizza and steak! What a beautiful combination! ❤️😋
Italian here. I've made pizza with Poolish and also traditional style with fresh yeast. The dough is 99.99% of the pizza. Even if you don't have access to a professional oven, you'll still make excellent pizza with a home oven IF your dough is spot on. Use the best flour you can get, take your time, don't rush and allow the dough good time to proof. If the dough is good, you honestly can't mess it up. Worst case, you can use the dough to make puccia or normal bread.
I rarely comment on videos, but am I the only one that feel like Italians are just so fun to watch cooking food?! Just his accent and the way he threats ("respect the pizza" had be dying a couple of times) the pizza is just fun and relaxing to watch. I live in Canada where I feel like everyone is so stressed out about politics, religions, money and stuff but everytime I see Italians on YT is all about respecting their traditional food (my algorithm is S tier maybe idk). I cannot wait to visit the country, I know this isn't 100% the picture obviously, but this makes me want to learn about their culture even more. Thank you for the content Guga! & Respect to this amazing chef that I would pay hundreds to sit with a glass of wine and talk about pizza! Cheers!
i watch for this man's passion. the fact that he brings in these wonderful guests makes it a 12/10. ive learned a lot from guga, joshua, and nick. they turned cooking from a chore to a delicious art.
NGL, my man is such an incredible teacher. 😮 I mean, his patience, his love and his knowledge came through brilliantly.😁 Thanks for serving up an unexpected, but excellent, video with us. Get it? Served. 😅
I love how you’re expanding your channel. Your videos were enough to keep me engaged but seeing you work with these other chefs is amazing! I love seeing your steak experiments but seeing you show your full range of culinary mastery is so fun and entertaining. Thanks for the endless hours of fun ideas with food Uncle Guga ❤
Finalmente!!! Minha esposa è brasileira e eu sou italiano...atè que enfin algo que explicou como TEM que ser feita a verdadeira pizza!!! E com picanha deve ser muuuuito massa!!!
Awesome collab. Editing was on point. Love how you share your kitchen with so many chefs and creators. It's totally inspiring and the food that comes out from it is unmatched. Thanks again for another awesome video!
This is what I love about the cooking community. They tend to correct the mistakes and teach you properly, then later they just make their favourite food then share. It's just wholesome and very pleasant
I live in Malta, a small island south of Italy, and our pizza is similar to the one Vito makes, though we also like to incorporate a bit of olive oil with the dough and also chop a bit of garlic in our tomato sauce but being a traditional guy, obviously I agree with Vito, respect the Pizza and also don't call it a pie!
A pizza is technically a pie. It's savory pie. A pie by definition is anything baked on a dough. I believe that might not translate well in other languages. That's why it sounds wrong to you. That said, people rarely use the word pie to describe a pizza.
I worked in a pizza place for a number of years, and while we did not make the same style of pizza as this, I still put in the effort to learn a lot of these techniquese myself anyways for when I was cooking my own pizza. I ended up getting to the point where I was so fast with tossing dough by hand without a rolling pin, that I could get away with being the dough tosser for the whole line, and it increased the quality of all the pizzas made while I was on shift as a result. It really does make a huge difference, I was able to replicate that perfect fluffy bubbly crispy crust with dough that most chefs would render to rubber using the rolling pin on other nights. I also learned to toss the larger pies not just up above my head, but using a sideways twirl (pizza spinning on the Y axis instead of the X axis) and catch it still without tearing a hole in the dough. It saved space on a busy line, and it prevented me from getting quite so drenched in flour head to toe by the end of my shift as well.
Thank you Guga, I just spent the last 20 minutes writing every step down and will try very soon to create this pizza. The only thing I don't have is the pizza oven. Wish me luck!
I have been watching you Guga for years! I have been watching Vito for the last week like crazy. Didn't know yall did a collab. I couldn't have clicked fast enough to start this video.
I have been watching Guga for a few years now and have attempted to cook a good steak that looks like a Guga steak, but it never does. I really liked this video. I never thought I would want a pizza oven or to make my own pizza. However, I am inspired to reconsider. I love Italian food and can make some pretty good dishes. I look forward to future videos like this. Thanks Guga!
Italians are so passionate about their food, I'm not Italian but my sister married an Italian man and getting to know their fantastic food and culture has been a great thing.
Non c'è modo che guga chiami la sua prima torta una pizza!? Ma sono contento che qualcuno abbia mostrato a guga il modo giusto, non quella cosa di plastica che ha creato. Tanto amore dall'Italia 🇮🇹
Gli americani non sanno nemmeno cosa sia la pizza. L'unica cosa che sanno. Sta preparando la sua torta e poi la chiama pizza. E poi dire che lo fanno meglio degli italiani. Meritano qualche pugno italiano per questo. 🇮🇹
This video was nothing more than enlightening. I spent four years in culinary school and learned more about pizza in these 20 minutes than i did there.
I love Guga's expression when he 1st tries Vito's pizza and then watching Vito's video and see his expression when he tries Wagyu for the 1st time with guga ❤
I love Vito and his pizza. Been trying to perfect it l for a while now, following his recipe. Problem is, for every new video he makes, or collaboration he appears on, he changes the recipe for the dough 🤷♂️
I worked at Papa John's for years and believe it or not this is basically how we did pizza. I only wish that they had those toppings and style as an option. I would often bring in my own ricotta cheese and make calzones for myself and other employees. Awesome video thank you.
I have watched Vito for the last few years. I got more instruction from this video than any others simply because he was trying to teach Guga step by step and not talking in his excited voice where he sometimes leaves out some detail.
It’s great that he follows tradition. However, when you persistently stick to one style all your life, without entertaining or experimenting. It can become detrimental to you as a cook, since it’ll become that wall you won’t be able to climb over. This is the exact reason I love guga’s style, because he isn’t afraid to test out a myriad of methods. Different tastes and mixtures will reward you with incredible new flavors 💪🔥
@@burningthecandleatbothends1658 Just from your comment alone I already know you’re an uninformed. A cook is not a chef. And a chef whose palate isn’t willing to explore the world of different experiences shouldn’t be a chef. So before you make comment, make sure you understand what you’re reading, since your comprehension is lacking.
@@redeye1016 And that’s the difference between a cook who has room for improvement and a cook who doesn’t. If you followed a single method all your life, you’re no more than a robot. I respect your craft, yes, but you’re nothing but a machine that makes one thing. You just proved my point with your comment. I want you to ponder on this next question for awhile, why do you think intelligent people fear perfection?
Best pizza tutorial I’ve ever seen, can’t wait to try it 😁👍 Uncle Roger would give this chef “ Uncle “ title for sure 👍. Thanks Guga , excellent video 👍👍
It's a really good tutorial if you want to make Neapolitan pizza but Neapolitan isn't really a great style, floppy, wet, and minimal char isn't how you get the best flavor out of a pizza. Comparing a Neapolitan to a Coal-fired New Haven pizza is like comparing a steak without a crust with a steak with the perfect crust. They just aren't on the same planet of flavor.
Vito has spread his passion for pizza to me 2 years ago :) I never thought I could make an amazing pizza at home, but thanks to him it was possible and it's now a tradition
If you ever wonder why your homemade pizza isn’t as good as pizza from a restaurant: Pizza is 50% recipe and the other 50% comes from the oven. You can have the best ingredients but with most home ovens, the pizza is going to be average. You can have cheap ingredients and with a stone oven that pizza will be really good
I started using Vito's dough recipe recently and I have gotten from people the same reaction Guga gave when he first tried the pizza. Best pizza I've ever had.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
This is the future of pizza making you did outstanding!!!!! ❤❤❤❤❤thank you my friend comment for more
with you as a teacher, what could go wrong?
Thank you Maestro! We are friends for life.
My 2 favorites! Love this collab and video!
Jesus loves you and may God bless you
Love seeing both of you collaborate!!! Thanks for teaching me to make pizza Vito!
The fact that he kept grabbing food is easily one of the best compliments.
Everything looks so tasty
This. Words are words - the picanha going into that mouth says way more. :)
Great collaboration. Wish I was there with you 2
Please colab with Vito!! Love both your channels
Vince please get with Vito OMG!!!!!!!!
Love you both so happy to see a collab!
Seems Sir Guga has enough space to invite about 20 people to be present live there.
It'll be a great in person tutorial for food lovers
It is time for you to come to America and team up with Guga. I can only imagine a Guga steak with your Carbonara. That is a dinner I can fill myself up on!!!
The sign of a good teacher isn't just showing you what to do, it's informing you about what the goal is, and demonstrating what you're going to encounter and how to work with/around it. Well done
This is a collaboration we didn't deserve, but we definitely needed it. ❤❤❤❤❤
@repentandbelieveinJesusChrist1 Don't Spam.
I like seeing Guga teach us how to make better steaks but I love seeing Guga learning from another cook
Me too. No matter how good of a cook you are, you can always learn more.
Ye after the trial run guga looked real serious about making pizza, you could even see it in his eyes lmao.
Guga is definitely not a one-trick pony. He proved himself with his side dishes.
I love Guga for making every common mistake possible to make a really entertaining and educational video for us on what not to do when making pizza. And Vito's priceless reactions make it even better!
Really goes above and beyond
Vito changed my life... no joke... I never thought I could level up like I have with Vito's free videos & masterclass. Thank you Maestro, we truly appreciate you.
I’ve followed for years. He truly is a master. I have an Ooni Koda and my friends and family always say it’s the best pizza ever. Pizza is life.
@@climber950 Hell yeah, another Ooni user! I still have the version 1 when I was in Apprenticeship in 2017 or so & they didn't even had a real Instagram site. Still works like charm. Can't wait to get the Koda! I was a bit suprised that he didn't overnight the dough.
sir this is a pizza chef
I think his recipe kinda sucks to be honest with you. You should branch out, way too much yeast makes for poor taste imo
Same bro..know the chanel long ago...best pizza
OMFG! Don't know why but this one is in my top 5 Guga's videos of 2023 without a doubt. Love the learning process and the chemistry between you two! That pizza and those picanhas were beyond perfection ❤ You really put so much effort on your preparations as a sign of respect to Vito. Love you Guga, you're the best!!
21:15 "I'll taste you,and I'll taste your meat too"😂😂
Was looking for this comment XD
Lá ele.
😂
I was like PAUSE
TO WHOM IT MAY CONCERN: if you make this recipe at home, cut it in half! Otherwise you make like 10 pizzas! I also made it with no mixer with great success! Literally the best homemade pizzas I’ve made and it works well in my home oven at 550 just put basil on at end before you broil for 1-2 minutes. Perfect recipe imo
What kind of flour did you use to make the poole and dough
@@Juicyj851I'm Italian and I live in Texas, and I do this same recipe so maybe I can answer your question. I normally use a high protein flour (i.e. 12% protein, such as King Arthur bread flour) for the poolish because in the moment that the flour gets hydrated all its enzymes start working, both the ones that cut the starch into dextrines (making it very digestible) and the proteases that cut the gluten. That's why you want to use high protein content for longer maturations, while for the second step you could use a more normal flour. I still do high protein for the poolish, 24h maturation in fridge, and then still high protein for the dough, 9 more hours in fridge and then do the balls, 3 hours out of the fridge and proceed with the cooking.
Yup. I noticed that in the video description and cut it in half. Ha ha.
Its DELICIOUS. I also cut in half
Ten pizzas? Perfect!
Vito deserves a big platform. I have followed his pizza since he started and I started to make pizza once I got my Ooni like 5 years ago. I owe a LOT to his amazing lessons.
same bro, OONI need to pay him royalty))))
eh. For me I saw a lot of elitism going on
he has a big platform...
its satirical @@tomraineofmagigor3499
@@tomraineofmagigor3499 agree... I'm sure he makes better pizza especially with fresh stuff but throwing a fresh dough just because? feels abit much
THE COOKING DUO NOBODY EXPECTED BUT EVERYBODY APPRECIATED
I love the chemistry, I could definitely see a series of you 2 travelling together and having a fun adventure making and reviewing food etc.
VITO changed my pizza life! I have made countless 6-10 pizzas for my guests and they are always blown away. I follow his dough/polish recipe everytime and its always a hit! Thank you VITO!!!! PIZZA IS LIFE!!! SOFT & CRUNCHY!!!!
Also from an Italian point of view Vito's dough making process was so precious and eye-opening to me, it corrects a few mistakes I was doing that affected the "airosity" thus pleasantness & digestibility of the final product.
Simply explained in all the processes.
He well deserved your fabulous "CODONE D SOTTOFESA" (Picanha as it called at my local butcher).
he makes me love pizza crust
Are you really Italian? I don't believe you.
@@FartheodoreFartovelt so what?
@@LorenzoGiannetti You aren't Italian. Stop pretending.
@@FartheodoreFartovelt he is italian for real...
i didnt know we need the combination of this guys. But we defenitly need it
Awesome video, could of been fine without the burger pizza but I learned a lot💪🏻
Vito was NOT crazy about that xDDDD I was laughing so many times throughout this
Vito took it like a champ even if he doesn't want to.
Guga learn fast though, I fear for whatever "experimental" pizza he plans to make...
RAWWFishing!!! Hey buddy! Gonna do a fish trap anytime soon?? I missed those.
🤣😂🤣😂
The Bi-annual Vitoiacpelli x Guga food sharing party is going to be pretty cool! Please do this more often. Always awesome to see internet culinary titans come together as admiring collaborators :)
Guga deserves an Oscar!!! Acting like he buys premade dough and thinks that he made an acceptable pizza... The rolling pin was the icing on top!!! 😂😂😂
he trolled him so bad lmaooo
good fun
that pizza looks amazing to me
Chef Vito! hes a great guy and I hope his channel does really well, nice one Guga!
Thank you ❤
My two favourite food RUclipsrs, all the best!@@vitoiacopelli
dude has a million subs, TF?
You guys are amazing to watch together. Vito is a strict artisan, and Guga is a mad scientist
Guga your handling of the dough is crazy good considering you are not in the pizza zone, it's so easy to mess it up with a 75% hydration, you are surely gifted for cooking
I have watched a lot of Vito's videos, however, there was still a lot to learn from this one. Vito pointed out a lot of Guga's mistakes which don't get explained because Vito is so good at what he does and is so smooth. Great job you two.
i wouldn't have minded if this episode was twice as long, and you taught vito how to grill a steak properly
This such a warming video to watch. Like i can feel the excitement, the chemistry between 2 masters, guga with his steak and vito with his pizza. They really respect and adore each other. You guys both are amazing!
FINALLY Vito is on Guga!!!
All my pizza videos are with his teachings.
I tried so many recipes and they are either too long and frustrating in terms of number of steps.
Love VITOs recipe!
Vito is so genuine, great guy.
His cross overs with other chefs are the most fun and educational of his channel. I have been watching his channel for over an hour now. It is worth it!😀
Now that Guga knows how to make Pizza the worlds first Wagyu A5 Pizza is just a matter of time. 🙂👍
replying to help this become top comment
World first dry aged wagyu a5 Pizza. The opportunities are endless.
Waterdryaging a wagyu A5 Pizza.
I dont know if that sounds amazing or like an abomination...
Especially if the wagyu is either dry aged or wet aged
That is not Pizza. Well, it's not a style of Pizza I would ever eat. Plus the edges look burned in the thumbnail. I would gladly take Dominos over that, or even Pizza Hut. Heck I would even sooner eat Papa's Johns.
Pizza is a universally beloved and perfect comfort food!
Thank you, Guga and Chef Vito for furthering our ongoing efforts towards food perfection.
Pizza and steak! What a beautiful combination! ❤️😋
I agree. Which is why i'm always flabbergasted that like 2/3 of pizza places have absolutely zero clue how to make a pizza.
I Love the way guga is willing to learn new things even though he is already a master in cooking
I mean that's his thing. Constantly trying new things and doing crazy experiments
Italian here. I've made pizza with Poolish and also traditional style with fresh yeast. The dough is 99.99% of the pizza. Even if you don't have access to a professional oven, you'll still make excellent pizza with a home oven IF your dough is spot on. Use the best flour you can get, take your time, don't rush and allow the dough good time to proof. If the dough is good, you honestly can't mess it up. Worst case, you can use the dough to make puccia or normal bread.
I rarely comment on videos, but am I the only one that feel like Italians are just so fun to watch cooking food?! Just his accent and the way he threats ("respect the pizza" had be dying a couple of times) the pizza is just fun and relaxing to watch. I live in Canada where I feel like everyone is so stressed out about politics, religions, money and stuff but everytime I see Italians on YT is all about respecting their traditional food (my algorithm is S tier maybe idk). I cannot wait to visit the country, I know this isn't 100% the picture obviously, but this makes me want to learn about their culture even more. Thank you for the content Guga! & Respect to this amazing chef that I would pay hundreds to sit with a glass of wine and talk about pizza! Cheers!
Love it when you team up with other good creators; like you and your team!
This whole video was so heart warming. I feel like we just watched two people become really good friends.
I've seen many pizza dough recepts, this is by far the most handmade detailed and airfilled dough wow.
What makes ne watch guga for years? Its not just the steaks, its this amazing positive vibe 💗
How about a crazy vegetarian who is addicted to Guga?! 🤣😂I love Guga!
@8:03 I just spewed my beer 😂
ikr? lmao
Im following Vito and Guga for years .... its a Crossover i never imagined... but i wanted
i watch for this man's passion. the fact that he brings in these wonderful guests makes it a 12/10.
ive learned a lot from guga, joshua, and nick.
they turned cooking from a chore to a delicious art.
My 2 favorite food channels together in one video. Bravo👏
This is a perfect blend of humor and serious, love the colab ❤️
Hopefully you can get Vincenzo’s plate and do some more proper Italian cuisine
How great is this! Seeing these 2 guys I love working together exchanging expertise. I love it.
Two of my favorite RUclipsrs together. This is perfect math.
Best steak + best pizza = best video on RUclips!
Congrats Vito and Guga!
NGL, my man is such an incredible teacher. 😮
I mean, his patience, his love and his knowledge came through brilliantly.😁
Thanks for serving up an unexpected, but excellent, video with us. Get it? Served. 😅
Always run to watch when Guga posts a new video!
Love you Guga ❤❤❤
I love how you’re expanding your channel. Your videos were enough to keep me engaged but seeing you work with these other chefs is amazing! I love seeing your steak experiments but seeing you show your full range of culinary mastery is so fun and entertaining. Thanks for the endless hours of fun ideas with food Uncle Guga ❤
even chef guga nailed it more in cooking but i still feelin chef zeinali foods.
Finalmente!!! Minha esposa è brasileira e eu sou italiano...atè que enfin algo que explicou como TEM que ser feita a verdadeira pizza!!! E com picanha deve ser muuuuito massa!!!
Damn this guy loves his Pizza ... The Passion he has for every simple step is just wonderfull to watch
Obv if u messed up a single step u messed up the whole pizza
@@aldeonuwu2634 Fot the Average human being it would be stil fine 😂 But he wants perfection witch is nice
@@KeViNaNoViC nope, you don't get it, Italian cuisine is very specific, if un mess up something u gonna change everything
Awesome collab. Editing was on point. Love how you share your kitchen with so many chefs and creators. It's totally inspiring and the food that comes out from it is unmatched. Thanks again for another awesome video!
Thank you Vito for teaching Guga and showing us a world class Italian Pizza.. Grazie ❤
This is what I love about the cooking community. They tend to correct the mistakes and teach you properly, then later they just make their favourite food then share. It's just wholesome and very pleasant
Guga is just a menace
I live in Malta, a small island south of Italy, and our pizza is similar to the one Vito makes, though we also like to incorporate a bit of olive oil with the dough and also chop a bit of garlic in our tomato sauce but being a traditional guy, obviously I agree with Vito, respect the Pizza and also don't call it a pie!
It's a colloquial term, relax
@@mitchellsteindler I mean deep dish pizzas are essentially meatpies.
(Americans eat those, i find them horrendous)
@devol3829 bro just stop talking you have no clue. Just keep eating your same (albeit delicious) Italian pizza over and over again.
@@devol3829 deep dish is pretty good if you add a bunch of sausage into it
A pizza is technically a pie. It's savory pie. A pie by definition is anything baked on a dough. I believe that might not translate well in other languages. That's why it sounds wrong to you. That said, people rarely use the word pie to describe a pizza.
I worked in a pizza place for a number of years, and while we did not make the same style of pizza as this, I still put in the effort to learn a lot of these techniquese myself anyways for when I was cooking my own pizza. I ended up getting to the point where I was so fast with tossing dough by hand without a rolling pin, that I could get away with being the dough tosser for the whole line, and it increased the quality of all the pizzas made while I was on shift as a result. It really does make a huge difference, I was able to replicate that perfect fluffy bubbly crispy crust with dough that most chefs would render to rubber using the rolling pin on other nights. I also learned to toss the larger pies not just up above my head, but using a sideways twirl (pizza spinning on the Y axis instead of the X axis) and catch it still without tearing a hole in the dough. It saved space on a busy line, and it prevented me from getting quite so drenched in flour head to toe by the end of my shift as well.
GREAT GREAT GREAT CLASS!!!!!!!! Absolutely amazing!!!!!!!
Two of my favorite youtubers! LETS GOOOOO!
Thank you Guga, I just spent the last 20 minutes writing every step down and will try very soon to create this pizza. The only thing I don't have is the pizza oven. Wish me luck!
Vito shows the process with a home oven aswell on his channel
I was smiling and laughing through the whole video 😂
The Pizza Master only accepts perfection!🍕
I have been watching you Guga for years! I have been watching Vito for the last week like crazy. Didn't know yall did a collab. I couldn't have clicked fast enough to start this video.
LOOK how serious he is over pizza and how EXCITED he is to try Gugas steaks!! XD
not a crossover I expected but I'm definitely happy it happened :D
THIS WAS THE COLAB I WAS WAITING FOR!
Vito and the Guga team! It doesn't get any better!
Dave Portnoy has entered the chat
"Neapolitan is not my favorite, that's a 6.8 at all times"
I have been watching Guga for a few years now and have attempted to cook a good steak that looks like a Guga steak, but it never does. I really liked this video. I never thought I would want a pizza oven or to make my own pizza. However, I am inspired to reconsider. I love Italian food and can make some pretty good dishes. I look forward to future videos like this. Thanks Guga!
Vitos you are so humble!! I love your combination video. Goga thanks you for your channel.
There is no way that guga actually makes his pizza the way he made the first one, i wont believe it.
Skit
One bite everyone knows the rules
Vincenzo is going to be so jealous :P
Most of the pizza makers are making a show, this guy is teaching you to make pizza
Italians are so passionate about their food, I'm not Italian but my sister married an Italian man and getting to know their fantastic food and culture has been a great thing.
Remember the short where he dropped the pizza and gave this chef cardiac arrest? Well that happened again.
Non c'è modo che guga chiami la sua prima torta una pizza!? Ma sono contento che qualcuno abbia mostrato a guga il modo giusto, non quella cosa di plastica che ha creato. Tanto amore dall'Italia 🇮🇹
Gli americani non sanno nemmeno cosa sia la pizza. L'unica cosa che sanno. Sta preparando la sua torta e poi la chiama pizza. E poi dire che lo fanno meglio degli italiani. Meritano qualche pugno italiano per questo. 🇮🇹
what this guy said
This video was nothing more than enlightening. I spent four years in culinary school and learned more about pizza in these 20 minutes than i did there.
sooooo professional!!!!! beautiful artwork of cooking steak and pizza! thanks for helping to learn to prepare these dishes
I love Guga's expression when he 1st tries Vito's pizza and then watching Vito's video and see his expression when he tries Wagyu for the 1st time with guga ❤
i love watch italian angry about someone making pizza
I love Vito and his pizza. Been trying to perfect it l for a while now, following his recipe. Problem is, for every new video he makes, or collaboration he appears on, he changes the recipe for the dough 🤷♂️
I worked at Papa John's for years and believe it or not this is basically how we did pizza. I only wish that they had those toppings and style as an option. I would often bring in my own ricotta cheese and make calzones for myself and other employees. Awesome video thank you.
Do you also have an Italian telling you "no"?
8:01 AYOOOO
I have watched Vito for the last few years. I got more instruction from this video than any others simply because he was trying to teach Guga step by step and not talking in his excited voice where he sometimes leaves out some detail.
It’s great that he follows tradition. However, when you persistently stick to one style all your life, without entertaining or experimenting. It can become detrimental to you as a cook, since it’ll become that wall you won’t be able to climb over. This is the exact reason I love guga’s style, because he isn’t afraid to test out a myriad of methods. Different tastes and mixtures will reward you with incredible new flavors 💪🔥
what are you talking about? do you know what the chefs cooking everyday somehow haha
@@burningthecandleatbothends1658 Just from your comment alone I already know you’re an uninformed. A cook is not a chef. And a chef whose palate isn’t willing to explore the world of different experiences shouldn’t be a chef. So before you make comment, make sure you understand what you’re reading, since your comprehension is lacking.
I don’t think he’s doing that? He’s just making a Neapolitan pizza. Which has a specific method and flavour.
@@redeye1016 And that’s the difference between a cook who has room for improvement and a cook who doesn’t. If you followed a single method all your life, you’re no more than a robot. I respect your craft, yes, but you’re nothing but a machine that makes one thing. You just proved my point with your comment. I want you to ponder on this next question for awhile, why do you think intelligent people fear perfection?
@@Q_N- why would you try to add on to something that is already perfection?? You’re making zero sense, pal
Best pizza tutorial I’ve ever seen, can’t wait to try it 😁👍 Uncle Roger would give this chef “ Uncle “ title for sure 👍. Thanks Guga , excellent video 👍👍
It's a really good tutorial if you want to make Neapolitan pizza but Neapolitan isn't really a great style, floppy, wet, and minimal char isn't how you get the best flavor out of a pizza. Comparing a Neapolitan to a Coal-fired New Haven pizza is like comparing a steak without a crust with a steak with the perfect crust. They just aren't on the same planet of flavor.
Vito has spread his passion for pizza to me 2 years ago :) I never thought I could make an amazing pizza at home, but thanks to him it was possible and it's now a tradition
This by far my favorite episode. I love the dedication and passion. ❤️
Guga making the pizza in the intro for Vito is like someone make a well done ribeye for Guga.
All that is missing is some pineapple now!
Pineapple not belong on pizza
Please, say sorry.
He’d be even madder about that than the storebought dough
If you ever wonder why your homemade pizza isn’t as good as pizza from a restaurant:
Pizza is 50% recipe and the other 50% comes from the oven.
You can have the best ingredients but with most home ovens, the pizza is going to be average.
You can have cheap ingredients and with a stone oven that pizza will be really good
Awesome collaboration. I've been using Vito and Guga's tips for a long time now.
the lovely thing about the pizza maestro is that when he tried gugas american style pizza, he said no with no hesitation. Much respect!
2 of my favorite RUclipsrs in one video…doesn’t get any better than this!
he was very Passionate and gentle with the dough, the way he dealt with dough was like an art work.
The amount of skill and patience it took in handling that dough was really on a different level bro!!!👍👍🔥🔥
I started using Vito's dough recipe recently and I have gotten from people the same reaction Guga gave when he first tried the pizza. Best pizza I've ever had.
Wonderful video Guga and Vito. Thank you guys
Not only I did learn some new stuff but I ENJOYED watching you both doing what you doing.
I've only watched first few minutes and I am NOT even a good home cook, but the pizza Guga pulls out at 2:45 actually looks good to me HEH
please do more videos together its so much fun watching you two passionate guys!