7 Fried Ideas From 1 Pizza Dough at Home & Business
HTML-код
- Опубликовано: 5 июл 2024
- SUBSCRIBE / maestrovitoiacopelli
MY MASTER CLASS PIZZA: www.master-class.pizza/
Check out ,my new brand AUTENTICO : autenti.co/
Today i shoe you and teach you what you can do from just one pizza dough, every fry pizza dough or items super easy and fast for home and business
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
links of my social media ADD ME ON
My Web Site: maestrovitoiacopelli.com/
Y.T. - ITALIA - / @vitoiacopelliita6967
INSTAGRAM - / vitoiacopelli
FACEBOOK - maestrovitoi..."
KIDS CHANNEL: - / @zoekidstoys9820
CLOTHING LINE MY STORE - teespring.com/stores/vito-sto...
-- MY PRODUCTS USED TO MAKE PIZZAS
🔷ALL TOOLS AND PEELS 🔹By Gi.Metal : bit.ly/3RFBdlC
-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
What’s your favorite of all this ideas?
all of them look so good and tasty 😋
@@vitoiacopelli i m Dont know
All 😊🎉
Hi Vito ! Unfortunately I lost all my emails and one of them was my master class certificate that I did with you. Can you please help me out with this ? Big hug my friend ❤
Hi chef
Your crew is the luckiest in the world! Having to see you do the amazing things and eating them too. Wow
A true Master at his craft.
They way she took the. Entire tray meant it’s totally tasty!
Love all your videos and I really do learn a lot from here
People doesn't know this, but fried pizza is officially a Hungarian food, of course you don't call it a fried pizza but it is what it is. The name is Lángos btw. You fry it plain exactly like the shape of a pizza, then when it's ready you put the toppings which is usually a special Hungarian type of sour cream and some cheese, this is the equivalent of the Italian Margerita pizza but Lángos also comes with a ton of different toppings too.
This is true but I read somewhere that the must have potato in it (and also I like Langos very much).
"officially" I do not think this word means what you think it means.
@@burningpile8371 well let me tell you, it is literally official.
again 😂😂 people of hungary are upset because sombody steel ther food 😂😂😂
@@richardaxelsson3378Yes, we sometimes put potato in the lángos
The new studio, quality of videos and editing is amazing now! I'm sure you will grow faster and faster now 💪
Im going to make them all. They look delicious 😋
we make hot pockets with our left over pizza dough. runny scrambled eggs, cheddar cheese, bacon or ham, folded like a calzone, bake for 10 mins. they're fantastic
another best of best recipe!! this is great 👍 thank you ❤
You opened the next level of pizza dough for me!!!❤
So glad to see you moved your studio in your new Pizzeria Soft & Crunchy and it's great to see new recipes.
Panuozzo! Thanks for showing all these items!
Super nice video and it looks super easy to, i will absolutely try to make some panzerotto first for next Friday sauna session with friends :). Love all of your tips and videos, great energy in them.
Your new place is great 👍 thanks again!🎉😊❤
What a great video. It's obvious you put a lot of work into this. Thank you for presenting something other than Margarita.
I like all of them… my my favorite is the fried donuts with cinnamon sugar and a hint of nutmeg. ❤delicious!!
I like the ending Vito. Great ideas for spare dough. Mangia
Great one!
num. 3 panzerotto all look fantastic , have wondered what else i could make with the Pizza Dough Thank You Vito !
Magnifico!
Really delicious❤❤❤❤❤
Fantastic range of beautiful food, all made from one versatile dough, as good as it gets 👍👍👏👏👏👏👏👏
Not sure why I’m watching because I’m on a keto diet, but still I find it satisfying
Hi Vito, great video with amazing ideas for leftover dough, or to try something different. Love that you involved your crew at the end. It would be awesome to see them try and comment on the different items you cooked!
Dear VITO LACOPELLI !!!
Thank you for everything be so simple and so professional how much you are so kind so simple
You have with so many people to watching and sharing them experience but no one like you you share it your experience and telling the truth people how need to make and step by step all easy
But people not the same like you the doesn’t won’t to giving you the all secret how makes the brad you be at bakery with a people the not open heart ♥️ the not giving you 2/3 bread the so cheaper
Believe me I gimping to look so many people the not anyone tell the secret how making so beautiful and babbling starter the having so good the no one telling the have to for 3 times to taking half starter and rest of putting the garbage
No one !!!
And when you be visiting the guy who made bread you tell to him his need to taking half starter off
You see !!!
You are so unique you are so HONEST !!!
God loves you and give you so much to back for your the best heart
Thank you I like you very very much I be always to watching you and I am baking pizza it’s so delicious because you are so talented and UNIQUE!!!
You giving me your talent!!!
Million tank you !!!
Hello from NEW YORK
☀️🌟🍀🙏🌞😇💰
All Vito, c'est une excellente idée pour ma prochaine pizza party salutation from Montélimar, France et un grand merci 😋
They all look so delicious and easy to make! I like them in the order you presented!
Thanks so much! 😊
@@vitoiacopelli you're welcome! Thank you!!!
Amazing what we can do with ypur pizza Dough thanks Vito 😃
No secret but knowledge and experience ❤
Thanks
A really nice one. I think i'm going with the panuozzo
very good!
Vito quando dici “comment below” mi fai MORIRE 😂😂😂 sei un grande!
Everything you made looks amazing. Cheers, Vito! 👍🏻👍🏻✌️#softandcrunchy
Here in Canada we have a dessert made of almost like fried pizza dough, it is name Queue de Castor ( Beaver tale) . Fried it flat and put Nutella on top and you got a real treat there.
Hello from your old home of Chicago!! ❤️ 🍕
Thankyou Vito I love the Panzerotto I shall give it go with love n care 🤌
New subscriber from Guga's channel! Just watched your collab video and hopped on over. Teach me Maestro Vito!
You picked the one I wanted: the sandwich😋
This is a really good video idea, the only one ive seen close to this is one by Adam Ragusea where he makes doughnuts, so its cool to see very different ideas
They all look amazing 😍 such an easy way to.stary a business if you can't afford a quality pizza oven and pizza van.
All of them!❤
Soft and crunchy! 😊
...in the same time. 😁
@@xmas4203 ☺️
Vito bellissimo video! Grazie a te riesco a fare una buona pizza(anche meglio di alcune pizzerie) a casa 😁 ma nel prossimo video taglia le pietanze che fai così si vede come sono al centro 😁 e mettigli anche un mozzico in caso che alla gente piace 😂
Next level . love this ; P
Fry bread! So freaking yummy!
I see you getting in Shape. Congrats
Vito, could you make a video about why to mix or not mix different flour types? I see people say mix flour strength for different hydration and fermentation time. Thank you!
Spettacolo bravo che impasto usi per friggere queste meraviglie ? Saluti grazie
Hi
Master pizza chef Vito!.
Yum!
Hey Vito I'm a fan of your Neapolitan pizza may I ask how to make the pizza on a regular oven without the stone because I'm staring a pizza business at home thank you!
I don't think I will make any of them.
But it is very impressive. So keep on going 🙏
Hey Vito, great video, but i need help. Evry time i make a pizza dough above 65% hydration it geta to runny and a cant work with it. Can it be the flour im using?
Montanarino e Panzarotto sono bellissimi e deliziosi !!
Dear Vito, how long do you knead the dough in the spiral mixer ?
The first one is looking like Hungarian lángos. But we put garlic(with oil) on it and sour cream and cheese on the top. (No oven after) 😇
do you fry them in olive oil? Isnt that kind of expensive having to use like 5 liters of olive oil there?
I'm going to make a panzerotti or two tomorrow
what temperature is the oil when you fry?
Hello
So much trendy 😊 🇧🇩
I'd be interested in an in depth review of your electric pizza oven.
@vitoiacopelli What kind of oil do you use in the dryer?
Fryer
Heya Vito 👋
After all of your videos and us trying them out, you will have to start showing us your workout routine. 😂
Outro: "Oh-u! Ma dove vai???"
Ciao
i prefer aged over fresh mozzarella any day of the week as it has far more flavor but i never see you use aged mozzarella. fresh is nice for uncooked dishes, not so much for cooked dishes in my opinion.
All 🎉😊
You did build a small studio inside the new local right?'
hungarian "lángos" is the same food :)
👍
Don’t forget garlic knots… 😄
Because as titled, everything is fried. Focaccia is baked.
Montanara pizza
what!!! no foccacia?
I'm really upset there's no more Soft & Crunchy tshirts 😢
Algorithmic engagement comment.
🍃 🍅
🤣🤯🤩🦍🚀
BITO LACO
🤤🤤🤤 looks amazing. Does it have to be olive oil? Its quite expensive if you throw it away afterwards 🫣