Vito, I make pizzas in my wood fired oven about twice a month for a total of about 30 pizzas. Pizza making is one of my main hobbys. I have a very large family and I make the pizzas and give them away for the most part. Everybody loves to receive a free pizza now and then. I also watch a lot of RUclips and the comment I want to make is that you might consider breaking videos such as this one into two parts so that each part is under 10 minutes. For me it's hard to sit down for 20 or 30 minutes and watch a single video. I get too anxious and feel like I need to be doing other things. Keep up the good work and thanks for the great advice and training that you provide.
I've been following your videos for several years and my pizza skills have improved tremendously as a result. I dare to offer restaurant-worthy pizza for my family and friends at home. Today's video is probably one of the most important for me. Being able to derive so many variations from just one dough is fantastic. Thank you for your videos and your way of explaining things, you're a great guy to share your knowledge like that. If everyone in the world were as open-minded and as attentive to detail as you are when it comes to pizza, the world would definitely be a better place. Many greetings from Cologne, Germany - Sebastian
I'm going to try to make your pizza. I'm using a regular house hold stove with a stone...don't think it'll turn out the same as yours since you're using a way more advanced pizza oven. Thank you for what you do and the time you put in. Love it!
Amazing teaching, technique, & enthusiasm. That was a true masterclass. Could I request that a summary of the fermentation methods dough weights and oven temperatures be made available? Thanks Maestro.
Maestro do i see it right? When you took the ball out from the container you flipped it up side down to the semolina and said this part always stays on top? Meaning pizza ready to go to oven is upside down to what it was in the container?
Interesting Vito; I’ve been using 1kg of poolish for 500g of final flour + 200g of final water for 70% hydration. … The way I read this recipe is that the pizza dough is 60% hydration: 250g poolish water + 200g final water with 250g poolish flour + 500g final flour. That is stiffer than I’m used to, but I will give it a go. 😊
Maestro Iacopelli, from watching this video I have an idea for you. You can show us each pizza style from each region of Italy (either every region or just the popular ones) either in one video or a series of videos. Have a map of Italy available to show us where each pizza style comes from (because not all of your viewers will know where the region is located). Please consider it. Ciao
You said for the last Neapolitan style that this part(bottom) always on top. I think I started to confuse which side is supposed to be on the top side for the Neapolitan style pizza.
@vitoiacopelli how come I never see you cover how to make New Haven style pizza? Rated best in the country, and I believe you’ve visited Pepe’s. What’s the deal my guy?
Rice flour doesn't absorb water and keeps the dough from sticking better(great for very high hydration doughs that can tend to be a little wet even when gluten formation is very high.) Also it doesn't burn when baking the dough, flour can burn if too much flour is left on the dough when stretching especially at high temperatures and leave an unpleasant taste as well as indigestion/acid reflux/unhappy stomach. Rice flour makes it much easier to avoid problems flour can have even when you try to be consistent, in restaurants steps are taken to make things stupid proof so you dont have as much to worry about. Many high end restaurants use xanthan gum to prevent sauces from splitting. Rice flour is similar here it's a better version of flour that makes things much easier and simpler. It's also better to use when trying to make pizza crunchy.
thanks for this vedio. Why you dont start a new chaper concentrating of recepit rather than dough. For example, introduce different pizza, their ingredients, how base cream is made, and lots of secrets. I really appreciate your videos.
I'm a bit confused, should I put all the poolish? It says 500gr, but all the poolish weighs 1000g now after 500 water 500 flour. So all the polish goes inside the second stage? 100 poolush+ 500gr +200gr water?
I have a question for you that might be heretical. I have teenagers and they are always hungry. I'm not home sometimes to cook for them. (Now here's the heretical part) Can I make a pizza pocket like thing to have already cooked so that they can microwave it ? I don't like those little things that come in a box. Besides being expensive they are full of stuff that's not food. Chemicals and stuff. Who puts soy in pizza dough? My family is very allergic to soy and it's in everything. I mean everything. So do you have an idea how I can make this for my family and have it taste good too? I'd really appreciate some help with this. Thank you. Love your videos
Welcome back to my channel ? How do you know that I've already watched dozens of your videos. Are you watching me ? Or do you know something about myself ?
Need try different sauces like here is USA ketchup and mustard sauce a ranch sauce and cream cheese sauce and use different ingredients also because just about use any veggie or fruit make different flavor pizzas but your stuck doing same thing and no new fresh content people will leave
@vitoiacopelli, It looks like you made a mistake in your dough recipe. It should specify 1000g poolish, not 500g poolish, otherwise you end up with a 100% hydrated dough.
I don’t see the link to the frozen dough. Although I love making your ultimate pizza dough recipe, I would like to try the frozen just to see the difference.
Fermi tutti,la Pinsa Romana si fa esclusivamente con la farina per Pinsa,non facciamo disinformazione,va bene come fai la napoletana ma sono due mondi diversi ! Non è in base a come la si stende,scusa ma facciamo Pinsa Vera Certificata!
Si caro ma questo è un video generico, hai completamente ragione, ma ho fatto questo video x far vedere come fare 9 style pizze differenti facilmente e veloce con un impasto solo. Anche la focaccia va fatta in un’altra maniera. Comunque grazie mille per essere qui ❤
@@vitoiacopelliquando riusciamo ad arrivare a Trump facciamo un evento insieme alla Casa Bianca😊 noi siamo LA CASINA DC ci eravamo già sentiti in passato!
What ideas of the 9 you like the most?
Highly proofed dough had to make perfect circle ⭕️.
All of them
American Style and neopolitsn
Every one of them.
They are all winners Vito, but I am a NY slice guy.
Vito, I make pizzas in my wood fired oven about twice a month for a total of about 30 pizzas. Pizza making is one of my main hobbys. I have a very large family and I make the pizzas and give them away for the most part. Everybody loves to receive a free pizza now and then. I also watch a lot of RUclips and the comment I want to make is that you might consider breaking videos such as this one into two parts so that each part is under 10 minutes. For me it's hard to sit down for 20 or 30 minutes and watch a single video. I get too anxious and feel like I need to be doing other things. Keep up the good work and thanks for the great advice and training that you provide.
I've been following your videos for several years and my pizza skills have improved tremendously as a result. I dare to offer restaurant-worthy pizza for my family and friends at home. Today's video is probably one of the most important for me. Being able to derive so many variations from just one dough is fantastic. Thank you for your videos and your way of explaining things, you're a great guy to share your knowledge like that. If everyone in the world were as open-minded and as attentive to detail as you are when it comes to pizza, the world would definitely be a better place. Many greetings from Cologne, Germany -
Sebastian
Amazing video!!! Thank you so much for taking the time and putting in the energy to educate us!
I love all of them 😊
Thanks For making such amazing content Vito
Thank you for the huge support
Out standing maestro Vito such talent.........I like all 9 style of pizzas
This is the ultimate pizza video we needed. 🍕 🍕 Thank you.
I love them all...yr amazing
I bought your mixer! I pick it tomorrow. Just waiting for King Arthur flour to get here!
Thank you maestro you teach me to many about pizza
Thank tou so much Vito.. i really enjoyed the video and the way you cook.. its just amazing.
Спасибо, дорогой Вито!
Love the video!
Thank you!!
Hi . Excelent pizzario VITO
Brilliant video like always, bravo bravo bravo ❤
Thank you Vito for sharing your amazing techniques with us. I only wish our local pizzerias here where I live would watch these videos.
As always, excelent ... Thank you Vito.
I'm going to try to make your pizza. I'm using a regular house hold stove with a stone...don't think it'll turn out the same as yours since you're using a way more advanced pizza oven. Thank you for what you do and the time you put in. Love it!
The best idea of the 9 is the Pizza Alla Pala 👍🏼
Woww looks delicious😋🤤
Thank you 😋
All looks good!
Outstanding! Good thing I ate before watching this or I'd be in trouble! 😁💯💯💯
gracias
Amazing teaching, technique, & enthusiasm. That was a true masterclass. Could I request that a summary of the fermentation methods dough weights and oven temperatures be made available? Thanks Maestro.
For the calzone I've gotten the advise to put ham on de bottom (and the the sauce on it), so the dough won't get moist.
Everything looks so good. Cheers, Vito! ✌️ 🍕 #SoftAndCrunchy
mix everything.
make the poolish.
soft and crounchy.
TAKE A LOOK
good that i just ate 🤤
Maestro do i see it right? When you took the ball out from the container you flipped it up side down to the semolina and said this part always stays on top? Meaning pizza ready to go to oven is upside down to what it was in the container?
Bravo!
You should try and make tarte flambee with your basic dough sometime.
Fra! Sono 2 anni che non fai più video sul canale italiano... non ti dimenticare le tue origini!
Nice vídeo!
got a spicy chicken and mushroom pizza cooking right now nom nom
Wow amazing!! Still waiting for Detroit style pizza recipe or Pizza Hut pan pizza recipe;)
Maybe one day!
Your pizza is simply the best ….
Great clip!
Could you share the link to where we can purchase the Gustama Classic Pizza dough within the U.S.?
If you want to make more dough do you have to make larger amount of polish?or more dough?
Amazing …. But what the temperature for the New York style?
As long it has no ketchup and pineapple (annanas), I approve it.
Interesting Vito; I’ve been using 1kg of poolish for 500g of final flour + 200g of final water for 70% hydration.
… The way I read this recipe is that the pizza dough is 60% hydration: 250g poolish water + 200g final water with 250g poolish flour + 500g final flour.
That is stiffer than I’m used to, but I will give it a go. 😊
Where do you buy your flour?
Ciao, Maestro any recommendation for proofing boxes? i need them available on amazon
We need boxes 😮
@stevedando7226 yep
Only the USA??? Can they send it to Canada? 🙏🙏🙏🙏
Where is the link to the frozen dough balls
Maestro Iacopelli, from watching this video I have an idea for you. You can show us each pizza style from each region of Italy (either every region or just the popular ones) either in one video or a series of videos. Have a map of Italy available to show us where each pizza style comes from (because not all of your viewers will know where the region is located). Please consider it. Ciao
You said for the last Neapolitan style that this part(bottom) always on top. I think I started to confuse which side is supposed to be on the top side for the Neapolitan style pizza.
So, which side is correct then?
Yo maestro this is the best mamamio
Where is the link for the dough?
Something wrong on text editing think cause of polish recipe total weight is 1000 gm Something but on text showing 500 gm lilt bit confuse
How do I make a Neapolitan pizza with extra cheese and make sure it’s cooked right
Hey Vito :)
I didn't catch ... what was the temperature in the oven(set temperature) when you put Neapolitan pizza in?
Good job btw :)
400c on top 300c on bottom
@vitoiacopelli how come I never see you cover how to make New Haven style pizza? Rated best in the country, and I believe you’ve visited Pepe’s. What’s the deal my guy?
Why did you choose to use rice flour?
Rice flour doesn't absorb water and keeps the dough from sticking better(great for very high hydration doughs that can tend to be a little wet even when gluten formation is very high.) Also it doesn't burn when baking the dough, flour can burn if too much flour is left on the dough when stretching especially at high temperatures and leave an unpleasant taste as well as indigestion/acid reflux/unhappy stomach. Rice flour makes it much easier to avoid problems flour can have even when you try to be consistent, in restaurants steps are taken to make things stupid proof so you dont have as much to worry about. Many high end restaurants use xanthan gum to prevent sauces from splitting. Rice flour is similar here it's a better version of flour that makes things much easier and simpler. It's also better to use when trying to make pizza crunchy.
thanks for this vedio. Why you dont start a new chaper concentrating of recepit rather than dough. For example, introduce different pizza, their ingredients, how base cream is made, and lots of secrets. I really appreciate your videos.
Um um🍕🍕🍷
Vito, you didn't include Yeast amout for Poolish :P
Yes 5gr
@@vitoiacopelli 5gr dry or wet?
Love you channel. I have upped my pizza game from you.
That is awesome!
Do you need to leave the olive pits in for true bari style focaccia 😂
I'm a bit confused, should I put all the poolish? It says 500gr, but all the poolish weighs 1000g now after 500 water 500 flour. So all the polish goes inside the second stage? 100 poolush+ 500gr +200gr water?
Vito please buy pizza oven from company "Avin" all the way from South africa and review on the channel
normally if the guy has like 1mil subs .. unfortunetly, people send him ovens for free and probably pay to get review, time is money unfortunetly
I have a question for you that might be heretical. I have teenagers and they are always hungry. I'm not home sometimes to cook for them. (Now here's the heretical part) Can I make a pizza pocket like thing to have already cooked so that they can microwave it ? I don't like those little things that come in a box. Besides being expensive they are full of stuff that's not food. Chemicals and stuff. Who puts soy in pizza dough? My family is very allergic to soy and it's in everything. I mean everything. So do you have an idea how I can make this for my family and have it taste good too? I'd really appreciate some help with this. Thank you. Love your videos
VITO!!!!
another great video and explanation, also making the world hungry. PS, could you also let us know what brand and type of flour you are using?
Algorithmic engagement comment.
First one ❤
❤
Someday I hope to find a woman that looks at me the way you look at your pizzas Vito
Welcome back to my channel ? How do you know that I've already watched dozens of your videos. Are you watching me ? Or do you know something about myself ?
😂❤
Маэстро👻👻👻
Need try different sauces like here is USA ketchup and mustard sauce a ranch sauce and cream cheese sauce and use different ingredients also because just about use any veggie or fruit make different flavor pizzas but your stuck doing same thing and no new fresh content people will leave
So many ideas, so little time
6 gram yeast will ferment how much flour like 1- 5 kg
Yes, correct
@vitoiacopelli, It looks like you made a mistake in your dough recipe. It should specify 1000g poolish, not 500g poolish, otherwise you end up with a 100% hydrated dough.
To be fair, when I think of the poolish, I do refer to it as 500g poolish, even though technically it is 1000g total. 😅
I don’t see the link to the frozen dough. Although I love making your ultimate pizza dough recipe, I would like to try the frozen just to see the difference.
fake views with bot lol
Fermi tutti,la Pinsa Romana si fa esclusivamente con la farina per Pinsa,non facciamo disinformazione,va bene come fai la napoletana ma sono due mondi diversi ! Non è in base a come la si stende,scusa ma facciamo Pinsa Vera Certificata!
Sè vuoi un giorno facciamo un video insieme dedicato alla Pinsa Romana,ma devi fare nuovamente una capatina in America!
Si caro ma questo è un video generico, hai completamente ragione, ma ho fatto questo video x far vedere come fare 9 style pizze differenti facilmente e veloce con un impasto solo. Anche la focaccia va fatta in un’altra maniera. Comunque grazie mille per essere qui ❤
@@vitoiacopelliquando riusciamo ad arrivare a Trump facciamo un evento insieme alla Casa Bianca😊 noi siamo LA CASINA DC ci eravamo già sentiti in passato!
It would be impossible for this man to make a bad pizza.