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Thank you Vito, I have a question concerning the 710 g of flour. Is it bread flour or 00 flour? In another video you did used a mix of 00 and bread flour.

“Good job, (…) just for passion.”

I like the Tombstone frozen pizzas… bellisimo!

65% is the real deal. Idk abt u guys .

75% 👑

Show us or tell us how much ration seloulina to 00 flour mix for dough

bullshit, i did the recipe and the dough is all lumpy because it didn't mix properly. your set up only works if you have the machine to mix the all the ingredients efficiently, my kitchen aid didn't stand a chance. Very bummed out.

Is i pizza 😂 Good 😃😄

Very cool last year we had a Wedding in Caravigno BR and we also where in Bari🎉

US-Americans steal every countries culture and food and butcher it to the worst possible... They did it with pizza, pasta, bread, croissants and the list goes on.

Hello, Vito! Thank you for the wonderful information. I am 50 years olds, and am learning just now. Thank you. I choose 65%, because I prefer something easy to work with, but after I get good, I will probably not go higher than 75%.

Hey can you show how to avoid making pizza too thin and what can we do if there is thin spot after the stretch?

this looks really special!

Our channel loves you Vito! 💯🍕🇮🇹

Ciao Vito! Grande . Question can I do a focaccia with the same technique?

Which brick do you have in your oven and what is there thickness and what is the distance of your rack from upper element of oven

"Cheese" 😂😂😂

あちあちってことかなぁ、

lol, sopping up the oil.. soft kids.

Bravo!

Bro the “real pizza” had a literal spritz of sauce. No thank you

I'll take the american pizza

😢😮

Chiao Vito, If I want to make more than one pizza, do I have to make more poolish? Grazie, Rosa

i LOVE white pizzas therefore i must root for the second one :)

I wanna try your master class too amazing 😊😊

But, there's no recipe 😂

NOOOOOO ITALYY

Sounds great, wish you all the best for this new project 👏

Come on mann!!!! In my country we have older man like him also ….

Pizza God Vito, I cant thank you enough but, unfortunately your sensational pizzas have made almost every pizzaria pizza that I have experienced since taste very ordinaryl! and turned me into a bit of a pizza snob. After successfully making, through your guidance, the best pizza at home, the local pizzaria's just arent even close. This has been a fairly long learning process over a few years, starting out with a simple dough using plain flour in a standard oven to a better recipe using 00 flour, then to an electric pizza oven, then to a pooilish recipe then to a proper pizza oven. Every step has been a marked improvement to a point now where my current pizzas "according to friends and family in addition to myself" are the best they have ever tasted. The poolish makes all the difference! Trying hard to master the stretching technique, you make it look so easy! I started with a basic recipe using 00 flour using a conventional oven. Pizza was Ok. Home oven, well mine at least is not hot enough. Then same recipe using an electric (cheap) benchtop pizza oven, results much better but far from perfect, very favorable results none the less. Then started using your poolish recipe, (there are only generally two of us so quantity is reduced.)I was making a 100g/100ml/ 4gram poolish then adding flour and water at a 60/100 ratio to get a combined weight of approximately 400grams. The reason for this is that I found the electric pizza oven cooked the smaller pizzas much better than the larger ones, simply due to where the top element is positioned. This resulted in a vast improvement in the quality of the pizza, near perfect but not quite. The issue with the smaller dough amount (2 pizzas at 200 grams etc) is that it a lot more difficult to stretch but was required for a better result in the electric oven. Phase 3. bought an OONI Koda 16. The difference is unbelievable, even using the same dough recipe, having the instant heat from the oven gives a result just like the brilliant Vito achieves in every pizza made. I just have to practice your stretching tecnique. Thank you for your informative video's, once people taste this they will never go back to store bought. Love the videos and your enthusiasm, absolutely brilliant.

Sevgili Ustam videolu baştan sona kadar hiç ileri veya geri sarmadan izledim ve büyük bir zevkle izledim Senden bir ricada bulunmak istiyorum Mümkünse tabii Ben Almanya'da Pizza dükkanım var ama bu hamur konusunda çok problem çekiyoruz yani gelen Ustalar bir türlü yani istediğim hamuru elde edemiyorum Mümkünse beni bir meslek taşın olarak bana bu konuda yardımcı olabilir misin bir mail falan veya bir telefon numarası olarak Eğer mümkünse bana yardımcı olsaydın çok sevinirdim teşekkürler❤

Your light fixtures are absolutely incredible! Extremely Unique and beautiful!

You are a man of many talents Vito! GOD has given you many gifts and much knowledge too!

IT'S VERY EXCITING FOR ALL OF US TOO! ESPECIALLY YOUR MASTER CLASS STUDENTS

😂❤❤

Yes Vito.. Make many videos!!! I would love to see them all!!

Lol. The only part that touched did the same thing

Bravo Vito! What an exciting project. Can’t wait to visit your pizzeria and attend Master classes!!!

Vito…..do I just use double the amount of everything for 2 x balls ? Will it turn out the same sticky / soft ball as a single one ?

I don’t think the lamp is outstanding

Of course show more....

With the price of a gozney and its lacking mobility you could probably just build a pizza oven. Only disadvantage of a real pizza stone oven is that its completely stationary compared to the gozney. Would last longer tho.

Vito is on another level. Best of luck with the pizzeria studio.

Too much crust, not enough sauce

Looks like shit

First of all the pizza is to damn small, he obviously rushed it lmfao

Perché hai messo le olive nell'impasto? Non sono molto buone le olive in us per mangiarle sopra?

@vitoiacopelli, what are your thoughts on the emile henry pizza stone? Can you get leoparding on a crust with a stone? I dont have a steel

Both of those look terrible