HOW ACTUALLY MADE 1,000 PIZZAS in 1 Day!
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- Опубліковано 22 вер 2022
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Who loves pizzas?! tell me something about it here 🍕
The weather will start to cool down soon here in FL which means everyone will start to ask me to fire up the pizza oven and have pizza parties. The most I ever cooked for was 35 people and I was so exhausted after that. In the mean time I am going to try your focaccia recipe in the house oven
i like to watch making pizza i watch a lot of videos here on youtube and i love poolish pizza thank to you i discover this kind of pizza thank you
Hope you wasn't alone...This channel has changed my pizza life.
This is crazy good I love pizza
Pizza brings my heart the good times I had as a child with mom and pops. They passed. But you make the best hands down.
You have changed pizza for so many people. I don't know how I found you, but I'm so very grateful for you giving your knowledge to us. I only buy pizza now to compare it to my homemade pizza. I have found nothing in my area that can rival what my two hands can make. It's all lifeless pizza with no soul. I put love, time and effort in to the dough I make and it gives love back with its delicious flavor. It's truly beautiful what you are doing and contributing Vito! Thank you again.
I found him by searching how to make stracciatella, but stuck around for all the pizza lessons.
The amount of pizzas I've made finally made me get a Gozney Roccbox because his lessons upped my game.
@@gonzoducks8 nice, I think I am going to get the ooni multi fuel pizza oven but not sure yet.
I met him a few times when he had his restaurant in LA 7 or 8 years ago. Super nice guy and real. Actually gave me some mother dough that I still use to this day for my dough.
Hate to admit it, but I'm a little jealous of this!! So amazing.
I agree 100%! THANKS VITO! I'm making the best pizza of my life! And, I'm just getting started! I'll be taking the Pizza Master Class over the winter!
The fact that Vito can make a video like this whilst also having to make over 1000 pizzas just show he is a master of his craft. Most people will need to focus purely on making the pizza and getting everything right.
Vito I have been following you for 6 months now and these catering videos are the best. I started my own pizza catering truck company in my hometown last October. It's reassuring knowing that the skies the limit with pizza as a business. I'm only 25, I see myself hustling hard like you in the years to come. Keep slanging those good pies, you inspire me to do the very same! The most I've serve in one day is 250 so far. Though pizza doesn't run through my veins, I'm sure it does now. Partly thanks to you amigo, bravo! Keep us updated!
Vito I am literally out of breath from watching you hustle so hard on these jobs! Your work ethic is as amazing as your skill at making and teaching us about pizza! Truly inspiring.
Me making Pizza for the family:
- First three days just excited for the weekend to come
- two days making dough carefully, we dont want to mess this up!
- Pizza day! Super stressed to get Pizza for 6 People.
Vito making Pizza for 1.000 People
- Guys, its 8am and catering starts at 3pm. Lets go.
- Films everything
- There is still some time so lets do a another catering 🍕
Vito, you and your Team are amazing.
There is just one thing… You and your oven do not deserve to be hidden in the driveway while the party is in the garden!
Love from Germany
Last time I did 6 pizzas for my family and I was running like crazy, just to imagine making 1,000 pizzas completely blows my mind. You´re the best. Thank you so much for your videos.
No way he did 1000 pizzas. It’s clickbait. Was about 300 at most
@@steeveedeee if you watch his other videos there are events where he makes hundreds of pizzas by himself and the bigger ones with help. Besides those were two separate events. If there's someone capable of making 1,000 pizzas in a single day (altough with help) he is.
if you look at 3:58 he says he's going to do 8 batches and at 4:30 you can see that he makes 80 pizzas per batch so that would be a total of 8 * 80 = 640 pizzas. Still extremely impressive but nowhere near over 1000
Great personality and great video* like his voice
Asides from enjoying learning how much work goes on "behind the scenes" for a catering event (as if I didn't know from my amateur catering for nonprofits), I really likes seeing how you set up your pizza making station. When the dough was kept, where you stretched it, where you had your ingredients laid out, where the finished landed for cutting, etc.
Vito, this is easily one of my favourite videos by you. I love how you take the time to share the secrets of running such a high quality business. I learnt so much. Thank you once again for all you do.
you cannot do this without being nearly perfect. The dough was super elastic but not sticky... Pizzas being made within 90 seconds and nothing burnt... midday catchup... insane! Vito a GOAT
Love these type of videos. To see all the prep and hard work is amazing! Thank you Vito!!
Wow! It seems like you're sharing everything about how you do what you do. The part about manipulating the salt and hydration to adjust the speed of yeast activity was fascinating. The fact that you remain modest and real while you're doing these amazing things is inspiring; thank you!
Vito, you are an inspiration to all of us. You make everything look so easy. I like the way you explain things to us. Each time I make pizza for different people word spreads about my pizza dough and how much better it is than any place they have eaten before. I owe it all to you and your master class. I will have people comment that they can't wait to eat my pizza again. Thank you for all that you do!
Wow Vito, this video is incredible. Thanks so much for sharing. I’m also a pizza caterer in Montreal and I can totally relate, we make incredible pizzas for our clients but when we leave we get some drive thru for our dinner lol
in an older video, where you sold pizzas in a festival you said you had used pasta madre.
When you use pasta madre instead of poolish?
I know poolish is super convenient and it gives a similar taste but i am just curious
I am making just now for 20 people for first time and it is hard. Can't imagine for 1000..
Pizza is life - I can breath pizza every single day.
Thanks to Vito I will participate in a pizza championship in Bulgaria. Thank you Vito for your lessons!
That’s amazing good luck my friend
Zdrasti! WE LOVE BULGARIA!
Can't wait to go back
Best of luck 🤞🍀
@@vitoiacopelli thanks to you I have now a pizzeria in Bulgaria! Its called "Impasto". Can we make a masterclass in Bulgaria with you? :)
If I ever visit America, I will jump to you and shake your hand. U really put so much effort u help people, make them happy, eating better pizza , no hidden tips everything transparent. Thank u !!!!!
Ciao Vito, mi son sempre chiesto come si gestisce la lievitazione delle pallette in pizzeria, video incredibile! Il titolo di maestro non te lo toglie nessuno, con tutto quel lavoro ti sei preso il tempo per girare questo video, bravissimo!
Perhaps no one makes pizza better than Vito, but I can say no one loves pizza more than Vito. The passion shown in every video is intense 🍕
Agreed! However with all the pizzas he samples, I’ve often wondered how he keeps in incredible shape. After this video, now I know!
I learned something more than just making pizzas from this video, its the amount of hard work and passion to put in your business. If I could love something as much as you love pizzas, I'd consider myself whole!
Bravo Maestro!
This video shows you at work on a long weekend. It's very interesting and shows you and your staff's commitment to the work of providing food for people. I hope you and the crew stay healthy and continue to provide high quality food for everyone. Ciao!
What flour do you recommend to use in California? I have tried Caputo an King Authur with your 400, 400, 5, 5 poolish and if it sits on the counter for more than hour it just over ferments and I just get holes in it. I tried to back the hydtration back to 65% and it still struggles. I am usually making 12 dough balls a time as I usually have guests and that third rack of 4 is so hard to make. I make three batches of the poolish, then 65g water (65% total), 15g salt, 2 tsp Oil, and 310g flour for each batch. Maybe adding more Salt for the next 2 batches will help, but your dough balls sit out all day and are still good:(
Wow amazing Vito! You are a beast. I've seen other people do only one event with hundreds of pizzas but you do TWO at different locations! Amazing! Always love to learn from you. This was so informative on how to make so much dough meant to last all night. Great Video!
Hi Vito, Your videos are very inspiring. I’ve learnt so much from watching u. I watch them everyday & im getting better with my pizzas using my Ooni oven. can u tell us Where u got your Dough machine?
I've been watching you for many years Vito, but this video is the only one which showed what you go through on a typical day. This must be so stressful for you!!! Either way, I wish you well! Ottimo video e grande oumo sei, Vito!!!
YOu are Awesome ! Thank you for all your hard work and for sharing !! I head right down to our local Italian store and bought all the stuff to make my first Vito pizza !! xoxoxo
Mate I want to thank for all the work you put into your videos, and your amazing energy. Thanks to you I am now the proud owner of my first Gozney Roccbox oven and have learned how to make my own home made Italian pizza...You are a Legend !
That’s amazing ❤
Vito, considering you have also some Gozney and Ooni ovens (and I'm sure a couple more)... Why dont you take them on the road in big caterings like this to speed up the process? Maybe because of flame management being more difficult?
My man Vito, I thought it was hard making pizza for over 20 people, I can't even imagine catering over 1000... wow well done!! ps: might be a smart idea to blur out your license plate, there are crazy people out there that can find a lot of information with just the license plate number, just an fyi. Keep up the great content!
I've seen this vid three or four times and the pizzas look amazing. - the ingredients, the preperation, the execution. Excellent stuff. You're a hard worker and I love that you share your grind for successs. One of my favorite channels to watch.🙂
@vito I have question, made dough with polish and keep at room temp it works perfect but if I put into fridge for few hours ( kept outside for two hours ) and when I make pizza the pizza crust become so hard. It’s different kind of crunch that’s hard as well. If I don’t put into fridge and use it right away it makes perfect pizza . What I’m missing ? The fridge temp is about 40F . Thx
Increíble, llevaste la pizza de una pizzeria a nuestra casa con tus vídeos. Tus recetas siempre funcionan y Dan resultado inmejorable. Eres un gran currante que siempre lucha con una sonrisa y positiva actitud. Te amamos un montón. Un fuerte abrazo.
I always enjoy your show and i am learning so much from watching all your videos, You are an amazing coach with so much passion in making pizza., You did an awesome job for both parties. Thanks for sharing
This is insane! So much respect for your work Vito!
Vito is THE G.O.A.T. of pizza 🍕 making! Love your videos. I’m gonna put it in the Air when I graduate in two years we are gonna get you up here to NYC 🗽
love the energy love the drive...who says you cant do this or cant do that...just do ittttttttt....well done crew....Well done Vito.. bravoooooo
Ciao Vito complimenti per il video meraviglioso, guardando il video ho sintetizzato i seguenti passaggi:
Il giorno prima dell'evento alle 19:00 preparare il poolish (16 - 24 ore prima):
5 litri acqua fredda
5 g miele
5 g lievito di birra secco (dry yeast) lievito istantaneo
5 kg farina
Lasciarlo un' ora a temperatura ambiente e poi mettilo in frigorifero per tutta la notte
Il Giorno dell'evento alle 06:00
L'evento inizierà fra 7 ore:
Aumentando il sale rallenterà il processo di fermentazione dell'impasto
1° impasto 30 g di sale per litro di acqua
2° impasto 35 g di sale per litro di acqua
3° impasto 40 g di sale per litro di acqua
Ricetta completa per circa 80 pizze (6-7 ore rimanenti all' evento)
11 kg farina (pizza flow 00 sogno toscano)
1 litro di poolish
4 litri di acqua fredda
380 g sale
Una volta che l' impasto è chiuso in macchina, mettere sul bancone, spalmare sopra un po' di olio evo, fare qualche piega e coprire con la pellicola. Fare gli altri impasti aumentando progressivamente il sale come da tabella. Una volta completati gli impasti fare lo staglio e la formatura dei panetti.
Alle 15 inizio a informare facendo attenzione a usare i panetti del primo impasto e una volta finiti uso a seguire il secondo e il terzo ecc.
Mi potresti indicare la ricetta completa e del poolish per un kg di farina, ho provato a fare tutto diviso 11 ma non mi ritrovo con le proporzioni che hai indicato tu per il sale, inoltro che W ha la farina che hai usato? Grazie mille Fabio
I really don’t comment at all usually, but man i really love your channel you are very humble, chill, and generally a very nice guy
I wish you the best man and i really hope one day i can master the art of making pizzas like you do
I appreciate it thank you
You know, I often wondered why I keep coming back to Vito’s channel. Yes it is about the art of pizza making and yes it is his entertaining, energized style of delivery but you nailed the essence for me. It is honest, humble and sincere love of promoting his art that makes it for me.
You're my motivation!
I'd like to work like you making pizza at events.
I've been improving my English and learning how to make delicious pizzas by watching your videos.
God Job guy!
God bless you and all your family!
That's a well planned and executed day, I am grateful that i was suggested this video cause the amount of effort vito puts into his pizzas is absurd.
Great video.
Inspiring video Vito. Though it's a bit long, but watching this video never gets bored. You're like a Pizza Superman. Good job bro.
Vito you’re the GOAT of pizza making! I tried your recipe in a home oven. The toppings burned a little. I think I need to bake it without toppings and then add the toppings and put it back in the oven a little bit
It was delicious! And I will try again
you are getting close to 1 million. Great job man !
I’ve don’t it once it is insanely stressful but the feeling of accomplishment the best day is awesome. He definitely keeps it real I learned how to do pizza from him on UA-cam and I now own a full time pizza truck. Met him in Vegas cool dude!
It is such awesome and really impressive to see the logistic in making so many pizzas for so many people using the mobile pizza oven. I am so impressed. 🎩👌😌👍
Outstanding fermentation control. Awesome...Congratulations!!!
How does this man not have over a million subscribers? No one else is doing this like he does.
What a amazing man. Your personality is what I take away from this, your calm ways are something to admire. Your skills, preparation, etc all right on point. I’m looking at starting a pizza wood fired oven business, this was the first video I saw, I’m speechless. I will follow you and take your classes. Ciao
Vito, here's my Q: instead of how long I should kneed my dough, can you tell about how many fold/press movements I should do? I don't move so fast and my crust is never right.
Many thanks for your channel!
You know Vito, there is a problem with your channel. I am addicted to it. I live in Boca Raton Florida, and I make some awesome Neapolitan Pizzas, thanks to your videos. Next year I am going to Bari on vacation, I will definitely visit some of the pizza places there.
I know your channel for two days only and it is absolutely awesome. I want to make better pizza and buy a better pizza oven so bad. Thank you so much for sharing this knowledge. You are doing this so passionately. Lot of respect!
I love watching these event vids seeing how you prepare everything and how the day goes. Thanks for uploading.
Pizza reality show!!! So nice vito! Keep it up!
Wow! Your such a legend. 1000 pizza that's crazy! I made 30 pizza last Friday and was tired after. LoL. I I've learned so much from you over past 2 years. But much more to learn. Also I really need to buy a dough mixer.
Ps: could you please do a video on different topping combinations. Thanks.
Vito - You are a legend. Making 1,000 pizzas from scratch in 18 hours while filming and starring in a documentary !! Unbelievable.
I'm Sicilian and love to make pizza and any other Italian food! Nothing compares to a hot wood oven. I wish I had a wood oven! My grandfather had a sausage shop in New York. I never heard of poolish before. Is it like a starter for dough Vito?
Already made pizzas for 50 people, 25 pizzas total, it was a family reunion it was amazing ! VITO thank you for showing me that it was possible to eat good pizza
I would really like to know how you manage to do the pizza with semolina, do you make special pizza dough for it ? Each time I want to use semolina, I am creating hole when doing pizza and super difficult for me to drag it on the peel without mess up everything.. (no problem using regular floor). What I am doing wrong here ? I will have to watch again each of your video, thank you for the channel and good job !
Love these videos!! As someone who does Pizza catering you are truly an inspiration.💜💛💜💛
While watching this video, I got tired😂.
Complimenti Vito. I tuoi video sono fantastici👍👏
I've been following you for a long time, you always explain the pizza making process nicely and simply.💪
Greetings from SLOVENIA🙋🙋🙋.
Vito graze, e’ tanto bacci!!!!!! Thanks mate ! From Australia, the pizza shops here can kiss 💋 my ……. ! No more a slave to crap over PRICED !!!!! pizzas brought , stuff em’ i make my own and spending on a real wood fire pizza oven has made me a real name amongst my family , and I’ve told them all , it’s because of you !!!!!! And i’m sure there liking your post and many have subscribed!!! Your passion is infectious and i really don’t know how to thankyou in just words !!!!! Please come to Australia, they’ll love you here !!! Thankyou Bello!!! For showing me , us all here , how to make a pizza , with love and passion !!!! Grazi😊
Vito, I'm tired and I didn't even have to do all this. This is completely crazy ! Looks like the service of a big company but it's done with 4 or 5 people. An event is already something to manage especially with such a large number of participants, but two...Bravo!
And taking the time to make this video for his audience, respect!
Amazing! I struggle to make 3 pizzas at a time for my family! I really appreciate you sharing this with us. It is really interesting to see how you organize such a huge effort.
The talent and expertise to pull this off is incredible! THE PASSION!!! You are the Man that is Pizza !
Anyone else intrigued by the “Rice Balls of Fire” truck? Gotta look that one up. Vito, thank you for sharing your pizza secrets! Your techniques are the best!
Mate you are so hard working!!
Vito, you are the best man.I didn't know you are in America! I learned how to make the real pizza from you. My Mom watches your contents that are translated to Arabic, please have more of that.
Love the videos. I made my first pizza dough recently entirely from watching a cpl of your videos.
Something is really funny about eating taco’s when you are making pizzas. Have you tried to make a taco pizza?
it is beyond crazy what you were able to accomplish that day. truly amazing, hard working man
Vito, I watch all your videos. You are amazing!
Hey!
I use Mutti too!
So happy Vito is excited by it haha
Incredible. Using your recipes and techniques, I have finally cracked the pizza code. Thank you!
vito you are the man, I watched your videos today and made my own pizza and man, my wife said "this is the best one you've done so far" I've been making pizzas for 3 years lol - gratzie mile Vito!
vito, your hustle is insane.
Justo me pregunte si mezclaste la masa pues la levadura no fue homogenea en las tres preparaciones ya que no vaciaste todo y tampoco nos mostraste si lo pesaste para equilibrar en cada preparacion la cantidad.
Great job Vito! Always learn something from you, been watching for years.
20 minutes to go to second customer’s house when gps said 27 mins. “Italian style”😂😂😂😂😂😂
This video is incredible man, the amount of information you share with us while catering for these events is insane. idk how you do it
Vito, I have been making pizza from your recepies for more than 6 months. I knead the dough by hand. I have this problem, I never can get smooth and elastic dough. Its always to sticky or too nervous. I have tried so many things, but when I see you pulling that dought like that I get jelous.
Please do you have any tip for it?
Mille Grazie!
Damn, that's hard work outstanding props to Vito and his team
You're amazing Maestro Vito....I'm your faithful followed and apprentice of pizzaiolo...thanks for share yours knowledge of this incredible art, the art of the real pizza...greetings and blessings.
Amazing pizza oven!!! Love it
Love your passion Vito. You have made me a pizza star in my house street. They love your ( next level 48 hour poolish pizza dough ). I have mastered your dough. Thank you Vito. Your the best 🥇
Nice Vito! Bravo!!! Kudos from Brasil
What a dough ball of energy Vito is!! Is that flour or another white power substance? har har
I lovev to watch the master handle his operation!!!! Great Job!!!
So good to see you as successful as you are. I hope one day I can pizza master like you
Thank you Chef, great job team 👏
Came for the pizza stayed for the energy, sei un grande Vito.
Wow! You are amazing Vito. People are so lucky to have your awesome Pizza.
We love the pizza but you're so amazing vito!
I am learning to make pizzas, and I was thinking that the dough needs to be 24h or more in the fridge (or outside if no too much hot), before to start building the "balls". Is it not true? On the other hand , what is the poolish? 🙏 Thanks for the video.
Vito, ты Молодец!!! Ты очень хороший человек!!!
Hello chef, I just wanted to ask you, I plan to do a pizza business in the park here with us, then I only have an ooni oven, is that possible? after fermentation 24-hrs in the fridge, I'll just put the dough balls in the dough box, then I'll be at the park when I have an order, then I'll stretch the dough, is that ok how do i control to overrise, won't my dough overrise when it's room temp for long hours like I was there for 7 hours waiting for customer to come and order, thank you 🙏🙏 What is your advice chef?
Don't even think about starting. Your going to fail
@@Minienthusiast what is your advice chef how do i execute my pizza kiosk
@@fromcrooktocook2813 Have you tried to private message Vito on another site? He might see your message easier. Its a pizza emergency!
@@OrangeYTT what site sir
I’m a pizza chef from Scotland and have been watching your channel for years now… I find on warmer days my sugo can go sour/fuzzy fair quickly, how did you manage to prevent this without having a fridge?
Oil
@@staz334 it still goes off even with oil during warm days
I love the "little bit of olive oil" part 😅
This catering event looked amazing Vito! Was it for a Church or something? I see the organizer paid you for all and you served 1200 people. WOW. It did not look like you charged anyone that came to your booth so I am assuming your services was already paid for and you had to show up and serve. Correct? I would love an event like this ! :)
That was awesome when you coming to Australia.. 😄 😁😁😁
La pizza e il pizzaiolo è un arte e un eccellenza Italiana e tu la porti in America come un grande maestro complimenti
Браво! Мужик, спасибо тебе огромное! Ты вдохновляешь!