PRO PIZZA CHEF REACTS TO 2 MOST VIEWED PIZZA VIDEO ON YOUTUBE
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- Опубліковано 14 лис 2020
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PART 1.
OMG. This is my very First time Reacting to 2 most popular and viewed video in the world. Very instructional video and let you know what was wrong and what was right.
This is the Part 1 i will slip this video in 2 because was to long
I'm a pizza pro and world winning pizza chef so today i decided to react hope you will like it and please share and like thank you.
PART 2 coming up this week
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Thanks Vito for share all your pizza knowlege. Because of you, I have built my own WFO during the quarentine and I am enjoying it with my family here in Mexico. I really admire you. Thanks Vito for show and share your passion!!
Vito I love your channel I had been trying to make pizza for a year and it was never that good and other you tub chanels didn't help after watching you I was able to learn the right way your skills are on a whole other level. now i make good pizza and my family all says it's the best pizza they ever had. And it's all thanks to you vito. You love and passion for puzza is inspiring
I think Gennaro tried to teach people at home to make a simple, practical way of making a fast pizza with fast fermentation. He did use 7gr of dry yeast, you cant ferment that for 6 hours long ! Even within 1 hour time, that dough will double in size. And apparently he was cooking at lower temperature or he was referring to domestic oven where it normally takes 7 to 10 minutes to cook pizza. The way Vito makes pizza is not easy, it takes days to make pizza (you need prefermentation, then the dough needs to rest, etc.). So this guy was just trying to explain the quick way to make a pizza at home when you are hungry, not the artisan way.
Exactly
You can ferment the dough properly or you can rush it. Both take the same of your time, you just have to plan it right.
Make it the best you can, if you want something quick order a takeaway
@@DanPetrePhotos you can do whatever the hell you want actually. Many ways to make a delicious pizza!
But he didn’t use a domestic oven. We don’t know the temperature but any wood fired or pro. oven would be around 500°C giving a 90 seconds bake - maybe he hadn’t got up to temperature
I'm sceptical about these "reaction" clips - there's a balance between getting amateurs over the hump of cooking and following intricate traditional methods. Take the easiest option to start and build from there. There's also a bit of showmanship to make it more appealing.
Must bring tears to your eyes when you see how people make pizza. I remember as a kid going to Italy visiting family in vicopisano. We had pizza the Naples way.
No Naples is not the only style
Vito you are the most generous person in the world of pizza, I always learn something new from your videos, and they are very entertaining.
Thanks for everything
The funny thing about this video is that I started making pizza after seeing him. Then I somehow bumped into you and since then I have been following your channel. I became so obsesed with it that I took a professional course. This guy is funny, and for someone who has never made pizza it's not a bad start, though you ironically end up learning nothing about pizza.
Made your dough first time last week. Best pizza ive ever made , you are the man the PIZZA MAN!
Thank you for the dough video from me and my fam in Norway.
Thank you for everything you do Vito! Can’t wait for the next video!
Hi Vito, since viewing your pizza dough recipe, 1 month ago, my family love the dough I learned from using your poolish method! I’ve also made focaccia with it to. Love it!
I started doing pizza at home back in 2018 by watching Genaro's video. This video misses a lot of things. Vito, you should do a online course or a Q&A instagram session
I do have a professional master class pizza check out my link ;0) thank you
I think Gennaro wanted to give a non-detailed approach for anyone in the general public on how to make italian pizza. I remember watching his videos during lockdown in March, and as time went by I got really interessted in making pizzas; fermentation techniques, streching, etc. ( This eventually led to me subscribing to your channel :) ) I also think he intentionally got the dough tored up, so he could show us what to do in that case. Of course, mistakes were made, but I think he wanted simplicity. All in all, his pizza looked very good, but maybe not 100% Neapolitan style. Cheers!
same here, Genaro is a legend even it is not the correct way, he lad my way to this channel! All the best
Gennaro is a legend.
'i burn the steak so i can cut away the burnt parts to show how to fix a simple problem'
Just what i wanted to write!! I think it was done as a demonstration to amaters that make pizza at home. Professionals dont really need instructions.... Especially how to streach the dough. Cheers
Same happened with me, I started learning with Genaro last March at lockdown and now I’m here.
Hi Vito. I have made a Gennaro pizzas recipe twice in the past. Unfortunately, I was surprised that the pizza was not good, despite the Gennaro has many other good recipes of food. I thought I was doing something wrong but I didn't give up. I kept searching - that led me to find your UA-cam channel. You Vito have mastered making pizza to perfection, you have been doing it all your life. Your biggest hit is that you show peoples how to make good home-made pizza that taste like from pizzeria. It was you Vito who showed me that the most important thing is fermentation, that it takes time and patience to make a good pizza.
Vito - years ago I tried Sr. Gennaro's recipe to no avail. You are an apex Pizzaiolo! (You are at the top of the food chain!!) I really enjoy your love for pizza and your generosity for sharing. Your passion is so contagious, you have transformed the art of pizza making and have made it possible for this American to make pizza that you'd be proud of (: I really appreciate you inviting your family into the program. Thank you!
I very much enjoy your videos! Thank you for teaching us so much about wonderful pizza!
I love all your videos, I’ve learned so much by watching your videos ty
Vito, I'm from Russia and I've seen this video, but I just understood that your pizza is the best! Thank you a lot!
As I understand he dosn't have his best pizza, he is a coach and a tester for all pizzas in the world.
I start to say that I LOVE GENNARO! And big respect of he’s work , HOPE THEY DON'T GET MAD, THIS WAS MY HONEST REACTION WHAT YOU THINK?
Ok i get it this is NOT to hurt them but to improve them as well as improve us 😄😁
Definitely
7 mins haha 😂👍
He shouldn't make Pizza😂 Anyway he is a legend !
I've seen this video 2 years ago and reacted like you 😂😂 Gennaro seems a good quy maybe you should connect with him to make a video toghether 😅🤪
After sevaral attempts that i failed i can say that THERE IS NO SHORTCUTS for the pizza dough, especially for a home cook. It is not just about the flavour, or the texture, it is more about the handling. If you don't knead your dough well, pre-shape it properly, and give the time to it to relax and allow gluten network to be built, you will end up with a springy, sticky and absorbant dough which is hard to handle, shape and transfer. It will refuse to strech, tear easily, stick to the surface or more likely to dry out when you put more flour. A pro chef can maybe deal with such situation, but you cannot.
Friday night I was craving pizza and I made the dough, let rise 30 minutes and finished cooking the pizza in an hour, start to finish. The dough was so soft, tasted great but not much of a crust. Filled my pizza hunger.
Vito - I liked your new approach to your youtube channel, with the reaction videos. I always learn, no matter what u do👍
I love this video it was so fun to see everything I am doing wrong and go back to watching all your videos with a more ,more serious attitude in making the art of pizza dough even if I fail I will try again.
This was such a fun video. I laughed all the way through it. Thumbs up :)
Best video so far. I totally cant stand someone of the youtubers who spouting wrong information. Glad Vito is digging into them. Good work Vito!
I think Gennaro is adapting cooking time for standard oven which you edited out. UK audiences do not typically have pizza ovens. Still even 7 minutes is too long even in kitchen oven.
Yes I thought this too... he was giving the timing for a domestic oven.
In my domestic oven it takes exactly 7 minutes to cook pizza at 280C.
But Gennaros recipe isn't for domestic oven... I'm making pizza since i was 11 so its about 13 years now. I've done it in my home ocen, i've done it in wood oven as well. EVERY TIME I"VE USED THE SAME RECIPE but when I was making pizza at home i've added some olive oil to dough to prevent it from drying. For these yers I understood that there is nothing more important than FERMENTATION.
In my kitchen stove with a stone at around 400-450°f it takes about 8-10 minutes. So 7 isn’t too long. I bought a pizza oven attachment for my BBQ pellet cooker and used it for the first today. I burnt the heck out of my pizza in less than 3 minutes with it set to 700°f . We ate it anyway, but things move a lot faster than My wife and I are used to. Trying it again tomorrow with the pizza oven set a bit cooler.
I like the way Vito is making pizza and i am trying your recepies at the moment. But Genaro was just my inspiration to this dough adventure. thank you
Bellissimo e simpaticissimo video, ottimo montaggio!! Grande Maestro
Hi Vitello
You did a very good job analyzing this guys pizza recipe...you were fair and honest and not to critical..
This video was a different approach and I loved it !
Frankie
In Boston
Thanks for all information, thanks for all your vids. I'm learning every day. The first video when i start with the idea of making pizza was Genaros pizza and now i can understand what he is doing wrong because i watch your videos :)
Really enjoyed this, please do more!,
Vito, we have been using your videos for our pizzas and it has been working great for us! Watching you react videos I really would suggest you to react to Brazilian pizzas, there are lots of different pizzas as chicken hearts pizza, strogonoff pizza and a bunch others! They are delicious and it would be fun to see your reaction to them!
Vito, He is not this guy, He is a Legend,!
I love also Gennaro is fantastic
The legend of fake italian food
Indeed Gennaro is great and his friend Antonio Carluccio (RIP) was even better. Italians have great passion for their food....perhaps the reason why Italian cuisine is some of the best in the world.
We're real lucky here in Montreal to have a big Italian community as plenty of other nationnality which did allow us to become a world wide food destination. We did have access to a lot of knowledge and now with people like Vito on UA-cam, it's been given free to us 🙏
@@vitoiacopelli vito invitalo a Bari per una diretta con te😀😀
Haha love your video ... unfortunately I made a pizza video and I was thinking of posting it in my other channel but now I found u channel and I found out that I made a lot of mistakes I wish if I watch your channel before ...thanks for your hard work keep it up :)
I like adding sugar to help in browning since we're using regular ovens...it also improves the taste especially since 00 Flour is not that easily available. 00 flour might have that classic great flavor which are not available in other strong flour.
Loved this video, especially the fist part. Been waiting for you to make reaction videos! I love Gennaro too, he’s amazing, but his recipe has always had issues. 7 minutes is approaching American pizza cooking time. Your sister is awesome btw. Also, your masterclass is incredible and worth buying!
De Vito aprendí que la pizza no es un juego, es una tradición que se respeta. Saludos desde Chile maestro 🇨🇱🍕
😂🙈
Dude we followed his instructions for many times
Next video, you should do competition between you and your lovely sister
Who’s making the better pizza
❤️👍🌹
so natural reactions hahahah am dying man
Great video. I love how you and Vincenzo react to that burned mozzarella lol plus your sister is cute
😂 this idea of reaction video was actually thanks to @vincenzo
@@vitoiacopelli I love both of your content
I learnt how to make pizzas from Gennaro’s video a few years ago. I found it easy to follow. It was enjoyable and the results were pretty good, and yes, I too made a hole in my first pizzas- it did not matter. I knew nothing about gluten and the strength of of the dough. I do not make pizzas like that anymore.
For me, it was a case of you have to learn to walk before you can run. For that reason, I respect Gennaro for giving me the confidence to start making simple pizzas. I have recommended that video to quite a few men who had no idea that they could cook pizza. I and my family now prefer the pizzas from a 48 hour fermentation, but I have definitely not recommended the advanced methods to a man who does have the confidence to cook.
I already subscribe Sir Vito...I learned a lot of things making the rigth dough and pizza...and your vedio also funny...Thank you...
Hello vito, I've been following you for some time, I love your videos, especially this one, your reactions make me laugh 😂 I am also a pizza chef in a food truck, pizza truck what, spreading the dough by hand, so Neapolitan, quality product and flour, in short everything you need, good luck and I just subscribed to your instagram account,
Bye from France !!
I think you misunderstood the 7 minutes part. He meant, in a standard home oven at 220C, you need to cook the pizza for 7 minutes.
I did mine in a standard home ove and it was way too hot. If you ever watch the videos of people making brick oven pizza on the street their average is 450 degrees and roughly 2 to 3 minutes tops to cook.
The problem with this is that the video is supposed to be for the average joe and he didn’t indicate what that time related too! Also most modern ovens got one 300 degrees and have a pizza function which draws hot air from the bottom of the oven, this does in fact cook a pizza in about 3 mins. I started on Henares video and ended on Vitos and the difference is worlds apart in taste and presentation, preparation is key, I’ve even frozen the dough made from vitos recipe for a month and then left it out for a day while I’m at work and it’s perfect. You cannot do that with genaros and the yeast flavour from genaros is awful.
Love your channel. You are a legend.
This was a super fun video, thanks for making it ^_^
I think that the 7 minutes must have been adjusted for home ovens. If he'd actually left it in that oven for that long, he'd surely have burned the cheese and the crust. But it's weird that the video didn't explain that they'd made that adjustment
One thing I will say is that you're wrong about dough "growing in your stomach" if you don't allow it to ferment for long enough. The yeast is killed during cooking, and even if it wasn't, it would be killed by your stomach acid. By the time it's in your stomach, there's nothing left to cause it to keep growing.
That said, I watched that exact mochi making video earlier today! I love coincidences like that! XD
I might say that I glad to reach to your channel through youtube suggestions. But, the first time I made pizza in my home, I've used Genaro's method, wich is INSANELLY easy to a fisrt timer in pizza making. I hope to learn some good tircks in you channel to make even better pizzas hahahah
I laugh now because i know it better. Gennaro is a great chef and I love his spirit and a lot of other recipes videos from him. Vito, since i made pizza according your recipes, there is no going back. My wife said, that i ruined her pizza taste, because it is so good, that she doesn't like it anywhere else anymore. I spread also word, about you and your channel. We make pizza like every 2 weeks. Thanks so much for your great work. Greetings from Germany!
Amazing thank you
Love your channel it so helpfull
Vito Iacopelli
thank you, great work thank you and I appreciate the effort
i made pizza oven my own and following you, cook pizza in max 90s :) Love you Vito
Please do more of this kind of video , your fans who you taught respect you and enjoy watching you review how others "make the pizza"
Dear Vito...You really have no competition when it comes to making pizza, bread and foccacia. Once someone makes your recipe, they understand what a good dough is and how to prepare it. It's like eating a hamburger from McDonald's or eating a good filet mignon from a good restaurant or preparing it at home, as long as you know how to prepare it. Have a wonderful day, and thank you again for teaching me a great recipe for pizza, bread and foccacia, Violet 😊
Gennaro is very practical and has genuine enthusiasm for food. Thanks to his videos, I learned to make a dozen of dishes and all of them turn out great, including this pizza recipe. When I want more perfection, I usually do more research including watching your channel. Nevertheless, I did not appreciate your reaction and Gennaro never talks bad about others, he just tries to make it easy for an average person learn how to make a dish at home and enjoy the process. You deserve more viewers and I hope you dont lose focus dealing with others.
I was searching everywhere for good pizza recipes and to learn how to make great napolitano pizza.then i find vito now i give suggestions to other pizza places how to make pizza.vito my first master.
Dry Yeast is in a hibernating stage and should be re hydrated to become “alive” again. There are a lot of studies about hydrating dry yeast and how many live cells you will have after this process. These studies show that a hydration around 35 to 38oC gets the more living cells of the process. So, warm water is a good practice. Many yeast labs (Fermentis, Lallemand, will recommend this). Of course, this technique has the purpose to get the maximum viable cells. It could be or not the purpose when making pizza, as pizza fermentation should be slow (and not fast as beer, med, and many other alcoholic drinks).
love it thanks Vito
Vito you're a nice guy, didn't go to hard on Gennaro, thank you for that.
What's to go hard on that pizza looked delicious
Few days ago,I was thinking to ask your opinion about Gennaro...I used to watch his videos,and now found this video,nice answer, thanks😁
It's funny to see that video now because i have cooked my first homemade pizza thanks to it👍
Of course it's basic but it's still good for beginners.
Gennaro's Channel is a fantastic channel to start cooking italian food. Then we have profesionnal channel like yours to extend our skills 🙏
Haha... The best thing:
Genaro: "Let it prove at least two hours."
Vito: "Two hours" (brain translating to Italian) than snaps hahaha
I saw your thermomix at the back 😍 share some recipes of uses please!
😂🤣😂🤣😂🤣😂🤣😂🤣😂🤣 Hi Vito. I saw that video along ago... before found you. And now me, like and you, loufing from this Pizza. But l must tell you, - thank you Vito👏👏👏👏👏👏 You are really studied me how to make authentic 🍕 dough. And now 🍕 and focaccia is lifestyle for me & my family! Once again, Thank you Vito. 👏👏👏👏👏 Please don't stop 👍 Pizza 🤣😂🤣
Thank youuuu
you and vincenzos plate should make reactions together, you two would break the food Internet 😂
💯 This please. Make it happen.
0:44 Vitos funny reaction when 'she burnt the cheese'.... imagine his reaction if she 'cut the cheese' !!!!!
LOL The mochi cut was perfect.
7 minutes - perhaps temperature in the oven lower then you have. In my kitchen oven max temp 275 degree and it takes also around 6 min.
Vito if you ever come to North New Jersey I would love to take you around to all the great Italian places here. I’m a huge fan of you and you are “The Godfather” of Pizza. Please keep in touch.
Vito, I enjoy watching your videos. You are a master pizza maker, a great teacher and you have a great personality. I thank you for teaching us your craft. Please don't take this the wrong way but i hope you don't make anymore videos like this one. Laughing at other people's pizza making skills is beneath you. It is okay to point out pizza making mistakes but it must be done in a professional way. You don't want to turn people away. This is the reason I don't watch Vincenzo's videos! Please don't sink down to
his level!
Agreed! 100%
Agree
She burna da pizza 😂
Love this guy!
WE NEED MORE OF THESE ASAP
Very funny! More videos please!
I'd like to see you making reviews on Vincenzo's plate's videos. Hahah
+1 great Video. * Gennaro Csntaldo is the Chef where Jamie Oliver made his Education and Cooking Studies also the German Chef Tim Mälzer learned there together with Jamie Oliver. Gennaro uses dry Yeast for the Dough, otherwise he had to warm the Water. If you work with fresh Yeast all Ingredients must have about 25° C or the Dough will not raise.
I spent 2 months travelling around Italy last year and ate pizza almost every day - i eat and breath pizza!!!! I LOVED it! i bought a wood fired oven from italia :) Subito cotto 80.
VITO YOU ARE A PURE GENIUS!!!!
Gennaro Contaldo isn’t a pizzailo, he's an Italian chef who often teamed up with Antônio Carluccio for TV shows. He’s well known in G.B. and taught England's Jamie Oliver how to cook Italian.
The rising time of 1 hour is often the recommended for bread dough, whilst the longer raise for pizza helps to achieve a more elastic dough. Bread doughs are often slow risen overnight in a refrigerator to achieve more flavour.
Even with a 1 hour raise there will be no fermentation in the stomach because the yeast is killed at 138°F / 59°C and above.
Raising developes carbon dioxide (CO2) not air.
Your sister is very good on the eye!
There are 2 processes in the dough: yeast multiplication and fermentation (the science is Zymology). You may multiply yeast for 40 minutes in a bread machine per Molino Grassi's instructions if you want your pizza badly with a rolling pin, but it will be not light for your stomach, since a lot of starch not broken into simple elements. The second is fermentation or getting enzymes from protein, a taste of your pizza. This takes minimum 10-12 hours at room temperature or 24 hours in a wine fridge at 16+ (more stable results and more comfortable for pizza business). All other options are more complicated. For home it's the easiest pizza dough told by one Neapolitan in Melbourne somewhere on Lygon Street. Good luck!
Haven't seen people mention that if you would start putting basil 30-60 seconds before you think the pizza is perfectly cooked ? May be a way of avoiding to burn the basil on top ?
I love Gennaro, along with Jamie. It is like an old school for me. Their videos encouraged me for starting to cook home. And 🤭 somehow Vito reminded me Gennaro's younger version.
Bravo Vito, this is a very respectful video
Hilarious, more please.
Gennaro like his protege tries to engage people and put things in simple terms and tries to make things fun. He is from Naples at the end of the day and has had restaurants so he knows what he's doing.
Even in Italy some pizzerias use olive oil for dough, so being from Naples and having restaurants doesn't guarantee the vera pizza. Gordon Ramsay is a great chef but his pizza video is awful.
I think I might die!! Just got an add for little cesars while watching Vito!!!
NEVER look down on Seniore Gennaro, he is pure love in form of a cook.
Doesn’t mean someone is perfect.
Vito, I'm just learning to make pizza properly. I understand about the yeast needing time to raise the dough, and you mention 6 hours needed as opposed to the others only giving it 2 or 1 hour. Could this be because they are using the instant yeast and not the regular dry active yeast? Also, on the point of the dough still growing inside your stomach; I've felt like this is happening sometimes after eating too much pizza but; I've also been reading that using water that is over 135F can kill the yeast and ruin your dough. Does the yeast then not get killed once you put the pizza in the oven and cook the crust?
I loved your video.Its great you did it so viewers can see how many mistakes are done regularly. That's why when I follow a recipe to show on my UA-cam channel,I follow Experts like your self and then I announce who's recipe I'm following so they could look up their channel and they can learn more.I loved that your beautiful sister helped you with the comments.That was really sweet of you guys. You are the best. This morning I started my first yeast fermentation.After one hour covered in room temperature, I placed it in the fridge for 16 to 24 hours. I will let you know how it turned out.I don't have an oven stone yet, so I grabbed two concrete slabs and I placed them in the oven at high temp for one hour and they didn't crack. I measured the temp of the slabs with my temp. gun and it read 200 degrees F. If it doesn't work, I will buy the oven stone.
Great video maestro Iacopelli please make more like this! very intresting! Your pizza making skills are excellent and we can all see that through your videos. There is alot of BS pizza knowledge going around UA-cam and someone has to stop this! Just because somebody has made a name for himself doesn't mean he is always right.
Surely the time to ferment dough properly is dependant on how much yeast you put in (and the temperature of the dough and the environment). If you put in 7g for one pizza it will be fermented quickly. That's why pizza that leavens slowly only uses a small amount of yeast for the initial inoculation. Point is though surely you can get proper fermentation quicker with more yeast and it will still multiple and ferment the same amount as a small inoculation and given a longer time.
Vito don’t judge others, just make your pizza. There is more than one way to make pizza.
I make my dough the day before. I make it just before I go to bed. That way I can make dinner quick. I use my grill turned oll the way up so I get it to at least 600 F. let the stone get hot for about 1/2 hour. Only takes 2 to 3 minutes to cook.
BRAVO Maestro.... FUNNY Video... YOU have taught us WELL when We can LAUGH at THESE VIDEO’s...
🤣🤣🤣...👍🏻👍🏻👍🏻🍕🍕🍕
😂 I give some instructional tips by looking this videos
Vito is the best Pizza Teacher
Gennaro was the first person who taught me to make homemade pizza from his video. Years later I now know that he did everything wrong, yet I still love that man.
he italian aswell its hilarious he breaks the italian heart
Not everything is wrong. Come on now. His recipe is easy for everyone to make.
Vito, you should review Alex French Guy. He has a pizza series, very fun guy.
Vito, i know you love Gennaro, here in the UK he is very popular. This video he did, he has another one very similar too, is great for starting out with the pizza's. There is so much think of initially, you may not realise having so many years being a maestro and growing up around pizza. This recipe is perfect for first few goes, I used it for over a year whilst I was perfecting other things like my sauce and toppings and stretching and going from home oven to Onni 3.
So many different things to master, if you start doing 6-8 hour proves and it goes wrong you are less likely to try again, Gennaro gives a quick option and it works.
Yes, looking back now, I can see lots of things that I do differently, I now have a Fontana Amalfi oven, I use true AVPN method for dough, I have watched and practised all your videos, have dabbled with 6 hour, 24 and 48 hour proves, I have pizza's that people can't get enough of and I feel I am only half way there.
But the journey started with Gennaro's help, you have helped me more, but starting out is hard. Gennaro set me off well and I love and thank him for it. His Neopolitan Ragu is to die for and the programs he did with the late Carluccio were fantastic, Gennaro grew up on the Amalfi coast and is one of the good guys!
Cheers Jim (Yorkshire Neopolitan Pizza@Home)
AVPN doesn't have 6 or 48 hours proves. Only 12 and 24.
When the first time I wanted to learn how to make pizza dough one of his video I have watches 😊
Jesus Christ 😂😂😂 I like this reaction video, and your sister is lovely like you! Cheers Vito, ciao bello
Man, to be honest..im fairly saying that your pizza is not just a food..thats an art of art!!
Actually Gennaro is well-thought of in the UK. It's not a Neapolitan style pizza...7 mins in that wood fired oven?! It may not have been up to temp..
man,PIZZA NEEDS TIME no vaam vooom badabooom.he is a live circus.GRANDE VITO !!! but hey,try answering a question here and there will ya?..😜
hahahahha "and you wanna take it out when the cheese is nice and burnt"
Great video mi amigo!😂