Best Pizza Recipe for Home - Surprise Your Lovers
Вставка
- Опубліковано 12 лют 2024
- SUBSCRIBE / maestrovitoiacopelli
MY MASTER CLASS PIZZA: www.master-class.pizza/
Check out ,my new brand AUTENTICO : autenti.co/
Today I will teach you how to make a super special pizza and the name of this pizza says everything "pizza baciata" the kisses pizza because the two dough homemade got together one on top the other one,
Here you'll lear how to make the real pizza dough for home and this pizza in particular is perfect to cook in a home oven so try this at home and let me know by tagged me on instagram.
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
-BEST SPATULA: amzn.to/3ysuulE
-COPPER OIL ITALIAN: amzn.to/3ONgSYd
-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
-PEELS: amzn.to/35HDYd1
Please comment below if you have any questions - Навчання та стиль
Did you ever kiss your pizzas?
Hell yes! Lol. I'm Italian. I kiss everything I'm proud of and even kiss friends. Salute!! 💋
Siiiii
Master Vito!! I want to say THANK YOU from the coastal bend in Texas!! I have watched many of your videos and We have put MANY of your techniques and recipes to work here in our humble little pizzeria and the results are 10 out of 10 from ALL of our customers!! If I could EVER shake your hand in person it would be an absolute HONOR!!! Much love good sir!!!
Hey Maestro! Can we please have a video that is focused on toppings? Both traditional Neapolitan toppings but even more your own favorites. We need more inspiration on great combos of toppings! 😃
Your mastercraft with details are much appreciated, ty Vito.
Looks amazing thank you
Vito, you have inspired me enough to help me make my best pizza ever. Your lessons, your teachings are so good. Thank you for helping the world understand how to make a challenging thing easy.
This looks amazing ❤
The Italian bro always releasing too notch soft and crunchy tutorials on UA-cam truly a master at work.🎉🎉
I agree. The recipe is very basic and quick that I use🙂
Vito I'm using semolina flour like a crazy man. Makes things so much easier when making and stretching my pizza! Grazie!❤
The dough looks pretty much like a Focaccia, Maestro Coppeli. Try to bring new pizzas dough recipes doing by hands, not just the machine. Would help those (me) who don't have a dough machine like yours. Appreciate! ❤
Great video 👍
Love the Pizza, Im defenitely tryin it :)
Hi Vito, I love your videos! Just an idea for future videos, if you can make a video showing different toppings. That would be awesome! I like to try different toppings and getting some of your ideas will be very welcome ! Thanks!
Thanks Vito. Can you talk about different brands of olive oil for pizzas?
😘
Ciao, Vito! I love your videos and have learned a lot. I was wondering if you could experiment with making Neapolitan pizza dough, using your poolish, in a food processor? The food processor makes quick work of developing gluten, so I’m curious if this is possible? Thanks!
First? Thank you!❤ looks great! But I'm still making mine traditional ❤😢
Wow! PIZZA BACIATA❤
Damn that looks yummy
I missed the first half trying to gat rid of advertisement s. I never had pizza cooked that way- or liked pizza- til I made my own from scratch. I’ve tried different flours at one time, it worked great, the time frame can vary greatly trying different techniques.
Another great video. Thank you for the masterclass. Sending Mike a coin by the end of the week.
The Brooklyn class? It was awesome!
Awesome thank you!
nice.
So this is your version of Papa John’s Papadia. Awesome! 🔥🍕
You are the best Vito
Hey how you calculate how much you need to put flour and water?
And you are the best
Hey Vito! I love the Video! how much salt du you calculate per 100 ml Water in your regular Pizza dough?
“Juicy, crunchy, perfect cook: (…) the love for this pizza.”
Thank you for showing other styles of Pizza other than Neapolitan.
Vito I had an idea for you. You could go to remote parts of the world and cook Pizzas for people who would never get a chance to try Neapolitan Pizzas or pizzas in general. Like a traveling show where you bring a portable pizza oven. Would make a great show.
Please please post the recipe in the description as promised. Also the part of the dough you put in the refrigerator……how do you proceed with that dough? How long in the frig?
First comment. Thank you Vito
I ❤️ Pizza
que ricooo!!!
When You make the Neapolitan Pizza Dough, how long can it stay in the fridge, can you make it more for later?
Perfect for Valentine’s ♥️🍕😘
Yesss
Com certeza ficou deliciosa
Among friends who agree❤
What make the pizza lovely is you!!!!
Does this really count as a pizza? Who cares, it looks delicious!
Vito is the pizzaiolo we don't deserve, but we got anyway! 😎
please ship it over.....😋
I am confused, do you add Half (50%) of the Poolish, like it says on the white board? Or was that if you were going to size down the whole recipe? It's a little confusing.
Im still waiting for low carb pizza!
The recipe is not in the description box 😩
Здравствуйте, Вито! Скажите пожалуйста, как я могу купить Ваши курсы, если живу в России?
Never knew there was a flour named after the province I live in😂
Maybe my eyes are getting bad, but I cannot find the recipe in the description as you said it would be.
Agree, I can’t find it either.
Can this be made without Manitoba flour? Is there a substitute for Manitoba?
Yes it’s possible 😊
What would you suggest I use instead of Manitoba?
I can hear Gordon Ramsay sayin "you put so much oil in this pizza, US wanna invade it" 🙂
You great when you kiss the pizza !!!!👏👏👏👏👏👏🤩🤩🤩🤩
So good
It's a papa vito's pizzadia
I think you are wrong about pineapple. Try it with a salty cheese and meat combination, or with your favorite olive. It's delightful. I feel you have some prejudice against pineapple on pizza.
Is it possible to make 1kg water 1kg flour poolish, then after 24 hours, only add 600 grams of flour?
Is this way simpler or adding difficulty?
A new method for me:
In a bowl, add 2kg flour, 2 grams AD Yeast into 700 grams of water (to hydrate the yeast) 3 minutes or so, combine and mix with bowl scraper until no more dry flour, add 60 grams of salt, folding. Then, Slap, Stretch and Fold the dough on the counter 10 minutes until the stickiness begins to disappear. Put in plastic container 4x, leave at room temperature 24 hours. Next day, ball it and rest at least 1 hour before using.
The challenge is to work without refrigeration.
hey Vito.. what do you say to everybody who says Carbs are terrible, flour is bad, pizza and pasta and bread is unhealthy and makes you fat and should be avoided.
so many people these days saying Pizza is junk! pasta, bread, pastries are all junk food and should not be eaten! makes you fat and unhealthy..
"but please don't put pineapple"
Sorry maestro Vito, but you're plain wrong. The sweetness of pineapple complements the acidity of tomato sauce. On behalf of pineapple lovers, i demand an apology
Maestro Vito, you have homework. There’s no written recipe.
No recipe in the description ☹.
I guess that I'll have to watch the video again and pause it when he shows the recipe on the white board and write it down.
Sorry I’ll had it today
I have been trying your poolish, but every video i watch is different measurements. i have hand kneaded failed got a new kneading machine so far failed. i even tried the new york dough failed. not happy
poolish same quantities water and flour + 5g yeast and 5 g honey.. (leave room temp then refrigerate for 24hr)...then next day add remaining flour to bring to the hydration you desire thanks and have a nice day
You are still ill - is it Anemia ?
I can't post my opinion in comments because UA-cam moderators will block me for 24 hours if I do.
Welcome to free speech in America. 🤐
❤🍕
Your videos taught me so much and I really have big respect for you man. However just one thing, why must you make those ridiculous faces for your thumbnails? C'mon man, have some respect for yourself, please stop that.
I hate u. U making so good pizza all the time and my mouth is watering even when I sleep.
Feels like you have run out of steam Vito.
What do you mean with the effe amount Liter of water? 🫣😂
And i do Not understand the reciept… i use 1 Liter or 2 Liter water for your dough? 5 or 2x5 Gramms of east? Thank you