Hey Vito! First of all thank you so much for helping me make my friends and family happy by teaching me how bake some awesome pizza! I have one small issue though, when I make biga dough I have a hard time getting rid of small hard clumps in the dough. The size of them are about the same as corn. I'm using the same Kitchenaid mixer/blender you are but those little clumps refuse to incorporate into the dough no matter how long I mix it. I also tried to not overmix the biga, so it's more loose when I start tearing it to pieces when making the dough. Thank you and much love from Sweden.
Double WOW Vito, I made pizza today, won't compare it to yours but I sent two to my neighbours and they liked it very much. Shared your channel's link with them too, hope they subscribe and learn the magic.
Where I live, they blow the dust off with a very long and narrow copper pipe.. very fast and the dust goes away, it doesn't come back to the center of the oven.. Super fast
Hello from Malaysia Chef Vito Iacopelli your pizza doughs are really fantastic l make your pan pizza turn really good thank you so much for your great recipes
Perfect pizza yes thank you 🙏 the oven is olso perfect the best till Now I see in your videos and I thought your special guest was a cat 🐈🤣🤣🤣👍 greetings from the Netherlands
Vito you have to do a New York and Napoletana pizzA , mixing the both styles, with the neapolitan dough dough and high temperature, but with low moisture mozzarela!!
is the floor of the oven made of steel or brick stones? i have a brick oven. can i clean the floor with a damp cloth like you what you did? will the damp of water not destroy the brick?
Vito, great video. I really like the twist on pizza marinara. Question though about turning the pizza. In one other video, you say to turn and leave the pizza in the same (!) spot. In this video, you say to move the pizza a bit to a new spot after turning. Please clarify which way to go. Grazie.
Hi Vito: Just a few videos, already a fan! I have a question. Is that oven 80cm wide or for us 31.5 inches?? It looks spaceous. Im about to buy a used one but having doubts regarding the dimmensions. Please Advise
Vito Congrats on the 1M subscribers :) How would you compare the Zio Ciro vs the Gozney Dome (gas version) ? Do you prefer one over the other ? Thanks.
Hello Vito! Could you share the dough recipe for the dough you used in that video, because it looks amazing! Would be curious if it is with poolish or not.
Buongiono Maestro, Sono alla ricerca d'un forno Napoletano con un peso massimo di 300 kg. Mi sa dire se il Subito Cotto 80 puo convenire a livello professionale in un food truck. Vorrei metterlo nel Mio camion pizza ambulante e sono attratto dal peso del forno 180 kg per il Subito Cotto 80 e 300 kg per il Subito Cotto 100. Mi sa dire se la qualità dei 2 forni potrà garantirmi il risultato della Vera pizza Napoletana con una media di 60 pizze per ogni servizio? La ringrazio d'anticipo per i suoi consigli. Gianluca da Marsiglia.
The "buy" option for zio cirro is strange,you need to transfer the money to their account,and then send them an email.Could they make it easier to buy?it is 2021...
What you're describing is pretty standard... At least here in Greece, it the second most common way to pay electronically. The first to take the money directly from your credit debit card or, you know, PayPal. Don't be afraid, to deposit the money it is safe as well
If only you could come up with an EASY way to make pizza. I thought I found an easy way until the grease started dripping out the back of my Kitchen Aid.
Vito - I love this You Tube Channel. I've learned so much and really appreciate your content. You keep it light and fun and also informative. Keep it up!! Viva Italia
Hello Vito There is One Guy in San Francisco who is watching your Videos and Copying your Secrets and Style. He is Making lot of pizza in the North Beach San Francisco CA
@@martinbulku1626 lol wut. olive wood is literally worst wood to use in cooking. it creates really bitter smoky flavor. apple is the best choice for wood stove pizza
I say use the Wood that you can get from nearby! And make sure Its dry and natural. Just try and learn to get the best results with the resources you have.✌️
Simply amazing!!! You are the best Vito. Just have in mind you aren’t only in Italy (Europe) and USA. You are in the entire world. Latin America, Africa and I’d guess Asia and down under watch you too. Good job Vito.
Thanks a lot for all the enlightening information. You are the pizza man whose picture should be on every pizza box. Could you please tell me what oven is best to start a small pizza place? 🤟🤟
Hi Chef , i have Same oven with Gas regulator, which is best Temperatur to cook Pizza , is get almost 500 Celsius ,bis IT enaugh ? The Pizza Cook in 2 Minuten
Amazing work @vito Iacopelli! Soft & Crunchy!!!! HAHAH! my wife is tired to heard me saying these words all the time! Since i'm young I'm doing some homemade pizza and I finally discover how to do the PERFECT PIZZA IN THE WORLD!!!! Thanks to showing us how to do! Just stop at my local store to buy all my stuff! so excited to start! VOILA!!!! :)
The end of this video is epic! Don’t watch it 🤫
Vito, give the people around you a pizza. Do not deprive them. ;)
Hey Vito! First of all thank you so much for helping me make my friends and family happy by teaching me how bake some awesome pizza! I have one small issue though, when I make biga dough I have a hard time getting rid of small hard clumps in the dough. The size of them are about the same as corn. I'm using the same Kitchenaid mixer/blender you are but those little clumps refuse to incorporate into the dough no matter how long I mix it. I also tried to not overmix the biga, so it's more loose when I start tearing it to pieces when making the dough. Thank you and much love from Sweden.
Crunchy and softy in the same time 😍
I watched it =)
😍❤️❤️❤️🌺👍
Very excited to watch this. I am using my wood fired oven this weekend for 12 guests. Perfect timing.
Eres una maestro Vito!!! en cada video sorprendiendo a todos! saludos desde Perú.
When the moon hits your eye like a big pizza pie....that's amore!!!!
This is the Vito's video that I like. This pizza is incredible. Well done guys !
Amazing! I have been to Naples and my pizza didn't look like that. Not all pizza chefs are created equal.
you make my day.....why the heck dont you have 5 million subscribers???
Double WOW Vito, I made pizza today, won't compare it to yours but I sent two to my neighbours and they liked it very much. Shared your channel's link with them too, hope they subscribe and learn the magic.
I am still waiting for my ooni fyra pizza oven, they have some delivery issues I think. Finally I will bake better Neapolitan pizza's @home.
The cloth looks like the shroud of Turin. 🙏😆
I wish upon a star one day I have that oven Vito! Would be life changing. Great video!!!
Thanks Vito!! Cannot show my first wood oven pizza by your instruction!
Soft and crunchy!! Well done!
Where I live, they blow the dust off with a very long and narrow copper pipe.. very fast and the dust goes away, it doesn't come back to the center of the oven.. Super fast
Nice job on the video. I'm almost ready to season my new pizza oven, I subscribed 🙂but I need the dough recipe. Thank you, Ciao!
Your channel is the best!
Hello from Malaysia Chef Vito Iacopelli your pizza doughs are really fantastic l make your pan pizza turn really good thank you so much for your great recipes
thanks vito for another great video
My wood oven will be operational in about 3 weeks... I can't wait. 😂
Cheers from France
pepe le pew hon hon
@@lordjaashin 😂
Perfect pizza yes thank you 🙏 the oven is olso perfect the best till
Now I see in your videos and I thought your special guest was a cat 🐈🤣🤣🤣👍 greetings from the Netherlands
It really looks perfect 🍕
Great ! Thank You !
I wear my sunglasses at night 😎🍕🍕🍕✨✨✨
Ur the best Sir. Thank you for ur info and guideness. Gracie maestro
Love your videos, Vito, the pizzas you make even more!)
love that oven!
Anchovies? is that tranditional for nepolitan pizza?
I really appreciate the tips Vito, always looking out for the people
I honestly expected you to have a family member as the special guest
I thought it would be little Ms Zoe...lol
Ahahhaha teddy like the pizza ahahah
Thank you for those tips. It saves me!
Always the best quality always the best pizza, fantastic
Maestro Vito thanks for all the info
Eres el mejor pizzero del mundo !! Saludos desde España !!!!
Vito you have to do a New York and Napoletana pizzA , mixing the both styles, with the neapolitan dough dough and high temperature, but with low moisture mozzarela!!
Name of the Anchovies please. Great video!!!!
Weird special guest was a surprise 😀
is the floor of the oven made of steel or brick stones? i have a brick oven. can i clean the floor with a damp cloth like you what you did? will the damp of water not destroy the brick?
Блестяще!
Vito, great video. I really like the twist on pizza marinara. Question though about turning the pizza. In one other video, you say to turn and leave the pizza in the same (!) spot. In this video, you say to move the pizza a bit to a new spot after turning. Please clarify which way to go. Grazie.
spettacolo vito. in generale puoi confermare che va la pena come sapore cuocere la pizza in un forno a legna?
Perfect 👌. Forza Vito
Hi Vito: Just a few videos, already a fan!
I have a question. Is that oven 80cm wide or for us 31.5 inches?? It looks spaceous.
Im about to buy a used one but having doubts regarding the dimmensions.
Please Advise
Hi, could you please tell me which nice wood for having great pizza
So to clean it we go boom boom boom, or viola? or both?
4:58 = The shroud of Turin.
Vito Congrats on the 1M subscribers :) How would you compare the Zio Ciro vs the Gozney Dome (gas version) ? Do you prefer one over the other ? Thanks.
Crunchy and soft in the same time?
Noooo! Crunchy outside and soft inside.
English is not his first language. be considerate, moshe
@@lordjaashin
Hi ,
I did not say that to correct him but because this sentence is cool
Saluti dalla Calabria 😀 Sì, lo guarderò sicuramente
La fine sicuramente fa ridere 😂
@@vitoiacopelli 😂😂😂
Hello Vito! Could you share the dough recipe for the dough you used in that video, because it looks amazing! Would be curious if it is with poolish or not.
Qual a hidratação dessa massa,e vc usa mel em todas as suas massas?
where can i find recipe for this pizza ?
Which is the right oven wood temperature?
Buongiono Maestro,
Sono alla ricerca d'un forno Napoletano con un peso massimo di 300 kg. Mi sa dire se il Subito Cotto 80 puo convenire a livello professionale in un food truck. Vorrei metterlo nel Mio camion pizza ambulante e sono attratto dal peso del forno 180 kg per il Subito Cotto 80 e 300 kg per il Subito Cotto 100. Mi sa dire se la qualità dei 2 forni potrà garantirmi il risultato della Vera pizza Napoletana con una media di 60 pizze per ogni servizio? La ringrazio d'anticipo per i suoi consigli.
Gianluca da Marsiglia.
Ahahah straordinario ahahah simpaticissimo
Hi Vito, thanks for all your videos. Do you use biga for this one. What %?
🤤🤤🤤FANTASTIC
Do the smaller pizza ovens get ash all over like the bigger ones? Is this something I should worry about with a 12" ooni?
How hot is the oven?
hi veto
did you dust dough with semonila or normal flour?
New here just subbed👍🏾
The "buy" option for zio cirro is strange,you need to transfer the money to their account,and then send them an email.Could they make it easier to buy?it is 2021...
What you're describing is pretty standard... At least here in Greece, it the second most common way to pay electronically. The first to take the money directly from your credit debit card or, you know, PayPal. Don't be afraid, to deposit the money it is safe as well
@@NikosMetaxotos but what if I send them the money and then they don't reply to my email?I m afraid to risk 1000 euro
@@NikosMetaxotos lol. thats Nigerian prince scam 101. we live in 2021. not 1970s to put up with this nonsense system
I have a Fontana Margherita Pizza Oven using Saputo Stone. I notice that one pc of the stone has a hair line crack.. Could it be the damp towel?
most definitely
My dough sticks on pizza peel- what can I do. I have to add flour to the peel- you don’t
Что я думаю об этом? Идеально! Но... почему ты не показал борты!!!
Hey, I want some too 😋
Poum Poum Poum Poum Poum!!! 👌🏻💯🔝💥😂👍🏻
I honestly thought he was going to kiss the pizza! 💋😳
I dont mind to be Teddy just let me taste this Pizza 😂😂😂🍕
Salve!
Papa Vito John's.🍕
If only you could come up with an EASY way to make pizza. I thought I found an easy way until the grease started dripping out the back of my Kitchen Aid.
You lost me at anchovies
больной) какие анчоусы?)
Almost unbearable
Eat less pizza - you have gained weight in the face
Too much childishness…. Not funny.
My friend, you look very good at making pizza. We are professional in making pizza ovens. Would you like to try our pizza ovens?
Vito - I love this You Tube Channel. I've learned so much and really appreciate your content. You keep it light and fun and also informative. Keep it up!! Viva Italia
Hello Vito There is One Guy in San Francisco who is watching your Videos and Copying your Secrets and Style. He is Making lot of pizza in the North Beach San Francisco CA
Hello vito.I have a question: What is the best wood for the best cooking? Thank you for all your videos.
Olive wood
@@martinbulku1626 lol wut. olive wood is literally worst wood to use in cooking. it creates really bitter smoky flavor. apple is the best choice for wood stove pizza
I say use the Wood that you can get from nearby! And make sure Its dry and natural. Just try and learn to get the best results with the resources you have.✌️
Orange wood
Use harder wood not spruce Wood or something like that. Oak is a great choice... At least where I live
What kind of wood do you use ?
This video is perfect timing as I am helping to educate a friend who is interested in knowing more and all about wood fired ovens. Grazie Maestro!
woooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooow
Simply amazing!!! You are the best Vito. Just have in mind you aren’t only in Italy (Europe) and USA. You are in the entire world. Latin America, Africa and I’d guess Asia and down under watch you too. Good job Vito.
Mamma che pizza...
Ma perché non fai i video in italiano?
Kraaaaunchyyyy
This looks like a great option for wood burning ovens. I think I would like to use apple wood in there
Thanks a lot for all the enlightening information. You are the pizza man whose picture should be on every pizza box. Could you please tell me what oven is best to start a small pizza place?
🤟🤟
Vito and Francesco are just the italian version of Batman and Robin
When you put the anchovies on the pizza I thought your guest was il gatto.
Everything was lovely until you spoilt with anchovies...
Vito you are the best! Hola from Colombia!!
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍🌺🌺❤️❤️👍
great video! really interesting and informative!
Excellent Video, thank you again Maestro!
Hi Chef , i have Same oven with Gas regulator, which is best Temperatur to cook Pizza , is get almost 500 Celsius ,bis IT enaugh ? The Pizza Cook in 2 Minuten
What size do you have on pizzapeel? 33cm or 36cm and 120 or 150cm ?
Amazing work @vito Iacopelli! Soft & Crunchy!!!! HAHAH! my wife is tired to heard me saying these words all the time! Since i'm young I'm doing some homemade pizza and I finally discover how to do the PERFECT PIZZA IN THE WORLD!!!! Thanks to showing us how to do! Just stop at my local store to buy all my stuff! so excited to start! VOILA!!!! :)