How to Make & Cook Multiple Pizzas At Home 100%
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- Опубліковано 28 кві 2024
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Ohh my gosh!! Perfect timing!!
I actually have 6 homemade pizza doughs following your recipe in the refrigerator now. I will be cooking these 6 pizzas only 5hrs after this premiere plays at 1pm!
Im so excited!!!
Your daughter is such a treasure! she really enjoys the pizza and is happy to Interfere with your work LOL! :D And congrats on your new baby arrival today! Great recipe, I will make it. I have a new steel , so I'm ready!
Basically every kid is like that if you introduce them to cooking...
Ah Vito. The one person on UA-cam who always makes my day better. The best pizzaiolo on UA-cam. The Scarlatti of pizza. My hope is that Walter will be the Domenico to your Alessandro. And your daughter is already training in the kitchen
Every video of yours is pure gold - you have so much information! It makes me wonder if other professionals on UA-cam have as much knowledge as you do or if they just don't want to give up their secrets. I prefer to think it is just because you are an exceptional teacher who can make inspiring videos.
This is a very helpful and practical lesson for all of us. For those of us who have been following this channel for a while, I'm sure many of us can make a decent quality pizza for dinner; however, being able to serve multiple good pizzas for multiple friends/family members in an organized manner is a completely different story. For myself, I have definitely had dinner parties where I spent way too much time being the excited pizzaiolo in the kitchen who is too busy with the pizzas to have any interaction with my guests. My attempted solution was to use multiple pizza steels (which heat up faster than stones), and it's great to see the master showing us an example of how to cook multiple pizzas using a home oven.
I love how you really emphasize the act of eating altogether a la tavola. We grew up this way in the Bronx. All my friends did too. My kids grew up this way as well but we know Many families now, that don’t eat this way. My kids think it’s strange and aren’t comfortable eating like that. Bless your family, and your expressive love for each other at every meal.
I love how your little girl picks at the crust. And you have all the patience. She knows a good thing when she tastes it!❤️
Oh my goodness. Good too see you. How's it going? Thank you. We are so excited about your baby coming. 💙💙🧸🧸
I learned to make my first pizza from you. I cooked 10 personal pizzas for all family and your method is the best by far. We don't ever go out for pizza anymore because nothing compares! These are our favorite!!
Your channel has been inspiring me so much I am considering opening a business with my partner. When and If I do, I will honor your name and you should visit Puerto Rico to showcase your class as well. Honestly, your lessons are life changing and much love to you and your family.
Spot on Vito!
This is exactly what I am dealing with every time - while cooking pizza for others we don't get to enjoy sitting and eating together as I need to prepare the next pizza.
Maybe you can do something like this but for the wood/gas pizza ovens that only fit 1 pizza, instead of the home oven that you used this time.
I cook them all one by one in my Karu 12 and place them on cooling racks. Then I lower the oven temp and put them in for 30s each, "oldest" first. I can serve six pizzas warm and toasty this way.
Oven cooking takes one to two minutes max therefore you can either rotate the pizzas every 30s from one another until they are all cooked or just cook it one by one cause it will not take that much time from one pizza to the other.
Just wanted to thank you. I used your methods of poolish and dough to have a fantastic pizza party at my home tonight. Just my 3rd time making pizza and it was absolutely dynamite! The neighbors were suitably impressed!
oh thats awesome, this one is like the recipe i'm trying to improve at home. Very interesting to see how you did it, i'll add some changes after watching you, thanks a lot vito!
hey Vito! With your advice, I made 7 pizzas for dinner and with the leftover dough 2 others for breakfast the next morning, on the gas BBQ for my wife's birthday. Many thanks for your advice.
Thanks! Master Vito I know this is not much but it's just for now.. You have been a big Help and a huge inspiration for me to start my own pizza cafe... So I hope to give you lot more than this in the future.. Thank You, Thank You, Thank You Very Very Much.. I'm going join your master course very soon..
I had some challenges with the Pizza Peel, but you explained it well, flouring or cornmealing the counter. Thanks so much sir.
I used to build my pizza on my perforated metal peel, but I just recently started trying Vito's technique... Unfortunately I'm not very good yet, I've had a couple pizzas slam into my counter like crash-test dummies, lol. I think I need to make sure the bottom has been floured better so it's not sticking to the marble (or my angle is totally jacked up sometimes).
Vito, I love your pizza videos! You have greatly improved my pizza game. And now I can't stop saying wallah after each step :) the big question I have is, you have several pizza recipes attached to different videos. They each vary very slightly. What is the recipe you like best for neopolitan pizza at home using a ooni pizza oven?
Awesome, I am gonna have to try this.
Ciao, of course there is always a Box full of Poolish in the Fridge. As always, nice to watch and pretty looking Video from Mr. Pizza.
Great video!! I will use this method when making pizzas in my regular over!!!
Do you have a video on how to make multiple pizzas with a wood oven at home?
I love pizzas 🍕 and I'm learning a lot from your videos thank you! but let's be honest the best part of this video is your sweet little girl 💕 how cute is she 🥰 she wants her pizza now 😂😂
Qué talento, lucen exquisitas. Gracias.🥰🥰🥰
Excellent👍
Love this man and your values
Congratulations with your second child, thank you for the video Vito
I had to travel 80 miles to get imported mortadella bc the Supply Chain nonsense made it difficult to get it. I loved the pistachio and mortadella recipe. I bought the steel. I love that too. But I don’t have the time to take 5-6 hours in many steps for the Direct Method of dough making. It was Great to know how, but I love the Poolish way now that you showed me how. Your dough looked so beautiful and airy and light though.
Great video Vito, i'm about to buy a new oven and this will definitely gonna be my setup. Thanks for sharing your knowledge!
Awesome Vito
Family is always first amen brother
In Spain and Latin America we have something called sobremesa. It's basically family time after the meal while still at the dinner table. Usually followed with digestifs or coffee.
Since Southern Italy (Kingdom of Naples, Kingdom of Sicily, and at another point Kingdom of Two Sicilies) was part of the Aragonese crown, I wonder if you guys do the same.
Some say the first tomato plant was brought to Italy by a Spanish noblewoman, Leonor Álvarez Y Osorio de Toledo (Eleonora di Toledo). Wife of a Medici, Duke of Tuscany
That is pretty interesting
Which pizza stones do you recommend using I don't see a link to the ones you're using in your oven. Would like recommendation for good one. Great video. Thanks
I like the way you changed trays from top to bottom. I always learn something from your channel and congratulations for the new bambino. Are you going to make a special Bambino pizza for the new baby,
Vito!! I'm a huge fan of your work! The passion and simplicity that you put in your work, is amazing!
Please help me with uma question that i have.. You say that we use 100 ml of water for each pizza ball, in this case i want to make 4 pizzas, it would be 400 ml. But what if i make the poolish before? How much of the ingredients should i use for the poolish? And for the dough? I'll be making at home for my family, already have the ingredients, just need to get to work!
Thanks so much bro!
Cheers from Brazil
If you make the poolish, you need to subtract the ingredients from the total amount. For example, if you make the poolish with 240g of water, you'll have 160g available to add to the final dough. 240+160=400ml (total amount of water)
Ciao Vito
Grazie per i tuoi fantastici video e i tuoi utili consigli 👍😎
In questo video si usa quale
Grattugia da cucina con manico in legno?
Bomboletta d'olio?
Olio d'oliva?
Grazie mille e cordiali saluti dalla Germania, Tina
Vito you are amazing! Today I was trying to find your video with recepie for 3-4 pizza. You did it in this video but without poolish. What would be the recepie for 4 pizza with poolish? Thank you!
When I was growing up we always ate together as a family said a prayer. Happy 4th of July too you and your family. How's your baby Walter God bless. Thank you.
*Wonderful video Vito!* 🍕👍🏼
Amigo Vito, que fantásticas! Obrigado pela generosidade. Abraço!
Honestly, your little girls got the right idea. Tomato sauce all day loooong.
I did seriously order pizzas extra sauce, no cheese for a few years, with a couple different toppings, so yeah i get it. Ill do cheese nowadays but always extra sauce. Its all about the sauce haha
Vito...can you put your spin on a "bar pie". Its not quite NY style...closer to New Haven style? Popular in north New Jersey. Supposed to be thin and light...to leave more room for beer.
Hey vito how you doing?
Im a question for you...
How much protein does the flour you use have?
Another thing.
I recently made a post on instagram about the pizzas I made at home, I wanted you to know to tag you so you can see it and I also thank you very much for everything you do for us!
Greetings from Argentina Bs As!
really creative, I like how he mac guyvers pizza with the tools of the "poor" man. except for the spatula of course :D
Hello nice tuto, I heard that the biga is used rather in summer, and the poolish is used rather in winter or vice versa? If someone could shed some light on this that would be great! thank you in advance...
Great video vito, thanks ^^ and congratulations to you and your dear family on your newborn baby =)
Can i ask how much poolish should i use for this recipe (x gr water, x gr flour etc. for 3 pizzas)? or what is the standart measurement of your poolish's recipes for per pizza?
I use one of Vito's dough recipes that is very similar to this one. Polish 400gr flour, 400gr water, 5 gr fresh yeast(2.5 dry yeast), 5gr honey. let sit on counter 1-2hrs (1hr if room temp is warm-2hr if room temp is cool) then refrigerate up to 24 hrs. take polish out of fridge add 180 grams of flour and 15 gr salt. mix and let sit on counter for 15-30 mins then form into one dough ball. let rise about an hour or not quite doubled. divide into smaller dough balls and let rise until doubled! works great. The idea with the polish is the more you use the quicker the rise. The less the slower. The about polish recipe for this dough would be called 100% because it uses 100% of the water. You could use less it will just take a little longer to rise. Still tastes the same. Good Luck!
ua-cam.com/video/NWl_Nq7OTUI/v-deo.html this is the link for the dough I use
@@randomron67 thanks man. i'll watch
Always soft and crunchy
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes ❤️😋😍❤️❤️😋👍👍
What I could say: I love you man. I improved the art of pizza by 1000 since I follow you ! Thanks !
Thank you!
Congratulations, Vito!!!
So enjoyable to watch you making pizza 🍕😊
Soft and craunchy!
Hi Vito! I love your chanel and i really love pizza. Thx!! But now, i’m confused, so many ways, so many recipes, can you give me a link to your best pizza dought recipe? I have the time in the world and like to cold fermented for 72h… Cheers!!!
Vito, I have a wood oven made by Alfa Forni. Can you help me make a crispy bottom pizza? I love all pizza, but my family wants what is the normal here in Canada. Thanks for all you do!
Three beautiful Pizzas Not Burnet. Vito, you are the MAESTRO OF PIZZA.
I have always followed all the steps and tried many times but never get the downside propperly cooked using a homeoven with stone
Any ideas, recommendations?
The "flour" the dough balls are sprinkled with and flipped over into just before stretching and forming the dough (at 9:27)....is slightly yellow-ish in color. Is Vito using Semolina flour (or Semola Rimacinata flour - double ground Semolina) for this? It doesn't appear to have the same color as the usual flour used to make the dough. Maybe it's just the lighting....?
Fantastic. Super cute kid too.
Hi Vito good morning 🎊🍾🎉😍🙏congratulations 🎈God bless your beautiful baby boy Walter, and your family ☝🏼🍕♥️🤩🙏 AWESOMENESS VITO 😘
I just love this guys personality, always so happy and uplifting ! Ciao grazie !
Great! i needed this. I want to make pizzas for my family and was planing to make one at the time. I will follow your advice.
Edit: for some reason my pizza don't get such a good color as yours, and end up quite pale :(
Brush the crust with olive oil in the middle of baking and it will be golden.
@@jozefglemp8011 I already do this, but it still won't turn gold.. I think that the problem is my oven. Thanks for the reply.
@@pepsithebunny2404 Do you use only 00 flower, or also mix it with regular flower? I noticed that 00 doesn't want to turn gold.
@@jozefglemp8011 usually all purpose flour, but I tried using 00 too from different brands
@@pepsithebunny2404 It must be temperature then ;) Do you have a steel?
Congratulations on the new baby. Great job and message - respect the table.
Followed one of your videos to make poolish for the 1st time. After watching many of your videos I noticed the recipe changes. I used 300 ml water, 300 grams flour, 5 grams dry yeast and 5 grams honey. Im not sure what is recommended to use to finish the dough.
That poolish recipe it's great. Usually, it's made with the same weight of water and flour, for that reason you could have watched with other quantities but keeping the same proportion. In this Vito's video, you may find a full recipe of pizzas with the poolish recipe you wrote: ua-cam.com/video/G-jPoROGHGE/v-deo.html
Thank you, Vito. Your daughter is too cute.
Your kids so cuteeeee❤❤❤
Wonderful as always!! Thank you, Vito!! 🍕🍕🍕
186 / 5 000
What dimensions (how big) this pizza ball holder must be to fit 6 balls - preparing a dough with 1 kg of flour and not taking up too much space in the refrigerator - for home use??
Hmm I have used cold water and it does not look like this at all. It gets goopy . Liquid and flour not forming the dough at all. I usually make sure the water is warm and that’s what makes it form
Without having seen the Video: Gais I can tell you the... Wow look at dis pizza... Soft and craunchy
Best ten minutes of my life.
Vito eroe!
Hello Vito,
are youe use corn flowers for stretching or normal 00 flower ?
Pizza the best in the world but kids are the very best in the world . So lovely :)
Par baking is the key for homemade pizza..thanx!👍
I always had this problem because when I bake pizza, it`s for many people. My oven is not with air function, can I still do it? I have at least 2 stones. I have a gas grill, too.
When I was roofing I slammed my finger in a van door. I see you are sporting the same lovely black nail! I bet that was painful haha!
Those tempered glass kitchen scales are perfect. I own one and another body weight scale. I totally love them.
Salut Vito et félicitations pour ce nouveau né ainsi que pour tes vidéos 😋😜🛴🇫🇷
Making 6 pizzas tomorrow night. Fingers crossed!!
the way you just vacuumed that mortadella hahahaha
😂😂😂😂😂😊
Vito you make it easy to make pizza my favorite food thanks 🙏
Hehehe...Like me..sometimes Eat before cook..Sausage n meatball..Or just taste..Nyummy
Awesome was waiting for this video. Hated to bake one at a time. And with kids waiting for one more
congracts for baby vito!!!
My biggest problem is getting the pizza off the peel. What is a good way or proper technique for getting the pizza off the peel? what is the proper angle to have the peel? what could I possible be doing wrong? Ruined many pizzas! HELP!!!
Today I took the test here in Brazil. the dough was beautiful. can i freeze?
❤️❤️❤️❤️❤️
16:09 the Family is most important . Und diese Pizzen sind großartig , gemeinsam zu speisen .
“It’s important to eat all together with all the family.”
hi vito..can you explain what is the flour you using to as a extra flour ? ( dough needing )
Ciao Vito! Can you show us one day how to make a shovel for home oven? Thanks
Which mode of the oven should be used here? Both the elements on or something else?
You need to turn the air flow on ..i dont know what the mode is called in english
Younshould make a video about how to arrange a pizza party and Cook like 40 pizzas With a smaller oven like a Ooni!
Thank you for amazing video,
I don't have baking stone, any advice?
I’m wondering when you press them out.. is it regular flour there, or simonlina?
Yes. Respect fot the table. Ciao
Grande Vitoo!!
you are the god of pizzas
Much like Italians, my family is Spanish and Cuban. We sit and eat together. No way around it!
This question will sound a little dumb and pointless but… If I want to double the quantity of pizzas I make should I multiply the recipe ingredients by twofold and so on and so on?
Vito sei grande. Fai anche la farinata e la focaccia ? I abito in olanda e i mie amici sono pizza lower e adesso anche focaccia e farinata lower
Yayyyyy!!! Finally, this video comes out. Thank you so much POOM POOM POOM!
what kind of or brand of semolina do you use before stretching the pizza dough?