Pizza Recipe You Need To Make at Home
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- Опубліковано 23 лют 2024
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MY MASTER CLASS PIZZA: www.master-class.pizza/
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Well what i have to say i showed and teach @ChefRush how to make a very simple pizza recipe at home 100% very super easy dough recipe and also made some hacks for homemade pizza recipe
thank you chef Rush for your amazing hospitality, see you soon make sure to subscribe to his channel with amazing content.
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Please comment below if you have any questions - Навчання та стиль
1 to 10 how he did ? ❤
He did great! Quick question for you Vito how come for the poolish recipes they are very from 3 g, 5g and this one 10 g of yeast and honey for the same amount of flour?
Like he said.... 100/10 !!!
@@FUNGICIDALGROWTH yes I know but the 1st video I ever saw of his how to make it. He said the same recipe for 100% but to use 3 g of each and then I saw a video of his a couple of months ago for the same 100%. But he said to use 5 g of each and now on this video for the same thing he's saying he's 10 g. So I was wondering what is the difference and the different amounts causes
I’m afraid to say anything less than 10. 😊
Как всегда 100/10!
@5:08 that is absouletly increcdible! Vito fixed a sticky mess of a dough and turned it into a doughball in less than 5 seconds
Chef Rush is a treasure, great collaboration!
I agree with the other comments regarding the changes of amount of yeast.
Would love to hear Vito's response to this
Vito, Love your work and passion for pizza
I hear the crunchy and see the soft. Looks fantastic.
AWESOME!! This video is a Game Changer!!! OMG! I am a true follower of Vito and will now be following both of you!! Love the way you prepared the steak!
Ten thumbs up!!! That is the calmest I've ever seen Chef Rush. You tamed the beast with pizza! Well done 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
.."Do push up damn it"...🤣🤣
I think this was one of the best videos Vito put out recently - enjoyed it.
Always use Vito for my dough then I tell all my friends it's soft and crunchy. This guy is the man!
Great teamwork! That pizza made me soooo Hungry 😊
Love this guy, and you!❤❤❤ I've been making pizzas, using your techniques for a year now. Before, my pizzas were not good! I'd tell my husband my crust wasn't puffy, bubbly, chewy, or crunchy, like pizzas from the good restaurants!😢 Once I found your videos, and I seen your crust, and you said, "soft, and crunchy, in the same time!" I was sold! 👍🏽 I made your next level, double fermented, poolish pizza dough, recipe yesterday. I use my large, cast iron skillet,(My husband is saving up, 2 get me a pizza oven) brush a thin layer of E.V.O.O., and sprinkle some flour in it, sauce my bottom, then par bake, then add whole milk mozzarella cheese, many toppings, and first cold pressed, E.V.O.O., then finish in my oven, at 550 degrees. And it looks like it was cooked in a pizza fire oven! Bubbly crust, soft, and crunchy! And tastes amazing! I didn't realize that recipe was for 6 pizzas, so I had to freeze the other 5 balls. I defrosted in the fridge, over night, and now its hitting room temperature. I can't wait! I hope it's as good as yesterday's! 🤞🏽🙏🏾 Thank you! ❤❤❤❤ 🍕 🍕 🍕
great Video and thanks for coming to the US.
wow bravo
Amazing colaboration, saludos
Love you both together!
Loved it!
I need one of these for breakfast!
Great video. Love both of your personalities.
Focaccia! Made 3 in the same pan in the last 4 days! Plain with onion powder , evoo, and kosher sea salt.. perfecto!
Awesome duo in the kitchen !! 😎👏👏👏
Top class ❤
CHEF RUSH! HOLY MOLY! I love these collaborations so much! We need Vito to do a multi collaboration with Chef Rush, Guga, Joshua, Uncle Roger, and other famous food youtubers. It's a banger! 😇
Thanks Vito! This was fun. 10 for his pizza, -5 for disrespecting the meat.
Oye Vito quedo grandioso ese bistec,buena preparación del chef Rush y sobre todo la preparación de la masa hizo una fusión increíble .😊😊😊
Molto bene‼️
I love ur pizza its looks so yummy🥰🥰have learnt a lot from ur page on how to make a professional pizza like a pro thank Italian you chef 🥰 ciao
Thank you so much 😃
amazing!
Chef Rush signed up for the quick lunch pizza lesson.
Vito gave him the Thanksgiving meal Master Class.
🤤🤤🤤🤤 perfect
Que nivel maestro,me encantó.hare esta pizza este fin de semana se ve genial. 😊😊❤❤
👌💕💕👌
What kind of yeast? Active dry or instant?
10/10 🎉🎉
Numero 1🎉
Best 2 Guys in 1 Video. 😂❤ Meat and Pizza is a really interesting Fusion❤. I will try to make it 😛👌🏽
Vito we love you ! Please help us understand how not to get the pizza to stick to the stone ?
We've used corn meal .. what are we doing wrong ?
That's is protein 😂😂😂😂😂 I like it 😍😋 best video ever watch Vito 😍❤️💯👍
With the flour I know the Poolish is it just APF or bread flour
Haha, he is a korean legend in korea these days !.. he loves korean food 😋
10/10
Who doesn’t want Vito to make a surprise visit? Yummm.
Two cool guys 😄
Wow wow wow wow
Rush looked like he was in ecstasy and having an out body experience.
It was crunchy and soft
I wanted to just eat the steak by itself. However that pizza look great. I might of added some bell peppers and onions with that steak and made it a Philly cheese steak pizza.
I really laughed when Rush drew that huge knife out and stabed the steak ro the cutting board, kind of shook Vito up a little. I went damn now that is what I call a knife.
Looks like you gentlemen had a good time. And as always enjoyed the video. And got some ideas from it. I just got a new electric pizza oven this pizza will be on menu after my triple bypass heart surgery.
the first time I see a very quiet ChefRush 😂
Niiiiceeee🎉
nice video and beatyfull pizza for TY :)
Chef i believe french fries will be good on that pizza :D
This pizza is 10 !
Vito we need to talk about a master class at Anne of all trades,on her farm,neer Nashville.
If you want protein you can use instead of tomato sourcream with garlic as a base
Hi Vito. Love your videos. Question. Making 3 pizza balls with 70% hydration? I get confused with the flour water mixture in dough. Can I add 125g of flour & no extra water. Poolish is 300g mix
Yes. 300g (total water) / 425g (total flour) = 0.7. Don't forget about 10g of salt.
I Like ur Videos
I am from from New Delhi ( INDIA)
At Present I am in bc Canada
10!
Vito what kind of olive oil you use or recommend that is easily available? None of the one I tried have that rich green color
extra virgin
I keept my dough about 30 minutes ouf of fridge (after 24h in fridge), before cooking. The issue I had was that the dough was streaching by itself too much (too relaxed ?). I couldn't keep it in shape, when trying to get off extra flour. I don't know what coused the problem. I was using 00 flour, 10g protein.
I don't have a scale, how many ml is 300g of 00 flour?
Quick question Vito I was wondering how come in some videos for your poolish to use either 3 g 5 g or 10 g of yeast and honey for the same amount of flour?
My guess is because you are using an ordinary oven compared to a pizza oven???? Hmmm 🤔
@@86Chevelle68 not too sure honestly because the one that I saw where he used five grams for 100% hydration was in a home pizza oven and that was 300 g of water and flour as well
It's 5g of yeast, 5g of honey. Damn near every time. Maybe some have more for time, flour, and weather conditions. But 5 and 5 what he says in the masterclass
@@lilbigvince1976Because you want the yeast to have a party in that poolish and eat all it can from the flour. Exact amounts don't matter that much at that stage,I guess.
It only affects the time and condition for poolish to build. 5/5g generally requires 1h room temp 18-24h fridge. With 10/10g poolish will double by 14-16h.
Technically you use yeast and sugar to start the process and then yeast is actually built from flour...so with 300gr flour by the time you're making dough it's all should be yeast anyway regardless with how much you start
that´s the manliest pizza i´ve ever seen.
Very entertaining video, I have a question though - at 11:40 you call the poolish “the mother yeast”, may I ask why, I mean, did you use mother yeast to prepare the poolish or? Thank you very much :)
Because we created the mother yeast but activating the levened process then becomes a fermentation process after 6 hours so by the time u use it it’s 100% mother yeast
@@vitoiacopelli ahaa, I see, thank you very much! :)
Recitazione ammiocugino 😂❤ tvb Vito
with chef Rush, a lot more content!
100. Like Chef Rush said
The Thumbnail almost scared me Making me thing you put Pineapple on The Pizza Together with Rush!
I Was So Close to Report you to Lionfield I.S.T.G. Lmaooo! 😭😭😭
Btw seems a lot like you finally teached very Brave to ChefRush how to not Ruin Pizza Fr!
I love both your Foods!
Deliciously Good! 🍕♨️👌👍
you rock daddy 10
Wow!
Amazing!
Love the pizza dough!
But...no meat for me!!
Still, looks yummy for meat eaters!
👍👍👍👍
Vito!!!! Someone beat you!!!
We can get Margarita pizza at Costco!!!!!
Imagine Vito ringing at your door with one of his special dough! Vitooo stasera cucino la tua pizza! 😉
Still waiting for my grilled pizza dough my friend
Come to mauritius vito
YES TO PINEAPPLE!!!!!!!!!!!!!!!!!!!!!!!!!!
How come this dough looked like 90% hydration?
MOre collabo. T hat was fun and different.
Crazy pizza 😂❤
I have the same microwave and oven lol
Yes, Vito, please explain why all your recipes vary so much with how many grams of yeast and honey? And when and why to use each amount?
@lilbigvince1976 no its not, did you watch the video? this video showed 10 grams of yeast and 10grams of honey, most videos say 5 grams of yeast but I watched one from over a year ago when I first started watching him and I wrote his recipe down and it was 3 grams of each. So yes it does vary. But he's never said why
I am going to speculate but wonder if he chqnged it since it is going to cook in a home oven at lower temps? - maybe because a pan pizza - I want to know too.
For me theres too much yeast like 3 gr of dry yeast is too much for one kg of flour but 10 is really high. He says in other videos 10 gr fresh or 5 gr dry yeast so maybe he put fresh yeast. Hes pizzas are really good but for me he puts too much yeast
5:09
me, when trying to make easiest pizza dough recipe from the internet
No way Chef's shirt is off the rack. Those guns are huge!!!
this is russ's father :)
How much of this pizza do I have to eat to get those biceps???💪🏼 🤣🙌🏼🇮🇹🇺🇸
Sir not company flour using from the pizza normal flour usaging maturity for the pizza
Vito saw the raw meat and headed to the Pizza. Would do the same, dont likenit english but would try steak pizza.
Pls stay to guga this Steak was Blue and a Choice Graded
Vito. potresti fare un video su come fare la pizza alla diavola?
Delicious Carbs loaded time for gym Vito😂
Vitooooooo
Hope this was no nonstick pan!
Pay the man. He is money lover!
“Top class.”
For the algorythm
Trenbolone on top😅
No pineapple on the pissa 😅💪🏿🐻
The crust is almost like focaccia No?
Correct
That's a machete!
100 extra 0
This pizza should be called "vegans nightmare" 😂
Do you remember ??? I promised you I ‘m going to catch and make you pay 💰 after that you will never scam anyone 😢
First
Handling raw meat with bare hands is cra-aa-zyy.
Love Chef Rush, but.........clean your damn oven!!!
A few hours? BS Vito.
After the dough is ready yes it was 2 hours
@@vitoiacopelli You used the dough you had made the day before so of course it tasted better than one only two hours old its false advertising.
You hunch really bad. I'm guessing it's because of your profession, having to bend when you're using the pizza oven.
Out of love and respect for you and your channel I'd suggest working with a physician to correct your posture and perhaps fabricate some sort of legs for the oven to compensate for the need to hunch as much. It's best to do this whule you're young. Stay safe
Are you gaining weight?