Shout out from Brazil, and this video was incredible for those who were criticizing what you said in the video about using a decent Mixer and not a kitchen aid stand mixer.
Amazed by your stamina! By hand is made by real pizzaiolos! Congrats! Hope you come to Brazil someday to see the real deal! Merry Christmas and a Happy New Year!!!
Thank you Vito Sir! You are my Pizza Guru 🙏🏼🤗 Because of you, I have been able to open my own pizzeria in my hometown in India. Thank you from the bottom of my heart. God bless you 🙏🏼 ❤️
I run a pizza pop up and usually make 80 to 200 dough balls at a time. All by hand. I haven’t been able to save up enough for a dough machine, so for now, all by hand.
I always mix a double batch (not hundreds lol) by adding water, salt, sugar, olive oil, and yeast first and let yeast activate in a warm microwave over my stove. 5 to 10 minutes later I'll sprinkle the flour on top and fold everything in. It's SO MUCH EASIER in that order! This amount of dough would be quite the challenge, good job lol, you're a mad lad.
Vito, I watch your videos to help me make pizza. You are very helpful! If you are in Florida, there is a pizza restaurant in Cocoa Beach which is owned by a family from Napoli. They do authentic Neapolitan pizza. I recommend checking it out if you’re in the area! It is about an hour from Orlando, by the beach. I hope one day I can try your pizza as well. Good luck on the rest of your trip!
Why are u using the malt? Browning? Same use as sugar? I use it for my pizza place because im not using a neapolitan oven, it helps to get a nice color
Brazilian pizza, hummmm! We have rodizio restaurants with strange pizza flavors like, churrasco pizza, strogonoff pizza, Feijoada pizza, Romeu and Julieta pizza, Churros pizza (or Chaves Pizza) and so on.
I’m so happy for you that you have 1.58M subscribers. I remember your livestream watch party and I watched live as you got your millionth subscriber. I’m looking forward to your two millionth subscriber livestream video in 2025. Finally, do you use dry yeast now in your business in Italy? Fresh yeast is incredibly difficult to get in the south of the United States. I’m wondering if you think it’s worth the effort to get fresh yeast.
Doing the event there seemed a lot easier on u then the one I seen of u doing 2 parties I think in one day in LA and u had to take that big ole pizza oven with u on a trailer and then backing it into that really tight area in Beverly Hills I think it was. Then starting it up hauling on ur pre prepped toppings and ur dough balls and making all those specialty pizzas for them”elite”,rich people.
So that tote is not good grade for food the plastics leach bpa pfas in acidic alkaline wet conditions 😮 also microplastics from the injections to the molds are hard to remove due to the type of polymer. The white food grade buckets and polymers are food grade for a reason 😂
No Vito noooooooooo! Catupiry is trash! Hide the ketchup! You got to make a video in Sao Paulo where pizza is an art. But no Catupiry please! Great video though.
I'm from São Paulo and I love catupiry on the pizza (the original one). Don't call other people's food trash, it's rude. But I agree that pizza in São Paulo is an art, given the huge amount of Italian immigrants that moved to this region in the past century. Vito, you could make some videos about pizzas from other countries and their differences, it would be amazing to see this content
@@eumesmo4058 that was intended as a joke, I personally don’t like Catupiry, but everyone else seems to love it 🤷 Vito is Il Maestro and can make anything good :-))
Your dough would be perfect, if it were not contaminated with so much saliba that you throw when speaking or expelling when kneading, put on a saliba cover, it is my recommendation
Incredibile! Mamma mia! ...espresso in styrofoam cups! ...Aargh! 👻 Why can’t Americans just do thing right? You just heat up the cup with hot water. Then prepare your espresso. When ready throw out the hot water and start the machine making espresso. How hard can it be?!
I don't knead Pizza at all... I just cold ferment and fold it... let the dough knead it self... I found Chef Brad super annoying, otherwise I liked the video.
This can be done every day tho. You need a staff of 10 overworked and underpaid employees whose health you don’t care about, a bunch of large wooden spoons, and take no pride in your work. YOU can’t do it every day, because you wouldn’t be caught dead doing any of that.
You want me to do your next event?
Why do you use malt? BTW autolipsis is much better in that cases with big dough. TC ❤
How do you manage these small wood oven to make 140 pizzas?? Is amazing!!
Vito, can you come to N. Korea for Kim’s birthday party ? Lol
wow
When I win the lotterie 😊 Vito makes 3 Pizza just for us 😊😊😊😊😊
Blown away by you making dough with no machine. Brave!!!!
Shout out from Brazil, and this video was incredible for those who were criticizing what you said in the video about using a decent Mixer and not a kitchen aid stand mixer.
Thank you 🙏
Muito feliz de ver uma versão de Pizza Brasileira no canal do Vito!!! 19" Cazuza song! Amazing! This it's an authentic brazilian party!
Amazed by your stamina! By hand is made by real pizzaiolos! Congrats!
Hope you come to Brazil someday to see the real deal!
Merry Christmas and a Happy New Year!!!
Maybe one day!
@@vitoiacopelliWhen you eventually go to Brazil, please coordinate your trip with Guga so he can go with you to record videos together!
Very helpful tip for the oven setup ! As it is always a challenge with this oven on cold climate.
Thank you Vito Sir! You are my Pizza Guru 🙏🏼🤗 Because of you, I have been able to open my own pizzeria in my hometown in India. Thank you from the bottom of my heart. God bless you 🙏🏼 ❤️
Wow! So cool they invited you guys at this Brazilian party! It seems money didn’t matter. That always a great start to enjoy what ever you do.
Our pleasure!
Well is not that money don’t matter is that they invest it properly…
Vito, you amaze me with all the pizza you made. Bravo
I run a pizza pop up and usually make 80 to 200 dough balls at a time. All by hand. I haven’t been able to save up enough for a dough machine, so for now, all by hand.
Thats is a lot of pizza! Hopefully he can come and make 130 pizzas at my 50th birthday party! Truly amazing job Vitto!
Amazing, was fun watching and ultimate respect for making such a good looking and surely delicious pizza all by hand in an unknown location!
Glad you enjoyed it
Hard work by hand always pays off! 🍕
Gorgeous home. Must have some $$
love the honesty! in your videos! always no secret!
I appreciate that!
I always mix a double batch (not hundreds lol) by adding water, salt, sugar, olive oil, and yeast first and let yeast activate in a warm microwave over my stove. 5 to 10 minutes later I'll sprinkle the flour on top and fold everything in. It's SO MUCH EASIER in that order! This amount of dough would be quite the challenge, good job lol, you're a mad lad.
Thank you
Sorry when you made the poolish does it matter if the water is cold or Luke room or ? Thanks
Vito, I watch your videos to help me make pizza. You are very helpful! If you are in Florida, there is a pizza restaurant in Cocoa Beach which is owned by a family from Napoli. They do authentic Neapolitan pizza. I recommend checking it out if you’re in the area! It is about an hour from Orlando, by the beach. I hope one day I can try your pizza as well. Good luck on the rest of your trip!
I'll check it out!
I was really impressed on how you made all that dough by hand and not use a mixing machine.
Do you have a recommendation for a countertop oven for baking pizza at home?
Calabresa with catupiry!!!! The best one😋😋😋you are amazing!!!!
Thank you 😋
Top come sempre bro!!!
Our 140 qt Hobarts motor blew and I had to mix dough by hand for a week. 150 to 300lbs of flour a day at that point.
Why are u using the malt? Browning? Same use as sugar? I use it for my pizza place because im not using a neapolitan oven, it helps to get a nice color
wow bel lavoro! bravissimi
Great content
Some kind of custom attachment for a drill that looks like a dough hook would be pretty cool. I wonder if anyone has ever used a drill to mix dough.
Brazilian pizza, hummmm!
We have rodizio restaurants with strange pizza flavors like, churrasco pizza, strogonoff pizza, Feijoada pizza, Romeu and Julieta pizza, Churros pizza (or Chaves Pizza) and so on.
Where did you get that pillow? I NEED IT
Respect Bro 🔥❤️
Great video, Why the malt in the dough vito? for darker color on the crust?
to make the dough much more stronger
@@vitoiacopelli Great tip, thank you very much.
I’m so happy for you that you have 1.58M subscribers. I remember your livestream watch party and I watched live as you got your millionth subscriber. I’m looking forward to your two millionth subscriber livestream video in 2025. Finally, do you use dry yeast now in your business in Italy? Fresh yeast is incredibly difficult to get in the south of the United States. I’m wondering if you think it’s worth the effort to get fresh yeast.
thank youuu so much, yes I use dry yeast
Great video! What is the malt ? Never heard of it.
To make the dough stronger
The video quality is really good!
Vito, first time I saw you using Caputo Cuoco flour. Whatcwas your thoughts about the dough performance?
No good
We do this on a regular, weddings ect.....no mixers 2 days fermentation and no jet skis in sight!!!!! X
thanks vito for your videos bro i love them .. can you do video on other homemade pizza sauces ?
sure soon
I've been making pizzas from your recipes and they are amazing!❤
Can I freeze the poolish after letting it sit overnight? or will that ruin it
Unfortunately you can’t freeze the poolish
Hey Vito. Why was the Malt used?.
To make the dough stronger
loved the video.
Glad you enjoyed it!
MERRY CHRISTMAS
vito , what size mixer would you need to make this much dough ? how many qts ?
Why did you add malt?
What is malt
Because is made by hands I like to use it to make it stronger
@vitoiacopelli thank you! You should make a video about using the malt
@@vitoiacopelli
Malt used just because it was such a large dough?
Happy birthday, sry i missed your last video...
No worries!
what is the wight of pizza ball
Long time subscribers here..Where can we try your pizza in LA?
MERRY CHRISTMAS AND HAPPY HOLIDAYS!!!
Happy holidays!
Brasil 🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷🇧🇷
Why the malt? I never seen you using it…
makes the dough more strong basically
Doing the event there seemed a lot easier on u then the one I seen of u doing 2 parties I think in one day in LA and u had to take that big ole pizza oven with u on a trailer and then backing it into that really tight area in Beverly Hills I think it was. Then starting it up hauling on ur pre prepped toppings and ur dough balls and making all those specialty pizzas for them”elite”,rich people.
OMG!!!! Pizza with catupiry cheese !!!!! Yummmm
So good!
Come to São Paulo BR Vito!!!
Loris e’ proprio fortunato ad avere un mentor del tuo calibro!
gill dico anche io sempre
This is why Italians don't need to go to the gym.
Making pizza dough is the best workout.
i want this pillow 🤩🤩
Get it Vito
I think you should go to the UK and challenge Adam Atkins to a 3 hour , 6 on the menu, pizza cook off . Now that would be worth watching
Send me his info I’ll go
The most I made by hands was 20kg 😂 and I don't want to do it again haha
IACO!!!!
why malt?
Vito u look exhausted
Pizza de calabresa com cebola é minha favorita! BrBrBr
Hello sir I am from India I love your video please make video pizza sauce
Will do soon
Franco Pepe - Caserta , Italy. Dough made by hands
Haha ask him to go look under his location….
Based salute
How does 150 pizza dough fit in only 5 container?
I had some different containers in the fridge and in the back they didn’t look good for the video
Amazing video but why did you use malt an explanation would be amazing thanks Vito
The malt was to make the dough more stronger
Mixing bowl ❌ Mixing storage bins ✅
Fammi sapere se vieni a Palm Beach la prossima volta, my family is from Basilicata.
ok giunio
take care All the best amazing video and amazing CHEF PIZZA🎄🎄🎄🎄🎅🏻🎅🏻🎅🏻🎅🏻🎀🎀🎀🎀🎄🎄🎗🎗🕎🕎
Boom 💥 boom 💥 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
So that tote is not good grade for food the plastics leach bpa pfas in acidic alkaline wet conditions 😮 also microplastics from the injections to the molds are hard to remove due to the type of polymer. The white food grade buckets and polymers are food grade for a reason 😂
Wait what 😅
Is Pepe In Grani fake?
That they make dough my hands every day yes
No Vito noooooooooo! Catupiry is trash! Hide the ketchup! You got to make a video in Sao Paulo where pizza is an art. But no Catupiry please! Great video though.
well I did not know they where all Brazilian and they ask for this pizza they both this ingredient for me
I'm from São Paulo and I love catupiry on the pizza (the original one). Don't call other people's food trash, it's rude.
But I agree that pizza in São Paulo is an art, given the huge amount of Italian immigrants that moved to this region in the past century.
Vito, you could make some videos about pizzas from other countries and their differences, it would be amazing to see this content
@@eumesmo4058 that was intended as a joke, I personally don’t like Catupiry, but everyone else seems to love it 🤷 Vito is Il Maestro and can make anything good :-))
Your dough would be perfect, if it were not contaminated with so much saliba that you throw when speaking or expelling when kneading, put on a saliba cover, it is my recommendation
Grow up
Malt? That isn't even in the MC.
Lol can we explain why malt
👍👏💯
I m sorry but what is mouth
What is “eest” ?
malt?
Incredibile! Mamma mia! ...espresso in styrofoam cups! ...Aargh! 👻
Why can’t Americans just do thing right? You just heat up the cup with hot water. Then prepare your espresso. When ready throw out the hot water and start the machine making espresso. How hard can it be?!
Hahahaha true facts
Vita my Man U need to slow down. U need to stay healthy for those babies at home.
15X6 = 90 PIZZE NOT 140. Non barare
My friend I had many more boxes in the fridge
Calculate the whole recipe before commenting bad, I don’t have any reason to say 140 or 90
I don't knead Pizza at all... I just cold ferment and fold it... let the dough knead it self...
I found Chef Brad super annoying, otherwise I liked the video.
This can be done every day tho. You need a staff of 10 overworked and underpaid employees whose health you don’t care about, a bunch of large wooden spoons, and take no pride in your work. YOU can’t do it every day, because you wouldn’t be caught dead doing any of that.
What ! You don't fly FIRST CLASS ? You must be working too cheap
All flights were full
Just the best of the best next in Bari ❤