Neapolitan Pizza is the Queen of all Pizzas and I believe this video should be the most popular video on youtube ua-cam.com/video/8Q_9h6VKm9c/v-deo.html
Lucio super great guy. Did not criticize or disparaged once. Everything said was constructive and educational. No overreaction like alot of typical Italians. respect
Exactly, he is very untypical for an Italian. You know he has a lot of knowledge and experience, but he doesn't try to be abrasive or talk down on you for not doing it their way.
@@jakobegger5007 yes i agree, even in past videos he had been so kind and i also agree that italians tend to talk down on you for not knowing the stupid grandmothers recipes or not put the right cheese because u live in another country and they don`t sell it LOL (ItaliaSquisita)
Vincenzo: "aren't you supposed to spread the tomato sauce from the middle like a real pizza chef?" Real pizza chef Lucio: "who gives a crap, it's home made pizza. As long as it's evenly spread, I don't care." what a legend.
Facts, some people are proffesionals for a reason. Recipes require innovation, being a chef is like being a scientist. Changes must be made for progress.
Lucio is a true gentleman. As an amateur who makes pizza at home (tries to make it), I admire his positive, encouraging manner. I would feel comfortable and welcome learning from him. A true humble master.
Vicenzo is trying too hard to find fault. Good to see the master pizziaolo comment. Edit: he also shows ignorance of standard dough making techniques. He questions olive oil, which is irreplaceable for many types of pizza, such as roman pizza. Sugar is also commonly used. See Bonci recipes
Yup he tries to pull an elitist persona out of the master chef because he can't bash on the Pizza himself with lucio there. It seems kinda douchey on all the other videos but in this one it's the most obvious that the only thing he tries to do is to find any little imperfection and make a big deal of it. Also his carbonara has overcooked eggs tbf
Exactly, that video is not about making perfect Neapolitan style pizza, that's simply impossible to do in a normal oven, it's about making it at home. I'm a baker, I could go around youtube critiquing people making baguettes at home or something which is also very hard to do without a stone to bake on and without decent steam control, but I don't. At home, you work with what you have available, and sometimes you have mixed results.
I really like this one! He is actually being helpfull, instead of overreacting over every small thing that diverts from traditional recipes he explains why some things work and why some aren't great.
Agree. The point of following traditional recipes isn't for the sake of doing it, but because there's a logic and rationale behind using certain ingredients and techniques.
He knows that people won't listen if you are too elitist about something, they would go into defensive mode. Instead he is being calm and respectful and I really like that!
Not really. The "Tasty" lady was surprisingly good at the beginning of the video (since Tasty is mostly shit) and most Italians pizzaioli would recognize that. Eveyone knows there is a huge difference between home oven that goes to 250 C and wood/gas ovens that go to 450 C. Her problem was mainly the stretching, that was terrible. Clearly in the pizza place she worked, someone else was handling the dough. Over handling the dough as she did is probably one of the most rookie mistakes (I know because I also make that mistake in the beginning) Her second mistake was not doing the double-baking. Since the home oven has lot temperature you need to bake your pizza first only w the tomato sauce (for 10-15 min) and then add the toppings and bake again for 2-5 min (time depends on the power and type of your oven and also the toppings). That way the toppings do not come out all burnt by the the dough is ready. The last pizza she made was horrid... the dough was all misshapen and undercooked with burnt cheese on top
He does it on purpose in these episodes, he really dials it up to show the contrast between him and his friend. He's a bit more reserved in solo episodes. Still... at times he does come off a bit douchey. I think he could make the distinction of things still being that dish, just not authentic.
Lucio is such a gentleman. He really was very polite in his answers and criticism. Even tho his eyes sometimes told us more 🤣 definitely enjoy episodes with lucio 👌43k viewers so far Vincenzo, 43k people who know are more educated because of you both . Thanks
This video shows how exaggerated his reactions always are. I’m still a big fan of Vincenzo’s recipes, but his reaction videos are just arrogant, rude and unnecessary. He tried too hard to find faults in this video and the humble yet professional pizza chef showed grace and maturity. He also gave excellent recommendations when required without being unnecessarily offended about everything.
Depends. In some videos his reactions are ok. Here he has some prejudice in the beginning against Tasty (which frankly anyone should have at this point haha) but later own he gets more humble. Besides reaction videos are about comedy. If people react with just "it's ok" it's boring
Vinceno : overreacts and visibly shakes when stressed Lucio: It's ok she overcooked cheese cuz oven too low temp I prefer Lucio he needs his own channel.
@@catpyjamas TLDR bro. Yes there is being passionate about food and there is being fucking ABNOXIOUS. I felt that Vincenzo was the latter in this video trying to find fault a bit too much and trying to stop the video a bunch of times.
Overreacts? Bruh, you need to look up most italians when they see this type of shit, Vincenzo is chill, Lucio is a Saint, The rest of the italians, just hulk smash.
@@gustlightfall most Italians i know wont get this dramatic if you burn your cheese. Guy is an obnoxious drama queen who seems stuck in 1970s Italy what with his lack of acceptance of culinary evolution. Oh and his crepe lasagna was trash.
@@sudattashakya6288 I guess I've just seen plenty of Italians on youtube who goes really way beyond Vincenzo, believe me you probably didn't see enough, I wouldn't stay if Vincenzo annoyed me like the others did.
Wow it seemed like Vicenzo was on the edge of his seat ready to point out mistakes. Lucho was awesome very composed and respectful. It was more like Vicenzo reacts rather than lucho. Maybe Vicenzo is trying to hard to make it exciting with negative criticism, constructive criticism would be much better and respectful.
That´s what it seems to be. I know to which of those guys I would listen very closely to if he would give me advice ... and that person`s name starts with the letter "L".
they are literally pasta and pizza. you CAN'T mess with Italian foods because they are simple and basic. so they act like their food is different and special to compensate lol
@@hakantuzlal434 It’s not complexity that makes Italian food amazing, it’s the flavour profile and how the technique/method has remained the same for hundreds of years. The point is, authentic meals from all cultures have a specific way of doing it, ingredients, techniques, cooking method, all of it and if you do something out of step it will compromise the quality of the food either in flavour or consistency. On top of that, most cultures would have a problem watching someone somewhat bastardise something their ancestors brought into the world when it’s so easy and tasty to do it properly.
Thank you Vicenzo and Lucio. I learned a lot in this video, especially the pre-heating of dough. I already murdered a few dozens of pizza because of the 250°C temp problem. now I can finally cook a good pizza..
@@vincenzosplate mi sà che avete trovato la ricetta giusta per il canale: la gente criticherà sempre ma il contrasto è quello che vuole in realtà. Un po' come "poliziotto buono" e "poliziotto cattivo".
Before jumping on to criticizing, why don't you listen to the full sentence? She was explaining why pre-grated cheese is bad with that orangy grated cheese. The whole video just look like the host is trying too hard just to criticize her.
8:03 Hahahaha xD 17:02 This looks like my first attempt ever to make a dough, without recipe ;D What a lovely video, I really laughed a lot ;) Also the fact that Lucio is so serious and down to earth and Vincenzo tries hard to roast Tasty is really hilarious.
The art of making perfect homemade pizza’s and not burn them is to put a cover (a tray) above the pizza when cooking. Home ovens, always blow the heat from above so it burns the cheese, but a tray serves as a shield and the pizza will cook while the cheese is protected 😉
I found your channel while looking for something else and have really enjoyed every one I have seen. Lucio’s reaction is so funny, but well balanced against Vincenzo’s. LOVE IT!
I love how you show your passion for the legacy of Italian food, how well you explain the recipees and in a fun way; saludos desde México, fuerte abrazo!
Two of the finest pizza makers explaining the importance to each step of how to make the best pizza. Well it takes a foodie to appreciate proper cooking.
I am not an expert pizza chef, but I am an expert pizza eater. In my expert opinion, I am confident that I would have enjoyed the flavors and textures of each of those pizzas. I approach most food with a vive la différence attitude. In another video Vincenzo reacted to, they said Americans eat pizza 50 times a year (that seems low) - it's good to have a little variety when eating this much pizza!
Do you believe that 50 is still a low estimate of how much pizza Americans consume annually? I'm incredibly impressed by how the Americans do it, but I'm sorry that most of them just eat the fast food variety of pizza instead of the homemade or brick oven variety, which is actually really tasty! I have a tonne of pizza recipes on my channel because I want to provide my viewers a variety of pizza options, not just the usual Hawaiian or Pepperoni. Pizza is a really diversified delicacy, and there are many varieties available to try.
@@vincenzosplate I am sure that most of the pizza we (me included) consume in America is low quality stuff. I could not put a number on it, but only a very small percent of Americans take the time to make their own dough, or even assemble the pizza themselves. In the grocery stores, frozen pizzas range in price and quality. These probably outsell the chain pizzas, which are still consumed in excess. With this perspective in mind, I felt that the pizzas reviewed in this particular video set a reasonably good example.
“First you’re going to need warm water to activate a good amount of yeast” why can’t Americans give exact amounts? Specially for something as volatile as yeast.
Americans know the metric system is better/easier but we worked so hard to memorize Farenheit and divisbles of 12, and how many feet left until we finish our mile run in school. We just can't let that tortue be in vain😭
Love the videos Vincenzo, something I've learned for cooking pizza in a lower temperature oven that most people at home have is to use a baking steel rather than a stone. The heat conduction through steel is far better than stone, so will cook the base faster before the cheese burns from convective heat, you should definitely get one to test it!
@@kellersecurity4663 Pre heating the stone would of course help, I'm pretty sure the girl in the video did that, but using a preheated steel for the home oven beats the stone convincingly 😃
I fall in love 😍 with Lucio. For me he tried so hard to control his ‘tune’ by choosing the nice words. But I still love Vicenzo as well since he clearly told us what is wrong and what is right. Kudos for both of you 👏🏻👏🏻👏🏻
New subscriber from Scotland here! Absolutely LOVE your channel and the style you have with bad celebrity dishes and the best real Italian cooking! Thank you so much! 🤩🏴
I learned to make Pizza at a very young age (12) in Brooklyn NY in the early 1980s and slung pie for over 3 decades and have done some experimenting at home. First, Neapolitan pizza is cooked at a very high temp. 700-1000° F for about 60-90 seconds. Most (not all) home ovens have a max temp of 550° F give or take. Fresh Mozzarella is not suitable for the longer cooking times required of the dough. It will burn. I would suggest a low moisture shredded Mozzarella which can be used a bit more liberally at the lower cooking temps and longer cooking time. Now, if you are hell bent on fresh Mozzarella like I am there IS a "hack" I've found that actually works great. A large cast iron skillet. You can easily heat a cast iron skillet to 700° F on a stove top. (Be VERY careful w/ a glass top stove) So how do I know when it's hit 700°? Simple. Use a VERY light coating of avocado oil which has a smoke point of 530° F. When that skillet starts smoking you have about 30 seconds to hit 700°. After the 30 secs have passed cut the heat and build your pie. You have to be fast placing your pizza skin in the pan, topping it, and getting it into a 550° pre heated oven. 2-3 mins is all it will take to cook. Lucio is a true professional and has amazing character. I love that he's not quick to criticize and constructive with his "critiques". Bravo!
This is a great video by you both - Thank you. Great tip about par baking the dough and then adding the cheese for the last two minutes. Is the sauce added from the very start of the par bake time?
Hi Vincenzo, Had great results following these tips - Fermented in the fridge longer than I had been doing (24 hours), left it to relax on a flat surface for 2 hours before carefully stretching and then par baking. It was easy to just press into shape really as it was a lot more relaxed and airy than usual. The par baking before adding the cheese really does make a big difference to the finished pizza, I couldn't resist a few slices of black olives though... Thanks again to you both!
Nice video again. I feel so overwhelmed that someone is still trying to explain the importance of tradition and history in every sphere of life, not just cuisine. Thank you for your videos Vincenzo, you are amazing person.
Vicenzo, stop hating man. you started the video already telling your guest you hate the channel and all. your guest is much aware of the method, tools, method and flexible to people making pizza. i honestly doubt your other reactions now, you appear to like putting down other channels but today we all learned you are not knowing it all yourself... i watch your video where you commented on Alex video of pasta, and you picked his second video rather than the first where he does it to the original method...you're here to hate dude, humble yourself up a bit!
My home oven says it goes up to 550 but on max with the broiler on it must get hotter than that because I can cook a 12" pizza from a 270g dough ball in about 4m30s with the first two minutes only the sauce, then I take it out and put the cheese on and back in. And kudos to Lucio for being very generous in his reactions.
È troppo divertente vedere due italiani che potrebbero parlare in italiano sono “obbligati” a parlare in inglese. Comunque complimenti per il canale Vincenzo, orgoglio italiano❤️❤️❤️
I think this is a good critique reaction video. I think for a hobby pizza chef she's really good. She understands the basics and I think after watching your video she could make it perfectly because her major mistakes were just some minor things to change and I like how your reaction is not half as agressive as for example Gordon Ramsays reaction to hobby chefs and I feel like it's encouraging for the people to develop their cooking skills.
Ciao Peter, and thank you so much! I don't like being too critical when it's not necessary! I take it more with great chefs who are successful and yet can't cook pasta properly! Anyway, I’m glad you appreciated my “critiques” video!
Omg, when corona is finally under control, so that we can travel normally again, I visit finally South Italy (always have been in North Italy), incl. Visiting Lucho's place for great pizze!
Maybe don´t judge before you see the whole video? She was just trying to show what not to use. Vincenzo knew that and was trying to construct drama out of thin air...
Neapolitan Pizza is the Queen of all Pizzas and I believe this video should be the most popular video on youtube ua-cam.com/video/8Q_9h6VKm9c/v-deo.html
You guys made a fantastic duo in this video!👍
Is Lucio on youtube?
Who's the king then?
Isn't the plural of Pizza "Pizze" not "Pizzas"?
I ask for a friend...
@@stefanpaege2046 NO. It is 2, 3, or more PIES.
Lucio super great guy. Did not criticize or disparaged once. Everything said was constructive and educational. No overreaction like alot of typical Italians. respect
Exactly, he is very untypical for an Italian. You know he has a lot of knowledge and experience, but he doesn't try to be abrasive or talk down on you for not doing it their way.
Agree
@@jakobegger5007 yes i agree, even in past videos he had been so kind and i also agree that italians tend to talk down on you for not knowing the stupid grandmothers recipes or not put the right cheese because u live in another country and they don`t sell it LOL (ItaliaSquisita)
Thank you so much!
That's why I wanted to make this video with him
@@vincenzosplate you should go a little bit easier on that. You are so tilted from start to the end.
Vincenzo: "aren't you supposed to spread the tomato sauce from the middle like a real pizza chef?"
Real pizza chef Lucio: "who gives a crap, it's home made pizza. As long as it's evenly spread, I don't care."
what a legend.
it's obvious that Vincenzo wants drama for clicks, and Lucio is too diplomatic to follow along.
If they were cooking it in his kitchen tho...Oh boy, we'd see some drama!
Vincenzo is not the best chef
@@konsfuzius86 maybe yes but this the purpose of the whole video right?
It's like good cop bad cop 😂
Facts, some people are proffesionals for a reason. Recipes require innovation, being a chef is like being a scientist. Changes must be made for progress.
Vincenzo: Is this wrong? Isn't this wrong???
Lucio: ehhh... this is okay
okayeeee
Lovely
Yeh Yeh
😂😂😂
Vincenzo: She'sa using flour, she's not supposed to be using flour, right? Lucio: Uh, yeah, flour is required....
Lmfao xDD
Hes a drama queen
Lucho is the chef, such a nice voice and humble. Lucio pardon
UNLIKE VINCENZO
@@kushieman1608 the worth indeed🤫
He's the best!
@@aris1956 Lucho is the Spanish version of Lucio.
Same name different spelling
Does lucio have any channels?
Lucio seems like he has a lot of patience.
More than me.. for sure 🤣
I bet his pizza tastes better because he is so calm and takes his time for the best product 🍕🤤❤️
@@vincenzosplate looooool
Even too much😂
@@vincenzosplate piano piano
Lucio is a true gentleman. As an amateur who makes pizza at home (tries to make it), I admire his positive, encouraging manner. I would feel comfortable and welcome learning from him. A true humble master.
no surprise he is teaching people
Vicenzo is trying too hard to find fault. Good to see the master pizziaolo comment.
Edit: he also shows ignorance of standard dough making techniques. He questions olive oil, which is irreplaceable for many types of pizza, such as roman pizza. Sugar is also commonly used. See Bonci recipes
That's the point
Yup he tries to pull an elitist persona out of the master chef because he can't bash on the Pizza himself with lucio there. It seems kinda douchey on all the other videos but in this one it's the most obvious that the only thing he tries to do is to find any little imperfection and make a big deal of it. Also his carbonara has overcooked eggs tbf
@Dumb Head Username checks out.
Exactly, that video is not about making perfect Neapolitan style pizza, that's simply impossible to do in a normal oven, it's about making it at home.
I'm a baker, I could go around youtube critiquing people making baguettes at home or something which is also very hard to do without a stone to bake on and without decent steam control, but I don't. At home, you work with what you have available, and sometimes you have mixed results.
Yeh i saw it too
I really like this one! He is actually being helpfull, instead of overreacting over every small thing that diverts from traditional recipes he explains why some things work and why some aren't great.
Agree. The point of following traditional recipes isn't for the sake of doing it, but because there's a logic and rationale behind using certain ingredients and techniques.
Lucio didn't get the clickbait memo
😂😂
He knows that people won't listen if you are too elitist about something, they would go into defensive mode. Instead he is being calm and respectful and I really like that!
Lucio must be the first Italian not getting offended by everything related to Pizza
Not really. The "Tasty" lady was surprisingly good at the beginning of the video (since Tasty is mostly shit) and most Italians pizzaioli would recognize that. Eveyone knows there is a huge difference between home oven that goes to 250 C and wood/gas ovens that go to 450 C.
Her problem was mainly the stretching, that was terrible. Clearly in the pizza place she worked, someone else was handling the dough. Over handling the dough as she did is probably one of the most rookie mistakes (I know because I also make that mistake in the beginning)
Her second mistake was not doing the double-baking. Since the home oven has lot temperature you need to bake your pizza first only w the tomato sauce (for 10-15 min) and then add the toppings and bake again for 2-5 min (time depends on the power and type of your oven and also the toppings). That way the toppings do not come out all burnt by the the dough is ready.
The last pizza she made was horrid... the dough was all misshapen and undercooked with burnt cheese on top
Ahahah true, check our other videos reaction: ua-cam.com/video/aklGcBNkomY/v-deo.html
Lucio just seems so nice, and he has some really important tips. thank you both!
Glad you think so! 😍
Yes, Lucio is a really nice guy
Vincenzo: Its horrible! LOOOK AT IT!!
Lucio: It's all right
I like the pizza chef. He's not overly critical
Vincenzo seems ready to jump on and criticize every little bit
It is for the Show! 🤣🤣🤣
Thats the point of the vídeo reaction rigth?... React
I dig that.. it's so entertaining, Vincenzo trying to trigger Lucio and Lucio still somehow keeping it cool is funny af
He does it on purpose in these episodes, he really dials it up to show the contrast between him and his friend. He's a bit more reserved in solo episodes. Still... at times he does come off a bit douchey. I think he could make the distinction of things still being that dish, just not authentic.
I love both...
Lucio is such a gentleman. He really was very polite in his answers and criticism. Even tho his eyes sometimes told us more 🤣 definitely enjoy episodes with lucio 👌43k viewers so far Vincenzo, 43k people who know are more educated because of you both . Thanks
thumps up for Lucio!
Lucio seems like a super nice guy. Seems like he just wants to help and offer his advice. Love that!
I totally agree, he's just a nice guy who has a true passion for the pizza art!
I love how Lucio is so nice in this reaction video and very informative. Thank you so much. 🥰🍕🍕
Glad you enjoyed it! 😘
❤
This video shows how exaggerated his reactions always are. I’m still a big fan of Vincenzo’s recipes, but his reaction videos are just arrogant, rude and unnecessary. He tried too hard to find faults in this video and the humble yet professional pizza chef showed grace and maturity. He also gave excellent recommendations when required without being unnecessarily offended about everything.
You should watch Uncle Roger‘s reaction videos. You'll love them 😂
I'm not sure that was his true intention. But who knows...
yup Lucio is the kind of guy you wanna learn from. Amazing!
Depends. In some videos his reactions are ok.
Here he has some prejudice in the beginning against Tasty (which frankly anyone should have at this point haha) but later own he gets more humble.
Besides reaction videos are about comedy. If people react with just "it's ok" it's boring
Some italians are very methodic
Vinceno : overreacts and visibly shakes when stressed
Lucio: It's ok she overcooked cheese cuz oven too low temp
I prefer Lucio he needs his own channel.
@@catpyjamas TLDR bro. Yes there is being passionate about food and there is being fucking ABNOXIOUS. I felt that Vincenzo was the latter in this video trying to find fault a bit too much and trying to stop the video a bunch of times.
Overreacts? Bruh, you need to look up most italians when they see this type of shit, Vincenzo is chill, Lucio is a Saint, The rest of the italians, just hulk smash.
@@gustlightfall most Italians i know wont get this dramatic if you burn your cheese. Guy is an obnoxious drama queen who seems stuck in 1970s Italy what with his lack of acceptance of culinary evolution. Oh and his crepe lasagna was trash.
@@gustlightfall mate my standards of overreacting arent that fucked up that I'd say Vincenzo is chill.
@@sudattashakya6288 I guess I've just seen plenty of Italians on youtube who goes really way beyond Vincenzo, believe me you probably didn't see enough, I wouldn't stay if Vincenzo annoyed me like the others did.
Wow it seemed like Vicenzo was on the edge of his seat ready to point out mistakes. Lucho was awesome very composed and respectful. It was more like Vicenzo reacts rather than lucho. Maybe Vicenzo is trying to hard to make it exciting with negative criticism, constructive criticism would be much better and respectful.
That´s what it seems to be. I know to which of those guys I would listen very closely to if he would give me advice ... and that person`s name starts with the letter "L".
Constructive criticism is sometimes not that effective though.
The most important thing that I learned from these videos: you don’t mess with Italian foods
Absolutely!
they are literally pasta and pizza. you CAN'T mess with Italian foods because they are simple and basic. so they act like their food is different and special to compensate lol
@@hakantuzlal434 no just no. Food doesn’t have to be complex to be incredible.
@@hakantuzlal434 Pasta and pizza???... Well you clearly dont know italian cousine😂😂😂 Please delete this comment...
@@hakantuzlal434 It’s not complexity that makes Italian food amazing, it’s the flavour profile and how the technique/method has remained the same for hundreds of years.
The point is, authentic meals from all cultures have a specific way of doing it, ingredients, techniques, cooking method, all of it and if you do something out of step it will compromise the quality of the food either in flavour or consistency.
On top of that, most cultures would have a problem watching someone somewhat bastardise something their ancestors brought into the world when it’s so easy and tasty to do it properly.
HAHAHHA Vincenzo is like the devil who pushes the person to be evil
Noo I'm not 😈😈😈
Thank you Vicenzo and Lucio. I learned a lot in this video, especially the pre-heating of dough. I already murdered a few dozens of pizza because of the 250°C temp problem. now I can finally cook a good pizza..
it is our pleasure!!
Now you can make and cook a pizza like a Pro!! 🤩❤️
Lucio's patience is a great balance to Vincenzo's Over-the-top reactions. You are a perfect pair.
Thank you
@@vincenzosplate mi sà che avete trovato la ricetta giusta per il canale: la gente criticherà sempre ma il contrasto è quello che vuole in realtà. Un po' come "poliziotto buono" e "poliziotto cattivo".
Much respect to you two!!! Thank you for doing this video and keeping it honest.
Thank you a lot! I’m glad you enjoyed our video! 🙏🏻
Lucio is so kind and compassionate. I have learnt so much watching these videos, thank you so much!
oh yes, he's great! Many thanks to you, now you know how to make a proper pizza!
Lucio is adorable!
yes, that's true!
I loved that we heard Gennaro Contaldo at 17:57
😂
And that's probably what they are going to be reacting next. :D
Before jumping on to criticizing, why don't you listen to the full sentence? She was explaining why pre-grated cheese is bad with that orangy grated cheese. The whole video just look like the host is trying too hard just to criticize her.
U dont get tf he point of the video.
The
Vicenzo just sits there ready to teat this girl a new one, while Lucho be like "we dont do it this way, but its not that bad"
Vincenzo trying his best to trigger Lucio but he just rises above it 😁 no pun intended. Love the videos from the UK!
What an easy guy to like! We need more people like him
He's a great guy, I can confirm!
Great tip about adding the cheese during the last two minutes for those of us who use a home oven.
Glad it was helpful! It's our pleasure 😘 try this method and let us know
8:03 Hahahaha xD
17:02 This looks like my first attempt ever to make a dough, without recipe ;D
What a lovely video, I really laughed a lot ;) Also the fact that Lucio is so serious and down to earth and Vincenzo tries hard to roast Tasty is really hilarious.
The art of making perfect homemade pizza’s and not burn them is to put a cover (a tray) above the pizza when cooking. Home ovens, always blow the heat from above so it burns the cheese, but a tray serves as a shield and the pizza will cook while the cheese is protected 😉
wow, really nice tip... next time I'll try it!
Great guys both of you. Mister Lucio speaks like a Gentleman and correct s where it needs.he kept his calm in the burned cheese part
Thank you so much! Lucio and I make an excellent team 😁
In this Video vincenzo is just annoying
I found your channel while looking for something else and have really enjoyed every one I have seen. Lucio’s reaction is so funny, but well balanced against Vincenzo’s. LOVE IT!
wooow, thank you so much Jackie 😍 I love to hear that, welcome aboard!
I'm super glad you enjoyed my videos!!
So are we not gonna talk about the great camera quality and the great editing? this channel deserves more subscribers
wow thank you so much 🤩 you're so kind
@@vincenzosplate a big thank you from italy for representing us as a whole 💕
I love how you show your passion for the legacy of Italian food, how well you explain the recipees and in a fun way; saludos desde México, fuerte abrazo!
Thank you amigo! I'm glad you enjoy my passion for authentic Italian cuisine 🇮🇹🍝 Sending you a big hug back from Italy!
"Thank you Tasty, again, you failed" should be a shirt design lol
Maybe one day!🤣🤣🤣
Two of the finest pizza makers explaining the importance to each step of how to make the best pizza. Well it takes a foodie to appreciate proper cooking.
wow 😍 we appreciate your words, we are flattered!
We thank you, you are very kind!
@@vincenzosplate you're welcome and prago
Lucio is too nice. Very humble and classy.
Oh yes, he's really nice!
Thank you
I am not an expert pizza chef, but I am an expert pizza eater. In my expert opinion, I am confident that I would have enjoyed the flavors and textures of each of those pizzas. I approach most food with a vive la différence attitude. In another video Vincenzo reacted to, they said Americans eat pizza 50 times a year (that seems low) - it's good to have a little variety when eating this much pizza!
Do you believe that 50 is still a low estimate of how much pizza Americans consume annually? I'm incredibly impressed by how the Americans do it, but I'm sorry that most of them just eat the fast food variety of pizza instead of the homemade or brick oven variety, which is actually really tasty! I have a tonne of pizza recipes on my channel because I want to provide my viewers a variety of pizza options, not just the usual Hawaiian or Pepperoni. Pizza is a really diversified delicacy, and there are many varieties available to try.
@@vincenzosplate I am sure that most of the pizza we (me included) consume in America is low quality stuff. I could not put a number on it, but only a very small percent of Americans take the time to make their own dough, or even assemble the pizza themselves. In the grocery stores, frozen pizzas range in price and quality. These probably outsell the chain pizzas, which are still consumed in excess. With this perspective in mind, I felt that the pizzas reviewed in this particular video set a reasonably good example.
“First you’re going to need warm water to activate a good amount of yeast” why can’t Americans give exact amounts? Specially for something as volatile as yeast.
Americans know the metric system is better/easier but we worked so hard to memorize Farenheit and divisbles of 12, and how many feet left until we finish our mile run in school. We just can't let that tortue be in vain😭
@Kansas Geoff no need, you already know
A lot of recipe books do assume a high familiarity with dough and baking compared to other subjects.
that's so true! I ask myself the same thing
It's probably not just an American thing. (Mexican, speaking from experience trying to learn from my mother).
I like Lucio. He does not criticize and is not so negative. He gives good tips, especially regarding adding the cheese later.
oh yes, he's so nice! thank you
Excellent review! Helps us understand some the small details that might get overlooked. Thank you Thank you Thank you!!!
oh, many thanks to you! I'm glad you enjoyed the video!
Informative video ! Lucio is very knowledgeable and respectful !
We agree! He's great
Lucio was very polite and well spoken in this video. Vincenzo just came across as rude to be honest. Really tried to find negative points everywhere.
Vincenzo is so disappointed that he doesn't agree all the time🤣🤣
🤣🤣🤣
He was very modest ,I would like to try one of his Pizzas 🍕
Lucio is great!! I can confirm
Love the videos Vincenzo, something I've learned for cooking pizza in a lower temperature oven that most people at home have is to use a baking steel rather than a stone. The heat conduction through steel is far better than stone, so will cook the base faster before the cheese burns from convective heat, you should definitely get one to test it!
Many thanks for your comment, so helpful.. Nice tip!
That's why you should leave your pizzastone 1h in the turned on oven before cooking your pizza
@@kellersecurity4663 Pre heating the stone would of course help, I'm pretty sure the girl in the video did that, but using a preheated steel for the home oven beats the stone convincingly 😃
This is why I love these videos; you learn so much from other people’s successes and failures.
Thank you Wanda, I totally agree with you!
I fall in love 😍 with Lucio. For me he tried so hard to control his ‘tune’ by choosing the nice words. But I still love Vicenzo as well since he clearly told us what is wrong and what is right. Kudos for both of you 👏🏻👏🏻👏🏻
Wow thank you very much ❤️ I’m so happy you liked our video 😍
New subscriber from Scotland here! Absolutely LOVE your channel and the style you have with bad celebrity dishes and the best real Italian cooking! Thank you so much! 🤩🏴
Thank you!! Really happy you appreciate them ahah
Lucio seems like the nicest, calmest persons. 🇮🇹
oh yes, he is.. he's so nice ☺️
@@vincenzosplate you’re ok too 😀
I learned to make Pizza at a very young age (12) in Brooklyn NY in the early 1980s and slung pie for over 3 decades and have done some experimenting at home. First, Neapolitan pizza is cooked at a very high temp. 700-1000° F for about 60-90 seconds. Most (not all) home ovens have a max temp of 550° F give or take. Fresh Mozzarella is not suitable for the longer cooking times required of the dough. It will burn. I would suggest a low moisture shredded Mozzarella which can be used a bit more liberally at the lower cooking temps and longer cooking time. Now, if you are hell bent on fresh Mozzarella like I am there IS a "hack" I've found that actually works great. A large cast iron skillet. You can easily heat a cast iron skillet to 700° F on a stove top. (Be VERY careful w/ a glass top stove) So how do I know when it's hit 700°? Simple. Use a VERY light coating of avocado oil which has a smoke point of 530° F. When that skillet starts smoking you have about 30 seconds to hit 700°. After the 30 secs have passed cut the heat and build your pie. You have to be fast placing your pizza skin in the pan, topping it, and getting it into a 550° pre heated oven. 2-3 mins is all it will take to cook. Lucio is a true professional and has amazing character. I love that he's not quick to criticize and constructive with his "critiques". Bravo!
Lucio: Relaaax, it's just a piiiiizza.
-everyone
😂😂😂
Thankyou Boys.
I tried your trick to add cheese in the last two mins in the oven. awesome output
Fantastic! 🤩
That's a great way to melt mozzarella without overcooking it!
This is a great video by you both - Thank you. Great tip about par baking the dough and then adding the cheese for the last two minutes. Is the sauce added from the very start of the par bake time?
Thank you so much Andrew, it is our pleasure!
Yes the sauce is added from the very start!
Please make your pizza with this method and let us know 😋
@@vincenzosplate Thanks for the reply Vincenzo - I'll try this method at the weekend....
Hi Vincenzo, Had great results following these tips - Fermented in the fridge longer than I had been doing (24 hours), left it to relax on a flat surface for 2 hours before carefully stretching and then par baking. It was easy to just press into shape really as it was a lot more relaxed and airy than usual. The par baking before adding the cheese really does make a big difference to the finished pizza, I couldn't resist a few slices of black olives though... Thanks again to you both!
Nice video again. I feel so overwhelmed that someone is still trying to explain the importance of tradition and history in every sphere of life, not just cuisine. Thank you for your videos Vincenzo, you are amazing person.
I like Vincenzo's voice, it sounds like he's hurling insults at you, without saying the insults.
That guy is a gentleman, 👍👍👍
oh yes, he is!
I really like your channel and promotion of authentic Italian food. That guy Lucio is awesome !
Many many thanks Brian! 🙏🏻
Yes Lucio is great, everyone loves him 😁
Lucio is very humble and I understand Vincenzo too. How dare you....to overcook the mozzarella
Thank you so much from both of us!
I personally like melted mozzarella, but not cooked or even worse overcooked! 😕
Learned a lot. Thanks for this !
We're glad it was helpful! 🙏🏻
Noone. Luscio- "YEE"
Ooh, reaction video usually goes into comedic side. but this one actually leaning more into educational, i like it
Glad to hear that, and glad you enjoyed ☺️ thank you Raden!
Vicenzo, stop hating man. you started the video already telling your guest you hate the channel and all. your guest is much aware of the method, tools, method and flexible to people making pizza. i honestly doubt your other reactions now, you appear to like putting down other channels but today we all learned you are not knowing it all yourself... i watch your video where you commented on Alex video of pasta, and you picked his second video rather than the first where he does it to the original method...you're here to hate dude, humble yourself up a bit!
Love the reaction videos! Do more!🥰
More to come! 😍 Thank youu
I LOVE IT !!! Very good idea to bring Lucio to do this video 👍🏻👍🏻 amazing
Glad you liked it!! 😍🙏🏻
Awesome video 😍👏👏 where are you based Vincenzo? Australia?
Yes I am! 🇦🇺🇦🇺
The marking on the wall nearly gave me a heart attack because I thought my phone was cracked
😂😂😂
She missed the boat haha good one! Lucio great guy.👍
Right ahahha thank you!! 👌
Thank you Vincenzo. You will have 30,000,000 views soon my friend.
Hopefully!
I was wondering if you will react to that video. And you did! Grazie, Vincenzo!
I read your mind hehe It was a pleasure!! 😘
Love it 😊 thank you for insights and tips Lucio and Vincenzo 👍
It was our pleasure! Many thanks to you!
You're welcome brother and I wish you even more success with your channel 🙏
Greetings from a Greek guy 😉
Is it okay to develop a crush on Mr. Lucio? He's so cool and relaxed! :3
Hahahahaha I'll report to him!
@@vincenzosplate Yeeeeeeeeiiiiii!!! :3
My home oven says it goes up to 550 but on max with the broiler on it must get hotter than that because I can cook a 12" pizza from a 270g dough ball in about 4m30s with the first two minutes only the sauce, then I take it out and put the cheese on and back in. And kudos to Lucio for being very generous in his reactions.
great job Michael, you're using the best pizza cooking method! 👏🏻
È troppo divertente vedere due italiani che potrebbero parlare in italiano sono “obbligati” a parlare in inglese.
Comunque complimenti per il canale Vincenzo, orgoglio italiano❤️❤️❤️
Hahahaha grazie mille Tommaso!! W l'Italia ❤️
I liked that "Hi lovely people" from Gennaro at the end😂
Really enjoyed this video.
Glad you enjoyed the video 😍
Ha, I loved that "Hi lovely people" from Genaro in the end.
Ahahha he's so nice
Man you make me laugh so hard with you faces of disagreement, you are funny and very professional as well.
Ahahahahaha thank you so much! I'm glad you enjoyed this video 😁
Wow! I learned a lot here. Lucio would make a fantastic teacher.
Definitely!
Auguri di buona Pasqua e tanta pace
🙏🏻❤️
Everybody gangsta until Vincenzo comments your Italian cooking
Ahahahahaha that's so funny!
Great vid!
many many thanks! I'm glad you enjoyed the video
I think this is a good critique reaction video. I think for a hobby pizza chef she's really good. She understands the basics and I think after watching your video she could make it perfectly because her major mistakes were just some minor things to change and I like how your reaction is not half as agressive as for example Gordon Ramsays reaction to hobby chefs and I feel like it's encouraging for the people to develop their cooking skills.
Ciao Peter, and thank you so much! I don't like being too critical when it's not necessary! I take it more with great chefs who are successful and yet can't cook pasta properly!
Anyway, I’m glad you appreciated my “critiques” video!
Great video 👍🏻👍🏻
Glad you enjoyed it Tom!!
How do you like mozzarella on pizza? 😋
@@vincenzosplate not burnt 👍🏻
Vincenzooooo you are so funny. Im dying omg
🤣🤣 Thank youuu 😘
I learned so much, thank you😊✨
We're glad it was helpful, Gabriela! Now you can make pizza like a Pro!
beautiful video. I had a lot of fun
Glad you enjoyed it!!
Omg, when corona is finally under control, so that we can travel normally again, I visit finally South Italy (always have been in North Italy), incl. Visiting Lucho's place for great pizze!
Sounds great!😍 We hope we can travel again soon🤞🏻
La pizza Margherita ti sta aspettando
Bravi Vincenzo e Lucio, portiamo la qualità del cibo italiano nel mondo!!!!
Lucio is my new favourite person in the entire world
He will be happy to know!
My first reaction "WTF she putting Carrot on this Pizza"!! Glad it wasn't just me.
Maybe don´t judge before you see the whole video? She was just trying to show what not to use. Vincenzo knew that and was trying to construct drama out of thin air...
No one has ever sounded more italian than 3:50