I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!
I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy
100% correct. This is the dough I use and it is perfection!! The aroma of the starter is devine! Just plan out your pizza ahead it's well worth it people
I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!
Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.
math is hard.... but it's bakers percentages.... like 1000g (total flour) between poolish and dough .... 70% hydration means u need 700g water total. 2 or 3% salt means you need 20 or 30 grams. poolish recipe is generally the same.... 300 flour 300 water 3 honey 3 yeast you would add 700 flour 400 water next day. u can use smaller amounts of yeast if you let your dough ferment 2 days. yeast will multiply if u bloom it properly. see how many dough balls this gives you.... and adjust
@@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉
Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.
I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!
That must've been tough for you not to talk Vito. You have such a great personality and listening to you prepare the dough is 1 of the best parts of your pizza skills. It was still a great video watching you go through the steps of preparing another great looking pizza. Keep them coming. Thank you for taking the time to make so many videos for us simple mortals to make us better pizza builders.
I am a chef in continental section But when i saw your pizza recipe and technic i am totally convinced with that and then i realised so changed my section now i am a pizzeria chef thanks to you
I've developed my deep dish pan pizza over the last 15 years to what I felt was perfection. The Guga Foods video came up on my FB feed & after watching I played it for my son as well. I then found your channel due to Guga flashing it across the screen & this one was my first view. Thank you, you've taught me some techniques I did not know of & I appreciate that a great deal.
made this dough this weekend. i was worried about the amount of salt...and i was worried about how wet the dough is...but...i followed it exactly...and it turned out fantastic! tasty, crunchy, and soft. froze the extra dough balls
@@magdalounis3773after. this same channel has a few vids on it. basically make your dough as normal. separate in to douballs. then I freeze them on a sheet pan. when frozen, move to zip lock. to use, move a doughball to the fridge 24hrs in advance. then remove from the fridge an hour or so b4 cooking. the yeast will reactivate like magic so you still get a good pizza crust
@@chip6515 Do you freeze the dough balls BEFORE the 2 hour rise? I freeze mine AFTER the 2 hour rise (then I do the same - 24 hours defrost in fridge and then an hour rise at room temp). But I'm curious if your method is better - so do you freeze the dough balls BEFORE letting them rise 2 hours? Or after 2 hours? Thanks! cheers
both ...basically I followed his early video way back when ...i havent re-watched it since ...so hopefully i am doing it right...let me see if I can find the old video
@@pamelapearl15 "how to properly freeze the pizza dough" (from about 3yr ago, same channel) is the name of the video. I forget if I'm still making it right according to that vid but ...I go through the entire process b4 freezing it ....then go through through the un-freezing process. but that's where I learned it from
I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!
I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class. Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process. Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless! (Also, as a kid I once won an award for the longest run on sentence)
It's so cool! Thanks, Vito. Today, I made nice pizzas for my family, even one vegetarian (was a good experiment). And now I have 10 frozen dough balls for later thanks to you other videos:) You opened my window into the world of Pizza as wide as it never was before! I want to meet you one day to shake your hand and say thanks in person...
Love your video! Thank you for not playing ANNOYING MUSIC in your video! I wish all chefs could learn not to play annoying music in their videos from you! Well done! A thousand thumbs up! I will try your recipe!
Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.
Basil kalo di Indonesia namanya kemangi....yang kalau di Indonesia dibuat lalapan bersama sambal ternyata kelihatan lezat ketika menjadi salah satu bahan untuk topping pizza...saya berharap bisa membuat seperti yang chef Vito buat.. terimakasih
❤Actions speak louder than talk! Excellent Tutorial, well explained all!!👌👌👌 Thank you for sharing another of many ways to bake your amazing techniques! Greetings from Edith, Singapore! A happy Subscriber 🌹🌹🌹🌹
I have been subsrcibed to you about half a year and you improved my pizza baking to whole new level. I have a question, sometimes after I make my pizza dough, they do not hold shape, but turn into flat blobs. Pizza is still great, but I can not reach the neapolitan outer crust. Can you recommend what might be the problem?
You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?
Could you make recipe for Neapolitan Pizza Dough that makes 2 or 3 pizza because sometimes the amount shown in the video is too much. Anyway love your work, you are true master of pizza. Thank you for all you're doing!
What I always make: 1 kg flour Hydration ca. 66% (660 g of water) 15-30 gram of Salt (based on taste and how healthy you want it) 1-2 gram of fresh yeast, almost nothing. -> results in 6 Pizza balls of 270-280 gram. You want only 3? Divide everything by 2. You want only 2? Divide everything by 3. Use a strong flour and cold water. Can't go wrong.
Maintain 70 percent hydration. 300 grams of flour, 300 grams of water, 5 grams of yeast, 5 grams of honey. 15 grams of salt with 100 grams of flour add to the poolish. 3 pizzas of 240 grams per dough ball.
I love your pizza dough recipe! I’ve been baking it for over 2 years. I would like to try with sourdough starter now. I’m not sure how to make the switch though. Any suggestions? Thanks for sharing your science!
I got a lot of tips from improving my dough from Vito and am proud to say the dough is fantastic..the only slight difference I took from Caputo dough recipe is mixing the salt in the dry flour that you add to the polish, just feel the salt mixes more evenly in the dry flour than adding it in the mixer
My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤ Im happy to see you doing well. Next time you're in America, come by Dearborn Michigan and we can cook something together. ❤❤❤ You will be my guest.
I can't stand all the close up sounds, especially wet and squishy sounds. I really hate this video for that reason. I had to turn off the volume. I love all his other videos. I love his personality. He's human. The whole sound thing just lacks any kind of humanity to it. Extremely off-putting. I'd rather let his personality shine instead of the stupid sounds.
Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.
If going to the effort of making good dough you might as well do with 2kg flour.. freeze the balls you don't use.. they last in the freezer for ages! I have used over 12 months old , still good.
I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.
hi Vito, great video. question, you use a lot of flour. if i cut the portion of the recipie in half, must i also cut the amount of yeast i half as well?
This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊
Please keep in mind that kitchenaid manual states you shouldn't go above speed 3-4 with heavy doughs as ut can break the machine or at least wear it out much quicker.
Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!
Hello Vito, hope your well. Just started following you and your videos are amazing, full of great recipes and tips. Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂 Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference? Thank you so much and look forward to watching more fantastic videos👌 Stephen.
That was a close call! I thought there would not be any "soft and crunchy" on this video and was sort of disappointed. then right at the end you pull it off perfectly. :)
Dear Adam, Thanks for this recipe. Looks lovely!! I just wanted to ask you can you place the dough balls in the freezer and leave them for a longer period? Thanks
Amazing content, as always. Thanks to your channel i got into trying to make Neapolitan pizza style at home. However, i encounter an issue, after the hours at room temperatures, the dough balls get pretty "saggy" and wattery, like some sort of jelly and it's so difficult to manevrate it. If i try to stretch it while it hangs, it will stretch/rip until it reaches the table. Can you point me to what i'm doing wrong?
Assuming the gluten is well elaborated, then it’s over proofed and you have to reball it and let it rest to use it. If the problem is gluten structure, probably letting it rest 15min at room temp, and 15min at fridge (covered) will help .
The bambino must have been napping during this filming (quiet not to wake him..😂).. I looked and couldn’t see any packing tape over your mouth🤣.. ABSOLUTELY LOVE this .. and all your content! Keep it up.. and THANK YOU! You have helped me so much!!
Hey - great video & thank you for the really valuable content. I have a question if anyone can help. After the mixer, when you form the dough into one large ball and pat it on the top with olive oil, do you let it rest for a couple minutes before starting to cut the dough into balls?
More ASRM? What's your favorite part?
The "Soft and Crunchy" at the end!! ♥
I like hearing your voice and seeing your energy so i think regular videos are better
I truly enjoyed this ASMR take Vito! Very relaxing whilst focusing on your techniques (for the home cook) and great sound production. Enjoyed and chuckled at the delicious sounding/ and looking "soft and crunchy" whisper closing too! Excellent!
Мне нравится, как вы периодически делаете такой формат видео, он успокаивает. Спасибо вам!! Ведь иногда хочется посмотреть на это без слов.
No... 😂
I like your enthusiasm ❤
I've been following you for a year now. What a difference in my pizza baking skills! People ask me why i spend 2 days making pizza dough when they have a 20 min recipe they can give me. Yah well, ive used those easy 20 min recipes, too, and theres no comparison in the taste. Everyone who has tasted my vito pizza declares that its the BEST pizza ever. !nd thats why i invest the time. If youre going to do something, do it right. And vito has the best procedure and taste for an incredible flavor that bri ng s me back to my years in southern italy
also works 8 hours left out at room temp covered for same day pizza just start in the morning (unless you're not a morning person, i guess)
Haha. No, not a morning person. So I usually make the poolish the evening before.
Preach brother/sister. I do the same. 3-day pizza >>>> 3 hour pizza
100% correct. This is the dough I use and it is perfection!! The aroma of the starter is devine! Just plan out your pizza ahead it's well worth it people
Same here. I learned a lot thanks to Maestro Vito
I know this must have been difficult; not speaking. Your personality is so big. But it worked! Enjoyed your amazing video and skills so much! Thanks Vito!
Hey Vito, big fan of yours. Your videos have upped my pizza game. I just have one request, that you show us recipes for smaller amounts. This is pizza, for like 4 months in my household. I know that I can just half all the ingredients, but sometimes it just doesn't work as well. Thanks again for all your content.
I agree! Just my wife and myself. I know I can freeze the dough but it just isn’t the same!
math is hard....
but it's bakers percentages....
like 1000g (total flour) between poolish and dough ....
70% hydration means u need 700g water total.
2 or 3% salt means you need 20 or 30 grams.
poolish recipe is generally the same....
300 flour 300 water 3 honey 3 yeast
you would add 700 flour 400 water next day.
u can use smaller amounts of yeast if you let
your dough ferment 2 days. yeast will multiply if u bloom it properly.
see how many dough balls this gives you.... and adjust
Put the balls in the freezer in a sealed container, and use when needed. At least that's what I do :)
@@dancorlateanu2214 I hear you and I do this often. But as someone else mentioned above, just not quite the same.
@@wukang3140 Thanks my man. I get bakers percentage and sure, thats the way to get everything the correct measurement wise. But part of the reason why people watch these videos (I think) is to have a visual reference. And I think (with all due respect) that Vito would benefit form having some content directed at the home chef. Just my 2 cents for... what its worth 😉
Action Speaks Louder Than Words! - So much love & passion. I've made a few pizzas, but can never get the crust as big as Vitos' and that Soft & Crunchy style, but they do taste amazing. Favourite part was when you pulled it out the oven the first time - you knew you was on a winner.
I've been regularly making pizzas from scratch for the last 8 years, recently tried one with Vito's recipe and it was night and day on the dough texture. Definitely making my dough like Vito from now on, best pizza I've made yet!
I tried making this pizza dough at home and now I'm officially the neighborhood's unofficial pizza chef! Thanks, Vito!" 😄🍕
That must've been tough for you not to talk Vito. You have such a great personality and listening to you prepare the dough is 1 of the best parts of your pizza skills. It was still a great video watching you go through the steps of preparing another great looking pizza. Keep them coming. Thank you for taking the time to make so many videos for us simple mortals to make us better pizza builders.
Hello Vito! You are The Pizza King! Love your Channel! Best regards Joakim from Sweden 🍕🍕🍕
I am a chef in continental section
But when i saw your pizza recipe and technic i am totally convinced with that and then i realised so changed my section now i am a pizzeria chef thanks to you
Nice job, Vito! The non verbal video is impactful, although I do enjoy the verbal versions as well.
The addition of the espresso makes this gold❤❤😎😎👊👍
Vito is the DJ Khaled of dough recipes....... Another one!
O melhor!! Congrat’s!❤
This quiet, focused style was somehow really captivating. Pretty nice
I've developed my deep dish pan pizza over the last 15 years to what I felt was perfection. The Guga Foods video came up on my FB feed & after watching I played it for my son as well. I then found your channel due to Guga flashing it across the screen & this one was my first view. Thank you, you've taught me some techniques I did not know of & I appreciate that a great deal.
made this dough this weekend. i was worried about the amount of salt...and i was worried about how wet the dough is...but...i followed it exactly...and it turned out fantastic! tasty, crunchy, and soft. froze the extra dough balls
Did u freeze them before or after fermentation please?
@@magdalounis3773after. this same channel has a few vids on it. basically make your dough as normal. separate in to douballs. then I freeze them on a sheet pan. when frozen, move to zip lock. to use, move a doughball to the fridge 24hrs in advance. then remove from the fridge an hour or so b4 cooking. the yeast will reactivate like magic so you still get a good pizza crust
@@chip6515 Do you freeze the dough balls BEFORE the 2 hour rise? I freeze mine AFTER the 2 hour rise (then I do the same - 24 hours defrost in fridge and then an hour rise at room temp). But I'm curious if your method is better - so do you freeze the dough balls BEFORE letting them rise 2 hours? Or after 2 hours? Thanks! cheers
both ...basically I followed his early video way back when ...i havent re-watched it since ...so hopefully i am doing it right...let me see if I can find the old video
@@pamelapearl15 "how to properly freeze the pizza dough" (from about 3yr ago, same channel) is the name of the video. I forget if I'm still making it right according to that vid but ...I go through the entire process b4 freezing it ....then go through through the un-freezing process. but that's where I learned it from
I’ll have to do this one next time!!!! I’ve been wanting to make one of your poolish doughs for a long time now. This channel is always my go to pizza channel! Keep up the great work!!!!
I like how you take time to put your apron on. Like Karate Master putting on his uniform before teaching class.
Also the way you took your time to enjoy the espresso. I have to imagine thats to encourage your students to take their time and enjoy the process.
Thank you for posting all of these. Coming from Chicago, to Chattanooga TN, and discovering its a total pizza desert here, and now being able to make my own as good as home, is priceless!
(Also, as a kid I once won an award for the longest run on sentence)
By far your best video. so much better when there is no talking. Thanks Chef
Yuk. Totally disagree.
Watching perfect smooth dough is so satisfying 🍕
It's so cool! Thanks, Vito. Today, I made nice pizzas for my family, even one vegetarian (was a good experiment). And now I have 10 frozen dough balls for later thanks to you other videos:)
You opened my window into the world of Pizza as wide as it never was before! I want to meet you one day to shake your hand and say thanks in person...
I love all Vito's videos and recipes, but this one is my new favorite!! ♥🍕
Your the Man Vito no words are necessary. No one does it better. Gracious
Vito, this is so relaxing to watch
great video Vito! loved the wobbly sound when stretching before the first fold on the dough
Love your video! Thank you for not playing ANNOYING MUSIC in your video! I wish all chefs could learn not to play annoying music in their videos from you! Well done! A thousand thumbs up! I will try your recipe!
Vito mate why have you stopped talking. All the passion has gone from the videos. I loved the passion.
This is probably the best pizza I ever made. Thank you for all your tutorials Vito!
by far your best video. I think it s better when there is no talking. thanks chef
Vito, I thoroughly enjoyed this ASMR video. It was 15 minutes of pure meditation, I felt so relaxed, but also engaged. I couldn't take my eyes off on the video. I watched the whole thing and bookmarked to watch it again later. Please make more of these in the future, and put them out every once in a while.
Basil kalo di Indonesia namanya kemangi....yang kalau di Indonesia dibuat lalapan bersama sambal ternyata kelihatan lezat ketika menjadi salah satu bahan untuk topping pizza...saya berharap bisa membuat seperti yang chef Vito buat.. terimakasih
Hands down the best pizza dough I have EVER made! And it's so easy on the stomach unlike some other pizza doughs.
Thank you Vito!!
Is this recipe in the video for 10 or 12 pizzas?
@17trunX I made nine large (14 inch) pizzas
Great home tutorial! And I like the thick bricks in the oven.
OMG Vito....You ALWAYS inspire me to make a PIZZA for dinner. Yours are always the best!
❤Actions speak louder than talk!
Excellent Tutorial, well explained all!!👌👌👌
Thank you for sharing another of many ways to bake your amazing techniques!
Greetings from Edith, Singapore!
A happy Subscriber 🌹🌹🌹🌹
I am making so much pizza since I found your channel last year. I am getting tired of pizza but I cannot stop!!!!
Me too
Vita doesn't even need to speak!!! Grazie Mille Vito!
Vitto: Definitivamente, eres un Gran Maestro, mis Pizzas ahora las hago de primer nivel; saludos desde LIma PERÚ.
I have been subsrcibed to you about half a year and you improved my pizza baking to whole new level. I have a question, sometimes after I make my pizza dough, they do not hold shape, but turn into flat blobs. Pizza is still great, but I can not reach the neapolitan outer crust. Can you recommend what might be the problem?
Soft and crunchy ❤
You learn in every video something new. Very interesting the stretch and fold before making the dough balls. Do you need it also for a pizza oven as well or just the domestic one?
Could you make recipe for Neapolitan Pizza Dough that makes 2 or 3 pizza because sometimes the amount shown in the video is too much. Anyway love your work, you are true master of pizza. Thank you for all you're doing!
What I always make:
1 kg flour
Hydration ca. 66% (660 g of water)
15-30 gram of Salt (based on taste and how healthy you want it)
1-2 gram of fresh yeast, almost nothing.
-> results in 6 Pizza balls of 270-280 gram.
You want only 3? Divide everything by 2.
You want only 2? Divide everything by 3.
Use a strong flour and cold water. Can't go wrong.
Maintain 70 percent hydration. 300 grams of flour, 300 grams of water, 5 grams of yeast, 5 grams of honey. 15 grams of salt with 100 grams of flour add to the poolish. 3 pizzas of 240 grams per dough ball.
@@_clemens_ thanks still to much balls XD becausewhat I meant is sometimes I just want one pizza or two but I will try your recipe for sure thanks!
@@jakub3360 As long as you keep the proportions you can alwayts make less.
Kneading only 1 portion is maybe a bit less easy, but works as well.
See my comment then cut all ingredients in half.
Hey all your recipes are awesome. Some are fast some take time. I love the long fermentation of the dough for that fabulous flavor. Thank you
WOW! What a great looking pizza! Thank You for sharing. You're a Legend!
I ❤your recipe. And this formula is friendly for mi but your smile in the end of the film is the essence ...Thank you so much
Even using a home oven, this guy is unstoppable, Amazing!🍕🍕
I love your pizza dough recipe! I’ve been baking it for over 2 years. I would like to try with sourdough starter now. I’m not sure how to make the switch though. Any suggestions? Thanks for sharing your science!
I got a lot of tips from improving my dough from Vito and am proud to say the dough is fantastic..the only slight difference I took from Caputo dough recipe is mixing the salt in the dry flour that you add to the polish, just feel the salt mixes more evenly in the dry flour than adding it in the mixer
In some of his older videos he adds the salt to the water. This way it's fully dissolved and it is being equally distributed. That's how I do it.
My friend from my trip to Rome. I met you in the airplane on my way to egypt. ❤❤❤❤❤
Im happy to see you doing well.
Next time you're in America, come by Dearborn Michigan and we can cook something together.
❤❤❤
You will be my guest.
Soft and crunchy, nice!
So glad I bought an Ooni. I no longer have to prebake the pizza! Thanks Vito!
Great video - will have to try this - thanks Vito!
Awesome video - you are my pizza guy for sure - thanks Vito! The poolish!! ☕👌
Hey Vito, Love you videos and the silent thing is kind of neat but I miss hearing you voice and your passion for pizza!😁
I don’t like asmr and like it more when you do normal videos but your content is still great
I can't stand all the close up sounds, especially wet and squishy sounds. I really hate this video for that reason. I had to turn off the volume. I love all his other videos. I love his personality. He's human. The whole sound thing just lacks any kind of humanity to it. Extremely off-putting. I'd rather let his personality shine instead of the stupid sounds.
Thank you for sharing this!!! Your videos have helped me so much!
Hi Vito, can you make a video on making pizza for home but not with 2kg of flour and for 20 pizzas :). Please do it with measurements for 4 pizza which usually people do. This is the most common usage.
If going to the effort of making good dough you might as well do with 2kg flour.. freeze the balls you don't use.. they last in the freezer for ages! I have used over 12 months old , still good.
@@bigchief2331How do you prep once you remove from freezer?
@@NapoleonDynamyte They are frozen in zip lock bags, leave out at room temperature for a few hours, then make the pizza.
Make 20, eat 4 portions and freeze
Hello
I just possibly made my best dough. I'm thinking it comes down to the needing the dough. Used my Cuisinart to make my dough and it was perfect. Now I'm letting rest in the fridge, will see how it works out. No fancy flour used. I think you mentioned once before the importance of needing. I am seeing the gravity of that statement. I know the food processor is not ideal but has done the best job so far for me. I have not seen anybody show the actual time it takes to need the dough.
ah man, it's so relaxing. Wonderful!
Beautiful dough. I'm just a bit confused as to why you added yeast in dough since it was already added to the Poolish?
hi Vito, great video. question, you use a lot of flour. if i cut the portion of the recipie in half, must i also cut the amount of yeast i half as well?
You don't need 5g yeast. Try 1g in poolish & 1g later when mixing flour.
It was a relaxing fresh breath. You should do some more of These Videos from Time to Time. 👍
This is amazing. ❤ I will try it next time. Can you make a video with mushrooms and pancetta and salame Milano? These are my favorite toppings in addition, but never know if I do right in the order and cooking duration. Cheers Vito, greetings from Hungary 😊
Love your videos they helped me a lot! I wasn't expecting you to use a machine though in this one at home 100% :)
Soft and crunchy in the same time 👌
Sarap🤤! I love watching your video doing pizza so authentic.
Hi Vito, thanks for teaching all this! My pizzas are improving a lot because of that.
Me gusto ese gluten, debe de tener un aroma increíble. 😊😊
Please keep in mind that kitchenaid manual states you shouldn't go above speed 3-4 with heavy doughs as ut can break the machine or at least wear it out much quicker.
You are my chef
I follow you and use your recipe
Very good chef
Thankyu so much
Thank you Vito your channel is the best
Hi
It's good seeing you do it over and over again...hard to pick it up at once😅
Love the Expresso as part of the recipe. Vito you are the best but I missed your accent and your banter while making the pizza. Keep them coming. I am on my way to making a perfect pizza in my new outdoor brick wood oven!!
Excelente Vito, espero que puedas venír a la Argentina!!!!!
You're a legend, Vito !!! The best
Ogromno si me naučil v tvojih videih...grazie caro amico...sei davvero un re !
I follow.your recipe it's amazing result
No resting times here. Your 2021 video was much better
Vito, thank you so much for the great pizza!
Hello Vito, hope your well.
Just started following you and your videos are amazing, full of great recipes and tips.
Bought myself a pizza oven and loving it although the weather could be better for eating them outside in Scotland😂
Got a question for you! Was a baker when I left school and we used wooden tables for kneading dough etc. notice you use a marble work surface, so my question is does it have to be marble? Does it make a difference?
Thank you so much and look forward to watching more fantastic videos👌
Stephen.
Great process man. Great job with the video and edits. 🍻 🍕
Pizza asmr, never knew I needed that
bravo Vito ! complimenti per questo video. La pizza fatta con il poolish sarà sicuramente buona. Buona serata !
Simply your best video ever! Thank you for making this one without narration!
Great video Vito!!!
Soft And Crunchy at the same time. 😘
I love the asmr videos. I appreciate your teachings and your passion. Thank you
Qué deliciosa te quedó Vito. 😊😊
Yes Vito I love your ASMR videos. More please
You don't need to say a word-your pizza recipes are the best thing that could happen to these ingredients
That was a close call! I thought there would not be any "soft and crunchy" on this video and was sort of disappointed. then right at the end you pull it off perfectly. :)
Vito, liked this video. But, VERY much prefer having you speak thru them!!
This is definitely different, and worth watching…but I prefer your passionate, enthusiastic narration.🙂
Dear Adam, Thanks for this recipe. Looks lovely!! I just wanted to ask you can you place the dough balls in the freezer and leave them for a longer period? Thanks
Amazing content, as always. Thanks to your channel i got into trying to make Neapolitan pizza style at home. However, i encounter an issue, after the hours at room temperatures, the dough balls get pretty "saggy" and wattery, like some sort of jelly and it's so difficult to manevrate it. If i try to stretch it while it hangs, it will stretch/rip until it reaches the table. Can you point me to what i'm doing wrong?
Assuming the gluten is well elaborated, then it’s over proofed and you have to reball it and let it rest to use it. If the problem is gluten structure, probably letting it rest 15min at room temp, and 15min at fridge (covered) will help .
So therapeutic!
The bambino must have been napping during this filming (quiet not to wake him..😂).. I looked and couldn’t see any packing tape over your mouth🤣..
ABSOLUTELY LOVE this .. and all your content! Keep it up.. and THANK YOU! You have helped me so much!!
WOW! what a great video.! Awesome production
Hey - great video & thank you for the really valuable content. I have a question if anyone can help. After the mixer, when you form the dough into one large ball and pat it on the top with olive oil, do you let it rest for a couple minutes before starting to cut the dough into balls?