HOW TO STRETCH A REAL PIZZA “Slap Technique”
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- Опубліковано 24 чер 2019
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COME STENDERE LA VERA PIZZA NAPOLETANA TECNICA A SCHIAFFO
spero questo video vi sia di aiuto, lasciate un commento e un like per supportare il mio canale grazie a tutti ci vediamo ogni martedì e venerdì con nuovi episodi
HOW TO Stretch The real way how they do in naples the real pizza napoletana with tecnique slap by vito iacopelli
I hope this video will help you, leave a comment and how to support my channel
COMO APLICAR LA PIZZA NEAPOLITANA TECNICA REAL A SCHIAFFO
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"Do not make the dough nervous." Maybe the best piece of advice ever.....bravo Vito...
thats deep! and also work with everythink like that... :) next level of understanding. Enjoy :)
And what if my dough makes me nervous??? 😡
That's real passion 💯
@CAl Gond Yes he does, If you watch some of his other videos you definitely can see him rotating the pizza while he's stretching it
It’s YOUR style n enthusiasm dat makes the difference!
thanks vito, ive been making pizza's for my friends on weekends and I learned everything from you. best teacher!
I think the joy on your face over your art is fabulous.
Thank you Vito! I am a cook in Louisiana, with Creole food. I am wanting to learn more about making Pizza. 🍕 I think I have found the perfect channel 😁
Mmmm Creole food. I come from Seychelles and we have a creole cuisine! So yummy!
Maestro! Thank you a hundred times for all your enjoyable and helpful insights. I’m a 70-year old Canadian who, because of your series of videos, can finally make a pizza that makes everyone smile and beg for more. Grazie dal profondo del mio cuore!
Saludos!!! Amigo hay muchas pizzerias en Canada??
at the beginning this slap technique didnt work, but after a few times of practice i finally got it how to do it and now, i cant imagine to streach the dough without it. thank you for teaching us!
This guy's pizza is great, but it's that happy bubbly personality that keeps bringing me back to his videos for advice!
Thank you so much Vito for your advices, each detail is important, the use of the spatula with flour, the pizza peel that must be dry etc, i learned a lot from you. I put all my heart doing pizzas for my family and friends. You are right It‘s Art. :)
thank you for giving us the gift of a true artisian! your tutorial videos are helpful and inspiring! many blessings
Dear Vito, I follow since a year and every time I make pizza for my family and friends they really enjoy eating it! Of course I make the recipe step by step as you teach in your other videos, Grazie Maestro from Chile
My first attempts were a bit finicky, almost folding the dough. But now I noticed you slightly rotate the pizza back to your left hand so it opens up nicely again. Will try next time!
Thanks for the awesome lessons! Also, cant wait to try out the wood fired oven i'm building 😁
Thanks Vito for all of the video's, lots of knowledge coming from you, I made Bigi this week, turned out great, still working on the stretching technique, but it's getting better!
All thanks to your helpful tips I have now many people complimenting my home made pizzas. The crust is coming out nicer and nicer with each day. I believe You are the best pizzaiolo on youtube and maybe on earth. keep up the good job Maestro... :)
Thanks very much my friend. This is priceless. I watched many of your videos, even though I didn't try yet I'm sure it will workout well as I have been doing my own pizza and bread for last 7 years. I used to be in hospitality business and always wanted to come to Napoli, work in a pizza restaurant just to learn how to make a real pizza.
Thank you for the awesome videos. I am going to have to try this on my Weber Kettle grill. My oven's broke at the moment. Looking forward to it
Vito, I just recently discovered your channel and love your videos! I’m a home baker of sourdough bread & my family loves sourdough pizza crust, so I’m practicing that with my son-in-law, who recently got an Ooni Koda pizza oven. We’re learning together & your videos will help us so much! I will practice this slap technique to get good at it. Next time in LA...I visit your restaurant. THANK YOU SO MUCH!!
Vito thank you for this fantastic video, keep up the good work. Grazie!!
Your passion is very inspiring.
I'll be trying out, making pizza all summer.
Thanks.
What a great teaching! Thank you for your generosity to teach us all!
I like these dual language youtube vids. I'm picking up Italian. Bellissima.
nice
What a dull reply 🤣🤣🤣🤣
thank you very much for all your great advices, i tried your recipe for a hoven pizza, it tasted great, all my family liked it ^^
I have watched a lot of your videos and I have to say I am learning a lot from a master. Thank you Vito, and I look forward to dinning in your establishment in LA in the future.
Thanks man! I make my pizza like that last night....we are very happy for the result!
Vito is the best Pizza chef on UA-cam, honestly nobody compares to him, I've tried his recipes and it's so so good. Bravo!
I agree! I learnt everything about making pizza from Vito.
What a passion. You help me so much to understand the whole process of making pizza giving me best tips to start my business.
I like the dual language formato . Bringing the real pizza skill to the rest of the world. Most of the world doesn’t know what pizza really is. There is a lot of education needed. Thanks for all of the help!
Always happy and enthusiastic, and you make it all look so easy. Excellent video.
good stuff Vito, Im loving my outside wood oven to cook pizza and you have helped me, thank you
Gracias vito, por compartir tu experiencia. Thank you so much, you are amazing teacher.
These guys always make it look so easy. Thru many years of practice of course!
Great, I made the dough and the pizza it was delicious the family and friend loved it Thank you, you are a great teacher. And now the sauce.
You are the best Vito ..I like your sincerity and the way you give us the real secret of the real pizza ....I which you a good luck in your business ...
I just started making pizza a few weeks ago and I'm so glad I found your channel so early.
Vito’s dough is like no other. Amazing!
Watch this with English automated subtitles. Made my day:-)
Lovely explaining mate. These videos help beginners a lot as they helped me too.
«so I mean ship the DVD press the ammo» 😄
It's been amazing following your journey vito...everyday learning for me😊😊
Maestro Iacopelli you are just Great ! Thanks for all the tips
This channel made me the pizzaiolo of my family thank you so much maestro Iacopelli!
Nos quedó fabuloso.!!
Gracias y saludos de Chile
Another great video to help us make the best pizza in Australia!!! Thanks for sharing your vast experience once again.
Another great video, Vito! Learned a lot of tricks from your videos. One question: my crust came out like they have a hard shell. The crunchy layer is thicker than what shows in the video so they don't really crack when pressed. How can this be improved? I used my home oven that max out at 590F. Thanks!
Great work. Thank you very much for this video!
Fantastic video, explain all all my questions. Thanks!
I’ve learnt so much from this guy. Thank you Vito!! 🙏
Top tip about putting the finished pizza on a rack before serving! I’ve done this now and my pizzas are loads better thank you. I keep practicing my stretching technique and like Cliff Warden says, your channel is the best!
thank you for dedicate some time to me
I made the 70% dough by hand and it was great. I used the slap technique and it was nice and round. aaaand delicious. I was fluffy and soft crust. I need to use a hotter oven to make the whole pizza crunchy. The 70% dough really makes the pizza nice and soft.
Before watching this video I did not know that you had to put the dough in flour before you stretch it. And the pizzas I did before stuck to the pizza pan a little. But now I use the flour before stretching, it does not stick anymore. Thanks for the videos Vito.
Fantastic!
Awesome video! Thanks for the instructions!
Awesome Vito!! Thank you so much!!
Can you explain the Romano stretching some day??
Grazie mile capo!!
Vito buongiorno! You are a pizza master. I learned from you to stretch the pizza dough by hands. Thanks a lot for your help,and I hope one day meet you personal. Good luck to you and your family!
Your series is perfecto. My pizza now is restaurant quality, Thanks!
Amigo Vito, you have an amazing array of videos, all very instructive. Thank you for that. Do you have a video showing how to make white pizza?
Thank you Vito for sharing with us you passion for the Pizza
from Central Asia to you big hello! You are well done! Keep it up!
This will help very much handling the dough. Thank-you Vito! 🙏🏻💯
Thank you for the Video and tip , this are very beutyfull Pizza
I would be happy to get something like that in Germany
keep it up, great videos
Amazing video as always I have leaned so much from you Grazie
Love your videos. Learning so much. Great work
wonderful ! thank you for the thoughtful instructions!
My whole family is enjoying the REAL PIZZA NAPOLETANA now!!! They love it!!! No more pizza-ordering in our house!!!! Thank you Vito!
Gracias por enseñar tus técnicas y secretos de la Vera Pizza! "Bendiciones!! " Desde Venezuela.
Another nice one Vito. Thanks for sharing your wisdom.
Vito man , been following your videos for over a year now and thanks to you I’m starting my pizza business in a couple of weeks, thank you brother ❤️
Greetings from Egypt 🍕🍕
Wish you luck
Very very good n easy recipe. Excellent 👍👍👍👍
che metodo di stesura pratichi tu?
I love your movies and channel. Thanks :)
Thank you Vito, excellent instructions
Você é bom, parabéns, uso suas dicas e sempre funciona.
Thanks for the great video!
Caro Vito, ti ringrazio con tutto il cuore davvero é un piacere ascoltarti sei una persona molto preparata e dai onore a NAPOLI, BARI e l'ITALIA, dovrebbero darti "la cittadinanza onoraria della mia. citta NAPOLI" stai contribuendo a far conoscere la "VERA PIZZA NAPOLETANA" nel mondo grazie davvero e continua cosí
Thanks for this great tutorial!👍🇩🇪
I just love your technique!
The spot I'm at has same oven. Been getting taught by a Pizzaiolo, and his family owns caputo flower. I love it!
NICE!!! Cheers from Puerto Rico.
The success comes when we share love and knowledge! Thanks for all informations ! I love pizza and now I can make them like a chef ! I really appreciate!
I'm just loving it.
Wallah!
I didn't know about using the cooling tray stopped the pizza from being wet. Thanks again. I will have to get some to cool my homemade pizza now. hehe
Glad to help
Maestro... as always I love watching your videos as I am so passionate about Neapolitan pizzas. I wanna know everything and the “why” as well! So, thanks!! When you have your flour that is extra, is that normal flour or 00 flour (same as the dough)? I’m also looking to be certified as a pizza aioli, where would you suggest go for certification?
Un grande 'Thank you' da Roma ... le tue spiegazioni sono sempre preziose !
In Brazilian Portuguese, Valeu, excelente aula! Aprendi bastante.
To aqui em Sao Paulo!
Tamo junto, kkkkk
Grande maestro impeccabile come sempre!!!
Pizza looks so good. Good job.
Good technique explained, really good video and channel, that pizza looks very good, I subscribe, greetings from Uruguay
Love this guys enthusiasm for pizza 😇
Been trying lol! Mine is working not that bad will get there! Bravo 👏🏻
Thank you. :) very useful
Maestro! Thanks for this great technique!! Love all your videos. Does it matter which side is up?? Thanks
Don Vito, thank you for your video.
Useful and delicious video ! thank you 👌🍕
Very helpful video! Thanks
Very good Vito! Thanks
It is seen that the pizza opened very well, the truth is a teacher Vito, greetings from Uruguay
Vito you are my new hero!!
Hey Vito
Thanks for this!! You have any suggestions for preventing the dough from sticking to the working table when preparing an order of six pizza's? Hope you have some...😄
U r smile is awesome Vito, Stay Blessed Vito 🙌
Grazie mille for this explanation🙏
Thank you for sharing your knowledge, that means u are so good that nobody can beat u even if u give him the tools, this means u like competition and challenges and that makes a true pizzayolo in my opinion because a pizzayolo needs to use a fighter mentality
thank you very much! Italians are lovely people.
Thanks vito. This made making pizza so easy.
Hey Vito, great videos my friend! Thank you for sharing your knowledge, much appreciated.
I have a question, why do you sometimes bake the pizza with only the tomatoe sauce and a bit later, you add the rest of the ingredients and sometimes you put everything at the beginning like in this video? Is it related to the size of your pizza? Or just how you feel that day? :)
You've probably found the answer by now, but for others who might wonder the same. As far as I understand it's related to the heat of the oven.. less hot oven, you pre-bake it.
Thanks Vito!!