My Private Pizza Master Class Surprising a Fan
Вставка
- Опубліковано 15 чер 2023
- SUBSCRIBE ❥ / maestrovitoiacopelli
👉 MY MASTER CLASS PIZZA : www.master-class.pizza/ 👈
Use code: FATHERSDAY and Save $50
This is something i can do to you. Email me for more info and get my master class to make the best pizza u ever made
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
------------------🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕---------------
Y.T. - ITALIA ★ / @vitoiacopelliita6967
INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ maestrovitoi..."
KIDS CHANNEL: ❥ / @zoekidstoys9820
CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
● MY PRODUCTS USED TO MAKE PIZZAS
•BEST SPATULA: amzn.to/3ysuulE
•COPPER OIL ITALIAN: amzn.to/3ONgSYd
•WOOD FOR PIZZA OVEN: amzn.to/3xX0BbC
•DOUGH BALLS BOXES: amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: amzn.to/3COcaoY
•ELECTRONIC SCALE:amzn.to/32gHk8Q
•PEELS: amzn.to/35HDYd1
MY WEB SITE :
Please comment below if you have any questions
Music: www.bensound.com/royalty-free-...
Already knew Vito was an awesome guy but seeing how he actually interacts with his fans makes it even more clear!
My wife bought me an Ooni about a year ago. I thought “that’s nice, but I’ll never use this thing”.
One year later, and I spend literally 90% of my free time reading about pizza or watching pizza videos. I spend the whole week looking forward to the weekend so I can make pizza, and I want to get a real full size wood fired pizza oven in my back yard.
All of this is mainly due to Vito and his channel
i dont have a big family anymore like i used to have but somehow this video took me back to those days at birthdays and all that. it was really heartwarming. thank you Vito. all the best and all the success in the world
It was really nice seeing the master class going on at the event! Nice to have the reminders of basic pizza dough/pizza making here!
I only got my pizza oven a couple of weeks ago and this channel got me making great pizza straight away. Still more to learn obviously but the next level pizza dough method is the only way I'm making it from now on. Absolutely sensational. Love this channel 🍕
Did you use the finely milled semolina flour I saw him recommend in another video?
Your experience really shone through in this. It was almost like a magic trick when you could eyeball the perfect amount of flour and the making of the dough balls was so accurate. Your channel is the most informative pizza content I've seen frankly. Please consider reviewing your website design though, because I feel like it doesn't match the quality of what you're able to offer
So nice to see people achieve a good pizza. Great accomplishment.
Now that's the way to teach and learn! Everyone really having a great time!, It's an experience and lesson they will never forget!!❤
That $9000 Berkel slicer is the star of the video.
Kudos Vito. You are a patient man. You made everyone's day there.
I have been following your channel for over a year. I finally bought an used Alfa ciao today. Ready to start making pizzas.
Wow you’re really good at in-person training and facilitation actually. One of the most structured videos 😮 hope you’ll get more gigs like that in the future
That looked like a lot of fun. Great video! And lots of how to information in this one video. Thanks.
Thankyou thankyou. I have learnt making a near perfect pizza in following you for the last 1.5 yrs. Included a lot of practice and failures.
I am on keto but, i still love to watch your Channel and learn.
I just love your videos. I always learn something new that I can try next time I make pizza. Thanks
To me it´s clear: it looks so easy when Vito is doing what he is doing so well. But when someone else is trying to do it, suddenly you see how difficult it really is... I have experienced this , for example, in playing guitar: when I watched Steve Lukather of Toto on stage, it often looks so ridiculously easy (I mean the rhythm stuff, not the solo´s. Luke´s Solo´s look so damned difficult because they are so damned difficult...!) . Straight back home, the concert in my mind, I wanted to do the same thing, just playing along with his precise time & feel - and I failed BIG TIME, I can tell you... 🙂 . Conclusion: that happens always when you see real craftsmanship! What to do? Practice, practice, practice. That helps. Great Video. I love Neapolitan pizza style. Don't let yourself get fooled by N.Y-Style, Bari-Style, Brooklyn-Style or whatever style... THE BEST STYLE IS NEAPOLITAN-STYLE... (in my humble opinion.). Best greetings. Michael.
Those people there were so lucky. What a beautiful day to spend together. Buon appetito.
Omg! I also want to have such an outdoor kitchen!
Hi Vito, if I use the caputo pizzeria blue flour can I use less caputo dry yeast than what your recipe suggests, after the poolish ferments overnight and then adding the rest of flour and salt the next letting that ferment in the refrigerator overnight, taking the dough out four to six hours the dough was soft. What w rating is best for your poolish recipe or biga?
Sounds great! I'll give this a try. I noticed that in the previous video, the ingredients were slightly different with 300g, 300g, 5g, 5g, but here it's 400g, 400g, 5g, 5g for making the poolish. Does that seem reasonable?
In your usual videos the pizza is made the day of adding the flower to the poolish. This time the dough is put in the fridge for another 24 hours. Was that a mistake, or did you change the method? Or maybe I misunderstood. Greetings
Hey, how do you mesure up more dough ? Is it always poolish same mesurement ?
@vito if you hosted group lessons on making the perfect pizza’s with different types I would pay top $$$ 😅 already got the master class thank you for everything
I'm not even there but I'm having a great experience just by watching this!
Bravo Vito ... un insegnante fenomenale ! Voglio lavorare gratis per te!!!!!
Maestro...thank you!! ❤️ 🍕
"Pizza IS a serious thing"
I highly highly recommend the Master class!!
Vito, thank you! Your videos helped me immensly. You are a true master! :)
my favorite pinapple pizza recipe is the one with artichoke hearts, sundried tomato, and the chef says the word 'pineapple!' before he puts it in the oven
I wish one day I have the opportunity to come and personally learn pizza mastery from a master pizzialo like you 😊😊
Pineapple never!!!! Hahaha love It!!
Vito, you're such an absolutely wonderful person.
Beautiful view. A pizza master class, how wonderful and the wine looks go too. : )
Hi Vito, who needs an Ooni when we have you. Just baked a couple of beauties in my kettle bbq using pizza attachment.
Great video, Vito! You deserve to have >10,000,000 followers!
Che bella! Che bella master class, in una bella casa, con gli amici, mangiando buon cibo e sopratutto buona pizza. Il modo in cui la vita dovrebbe essere.
Come
To New York Next! We love you up here. Def change my pizza making skills and always give you all the credit! When people ask. I say fallow Vito
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes recipes 😘😋❤️❤️😘👍
Hi Vito! If you want to make lots and lots of pizzas, using 100% of your poolish, how much poolish should you make (e.g. the ratio of poolish to the dough ingredients)? Thanks ever so much for all the valuable hints and tips!
Vito you are a legend! Please come visit us in the PNW (Pacific North West) some time. Would be so awesome to have a lesson in person by you!!!!!
What kind of multi millionaires are these people?, WOW !! What a lovely house.
omg I’d love to take a pizza class from you!! ☺️ and yes no pineapples on pizza!!!
Wow. Approaching 1 million subscribers! How will you celebrate, Vito? 😄
Please help.
Did he say leave it in the fridge for 24 hours once you work it into a singular big ball?
I find every video I watch has different times. The last one you left the poolish for 16-20 hours then made the dough, then straight into balls and 2 hours later then into pizzas.
Perfect action with these guys. Fun to watch
Great Video thanks. 5gr Yeast, is this instant yeast?
So what is best pizza flour. I love pizzas and make my own but I could never make them as good as yourself
Thanks!
Thank you.. Obrigado..
What a great video Vito. Loved it!!!
I love this guy !
Why 240p only? The quality of the video is terrible.
Sometimes youtube bugged out and take hours processing the quality of the video, it is 240p right now and it will go up slowly sadly.
@@aeris4909 Good to know. I feared Vito was changing equipment to lower quality.
No no i fixed its yt problems
Veto , how is your consotation going with opening shops in HAWAII? Looking forwards to see u soon. Have great weekend!
Hey Vito, I found this ingredient that goes so well on a pizza, not sure what it's called... but it's a fruit with a big spikey green top and the main body is golden brown... inside is a very tangy yellow fruit... anyway, it pairs perfectly with pizza :D :D :D
😂
After 24h(dough, not poolish) in the fridge, how much time to stay in room temperature before making balls and how much time balls have to be in the room temperature before cook?
Nice class Vito!
Удивительный человек,каждый раз с таким интересом и страстью к своей работе. Спасибо , и привет из Крыма
Bravo bel lavoro
Grazie 😂😂😂😂😂
How long do the dough balls rest in the large tray or are they ready to go right after being made? Grazie!
I believe the entire process, he said in another video is 2 hours. I believe once they are portioned off it's an hour covered in plastic wrap
@@keturahstokes5539 Thank you.
vito loves that 70% hydration
Love this video!
6 grams over I’d say that’s pretty damn accurate. The true master Vito!
I'll die on this hill - American pepperoni is better than any spicy salami Italy has to offer.
are you a member of my class? master-class.pizza/ use code FATHERSDAY
I wrote it but it said that incorrect coupon. Why its happen like this. Maestro
Outstanding
My favorite part is the no pineapple for the pizzas. I'm sorry NO! LOLOL
this video is only showing in 144p for some reason. was there an upload error?
Thinks its a slow upload as just made 360p 😂
It could still be just "processing" on youtube's end.
Just fixed
How long does he actually knead the pizza dough. It looks like he only kneaded it for seconds.
I would say you don't put olive oil in the bowl at all when you are putting a dough back there.
HAPPY FATHER’S DAY VITO!
You are the man 👏
Was Jeff Goldblum nice?
I think the hardest thing for me to learn has been the stretch/flip. Some day I'll figure it out.
I sell pizzas from my apartment (Mexico) and some neighbour wanted to bring me pineapple so I put on her pizza. Nope... 😂
Sign me up! Really, let me know when you have another scheduled???
I want to join the class from Germany how can i join I can come to california
Very good Vito the Pizza Master!🍕
Great video :)
You're the man, Vito!
“The best Neapolitan pizza at home or in the business, (…) invest your time.”
I wanna join the crunch 🍕
O man i wish I could do it
Thank you, Vito! 🎉
pineapple on pizza is amazing ask gabriele bonci
I’ve got poolish rising right now.
Hello Vito king!
Where can I apply to take the master class?
Link in description
das my city!
Who’s house is that ❤
Pronto my friend greetings from the netherlands ❤
24 hours rest for the polish plus 24 hours rest for the dough? when the dough individual balls are done you don't let them rest?
oh my live pizza
Ciao Vito
❤🇮🇹
Good jod
i like pineapple 🍍 pizza 🍕 i eat. American special pizza
Whats up pizzaiolos!
Yes pineapple belongs on pizza.
So you dont kneed the dough?
Pineapple goes on cake, not pizza. Rules is rules.