I have went from knowing the very minimal about pizza making, to making pizza that taste like it came from a brick oven straight from my electric oven all because of you! Thank you so much!
Saying thanks is not enough to show appreciation to this guy I'm a restaurant owner not specialized in pizza but we serve pizzas as well he improved a lot my pizza quality
@@KeepHimAtBay in the fridge or outside more or less happened the same,now what do i do is that i put not so much yeast and it doesn't overflow anymore
This video is exactly what I needed. I live in Florida and I learned the hard way that it’s far too hot and humid here to do overnight fermentation. Grazie!
Although I only speak Arabic, I found a program that translates a little, but it is not that accurate, but I want to follow you because you are the pizza teacher Thank you 😁🙏🏾
i thought mine was too thin, that's how i made a hole when i scratched the dough. But now i know the true reason & how to fix it correctly. thanks a lot for the useful tips
It's hard to guess how much dough need in every single day, I have the same problem, too. Thanks to Vito share this very useful way to save those over grow dough. Nice day!
Thank you Soo very much for your videos on how to make Napolitano Pizza dough and sauce. (My absolute favorite.) I made my first Pies last night and they were both beautiful and delicious. In Baltimore, MD where I live it is difficult to find a great pizzaria with the Neopolitan dough. Thanks to you, I make it in my home now. My oven only goes to 550F so it take my pizza about 5-6 minutes to cook on a hot stone.
Thanks to you Vito I make a pretty good pizza now....there's never any leftover & even though I don't have a wood oven they still turn out so delicious.
thank you so much, because I still confusing when the dough over grow like this before, so this video make me easy to handle the dough. thank you so much
Vito, you make it look SO easy...but so far, I am clumsy! But I will keep practicing, with your excellent instructional videos, so perhaps I will be able to make a pizza that is round and not looking like an amoeba, LOL.
Fantastic man, Maestro mesmo! I am learning a ton just from watching your videos! I am also lovin the way you have changed the channel over the years!! Well done my friend!
Vito thanks from Portugal,i like the way you teaching how eazy is to make real original Italian pizza i've learn a great deal with you must friend,just carry on,i wish you well,hug from Portugal.
Great video. Thank you. Would this also work if a double fermentation dough was left in the fridge too long and was extremely sticky and would not shape up because it kept ripping? I had to throw out some dough because I couldn’t get it shaped. Thank you 🙏
Vito you are the man! Thank you for the AMAZING videos! Question, can you explain how to refrigerate the dough? Do you let the dough rise at room temp Then put it in the fridge or can you let it slow rise in the fridge? Thank you, I would love to come try your Napoli pizza in CA! I am in NYC! Thanks again!!!
Hi Vito, Thank you for your awesome videos! I hope you could answer a quick question. Once I make the dough balls and put them in a container, I find that they stick to the bottom of the container after 24 hours. I use a spatula to get them out but I can't seem to get them out without stretching the dough and making a mess? Can you give me any tips on how to get the dough balls out easily?
Say you work in Pizzeria and in the end of the evening you have 20 doughs left and you don‘t want to throw them away. Can you put the new formed balls into the fridge and take them out the next day and use them after 3 hours?
Vito, you are the best instructor I've found on the internet with pizza! Mille grazie!
I have went from knowing the very minimal about pizza making, to making pizza that taste like it came from a brick oven straight from my electric oven all because of you! Thank you so much!
Vito, thank you for being the only pizza maker that actually tells us how to solve pizza problems! 1000x Grazie to you!
Saying thanks is not enough to show appreciation to this guy I'm a restaurant owner not specialized in pizza but we serve pizzas as well he improved a lot my pizza quality
omg this guy is the legit pizza guy, i swear i had this problem all the time and had no idea what went wrong. thanks vito!
Nate fantastic very happy to hear this
I have had this problem too! just made 2 doughs yesterday and today i woke up and my dough is overflown from the plate! =D
@@vagpap85 did you just leave it somewhere outside the fidge?
@@KeepHimAtBay in the fridge or outside more or less happened the same,now what do i do is that i put not so much yeast and it doesn't overflow anymore
I'm so glad I found this video. Now I know what happened to my dough and how to fix it. Love your videos!!!
This video is exactly what I needed. I live in Florida and I learned the hard way that it’s far too hot and humid here to do overnight fermentation. Grazie!
As a Venezuelan, I had the same problem. Left it outside the fridge over night and had a soft dough. Fixed it tho, thank u Vito.
You can also put more salt in the dough, makes it ferment slower aswell
This tip has been most helpful! I have used it to save the dough a few times now.
Vito. Tu sei un maestro. Ho imperator motto da te durante la quarantina. Grazie tante dall’Arizona
Thank you Vito you are a great teacher.
Vito, you are the #1, thanks for sharing your knowledge!
Es usted un autentico maestro!!!
Lifesaver ! Thanks 😊
Although I only speak Arabic, I found a program that translates a little, but it is not that accurate, but I want to follow you because you are the pizza teacher Thank you 😁🙏🏾
Thank You! Trying my first home made pizza dough today… think it over proofed, so this is really helpful!
The Master 🤙🤙
Thank You Vito!
Sei un vero grande maestro. Ciao da Malta.
It's superb vito.i use to put garbage before.but now no waste.grazie mille
I swear to God this guy solves all of my pizza problems 😂😂
I've learned so much watching these videos.
Fantastic helpful video thank you
Gratsie Maestro!!! I start to make pizza again after many years . You are the best!!! Thank you for teaching and showing to all!!!
i thought mine was too thin, that's how i made a hole when i scratched the dough. But now i know the true reason & how to fix it correctly. thanks a lot for the useful tips
Excellent Dear Vito Lacopelli,
Thank you this exactly what was my problem with my dough over heated
Brilliant! Thanks
It's hard to guess how much dough need in every single day, I have the same problem, too. Thanks to Vito share this very useful way to save those over grow dough. Nice day!
This video saves me all the time as I run into over proofing dough balls lately alot.. Thank you Vito !
Grandissimo vito!
Sempre il migliore!!😀😀
Thank You so much Vito for this tip. This is what happened to my dough. When I took it out of the fridge after nine hours resting.
Thank you very much!!! This happened to me yesterday and it was awful to handle the dough. Next time I'll know what to do.
Great video!!
Thank you very much for sharing this
Thank you Soo very much for your videos on how to make Napolitano Pizza dough and sauce. (My absolute favorite.) I made my first Pies last night and they were both beautiful and delicious. In Baltimore, MD where I live it is difficult to find a great pizzaria with the Neopolitan dough. Thanks to you, I make it in my home now. My oven only goes to 550F so it take my pizza about 5-6 minutes to cook on a hot stone.
Thanks to you Vito I make a pretty good pizza now....there's never any leftover & even though I don't have a wood oven they still turn out so delicious.
Awesome! Just what i needed!!!! Thanks!
Brilliant 👌🏻 Super useful to know 😎 Grazie mille
Grazie Maestro Vito!!! U R da BEST!!!!
Great video and very usefull !!!
Very interesting trick👍 Thanx a lot Master Vito🙌
Awesome job
thank you so much, because I still confusing when the dough over grow like this before, so this video make me easy to handle the dough. thank you so much
vito iacopelli i migliori saluti da te e dalla tua famiglia, dalla Germania
Thank you!
Very remarkable. I used to through the dough, because I used to put more yeast!
Only one thumbs up available ? Vito you are awesome thank you! How can anyone dislike this? Better to waste? It’s delicious!!!! 🤤
This video helped me to save my dough. All doughs were out of air because probably they were busted due to over fermentation.
Love your videos! Mi piacciono molto i tuoi video!!
Superb👍
That Simplynailogical theme at the end haha! Thought it turned from a pizza tutorial to a nail tutorial
Vito, you are the best! Thanks for all these tips, they're super helpful!
please share on Facebook ciao
You are really a great trainer sir I really appreciate your effort and work in the field of pizza making
Thank you ❤️
yesss many thanks!!
This trick "saved my live" many times! Thank you Mr. Iacopelli, grazie mille!
Thanku chef
Trimakasih chef, keren 👍
Thank you sir
U are amazing
Obrigado por compartilhar esta técnica conosco!
Bravissimo, video utile
Always my biggest problem! The dry yeast makes it proof so fast! Thanks for the video.
John Singleton for dry yeast, use a third of the fresh yeast recipe
I have learned a lot from this video, thanks.
Sei grande 🔝 🔝
very nice, i learn a lot from your videos
Vito, you make it look SO easy...but so far, I am clumsy! But I will keep practicing, with your excellent instructional videos, so perhaps I will be able to make a pizza that is round and not looking like an amoeba, LOL.
Great. Ty very very much
Thanks Vito, I have a box full of dough balls that I have to do that to right now.
Sei il migliore!
gracias!!!
Fantastic man, Maestro mesmo! I am learning a ton just from watching your videos! I am also lovin the way you have changed the channel over the years!! Well done my friend!
Thank you from SAUDI ARABIAN
wow you are very professional thanks alot
U are the Best
Ciao Vito! Thanks for the tips! very helpful! Greetings from Argentina!
Vito Lacopelli you have come a long way.. ! Thanks for your love of pizza, we all share!. Trying your suggestion now.
Vito thanks from Portugal,i like the way you teaching how eazy is to make real original Italian pizza i've learn a great deal with you must friend,just carry on,i wish you well,hug from Portugal.
maestro! grazie!
Great video. Thank you.
Would this also work if a double fermentation dough was left in the fridge too long and was extremely sticky and would not shape up because it kept ripping?
I had to throw out some dough because I couldn’t get it shaped.
Thank you 🙏
Life saver!
so good, love your videos! *****
Okay...I will give it a try and see. Maybe I can post a picture of the final product if I can get the dough to work. Thanks!!
thank you vito, I hope I can go to your pizzeria and you again. we had a very good time.you are the best.
thank you for this lifehack! i didn't know that
Thank you, Vito! You're the best!)
Thanks for your videos Vitto !! I’ve learned from them Cheers from Ontario Canada 🍺🍺🍕🍕 & have a great day eh
Vito you are the man! Thank you for the AMAZING videos! Question, can you explain how to refrigerate the dough? Do you let the dough rise at room temp Then put it in the fridge or can you let it slow rise in the fridge? Thank you, I would love to come try your Napoli pizza in CA! I am in NYC! Thanks again!!!
Thanks !!!
Nice Vito!!!
Complimenti per i video e per la tua bravura!!!
Alcuni video sono solo in inglese,ma comunque ti fai capire lo stesso!!👍
Hi Vito, Thank you for your awesome videos! I hope you could answer a quick question. Once I make the dough balls and put them in a container, I find that they stick to the bottom of the container after 24 hours. I use a spatula to get them out but I can't seem to get them out without stretching the dough and making a mess? Can you give me any tips on how to get the dough balls out easily?
Can you do a video on taking a piece of good dough and culturing a starter?
You are kings 👍👍
Vito
Grazie per tutti i suggerimenti! Io uso la tua ricetta tutto il tempo per fare la mia pasta come si dice stile napoletano.
Vito! Thank you for this video! You help me to make best pizza of my life! :) FANTASTICO! My pizaiolo skill grows fast on your knowledge yeast !
this is so good !!!
Brilliant!
I really love you, Vito.
Say you work in Pizzeria and in the end of the evening you have 20 doughs left and you don‘t want to throw them away.
Can you put the new formed balls into the fridge and take them out the next day and use them after 3 hours?
I’d say yes, but after getting them out of the fridge give them enough time to warm up
Vito, great videos. I have learned so much. Why does Pizza dough overgrow like this? Is it too much yeast? How do I know how much yeast to use?
Nice video man