PIZZA NAPOLETANA: HERE IS SOME MISTAKES WHEN USING WOOD OVEN
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- Опубліковано 4 лип 2019
- SUBSCRIBE ❥ / maestrovitoiacopelli
PIZZA NAPOLETANA: ECCO A VOI ALCUNI ERRORI QUANDO SI USA UN FORNO A LEGNA E COME RISOLVERLI, spero vi sia stato di aiuto condividete e sopratutto ISCRIVITI per supportare il mio canale, se desideri che io faccia un video sul mio canale commenta qui sotto e lo faro'. grazie a tutti amici miei.
English
PIZZA NAPOLETANA: HERE YOU ARE SOME ERRORS WHEN USING A WOODEN OVEN AND HOW TO SOLVE IT, I hope you have been of help share and above all SIGN UP to support my channel, if you want me to make a video on my channel, comment below and lighthouse'. thanks to all my friends.
spanish
PIZZA NAPOLETANA: AQUÍ ESTÁN ALGUNOS ERRORES AL UTILIZAR UN HORNO DE MADERA Y CÓMO SOLUCIONARLO, espero que haya sido de ayuda para compartir y, sobre todo, INSCRÍBASE para apoyar mi canal, si desea que haga un video en mi canal, comente a continuación y faro'. gracias a todos mis amigos
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MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
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I love all your cooking. Thank you.
The production of these videos of Vito, which teaches the whole world how to make the right pizza (the only right pizza is Neapolitan pizza), involves great effort and each one contains valuable information. Thank you very much Vito.
These are really usefull tips. Thank you so much!!
Grazie mille!!
Nice teaching, thanks for teaching us to make a great pizza amen.
you are the best and very honest thank you for everything
Grazie vito per il consiglio. Sei un genio. Saluti dall'Argentina
Thanks to Vito for these helpful tips!
By the way, please share some points when use woodhanger in wood fire oven. like where to set it in oven? and how to do or adding wood when fire goes low?
Thanks so much for sharing
Полезное видео. Спасибо Маэстро!
Thanks alot
❤ from India.
This looks like your old place. I Love your channel and love learning about pizza!
Thanks !
Thanks Vito, I'm a great fan of yours. Always a pleasure to watch your new videos. Keep it up Chef.
I had some bubbling mozarella sometimes, I'll cook it less next time.
ahh, being new to cooking in wood fired pizza ovens, this was really helpful. Thanks for the great vid, oh, and I could actually understand some of that Italian :-)
I now have the dome. I knew nothing about a wood fire and cooking. I appreciate this lesson. This is the same concept . Anything different I should know for the dome?
another great video!! 💪 💪 💪
👌😋😋looks amazing
Thanks Vito for these helpful advices. Could you make a video how to light fire in the oven?
Ciao! @vitaiacopelli. I have been a subscriber since one of your first video's. I love them bro! Question: Is it possible to deep freeze dough? What do you advice?
mi hai fatto venire voglia di pizza!!
Very useful information but the music is driving me nuts 🤣
Bravo Vit!!!
From mistakes I learn most. Thanks for sharing this!
pro tip : watch movies at flixzone. Me and my gf have been using it for watching loads of movies recently.
@Elijah Owen Yup, been using Flixzone for since december myself :)
@Elijah Owen yup, I have been using flixzone for years myself =)
@Elijah Owen definitely, I have been using Flixzone for since november myself :D
the way you turn the pizza around withe the peel so easily made me laugh
Complimenti
Ciao Vito Sono un amiratore del Canada mi farebbe piacere se facessi un video di come fare un pizza party a casa e come prepararsi grazie ps fai sempre belli video da grande bravo
Vito agradeço de coração, fico sonhado no dia que farei PIZZAS da tua qualidade aqui no Brasil.
Ciao Vito.
Faresti un video sull' accensione del forno?
Grazie!
Ciao Maestro e grazie x tutto quello che fai. Seguendo i tuoi insegnamenti ho imparato a fare pizze napoletane top (a detta degli altri). Talvolta accendo il forno a legna per 3/4 pizze poi il resto del litro devo congelare le pizze cotte. Hai suggerimenti per la cottura di una pizza da congelare e come va riscaldata successivamente nel forno elettrico?
Vito appena posso ti vengo a trovare, promesso. Sei un grande!
Bloody lovely Vito. Bloody lovely. From Craig Lee White. UK.
Ciao Maestro...
@Vito Iacopelli: You have taught me a lot and seeing you baking pizzas inspired me in many ways and I am about to start a pizzeria in My hometown which is in the southern part of India. We have an average annual temp around 28-29 C. So, the dough is getting over proofed within 2-4 hours @ room temperature.Could you please suggest me some solution for this. Thank you for all that you have done so far.
Hi Richie, obviously I'm not Vito but I can tell you that in Italian summer it can also be very hot. The main solution seems to be to use very little yeast so the fermentation goes slower. If you have a cellar, that's ideal because it's cooler there, but still not too cold.
You can also use a fridge, I would advise then to make sure you leave the dough to ferment for at least 24 hours.
@@davidsommen1324 Thank you, Have tried various yeast percentages and at last as you said adding a very little amount of dry yeast (0.1% of dry yeast) and leaving it on the room temperature for about an hour then moving it to the fridge helped. thawing process takes about 40-50 mins and so I am calculating my average usage/hour and getting the dough out and leave it at the counter only as per need. It is tricky-yes but I think I can work like this for now. Very soon I will have the room airconditioned and that might help regulate the room temp.
Ciao Vito
Vedo spesso tuoi video che me piacciono.
Avrrei una domanda
Come sono in un paese dove la farina è molto debole, potresti consigliarmi per riuscire un buon impasto.
Ti ringrazio
Grande vito
Grazzi
Please make a video about pizza romana. Thank you vito
It’s on my channel
Ciao Vito grazie per tutti i tuoi video.
Una curiosità, ma il forno deve o non deve avere la canna del fumo? Non sembra che il tuo ce l'abbia pertanto mi fa presupporre che il fumo esca dall'ingresso pizza, cosi fosse non affumica il locale?
Grazie..
nei forni a legna professionali l'aspirazione solitamente è sopra la bocca del forno. Il calore e quindi il fumo percorrono tutto il forno internamente e il fumo poi esce dalla bocca (ingresso pizza) venendo poi aspirato subito in modo da non affumicare il locale :)
will the residue ashes goes on pizza? how you prevent this? also, let me know about changing woods or cleaning and starting the oven too. thank you so much, I enjoyed a lot!
i have another video just about this issue HOW TO CLEAN A WOOD BURNING OVEN let me know if you don't find it
@@vitoiacopelli thanks master
Hey Vito, it would be cool to see you in a "night work" video. A full work night at the pizzeria.
If you guys ever get an opportunity to visit Vito's new pizzeria, Provami, do it! If you think his pizzas look good on video, they are magical in your mouth.
Vito puoi fare un video su come fare pizza freestyle? Facendo tutorial? Ovviamente se lo sai fare! Sei il migliore! ❤️🇮🇹🍕
Certo
What should be the temperature when using gas
Sir i got QUESTION can we use pizza pan to make pizza in wood fire oven?
How many hours does it take to heat the oven when it os cold?
hey man i work with italian is there any phrase i can say in italian to make them laugh? :P
How to ensure that the bottom of the pizza does not burn? Is it the floor temperature? How do you control it? Many saying you need a "biscotto" stone..Looking forward your reply
the base of the oven is always hotter than the rest.. simply you need to check it after it cooked a bit .. As soon as it starts to become more solid and allows you to move it without piercing it u check it and if it shows a lot black spots it means that is well cooked and what u could do is to move it from contact with the base and continue to cook it on the pizza shovel
@@s.petrachi Thanks for the reply, do you know what temperature should the floor/base be?
I meant opposite side of fire, not oven. (Can't edit for some reason)
Vito, I have a new wood oven. One question I have is what is the best way to remove ash from the floor area where you wish to cook?
Use a brush, then a damp cloth on your peel to clean the deck. Also I’ve seen others use a metal tube to blow thru to blow the remainder ash away from cooking area!
Best to use a stiff natural fiber brush, stay away from metal brushes, too easy to break them off, no one wants metal bristle pieces in food!
AYAYA
♥️♥️♥️♥️😋😋🌹😋😋♥️♥️♥️👊🙏
I think the old guy that keeps walking into the shot might be a ghost. But like "3 Men & baby" type ghost.
Why do you have more then 1 oven in the pizzeria. Do you use both when it's busy?
Perhaps a low temp and a high temp ovens..
vito what oven is that? Ferrara?
That's the McGallager 5000
Che errerò fate voi ?
Hhhhhhh dottore come si fa il rimpasto ..per il fuoco anche un somaro lho sa fa
Which mistake you make ?
@SadEuropean Man
It s not his job !
How many pizzas do you usually cook at one time during peak periods?
E quando la base del forno è troppo calda che si bruciano le pizze? Alcuni dicono di mettere il sale ma poi la pizza rimane un po' salata. Tu come fai?
Allora ricorda di non togliere mai tutta la cenere dal forno perché c’è un motivo,
Quando il forno è molto caldo sotto e facile farlo raffreddare
Prendi tutti i carboni ardenti e li sposti sopra la cenere dei giorni precedenti
Poi prova una vecchia tecnica svuota lentamente un bicchiere di acqua proprio sulla bocca del forno avanti avanti
Oppure 2 opzione stendi una base pizza la metti al centro e piano piano quando è quasi cotta con la base della pizza la passi come se volessi pulire il forno poi la capovolgi e dinuovo la ripassi su tutta la base
Dopo vedrai che il forno si abbasserà in 4 minuti ma ricorda sempre di tenere sempre un po’ di cenere nel forno
Farò un video proprio su questo ;0)
Fammi sapere
@@vitoiacopelli thanks
grazie vito, venerdì quando torno in pizzeria provo!
@
Good information marred by a horrible sound mix. Narration barely audible and background music too overpowering. It's called background music for a reason
Ottimo filmato maestro. Ha voglia di dare una sua opinione su un piro-bruciatore da me inventato? Tra le sue caratteristiche ha di produrre una fiamma pulitissima. Nel filmato che vedrà è stato utilizzato pellet di faggio in classe A2 (quello più scadente), purtroppo avevo finito quello in A1. La fiamma è molto alcolica e quasi non si vede, si auto-pulisce e non lancia lapilli come tutti gli altri bruciatori fin qui realizzati, si piazza sotto il forno e, con una prolunga, si fa arrivare la fiamma in forno. La ringrazio anticipatamente : ua-cam.com/video/GmMQSAybQqE/v-deo.html