HOW TO STRETCH NEAPOLITAN PIZZA "CANOTTO STYLE"
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- Опубліковано 26 сер 2019
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COME STENDERE LA PIZZA NAPOLETANA STILE CANOTTO
Ecco a voi un video molto interessante per tutti gli amanti della pizza canotto, sarebbe una pizza napoletana con il cornicione molto accentuato e cresciuto in altezza, solitamente dai 2 hai 3 centimetri di altezza. Spero questo video vi sia stato di aiuto e commenta qui sotto che video di pizza vorresti che io faccia, GRAZIE!!
english
HOW TO STRETCH THE NEAPOLITAN PIZZA STYLE CANOTTO
Here is a very interesting video for all lovers of pizza dinghy, it would be a Neapolitan pizza with a very accentuated and raised in height, usually from 2 you have 3 centimeters in height. I hope this video has been helpful and comment below what video of pizza you would like me to do, THANKS !!
SPANISH
CÓMO PROPAGACION EL CANOTTO DE PIZZA NEAPOLITANA
Aquí hay un video muy interesante para todos los amantes del bote de pizza, sería una pizza napolitana con una altura muy acentuada y elevada, generalmente de 2 a 3 centímetros de altura. Espero que este video haya sido útil y comente a continuación qué video de pizza le gustaría que hiciera, ¡GRACIAS!
JAPPANESE
ピザ・ネアポリタナのノートを分離する方法
これは、すべてのピザボート愛好家にとって非常に興味深いビデオです。非常に高く、通常は2〜3センチの高さのナポリのピザになります。この動画がお役に立てば幸いです。また、ピザの動画をお願いします。ありがとうございます！
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Vito! Thanks for they vídeo!! Question: the amount of salt un the Dough is important in cannoto style pizza?
Please leave a pizza!
I was just like to give a shout out to Vito for teaching me how to make neapolitan pizza dough. THANKS you for your recipes.
@@PirloXXX Byron, I believe that the main thing is to avoid deflating the cornichone (outer crust), so it's the same dough but a slightly different way of making the pizza dough to create the large inflated outer crust, "Canotto Style"
I love the tattoo 🍕
I have benn obsessed to do the perfect Napolitana pizza. Have tried 3 times and every time it gets better. Thanks for the tips.
First time I have seen the technique use by a pizza chef. Cannot love more the pizza dough , canoe-side-like. It is delicious and looks classic! By the way, your woven is very professional and efficiently toasts all pizza ! Thank you for sharing your tips!
Thanks for everything man. You are the best!
HEY VITOOO... iam a new subscriber! i recently discovered your channel and i am a foodie!!!
i have never seen a pizza chef as sincere as you with pizza. Your tips and tricks have changed my pizza game forever
thanks alot.... lots of love and respect your way!
YOU ARE DOING JUSTICE TO PIZZA!!
Thank you! That’s the goal my friend and thank you for subs
We wish we knew this before making our pizza video😂 It was such a fail, but now we know how to do it, Thankyou!😊
Ooooh I like that!! Great video felicitacione!!
Great tips.Thank you Vito.Encora bravissimo.
Wow !!! You make making pizza so exciting !! I'm watching all these videos !! So much variety !!
Also I like both languages !!
Thank you Vito !!
Thank you for the advices! I weekly make New York Style pizza based on your recipe. Folowwing you from Argentina. Great videos, easy and well explained!
For the love of pizza, I'm learning so much, thank you Vito!
Sempre vejo seus vídeos, pizzas sempre maravilhosas, parabéns.
This is very useful tech and thanks a lot to Maestro Vito Iacopelli !
You're cool mann thank you for showing me real Italian Pizza dough ,keep up the good work !
Thank you for all informations!!I like your style!greetings from greece!!
Thanks Vito. So easy to follow and well explained.
Love the life ring style canoto style , thank you for sharing your knowledge.
Thank you so much for sharing your skills. I love your videos!
Hey maestro Vito...Thnx for a new aducational video...Ciao a tutti✋
Bravissimo Vito e fatt na pizza a canott a mestiere..... Si gruoss.... Napulitan style!!! Complimenti paisa'
Mister you are to my style..
Big like from one pizza maker!!👍
Bello !!!
And yes, I would love to know how to prepare the cheese pieces at home, where I don't have any special cutting machine.
Gracias.
I’ve been making pizza for 35 years but I just took a new pizza job making Napoletana pizza it’s like leaning all over again you’re videos have help me a lot thank you Vito Dominick from New Jersey .ps I love your videos keep up the good work 👍🏼
I've making pizzas for about 15 years and I can't agree more. Vito's videos are best of the best.
You are my master of technique in making pizza. Thank You Vito!!
Great video... thanks for the tip.. keep them coming
Saluti da Bari u mestr 💪😍 tante cose 😂 sei il numero 1... Grande VITO ❤️
Can't wait to try this style! Thanks
Grazie ai tuoi video imparo, oltre a fare la pizza, la lingua inglese,,. GRAZIE 👍🍕
The Best pizza ever! Thanks 😊!
I literally learned everything about making pizza 🙏🙏🙏🙏 I cannot thank you enough, I almost watched all your videos within 5 days 😂😂✌🏻
Got a video recommendation for a easy neoplolitan recipe?
@@R1chardH check Gino Sorbillo
same here
Thats what everyone believe, unfortunatelly 90% of PPL Can't make pizza 🍕
Hi Vito I watch all your videos.
Thanks for showing us, how to make the real Napolitana pizza and dough.
Best Regards
Tony
Toronto Canada
Canotto translates to Dinghy or life boat / raft. I think the way it puffs up the inflatable raft is the most proper and accurate description. It pumps up and looks like an inflatable life raft.
My Italian is improving! Thank you Vito!
Vito, grazie mille!!! the best practiacl tricks that respect the tradition of making great pizza! Indeed you top everyone! Abraccio!
Fantastic . Thank you for showing us beautiful real Pizza.
Grande vito grazie impariamo di giorno in giorno 🙌🏻🙂
The whole key is the oven and right dough and lots of research.. You are one of the best I have watched. The whole pizza game changed when I got my Bakers Pride Oven and cooking at 750F!!! Can make some nice pies!!!! next run going to try a canotto style.....gregTexas
So Professional Dough handling, thats Masterclass, bella italia
Wicked technique. Thank you!
U are the Best vito! Grazie per tutto!
I like the english/italian repeat! pizza + language lesson! grazie amico! :D
Love your work Vito, you're an amazing pizzaiolo and a great person. Would love to work with you.
Bro i love your energy, you bring me smyle
I've been watching all these videos. I will keep watching until I develop the muscle memory to make pizzas like these.
Well done Maestro Vito.☝️😀Bon Appetite 👍🤓⛏🍕👍
Love your technique 👍👍🤘🤘
Sou teu fã! Napoletan pizza is now my favorite thing.. thanks to you
Mr. Vitto gracie for showing us your technique I like how you eat that pizza sushi style.
Hey Vito! A solid video, as always! I saw how you acknowledged (at the beginning of the vid) the need to repeat yourself, when telling the audience that you have to speak in English, switch to speaking in Italian, and then repeat. That's really not that big of a problem, imho. In fact, i think that's actually "added value". You know, something that makes your videos even more educational... we can hear the instructions in our native language, and then a second time, but in a different language - we're effectively learning cooking techniques AND learning another language..... ingredients (nouns), actions/methods (verbs), times/locations (prepositions), descriptions (adjectives)..... I mean, for me, at around this time, not even 6 years ago, I had no idea what even a 'cornicione' was, let alone a 'biga'. Thanks to your videos..... now I know! Win-Win!
Agreed! Never apologize for being kind to your kinfolk that might be interested!
Cio Vito! You have an amazing channel and I have learned alot from you!! What size or grams are the dough balls as I see you do not stretch the pizza out by pulling the dough. Love the channel! South Africa
It depends on you , usually from 230 to 300 grams , i think for canotto pizza will be good 280
Bravo Maestro Vito !!
Awesome job...you know your pizza!!
Amazing! I was wondering how that was done!
🍕 ma solo io vedo quanta passione mette sto ragazzone nel suo mestiere? Grande Vito 💪
Grazie tantee Andrea ;0) sei grande e vieni a Los Angeles un giorno
@@vitoiacopelli can we get a dough recipe???😁🍕
@@user-ez2bs3fq1x 1 kg blue caputo flour 800 ml water of cold water 2 gr of yeast and 30 gr of salt , in dough machine for about 15/20 minutes then leave it to rest for about 4/5 hours then when making pizza balls leave it to reast for another 4/5 hours then will be ready to make pizzas
I canotto do this as well as you : ) Nice video !!
perfect , will try that
Quanto pesano i panielli? Geazie vito.
Sei un esempio per tutti noi!
Best pizza channel on UA-cam!
Thank you! Please share
Professionnel , bravoooo
Im from Peru and I enjoy and learn about the video, even with the itanglish 😅
Dear Vito Iacopelli. Sir. Good to see you. You look good. How you doing? Please may I take a moment of your time to say thank you for showing me how to stretch the Pizza.
Im greatful. From Craig. UK.
,,Canotto" style ! I like this....
LOVE your channel man... semolina is very hard to get in my country, is there other alternative to use? can i use all purpose flour?
Bravo 👏 Vituccio 🤝
Grazie mille vito
Great, thanks.
Magnifique😜Appétissante😋
I was in Naples and Italy for the month of May and went as far north as Florence and the pizza is fantastic. The puffy, airy crust is so delicious and the price is not high, unless you want to sit in a tourist location. I love Italy. I don't think I would have left Italy for the USA, but there are opportunities to make a lot of money in America. The quality of the ingredients in food is so much better in Italy. Can't wait to return.
You are awesome thanks so much!!!1
The picture you showed of the "canotto" is what we would call a "dinghy" (pronounced dingy). And thank you for the great instruction.
Or an inflatable boat as a dinghy can be non inflatable 👍
Inflatable boat is more appropriate as that best describes what the dough does.
Also, what a coincidence!!! I have been having so much trouble executing the 'slap and stretch' method of stretching the dough, that for the past several years, I've been stretching the dough "canotto" style, without even realizing that that is what the technique is called! I just defaulted to doing it that way because (at the time), I grew frustrated, gave up, and then realized that having more dry flour on (and under) the dough just made it, eh...... a little more "forgiving" to me, when I stretch it, and less likely to tear or rip.
Brilliant 👍just how it should be done
Thank you so much.
Awesome video! I’ve always seen this style of pizza on Italian Instagram posts & wondered how they did it. Can we order pizza canotto style at your restaurant? 😄
Maestro, thank's
Так вкусно рассказывает)))
Bravo this is the pizza I’ve been trying to make, thin but airy and crunchy! I’ll let you know if my is a success.
Enorme I love you from France
In English I'd call that a dinghy..
Turns out I've been doing it like that they taste awesome.
Only had my pizza oven finished about 3 weeks though so I've a lot to learn.
Hello there!!!
I've been learning to make pizza with your fantastic channel :)
May you help me out and answer a question for me? The flour that I use for stretching the pizza dough ball end up sticking to the crust and it gets a pale white colour. Would it be due to the fact that I use olive oil on my recipe or it's because I use a regular oven?
Thanks in advance!!! :)
I see you have a cooler to keep your add on to the pizza cool
Hey Vito. Can we have a new how to make the pizza dough? Absolutely love the videos. Keep up the good work.
Ok I’ll make a new one this week
Awesome! Will your pizza tour hit the Australian shores do you think?
Love your videos! Can we have a pizza party video?
Great video as always Vito 👏. But the canotto is style is all about the high hydration of it. So how much hydration? And how much was the dough ball weight?
What sizes dough ball would you use for canotto style pizza? And what % hydration?
Canotto style pizza is the best!
Not sure about 15 negative ?? To me, it's another great video! Thank you!
Vitoo! Saludos desde Argentina! Pone los subtitulos al español! Acá tenes muchos fans!
I like the evolution even in a pizza master like Vito, where now, he pops the bigger bubbles so they don't turn into massive crust zits. I've started popping bubbles also, at least the big super thin looking ones, and it makes for a much more consistent and prettier crust....and less crust you just wanna sheer off before serving, leaving a gaping hole.
Muito bom 👍👍
i love this guy
Beautiful, Vito! This is how I like mine done. Can you get the conotto crust a little crispier and not so soft? I'm sharing your videos with my friends. They are so cool!
if you cook it at a lower temp for a bit longer, the canotto crust will be crispier (and drier)
Youre the best
Nice chef🇩🇿🌹
una curiosità , a quale temperatura cuoci la pizza napoletana , e qual'è la temperatura ideale grazie
Is the dough still the same as your Neapolitan or did you add more yeast and water...70 percent hydration?
Thanks
Rocco
El mejor! saludos desde Chile : D
Que es eso amarillo donde pone la masa ,compatriota también soy de chile
@@yoyo-nt2xl es una mezcla de harina y semolina (sémola mas fina), aporta crocancia y no se te pegará la masa a la mesa
@@soyandresortega Aaaa ok,muchas gracias , es semola de la que se usa para hacer semola con leche?
yo yo no he probado con esa pero debería servir ya que viene del maíz, he probado con harinas para hacer arepas y funciona
I like your style still like that master
Do you ship your pizza? Lol ⛵ And nice pizza tattoo..
love it’ 💫🌎❤️
Ciao Vito, sei sempre il migliore! Da quanti grammi consigli i panetti per fare questo tipo di stesura? Saluti da Ruvo di Puglia!