I am subscribed to your brother, Bernardo’s brick oven on UA-cam, but I haven’t seen any notifications of your videos in a very long time, I’m also not doing very well, you are the best brother I make your pool this dough every single week!I know it by heart❤️
Stop the video at 18:11 and take a deep look at Vito. Super handsome, Muscular biceps popping thru his sexy black shirt, muscular forearms and looking like an Italian Roman statue of a Roman Caesar! Oh, the Focaccias are nice too.
No kidding. Sheez Vito looks Shredded. The vascularity on his biceps and the pecs on his chest. He must of been working out alot 🤔. No doubt about it. Good for him 🫡
Ciao Vito. I have only been watching your videos for 3 weeks an now im able to make pizza dough, Also i made Focaccia. Love your videos. So informative.
I hand Built my pizza oven,I’m making the best pizza in the world in my backyard thanks to you brother! The poolish dough is the best in the world!I only use San Marzano tomatoes imported from Italy for my sauce, and I only use grande mozzarella!
I did the same exact thing.. Everyone that tries my pizza says it's the best pizza they have ever eaten.. I learned every single thing I know about pizza from watching this man right here.. It breaks my heart to see him struggling here on YT recently.. The man is a pizza God..
This was a fun episode. I like the creative uses of natural coloring. Would be fun to experiment with more ways to add natural colors. I think I might light the chocolate most. haha
Dear Vito, I started watching your videos quite recently. You make fantastic videos. I have a question. Why do you sometimes add cold water to the dough, and sometimes room temperature water? How do you decide what temperature the water should be for Neapolitan pizza? What is the difference? Can you please recommend a video that explains this?
Vito, i have a suggestion. I would love to see you make some YT shorts of just the pizze you make in your restaurant it ill be a nice look to know when its busy hour and how everybody handles it. also i just love learning about new pizzatoppings so maybe some cool new topping ideas?
I sure like the looks of that chocolate focaccia, I want to make this one first. What happened to the purple focaccia? Did it have a hard time rising because of ingredients, or was it just a smaller dough?
Hello @vitoiacopelli, thanks for sharing your knowledge, I am very interesting in cooking Panuozzo, but I could not find the right making dough and cooking style for Panuzzo so that I can get soft and thin Panuozzo bread. Please do some video about it. Thanks!!!
Great video Vito great New studio by the way Now have you worked on making a soft crunchy whole grain flour pizza / wanting to try to have more of a higher fibre content in diet for bowel health while enjoying Pizza / Foccacia . Not found a good balance using organic whole grain flour rather than 00 Caputo flour Any experiments to compare whole grain dough to normal 00 flour ? Would be interested in what you think 🤔 and any tips on methods
I want to make all of them! My guys would not like the squid ink, so perhaps make it dark with that very dark coco powder, add dark coffee powder to the water, and make it sweet. For the purple (my favorite color) I would try blue berries, as my kids (all adults) do not like beets. Also, ceremonial grade matcha tea would make a nice green color!
Yellow dough: curcuma = turmeric. Vito 'chives' si pronuncia un po' come 'ciao' (non come 'cheese'). Le focacce sono belle da vedere. Non credevo che fossero tanto alte in Puglia .
Will you please do a collaboration with All Things BBQ on their Yoder smoker pizza oven attachment for their pellet grill? I would like your thoughts on it.
Hey i have question i watch all your video I will buy your course soon. But if you can answer one question i have: If i make Biga (0 Flour) and make SEPARATE dough (00 Flour) and ferment overnight (with yeast) and then add this dough to the Biga can this work?
Yea, it should. Once mixed, you’ll still need them to rest and pillow it a few times, than cut the balls. Also, you can learn by trying it against Vito’s method. Most of the techniques work, just differences between them.
They all look nice. Very colorful. Duh! But honestly, Focaccia in bright color doesn’t look appetizing to me and confuses the brain. What about marbling the Focaccia by combining colors into white dough? I rather see a Focaccia with olives, rosemary and lemon chest. With tomato piccolo would be fine too. But not with pork or squid ink.
What’s your favorite color?
my is red
Red ❤
Red and chocolate brown look yummy
Don't know which one to choose. Anyway, i'will eat all of them.
❤❤❤
Forza a te! ✌️.🤙.
Red and yellow! Imagine combining them together, so different parts are different colours 🤔
I like that you show people how to color the dough with all natural ingredients. They all look beautiful.
"These are the focaccia made by maestro Lacopelli" You are so humble Vito. And we re truly honoured to watch your videos!!
I am subscribed to your brother, Bernardo’s brick oven on UA-cam, but I haven’t seen any notifications of your videos in a very long time, I’m also not doing very well, you are the best brother I make your pool this dough every single week!I know it by heart❤️
Welcome back!
@@vitoiacopelli you are the best brother I’m very honored to learn from you, bro! Soft and crunchy at the same time, brother🤌🏼🇮🇹
Maestro, I used this recipe and technique with the old dough but no coloring and it was FANTASTIC! Soft & crunchy . . . and delicious. Thank you.
I love the red,green,brown and traditional authentic Italian faccacio bread.
First time I have seen colored foccacia! Wow!
It's a trend, even colored nopitan pizza 😂
Stop the video at 18:11 and take a deep look at Vito. Super handsome, Muscular biceps popping thru his sexy black shirt, muscular forearms and looking like an Italian Roman statue of a Roman Caesar! Oh, the Focaccias are nice too.
No kidding. Sheez Vito looks Shredded. The vascularity on his biceps and the pecs on his chest. He must of been working out alot 🤔. No doubt about it. Good for him 🫡
@@Anthony_Frairemake dough by hand everyday and you'll see why
Ciao Vito. I have only been watching your videos for 3 weeks an now im able to make pizza dough, Also i made Focaccia. Love your videos. So informative.
Simple question. Which oven do you recommend? Wood propane or electric? I feel electric oven dries the pizza. Do you feel the same?
Sei molto creativo! Really nice ideas, I imagine making this for kids, all natural flavored and colored, and their reaction.
Love your colour ideas ! I shared with all my bread & pizza lovers from Italy ! ❤️🖤💛💚🤎💜
Oh really quick review I picked up one of mixers. It works great.
Vito,have you ever heard of pizzagaina. It is a Sicilian pie.my grandmother use to make it for me.😊
Red for me! I like a bit of spice with my tomatoes. It’s good all year round😊
Thank you maestro for the great content!
I hand Built my pizza oven,I’m making the best pizza in the world in my backyard thanks to you brother! The poolish dough is the best in the world!I only use San Marzano tomatoes imported from Italy for my sauce, and I only use grande mozzarella!
I did the same exact thing.. Everyone that tries my pizza says it's the best pizza they have ever eaten.. I learned every single thing I know about pizza from watching this man right here.. It breaks my heart to see him struggling here on YT recently.. The man is a pizza God..
these all look amazing, cant wait to give them a try
Greeting to you, Vito. You're really outstanding. I appreciated and enjoy your video for making Focaccia. Nice one.
This was a fun episode. I like the creative uses of natural coloring. Would be fun to experiment with more ways to add natural colors. I think I might light the chocolate most. haha
Dear Vito,
I started watching your videos quite recently. You make fantastic videos. I have a question. Why do you sometimes add cold water to the dough, and sometimes room temperature water? How do you decide what temperature the water should be for Neapolitan pizza? What is the difference? Can you please recommend a video that explains this?
Потрясающе!!!!!👌👌👌👍👍👍👍👍👍👍👍😄
Not sure I like colored bread... but I am.positive I love Vito's UA-cam channel.
Vito, i have a suggestion. I would love to see you make some YT shorts of just the pizze you make in your restaurant it ill be a nice look to know when its busy hour and how everybody handles it. also i just love learning about new pizzatoppings so maybe some cool new topping ideas?
Fantastic video, and great smiling thumbnail. The yellow and red look so delicious.
Glad you enjoyed it
Every video deserve likes
Just by color I think the green one would be good with pistachios , that would be an awesome flavor
Mmmmmmh Viiiiiiiiito 💜!!
I sure like the looks of that chocolate focaccia, I want to make this one first. What happened to the purple focaccia? Did it have a hard time rising because of ingredients, or was it just a smaller dough?
Red and Brown obviously best, Green close next. 😋
Fantastic 😍😍😍😍😍 my ideas carrot, strawberry, pumpkin, dry fruits, wow😂😂😂😂❤
American here. NO TO THE HOTDOG. nononononoooooooo! The red, green, and yellow are YUM!!!!
looks like a rainbow color pizza burger 17.56. Beautiful.
On the dessert one how about gee instead of olive oil? once again Vito scores!
Hello @vitoiacopelli, thanks for sharing your knowledge, I am very interesting in cooking Panuozzo, but I could not find the right making dough and cooking style for Panuzzo so that I can get soft and thin Panuozzo bread. Please do some video about it. Thanks!!!
They look so yummy❤
I need that mixer!! Please put it on sale so I can afford to buy one 🤞🏻
Great video Vito great
New studio by the way
Now have you worked on making a soft crunchy whole grain flour pizza / wanting to try to have more of a higher fibre content in diet for bowel health while enjoying Pizza / Foccacia .
Not found a good balance using organic whole grain flour rather than 00 Caputo flour
Any experiments to compare whole grain dough to normal 00 flour ?
Would be interested in what you think 🤔 and any tips on methods
Vito is becoming gigachad.
already is
😂
Many years ago I took a pasta class where we were taught to use baby food for color - carrots for orange, spinach for green, beets for red.
I want to make all of them! My guys would not like the squid ink, so perhaps make it dark with that very dark coco powder, add dark coffee powder to the water, and make it sweet. For the purple (my favorite color) I would try blue berries, as my kids (all adults) do not like beets.
Also, ceremonial grade matcha tea would make a nice green color!
Top class
@@vitoiacopelli Thank you sir! you are such n inspiration, I appreciate all of your videos and hard work!
hey vito i didnt see you add the 5grm of yeast whenever you do how long do you wait after adding the yeast?
Inspiring!
Yellow dough: curcuma = turmeric. Vito 'chives' si pronuncia un po' come 'ciao' (non come 'cheese'). Le focacce sono belle da vedere. Non credevo che fossero tanto alte in Puglia .
Wow. It all looks delicious. Well, maybe not so much on the squid ink 🤔 but the others all look delicious. 🤗
Will you please do a collaboration with All Things BBQ on their Yoder smoker pizza oven attachment for their pellet grill? I would like your thoughts on it.
How long in the oven though? Just wait till they turn slightly black on the upper crust?
The red, yellow and purple please :)
The best in the world 🌍
i love the machine used sadly they don't sell it in y country
Hey i have question i watch all your video I will buy your course soon. But if you can answer one question i have: If i make Biga (0 Flour) and make SEPARATE dough (00 Flour) and ferment overnight (with yeast) and then add this dough to the Biga can this work?
Yea, it should. Once mixed, you’ll still need them to rest and pillow it a few times, than cut the balls. Also, you can learn by trying it against Vito’s method.
Most of the techniques work, just differences between them.
@@The.Machiiine thanks very much for the reply! I will try it soon.
can you do a blue one?
Spirulina Blue
So in the video you did not put the yeast. But in the note says yeast. Yeast or no yeast?
Vito looks Buff AF.
I train every day
It’s the American influence on him, turning into Arnold Iacopelli 💪💪
I am almost sure the green one certainly has coloring. Which is personally not a problem for me but it is a weird thing to hide if I am right.
Vito. We would like a new video of a whole wheat pizza recipe.
What diameter are the foil trays??
Let’s Goooooo
I’m from New Haven Connecticut
I thought Focaccia was from Ligure in Italy from Genova to Firenze
I already watched
I mention your name very often in my videos, it should definitely be helping! I tell people to watch you all the time!
VITO!!!
I’ll eat all of them
They all look nice. Very colorful. Duh! But honestly, Focaccia in bright color doesn’t look appetizing to me and confuses the brain.
What about marbling the Focaccia by combining colors into white dough?
I rather see a Focaccia with olives, rosemary and lemon chest. With tomato piccolo would be fine too. But not with pork or squid ink.
This is the Italian version of SpongeBob's Pretty Patties.
Hello Cześć
Seneor Vito, what is the difference between Pizza dough and Indian Naan dough. You call pizza oven, we call it Tandoor, what is the difference ?
You don’t say how long to bake them
hello i can smell it from here 😅
Nella focaccia pugliese ci vuole anche una patata come ingrediente
why colour you pizza ? I dont get it?
What happened to the purple one ??
Got lazy 😅😅😅😅😅😅
Too much basil perhaps?
A mio parere sono un po' troppo alti di spessore ! ciao guaglio' grande.
100g is not a cup of flour
First
sorry to say, this focaccia is not appealing at all! Stick to tradition! It was what made Italy perfect!