Vito your inspiration is amazing and your inspiring me to make better pizza for my family I’ve always cooked and baked my youngest memory are from a bakery my grandparents owned. They sold it my family all just work jobs now. No more business but I miss the environment it created. Big family big fun. Keep making the best pizza pizano
You are best Vito! Thank you for the continued, great content. Congratulations on your new public shop! I will never forget meeting you and spending time with you, when you opened Provo in Hollywood. You've been an inspiration to me since then. Glad to see you flying!🎉🎉🎉
Love the setting. So familiar and close. Everything screams "love, passion and quality". You go sir. You maybe sometimes have to get reminded that you and your craft was/is/and will be in inspiration for many people around the world, Vito! Great concept! Much love from Germany!
great video and a step by step production to plate also the fact of the cleanliness and in particular hands and nails well done it means everything if I see a chef who is presentable and clean that's my OCD out the way.
Great video Vito! You have been a massive inspiration to me and have motivated me to try doing a pizza pop up shop come spring time. I would love to see a video of you giving great business tips. Keep being the best pizza channel. God bless and much love man.
Superb. Couldn't stop my mouth watering by the end. Congratulations Vito - you deserve every success. Just wish that I lived in the same continent - so I could try your place for myself... Greetings to you and yours.
Thanks for trying something new Vito This is my experience of making high quality food, hour after hour of solitary focussed work on repetitive tasks Some people won’t like this video, but you can’t please everyone I watched to the end, learned something, and hit the like button
Hi vito! Thx you for lots of educational videos, because of you i learned how to cook some real pizza, much better than in fast food pizzerias. It took nearly 3 years of learning and practice, and in this new year i bought ooni oven and finally cooked pizza in real wood fire. It was encredibly interesting and tasty , and i wish one day i would visit italy to taste local authentical pizza and compary it with my own. Have a goon new year, greetings from zhukovsky city
Hello, first thank you for all the videos you made that taught me so much about the art of making pizza. Is it possible to make a video with details how to make this type of pizza.
My first video I watched of yours was the epic. 10# can pizza sauce recipe….. been watching ever since… boom boom soft n crunchy pizza 4 life!!🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
I love this video great work, i know a guy who owns a restaurant in larino called revolution he makes the best pinsa, very labour intense but worth every bit ❤ 🍕
I liked this "quiet video". I would have dissolved the yeast in the new water first :D And would have cleaned the sclaes before putting them back. Thanks for the helpful insight.
Hey, I'm a big fan and I have a question. After taking the dough out of the dough machine and after informing, do you put it in the fridge? and at what temperature do you store the dough. Best regards
It’s not just about money…. I don’t know if you’re aware of this, the silent part of this video ( where there’s no talking or explanation involved) is very therapeutic…. You can create a video similar to this and include in the title ASMR. It can help a lot of people with anxiety and depression, the sound is very calming.
Buon pomeriggio rispetta Mya zavut Davron ti rispetto molto e guardo il tuo video MYA MI PIACE molto la tua arte, sono anche un pizzista e ho imparato molto da te vengo Dall'Uzbekistan e ho una piccola fetta ogni tuo i video contano per me...
From my personal experience: regular flour remains sticky and does not develop so much gluten. It does not stretch that well, breaks easily if stretched. 00 flour looks exactly as in the video - spongy inside, and quite firm outside, stretches well but doesn't break. Taste is quite similar though.
When you says "two days after", is that two days after it is put in the fridge to bulk ferment or two days after the polish was made? In other words is it a 3 or 4 day process?
Hey boss did you use rice flour when you make dough?because i remember one of your videos you mentioned pinsa made originally by rice flour!or maybe i remember wrong... Good job thank you for your hard work 👍💪
Watching you making dough looks sooooo easy and while I am thinking I am doing the same steps, my pizza dough never geht’s so fluffy 😢😢😢 I’ve tried dry and fresh yeast. Even cold water. Using KitchenAid Artisan or by hand - Nothing helps I am so frustrated 😩 - but I will not give up and try again this weekend ✌🏼
Can you make a vid about whole wheat poolish? You don’t have one about that and im not sure about the rising times of whole wheat. I have to eat whole wheat now because of diabetes 2 but i want to keep making pizza, so now I have to make whole wheat pizza’s
Why do you add additional dry yeast if you have poolish? What I mean is, are you trying to have the dough proofing faster? If you don't add it will you still have the same result of proofing time (prolly not)? Thanks
Good stuff. I must be doing something wrong. For some reason my dough balls are not doubling in size like yours, mine just flatten out 😢 maybe my fridge is too cold or yeast no good!
@@vitoiacopelliattempting again, this time I will keep my poolish in the cold conservatory, not in the fridge and avoid the 2nd 24 hours, I will just make the dough balls after the poolish is ready like you did in one of your other videos, maybe I will have better luck. When I do 50 hours of fermentation I get flat dough balls and they don’t grow! 😅 I also changed the yeast to be sure 👌
Ciao Vito,ti ho ritrovato e ovviamente mi sono subito reiscritto!Mi pare che tu abbia cambiato approccio al tuo business,rispetto x lo meno a quello che ricordo,nel senso che hai tralasciato la quantita' x focalizzarti sul meno ma sempre,ovviamente,altamente qualitativo.Io nel mio piccolo,qui a Panama,ho fatto lo stesso,tanto prima nel mio piccolo ristorantino,quanto ora,nel mio lavoro dedicato solo alla pizza.Una scelta ristretta,puntando x quanto mi e' possibile,su un buon prodotto finale,fondamentalmente x la scarsa conoscenza gastronomica della clientela!Semplicemente,oltre un certo punto,non ne valeva la pena!Un saluto.
2:542:54 Buon pomeriggio rispetta Mya zavut Davron ti rispetto molto e guardo il tuo video MYA MI PIACE molto la tua arte, sono anche un pizzista e ho imparato molto da te vengo Dall'Uzbekistan e ho una piccola fetta ogni tuo i video contano per me...
Vito if i may ask why don't you do double fermentation recipes if it's so good. Tomorrow i will make 10kg dough handmade and I don't know if i should double ferment it or not?
@@vitoiacopelliVito ho fatto la pizza senza doppia fermentazione, il inpasto era UN po difficile per me che ho 14 hanni má quando ho provato la pizza del mio ooni Koda 16 avvevo pianto da come era buona .Non potevo credere che la ho fatta Io. Solo volevo ringraziare per Tutto che fai per noi e che non hai nessuni segreti ho guardato quasi ogni tuo video e Sono molto felice che proprio TU ai riuscito si YT non credo che nessuo se lo meriti più di té. Spero che hai succeso avanti nella vita a che a tua moglie e fglia stiano bene tanti saluti.👋
estimado lo sigo hace tiempo, no entiendo porque no produce videos en español ya que en latinoamerica hay una gran comunidad italiana, estoy en uruguay, tal ves no le intereza el publico latino, me gustaria saberlo, lo otro es preguntarle cual es su mayor fuente de ingresos, vender pizzas o yotube, veo que maneja mucho dinero, lo felicito un latino hijo de italiano que no habla ingles.
Curious question, because I really don't know: Why add the water later on instead of the water first and then slowly add the flour? I assumed (always dangerous) that adding flour in increments would help it fully hydrate while it was mixing. Again, I am a beginner here and just curious about the process.
Adding the water slowly and waiting until each amount is absorbed aids in the hydration and allows for a lighter formation of gluten, if it is added all at once the dough can become tougher .One of the secrets to a light , 'soft and crunchy at the same time' dough. Vito has explained it in better detail than this in his earlier videos but that is the gist of it.
That’s to be able to build the gluten much more strongly and by doing that the dough will remain cold old the time during the mixing process and it will not damage the gluten structure
You can scale down the recipe easily using baker’s percentages. There are dough calculators online and spreadsheets online that have all of the formulas in them. If you really want to do this, I’m confident that you can if you spend around 30 researching online.
Vito, at 2:10 you put the poolish into the proofer/cooler, and again at 7:50 you put the final dough into the proofer/cooler. what temperature is your proofer/cooler set to? A controlled room temperature, or a cold retard temperature?
This is a 10Million $ business, What's the value for you?
Extreme value you the best
Are you taking investors?? Great work as always!!!
faith in humanity plus excellent pizza
@@klwonderlyyes I’m looking for it
To make the best pizza I can and share the experience with family and friends
My dad rocks ❤
love you too babe
7:27 That fly was very lucky 😂😅 Greetings from Poland 🇵🇱🤗
It looks amazing and delicious. PINSASMR ❤
This is my favorite kind of video. We need more like this, especially the ending when everyone is enjoying their pizza. Great stuff!
I'm not sure if I've ever seen such a hard-working man as you are. Thank you.
Maybe look around you in stead of only watching a screen when you are outside 😂. He does work hard but he’s certainly not the only one out there…
@@marceldiseraad9977 exactly my thoughts.
Nobody can make such incredible dough except Vito. You are so talented. Happy new year to you and your family, Vito!
thank you so much
for be here and support
I’ve tried the recipe. The whole family enjoyed it. Thank you
Ciao Vito! ❤🎉 Felice anno nuovo! Adoro i tuoi contenuti video! Grazie. Pietro in Florida
ciaoooo grazie to you see u soon
wow you really look at the video
I'm starting a pizza business and going to try this recipe tomorrow. It looks out of this world,
Cheers Vito
Let’s do it together
Admiro tu perseverancia y esfuerzo por lograr el éxito 👏👏👏👏👏👏👏👏
This is perfect, as real as it gets. Thank you so much for sharing!
Vito your inspiration is amazing and your inspiring me to make better pizza for my family I’ve always cooked and baked my youngest memory are from a bakery my grandparents owned. They sold it my family all just work jobs now. No more business but I miss the environment it created. Big family big fun. Keep making the best pizza pizano
You are best Vito!
Thank you for the continued, great content.
Congratulations on your new public shop! I will never forget meeting you and spending time with you, when you opened Provo in Hollywood. You've been an inspiration to me since then. Glad to see you flying!🎉🎉🎉
thank you
Love the setting. So familiar and close. Everything screams "love, passion and quality". You go sir. You maybe sometimes have to get reminded that you and your craft was/is/and will be in inspiration for many people around the world, Vito! Great concept! Much love from Germany!
I appreciate that! Made with love
I love non speaking vito videos! You can just appreciate the art in a different way. Mamma mia Vito! Grazie mille!
great video and a step by step production to plate also the fact of the cleanliness and in particular hands and nails well done it means everything if I see a chef who is presentable and clean that's my OCD out the way.
thank you so much
I can watch this all day
Your videos are always great! But this one is sublime! Bravo!
Thank you very much!
Loved this one vito, great work
Great video Vito! You have been a massive inspiration to me and have motivated me to try doing a pizza pop up shop come spring time. I would love to see a video of you giving great business tips. Keep being the best pizza channel. God bless and much love man.
Sounds great! Thank you
Superb. Couldn't stop my mouth watering by the end. Congratulations Vito - you deserve every success. Just wish that I lived in the same continent - so I could try your place for myself... Greetings to you and yours.
Maybe one day!
I’m so excited finally I ordered the autentico mixer from you I can’t wait to have it and start make your pizza dough recipe
Wow amazing thank you ❤
Vito you are the best! Bravo 👍 I hope one day to be able to go eat the Best Neapolitan pizza in your Soft and Crunchy restaurant 👍☀️💚
Maybe one day!
the best pizza recipe. this man is my idol making pizza
Thanks for trying something new Vito
This is my experience of making high quality food, hour after hour of solitary focussed work on repetitive tasks
Some people won’t like this video, but you can’t please everyone
I watched to the end, learned something, and hit the like button
thank youuuuu
You are a legend Vito. Thanks for the insight.
Hi vito! Thx you for lots of educational videos, because of you i learned how to cook some real pizza, much better than in fast food pizzerias. It took nearly 3 years of learning and practice, and in this new year i bought ooni oven and finally cooked pizza in real wood fire. It was encredibly interesting and tasty , and i wish one day i would visit italy to taste local authentical pizza and compary it with my own.
Have a goon new year, greetings from zhukovsky city
let's meet one day come to Puglia and let me know
Great work vito thanks 😮
The "Hi Hi Hiiii" after the Soft & Crunchy is the best part. 😀
It really is!
Hello, first thank you for all the videos you made that taught me so much about the art of making pizza. Is it possible to make a video with details how to make this type of pizza.
Beautiful and greetings from Hawaii - will bake this for sure - grazie
Hope you enjoy
What a great place and what a nice video, loved it ! Happy new Year Vito, congrats 👍
Same to you!
The best!!! Soft e crunchy! Same time!!!🍕🍕🍕👏🏻👏🏻👏🏻
So good!
Grande Vito, traspare sempre grande amore e professionalità verso ogni impasto!
❤
Thank you as always Vito!! What is the difference between Pinsa and focaccia?
My first video I watched of yours was the epic. 10# can pizza sauce recipe….. been watching ever since… boom boom soft n crunchy pizza 4 life!!🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥
Awesome! Thank you!🙏
Great video, thank you Vito! You should make a video how to make such a dough, e.g. for 6-10 pinsas :)
Thanks for the idea!
Happy New Year to you and you're family Chef Vito ❤🙏
Same to you!
I absolutely LOVE using Caputo Lievito for my non-sourdough breads.
Sounds great!
Vito. I loved your silent video, I hope you get more views. I'll keep coming for these kind of videos. "Soft and craunchy" is All you need to say..😂
I love this video great work, i know a guy who owns a restaurant in larino called revolution he makes the best pinsa, very labour intense but worth every bit ❤ 🍕
Sounds great!
You did it again. Happy new year 🎉
Happy new year!
yo the matte black rover looking nice amigo
Hey Vito, common we love hearing you talk my brother, don’t be silent 😅😊
Would love to see how the La Bolognese is made. Would you be able to do a video on how to make it please? I learn a lot from yourself.
Yes I can
These videos are satisfying to watch. Is your restaurant permanently public now?
No only private events
Good idea 🎉❤
I liked this "quiet video". I would have dissolved the yeast in the new water first :D And would have cleaned the sclaes before putting them back. Thanks for the helpful insight.
Hey, I'm a big fan and I have a question. After taking the dough out of the dough machine and after informing, do you put it in the fridge? and at what temperature do you store the dough. Best regards
Do you have to move camera for every shot? Or do you have many cameras set up around the shop? And are they activated by motion sensor?
Can you explain dough autolysis? 🤗
@vitoiacopelli where are those colorful glasses from?
Love it
It’s not just about money…. I don’t know if you’re aware of this, the silent part of this video ( where there’s no talking or explanation involved) is very therapeutic…. You can create a video similar to this and include in the title ASMR. It can help a lot of people with anxiety and depression, the sound is very calming.
Hey Vito,
Your description says ASRM. Should be ASMR buddy.
Great video to my man!
Yeah thanks
Buon pomeriggio rispetta Mya zavut Davron ti rispetto molto e guardo il tuo video MYA MI PIACE molto la tua arte, sono anche un pizzista e ho imparato molto da te vengo Dall'Uzbekistan e ho una piccola fetta ogni tuo i video contano per me...
Love it Vito. Whats the difference to a 00 flour?
From my personal experience: regular flour remains sticky and does not develop so much gluten. It does not stretch that well, breaks easily if stretched. 00 flour looks exactly as in the video - spongy inside, and quite firm outside, stretches well but doesn't break. Taste is quite similar though.
I’m using what you have thought me with a twist. Sourdough pizza! Wish I could send you a photo
On instagram please do
When you says "two days after", is that two days after it is put in the fridge to bulk ferment or two days after the polish was made? In other words is it a 3 or 4 day process?
Is it possible to make pinsa dough by hand? Not everyone has a spiral mixer, and the pinsa in the video's are looking tasty....
Not really
what workout exercises do you do? pizza dough
Gloria a ti,señor,por todo/ Viva Christo Rey
Was that a Pinsa coming by with fried potatoes aka French fries? What more was on that one?
Yes à new recipe 🎉
Hey boss did you use rice flour when you make dough?because i remember one of your videos you mentioned pinsa made originally by rice flour!or maybe i remember wrong...
Good job thank you for your hard work 👍💪
Yes I have
Vito, what is the make and model of that refrigerator?
It’s from @@PizzaGroupIT
Ciao Vito, grande bel video, si può congelare la pinsa dopo la prima cottura ?
Si certo
Question for you Vito? Where is your restaurant Soft and Crunshy located?
It’s in torre a mare Bari Italy
Is there a full recipe for this somewhere ?
Maybe on the video ❤
Watching you making dough looks sooooo easy and while I am thinking I am doing the same steps, my pizza dough never geht’s so fluffy 😢😢😢
I’ve tried dry and fresh yeast. Even cold water. Using KitchenAid Artisan or by hand - Nothing helps
I am so frustrated 😩 - but I will not give up and try again this weekend ✌🏼
Get a spiral mixer
Hope you enjoy
@@jessiebrader2926 i am looking for one but Not sure which one i should buy. Can’t afford 1000€ or more
@@vitoiacopelli thanks 🙏
Can you make a vid about whole wheat poolish? You don’t have one about that and im not sure about the rising times of whole wheat. I have to eat whole wheat now because of diabetes 2 but i want to keep making pizza, so now I have to make whole wheat pizza’s
Why do you add additional dry yeast if you have poolish? What I mean is, are you trying to have the dough proofing faster? If you don't add it will you still have the same result of proofing time (prolly not)?
Thanks
To grow the dough little faster
@@vitoiacopelli Grazie! One more question, are you planning to do some pizza classes? Possibly Prague? :)
@vitoiacopelli what is the pinsa flour why do you use that over your regular pizza flour? has it more ascorbic acid to give the dough more power?
It’s rice and soy flour
@@vitoiacopelli thanks
Wow
what's the next street festival, where you serve? ( would be cool )
In Italy for now
Good stuff. I must be doing something wrong. For some reason my dough balls are not doubling in size like yours, mine just flatten out 😢 maybe my fridge is too cold or yeast no good!
What happened?
@@vitoiacopelliattempting again, this time I will keep my poolish in the cold conservatory, not in the fridge and avoid the 2nd 24 hours, I will just make the dough balls after the poolish is ready like you did in one of your other videos, maybe I will have better luck.
When I do 50 hours of fermentation I get flat dough balls and they don’t grow! 😅 I also changed the yeast to be sure 👌
Wow very nice 2025 video amazing :D
Happy new year
Ciao Vito,ti ho ritrovato e ovviamente mi sono subito reiscritto!Mi pare che tu abbia cambiato approccio al tuo business,rispetto x lo meno a quello che ricordo,nel senso che hai tralasciato la quantita' x focalizzarti sul meno ma sempre,ovviamente,altamente qualitativo.Io nel mio piccolo,qui a Panama,ho fatto lo stesso,tanto prima nel mio piccolo ristorantino,quanto ora,nel mio lavoro dedicato solo alla pizza.Una scelta ristretta,puntando x quanto mi e' possibile,su un buon prodotto finale,fondamentalmente x la scarsa conoscenza gastronomica della clientela!Semplicemente,oltre un certo punto,non ne valeva la pena!Un saluto.
2:54 2:54 Buon pomeriggio rispetta Mya zavut Davron ti rispetto molto e guardo il tuo video MYA MI PIACE molto la tua arte, sono anche un pizzista e ho imparato molto da te vengo Dall'Uzbekistan e ho una piccola fetta ogni tuo i video contano per me...
Vito if i may ask why don't you do double fermentation recipes if it's so good. Tomorrow i will make 10kg dough handmade and I don't know if i should double ferment it or not?
It depends on the pizza
@@vitoiacopelliVito ho fatto la pizza senza doppia fermentazione, il inpasto era UN po difficile per me che ho 14 hanni má quando ho provato la pizza del mio ooni Koda 16 avvevo pianto da come era buona .Non potevo credere che la ho fatta Io.
Solo volevo ringraziare per Tutto che fai per noi e che non hai nessuni segreti ho guardato quasi ogni tuo video e Sono molto felice che proprio TU ai riuscito si YT non credo che nessuo se lo meriti più di té. Spero che hai succeso avanti nella vita a che a tua moglie e fglia stiano bene tanti saluti.👋
❤
n2 top
what's the toppings on pinsas at 20:40?
pest basil, fresh mozzarella, zucchini Julien and panco
estimado lo sigo hace tiempo, no entiendo porque no produce videos en español ya que en latinoamerica hay una gran comunidad italiana, estoy en uruguay, tal ves no le intereza el publico latino, me gustaria saberlo, lo otro es preguntarle cual es su mayor fuente de ingresos, vender pizzas o yotube, veo que maneja mucho dinero, lo felicito un latino hijo de italiano que no habla ingles.
What is different about pinsa flower compared to your normal flower from molino piantoni?
well this is rice soy and 00 flour so super strong
@@vitoiacopelli grazie, and therefore more cruchy i presume. 😍 is it best to let cool down after prebake to get even more crunch with second bake?
21:33 🤯 jesucristo con lentes comiendo pizza en Italia 🇮🇹
Curious question, because I really don't know: Why add the water later on instead of the water first and then slowly add the flour? I assumed (always dangerous) that adding flour in increments would help it fully hydrate while it was mixing. Again, I am a beginner here and just curious about the process.
Adding the water slowly and waiting until each amount is absorbed aids in the hydration and allows for a lighter formation of gluten, if it is added all at once the dough can become tougher .One of the secrets to a light , 'soft and crunchy at the same time' dough. Vito has explained it in better detail than this in his earlier videos but that is the gist of it.
That’s to be able to build the gluten much more strongly and by doing that the dough will remain cold old the time during the mixing process and it will not damage the gluten structure
@@vitoiacopelli OK, thanks for sharing. I am very much a beginner here, but I am loving the process of learning about how to do this well!
Greetings from Serbia,hapoy 2025 and i wish all best to you and your family 💪🥰🥳🥂
How difficult is it for you to say nothing all the time? 😅
Especially for him 😊
Very difficult
@@vitoiacopelli ya, but it was a nice video tho and because it was different to your videos. You pay more attention on what you were doing 😘
@@IGIMaster86hes made more of the silent videos before
Ask my wife 😂
7:25 that fly nearly ended up in pizza
who sells this Di Marco pinsa flour in USA?
Just a few vendors
🥇
n1
IACO!!!
Now if I can just shrink this down for enough dough to make 2 pizzas. Lol!
try to believe
@vitoiacopelli Oh definetly! I just gotta do the math.
You can scale down the recipe easily using baker’s percentages. There are dough calculators online and spreadsheets online that have all of the formulas in them. If you really want to do this, I’m confident that you can if you spend around 30 researching online.
Us old people from down under, like to print out recipes
Should have on gloves and an arpon. Just my opinion, but dough looked very good.
Vito, at 2:10 you put the poolish into the proofer/cooler, and again at 7:50 you put the final dough into the proofer/cooler. what temperature is your proofer/cooler set to? A controlled room temperature, or a cold retard temperature?
Web page with recipes on it.
That’s why I made a video ❤
13:13 mikus mikus na yan insan
👍💯
#softncrunchy 🙂