You said for the last Neapolitan style that this part(bottom) always on top. I think I started to confuse which side is supposed to be on the top side for the Neapolitan style pizza.
Welcome back to my channel ? How do you know that I've already watched dozens of your videos. Are you watching me ? Or do you know something about myself ?
@vitoiacopelli, It looks like you made a mistake in your dough recipe. It should specify 1000g poolish, not 500g poolish, otherwise you end up with a 100% hydrated dough.
Fermi tutti,la Pinsa Romana si fa esclusivamente con la farina per Pinsa,non facciamo disinformazione,va bene come fai la napoletana ma sono due mondi diversi ! Non è in base a come la si stende,scusa ma facciamo Pinsa Vera Certificata!
What ideas of the 9 you like the most?
Highly proofed dough had to make perfect circle ⭕️.
All of them
American Style and neopolitsn
Every one of them.
They are all winners Vito, but I am a NY slice guy.
Thanks For making such amazing content Vito
gracias
I love all of them 😊
Out standing maestro Vito such talent.........I like all 9 style of pizzas
As always, excelent ... Thank you Vito.
Love the video!
Woww looks delicious😋🤤
I love them all...yr amazing
Bravo!
All looks good!
Love you channel. I have upped my pizza game from you.
Nice vídeo!
Hi . Excelent pizzario VITO
Ciao, Maestro any recommendation for proofing boxes? i need them available on amazon
We need boxes 😮
@stevedando7226 yep
Thank you Vito for sharing your amazing techniques with us. I only wish our local pizzerias here where I live would watch these videos.
Everything looks so good. Cheers, Vito! ✌️ 🍕 #SoftAndCrunchy
good that i just ate 🤤
Wow amazing!! Still waiting for Detroit style pizza recipe or Pizza Hut pan pizza recipe;)
You said for the last Neapolitan style that this part(bottom) always on top. I think I started to confuse which side is supposed to be on the top side for the Neapolitan style pizza.
Where do you buy your flour?
Where is the link for the dough?
got a spicy chicken and mushroom pizza cooking right now nom nom
Vito, you didn't include Yeast amout for Poolish :P
6 gram yeast will ferment how much flour like 1- 5 kg
Why did you choose to use rice flour?
Yo maestro this is the best mamamio
VITO!!!!
Um um🍕🍕🍷
❤
Welcome back to my channel ? How do you know that I've already watched dozens of your videos. Are you watching me ? Or do you know something about myself ?
Algorithmic engagement comment.
Маэстро👻👻👻
Someday I hope to find a woman that looks at me the way you look at your pizzas Vito
First one ❤
@vitoiacopelli, It looks like you made a mistake in your dough recipe. It should specify 1000g poolish, not 500g poolish, otherwise you end up with a 100% hydrated dough.
Fermi tutti,la Pinsa Romana si fa esclusivamente con la farina per Pinsa,non facciamo disinformazione,va bene come fai la napoletana ma sono due mondi diversi ! Non è in base a come la si stende,scusa ma facciamo Pinsa Vera Certificata!
Sè vuoi un giorno facciamo un video insieme dedicato alla Pinsa Romana,ma devi fare nuovamente una capatina in America!