5 Tips To Make Best Neapolitan Pizza - When is Super Hot Day

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Today i show you how to resolve a very big issue when making NEAPOLITAN pizza and specially when is a very hot day and humid , after you watch this video you'll be a pro and you will not have this Problems anymore here the 5 tips
02:02 - What to Save the dough gets overproof
03:28 - How to properly set up the pizza oven
04:24 - General explanation about the ingredients
06:11 - How to properly put the ingredients on the pizza
09:10 - How to stretch the pizza dough overproof
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6 окт 2024

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Комментарии : 221

@vitoiacopelli Год назад

What tips is best for you?

@milanadhikari7904 Год назад

How to make Neapolitan pizza in not busy restaurant and manage to keep dough ...

@rbiv5 Год назад

The different amount of salt for different batches is brilliant. So if you are making 18 dough balls and have 3 trays of 6 dough balls, then each tray has more and more salt to make sure the last batch ferments perfectly at the right time....Brilliant.

@ruirosado6289 Год назад

All the tips are gold and it was very helpful to see you folding the over-proofed dough. Thank you Vito. 👍

@rdmvcl Год назад

What should be dimensions of perfect neapolitan pizza oven? Dome, surface, the door…

@MrPerivolas Год назад

The first one! If you have posted this video 1 week ago, you would have saved me from a messy pizza night…it’s very hot in Greece this summer…and I messed it up with the dough twice…but, anyway, thanks for all these useful tips you are sharing!!

@robertofalzoni Год назад

Awesome tips! I started with bread and pizza a few months ago and learning a lot with you! Greetings from Brazil!

@robertgyiran Год назад

I watched many videos about making pizza, but Vito is like a child in a candy shop, whenever is about pizza and his passion and mood is infectious. And now I can't learn more and more about the little differencies what make a pizza great!

@Anthony-yh3ej 11 месяцев назад

Superb

@stuckinhell331 Год назад

Keep going Vito! I’ve been watching your channel since the beginning and learned more about pizza from you than anyone else. I thank you sir! Almost to 1mm!

@2213rtx Год назад

I learned how to make pizzas watching you I started to get pretty good at it then the summer came. I live in Baja California where it gets scorching hot. I made some pizza balls was ready to go they basically turned to a gooey mess. I have had to adjust a lot Thank you for the video

@theone-jt7hl Год назад

I started selling in TJ. People is loving it. Better than the one from the pizzerias

@xmas4203 Год назад

I'm in southern Cali and after I make my dough and make balls, I cold ferment my dough balls for 24 to 72 hours. Then take them out 30 minutes before I'm ready to use it. Perfect pizza every time.

@SBoots29 Год назад

Excellent tips. My pizza making skills have excelled because of your videos. I love my wood fired oven to practice my skills. Thank you.

@iamtheoneman Год назад

Very helpful tips Vito. I've been making pizza for a few weeks/months now and nearly always the result would differ a bit from the last session. But it get's better from time to time with some useful tips and tricks from you. E.g the amount of salt and the relation to the proofness of the dough or how to deal with overproof dough. Thanks a lot!

@ZacWuUK Год назад

Recently started watching your videos and have to say the energy and passion you have for pizza are out of this world. I tried making dough yesterday and failed terribly 😔... Will give a go again.

@Ofageover50 Год назад

It took me a few times to get the dough right, but now I have gotten to the point where I'm making pretty good pizzas. The biggest lesson for me was not to overwork the dough otherwise it becomes hard and won't stretch.

@teefrese3455 11 месяцев назад

Great tips Vito, in love with your work! Greetz from Germany 👋🏻

@jayt2473 Год назад

Vito- You da man! I am new to the home pizza game and your videos have given me so much confidence! Pizza has become our new favorite reason to get friends together and are always amazed! Grazie!

@rosac9331 Год назад

I'd love to see a video with a piaggio appe pizza van setup!

@em1860 Год назад

Never waste a pizza, pizza is a serious thing. Pizza is very important guys. --Vito

@peace7482 Год назад

And he's 100% right!

@michelmeijs6005 Год назад

I had that problem to. Now I know how to repair it and not throw away . I learn a lot from your great video’s. Thanks a lot and greetings from the Netherlands .

@stevewest1135 Год назад

Thanks for the tips, it's been a hot summer. I've been watching you videos for over three years and have a stand at the farmers market. Thanks for all your help.

@stevekarnes3071 Год назад

Love all of your videos, Vito!

@lorenzogiovacchini8781 Год назад

Ciao Vito, I made pizza last weekend, then on Monday I made a fresh peach pie with left over dough. I wasn't sure how it would turn out but it was delicious the crust was light and flaky!

@rubendonnet6159 Год назад

Gracias Vito, los tips que das son realmente una gran ayuda para la zona de argentina en la que vivo

@1duncehead Год назад

You're the man Vito. Have subscribed to you since day one of the pandemic. Really happy watching as you grow. You're a very selfless Pizzaoli. Always passing out ingredients and recipes and tricks and tips. God bless brother! 1 million here we come!!! Adam from Los Angeles

@vitoiacopelli Год назад

Amazing so happy

@geol1936 Год назад

Vito - do you blanch your rapini, and do something else when preparing as a topping? Do you heat with garlic/oil beforehand? Thanks!

@geol1936 Год назад

2:40 I like the little "Wallah"s, Vito!

@jhoffpsu Год назад

Phenomenal!! High humidity here on the east coast. Thanks Vito for being the best pizza professor!!

@avoosl Год назад

Of all the dozens of your fine videos I've watched this was the most enjoyable. Fun, as always, yet very realistic.

@jessiebrader2926 11 месяцев назад

Thank You Vito, I live in Hawaii and sometimes have days so warm that I have to keep the dough chilled somehow. The tips on re vitalizing the over proofed dough are very valuable> I wondered why my pizza crust quality went down as the hot afternoon wore on. Thanks again, all good tips.

@illletmyselfout.8516 Год назад

1 million subscribers amazing! I first found you, you had like 10000 and I loved the channel ever since. Bravo Vito

@petermilenkovic3058 Год назад

Thanks for the tips Vito, going to incorporate them as we are coming into summer in Australia 🇦🇺🦘🍕

@Mbore710 Год назад

Such great tips! I live at high altitude and it gets hot, so keeping dough under control is constantly a battle I’m fighting. Thanks Vito!

@Cannaroct Год назад

Thanks for the tips! There are so many factors for dough: The temperature of the fridge, the room temperature, flour(s) used (...), hydration, yeast, salt, prefermented or not... This all affects the proving and the optimal proving path in the end... Don't know if I ever will become Pizza enlightened really but I love it! Also thank you for your joyfulness, very inspiring! 🎉❤😊

@zorglub7337 Год назад

Love the learning process, easy to understand very hard to master

@Dee-KV3 Год назад

Great vid Vito, thanks for the tips. I drove all the way from Bologna to Napoli and then to Bari and Brindesi accross Igoumenitsa one month ago and I really enjoyed the pizza and the panzerotti in Puglia, best regards from Athens/Greece

@aarondoliana6628 Год назад

Thank you for these great tips and all your videos!!!

@thomascee Год назад

Fascinating tips. Real life issues dealt with no problem.

@Renkishat Год назад

Maestro Vito, not only you make the BEST NAPOLITAN PIZZA, you are a great entertainer !! I love your videos. I'm now posting them everywhere. Everyone should watch you make a pizza.

@vitoiacopelli Год назад

Thank you so much

@teklife Год назад

gosh how many times have i made pizzas with overproofed doughs, and it's always sad and frustrating. thanks for the tips vito

@Ionatanm Год назад

This is one of the best RU-vid channels ever. Great job Vito 🤩

@vitoiacopelli Год назад

Thank youuu

@Miniseriesoflife Год назад

Wow my friends and i are excited to see you next year at the Pizza Expo. You are the best mentor. Thank you so much for sharing your tips. you are awesome

@antoniodecandia5411 Год назад

Grazie Vito, ti seguo da Molfetta😊 Ogni volta imparo qualcosa di nuovo. Grazieeeee🎉

@loucinci3922 Год назад

Best pizza making channel. Awesome tips! Thanks for sharing

@adilyacoob2994 Год назад

You are the best👍👍👍 bro 🎉 thanks for all recipe and tips

@duanmcinnes Год назад

Thanks Vito, from 200k to 1mil in a flash! Congrats

@vincentramosiii1431 Год назад

Vito steady giving away all the secrets!!

@Prothero. Год назад

thank you so much vito, i am currently on a journey to become a better home cook, i never have been a big cook and im trying to learn on how to make some pizzas. and thanks to your videos it has made me a really good pizza maker, the family keeps asking for more. thank you so much. how ever im struggling on 2 things, am really inconsistent and measuring the pizza balls they always range from 250 - 280 - 300. i dont know how supposed to make 280 gr every time. i reckon that's just experience. And the 2nd thing is stretching the dough, i cant seem to make it a circle every time, i only manage to make a perfect circular pizza like 2 out of 6 dough balls, and sometimes they are just oval, and if i try to make them bigger the just tear in the middle. i dont know what i can do to fix this. if anyone has some tips for me that would be really appreciated.

@OrenNoah Год назад

If only this had come out last month. I’m a newbie and I had a pizza party for my daughter’s law firm in our backyard. I made 24 pizzas and, of course, it was the hottest day of the year and all my dough was overproofed. Had I know what to do, it would have save a lot of headache and near panic. I managed to make good pizzas, but one fell apart on the launch, just as the bus-load of guests arrived. Had to get it out of the oven, into the trash and clean up the stone without making too much of scene. That wasn’t easy, as I was very worried that all would be a disaster. The other problem one wasn’t so bad and I was able to make it into an “emergency calzone” with creating too much of a mess on the stone.

@milanbrankovic2378 Год назад

The algorithm is super fast, before I started making the pizza, you tube offered me this video...how did he know that I needed help.

@saranagong9904 Год назад

Thank you Vito for your great tips appreciate..🤝🤝🤝

@optimusmike8680 Год назад

Love your videos Vito, you’re truly a inspiration, also hope u feel better Vito, ur voice sounds like ur under the weather some so hope all is well! Excellent video though!

@Swtnovember29 11 месяцев назад

Always the best tips!!

@Dwukwiat Год назад

i very like how you explain how made pizza , i watch few movies on your library and if they greats like this one , i subscription you , cheers .

@thomast3717 Год назад

Vito, you are awesomeness. Thank‘s for your great Pizzavideos.

@chb1724 Год назад

Ciao Vito. Grazie per questo canale, mi ha aiutato tantissimo! Sometimes you add water first, sometimes it's last, sometimes you add little by little. Maybe you can make a video when you use the the different techniques and explain the chemistry behind it. Or maybe it doesn't really matter in which order you put things? And when it comes to salt, sometimes you add the salt in the beginning, sometimes in the end to not disturb the fermentation, sometimes you dissolve it in water. Sometimes you use oil, sometimes not. I get confused. : )

@vitoiacopelli Год назад

Thank you

@HUsnagzHU Год назад

I like you the best. You know what is good pizza and you talk like my grandmother! Mangia!

@qanaf2 Год назад

You are the best ❤انت الافضل

@crownhomeeditions Год назад

You are such kind soul.

@theone-jt7hl Год назад

You are good. That is why I started following you on instagram

@Sand0rNL Год назад

Hi Vito,i always enjoy your videos and have learned so much from them. But now im facing a slight problem! 3 Months ago i learned im a diabetic and had to cut out all the fast carbs out of my diet, everything has to be whole grain now so i cant use regular Typo 00 flour anymore. Have you ever worked whit Whole grain to make a pizza? Maybe you could give me some tips on how to make good pizza's this way so i dony have to end my hobby.

@TheGabrielberki Год назад

Super super helpful tips for summer time Chef!

@vincemanana731 Год назад

Grazie vito! Ottime info come sempre

@kathleenchisholm4672 Год назад

nice job! thank you Vito!

@TheMichelErnest Год назад

thanks man! you changed my pizza game forever

@gytalas Год назад

Hi Vito, superb Video again, but why did you cut the video exactly at the moment, when You put the pizza in the oven? I had several issues to put the pizza on the stone in the oven? What is the trick to slide it easy on the stone?

@ME-qq2dc Год назад

Thanks Vito, I am in Australia and I have always struggled with overproofed dough like that and get holes in the pizza and make a real mess. So are you saying I should keep the dough cooler, maybe even in the fridge once it is proofed correctly and then only take it out shortly before making the pizza? Can the dough be cool or must it be at room temperature when stretching? Love your videos, you are a truly genuine and very talented pizza maker.👍👏👏👏🍕🍕

@taufiqkha9628 Год назад

Really we are a very well master 🙏🏻🌺thank you

@Pizzabaeck Год назад

Great Video Vito 💪🏻💪🏻💪🏻

@HUsnagzHU Год назад

No dough, no party. No party, no money! Truer words will not be spoken on this day.

@prakashsuddul6387 9 месяцев назад

Youhoo wihout eggs very good love it cant wait to do them ratings 1000/10 love ya vito

@andyh6017 Год назад

Fantastic.

@denliwagliwag5852 Год назад

thank you sir for this kind of informative video..just i more hope you make a video using different kind of chess comparing the difference and what best amount or combination of cheese to have a unique of all pizza.thanks from Philippines.

@jb5731 Год назад

You are very good at what you do. Very cool truck too. Excellent looking pizza and well demonstrated. Great tip on keeping the air in the crust. What temp are you cooking at, and do use 00 flour for your dough? Peace and pizza to you my friend.

@rogangaber2602 Год назад

Hello. Videos are really top. Does someone know, what oven is Vito using in this video? Thanks!

@Pizza4eversf Год назад

La pizza è uno stile di vita. Mitico Vito

@waynefish888 Год назад

Thank you for your video 😊

@GigoAB Год назад

thank you, you are the best!

@_J.P._ Год назад

I never managed to press and hand stretch the pizza so what I do is use a regular rolling pin to roll the dough to each side. Softly but firmly at the same time. I also have a smaller roller at hand to correct small errors a large rolling pin cannot fix (or might have been the cause if I accidentally used uneven pressure). And because of that I don't have the high edge around I simply bend over the edges inward to create that "border". It works the same and in the end you can't tell the difference. If done with enough care of course. My first attempts were bad and it was quite obvious how I managed to do my workaround :D

@MrUsampa Год назад

Pizza is a serious thing guys 😁 Always cracks me up man

@taufiqkha9628 Год назад

Dear chef Vito I wanted to say to you briefly, a thousand thanks to you, because I learned to make focaccia and pizza (beginner not an expert yet) by following you on RU-vid, Facebook, and Instagram, and honestly, I wish and a dream that I will meet you one day. You have all the love and respect.

@michaell.9027 Год назад

Vito, do you have some tips for pizza screen/pizza pan with holes? Is it good for home oven?

@manueldesouza1325 Год назад

One of the best videos

@rickdelelles8985 Год назад

I am also a friend of Maria MiNiseries living in Las Vegas ,and would like to attend your convention. Enjoy your videos!

@olpallix Год назад

Best video yet Vito! 75% ouch! ;) how many grams roughly do you do usually on 14 peel?

@sapientemsapientem80 Год назад

Great video Vito😎👌what parmasan cheese ist the best for napolitan pizza?

@robertogovernara Год назад

❤️God bless You❤️ Auguri a tra poco per il Milione🤩🤩🤩Tanti Saluti da Vienna da un connazionale Siciliano👍👍👍

@raphmartin2474 Год назад

“Very useful, (…) very technical and very important to use.”

@vitoiacopelli Год назад

Grazie My friend

@aronchas Год назад

hi vito, question. how much more salt you put in the impasto for hot weather. I have 3 years with my pizza shop but my dough last 4 hour outside the Frigde. I havent ventured to make catering in hot weather still, any more tips

@momadness4938 Год назад

Thanks you. I know you have many videos of how to make so but that the thing there are so many lol. Which video is a good for just making dough for home use meaning I not to make million pizzas lol

@davidfurniss5873 11 месяцев назад

Vito you are the best

@robertallair7278 Год назад

Maestro Iacopelli, my pizza guru!

@VanGoWanderlust 11 месяцев назад

It’s true, I didn’t watch your videos for a long time. Unfortunately I am just going through a period where I can’t eat pizza. This is a very interesting subject, I didn’t know this could happen. Can you look at statistics from 6 months ago? How many views did you get from Google apps? I think those views are from people really looking for the answer to a question and they are looking for a short answer. I know for me, last few months I have been watching more TikTok and RU-vid shorts, I am not really looking to learn anything right now, just looking for entertainment. Anyway, I will try and focus on watching your videos. Good luck!

@Ramunasgol Год назад

thank you

@makaw2006 Год назад

Can you do a video with g3 ferrari? I want to see what best can be done, i will either buy effeuno or keep honing my skills😂 I dont want to waste too much time with g3, if its hopeless😊

@ruspetrovich632 Год назад

Vito you're the best

@WakoJacKooo Год назад

After getting an ooni. Am obsessed with pizza. Thanks for the tips. And congrats on the 1 mil subs. You will reach it no doubt🎉🎉🎉

@normanfranklin4784 Год назад

I ❤ that Whip!

@007Eddie Год назад

Thanks

@vitoiacopelli Год назад

thank youuuuu eddi for the huge support

@007Eddie Год назад

@vitoiacopelli we are cooking your poolish recipe tonight 🎉

@salaheddine347 Год назад

What is the lowest temperature to make a successful neapolitan pizza?

@chodon6868 Год назад

This video should be worth money

@lekjacekbujko Год назад

It must be really hot outside since Vito is so calm and mellow 🤪

@geol1936 Год назад

Vito - when you hit 1 Million subscribers, will you have an event in Bari? I will fly out (subscriber 24k)!!!

@vitoiacopelli Год назад

Yes probably I’ll do a tour

@ashamat0121 Год назад

Ciao Vito! Seu un pazzo scatenato!😂😂😂 Grazie mille per le tue ricette e tutti tuoi consigli. Pero dimmi, come si fà per fare una pizza in Belgio? Qui fa 16 gradi! In agosto!!🥶 Il mio impasto non si muove o in ogni caso, molto lentamente. Devo comunque metterlo in frigo? Ancora grazie per condividere la tua scienza