Hey Vito! First of all thank you so much for helping me make my friends and family happy by teaching me how bake some awesome pizza! I have one small issue though, when I make biga dough I have a hard time getting rid of small hard clumps in the dough. The size of them are about the same as corn. I'm using the same Kitchenaid mixer/blender you are but those little clumps refuse to incorporate into the dough no matter how long I mix it. I also tried to not overmix the biga, so it's more loose when I start tearing it to pieces when making the dough. Thank you and much love from Sweden.
We just bought a pizza oven because we were so inspired by your enthusiasm. We hope to cook with you one day. La vita senza pizza non e una vita! Grazie che ci hai imbarato come ci fa una pizza perfetta!
Simply amazing!!! You are the best Vito. Just have in mind you aren’t only in Italy (Europe) and USA. You are in the entire world. Latin America, Africa and I’d guess Asia and down under watch you too. Good job Vito.
Hello Vito There is One Guy in San Francisco who is watching your Videos and Copying your Secrets and Style. He is Making lot of pizza in the North Beach San Francisco CA
Vito - I love this You Tube Channel. I've learned so much and really appreciate your content. You keep it light and fun and also informative. Keep it up!! Viva Italia
Where I live, they blow the dust off with a very long and narrow copper pipe.. very fast and the dust goes away, it doesn't come back to the center of the oven.. Super fast
@@martinbulku1626 lol wut. olive wood is literally worst wood to use in cooking. it creates really bitter smoky flavor. apple is the best choice for wood stove pizza
I say use the Wood that you can get from nearby! And make sure Its dry and natural. Just try and learn to get the best results with the resources you have.✌️
Double WOW Vito, I made pizza today, won't compare it to yours but I sent two to my neighbours and they liked it very much. Shared your channel's link with them too, hope they subscribe and learn the magic.
Very nice. Consuming some wood ash appears to have health benefits. Bakers added it to bread. They say to increase the nutritional value of the bread. I say it was added to increase volume and was free.
Thanks a lot for all the enlightening information. You are the pizza man whose picture should be on every pizza box. Could you please tell me what oven is best to start a small pizza place? 🤟🤟
Perfect pizza yes thank you 🙏 the oven is olso perfect the best till Now I see in your videos and I thought your special guest was a cat 🐈🤣🤣🤣👍 greetings from the Netherlands
is the floor of the oven made of steel or brick stones? i have a brick oven. can i clean the floor with a damp cloth like you what you did? will the damp of water not destroy the brick?
Hello from Malaysia Chef Vito Iacopelli your pizza doughs are really fantastic l make your pan pizza turn really good thank you so much for your great recipes
Hi Chef , i have Same oven with Gas regulator, which is best Temperatur to cook Pizza , is get almost 500 Celsius ,bis IT enaugh ? The Pizza Cook in 2 Minuten
Amazing work @vito Iacopelli! Soft & Crunchy!!!! HAHAH! my wife is tired to heard me saying these words all the time! Since i'm young I'm doing some homemade pizza and I finally discover how to do the PERFECT PIZZA IN THE WORLD!!!! Thanks to showing us how to do! Just stop at my local store to buy all my stuff! so excited to start! VOILA!!!! :)
Hello Vito I wanted to know what u think about mozzarella cheese in pizzas for this oven , as we have a problem burning the cheese and we are not sure the reason thanks
Hi Vito: Just a few videos, already a fan! I have a question. Is that oven 80cm wide or for us 31.5 inches?? It looks spaceous. Im about to buy a used one but having doubts regarding the dimmensions. Please Advise
Vito Congrats on the 1M subscribers :) How would you compare the Zio Ciro vs the Gozney Dome (gas version) ? Do you prefer one over the other ? Thanks.
Vito, great video. I really like the twist on pizza marinara. Question though about turning the pizza. In one other video, you say to turn and leave the pizza in the same (!) spot. In this video, you say to move the pizza a bit to a new spot after turning. Please clarify which way to go. Grazie.
Hello Vito! Could you share the dough recipe for the dough you used in that video, because it looks amazing! Would be curious if it is with poolish or not.
Ok Vito- Class taken, notes taken- I'm ready. Poolish in the fridge and it's HUGE- great yeast!! Tomorrow night, wood fired pizza? Is charcoal with wood chunks still wood fired? lol Best I can do for now. Thanks for showing us the Zio Ciro. I have been looking for a real oven like that. Had no idea they are here in Florida. YAY.
Vito you have to do a New York and Napoletana pizzA , mixing the both styles, with the neapolitan dough dough and high temperature, but with low moisture mozzarela!!
Maybe you should design something like an oven mit to go over the pizza peel that will clean it and be washable? I bet that would sell well and could be branded by you. 🤔
The "buy" option for zio cirro is strange,you need to transfer the money to their account,and then send them an email.Could they make it easier to buy?it is 2021...
What you're describing is pretty standard... At least here in Greece, it the second most common way to pay electronically. The first to take the money directly from your credit debit card or, you know, PayPal. Don't be afraid, to deposit the money it is safe as well
