Master Vito!! I want to say THANK YOU from the coastal bend in Texas!! I have watched many of your videos and We have put MANY of your techniques and recipes to work here in our humble little pizzeria and the results are 10 out of 10 from ALL of our customers!! If I could EVER shake your hand in person it would be an absolute HONOR!!! Much love good sir!!!
Hi Vito, I love your videos! Just an idea for future videos, if you can make a video showing different toppings. That would be awesome! I like to try different toppings and getting some of your ideas will be very welcome ! Thanks!
Hey Maestro! Can we please have a video that is focused on toppings? Both traditional Neapolitan toppings but even more your own favorites. We need more inspiration on great combos of toppings! 😃
Vito, you have inspired me enough to help me make my best pizza ever. Your lessons, your teachings are so good. Thank you for helping the world understand how to make a challenging thing easy.
The dough looks pretty much like a Focaccia, Maestro Coppeli. Try to bring new pizzas dough recipes doing by hands, not just the machine. Would help those (me) who don't have a dough machine like yours. Appreciate! ❤
I missed the first half trying to gat rid of advertisement s. I never had pizza cooked that way- or liked pizza- til I made my own from scratch. I’ve tried different flours at one time, it worked great, the time frame can vary greatly trying different techniques.
Please please post the recipe in the description as promised. Also the part of the dough you put in the refrigerator……how do you proceed with that dough? How long in the frig?
Ciao, Vito! I love your videos and have learned a lot. I was wondering if you could experiment with making Neapolitan pizza dough, using your poolish, in a food processor? The food processor makes quick work of developing gluten, so I’m curious if this is possible? Thanks!
Vito I had an idea for you. You could go to remote parts of the world and cook Pizzas for people who would never get a chance to try Neapolitan Pizzas or pizzas in general. Like a traveling show where you bring a portable pizza oven. Would make a great show.
I am confused, do you add Half (50%) of the Poolish, like it says on the white board? Or was that if you were going to size down the whole recipe? It's a little confusing.
Is it possible to make 1kg water 1kg flour poolish, then after 24 hours, only add 600 grams of flour? Is this way simpler or adding difficulty? A new method for me: In a bowl, add 2kg flour, 2 grams AD Yeast into 700 grams of water (to hydrate the yeast) 3 minutes or so, combine and mix with bowl scraper until no more dry flour, add 60 grams of salt, folding. Then, Slap, Stretch and Fold the dough on the counter 10 minutes until the stickiness begins to disappear. Put in plastic container 4x, leave at room temperature 24 hours. Next day, ball it and rest at least 1 hour before using. The challenge is to work without refrigeration.
8 месяцев назад
I can hear Gordon Ramsay sayin "you put so much oil in this pizza, US wanna invade it" 🙂
I think you are wrong about pineapple. Try it with a salty cheese and meat combination, or with your favorite olive. It's delightful. I feel you have some prejudice against pineapple on pizza.
hey Vito.. what do you say to everybody who says Carbs are terrible, flour is bad, pizza and pasta and bread is unhealthy and makes you fat and should be avoided. so many people these days saying Pizza is junk! pasta, bread, pastries are all junk food and should not be eaten! makes you fat and unhealthy..
I have been trying your poolish, but every video i watch is different measurements. i have hand kneaded failed got a new kneading machine so far failed. i even tried the new york dough failed. not happy
poolish same quantities water and flour + 5g yeast and 5 g honey.. (leave room temp then refrigerate for 24hr)...then next day add remaining flour to bring to the hydration you desire thanks and have a nice day
"but please don't put pineapple" Sorry maestro Vito, but you're plain wrong. The sweetness of pineapple complements the acidity of tomato sauce. On behalf of pineapple lovers, i demand an apology
No recipe in the description ☹. I guess that I'll have to watch the video again and pause it when he shows the recipe on the white board and write it down.
Your videos taught me so much and I really have big respect for you man. However just one thing, why must you make those ridiculous faces for your thumbnails? C'mon man, have some respect for yourself, please stop that.
What do you mean with the effe amount Liter of water? 🫣😂 And i do Not understand the reciept… i use 1 Liter or 2 Liter water for your dough? 5 or 2x5 Gramms of east? Thank you
