This is so helpful and I'm going to try this next week! Question - if you are making multiple pizzas, how long do you have to wait to put the 2nd pizza on the stone in the oven? Does the stone need time again to re-heat or is it hot enough?
I (20) am a passionate home cook. You, Vincenzo, and other RU-vid cooking channels inspire me to do more with cooking. In september I will start with a 3 year course for professional chef, at a real chef-school😊 You really inspire me with the authentic Italian kitchen. I now weekly make my own fresh dough, meatsauces, basil sauces etc... I know I speak for a lot of people when I say that you inspire people with the ‘real’ Italian kitchen. It’s just delicious! Keep up making your awesome and videos😁
Ciao Lars, your words fill my heart and make me very happy! Being an inspiration for young people like you (and beyond) makes me proud of the work I'm doing! ❤️🙏🏻 thank you with all my heart and good luck with your course in September
Lars, Vincenzo, this is one of the sweetest interactions I've read in a comment section! Thank you for sharing your passion, Vincenzo, and great success to you, Lars!
I have moved to study in Italy since one and a half years and learned many Italian recipes from you Vincenzo... Thanks alot Now I almost make Italian food everyday and when I go back to my country I will teach the original recipes 😁
I will definitely try this. I made your authentic carbonara (even cured my own guanciale because i couldn’t find any here), it is SO tasty and I’ve eaten it 5 times in the last two weeks
probably the best video for people with a generic oven. he's actually explaining how you have to use the oven to get something close to pizza oven results. I haven't tried it yet but I already can tell this is by far the best technique to get a neapolitan pizza at home.
thank you so much! We know that almost no one in the house has a wood fired oven, so it is important for us to allow everyone to be able to cook an excellent pizza even at home in their own oven
Lúcio and Change my life too. Homemade pizza is very hard. I am glad that a genuine pizza expert is sharing this Italian staple dish. Keep up the excellent work Vincenzo. What a delight and t is to receive a notification for one of your videos.
This video has changed my life, and my family's lives. You know, when i was a kid the only pizzas I've ever had was a frozen pizza or from a fast food pizza place like Little Ceasars. So i thought it was something that has to be commercially made. But of course this when i was much younger, when i was in high school and learned more about cooking and ingredients i learned it could be made but didn't understand how so i tried to avoid making pizzas until i found your pizza videos.
I'm so happy to hear that my videos have inspired you to make homemade pizza! 🍕 It's amazing what you can create in your own kitchen, and I hope you continue to explore traditional Italian cuisine. Let me know how your pizzas turn out! 🤗
Damnit Vincenzo and Lucio. My girlfriend is coming over after a while for some fun and a homemade proper (Sorry Vincenzo) ragu and now you spring this on me and make me wanna change my whole meal lol.
@@vincenzosplate Lol could do but then there would be too much time eating and not quite enough to enjoy each other's company lol. All the best to you and yours. And once it warms up a bit, definitely finally going to try Nonna's creamy limoncello recipe to go along with my blood orange arancello and some fresh roasted figs from my yard.
@@vincenzosplate unfortunately my little oven only goes to 230 Celsius but I have bought a Bakerstone oven and a laser thermometer. The stone gets too hot so I used a metal pizza pan on it so I don't burn the bottom before top can cook and brown. Seems to work. Best $89 spent at Bunnings hardware.
@@vincenzosplate Yes I posted a picture on your FB page. The oven on 550 cracked my pizza stone into 4 pieces though. I put parchment paper over it to do the pizza. I also need much more practice in stretching the dough. Love your channel!
You can immediately see that this man a real Italian. Simplicity and excellent quality products, that is how the italian kitchen. When you look at gordon ramsay (he is absolutely beautiful cook) for Italian recipes, it is always extremely complex with dozens of products, that is not italian. We dutch people love italian food, it's easy to make, very fast and taste always good.
you're so right! Italian cuisine is based only on a few ingredients, but of quality, and the procedures are very simple, nothing complex! I fully agree with you
I'm always amazed at how easily you can pull the raw pizza onto the pizza shovel without it tearing up. I've been making pizza for 15 years and I'm always afraid of that, so I assemble it onto the pizza shovel with some flour to make it slide.
It's because my dough is always too sticky and tears up, I need to improve my method based on your videos. Maybe the sort of flour I'm using is not right.
Hi, Vincenzo! Thank you for your precious videos that you share with us. (and the secrets you tell us 🤫). I have a couple of questions if you would care to answer :) First, what does it mean 65 % hydration (this is my first time making pizza, as you can imagine ) and how do we achieve it? And second question regards the oven settings- I have two buttons, on one I set the temperature (260C) and on the other I can set the mode where I have a pizza mode shown. Do I use that one? Thank you so much for all the pleasure you have been bringing to our plates and kitchens :)
Yum looks delicious i am making this soon i love pizza sooooooooooo much drooling over my samsung galaxy note 8 love your recipes making me hungry Thanks Ramya
Hmmm, Johnny wouldn’t agree with sugar in the recipe. 😱 But for me, this is still the best recipe for the homemade pizza dough. I would love to see Johnny‘s take on a homemade pizza dough.
Glad you enjoyed the recipe! 🍕 Johnny's preferences may differ, but there's room for creativity in cooking. Stay tuned for more traditional recipes! 🇮🇹😊
@@vincenzosplate i did order a pizzastone everything is ready but i need a pizzastone because i will make it exactly that way to get that wonderfull Pizza :)
@@vincenzosplate Grazie, chef Vincenzo! Mi sono già iscritta anche al tuo canale che, a proposito, ho conosciuto proprio ieri e mi è piaciuto tantissimo. Complimenti 😘
But shouldn't I bake pizza dough with tomato sauce firstly for 2 min? Then put cheese on and bake for another 2-3min Everytime I'm doing that - it's better, because cheese is not burned. 3min is not enough for dough to be cooked in my oven
@@vincenzosplate fantastic I have made the dough and tomorrow I make the pizza. Can't wait. Loving all your shows by the way dude, they got a bit of everything and I'm learning a lot :-)
Thanks Vincenzo! How do I get several pizzas perfectly done? Keep the oven on grill mode and just wait 5min or do I have to heat up the stone with convection again? Thanks for any kind of recommendations!
Lucio is just the best and here's why. He clearly tells you that 60% hydration dough on a home oven won't be enough unlike Vincenzo who dosen't do as he is taught won't disclose how much % of what he is using being that flour, water, yest and salt. Instead he just does whatever in his latest video* and you who's watching won't pick on the fact that you need to up the hydration to 65% as Lucio points out in this video!!!
I like the you point this out but I dont like how you talk about me. In the latest video I clearly say "that I am using a gas oven that reaches 400°C and if you dont have this oven you need to watch Lucio's video to learn how to make Pizza for electric oven". I havs explained and I have mentioned this.
@@vincenzosplate mi dispiace tanto Vincenzo! It's just that not every landlord lets you have a portable gas driven oven (like a ooni karu for example) on your balcony. I see plenty of people making doughs meant for +400° celsius ovens when theirs barely can handle 330° celsius and then act surprised. Lucio is just really good at explaining why each step is important to you and why it differs.
