Panzerotti are now on my to do list! I love how passionate you both are about pizza, I just tried out your homemade yeast dough recipe and had wonderful results, thanks to you for bringing your passion for all things pizza to all of us and welcome Paolo!
Hello and good afternoon from San Diego... love Maestro Paolo's face when he's about to eat the panzerotti @13:35. Thank you Maestro Vito for all the great video's, I have learned so much from them! I already told my husband that as soon as we can we're going to Provami, no excuses!!! Thank you again for sharing your recipes, God bless.
Vito! I hope you read this, because I really want to thank you!!! I LOVE your channel and your mindset. Not only did you change my mind on making Pizza but also, I feel somehow connected to you since my girlfriends father is from Puglia (Sava) but now living in Germany. Every summer holidays we go to this wonderful and underrated piece of earth and enjoy the culture and the wonderful people, just like you and your friend Paolo are! Continue making the world a better place with Pizza!!! All the best! Tutti il meglio per il futuro e a presto!
Wow another great video! Hey, I hear you met a very good family friend of mine today at lunch (Roberto). I told him to go there and now he has his new favorite restaurant! I'll be coming to Socal soon!
I love the idea of having flour with fiber (I’ve had colon issues for years) but I can’t even find any flour right now because of all the panic people. I’ve made panzerotti with 00 flour and it works, but gets a little too puffy. Thanks for this video. I can’t wait to make it.
Imagine yourself in Italy, somewhere in the countryside where the wild birds chirp in the dewy morning dusk. You are awoken by the deep chocolate aroma of an espresso bring made. You can hear grandma below you in the kitchen kneading her dough. What is she making? Well, it's Saturday so obviously, she is making her famous panzerotti pugliesi. What will she stuff it with today? All of your favorites of course. So you head downstairs, give grandma a kiss on the cheek, grab your espresso, and head to the patio where you have a seat on the old family swing and watch the hummingbirds. What's that smell? The panzerotti is in the oven. Soon you will be stuffing your mouth with the savory taste of pepperoni. Soon...
I am intrigued how you really stretch the dough to break it up. I made some Panzerotti Baresi from an earlier video and look forward to making this one. It get soooo hard to hand kneed the dough near the 15 minute mark. It will be fun. The panzerotti I've made in the past have always been exceptional and enjoyed by the whole family!
Hey Vito! Love your vids. Your are making gourmet pizza available to all of us. Love it! 😘 You inspire me with your enthusiasm to keep making videos of great recipes.
You can try with 3quarter cooked broccoli, then finish fry with fried garlic and pieces of fennel seed pork sausage add some salt and pepper to taste and. Fill your panzerotti.
Hi Vito, thank you for sharing your videos and knowledge about pizza and how to create the best pizza! Is it possible to use a machine as I don't think I have the energy to knead the dough like that? Will the result be the same if I use a mixer? Thank you :)
Hi, Vito! Grazie per ricetta! In pizzeria it takes long to make an order from the very beginning. Should we keep the dough in the fridge and for how long, or perhaps freeze the fresh panzerotti (and for how long) and fry it when we get an order? Grazie
Thanks so much for your videos, Vito! Long ago, I lived near Brindisi (San Vito dei Normanni) for 4 years. Of all the things I miss about Apulia, I think eating frittelli is #1. I am just wondering if frittelli and panzerotti are the same things, or if there is a difference. Maybe you can explain. And again, thanks for your videos!!!
Love your channel. The question I have is when you make the dough, is the water warm when you add the yeast. Or, is it room temperature. Thanks again for great videos
Grandi Maestro Vito e Maestro Paolo! E ricordati sempre, Maestro Vito, che a tavola e a letto non c'è rispetto (quindi Maestro Paolo mangia tranquillo prima che si fredda)
Grande il nuovo socio maestro! Domanda: è possibile fare questo impasto a macchina? Mi esplodono le braccia altrimenti 😂 Suggerimento per video: non so se sia comune anche al sud, ma da noi fanno il "calzone" una sorta di pizza chiusa a forma di panzerotto e cotto in forno. (Magari una versione casalinga). Oppure della pizza con lievito madre potrebbe fare. La seguo da poco, ma ho già fatto una sua ricetta, un successo!❤
All I need to do is see the ingredients in my kitchen and say "what would Vito do?" I channel my inner Vito, I can pull two dough balls out of my refrigerator right now, and make you the best pizza in town.
