HOW TO STRETCH A PIZZA NEAPOLITAN STYLE

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COME STENDERE LA VERA PIZZA NAPOLETANA, stile veramente antico e originale. se vi e' piaciuto CONDIVIDETE E ISCRIVETEVI AL MIO CANALE GRAZIIE
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Опубликовано:

6 апр 2016

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Комментарии : 695

@bassamal-youssef267 7 лет назад

Bravo Bravo Vito Iacopelli, it was really fantastic to watch your videos being you are a professional in Pizza industry.. I like to do pizzas to my children and today I have learned much more about the secrets of the ingredients of all about.. Thank you so much for your initiation to teach others, wish you always good health and success in your career.

@michaelwilson1960 3 года назад

Vito. Thank You so much for the incredible videos on Pizza making. I was a amateur using a pizza pan. Now that I have a baking stone, my pizzas look as beautiful as yours. I can turn my oven to the maximum ,and get fantastic results.👍🏻👍🏻👍🏻

@CoronelOcioso 5 лет назад

Thank you brother, knowledge and skill i used to have 25 years ago learnt from my mother, now lost for lack of practice and the master was gone... so you saved the day.

@christopheradcock2980 5 лет назад

Tried this technique on Friday. Amazing! Grazie!

@TheDarioxxx 6 лет назад

BRAVO! I'm Colombian and trust me boy, you are amazing. I've been watching your videos since today and those have helped me so much. Greeting from Cali - Colombia, Muchas gracias!

@brandoncheung4935 5 лет назад

Best detailed explanation of the Neopolitan stretch technique on RU-vid. Thank you!

@sengelbr 6 лет назад

I know this video is a little old but making a proper pizza is timeless and Vito is an expert! Thanks for the great step-by-step instructions!

@TheBaconeaterz 4 месяца назад

100% correct

@petermaharajh2088 Год назад

This video may be older but it is the best that I have ever found! I have struggled to shape my dough for years!!!! It is simple and makes sense to me. I can finally quickly shape my pizza dough. Thank you so much for making this video!

@robertdelisle5384 6 лет назад

Well...this was just great. You are a fantastic teacher. Thank you very much. Can’t wait to practice!

@George_Mgns 8 лет назад

Very helpfull!!Keep going pizza explanation ! Thanks Vito

@katiakarakaidou8303 4 года назад

Mille grazie Vito! Thank you for being so detailed! I m learning now how to make pizzas and you are so appreciated... 😊😊

@koczorowska2653 8 лет назад

Thanks Vito, watching you many times we decided to buy pizza oven for our garden. All our family loves you!

@vitoiacopelli 8 лет назад

+Marianka Koczorowska thank you!

@hansnystrompastor8690 5 лет назад

@@vitoiacopelli i also love the game mafia 2, the main character its called vito, like you, and we both love pitza

@_elprincipe_milito6304 5 лет назад

❤🇦🇱🇦🇱🇦🇱

@paradiisli6079 5 лет назад

You can feel his passion and love for the dough in every move he makes with his hands. Love it😘

@electrichorror6642 4 года назад

yea he really fingers the dough hard and makes sure every dough is hot

@proffesordick4589 6 лет назад

Thank you Maestro for teaching the people with love!!! You are the Best!!!!

@marknorris6603 6 лет назад

Bravo Vito! Just found you on RU-vid and I'm really enjoying learning from you. Thanks for all your time and effort to help us all learn the art! I just purchased an Il Fornino Platnum Plus oven for our house

@ChowYunFattty 6 лет назад

Thanks Vito. I used your stretching technique and my pizzas came out great.

@reddeaddylan1606 2 года назад

Vito, I am learning by you how to make the best pizza and how to stretch a pizza. I have been making pizza for my boys for years it’s time to up my game. I have been waiting for the perfect instructions to learn from. When I saw you process and how you project it. I love it. I can’t get enough pizza, and I love how much you love pizza too, it makes learning so much better.

@halftongorilla 6 лет назад

Thank you for the video!!! I am working on making Neapolitan pizza at home. There are so many videos about dough recipes, but shaping is the hardest part! Grazie, maestro!

@19WallaWalla88 6 лет назад

Bravo Vito! Grazie mille! Your tutorial was definitely the best to understand for me, and I finally stretched some pizzas without pin, and even transferred them to the stone without making mess! Greetings from Russia :)

@snowmanflo 8 лет назад

Thanks Vito, I didn't expect you to make this video so soon since you said 1-2 weeks because there's a large video coming. Thanks. Keep it up :P

@salferraro4777 6 лет назад

Your dough recipe and this one are both great! Just bought my Uuni pizza oven and your recipes have been a big help!

@hayjud5123 6 лет назад

Ohhhh... Now I just need the forno and voilá 🙌😀👌👍👍👍👍 Grazie handsome, please keep teaching us your great art 😍

@flemmingovesen1094 6 лет назад

Hi Vito ! My home made pizza are definitely improved after watching your video guides, Thanks a lot !!

@fabioparpanesi5455 8 лет назад

Ciao Vito Grazie anche a te e' aumentata in me la passione per questo mestiere Grazie per i tuoi consigli e per la tua positività Continueremo a studiare e a migliorarci anche grazie persone come te Un abbraccio

@vitoiacopelli 8 лет назад

+Fabio Parpanesi grazie a te mi fa molto piacere

@craigcardell4543 6 лет назад

Thanks so much for taking the time to make these great videos. You have helped me considerably with my wood fired oven.

@crazydubwise 8 лет назад

best explanation of how to do it in the whole RU-vid

@fishmonkey74 5 лет назад

Thank you Vito im stil learning but your video's helped me a lot Grazie ! I like your video's keep posting .

@Mspurrier88 10 месяцев назад

Very helpful! Thank you for your excellent videos.

@PauloConstantino167 6 лет назад

That's the pizza I always want when I go to Italy. Thin and airy crust. Delicious and perfect!

@MyREDTAIL 7 лет назад

Thank you I am just learning on how to knead Dough & turn it into a pizza , Or Bread Great instruction .'s

@fabiofloro6679 7 лет назад

Complimenti vito! Da italiano all estero trovo i tuoi video davvero utili per migliorare la mia tecnica.. È bello imparare dai più bravi e spero che esercitandomi potrò presto esser ai tuoi livelli! Grazie per il tuo aiuto

@esjzod 5 лет назад

I love your Vids just bought a pizza oven since thanks to you Ive mastered the dough - but I sometimes just want it on and - how do you feel about freezing it (the dough)

@darioquijano5548 4 года назад

Amazing video!!!...thanks Vito..it's really helpful!!!

@jacobmorgenstein6788 6 лет назад

The best explanation ever ! Thank you very much !

@chadmorrislionsinparis 8 лет назад

Vito i love your videos!!! im learning how to make great pizzas watching your videos!! you truly are the master!!

@fabiociardini5736 8 лет назад

complenti vito.Video fantastico. e che pasta..favolosa è dire poco !grande!!

@bradwolfe8603 3 года назад

Thanks for this, really helped me to learn how to stretch the dough.

@haydayhelena6848 5 лет назад

Thank you for the good explanation now my pizza is finally round 😁😁

@BialyEuropejczyk 6 лет назад

Excellent presentation and great personality. Vito is one of the best popularyzator of the Italian pizza on RU-vid.Thanks

@keithwollaver2307 6 лет назад

Vito- I just finished watching the first of your videos and immediately subscribed. The video was about stretching. Awesome! I learned so much :) I apologize for not searching more, but do you weigh your dough ingredients to get it perfect every time? If yes, are your measurements available? Many thanks from Scottsdale, AZ.

@proffesordick4589 5 лет назад

Thank you very much for sharing your knowledge Maestro!!!!

@lindsayfraser4791 5 лет назад

Having seen so many video Vito nails it. Thank you so much for making this video.

@timvanbeek9937 5 лет назад

You are the best one that I followed, thank you very much!

@missrapturewatcher4137 3 года назад

You are an awesome teacher Vito!…thank u for this education on pizza dough!…I’ve been following you and you are amazing!…I’ve been so addicted to making pizza I’m always on RU-vid following tips and tricks…😂😂😂😂….I can’t believe what a difference pizza dough tastes with double zero flour…I just discovered it and honestly I don’t think I can go back to using regular flour…lol

@Sagittarius87 8 лет назад

ciao vito, seguo i tuoi video e devo dire che sei bravo e simpatico! continua cosi:) un saluto da un collega

@AaronHartwell 6 лет назад

Your videos are awesome my friend. Love your energy and joy. You clearly love what you do!

@edwinparada6259 3 года назад

vitto!!! how many hours is that dough??? seems pretty strong. and at what level of cold does de pizza can be storage? thanks vitto. saludos desde México

@patricktracy9947 6 лет назад

Vito thank you for the tip on getting the dough out of the tray. I have struggled with this at home.

@Amours1113 6 лет назад

Very nice ! Thanks you for this demo and instructive vidéo !

@InfoBinger 3 года назад

Nice technique. I'll be sure to implement it next time I make pizza!

@coachjesseholmes828 6 лет назад

Vito!!!! Beautifully detailed in your explanation, Can you make a Video on how you rotate multiple pizzas in the Wood Fire Oven?

@oldroysrvvideos3176 6 лет назад

Best explanation of stretching on the interweb. Thank you Maestro!! I have some questions... 00 Caputo Flour? 58% Hydration? 3% Salt? 1.5% Oil? 24 - 30 hours fermentation? Fermentation temperature?

@Leonardo_davinci_ 8 лет назад

Wao! Thanks so much Vito! good explanation. can I ask you some questions..For the best results of stretch, what's the percentual of whater I need into the dough? 58 60 %? I usually made the dough with 50 % with biga.. thanks so much

@sakimano 5 лет назад

60% water for the flour according to his other videos. for every 100g of flour, water 60g, olive oil 2.5g, yeast 1g, salt 4g.

@momimio 7 лет назад

Questi tuoi video Vito valgono più di corsi costosi in pizzerie fatiscenti. Bravissimo!

@skilly85 7 лет назад

Sei un grande Vito ...un abbraccio 🙂

@michaelvadney5803 4 года назад

Hey Vito. I know that this is an old video, but thanks. Its still very helpful. Whenever I pull a dough I usually see a few real thin spots show up link little inch or so windows. Inconsistent thickness. How do you get the dough to layout all around the same thickness? Thanks!

@MegaKretch 2 года назад

You need to make sure that your dough balls are tightly formed

@gwarski 9 месяцев назад

Thought I'd watch a couple of older videos on the back of your current vid, hope things get better Vito, your videos made my pizza next level

@Val_Halla777 Год назад

This is great- and every video I watch of him reminds me of a classic era SNL ‘Italian guy’ skit. 😂👍

@dudestyle01 3 года назад

Ottimo video Vito. I had been struggling to keep the air in the crust, this shows me perfettamente, molto bene

@33jesuscristo 7 лет назад

Obrigado pela clareza na explicação Vito! abraço

@juanpablotesta1853 4 года назад

Grande Vito, il tuo video mi ha aiutato per fare la vera pizza italiana!! Grazie di cuore! Un bacione grandissimo di la Argentina!!

@user-cd9ce7op8t 5 лет назад

Sir iam ur big fan.from srilanka..so i will be going to open a pizza hurts ...so i want to say...i tech many things from you....keep it up...i watch ur all vedios about pizza...

@johnysikiera2984 2 года назад

Great tips Vito thanks for your honesty 👍

@nedstar707 6 лет назад

Respect to you Vito, I love your style! A great informative video on stretching, it's not very easy for a novice, but you explain it well. Haha, I love the girl in the background from the kitchen playing peek-a-boo at the end...so funny! Ciao!

@francitaliano1618 7 лет назад

Very Impressive'! i like it so Much!! i worked at Pizza too... I want try this Napolitana style too... 😍

@MANUALinappropriate 4 месяца назад

It’s great to see how far you’ve come, Vito. Bravo!

@wall7446 6 лет назад

Hola Vito, thanks for sharing your great tips! Saludos

@yanlinsim8615 4 года назад

Ciao, grazie! I followed your teaching and made a nice pizza dough😅😅 , here from Singapore 🇸🇬

@amandasa4373 3 года назад

Thanks so much for this video!!

@cindylvkj329 4 года назад

Cool! Merci pour cette vidéo 🙏🏻

@strikef16falcon58 3 года назад

Fantastic Stretch Demo - Bravo!

@user-rz1jg2sj3h 7 лет назад

Thanks !!!

@peterrathbone179 5 лет назад

Great tutorial, thanks !

@alainfiori3545 5 лет назад

Tu es un bon, mec....Bravo et merci pour ta vidéo!

@ridgero 4 года назад

Thanks Vito, you helped me alot and convinced me to buy an Ooni Koda ;D

@MrFlyTWA 5 лет назад

Is it ok to use Lecithin instead of PZ-44 for a dough conditioner? I have used in some lower temp ovens around 500f but is there any concerns using these products?

@fgfg633 6 лет назад

Love the crust like that!

@VincentJascha 6 лет назад

Thank you from Germany I will watch now all of your Videos :D

@garythornbury9793 6 лет назад

vito--you have improved my pizza 100% thank you my friend

@CarloMeale 6 лет назад

Fantastic! I learned something!

@ryancarper595 4 года назад

Brilliant thanks for this tutorial... ciao.

@iliaskoutsouris630 5 лет назад

Bravo from Greece Vito.Delicious!

@monicavargas6158 5 лет назад

I am laying.. but Italian food is my favorite.. and pizza is the best... You are awesome Vito and guapo!

@anatolevellagera49 4 года назад

Hi Vito, thanks for your great videos. Is it best to use flour or semolina to strech the dough? Thanks

@jimhoward3605 2 года назад

Vito, OK my friend. You have inspired me. Ordered Ooni 16 pizza oven. Looks like a lot of fun. I’ll keep you posted.

@mikesr3011 4 года назад

Looks like a very soft dough.

@karimtebbakh2432 5 лет назад

Great in Brooklyn they make pizza with meatball,or pepperoni ,but you Vito in California you are making pizza with air ...only Air .....what a topping !!!!!

@COYOTE165A 5 лет назад

Brooklyn Water is the best for making Dough for Pizza or Bread Period

@drawfark 4 года назад

Thank You! Lovely & Wonderful! :-)

@JACOBI786 7 лет назад

Cant wait to come see you when i visit in the summer!

@woodsidepc33 5 лет назад

Chef vito iacopelli, your pizza making skills are awesome thanks for sharing. I just subscribed to your channel, hope to learn more from you.

@Yves.Dethier Год назад

What a difference of quality video between now (2022) and 6 years ago!!! But... I still hungry after each video 😁

@francois-xaviercolin5236 5 лет назад

Hey! Great channel! I just bought a Roccbox can you tell me how much hydratation would be the best?! Thanks!!

@keith8217 7 лет назад

Hi Vito, Love your videos . We are a small Italian restaurant in S Texas trying to use the best ingredients from Italy. We use currently Molino Ca Me Ma double zero and glass jarred San Marzano filets for our sauce. . Would you be so kind as to inform what is your best method/recipe for commercial dough? I saw your home dough recipe, Is it roughly the same for commercial? Also, do you ever use a percentage of Semolina in your dough itself? I understand in Puglia they use sometimes 100% semolina( although I know that is not traditional Napoletana). I travel to Asia once a year for other business and will make a point to have a long layover next time to be able to experience your wonderful pizza there! Ciao, Keith

@AtomBoyPrawdziwy 4 года назад

dałbym się pokroić za taki piec. Wspaniale to wyszło. Brawo szefie

@rgmedia1841 11 месяцев назад

za grosze można zrobić z cegieł i płyty szamotowej. Mam w ogrodzie, pizza z niego miażdży wszystko. Rozpalam dębem, temperatura dochodzi do 500st. Wpisz w YT pizza oven DYI

@chauanhphan1947 5 лет назад

Thank you very much Vito Iacopelli !!!!!🌺🌺🌺🌺🌺

@thebarthmtb 4 года назад

Amazing video. Very best solution

@jackpast 7 лет назад

Ciao Vito! Just discovered your channel and subscribed. Grazie!

@yzsonly 7 лет назад

Hey Vito Iacopelli, just wondering, for your restaurant do you use natural yeast? If so, do you use ischia yeast or Lievito Madre? Interested to know what method your using. Thanks!