Making New Haven-Style Pizza at Home like a Pro

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In this video i show you the easier and professional way to make the best pizza dough, for new haven style pizza, so i went directly to the best pizzeria in new haven directly from italy to Frank Pepe
Here is the recipe for the pizza dough good for home and business
- Water Cold 700ml
- Flour for Bread 1kg
- Yeast 10g
- Salt 35g.
This is good for 2 16 inches pizzas (dough ball need to be 550gr. each)
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Опубликовано:

26 сен 2024

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Комментарии : 730

@vitoiacopelli Год назад

This recipe it’s good for home so are going to make it?

@kdub175 Год назад

it’s here………📝🤓 we must get this to the president of the fast food secrets club immediately!

@SLSInstall Год назад

Yes, going to try it this weekend! And now I'm going to visit Frank Pepe Pizza in Delray Florida

@Profumoditoti Год назад

Glad you mentioned the bread flour. I only have 00 Capito (Blue) at the house. After I get some bread flour, I am going to try this in my RoccBox, but at a low temperature, monitor it, and see how it turns out! I’m pumped!

@mariap4828 Год назад

I’m going to make this recipe Except use your size and use olio d’oliva when I go tap, tap tap, On top. It’s weird for me to NOT use Poolish now.

@Profumoditoti Год назад

@@mariap4828 -Same here. I have poolish in the fridge right now for some pizzas ready to go. I’m lost without poolish.

@Boinzy476 Год назад

It's good to see Uncle June happy and successful in a new career.

@jetsamperes5762 Год назад

Vito has the makings of a varsity pizzaiola

@adamholden2558 Год назад

Hahaha all I could think was uncle june 😂😂😂

@ronaldo19832 Год назад

Uncle Jun, for junior not uncle June 😂

@Boinzy476 Год назад

@@ronaldo19832 Stupid autocorrect!

@KrazyJohnny Год назад

He never had the makings of a varsity youtuber

@CGAPreparedness 3 месяца назад

I used this video to make my wife who grew up on the original Pepes Apizz. She litterally cried when she tasted it. Thank you so much

@trustmeimaphysiologist Год назад

The way you incorporated the water yeast and salt in is the way my nonna taught me how to do it when she taught me to make our family Sicilian pizza. I make your double fermented dough now because my guests and family prefer Neapolitan pizza, but i still make my nonna's recipe for myself from time to time. Grazie per mantenere vive le tradizioni, Maestro!

@R3troZone Год назад

I am literally making your recipe for twice fermented dough right now for dinner tonight. I made the poolish on Wednesday, made it into dough yesterday, and I made the dough into four 14 ounce dough balls this morning. They're proofing on the counter right now.

@ChrisTomatoPie Год назад

How did it turn out dude?

@wizardsyndicate5505 Год назад

YOOOO HOW DID HTE PIZZA TURN OUT??

@R3troZone Год назад

@@ChrisTomatoPie best pizza dough I ever made. You want pizzeria pizza at home? That's how you do it.

@wizardsyndicate5505 Год назад

@@R3troZone my man! This is gonna be the 4th next kind of pizza i make but I can’t wait

@seankaveh 10 месяцев назад

Amazing!! I’ve definitely gotta try it.

@thundrchild4195 Год назад

Frank is so chill. It balances Vito's enthusiasm perfectly. You can feel the passion for pizza come through here for both men. Well done.

@cheesepizza87 Год назад

They need to do a pizza show !

@a1craftsmen252 11 месяцев назад

I did not think it balanced well at all... Vito needs to stop trying so hard and allow Frank to finish his sentences.

@JamesClark-lw6sw 5 месяцев назад

Vito is annoying.

@RonnieMoscaAmericanstangs6033 Год назад

I remember going to Pepe's as a child in the early 70s , lots of great memories.... My dad always told the waitress " bring the soda out with the pizza , or the kids will fill up on soda " 😂😂😂

@The1Mustache3 Год назад

Ahahaha. That's great. Smart Dad.

@michaelpistey4001 Год назад

I'm 68 years old, all my family is from the New Haven area. However, I grew up in the Midwest. This pizza has been my ideal style since childhood. I've been making my own pizza for decades. This now will be a slice of heaven. Thank you all for sharing this.

@Studiovette Год назад

Vito you were my pizza hero and inspiration way before this video but now you have gone up about 100 levels. The respect and passion shown by you and Francesco is surreal. Definitely one of my all time favorite videos. 🍕❤

@accouswk 10 месяцев назад

HA!! WAS ABOUT TO SAY THE EXACT SAME THING!!! This made my whole day! Was literally there 2 days ago.

@accouswk 10 месяцев назад

This is THE BEST thing I’ve seen on RU-vid in a long time!!! There’s a reason why Pepe’s, and Sally’s and Modern for that matter, have withstood the test of time.

@sp5wit Год назад

Vito, it's wonderful to see you worship pizza in all its forms. It doesn't matter if it's Napoletana, Bari, NY or Heaven. You can always see the passion in what you do. I'm making poolish pizza for the first time tomorrow. Keep your fingers crossed

@joeraccio7 Год назад

Love it! Been going to Pepe’s since I was a kid! Great job Vito!!

@giannifraiolimodelsandadve5907 Год назад

not heaven ... that is Gragnano Style Pizza , call it correctly !

@gonedeep43 Год назад

The oven in the background is a big part of that secret recipe.

@austinmarius850 Год назад

Vito has upped our family pizza game soooo much. I've watched every single video from him several times over and have benefitted tremendously from each of them. I can't wait to try this New Haven style out. MOre so - we can't wait to visit Frank's with a big smile and a thank you to Vito and the RU-vid pizza community he's developed. The only issue is that now, all pizza we get from the "outside" is just second best to what we're able to achieve at home with time, care, and fresh ingredients - just as Vito dictates! Thank you VITO .. viva pizza!

@keithbrookshire Год назад

I hope Vito realizes what an honor he had to be able to tour and cook at Frank Pepe.

@bjjbrawler1 Год назад

Yes! But as we witnessed the respect was mutual. Vito is obviously a Neopolitan expert. I just love this!

@MultiPetercool Год назад

Why they don’t make clam pizza here in Seattle is beyond me. I had a friend who went to Yale. He took me to Pepe’s. Heaven!

@giannifraiolimodelsandadve5907 Год назад

the only not precision sentence .... it has been when vito asked about why " Pizza Napoletana" on logo and the owner called it "Focaccia" embarrassed .... but it is correct ! that is not style invented in "new haven"...That is a pizza style invented in Gragnano (an area placed in Campania).... and exported in Usa and in same time it developed in legion of Calabria , Lazio and Tuscany ! So Frank Pepe for sure celebrated his roots ! It is not contemporary , stg system ... it is that style

@LFGM24 Год назад

Vito does realize it and it was an honor for Pepe to have Vito there….

@chrism992 Год назад

@@MultiPetercool because people can't make a good pizza here. They also charge more at pizza hut than this pizza does at Pepes or Sallys.

@Bennn2013 Год назад

You two are good in videos. He does NOT want to disclose secrets but also loves all of this haha. Great video

@michaelcannon7640 Год назад

That oven is so seasoned after 100 years. You’ll never replicate that at home. Still Vito is a very good teacher, and if you follow what he says you’ll make pizza at home that is better than most pizza restaurants.

@lovesgibson Год назад

It’s also more about the way the convection works in properly built stone ovens, and the amount of heat they can have that home ovens can’t get to. Home ovens max out at 550. Average temp for that oven is probably 625-650

@lovesgibson Год назад

@@ohger1 nope. The guy who works there even said so. If the oven was even close to that temp, the pizzas would be done in 90 seconds just like neopolitan style. The ovens are way to deep and it would be way too difficult to make neopolitan style in an oven like that because of how fast the pizzas cook and how frequently you have to rotate them so they don’t get burned from the main source of heat

@LV-xe9mx Год назад

Agreed @@lovesgibson We purchased our first "outdoor home pizza oven" and were disappointed that it would only heat to 550f so sold it and ordered a different one that could get us to 700ish as we had bought in to the "home ovens can't get hot enough" mantra. Burned up our first couple in the new oven. Learned our lesson. For neopolitan (most other styles) more heat isn't necessarily a good thing

@PWiz30 Год назад

Even Pepe's has a hard time replicating it when their new locations first open.

@greatmaddyave 9 месяцев назад

Wrong. The oven makes or breaks this recipe. You need a good hot oven to recreate this. Furthermore this isn't even the correct recipe. So much was left out because Frank thinks its his "Secret". Its not but okay whatever.

@gnome2024 Год назад

With 1 kg of flour and 700ml water this should actually make about 3 dough balls that are 550 grams each. Great video! Love the collaboration!

@atoms7 Год назад

Or 1 giant dough ball

@craigurrito 11 месяцев назад

Agreed I have tried the recipe a couple times now and ended up making three dough balls each time. 1 was slightly smaller than 550 g.

@TheJpmichel 10 месяцев назад

Just followed this recipe and technique and yes, this should make 3 dough balls. I made two and after rolling out one and getting it ready for toppings it was painfully obvious that it was way too big for 14-in pizza stone in conventional oven. Still, the results were absolutely stunning!

@JunesTarotJourney Год назад

Vito it was so wonderful watching your make the dough. I think Peppe was very impressed too! At 83, I could never mix the dough the way you did because of my body limits (degenerative arthritis in my spine among other things). I'm sure I'm not the only one who would love to see you do another video with this dough recipe but mixing it in a stand mixer for we elderly or physically compromised who still cook and love to make and eat pizza. 💕💕😊😊👍👍😊😊💕💕

@SKRUBL0RD Год назад

hahahaha vito still stealing everyone's secrets, i love it. i had never made pizza before in my life until i found out about vito and now he has truly changed my life. every pizza is coming out different as i learn and try to master everything he teaches but i love the art of it, i fully agree with everything vito says and i will follow him to the ends of the earth for sharing all of this incredible wisdom with us. bless you vito!

@brucevodka Год назад

I follow all of Vito's moves too, now this!!

@bradleypham Год назад

I've made probably 100 pizzas so far, just watching you handle dough makes me realize I still have a long way to go. Thanks for showing me the New Haven style I'm going to do that next. Would love to see Sally's technique as well.

@rebel_au 9 месяцев назад

I made this dough today - in the video you cut this in half for 2 dough balls but the recipe actually makes 3 x 550g balls. I will divide it by 4 and make 4 slightly smaller ones, can't wait to try!

@joeysketokitchen Год назад

My favorite pizza chef making my favorite pizza of all time...life can't get any better! A Frank Pepe's just opened in Delray Beach (South Florida). Going there this coming Wednesday. No disrespect to Neapolitan pizza, love them and Vito is the best, but IMHO nothing compares to an original New Haven pie. For me it is as pure as pizza gets... bread, tomato, herbs and a dusting of pecorino romano. Simple and spectacular. I do an 80/20 blend of bread flour and 00 with a little roasted garlic in my dough at 70% hydration. 24 hours of cold ferment is great, but for a little extra flavor to your crust, try 48-72 hrs...trust me, there is a difference.

@cmsense8193 Год назад

Have you been to the original in New Haven? I’ve only tried New Haven Pepe’s when I lived up north. I’m thinking about trying the one in Plantation one of these days.

@joeysketokitchen Год назад

@@cmsense8193 I actually live closer to the Plantation Pepe's (Pompano Beach), The Delray Beach Pepe's just opened this week and I'm gonna be up that way for business so gonna give it a try. My best friend has been to the New Haven Pepe's and said that Fantini's in Stuart is about as close to New Haven Pepe's as it comes. (Jimmy got his start at the New Haven Pepe's so it makes sense) I've been to Fantiti's a few times and each time is a religious experience...lol...I want to try other things on his menu, but man that tomato pie is just too hard to not order when I get there...

@cmsense8193 Год назад

@@joeysketokitchen Thank for responding and the info about Fantini’s ! Im giving that a definite shot. Hey if you’re ok with it , drop a comment to me about your experience at Pepe’s. Enjoy!

@joeysketokitchen Год назад

@@cmsense8193 Will do my friend

@joeysketokitchen Год назад

@@cmsense8193 Popped over to Frank Pepe's in Delray yesterday. The pizza lived up to the expectation. Had a 16" original tomato pie and ate all but one slice...lol...On top of that the service and atmosphere was A++. My guess is that the Plantation Pepe's will be as good as Delray. I chatted a bit with the manager and he said the goal is consistency, which is probably my biggest gripe when it comes to eating out. Just seems to be so hit and miss these days. Anyway, when you get a chance, you should definitely give Pepe's a try.

@PureWaterSolutions Год назад

YES! Open in Italy! It was nice seeing you both speak Italian and the dynamic together! 🍕 Hello from NYC Astoria, Queens. Bona Sera!

@bjjbrawler1 Год назад

Great info! I've made the Pizza Gavones New Haven dough recipie and this is virtually identical! The only crucial thing I see different is the fast/ overnight proofing.... and this is CRITICAL to thin crust pizza. The 2/ 3/ 4 day fermentation process produces WAY too much gas. Such a great simple sauce and basic fresh ingredient concept- no wonder why Frank Pepe's is one of the best! Thank you gentlemen.

@LV-xe9mx Год назад

For "homemade" pizza of almost any style we've tried - LESS is almost always better when it comes to toppings (IMO)

@mindozas1977 Год назад

I have been at Pepe's, my favorite how ever is white with clamps. Thanx Francesco for being there and making us pizzas . Kids have best memories from long trips.

@cshubs Год назад

My parents were born in New Haven 80 years ago. Pepe's has been in my life since before I can remember. It's been unfair to every other pizza I've had. 🙂 Last time I was in CT was in Sept. We had Pepe's twice in two days.

@msdarkstar44 9 месяцев назад

Pepe’s had been in my life since I was born (Bridgeport). When we moved to upstate NY my mom would drive 157 miles from Albany just to shut me up about Pepe’s. In Texas now and the pizza here sucks.

@cshubs 9 месяцев назад

@@msdarkstar44 I'm in NM. There's a small chain called Mario's that has a decent NY pie, made better well done.

@xmas4203 Год назад

No oil in the dough and bread flour for strength. That's how Andris Lagsdin does it. I've made it and it's good, but more chewy, not in a bad way. Love this video! Kudos Vito.

@ohger1 Год назад

I use a 50/50 bread to AP. I like a little chew as well.

@xmas4203 Год назад

@@ohger1 my last couple batches, I use bread flour for the poolish (200 grams flour/water, 2 grams yeast and 5 grams honey) and finish the recipe with 00 flour for a 65% hydration. Also 2% sugar is making my bottom and crust beautifully browned.

@xmas4203 Год назад

@Bizarre News Network True, but for a home oven with a pizza steel, 2% sugar was the magic for perfectly browned bottoms and nicely brown crust.

@LV-xe9mx Год назад

I think I detected that Frank P seemed to scoff at the idea of bread flour but I think Vito said that to avoid giving away all the details of Pepe's original recipe. As for me it's 00 all the way

@TH-wp7ye 9 месяцев назад

He scoffed because they use bread flour lol

@KCarubia Месяц назад

We love the Pepe family so much. Much love from friends, the Carubias!

@joanneborelli7586 Год назад

Pepes in New Haven , best pizza dough flavor in the World ❤️❤️❤️ & only 15 minutes from my house!!!!!!!!!!

@julirichmond3 28 дней назад

Italy would love the Frank Pepe pizza!

@joncopes6557 10 месяцев назад

Wow ,what an amazing pizza oven . This is so satisfying to watch from start to finish ,just great!!

@josephspatuzza5799 4 месяца назад

Nice of Pepe to let someone in and give that much information.

@tommys88 Год назад

that oven is magic - great video vito.

@blakew.5736 Год назад

My understanding is that these coal fired ovens run about 650-700 degrees. The ovens are uneven so the cooks will rotate them as they cook

@bplotts1 Год назад

The oven is what makes that pizza so good

@georgesam7805 2 месяца назад

Uncle June and Borat. What a team. Nice pizza too !!

@Bretde1 Год назад

It was nice to see that Junior Soprano is running a pizza joint now!

@traderduke2 6 месяцев назад

"We were selling pizza by the slice over on Bloomfield Avenue!"

@lele2806 11 месяцев назад

Love this! We make in this way in Buenos Aires.

@timo4440 Год назад

Frank Pepe is so relaxed in his teaching style, would be perfect for a cooking show

@jhoffpsu Год назад

I love how you go to the edge but you keep the professionalism and pizza respect for the business owner. Thanks for all you do and are doing. Keep sharing!!!

@deker0 Год назад

He kept pushing giving out the secret over and over, I was like "can you shut up and stop asking?"

@todd8109 11 месяцев назад

Vito, I’m very happy you came to Connecticut and you got to see how we enjoy pizza. That is simply the best we feel in the country and has been voted that way as well. Ciao!

@gantz0949 Год назад

I'm totally plant based and luv it but I do enjoy watching ur vids. I find it satisfying. Ur joy of pizza comes through

@leilagomulka5690 Год назад

Pepe’s rock and rolls. Why we are the pizza state. We have rockstars inhabiting here. 🌹

@gbresciano Год назад

so cool to cook with uncle junior!

@briankillian5248 11 месяцев назад

I have never had a New Haven Pizza.... I think it's worth the road trip!

@MAXBLUEDIAMOND Год назад

Vito my parents are from Mola di Bari, they had their wedding at Zia Teresa in 1966.MOCC A TUTT LE OSSS MACINAT!! FORZA BARI!!!

@mcgmcg2792 Год назад

When I was a kid, lines were so long that we would eat in and get a half baked pie to go. We would ship pies to family around the country.

@pepperonipete7566 Год назад

What a pleasure to watch, thank you!

@scoobtoober2975 6 месяцев назад

You moved back. We miss you. Great work. I make pizza all the time. Hybrid between new haven, new york and sicillian. Stretch it, let if proof stretched out 10-20min on the peel, then top and bake. Bubbles, fluff and crisp. Back of a large 15" cast iron pan. Convection oven at 530 or so. it does 550 but for me in my oven that's too hot. Let it bubble down and thicken the no cooked sauce. I grew up in southwick ma roma pizza. Definitely unique and spiced and well topped. Raw chunky peppers, chunky sauce. thick crust, little doughy thick in the middle. Medium thick. It was a fun place. Owners name was victor, driving a merc in our podunk town. hilarious

@bg147 10 месяцев назад

How fun. I think Frank thought he used too much sauce.

@reidtaylor4433 Год назад

I never knew Junior Soprano owns Pepes. Even better

@mrkhan5138 Год назад

I tried to make it at home after watching this video, it was very good. I used 70% hydration, the gentleman said they use 68-69%. I interested to see how you gonna make it.

@deefisher2942 7 месяцев назад

Never as good at home as it is at Pepe’s in New Haven! Delish!

@codyhucker8364 11 месяцев назад

I was worried Frank was gonna walk in and scream "Cazzata Malanga" and shoot Vito in the belly. Im glad you didn't get Uncle Junior-ed, Vito! 😂

@marlonboyd9487 Год назад

This is amazing that you finally made it, but what about modern and Sally’s? Shoot, even zappardis in west haven? You gotta go to all of them. New Haven is pizza capital of the world my guy.

@MarkLada Год назад

Thank you for the New Haven style tutorial, maestro.. Frank Pepe's is the best pizza that I've ever tried, but unfortunately 16 hours is just too far to drive for a pizza.. Even for a pizza fanatic like myself.. I'm sure your recipe will hold me over until I can make it back to Connecticut..

@jcneverquits Год назад

I can hear Pepe right now... "Make sure that clown never walks into this restaurant again!" 🤣

@deker0 Год назад

He kept pushing giving out the secret over and over, I was like "can you shut up and stop asking?"

@jamesc8259 Год назад

Very impressive Vito. Just like Frank Pepe’s! You both should definitely collaborate to make an oven in Italy. Great video

@steveh1460 Год назад

Definitely!

@jordaches.loeschke-vu5hk 4 месяца назад

That was cool! Nice oven!!

@gregargo1898 3 месяца назад

Perfect Vito!! You learned how to make the Real Deal. Take it home and teach them in Italy.

@_westcoastcanine_ Год назад

Finally 🎉….. Dave would be proud😊

@bobobobobobo4597 6 месяцев назад

Just had their pizza for the first time. Amazing pizza but I can’t drive 1000 miles every time I’m hungry for one. Thanks for sharing.

@screscenti 11 месяцев назад

Only 2 places in this world where Pizza is a religion... Napoli and New Haven! Great job with the Apizza Vito!!! ❤️ 🇮🇹🍕

@andylouie6217 Год назад

I'd say the secret is using the wooden proofing boxes. I think only the original Wooster street locations use them and they look old and seasoned with age.

@ttsnews8035 Год назад

I’ve had pepe’s pizza and i believe they DO use evoo in the dough. The pretend ‘secret’ revealed about not using evoo and only water was to throw you off.

@jtiso2395 5 месяцев назад

Thank you Mr Frank

@ericavila4707 Год назад

Beautiful video Vito!!!!! Love the "make at home" videos!

@jgoldeyes5375 10 месяцев назад

This is unbelievable Vito- Grazie to you and Francis!!

@jaythejuiceman3000 7 месяцев назад

I'm loving this video. It really puts in to perspective the kind of care that goes into good apizza.

@yinzer3 11 месяцев назад

Nice pizza have to try it. He does look just like Uncle Junior also!

@sammyvanhorenbeke6735 Год назад

Great to learn this old technique while making a fifth documented attempt to approach New Haven style. Just keeping track of what works while tweaking. The absence of olive oil for the impasto and salt incorporation might just do it next time. Thank you very much, hope you’ll boomerang it back to the old country. What an oven to overcome the 10 minutes with a whole lotta volume. Definitely make it as this next time.

@festersuncle6298 9 месяцев назад

Had it back when my wife lived in Hamden. Good stuff.

@alexmetz6885 10 месяцев назад

I live in Connecticut and can say Frank Pepe's is the best pizza!!!

@marcoalexander6214 8 месяцев назад

There is something special about this pizza. If you get near one In CT, you gotta try it.

@monkabuda Год назад

I love this video!! Thank you both for a very entertaining and informative video!! That pizza looks almost as good as the Frank Pepe original!!!

@sg1770 Год назад

He looks like uncle jr. I wouldn’t mess with him. Love the pizza at this place. It’s incredible.

@BarryBernau 3 месяца назад

What a class act! Thank you for sharing.

@mg-by7uu Год назад

Glad to see Junior Soprano alive and well

@aspjake123 Год назад

Do not give out the secret recipe, you better listen!! Fantastic video Vito as always!!!

@deker0 Год назад

He kept pushing giving out the secret over and over, I was like "can you shut up and stop asking?"

@aspjake123 Год назад

@@deker0 The owner looks like Uncle Junior Soprano. I would not mess around!

@deker0 Год назад

@@aspjake123 Exactly, Vito needs to read the room better.

@aspjake123 Год назад

Exactly what I was thinking !!!!!

@aspjake123 Год назад

@@deker0 Yes that is very true

@christophervolpe1353 Год назад

Moved to KY from West Haven, CT. Franks was and will always be my personal favorite! I appreciate this video a bunch and will be trying this at home this week as I MISS apizza, I miss Franks apizza!!

@henrywight4057 Год назад

I used to eat at Pepe's when I was a kid growing up on New Haven. That was o er 50 years ago.

@Rice_Cake_ 11 месяцев назад

I would have loved to have seen Francesco doing some of the process, but still great

@delatroy Год назад

If you're gonna make it at home, I suggest pre-heating pizza steel at max over temp.. but start it on the grill before putting it into the oven

@ProductorMus1c 11 месяцев назад

Vito's confidence level is on another level

@ricksauto5740 Год назад

Great video, Vito can't wait to try it. Mr. Pepe, what a great man to host the the video in you restaurant. Very cool !!

@dominicvallone1 Год назад

Maestro!! Grande!!!

@robertb8673 7 месяцев назад

Oh boy! One of this with n'duja would send me straight to heaven. 🤤

@scoobtoober2975 6 месяцев назад

Hometown pizza place definitely used semolina. and it would burn up a bit. adding to the character. And sweep it out with a witch broom. It was mass after all.

@steveh1460 Год назад

Wow! One of my favorite videos! Classico! Francesco was great on there!

@jeffgoggin1394 Год назад

Frank Pepe's baby! Maybe I'll go tonight!

@Nako3 Год назад

I hate all the wannabe chef channels youtube has been recommending me lately, but finally this one is real!

@michael-m Год назад

Not sure why im just now seeing this channel for the first time, but I am extremely happy about it. Now I'm sure y'all have been asked this before and are probably sick and tired of it lol but have Dave popped in there before? I'm only asking because this showed up in my recommendations following a short One Bite Reviews marathon lol. Fantastic video. My kids and I are gonna try this out tomorrow, so much thanks, my friend. Stay well 🍕👍🏼

@NoFace-Killah 10 месяцев назад

Pepes resterant in New Haven is one of a few resteraunts left in the USA that still operate coal fired ovens

@crazydubwise Год назад

I have a request. How do they do the meatball and ricotta topping? Meatballs are cooked on the pizza at the same time or how? How about recipe? I'd love to see that. Their MB and R is just delicious.

@RobertDovLevin 11 месяцев назад

Frank Pepe and Vito....Bravo!!!

@niki420yuh 11 месяцев назад

Franks got such a soothing voice, he should make a cooking show and just talk us through everything just so we could listen 🤷🏼‍♀️ eh?

@sheriffjohnbird3179 Год назад

Thanks for putting out this video Vito! I am definitely going to make this next time I make pizzas at home. For sure it would work in Italy; they appreciate good food of course!