Never Again Soggy Pizza !

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With this video i will save all of your soggy pizza problems please support by sharing the video only thank you
I show you 2 differences of Neapolitan Pizzas
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Опубликовано:

29 фев 2024

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Комментарии : 293

@vitoiacopelli 4 месяца назад

Did you ever made a soggy pizza?

@bradleymonroe6443 4 месяца назад

I almost never made any soggy pizzas I can recall when I learned how to make pizzas early in 2020 but sometimes.

@mocheford 4 месяца назад

Yes. Then my local Neapolitan pIzzaiolo taught me to put the cheese in a strainer in the fridge over night and take it out 2 hours before.

@dejandejan903 4 месяца назад

Gozney Roccbox vs Gozney Arc? I'm only interested in which one better maintains temperature and is better for baking pizzas consecutively? This is the only parameter that interests me. Strictly 11-inch pizzas. Thank you

@AVO3331 4 месяца назад

Last time I made pizza with 5 stagio 00 flavor,but my dough didn't rise😒I think maybe put to much cold water,or early put dough in the fridge for fermentation all night

@gerardoley7868 4 месяца назад

I never had that problem until I start to use fresh ingredients, nice tips

@TheArtisticGardener777 4 месяца назад

Yes! Less sauce, less toppings, and my “pro” tip😊…leave the very center of the pizza clean of any sauce whatsoever,(looking almost like a donut or bagel). The sauce and toppings naturally gravitate towards the center during cooking, but the tip of the slice always turns out sturdy instead of flopping. But I’m no pro, Vito! You’re the maestro!❤

@RealRuralJapan 4 месяца назад

I have a wood fired pizza shop here in Japan and the way i resolve this is i reduce the sauce down so it is thicker. There is far too much water content in raw sauce to be putting on extra sauce.

@TheShurikenZone 4 месяца назад

I have made a soggy pizza, but not in a long time. You've taught me nearly everything I know about making great pizza. Thank you so much, Uncle Vito! 👍👍

@PhilFry-gj6xq 4 месяца назад

My friend pizza has been a passion around here for a long time. Grandma taught us the "must do" and "never do". I've passed this wisdom to my daughter too. We really enjoy pizza night at home. Thanks to your vids we've taken the art to new levels. Thank you sir. Yes we subbed for the breakthrough moment live. Congrats, peace and love.

@fd4639 4 месяца назад

Thank you Vito for addressing an issue that was quite common for me and was frustrated after 48hrs fermentation....

@hb4270 4 месяца назад

New subscriber here. So much good knowledge and information. I’m about 2 weeks out from trying for first time! I’m compiling a list of all of my needed ingredients and tools. Will be cooking on a Green Egg with pizza stone. I’m stoked! Thank you Sir!

@blaack0ut 4 месяца назад

This problem happened to me a couple of times and I didn't know why. I made some pizzas after watching this video and I got them perfect and not soggy whatsoever. Thank you Vito! I always learn something new with your videos.

@lamborghiniregistry 4 месяца назад

Thank you for this video. I have made both of these mistakes in the past. Still learning to get the balance right for the best Neapolitan pizza. Grazie mile

@josephkim007 4 месяца назад

this was really informative! thank you!! it seems so simple but i think it's a mistake i made A LOT. i did not know that too much sauce was a bad thing. i love sauce so i added a lot but my pizzas were always too soggy. also, i did not know that if i add more toppings, i have to add less of other ones. thank you for upping my pizza game!

@Dina_tankar_mina_ord 4 месяца назад

you are so good at making pizza that even you bad examples actually looks ok when they cool down. I have written down your tips, very valubale. thank you . :)

@studiohanson 4 месяца назад

Great video! Several really good tips in this one. This is why I subscribe!

@CortezLu84 Месяц назад

Dude you have the best pizza channel. I've learned so much!

@zmo190 4 месяца назад

Back to the basics is the best way to learn more and more about the fundamentals of making pizza. Thanks Vito ❤❤❤❤

@AussieAngeS 4 месяца назад

Grazie mille per il too video Vito, i made a soggy pizza last week and I was very disappointed. I will be following these tips you gave in the video.

@gregbrunner599 4 месяца назад

Thanks to your many videos, soggy pizza no longer an issue. Only issue I have now is so many people now enjoy my pizza's that when they visit, that is all they want me to make. Thanks all to you Vito. many many thanks

@robertallair7278 4 месяца назад

Great video! Yes I have made soggy pizza, but not anymore. Grazie Maestro!

@n1npo 4 месяца назад

Amazing and insightful video!

@diskopartizan0850 4 месяца назад

Molte grazie Vito! Had a tasty pizza that was too soggy in the middle. Will follow these steps next time.

@salihbozkaya8465 2 месяца назад

Vito, you're the best pizza chef that i ever seen. Thanks for sharing tips

@emveee11 4 месяца назад

HEEY VITO !!! i had this same problem 2 days ago .. the poolish was perfect 48hour fermented . ihave to say ...i never made any pizza dough better than that !! mille graci for these tips... biggest mistake is putting pineapple on pizza.. will always be soggy hahah Ciao!!

@yogayoggie2209 4 месяца назад

This is extremely informative and educational Vito, awesome!

@mariomontagliani 4 месяца назад

Great video Vito! I think sometimes people incorrectly say the pizza is soggy, a neopolitan pizza is soft but not soggy in the middle which is how its supposed to be, but people dont understand, they are expecting the texture of a pizza romana style when it’s completely different. The lack of education of the customer of what to expect is sometimes the problem.

@ibfisher 4 месяца назад

I would add, after making the sauce, I let it sit in a sieve for about an hour and you'd be surprised by how much water comes out. Mushrooms also have a lot of water content and I have seen a video elsewhere where you microwave the mushrooms on a paper towel to help remove some of the water. I like very much! 🥰

@n1npo 4 месяца назад

That's a great comment ! You leave the tomato sauce in a sieve for 1 hour to get rid of the water ? What if you don't usea microwave for the mushrooms ? How can you make sure they are dry?

@ibfisher 4 месяца назад

@@n1npo If you don't use a microwave, you can chop them thin and leave out on a paper towel to allow to absorb any excess water. I don't find this step significantly reduces the chances of a soggy pizza but draining the sauce, for me, certainly makes a big difference.

4 месяца назад

This was my common problem. I will try these tips ASAP.

@covidcarl7480 4 месяца назад

while i am a subscriber i wanted to let you know that im finally getting your new release videos suggested in my feed without having to check my subs.

@sanderschat 4 месяца назад

Can you make a video about pizzas cooked on diff temperatures? Hotter, less cooking but what is the effect on the dough etc etc

@CaptainHowdy420 4 месяца назад

Yes yes and yes! I think about this all the time

@eastcoast8435 4 месяца назад

He’s using Celsius. That oven is over 694F!

@eugenetswong 2 месяца назад

@@eastcoast8435"He’s using Celsius. That oven is over 694F!" Thank you for clarifying! I never thought to check.

@Jande29793 4 месяца назад

That soggy pizza looks exactly like some of my more recent pizzas. I really dont want to do that again. This could not have come out at a better time for me. thanks Vito!

@willspicer9559 4 месяца назад

@vitoiacopelli I’m from the US and pretty much only had soggy pizza my entire life - until I visited Napoli. It was a revelation. Growing up, the best pizza was the one that had the most ingredients because more = better, right?😂😅 In Napoli I learned this lesson and I have become a pizza enthusiast. Your videos have helped tremendously. Grazie Mille!

@whatsallaboutTv 4 месяца назад

Idol❤️❤️❤️thank you I learned a lot in your video I hope you make more interesting videos making pizza

@annunacky4463 4 месяца назад

I already know how to make soggy pizza, so skipped to 8 min mark for the right way…you’re welcome ha ha. Thanks Vito! Making one tonight so I’m gonna do it your way. My last pizza was rubbery from too much block mozzarella and had too many toppings.

@ukar69 4 месяца назад

I've found a way to make the soft watery mozzarella usable straight away. Tear it into smaller pieces and place in a microwave for 20 seconds. You can then squeeze the cheese and all the liquid will come out.

@mixedmediaartgirl300 11 дней назад

I love you. I really love you. You have improved my life as a whole and I will be a little bit happier and grateful going forward. I'm passionate about a few things in life, and cheese and pizza make the list

@Think_about_it777 4 месяца назад

Your Neapolitana Pizza is superb. I am using your authentic pizza dough recipe & the results are incredible. Thank you 🙏

@user-ib9ig2sc2l 4 месяца назад

I use your techniques and have made great pizza. Thank you

@YummyFoods.1 4 месяца назад

Your right friend

@chunpei00 4 месяца назад

very useful video. lesson learned. thank you vito❤

@ashman4357 4 месяца назад

I use Cirio sauce in uk on a slow simmer to thicken slightly with touch of garlic powder, oregano and basil sugar.

@pabloantxonprimero2313 4 месяца назад

thanks man, lately I was having this exact problem

@chriscalovini1258 4 месяца назад

Hey Vito! Love your chanel. Can you do a review and demonstration on the Chefman Homeslice oven and the Halo Versa 16" ovens. I love Chefman and am considering the Halo. I use your "Pizza Dough for the House" process. Awesome stuff!,

@tingtingjojo929 4 месяца назад

I woulddd lovee a video or shorts video of every type of topping exist in italy. How to make them etc. Hope Mr Vito has the patience to accommodate all the questions and requests 😂. Demanding people we lot.

@tonystrades8007 4 месяца назад

Still waiting for my grilled pizza dough and you would never get a soggy pizza 🍕 my friend

@wz9285 3 месяца назад

Awesome explained👍👍

@swampmom7507 4 месяца назад

Thanks for the tips and tricks. I greatly reduced the sauce on. Y pizzas after watching you. Great informative video. Another question. I got a new bertello oven for Christmas. I switched to the capstone blue bag 00 for high temp ovens. I always use your recipes but this flour is sooo much harder to work with than the red bag. Any tips for using this different flour. Way too sticky. I have always used your 70 percent hydration but tried the 60 percent to see if that was easier to work with. It was not. Do I need the high temp flour for a pizza oven and why the difference with the red bag. I look forward to all your new video releases.

@montecrypto8660 4 месяца назад

You change my life of making homemade pizza, TANK KYU

@lluviasuperacida 4 месяца назад

You are the god of pizza dear Vito. thank you so much for share your knowledge. Best regards from Argentina.

@Redskapsbutiken 4 месяца назад

Hey Maestro! Great tips as always. Tomorrow I will test to make the center of the pizza with less tomato sauce. This Will probably make them even better then before! 👌🏻😃

@vitoiacopelli 4 месяца назад

Hope you enjoy

@Redskapsbutiken 4 месяца назад

I have made about 30 pizzas with this teqnuice and it works perfect. Thanks for the great lessons! @@vitoiacopelli

@user-el3wt3ch6g 4 месяца назад

Hello my name is Ernesto and I’m thankful for your videos and tips. In this particular video the oven temperature it has to be at 300 Celsius or 370? Thank you so much for your help

@NoobsPunisherHD 4 месяца назад

Hi vito, thanks so much for the video! I really liked it and learn so much from you! One other question, I have an electric oven for 4 Pizzas, I can regulate the temperature for top and bottom from 0-450 celsius, what settings would you reccomend me? I never get it right I think with the ratio.. Thanks again and Ciao!

@titan9932 4 месяца назад

Hello Vito, I'm in France, I watch all your videos and you are one of the best on RU-vid!

@ggttuuxx 4 месяца назад

Vito this is my favorite video of the last couple of months. Thanks! Question: Can I cook the sauce a bit to thicken it, for more intense tomato flavor, is that a good idea?

@Lenzo8449 4 месяца назад

Very informative!

@khawa1723 4 месяца назад

Thanks!

@benoconnell1085 4 месяца назад

Thank You Vito! Super informative video

@vitoiacopelli 4 месяца назад

Glad it was helpful!

@patriksandberg338 4 месяца назад

Thank you Vito !

@theguynextdoor4978 4 месяца назад

Also, too much water in the mozzarella could be a problem too. I always use something called "cubetti" made in Italy. It's a firmer type of mozzarella. If using the for di latte in water, I always put the cheese on paper towels, so it will absorb the excessive water. Too much topping also means undercooked toppings. When cheese melts, it often looks like we put more cheese than we did.

@joelito20 4 месяца назад

Hey Vito, why sometimes when I launch the pizza into the oven the pizza kind of gets air underneath and the bottom part elevates like a giant bubble of air underneath?

@JohnSchiavoneJrBSEERN 4 месяца назад

Another amazing video Brother!

@tiagopereira8176 4 месяца назад

Hi vito, can you make a video about Manitoba flower there are something I want to learn more like when should I use Manitoba and is a pizza with only manitoba flower good ?

@RT-ol4hh 4 месяца назад

Mr. Vito: Do you live in Italy? My wife and I have visited Italy 4 times. Among all our travels, Italy is always the best because not only is the country beautiful, the people are the friendliest!

@SBoots29 4 месяца назад

My pizza topping are coming out ok. It is the dough that starts off ok but then it gets sticky and soggy which makes it hard to slide off the peel. Yes I use flour but not too much because I do not want it to burn. I am experimenting with lower hydration dough but end result not as good as high hydration. I will keep trying. At least I am able to control my wood fired oven. I do have some success's thanks to your instructions. Thank you Vito.

@hetsigehans 3 месяца назад

Semolina

@luudest 4 месяца назад

5:16 I love it when it has a bit more of sauce (yes sometimes gets soggy)

@gyurbanvikrenc8267 4 месяца назад

And what if the customer likes the pizza soggy?😄

@Bombaclat69420 3 месяца назад

He should shut up

@bryanpritchett 4 месяца назад

Thank you! For years, people have been insisting to me that Neapolitan pizza should be soupy in the middle, and my reply has always been "no".

@vitoiacopelli 4 месяца назад

You are so welcome!

@AmirhoseinHerandy 4 месяца назад

This is awesome thank you.

@vitoiacopelli 4 месяца назад

You're very welcome!

@albertolorusso 4 месяца назад

Great video Wuagliò!! I am just a bit surprised about the low temperature of the oven, isn't it supposed to be +450°C for Neapolitan? I always thought that at 350°C you can do an amazing Roman/Barese Crusty one but not a Neapolitan one..

@MrVasmikey 4 месяца назад

When we make Neopolitan Pizza at home in our Ooni Karu 16, we can't resist adding a lot of toppings. We start out with a thin layer, then we add then add, then add some more. I end up cooking it longer as a result or add the toppings after the Pizza has cooked for a minute. We are such failures!

@Travelnputs 3 месяца назад

I was a pizza chef had the temp at 250-260 i used alot of sauce also cheese which never became like you explained and am from the uk

@Chef_-xv7ms 4 месяца назад

Amazing thank you 👏

@joeshmoe7941 4 месяца назад

Great video, sometimes knowing what not to do......

@jordib3747 4 месяца назад

Hey vito! Can you make a video about how to place the pizza properly on the stone oven just like you were doing in this video? I recently started working in a Neapolitan pizzeria in germany and thats the thing Im having issues with. Sometimes my pizza will lose its shape after I launching it in the oven and Im struggling to find the proper way of doing it

@damirseferagic3235 Месяц назад

great video, do you leave the mozzarella in the fridge covered or uncovered? Thanks

@krissanderson5004 4 месяца назад

Great advice as always. What if my pizza blows up like a pita bread. Is that because the dough was too thin?

@jjjameson3364 4 месяца назад

Perfect thanks!!

@appleidinesh 4 месяца назад

Love this so much. I learned a lot. Can you make a video explaining why my pizza sometimes creates a dome in the middle when cooking? Sometimes I have to lift the pizza in the oven to stop the dome. but happens often

@vitoiacopelli 4 месяца назад

Great idea!

@dicksanders8206 4 месяца назад

Completely normal. Just puncture it with the tip of a long knife and keep baking.

@redzebra6688 4 месяца назад

Hallelujah, Vito! This Video is just for me! Grazie mille ❤

@ctxgodsarmy 4 месяца назад

Great video lots of help

@michaelmedicworldoftanks33fps 4 месяца назад

That looks so good I subscribed 😋

@TheBrakusa 4 месяца назад

I reduce my sauce a bit to be thicker and it helps with home oven, but this cheese trick is new and will help me much!

@Beerub 4 месяца назад

Love your videos 🍕 Are you selling the pizza 🍕 platter/serving plate shown at the 4:27 minute mark?

@gerardoley7868 4 месяца назад

Very helpful video as always, saludos desde México.

@christofferraby4712 4 месяца назад

Great tips!

@youMUSTbebornagainjohn31621 3 месяца назад

"crownchee!" hey vito! watched you reviewing gozney dome and now i have one. domanda..... link for yellow handled dough cutter/scraper and for yellow handled spoon? also, where did you get your olive oil can? thank you!

@christophrumpel 4 месяца назад

Great video. Been there before and this helped

@jackiewalsh6678 4 месяца назад

What about in home ovens? Prebake a few minutes before toppings? I had to resort to low moisture whole milk block mozzarella and shred it myself because fresh was way too soggy even after placing it on paper towels. Will try your way next time! Is 500 degrees enough for a home oven?

@dwaynewladyka577 4 месяца назад

Great tips. Cheers, Vito! 👍🏻👍🏻✌️

@vitoiacopelli 4 месяца назад

Glad you liked it!

@luudest 4 месяца назад

The game changer for me was when switching from fresh mozzarella (in the milk water) to fior di latte. never had soggy issues any more.

@lloydphillips7957 4 месяца назад

Thank you for the update information 9:56

@ytlongbeach 4 месяца назад

Great Lesson, Chef Vito !!!

@CaptainHowdy420 4 месяца назад

Extra sauce, fresh mozzarella, and lots of veggies makes pizza soup....!

@rock_rock 4 месяца назад

Do you think I can put a little more sauce on it, if I'm using a think piece of bread instead of pizza dough? Since the bread can absorb some of it?

@shawnkay5462 4 месяца назад

Vito heres a video idea. Can you test different Olive Oil Brands from cheap to avg to expensive on Neapolitan Pizza and have multiple people rate it with the pizza slice. Please! 🙏

@TheCuznvin 4 месяца назад

What does adding olive oil do for the pizza

@TonyD_GoBucks 4 месяца назад

Vito. Which recipe that you have published would be optimal when using a home oven that only goes to 500f with a pizza steel. The neopolitan with poolishbor ny style? Grazie, cugino

@Antmatrix 4 месяца назад

@vitoiacopelli can you make a video on the best way to reheat pizza?! Thanks!

@CollectionReggae 4 месяца назад

Sometimes - when the time is low and microshredded mozzarrella won't do it i'm kinda forced to microshred too watery - still a bit of soggyness but at least its better than the first one, god that was a soggy fella

@kilianciuffolo 4 месяца назад

Not gonna lie the extra sauce one looked very good after few minutes

@insanemakaioshin 4 месяца назад

How would you improve upon non-neopolitan pizzas, like Chicago or New York pizzas? Detroit, Greek, Quad City, St. Louis, Trenton, etc.

@21Rodge 4 месяца назад

Thank you

@GregoryMooreMD 4 месяца назад

Why do you use a lower temp in the electric oven than gas/woodburning

@alamandrax 4 месяца назад

This is very relevant to my interests!

@squealyparsuperstar 4 месяца назад

Hi Vito, thanks for your all your videos, I've been using them for the past year. Today i made 6 pizzas for my family with your recipe, 5 normal pizzas with normal toppings cheese chicken pepperoni peppers onion sweetcorn and pineapple, but on my 6th pizza i used curry sauce topped with egg fried rice and battered chicken then drizzled sweet and sour sauce over it, it was disgusting

@dicksanders8206 4 месяца назад

Disgusting is right!