One Guy Changed My Pizza Game Forever 

"You certainly achieved something admirable - cheers to you!" 🍻

Pizza Prova in LA ! Been thee is good . But , But .... Pizza '' North Of Brookline '' in Toronto is better !

@@ivanronin8209 Ma'am, Sheeeeeeyit, I can'ts visit ya'lls foods places in Canada tah order a foods witout gettin' gawk at likes I's from da inner-city! It happen too!! And da French peoples is nuts too. I walk into YOUR Canadian markets to purchase bacon too but first I's gots ta know how to speak French too! - Da hell's wrong witchu people there? Imma gonna slappa yo faces wit da wet spahetti. Mama Mia!!!

pinch the spoon here to hold it that way... ridiculous, just do it carefully any way you want to do it, typical italian 🤡

-come over and see-‘The Audio Recording Where Amber Heard Almost Died’

lol

Just that he was neither born in >napolitan< pizza nor in italy... There are so many mistakes in this video, I could cry...

@@vitoiacopelli reeee

@@thomasv10lator70 Non sarai un purista dell'impasto diretto?

"My mother ate nothing but pizza when she was pregnant. I am literally made of Pizza"

Tell that to the Mafia who burned down his shop.

@@thersten really?

@@evolve5087 yes. Did you not watch the video?

Voilà is french...

😎☕☘️

voila!

Yep great husband material :P

Are you 3 years old? If yes, then ok.

I have... check out Gino Greco 😅🎉

Ain't life beautiful with shared knowledge?

Happy wife, happy life

@@theselector4733 yup, I'm also enslaved to my wife and it feels great

@@radscorpion8 lol

As funny as these replies are, I hope to make my future wife a pizza every weekend too. 🍕👍

Go to japan.

I would like to live in a world where I wasn't forced to pay taxes to maintain the parasites from the government.

Agreed. Everything is done with speed and lacks attention to detail and high quality ingredients

@@escolaparadolar1147 at least this pizza will help alleviate that anger

Yeah, start from yourself bud and people will follow😉

-Come over and see- ‘The Audio Recording Where Amber Heard Almost Died’

Which oven you using ?

Amazing Vito!💯

Thank you. This was great!

I have been using your recipe for 1 1/2 years. Everyone loves it. Thank you for sharing your life experience with us.

Did you work at Numero Uno?

You are a blessing!!! Thanks 🙏

Share the wealth my man. Always.

A rising tide lifts all boats

it's important so that we can all share and enjoy in these things but also so that we don't lose them over time. the more the merrier

I totally agree!! Also what good is it if you don't share that secret and when you are gone this the secrets and the art of what you are doing dies with you. So you may be remembered as a master pizza maker but with the secret gone eventually you and reputation will be forgotten.

Nothing he said about making that style of pizza was a secret.

I guess loosing your shop to the bloody mafia at 16 may do that to a person ☹

You're making epic pizzas at home? Impressive! 🤩

Not cocky?! He calls himself a hobbyist and rates himself 7-8 out of 10 and rates a 'true master' 10? That's not even undercover cocky that's just balls out cocky!

@@kamma44he’s talking about the guest

@@kamma44 r/whoosh

The guy is a living breathing Prometheus of Pizza. He *stole* the secrets from Italian gurus, who wanted to keep it hidden behind closed doors, and distributed it to anyone who wanted to learn.

Because when a true teacher separates ego from themselves, they are not afraid of their students being better than they are. Their is no better gift than teaching someone something you have a passion for, and through innate talent, they can perform better than you.

theres no point in hiding secrets unless you want the art to die

No cares if they are labelled as a "true master" by JacekUW. They care about their secrets more and your opinion little

i've seen too many families keep their traditional food secrets to themselves, only wanting to pass it down to their children and grandchildren....but then in the end the children don't want to take over the business, and the business dies out, and the food secrets die out. i don't see any sense in depriving the world of something they have taken lifetimes and generations to master

Amazing thank you

i dont know why i read that as i made pizza for a 100 years lol

@Hafiz gazi, the pandemic is not past tense.

@@MsMars. Nobody cares Ms Mars, lock yourself in your bathroom forever...

@@pavelow235 it's a fact though.

You should check out his You Tube channel

Thank you so much

Yes definitely check out his channel. Vito's recipe is amazing. I have not eaten other pizza for a long time now and we have some great pizza restaurants in our town (30km from the Austrian/Italian border).

Oh you have missed out on making terrific pizza's. Watch his video's you will be happy because of it

He has a ton of videos. Go check him out. All about pizza haha. And cheese too

Snook Pizza make it happen boss

I want a thanksgiving pizza 😋

You can tell only based on his voice that he is a true pizza nerd.

Sawwwwce

@@Fullyautomagic "crah-oonchy"

what does that even mean, playing himself to be "up there"

@@slinertheonegod2211 I've been working in hotel management for the last 30+ years. Whenever a chef gets recognized for his/her work, let's say that they get a little to full of themselves, "up there in Olympus" mingling with the gods, looking down on us mere mortals... I hope I explained my expression. Cheers!

nice

Think about it. The host pats HIMSELF on the back. And NOT Vito! Braggarts = Shiny Turds

the majority of italians are like him

you just typed 'colab' without throwing up all over your keyboard? hard to do.

Thank youuuuu

I had just posted basically the same thing. Using these methods is so much better than Pizzeria pizza. Thank you Vito and Mike!

@@MondisCrow but did you use the word 'colab' in your post??

@@Marcel_Audubon nope

100% agreed! 🥰

Lol

I also love pizza so much that I have opened a RU-vid channel for pizza in my city 😆🇮🇹👋

I think he actually opened his very first own shop at 16. It was his place they burned down

So technically, if it wasn't for the mafia, he wouldn't become such good chef. Jokes aside tho, our biggest downfalls end up turning into our greatest heights.

as an Italian I tell you friend, you have seen too many films about the mafia and too much Soprano. What you care about is the taxes and the huge competition, but please let's stop with these STUPID clichés.

@@devildez but stop with this bullshit about the mafia. I have been living in Italy and working in Italy for 45 years, and I have had nothing to do with anyone. The real problem for an entrepreneur is taxes, and excessive competition. You have seen too many Scorsese films, I am really AMAZED and amazed by what I read. Come take a trip to Italy and clear your mind of movies. Teh mafia the mafia is also in china, japan, russia etc.etc. and it's not like people don't leave their homes. It is truly shocking that you have little knowledge of the rest of the world. Scorsese did some serious damage.

​@@Norman_Peterson did you even see the clip? Vito said mafia evicted them from their restaurant and they decided to move and this is what made Vito learn how to make neapolitan pizza. If they were not evicted maybe Vito would never learn to make neapolitan Pizza or even go to USA, hence why I said "it was thanks to the mafia". What I said was not truly literal, but a joke, yet still connected to the context of the video.

Same

❤️

Agreed, and watching Vito and following his hints can be really useful for an amateur, even for those with some experience and knowledge. Still it is like to watch Michael Jordan play basketball or Tommy Emanuel playing guitar, you can learn a lot, but to come close to their level needs a whole life dedication, you can feel like a pro, but the truth is that there is still an ocean between pro's experience and knowledge and our amateur one...

And...got the pizza godlike? 🙂

how was your pizza ?

How was your pizza?x2

my wifes cousin has one of these Ooni's... he made us all pizzas a few years ago when we visited... I decided then that I must have one of these ovens...

*Yes.* I can't express how much I agree with this comment.

Hell, even joint rollers are a pleasure to watch, especially before eating a pizza.

I also love pizza so much that I have opened a RU-vid channel for pizza in my city 😆🇮🇹👋

always follow your passions! we only got one life!

"bettering yourself through your passions" Struck me in a good way on many levels. Awesome comment.

😂😂

"You've eaten too much of it. You may have a hard crust you present to the world, but I see through the cracks - underneath you're soft and fluffy, like a cloud!"

60 ? She is an amateur grandma right now. She will become professional in around 15 years.

You know it's seriously good if the Grandma gives props, guys!

I totally agree.

Good job editing this video! They deserve the compliment!

I don't really get what the poolish did, other than making it easier to make the dough since you make it in advance

@@TheVikingRaid it makes the crust easier to digest because of the fermentation process as well as making the crust lighter and crisper on the outside.

I am thinking about flying in from Germany.. So...

@@foxii5573 count me in

@@foxii5573 cheaper to fly direct to Naples lol

@@FairuzOsman But do they have the poolish?!

If you've ever heard Penn and Teller talk about showing how they do their illusions, it's the same. When you see how to do it, it's not ruining anything, it just makes you appreciate what the artist does even more. And let's be honest, only a tiny percentage of the people who find out the "secret" will actually use it.

I just made this dough exactly too. I followed all the measurements on a scale. Did you find it a little over hydrated and sticky? Still came out great and I could work with. I might use just a little less water.

@@MrAndrewUrban The amount of water to use depends on where in the world you live. In your country the flour can have a different protein content that varies from 5% to 20%, and the type of wheat and he said the best results are from the high protein low gluten Canadian flour (Manitoba) which is produced from a kind of wheat that has to deal with harsh weather and freezing. That type of wheat can absorb more water compared to the US wheat & flour.

Go to vito's channel. He's cooked on a few. Check the different types out

@@TheBobby854 I've peeped out quite a few at this point, but this one seemed ideal for its size, and dual fuels. I will check out His channel though Thanks Bob

@X2 JoelMK 33 I am in canada, so its not cheap, but then again what is these days. I have no problem buying something that is going to be quality over something that is not. :)

Yeeee!! Bubble man 👨

👑

Chris … Vito actually has a gluten free pizza dough recipe on his channel!

@@doracotterell2863 Yep, I make it for my wife every time I make regular for myself! 👍

@@TheCHRISCaPWN - I went to his channel and did not find a video for gluten free pizza dough. May I ask a kindness from you? Could you take the time to share the link for the pizza maker’s gluten free video? I just haven’t been able to locate it amongst his videos. I would be very grateful for I am, unfortunately, gluten intolerant and though I can practice & learn these techniques … l’m only able to savour a gluten free pizza crust. I just cannot locate the correct video! 🤦‍♀️

@@doracotterell2863 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-T5xCjRDgSTg.html

@@TheCHRISCaPWN Ah … you are kind to me. Thank you so much. May someone else return the favour right back to you! 💕

Vito teaches how to use biga on his youtube channel too.

@@entity9588 definitely to watch, I’m going to learn a lot these days!:) thanks

any idea If I can get this in Germany?

@@farleftsilencelikenazis1021 yeah just go to italy.

I think you meant flour, not flower ;)

@@MrZebanHai ahahsh yeah, u right, I corrected it

active dry or instant dry yeast?

@@cameroncole4211 I don't know, he just said "dry yeast". I've never used dry yeast, I used about 15 grams of fresh yeast for this recipe. I still recommend watching the whole video for extra tips and tricks for the perfect pizza 🍕😉 enjoy

Does anyone know the equivalent of the "00" and "Manitoba" flour in the USA market?

divorce is in order

Sure Pizza isn't the fanciest thing to do for dinner. If you did a good job, an Italian girl would be impressed

Irreconcilable differences.

Lmaooo 😭😭

you should have made it an ha heart shape dude... valentine level: novice :D

Cool, my father has been making pizza every Friday for 13 years. Welcome to the club!

50grams of wine or 50ml?

@@maxsavage3998 50g of white wine should be equal to 50.3ml so either or really

@@maxsavage3998 what James said.

I've been home cooking for 15 years now and I can't believe I forgot about adding wines. I have distinct memories of my mom cooking with wine and the smell, and my cooking absolutely missing this.

@@David-bc4rh It makes the dough pop!

Fear not the man who has made 10.000 pushups once, but the man who has made one pushup 10.000 times..wait wut??

@@bobbby_john 🤣🤣🤣🤣🤣😂😂😂

@@bobbby_john 😆😅🤣😂😄 doesnt work like that but its sure is funny af.....

@@bobbby_john if the pushups are identical, then it doesn't work. but if they are all unique pushups, then there is no problem

I've made 40,000+ pizzas in a year for years....his game is tight.. Basic deck knowledge, flame for smoke= flavor. Poolige is good for focaccia bread. I like to hand stretch mine in the air with a light behind to get it consistent and thin. Don't touch to rim. I like a 45 second Smokey par bake then let go to room temp then wrap good and freeze fast. The freeze gives the edge amazing texture.. And you can literally par bake a weeks worth in one day. It makes the pizza process so much faster and people swear its like no other. Just sharing... Put chiffanade cut basil under the fresh mozzarella cheese and top with baby whole leaves,, look awesome. Plus use tri colored grape or cherry tomatoes cut in half rolled in garlic infused olive oil and a pinch Himalayan salt and dry basil. I also use a garlic spread of slow boiled cloves blended smooth mixed with fine chopped fresh oregano, HS salt, and a little white pepper to brush on the crust. Super pro tip.use the same garlic spread minus the oregano under the sauce very thinly. To seperate the crust from the sauce.add to the crunch of the dough, acts like a non-heat eacape. Makes for insane flavor and crunchier crust.,put your appropriate dry herbs on the garlic like basil for marg or oregano for Supreme. Then always top with fresh herbs of the same.. Pro pro tip -put the parmesan on the top before cooking not the bottom to get the little tiny golden round baked cheese nodes...then some on the way out, Thats pizza nirvana... His way is tremedoulsly old school. Which is awesome but gotta blend new school in..my Grammy used to freeze the fresh doughs so she could just whip up pizza whenever with out all the flour mess. I never thought they would taste good after freezing but it does and it's actually a special technique. Gotta wrap it really good..and at room temp so no frost.plus when you par bake it Smokey and then cook it Smokey it's like a double smoke...

@ try it very easy and delicious recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LQA-SwgPmiA.html

Yea, that's cool to watch. Video's like that make me happy... and hungry. :)

I 100% agree with you.

please, stop.

Make 10,000 pizzas and you can be as great as him. Better get started 😂

@@poa2.0surface77 it's not, and you chose the wrong person to have this debate. the person I responded to said this: "I'Il never be able to make pizza like him. He knows every nuance and made all those techniques seem effortless" So I said "please, stop".why? because that's naive, borderline stupid. any person willing to learn something, having the disposition to learn and practice and, most importantly, the time to practice, *will* learn to do said thing. you know why the RU-vidr cook here seems to know everything and make "all those techniques seem effortless"? because he wanted to learn, had the disposition to learn and practice, and the time to practice. the disposition and time to practice it countless times. he's not special. he just did the work. I can't stand these professional commenters who keep treating regular human beings like deities just because said humans became experts in something. source: I used to be a professional commenter, a professional praiser, an agent of toxic positivity, so all I did was to enter social media and be in awe of other people's habilites. precious time were being wasted while I was a mere passive audience member, praising, hitting the like button and subscribing. Than something hit me: I can do that too. So I did. It's been years I've been making my own starter and my own sourdough bread. back in my professional praiser days it seemed like rocket science. now I can do it even without measuring flour, water and starter, and keep in mind I have a regular 9-5 job. I'm not a RU-vidr cook with available time to do it all day everyday. So if I can do it, anyone can.

@@poa2.0surface77 "I just make factual statements that are irrefutable" awn you poor mentally challenged child. no wonder you believe making homemade pizza dough is rocket science lmaol

@@drdj2626 You know what, you got a point. People can show appreciation without putting themselves down or just making the possible sound impossible in general