The Perfect Way to Stretch a Neapolitan Pizza⏐Before & After

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Today i went to a pizzeria and i notice something was not right, so i show them how to stretch a clap technique for a Neapolitan pizza, comment below what you think.
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Опубликовано:

25 май 2023

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Комментарии : 636

@vitoiacopelli Год назад

You Think Saverio Did I Good Job?

@JonCausithONS Год назад

He definitely benefited from the constructive criticism and the teaching! Well done from Saverio and Vito!

@jducky3643 Год назад

you did a better job 🫡

@offroadskater Год назад

He did a good job. Still looked like a beaten dog, though. Poor guy.

@moonovermiami9787 Год назад

Pizza! Pizza!,Pizza! 💕🍕

@MrUsampa Год назад

Are you high bro

@Elkycreates Год назад

I’m not used to seeing humble head chefs like Saverio that are open to criticism so publicly. He will go a long way. Good on you Saverio👍👍

@wyldeman7 11 месяцев назад

I own an Italian America restaurant and I would love for Vito to come school me. I'd show him my methods for grissini which we are known for. Maybe serve him a ribeye pizzaiola too.

@zirzmokealot4600 6 месяцев назад

I think he was more confused than anything. He doesn't understand English. He did take what he did understand well though.

@davidtheboa1997 5 месяцев назад

@@wyldeman7 where is this located?

@hildalopez1252 4 месяца назад

my thoughts exactly!!!

@snarshmallow 2 месяца назад

@@wyldeman7oooh where are you located? I grew up with a few local bakers with their family’s recipe grissini and have missed it do much

@walterlopez2115 Год назад

Love that Saverio was open to some criticism and learning from Vito.

@dublindave78 Год назад

Saverio went full Gordon Ramsay on him as soon as the camera stopped rolling

@cango5679 Год назад

take a good chef to take it - Saverio, well done 🙂

@Bamawagoner Год назад

I don’t think I could stay cool like that if somebody ripped my work to shreds.

@paulcussen2144 Год назад

@@Bamawagoner positive feedback!!!

@MGC819 Год назад

His face doesn’t say that

@boumezanouar Год назад

The same flour The same water The same yeast The same kneading process The same temperature The same oven Only a slightly different stretching technique made this huge difference !! Thats what make Napolitan pizza unique !! Thanks Vito !

@dariusus9870 Год назад

280>230 doe

@boumezanouar Год назад

@@dariusus9870 i think Vito does that for the Napolitan pizza standards .

@djtreston Год назад

@@dariusus9870 The last pizza was still 230 grams

@braddixon3338 Год назад

Just amazing to me that a slightly larger dough ball and an improved stretch made such a difference. I was taught at pizza school to do the slap method, but now I see why! Of course, I still have a long ways to go for making a pizza like Vito.

@DH432hrtz Год назад

I know right excellent episode. He nailed him on the dough not being the right weight also. Cheers Doug😎

@omarhrnndz 8 месяцев назад

Much respect to the pizza chef he didn't feel insulted about your disagreement with the way he stretches his pizza dough and was more than happy to soak in the knowledge you gave him and was super positive about everything

@Knulppage Год назад

The man seemed slightly apprehensive at first, but at the end he seemed excited to have learned something new. The difference is unmistakable! I'm excited also to make some pizza.

@mogbaba 8 месяцев назад

Saverio seems to be such a nice person. I like his smiling face and his willingness to make his craft better. I wish I could be there and eat his pizzas. Thank you for the upload Vito, besides your skills, you have a very nice approach to teaching, and not the least the way you composed this video is great. It is full of humor, nice people, and all that gives the viewer a nice time and more knowledge about the art of pizza making.

@bostonbesteats364 Год назад

This may be the most useful video you've ever done! Thank you

@brandon_storar Год назад

Shows how important technique is aswell as a good recipe. The person making it, is one of the ingredients.

@emmgeevideo 11 месяцев назад

No "air" is being pushed to the outside. The gluten structure was created during the hours of fermentation and all the air is strapped in the gluten pockets. No air will move from one part of the dough to another. Stretching Vito's way squeezes the gluten together more in the center and avoids squishing the edges, thus allowing that portion of the dough to have "oven lift". It's a great technique and I'm glad to learn it. But let's be factual about what happens.

@TheMillionDollarDropout 10 месяцев назад

yES Yes!! I've been dabbling in Bread Making the past week and I already understood this too! I failed to see how Vito was "Pushing Air" into the crust. It just was the fact that he wasn't crushing all the gas pockets. That's it. :)

@Apollo440 9 месяцев назад

You got it all wrong, can't you see the edges inflating? It's because of all the air!

@emmgeevideo 9 месяцев назад

@@Apollo440 Dude, he compressed the dough the center by pushing and stretching and took care not to deflate the edges. There is no path for air to move from the center to the edges. This is because the gluten structure is doing what it is supposed to do -- make a web small pockets for the fermenting yeast to inflate.

@Apollo440 9 месяцев назад

@@emmgeevideo dude, I'm busting your balls. You're right all the way! :D but I guess the wording is chosen like that for a reason: it's exactly why we say to kids, that storks bring newborn babies home. Maybe it's not scientifically correct, but it kinda works. So does saying that air is teleported through cell walls work for chef Vito. Maybe he got it from generations past and won't change it, never mind the science. That's how his parents told him, and their parents told them.

@Cassiusisback 9 месяцев назад

@@emmgeevideo there also is no path for the air to go anywhere else. on top are his hands on bottom is marble. so the easiest way for the air to escape is to burst the pockets towards the sides and escape that direction. he actually is inflating the crust. also, since the outside layer of the dough is thicker than the inside bubbles, its more like a balloon filled with soap bubbles. bubbles pop into other bubbles until they accumulate in the crust...

@daveychainsaw961 8 месяцев назад

I was doing it the wrong way as well. Tried the technique you demonstrate and it was much easier and completely transformed by pizza - I now have a perfect crust and a consistent thickness on the base. Thanks so much Vito!

@karls8586 Год назад

Just had friends over for a pizza dinner, and found it so funny when one of the guests mentioned how he loved that it was "so thin in the middle, yet so puffy, soft and crunchy on the crust". I was like; "That's what I'm talking about!" Thumbs up all around Vito. Your recipe is a homerun 😎

@Mr.Helper. Год назад

I think you made that story up 😂

@karls8586 Год назад

@@Mr.Helper. lol, no he literally said exactly that

@karls8586 11 месяцев назад

@@Lettuce-and-Tomatoes He pretty much does the same dough each time. 30% poolish in a 70% hydration dough. I left mine in the fridge for 24 hours before making the dough balls.

@Al42279 Месяц назад

You’ve upped my pizza game to a whole new level. I think making a Lievito Madre (which I feel I now have a child to care for) was the beginning but, you’ve taught techniques I’ve couldn’t have possibly learned in the U.S. You’re the definition of a virtuoso because Pizza Making is without a doubt an art. Thanks .

@toddlanis9978 Год назад

Thanks Vito! I've been having this exact issue! I recall you mentioning "which side is up" for Neapolitan, but I could not remember where and scoured for hours trying to find it. I think it was with your dad where you were comparing Neapolitan style vs Bari style. Also, I've really been struggling to get my crusts with the big open crumb like you have and thought it was an issue with the dough, not my technique. I continue to practice and hopefully will get it soon! After years of watching your videos, I'm finally opening up a pizza food truck this summer! I have a herd of water buffalo too and hope to put mozzarella di bufala on my pizzas in the next year or two also. Grazie a mille! Stai bene bello! Non posso per mi a fare solo un cose, sempre faccio tante cose... fattoria, pizzeria, latteria anche productti di maile (pero solo per io e famalia, non per vendare). Forse un giorno incontriamo. p.s. my pizza is better than my Italian! :)

@damonke1174 10 месяцев назад

Good luck with your business Todd!

@Apollo440 9 месяцев назад

fantastico! good luck. The right side up is the same side the doughball was in the container. Also - don't go for expensive ingredients until you "make it". Good business is low cost and smart technique. Furthermore, fior di latte tastes better to many people, not all understand the taste of buffallo mozz.

@leafster1337 8 месяцев назад

@@Apollo440i think it would be good to offer both

@leafster1337 8 месяцев назад

if u have a good product u will find success no doubt. keep ur eyes open and u will succeed

@Apollo440 8 месяцев назад

@@leafster1337 "both" isn't always the option. At first, when you open a business, the sales are not "up there" and there is a lot of spoilage. If your ingredients are expensive - you are more likely to go out of business like that. What I wanted to say, is that getting the technique right allows you to invest less in ingredients.

@braddixon3338 Год назад

@debbiededona4313 Год назад

Great job Saverio! So awesome to see people open to receiving suggestions on how to do something better or differently. He was a real trooper!

@AQuirozR 7 месяцев назад

It seemed already like a good pizza, but with the change in the way of stretching, the difference was huge. Good job for Saveiro, for being humble and a really fast learner, think his pizza place is going to improve in sales. Good for them 👏👏👏👏

@cubitme 5 месяцев назад

I have been making this over 8 pizzas over a period of a year. This is my issue, the crusts were doughy. Now I know what to focus on. Thank you Vito. This should be a good series of video to produce helping out restaurants who are willing to learn and spot the mistake which are very common at household too

@icecaream Год назад

Grande Vito! An absolute role model and a huge bravo to Saverio for being open for some advice.

@ultratux2000 Год назад

I totally underestimated the impact of stretching it properly. Figured my dough was of random quality but now I suppose, I don’t stretch consistently well. Thanks Vito!!

@inocenciotensygarcia1012 Год назад

I loved that you were able to teach him how to prepare the pizza from a-z, and he was willing and happy to learn. Thank you Vito. You are the best!.

@matu4251 Год назад

Awesome video. I was half way there with my stretching but never fully satisfied with the results. The way it was presented in this video was eye opening and is giving me a lot to thing about and experiment with. Top notch content as always Maestro Iacopelli!

@pepetheawesome9410 2 месяца назад

Not only did he immediately improve with the right guidance but, the fact that all he had to change was the stretching shows that he is working with and making good quality ingredients. Well done!

@rgoodsan 12 часов назад

Wow! That’s a huge level up! I never knew about these tiny details.

@dannypardo187 Год назад

Love this format of troubleshooting actual pizza operations. Super interesting and helpful!!

@beardown2489 11 месяцев назад

Props to this young pizza man on his ability to take direct criticism and not get offended. Vito was very blunt and direct about what errors he found in the restaurants process. Not easy to hear criticism delivered so directly sometimes

@anoushka7022 Год назад

Thanks so much for this video. I literally have just made your next level dough, poolish yesterday, dough today, ready for pizza tomorrow. So this video is a huge help to stretch tomorrow!!! Great to learn the top must be at the top and press and pull the dough! Thanks. Hopefully my dough works tomorrow

@PeroXepatonio Год назад

Two things... 1. Bravo to the maestro that accepted the help and improved his product. Usually it is hard to accept your mistakes,especially when you are a professional. 2. Bravo to the maestro that saw the flaws and gave his knowledge for free. Usually in order to learn you must pay nowadays. Great video

@johanekmanmusic Год назад

Great video as always! I have always wanted to learn how to make great pizzas at home, and since i discovered your channel Vito the pizzas has gone better and better! Always learning and improving, and seeing this really shows the difference how to work the dough and where to keep on practicing. Always using your "2021 pizza dough for the house" and it´s so good! Big thank you!!

@flit6849 Год назад

Saverio nailed it! 🎉 Great job, and good man for being so open to criticism to improve his technique and most importantly his restaurant’s pizza!

@mattmugridge8839 11 месяцев назад

I sort of glaze over these days with some of Vitto’s videos, but this one was easily one of the most fascinating and useful to me. Grazie Vitto

@greenpenncil Год назад

Wonderful!!! All I see here is someone who wants all to thrive. Vito always does these things with love and openness. Each one teach one, lift one up. So beautiful.

@fishtailfred8686 Год назад

Excellent Video! Saverio makes a beautiful symmetric pizza but I agree that more air in the crust is better. I have accidentally made dough like Vito suggests a few times and it is excellent, but I don't know how make it consistantly, now I know what to do.

@DH432hrtz Год назад

Chef your an amazing teacher. To the point, no yelling, solutions. I can't wait to come Italy. I followed you for a awhile and this is A really cool channel

@Dummyfivefinga 6 месяцев назад

Vito is helping one pizzaiolo at a time teaching us all how to make perfect proper neapolatan pizza i love it !!!

@BM-sh9lm 9 месяцев назад

Yesterday I made the best Neapolitan pizza ever, but I still have a lot to learn and evolve. Thank you Vito, your recipes and tips are fantastic.

@stevegreaves4659 Год назад

Amazing difference and great to see a chef that is open to learning rather than thinking they know it all. Great job gents.

@JunesTarotJourney 4 месяца назад

Another great video. I'm surprised I never saw this one! Everyone wanting to make Neapolitan pizzas should see this. It only took a couple of minutes to demonstrate the proper stretching technique to have him get such great improvement with his already, good, tasting dough. Great job Vito! Life is good!💕💕💜💜👍👍💜💜💕💕

@mikepasquini2289 10 месяцев назад

Bravo Saverio!! Open to criticism is key to improving! What a simple change with fantastic results! Thanks again Vito!!

@luvmyferretz Год назад

Yaay I'm so proud! I saw his mistakes before they were pointed out 😁 Vito is THE best instructor. I've learned so much from him.🙏🙏🙏

@weiner1414 Год назад

He did a great job! Tasted great from here! Texture of the crust lovely!

@wwfera00 9 месяцев назад

You can't argue with the results! Respect to the chef who was humble and willing to learn. This is how we get better and learn from each other to make the best pizza we can!

@2269tah Год назад

Vito, you truly ARE thee TOTAL PACKAGE! Master Chef, Perfect Personality, and extremely Good-Looking TOO!

@theguynextdoor4978 Год назад

Criticism is how we learn. Life is a learning curve until the day we die. Even the masters never stop learning. Locally the best flour I can get is Caputo. Always using the Cuoco flour combined with Manitoba. The old pizza chef who told me the secret is dead, so is his wife. At least now she won't beat me with her matterello Saverio could benefit from using a mix of Manitoba and 00 flour.

@gousthan605 Год назад

That’s so great ! Vito . I’m learning a lot with your shared videos ❤

@pottypooo Год назад

My aunt from Sicily used to make Sicilian style pizza which is totally different. I'm Sicilian and you taught me good things on this channel. Thank you. I love pizza!!!!

@jarrottbarker7135 2 месяца назад

The look on Saverio's face when he brought the improved pizza to Vito was priceless.

@SalvaGian47 3 месяца назад

the Maestro is always right! thanks for all the advices!!

@richardmannino6405 29 дней назад

Saverio did very well with your advice in changing the stretching technique and weight of dough ball

@ondroa 7 месяцев назад

I love the video. The chef was open to constructive criticism and benefited from learning and improving his skills. Beautiful !

@lotsofpooches 7 месяцев назад

Super job Saverio! Bravo Vito! Love your videos! So informative!

@joemarks8417 4 месяца назад

Love your videos Vito! You always give great insight, and instill knowledge and insight!

@carollittle1381 7 месяцев назад

I cannot decide which I enjoy more in your videos. Your enthusiasm or your tips!

@philliesblunt247 8 месяцев назад

I'm genuinely so happy. All around. Great video. The transformation was fantastic

@Jimmerca 11 месяцев назад

It’s amazing how just treating the dough differently makes a huge difference when making pizza and I would think it would be the same way when you’re making bread👍🏻👍🏻🍕🍕

@nw10photography 7 месяцев назад

Amazing how a slight tweek in the technique makes a difference. That pizza he made looks amazing. You’re welcome to come to my house and teach me how to stretch the dough!!

@juancamilosamaca5605 Год назад

This is great! Goo stuff Vito, helping others to do better!!!

@EstelPowell 9 месяцев назад

We're going to give this a try at my pizzeria! We've moved recently and moving towards a more authentic style with our new brick oven. If you're ever in the southeast, I'd take tips as well my friend :) I believe our pizza is good, but we can always make it greater!

@otonoliveira1286 Год назад

Dica fantástica!!! Obrigado

@tomymoustaky1907 10 месяцев назад

Best pizza Channel by far ! For all pizza lovers.

@overdrivesdl Год назад

Vito you are an artist ! Thanks for sharing your knowledge with me and others.

@roccosdough Год назад

He did great ! Bravo !

@MangaTengu Год назад

What an amazing impact... I'm going to focus on it! Thank you so much!

@bcatbb2896 Год назад

this video helped so much. i actually did the same mistake as he did and stretched it wrong. just tried stretching it like this and what a load of difference

@bebelusulmic359 Месяц назад

este o bucurie si o placere sa vad ce treaba minunata faci!

@terrymadden Год назад

Vito your best video yet! Two thumbs up to Saverio too for such an open mind!!! Now I need to go make some pizza ❤❤❤

@luists2160 Год назад

Thank you for sharing those techniques!

@lixu1636 10 месяцев назад

Gosh! I wish I could enjoy your class in person! Love all of the videos you made! ❤❤

@davidcmiller2980 11 месяцев назад

For the first time, I finally have the pizza dough and crust I am truly proud of thanks to Vito. My pizza now leaves my oven looking just like Vito's pizza. My wife tells me the best pizza she has ever had. No bias here. 🙂 Thank you again Vito!

@leafster1337 8 месяцев назад

nice

@ChristopherMichaelR 11 месяцев назад

I learned how to stretch pizza from your videos and its crazy how just technique alone can change the crust!

@xmas4203 Год назад

I never believed how much of a difference keeping the top of the dough the top of the pizza made until I did two at the same time with one top on top and one top on bottom. They were both good, but the top on top puffed up so much more. My only guess is because the gas bubble are rising up during proofing, so they continue rising up during baking. Where upside down, the gas bubbles have to reverse direction during baking.

@JonathanOvnat Год назад

I wonder how Saverio's pizza (his original stretch) would turn out with the top on top.

@crysto.x Год назад

i just heard of this now and i have to try it next time and i always thought the top has to be at the bottom when it bakes but it makes sense for neapolitan pizza because it doesnt need the crunchiness like new york pizza does

@JonathanOvnat Год назад

@@crysto.x Why would top on bottom make it more crunchy?

@crysto.x Год назад

@@JonathanOvnat because the top part is exposed to air

@xmas4203 Год назад

@@JonathanOvnat One of the other pizzaiolo's I watch is Massimo. He stretches like Saverio, not like Vito. His pizzas look great, but they don't get that puffy crust. Massimo also uses mother yeast and direct method. So his dough bulk ferments for 24 hours. He doesn't use a pre-ferment. I think he said he's from Sardinia. So different regions have different methods.

@mihailescualexandru Год назад

Vito making the world better one pizza at a time.

@djmikekang Год назад

So nice. Youre so talented. Keep on going , love this channel

@DRV-mt5dd 11 месяцев назад

I'm just a regular dude trying to make a decent pizza at home. I had no idea the big difference that proper stretching makes. Wow, thanks, Vito.

@Nimtrix Год назад

Vito pushing out banger after banger with these videos, so many great video topics 🍕🙏❤

@HM-yn4ti 11 месяцев назад

I can tell what a nice guy Saverio is! How fast he learns the new technique! Amazing!

@pizzaman706 Год назад

Your energy is amazing

@AdamBittner Год назад

Beautiful, thank you!

@rebeccaasher9124 7 месяцев назад

Saverio showed much grace! The world should learn from him.

@Pizza4eversf Год назад

It's great you teach people what you know. Excellent. And what a beautiful pizza 🍕 !

@cookworldexpress4236 Год назад

What a great teacher but also what a great student with no ego willing to learn !!

@Dirksonic 5 месяцев назад

Great work @vito. Grazie 1000. I need this info to improve my skills.

@instinctivearcher6146 Год назад

I think it may be helpful to think of it as stretching the edges away from the center as opposed to stretching the opposite edges away from each other in which case the center might get too thin and create a hole. Is that correct?

@rosario3086 6 месяцев назад

Yes Severio did a good job because you showed him how to stretch it properly and you always show me how to make pizza properly. Thank you so much Vito .

@luke.hutchinson 10 месяцев назад

Learning so much from these videos. My home pizza has become a labour of love with still so much to learn.

@khodayehrangekaman315 7 месяцев назад

He is such a smart chef . He made it correct right away .💓💓💓amore

@chancth Год назад

Thank you Vito. I learned a lot from you

@auremilka 10 месяцев назад

That's clearly the video I needed. Thanks a million !

@numpy_array 4 месяца назад

Well done Saverio! After this, you will get more customers!

@prestoncaldwell4387 9 месяцев назад

Awesome video! Very helpful, this is one of my issues!

@lewisfrench7467 5 месяцев назад

Thanks Vito! Been having trouble with my crust being a big dense and not full of air, was making me crazy. Great video

@patrickstanley8655 6 месяцев назад

This was brilliant. thank you

@bowks1o_o669 11 месяцев назад

Amazing, I never would have thought just that little change in technique would make such a difference.

@DucklingSauce 10 месяцев назад

Amazing job, thank you!

@lisarct1012 Год назад

Thank you Chef

@brcha Год назад

Thanks for a great video. I was making pizza like Saverio, for the most part (ofc in home oven it can't be on that level). I'll try very soon to implement the changes you've mentioned here.

@tsachidahan9469 10 месяцев назад

This pizza chef is so humble and sweet-spirited to receive all the corrections the way he did 👍👍👍😊

@thefirststudentzero 10 месяцев назад

I came to live in Sydney in 1969 and like all good Kiwis I settled in Bondi. Fortunately for me Australia had started receiving immigrants from Italy and some of these opened pizza shops that were as real as they come and those 2 years were some of the best eats ever!!🥰 Each store was owner operated... sadly most of them made enough to retire comfortably back in Italy and of course these days it's mostly mass-produced rubbish. Thank you for sharing your secrets...at 70+ it's never too late to learn ❤👍