i love spicy pizza, but my favourite is your mushroom version here. and my next try will be the hummus one , because it happens that i just bought hummus^^
This is literally what I have done for Years! it kinda sucks you can never have a trade secret. Word of advice stretch the dough out in the pan let it rest and re-stretched it back out and make sure you use a cast iron pan. 75% hydration as well. TRY IT. I figured if you gonna do it you might as well do it correctly. also 5 minutes at 550f just the dough and then 7 min with toppings and then mikes hot honey as a option
I love you Vito. Since the Lahaina Fire, I have a Friday gathering for dinner and music. I am now planning on it being pizza night. I have studied your videos for weeks. Wish me luck. I am so excited! Mahalo from Maui!
After prebake try and flip for the crispier bottom before topping with ham, bacon, cheese , salami , and an egg drizzle. Aussie perfect pizza. Goodonyamate.
Beautiful video... with all the necesary tips and tricks to make the best pizzas at home... Perhaps we don't have that oven or kneading Machine, but we can try until we get the best results. Thank You for all your effort, passion, and positivity.
You make great pizza but most home pizza makers are not buying a 1000 mixer. 10 and 11 year olds don’t care they just like making pizza with their mom and dad. You are very niche.
use cold water or you can adjust the temp with the sink. Slowly increase the heat from cold leaving your finger running over the water. when it becomes slightly away from cold you are in the sweat spot. also use a 75% hydration dough for example here is my recipe. always use this formula as well. x 75% any amount of flour you want to gain the needed water content to obtain that percentage of hydration in your dough you desire for example Flour x 75% = Amount. that's Amount of water and Amount of flour Make sure to stretch the dough twice while in the pan because the oil and the fought natural behavior make it resistant to change shape this technique will also help it maintain its shape during cooking instead of shrinking like what happens in Vito's video Use a cast iron pan Oven Temp 550F or 500F 5 minutes with the dough by itself in the oven then 7 minutes with the dough in the oven with sauce and toppings
Tonight I'm running with a 7 day overproofed high hydration dough. I took it out earlier and degassed it and gave it a light flour and streatched it out and reballed it then I gave it a few hours to rise because its only 72° max temp today. I left inside the oven with the light on. Im right on track. Getting my pan out..
They're all beautiful. I love the air holes in all of them. I don't eat meat or cheese but it certainly gives me ideas on how to wow my non-vegan guests! Am I to understand, though, that the dough is identical to your regular dough with the only difference being how it's cooked in the pan and its toppings? Or is it a different dough recipe entirely? Thanks for clarifying. You are the best pizza chef ever!
Awsome video, I'm going for the ground beef version!🙂 Similar somewhat to a Cuban pizza I had in Florida that was delicious but this is next level in the amazing texture of the finished pizza.
1-2-3-YES but if had to pick mushroom, spicy . burger last I don't do hamburger on my pizza unless it has taco mix in it and that's a game changer .. Thank Vito ! 😃
Brilliant, Vito, they are ALL great, are you kidding me, all of them are wonderful and you aren't wasting our time. Now, tell us what your secret for how I get the energy that you have...just kidding, I know you are a happy man with a beautiful family and a great business.....God bless you all.
Vito I have a very good friend that owns a butcher shop here in NJ. He’s from Spilinga Calabria where Nduja was invented. He makes it the best!! I would love to connect you with him. Let me know brother? Ciao
Yes. It's the same dough... Not shaped with flour/semolina... Instead olive oil is used to keep the dough from sticking to pan and hands... cooked in a 572F commercial oven with a stone base.
It’s basically bread named differently. Just like pasta. It’s done with the same ingredients but formed differently and named differently. BTW all 3 of them look delicious 😋
Thank you for the unique pizza you make. Like you say pizza is a way of life. These look like a mini focaccia. Beautiful. Love to see your friends enjoying the pizza too. Luigi mustache is strong. Makes me think they named the cartoon hero after him. Is he a roaster of coffee? If so maybe you could sell his coffee through your website. BTW - You need to install a cooktop on the side of your studio to make it easier for you to prep the toppings, and sauces that need it. Less burned fingers.
Love your recipes but I tried to add the water little by little and I got a clumpy mess 😢 I think I’ll stick to the recipe that always works for me unless you can tell me what I’m doing wrong?
Unless I heard him wrong, he didn't say add all the water little by little. I heard him say add half the water, mix it in, then the second half of water. Try that and be patient w mixing dough. And be patient with yourself, too!
Yes, we seem obsessed with Neopolitan pizza these days, just as folks were obsessed with shrimp cocktail as an appetizer and Neopolitan (funny) ice cream for dessert in the Bond, James Bond 007 daze.😊
What would be cool is a Dave Portnoy’s Favorites, One Bite recipes! The New Haven Apizza New York / Lucali & John’s Of Bleecker Street. This would be awesome! I’ve been using 72% hydration lately but I wonder if a lower hydration would be better for thin crispy? Trying to find that crispy light pizza but some times its kind of tough, an crust too hard to eat. Usually cooking for 7 mins.
@vitoiacopelli i have a question the video that you make with guga the dough is made with all purpose flour or with 00 flour and manitoba i mean is 2 different videos or is the same help me pls im interested
"Flour"??? What are you recommending? AP, BF, 00? A blend? And 250 degrees C or F??? I'm a big fan and subscriber. But found this video hard to follow...
Great stuff as always! Just a small reminder that if you are planning to use this dough recipe for vegan guests then you probably need to switch the honey to sugar or something else.
