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Love it. I guess the dough is just over 290gs each if you make six balls from 1,000gs flour plus 700gs water...

Everybody that shares the knowledge deserves respect. Vito congratulations. Wish you good health for you and your family. There rest is there already. Wish you the best

I’ve been taking notes but I have so many different amounts from your videos. It would help if there was a formula to follow for how much dough ingredients to add to how much poolish. The ratios differ for Neapolitan pizza.

Vito ma è aperta al pubblico la pizzeria a Torre a mare?

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!

wonderful pizza

Ciao Vito, in some videos, you make both poolish and dough with 00 flour, but sometimes you mix manitoba flour with 00, could you tell us which is better and what is the difference? Thanks!!

Bravo Vitto! I love the location and what you did to it. The next time I’m in Italy, I’m going to come to Puglia and visit.

About how long will this sauce keep in the fridge?

How long would you keep this sauce in the fridge for?

Needs more cheese

Max out the oven temp for an hour geez! I thought this would be more economical than ordering pizza online 😂

Bread Flour. OK I'm confused then. So many recipes - all different but I've never really seen bread flour used for a Neo?

Vito is the best

it so yummy😋

I used a full can of tomato paste (small can)

I have a spiral dough machine. Can I use it instead? If yes, what speed to use? Thanks a million! You are the best.

Pineapple....LOL!

I don't understand the difference between letting the dough rest under the bowl, and letting it rest in the box. It seems all the dough was made at the same time with the same ingredients, and rested for the same period of time. What makes the different gluten structures in this process? When making pizzas at home, I like to make my dough early and my pizza last (since I'm usually cooking), so it gets a good long rise and rest.

so nice, its art Chef Jan Granneman Norway

complete rubbish. You see the cans have basil in already? there are a few good videos about tomato sauce for pizza on the internet. This isn't one of them.

I subscribed right after i followed the recipe you taught guga with and i can say that it is an amazing recipe thank you best pizza chef 🤌🏼

Very Very nice 👌

Hi maestro! My pizza crust stays a bit flat and becomes a bit hard if I make it crunchy. It rises a bit in the oven but not like yours. Also the bottom leaks a bit of moisture from the sauce sometimes, especially when I use a stone. It works slightly better when I bake the pizza on baking paper on a baking tray. Could it be my hot air home oven doesn't get hot enough? I have to bake the pizza for 10-13 minutes to get it done. The temperature setting goes up to 250 C, but I measured with multiple thermometers and they all say it doesn't even get up to 200 Celcius. Can I do something to the dough to make it work better in my oven? More yeast? Less salt? Longer/shorter proofing time? Higher or lower hydration? (I use about 68% and a good tipo 00 pizza flour from La Tua Farina and even tried manitoba)

@vitoiacopelli if i need to make 16 pizzas, do i need to make more poolish or its enough to add more tipo and water?

Gays you Is Italy

Hi Vito, you said in the video that because the oven can't get hot enough you will bake the dough two times, but I saw (maybe I'm mistaken, or it is on purpose) that the temp of the oven was changed to 250*C. Why you didn't bake the pizza on 300 as you initially set this temperature when putting the stone inside? I'm asking because my oven can get to 300 and bake on 300 and with your recipe the pizza was perfect (my option) without splitting the baking into two parts. Thanks

Maestro, Grazie mille!

like the one you pop 😮😮😮😂😂😂6 I

You are a great magician 🪄🍕🔮

I made this for dinner and it is the best pizza the crust is soft inside and crunchy on the outside, everyone loved it Thank you Vito!

HI , Vito, being watching your videos in Australia on how to make homemade pizzas. YOU are amazing , very professional pizza chef. Thank you so much for your videos on pizza making PIZZA'S. EXCELLENT MY FRIEND, GOD BLESS

@lionfield

Who here in 2024

ending was nice

whats most amazing about your videos is how you've made them for years and failed to improve to get better at them. its amazing you provide free info, but you literally just did not explain a fucking thing about any of the ingredients or stuff you were using from 8:00 onwards. No explanation of the flour or whatever the hell that yellow corn meal stuff was? No idea because you decided for some reason to just skip that info.

i wish you'd explain what STRONG/BREAD is, or what to do if you dont want to make 50 pizzas at once, or how to store it...

10" oven - is this for Barbie Dolls?

I’m great at making Vito’s regular pizza with 00 flour so I thought I’d try gluten free dough. Was nearly a disaster! Although I finally got it to work and it tastes …ok. But I won’t EVER make gluten free pizza again! I know some people have to and I feel bad for them. Like someone else said, I had to add like 250 g MORE of gluten free flour. I used bob’s red mill gluten free flour (BIG mistake but I didn’t know). You’re better off using Pamela’s gluten free 1 to 1. Or a gluten free flour from Italy. Also, if you try to make this - do not try to flip the dough. It breaks. Once I realized there’s no need to flip the dough, I was able to get it onto the peel and onto my stone. So don’t flip the dough. Don’t use Bobs red mill. Use a higher quality GF flour. I’ll be going back to making gluten crust. Way more fun to make - tastes better. While I’m sure people with gluten problems will find this delicious, I did not. No fault of Vito’s. Just some foods can’t be replicated well without gluten.

Who cuts pizza with scissors that makes no sense 😂

Can you use dry yeast

Not me eating spaghetti while watching this 😭 🙏

Hii chef how are you

🎉❤

Brazil🤨🤨🤨

Create 2 youtube channel

Oil in your dough? Blasphemy!

Vito but what about the taste? I am sure they taste different. No?

this does look amazing

Can you freeze the leftover dough