How to Prevent The Pizza From Getting SOGGY
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- čas přidán 25. 03. 2021
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In this video today i will teach you how to not make the pizza wet and soggy, to make the best pizza at home you need to use some very unique ways, and here i am to show you all the secrets about pizza. Comment below your questions.
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Italiano
In questo video di oggi ti insegnerò come non fare la pizza bagnata e molliccia, per fare la pizza migliore in casa devi usare modi davvero unici, ed eccomi qui per mostrarti tutti i segreti della pizza. Commenta sotto le tue domande.
Arabic
في هذا الفيديو اليوم سوف أعلمك كيف لا تجعل البيتزا مبللة ورطبة ، ولتحضير أفضل بيتزا في المنزل تحتاج إلى استخدام بعض الطرق الفريدة للغاية ، وها أنا هنا لأريكم كل الأسرار المتعلقة بالبيتزا. التعليق أدناه أسئلتك.
Spanish
En este video de hoy, te enseñaré cómo no hacer que la pizza esté mojada y empapada, para hacer la mejor pizza en casa debes usar algunas formas muy únicas, y aquí estoy para mostrarte todos los secretos de la pizza. Comente a continuación sus preguntas.
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What cheese you use?
I’ve been going through the Vito academy the last couple weeks, I went from using bread flour, instant yeast and no pizza stone and pre made pizza sauce. Now I am using active yeast, making the Poolish, using 00 pizza flour, two pizza stones and getting pizza that looks really close to yours. I am definitely needing a pizza oven for the heat and a flat metal pizza scoop. I was getting a lot of moisture on my pizzas and will absolutely try this this afternoon as I continue on my journey to making perfect pizza. Thanks again Vito, best pizza chef teacher on the planet bar none.
I stopped trying to make pizza as good as it is possible in home oven because of exactly the same reason i see on the first pizza. I never ever thought of baking it twice. This is lifesaving video.
For the mozzarella, if you don't have time to wait 24 hours, I can confirm that squeezing the diced mozzarella good in between paper towels works just fine as well. Do it twice! First time the paper towels will be very wet. Second time, not so much. You can do this with other semiwet soggy toppings as well, such as pineapple, sliced and diced ham, etc.
Im confused watching it over twice: what's the difference between the second and third pizza? Both drained mozarella.
Another tip for lessy soggy pizza -don't make watery sauce :) I know that people think that reducing tomato sauce is heresy. I reduce my tomato sauce by putting it in a wide and shallow pan, turn the oven at 50*C and leave it for overnight. It will make a thick tomato sauce, and it wont destroy the flavor or vitamins.
"keep mozzerella drying for a day". I'm here with the pizza base ready😑
2500 videos later we need to strain the cheese.
To be honest I just dry the mozarella with a kitchen roll and it gives me good results
With vito, there are no secrets. With vito there is an original Italian pizza, thank God. With vito, I became professional in making pizza 👌🏻💪🏻
The high school kid inside can't help laughing every time I hear you say "cut the cheese". Thanks for sharing your knowledge and giving me a laugh.
Vito, I wish I could meet you in person to thank you sincerely, face to face. My wife an I ate the best pizza ever at home by following your recipes and advices. This comment is not only for this video but also for all the others where you give a lot of effort for us to share even your secret recipes. We hope to visit you at your restaurant and taste these delicious pizzas too. Salutations from Izmir, Turkey. Grazie di tutto!! You deserve the best.
Perfect timing. I was about the get the dough ready for tomorrow and now know I need to get the mozzarella ready as well! Soggy pizza was my #1 problem at this point (been fixing the other problems one at a time thanks to your videos). Thank you Vito for sharing your passion and knowledge with us. It's been a rewarding and tasty journey so far, can't wait to see how the pizzas turn out tomorrow!
Vito, pizza has been a big part of my life for a long time. Your videos have inspired me to create the pizza that I love most, neopolitan style. About a year ago I spent the money and bought a large outdoor wood fired pizza oven....it was the best thing I ever did. Your videos keep helping me get better (and poolish was so very important). Thanks for all that you do!
Perfect timing! I've been trying to fix this problem at home for quite a while. Thanks for showing us the way to go.
Yes! I only have a normal oven.
Vito, I have to congratulate you on how comprehensive your videos have been. Unlike so many others with their one or two videos, you have been putting out so many due to the fact that there is so much about good Pizza production be it commercial or homemade that you have helped us amateurs become very good makers of Pizza in all aspect of its production. I know that I speak for many others when I say: "Vito, Thank You So Much for all your hard work and time spent making these very informative lessons of good Pizza making from start to finish. BRAVO CHEF"
Pizza really is your passion! I never realised that there was so much liquid content in the mozzarella. Even pre-cooking the dough isnt widely known. Good call
That was really helpful, I was always doing it the second way you showed it, and always frustrated as to why the cheese was always runny, and had to wait for the pizza to cool down so the cheese would harden again. First video I’ve seen explaining to drain the fresh mozzarella. Will try it like you should now. Very happy, thank you.
I thought the second one was already perfect! However you showed there is always space for improvement! You rocks! Thanks so much !