NEXT LEVEL NEW YORK STYLE PIZZA DOUGH At Home
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- čas přidán 5. 08. 2021
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After a huge success of my other New york-style pizza video i decided to make a real next level pizza dough for new York-style Pizza, it's very easy to re make and trust me it's amazing pizza, of course it's another level, a level up so if you have a little experience you'll be very good.
This video is made very very professional and this was only thanks to you!
i made this amazing new York-style pizza at home, from the pizza dough to the sauce and to finish on the cooking, at the end you tell me if it was simple
recipe.
Full recipe: n1 Make the poolish (-300 ml water, 300 gr. flour, 5gr. dry yeast, 5gr. honey)
n2. the next day add in the poolish: (-450gr. flour, 300ml. water, 200gr. Semolina, 30gr. salt, 3gr. dry yeast)
n3. resting time please watch the full video to understand
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Arabic:
بعد النجاح الكبير الذي حققته في فيديو البيتزا الأخرى على طريقة نيويورك ، قررت صنع عجينة بيتزا حقيقية من المستوى التالي لبيتزا على طراز نيويورك ، من السهل جدًا إعادة صنعها والثقة بي ، إنها بيتزا رائعة ، بالطبع إنها مستوى آخر ، ارتق بالمستوى ، لذا إذا كان لديك القليل من الخبرة ، فستكون جيدًا جدًا.
تم إنشاء هذا الفيديو احترافيًا للغاية وكان هذا بفضلك فقط!
لقد صنعت هذه البيتزا الرائعة على طراز نيويورك في المنزل ، من عجينة البيتزا إلى الصلصة وحتى الانتهاء من الطهي ، في النهاية أخبرني ما إذا كان الأمر بسيطًا
وصفة.
الوصفة الكاملة: n1 اصنع البركة (300 مل ماء ، 300 غرام دقيق ، 5 غرام خميرة جافة ، 5 غرام عسل)
n2. يضاف في اليوم التالي إلى المسبح: (-450 غرام طحين ، 300 مل ماء ، 200 غرام سميد ، 30 غرام ملح ، 3 غرام خميرة جافة)
n3. وقت الراحة يرجى مشاهدة الفيديو الكامل لفهمه
Spanish:
Después de un gran éxito de mi otro video de pizza al estilo de Nueva York, decidí hacer una masa de pizza real del siguiente nivel para la pizza al estilo de Nueva York, es muy fácil de volver a hacer y créame, es una pizza increíble, por supuesto que es otro nivel, un sube de nivel así que si tienes un poco de experiencia serás muy bueno.
¡Este video está hecho muy, muy profesional y esto fue solo gracias a ti!
Hice esta increíble pizza al estilo neoyorquino en casa, desde la masa de la pizza hasta la salsa y para terminar la cocción, al final dime si fue simple
receta.
Receta completa: n1 Hacer el poolish (-300 ml de agua, 300 gr. De harina, 5gr. De levadura seca, 5gr. De miel)
n2. al día siguiente añadir en el poolish: (-450gr. de harina, 300ml. de agua, 200gr. de sémola, 30gr. de sal, 3gr. de levadura seca)
n3. tiempo de descanso, mire el video completo para comprender
Portoghese
Depois de um grande sucesso do meu outro vídeo de pizza ao estilo de Nova York, decidi fazer uma massa de pizza real do próximo nível para a Pizza do estilo de Nova York, é muito fácil de refazer e, acredite, é uma pizza incrível, é claro que está em outro nível, um suba de nível, então se você tiver um pouco de experiência será muito bom.
Este vídeo é feito de forma muito profissional e isso só graças a você!
Fiz essa pizza incrível ao estilo nova-iorquino em casa, da massa da pizza ao molho e para terminar de cozinhar, no final você me diz se foi simples
receita.
Receita completa: n1 Faça o poolish (-300 ml de água, 300 gr. Farinha, 5gr. Fermento seco, 5gr. Mel)
n2. no dia seguinte adicione na piscina: (-450gr. farinha, 300ml. água, 200gr. Semolina, 30gr. sal, 3gr. fermento seco)
n3. tempo de descanso assista ao vídeo completo para entender
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Hey Vito, just wanted to say I used this recipe to have a pizza night with my family and it came out amazing. I’m from NY, we are very particular about our pizza, but the dough came out top notch. All in all we increased the recipe size and made about 14 pizzas. It was a fun experience we definitively are going to do again. My Grandparents are still talking about it. Thanks again, ciao.
14 Pizza's ? WOW that's a lota family :)
How much did you increase the recipe size?
@@chosennyc8055 So I increased the recipe to accommodate for 7 grams of yeast (because I was using a packet which contains 7 grams) then I made a total of 3 recipes, which I actually did again this past saturday and got 18 pizzas out of it. Dough balls weighed roughly 390grams
Jersey's got the best 🍕 pizza.
What brand semolina did you use? His looks quite course, is that semolina flour or something else?
You see Vito, that’s what I love about you. You can appreciate all the different styles of pizzas that have evolved over the years in different places. It’s all good my friend!!!
Love the sound of the family being busy in the background. You are truly blessed Vito! Thank you for making these videos for us.
Pizza is an art , period. Vito, even watching your videos for a couple years I can see how even you have improved at making pizza. You are better now than even two years ago.
If anyone wants a challenge in their life and art form, try pizza making.
You never stop learning.
That's the spirit, Vito! You not saying Naples-style is the truth or Bari, Chicago, NY or whatever. You just let us be part of your world: the world of pizza, the world of art, the world of fun and peace. I really like your interpretation of giving your knowledge to your community - to us. Will always repeat myself: Vito, you make the world a better (pizza) place. THANK YOU MAESTRO from the bottom of my (pizza loving) heart, incredibile! Greetings from Austria / Innsbruck.
Thank you Vito for all great videos and for being so inspirational and enthusiastic! I just made my first attempt with Neapoletan Pizza and it turned out fantastic. But my question is, when I make the Poolish using the Caputo Red 00 flour with the same amount of water and flour, the consistency was not as wet as when you show it. It looked kind of like a biga after I mixed it. So I added almost 1.5times more water to achieve the consistency that you show in the videos. I guess it's no big deal because I just added a bit less water during the next steps.
Huge thank you for all these videos and recipes Vito! First time i tried this dough with the poolish! Not as perfect as yours but it was much fun making it with my family and tasted verry good !! Keep doing what you do
Been following your online class for a while made a couple of different kinds of dough and this will be my next. Great episode Vito 👌
I tried your other New York style pizza and that came out real good! I can't wait to try this one
hey vito i made this pizza dough following your exact instructions. its the best pizza ive ever made and had in a long time. best thing ive cooked all year. Ive made pizza using regular AP flour countless times and this method with poolish and 00/semolina flour made a huge difference. Im going to continue using this recipe for a long time, i need to try to make one of your Neapolitan pizza recipes next time. Ive been wanting to make a thin crispy pizza but could never achieve the texture with AP flour
This is a great instructional teaching on making the NY Pizza. The pizza looks perfect. Only aspect open is how to make a standard oven perform wood burning characteristics. The details with the cheese and Italian spices is hitting high levels.
It's so nice watching you make this pizza. So natural, if you forgot something you just say it without hesitation. No pretentions at all.
Vito, being someone who grew up in NY, this video makes me very happy! I think the best way to use fior di latte for NY style is to tear into small pieces with hands and lay it out onto paper towel so you lose as much moisture as possible. And some hard cheese like grana before you put the mozzarella down to add back some fat you would otherwise get from low moisture Grande cheese..
I've een using a mix of full fat, low moisture cheese and mozzrella. I also use the one N.Y./New Jersey trick of sprinkling some grated pecorino romano after you lade the sauce and then using the back of the ladle to move the sauce with the pecorino around the base of the pizza.
yeah... no one does that. i grew up in new york making pizzas for years
Hi Vito, due to your channel I build a pizza oven in my garden and tonight made my first pizzas in my new wood fired oven... it went brilliantly and I wanted to say thank for all your help and videos. Your just a great help to everyone wanting to make pizza.
Nice mask. Thanks for not spreading Covid on CZcams 👏
That’s amazing
@XTNo. I don't hide as David Nowlan is my name, I am an artist from Dublin Ireland easy to find on the internet. XT who are you?
Congrats! Would love to see your pizza oven and how your pizza turned out 👍🏻👍🏻👍🏻
@XT Triggered by a mask I see
That turned out so damn good. Better looking than some pizza I've had in New York City!
Gorgeous pizza!! 🍕🤩😋 And I very much appreciated the step by step guidance! Thanks!
Another fantastic video for new york style. looking forward to try this dough recipe. Thanks Vito
The Maestro's videos are consistently of high quality. This video Vito seems to be in especially good form. Even from the sauce mishap, he recovered with grace and aplomb.
And as always, I learned new techniques. No matter how many videos I review on this channel, I learn more from each one.
I made this over the last two days (Poolish to baking)
AMAZING!!!! I felt like I was in New York. Such a great recipe. Because it was just me, I cut the recipe in half, and I have frozen the extra dough ball. for another day. Man, this was perfection, Maestro!
POOM!!!!
You halved the recipe? May I know the measurement please?
Vito, thanks again for another great recipe! I tried your biga recipe last year, and it was great.
Tonight, I made pizza following your NY poolish recipe, and I got again great results. The crust was nice and light, and it still had some crunch. I live in an apartment, so I do mine on a 1-inch steel.
Honestly, since I've been following your and two other chefs' recipes, I've produced pizza that's better than some I've had from pizzerias in my area.
Following your measurement suggestion of 320 grams, I had 5 balls of dough. I do pizza on Saturday nights, so that's five pizza nights' worth.
If you ever do a book, I'll be purchasing one. Pizza is my favorite comfort food! Thanks!
The first video of yours I saw couple years ago was one in which you made pizza montenara; hat's still on my list to do. I'd to see how that style tastes!
I loved the old NY Pizza recipe looking forward to trying this one now. Made the Neapolitan with the homemade Ragu and Cream yesterday it was amazing!
Why does he cook the the Neapolitan pizza for 2 minutes but for this NY style he did it for 7 mins?
@@Name-jw4sj if you are doing it in a home oven it is going to take you around ten minutes to make either pizza. You would press out your pizza, add sauce only, and cook it for about five minutes. Then you take it out and add your cheese and toppings and cook until cheese is melted.. Otherwise in the home oven you will overcook the cheese and toppings before you ever get the dough crispy. If you are using an Ooni or other Pizza ovens, two minutes or less and it is done. Hope that helps
@@pikehk but in this video he is using the fire Oni oven and he still cooked it for 7 mins?
@@Name-jw4sj Yes sorry I didn't answer your question. In his oven he lowered it down to 550F. So, although it cooks faster than a conventional oven 5-7 minutes is about right. If he was cooking a neapolitan the temp would be 700-900F and it would take two minutes.
@@pikehk ty!
One bite and Vito Iacopelli for the ultimate crossover. Soft and crawnchy everyone knows the rules.
Looks amazing I can’t wait to try this. You are the Master pizza chef!!!
Vito is a pleasure to watch making pizza. He enjoys what he is doing and it shows.
Looks amazing. Love the last recipe so can’t wait to try this. Never thought of salami instead of sliced pepperoni. Love your channel! 🍕
I mean, pepperoni is really just an Americanized version of salami. Lately, I've been using Genoa salami on my pizzas. Game changer.
Pepperoni is spicy salami…Vito commented as such in another video.
I've been using Italian Salami for awhile,it's different than regular Salami made with red wine,use on subs too.
In times of turmoil, death and bad politicians, we can always watch your channel and forget the outside world and focus on pizza making at home. We are lucky to have you in our homes! Thank you!
Vito! Thank you SO much for this recipe and the step-by-step course you present with so much love and passion!
I‘ve just made this New York style pizza for my family (and me of course) and although I ran into a few beginner‘s mistakes it came out totally amazing. Next level for sure! Looking forward to trying out your other styles/pizzas. Keep on doing your good work. Passionate greetings from Germany!
Next level! Thank you for teaching me how to consistently make amazing pizza!
This NY/NJ girl thanks you. Im in the South and haven't had a good pizza since I got here. Now Im gonna make my own!
Hey Vito what do Italians think of New York/New Haven Style Pizzas ?
Nice video pizziolo Vito! I cook NY style in the Philippines with a two deck oven. I use screens to make a perfect circle and get that brown even crispy bottom. I don't use a rolling pin, but hand stretch for the thin cornicone. Your dough thickness is perfection and 100% even. I will try to roll it out with a pin to test this method out. Great video as always, you're a Rockstar 🤙
Hey Vito!
I freakin' love this pizza and your general passion for pizza!
One question: Is it possible to add the olive oil earlier, while the dough is in the bowl?
I made this dough batch 2X and both batches turned out excellent! Thank you, I feel so empowered to be able to make this type of dough now..!!!!
As much as I love pizza and instruction you give, I love your passion for what you do even more
Only thing I can say to you is a huge thank you for making this world a better place by sharing your experience and your laughter!!! All your videos and recipes are amazing. Outmost respect! This channel is full of masterclasses... such a life experience!!!
Thank you so much for your sharing of your beautiful pizza art!
I made the polish just the way you said with the fermented timing...did the rest, but the dough has to go longer due to my work schedule...so it's a 4 day process....hopefully it will be fine. I'm so excited to eat it
Time flows differently for Italians... I loved your 10 minute video ;) This one is the first on my 'next to do' list.
It is exactly what I remember eating when I was in NYC a few summers ago.
Summary of the video: “A little bit of olive oil on top, just like that, viola”. I love this guy.
"Voila"!
I made the poolish yesterday and my dough is in the fridge now waiting to become balls. Making pizza dough was always a mystery. Thank you vito for helping me to understand how to make dough properly!
I've never been to New York but that pizza makes me feel I'm in NY. So yummy.
this is fantastic... people said true.. only Italian can make best pizzas... really next level ♥️
Hello Vito, Great video, thank you. Please, tell us more about the semolina flour you used. I assume it's the Durum semolina, which is very fine, almost like bread flour, and not the Rimacinata. I use the Rimacinata Semolina (coarse) & some bread flour on my peel to help launch my pizza into my oven. Thanks.
This looks fantastic, thank you so much for teaching us!
Love watching this guy, I use his recipe all the time what a game changer. I'm just wondering how long I can leave double fermentation dough in the fridge?
Sembra deliziosissima! Appena avrò il forno a legna proverò questa pizza. Ero così geloso di te quando stavi mangiando quel capolavoro croccante e sottile che hai creato! Grazie per i consigli cruciali. Un grande abbraccio!
I have to try this pizza. Looks fantastic
Ah vincenzo
See, Vincenzo, some of us NY Italians can actually make good Italian food! lol (I know Vito isn't NY Italian, but he's making NY Italian food!)
Yes maybe we can do it together finally 😂
@@imhangryyall that's right buddy 😊 I'm from New York City too Staten Island and Brooklyn and we have the best pizza around.
@@jamesianno and bread, too!!!
That looks like the best pizza I’ve ever seen!! A MUST try! Will have to do in “in home” oven..I’ll be happy to get 1/2 as good results!!! Thanks for sharing!! ❤️❤️❤️👍🏼👍🏼
Many thanks Vito for your very well made video! I am new to pizza making at home and the result was near perfect! Keep doing your great job 🤙
Vito!! Forget about Gordon Ramsey!! He can’t hold your jock strap!!! You are the Pizza Master!! Period!! Love ya brother!!
I love hearing you say "crunchy," maestro. Another great vid!
Crownchy!
@@VelkePivo yes! Haha I love it
You're new here....
@@perotinofhackensack2064 whatever you say
This is hands down the best pizza dough for a home cook. I'm sorry, but any other dough just doesn't compare to this. I have had a new york pizza many times and this makes it to where I would never order from a pizza place even if it was across the street from me! It's THAT good. Now I feel sorry for my boss at the pizza shop I worked at when I was a teenager. I did four in a row and I was whipped. Can't imagine doing it all day. Bravo, maestro. If you're making this, it calls for 8 g of yeast. A normal package is seven grams. Just do 4 on the Poolish and you're fine.
This guy inspired me years ago to buy a wood fired oven and start my pizza journey. Just a few tips. This looks like very high hydration dough probably around 70%, try lowering to 59-61%, toss your dough, don't roll it. Keep those air pockets. Up your oven to around 700 (so 3-4 minutes cook time) You'll have crunch in every bite, (not just the crust), but light and airy interior. Its the sweet spot. And don't be afraid to cold proof for an extra day. Only helps the flavour
Made this dough over the weekend. Pretty tasty! I don't do drops anymore because the bottom gets too much flour. I just flour my counter and that's it. Semolina on the peel and away you go. Easy peasy
Hey Vito, love that you embrace all types of pizza, not just traditional “Italian.” I will eat any type, NY, Neapolitan, Chicago, Detroit! But I’m curious what other Italians think of a NY slice.
As Italian I tell you a secret: NY slice it's very much alike the pizza we brought to school when we were kids, so we love it
LOVE it, will try it this week! Instant dry yeast, or active dry yeast to the poolish and the also the dough?
That’s not fair Vito!! Looks absolutely devine!
That looks amazing!!!
Time for collaboration :)
Ciao @emma’s I will love to make a pizza video in collaboration with you
Is that something you will consider?
@@vitoiacopelli I'd love that!
@@emmasgoodies how can we make it happen? My email is maestrovitoiacopelli@gmail.com
Shout out from Philippines,, I'm working in Italian restaurant i love making pizza also.
Pizza night at my house tonight.
I have the best pizza in town thanks to Vito!
Thank you so much for sharing all these wonderful dough recipes! It really helped me a lot to improve my 'pizza at home' experience! 👍🚀🙏🍕
Made it. This dough is delicious! Thank you Vito!
Did you made the first recipe? Now you are ready to go in a level up with this
If cooking in the oven cook the base then add the topping like the last one?
I use a stone on my grill.. thermometer reads 450-475.. the stone maybe a little higher.. at 550 the bottom Burns and the cheese doesn’t melt as well.. the semolina / flour helped me A LOT! Didn’t have one pie stick. Thank you!
Gotta be Honest, last time you made New York it was kinda meh. This time, I haven't even watched the process or recipe yet, but just looking at the pie, home run brother, you nailed it!
@@josephlavoie8358 this one looks nothing like nyc pizza. The first one looked closer.
@@daillengineer gotta totally disagree. Sure it had a little too much leoparding from the wood fire, even a burnt end, but wood is sometimes used. The crust texture and color was on point, all ingredients were there for both dough and sauce, and he even had a proper salami. Although that you can debate as some argue just sauce and cheese. Only part that was off was the rolling pin, that's Chicago, New Yorkers toss that dough.
Hey Vito, love the channel! Especially your grandmother's focacia recipe. I have a question. Why do you add the dry yeast after making the poolish? Does the poolish not have enough yeast activity?
that what i was thinking ..... @vito can you please clarify this please ?
Man this guy gave me passion to cook and make dough… unbelievable, just unbelievable wow
Exactly like I remember. I would be buy a couple slices for lunch when I worked in the city. I also liked the Sicilian style white pizza with the anchovies pushed into the dough simple and my favorite. Well done Vito!
All of my family is from Sicily, they took the boat to Eliss Island around 1954. I think what your are doing is great.
This Pizza reminds me of the ones my Nanny made. She made the best Pizza in NY. She used her home oven with Metal Pizza pans. I Still have them. I was born and raised in NY. Very similar Sauce recipe too. Nice and simple. Can't wait to make one in my outside Oven. Thank you for the recipe and training ❤
So che è una pizza "new yorkese", ma vedere un bell'impasto coome questo essere steso con il matterello mi fa piangere gli occhi. Vito sempre il TOP!
I've been watching your videos and they convinced me to pull the trigger and buy the Bertello Pizza oven on QVC. Can't wait to make my first batch of dough and try out new oven. Oven should arrive in a few days!!! Thanks for sharing your amazing videos and recipes !!!
One bite, everyone knows the rules - I give this 9.9 out of 10. I love your enthusiasm and sense of humor. It is easy to see you have pizza in your DNA. Thank you for generously sharing your hard earned tips with us.
In all my years born & raised in New York and making pizza, never did we ever use a rolling pin.
It is nice to see you use the pizza wheel cutter instead of pizza scissors.
I am not hating I do like your channel.
NO diference between hand stretch or rolled, it all ends up round lol
Nice one Vito, previous one is awesome, can't wait to have a go at this one! Do I adjust all quantities for both poolish and other ingredients to make e.g. 3 balls instead of 4?
What u mean?
@@vitoiacopelli OK let me make this more generic. This recipe has quantities for 4 dough balls. If I wanted to make X dough balls I'd multiply by X and divide by 4. Do I do that with the ingredients for everything including the poolish?
@@manosfarfarelos8666 WELL MULTIPLICATE EVERYTHING BUT DON'T CHANGE THE AMOUNT OF THE YEAST AND HINEY STAYS THE SAME
@@vitoiacopelli OK sounds good! I'll try this recipe next week 😁
@@manosfarfarelos8666 TAG ME ON INSTA WHEN U MAKE IT :)
Amazing yet again!!
Can’t wait to make this:)
Thank you
Thank you so much Vito!!!!! a love your videos and thank you again for share your knowledge. Bless you
Incredible. Next you have to show New Haven style!
Apizza please!
Yessss!
Going to need a coal burning oven
Just burn it. Lol
Amazing pizza Vito! Where did you get those dough boxes! They are next
Level!?
I think he sells them on his web site.
You are the master Vito! I love your videos. Please try making a New Haven style, I would enjoy watching you teach us that style.
Vito, I just watched your episode revealing how somehow there are views less than 2 minutes which reduces your CZcams view credits. This really touched me greatly. I am a 3rd generation Italian and appreciate your expertise with pizzas. One small suggestion would be to add to your presentations with other Italian dishes like pasta and such. I really appreciate your authentic knowledge for Italian food. Please find out who or what is causing your viewership issues. You HAVE to survive and promote the Italian cuisine.
Thank you for all the tips Vito!
You're without a doubt the best PIZZA YOLO EVER
👍🍕🍕🍕👌
Pizzaiolo 😉
One bite everyone knows the rules. Dave will love this pizza!
I love the sound of the sizzle. Great job!
Delicious. Thanks for the sizzling ASMR!❤️❤️❤️
One perfect pizza, everyone knows this guy would blow dave's mind.
Let it happen...
Great Video ! Thanks !!
So to summarize timing, its: 16-24 hours for the Poolish + 7 hours preparing the dough for baking:
T-7: Preparing the dough
T-6.5: Rest dough for 30 minutes in room temp
T-6: Making nice big ball and storing in fridge for 4 hour
T-2: making Pizza balls and resting in room temp
T0: Baking
Vito 10/10 no explanation needed.
Hey Vito, first off love all of your videos! I love making pizza and your recipes are my go-to every time for great dough! The recipe that I have been using is the "How to make perfect pizza dough for the house NEW 2021" and I love it. After watching the NY-style video, I had two questions!
1. Why do you put yeast in the poolish and the rest of the dough for this recipe, but only put yeast in the poolish for the other video I referenced.
2. Why do you use some semolina flour in the dough recipe in the NY style dough, but not the other one I have referenced?
I want to see what differences those make and if I should incorporate either into my current recipe!
Thank you!
I would love to see Vito do pizzaria reviews! He's got some credibility. Barstool is a carnival act.
'credibility?" it's fucking pizza lmao
“The moment of the truth” should go on a T-shirt..
Plz take my money!!!!!!!!! and make a kid's size for my kids!!!!!!! ;oP Vito sei il vero Maestro!!!!!!!
Loved every thing about this video. The production, the energy, and that pizza looked delicious!
I’ve just started on CZcams, and this is a great inspiration, I may try it in my oven at home, obviously I’ll mention where I found the recipe ;)
Subbed!!!
Sensationally delicious! Thanks for the recipe, we love it.
Greetings from Berlin / Germany
Everybody knows the rules. One bite!
Only a super proud Italiano will understand exactly what that breathy laugh means at 13:22... I laughed my ass off at that! ANyway this pizza looks AMAZING!! Great job as always gindaloon!!!
Yeah... caught that.... :D
Everyone understood, calm down Super Mario.
Damn, I thought I loved pizza, this guy truly is in love with making pizza.
Hey Vito. Want to give this recipy a try. I never worked with poolish before though. Is the poolish stores in fridge or at room temperature?
Look great and cant wait to try it😊👍🏼
Looks great! Thank you
Lockdowns meant I had time to learn how to make pizza. Your videos were my inspiration! Thank you.
*First video I've ever seen of this guy* ......I subscribed within the first minute!!! Great energy and personality!
Love this thanks Vito!!!
Vito you are a genius, how many dough recipes have you got in your head 🤯
Vito, your pizzas are always excellent.
Gordon Ramsey thinks he can make anything but he can't. And I certainly would not eat his pizza! LOL
There is nothing quite like New York style pizza. It's both simple and complex, and when done right it's just incredible!!!!
La pizza di New York paragonata a qualsiasi pizza d’Italia fa cagare
the outcome WOWed me! WILL BE TRIED!