I’m sorry to say I would have it loaded on top with jalapeños 😂…. Looks awesome Vito, always your fan! Let’s meet in Miami at the F1 race in May, Ferrari needs our help….and bring your oven 🏁💪🏼🍕
Definitely, a thicker sauce goes better with Garlic Cheesesticks. You can use a thinner/uncooked sauce, but it has a tendency to just run off and not stick to the cheesestick.
First of all your poolish recipe for pizza changed my pizza making for ever. Thank you so much for that!! Today I made this bread but changed the mozzarella for a mixture of schredded Dutch Gouda cheese and cheddar. Result was amazing and familie looks forward to the next bread
Warum entdeckt man so einen tollen Kanal mit schnen videos immer genau dann wenn man einen Termin hat. Aber nun weiß ich was ich heute Abend mache :) Deine Videos anschauen und Rezepte nachmachen :) Liebe Grüße aus Frankfurt
I tried this recipe today. It turns out really amazing and same exactly as you shown in the video. My family love it. Thank you so much Vito🙆♂️❤. Love you from Myanmar 🇲🇲. POOM POOM POOM BABY!! xD
Next level of soft and crownshy garlicky, cheesy, bread sticks; I mean who could ask for anything more; this would pair well with some New England Clam Chowder!
I am just an average american schlughead (my opinion of myself) that lives by myself. I think I should be able to makes this at home in my oven. I do have a grill too that I have done frozen pizza on ( to you that must be a piece of cardboard that should be buried in the ground) The grill would work with a pizza stone, but may have to watch it more for uneven cooking But there are some good pizza joints around my area that makes really good pizza fries Maybe you might have to send over a good Italian woman that can make my taste buds come alive with good Italian cooking.
Totally Awesome! Makes my mouth water looking at you eating them Definitely a party favorite of my family yummy 😋 thanks Vito great job yummy 😋 I'm going to make it now double the recipe to get more yummy bread sticks 😋
Hi Vito I made the Delicious Bread Sticks they were so delicious oh my sooooooo Delicious Vito But Vito I did a experiment my first Batch of Bread Stick I added the Salt like you did. My dough didn't rise very good. So what I did Vito I didn't add my salt until last. WOW! VITO WHAT A DIFFERENCE IT MAKES MY DOUGH RISE MUCH MORE FASTER I DIDN'T HAVE TO WAIT AS LONG AS YOU SAID. EVERYTHING WAS REALLY YUMMY VITO NICE AND CRUNCHY TEXTURE CRISPY REALLY YUMMY VITO THANKS VITO YOUR SUCH A GOOD PIZZA MAKER PLUS A GREAT DADDY YOUR LITTLE GIRL IS SO CUTE THANKS AGAIN VITO GOD BLESS YOU KEEP UP THE GOOD WORK CHOW!
Im making my first batch of this right now. I found that you definitely have to work the dough a little more than what it looks like in the video. When I balled it after 1 hour there was a few little hard bits at the bottom I had to remove. Besides that it's still looking good. I'm going to make a few more batches today and see how it turns out. Thx for all the dough recipes, I've made almost all of them except biga, which I'm trying soon.
Vito, so can you make a mozzarella garlic cheese bread with your original pizza dough ? .. Basically not stretching it out and leaving the dough thicker ? I love the pizza dough, but I was always curious about this. Will it work ?
I don't think it's possible for you to greatly improve your pizza skills, but I would like to say that after watching you for a few years, your instructional skills and vid creation have gone from very good to excellent. thank you. this is from a Chicago descendant of the original pizza guy from Naples. Hint: Queen Margharita
@@adityamittal7930 which online website? any particular brand you recommend? also how do you work around with fresh yeast not available in our country? instant yeast?
Vito, I don't understand why this type of dough does not need the usual 6 hours leavening in the fridge, like in all of your pizza videos. Could you please explain?
Vito, you are unique, you are the real king of pizza. it is a pleasure to watch and listen to you, and above all, you have revealed to us all the secrets of the real and best Neapolitan pizza. I follow you with pleasure, as I will continue to do so. just so on. best regards, Roberto
hello maestro vito...what do you sugest me buying a spiral mixer of 10 liter or a 20 liter for home use is dificult here in thailand to find a 10 liter .let me know please thanks
Yeah, great Idea! I will make it next time we're having friends for a nice relaxed evening with good, strong, red wine, dried tomatoes, olives, parmesan, prosciutto di parma and melon. Yes, the more I think about it I am sure these Garlic Bread Sticks would fit perfectly... Thanks Vito! Well done. Thumbs up (and of course did I "...SMASH THE LIKE..."-Button... 🙂). Best Greetings from Germany. Michael
Greetings from Sweden Vito. It would be great to see the pizza master make a calzone again and Also fresh bread to stuff with italian Cold cut Ingredient.
Vito! I chose a random video in which to tell you how awesome I think all of your videos are! Thank you! There are so many different pizza topics which you could cover but I was very inspired by your "24 hours in Napoli" and wanted to suggest a video. What about a look at all of the different ovens in the restaurants you visited? I know they are basically all very similar but the outer designs are magnificent and so very different! Also, you are so popular, perhaps you could follow that up by visiting some of your subscribers personal backyard ovens and maybe cooking a few pizzas on the spot? I bet many of us would enjoy that as well! Many blessings to you and your family! I really enjoy your enthusiasm for pizza and for life! Warm regards, Tom A.
Hello Vito! My way "pizza 🍕 one love" begin with you. Great job Maestro! One question: if i want increase the ingredients X4 for big family, how many yeast should i use?
Hello Vito, I enjoy all your videos, bravo maestro! I have one question. When the panettone is double in size but not really "morbido" and a little bit difficult to stretch does this mean I have to let it rest some more?
Hola Vito , eh visto alguna de tus recetas para hacer pizza pero ,creo que no me queda igual ya que el sabor no ah sido muy aceptado por mis clientes . Ay algún otro secreto para hacer la masa ?
I’m wondering if I could use some of the pizza dough from the poolish for this recipe? I used the home recipe and have 9 pizza dough balls and only using 3
This guy is truly amazing
Garlic bread is so versatile. Goes with anything!
I love cheesey garlic bread. 😍 Thank you for sharing your wonderful recipes. 😃
I made this Garlic Bread on the weekend. I was sooo good with a fresh Lasagne & salad. Definitely making this again.
I’m sorry to say I would have it loaded on top with jalapeños 😂…. Looks awesome Vito, always your fan! Let’s meet in Miami at the F1 race in May, Ferrari needs our help….and bring your oven 🏁💪🏼🍕
Good idea on the peppers
I like your videos and receipts. But advertising a knife with curved blade for chopping garlic is almost crime
You think this sticks would be good to deep in the pizza sauce?
yes i think it will taste good!
Absolutely!
Definitely, a thicker sauce goes better with Garlic Cheesesticks. You can use a thinner/uncooked sauce, but it has a tendency to just run off and not stick to the cheesestick.
Agree that a thicker sauce would taste great and work better when dipping your stick🤭🤙🏼
So glad you made this, i was searching for breadsticks to make and this popped up
Outstanding
First of all your poolish recipe for pizza changed my pizza making for ever. Thank you so much for that!! Today I made this bread but changed the mozzarella for a mixture of schredded Dutch Gouda cheese and cheddar. Result was amazing and familie looks forward to the next bread
I made this yesterday and got rave reviews from the fam..10/10!!! Thanks Vito
Amazing 😻
I love Vito. Boom boom boom. Definitely be trying this one.
Definitely saving this video in my favorites.
Holy Smokes!!! I just made this and it is fantastic! Super easy and delicious, Thanks for the video!
Another fantastic recipe Maestro !
I'm a simple man. I see a Vitto video, I give a like.
I made it last night...excellent!!!.. i ended up putting tomatoes on it like white pizza..excellent
Amazing
I can almost smell the deliciousness through the screen!
Hi trust me they were amazing
Looks great Vito! I will be trying this recipe.
Hermosa pizza 😋🍕
This looks delicious ❤
Cant wait to try this at home! Greetings from Turkey. Much love Vito!!
Beautiful.
Thank you Vito, you are the best!
I did as told and instructed.. my family loved it!!! Thank you for sharing your recipe with us 😍
Vito , is there anything you can't do ?
This looks amazing ! Cheers n thanks mate
That looks delicious😋
Warum entdeckt man so einen tollen Kanal mit schnen videos immer genau dann wenn man einen Termin hat. Aber nun weiß ich was ich heute Abend mache :) Deine Videos anschauen und Rezepte nachmachen :) Liebe Grüße aus Frankfurt
Looks perfect 🤩
I broke my screen trying to take a piece of it. Lots of improvisation to do with this recipe. Thanks Vito!
Thank you so much for this recipe! Easy to follow and tasted as good or better than anything I’ve ever had from a restaurant.
Wow! Amazing. I also did them with no gluten flour for my celiac friend and that's the best he ever had.
Garlic bread for the win!
I tried this recipe today. It turns out really amazing and same exactly as you shown in the video. My family love it. Thank you so much Vito🙆♂️❤. Love you from Myanmar 🇲🇲. POOM POOM POOM BABY!! xD
Outstanding
Next level of soft and crownshy garlicky, cheesy, bread sticks; I mean who could ask for anything more; this would pair well with some New England Clam Chowder!
I like the way he says crunchy 😊
Sounds exotic
These were so good! I had leftover pizza crusts (4 kids 😐) so I covered them in the sauce and cheese, and they were fantastic 👏
Now thats yummmm right there!!
I am just an average american schlughead (my opinion of myself) that lives by myself.
I think I should be able to makes this at home in my oven.
I do have a grill too that I have done frozen pizza on ( to you that must be a piece of cardboard that should be buried in the ground)
The grill would work with a pizza stone, but may have to watch it more for uneven cooking
But there are some good pizza joints around my area that makes really good pizza fries
Maybe you might have to send over a good Italian woman that can make my taste buds come alive with good Italian cooking.
Totally Awesome! Makes my mouth water looking at you eating them
Definitely a party favorite of my family yummy 😋 thanks Vito great job yummy 😋 I'm going to make it now double the recipe to get more yummy bread sticks 😋
Hi Vito I made the Delicious Bread Sticks they were so delicious oh my sooooooo Delicious Vito But Vito I did a experiment my first Batch of Bread Stick I added the Salt like you did. My dough didn't rise very good. So what I did Vito I didn't add my salt until last. WOW! VITO WHAT A DIFFERENCE IT MAKES MY DOUGH RISE MUCH MORE FASTER I DIDN'T HAVE TO WAIT AS LONG AS YOU SAID. EVERYTHING WAS REALLY YUMMY VITO NICE AND CRUNCHY TEXTURE CRISPY REALLY YUMMY VITO THANKS VITO YOUR SUCH A GOOD PIZZA MAKER PLUS A GREAT DADDY YOUR LITTLE GIRL IS SO CUTE THANKS AGAIN VITO GOD BLESS YOU KEEP UP THE GOOD WORK CHOW!
Will definitely try next time I have spaghetti.
1like yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😘🌹🌹❤️
Excellent presentation 👍🙏
Im making my first batch of this right now. I found that you definitely have to work the dough a little more than what it looks like in the video. When I balled it after 1 hour there was a few little hard bits at the bottom I had to remove. Besides that it's still looking good. I'm going to make a few more batches today and see how it turns out.
Thx for all the dough recipes, I've made almost all of them except biga, which I'm trying soon.
Vito, so can you make a mozzarella garlic cheese bread with your original pizza dough ? .. Basically not stretching it out and leaving the dough thicker ? I love the pizza dough, but I was always curious about this.
Will it work ?
Vito thank you so much you have changed my pizza game forever. Thank you again
Maestro Iacopelli, this breadsticsk are amazing. Greetings from Slovakia
BRAVO Maestro…..👍🏻👍🏻👍🏻🍕🍕🍕
I don't think it's possible for you to greatly improve your pizza skills, but I would like to say that after watching you for a few years, your instructional skills and vid creation have gone from very good to excellent. thank you. this is from a Chicago descendant of the original pizza guy from Naples. Hint: Queen Margharita
Hi friend that looks delicious and very yummy thanks for sharing
Looks fantastic, Vito! All you need is a Peroni and a Moretti!
That looks so delicious! Can't wait to try it out.
what flour you use? atta flour suck for making pizza
@@lordjaashin The best flour for making pizza would be 00 flour (which you can get online), if that is not available you can make do with maida.
@@adityamittal7930 which online website? any particular brand you recommend? also how do you work around with fresh yeast not available in our country? instant yeast?
Btw i am making 100% biga now… half napoli and half bari style… can’t waittttt
Vito, I don't understand why this type of dough does not need the usual 6 hours leavening in the fridge, like in all of your pizza videos. Could you please explain?
Soft and craunchy in the same time!! Fan for life, best channel on youtube! :D
You are such a beautiful soul.
Excelent recipe ty Vito, we love you
First ASMR Pizza Video I've watched haha, great video though will be trying these.
I am so excited for this video 😁
Nice! 👍
I'd actually like to try to make this sometime! (or at least make a pizza that uses that outstandingly delectable looking garlic sauce mmmmm)
I can't stop watching your videos the last couple of days. Can you make for us a video with recipe of ciabatta with olives and dry tomatoes, please?
Vito, you are unique, you are the real king of pizza. it is a pleasure to watch and listen to you, and above all, you have revealed to us all the secrets of the real and best Neapolitan pizza. I follow you with pleasure, as I will continue to do so. just so on. best regards, Roberto
Itsa BEEEEEEEEEWDIFUL !!!!!
I'm getting my wife to watch it, so she can make it !!! 💯💖
Looks Fabuloso!😋☝🏼🍕♥️🤩🙏🏼💯
Well done Vito - could I cook this in an Ooni or is it too hot? If yes, would it be in the tray or straight on the stone? Thank you!
Vito, Grandmaster, please keep on going with your skills and powers man, Grazzie Capo
AMAZING
Sounds like Gennady Golovkin making breadsticks, great video
hello maestro vito...what do you sugest me buying a spiral mixer of 10 liter or a 20 liter for home use is dificult here in thailand to find a 10 liter .let me know please thanks
Yes spiral is really good
Yeah, great Idea! I will make it next time we're having friends for a nice relaxed evening with good, strong, red wine, dried tomatoes, olives, parmesan, prosciutto di parma and melon. Yes, the more I think about it I am sure these Garlic Bread Sticks would fit perfectly... Thanks Vito! Well done. Thumbs up (and of course did I "...SMASH THE LIKE..."-Button... 🙂). Best Greetings from Germany. Michael
I have to try this recipe ! 😍
Your videos are the best Vito
Greetings from Sweden Vito.
It would be great to see the pizza master make a calzone again and Also fresh bread to stuff with italian Cold cut Ingredient.
OOOOOOH SNAP!
That knife looks like something from desperado movie 😳😳😳😳
If I wanted to make 3 times the amount should I triple the ingredients or just use more flour? Trying to make some for Christmas
❤ Love it
“It’s soft and crunchy in the same time.”
Ho yesss my friend
Vito! I chose a random video in which to tell you how awesome I think all of your videos are! Thank you!
There are so many different pizza topics which you could cover but I was very inspired by your "24 hours in Napoli" and wanted to suggest a video. What about a look at all of the different ovens in the restaurants you visited? I know they are basically all very similar but the outer designs are magnificent and so very different!
Also, you are so popular, perhaps you could follow that up by visiting some of your subscribers personal backyard ovens and maybe cooking a few pizzas on the spot? I bet many of us would enjoy that as well!
Many blessings to you and your family! I really enjoy your enthusiasm for pizza and for life!
Warm regards,
Tom A.
Grande vito
Sir aim in sudan our country hotest around 39to 50 in summer so advice me about how long time for dough in freezer so don't have electric ⚡ some time
Vito me lo spieghi in italiano che voglio provare a farlo di sicuro sarà buononissimo 😘😍👏👏👏
Ciaooo ❤️ sicuramente lo farò anche in italiano questo video
Hello Vito! My way "pizza 🍕 one love" begin with you. Great job Maestro! One question: if i want increase the ingredients X4 for big family, how many yeast should i use?
Hello Vito, I enjoy all your videos, bravo maestro! I have one question. When the panettone is double in size but not really "morbido" and a little bit difficult to stretch does this mean I have to let it rest some more?
Hola Vito , eh visto alguna de tus recetas para hacer pizza pero ,creo que no me queda igual ya que el sabor no ah sido muy aceptado por mis clientes . Ay algún otro secreto para hacer la masa ?
I love your videos, I was wondering can I make pizza with sauce and pepperoni this way?
معجبة من المغرب القبك بالملك العجينة
Hi ! It's possible to do it in a tabun ?( cause the high temperature ) and witch type of shredded cheese? muzarella it's ok?
Dam i feel hungry already vitoooooo lol
Marvellous!
I would like to see your take for Sfincione aka "Sicilian Pizza".
Can I take it in my ariete bake. 400° we have. How many time we need?
Would it be possible for you to let me know what is the name of the best pizza dough improver?
Your instruction is truly amazing my friend, but why is this video shot and edited much differently?
Because to try this new stile out
Woukd be nice if you specified the water temp
I’m wondering if I could use some of the pizza dough from the poolish for this recipe?
I used the home recipe and have 9 pizza dough balls and only using 3
Rest In Peace Nonno
Respect to you and your family
Would you recommend all purpose flour or caputo 00 pizza flour for this recipe? Ty
looks gooooood :)
Haha you set the oven to 400 but it went back to 375. but holy cow did this make me want pizza!
😂 outstanding