Making New York-Style Pizza at Home like a Pro
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- čas přidán 30. 06. 2020
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This video is made very very professional and this was only thanks to you!
And of course even the pizza was made like a pro at home, i made this amazing new york style pizza at home, from the pizza dough to the sauce and to finish on the cooking, i cooked in 2 ways, one in original way with the screen and one with method directly on the stone, at the end you tell me witch one you prefer out of the two.
recipe
coming soon...
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For those playing at home, here's the recipe as I watched the video:
Ingredients for Dough
• 250 ml water
• 320 grams 00 flour
• 90 grams semolina rimacinata (adds a little crunch)
• 30 grams EVOO (I weighed this to be 10 grams per tablespoon, and in my trials, I'm not sure I could tell the difference without experimenting)
• 1 tsp salt
• 1 tsp dry yeast
• 1 tsp honey
Instructions
1. (If cooking the same day) Get your oven and stone up to 500° F, so kitchen oven can achieve this. At least one hour to get stone hot.
2. Mix water, oil, and yeast. Doesn't need to sit, just mix it well.
3. Add flour (Not semolina) and mix by hand into a consistent paste.
4. Add salt and mix. It should be very sticky.
5. Add honey and mix. This could be done with the water.
6. Add semolina and fold for like 15 minutes! If it's still sticky, add a little flour.
7. Once well mixed, make a ball, cover, and rest for 30 minutes.
8. Divide into 3 220 grams balls. Dust a sheet pan with flour, tuck the edges under, twist, tuck, nice ball. Rub with olive oil to prevent plastic cover from sticking. Cover for 3 to 5 hours, completely sealed. Once doubled (mine doubled on a summer day by 2 hours), use or refrigerate for 24 hours (to 5 days) for better flavor.
Ingredients Sauce
• San Marzano tomatoes, squish the juice out and put in mixing bowl. Roughly 6 or 7 tomatoes. (One 28 oz can worked for me)
• Healthy pinch of salt (taste your tomato mixture first, different producers have a different profile in my experience).
• Healthy pinch of sugar (same as with the salt, taste and adjust).
• Tablespoon or two of EVOO
Instructions
1. Add all ingredients to a bowl and mix by hand, crushing the tomatoes aggressively until mostly broken down. Don't need to spend a ton of time on this. (In my Bullet blender, 3 extremely short pulses was perfect. I like garlic so I added a smashed clove to the blend and gave it a day in the fridge, which was nice).
Assembly
• Shredded mozza
• Tablespoon of dried oregano (unless you added it to the sauce)
Use a very healthy amount of semolina and drop your dough ball on top. Cover the top surface with excess semolina. Press into a disk with one inch crust. Press, flip, press. If dough is dry enough, push semolina aside and continue shaping. You should end up with around 12 inch pie. The semolina in the dough makes it really strong so have at it.
2. Add dough to pizza screen or peal depending upon your setup (instructions below). Might need a little stretching to fit completely.
3. Add tomato sauce and spread.
4. Add a sh¡tload of mozza, not much sauce visible. Don't go entirely to the edge to avoid melting into the oven.
5. Sprinkle what looks to be tablespoon of dried oregano over the cheese.
Pizza screen instructions
No stone, drop this bad boy on the bottom rack. Watch for the cheese to bubble and remove.
Pizza stone instructions
Drop this bad boy on the stone, middle rack. Watch for the cheese to bubble, crust andcheese have nice color, and remove.
(In my Ooni Koda 16, I preheated on full flame for 45 minutes, then drop the flame to low. Launched fairly close to flames and watched for preferred browning on the crust, rotated 180 degrees and repeated. This crust seems to handle heat better than 00 flour alone.)
Omg thanks ❤️❤️
Thank you very much.
Here are sn extra 100 thumbs up! I can just copy this into my one note recipe collection thanks to you. You saved me so much time!
1 tsp, absolutely does not equal 10 grams so I’m not sure what to make of this. He messed up when he said it. Who knows what the actual recipe is
@@Payton77 Hmm, I'll omit the grams in my comment. Teaspoons seem more accurate.
Two thumbs up from a former pizza maker at 'At's A Pizza, in Burlington, Mt Vernon, and Sedro-Woolley Washington. I made 3 kinds of sauce, 3 kinds of dough balls. Regular, Garlicky, and a dessert dough. We had big double stacked gas ovens. I'm retired now at 85 and make pizza at home. Both on screens and stone. Viva La Pizza. The old man is still baking it !
I lived in Sedro-Woolley for like 2 years, an interesting small town for sure.
Awesome to read. 👍 😊
👍
This was my first video of Vito's. I did not want to invite anybody over because I was worried about how the pizza would turn out. I have never made a pizza before completely from scratch. Once I got the pizza out of the oven and I took my first bite, I was glad that I did not invite anybody. It was so good I did not want to share it with anyone. Thank you Vito for sharing your wisdom with us. I wish I had a shirt that advertised your name so I could wear it on motorcycle rides to advertise you here in Arizona. You have given me a passion for cooking pizzas for myself and for anyone who asks me to make them one. I always tell people about you Vito. If it was not for you, I would not be making pizzas for friends and clients. As long as they buy supplies, I make them A taste of New York!!
I worked for food services for 30 years, I worked in Italian restaurants to learn how to cook my favorite food, I made pizza for many years, I cooked on and off screen, love the video, and love Italian food! Thank you.
I made it for the first time ever what you think? Leave a comment 👇
I have question, i know you are a pizza channel but a lassanga grand mother style would be amazing!
Going to try it this weekend. Thanks Vito. What happens if you put the screened pizza on top of the stone?
thank you! you are fantastic for giving us the wealth of knowledge to make these wonderful recipes! many blessings to you!
Also i need one of those wooden vessels for mixing, do you sell them?
Alright I made it. The sauce was perfect loved it. But once again the 00 flour just doesn’t work for me. When I attempt to stretch it, it is a disaster. I somehow got it on the screen no way I could have gotten it to work on a peel. It was still good, but they were hideous to look at. And it seems the 00 never gets done. Going to try this again with the King Arthur Organic Bread Flour it is way more forgiving to this novice pizza maker.
Thomas DeJacimo thanks I’ll try it.
I only started making my own pizza dough a few months ago, and I've been absorbing info from so many sources. But Vito is the Pizza Whisperer. I've learned so much from these videos. You are the BEST.
Same here. I believe he is the real deal
how do you make sauce for pizza like la scala in commack, ny, any recipes? thanks
Can you share other good sources you find? CZcams channel, blog etc.
@@emre.cakmak a real good person for a more homemade style is Adam Raguesea
@@daquavious8011 thanks for advice. I followed him.
This was the first time I tried making a pizza from scratch and wow! Much better than I thought it would turn out. The flavor of the sauce and cheese is very good, nailing the dough is probably the hardest part but it is better than most usual restaurants
Same experience, getting the dough shaped right was my hardest challenge. The flavor is way better than most regular pizza places
I think that this is the most professional teaching of how to make a delicious pizza. I would go out and buy pizzas and then I start making some home with the shells from the supermarket but I wanna make it like this. This guy is simply the best! I’m glad he’s on CZcams I enjoy these videos of his his pizza looks the best😊
Thanks to your grandmother for passing down such a beautiful passion.
You did amazing.
There's nothing like a first. All the learning and watching and work and memories that go into it makes it a true labor of love...
A gift to yourself because of a gift from another. Just beautiful. Enjoy.
Thanks for sharing.
I've been making Pizza at home every Friday night since covid hit.
Watching your videos has turned me into the Pizza king at my home! My family couldn't be any happier!! Thank you Vito!!
covid, what's that?
My father and I tried this recipe over the past two days for our family. Let me tell you it was delicious! The semolina made a whole difference the texture was spectacular. Everyone loved it, even my sister who's pretty picky haha. Thank you so much Vito!!!
I'm glad you showed the difference between the stone and screen. I've never made the dough before. But as soon as my pizza stone arrives I'm going to try it. My Italian grandparents will be proud. Thank you! 😊
im born and raised in nyc...THATS a good lookin pizza.
why keep dough out for 30 mins instead of 2 hrs like other pizza doughs? same with the others you say to keep out for 24 hrs or 3 days?
The length of time is about developing the sourdough flavors... I think he used cold dough because there was no bubbles. Also--salt kills yeast.
@@kidjeff4304 What planet do you live on?
@@taylorz9235 I think you missed the part that came later.
@Adrian G I would have to agree.
Tried this recipe over the weekend. I've been using a Neapolitan style recipe that I love but wanted to try something a little different. The addition of the semolina adds a nice crunch and texture, not to mention depth of flavor. My new favorite recipe. Vito is the best!
I’m making this NY style dough today for pizza tomorrow night. It will have about 30 hours in the fridge. Loved how the dough came together; really sticky at first but really nice and smooth after about 12 minutes of kneading. I’m very optimistic about the pizza!
I made this today…well, actually I quadrupled the recipe as I was hosting pizza making day at our house with 12 family members. WOW! Is all I can say. So good. The crunch, the flavor. Everyone raved and asked for the dough recipe. Thank you!!
Went to his shop in LA provo was one of the best pizzas I've ever had. Super nice guy too love that place
I'll be sure to visit the next time I'm there.
My husband and I made this last night and it turned out amazingly delicious. Literally the smoothest, softest dough of any kind we've ever made! Thank you for the awesome recipe!
Hi, what did you set your oven at and for how long?
@@christinethompson4018 500°F. We pre-baked the crust for about 3 minutes, watching it closely till we saw just a little bit of light brown spots. Then pulled it out, put on sauce and toppings, and baked for about 5 more minutes, again watching closely till the cheese was melted and had just a little bit of brown spots on top. Also, it's very important to follow his advice and let the dough rest in the fridge overnight, it really does make a huge difference in flavor, the difference between good and AMAZING. And one more thing, if your crust turns out having big bubbles, with the next crust poke it with a toothpick all over.
@@gingermclark Thank-you so much for answering!
I will follow your advice🙂
I can’t stop watching your videos Vito!!! Your enthusiasm is so contagious that I’ve made the last 4 pizzas we have eaten. Now I need to learn NY style! Thanks for all the knowledge you share, grazie! Ciao ciao Vito!
Thank you very much Vito. I followed your recipe and method exactly except I used my Kitchenaid mixer to mix and need the dough for 15 mins. Left the dough in the fridge for 24 hrs and made the pizza the next day. I was able to roll this dough out first with my hands and then the rilling pin to get it super thin like an ⅛ of an inch without the dough falling apart. I put the pizza on a metal perforated sheet and cooked it on my bbq at 600 deg and it came out perfect and the crust was crispy. My family loved it. This is now my go to pizza.
I have a feeling this was not your first NY style pizza. I have been making pizzas for thirty plus years. Your crust was perfect. What a "first " pizza!!
Guy knows how to make pizza. What can we say.
Actually he said that it was his first time making New York style pizza at home. Definitely not his first time making that pizza!
@@michaelpolete9894 he said home n business. But what you mean is. He said first time making a New York style pizza. That does not mean he hasn't cooked it before. And I am pretty sure he must have done 1 or trials while making this video.
@@-RockOn- As neapolitan pizza is way harder to make, i believe him when saying this was his first time New York Style. If you made >1000 neapolitan Pizzas in your Life you can make NY-Style in your sleep for sure.
@@Spontanika Yeah. That's exactly what I meant to say.
"the goal here is, to make it, and remember the past" --perfetto
My girl and i followed your steps and we can tell you this has been by far the best pizza we ever made. Supporting you all the way from Guyana 🇬🇾.
Thank you for all of the amazing tips in making dough!!!! I've struggled a lot trying to make pizza dough and you video helped!
Thank you Vito! 40 years ago, I got to experience NY pizza - there is nothing like it in the world! Your dough recipe and methodologies are spot on! I now make my pizza in-house, and it always reminds me of NY! Thank you!
This is the kinda pizza a ninja turtle would eat!
No, they allways ordered sumthin like "whipped cream and marsmallow stuffed pizza" @Ninja Pizzeria in the 90s animated series :DD
and fittingly they'd consume it at the bottom of a sewer
Fittingly they ordered dominoes for their pizza.... MAMA MIAAA.!!!
I am a ninja turtle
It s bcz of these freaking turtles I couldn t stop eating pizza anymore till this day 41 years old and crazy of pizza and seriously stepping up my Pizza game with Vito!
It’s 5:44am and now I want to start cooking pizza. It looks beautiful, thank you for sharing!! Thank You for having this channel as well.
I made this last night for dinner, and wow. SO delicious and satisfying. Tasted pretty much just like what you'd get from a slice shop. I need practice getting the dough stretched out properly as it was my first time, but the flavours were great. Thanks, Vito!
You’re the best Vito, i like that you do all type of pizza. And in every pizza you do you always give your personal touch. I am from Guatemala and i love your videos keep going maestro!
I've tried since lockdown in March to make the perfect pizza. After months of experimenting and learning - I then tried what I know with your recipe. PERFECTION! Grazie!
Wow. I've been making pizza my whole life. I rate that a 10/10 absolutely beautiful NY style pizza.
I just tried this recipe. Mostly worked well but I needed to heat my oven to 450 instead of 550 to make sure the dough fully cooked through. Thanks Vito!
Hes the 1st person ever that I've ever heard get happily excited at the sight of New York smells
Haha right to much perfume then it washed away and its shit piss puke and garbage....or the body oder yuck that place stinks hahaha
.but super good food and drugs are easy to find ...i love to see what lady liberty has on under that dress muah
@@mshizen7381 U can thank Big Bird Deblasio for destroying NYC
Such a breath of fresh air to see someone who presents so well cheers
Nothing better than homemade pizza. I used to make it all the time. I'd make a regular cheese pizza and a white pizza for variety 😋 🍕🍕🍕💖
Oh, my goodness, Vito, you're killing me over here!!! I grew up in Brooklyn and Long Island and the pizza from New York can only be duplicated by people who know how to do it. Thank you for the video. You're the best, my friend!!
Thank you chef!! I'm attempting my first homemade pizza later today, I prepped everything last night. It will be my steels maiden voyage. Wish me luck,I seriously can't wait ❣❣❣
This is such a great recipe. I made it over the last two days and have enough left over to freeze for next weekend. It tasted like restaurant pizza. Can't recommend highly enough. I didn't have the fine semolina flour so just blitzed some semolina in a food processor and the pizza still turned out great.
I am going to try this recipe since you said that you made it. Waiting for my pizza stone to come in the mail and going to use my weber charcoal grill to cook the pizza. Our friend did it and it was so good but they got their ingredients from a Italian store that is over a hour drive from us.
Did you use a pizza box? What does that do vs. just mixing the ingredients in a glass bowl? Thank you!
@@sallyhu5028I just mixed mine in a wooden bowl and it was fine 👍
the remachinata semolina is just regular semolina flour that is mille several time to make it fine. So you , in fact, made it "remachinata"!
Outstanding content sir, I thoroughly enjoyed watching this. I've never tried making pizza before but you have me very excited about taking my first steps into the world of making great pizza!
I like this. I have a small electric oven I have used for years. I keep it in the garage. I like that you dont hassle with the peel but sometimes it's fun to impress your friends and family--ha. I was just comparing notes and your prep method assures me I've been on the right track. Thanks Caio!
I can’t see this man and not smile
God Is In The Details just like you can’t stop laughing when you watch RISITAS
You put that pizza on that screen like a magician! You’re talents are awesome, Maestro!
Vito! This is the pizza dough recipe I have been searching for my whole life- thank you!!!
I love this guys videos. I try to watch every one that comes out. He's very thorough with his instructions and being animated helps too. Keep up the good work dude!!!!!!
I watched this while eating a Domino's pizza...threw it away at the end and cried a little 😂😂😂
I tried a Brooklyn style Domino's thinking it would be better than their other crusts maybe was a 3.7 some frozen pizzas can score that high.
Tttttt
Awww!! I've had great pizzas at Domino's, but you really have to request they make it a certain way and it's anything but cheap!
@@TheD2D21 not in the UK buddy...they are awful 😂
@@randyschwaggins I hear ya, I'm in Mexico and they truly are awful.
You have a very nice energy. I live in France, been to Italy several times, I love la dolce vita ways of Italians.
To be honest Vito, after 56 years eating pizza from my mother’s kitchen, the Bronx pizza places and then Long Island, I never saw them cooked on a screen before. Only the floor of the oven or stones. But I will try your recipe for this bc I missed it years ago. ❤😊 I hope your wife and kids are well. Ciao!
I'm a New Yorker. You did good for your first time. Here is my constructive feedback.
The crust should be brown. The crust on this pizza is pale because of the 00 Flour. NY style uses Bread Flour or All Purpose Flour. 00 Flour requires high temperatures (like 800+ degrees); it's suitable for a woodfire oven but not ideal for a commercial oven.
480 degrees is a bit low. 500-550 is ideal.
Your recipe for the sauce is spot-on accurate! Perfect! Though NY pizzerias use less (like 2/3 the amount that's used in this video). Too much sauce makes the crust soggy.
This recipe uses a bit too much cheese. Use like 80% as much. NY pizzas have a little bit of red marbling. The cheese should homogenously cover half the surface area when it's raw (it will spread to fill the gaps when it melts). NY pizza doesn't want toppings to be too heavy; the crust is the star of the show.
I like the honey.
Pizza screens aren't common in NY. They use a stone or just put it in the oven shelf.
Semolina flour is optional. Some pizzerias use it; some don't. Though it shouldn't be more than 25% of the flour mixture. It gives a chewy texture to the pizza while it's fresh out of the oven, but it's not a good texture if the pizza is sitting out for an hour or so. A lot of NY pizzerias do takeout and delivery, so they don't use too much Semolina
lol
Great comments. Also, oregano goes under the cheese so it doesnt dry out and burn in the oven. The right cheese is also critical. Grocery store shredded mozz isnt quite right. You need a pizza cheese. I prefer Grande brand low moisture mozz, which you can find at some food service stores. It aint cheap, and usually have to buy a bunch of it at once (5 lbs). Also, never seen anybody ever use honey in the dough. Usually just granulated sugar for the yeast to bloom. It also helps to age the dough overnight in the fridge for a more flavorful dough, and no screen. You need a stone to mimic an oven deck as the hot stone sears the bottom of the dough instantly. Im sure his version is good, but not true NY.
Couldn't of said it better myself
Yea I also don't know why he decided to add the salt after the dough was formed. Should've added it into the water to let it dissolve first so it can evenly be incorporated no?
@@jkman10 because salt kills yeast, and needs to be added last.
We just got the double stack version of that oven at work. Lots of issues already... good looking pizza.
commercial appliances built these days are like the consumer stuff. Built to break down so these guys can make money off proprietary maitenance. Im telling you, you gotta find the things built in the 90s or something. If they still work today, you can count on them for at lesat 10 more
I have done so much research and spent hours on recipes. Finally, this recipe is the one! The only change I made is half all-purpose flour and half "00" to make a crispy crust on the outside and a fluffy, airy inside.
U still use semolina?
Outstanding, I love Italian food and your style is amazing, thank you!!!
Having a pizza stone or fire bricks in a home oven really helps keep even temps, even if you're not cooking directly on it. I really need to try the screen method, much easier for those of us that don't have a pizza peel. Thanks!
Tried your recipe, and it is PERFECT!!! Got three absolutely gorgeous and delicious pizzas out it! Will definitely make again!!! This the pizza dough I have been looking for, for a long time! Molto grazie!
Getting ready to make this pizza for tomorrow in my home oven with a screen. Thanks for great instructions.
Thank you for a wonderful recipe. I bought my first screen today!
Thank you for sharing your family and traditions with us! This is awesome pizza by the way!
He's funny, talented and humble ..
Thanks for those recipes.
Love from Asia.!
I make this pizza for my family, And they love it. Thank you Vito!
I thoroughly enjoy your enthusiasm... Made 2 tonight. So delicious! Thank you for this recipe
true, he's got great energy
I made this yesterday and it’s fantastic! Thank you.
Been making pizzas for years playing around with different recipes, thought I had it nailed but your vids have completely changed how I do things. Doing things the neopolitan way now, simple and slow, not looking back so much better, thanks for all the help and keep up the great work!
Yes, but don't give up on NY style. When it's done right, it's incredible. This particular video is not a real NY style pizza. The crust is too thin, it's overcooked, etc.
@@tsicby Cheers Johnny, I enjoy mixing things up anyway up so will give it a few trys, all pizza is good pizza at the end of the day.
delicious dough! i am so happy i found this video. moved from Ny (born and raised) to the south and was dying for a decent pizza. Now i can make my own... thank you!
Vito, It’s 5:40 a.m. and I’m driving back to work (hospital) and I saw the New York style pizza, and my mouth was watering.I’m going to try preparing this special recipe. Thank You so much.You’re the best!.👨🍳
I'm gonna try this when I have time..looks delicious! Csnt wait! Pizza my favorite!! Thank you very much!!🙂
Thanks Vito for inspiring me to make my first ever pizza! Your videos are fantastic I’m going to watch you a few more times and then have ago at the New York-Style Pizza! Cheers
👏
Hiya Vito
Wanted to tell you that I’m still making your
New York-Style pizza recipe years later it tastes amazing!
Myself and the family love our Vito pizza night thanks again much respect.
Love Pizza! Love your channel. Thanks Vito, you are awesome. As a side note I am always intrigued by accents and I really like the way you bring the Italian flair to the English language; so endearing and interesting to listen to. Grazie di tutto.
I just had pizza yesterday but im ready for another one !!!! I love sweet chunky pizza sauce. Looks perfect.
Looks like you hired a camera person. Nice close ups and overhead shots. Looks very professional!
That’s what I did glad you noticed! And I was able to do this only thanks to all of your donations here in CZcams
@@vitoiacopelli bravissimo
@@vitoiacopelli here, take my likes sir. Salute from Brazil
Ma che cazz
Yeah hired the ghost of Stanley Kubrick for this one
I am an Afghan and I love your cooking🥰🥰🇦🇫🇦🇫
The crunch of that crust...wow!
This looks SOOO Good! Thanks Vito for putting this video together for us novices!
The dedication ,the hard work you put in is amazing love your channel
Hello from Russia, now your recipe is in my family. Thank you for such a masterpiece
Great job 👏 I’ll try that recipe.
Will pop the ingredients in my bread machine dough cycle then leave it in the fridge after it gets to room temperature
Mmmm...pizza, 🍕 I am making this today. Already mixed my dough yesterday and has been in fridge all night. The dough is so fragrant. Thank you for this recipe:) yummy
Thank you Vito for all of your videos. Built a wood fired oven last spring and currently saving for your master class!! You are a true master of the art and the amount you share your knowledge and skill is amazing. Made this tonight and it was perfect (even though I stretched it too far, tried to make a 16 inch pie) must be more like 12 inch for a 220 gram ball.)
Yeah I have seen 300gr dough ball used for bigger pizzas.
@@prndownload That's the part of the video that confuses me. I couldn't safely go bigger than 10 inches or else it started tearing . However, it looks much bigger than 10 inches in video. He even calls it a Medium-size, which here in NY would usually be a 14." Large would be !8"
@@emilletich I use 250gr for dinner plate sized pizza which is less than 12" for me. I'm not a big toppings person so I'd rather a slightly puffier dough than too thin.
Loved this video!!!! i have been making home pizza for years and i learned a lot tonight watching you. i have always used the stone but will try the mesh rack for sure. I wish you would tell us measurements like teaspoons, cups, etc for us that were taught with grams etc. :) can't wait to try your method of dough recipe and baking... thank you!
Cup sizes vary depending where you are in the world. Between US and UK, there's a difference of about 30 grams. So work out the difference for this recipe and you' ll see its quite a bit.
Measurements with an accurate digital scale is the way to go. I have 3 sets of measuring cups and teaspons and tested them with my accurate .00 gr digital scale. Results: none of them weighed the same and some varied by as much as 1.3 grams.
Ive been a chef for 40 years....now im gonna go and make a pizza for the first time this way. cheers
I’ve been on a pizza-making craze lately looking through all of your older videos about it and I guess I’m gonna have to make one more😛🤪😋
Omg, how i miss new York style pizza! Been living in Chicago 27 years.
Vito, you are a very gifted and talented chef🍕😄🙌💕!!!
Just so you know, your pizza looks the best of all the pizzas I've seen. I'm trying to learn how to cook better tasting foods and your pizza looks so good with those herbs and the cheese blend. Thank you for showing us the way
I made this recipe yestsrday and it was the best pizza dough i have ever made and even ever ate,so sooooo goood
Amazing. He is the king of every pizza style. I would like to see him try and recreate the classic microwave style pizza next
Awesome job Vito, I've really been enjoying this pizza. I use a stone on my outside grill, works fantastic.
Thanks what I love the crunch the crispness of the crust ♥️! I’m going to try and get all the ingredients
i love your ENERGY brother,you make me happy and inspire while watching you, keep up the good work
I lived in Brooklyn New York for 40 + years, Never did I eat a pizza cooked on the screened pan , Pizza was always cooked in the pizza oven without a pan. The pizza looked delicious👍🏼
They do taste better without the screen, 500 degrees is going affect aluminum steel combined with the pizza, Detail details details.....pro pizzazerias shops do not use a screen
The screen is training wheels for someone who can't toss the dough its a cheat like his stewed tomatoes for sauce.
@@philyjack190 Oh okay, good to know. 😊
@@philyjack190 Working with a pizza peel is tricky. It's that big spatula-like tool that they use to slide the pizza into the oven. I've had many a pizzas stick to the peel over the years when attempting the slide. It makes a mess.
I love this guy’s humor, whenever he does something funny I press 👍 btw pizza is out of this world
I am from India 🇮🇳, and we love eating Pizza, your blog helped me make perfect dough. Today I made veg panner Pizza, and was successful, all loved it. Many thanks for your videos. In the past I couldn't make soft crunchy base, now your preparation setps helped me to make excellent Pizza at home. Hats off to you...
its really scary how good all those recipes are.. I make my own napolitan Pizza. and believe me...all ppl who tried it.. where amazed and had to start doing their own pizza too :D
I AM SOOOOO HOMESICK FOR NYC PIZZA!!!! You are my hero right now!!! 🥺😍🤤
"If you think it's good, leave a thumbs up!"
"If you think it's bad, leave a thumbs up!"
You are the man Vito! I'm glad I found your channel!
Either wise, it's a gonna be prefect!
I am in LOVE with pizza! I can't believe I just found your channel and your video is 2 years old. But that's okay, I am excited to see all your recipes. I have only started making my own dough recently. It's been ok but I was still searching for better recipes and now I've found your channel! I don't have a regular oven just a ninja food xl oven for now but I can make it work I think. I can't wait to try all your recipes and I'll start with this NY pizza (I was born and raised there :) so pizza is life to me) Thank you for this amazing channel!
Absolutely great I remember watching them do this in Ny
Hi. I tested the recipe today. I almost cry. This is amazing. The best pizza I have ever tasted. Thank you so much for the best advice.
If I ever travel to LA I will stop by your pizza restaurant and taste your pizza. Can't thank you enough. Best regards Thomas 😄
IKR? Me too!! Love it!!
Now I need t get the right flower and I can try this... I am getting really good at other styles, thanks in big part to your videos.
Which flower will you get? Rose or sunflower? Or hibiscus maybe?
Haha floWer
i think much better is jasmine and tulip
Flowers are nice! my favourites are sunflowers, but for this recipe hmm I think you should get flour
I'd get GMO and Kush Mints.
Vito is genuinely the pizza goat, checked so many other channels and Vito is the best
Vito... You are the boss! Thank you so much for putting this together. Awesome!
I was amazed at how simple the tomato sauce is for this pizza! I am starving now!!!