9 BEST SECRETS TO PERFECTING NEAPOLITAN PIZZA
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TODAY I BRING YOU DIRECTLY to 3 master pizza chef in naples and of course we make the best neapolitan pizzas and each pizzeria will tell us 3 best secrets to make the best pizza in your house and business
First pizzeria : PIZZERIA MATTOZZI OF PAOLO SURACE
Second pizzeria : IMPASTO 55 OF VITALE DEGAIS
Third Pizzeria: SUSTABLE ROBERTO SUSTA
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What’s your best secrets?
love, passion, persistance...Grazie Vito. Saluti dalla Croazia
I want to mix the second pizza with the third dough 😋
The 55 rule is interesting. I assume he means in Centigrade.
Следить в этом канале видос 😊
I know you said it before. But putty the pizza on the rack to let it the steam go away to keep it from getting soggy
I freakin' love Vito! He's so enthusiastic and passionate about his craft! These tips are fantastic!
All tips were amazing! Can’t wait for warmer weather where I live to make pizza in the back yard! Fresh yeast and high hydration, love it!
Always enjoy seeing your good friend Roberto. Always so friendly and terrific ideas of special pizza's, and always smiling and wanting to share his craft. The other two, I really liked the fried pizza. Will have to try that sometime. As usual a great video Vito
It’s nice to see a video with real people: honest, passionate, shy for the camera, proud, …
I know my passion for making pizza became the level that it’s going to stay the rest of my life :)
I’ll build an oven in the house we just bought
I make nowadays delicious pizzas to my friends in my house and I take beautiful compliments. I say always that I have an Italian Chef named Vito Lacopelli🙂. I am really grateful for all you have been doing 👏👏👏.
Maybe they were tried to be just nice xD
Love the Italian pizza tours! More please
I really enjoyed today's video. Lots of learning from the best.
Vito.. Thank you for all you do!!! Amazing tips!!
Just used ur recipe. It was amazing finally got that puff. Thank u so much
The secret is amore and passione! And of course to make it soft and craunchy!!! Bravo Vito...
Roberto "you're welcome". 😁 He is a star now. I love Roberto. Thank you for a great video, Vito!
Thank you! This is excellent!
Jesteś wariatem Vito! Ogląda się świetnie! Pozdrawiam!
Fantastico tour! Grazie!
Increíble Vito! Gran video y contenido!
Que clase esos maestros!
REMEMBER !! This is not just a pizza... "vito lacopelli". My whole family eat pizza every week after 5 months i found your channel :D , Cheers from Poland !
I love the 55 one. Great video
I'm going to Italy in June and can't wait to go to these places. Thank you Vito
Amazing Vito!! What a great video
Vito, thanks for another great video! Loved all three of the pizze. I've been using your 48hr fermentation method with great success: it's so soft!. I'll have to try that 72hr approach. Can you also do a best focaccia tips video? I've been using your Nonna's recipe and it is so popular in my house that it's gone before I can blink! 😁. Ciao e grazie mille.
Thanks to you Vito, I've been making wonderful pizza at home! Grazie!
Vito! Seems you are a little calmer than on older video’s, good stuff 😁 my best secret of this video was: passion & perseverance (only with that you will find your very own secrets that you know how to use/handle, this goes for anything btw)
The deepfried pizza was amazing - I must taste that!!! It was beautiful and looked soooooo delicious.
you so close to the 1M subs I'm so happy for you man,keep it up as always ❤️
I love watching your show. You have so much enthusiasm! Makes me want to make pizza!
Thanks for taking us to Naples! The people in this video have one in common - passion for making pizza :) thank you Vito!
Nice video, Vito. Italy is of course a special place as we all know. I have many fond memories of my time spent there.
And two two-wheeled souvenirs in the garage.
Hard to
Tell! I love them
All!!!
Wonderful
Pizza tour!!!!!
Amazing video! I'm going to sustable in June for the first time and I can't wait!
Vito, I have watched many of your videos. I must say this is by far my favorite one!
My Mom was from Naples and I lived there as a child.... my family is still there. I not only grew up with this type of pizza but I am thankful for all the cooking my Mom taught me. She passed away in 2020...
Bravo Vito! Your channel is fun to watch! Forza Italia! e Forza Pizza!! 🍕
Awesome, loved
Quality of this video is amazing. Production step up. All 3 pizzerias are great. But last one looks fun
Che meraviglia! My great grandparents were from Naples. All the places you visited were great but my favorite was Impasto 55. 72 hour fermentation, must try it. What caught my eye was Georgio Chinaglia's Azzurri number nine jersey hanging in the store. When I was a youngster he played with the New Youk Cosmos. along with Pele and Franz Brekenbauer. Their home games were played at Giants Stadium in New Jersey. Having him so close was a great source of pride for Italian Americans.
Grande Vito! È una settimana che ti seguo, ottimi video! Complimenti!!!
Love this video shot in Napoli. My friends are coming to Napoli soon and I wish I was going too! I have shared this video with them. Thanks Vito for teaching me how to make the best pizza.
As a american pizza baker...where I worked..the make a great hamburger pizza..not with lettuce and mustard..and veggies.. dough.red sauce.mozz.hamburger.oregano...just basic..but totally diff we use gas ovens..love neopolitian..new to me..lots to learn.you been a great help
This one was "FANTASTIC"!!
I agree
It is so beautiful, I am crying!
Could watch that naples chefs forever!! This is ART
Thanks for sharing with us all your personal pizza-related adventures...
Wow! I think that the deep-fried pizza was very unique! Beer it was very tasty! Thank you for sharing! 😘🤌🫴❤ 🍕
Love your recipes.
Благодарю!!! Отличное видео👍👍👍👍👍👌🍕🇮🇹🇮🇹🇮🇹
The Best for last is Roberto!!! Vito and Roberto are my Favorite Pizza Masters! ❣
🍕
La mejor, magnífica, excelente..
Rule 55 is the most important one. Everything else is work, work, work, and finding the right ingredients. Fantasy and imagination of a pizzaiolo is like a Cherry on a cake.
Does that really make any difference? any practical done?
Vito this award winning video. You are the best! The secret for me is the dough and then. The fresh ingredients
I learn something new each time I watch Vito Iacopelli 👍
I love Roberto. He is the best.
Amazing concept Vito!
Thanks Vito, great video. I will explore the '55' method and I will also try to track down some Italian spicy salami stateside.
The passion!! That's it! ❤
Great content yet again Vito. I’m now hungry again even though I just ate! 😂 fav secret was probably the 55 it’s very interesting but probably impossible where I live.
Thank you, now we know some secrets, and we know some wonderful pizza masters. Thank you Vito
Love this one!
Wow!!! That Nutella Pizza looks soooo Good! Love Nutella!
Amazing!
Vito, we ate at impasto 55 today April 15 2023 and met Vitali . I told him about watching your video and we loved this pizza the best. Ciao Luigi Dell’Acqua
Your video is fantastic Vito! My fave secrets is the Pizza 55. 😊
I will be making that nutella one this weekend for sure!
Another great video, Maestro Vito it’s inspired me to start a new business pizza 🍕 owner . Thank you!
Great tips !
Thank you,
The dough, the tomatoes, mozarella, the oven and of course the most important amore ❤
Love the tips
Can you please do a video for Da Sustable showing how he makes the dough? It looks so fluffy and soft!
In the fall we are going to our vacation home in Casoli. We shall make our 2.5 hour trip to Napoli to try pizzas you showcase here😋🍕. The best Neopolitano pizza I had in LA is DeSano in Hollywood. It is worth the drive for me. Yummy!
Susta Nutella pizza love the trick
Definitely I'll use it ❤️🤣
Even if they don't speak English I don't think it's something to be ashamed of. Yes, English is the international go-to language, but to exchange culture one just need to be willing to comunicate, and that happens always somehow. 🧡
“I don’t like to cut the pizza with fork and knife, (…) it’s not for me.”
I agree with you my friend
I just bought kitchen scissors for my pizzas.
Dont do knifes
Scissors always for pizza when made by me for me! If you are mass producing then you must use a cutter 🍕
Awesome !
Hey Vito, I'm from germany. Your content is fire. Last year I visited napels too. And now I'm watching your video and think I need some flight tickets.
Il migliore per ultimo è Roberto!!! Vito e Roberto sono i miei maestri pizzaioli preferiti! 🍕
Thankssss vitoooooo♥️🌱🛸
Passione Amore, Magia!!!!❤❤❤❤❤
Amazing
Best secret is following you!!! You are the best!!!
I’m going to try that Nutella pizza. What temperature was the oven? 450c or does it need to be cooler like 370c
Maestro, there's a difference between American pepperoni and Italian spicy salami. Pepperoni is beef and pork and it's advantage is that it only ages for a short time.
Naaaaa....some guys are the gods of pizzaiolos. Are you looking for the perfect cornichone?...here it is...A real pleasure watch your videos. A cordial greeting from Buenos aires, Argentina.
I have just finished dough for tommorow ✌️
Hi Vito , been following you for a week or so , just wondering on a previous video of yours with Roberto making biga
Using the mixer did you use a dough hook for mixing ?
Thanks , love you videos .
Yes
My best secret is to over proof and just re-ball and rise for another hour or two. Makes it perfect. Crounchy and pouffy! (I saw that in another video)
It makes more better gluten and if it's a week old it's still good. I used over one week but it gets sour.
Better to make that into English muffins. Best English muffin you ever tasted. Pouffy and Crounchy!
if you do a biga you can get similar results without the longproof nor the sour taste.
@@costa97vm I use Biga!
Hi, have you tried brewers yeast?
@@costa97vm ever tried with polish?
@@costa97vm ever tried with polish?
Una ciudad hermosa y comida hermosa
Hey Vito, do you have a link for your chef coat? What brand is it?
The nutella pizza is the winner for me!
I’m starting out on my pizza journey and have been busy watching all your videos. I started with the pizza for one today! First pizza ever. If I make more dough 4-6. Once they are balled, how long can they stay in the fridge?
Up to a week should be good in the fridge! If the balls stay in there longer the gluten network gets weaker and you wont get a nice rise out of the dough for the crust. However, the taste of the dough will be fantastic as it has been fermenting for a while, and you'll get some nice sour notes. 48-72 hours in the fridge after making the dough is the sweetspot. You can also freeze the dough if you're not going to use it within a week. Hope that helps!
Amazing 😍😍😋🍕
🥳🤣🙈 the Nutella pizza… I suffered with you!!!! Many greets from northern 🇩🇪 to you Vito ❤️🤌🏽
Vito we were in Naples on our honeymoon in 2005. It was September. Thanks for the tour
che video carino eccellenti segreti culinari!!!!
Nice
You are the best
I think your best secret is that your real and not fake. Your a good mentor to others.
i love million dollar secrets that he shares =))
imposto 55 looks like my favorite. the pizza calzone was little messy and Nutella is to overwhelming ! I will try to go there next time I am Naples !
I liked cinquantacinque, didn't think about it like that :)
All 3 are pizza titans but the 3 man whith 85% dough hidratation are the best.❤