Neapolitan Pizza at Home 7 Mistakes & Tips to Perfection
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- čas přidán 11. 05. 2024
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In this video today i show you how to resolve the 7 most mistakes when making pizza at home, so here is 7 mistakes and tips, please tell me in comment which error was yours when you make neapolitan pizza or regular pizza and i hope i resolved your issue. Please share with friends and subscribe :) see you next week with perfect video all about pizza.
Check out also The video of the 6 errors when making the pizza dough: • PIZZA DOUGH 6 MISTAKES...
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What is your error ?
comment below from 1 to 7 what's yours
Can pizza Napolitan make in OTG in 250°c is Max temperature 🌡️ not 300°c or 500°c can it be possible.reply please 🙏🥺
OTG 250° c is Max temperature
Thanks Vito! I think you should Launch your own Olive oil Brand!!
@@100vegwithsouravroy7 it can but not amazing results. Maybe try a pizza stone in your oven.
@@IRONHORSEY yes I am agree with this comment 🥳
Quick tip from me to avoid mistake #1 - when placing the doughs to the proofing case/ box - placed the dough on the LID - rather than the deep lower area. It is way much easier to pick up the dough! Bon appetite! 😋🍕
Brilliant!! Thank you
Okay, that's brilliant...
What's LID?
I think he means to Flip the dough Box and Put the dough on the Cover.
Great advice
I feel that now after practicing making pizza in my wood fired oven and in my indoor oven, reading many bread making books and joining bread making sites for about 10 years now. my indoor oven (which has stone and heats to 550) I can make fantastic pizza. I learned the hard way to not make all the mistakes you showed. my pizzas are great...I'm 77 year old lady.
Sounds delicious! I would really like to try a pizza of yours!
Awesome!
That is awesome way to go!
When are we coming over? We'll all pay!
Beautiful, I still have a bit of time to learn 😉
I have decided to start my own pizza business. What inspired me to do this was watching your videos and taking your class. My reviews of the pizza I make are exceptional. All fresh and homemade ingredients. Thanks for the videos!! All I need now is a good wood fired oven and it’s time to give it a go!
Good luck!!
I have worked for Pizza restaurants in the past and it was always the best time. Creating my very own pizza is an enjoyment.
Im already in Florence Italy at the pizza course. Insipired by this guy. 🙏
Where do I have to go?
I.m doing the same thing right now...hope war won.t come here and destroy my pizza
I cant begin to tell you how incredibly helpful this video is. You sir are a rare breed and Master of your craft. Thank you for helping me make better my skills as the home chef. I strive to make amazing food for my wife and our family.
Thanks. I’ve been making pizza for 18 years and it’s so hit and miss. You inadvertently answered all my questions. I’ll definitely try your method.
THANK YOU! Watched you on PRO HOME COOKS and followed your pizza recipe. My dough is fermenting and I'm ready to go! I'm going to follow your tips exactly & at 75 I expect to FINALLY achieve pizza perfection! (was better than most already but after learning your technique for forming the dough balls AND stretching correctly, I'm SO excited!) I'll be the Polish granny who makes the BEST Neapolitan-style!
First of all your tutorial is just right for all of us home cooks with ovens that only go up to 550 deg F max. Showing how things go wrong is absolutely the best help, because many of us have made many of the mistakes that you show, so it is important to avoid them, or learn how to correct things, once the mistake has happened. This is therefore the most helpful video on Neapolitan Pizza making at home that I have ever watched, and I have watched far too many. THANKS A LOT !
I'm preparing home pizza for some years now (since I was a student in Italy) and I've never made it to prepare a pizza like yours. I started following you and immediately the results of my pizza improved dramatically. I'm still doing some mistakes (some of the ones you described here, 1st and 2nd) but still, the outcome I have to say is fantastic, by far better than my previous pizzas. Grazie Vito e complimenti per condividere con tutti noi, tuo "know how"!!!! Saluti da Grecia!
Great tips! Have encountered all these issues over the years. Another tip for not having a peel is to use a floured cutting board. Also, using semolina on your peel helps a lot to reduce sticking.
What a great video! You made it so much fun, the first time I just watched without even trying to learn from it. I already do two of the seven tips correctly so will keep watching and making pizzas until I can get my score to 7 (tips) and 0 (mistakes). Thanks so much!
No. 1 1:27
No. 2 4:00
No. 3 6:17
No. 4 8:49
No. 5 11:35
No. 6 14:28
No. 7 18:23
Thank yoh
I cook my pizza on a stone in my outdoor grill. I've been doing it a lot lately and found that 550 degrees is perfect for cooking. But my big mistake is just grabbing the dough with my hands in the beginning, and also I will try to pre cook the pie before the cheese. Thanks for the tip, will try it this weekend when the grandkids come over.
I love the transitions! My biggest take away was to remove excess flour from the bottom and precook the dough. Can't wait to try this!
Hello
Yesterday I tried your pizza recipe,but my pizza came out of the oven It looks like the sample pizza you made in the video ,I don't know what happened until I watched this video I realized that I made 7 mistakes.. Thank you so much for the great educational and technical video clip on how to make pizza.
You are a true pizza master.
🙏❤️❤️
The tips that you give are the little extra that take my pizza from ordinary to extraordinary! Grazi Vito for sharing your passion and knowledge🙏🇮🇹
I appreciate you so much. I'm still very new to making pizzas, but after just learning a few tips from you, my pizzas now taste very good. Your passion and positive energy motivates me to keep learning from you. Thank you
Awesome video, I’ve been getting stuck on error number 1. I’m going to be trying again on the weekend :) Can’t wait to perfect it
Love your videos
Excelente.
Tengo 75 años y estoy aprendiendo a elaborar mi pizzas en horno de leña que lo condtruí hace 2 meses.ya hize 3 pizas mas o menos bien.
La practica hace al maestro
As usual, great content, thank you for the tips. I have messed up on a few of those, but I am learning, because I love pizza so much, I can't stop.
Thank you very much for posting this. I've made quite a few frisbees in my time and I could not figure out what the problem was. You've highlighted a few of my errors. I will incorporate my new learnings.
"Be gentle, be gentle, then boom one shot"
Almost made me spit my coffee out
Andon forget to puttalidle flour buta not too mucha an donturniton the oven too early
Wow this is eye opening! I have been making many mistakes - putting cheese first, not having everything ready before stretching the dough! Hopefully my next pizza is better.
Thanks a lot Vito for teaching us how to make the real pizza at home. I’ve been trying many times and what I got always was a cookie as you say, edible but not good enough. I’ll intend your tips
Thanks Vito, I think I must have made all of those mistakes but now I am much more confident to make a better pizza. Love the video. Don
I think the tip with putting on the cheese at a later stage of the baking process is a good one.
Though I gotta say that the optimal point in time to put it on may vary depending on personal preference regarding color/crust of the cheese.
Top..top...top maestro Vito. As always thank you so much. I am a passionate pizza maker at home now. I have learned a lot from you Vito. Keep sharing and teaching us . Life is too short to eat bad pizzas
Ine been following Vito for a while watching all his videos, and let me tell you guys I've improve my pizza a lot,
Thank you Vito you are amazing.
Bu the way just got my new pizza oven and the first thing I did when came out the check the crust
Thank you Maestro for your time & talents. Cooking or baking is about properly being trained.. job well done. I have made pizzas for years & mine look great but still I have learned so much. Cheers to you mate & my family will thank me so I thank you beforehand.
Ciao Vito! Kneading the dough too short or too long. I never know when to stop or to continue. Everytime when it gets really sticky... I think i need to stop. Your channel is awesome man! Love it! Grazie!
Same problem here. They say 10 minutes of hand kneading, after a couple minutes it’s too sticky and I can’t keep adding so much oil! Help!!!!
Can someone explain me this, when it gets sticky.... Is that the moment to stop or to continue? When do you feel when to stop? I let the dough rest for 15 mins when it gets sticky as master Vito explained... But.... Where is the stop or continue point? :D
I saw a video where the guy took the temperature of the dough and it was ready when it reached 75 degrees F. That's what I do. I use a probe thermometer.
@@roansnellaars After maybe 5 to 10 minutes of kneading, the consistency of the dough won't really change anymore and it's very sticky. Now you just let it rest covered for 15 min and you should be able to easily make it into a smooth ball.
Great video. If you don’t have an hour to heat up the pizza steel, I’ve had good results putting the steel on the stove top and heating it over a high flame while the oven preheats. Usually the steel is ready for use by the time the oven comes to temperature.
Great idea
I do similar, but I always put the steel on the stove after cooking to get the base perfect.
It couldn't get better to start right into the Weekend with a new Video from the Pizzapope. It is 5:11 a.m. here in Germany and im already thinking making a Pizza for me...
Luv this Channel 🍕👍❤
This was so helpful! Especially learning those ideal temperatures. I think I have cooked too low or too hot in my pizza oven.
I've watched a lot of channels on YT for pizza making tips over the last 5-6 years, but out of them all, yours is probably the best. I've noticed you cover the most basic topics that other channels assume the user knows, so I appreciate you take the time to do that.
Hola from Puerto Rico, Vito!
Thanks for your videos, I've been making great progress on my pizzas! I think the hardest part for me right now is the final shaping and stretching, can't get it consistent enough.
Some tips for others, I used cardboard from a pizza box as a peel for a while until I got a proper one. Works very well, just have to do the shaping on the cardboard.
I also get around the stickiness of the high hydration by mixing in the flour in portions. Using some of the flour already in the recipe to coat and keep things manageable.
Grazie, Vito!
You’re truly a pizza MASTER ♥️♥️. The details you share with us are priceless. Thanks for uploading ♥️.
THANK YOU VERY MUCH!!!!! for the video you shared.... I really learned a lot from you.... before I had difficulty of making pizza dough ....but now it is easy......
Great tips. Here are the mistakes i have learned from making pizza in addition to what you already mentioned:
- using very wet ingredients causing the pizza to become soupy (it's best to cut the ingredients and leave them on the counter/in the fridge to dry out just a bit)
- putting too many ingredients on the pizza
- very low hydration dough when using regular home oven causing the dough to become dry flat bread
- cooking the cheese so much that the fat in the cheese breaks down separating it from the milk liquids
- not knowing what ingredients go well together (randomly putting ingredients on top of each other)
- putting too much yeast in the dough causing the dough to rise too fast without letting it develop strong gluten network and flavor
Hey! Great tips. What % of water do you mean by very low hydration dough, approximately?
@@petersmid2427 I'd say anything below 65% would be too low for a regular home oven. It's easier to work with but it becomes more like dry flat bread because it stays inside the oven much longer than in a regular wood or gas oven
Yes puting the cheese too early is a very common mistake, it will make your pizza a grease pool.
If your mozzarella is really wet (the one I buy is a ball of mozzarella in salty water), go ahead and use paper tissue to absorb a maximum of humidity in addition to letting it rest in the fridge. I you use a small container, layer the mozza and the tissue as you would a lasagna. Those dry mozzarella chunks will look like the legit stuff when you work it into your Vito style pizza : ).
You might not know but in Italy there are two main different style of pizza: the one from Naples and the one from Rome, completely different. Considering only one style of pizza is one more mistake many make
Another great video. I've been trying forever to make dough like yours. It never turns out right. Today's video explained a couple of things that may be the culprit. Question though, what about the pizza stone placement in the oven? Do you keep yours on the bottom, middle, or upper rack?
I literally made EVERY mistake you mentioned while making pizza for my new Solo PI stove last night LOL. I ended up making 2 complete debacle looking calzones out of the wreckage and then resorted to heating my indoor oven to 500 to pre-dry-cook the dough for 5 minutes to firm it up and then finally made it into the 850 degree pizza oven. My crust was NOT "soft and-a-crunchy" to say the least. It was an over-worked nightmare that still tasted much better than store bought frozen pizza. I guarantee you I watched your other video on the poolish making through the final stages 20 times as I prepped for this but failed like a rookie ha! Ordering a spatula and dough box right now as well as a pizza turning peel because my full-size peel made another huge mess. It'll be better each time but I sure have a lot to learn from you. Loved the videos that followed on the 1000 pizza party cook as well! Thanks for all of these no-secret videos and all of the effort it takes to make the videos! Rob in Houston, TX
My advice for home cooking, if you have no hard stone to pre heat, with Vito’s amazing dough is simple; start the cooking of the pizza in a covered pan and finish the cooking max temp in the oven, the result is almost professional. Thx Vito
Awesome Vito, I'm going to look at your master class to help step up my pizza game. It's become an obsession!!!
I've just started pre-cooking with just tomato sauce, makes a huge difference in the home oven. Do not skip this step if you are cooking in home oven. The cheese is silky smooth, and the pre-cooked tomato sauce gets concentrated so the pie isn't soggy. If necessary because of shorter oven time, you can par-cook toppings, like fresh mushrooms, sausage or bacon and make sure they are at least at room temperature.
I use my home oven. I set it to 500° +. Once it's to temp., I heat the pan in the oven until it sizzles. Then I pour a little olive oil on, just enough to make it shiny. I sprinkle corn meal on it. Then my dough goes on the pan. The dough bakes until just golden and puffy. Then on go my toppings. Thank you for all of your explanations and tips. Much appreciated 👍🏻👍🏻👍🏻
Oh! I finally get it. It is counter intuitive. Whenever my pizza has turned out soggy I never imagined it was because the temp was too HIGH? Now it makes sense. If it is too high the ring of the crust and the cheese will cook very quickly while the dough underneath will remain wet. So you will look in and see that the crust is brown and the cheese is bubbling and you will pull it off before the crust below has properly cooked. Thanks for explaining this. I finally get it.
Yup, the other extreme can be an issue too
If your stone is too ripping hot, and you turn the temperature down too low for the actual cook, then it can end up being on the stone too long and over cooking on the bottom
Good point.@@drebk
Man! you are a real amazing teacher! You guessed my main mistakes wich are the first two that you mentioned!!. Thank you very much. Cheers fom Argentina
ha a few mins into the video and I could immediately confirm you are absolutely right on the tips. thanks for sharing the knowledge!
Vito, what is the flour ratio when stretching the dough; 50% semolina and 50% AP flour? Or, 100% semolina? Please help.
Yes 50/50
Thank you so much for sharing your knowledge with us! I've always felt intimidated when trying to make pizza. You showed me I shouldn't be and maybe now when I try it again I'll have something that I actually like! Thank you!
Your tip and videos have made me look like a pro to my family and friends. Kudos Vito.
Grazie Vito! Looks like my error is not using enough flour during the stretching of the dough process. My dough pretty much always sticks to the peel when I try to slide it onto the hot pizza stone so the result of my pizzas is never round. Another time my result was not as good but I tried making the dough (with poolish) then leaving the dough balls in the refrigerator until he next day. I took them out 1 hour before shaping into circles but the results were not as puffy and crunchy as my usual 1-day method pizza dough. Not sure what I did wrong that time.
I'd say it's most likely because of the strength of your flour (can't handle 2 day fermentation). Also, because you rested the balls for a long time which turns them weak. You should bulk ferment it in the fridge before making your dough balls. Look up Vito's double fermented poolish recipe.
@@kraftpunk6654 , thanks for the insight. I use Caputo 00 flour that I pick up at Whole Foods so not sure if that is a weak flour as you say but it usually works out very well. So if I made the regular poolish and 16-24 hours later made the dough with the poolish, then let it set up once in a ball for 1 hour (resting time) - I’d have to use it that day or else? As in I couldn’t leave it in the fridge for another day and use it for pizza the next day? That is what I tried but the result was more flat than my normal soft and crunchy crusts. I try every week and some just come out better than others for some reason. 🍕 is ❤️
@@kraftpunk6654 Agree, bulk ferment before you make the balls, if you are looking for the double fermentation. That's also recommended by Leo Spizzili (sp). Vito and Leo are the only pizza makers I watch now. Vito is better for home pizza making.
Although I did have a pizza ball left over after 24 hours and made a parmisan baguette and it was very fragrant and delicious.
Question... does the poolish amount (600g total) remain the same whether you are making 4 balls or 10 balls?
Every 100 ml of water makes 1 pizza
@@vitoiacopelli pls clarify more
@@greentea4152 many of his recipes start with 500 g of water and they end up making 5 pizzas, review one of his pizza making videos to see.
That's a video I didn't know I need until now. Thank you for all the tips, I'll definitely use.
I can't wait to try your techniques. You make it with so much love. That is the most important tip!!
I am trying to make bigger pizzas 16" and the dough gets real thin. How do you make a 16" pizza?
use more dough
6 Cups of Flour Is About Right For 2 Pies
Thanks for the video and all of the great content Vito!
I happen to have that exact same dough box you use in the video. For me, it doesn’t close well enough and my dough balls fry out. Any advice on how yours is always perfect?
woops, I made all 7 errors when I cooked pizza my first time. Thank you Vito for sharing your expirience. you are the best!
Ciao Vito, i recently found my dough "dead" a couple of times in a row. I though - wow, my pizza game got really poor. But then i checked the expiration date on the dry yeast - 6 months past due. I never realized the dry yeast have so short expiration date.
Just put it on the fridge and your dry yeast lasts 4ever.
@@skywalk_luc in a tight lid container. I keep mine in the freezer. Yeast will last a year or more . Also does well in just the fridge.
Could be your water is too hot. That will kill the yeast.
why are you not using semolina to stretch here?
I forgot to buy it
Oh!... now I know why the pizza napoletana I tried at Naples needed cutlery.
Great tips, thanks for sharing Vito !
Love this video!! Helped me so much to figure out all my mistakes 😂.
Can’t wait to make the perfect pizza with your tips and video!! Thank you !
biggest mistake of yours is to only use fahrenheit
don’t see any problem, I live in Canada using F and having European background I’m using C. There is a tool called Google that can help you
Many recipes use c or ml, etc. I Google conversions. It's not hard.
I wished that the entire world used the same standard system.
One step to unity. Ciao !
How is that a mistake....
You can simply use this formula
F = 1.4 θ + 32
treat it like a woman, be gentle, be smooth and then puummm one shot :-)
What a great video…..I’ve just made your poolish pizza dough Vito & it’s a wonderful dough. You definitely live up to your name Maestro & thank you so much for all of your great information. Greetings from South Australia & a fellow pizza lover ;)
This fella is a pizza rockstar. I've seen two videos and I'm already making much better pizza and focaccia than ever before. Thanks!
You need to treat the dough like a woman. Be gentle, be gentle, then one shot...tak! 😂🤣😂
Your advice got my crust perfect. Thanks, you’re a real one.
Making dough tonight and will try first pizza art project tomorrow! Thanks for posting 🙂
Thank you for all these useful tips, pizza #1 turned out almost perfect. Pizza #2 will be today's lunch and I expect perfection this time.
Sempre Aprendendo com o Mestre Vito! Always learning with master Vito! Regards from Brazil!
Vito, cant wait to try out all ive learned watching your videos. Im sure ill mess up a lot, but at least i now know what to look for and how to practice!
Thanks for the tips! My pizza has been coming out like the first pizza, kindve flat but I have had a couple fluffy crusts, im assuming it's something I'm doing in the stretching process
Sos un genio!!! Gracias!!! Eran todos los errores que cometía jajaja, pero ya estoy lista para mañana hacer mis pizzas , ya tengo en el refrigerador mi nada , mañana te cuento! Espero encontrar el video porque me recorrí todoooos this videos!!!
Thank you for your video and the tips. I'm going to try to cook pizza in our normal kitchen oven - just had a bad experience with buying a pizza oven from amazon and it came with an EU plug (no adaptor) and I wasn't going to risk using an all metal electrical item with maybe the wrong adaptor - not sure the kitchen oven will get hot enough but fingers crossed.
I really enjoy your videos and my pizzas! You have quality content, and I can tell that you put a lot of time and effort into your channel!👍
Very helpful! I’ve been handling the dough WAY too much.
These are so helpfull tips!! Thank you so Much. I am wondering if you going to use other toppings. when would you add those to the pizza? Same time when i add the cheese i assume? And how long do you preheat the pizza bottum?
OMG, I would have made every one of those mistakes. Your technique is magnificent!
Hi Vito, thank you for all your videos. I have come a long way on my pizza journey thanks to you. I would love for you to do a video on hosting a “make your own pizza party” . The problem I have is that people want to wait to eat their pizza when everyone else’s is done. How do we keep the pizzas warm while people are waiting? Thank you.
Great tips! Thank you for sharing it!!❤❤❤
The most helpful sourdough pizza video so far! Thank you! 😋
Thanks for the detailed explanation, this is a lot of help to make my next pizzas even better :)
Vito, you are the best pizza teacher. Thanks for passing to us your knowledge
Wow! Can't believe it. Got a dough ball from the store, followed the instructions, and walla!-I made pizza. I've been doing this all wrong for years. This changes everything! THANK YOU!
Nice job Chef Vito. Love your details. I’m always learning. Keep up you good teaching
Thank you for sharing your secrets of making the best 🍕 . I love making my own pizza and this is a great lesson for me I’ll try to make it tomorrow and see how it will turn out...love your vids ...and really wanna taste your 🍕 ,,,lol. God bless..
I mean this in the best of ways - I love that you called the dough "nervous." Totally makes sense. :)
Yes, thank you. The first 2 error's I did. I learned alot.
HI, Thank you for your video on Pizza making, it help me a lot to watch this video and avoid all those mistake's. Very good tip's and easy to follow your direction's of making a good pizza. Your friend from Australia. Peter God Bless
Thank you SO much for the masterful pizza instruction!!!
Muchas gracias, for sharing your knowledge, I sending your videos to my 2 children they started to make pizza and bread. To feel better they live far from the familia.
Vito, you are a genuine, happy master of your craft
Thank you Sir Vito. I love the way you make Pizza You're the best Watching from Philippines. God bless. 🙏🙏🙏🙏
Thank you for this video, I think this will save a lot of my pizzas in the future. Edit: I tried it and it turned out awesome!
Thank you for your dedication and sharing your art and knowledge. I improve my pizza baking skills thanks to your channel.
I love your channel so much.
Thank you for taking the time to show us all your knowledge.
I and all people appreciate you.
Thank you my friend.
Valentino
Grazie per questo video.
In inverno trovo sempre un po' più complicati i tempi di lievitazione.
Però questo video è una piccola gemma.
Grazie e buon lavoro.
Thank you so much for this amazing tutorial… I’m watching from Saudi Arabia . I’m going to try this and make my perfect pizza tomorrow
Awsome!!!!! This has been driving me crazy.... bought a pizza oven... thought running the oven would be the hard part because it's wood fired....but no the pizza dough by far is the hardest part ....an getting the sucker off the peel into the oven lol....I started cooking the crust a little before I put ingredients on...OMG what a mess .....this video is perfect
My NEW favorite channel. Great content!
Yeah, that's literally me. Thanks Vito. Will try again!
Merci tu es le magicien de la pizza ! Très gentils de ta part de partager tout tes secrets merci ✌️✌️✌️✌️✌️