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👉 MY MASTER CLASS PIZZA : https://www.master-class.pizza/ 👈
This for me was a very challenging job, i went al the way from italy to train then how to make the real neapolitan pizza and guess what they did an amazing job and today they are doing an amazing job, so i recomand everyone to go there and check it out and taste my pizzas
If you have a pizzeria and you want to level up email me at Maestrovitoiacopelli@gmail.com
they are located very close to hilton hotel : PIZZA PIE / 1910 Ala Moana Blvd STE 1, Honolulu, HI 96815, Stati Uniti
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
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——————-🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕—————-
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KIDS CHANNEL: ❥ https://www.youtube.com/channel/UClAVD95ZevZ_xsBQIVBjlLw
CLOTHING LINE MY STORE ❥ https://teespring.com/stores/vito-stores?page=1
● MY PRODUCTS USED TO MAKE PIZZAS
•BEST SPATULA: https://amzn.to/3ysuulE
•COPPER OIL ITALIAN: https://amzn.to/3ONgSYd
•WOOD FOR PIZZA OVEN: https://amzn.to/3xX0BbC
•DOUGH BALLS BOXES: https://amzn.to/35DGQHM
•BRICKS FOR YOUR HOME OVEN: https://amzn.to/3COcaoY
•ELECTRONIC SCALE:https://amzn.to/32gHk8Q
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MY WEB SITE : https://www.vitoiacopelli.pizza/
Please comment below if you have any questions
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49 Comments
when you go to hawaii you eat pineapple pizza??
Congrats on 1 MILLION subscribers!
This is soooo cool you do this. ❤❤❤
You would’ve been a fun and good teacher if you’d chosen that!
What!! No anchovies?????
Mama Mia!!
Vitos pizzas taking over the world
they gonna be very very prosperous with that pizza people gonna be lining up down the block
Is this a reupload?
Been making Neapolitan pizza now for about a year using Vito’s recipe, I’m using the blue Caputo flour I run my pizza oven around 700° and have yet to have it crunchy crust, any ideas? The flavor is perfect, but I still can’t get that crunch like in his videos. Any help appreciate
Hey Vito. Great channel. We live in Tennessee. Following your 100% Poolish recipe exactly. When we add the second round of flour 450g, dough is very sticky still. Any suggestions? We use 00 King Arthur flour.
"Taste and shatap" 😅14:30
That girl is ready! haha
I wish you guys success!
Bravo. Vito
Boom boom 💥 🍕🍕🍕🍕🍕 is that a 50 pound bag 00 flour?
Vito, they seemed uninterested and appeared to take the education for granted. The property budget is impressive but knowledge and technique and history are lost on the "general manager." Fortunately for hourly staff the Hilton Hotel next door will provide sales but sadly, no beautiful pizza will grace this kitchen again after this lesson.
😒
the crew touch nose and then touch dough 😅
This is professional vito iacopelli, you need restaurant to do video's my friend to go to 10 mln. subscribers faster.
Vito…tell me that these guys ARE NOT opening a pizza place the next day with only one quick lesson from you🤣
This is very very cool, spreading the good pizza everywhere in the world, here in Marseille i can think of only one truly good neapolitan style place. And it's a fancy one. Excellent and wholesome job you doing here! Best of luck to the guys you've been training!
Now we want to see the best hawaiian pizza in Napoli !
Where is the Gluten Free playlist?! Those with Coeliac disease need expertise and advice equal with gluten based…a disease is not a choice and those like I who have had gluten based in our youth and stuck for choice now seek the best possible alternative! More GF thinking please!
1 million congrats 🎉🎉🎉🎉🎉🎉🎉lets gooooooooooooo maestro
Vito amo tus videos saludos de Uruguay !!!
Isn't it wrong to blend tomatoes ? I have heard that if you blend tomatoes, you are creating bitterness to souce because of breaking seeds ? No critics just curious. Love your videos <3
I love this series of you going to a place and teaching it to a new restaurant or an existing one.
You are an awesome teacher!
Who come here because of Guga?
I salute you for being such a great teacher🫡🫡🫡 such a good man🥰
Best pizza channel on YT!!!
I'm a teacher, and i can see that you are a very good teacher and a very good trainer 👏
Great video. Good luck!
Vito would you explain what about temperature? I know that it is possible to bake pizza in home oven around 220C using pre-baked method and steel plate or stone. I know that pizza napoletana should be bake at 450C. But… I just found oven reaching max 350C. Is not as much expensive as Effeuno for example but it cost only about 250 USD. But reach just 350C (stone inside), has top and bottom heating elements with 2 separate thermostats. I also found oven with max temp around 450C, however it is 2 times more expensive. Is it worth to pay more for that 450C, or 350C is just OK? I would preferred not to pre-bake. I also like dough with hydration around 70%. I will be appreciated again.
PS: Is it necessary to keep top heating element running when pizza is in the oven or it doesn't matter?
What an honour to be taught by Vito those young workers need to respect that and pizza making in order to run a business they may look fancy but true pizza making comes from the heart not the tools thankyou Vito for sharing secrets I am a master pizza chef in my own kitchen 🤌🙏
Awesome video brother!!!
Ciao Vito la pizza desert fai un video about it looks good
💪💪💪
That was great of you teaching that crew how to make a Real pizza, lets hope they do exactly as you taught them. Just curious why he added Honey and Salt to the dough, i think it can only add better flavor But i dont remember him adding any to his other instructional Video's I've watched?🤔
!it's gonna make the dough much better than regular dough! 😂😂
you don't even seem so sure of what you sayin. you can tell from your eyes, a person that knows what is sayin always makes eyes contact. you were looking into space ahaha
vito you're really amazing, your love for pizza spread all over the world and reached me here in egypt. now, i'm willing to start my pizza business and i have a question, the process of pizza takes a lot of time so how can i know how much dough i want to make for 2 days after in order not to bake more or less than what is needed . i hope that you understand what i'm saying. and thank you so much for your magnificent help.❤️
Pineapple pizza yes, lemon peels on a pizza, no!! You just broke my heart, I loved all your videos till that!
Vito did a tutorial with Guga on a smaller scale it’s a little easier to follow. It was a Masterclass really.
I have to try that Calamari Pizza you made there
How do you know? Lol. Too funny. This is what they pay you for to know because you have done this thousands of times.
I really like this video🤩
What is the exact recipe for the Dough using the poolish and the 50lb bag of flour?
I have a questiin. I saw yoir video with next level pizza dough double fermentation and on 1 kilo of flower you used the same amount of honey and yeast as here where you make more poolish.ok, for the homey i get it but you do not put more yeas if you make a larger amount of poolish??.
when I cover the pizza dough I think it's nice with a cloth ? and the dough boxes for the balls 😀 😀
bravo! ! !
Vito, I always use your next level pizza recipe. For that recipe you use 5g yeast and honey but only 300ml of water for your poolish. Do you use the same yeast and honey amounts for a big batch of poolish and a small batch?
Have you thought of doing a franchise or at least source raw materials sourced from you, etc?
Aprire una pizzeria cosi senza sapere neanche stendere un pizza!!!