Neapolitan outside, thin crust inside when the weather is bad
@stopit4uca
10 ай бұрын
It's great to see you and your father share a moment over the things your both passionate about and that you love. You're not just creating pizza you creating memories.
@oleugh
10 ай бұрын
I thought the same, and doing youtube videos also help carry on the legacy they've built! It's a beautiful thing :)
@anthonyh4125
10 ай бұрын
Absolutely wonderful to see!
@vitoiacopelli
10 ай бұрын
Thank you so much!
@harryflashman6828
8 ай бұрын
🤮
@idontknowpreston3673
10 ай бұрын
Absolutely want to see more with your father!!👍✌
@crimsonfancy
10 ай бұрын
I very much enjoyed watching Father work. He has a welcoming disposition and I would certainly watch more videos that include him. Sometimes we must allow our fathers to express their styles. And best chances are, those who watch will be excited that close family is a part of the demonstration. People that love us, also love to see the ways we resemble our closest family and love to see the soul and heart we come from. Even outside of cooking....to meet the family / the parents of my best friends... it's a special opportunity. love to you👌
@miguela.6887
10 ай бұрын
I miss my father every day... Love him and enjoy him
@MTsubfly
10 ай бұрын
LOVE seeing your father and you both together working to make the art, adds family humor, pizza looks good! Thank you!😂😊
@vitoiacopelli
10 ай бұрын
Our pleasure!
@EnzoCroft
10 ай бұрын
Making food with family! Nothing better! From one Enzo to another. Great job!
@bearb888
Ай бұрын
I built a pizza oven here in Alberta after visiting relatives in Italy and have transformed my backyard into a "Touch of Italy". I come across your channel and have tried a few of your different recipes. This is the one that I stick with. All my guests enjoy this thin crust recipe. I am still learning with this pizza oven. Thank you to you your father!
@erichenry1951
9 ай бұрын
I tried this with a kitchen Aid and ooni volt12 at 350c standard setting and it comes out fantastic. Perfect recipe super easy, easy stretch as well, and can be cooked at home. Many thanks ❤❤❤❤
@rogerf3622
10 ай бұрын
Love the father son dynamics! Please, more with your dad.
@DVRMNaitor
10 ай бұрын
Your father is the best. Greetings from Philadelphia! 🍕
@salb.9285
10 ай бұрын
Vito! What a fantastic video! We get to see 2 skilled masters in action. You definitely have to have your father back on again. That pizza looked amazing.
@vitoiacopelli
10 ай бұрын
Thanks 👍
@japanadventurelife
10 ай бұрын
Thank you so much. I've been waiting for Bari style Pizza. I love you Vito. I want to see you in person if I visit the US.
@eezyclsmooth9035
10 ай бұрын
Wonderful. The "Bari Style" pizza is very contradictory to "Neapolitan". Thin crust, rolling pin not hand tossed, low oven heat and Potatoes! I like the burnt crust! We have seen Vito's dad cook this pizza at his restaurant in Italy. This was more informative because we started from scratch.
@xmas4203
10 ай бұрын
Your father is great! More vids with Mr. Iacopelli. I want to see more Italian traditional food.
@sheasunday2605
9 ай бұрын
INCREDIBLE job guys. I actually mill my own wheats and grains from local farmers. It took 4 years but I have system finally for better gluten development in fresh milled wheat. This recipe is incredible for people milling there only wheat to incorporate wheat gluten. ( can be found at most grocery stores including Walmart).. by simply adding 1 tsp wheat gluten per 1 cup flour. This recipe you have made is the perfect recipe for thin crust, crunchy pizza. It was amazing in a pizza oven and cooked good in a home oven as well. Even with weak gluten flour. Fantastical!!!
@kylemain4314
10 ай бұрын
It is so nice to have you and your father share with us! You are blessed to have him available to share his knowledge with us. Thank you.
@simonbrady1
10 ай бұрын
Oh and more with your father! Family is everything! Simon from Ireland
@umka7536
10 ай бұрын
I like this recipe because I can cook it in the normal oven. And I like when pizza has thin crust and a crunch!
@lizagrace8888
10 ай бұрын
I love you so much Vito ❤❤❤ you bring alot of joy to world. Hugs and kisses ❤😊
@LinkSF1
10 ай бұрын
Hi @vitoiacopelli. Recently came across your channel and have become a huge fan. I have a request: Would you be willing to do a video covering pasta making? I'm curious as to how the techniques you use for pizza dough would transfer over to pasta. It'd also allow you to expand your content. please consider!
@denizmor7308
10 ай бұрын
I am so glad to see your father and thin crust pizza! It is my favourıte sorry Naepolitan 😜 Team Bareese forever!!! 😍🥰🤩
@mateuszrekawek7691
10 ай бұрын
Another great video, Vito! I have been using your recipes and they made my pizza next level every time!
@PeterParker-mt5xq
10 ай бұрын
The master passes down to the next master - bravo!
@jiffijoff9780
9 ай бұрын
Holy cow, it took me years to finally memorize to NOT mix salt and yeast at the beginning, because yeast is supposed to hate salt. Now you and your wondetful father just through it all together right at the beginning. Heeeeeelp... 😂😊😊
@ChefDevidiacopelli
10 ай бұрын
Yes, my dad did a good job
@bstreetbistro
9 ай бұрын
Wait...Vito has a chef brother?!
@Dj-zz
3 ай бұрын
I always thought that thin crust pizza was low hydration, around 50%. Great interaction between you & your dad. Love the respect for each other.
@godfamilycountry4211
9 ай бұрын
I really enjoy times like this with my father.
@wfodavid
9 ай бұрын
I like having options, thin, Neapolitan and pan. Best Italian pizza Chef on YT!
@oro5z
10 ай бұрын
Vito, how do you make St. Louis style thin crust pizza? Please do a video, thanks!
@icemangresham
8 ай бұрын
I love seeing you and father! Doing great pizzas
@AmorYMigas
10 ай бұрын
😋😋😋Oh my gosh…. So good!! You’ve really educated me about the elements of good pizza and how good pizza is made. Thank you…
@vitoiacopelli
10 ай бұрын
So good!
@trudyhyslop4331
10 ай бұрын
Great video! Love the two of you! Pizza looks amazing!
@mariasoteloobregon4587
10 ай бұрын
Super excited to try this recipe ! Thank you !😍
@null-pn2fo
10 ай бұрын
great Bari style pizza wow!! thanks for this video!!🍕
@simonelanci7297
10 ай бұрын
Top class come sempre vito complimenti per il milione!!🎉
@davidelikishvili5353
10 ай бұрын
Nice to see father and son working together 👍👍👍👍👍
@SilviaDeborahBonetti
10 ай бұрын
Siete troppo belli. Viva Iacopelli's family. Papà è una garanzia
@dankedney
10 ай бұрын
Great video. Look forward to trying this style of pizza
@beatricelutchmiah8399
3 ай бұрын
Thanks for the recipe! Your dads wonderful ❤
@ciaobela8
10 ай бұрын
Great video--but what TEMP ? and how LONG? Father and Son--cute!!!
@another_bites_the_crust_pizza
10 ай бұрын
Thank you Vito for this great bari style video❤
@Limburgtoepi
9 ай бұрын
Pizza is passion and you both have it love to watch
@911PCR
14 күн бұрын
Dio benedica tuo padre Vito....just an awesome video. Grazie Vito. Perfecto!
@oly7744
10 ай бұрын
Best video ever... ❤❤❤ It is ready when it's ready. The real CHEF - love him ❤❤❤
@EMKING-po1ne
10 ай бұрын
He forgot to rate the dough machine 😂. Yes more thin crust!
@BH-eg6qu
9 ай бұрын
Great video! Learning so much from you Vito! Keep the videos coming!
@Morski_Dzik
8 ай бұрын
Vito, best gratings to Your Father! I can see same attitude He has as mine had. Anyway it's very important to take as much as possible from his lesson.🙏💪👌
@jacobseal
7 ай бұрын
Great video. I tried the recipe as my first fresh pizza crust. Sorry to say that it was a disaster. 😂😂😂. I don't bake so I don't really know how to work with dough. It had zero rise at all. After 6 hours I just had round flat pancakes. I will try again tomorrow with warmer water and more flour. Mine was still pretty wet in comparison, which may be the main issue. I am determined to get it!!
@Adam-th4bx
10 ай бұрын
this is great for my buisness, thanks vito.
@jacobseal
7 ай бұрын
2nd attempt. It actually turned out!! Really great except that I accidentally bought whole wheat flour....so I had wheat crust. Woops. Was still good and had a great rise and some crunch structure. Gonna do a 3rd attempt this weekend.
@ReneBrain
10 ай бұрын
nice, that is also almost the same way how i do it! love this style of pizza!
@danilomandic2858
5 ай бұрын
Hi Vito... Have you heard about pizza "paulistana"? that is the (thin crust kind of) pizza they make in my hometown, Sao Paulo (Brazil) which has a strong italian influence and is famous for its pizza style all over the country... I was born and raised in that place and to be honest, and after travelling a bit, my preferred style of pizza. Opinions, ideas, tips, ...?
@aspjake123
10 ай бұрын
Pops did a wonderful job!! Crunch was crazy loud when you bite.
@cliffordambrose2128
9 ай бұрын
Ciao Vito , was a great video together with your dad 😊 I'm in the Philippines, getting zero zero flour is not produced here as far as I know, hopefully general purpose flour can be used for this Barri pizza
@apatterson8128
10 ай бұрын
Thanks Vito!
@namodio12
6 ай бұрын
Thats a killer pizza!
@monicadamiani4876
10 ай бұрын
Grandi!!!!!!! 👏👏👏👏👏👏👍👍
@h7opolo
8 ай бұрын
12:43 "that CROWNCH" haha funny way to say "crunch"
@NeonNomad747
10 ай бұрын
Your father is a pro
@adrianoscimone
10 ай бұрын
Video spettacolare e non solo per la pizza 😄😄
@retrobass3693
10 ай бұрын
the sliced potatoes is something I'd like to try
@Pelusaa-D10
5 ай бұрын
Your dad is awesome! Big hug
@ceaialegeoficial
10 ай бұрын
I prefer Neapolitan pizza over thin crust pizza. Just hits different!
@georgerudd7303
9 ай бұрын
thought pizza neeeds minimum 18-24 hours fermentation? can i place dough balls in fridge?
@CarLos-eh8fh
10 ай бұрын
Oven temp? How long in the oven? What brand flour you use? How many balls this recipe makes? Do you have to double cook? You said this is not Neopolitan pizza. I thought barrí and cannutto are neopolitan pizza. Please clarify
@keithbrookshire
10 ай бұрын
What temperature do you use for less hydration and this crust?
@snowice4354
10 ай бұрын
i had been waiting for this ...Thank you
@vitoiacopelli
10 ай бұрын
Hope you enjoyed it!
@umka7536
10 ай бұрын
This is a great video done together!!!
@hugocmiel2001
10 ай бұрын
can you cold ferment the dough
@meisievannancy
9 ай бұрын
Haha. Vito looked surprised when his dad thew in the salt into the water with the olive oil and yeast on mix mode. My south Africam cheapest cake flour sits at 12.8g protein /100g of flour. So I didn't need to add the 80g to make it stronger
@jtmendez12
7 ай бұрын
How can I store this? In the refrigerator? For how long?
@Fheara_Nyakki
10 ай бұрын
Bari pizza is the best one!
@zenjamin6262
5 ай бұрын
What temperature should this be baked out it said low not shure the temp
@ever_grey4468
10 ай бұрын
When I was in Rome, I stayed on the suburbs. There was this very small pizzeria, owner was like 35yo, family photos and prizes/certificates all over the place. What I noticed was, almost only Italians were buying pizza there. So I went in. The pizza was another level, it was very similar to the one from your video. Nothing like city centre puff sold by pieces crap. It was crunchy, simple, delicios. I have never ate better pizza in my life. I was there for a week and ate different pizza every single evening there. I even tried the anchovies one (i think it was original Napoli) and loved it. I still go back to these memories, years after. It was Voglia Di Pizza Viale Dei Romanisti.
@leoc79
8 ай бұрын
Ottima dimostrazione grazie!
@steveh1460
10 ай бұрын
Great Video and in the style of the city of Babo Natale❤🙏
@MikeParentLeap
10 ай бұрын
Thanks for the information. ❤
@TheRt1992
10 ай бұрын
Vito can we use polish in this recipe? Please make a video of bari style with poolish
@robertagudding4323
4 ай бұрын
Love it
@davidbishop9067
8 ай бұрын
How many minutes did you cook this pizza ?
@rubinanaveed7735
10 ай бұрын
Please show how to make pizzas using flours available in USA
@DUk7167
10 ай бұрын
Could you try PIZZA from AirFryer plz.
@LittellFarms
8 ай бұрын
great job dad
@usera1000
7 ай бұрын
240 or 350 Celsius ?
@kyle_19999
10 ай бұрын
Vito, lately my poolish have been having troubles rising/bubblying. The yeast is still good as when i melt the yeast the water gets bubbly. Should i leave the poolish more at room temp before i put it in the fridge? Also, does the fridge temp matter?
@petegalindez9961
10 ай бұрын
I’m assuming I’m ok using a steel in my home oven with this recipe since it’s low hydration, but not sure since there is sugar in the recipe…don’t want to transfer too much heat too quickly and burn the crust too much…
@sandracarli1110
10 ай бұрын
Il modo in cui tuo padre ha toccato la pasta. Anche mia mamma, pugliese, faceva così e usava il mattarello. ;) Per controllare l'impasto delle orecchiette idem. ;)
@marcoguido3565
10 ай бұрын
A me la pizza barese mi fa sempre tanta fame... è la pizza che c'era ovunque in puglia...per carità amo la napoletana verace contemporanea ecc...ma la pizza barese è la pizza dell' infanzia di tutti noi pugliesi
@MikeMekari
10 ай бұрын
Beautiful looking pizza
@paulychannel7914
10 ай бұрын
Nice video..... you don't need sugar " to colour the pizza".... should know that by now Vito !
@vitoiacopelli
10 ай бұрын
Hahah that’s why is not my own recipe 😊
@TheSamsalamanda
10 ай бұрын
Is 670gr water not a normal neapolitanean hydration???
@vivasepahan
10 ай бұрын
Hello Vito, I watched your video with Guga, and tried to make pizza dough in the same way that you made, but the result was not the same. my dough wasnt bubbly at all. do you know what was the possible reason for it? Thank you
@bilalkaissi9207
10 ай бұрын
Amazing job papa
@marcosleal648
9 ай бұрын
Hi maestroVito Can I freeze ready-made napoletana pizza?
@kutralwe
10 ай бұрын
Realy great pizza!!!
@ashwilkinson889
10 ай бұрын
I actually lost it when I saw this !
@kristjank
10 ай бұрын
great video!
@J.W.Cooper
5 ай бұрын
Nice
@spooky_blk1
10 ай бұрын
Vito! Thank you for the video. I have 1 question. What should be the weight of the dough ball?
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