Now tell me you ever see a contemporary Neapolitan pizza before?
@bbalintka
11 ай бұрын
What would be the recommended temperature/time in a regular electric oven? Thanks
@gm7011
11 ай бұрын
I never saw this type of pizza before
@nomobties
11 ай бұрын
Yes, I have . Vincenzo's Plate had an episode about this a few weeks ago. It was demeonstrated by a master chef as well. The difference is that he ued a stabilizer. Your talented guest did not do that.
@nomobties
11 ай бұрын
@@bbalintka Vito addressed that a few years ago. For a home oven it was the maximum temp your got. You first par bake the pizza dough and sauce and then after the par bake you take it out and place your ingredients then it goes back in the oven to finish it off. Mind you, in those videos he included olive oil and honey in the dough. He didn't say why precisely but based on other similar videos it helps with the browning. I hope my info helps you, for for me I have to figure out how to take this recipe and pare it down. Also I do not have a mixer and I am not buying one just for this. I will take your advice if your willing.
@mauianneme
11 ай бұрын
Vito, I love your videos. My biggest problem is your stretching technique. I can't see well how you pick it up and slap it down to stretch to a 14 inch pizza. Cab you show that technique in slow motion?
@OpaMunster
11 ай бұрын
Yes, Vincenzo is one of the best and nicest pizzaioli! He works so hard for what he has built. Takes time for everyone. A great guy. Please more
@Kevinonthefly
11 ай бұрын
Definitely want to see more collaborative videos showcasing different pizza styles!
@ItoLeandro-pu7kt
4 ай бұрын
Seeing you guys together is such a privilege! So much knowledge! I love your videos Vito & Vincenzo!
@vitoiacopelli
11 ай бұрын
Please watch the whole video ❤
@MyNomDePlume
10 ай бұрын
I've been experimenting with dough for about 20 years (Chicago style, NY, Neapolitan, and more). This was the easiest, best result ever. I used just a regular pizza pan (no stone or steel) in my home oven at 550 degrees. Worked perfectly.
@Radoseizov
2 күн бұрын
6 months passed from opening my own little pizza shop. I don’t have much time to watch tou now Vito but now I see two of my Idols together❤❤❤ I hope one day to be next to your sholder. You helped me believe into my hoby and turn it into my passion and profession. Im sure I can reach this dream too and see you live 💪🏼
@kobyc
11 ай бұрын
Looks really tasty! Good collaboration - I think you should continue bringing guests from all over, each with his take on pizza, showcase some of the local culture also 👍👍
@MarkoJestem
10 ай бұрын
This is the essence of this Channel Vito, your 5th ingredient for the Pizza is out of the scale. I love watching you making Pizza, your passion is something that other cooking channel don't have.
@MrTargante
11 ай бұрын
I love to see more videos like these!
@vitoiacopelli
11 ай бұрын
More to come!
@DonisP.
11 ай бұрын
Thanks Vito. I've learned a lot from you.
@cadumoreira615
5 ай бұрын
Vicenzo’s pizza looks amazing! I loved to see him here, do it more time not just with him but any chef you can try new pizza style
@gyorgykarpati9721
11 ай бұрын
Hello Vito! Another precious video 🥰 It's amazing that you can always make content about the pizza and in every video, there is something new. No secrets, everybody can create the same pizza at home. Keep making these contents, I love your true passion for pizza 😃 #soft&crunchyatthesametime
@eveneziano90
11 ай бұрын
Vito, you guys are a great pair! What's the second best option to mixing this form of pre-ferment if you don't have a mixer that can turn in reverse? I have a 90qt mixer but only goes in one direction.
@brentonseager4899
11 ай бұрын
This was brilliant Vito. I am so glad Vincenzo stuck to his Italian, and it worked so well. More like this please!
@DRAMENSY
7 ай бұрын
Vito, we are waiting for more videos with guests, especially like in this video! Thank you for showing us the details of making pizza!
@gsperanza07
10 ай бұрын
Definitely, please keep posting these videos Vito, Grazie ❤
@Gonco243
11 ай бұрын
My 2 favourite pizza chefs !! This is incredible, I love it. Keep it coming Vito, and ciao Vincenzo ! ✊
@innocentrage1
10 ай бұрын
Thank you for inviting chef Vincenzo! Just made a pizza with this dough and it was the best pizza dough I've ever made! I know you said 10 min but I did my kitchen aid mixer for 15 minutes, after 10 it was still pretty wet and sticky. After 15 it was nice and smooth and made a soft and crunchy pizza!
@kaak2270
9 ай бұрын
yes, it depends on your flour (and may also depends on temperature and humidity)
@kruner
2 ай бұрын
I love the recipe for fridge. Because room temperature is so random, no control
@konstantinekakabadze2527
14 күн бұрын
Please do more videos with Vincenzo. I love his videos and his pizzas, but first of all, he never explains how he makes pizza dough and even if he speaks, I don't understand Italian. With your attention to detail and talent for explaining everything, you should make a great tandem. Keep up the good work! Thank you!
@brunomarques1821
11 ай бұрын
I was in a workshop with Capuano in São Paulo, and he is a spectacular chef and a nice person! Vito was my first contact with the Italian pizza. So, this cap is a dream! Thanks Vito! Vieni a fare una pizza qui in Brasile anche tu! Fai paura!!!
@vitoiacopelli
11 ай бұрын
If I find a location I will
@raminr8066
2 ай бұрын
I really love this collaboration to pizza artists in my opinion ✨
@JonCausithONS
10 ай бұрын
Vincenzo was incredibly informative and an overall pleasant guest for you to have! It was really nice seeing you both collaborate on the contemporary pizza Napoletana! Some wonderful creations at the end, as well! Nicely done, Vito!
@nomobties
11 ай бұрын
What I like most in this video is that it is full of instruction. This is the 3rd instructional video in a row. He should stick with this always. Now what he needs to teach is the Sicilian Sfincione pizza. He has got to do that. It’s wonderful.
@SolitaryShelll
11 ай бұрын
One thing I must say about hydration of contemporary pizza, because I experimented a lot, and if you put too much water in the dough, the pizza is only good for 5 minuts after it's cooked, then it becomes rubbery and doughy: 75% is a bit too much, you would have to cook at a lower temp for too long to dry out all the water, and if you go under 380 degree you have less explosion in the corniccione. The best hydration I found is 72%, because it allows you to cook at 380/390 degree and dry out all the water, which means the pizza will not become rubbery and heavy after 5 minuts out of the oven. This is very important to cook this pizza for as long as possible to get the crust crispy and dry, otherwise it's not a pleasure to eat :) Also another thing about mixing the biga: If you don't have reverse speed in your mixer it's ok to mix the biga for a short time in normal speed, the end result is almost the same even if you create some gluten in the biga :)
@nikolaoslamprinos6674
8 ай бұрын
How to use 72% of hydration without mixer?
@alfieboy4022
3 ай бұрын
I think that this recipe is targeted to a home oven hence the super high hydration. I made this with a pizza oven at 800F/430C and found the hydration too high. Making it again but at 65% was perfect.
@GiulianoColli-r5z
12 күн бұрын
ciao Vito, ciao Vincenzo, un saluto cordiale anche a Roberto Susta.............voi tre siete i migliori, siete i grandi maestri pizzaioli ! grazie a voi tre (per le ricette che avete condiviso in rete) anche noi mortali, possiamo realizzare delle pizze da sogno, grazie veramente! Giuliano
@nikolamihaylov94
10 ай бұрын
Yes definitely do more videos with Vincenzo, the pizza looks absolutely amazing the crust is unbelievable. I'll definitely try this out soon.
@dp7558
11 ай бұрын
What is the temp of baking pizza in C,and does it have biscotto or regular stone inside of oven?ty very much.vicenco is maestro for pizza contemporata,i love his job.
@bhartenduharishchandra8490
11 ай бұрын
I was looking for the contemporary pizza recipe and here you are!! Thank you for sharing and showing how the recipe is done. One question: what was the oven temperature for baking the pizza?
@kaak2270
9 ай бұрын
you have to use the highest if you use a regular oven: maybe 230, 250, 260 depending of your oven Easy to understand : The best results are with pizza oven, and they are 400°C (4 minutes in oven) or 500°C(1 minute)
@manisingh2691
10 ай бұрын
Wow!! Amazing! Was looking for this type of pizza since visiting Piccolo Buco in Rome. No one had this on KZitem. Thank you so much Vito! You always deliver 👍
@notme9172
4 ай бұрын
Felicitaciones por esta gran colaboración!! Definitivamente hacen un dúo increíble. Los sigo a los dos y me ha alegrado mucho verlos trabajando en conjunto y enseñándonos todo sobre la pizza napolitana, en este caso la contemporánea. Enhorabuena 🎉🙌💥
@TafNettube
10 ай бұрын
Yes, More collaboration with famous pizza chefs plz !
@davidcmiller2980
10 ай бұрын
Vito. what oven temperature did you use for pizza? Ciao! Thanks again for all you have done for my pizza making habit.
@abhiramkidambi3572
11 ай бұрын
Is the oven at 363 Celcius, because home ovens cannot reach those temperatures.
@damonoriente736
10 ай бұрын
Si! Piu Vicenzo. It is excellent to have the Italian along with the English. A great language learning time too, and it is great that Vincenzo speaks such clear Italian.
@ukchinesetakeawayrecipesbyalex
10 ай бұрын
Been following for a while now Vito. I’ve always been fascinated with pizza making and you make it look so easy. I ordered the Roccbox on the strength of your tutorial and I have to say it’s some piece of kit . I use your poolish recipe which is incredible, it’s so soft and pliable when forming the the final pizza, I get it excited when it all comes together, I’m only an amateur but I’m creating perfectly round pizza but that’s only by watching your videos. I find if you stick to the rules and I also find timing is crucial from start to finish. I’m learning from the best in the world and addicted to these videos. Keep up the good work mate ❤
@aussiepressconferences.4755
10 ай бұрын
Do whatever you like Vito, everything you do is interesting and adds to our knowledge. Thank you.
@HNM69
11 ай бұрын
Hi Vito, thanks for the recipies! How do I mix the preferment with a Kenwood/Kitchen Aid type machine? I was missing the test on a pizza steel in a 300°C home oven?
@dominicdecicco5764
10 ай бұрын
my 2 favourite pizza makers come together as 1. Unreal. I have been using your recipes for years and wish both of you two never break up. Love it❤❤
@ciaobela8
10 ай бұрын
Absolutely THRILLED you had Vincenzo !!!!! with all the secrets ;) YES YES Have him again. AWESOME Video Vito.. TY TY TY !!😘🥰😍🤩 Love you BOTH!!
@mndad2201
11 ай бұрын
Loved this episode! Loved having Vincenzo on the show too!
@johannepark
10 ай бұрын
Nice! Watched the whole video!! Great content!
@williamscottakasoldieroflight
9 ай бұрын
I love your energy, my friend. Your pizzas look out of this world DELICIOUS. :)
@alamandrax
11 ай бұрын
That was so detailed and helpful! Thank you so much!
@ninoslavstankovic5189
10 ай бұрын
The Two Legends! Vito & Vincenzo.
@stevew7784
11 ай бұрын
It's an honor to learn from 2 of the best thank you Vito
@robin7222
10 ай бұрын
Mr Lacopelli, in my world, you are a double-winner... Bringing your friend up and supporting him and his channel, so you both win!
@FinBotBeep
10 ай бұрын
Collaborations are fantastic to learn about other youtubers. The best!
@micheleboyle5595
11 ай бұрын
Another great video Vito, great collaboration, thank you so much. We would love to see more of this type of videos. Vincenzo said that this wasn’t Biga but pre ferment, what’s the different please? It looked like Biga
@shockas2020
10 ай бұрын
Amazing! Thank you for sharing a new way to bake pizza at home! Loving all the Italian! and your guest baker from Napoli! Grazie!!
@DanielDavila-j2w
11 ай бұрын
Dos Grandes maestros.Gracias Vito.😊
@luisricardo9105
6 ай бұрын
Two great idols, in this wonderful world of pizza! Great to see you together in this amazing class
@dbpike
11 ай бұрын
I moved to Spain a year and a half ago. Once in Europe, travelling to other countries here is so much easier (and much less expensive!). In preparation for a pizza/pasta excursion to Italy, I've been picking up some Italian on DuoLingo. So this collaboration was an excellent listening practice for me! Grazie!
@NoahNobody
10 ай бұрын
This was really interesting. It was great to see knowledge of another pizza chef and hear the Italian language.
@roblampe1380
6 ай бұрын
Very good! Perfect combo of bread and pizza! More please!
@peggysullivan6615
10 ай бұрын
I mill my own wheat and really wanted to get as close to a great crust as I could with the whole grain , I used a little more water since the bran soaks up water.Your video gave me the best crust I’ve made so far!!! Thank You.
@peternikitopoulos8776
10 ай бұрын
Great video, and once again sharing a lifetime of knowledge in a way that inspires me to try. Question. I have a Kitchen-Aid mixer - no reverse setting. Can I still make the pre-fermented dough?
@Cajun5896
8 ай бұрын
Would also like to know this.
@coopw101
6 ай бұрын
i like watching . you do these videos the way they should be done. Thanks. Peace
@fowadchowdhury2070
11 ай бұрын
Yes, of course, I want you to make so many videos with Vincenzo Capuano❤️ He is one of my favourite pizzaiolo/ Pizza chef.
@ThomasRychlik
10 ай бұрын
Nice video, Vito! I have watched dozens of tour video. Each one is different and interesting. Thank you for your passion and for your teachings for all things related to pizza.
@sofieneelphil4407
11 ай бұрын
thank you vito much love from paris 💙🤍❤
@stevenpatsatsis4060
10 ай бұрын
Of Course Vito ... More Videos with This Pizza Master !! 2 Pizza Masters in the Same Video !! 💙💙💪
@letegabriel2721
11 ай бұрын
Bravi, Thank you both.
@PhilHorak
11 ай бұрын
Hi Vito! I went to Vincenzo's place after your recommendation in one of your videos during my visit in Napoli. It was one of the greatest pizze I had in my life. It always makes me very happy to see my favourite pizza teacher to make a collaboration video with his friends from Napoli! Hopefully I will get a dough mixer soon so I can try it on my own. Grazie mille Vito, you changed my whole world with your videos.
@ezrahuckabee82
10 ай бұрын
I love this! I learned how to make pizza from you and my family loves it! Please keep making videos and I'd love to see more collaboration with Vincezo!
@roccosdough
11 ай бұрын
Yes please Vito more videos with Vincenzo !!
@sirena0772
10 ай бұрын
I love the details and instructions so easily explained more Vincenzo and you too love it ❤👍
@miskyloo887
11 ай бұрын
Very nice!
@niclagargano-lucanie1520
10 ай бұрын
Ho seguito tutti i passaggi nel video. SSSPPPPPEEETTTTTTAAAACCCOOOLLLLAAARRRE! Impasto riuscitissimo! Grazie!!!!
@anoxxi
10 ай бұрын
I think it is a great idea to colaborate with other Pizzaiolo first because it brings something new for us to learn . Thank you Vito for all your hard work and sharing your passion
@jorgegalindo7036
11 ай бұрын
AWESOME…!!
@angie5life-is-good
10 ай бұрын
Wow! I can’t wait to make this contemporary pizza dough with my sweetheart. Nice pies!! Yum
@garodemirjian6009
11 ай бұрын
This is excellent
@gcingia
11 ай бұрын
Amazing pizza indeed!!! That oven looks like a professional electric one. The ones used at bakeries. Most ovens at home reach 250-270C. It's that OK?
@Pelusaa-D10
11 ай бұрын
2 legendarios!
@nivescorazza4019
11 ай бұрын
Yes more videos
@eyeofbass
10 ай бұрын
Marvelous collaboration Vito. Marvelous!
@philipjohnson7016
10 ай бұрын
Hi Vito, love watching you making awsome pizza, my dough making skills have been supercharged by watching and learning from you. Contemporary pizza for the family tomorrow for sure. Thanks
@johnmalaski7645
11 ай бұрын
Enjoying this collaboration and you interrupting for us! Thank you!
@rooftopstudios
11 ай бұрын
My wife wants to see more of Vincenzo...me on the other hand feel threatened and he must be banished...but I'm keeping his pizza dough recipe...bene grazie :)
@РоманЯцков
7 ай бұрын
Жену держи
@christopherlozada2104
11 ай бұрын
Great! Collaboration is always great but also your advice is appreciated.
@linpeter9705
10 ай бұрын
Vincenzo is one of my favorite pizzaiolo !! This is amazing to watch !
@davidcmiller2980
11 ай бұрын
Vito, Outstanding video, amazing Pizza. BTW, KZitem notified me this video was available. Thank you, more please.
@gabriellanogueira3433
10 ай бұрын
Adorei o video!!!
@JJLearnsStuff
10 ай бұрын
Wow! That was awesome. Thank you for having the chef from Napolitano.
@carlosedani
10 ай бұрын
Adorei o vídeo
@davidmaddox4664
10 ай бұрын
I’ve been making Next Level for a while, but I made this dough for a short-notice party Saturday and everyone Loved it!
@gm7011
11 ай бұрын
Do more videos with him!!!! He's very knowledgeable and I learnt a lot from watching your videos and this video thank you!
@waguinho003
10 ай бұрын
Qualidade de massa boa
@donmikeliserbolini535
11 ай бұрын
Yes...ofcours
@anthonyhopkin
10 ай бұрын
More Vincenzo please - definitely... Greetings Vito to you and yours
@hafgan2
11 ай бұрын
I have seen the crust of his pizzas on his videos and thought I wanted that recipe. Thank you, Vito for letting us know.
@keithvause3733
10 ай бұрын
You guys would make an amazing team Vito
@RubenYanes-g2h
11 ай бұрын
AMAZING COLLABORATION. BRAVO MAESTROS.
@Patricia-ic4ee
10 ай бұрын
Very nice, love pizza,love Italy,thanks for sharing ❤
@lluviasuperacida
11 ай бұрын
Vincenzo is a true master!!!. What a pizzas...my god.
@stevekarnes3071
11 ай бұрын
As usual, awesome video! Love the collaboration. Keep up the great work, Vito!!
@regentsaquariums5692
11 ай бұрын
Thank you Vincenzo pizza recipe for keeping us healthy❤️💯👍👍
@terngterng9467
10 ай бұрын
Beautiful pizza like always i'm your fan from Thailand
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