One Guy Changed My Pizza Game Forever

This guy just showed us his life's work in 10mins. What a legend

Imagine what a world we would have if every human had Vito’s attitude toward excellence and sharing? Yea, I want to live in that world.

This recipe is so good that i completely messed it up and still ended up with the best pizza I’ve ever had

You can't not love Vito. PERIOD... so humble. such a good guy. VOILA!

You did an outstanding job my friend!!! Thank you 🙏 see you soon for more ❤️

Vito is pure charisma. I’ve never seen someone so entertaining and passionate in my life!

Poolish - Mix: 200g water, 5g honey, 5g yeast, 200g 00 flour - Wait: 15m open lid, 1h closed lid, 16-24h fridge Dough - Wait: 1hr room temp - Mix 15m: poolish, 300g manitoba flour, 200g 00 flour --- Slow add: 300g water, 20g salt - Work: break/stretch until no flour chunks, flip-fold-slams, olive oil taps - Wait: 15m - Shape: olive oil taps, create ball (fold inside), olive oil taps when round - Wait: 1h humid towl - Shape: olive oil taps, 1/4 cuts, close in (maintain round unbroken top) - Wait: 1h 4 fingers apart under plastic wrap Sauce - Mix: canned whole tomato (hand crushed), handful salt, basil, tea spoon olive oil - Cut: 5-7mm fresh dry mozzarella Bake: - Shape: 00 flour both sides, press from center to outer 10-15mm, stretch center - Topping: tomato sauce level equal spread, fresh grated parmesan cheese, dump mozzarella, basil (olive oil on leaves) --- Bake then retop with parmesan, basil, olive oil

My husband watched this a few months ago, bought an ooni pizza oven and now almost every weekend I get to enjoy the best pizza I've even eaten in my life. It's so funny watching this now, because this method is exactly how my husband is making it. And I get to eat it. Thank you for sharing your skills.

Interviewer: “Where did you start with Neapolitan pizza?” Vito: “I was born in the pizza” Yeah I think that qualifies.

Unbelievable, so proud of you Vito for sharing your Italian heritage

For years I thought I had been making homemade pizzas. Well today following the instructions in this video I did …. For the first time. Absolutely brilliant. Thank you.

I've never seen Vito before, but the way he talks about the pizza and the process you can instantly tell this is a man who loves his craft and wants to share that craft with anyone who is even remotely curious.

i love how hes not cocky at all. Just making a great pizza

This can't be understated. It isn't that he is just giving away "secrets," he's also doing so much more for humanity showing what it is like to be a good person and setting an example for others to share their art. No one should be afraid of giving away "secrets," anything that is a true art form such as this pizza, takes effort. True, we can make it ourselves. But there is also still joy in having somone else do it for you and that experience. So in th end, we are just sharing and spreading joy. Thank you both.

Thank you so much for inviting Vito to your channel. It was awesome to see him make his pizza. Amazing!

just getting to listen to Vito talk through the whole process is so amazing

3:37, how to prepare the poolish (yeast?) 200 grams of water 5 grams of honey 5 grams of yeast 200 grams of 00 flour or AP flour stir, then let it sit for 1 hour put inside the ref from 16 to 23.59 hours, or it will be acidic 4:20, ready your Manitoba flour, produces stronger bond gluten 4:35, how to prepare the dough 300 grams of Manitoba flour add to the yeast 300 grams of water 20 grams of salt 200 grams of 00 flour or AP flour plus the Poolish prepared a day ahead, mix them together 5:20, mix/knead everything in a bowl, in 10-15 mins 5:55, form it as one mound in shape wipe over with olive oil, then let it rest for 15 mins 6: 27, gently, shape it into a ball shape without breaking the gluten bond 6:34, tap it with olive oil, then cover it with towel 6:43, prepare the sauce 8:06, shape the dough, cut it into four equal parts then gently shape each into a ball without overstretching or breaking the gluten bonding 8:50, arrange them in a dish tray, cover them with plastic cling wrapper 9:19, ready the oven 11:00, gently with a spatula take each formed dough one at a time, and the rest kept covered until their turn to be shaped 11:15, stretch the pizza dough to its desired shape while generously sprinkled it with flour 11:25, use your fingers to press, not stretch then flip then do the pull-press method along the edges 12:00 remove extra flour, before adding the toppings

I adore watching people do what they are good at. This is incredible. Absolutely incredible.

A true game-changer! Thank you Vito for being so generous as to share your pizza-making secrets. You are a remarkable, and virtuous man to have the skill, knowledge, and understanding to share your talents, knowing that it only enhances your reputation and that it is no threat to your dominance. I am a better cook because of your brilliance, but I know I will never be able to equal you as a pizza chef. Thank you so much for your trust in me.

A true master is not scared to reveal his secrets. So much positivity comes from this video. Such a feel-good vibe.