00:00:00
hahaa what do you think my friend about
00:00:02
my pizza I have to say you make pizza
00:00:04
better than Italian let me check let me
00:00:06
check sh it's soft and crunchy you pass
00:00:09
the exam that's what I call a pizza it
00:00:11
didn't start it this way I know it
00:00:13
started quite different very
00:00:17
sad VTO welcome to Miami my friend I
00:00:20
came all the way from South Italy to
00:00:23
taste your beautiful steaks you know I
00:00:25
can cook a really nice pizza too you
00:00:27
serious yeah okay let me see got my
00:00:30
ingredients ready so You' waste too much
00:00:32
time making dough I have a pre-made
00:00:34
dough already ready to go no problem
00:00:36
already you start with wrong food what
00:00:38
do you mean and then I have mozzarella
00:00:39
cheese look you got to make it is and
00:00:41
what you say mozzarella cheese that's
00:00:43
that's plastic what are you talking
00:00:45
about it's Plastic Man Okay anyway okay
00:00:47
you already started totally it's okay
00:00:49
let me see let me see I want you to
00:00:51
taste once you taste then you tell me
00:00:52
okay check this out look at that it's
00:00:54
already open it's very very easy to use
00:00:57
you make it
00:01:00
smell smell amazing smell like bread
00:01:03
smell the yeast so what I like to do
00:01:05
first is I don't want it to stick so I
00:01:06
just you know put a little bit of flour
00:01:08
like this okay and then to make sure
00:01:11
that it's nice and flat I like
00:01:13
to what do you mean oh sorry excuse me
00:01:17
look I didn't think you were going to
00:01:18
ask me to make pizza so chill out he's
00:01:20
doing serious here wait till you taste
00:01:22
it everybody have a hard time opening so
00:01:24
here's what I like to do okay that's why
00:01:26
you made it big yeah of course I'm just
00:01:28
cutting this open look perfect round
00:01:31
Pizza we can use this for for the
00:01:33
garbage no no no no no no no no no no
00:01:35
you make this no for the gar you make
00:01:38
you never made garlic sticks I don't
00:01:40
like to throw away food but that's bad
00:01:41
food that's bad food
00:01:45
voila what's that sauce Mariner sauce
00:01:48
delicious pre-made you don't have to
00:01:49
waste your time smell it smell it smell
00:01:51
it taste taste taste tast come on man
00:01:53
now we add a little bit of cheese I like
00:01:55
a lot of cheese you like a lot of cheese
00:01:56
don't call this cheese what do you mean
00:01:58
that's it is cheese no it's not make it
00:02:01
freshh this is good Bas this is good
00:02:03
okay there you go we're going to add
00:02:04
that so now I look like a Piza look at
00:02:08
that it's not sticky but you don't you
00:02:10
don't need a pan the p on the pan you
00:02:13
don't need the PE I I want to see how
00:02:15
you cook this okay let's go about so I
00:02:17
don't know why you don't like me to use
00:02:18
the peel but why you don't need to work
00:02:20
no no no no let me do my friend chill
00:02:22
out bro I learned this from you V you
00:02:24
put the edge and then you pull come a
00:02:27
little bit outside come outside already
00:02:29
it's not ready yet I know no no no see
00:02:31
look this don't even cook because you
00:02:33
don't understand my technique now I can
00:02:36
go here on the bottom oh no no no no no
00:02:39
no no this technique is not working that
00:02:40
good so that's okay
00:02:43
nice nice wow take a look at that that
00:02:48
is a delicious pizza everybody call it
00:02:51
Pizza you're ready to try he's excited
00:02:54
don't call that thing a piz what do you
00:02:56
think VTO take a look I'm not done yet
00:02:58
now I'm going to admit I'm if I'm going
00:03:00
to be on don't show this to the camera
00:03:02
no no no wait until you taste cheers I
00:03:04
don't want to feel sick tastes
00:03:09
good pizza hold
00:03:11
done it tastes like a spaghetti with
00:03:15
with Ru but a horrible way do you think
00:03:18
you can make a better of course let me
00:03:20
show you how to make a real pizza and
00:03:21
then you tell me
00:03:25
[Music]
00:03:37
and this is what I call a pizza oh my
00:03:42
God look at the bubbles that's so cool
00:03:44
I've never had a pizza like that Crunch
00:03:46
and soft the inside let me see if it's
00:03:48
better than mine
00:03:53
[Music]
00:03:53
[Applause]
00:03:55
cheers that's everybody does this face
00:03:57
when they taste it for the first time V
00:03:59
I never tasted a pizza like this
00:04:02
before are you ready to learn what's
00:04:04
step one step one is the Polish 300 G of
00:04:08
water 5 G of yeast 5 G of Honey now we
00:04:11
mix now we add 300 G of flour now we mix
00:04:15
until is all one dough this is what
00:04:17
you're looking for the consistency is
00:04:18
All One Piece One dough now we cover up
00:04:22
couple of holes this way the Polish skin
00:04:24
breed and we let it rest 1 hour at room
00:04:26
temperature and then 16 to 24 hours in
00:04:29
the fridge the dough the most important
00:04:31
part of making pizza you need the whole
00:04:33
pulish 700 g of water 1,100 G of flour
00:04:38
20 G of salt that's it so simple but the
00:04:41
key is how to make it so now you going
00:04:43
to make the dough today really how you
00:04:45
make it you start with putting the
00:04:46
Polish in the machine the Polish all the
00:04:48
Polish everything goes in everything
00:04:50
inside okay let's go inside now you need
00:04:53
to take out a cup of water cold water
00:04:56
because we're going to use this one
00:04:57
later why cold water you need cold water
00:04:59
this way we don't destroy the gluten
00:05:02
that we are going to build water goes in
00:05:04
all of it yes set up the timer 20
00:05:06
minutes turn it on speed one speed one
00:05:09
and now let's wait until the water
00:05:10
becomes white usually about 30 second to
00:05:13
1 minute got it pay attention guys
00:05:14
because this is the most important part
00:05:16
of the video so now the old flower goes
00:05:19
inside beautiful done wait just a few
00:05:22
second and then you add the 30 G of salt
00:05:25
okay put the salt don't waste your time
00:05:27
stay there and focus rule number one
00:05:29
don't pass the 20 minutes rule number
00:05:31
two don't go anywhere you have to stay
00:05:32
here this D absorbs all the flowers it's
00:05:35
going to be all one piece before adding
00:05:39
all this the more is hydrated the more
00:05:42
is digestible we have
00:05:44
75% water makes this okay like you can
00:05:48
see now the bottom is all dry and now we
00:05:50
are ready yes now we are ready to add
00:05:52
this one little by little very little
00:05:54
okay but we have to speed up a little
00:05:56
bit the machine number probably four to
00:05:58
five like this is fine okay okay now I
00:06:00
just add a tiny bit Yeah that's the
00:06:01
amount that you want that's it at this
00:06:03
point easy to mess it up like if I just
00:06:05
throw all the way no no no it's very
00:06:06
easy to mess it up if you put you see
00:06:08
that no no no no no no no no and
00:06:10
remember the water on top of the door on
00:06:12
top of the door this way cools down the
00:06:14
door put the last one okay now with the
00:06:17
speed we go back really slow and now
00:06:20
let's put olive oil on the counter
00:06:21
because we're about to take it out okay
00:06:23
what we're looking for we're going to
00:06:24
touch it okay put a all and we want to
00:06:28
touch then you go like that see your
00:06:32
hands they are clean clean I want to
00:06:34
show you this because it's hard to
00:06:35
explain okay show me you don't want to
00:06:37
pull it out like that okay you want to
00:06:40
cut the door so what look what I'm doing
00:06:43
I'm getting like a little piece I'm
00:06:44
cutting it I'm cutting it and then I can
00:06:46
take out this see then you want to put
00:06:50
not all one piece SE little little
00:06:52
section SE go for o let me try I'll try
00:06:55
just try to yeah cut like a cheese don't
00:06:58
pull don't pull cut first
00:07:00
okay yeah that's okay it's not that easy
00:07:04
no but look at this what we're looking
00:07:06
for look wow look like you said that's
00:07:08
glue okay look at this now together we
00:07:12
have to check the structure of the
00:07:14
gluten okay and we have to do this to be
00:07:16
able to put more air inside the dough
00:07:18
get a little bit of olive oil top to on
00:07:20
theayer just a little bit now grab from
00:07:24
the bottom and look look the structure
00:07:26
boom Oh my God why pull it wow it's like
00:07:29
r
00:07:30
it is look see that's what we want we do
00:07:33
the fold kamich folds kamich is like a
00:07:36
t-t like a t-shirt t-shirt rub it and
00:07:38
then boom do it it doesn't need the
00:07:40
order doesn't really matter no it
00:07:42
doesn't matter the counter all clean and
00:07:43
nice a lot of a lot of air look lot wow
00:07:45
look at that wow that's crazy then you
00:07:48
flip it over and remember this part is
00:07:50
going to stay always on top from now on
00:07:52
okay try to uh make a big bone M so I
00:07:55
just work around push it towards you you
00:07:58
want to make like a big bone the best
00:08:00
way to make the dough is this I can see
00:08:02
it so put a little bit of olive oil on
00:08:05
top okay okay to to to on top see look
00:08:10
at that that's the gluten it's like a
00:08:11
balloon look at that the more we we
00:08:14
press we build the gluten properly that
00:08:17
is so cool so close it for how long
00:08:19
close it and wait 15 minutes 15 minutes
00:08:21
pass by and now we're ready to make the
00:08:23
balls like you see Boom the door was
00:08:25
relaxing perfect I'm ready what's this
00:08:28
you need a ride
00:08:30
oh this is what you want to do mhm cut
00:08:33
the door and then inside cut inside push
00:08:37
inside okay inside and I want to show
00:08:39
you one ball because sure you never made
00:08:41
balls in your life never I
00:08:44
know we put a little piece there and
00:08:47
then we cut approximately 280 G so we
00:08:50
grab with the spatula and then at this
00:08:52
point this part it needs to stay always
00:08:54
on top Oh you mean the top always stays
00:08:56
on top because matter layer yeah it
00:08:58
matters the layer of gluten and that's
00:09:01
why we want to create a balloon full of
00:09:03
air so T up on top and this is how we
00:09:06
make the ball you make it look so easy
00:09:08
you know what that looks like that looks
00:09:09
like a mozzarella mozzarella yes this
00:09:11
does the same way so we go ahead and we
00:09:13
close that like a balloon and then
00:09:15
upside down back on the counter wow you
00:09:18
made it look easy let me try coun let me
00:09:20
try and then there too much yeah okay
00:09:22
now you make the ball now make the ball
00:09:24
and keeping that top part always on top
00:09:27
yeah but try to make a ball don't like
00:09:29
that inside inside okay push it inside
00:09:32
like a mozzarella and then close it and
00:09:34
put it upside down I've seen a lot of
00:09:35
people on YouTube do this is this
00:09:38
okay chle oh sorry chle so close it here
00:09:43
on the bottom there we go perect that's
00:09:45
the right way G so now you need a box
00:09:49
and then place it down right there we
00:09:52
want to put the dough about four finger
00:09:54
apart from the door so now we close it
00:09:57
right away okay
00:09:59
and now we let it rest for 1 hour to 2
00:10:02
hours of room temperature it needs to
00:10:04
double up the side okay like you can see
00:10:06
now it's been 1 hour and a half a room
00:10:08
temperature exactly on the clock and
00:10:10
boom wow you D it inside look at the
00:10:12
little balls wow that's how we know that
00:10:14
is ready not those bubble not too big
00:10:17
and the dough is about to be touch each
00:10:20
other so basically it grow one and a
00:10:22
half time so that means it's ready okay
00:10:24
so what's the next step how do I how do
00:10:26
I do your pizza a lot of flour and we're
00:10:28
using F and F so semolina and the flour
00:10:31
see I choose one side to get it and then
00:10:34
try to lift it up and boom one shot and
00:10:37
take it out got and boom in the in the D
00:10:41
if this door goes like that on touch
00:10:43
like that you're not going to be able to
00:10:45
stretch it anymore so it gets nervous
00:10:48
what do you mean gets nervous it gets
00:10:49
nervous because the do gets nervous like
00:10:51
us it's human you know it's like alive
00:10:54
you you talk about your pizza like it's
00:10:56
your child it is got it yeah so you put
00:10:58
a lot of that the flow a couple of times
00:11:00
and then go wherever you want to stretch
00:11:02
the pizza and then press gently press
00:11:06
all the air to the CR don't do this this
00:11:08
this just press got it and then go back
00:11:11
got it you want to have a nice perfect
00:11:14
crust then t t to on top in the center
00:11:18
okay then one shot look up take off all
00:11:21
the flow and then down right hand you
00:11:23
press left hand you pull once you have
00:11:26
about if he sticky see a little sticky
00:11:28
lift it up put a little bit of flour
00:11:30
then down hands here like that put it on
00:11:33
top okay lift it up hands under you make
00:11:36
a
00:11:37
bigger and then choose the spot boom wow
00:11:41
you have a 12 in Pizza don't touch it
00:11:43
anymore so you never you use the roller
00:11:45
come on man no this is napolitan style
00:11:47
pizza we're talking about real Pizza
00:11:49
okay and that's just the tomato sauce
00:11:51
that we made let's add the tomatoes from
00:11:53
the can two pinch of salt few LS of
00:11:56
Basil extra virgin olive oil now we go
00:11:58
ahead and we we make the Tomato we want
00:12:00
this kind of chunk of tomatoes and this
00:12:02
is the tomato sauce that we want to
00:12:04
spoon in the center that's how you hold
00:12:06
it little circles and then you go bigger
00:12:08
and bigger and bigger until you get all
00:12:10
around the crust then we put some fresh
00:12:12
basil I like to get it from the plant
00:12:14
himself then you get it break it a
00:12:15
little bit mm then we put the fresh
00:12:17
mozzarella not the one I used look this
00:12:19
is fresh mozzarella come on man get a
00:12:22
Parmesan cheese and go on top wow at
00:12:26
this point you can put whatever you want
00:12:27
to put but you have to be fast once you
00:12:29
put the tomato sauce you have to be fast
00:12:30
the pizza sticks what's the technique
00:12:32
here little bit of FL look got it
00:12:36
pinch Slide the pizza under you want to
00:12:38
try yeah I would love to try here pinch
00:12:42
yeah lift easy a that's it shake a
00:12:45
little bit shake it a little bit this
00:12:46
way all the flour goes down that's it
00:12:48
down so I don't need to use my nonstick
00:12:50
anymore come on man pinch finger under
00:12:53
you don't want to touch the cross you
00:12:54
make a larger pinch under pinch under oh
00:12:58
the technique is that's why I say you do
00:13:00
it so fast when you make your videos H
00:13:03
like this ah and then you have a 12 in
00:13:06
pizza from now we have to go fast in the
00:13:08
oven the was is going to get stuck let's
00:13:10
the don't B it because the it's going to
00:13:12
get sh it get oh really oh see always
00:13:14
learning let's go right now what's the
00:13:16
temperature of the oven needs to be it's
00:13:18
about 750° 750 okay so let's go ahead
00:13:21
let's choose the spot and then one shot
00:13:23
boom wow see I shake it a little bit
00:13:25
this way the point touch the oven and
00:13:27
then you can pull it out fast got it so
00:13:30
now we have to be quick it's puffing up
00:13:32
really nicely H it looks so good that's
00:13:34
what I'm talking about okay three two
00:13:37
one and the pizza look at this WOW
00:13:43
sh what do we soft and crunchy in the
00:13:46
same time soft and crunchy I love it I
00:13:49
like how you say but that's that's the
00:13:51
goal of the pizza are you ready
00:13:53
absolutely I want to see you making it
00:13:55
you ready I am excited let's go yes okay
00:13:58
cut the sides first first
00:14:00
by uh so so so so upside down upside
00:14:03
down so so but it's okay close that one
00:14:06
down this way we don't get the door dry
00:14:08
just rotate yeah now from the back yeah
00:14:11
press leave all the
00:14:14
cross yes all the same try to flip it
00:14:17
over the other side yeah and now press
00:14:19
the other side now remember right end
00:14:22
press press and then left hand you pull
00:14:25
yeah done okay now if he about 8 in one
00:14:29
end like that M put the door on top take
00:14:32
this inside yeah put it on top lift it
00:14:34
up make it a little bit bigger gentle
00:14:37
and then boom down when you want to make
00:14:39
a large piece it don't go like that
00:14:41
pinch it pinch it I got it fix it so
00:14:45
like this yes and the people they going
00:14:48
to see on the video they go oh that's
00:14:49
too much cross that's not crossed that's
00:14:51
the air that we press to the
00:14:55
crust one movement one movement always
00:14:58
One Direction yeah yeah no no no I mess
00:15:00
it up again e small and then bigger
00:15:03
bigger bigger bigger and then go bigger
00:15:05
bigger and then you go around okay got
00:15:07
it okay done at this point we need to
00:15:09
move fast okay basil perfect fresh
00:15:12
mozzarella that's that's too much too
00:15:14
much you don't want to put too much yeah
00:15:15
take it off don't overdo it right no no
00:15:17
take it off otherwise we're going to
00:15:18
make a mess and the pizza is so thin
00:15:19
that you're going to rip it olive oil
00:15:21
everywhere parmesan yes and now we're
00:15:24
ready to put the pizza in the OV so now
00:15:26
remember what I say pinch it gentle
00:15:29
gentle gentle I'm scared to do itle do
00:15:32
it again beautiful and you're going to
00:15:35
hold it now make it
00:15:37
bigger yes and don't be scared quick mov
00:15:40
man quick come on got it at this point
00:15:41
we have to move fast okay let's go let's
00:15:43
go in new okay choose the spot yeah
00:15:46
don't throw the pizza inside the oven
00:15:48
stop and then t p go go all the way okay
00:15:51
gentle by one shot boom ah more hard
00:15:55
even harder yes got it right now we are
00:15:57
cooking at 750 which is good which is
00:15:59
good okay okay it's getting a little
00:16:01
brown not yet the more you weight the
00:16:03
better but don't let it burn gentle
00:16:05
gentle gentle on the bottom yeah now
00:16:07
turn it turn and put it in the same
00:16:10
exactly spot same exact spot got it
00:16:12
check the bottom okay it's cooked put
00:16:14
your peel under keep it the peel under
00:16:17
turn it more turn it more okay keep it
00:16:19
like that the mozzarella starts to
00:16:20
bubble and the pizza is ready what do
00:16:22
you think got it take it
00:16:24
out beautiful wow that's the perfect oh
00:16:29
look at that my first real Pizza what do
00:16:32
you think huh not perfect no no it come
00:16:35
out really good we got let's check it
00:16:36
out if we got air inside wow look at
00:16:40
that got exactly what we want we got air
00:16:44
inside the cross that's a perfect slice
00:16:46
perfect cook on the bottom good let me
00:16:48
tell you if it's perfect hold on one
00:16:49
second
00:16:51
stay and T the cross T the cross like
00:16:55
that M that's a real Pizza yes
00:16:59
everything else is yes love it now going
00:17:03
to cook the pic steak for you it's going
00:17:05
to be absolutely delicious p p that's my
00:17:08
favorite it is my favorite as well but
00:17:11
first I want to cook you an American
00:17:13
style pizza with your D I hope it's okay
00:17:16
what you say repeat no no don't worry I
00:17:17
don't worry just you know we have a nice
00:17:19
beautiful backyard relax a little bit
00:17:21
let me cook you something interesting
00:17:23
are you sure m
00:17:27
[Applause]
00:17:34
[Music]
00:17:37
[Applause]
00:17:37
[Music]
00:17:40
[Applause]
00:17:48
the hamburger pizza my Italian master is
00:17:50
going to kill me I've learned how to
00:17:52
make pizza this one I wanted to make a
00:17:54
special shape you like the football
00:17:55
shape you really I love it really it's
00:17:58
good I me for your first time ever
00:18:00
making the pizza by yourself because I
00:18:01
was relaxing there a really good decent
00:18:04
pizza oh thank you but do how about the
00:18:06
toppings toppings uh please respect the
00:18:09
pizza even with toppings okay I don't
00:18:11
mean to offend but I thought this would
00:18:13
be fun I really like burgers I don't
00:18:15
never tast any on a pizza but was that
00:18:18
pasta yeah it's uh mac and cheese oh
00:18:20
those things the the kids eat yes the
00:18:22
ones that the kids eat exactly you ready
00:18:24
for it Chin Chin cheers
00:18:30
no
00:18:32
no it's not that great huh no no
00:18:34
unfortunately uh-uh don't even the
00:18:36
burger not even the burger here's the
00:18:39
deal you've never tasted my Paya are you
00:18:42
ready oh yeah I'm ready it is time to
00:18:44
get this p on the grill because now I
00:18:46
say it is enough talking and it is time
00:18:49
to grill it so let's do it let's go
00:18:53
let's go
00:18:56
[Music]
00:18:57
[Applause]
00:19:00
n
00:19:01
[Music]
00:19:05
[Applause]
00:19:05
[Music]
00:19:20
[Applause]
00:19:25
[Music]
00:19:32
[Applause]
00:19:36
[Music]
00:19:50
and there we have it the p and also the
00:19:53
pizza yes finally are you ready to eat
00:19:55
some P yes before you eat I want to say
00:19:57
a thank you oh thank you my thank you
00:19:59
for coming to my house thank you for
00:20:01
teaching me how to make the best pizza
00:20:03
of my life guys please go check out
00:20:06
Vito's Channel if you want to learn how
00:20:08
to cook a pizza better than Italian even
00:20:10
though he's
00:20:11
Italian please go check out his channel
00:20:13
right away but I'm excited for you to
00:20:15
try this I'm excited too okay let's go
00:20:18
this is the P how juicy it is it is my
00:20:21
favorite cut of meat which is your
00:20:22
favorite pizza white pizza with bologa
00:20:25
really yes I'm surprised you got to cook
00:20:27
that one for me next time no problem
00:20:29
okay okay next time I want to try that
00:20:31
cheers everybody
00:20:35
cheers Google you have outdone yourself
00:20:37
with that pan right there that is
00:20:38
fantastic I had to this man you guys
00:20:40
stuck then you guys stuck I hope you
00:20:43
enjoy it what do you
00:20:45
think my God it's hard to describe a
00:20:48
googa steak cuz it's just so perfect it
00:20:50
is the crust the tenderness the Char it
00:20:54
all comes together and it makes
00:20:55
literally the perfect steak that you
00:20:57
could ever imagine sck in my life yeah
00:21:00
this is really the best one really thank
00:21:02
you V not joking I've eaten every kind
00:21:05
of beef in the world everything and for
00:21:07
me this is my favorite I have to get a
00:21:09
plane at the time now come at least
00:21:11
twice a year I have to come here yeah so
00:21:13
you can keep reviewing my pizza I taste
00:21:16
you and then I taste you me too 100% you
00:21:18
are welcome all the time and we cannot
00:21:21
finish this video without trying the
00:21:22
pizza again you made this Google yes sir
00:21:24
that looks damn good I know thank you
00:21:26
grab it grab it grab it let's try it
00:21:27
ready cheers everybody
00:21:30
cheers can I do something oh what are
00:21:32
you going to do oh my God you know what
00:21:34
that's a great idea oh that's a great
00:21:37
idea that's the only thing that you can
00:21:38
do to make
00:21:40
pizza it's better no we're talking so
00:21:43
delicious with the meat sorry but I got
00:21:46
this opportunity I've been waiting a
00:21:47
long time my friend please eat please
00:21:49
eat pic and pizza together is the
00:21:52
perfect marriage everybody absolutely
00:21:54
delicious I hope that you guys learned a
00:21:57
lot from this video because I learn a
00:21:59
lot from you myestro thank you my
00:22:00
brother my friend thank you I learned so
00:22:02
much I saw you I I Spy you I steal your
00:22:06
art not only that we also cooked and one
00:22:08
on your channel yes guys go make sure
00:22:10
you check it out on his channel it will
00:22:12
be on the link on the description down
00:22:14
below if you want to learn how to make
00:22:16
the best pizza please go check it out
00:22:18
subscribe I appreciate it I hope you
00:22:20
guys enjoyed this video if you did hit
00:22:22
that thumbs up if you're not a
00:22:23
subscriber be sure to subscribe remember
00:22:25
everything I use is always on the
00:22:26
description down below thank you so so
00:22:28
much for watching we'll see you guys on
00:22:30
the next one because now Victor is going
00:22:32
to keep eating and so are we CH take
00:22:34
care everybody byebye
