THE CORRECT WAY TO PUT NEAPOLITAN PIZZA ON PEEL

THE CRAB TECHNIQUE: IL MODO CORRETTO DI METTERE LA VERA PIZZA NAPOLETANA SULLA PALA,
ecco a voi "LA TECNICA DEL GRANCHIO" come mettere la pizza correttamente sulla pala, in questo modo l'aria rimarrà nell'impatto e noterete che sarà più uniforme, e con più aria del solito, spero vi sia di aiuto, nel fare la pizza napoletana nel migliore dei modi :) .
vi chiedo solo di iscrivervi e lasciarmi un like, e se potete condividete sui social media, vi sono tanto grato e se avete un bisogno particolare commentate e faro il video che volete
ciao

English
THE CORRECT WAY TO PUT THE REAL PIZZA NAPOLETANA ON THE SHOVEL,
here's how to put the pizza properly on the shovel, in this way the air will remain in the impact and you will notice that it will be more uniform, and with more air than usual, I hope you can help, making Neapolitan pizza in the best way :).
I only ask you to subscribe and leave me a like, and if you can share on social media, I am so grateful and if you have a special need, please comment and I will make the video you want
Hello

spanish
LA FORMA CORRECTA DE PONER LA REAL PIZZA NAPOLETANA EN LA PALA,
A continuación le indicamos cómo colocar la pizza correctamente en la pala, de esta manera el aire permanecerá en el impacto y notará que será más uniforme, y con más aire de lo normal, espero que pueda ayudar, haciendo la pizza napolitana de la mejor manera. :).
Solo te pido que te suscribas y me dejes un Me gusta, y si puedes compartir en las redes sociales, estoy muy agradecido y si tienes una necesidad especial, por favor, comenta y haré el video que desees.
¡Hola

---------------------------- here links of my social media:----------------------------------

MY pizzeria WWW.PIZZAPROVA.COM
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)


please comment below if you have any questions

[carolr]

Whoa, game changer! I've been assembling the toppings after the dough is in the peel. Then I find the weight of the toppings and the time it takes to put them on allows the dough to stick to the peel just enough to cause trouble. I will certainly try your technique on my next pizza.

[joeserao]

Vito, Grazie! I have been trying to perfect my dough and pizza for many years. Your tips and techniques are very helpful for an Italian American seeking to honor my heritage and give justice to the classic authentic Napoletana pizza.

[BB-bygv]

Ciao Vito, Your technique description was crystal clear, the demonstration, visual evidence. Thank you from Panama!

[CastIronGinger]

You brother are a God send, thank you so much, I made my first homemade pizza the other day and made many mistakes, too much sauce and I didn’t know how to move it! Sauce was getting all underneath and making it sticky and I had to take the stone out and was just about to throw it out because of frustration but in my last
moment of anger I picked the pizza up and slammed it on the stone and it worked, it came apart while eating it but it still tasted good and the wife approved, so lesson learned, love your channel thank you so much, just need to perfect your technique now!

[trueleyes]

All these little Tips that you teach us that are So very important in making us better Pizza makers at home. Thank You, Maestro Vito

[AFVetteran]

I need to master this. I made my pizza on the peel and then when I went to put it in the pizza oven, the toppings went in and the dough stuck to the peel because it sat on the peel too long.

[daniloespinozapino]

excelent video, usually you do it so fast i cant get the technique, but in this kind of videos my reaction is like "OOh, so that was how he did that"

[krissanderson]

On one of your other videos, you discussed how to get a pizza loose from marble counter tips, if you can't use wood. After watching that, l switched to making my pizza on a wooden cutting board. It is so much easier. Thank you for all your tips.

[mariet.]

Thank you for demonstrating this technique slowly and close up, its very helpful

[esjzod]

Cant wait for my pizza oven. Mastered it all just need real heat

[pedromcintyre]

Hi Vito fabulous vids . How long can I leave Poolish in my fridge 🤔

[robertfrapples]

OMG! SO much better sound with the lapel mic! Thank you. Now you are a complete professional! I've learned to make some great pizza watching your work. It's great to see someone doing what they love to do for a living. Ciao!

[genericusername]

0:58 Vito makes it look soooo easy. That's a pizzaiolo right there.

[razachannel]

Hi from Pakistan

Using your tips at my pizzeria good job.
I am thinking to give the my pizzeria as Prova can i do that
Sorry Smiles

[samsurfer]

Indebted to you for your incredible videos. Your passion has certainly rubbed off on me! Many thanks.

[alanbrady]

Excellent tip vito andolinni, thank you

[ukchinesetakeawayrecipesbyalex]

Even the mistake one looks great but still a great tip.Making my first pizza today with my new pizza stone.watched a lot of your videos over the last few days for tips etc, great channel had to subscribe.

[LuminoX]

Even your "mistake" is far-far-far better than my best! You have the talent!

[mrdilligaf]

I use alot less water in the dough and a rolling pin. Thick edges bog it down trying to get it off the peel and the edges are full of dough and the base is thin and charcoal. No more neopolitan pizza for me now. You do well making these horrid things. Cheers mate and thanks for posting.

[NinaS___]

Thanks, I learnt something new. Also, I think I should get a perforated pizza peel, rather than the ones I’ve got (1 solid metal, and 1 wooden).