Neapolitan Pizza at Home 7 Mistakes & Tips to Perfection

What is your error ? comment below from 1 to 7 what's yours

Quick tip from me to avoid mistake #1 - when placing the doughs to the proofing case/ box - placed the dough on the LID - rather than the deep lower area. It is way much easier to pick up the dough! Bon appetite! 😋🍕

I feel that now after practicing making pizza in my wood fired oven and in my indoor oven, reading many bread making books and joining bread making sites for about 10 years now. my indoor oven (which has stone and heats to 550) I can make fantastic pizza. I learned the hard way to not make all the mistakes you showed. my pizzas are great...I'm 77 year old lady.

I have decided to start my own pizza business. What inspired me to do this was watching your videos and taking your class. My reviews of the pizza I make are exceptional. All fresh and homemade ingredients. Thanks for the videos!! All I need now is a good wood fired oven and it’s time to give it a go!

I cant begin to tell you how incredibly helpful this video is. You sir are a rare breed and Master of your craft. Thank you for helping me make better my skills as the home chef. I strive to make amazing food for my wife and our family.

First of all your tutorial is just right for all of us home cooks with ovens that only go up to 550 deg F max. Showing how things go wrong is absolutely the best help, because many of us have made many of the mistakes that you show, so it is important to avoid them, or learn how to correct things, once the mistake has happened. This is therefore the most helpful video on Neapolitan Pizza making at home that I have ever watched, and I have watched far too many. THANKS A LOT !

THANK YOU! Watched you on PRO HOME COOKS and followed your pizza recipe. My dough is fermenting and I'm ready to go! I'm going to follow your tips exactly & at 75 I expect to FINALLY achieve pizza perfection! (was better than most already but after learning your technique for forming the dough balls AND stretching correctly, I'm SO excited!) I'll be the Polish granny who makes the BEST Neapolitan-style!

Hello Yesterday I tried your pizza recipe,but my pizza came out of the oven It looks like the sample pizza you made in the video ,I don't know what happened until I watched this video I realized that I made 7 mistakes.. Thank you so much for the great educational and technical video clip on how to make pizza. You are a true pizza master. 🙏❤️❤️

Thanks. I’ve been making pizza for 18 years and it’s so hit and miss. You inadvertently answered all my questions. I’ll definitely try your method.

I'm preparing home pizza for some years now (since I was a student in Italy) and I've never made it to prepare a pizza like yours. I started following you and immediately the results of my pizza improved dramatically. I'm still doing some mistakes (some of the ones you described here, 1st and 2nd) but still, the outcome I have to say is fantastic, by far better than my previous pizzas. Grazie Vito e complimenti per condividere con tutti noi, tuo "know how"!!!! Saluti da Grecia!

Great tips. Here are the mistakes i have learned from making pizza in addition to what you already mentioned: - using very wet ingredients causing the pizza to become soupy (it's best to cut the ingredients and leave them on the counter/in the fridge to dry out just a bit) - putting too many ingredients on the pizza - very low hydration dough when using regular home oven causing the dough to become dry flat bread - cooking the cheese so much that the fat in the cheese breaks down separating it from the milk liquids - not knowing what ingredients go well together (randomly putting ingredients on top of each other) - putting too much yeast in the dough causing the dough to rise too fast without letting it develop strong gluten network and flavor

Excelente. Tengo 75 años y estoy aprendiendo a elaborar mi pizzas en horno de leña que lo condtruí hace 2 meses.ya hize 3 pizas mas o menos bien. La practica hace al maestro

I cook my pizza on a stone in my outdoor grill. I've been doing it a lot lately and found that 550 degrees is perfect for cooking. But my big mistake is just grabbing the dough with my hands in the beginning, and also I will try to pre cook the pie before the cheese. Thanks for the tip, will try it this weekend when the grandkids come over.

I love the transitions! My biggest take away was to remove excess flour from the bottom and precook the dough. Can't wait to try this!

No. 1 1:27 No. 2 4:00 No. 3 6:17 No. 4 8:49 No. 5 11:35 No. 6 14:28 No. 7 18:23

You saved my Pizza! I made my first pizza this weekend. I ruined my first pizza this weekend. I got back up and made more pizza this weekend, learned something, and got better results. You had said, make sure there’s not a lot of extra flour on the dough. My first mistake was forgetting that tip. The bottom scorched as soon as it hit the 700° steel in my wood fired grill / smoker. I was setup to make three pizzas. With the first ruined, I baked the other two in the oven in our kitchen, using the same steel, s raped and brushed off, cooled a bit, and baked at 500° The next day I made two more the same way. Your tips, tricks, info, videos helped a lot. I’ll bake in the smoker at 700+ again, on a weekend, when I’m ready, and have other things to cook too. I’ll also be sure to not have any extra four on the dough.

I've watched a lot of channels on YT for pizza making tips over the last 5-6 years, but out of them all, yours is probably the best. I've noticed you cover the most basic topics that other channels assume the user knows, so I appreciate you take the time to do that.

"Be gentle, be gentle, then boom one shot" Almost made me spit my coffee out

Great tips! Have encountered all these issues over the years. Another tip for not having a peel is to use a floured cutting board. Also, using semolina on your peel helps a lot to reduce sticking.

My advice for home cooking, if you have no hard stone to pre heat, with Vito’s amazing dough is simple; start the cooking of the pizza in a covered pan and finish the cooking max temp in the oven, the result is almost professional. Thx Vito