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Learn the secrets of authentic Neapolitan pizza-making from world-class master pizzaiolo Vito Iacopelli through his highly technical weekly tutorials.
For chefs and passionate cooks looking to master the delicate art of authentic Neapolitan pizza, Vito Iacopelli’s channel is an indispensable resource. A true master pizzaiolo, Iacopelli has dedicated his platform to demystifying the precise science behind the perfect bake, from mastering hydration levels to achieving that coveted leopard-spotted crust. What sets him apart for professional chefs is his technical precision and deep respect for heritage methods; he does not just show you how to top a pizza, but dives deep into fermentation, yeast behaviour, and oven temperature management. As the creator of the world's first dedicated pizza masterclass, his instructional style is both authoritative and highly accessible. By tuning into his weekly tutorials, working chefs can refine their dough-handling skills, troubleshoot common proofing issues, and lift their menu offerings with genuine Neapolitan flair. Whether you are running a busy wood-fired pizzeria or looking to introduce premium artisanal bakes to your culinary repertoire, Iacopelli’s expert guidance provides the practical insights and inspiration needed to achieve exceptional, world-class results.
28:31Discover the high-stakes techniques of competitive Neapolitan pizza making. We analyse the critical elements of dough hydration, proofing, and wood-fired oven control demonstrated by 300 elite chefs competing on the global stage.
19:54Discover how to replicate authentic Italian pizza anywhere in the world. This guide covers the essential hand-kneading techniques, sourcing requirements, and oven workarounds needed to bake Neapolitan-style pizza in any home or professional kitchen.
17:23Can you replicate authentic Neapolitan pizza in the humid climate of Singapore? Pizzaiolo Vito Iacopelli tests this by importing Italian ingredients to analyze the effects of tropical climates on fermentation and dough structure.
19:59Learn how to lift your Neapolitan-style pizza dough using a double cold-fermentation technique and a high-hydration poolish pre-ferment, as demonstrated by master pizzaiolo Vito Iacopelli.
Questions from the pass
Vito Iacopelli is a world-class master pizzaiolo who teaches the secrets of authentic Neapolitan pizza-making. He hosts highly technical weekly tutorials on his YouTube channel, @vitoiacopelli, sharing professional techniques and dough recipes with chefs and pizza enthusiasts looking to improve their skills.
Vito Iacopelli's highly technical weekly tutorials focus on the essential aspects of authentic Neapolitan pizza-making. Viewers can learn advanced dough preparation methods, including how to make next-level pizza dough utilizing double fermentation techniques and how to work with a poolish pre-ferment.
Vito Iacopelli publishes highly technical pizza-making tutorials on a weekly basis on his YouTube channel. These regular video guides are designed to help you master authentic Neapolitan pizza-making, covering specialized dough processes such as double fermentation and the poolish method.
Vito Iacopelli specialises exclusively in authentic Neapolitan pizza-making. As a world-class master pizzaiolo, his tutorials provide highly technical instruction on mastering this style, focusing heavily on professional dough preparation methods like double fermentation and using a poolish.
You can learn this method through Vito Iacopelli's highly technical weekly tutorials on YouTube. He provides step-by-step instructions on how to make next-level pizza dough using a combination of a poolish pre-ferment and a double fermentation process to achieve authentic Neapolitan results.
The library is just the prep work
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