Bitonto Pizza
Pizza is an amazing, healthy food when it is done right. Most people outside of Italy have, sadly, never had pizza done right. Even the so-called Neapolitan-style pizzerias in my country (United States) are pretty hit-and-miss. I want everyone to experience the amazing pizza that I have. Which is why I have dedicated this channel to helping aspiring and established backyard pizzaioli make their own great pizza.
In 2014 I got my first pizza oven, the Bakerstone Pizza Box which is where my pizza game started. Since then, I spent a couple years cooking in an Ooni Pro and, finally, now have a wood-fired Zio Ciro Subito Cotto 80.
It’s been quite an adventure. I’ve learned a lot and created this channel to share my passion with aspiring pizzaioli around the globe. I hope you enjoy! And be sure to subscribe and give any videos that deserve it a thumbs up!
Can Costco's $250 Chefmate Electric pizza oven really make Neapolitan pizza? Unboxing and Testing
Did I just get my dream job working in a pizzeria?
Pizza Cheese Dual | Kirkland vs Trader Joe’s which mozzarella is best for neapolitan pizza
Тесто для пиццы, чрезвычайная ситуация? Тесто CPR спешит на помощь | Модернистская пицца v Associ...
Is this the ultimate resource for pizzaioli? | Modernist Pizza | Nathan Myhrvold & Francisco Migoya
Don’t blow up your pizza oven! | How to protect your oven with recuring fires
Make artisan bread in your wood fired pizza oven
Stop burning your pizza | $15 Oven Floor Thermometer
How to make better pizza #2 | Troubleshooting your Neapolitan homemade pizza process
How to make better pizza #1(troubleshooting Neapolitan pizza making process in your wood fired oven)
Save your pizza dough, don't throw it away | Cold fermentation can keep your pizza oven happy
Pizza Dough Secret - Cold Fermentation Part 1 | Use cold to manage your timeline and improve quality
Pizza Making Process End toEnd | visual details AMSR-style (mostly) wood fired oven pizza making
Приготовление неаполитанской пиццы в дровяной печи для пиццы | (Руководство по разогреву печи для...
Is your pizza dough recipe right? (why you are probably using too much yeast)
6 months with my Zio Ciro pizza oven - was it worth upgrading from the Ooni Pro?
Whats going on in my Zio Ciro pizza oven? (what happens scientifically when you put a pizza in)
Bitonto Pizza reacts to DIY Brick Pizza Oven Build Videos on YouTube ( Building a Pizza Oven )
Pizza Science - Will it improve your Margherita? (The Neapolitan Pizza - Enzo Coccia book review)
I Made The Best Margherita Pizza At Home (7 step easy-to-follow pizza dough recipe - 100% worth it)
Why you can't make a real Neapolitan Margherita pizza at home! (AVPN regulation tutorial)
Learn To Make Great Pizza Now! (learning vocabulary for the beginner - 38 top pizza making terms)
Ooni Pro vs Zio Ciro vs Gozney Dome vs Forno Bravo |Wood Fired Oven Basic Principles (buyers guide)
How Pizza Ovens Work | Master Pizza Oven Builder Renato Riccio Explains | Bitonto Pizza Interviews
Whole Wheat Pizza Crust in Brick Pizza Oven | 100% Stone Ground Wheat Flour in a Zio Ciro Oven
Лучший рецепт теста для пиццы: мука | Caputo '00' против King Arthur против Kroger против Bob's (...
Best wood for wood-fired pizza oven | Oak vs Hickory vs Mesquite vs Pecan - when to use each species
Renato Riccio interview - no soundtrack | The perfect pizza oven
Создаём идеальную печь для пиццы | Ренато Риччио, легендарный изобретатель печей RENATO: интервью...
Is Focaccia Barese just deep dish pizza? (riff on Vito Iacopelli recipe)