Vito Iacopelli
Acclaimed Italian pizzaiolo from Bari, Italy, who began his culinary journey working in his grandparents' pizzeria. Co-founded Prova Pizzeria in West Hollywood and later opened Provami Pizzeria on Melrose Avenue in Los Angeles. Known for his popular YouTube channel where he shares authentic Neapolitan pizza-making tutorials and master classes. Has participated in International Pizza Expo and collaborated with Italian flour brands. Creator of the innovative 'Mo-Pizza' appetizer.
Watch Vito Iacopelli in Action
Neapolitan Dough
Note: Deduced from YouTube videos, pizzeria information, and documented techniques
Ingredients
- Type 00 flour 1 kg
- Water 600-650 ml
- Sea salt 25-30 g
- Fresh yeast 2-3 g
Technique
Mix flour and water, add salt, then yeast. Knead until smooth and elastic. Bulk ferment 2 hours, then ball and rest 6-12 hours at room temperature, or cold ferment 24-48 hours. The dough should be soft, slightly sticky, and well-developed.
Notes
Emphasizes proper fermentation and dough development. Water temperature around 20-22°C for room temperature fermentation. Use a wood-fired oven at 450-480°C for 60-90 seconds. Hand-stretch only, no rolling pin. Focus on technique and quality ingredients.
Iconic Pizzas
Margherita
Classic Neapolitan Margherita with San Marzano tomatoes, fresh mozzarella (Fior di Latte), fresh basil, and extra virgin olive oil.
Ingredients
- San Marzano tomatoes
- Fior di Latte mozzarella
- Fresh basil
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch dough to 30-35cm. Add crushed San Marzano tomatoes, torn fresh mozzarella. Bake 60-90 seconds until leopard-spotted. Add fresh basil and drizzle with olive oil immediately after baking.
Marinara
Simple yet flavorful pizza featuring San Marzano tomatoes, fresh garlic, oregano, and extra virgin olive oil.
Ingredients
- San Marzano tomatoes
- Fresh garlic
- Oregano
- Extra virgin olive oil
- Sea salt
Technique
Stretch dough, add crushed tomatoes, thinly sliced fresh garlic, and oregano. Bake until edges are charred. Finish with a generous drizzle of high-quality extra virgin olive oil.
Pizza Fritta (Fried Pizza)
Neapolitan street food classic - a filled pizza deep-fried to perfection. Typically filled with ricotta, salami, and mozzarella.
Ingredients
- Ricotta
- Salami
- Mozzarella
- Extra virgin olive oil
- Salt
Technique
Stretch dough into a circle, add ricotta, salami, and mozzarella on one half. Fold over and seal edges. Deep-fry in hot oil until golden and crispy on both sides. Drain and serve hot.
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