The simple things are always really complicated until they get simple... They're only simple when you've struggled with the complexities for long enough!😂 Good luck going forward, Alex!❤😁
You are very right here, pizza is a very simple product if you look at ingredients, but if you look at the complexity of the dough and how you pick the ingredients and even the perfect temperature it's a really complex thing. We have a wood fired pizza oven at home and my father has worked for 7 years as a hobbyist baker to get the dough and the sauce just right, even with the information that's available, and when you realize that these bakers started from the ground up, it's very impressive they make such a product consistently.
10:35 - best quote of this episode. "Our frenchman made this pizza!" Hahaha. They present it as some kind of wonder, like it's a dog who learned how to write.
Alex, sorbillo was saying "yes I need to go, there is an American blogger here" and the he mentioned to someone that works for him that he found a bottle cap on the floor and gave him a bad look. Honestly, sorbillo treated you great. To go in there in the middle of rush hour (almost always for them) and to have them invite you into the kitchen is an honor. We Neopolitans have this very warm and inviting character, it shows how much the owners of each restaurant gave you time to talk to you even though they were in the middle of work. I love watching your videos that show my home town. Thanks for making me feel homesick (I live in Vienna now). If you still are in Naples, make more videos, we offer so much more food that you can learn from and enjoy, like pizza a portafoglio. (walter pizza)
you are welcome to share their space and their food...but don't mess with an Italian's food XD PS: especially if Mama is around (you will die from her disappointment).
Learns how to make buffalo mozzarella. Learns pizza shouldn't use buffalo mozzarella. Eats Pizza. Drinks beer. Maybe more beer is the answer. Everything's better with beer.
8:25 the guy is talking with a client and he says "now i have to go, there's an American vlogger who is visiting the place" then he shouts to Gennaro "Gennaro there's a bottle cap here!"
P.S. Alex once you make a mozzarella it has to be consumed within 2 or 3 days, so forget about making a pizza with the Caserta's mozzarella that you got in italy because as you get home you have to eat it as soon as possible
Marco Curcetti thanks for the translation. Once Alex asked what he was saying, I knew someone would help. Came to the comments & boom, there you are. Legend.
Sorbillo's "FAHST, QUICK, FAHST, FAHST" reminded me of one French chef I worked for who wanted me to peel bags of potatoes at an insane rate, and I ended up peeling a chunk of my index right off. Good learning times.
“Add your emotions, your memories, your heart and your hands. This is your pizza.” Definitely going to remember this next time when I’m making pizza. Something about love makes everything taste better 😝
What a beautiful video! They are seemed so nice, so helpful, especially the gentleman from Sobillio. I can't believe he'd give you such hands-on teaching in a middle of a busy day! Ahhh, these blogs about other countries always get to my heart. Makes me want to travel, haha!
The overall quality of this video was astonishing, really well recorded and edited. Also loved the way you made it seem like you were having a conversation with us during the whole video. Congratulations man, I truly enjoyed every second of the video.
I do not usually comment on UA-cam, but I just wanted to express my appreciation for you! From an Italian guy living in Paris, thank you for the passion you put in your videos! Très très content de regarder un nouveau video chaque fois. J'espère te rencontrer à Paris :)
Italian here,don’t be ashamed even quick (fast food style) or different pizzas from the original one (Neapolitan Margherita) are made with the heart and hands of the respective chefs and pizzaioli.
Damn Italians are pretty scary hahah love their passion for Pizza making and how it’s truly an art though. My favorite was the chef at sorbillo, his teaching style is intense, but I always feel that just jumping into something and messing it up a few times is the best way to figure out how to do it right. Great video Alex! I was smiling and hungry the whole time :)
Man you're brave Alex. Asking pizza chefs for their opinion on your pizza is rough. I go with the rule "make what you like to eat" and respect the history.
Keep in mind that the whole point of your series in my opinion was to make the best pizza possible in a domestic oven. This allows others to replicate it at home. Don't let the first guy put you down. I for one, really appreciated the series.
Hi Alex! Please think about this, actually savour this: You made my day much better, because of the quality video you put out. I studied Cross-Media, worked for a TV station and own a restaurant right now and I enjoyed this video so freaking much. I see the work you put in but at the same time I've been able to just let go and savour the content you produced. You made another humans day a little better. Think about that. Sometimes I have to remind myself of that fact with my restaurant. Remind yourself that you're doing this for thousand of people with every video. Keep doing what you're doing man!
Wooooow you are brave!! I love that you went to the experts and humbly sought out their opinions. I think Sorbillo was the most helpful. I think he was trying to say that we can’t over handle the dough. At least that’s one thing I noticed. I love that he reminded you to put your soul and heart into your hands. The only way we can improve is knowing where we are failing. I loved it all, more please!!!! ❤️❤️❤️❤️
I am a chef, Alex, here in USA. This video was fantastic! The idea to go directly to Italy was brilliant. I observed and learned SO much is an understatement. You, your crew and staff deserve a ten thumbs up award. Thank you all with all my heart.👍👍👍👍👍👍👍👍👍👍👏👌
My goodness! I have watched quite a few of your videos since finding you yesterday and I can honestly say you and your content are incredibly enjoyable and refreshing!
That is really a sacrilege and it’s a deep offense to any chef in Italy if a customer had a coffee before meal. In Italy we have coffee when you wake up and after every meal of the day
That actually makes sense, but once I almost got killed for drinking my glass of water AFTER coffee. They though I was shading their coffee by cleaning my mouth with water... They were super difensive: "Che re' nennè? 'nte piaciut o cafè?!" (= "What's up, little girl?! You didn't like our coffee?!")
I love how you had the courage to ask traditional pizza restaurants to judge your skills. Very courageous. I loved the star shaped pizza. To make such a "simple" pizza your ingredients have to be top notch!
The humility you're displaying is one of the things I love the most about you and what you bring to the YT food community! Keep being the kickass, open minded person that you seem to be :D You just earned a sub
Hi Alex. I came over from your collab with Alec Steele. Great video. Really cool to see the local spots in Italy and how they do their pizza. Success is paved with failures. Keep working and you'll get your pizza to where you want it to be. All the best!
I had a rough night Alex; watching this has taken my mind off things. Thank you for making such inspired, invigorating, entertaining and simply great content.
"Why do I do this to myself?" I cracked at this line! Alex, I only discovered your channel recently but I love the genuine touch you bring in every video!
Hi Alex, I was introduced to your channel by Alec Steele. I subscribed two days ago and have watched over half of your videos already. I love your content please keep up the good work. P.s Love the accent!
The think I like most is the fact that you are such a likable guy, and you are eager to learn, and they see that in you. they respect your mission and what you are about, so they are willing to take the time to actually invest some thought and emotion in the project. great video!
As a frenchman, I reckon that the cuisine that we disrespect the most is the Italian cuisine, sadly..... and it's good that you show how a pizza is really made, not the shitty NY style pizza that everyone is familiar with ! Everyone likes Italian cuisine but almost no one can cook it right... I don't even imagine if dumb guys were to cook french food as bad as they cook italian food... i'll get crazy mad ^^
The French problem and to some extent, the Swiss problem, is that we add cream, cheese or béchamel to everything. Carbonara is traditionally is made without any cream, we added that. Lasagna traditionally does not have béchamel sauce on top of it, I was raised with lasagna with béchamel. As a Swiss, having a lot of influences from Italy, Germany and France in my way to cook, I believe that we should respect the original recipes and learn to perfect them and then, if we still think we need to add something, then go ahead. My mother did the "French" Carbonara all her life. When I showed her how simple and immensely tasty the original recipe was, she never used cream on her carbonara's recipes again. Speaking of things that make me go mental... Emmental, a Swiss cheese is continuously produced by France, usually producing a similar product of inferior quality. Come on, France, you have thousands of cheeses, amazing fantastic cheeses, among them really good hard cheeses. In general, Roquefort is my favourite cheese in the world but I would not dream to produce it in Kanton Graubünden in Switzerland because it is a AOC (Appellation d'origine contrôlée). Well so is the Emmental but you can't seem to respect that. :)
Couldn't agree more with you man... We (the french) are lucky cause our recipies are so difficult/time consuming that very few foreigners cook french, so they don't disrepect our food... but sadly (or not ^^) Italian food is known worldwide and they think they know it... and they call their stuff "pizza", "pasta with..." or "risotto" but it's far from italian cooking. I used to cook french carbonara also cause my mom cooked it that way, so I related ^^
Country French is easy and down to earth.Your haute cuisine less so,of course.I cook both occasionally.I at least didn't ruin it because French friends seemed to love it.If they hadn't,I'd have probably started World War Three between allies.
Sole Duglere/Veronique,Coq Au Vin,Cassoulet,Paris-Brest,Savarin,Bouillinade,Bouillibaise,Gougere,Gratin Dauphinois.Brioche and Babas Au Rhum are easy if you have the time.
i just came here from the Pepe in Grani video... I am just enjoying the discussions you're having with the yourself/camera/us and the perfection that is the video montage.. un grand merci Alex toujours un plaisir de découvrir les vidéos
That's what he said at 8:24 ITALIAN: Alle 11:30 alla cassa ho la pizza, ora ti devo un attimo lasciare che ho un blogger americano qui. Ti richiamo tra mezz'ora! Gennaro! C'è un tappo qui per te... ENGLISH: At 11:30 in the cash desk i have a pizza (i suppose he has to finish an order), now I have to leave you because I got an American Blogger here. I'll call you in 30 minutes. Gennaro! There's a bottle cap here for you... (don't ask me why ahahahah) Ps: i'm Italian of course :P
This is all very good my friend. They were all hard on you because they cared and they saw something in you. If they didn't see something special, they would have moved on right away. Bravo and salute \m/,
Can I just say that Alex you have an amazing appetite to learn, and your willingness to find out what you can improve on, even as you is if it might sting a bit, is always wonderful to watch. There is much to be learned from your videos, not only about cooking, but also about general life lessons. Keep up the good work, you are an inspiration to us all!
You should get one of those outdoor pizza ovens, my dad bought a uuni 3 for 200€ ($233,40), and it's worked really well. I've been to Italy a couple of times and I can say that after a little practice they come out nearly as good as in a real pizza oven.
Bravo Alex! It takes a couple of huge balls to show any homemade pizza to napolitan pizzaiolos. It’s amazing how pizza is so simple and yet so difficult.
I had some incredibly good pizza in Palermo recently. It tasted so fresh. Like the tomatoes were just picked. But whatever you do don't mention pineapple down there. They just laugh. Merci Alex!
Sorbillo won my heart with how he treated you and really took an interested in passing knowledge. Definite go to place. Loved this and now I want pizza!
Effeuno P134H is the oven I use for Neapoletana at home. It reaches ~470-490°C. Also I rather prefer the modern version of Pizza Neapoletana, called Pizza Canotto. It’s basically a Neapoletana with a super high hydration dough (70-75%). That leads to a even more light and fluffy crust.
I applaud your tenacity for improvement Alex. Perfection is frustrating because every achievement is an accolade but you know you can do better. Love your videos.
The guys at "Da Michele" were very hard with your pizza, I think it looks good and I'll definetly eat it! The Sorbillo guy is very cool. BTW he thought you were american so it's a + don't you think? Ahah. Nice video Alex, comme d'habitude. By a roman in France :)
Whooaaa, this might be your best video yet! I enjoyed every single minute. Great talks, such beautiful footage and pure brutal Napolitan honesty. Loved it, looking forward to pizza series part deux!
Alex, you're lucky you got a 4/10 for putting potato on your pizza ;-) Great video! I'd love to make a pizza pilgrimage to Naples. I have a small wood fired oven in my garden in wet and windy England; I can produce reasonable pizza. Love your video content - keep it up...keep the spuds off the pizza ;-) x grazie/merci Anthony
don't feel bad Alex, italians get angry in comments about food even when it's prepared by a 3 michelin star chef. You can't win unless you become an italian mamma
michelin stars are given away, they hold little to no value at all. in order to be "starred" you have just to use their sponsor in your restourant such water San Pellegrino (do you ever think why SP is everywhere?) or Grana Padano (instead of the much pregiate and expensive Parmigiano Regiano).
scaccu lol, you clearly never dined at a Michelin starred restaurant. Firstly, if you had, you’d realize not all Michelin Star serve San Pellegrino and I can tell you it is far from everywhere. Secondly, if it were that easy and simple, then many many more restaurants would have a Michelin Star, no? While I don’t doubt for a second that there is some way which gets you stars more easily (usually aiming for French cuisine is a better bet, but again, not always the case) and that there are many good restaurants without the Star, dining at a Michelin is always a different experience. Sometimes it’s less good than usual and sometimes it feels overpriced, but it is always different from a normal restaurant, without exception. Not necessarily better, but different, so there is indeed something a diner comes to expect at Michelin Star restaurants.
When I went to da Michele I was sitting in the exact same place where you had your camera, opposite where you were sitting. We are da Michele pizza table brothers! 😂
You know, it's not a matter of being elitist. "Neapolitan pizza" is just considered a different product from "pizza" or other preparations. If you have a "generic" pizza out of province of Naples, the style could be a bit different and so is the result. The first place where Alex went is one of the MOST traditional place in all Naples, so they stick to rules strictly and offer JUST the very traditional kind of neapolitan pizza. Honestly, it is probably my favoured place to have a margherita. If you listened carefully, one of the guy asked "Are you making a focaccia?" cause for us a thicker pizza with more "crunchy" sides is called this way, and it's made with patatoes (sliced, mashed or broken croquettes and other things, like bacon or sausage and so on) among the other. We also have a ton of variations, so you usually could find the same generic "base" with all kind of toppings (well, maybe not ALL, but plenty :) , it's just they're not traditional ones.
you are bullied because here in italy we call "focaccia" everything that is not tomato sauce or mozzarella based. in italy we call "marinara" the pizza with only tomato sauce and "pizza bianca" (white pizza) the one with only mozzarella. the first pizzaiolo said you one thing you already saied: beacuse of the low temperature you need more hydratation of the dough. The second said that you need a period to make proof the dough out of the fridge. my suggestion is to use sourdough or poolish so you have can develop organics acid from lactic and acetic fermetation that flavor the dough. A tips: in italy we don't use "passata" on pizza we use "pelati" the tomato that are in a can, we crash with the hand and we good to go on pizza.
That's cool. Between The Pizza Show, Somebody Feed Phil, and Ugly Delicious, I have seen the chefs featured in today's video. It was great to see the raw nature of your production versus the stylized content of the other series.
![АЛАУДИНОВ у Скабеевой: эти их ВСУ нас НЕ ДОГОНЯТ 😁 [Пародия]](http://i.ytimg.com/vi/an0anqU4WGQ/mqdefault.jpg)
The simple things are always really complicated until they get simple... They're only simple when you've struggled with the complexities for long enough!😂
Good luck going forward, Alex!❤😁
Truth.
It's true.I have more trouble cooking an egg than ridiculously complex French or Chinese recipes.
Michael Berthelsen you just define progress.
You are very right here, pizza is a very simple product if you look at ingredients, but if you look at the complexity of the dough and how you pick the ingredients and even the perfect temperature it's a really complex thing. We have a wood fired pizza oven at home and my father has worked for 7 years as a hobbyist baker to get the dough and the sauce just right, even with the information that's available, and when you realize that these bakers started from the ground up, it's very impressive they make such a product consistently.
Your ancestor's wisdom is impressive.
10:35 - best quote of this episode. "Our frenchman made this pizza!"
Hahaha. They present it as some kind of wonder, like it's a dog who learned how to write.
I read freshman at the first time hahahaha thanks for pointing that out
😂😂😂😂
Because it's pretty much the same level of achivement
isnt it wonder?
It's more like "we didn't make this, dont blame us"
"...it's very difficult.."
"for you"
Savage chef haha
That guy knew how to cut you down quick! Of course, he had an entire pizzeria kitchen to make his pizzas, not at home.
"That would be extremely painful...."
"....for you!"
@@wanyekest5766 esatto!
*Italian chef publicly executes Frenchman in front of gathering tourists*
7:26 Leaving a camera in the street, even for 10 seconds in Naples? Brave man.
Yeah, even walking with it is fucking brave
Matteo Cot così vi voglio, belli razzisti
@@kek8230 hahaha lo dici come se non fosse vero. Poi non è razzista, non esiste la razza "Italiana"
Dior RSPS vaiii fra continuiamo a discriminarci tra persone dello stesso stato, cavolo tu si che sei un primato
È inutile che scrivi in inglese, si sa che sei un fottuto italiano
Alex, sorbillo was saying "yes I need to go, there is an American blogger here" and the he mentioned to someone that works for him that he found a bottle cap on the floor and gave him a bad look. Honestly, sorbillo treated you great. To go in there in the middle of rush hour (almost always for them) and to have them invite you into the kitchen is an honor. We Neopolitans have this very warm and inviting character, it shows how much the owners of each restaurant gave you time to talk to you even though they were in the middle of work. I love watching your videos that show my home town. Thanks for making me feel homesick (I live in Vienna now). If you still are in Naples, make more videos, we offer so much more food that you can learn from and enjoy, like pizza a portafoglio. (walter pizza)
Carlo Magno thanks for the translation, I was looking for that
Thanks
Was looking for the translation. Grazie my friend
Haha American, maybe safer than French??
thank you for the translation XD
I'm surprised Alex managed to come out of Napoli alive and unharmed after commiting so many sacrilege
what he did wrong?
That surprised me too! ahahahaha
the potato pizza offends xD
Ugur Well, Naples people get triggered when talking about pizza and tradition xD
Ugur you can search Pineapple Pizza Naples reaction and see what it is like
when the pizzaiolo asked "is it a focaccia?" i legit laughed hard
Sorbillo scene felt like Whiplash but with pizzas.
ttobyg not quite my tempo (literally)
god you are so right
Love that movie, if you are talking about that movie with J.K. Simmons and Miles Teller
he was nice enough to spend time to give him guidance and instant feedback, that is the best
That's the most accurate description of how it felt...
I absolutely LOVE THAT Sorbillo invited you into the kitchen! How else do we learn but by doing? 😍😍😍😍
Yea man that's pretty great
I was perplexed by the strange combination of hospitality and aggressive disapproval.
you are welcome to share their space and their food...but don't mess with an Italian's food XD
PS: especially if Mama is around (you will die from her disappointment).
Surtursbane - I think they call that "Italian hospitality".
better call that "Neapolitan hospitality " ;)
Learns how to make buffalo mozzarella. Learns pizza shouldn't use buffalo mozzarella. Eats Pizza. Drinks beer. Maybe more beer is the answer. Everything's better with beer.
And wine. :)
Brewing series confirmed
*AMEN*
Learn how to brew a good beer in Belgium! We have lot’s of people that homebrew and have quality beers that are very local and also global
yes! Homebrew! Mead, cidre, beer!
8:25 the guy is talking with a client and he says "now i have to go, there's an American vlogger who is visiting the place" then he shouts to Gennaro "Gennaro there's a bottle cap here!"
P.S. Alex once you make a mozzarella it has to be consumed within 2 or 3 days, so forget about making a pizza with the Caserta's mozzarella that you got in italy because as you get home you have to eat it as soon as possible
What about mozzarella we can buy in supermarkets? Are they all crap because they last longer?
Sushi Nakamoto exactly. Even in italy there's a huge difference between the supermarket and the traditional mozzarella.
Marco Curcetti thanks for the translation. Once Alex asked what he was saying, I knew someone would help. Came to the comments & boom, there you are. Legend.
Rumor has it Gennaro still forgot where the bottle cap
"Our Frencheman made this pizza give him a clap!" Love that little gesture of friendliness :)
OD I read the captions as, “...give him crap!” At first
"This Frenchman made this pizza" lol!
The staff at Sorbillo really treated you well. They seem like really lovely people. I'm adding Sorbillo to my bucket list.
No kidding , but locals are right.
recently some piece of shit dropped a bomb on his pizzeria
nome facoltativo what do you mean?
@@3vilElvis what??
@@sayan1667 he mean that someone (no one know who) dropped a bomb like a granade in his pizzeria in the middle of the night and exploded
Sorbillo said: "I have to leave you cause I'm whit an american blogger, i'll call you in a few minutes"... Neapolitan are kind as always :)
But he's a Frenchman 🤣
Sorbillo's "FAHST, QUICK, FAHST, FAHST" reminded me of one French chef I worked for who wanted me to peel bags of potatoes at an insane rate, and I ended up peeling a chunk of my index right off. Good learning times.
Had to go back to the part where Alex's was given a coffee and then sisisisisisisisi, lmao
I like the last guy..
No time, probably a bit stressed but he still worked with you
There is another food channel where the guy goes to Sorbillo as well. Pretty much the same video, and pretty much the same advice: faster, faster.
Thumbs up for the chef at Sorbillo and his staff who really welcomed you so well. Need to have them in my bucket list ;)
“Add your emotions, your memories, your heart and your hands. This is your pizza.”
Definitely going to remember this next time when I’m making pizza. Something about love makes everything taste better 😝
Honestly, all their faces when Alex said he put potatoes on the pizza
*PRICELESS*
This is one of the best channels on UA-cam
AGREED!
Great content, amazing person and BEAUTIFUL FILMMAKING! He is amazing with the camera
Jeff Ward yupp, first video iv seen too
What a beautiful video! They are seemed so nice, so helpful, especially the gentleman from Sobillio. I can't believe he'd give you such hands-on teaching in a middle of a busy day!
Ahhh, these blogs about other countries always get to my heart. Makes me want to travel, haha!
The overall quality of this video was astonishing, really well recorded and edited. Also loved the way you made it seem like you were having a conversation with us during the whole video. Congratulations man, I truly enjoyed every second of the video.
I do not usually comment on UA-cam, but I just wanted to express my appreciation for you! From an Italian guy living in Paris, thank you for the passion you put in your videos! Très très content de regarder un nouveau video chaque fois. J'espère te rencontrer à Paris :)
Most informative, authentic, fun video on real pizza I have ever watched. Makes me ashamed of ordering delivery pizza in Los Angeles.
Some pretty good pizzerias in LA
Italian here,don’t be ashamed even quick (fast food style) or different pizzas from the original one (Neapolitan Margherita) are made with the heart and hands of the respective chefs and pizzaioli.
Damn Italians are pretty scary hahah love their passion for Pizza making and how it’s truly an art though. My favorite was the chef at sorbillo, his teaching style is intense, but I always feel that just jumping into something and messing it up a few times is the best way to figure out how to do it right. Great video Alex! I was smiling and hungry the whole time :)
Man you're brave Alex. Asking pizza chefs for their opinion on your pizza is rough. I go with the rule "make what you like to eat" and respect the history.
to be fair though, Alex invited them to give their opinion. It's not like the chef a the first place gave his opinion without being asked.
Keep in mind that the whole point of your series in my opinion was to make the best pizza possible in a domestic oven. This allows others to replicate it at home. Don't let the first guy put you down. I for one, really appreciated the series.
Im a pizzaiolo in Napoli. Congratulations on visiting such important pizzerias. If you need any tips do not hesitate. 👍 🍕
This man at Sorbillo blessed you and us viewers with his welcoming kindness. God bless him
Sorbillo on the phone said "I have to leave you, there is an AMERICAN bloggere here", lol
I don't speak Italian but the "AMERICANO" is something I noticed haha
Hi Alex! Please think about this, actually savour this: You made my day much better, because of the quality video you put out. I studied Cross-Media, worked for a TV station and own a restaurant right now and I enjoyed this video so freaking much. I see the work you put in but at the same time I've been able to just let go and savour the content you produced. You made another humans day a little better. Think about that.
Sometimes I have to remind myself of that fact with my restaurant. Remind yourself that you're doing this for thousand of people with every video.
Keep doing what you're doing man!
bongosmasher Yeah, I'm also appreciating all his B-rolls and I'm just amazed how good his videography is. On par with his cooking if not better.
What a wholesome comment
Alex seems like a genuine nice guy. Love his channel, and his attitude!! I wish the best for him
Wooooow you are brave!! I love that you went to the experts and humbly sought out their opinions. I think Sorbillo was the most helpful. I think he was trying to say that we can’t over handle the dough. At least that’s one thing I noticed. I love that he reminded you to put your soul and heart into your hands. The only way we can improve is knowing where we are failing. I loved it all, more please!!!! ❤️❤️❤️❤️
fantastico vederti in italia!!! non vedo l'ora di vedere il tuo prossimo video in cui cucini quello che hai imparato!
Rulof Fai da Te grande rulof :)
Non è capace
@@tototastaferr1518 Significa che non lo conosci
Ma ciao
@@unnecessarycomments1845 lo conosco bene porco Dio
I am a chef, Alex, here in USA. This video was fantastic! The idea to go directly to Italy was brilliant. I observed and learned SO much is an understatement. You, your crew and staff deserve a ten thumbs up award. Thank you all with all my heart.👍👍👍👍👍👍👍👍👍👍👏👌
I think you should have shown them the Margherita you made, not the Christmas one. That they wouldn’t really see this as pizza was predictable..
But then he would have gotten a good rating and he would not have a way to justify new pizza videos.
My goodness! I have watched quite a few of your videos since finding you yesterday and I can honestly say you and your content are incredibly enjoyable and refreshing!
Haha very aggressive place , almost got killed drinking coffee before pizza ahah
It's Naples what did you expect tho...
That is really a sacrilege and it’s a deep offense to any chef in Italy if a customer had a coffee before meal. In Italy we have coffee when you wake up and after every meal of the day
That actually makes sense, but once I almost got killed for drinking my glass of water AFTER coffee. They though I was shading their coffee by cleaning my mouth with water... They were super difensive: "Che re' nennè? 'nte piaciut o cafè?!" (= "What's up, little girl?! You didn't like our coffee?!")
@@Bolognabeef another italian from anonimous little town jealous of respect and cheers from strangers for Napoli
@@m.c1230 if you went to Naples you would know that it is really like this. And btw I'm from the south so I don't have reasons to insult Naples...
I love how you had the courage to ask traditional pizza restaurants to judge your skills. Very courageous.
I loved the star shaped pizza. To make such a "simple" pizza your ingredients have to be top notch!
The humility you're displaying is one of the things I love the most about you and what you bring to the YT food community!
Keep being the kickass, open minded person that you seem to be :D You just earned a sub
Hi Alex. I came over from your collab with Alec Steele. Great video. Really cool to see the local spots in Italy and how they do their pizza. Success is paved with failures. Keep working and you'll get your pizza to where you want it to be. All the best!
Attilio's star pizza blew my mind.. in general this episode was crazy good!!! Thank you Alex for flying the extra mile hahah
Mr Sorbillo thinks you are an American blogger 😉
He is literally the most French man to ever French
I enjoy this video very much. Lovely Italians, friendly, helpful and funny!
0:10 i miss heard it... did he say f*ck no?
sorbillo's was the most helpful for you.
I had a rough night Alex; watching this has taken my mind off things. Thank you for making such inspired, invigorating, entertaining and simply great content.
Hands down the BEST cinematography/musical interludes!!
"Why do I do this to myself?" I cracked at this line!
Alex, I only discovered your channel recently but I love the genuine touch you bring in every video!
This was so cool, the fact that they let you in the kitchen to cook was amazing.
Hi Alex, I was introduced to your channel by Alec Steele. I subscribed two days ago and have watched over half of your videos already. I love your content please keep up the good work. P.s Love the accent!
Haha I also came from Alec!
same
“That smile”
5:32
“That damn smile”
The think I like most is the fact that you are such a likable guy, and you are eager to learn, and they see that in you. they respect your mission and what you are about, so they are willing to take the time to actually invest some thought and emotion in the project. great video!
As a frenchman, I reckon that the cuisine that we disrespect the most is the Italian cuisine, sadly..... and it's good that you show how a pizza is really made, not the shitty NY style pizza that everyone is familiar with ! Everyone likes Italian cuisine but almost no one can cook it right... I don't even imagine if dumb guys were to cook french food as bad as they cook italian food... i'll get crazy mad ^^
The French problem and to some extent, the Swiss problem, is that we add cream, cheese or béchamel to everything. Carbonara is traditionally is made without any cream, we added that. Lasagna traditionally does not have béchamel sauce on top of it, I was raised with lasagna with béchamel.
As a Swiss, having a lot of influences from Italy, Germany and France in my way to cook, I believe that we should respect the original recipes and learn to perfect them and then, if we still think we need to add something, then go ahead. My mother did the "French" Carbonara all her life. When I showed her how simple and immensely tasty the original recipe was, she never used cream on her carbonara's recipes again.
Speaking of things that make me go mental... Emmental, a Swiss cheese is continuously produced by France, usually producing a similar product of inferior quality. Come on, France, you have thousands of cheeses, amazing fantastic cheeses, among them really good hard cheeses.
In general, Roquefort is my favourite cheese in the world but I would not dream to produce it in Kanton Graubünden in Switzerland because it is a AOC (Appellation d'origine contrôlée). Well so is the Emmental but you can't seem to respect that. :)
Couldn't agree more with you man... We (the french) are lucky cause our recipies are so difficult/time consuming that very few foreigners cook french, so they don't disrepect our food... but sadly (or not ^^) Italian food is known worldwide and they think they know it... and they call their stuff "pizza", "pasta with..." or "risotto" but it's far from italian cooking.
I used to cook french carbonara also cause my mom cooked it that way, so I related ^^
Country French is easy and down to earth.Your haute cuisine less so,of course.I cook both occasionally.I at least didn't ruin it because French friends seemed to love it.If they hadn't,I'd have probably started World War Three between allies.
What do you cook when it comes to french food ?
Sole Duglere/Veronique,Coq Au Vin,Cassoulet,Paris-Brest,Savarin,Bouillinade,Bouillibaise,Gougere,Gratin Dauphinois.Brioche and Babas Au Rhum are easy if you have the time.
I love how they are trying to be super nice but you can see in their eyes that they are thinking 😱😰
prolly thinking "dont punch him, he got a camera pointed at my face" lol
Love your videos Alex. Your passion for food and thirst for knowledge is what life is all about. Cheers from Australia.
i just came here from the Pepe in Grani video... I am just enjoying the discussions you're having with the yourself/camera/us and the perfection that is the video montage.. un grand merci Alex toujours un plaisir de découvrir les vidéos
That's what he said at 8:24
ITALIAN: Alle 11:30 alla cassa ho la pizza, ora ti devo un attimo lasciare che ho un blogger americano qui. Ti richiamo tra mezz'ora!
Gennaro! C'è un tappo qui per te...
ENGLISH: At 11:30 in the cash desk i have a pizza (i suppose he has to finish an order), now I have to leave you because I got an American Blogger here. I'll call you in 30 minutes.
Gennaro! There's a bottle cap here for you... (don't ask me why ahahahah)
Ps: i'm Italian of course :P
This is all very good my friend. They were all hard on you because they cared and they saw something in you. If they didn't see something special, they would have moved on right away. Bravo and salute \m/,
Can I just say that Alex you have an amazing appetite to learn, and your willingness to find out what you can improve on, even as you is if it might sting a bit, is always wonderful to watch. There is much to be learned from your videos, not only about cooking, but also about general life lessons.
Keep up the good work, you are an inspiration to us all!
Mi aspettavo più italiani ahhaha, vabbè.
Great video,Greetings from Italy!!
Man, your videos are so interesting and educational.
I'd like to see Japanese ramen chefs' reactions on your ramen videos.
Their faces when they see you adding potato 😂😂😂 man their pizzas look amazingly tasty!!!
Next mini series: how to pour a beer. Awesome video
I'm italian but for a moment didn't understand sorbillo lol. When your english receptors are activated and you forget your own language
Bellaaaaaaa
To be honest, his pronunciation of Sorbillo sounded more Spanish than Italian to me.
@@-_James_- at me it sounded french (he's french so it can eplain why 😅)
WOOOO! MORE PIZZA! and hey 4/10 when you being compared to some of the best pizza in the world aint bad at all.
You should get one of those outdoor pizza ovens, my dad bought a uuni 3 for 200€ ($233,40), and it's worked really well. I've been to Italy a couple of times and I can say that after a little practice they come out nearly as good as in a real pizza oven.
Bravo Alex! It takes a couple of huge balls to show any homemade pizza to napolitan pizzaiolos. It’s amazing how pizza is so simple and yet so difficult.
Alex,honestly and simply...You and your videos are hilarious.That's a fact.Keep going!
he didn't hallow him to have a coffee before the pizza, to taste it properly 😂
I had some incredibly good pizza in Palermo recently. It tasted so fresh. Like the tomatoes were just picked. But whatever you do don't mention pineapple down there. They just laugh. Merci Alex!
Sorbillo won my heart with how he treated you and really took an interested in passing knowledge. Definite go to place. Loved this and now I want pizza!
I like that these pizza chefs are giving fair criticisms and tips instead of humiliating him.
Effeuno P134H is the oven I use for Neapoletana at home. It reaches ~470-490°C.
Also I rather prefer the modern version of Pizza Neapoletana, called Pizza Canotto. It’s basically a Neapoletana with a super high hydration dough (70-75%). That leads to a even more light and fluffy crust.
As i understand it the main difference is the protein vs fat content. the Buffala when heated becomes stringy, the Fiore di Latte becomes gooey
Mozzarella release also more water, so it's a bit more "wet".
I applaud your tenacity for improvement Alex. Perfection is frustrating because every achievement is an accolade but you know you can do better. Love your videos.
You went to the masters to get criticism!! RESPECT! This is very inspirational.
The chefs got nicer and more helpful as you went on .,.
The guys at "Da Michele" were very hard with your pizza, I think it looks good and I'll definetly eat it! The Sorbillo guy is very cool. BTW he thought you were american so it's a + don't you think? Ahah.
Nice video Alex, comme d'habitude.
By a roman in France :)
I stumble across your channel once every few weeks and it’s always a pleasure in every regard. Beautiful work.
Whooaaa, this might be your best video yet! I enjoyed every single minute. Great talks, such beautiful footage and pure brutal Napolitan honesty. Loved it, looking forward to pizza series part deux!
Alex, you're lucky you got a 4/10 for putting potato on your pizza ;-) Great video! I'd love to make a pizza pilgrimage to Naples. I have a small wood fired oven in my garden in wet and windy England; I can produce reasonable pizza. Love your video content - keep it up...keep the spuds off the pizza ;-) x
grazie/merci
Anthony
I'm a SPUD fan :-) but not on pizza.
In Rome, they have pizza bianco with potatoes and rosemary on it. I had it several times and it's very good.
of course - when in Rome :-)
Cheers Tony
suprise he doesnt get stab for that hahaa
don't feel bad Alex, italians get angry in comments about food even when it's prepared by a 3 michelin star chef. You can't win unless you become an italian mamma
michelin stars are given away, they hold little to no value at all.
in order to be "starred" you have just to use their sponsor in your restourant such water San Pellegrino (do you ever think why SP is everywhere?) or Grana Padano (instead of the much pregiate and expensive Parmigiano Regiano).
scaccu lol, you clearly never dined at a Michelin starred restaurant. Firstly, if you had, you’d realize not all Michelin Star serve San Pellegrino and I can tell you it is far from everywhere. Secondly, if it were that easy and simple, then many many more restaurants would have a Michelin Star, no? While I don’t doubt for a second that there is some way which gets you stars more easily (usually aiming for French cuisine is a better bet, but again, not always the case) and that there are many good restaurants without the Star, dining at a Michelin is always a different experience. Sometimes it’s less good than usual and sometimes it feels overpriced, but it is always different from a normal restaurant, without exception. Not necessarily better, but different, so there is indeed something a diner comes to expect at Michelin Star restaurants.
Alex, I'll keep enjoying your... Creativity/humor, your kind of food puns are so refreshing.
When I went to da Michele I was sitting in the exact same place where you had your camera, opposite where you were sitting. We are da Michele pizza table brothers! 😂
"Our Frenchman made a pizza. Give him a clap." ROFLMAO!
I'm pretty sure he said you're an American blogger
he did
Your video's are always nice to watch. It takes you on a journey and it learns us a lot.
That Sorbillio chef going vai, velusce, velusce, vai, vai... Hahaha love it. I so wanna go eat pizza there!
I am now blooming starving...merci Alex 🙄 reminds me of when I travelled there - I had at least one pizza per day!
"A french guy made some pizza"
Sceptical look on the streets
Absolutely loved this video, can't wait for your new - improved - pizza series!
so nice out of every place to provide a few pointers/tips even let in the kitchen!!! one lucky fella!
I cringed so hard when they saw that potato 'pizza' xD
Haha yea.... I have anxiety and it went through for the roof for a second.
No reason to be elitist, 'though. Is it traditional? No, of course not. If, however, it's delicious, it's worth making.
I'm not a traditionalist myself, I just knew their reaction
You know, it's not a matter of being elitist.
"Neapolitan pizza" is just considered a different product from "pizza" or other preparations. If you have a "generic" pizza out of province of Naples, the style could be a bit different and so is the result.
The first place where Alex went is one of the MOST traditional place in all Naples, so they stick to rules strictly and offer JUST the very traditional kind of neapolitan pizza. Honestly, it is probably my favoured place to have a margherita.
If you listened carefully, one of the guy asked "Are you making a focaccia?" cause for us a thicker pizza with more "crunchy" sides is called this way, and it's made with patatoes (sliced, mashed or broken croquettes and other things, like bacon or sausage and so on) among the other.
We also have a ton of variations, so you usually could find the same generic "base" with all kind of toppings (well, maybe not ALL, but plenty :) , it's just they're not traditional ones.
you are bullied because here in italy we call "focaccia" everything that is not tomato sauce or mozzarella based. in italy we call "marinara" the pizza with only tomato sauce and "pizza bianca" (white pizza) the one with only mozzarella.
the first pizzaiolo said you one thing you already saied: beacuse of the low temperature you need more hydratation of the dough.
The second said that you need a period to make proof the dough out of the fridge. my suggestion is to use sourdough or poolish so you have can develop organics acid from lactic and acetic fermetation that flavor the dough.
A tips: in italy we don't use "passata" on pizza we use "pelati" the tomato that are in a can, we crash with the hand and we good to go on pizza.
Hey you just had a great idea. Pasta on pizza sounds like a great idea!
I think it's a great idea if you like diabetes
@@Sorestlor pasta on pizza? You're serious?
@@antoniettabombardelli8868 "passata" ~= pasta Although i have seen noodles in bread before which is similar.
@@Sorestlor passata means tomato sauce. I am Italian. Spaghetti are not noodles.
That's cool. Between The Pizza Show, Somebody Feed Phil, and Ugly Delicious, I have seen the chefs featured in today's video. It was great to see the raw nature of your production versus the stylized content of the other series.
Sorbillo was the best pizza place ive ever been to..i miss it!!!! And i really like the way you make videos. So creative and interesting!