Hi there! I am Antonio pizza chef from Naples, I want to congratulate you on the perfect execution, dough, drafting, and finally the perfect cooking of the Neapolitan style pizza! greeting from Saudi Arabia!
My last trip in Tokyo in 2016 ( sigh) I had a delicious margherita pizza in a Salvatore Cuomo pizza restaurant in Ikebukuro. Was made perfectly as done in this video. I am Italian and I have to say that that pizza was genuine Neapolitan pizza as if it was made in Napoli. I had a great time. even if of course the cost was high a high price for our standards the staff and quality was excellent. if recipe is made with good ingredients and passion it will be always a good meal for customers
"i am italian" you think the rest of the world think that fact matters when you review pizzas because Italian = great masters of pizza huurr hurrr, it doesn't, fuck off.
@@toxicteabaging well, when reviewing neapolitan style pizza being italian matters cause there are 90% more chances that he tried an original neapolitan pizza so he knows how it should be and look...
Posso dire sto adorando ancora di più il Giappone per questo??? Can I say that I’m loving Japan more than before just for this??? ADORO LA PIZZA, TUTTI GLI ITALIANI CON ME I LOVE PIZZA, ALL THE ITALIANS ARE WITH ME
Si ma sulla Margherita mette troppa mozzarella, infatti se vedi gli è rimasta liquida e gli casca tutto il condimento...però dai è bravo, ho visto di peggio qui in italia
Cmq il tuo discorso non fa una piega, secondo te le persone che fanno il kebab in italia devono avere le palle quadre visto che lo fanno in un'altra nazione
Aall Pprr per non parlare che non sa usare il forno visto che nel video ci sono due pizze e tutte e due gli è toccato finire la cottura sulla pala perché se no finiva che le bruciava 😅
Basically it’s observing every detail when learning something. Then doing it over and over. And repeat. The reason why other people fail is because they get lazy and don’t repeat or forget about the crucial details. The bottom line is to stay focused, repeat over and over and pay attention.
it very much depends on the flour and yeast, but for a typical 00 flour, go for at least 24 hours and no more than 72 hours (cold storage, fridge). Rough proportions should be 1kg flour, 600 ml water, 10g fresh yeast. Or just go and find Frank Pinello's (at Munchies) guide on how to make an excellent pizza at home;)
only things I would change is the amount of mozzarella you use and when pizza is almos done taking it in and out of the oven (causes excess ash to fly around and go on pizza), otherwise fantastic well done it looks amazing!
Great video, this is art, not everyone could do this...pizza Neapolitana is just something special. What I think is that you used a cold dough, not fermented enough..and maybe slightly higher lower temperature in the oven. But it still looks AMAZING, my mouth are watering..Good work here, greetings from pizzaiolo from Serbia.
i think this is the first "Pizza" that deserve to be call like that. just a suggest: basilico is the last stuff to put at end of cooking! :) Gz(from Italy)
The first pizza was a bit watery. The way to combat this is either; leave your fresh mozzarella in the refrigerator overnight or julienne cut the mozzarella because the pizza cooks in about a minute and that’s not enough time to evaporate the liquid from the cheese when you have large chunks that hold lots of liquid.
Мне нравится такой формат кулинарных передач, потому что видно сколько труда вкладывает повар в блюдо. Я стал уважительно относиться к ремеслу поваров.
ive been making my own pizza lately, i mean i still eat frozen pizza but sometimes i make my own its not hard at all its just a bit tricky but u can figure it out after few pizzas ... the biggest problem iam having is that my oven is probably not hot enough and the dough doesnt bake fast enough to be browned and crunchy before the water from tomato sauce and cheese almost boils out.
@@MrMajsterixx Je to o technice. Já dělám v normální troubě 250-275° pizzu 10 minut + cca 1 min. dopékání shora pokud je třeba a s vysoušením problém nemám. V klasické peci má vysokou teplotu i pekařský kámen, takže se pizza dělá oboustranně okamžitě, zatím co plech doma máš pokojové teploty. Toto také mění struturu finální pizzy. Můžeš si předehřát plech spolu s troubou (ale ohne ho to), nebo pořídit pekařský kámen do trouby a budeš to mít dřív. Spíš bych ti ale zatím poradil koumat víc sýr. Já používám mozzarelu v nálevu a celé rajčata v plechovce, které si rozpasíruji. Takto není problém s vysoušením. Kdybych si ale dělal nouzovku z plátků goudy nebo tak. tak je potřu lehce pomodorem i svrchu. Takže i za 10 minut vytáhnu sýr který se roztéká. Díky vlhkosti rajčat na povrchu se přepeče.. Jde tedy o to jaké sýry a jejich kombinace používáš, v jaké míre je tedy třeba či netřeba přidávat pomodoro nad sýr. Takže takhle je to o tom poznat suroviny a umět je kombinovat. Jinak kdyby jsi chtěl až moc pizzu, portable wood fire pizza oven má víc a víc verzí. Mě se nejvíc líbí design ooni pro multifuel pizza oven, ale s číny lze sehnat za polovinu přijatelné menší verze od jiných výrobců.
quando sono stato a napoli a mangarie la margerita, dopo che la hanno messa a tavola mi hanno messo il filo di olio e la foglia di basilico.. e a quanto ricordo cuocerla con il basilico è sacrilegio.. ma bel video bravo..o brava. bravo anche lui nella manualità. la mangerei sicuramente
It's not that hard to master, you only need to spend time doing it and repeating it with interest. There is a lot of half-wits working in pizza joints who "master" these techniques without issue.
They allow for a cooler final dough temperature. You would most likely want this to compensate for a very warm room temp so your dough does not ferment too fast.
11:13 : A poco que debutó "Maradó, Maradó", la 12 fue quien coreó "Maradó, Maradó". Su sueño tenía una estrella llena de gol y gambetas... y todo el pueblo cantó: "Maradó, Maradó", nació la mano de Dios, "Maradó, Maradó". Sembró alegría en el pueblo, regó de gloria este suelo...
This is one of the many reasons why I follow this channel and have activated the notification, I follow it for quality products, which stimulate my interest (including that of others for sure), my appetite and my desire to learn how to do these things , to learn the different types of cuisine and to travel the world. These are the videos that make me understand how far our culinary culture goes and where I want to go.
"the best we can do is give you our highest foreign-compliment because you're actually not italian so it can't be as good as ours, hurr durr!" Get over yourself, you probably suck at cooking yourself while mantling the "i'm italian, so i know things about cooking you cannot comprehend" mantra.
I think 80% of Italians know what a good pizza is like just looking hahaha, we are not presumptuous but we know how to eat real Italian food unlike other countries
この動画を見てずっといいな〜と思ってて、今日行ってみました！！
無理矢理連れて来られて乗り気じゃなかった父がめちゃめちゃうまいっ！！て喜んで4枚も頼んでましたwww
どの種類もほんとに美味しかった…遠出して食べに行った甲斐がありました🥰
👏🍕
I am italian and this guy is definitely good at it. Go to his pizzeria! This guy has passion and loves what he's doing
Ok figo
Hi there! I am Antonio pizza chef from Naples, I want to congratulate you on the perfect execution, dough, drafting, and finally the perfect cooking of the Neapolitan style pizza! greeting from Saudi Arabia!
紙1枚で着火かっこいいですね
鴨のさばきもいいです。生地取り出したとこもいいねえ。
ピザは縁までソースかけないんですね。縁までかけてるピザ見たことないです笑
ありがとうございました。
めっちゃ美味しそう！これだけ大きくて価格も良心的！
My last trip in Tokyo in 2016 ( sigh) I had a delicious margherita pizza in a Salvatore Cuomo pizza restaurant in Ikebukuro. Was made perfectly as done in this video. I am Italian and I have to say that that pizza was genuine Neapolitan pizza as if it was made in Napoli. I had a great time. even if of course the cost was high a high price for our standards the staff and quality was excellent. if recipe is made with good ingredients and passion it will be always a good meal for customers
"i am italian" you think the rest of the world think that fact matters when you review pizzas because Italian = great masters of pizza huurr hurrr, it doesn't, fuck off.
@@toxicteabaging chill young man..
@@toxicteabaging well, when reviewing neapolitan style pizza being italian matters cause there are 90% more chances that he tried an original neapolitan pizza so he knows how it should be and look...
I'm from Italy, this really warms my heart
Non sei l'unico/a 😂😂
Anche se il pomodoro frullato non si può vedere ahaha
È fatta meglio di molte pizzerie in Italia.
SONO GIAPPONESSE
@@frankie9948 e allora ti consiglio di venire a napoli👌
La vera pizza! Complimenti a te. Vorrei tanto venire in Giappone per mangiare da te! 🇮🇹🇯🇵
お世辞抜きで本当に美味しそうです。
いつか食べてみたい！
Tout à fait !
Posso dire sto adorando ancora di più il Giappone per questo???
Can I say that I’m loving Japan more than before just for this???
ADORO LA PIZZA, TUTTI GLI ITALIANI CON ME
I LOVE PIZZA, ALL THE ITALIANS ARE WITH ME
Looks great... Very well done, from ITALY !!!
Are you joking?
職人技っていつ見ても飽きないね
Dai soddisfazione .. far gustare la nostra tradizione al tuo paese mi fa contento... gli dai un tocco di Napoli
ピッツアの生地作るの結構難しいですよね...季節の代わりで小麦粉の量とか変わらないと失敗しますし。
使ってた小麦粉はルナロッサでした(元店長)
Hai le palle quadre a fare un prodotto del genere dall altra parte del mondo! Complimenti!
Si ma sulla Margherita mette troppa mozzarella, infatti se vedi gli è rimasta liquida e gli casca tutto il condimento...però dai è bravo, ho visto di peggio qui in italia
Lol
Cmq il tuo discorso non fa una piega, secondo te le persone che fanno il kebab in italia devono avere le palle quadre visto che lo fanno in un'altra nazione
@@luck3743 solo se lo fanno BENE ;) con le robe economiche portate nei camion puzzolenti sono bravi tutti
@@luck3743 infatti non credo in italia facciano lo stesso kebab che fanno in turchia
Da Napoli, complimenti, sembra davvero una pizza napoletana! Bravo!
Si pero la stella a uno che usa i pelati in scatola e mette i pomodori verdi.. ho visto di molto meglio in italia
Ci sono stato con amici Napoletani e hanno apprezzato moltissimo!
Aall Pprr per non parlare che non sa usare il forno visto che nel video ci sono due pizze e tutte e due gli è toccato finire la cottura sulla pala perché se no finiva che le bruciava 😅
Anche a casa mia
@@aallpprr8998 effettivamente la stella è curiosa
now i want to build my own stone oven on my backyard.
Me too
This is a master "pizzaiolo", thanks to honour Italy this way. It looks and amazing perfect pizza! Greetings from Italy
Ua fratè mo si addivindat Kalò! 💯
Hahahah
何度視ても惚れ惚れするピッツァ🤩
L’ha cucinata molto meglio lui rispetto a certi pizzaioli che ci sono qua in Italia. Complimenti a lui
Per essere stella Michelin .
この生地をずっとペチペチしてたい人俺以外にも居ると思う。
Chips
はーい
私もです！
Complimenti veramente vedere un giapponese fare le pizze all vecchia tradizione napoletana e uno onore complimenti.😊
Great presentation and interesting mixer! Thanks!
定期的に見てます
Your pizza Is gorgeous. Excellent job. Bravissimo. Touchy. Grazie mille
早いそして丁寧
Superb creation.
One of the most beautiful things man ever made
Thanks man
@@Joshua125r you made it?
@@EverlastMsg yeah italians made it
i'm so impressed, japanese really know how to master skill
Basically it’s observing every detail when learning something. Then doing it over and over. And repeat. The reason why other people fail is because they get lazy and don’t repeat or forget about the crucial details. The bottom line is to stay focused, repeat over and over and pay attention.
Actually is not that hard trust me, maybe in Japan they give a Michelin star easily because in Italy there are plenty pizzerias like this
Beautiful pizza. It’s great to see a master of the craft at work.
Can you share the rough dough recipe and resting times?
it very much depends on the flour and yeast, but for a typical 00 flour, go for at least 24 hours and no more than 72 hours (cold storage, fridge). Rough proportions should be 1kg flour, 600 ml water, 10g fresh yeast. Or just go and find Frank Pinello's (at Munchies) guide on how to make an excellent pizza at home;)
i need this please
The stretch of the pizza was impressive. Was like oh, it’s a small pizza with a lot of ingredients. Oh, I see now.
that's the authentic Neapolitan way
Thats a normal sized pizza
sehr ästhetisches schönes Video und die Pizza sieht so lecker aus 😋
11:12 Lo más lindo del video
EL DIEGO
como si fuese un logro que maradona sea argentino , alta verguenza
JAJAJAJAJAJAJAJAA NOOOOOO
only things I would change is the amount of mozzarella you use and when pizza is almos done taking it in and out of the oven (causes excess ash to fly around and go on pizza), otherwise fantastic well done it looks amazing!
This is beautiful! I’ve been watching this video 3 times
You need better hobbies.
Eccezionale!! Tradizione napoletana rispettata💖Complimenti!🍃🍕🍻
食材が旨そう
Great video, this is art, not everyone could do this...pizza Neapolitana is just something special. What I think is that you used a cold dough, not fermented enough..and maybe slightly higher lower temperature in the oven. But it still looks AMAZING, my mouth are watering..Good work here, greetings from pizzaiolo from Serbia.
could you teach me how to make a proper Napoli pizza?
👏🍕
Right now my stomach sounds like formula 1.
i think this is the first "Pizza" that deserve to be call like that. just a suggest: basilico is the last stuff to put at end of cooking! :) Gz(from Italy)
As well as the always enchanting Japanese purity and precision 💙 🍕
Very good to eat. Very tasty. I wish you a Merry Christmas and Happy New Year
The way he cooks is worth watching
👏🍕
PIZZA LOOK SO YUMMY THANK FOR SHARE
The first pizza was a bit watery. The way to combat this is either; leave your fresh mozzarella in the refrigerator overnight or julienne cut the mozzarella because the pizza cooks in about a minute and that’s not enough time to evaporate the liquid from the cheese when you have large chunks that hold lots of liquid.
I think it's more the water based on the tomato, btw your advise upgrade the result too
To much toping and OVEN WAY TO HOT!
it was not too watery its Napolitan pizza that's exactly how it should be
All of the toppings (not counting sauce, that looked perfect) had too much moisture.
Complimenti ottima 🍕 per la passione e la precisione! By Italy🇮🇹
Nom sei italiano se dici questo. Non ri meriti la cittadinanza Italiana😂
Вкуснота! Прям как в школьной столовой!
Very good pizza congraturascion
Мне нравится такой формат кулинарных передач, потому что видно сколько труда вкладывает повар в блюдо.
Я стал уважительно относиться к ремеслу поваров.
Cyka
Nice... the last pizza looks awesome.
Ну офигенно в конце вся начинка с пиццы сполза, прям на все звезды мишлена
Ахахах
крутые продукты исполнение полная дрысня
А то что он в золу с пеплом и сажей её кладет, это нормально?!) Как есть её
@@КириллТуманов-я7т ртом
@@everlust6281 Ротом !!!
Looks awsome, but i dink that the dough need a little bit more tension?
I am a new subscriber and I love your amazing vlog. Japan has such rich culture that I truly admire.
Only that pizza is part of Italian culinary culture...
Un verdadero experto pizzero.. FELICITACIONES MAESTRO 👏👏👏
Божественно! Браво мастеру.
👏🍕
Number one! i’m italian ..this pizza is like the italian (Napolitan) pizza 💪🏻
ピッツァは正義‼︎🍕
Dough ball rolling on another planet honestly
Meanwhile I'm just sitting here and eating my microwaved frozen pizza thinking to myself: "This looks a bit nicer than what I'm having"
ive been making my own pizza lately, i mean i still eat frozen pizza but sometimes i make my own its not hard at all its just a bit tricky but u can figure it out after few pizzas ... the biggest problem iam having is that my oven is probably not hot enough and the dough doesnt bake fast enough to be browned and crunchy before the water from tomato sauce and cheese almost boils out.
@@MrMajsterixx you can put a little more sugar in the dough and then it browns a bit more..
Meanwhile I'm just sitting here and eating my microwaved frozen pizza thinking to myself: "This looks a bit nicer than what is shown in the video''
@@MrMajsterixx Je to o technice.
Já dělám v normální troubě 250-275° pizzu 10 minut + cca 1 min. dopékání shora pokud je třeba a s vysoušením problém nemám. V klasické peci má vysokou teplotu i pekařský kámen, takže se pizza dělá oboustranně okamžitě, zatím co plech doma máš pokojové teploty. Toto také mění struturu finální pizzy. Můžeš si předehřát plech spolu s troubou (ale ohne ho to), nebo pořídit pekařský kámen do trouby a budeš to mít dřív. Spíš bych ti ale zatím poradil koumat víc sýr. Já používám mozzarelu v nálevu a celé rajčata v plechovce, které si rozpasíruji. Takto není problém s vysoušením. Kdybych si ale dělal nouzovku z plátků goudy nebo tak. tak je potřu lehce pomodorem i svrchu. Takže i za 10 minut vytáhnu sýr který se roztéká. Díky vlhkosti rajčat na povrchu se přepeče.. Jde tedy o to jaké sýry a jejich kombinace používáš, v jaké míre je tedy třeba či netřeba přidávat pomodoro nad sýr. Takže takhle je to o tom poznat suroviny a umět je kombinovat. Jinak kdyby jsi chtěl až moc pizzu, portable wood fire pizza oven má víc a víc verzí. Mě se nejvíc líbí design ooni pro multifuel pizza oven, ale s číny lze sehnat za polovinu přijatelné menší verze od jiných výrobců.
quando sono stato a napoli a mangarie la margerita, dopo che la hanno messa a tavola mi hanno messo il filo di olio e la foglia di basilico.. e a quanto ricordo cuocerla con il basilico è sacrilegio.. ma bel video bravo..o brava. bravo anche lui nella manualità. la mangerei sicuramente
The way he handled the dough, creating small balls with that hand technique it’s a very neapolitan thing and very difficult to master as a skill
It's not that hard to master, you only need to spend time doing it and repeating it with interest. There is a lot of half-wits working in pizza joints who "master" these techniques without issue.
very nice video. Although i have a question, whats the point of icecubes in the mixer?
What icecubes?
They allow for a cooler final dough temperature. You would most likely want this to compensate for a very warm room temp so your dough does not ferment too fast.
11:13 :
A poco que debutó
"Maradó, Maradó",
la 12 fue quien coreó
"Maradó, Maradó".
Su sueño tenía una estrella
llena de gol y gambetas...
y todo el pueblo cantó:
"Maradó, Maradó",
nació la mano de Dios,
"Maradó, Maradó".
Sembró alegría en el pueblo,
regó de gloria este suelo...
Epico
Mi e' venuta fame 😋 bravissimo !
This is one of the many reasons why I follow this channel and have activated the notification, I follow it for quality products, which stimulate my interest (including that of others for sure), my appetite and my desire to learn how to do these things , to learn the different types of cuisine and to travel the world. These are the videos that make me understand how far our culinary culture goes and where I want to go.
Stfu
at least they use the slicer correctly
Stfu
Nice all purpose copy paste
Naaaaa lo tiene al Diego 11:13 😍😍😍 ... anotado en mis lugares para visitar !!!!!!
トマト缶に直に味付けとか驚きだ
Bravo..ottima pizza e anche prodotti
Deve estar uma delícia !! Parabéns!! Deu vontade de comer. Amo pizza.
👏🍕
Можно бесконечно смотреть на 3 вещи в жизни.Как горит огонь ,как течет вода и как человек отлично работает !🤓
La pizza es hermosa 🙌
As we would say here.. "ma magnass" and that's the best compliment a neapolitan can give about a foreign pizza. 🇮🇹❤️🇯🇵
"the best we can do is give you our highest foreign-compliment because you're actually not italian so it can't be as good as ours, hurr durr!"
Get over yourself, you probably suck at cooking yourself while mantling the "i'm italian, so i know things about cooking you cannot comprehend" mantra.
Когда смотришь на пламя в печи, то думаешь: "там время по другому идёт".
Excelente.
Thank you. Interesting. subscribed😍🤗🙂🙃
Grande el Diegote!!!!
nos cago tres mundiales el cerdo falopa ese
Bravissimo. È incredibile, la pulizia, e l'abilità. Un vero giapponese. E viva la margherita con i colori italiani. 👏👍
Эт самое, уважаемые киньте раскладку на тесто ну по брацки от души в душу, брат травмат, че кого всех обнял приподнял и счастья здоровья там это 😁😅
Тебе какое тесто по быстрее или двух суточное или ...
Bravo pizzaiolo giapponese e sempre forza Napoli😋
The pizza looks like a piece of tomato soup..... so watery😂😂😂
Lmao when he took the slice it all just dropped
I'm Italian and I can say this is a good pizza!
Like that matters for some reason, tell me you're an internationally renowned chef with merit, then i might care.
You italians are pretentious.
I think 80% of Italians know what a good pizza is like
just looking hahaha, we are not presumptuous but we know how to eat real Italian food unlike other countries
You can tell the chef knows what he’s doing by the knife he used to cut tomatoes.
Quello è l’unico coltello
Amazing skill
This is the best pizza that I have even seen in a foreign country
The mixer is magnificent. I've never seen one like that until now.
Yes. The mixer is gorgeous.
👏🍕
以前ナポリで食べた生ハムやスモークサーモンのピッツァも、こういう後乗せ方式で美味かった記憶。
opino lo mismo
分ける時はモッツァレラみたいに少し絞り出す感じなんですね
Magnifico !
uy! el Diego! Que alegria!
すげえ ずっと見てられる
Согласен
Looks amazing🙂
Buena receta, La haré en casa 👍🏻
pizza... pizza... pizza , margherita pizza is the best
本場ナポリでもミシュランのピザ屋は数店しかありません。数百店（いや多分もっとそれ以上かも）ピザ屋があるにもかかわらずです。それを考えると、京都のナポリピザ店でミシュラン掲載とはとんでもないことなのでは。。。。
美味しそう😻
Everybody fighting down here to one up each other on pizza knowledge 😂
ピザの先端の油染みてるとこ好き
11:12 GOD HIMSELF
hes far from being god... from what ive seen hes a sinner.
Naples 😍 Dream city
7:53 ここ労災ポイント
11:29 もうこの時点でもちもちしてて美味そう
come si nota la precisione della mano giapponese. impressionante
E se vedessi la mano napoletana...