A Japanese Handmade Michelin Pizza from Naples Legends Recipe in Italy!Wood Fired"Pizzeria da Ciro"
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- Опубліковано 24 вер 2020
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Today's video is a "Pizzeria da Ciro" from Kyoto, a store that continues to offer genuine pizza in Naples, Italy.
The "Pizzeria da Ciro" style is a commitment to purchase most of the ingredients used from Italy.
From the owner's desire to have the authentic taste in Japan, two types of flour are always on standby according to the water in Japan.
It seems that the composition of flour and the amount of water used to make the dough are changed according to the season.
While telling an interesting story that the master of the pizza shop in italy where the owner Mr. Nakano trained was a real Italian ma * ia,
Mr. Nakano's stubborn attitude to protect the authentic taste that he had learned so hard made me feel a strong bond like the strict rules of the Godfather family.
The pizza made with the precious buffalo mozzarella cheese has a very moving taste, and the freshness of the arugula that matches the exquisite Parma ham is too dangerous and I have been captivated by the arugula for a while.
The dough is thin, but it has a chewy texture and is very delicious, so I would like everyone to eat it!
Michelin Bib Gourmand Japan 2020 listed store. (There is no doubt that it will be posted in 2021!)
Thanks a lot!
Your friend "DELI BALI"
Video shooting cooperation:「Pizzeria da Ciro」
/ pizzeriadacirokyoto
住所：goo.gl/maps/yhAeo24uUbKzpBQbA
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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
Great presentation and interesting mixer! Thanks!
食材が旨そう
めっちゃ美味しそう！これだけ大きくて価格も良心的！
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 !
Looks great... Very well done, from ITALY !!!
Are you joking?
Superb creation.
Bravissimo complimenti!!!
now i want to build my own stone oven on my backyard.
Me too
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。
Nice... the last pizza looks awesome.
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...
Right now my stomach sounds like formula 1.
職人技っていつ見ても飽きないね
食べたい！行くかも
La vera pizza! Complimenti a te. Vorrei tanto venire in Giappone per mangiare da te! 🇮🇹🇯🇵
This is beautiful! I’ve been watching this video 3 times
You need better hobbies.
早いそして丁寧
定期的に見てます
Magnifico !
Ua fratè mo si addivindat Kalò! 💯
Hahahah
Looks amazing🙂
美味しそう😻
La pizza es hermosa 🙌
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👌
Amazing skill
Very good pizza congraturascion
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
ピッツァは正義‼︎🍕
Complimenti ottima 🍕 per la passione e la precisione! By Italy🇮🇹
Nom sei italiano se dici questo. Non ri meriti la cittadinanza Italiana😂
Ottimo lavoro 👍
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!
I know where I will take a pizza when in Japan. Love from italy
esta brutal la pizza tiene muy buena pinta realmente es asmr
PIZZA LOOK SO YUMMY THANK FOR SHARE
Dai soddisfazione .. far gustare la nostra tradizione al tuo paese mi fa contento... gli dai un tocco di Napoli
One of the most beautiful things man ever made
Thanks man
@@Joshua125r you made it?
@@EverlastMsg yeah italians made it
Estabbene!!! Bravo!!!
Bravo..ottima pizza e anche prodotti
Божественно! Браво мастеру.
👏🍕
Your pizza Is gorgeous. Excellent job. Bravissimo. Touchy. Grazie mille
Ham & Rocket is truly amazing
sehr ästhetisches schönes Video und die Pizza sieht so lecker aus 😋
Grande el Diegote!!!!
nos cago tres mundiales el cerdo falopa ese
As well as the always enchanting Japanese purity and precision 💙 🍕
grande grande pizza complimenti!
Dough ball rolling on another planet honestly
The way he cooks is worth watching
👏🍕
Вкуснота! Прям как в школьной столовой!
Bravo!!!
Eccezionale!! Tradizione napoletana rispettata💖Complimenti!🍃🍕🍻
Dude needs to upgrade his coffee stat!!
As soon as I saw that I was concerned
すげえ ずっと見てられる
Согласен
Very good to eat. Very tasty. I wish you a Merry Christmas and Happy New Year
nice salad
L’ha cucinata molto meglio lui rispetto a certi pizzaioli che ci sono qua in Italia. Complimenti a lui
Per essere stella Michelin .
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
BRAVISSIMO!!!
Mi e' venuta fame 😋 bravissimo !
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
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.😊
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
Bravo good job
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
Когда смотришь на пламя в печи, то думаешь: "там время по другому идёт".
Excelente.
I like the no talk videos like this.
デリさんのいっつも旨そう🤤
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
Buena receta, La haré en casa 👍🏻
ミキサーの動きが思ったより優しくて心配してたけど、しっかり生地を生成してくれた。
Well done 👍
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...
何故かミニトマトが可愛く見える
焼く前のピザ食べてみたい…✨
ん？w
absolutely spectacular 👌👌
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.
Dammit, I have to get pizza now. I'll start healthy tomorrow
This kind of pizza (from this video) is pretty healthy. Just add more green stuff and you can eat it 24/7
Focus is all over the place
What a mixer....never seen one this good!!!!!!!!!!!
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
Deve estar uma delícia !! Parabéns!! Deu vontade de comer. Amo pizza.
👏🍕
uy! el Diego! Que alegria!
Thanks
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.
なんか外国の缶詰って美味しそうに見えるよね
Si gruoss Ciro, bravissimo
Very good
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.
You can tell the chef knows what he’s doing by the knife he used to cut tomatoes.
Quello è l’unico coltello
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 mixer is magnificent. I've never seen one like that until now.
Yes. The mixer is gorgeous.
👏🍕
Spettacolo ♥
11:13 gracias D10S
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!
すげー美味そうなんか
11:12 Lo más lindo del video
EL DIEGO
como si fuese un logro que maradona sea argentino , alta verguenza
JAJAJAJAJAJAJAJAA NOOOOOO
Мне нравится такой формат кулинарных передач, потому что видно сколько труда вкладывает повар в блюдо.
Я стал уважительно относиться к ремеслу поваров.
Cyka
This is a master "pizzaiolo", thanks to honour Italy this way. It looks and amazing perfect pizza! Greetings from Italy
ピザの先端の油染みてるとこ好き