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 😅
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.
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.
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;)
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.
"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.
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!
Мне нравится такой формат кулинарных передач, потому что видно сколько труда вкладывает повар в блюдо. Я стал уважительно относиться к ремеслу поваров.
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)
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...
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.
please man, get those hands out of that rotating bowl, I also own a mixer, and there are signs pretty much everywhere ( also a metal net) to NOT get your hands in while working, despite that beautiful work on the pizza tho!
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.
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
All'inizio quando, ho visto frullare i pelati ho bestemmiato, quando ho visto levare l'impasto rugoso dalla macchina mi sono messo le mani nei capelli, ma poi con la stesura della pizza e la tecnica dello schiaffo ha riacquistato tutta la mia stima 😊
Michelin star, search up the definition of it, then come back here to delete the comment. A prelude: the quality of the served food isn't the only parameter
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🥰
👏🍕
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。
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!
めっちゃ美味しそう！これだけ大きくて価格も良心的！
何度視ても惚れ惚れするピッツァ🤩
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...
職人技っていつ見ても飽きないね
La vera pizza! Complimenti a te. Vorrei tanto venire in Giappone per mangiare da te! 🇮🇹🇯🇵
早いそして丁寧
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 !
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
now i want to build my own stone oven on my backyard.
Me too
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
Right now my stomach sounds like formula 1.
生地を丸く切り取るところ何か可愛い
ミシュランなのに価格安すぎる
Dai soddisfazione .. far gustare la nostra tradizione al tuo paese mi fa contento... gli dai un tocco di Napoli
定期的に見てます
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
This is a master "pizzaiolo", thanks to honour Italy this way. It looks and amazing perfect pizza! Greetings from Italy
Looks great... Very well done, from ITALY !!!
Are you joking?
ピザの先端の油染みてるとこ好き
L’ha cucinata molto meglio lui rispetto a certi pizzaioli che ci sono qua in Italia. Complimenti a lui
Per essere stella Michelin .
(´,,•﹃•,,｀)…。頭打ち続けるくらい美味そう！！！
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.😊
食材が旨そう
Ua fratè mo si addivindat Kalò! 💯
Hahahah
ピッツァは正義‼︎🍕
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
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👌
Great presentation and interesting mixer! Thanks!
Dough ball rolling on another planet honestly
One of the most beautiful things man ever made
Thanks man
@@Joshua125r you made it?
@@EverlastMsg yeah italians made it
Superb creation.
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.
Eccezionale!! Tradizione napoletana rispettata💖Complimenti!🍃🍕🍻
This is beautiful! I’ve been watching this video 3 times
You need better hobbies.
美味しそう😻
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.
sehr ästhetisches schönes Video und die Pizza sieht so lecker aus 😋
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
Nice... the last pizza looks awesome.
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。。。。
Complimenti ottima 🍕 per la passione e la precisione! By Italy🇮🇹
Nom sei italiano se dici questo. Non ri meriti la cittadinanza Italiana😂
You can tell the chef knows what he’s doing by the knife he used to cut tomatoes.
Quello è l’unico coltello
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。
Your pizza Is gorgeous. Excellent job. Bravissimo. Touchy. Grazie mille
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 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.
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)
The way he cooks is worth watching
👏🍕
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.
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!
Мне нравится такой формат кулинарных передач, потому что видно сколько труда вкладывает повар в блюдо.
Я стал уважительно относиться к ремеслу поваров.
Cyka
Bravo pizzaiolo giapponese e sempre forza Napoli😋
Everybody fighting down here to one up each other on pizza knowledge 😂
食べたい！行くかも
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
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 💙 🍕
The mixer is magnificent. I've never seen one like that until now.
Yes. The mixer is gorgeous.
👏🍕
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
Very good to eat. Very tasty. I wish you a Merry Christmas and Happy New Year
This is the best pizza that I have even seen in a foreign country
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?
👏🍕
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...
Bravo..ottima pizza e anche prodotti
The pizza looks like a piece of tomato soup..... so watery😂😂😂
Lmao when he took the slice it all just dropped
Very good pizza congraturascion
Grande el Diegote!!!!
nos cago tres mundiales el cerdo falopa ese
BRAVISSIMO!!!
トマト缶に直に味付けとか驚きだ
PIZZA LOOK SO YUMMY THANK FOR SHARE
please man, get those hands out of that rotating bowl, I also own a mixer, and there are signs pretty much everywhere ( also a metal net) to NOT get your hands in while working, despite that beautiful work on the pizza tho!
There is nothing to worry about if you are careful. Im sure a professional chef can do what he wants.
lol, that’s a 2 arm mixer. Zero danger.
You win a free pizza with a Coke if you get the pizza with his fingers and blood in it.
The thing is, it is not a "rotating bowl".
Ottimo lavoro 👍
Dude needs to upgrade his coffee stat!!
As soon as I saw that I was concerned
焼く前のピザ食べてみたい…✨
ん？w
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
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
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
Looks amazing🙂
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 !!!
All'inizio quando, ho visto frullare i pelati ho bestemmiato, quando ho visto levare l'impasto rugoso dalla macchina mi sono messo le mani nei capelli, ma poi con la stesura della pizza e la tecnica dello schiaffo ha riacquistato tutta la mia stima 😊
Comunque il prosciutto di Parma dovrebbe arrivare anche in Giappone
11:12 Lo más lindo del video
EL DIEGO
como si fuese un logro que maradona sea argentino , alta verguenza
JAJAJAJAJAJAJAJAA NOOOOOO
RESPECT FROM NAPLES
Magnifico !
getting the pizza to absorb some of the smoke without burning the bottom too much. Shows good technique ;-)
Deve estar uma delícia !! Parabéns!! Deu vontade de comer. Amo pizza.
👏🍕
uy! el Diego! Que alegria!
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
Amazing skill
すげえ ずっと見てられる
Согласен
Number one! i’m italian ..this pizza is like the italian (Napolitan) pizza 💪🏻
Bravissimo complimenti!!!
Bravissimo. È incredibile, la pulizia, e l'abilità. Un vero giapponese. E viva la margherita con i colori italiani. 👏👍
His can't have a michelin star. I mean, it's good pizza, but if this has a star most pizzerie in italy should be starred by now
actually the best pizza are in Japan not Italy now
@@sometimesitdown boom, in your face XD
Michelin star, search up the definition of it, then come back here to delete the comment. A prelude: the quality of the served food isn't the only parameter
@@sometimesitdown 😂😂😂😂😂😂😂
@@sometimesitdown hope u r joking dude
Mi e' venuta fame 😋 bravissimo !
La pizza quedó muy mojada, fue por la cantidad excesiva de mozzarella fresca y el tomate picado.. la masa se veía perfecta
Si gruoss Ciro, bravissimo