Neapolitan Pizza Making with the Masters! Part 3
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- Опубліковано 16 вер 2024
- EatItalian.com documented a Neapolitan Pizza Making class taught by master Pizzaiolo, Roberto Caporuscio and Peppe Starita. Learn how to make 'real' Neapolitan dough, fresh mozzarella and techniques handed down from generations. Only on EatItalian.com!
This three-part series is the best I have seen, excellent instructions. Thank you!
This is a truly excellent series of videos! Making a true Neapolitan-style pizza is extremely difficult, much more so than one would think. And trying to serve them in a restaurant is very difficult as well - not only are the authentic ingredients expensive and hard to find in some areas, but lots of people don't "get it." As I type this in the American Midwest, there are lots of options as far as pizza restaurants go, and it seems like many people are convinced that "bigger is better." When I lived in Chicago, lots of people (especially tourists) seemed drawn to the deep dish style, which is nice, but very heavy. New York style is not as popular, but it's what we tend to see more than often than not. Then perceived value of a pizza that weighs much less seems to be a hard sell where I live, but once you have one made the right way, you never want to eat a different style. Something as simplistic as a super-thin crust, good olive oil, Italian tomatoes, fresh mozzarella (Buffalo if you can afford it) and fresh basil, perfectly seasoned and baked at extremely high heat can be a very humbling experience, especially if you see it being done right in front of you - I was recently at Punch Pizza in the Minneapolis area, and it was amazing.
Non ho mai visto una pizzeria dove fanno anche la mozzarella. Il passato artigiano da caseario é un valore aggiunto al ristorante e alla pizza. Incredibile.
muy buenos los videos,gracias por dar a conocer algunos secretos sobre el tratamiento de la mozzarela.un abrazo desde bs as.argentina
I was jealous that I couldn't be there. Amazing!!!
I learned in this vid that it takes care to make a pizza to have a unique flavor different than the others.
Grazie, ho imparato cose che non sapevo sul trattamento della mozzarella! Thank you very much. I have just learned a way I didn't know to manage the mozzarella.
these are some real jewels from a cheese maker. This Amano pizzaria is probably one of the best on the east coast.
BRAVO! ME PIACE LA CAGLIATA PRONTA ,NOI QUI IN BRASILE DOBBIAMO FARE LA MOZZARELLA DA CAPO ! SALUTE MARCOS.
Fantastic!
Very very nice!
¡Fascinante!
yo amo la pizzza
Nice shirts too!
fucking nuts, this guy is sharing so much secret ! omg thanksss!
woooow
Happy ending with the certificate :)
That's a tablespoon, not teaspoon for those of you that care
Yes, though you'll also notice that Roberto specified 90g for 6 cans (IOW, 15g per can...so, a tablespoon). The lesson here is that using volume measures for pizza, baking or recipes from outside the US, UK or Canada is trash. Get a scale.
No, don't use your weed scale!
"inside of the can nice and white" = BPA
Nope. Actually, the "metal" ones have the BPA (the plastic lining is clear).
I only wanted to see a finished pizza!!! Why?
Absence didn't make the heart grow fonder? :-)
do i see an aluminium pots ... :(
That's what every restaurant uses, jackass.
I've made mozzarella from whole milk before. It's possible.
I don't doubt it. The point Roberto made was about the creaminess of cheese made with raw milk (e.g. buffala mozzarella and fior di latte) compared to pasteurized. Of course, if you have access to fresh milk off the farm, so much the better! Cheers.