A Japanese Handmade Michelin Pizza from Naples Legends Recipe in Italy!Wood Fired"Pizzeria da Ciro"
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- เผยแพร่เมื่อ 29 ก.ย. 2024
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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/yh...
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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🥰
👏🍕
めっちゃ美味しそう！これだけ大きくて価格も良心的！
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)
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".
Naaaaa lo tiene al Diego 11:13 😍😍😍 ... anotado en mis lugares para visitar !!!!!!
Cloud you tell me the name of white cheese please ?
Basil should stay on top... Buy ehy! Fair enough for a so distant place from Napoli ;)
Haha dude pretty sure this guy studied the art of making Neapolitan pizza in Napoli
As you can see from the comment section, there are always those who do not accept successors from other countries .
And it becomes very aggressive and mean-spirited fault-finding🥺
Furthermore, while local artisans are allowed to create new recipes, successors from other countries are often not allowed..This is especially true for traditional European cuisine.🥺
So there is no need to listen to the local negative opinions excessively 😊👍
@@RacistChinaWhite I don't listen at all. Pizza is adaptable even if some people aren't.
I've seen people fight over a chili recipe.
私は聴覚障害者です
もし聞こえるようになったら、ここで働いてみたかった、、、
バイト面接でキッチンのみ応募しても、何度も落とされてたから諦めた
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...
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.😊
Right now my stomach sounds like formula 1.
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
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
Ua fratè mo si addivindat Kalò! 💯
Hahahah
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👌
Pizza Michelin? 🤔🤔
Si de pneumatico !!!! My dad is death whaching this.
l'ergastolo non è arrivato perché troppo lontano. Frullatore ad immersione. è un po' come quando nella mia città dicono che la miglior granita è quella catanese o che si chiamano arancine.
cuando come muchas de esas pizza te salen michelinis.
Dio cane se dite che questa pizza non è buona avete problemi..
Michelin como las llantas xD
11:12 GOD HIMSELF
hes far from being god... from what ive seen hes a sinner.
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!
L’ha cucinata molto meglio lui rispetto a certi pizzaioli che ci sono qua in Italia. Complimenti a lui
Per essere stella Michelin .
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 !
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
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。
Dude needs to upgrade his coffee stat!!
As soon as I saw that I was concerned
いつも320円のオーブンだけのピザで満足してるようじゃ食べれないのかなー
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
Adam neden salçaya şeker atıyor nereye geldim ben aq
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。。。。
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 !!!
One of the most beautiful things man ever made
Thanks man
@@Joshua125r you made it?
@@EverlastMsg yeah italians made it
Da vero italiano e Napoletano farò 2 appunti la pasta andrebbe lavorata a mano con lievito di birra fresco
2 il fumo nero nel forno da un gusto peggiore alla pizza e si dovrebbe aspettare che il fumo se ne vada per informarla
Saluti da Napoli
for anyone wondering, he said 1. use fresh yeast 2. wait untill there is no more smoke.
Is it true there is no pizza with meat?
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.
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
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
La vera pizza! Complimenti a te. Vorrei tanto venire in Giappone per mangiare da te! 🇮🇹🇯🇵
Dove sono i commenti degli italiani indignati? Non li trovo...
Idem... Pizza stellata con pomodori in latta?! Boh
Oltretutto è sbagliato completamente il taglio del pomodoro e non parliamo della pizza con la rucola e il crudo
Когда смотришь на пламя в печи, то думаешь: "там время по другому идёт".
Excelente.
The pizza is way too soggy
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.
- Grandiozzo...~😋🍕🇯🇵
なんか外国の缶詰って美味しそうに見えるよね
食材が旨そう
Dopo il primo minuto di video qualche pizzaiolo a napoli è svenuto... Usare un frullatore ad immersione per rendere liscia una scatola di pelati... Meglio farli a mano, al massimo con il passaverdure. Con il Blender si distruggono tutte le fibre del pomodoro e si fa inglobare aria alla salsa così il colore del pomodoro tende all'arancione e cambia sapore e consistenza.
Вкуснота! Прям как в школьной столовой!
so confusing, so is this kyoto or italy
Kyoto
Everywhere is authentic Pizza made with love of the tradition, there is Naples... Not Italy and not Japan... 😜
Wood fired pizza? How will pizza get a job now?
Contact Handmade or even Handmaid @ 555-1234
すげえ ずっと見てられる
Согласен
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
Ахуеть, я и не знал что моя рыгаловка за углом то же претендует на звезду мишлен) выглядит так же само! Там алкаши ей закусывают
В твоей рыгаловке не блендером взбивают томаты,а ногами узбека.
Говно тоже на шоколад может быть похоже но есть его не стоит
トマト缶に直に味付けとか驚きだ
Looks great... Very well done, from ITALY !!!
Are you joking?
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
Я не эксперт по пицце, но тесто местами подгорело. В печи никак не избежать подгорания?
Можно
Нет, так передаётся изысканный запах
Там температура около 800 градусов, причем такие подпалины и есть признак пиццы, приготовленной в дровяной печи.
@@АлександрРа-д3в такие подпалины признак того что не умеют печкой пользоваться, печь на видео перегрели, если печь простаивала без пиццы дно надо слегка остудить иначе как и на видео получишь подгорелое дно моментально и дальше будешь жарить на лопатке что бы еще больше не сгорело и надеждой что клиент может не заметит, почему 800? давайте сразу 2000 градусов ну типа чем больше тем круче, если печь прогрелась больше 500 то пицца подгорит но бортики будут сырыми в общем я после недели стажировки не имея профильного образования делал лучше чем на видео работая в сетевой пиццерии где нет никаких мишлен звезд и да я был не лучшим работником.
its pizza with mozzarella and not mozzarella with pizza :D
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 ...
I feel like there's too much tomato sauce and cheese so the bottom crust absorbs too much moisture, making it too floppy. The whole video is great but when he handles the slice, it's way too floppy.
Finally somebody wrote my thoughts
Neapolitan style pizza should be soft and "floppy".
3 часа ночи....я есть хочу!!)))
Le materie prime da cuoco sono essenziali...il colore del pomodoro era inquietante e se non scoli bene la bufala inzuppa la pizza rendendola molliccia..Napoli può dormire sonni tranquilli...
Matteo Guzzetti poi costa 15 euro sta pizzetta...
Il colore del pomodoro sembra regolare, è un pachino non completamente maturo (ed è la qualità che si usa nelle pizze di questo tipo), la mozzarella invece era trattata per non rilasciare acqua(sempre meglio dei preparati alimentari per pizza che utilizziamo qui). Dalle mie parti si dice che “si pirsuadinu buni” (sanno il fatto loro).
Credo che i colori siano dovuti alla color correction del video, per quanto riguarda il resto non discuto ma suggerisco anche meno livore o superbia. Ci sono pizzerie a Napoli che fanno schifo al cazzo come eccellenze. Questa pizzeria fa il meglio che può in un altro continente, Apprezzerei comunque il risultato finale.
в чем тут "ручная работа"? из полуфабрикатов с помощью блендера, тестомеса и слайдера. Хорошо хоть печь затопил
Ты ведь явно не видел как работают большинство пиццерий? Там тупо греют заморозку. Так что это ручная.
Смысл не в том, чтобы абсолютно все делать в ручную. Сама раскатка теста для пиццы считается ручной. Во многих пиццериях используют прессы для пиццы, ато и готовые коржи/заготовка корж+томатный соус - он же полуфабрикат. А здесь всё делается в ручную. Советую попробовать неаполитанскую пиццу приготовленную на дровах )
чето хуйня пицца. Ингредиентов нету почти, распределение черри на первой пицце плохое, соуса на второй пицце вообще нет, зато стоить будет скорее всего дохуя, лучше кучу нормальных пицц купить, а не быть имбициллом, которого наебывают вот эти "мишленовские" повара.
Bell o cinee pero i pelati si schiacciano a mano altrimenti prendevi la polpa
Ho pensato la stessa cosa
Everybody fighting down here to one up each other on pizza knowledge 😂
Bu mu efsane öncelikle pisirirken hasladi hamurun alt kısmı yandı hamur tam olarak kabarmadi ve çok ince ve hamur kaldı
Dai soddisfazione .. far gustare la nostra tradizione al tuo paese mi fa contento... gli dai un tocco di Napoli
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
I'm sorry but no. Way more tomato sauce. Plus, with that tomato sauce + tomato + fresh mozza, there is WAY too more liquid at the end.
why don't you learn english before to come here blabbering something about you being able to make a better pizza than that one, without showing absolutely nothing to nobody about what you can actually do? go back to wet your pants and sleep tight with mummy next to you. She loves you and thinks you're the best. Don't try to convince anyone else, it doesn't work
You can tell the chef knows what he’s doing by the knife he used to cut tomatoes.
Quello è l’unico coltello
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!
Божественно! Браво мастеру.
👏🍕
No me convencen , el de tomate parece una babosa y la otra pizza ¿porqué le pone jamón a una pizza?
короче от пищи помеченной звездами Мишлена ничего хорошего ожидать не надо. Одни понты.
Я тоже так думаю, ккк не посмотрю ничего особеннного
Тут наоборот ничего такого нет,все почти классика,только если в России будешь делать пиццу с пармской ветчиной в таком колличестве,то никто не сможет купить твою пиццу)))
Мне кажется никакой звезды мишлен там нет, просто клик-бэйт заголовок. Для меня пицца - это в первую очередь вкус орегано, поэтому я его добавляю в соус, как и давленный чеснок и базилик, и обжаренный лук,да и оливкового масла не помешает, соус же я делаю так же как в видео. Еще он не сказал, что тесто должно один день отлежаться в холодильнике. Добавлять помидоры с сердцевиной считаю моветоном, так как они дают влагу, да еще и моцареллу надо использовать ту, что без воды, но не знаю, есть ли она в России. Еще чувак сверху начинку не пропек, хотя мог поднести ближе к верху. Пицца на видео в результате получилась бледная по вкусу, кисловатая из-за помидор и плавающая в жиже.
@@СанекКовальчук-ш4я для удорожания можно еще золотом посыпать, но вкуснее она от этого не станет) фигня какая то, а не пицца, единственный плюс - в печи😂
@@ТяжелыйУтюжок чеснок для итальянцев это больная тема, поэтому всё, что идет дальше уже не имеет смысла (хотя лично я нахожу твой рецепт приемлемым, большинство итальянцев просто плюнет в лицо). Насчёт кисловатости я бы поспорил, т.к. помидоры черри не очень кислые.
Замечу, что я не повар, но живу в Италии и более менее имею представление о том, какая пицца считается хорошей. Данная пицца, здесь, понравилась бы многим т.к. она максимально следует оригинальному рецепту и использует хорошие продукты.
П.С. моцарелла без воды - безвкусная фигня. Проверено.
لااله إلا الله وحده لا شريك له له الملك وله الحمد وهو على كل شيء قدير سبحان الله وبحمده عدد خلقه ورضا نفسه وزنة عرشه ومداد كلماته سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله سبحان الله
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.
Dough is good, flour as well... but the sauce? are u faking kidding me? Conserved tomatoes on "michellin" pizza... Thats a joke.To all who thinks this is good pizza, come at my house, even my 4yo daughter can make you much better passata than this shit.
The pizza looks like a piece of tomato soup..... so watery😂😂😂
Lmao when he took the slice it all just dropped
Canned tomato? Omg. Soo many famous places follow this disrespect to traditions and flavors. This kind of sauce is absolute rubbish. Just try a real homemade sauce from fresh ingredients. You will know what I am talking about.
La masa se ve espectacular pero me parece (mi opinión) q tiene mucho y no termina de cocinarse bien la pizza
@@nicola7304 para hacer una pizza napoletana se necesita un horno con temperatura muy alta.
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)
11:13 gracias D10S
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.
Wait isn't better to throw away the water juice from canned tomato and just use the solid?
You can use everything inside and can also save the mother earth to
I watch some vids, it's better to strain it multiple times to remove the excess water
@@iancaesarrivera231 couldn't you just cook it off?
@@VeluBeru It's not soupy mess, that's just how it should be. It's traditional style pizza that originated from Naples in Italy. Search it up.
No pepperoni? :(
Superb creation.
the wood which is used is not really the best for pizza, its not a hard wood. you can hear the resin exploding out of the wood. That can ruin the pizza.
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
Be questa è la vera pizza Napoletana , ma oggi la pizza è cambiata per Fortuna
11:12 Lo más lindo del video
EL DIEGO
como si fuese un logro que maradona sea argentino , alta verguenza
JAJAJAJAJAJAJAJAA NOOOOOO
Ingredienti ottimi, ma la mozzarella di bufala va fatta scolare bene, se no rimane troppo bagnata sulla pizza. Ad ogni modo complimenti
As well as the always enchanting Japanese purity and precision 💙 🍕
come si nota la precisione della mano giapponese. impressionante
E se vedessi la mano napoletana...
Great presentation and interesting mixer! Thanks!
Es pizza Michelin.....hecha a mano pero con salsa de lata....lata la mamá de los latoncitos...
La pizza es hermosa 🙌
No, too floppy. It is not holding up. Needs 30 seconds to a minute more in the oven. Boo.
The way he cooks is worth watching
👏🍕
水牛のモッツァレラって普通に高いから2000円もしないのすっごい安い
Wait, he has an immersion blender, but a 1950's can opener?
If it works, it works, lol
@@jijithecat it's common everywhere was a wierd observation/comment.
Pizza made with ketchup and looks like tomato soup with arabic pitta.
Magnifico !
now.... sushi from Italy