Pizza: Italian Pizza Makers React to the Most Watched Videos in the Web!
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- เผยแพร่เมื่อ 4 ต.ค. 2024
- Pizza is the most famous and reproduced Italian gastronomic invention, but it is also one of the most variable and technically complex recipes. From India to South America, through the US and Europe, everyone is looking for the key to making a good pizza at home.
Three great master pizza makers review a first selection of the most viewed videos dedicated to pizza in English. Irony, curiosity but above all a lot of wisdom contained in a global symbol of Italianness.
"How To Make Perfect Pizza" by Jamie Oliver 0:37
"How to: make homemade pizza with Frank Pinello" by Munchies 5:20
"The best homemade pizza you'll ever eat" by Tasty 10:36
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I love watching these videos of Italian chefs criticising online food videos..
I've been to Naples twice within the past 3 years (the second time i flew down just for a weekend, because the first time i just passed through on my way to Capri), and i have to say the locals are very peculiar when it comes to food and especially pizza.
I traveled alone the second time and there was a Naples - Milano football game on TV and some of the locals (who noticed me watching the game while eating my pizza) invited me to join their table as soon as they found out i was cheering for Naples.
As soon as i moved to their table the chef started bringing what seemed to be endless streams of food and wine from the kitchen.
This was one of the greatest experiences, not only because of the great food, but especially the hospitality of the people (if they like you ;)).
You've been lucky, if they discovered you were supporting Milan, they'ld have probably killed you
@@jacopo.mazzei I agree, but whoin the right mind (especially a tourist) would cheer for the opposing team, when you're in a country where football is treated as a religion? ;)
Haha right!
Forza Napoli... always!
Only in Naples :)
Thank you for not showing them Chicago style pizza, they would have keeled over dead.
MIO DIO
They would've shot themselves. These chefs are so inflexible.
@@redeagle-fi4rr Not inflexible, just traditional. But on that note, calling a Chicago deep dish a pizza is like calling a taco a sandwich.
@@redeagle-fi4rr They're not inflexible. Listen to what they actually say instead of throwing a tantrum because they insulted ~your~ pizza style.
Their criticisms aren't just "this isn't authentic/traditional", it's also criticisms about methodology.Take the mozarella bit on the second video. Entirely correct. The difference of adding it at the end in an oven instead of early is HUGE.
Sometimes, food traditions have a point.
When youre an expert you get to have a more valid opinion.
“Luckily, he’s calling it New York Pizza” 😂 👌
That guy must be from a terrible pizza restaurant in NY. I’ve never had a New York pizza that looked like that pile of shit.
@@InDisskyS131 Go watch his show, "The Pizza Show," and decide for yourself.
@@YushaKozaki Maybe we are talking about different things. I was referring to the pizza shop at nine minutes twenty five seconds. That pizza looks terrible, no two ways around it.
@@InDisskyS131 Frank Pinnello has a show called the Pizza show. I really liked to see the different styles of pizza that he went through in the Us and in Italy. i am actually question the fact that he met Stefano Callegari and Enzo Coccia but he then goes back to the Us and then he does a really bad pizza. It should have taken on board what he experienced in Rome and in Naples.
@@stefanoghidetti6340 Yeah, I’ve heard about his show and I have no doubt Naples has some great pizza as does USA but I don’t believeFrank can make one.
This is my favorite episode of the series. Not just because of the topic, but because the chefs are taking it so casually and having so much fun with it. It just shows how confident they are with the topic, and they just sound like a bunch of friends having fun roasting TH-cam videos.
My first time watching this video: haha funny Italian ranting at food
Me after trying to make a few Neapolitan-like pizzas: *pays close attention to their commentary*
Watch Enzo's videos and he will show you the way.
This series of italian chefs seeing the most watched cooking videos on the internet is the greatest thing I've ever seen. As a young professional cook it is something I keep in my mind throughout the day at work, to imagine how they would react. Grazie Mille. Forza Napoli Sempre
They're fun to watch, but sometimes these chefs do the exact things they were criticizing in the video. They act like tradition is holy in the reaction videos, yet most of them ignore it once they show their own recipes.
@@davekent6023 as you might have understood the one in the middle is from Rome so he cooks the classic Roman Pizza that is the opposite of the Napoli's Pizza. The other two are almost forced to follow the traditions so I don't think they would do anything crazy.
@@davekent6023 u saying shit .. U think they do the mistakes they pointing out ?
@@davekent6023 This. It's uncanny.
I absolutely love theses videos, the cacao e pepe one was hilarious with the chefs that were super traditional ... I thought theses were more relaxed.
Penso che il cuoco al centro dovrebbe fare video ricette ogni mattina, mette sorriso e felicità ! Troppo pacioccone , ispira a mangiare con gusto e gioia 😀
ma ha un po' lo sguardo da mafioso
@@tentifr quel tocco in più che sa di, ho visto di tutto, son capace di tutto. per questo bisogna goder delle cose belle, il buon cibo. quei mafiosi buoni di un tempo. amati dal popolo
Actar si scherza , nel collettivo si cerca di far immedesimare lo spettatore nel panni del mafioso nei cinema quasi come trasformare L anti eroe in eroe , perché affascina . Ma sappiamo entrambi che Lucy Luciano aveva tanti che lo amavano quanti che lo odiavano , ma ai suoi funerali c'erano solo quelli che lo amavano per queso senon sei informarto debitamente può passare questa cosa
no.... è solo sovrappeso!!!!
Ha inventato il trapizzino...Io lo abbraccerei tutte le mattine! 😍
that new york style pizza looks like a cheap frozen pizza from the supermarket...
Not all NY pizzas are created equal. I have no idea why this video is so popular.
@@melodramatic7904 that's why i wrote "that".
Cause it is.
It's just a quick recipe for home cooks. The pizza Pinello serves at his 3 places is a lot better than that.
@@myco9253 yes, of course it is 😂
hilarious how they were all calling out frank pinello, after they had taught him how to make proper pizza in italy
i could never be replicated because of the land, soil, even the air in Italy......
mZanitheman0806 I mean we could probably make an artificial environment that is the exact same
Imagine having three Pizza Masters teaching you how to do it properly and you mess up. That's your own pretty bad fault
In fact in the video they practically said he learned nothing from his trip to Italy
Which video is this ? Hahah
io cambierei il titolo in "I pizzaioli italiani commentano i biscotti" :D
😂👌
Titolo azzeccato 👌
le pizze biscottate*
in pochi capiranno la reference
ODDIO LA PIZZA È CROCCANTE, NOOOOOOOO NON VA BENE, L'UNICA PIZZA MANGIABILE AL MONDO È QUELLA NAPOLETANA, SE CAMBI ANCHE SOLO UN INGREDIENTE O SBAGLI QUALCOSA NON È CONSIDERABILE PIZZA
@@gianlucatagliati4899 esatto bravo
I discovered this series only yesterday and boy do I love it :D
@@Dosadniste2000 You sound like an ignorant loser.
"La croccanteza a Napoli è un difetto!" :)
ahah la biscottata
Anche a Torino :)
Srbin?
Pizza romana è il top in the world!!!!!
@@Marxiana89 hahahaha
About 2 years ago I move to mostly Medoc (Bordeaux France) from Switzerland. I am a good cook, and my Italian food was ok. We wanted to buy property in Italy (Abruzzo, Cheti), but we bought property in France. As we have Italian friends, have lived on the Cote D'Azur and Switzerland has a large influence of good Italian food I know what Italian food tastes like. In Medoc there is no Italian food, they might sell pizza's and pasta, but your Italian hearts will cry. That meant I needed to cook Italian from scratch because Italian food is what I adore the most. What is good in Medoc is that the ingredients are fresh and seasonal like in Italy (Abruzzo).
To make better Italian I followed other cooking shows and my Italian food was not improving. The food tasted good, but it was not like Switzerland. I missed good pizza! Then one day TH-cam recommended your channel. I turned on subtitles and was perplexed because when you showed how to cook Italian that is not how the world cooks Italian. I did not not understand at all. But I watched and watched your videos, some videos six times. Then I practiced and practiced like how your videos recommended. It was hard because I don't speak Italian, but had to guess with the subtitles.
I was rewarded. Now I can make pizza, pasta and lasagna. People have even commented how good my food is. My life changed! I can cook real Italian and make a real pizza! So I say THANK-YOU! You changed my life and when I watched this video I smiled and laughed and agree with you on how the pizzas are wrong. So I say continue showing the world how real Italian food is made because there is a difference. A BIG DIFFERENCE.
Your comment makes the difference for us, it is an authentic gratification! thank you 🙏🍕
Really thank you, i went a lot of time abroad and they often criticize italian food, but they' ve never eat "THE REAL FOOD" and that' s why they do it
@@gianmarcogisi5943 When I was living on the Cote D'Azur I used to travel from Switzerland to the Cote D'Azur via Italy. We knew Italians who lived in Italy, but worked on the Cote D'Azur. They always used to drink an espresso just before going into France. I never understood why the Italians did not like French food.
While working on the Cote D'Azur I did consulting in Piacenza and while the food was good I thought, "oh they are giving me the good food". So I did not think about it.
Then when we lived again in Switzerland we have Italian friends (from Milano, Tuscany, etc) who visited Italy quite a bit and talked about the food. I liked Italian food, always have and thought I could cook it. It was ok.
But then when we wanted to buy property in Abruzzo I was very very often in Abruzzo. The first time we were in Abruzzo we stayed in Casoli, Abruzzo. My wife and I had ice cream, and a pizza (Quattro formaggio) with wine. We were amazed at how good the food was. Casoli is not a big town, and there were not many tourists, just Italians. And it was SOOOO good. Then we went shopping at the market in Orsogna. I was impressed at the various products that people bought as regular things. On another day we had seafood in Vallevo which again was great.
No matter where we ate, or where we ate, or when we came to eat the food was always fantastic. And it was not like I was used to it. I also began the habit of drinking an Espresso at the Autostrada.
My point is that people don't realize what makes the Italian cuisine the Italian cuisine. None of the other channels on youtube explain it properly. But this channel does and I appreciate it.
@@ChristianLaurinE have a good day sir you are really polite and friendly, if people stop to associate us to Alfredo or things like that whould be better
Great my friend. For us the food is ...... like a religion. We like cooking because the food is our identity and our authentic soul.
We feel more Italian in the kitchen than in many other things.
For this reason we love and respect it so much, in the food we put our soul.
Thank you for your kindly words!!!
Neapolitan pizza is wonderful. Tried it several times in Naples. It's made with passion and there are a lot of processes, like making the dough rest for 6-8 hours or a day. Once you experience and understand what a Neapolitan pizza is like, and eat it locally in Naples, you get a different perception of what pizza really is. Thank you, Italians, for bringing the world the vivid, fresh flavors of a hand-cooked, high-quality ingredients pizza. Cheers from Brazil.
I keep coming back to this video every now and then. Just when I think I am out, it pulls me back in.
Simply the best TH-cam channel for Italian cooking. I Travelled through Italy in 2016, I have always loved Italian food but what I thought was italian was nothing like what I had while in Italy. We had sorbillos in Naples. That was me in heaven.
I discovered your channel and I've watched all if your pizza videos and just purchased a Roccbox to make my own home made napoli style pizza. Never going to a restaurant again. Thank you for your hard work and dedication, and thank you to the chefs for the fantastic content and allowing us into their lifes work and passion.
Davide Civitiello mi è bastato il tuo video della pizza fatta in casa con forno tradizionale per iniziare da solide basi chimico-meccaniche. Poi settimane di impasto a mano, con metodo, errori, test e voglia di migliorare. Oggi ho raggiunto un risultato soddisfacente da amatore e con tutti i limiti del forno di casa. Dal vostro canale si trasmette il rispetto della nostra cultura gastronomica, la tradizione e come rompere queste le regole. Il vostro sorriso modesto di fronte a questi video vi rende ancora più maestri.
Ma te eri a avanti un altro??
è arrivato il momento che i pizzaioli italiani facciano dei video coi sottotitoli in inglese o in inglese parlato così potremo avere i loro video più visti nel mondo!
ma anche in italiano, ce ne sta di pizza di merda in italia
@@noneofyourbusiness6269 infatti a bari non la sanno fare
Le Zucchine È più facile criticare gli altri e fare polemica 😉
si, è anche il momento che imparino a leggere i sottotitoli dei video che guardano però...
Vero a Bari fà veramente schifo
Ah yes the age-old tradition of putting sauce on bread is limited to the Italians and Italians alone.
Arrogance is a truly stunning force to behold.
Reuben Canning Finkel They have been quite respectful in their criticism actually, trying to highlight the positive aspects of those videos as well. I did not see any arrogance there.
@viodio tutti I deleted my comments. Realized I was arguing over pizza. Sorry bud.
Probably my favorite pizza video I've seen. I learned and laughed at the same time.
Civitiello, Coccia e Callegari nello stesso video
Bene bambini, così è come si va in paradiso
Grazie di cuore mi emozioni !
Non li conoscevo e sono contento di averli conosciuti con questo video. Simpaticissimi!
Davide Civitiello, un bel calzone napoletano fatto in casa quando ci fai vedere come si fa?
Davide, Enzo e Stefano (rigoroso ordine alfabetico) sono grandi maestri che rendono felici i nostri palati 😋😋👏👏
C'abbiamo pure dio zlatan
I love Italy. The honesty of your preparations, but at the same time the tradition and quality behind your dishes and materials makes eating a proper italian meal a feast. I've been living in France 3 years and a half now, and despite that I like french food, it's very convoluted and they love to put layers after layers and layers of different tastes into something, like for example hiding some good quality fish under butter and cream and a ton of things. But not in Italy godammit, not there. I've been there at least 4 times know (and this year I will add 2 more times) and each time I go, I just eat like a king. Last time, I spent 4 days around Napoli just to eating local, and despite trying good napolitan-style pizzas before in different part of the world, Napoli destroyed everything I thought I knew. Now I can tell with certainty that Napoli fucked up my life, and I'm really looking forward to be fucked up there again
C'è chi deve mettersi bei vestiti e gioielli luccicanti per sembrare bella...e chi è straordinaria anche senza trucco!
Avendo vissuto in Francia anche io per qualche tempo,penso che questa sia la migliore metafora che riesca a convogliare meglio il tuo discorso! Bravo!
@@d.lovegood5708 we only say the Italian one is better, it's not hating.
@@d.lovegood5708 statistics talk. It's Generally better
@@vero-xy3vj U are right , u remove butter and fresh cream to french., they lost ... And i live in France so i know what im talking about
@@alepazzo1559 i've been to Lille cause my best friend is from there,and I love their culture of seafruits,but I honestly (without hate)think that generally Italian food is awesome in every region and the same it's not possible to say about France.
This is one of the best episodes of this series!! keep it coming
these are some of my favourite videos on youtube, i hope you keep making them
I absolutely love this channel. The videos are informative, funny and a great use of italian sarcasm! Such a great idea.
Amazingly detailed commentary from obvious masters of their trade! I must now visit Naples if only for tasting pizza prepared via the proper and original process. Love all the videos this site provides.
This review video was very eye-opening. I really enjoyed it, and from now on I will definitely prioritise that home made recipes that you've shared on this channel!
I learned how to make real pizza by watching Chef Davide. I was a chef in America many years ago and never attempted pizza Napolitana until recently. I have improvised by using an electric convection oven at very high temperature and cooking the crust with only the tomato sauce first. I finish the pizza quickly with the mozzarella under the broiler and then add the basil. It's not perfect, but it's the best I can do right now. I understand that I might have a wood-burning oven coming at Christmas. Thank you for being excellent teachers!
try gigio atanassio pan-broiler method. his method is the best for home cooking pizza
can confirm all italians are like this. thanks for preserving the tradition ragazzi
i make pizza at home and you guys have definitely raised the quality of my pizzas
molte grazie
Man these guys absolutely ripped Frank apart lol.
He was entitled to it.. From beginning to end. Even says don't push edges to get a crust, then cuts crust off. :D :D
His pizza looked like crap. Considering he's done shows all pver Italy, he doesn't seem to have learnt much from that experience.
I think anyone who has watched the pizza show with him knows he understands and respects the craft. This was a wierd showing from him for sure
Io metterei una tassa internazionale sulla pizza: in una settimana abbiamo risolto diverse questioni economiche del nostro Paese.
Ora non so se si puó brevettare una cosa del genere, se la risposta é si...! Allora: Siamo stati fessi su questo campo! Anche con i nomi ...espresso, latte macchiato, cappuccino, eccetera eccetera i nomi vengono usati in tutto il mondo... e in questa direzione non abbiamo fatto registrare neanche un brevetto!
@@Eusepio1957 Beh qua in svizzera ci stanno varii formaggi che sono sotto copyright
Geniooooo
@@Eusepio1957 be', non si tratta proprio di "brevetti", ma qualcosa del genere c'è eccome: ad esempio, la GRAPPA, può essere chiamata così solo in Italia; all'estero è SCHNAPS. Il nome aceto balsamico TRADIZIONALE di MODENA, può essere utilizzato solo per un determinato prodotto (uno di numero, non è un modo di dire) d imbottigliato in una bottiglia con la forma ben precisa. Tutto il resto è ACETO BALSAMICO. Per ricette di cucina però, è impossibile una cosa del genere...quelli sono comunque prodotti singoli vendibili; le ricette le può creare chiunque, dappertutto e con prodotti di ogni origine.
@@klausmeine84 Ho sbagliato con la scelta di parole! "brevetto" e definitivamente tutta un altra cosa. invenzione serebbe stata la parola appropriata.(vivo in Germania) la Lingua Italiana l´ho imparata autodidatticamente. Comunque deduco che hai capito a cosa mi riferivo! cioé: il copyright dei nomi Italiani, Grappa in Italia, e Schnaps in Germania, Mentre il caffé tipo: espresso lo chiamano espresso! Quindi come dici tu, all´estero lo dovrebbero chiamare caffé all´Italiana, oppure per esempio: il Cappuccino qui in Germania si dovrebbe chiamarsi Milch mit kaffe, invece lo chiamano cappuccino (e poi ci mettono la panna) Poi prosciutto cotto si legge sulla confezione Ma non é Italiano! peró si vende meglio con la scritta Italiana. Béh diciamo che si tratta di plagio usare i nomi Italiani cioé = appropriazione illegale di pensieri, idee, ecc. un altro in campo artistico o scientifico e la loro pubblicazione; Furto di proprietà intellettuale. Comunque lasciamo perdere... tanto ormai é troppo tardi per chiedere Partecipazione agli utili, Ma solo a pensarci.. un centesimo pro pizza surgelata prodotte in tutto il mondo. ciao
Mr. Enzo Coccia was my instructor when i took the course and became certified .. He is a very good mentor..
He's a fucking stronzo.
Why!?
@@coronerxd sua mamma.
What the right pizza recipe
Muhammed Haji There is no right or wrong. There are only different ways, make it how you like. I’ve lived in Italy, France, New York and Germany, they all make pizza differently
Westerner: **deviates from italian tradition**
Italian chefs that invested their lives in the food: **DEMONIC SCREECHING**
Italians are westerners
@@matbbgun9882 I meant western in relation to Italy, galaxy brain.
@@Scaevola9449 Ok frate
I'm not Italian but I was also screeching. How can people eat this crap ?
*Deviates from edible pizza*
Idk how I landed here but I've been watching Italian food for the last 5 hours
The power of the TH-cam,no?
When he shouted "sette minuti!?" and said you could cook a steak for that time it killed me.
Civitiello sei il numero 1 in assoluto.. ho visto i suoi video su come fade la pizza in casa e niente, ora sono costretto a farla tutte le settimane talmente viene bene :)
vero? allora guardo anche io! grazie
Grazie di cuore cuore, sono felice che ti trovi bene con i miei video !
@@djibril87 Spero ti trovi bene anche tu !
@@DavideCivitiello grazie a lei chef e forza juve 😅
Concordo. Ho provato la ricetta di civitiello è già al secondo tentativo è venuta ottima
Mi fa male al cuore dover dire vediamo qual è il video MENO PEGGIO, santo cielo
Stefano ha gli oggi che sorridono sempre. È sempre un piacere sentirlo parlare.
One of the best cooking videos I've seen. I just recently found Italia Squisita, and I'm binge watching them.
Master Enzo Coccia is such a character. The way he is enjoying himself during Genaro's video is priceless.Hahaha
Molto istruttivo e divertente! Continuate così!
7 minutes in a standard oven not in the one used by Gennaro! 4:35
Yeah. Still too much
Sheesh.... standard ovens of today totally suck. 440(F) max for most electric home ovens. My oven is from 1970, all gas, no electric ignition, no fan (non-convection), and it has a broiler.......... it can go to 550(F), though I took a digital thermometer and it actual does ~558(F). I use a custom, well-seasoned carbon steel pizza pan and use the broiler-to-stove-top method, cooked on the same pan for the entire duration of the cooking process. It takes way less than even 4 minutes to cook the pizza. The pizza is brought as close to the broiler flames as possible and I use tongs to spin the pan under the broiler (to cook the top of the pizza evenly). Then I quickly remove the entire pan from under the broiler, and place it directly between TWO stove top burners and spin it again (staying between the burners), to cook the outer rim of the underside of the pizza. Then, I turn off one burner, and cook the center of the underside of the pizza using the remaining burner. The result, a well-cooked crust with decent leopard spots on the top, and dark char patterns on white crust on the underside of the pizza. And the best part: it's not crunchy....... it is crisp on the outside and crepe-like and airy on the inside.
@@rkmugen you are a magician
Lots of stuff gets lost in translation and they start criticizing what they don’t understand
Gennaro used a wood fired oven, probably 500 celsius would have taken 2 minutes max, consumer ovens only reach 250. A BBQ can heat a stone to that temperature but how many people would use one to do that?
Meraviglioso questo video! mi sono divertito un sacco!
This is the best of the best. Watching real chefs critique wanna bee's who have so many views is really educational. I appreciate this channel so very much. Thank you greatly! 🤗
mbe' che dire questi video sono fatti in questo modo per due punti di vista 1 che non sanno quello che stanno facendo 2 forse per simplificare la ricetta e farla al piu semplice possibile per far capire tramite un video anche hai dilettanti, tipo al n1 del video.
CMQ SPERO DI FAR UN VIDEO CON VOI ITALIAN SQUISITA e complimenti sempre al gran maestro Enzo e Davide a presto
Love your videos. Good to see you still watch fellow pizziola. I agree with your comment too. Plus Frank did NYC pizza and im pretty sure he knows that! I've learned a lot from all of you guys! :)
"Hai dilettanti"
Remember that the Neapolitan pizza is unique and you can never copy it 🍕
4:57 LLLLLOOKKE DAAAAAT!
The perfect pppizza!
The TOMMMATO..
The BBBASOL ON TOP! 😂
"I missed the part where he added the salt, I saw him weigh it, but I didn't see him add it!" LOL this is where they really start freakin out xD They'd really rage if they saw Chicago's pizzas.
Kofi Concubus why? Don't tell me they don't put salt in the dough...
@@xanpops3460 Chicago pizzas are shaped very, very differently from normal pizzas
Peccato che non le fate più queste reaction, erano bellissime, me le sono riviste nel tempo tante volte! Era un format stupendo, anche perchè di reaction di professionisti ce ne sono sempre poche, quelle volte che se ne trovano sono interessantissime!
After years of trying out different ways to cook good pizza in a domestic setting, the points these chefs came up with are exactly as I've discovered or was taught. From the effect of the speed of cooking, hydration of the dough to the time it's left to prove to letting the mozzarella rest in the fridge... I needed this video 20yrs ago lol.
Thanks - I learned some great tips! Tear up the mozzarella in advance and refrigerate to get the water out. Pizza dough digestability, depending on moisture content and how long you leave the dough. "Stacco" does need its own word - the shove that gets the sticky dough off your peel into the oven without dislodging all the topping. Also about the salt thing - I wasn't clear if the guys were recommending zero salt at all in the dough, or just zero salt for the first prove. I think the second way makes more sense. Salt slows down the development of the dough so add it at the end when preparing the individual dough balls
How can you add salt to an already develouped dough? it wouldn't absorb it at all. Salt and yeast can be mixed together for a short period of time, try to add the salt directly into the dough after you poured half the flour recommended, and then keep on kneading as you pour it slowly, it will help tighten the dough and it will absorb water better when doing high hydration pizza!
He explains the salt thing in another video, "Neapolitan pizza at home by Davide Civitiello
"... They dissolve the salt in the water before adding it to the flour+yeast mixture. I think maybe the idea is the granules of salt are too concentrated and damage the yeast if they come in contact with it. Whereas if you dissolve the salt in water, it's a lower concentration so it doesn't hurt the yeast.
Genaro is one of the most entertaining chefs around.
Chef and entertaining shouldn't be mentioned together
Your description of the process sounds just like what I remember my grandmothers who was came over from Naples. She made her pizza in a sheet pan, very light, airy with a tinge of crisp edge of the crust, and you could taste the olive oil. She made a nearly transparent sauce that went on first, toppings, and added parmesan cheese last as you described. There were times she added the parm after the sauce and then the toppings while adding parm again just before taking it out of the oven. I cannot truly describe the process well as my memories are a bit vague, I was young, but never forgot the taste.
You guys are awesome for a new comer I will try to honor all your experience and do pizza the right way. Thank you for this awesome video!
I watched a Gennaro Contaldo video on making Neapolitan style pizza, but not the video here, but the same recipe. I made the dough the night before (Which he did not) but everything else was pretty much the same. Since I don't own a wood fired pizza oven I preheated a 12" flat cast iron pan in my home oven to 500°F for 30 minutes. Cooked the pizza for 9 minutes, and it came out beautifully and tasted amazing!! These guys Are master pizzaiolas and are set in tradition, which is a good thing. But with my first attempt at a real Neopolitan style pizza a total success I have to say to these guys that not everybody has their skill or equipment to make it completely traditional, but it can be done pretty darn close! But I learned a great tip here from these guys, about adding the cheese at the last few minutes. Next time.
Now i want a video from this trio how to make the perfect pizza!
chack this out: th-cam.com/video/Cq90lUQUCUo/w-d-xo.html
LOVE these videos! The masters watch the inconsistent and sometimes shocking videos of so-called "famous" chefs trying to make Italian food. It's exactly what I have seen - a lot of garbage on the internet. My favorite moment? "You can cook a steak in 7 minutes!" hahahha
Sono rimasto deluso dal newyorkese dopo che si è girato così tante pizzerie al Mondo la sua faceva schifo
Classico commento da "a Napoli. La fanno meglio".. He rottura d cazzo che siete
1 Innanzitutto non sono Napolitano.E tu non sei Meglio di un Napolitano cattivo
2 tu stai dicendo che a Napoli e meglia la pizza
3 cazzö anch’io odio i Napolitani cattivi però non faccio tutta l‘ erba un fascio
E 4 lamigliore pizza non e Napoli e negli intorni
Hai ragione, da Frank Piniello che e cosi immerso nel mondo della pizza mi aspettavo tutt'altro, eppure ha visto sia a Napoli che a Roma come si fa passo per passo!
@@gstyleg4686 ad onor del vero dice varie volte pizza new yorkese
@@raptorit9092 Dai su, a 5 anni facevo una pizza migliore di quella... elitismo a parte.. ritaglio di pasta, formaggio bruciato... non si può vedere dai
Genaro's pizza is absolutely mouthwatering, this is just maximum knitpicking
They are correct. It's as simple as that. Time, skill and digestion are all paramount to excellent quality pizza.
Uno Fantastico !!!More videos with English subtitles
thanks! all our videos have English captions...
To be fair, Frank said in the beginning of the video was that the recipe was for the home cook, so it was probably intentionally simplified. Also he said neapolitan "style", so hopefully he wasnt trying to pass it as an actual neapolitan pizza
These guys cook pizza for a living, you can't explain that to them. Neapolitan pizza can only be made one way, everything else is blasphemy.
@@jacobnleth frank also cooks pizza for a living. neapolitan pizza is too soggy in the middle thats why imo the ny pizza is superior
@@Yungdil Fair enough, you can have your opinion. Just saying that when Frank says "Neapolitan style" pizza and makes NY style, he's bound to get critisism from Italians, should be obvious.
Contaldo penso intendesse 7 minuti per chi a casa ha un forno normale elettrico, a 220 gradi
Prof Chaos senza dubbio. Sta chiaro questo perché c’è un messaggio dicendo “7 minutes in a home oven at 220 degrees” . L’italiani sono senza dubbio i maestri della cucina ( e dele pizze) però per quanta riguarda l’inglese non possiamo dire lo stesso e è per questo che no mi è piaciuto il comportamento del chef che criticava una cosa che semplicemente non aveva capito... figura un po’ bruta nella mia opinione.
@@tixorio23 Io non criticherei cosi' tanto amico mio, neanche il tuo italiano e' perfetto. Poi non bisogna generalizzare . Il fatto che dicesse 7 minuti per un forno elettrico non era chiaro, siccome stava usando un forno a legna. Per una cosa hai ragione pero', noi Italiani siamo senza dubbio i maestri della cucina.
@@eleonorapaolercio2782 il mio italiano è sicuramente meglio del tuo inglese, pero grazie mille comunque.
@@tixorio23 Haha true that mate! Been living in Scotland for nearly 10 years, but you can make assumptions if you like :) No worries, my pleasure lol
@@eleonorapaolercio2782 Bravissimo.
Finally we have professionals teaching the right way to make neapolitan pizza
This was an amazing video clip
Thanks guys
With Love from Canada
Obrigado, sempre aprendo muito com voces, e me divirto muito, kkkk
So glad to see they liked Gennaro!!
He's the best
Adoro questo canale ❤️
DAMN FRANK PINELLO GOT ROASTED :d:d:d
Honestly his pizza looked awful in that videi
@@ppgab a bit dry
I work in a pizzeria here in Italy, and let me tell you, that the pizza was wrong, everything about it was just a disaster. The fact is that few ingredients can make a mess, if you don't make it the right way, Italian food is all about that,few ingredients but high quality of the dish.
@@AnaTorres-jo6xk man you dont even need to be a pro to see that pizza looked horrible lol, to start the dough looked absolutely horrible
So, global lock down. Me first time making pizza. I've tried Jamie Oliver recipe first and it was tasty, but not what I was looking for. We already have few good Neapolitan pizzerias in my city in Poland and I knew I'm looking for big bubbles in my crust. I think that anyone who knows how Neapolitan pizza should taste and look will find out a lot of those tutorials are missing something. Great video. Confirms what I've learned after trying to look for perfect pizza. Best results I've had was as per video - after letting the dough rest for at least 24 hours. There are many other things probably edited out in this video, eg. Jamie in one of his videos suggests using 10g of yeast for 500g of flour when in fact you should use 1g if you let it rest as long as it should
Bravissimi tutti e tre, Maestri della pizza ORIGINALE!
Ho imparato a fare la pizza guardando questo canale. Non sono così vicino ad essere bravo come voi, ma sono dannatamente più sicuro della maggior parte delle persone negli Stati Uniti
Italian style.... I Love those guys.
bellissimo video, un saluto a tutti ma soprattutto al mio preferito Davide Civitiello, un mito!!!
@Katia, Ciao bel commento e ottimo video a proposito, come stai e com'è il tempo oggi?
Great stuff like always
Bravissimi! Uno dei video che ho amato di più su questo canale.... Mi viene voglia di fare un corso professionale 👍
I will be making napolitan pizza in 2 days. Here in Brazil the prices for the 00 flour are insane... I already watched the mainstream cooking chanels, the italian mainstream chanels, the not so mainstream italian chanels... and now I am watching italian chanels reviewing mainstream recipe chanels
ahhahaha I guess i am good to go trying now! Nice video, btw.
you don't actually really need italian 00 flour, you can referr to the flour ashes which are the most common way to classify flour, depending on the kind of pizza you want to bake you may want to choose the flour accordingly. It's more likely that a little research on your local flours will do the trick.
Civitiello, Callegari, Coccia fuoriclasse della pizza; mi viene questo paragone con il calcio: Didì, Vavà, Pelè!!!!!!
The insult to Frank at the end, “he didn’t want to improve,” is vicious. Damn.
The vibes here make me very happy
Oh MEN, you really are inspiring me right now, simply because I used to follow these tips u're giving now naturally I mean it's inside of me ... many thanks Italians.
En Argentina el queso va siempre a lo último, cuando ya está casi lista. Viene de familia jaja
incluso mi familia hace esto, pone la mozzarella al final. Aunque soy italiano ...

I don't imagine Frank makes his pizza with that recipe in Best PIzza, he's a CIA graduate and is very experienced; he's almost certainly been asked to fire together a quick recipe that could be done by people looking for a quick fix in the house without having to wait for the dough to leaven for hours and hours.
That's what I was thinking also. He also was taught how to handle dough and the importance of preserving the crust so that part didn't make much sense. Too bad, I tried to explain that to someone else on here but they just told me New Yorkers must like to eat cardboard if that's the way he makes a pizza.
I think they don't get the point of the video. He knows how to properly make Neapolitan pizza AND New York Style pizza. This is just a simple quick recipe for HOME COOKS that have a normal electric oven. They're criticizing that the home cook recipe isn't like how you cook Neapolitan pizza, but they don't get that he's trying to teach a completely different thing. If he were to make a video on how to make Neapolitan pizza or New York style pizza like you would in restaurants, I'm sure they would be less critical since Frank does know what he's doing lol
@@CreditBreakThroughSystem the point is that his advices are just wrong even and moreso for a beginner.
he didn't work the paste, only 20 minutes of rest for the dough, his oven time and temperature are wrong... none can learn anything from that video, no matter how many times you'll try but with those teaching you'll never ever reach any decent results.
first: learn the basics, then you could experiment.
In the US especially, it’s all about fast and easy. There is little effort to become a master of something, to spend the time learning every aspect of making something, and to keep the learning going. We’ve begun to see it with Sushi chefs, who spend 10 years learning to just make the rice. Here, there’s no value given to the person who spends a lifetime perfecting something that is seen as ‘simple’ pizza. It’s very sad.
Grazie mille per i video d'italia squisita, ho visto cosa da fare, e i cosigli per una pizza, e cosa non fare. Vi saluto dal Messico. Spero con questi consigli poter migliorre faccendo la pizza :D
SUPER, per favore altri video come questo con un commento, Saluti dalla Polonia :)
I'm so entertained omg.
Pizza is the global things even like me as a chinese man loves it
pls do more pizza series
hahahaha thank you for pizza. !
Italian guy: This Frankie has probably never been to Rome or Naples
Frankie: Growing up in Naples... (the pizza show)
they actually said that he has been there different times.
They said that he has been several times in rome and naples and he's showing that he doesn't want to get better.
These are regional variations of a dish. I find the fussiness to be obnoxious. I mean the Italians have tomatoes because of the new world, but they act like they invented the fruit. Chocolate, vanilla, tomatoes, corn, potatoes, chili peppers etc are all from the Americas. What I'm trying to say is that cuisine is already a melting pot of ideas and ingredients shared between the old and new world. Time to enjoy our traditions, and be accepting of new ones.
Tomotoes were in fact cultivated widely in Italy (320 different types) where the right climate gave to the fruit the red color - it was originally yellow-orange, that's why the french called it pomme d'or. The fruit was so different from waht we know now that the only way to eat it was sliced and fried, eating it raw was not an option. So yes the tomato is feom Peru, but the tomato sauce we know today was invented in Itay. The "melting pot" excuse is a bit convenient when you mess up a recipe :-)
@@PietroBranca sorry, try again. The first recorded mention of tomato sauce was in Mexico City. So, once again a melting pot of cultures had lead to what some consider a regional cuisine.
Molto communicativo! I love it when they throw shade!
Però che bello vedere ogni tanto l'Italia che può giudicare gli altri dall'altro di chi una cosa la sa fare ad arte!
Frank Finello is a really nice guy, he really likes pizza and had already traveled to Italy in order to learn more about the other versions of pizza.
yes we met him in italy, and thought he would take back what he learned but old habits are hard to break i suppose.
"The other versions of pizza" you mean he wanted to learn how to cook THE real one.
@@Vortex493 it's a good guy, but we are not judged the person, but the pizza and makes mistakes when do pizza. Makes a good pizza is simple, but out of italy they makes a disaster when they try and i really don't understand why. it's like my english, really bad. (Thay have success too, but not in italy, that they are unknown, but look, it's not because are strangers that make pizza, but because their pizza in bad.)
@@Vortex493 i think that simply it's work. American want that pizza and he make pizza with roasted mozzarella. The customer always right no?
On the one hand these guys are masters of their craft, and their advice and information is important and should be taken seriously.
But on the other hand, these guys know Naples style pizza, what works for Naples may not work for other regions and countries. Even in the video they mention Roman pizza and how that is different from Naples.
Tl:dr Naples pizza isn’t American or New York pizza, but these guys know their stuff.
'Authentic' pizza from Naples has pretty strict conditions that are borderline impossible to replicate overseas (or even in other parts of Italy) unless you can afford it. It's also pretty obvious that certain producers have bought these 'conditions' so that people *have* to buy certain tomatoes/cheese/olive oil etc.
As far as I've seen, almost all the bread on TH-cam suggest mixing the salt with flour to avoid killing the yeast. Or at least that's why they claim to do it. I'm curious to know how it's done in Italy.
Edit: I checked Gino Sorbillo's recipe that was posted on your channel. He added the salt directly to the flour. Now I'm even more confused.
I have done both ways and my pizza turned out fine.
Dont worry about it... Every italian have their own way of making the dough. Plus, arguing is what italians do best, And if it's not done the way their mothers/family made it, to them it's wrong.
Yeast eats sugars, glucose and maltose, contained in the flour, that's why you should mix the yeast with the flour
From what i gather watching these masters on TH-cam is that most tend to add sugar to home oven recipes to help with browning.
If we are adding sugar to our recipe it makes sense to add the yeast to the water/sugar solution as, as has been said in this thread yeast feeds on sugar. If we are not adding sugar to our recipes (traditional oven, high temp oven recipes) it makes more sense to add the yeast to the flour to allow it to feed on the sugars within the wheat/flour.
As far as salt goes, it will kill yeast over time (enough salt will kill anything over time) so they talk about 'creating a barrier' between the salt and the yeast. This can be done with adding the yeast to flour 1st then the yeast has a flour barrier right away or by adding flour to the yeast/water/sugar solution as its immeditaely mixed so the salt doesnt have long enough to kill the yeast.
....i have no formal training and very little experience but thought id add what ive found out so far and hopefully its helpful.
Me too. I was wondering the same thing. What is the right way ugh
" a tippe toppe ce mette"
"Enzo commenta tu!"
GENI!
Adoro Stefano Callegari, mi riesce a trasmettere tutta la sua passione. Spero di passare presto dal suo locale
Ragazzi. .nel primo clip con Gennaro la temperatura del forno era un consiglio per il forno di casa per 7 minuti non per il forno al legno.
non capisco, visto che youtube lo vedono in tutto il mondo ..perche' la gente dovrebbe guardare degli stranieri che vogliono insegnarti a fare la pizza?...guardate i video italiani... no?
:-) Grazie di cuore
Non penso che tutte le persone sappiano ľitaliano
@@jeremyfranciosi8330 basta vedere ...........e cmq non bisogna per forza sapere solo l'inglese... la lingua + idiota che esiste e' proprio l'inglese!
@@Ameba61 Ecco la dimostrazione dell'ignoranza italiana
@@Swagbellingham gli italiani non sono ignoranti,semmai sono gli altri che ignorano la bellezza della nostra lingua---->
7 mn in the oven of 220° , he is not talking about the wood oven of 500°
I believe that was in celcius, which is about 430 farenheit. Still too low a temperature; wood fired pizza is typically done around 370'c, or 700'f
@@ClaytonSayer The proper wood-fire ovens in Naples reach 500 degrees CELSIUS (932F), that is why it cooks quickly. They are saying 7 minutes even at 220 is too long because everything dries out. The idea with 500 degrees celsius is to cook the base quickly, cause rapid evaporation of the moisture and air in the dough causing it to puff up, without being too long to dry out the tomato and mozzarella.
Bello poi ci son io che non ce capisco na minchia 😂👍
@@Skironxd I've wondered after watching a few of these if they have the Italian captions on or have someone translating the video because some of the mistakes they bring up are explained. I think that's why they missed that although he's using a traditional wood fire oven he was telling people how to cook it in their domestic oven. I generally preheat my stone in the oven at 250 degrees C when I cook pizzas since you can't get the oven to higher temperatures than that.
I met Mr. Coccia in Napoli! He was a friendly and very stand up fellow. Was a very pleasant surprise seeing him in this video.
Hahah, really love this! Bravo maters!