@@umbertogranvilla5998 Yes, not that fast considering the number of staff, but that was not what I meant. I had a pizzeria for over a decade and I would make the pizza, cook the pizza box the pizza and cut the pizza. However what they have created here is the perfect production line. Those pizza's are being produced at a high speed but the order flow means they can do this for hours without tiring out. Poetry in motion.
@@umbertogranvilla5998 Essendo inizio turno non c'era bisogno di infornarle più di 2 alla volta. Anche perché ad inizio turno il forno è molto alto di temperatura, quindi inserendo più di 2 massimo 3 pizze per volta rischi di bruciare. Durante il turno il forno tende ad abbassare lentamente la temperatura cosicché puoi infornare anche 4 o 5 per volta.
Your ability to find Napoli's best pizzeria and share the joy of food in Italy is truly delightful! You have a knack for turning culinary experiences into memorable adventures that everyone can enjoy. And I'm Floating Village Life.
Yes but don’t forget you’re at napoli. You can eat perfect pizza but the forst wrong corner one terronz can pick your wallet. The neapolitan are the worst persons you can meet! Quel porco di san Gennaro
Enzo è un vero MAESTRO della pizza, lui ama la pizza e il lavoro di pizzeria come nessun altro e da sempre è stato impegnato seriamente e professionalmente nella diffusione della cultura della pizza all'estero! Felice di rivederlo dopo quasi 30 anni sempre fresco e tosto!
peccato per le sputacchiate... Parlare tutto il tutto il tempo sul cibo significa significa lasciare ad ogni parola un effluvio di piccole particelle di saliva. Magnatavill vuji...
@@sergionespoli2814 si sai che resta delle sputacchiate dopo un minuto e cinque secondi di flash a 450gradi? Resti tu che ti mangi una schifezza industriale fatta in fabbrica dai robot.
@@genus.family Translation: Enzo is a true master of the pizza. He loves the pizza and the work involved in a pizzeria like no one else. He has always been involved in a serious and professional way in the science and culture of pizza. It is heart warming to see him again after almost 30 years looking fresh and solid. My apologies if I missed a word or two, I did this from memory. I left Italy as a one year old boy and learned Italian through my Nonna and my Mom and Dad and the many uncles and aunts I had as a young boy. Unfortunately my kids don’t have a clue and neither do my grandchildren but I kept my birth language locked away somehow in my mind and it still serves me well in life. Cheers.
For sure one of the best places in Naples, in Italy, in the entire world. The first in Naples start using high quality product on pizzas, one of the first to crest gourmet pies. Enzo Coccia is the real deal, true master.
The pies have simple ingredients. You can make it at home but it won't be the same. The Secret is the Brick oven. That's how you get the char and crispness of the pie.
I love that they can roll out the dough without first spreading a layer of flour under it, the way so many pizza makers do. That extra flour can never be integrated into the dough, and leaves a taste of raw flour in the pizza. Why let the yeast do its work for days, only to add raw flour at the very end?
They’re using a bit of flour, look closely. Also you think the style where the dough is spread on lots of semolina, not flour. The semolina gives the pizza then a crispy crust.
The larrge pizza in theiddle of the video is the ideal pizza I'm trying to achieve. A large thin neapolitan with not too much crust. I love how have doesn't burn the crust.
La migliore pizzeria a Napoli è questa La Notizia...il miglior pizzaiolo Enzo Coccia, un maestro e fin troppo umile rispetto a tanti incapaci che credono di saper fare la pizza (Sorbillo in primis). Bravo Enzo 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Pizza in Italy is not cut. So we eat it with fork and knife. Then everyone has its own style: some cut it and eat it with the hands, others prefer to keep using the fork to avoid the condiment to fall.
WOW man, what an amazing process. A perfect symphony of perfection. Absolutely obliterates well known "take away" pizza joints. Better quality, faster and likely more profitable. Makes you realize how much crap is force fed to people these days... for no good reason
You just gotta love the comments under this kind of videos where people from all over the world wanna tell Neapolitan pizzaioli how Pizza is done right. 😂😂😂
Herrlich dieser neapolitanische Dialekt! Ich selber habe italienische Wurzeln. Meine Eltern stammen aus der Region Kampanien, dessen Hauptstadt ja Neapel ist. In dem Dorf, wo meine Eltern herkommen, spricht man einen ähnlichen Dialekt. Ich frage mich immer wieder, warum es nicht in Deutschland solche Pizzerien gibt, die genau so backen wie in Italien. Allerdings: In der Gemeinde, wo ich lebe, gibt es neuerdings ein ital. Bistro, in dem Pizzen wie in Italien gebacken werden. Vor allem weniger Sorten als in den "eingedeutschten" Pizzarien, dafür aber gut. Es wird allerdings nicht im Holzfeuerofen gebacken, wie in Italien üblich.
It depends, seasons are changing everywhere on the planet so it's hard to tell. Sometimes rainy sometimes cloudy sometimes sunny. lol. But sure it's not cold in terms of temperature.
Yes, I attended this guy's pizza school almost 30 years ago and he was absolutely military-grade strict on the job. I can assure you that close to the 60% of "real napoli style pizzaiolos" around the world, spanning from Russia to Japan, have learned the art of pizza under him and just at the counter/oven you can see in this video!
The guy on the pizza peel has some real skills, knowing the heat of the different parts of the oven, and constantly checking and spinning the pizzas for the right amount of char and doneness!
Hypnotic, just can't stop watching them creating. Such speed.
Giustamente manca di velocita
Se vedi bene..li inforniscono non..di piu di 2 pizze alla volta .pochi per 3 persone dietro al bancone.
.
@@umbertogranvilla5998 Yes, not that fast considering the number of staff, but that was not what I meant. I had a pizzeria for over a decade and I would make the pizza, cook the pizza box the pizza and cut the pizza. However what they have created here is the perfect production line. Those pizza's are being produced at a high speed but the order flow means they can do this for hours without tiring out. Poetry in motion.
@@umbertogranvilla5998 Essendo inizio turno non c'era bisogno di infornarle più di 2 alla volta. Anche perché ad inizio turno il forno è molto alto di temperatura, quindi inserendo più di 2 massimo 3 pizze per volta rischi di bruciare. Durante il turno il forno tende ad abbassare lentamente la temperatura cosicché puoi infornare anche 4 o 5 per volta.
Yeah. Th way the guy flips the paddle after putting the pizza in the oven and coming back for another in such a small space.
😂😂😂me too
Mesmerizing. The technique, the coordination, the expertise, the speed creating such mouth watering food.
Yup for real, pizza the world's most simple best food !
Your ability to find Napoli's best pizzeria and share the joy of food in Italy is truly delightful! You have a knack for turning culinary experiences into memorable adventures that everyone can enjoy. And I'm Floating Village Life.
Aden Films is unique
The man on the oven is a machine 💯😮💨
He is a cybernetic organism. Living tissue over a metal endoskeleton.
The way he turns the pizzas with such ease is beautiful to watch
They got the shortest guy on the oven so he wont have to bend. 🙂
Movements have become "robotized" by now, almost like in a factory.
He is one with the pizza
Its like watching a well oiled machine, passion from start to finish, i love italian cousine
Yes but don’t forget you’re at napoli. You can eat perfect pizza but the forst wrong corner one terronz can pick your wallet. The neapolitan are the worst persons you can meet! Quel porco di san Gennaro
Love the way they just get on with their business and not fazed by the camera.
Questi ragazzi sono molto fortunati, Enzo Coccia è un maestro. Saluti da un collega, siete forti.
Bordo della pizza troppo grosso, poco salsa nei bordi.
La pizza deve essere mangiata tutta cosi non penso...
the guy tending to the oven is the real mvp
A true artist.
100%
I was there 2 weeks ago, incredible Pizza. 6 Euros.
What an amazing place. I've never experienced anything like that. Bet the pizzas taste wonderful.
Enzo è un vero MAESTRO della pizza, lui ama la pizza e il lavoro di pizzeria come nessun altro e da sempre è stato impegnato seriamente e professionalmente nella diffusione della cultura della pizza all'estero! Felice di rivederlo dopo quasi 30 anni sempre fresco e tosto!
peccato per le sputacchiate... Parlare tutto il tutto il tempo sul cibo significa significa lasciare ad ogni parola un effluvio di piccole particelle di saliva. Magnatavill vuji...
@@sergionespoli2814 si sai che resta delle sputacchiate dopo un minuto e cinque secondi di flash a 450gradi? Resti tu che ti mangi una schifezza industriale fatta in fabbrica dai robot.
@@genus.family Translation: Enzo is a true master of the pizza. He loves the pizza and the work involved in a pizzeria like no one else. He has always been involved in a serious and professional way in the science and culture of pizza. It is heart warming to see him again after almost 30 years looking fresh and solid.
My apologies if I missed a word or two, I did this from memory. I left Italy as a one year old boy and learned Italian through my Nonna and my Mom and Dad and the many uncles and aunts I had as a young boy. Unfortunately my kids don’t have a clue and neither do my grandchildren but I kept my birth language locked away somehow in my mind and it still serves me well in life. Cheers.
@@OmbréLeather grandissimo!! Grazie ☺️!
@@sergionespoli2814 a 450 gradi scompaio anche i cadaveri figurati le sputacchiate.
Beautiful work. Beautiful pizza!
A beautifully choreographed dance.
I LOVE hearing Napoletano being spoken. What a great language, it's not an accent nor a dialect of Italian; it's NAPULITANE! 😊
Love the Napolitano accent, very lyrical almost musical. After pizza music is their biggest passion
No. Their biggest passion is football!!
Im from Napoli, I can confirm. First soccer, then pizza 💙
@@MIkkk86you mean soccer
Those sweet sweet plum tomatoes... Mmm.. my favorite!!
We just had several fantastic pizzas in Sicilia, but we'll have to visit Napoli eventually.
thank you from Greece for giving us the Pizza...well done Italy
Thank you from Italy to Greece for the immense and rich culture.
For sure one of the best places in Naples, in Italy, in the entire world. The first in Naples start using high quality product on pizzas, one of the first to crest gourmet pies. Enzo Coccia is the real deal, true master.
Pygmalion, Dublin Ireland, this is the guy who started the pizzeria in there. Fabulous.
Fantastic pizza in Dublin!
Well oiled machine!
Lovin' your work, respect!
My mouth is watering!!! 🤤💯
They work like a machine together producing beautiful pizza. I can only imagine it’s delicious.
The pies have simple ingredients. You can make it at home but it won't be the same. The Secret is the Brick oven. That's how you get the char and crispness of the pie.
This is truly stunning to watch !
Can never go wrong with pizza
Are you sure? Ask for pineapple topping while in Italy.
Ehh...American delivery pizza is mostly bad. Pizza in Italy is several orders of magnitude better.
@@TexDrinkwater Mostly bad? There are amazing pizza places in America, ignorance at its finest
@@godsu Yes, there are amazing pizza places in America. However, my point remains: American delivery pizza is mostly bad
@@legiran9564
Love Hawaiian and Dominos too
Yes, Enzo! We met Enzo in Frank’s Pizza Show when he went to Naples. Beautiful!
diese Art der Pizzen sind die Besten auf Erden, die römische Art ohne Rand zu hart kommt da nicht mit!!!
There's alot of love and care going on here!😋🍕🔥❤🙏
The guy running the oven spinning the pizza is the man
A true artist, better than a machine. He spins that shovel like a true artist. (6:18)
Greetings from Redondo Beach 🇺🇸🇺🇸Pizza looks delicious and nice video🌷🌷
Hi from America. Looks wonderful. Please can you tell me what`s the cheese type of sprinkle that is put on at 1:40? Hand grated Romano pr Parm or?
He is telling that is Grana Padano.
The skills of those guys !
Love the workmanship they are all in sing together, ❤ ciao 🍷
Самый главный - это печник с лопаткой👍
This definitely looks like an experienced team, operating like clockwork, everyone knows exactly what to do and when
Greetings from metro Atlanta, Georgia USA! 😊
La pizza a Napoli, è sempre la migliore
Amazing video. Those pizza's are cooking in less than an minute... And those foil lined pizza boxes just blows me away.
What do they get a thousand orders a day?
About 500
Maestro Coccia il meglio del meglio!!!
Great job 👏
I love that they can roll out the dough without first spreading a layer of flour under it, the way so many pizza makers do. That extra flour can never be integrated into the dough, and leaves a taste of raw flour in the pizza. Why let the yeast do its work for days, only to add raw flour at the very end?
They’re using a bit of flour, look closely.
Also you think the style where the dough is spread on lots of semolina, not flour. The semolina gives the pizza then a crispy crust.
This makes me wanna go make my own pizza now
Spent guite a bit of liberty in Naples in the 70s. Loved loved the food and the pizza fogetabout it simply the best
salute desde argentina ,y gracias por darle pizza al diego....
Hard to tell if it's the best in Napoli. But def up there with the very best (sorbillo, michele, starita)
This is professional☝️
😋
The larrge pizza in theiddle of the video is the ideal pizza I'm trying to achieve. A large thin neapolitan with not too much crust.
I love how have doesn't burn the crust.
Thank you!
The the guy throwing the pizza in the oven what moves!
His peel work is awesome😊
He could probably perform open heart surgery one handed.
São os verdadeiros maestros da pizza 😮
A true artist, better than a machine. He spins that shovel like a true artist. (6:18)
The man with the pizza shovel wow talk about efficiency,hes on fire
La migliore pizzeria a Napoli è questa La Notizia...il miglior pizzaiolo Enzo Coccia, un maestro e fin troppo umile rispetto a tanti incapaci che credono di saper fare la pizza (Sorbillo in primis).
Bravo Enzo 👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
Мы можем сделать вам любую пиццу, но с одним условием-это должна быть Маргарета!😂😂😂. Шутка, классная пиццерия.
Those pizzas look amazing I just don’t like when they dump all the toppings in the middle and not spread them out evenly….
Lazyyy
Because this is how is done.
The pizza connoisseur’s Mt. Everest!
La Pizza Napolitana no se come con cubiertos 😂
Mamaaa miaaa ❤
Pizza in Italy is not cut. So we eat it with fork and knife. Then everyone has its own style: some cut it and eat it with the hands, others prefer to keep using the fork to avoid the condiment to fall.
WOW man, what an amazing process. A perfect symphony of perfection. Absolutely obliterates well known "take away" pizza joints. Better quality, faster and likely more profitable. Makes you realize how much crap is force fed to people these days... for no good reason
It’s official if Aden has a Question Mark at the end of the title of his videos he think the restaurant is full of it and the restaurant STINKS
At 11:19 the guy in front is prepping something out of a big jar of Nutella. What dish will this be?
It’s a Nutella sandwich on a type of bread called a Mpustarella. Just like the pizzas it’s baked in the wood fired oven.
@@frostbite4954 the amount of Nutella has been put into that mpustarella is shocking 😂Is that more like a dessert dish?
@@hanamac7237 Yeah. Or the person has a sweet tooth lol.
Yummy! ❤❤❤
Nonstop pizza making, so fast !! How much they make for one day
You just gotta love the comments under this kind of videos where people from all over the world wanna tell Neapolitan pizzaioli how Pizza is done right. 😂😂😂
I thought neapolitan Pizza has fluffier dough. Is this a different style?
No. It's simply a good cooked traditional style pizza
Awesome video Superb
Herrlich dieser neapolitanische Dialekt! Ich selber habe italienische Wurzeln. Meine Eltern stammen aus der Region Kampanien, dessen Hauptstadt ja Neapel ist. In dem Dorf, wo meine Eltern herkommen, spricht man einen ähnlichen Dialekt. Ich frage mich immer wieder, warum es nicht in Deutschland solche Pizzerien gibt, die genau so backen wie in Italien. Allerdings: In der Gemeinde, wo ich lebe, gibt es neuerdings ein ital. Bistro, in dem Pizzen wie in Italien gebacken werden. Vor allem weniger Sorten als in den "eingedeutschten" Pizzarien, dafür aber gut. Es wird allerdings nicht im Holzfeuerofen gebacken, wie in Italien üblich.
how is the weather during October in Naples?
Rainy.
It depends, seasons are changing everywhere on the planet so it's hard to tell. Sometimes rainy sometimes cloudy sometimes sunny. lol. But sure it's not cold in terms of temperature.
Now october: sun, sun and sun 😊.
what a sistem of work :))
spettacolare
Do they ever make a pizza other than margarita?
What about 2perla pizzeria??
I wish the delivery guy was coming to my place right now!
This team breath as one.
Yes, I attended this guy's pizza school almost 30 years ago and he was absolutely military-grade strict on the job. I can assure you that close to the 60% of "real napoli style pizzaiolos" around the world, spanning from Russia to Japan, have learned the art of pizza under him and just at the counter/oven you can see in this video!
صباح الخير تحياتي
明日はコストコのピザパーティーだ！
Bendiciones desde Texas
🌸🌸🌸🌸🌸
such a small kitchen and yet they are so fast
Pizza boa, mas vou continuar colocando Ketchup.
The large margherita was beautiful
The secret is the consistency of the dough and the tomato sauce.
The guy on the pizza peel has some real skills, knowing the heat of the different parts of the oven, and constantly checking and spinning the pizzas for the right amount of char and doneness!
Sometimes you choose tourists spots... This pizzaria is far to be the best in Napoli
La Notizia it's not in a tourist area and is one of the best places in Naples.
Hard to find pizzas that ❤
que spettacolo
Delicious
Is the language dialect or is it the real italian language ?
It's dialect from Napoli with a mix of Italian.
Do they have Hawaiian?
Please add subtitles
Now I make pizza in the larosa itaian restaurant in Laos
Uno solo con il berretto !!!
😮
Wenn wir so in Deutschland die Pizzen belegen würden,beschwerden sich die Kunden sofort.
Anchovies, cheese, and pepperoncini's please!
Not in Italy.
🙌🏼🇮🇹❤️
Not quite Apache but pretty good looking pie
Flojo de muzza, se ve muy rica.
Honey, what did you do today? I made pizzas Oh yeah, what else? I made pizzas Then what? I made more pizzas...
Forza Napoli