I was stationed in Naples in the US Navy in 1988-1990 and lived out on the economy in Pianura, 231 Montagna Spaccata. I was not living among the Americans at Lago Patra and had to learn much about the language as I did not speak or understand a single word when I arrived. It was a wonderful experience and my Italian neighbors were indeed wonderful people. Making pizza and bread was an art form there and the love that went into it all was amazing. It was indeed a cultural experience which was great. Thanks for refreshing my memories of Naples.
@a930ford Jealous you had an opportunity to really immerse yourself in a European culture !! To think when you can not only say you speak Italian but understand the culture, the food and have happy memories too. Us British have no idea how to live life with passion !!
I'm Italian and I married a girl from Naples. We went to the States for our honeymoon and, after some days, we wanted to have a pizza. Our expectations were low, but we ate a decent pizza. Our complaints were about oregano in the tomato sauce (it's unacceptable in Italy, unless it'a a marinara) and about the quality of the mozzarella. But some times we've eaten worse pizzas in Italy, to be honest.
@@lorenzomosna3989 Depends. For a buck, they can show you unfrozen pizza. My son was working there other summer, asking why serve crap, and all in all it turned to not even make business sense. So, crap it be.
What I find interesting in the video is that even the mistake pizzas were surprisingly beautiful. This shows the level of skill the chef has in his craft.
This is - by far - one of the most useful videos on youtube!!! Most people just uploads their 'perfectly made' pizza (read: highly edited videos), but no one shows the possible mistakes one could face. So, thank you for uploading it, and... 'grazie, maestro!' This 'Meister" clearly knows his stuff! 👏👏👏 Now, if someone could upload a video on how to fix some of those mistakes, (i.e. what to do when you've over-proofed your dough... or if you forgot to cover your dough and it got dry etc.), that's be fantastic (and greatly appreciated)!!! : ) Thumbs up!!!
I just learned a lot from this man. I learned from watching Vito Iacopeli, Davide Civitiello, Gino Sorbill, and a few others. Practice makes perfect and studying thoroughly really helps.
This is a crazy level of perfection! What a talented chef and artist! He creates these Pizzas to show you how to do it wrong and that they are not good enough, but the example pizzas he made look better than 99% of anything you can get outside of Napoli 😂 The first one that he said is a little dry of course he must be right as an expert but it still looks more moist than most pizza you get in the rest of the world! I can only imagine the heaven that a pizza he makes and calls perfect must be! I have to book a trip to Napoli! Lol
Per celebrare il 1.000.000 di visualizzazioni del suo video sulla pizza napoletana Enzo Coccia ha risposto con un video ai commenti più stimolanti e divertenti, lo trovate qui: th-cam.com/video/da82CVHC0HA/w-d-xo.html :) :)
This is an excellent video: it really highlights the importance of getting Neapolitan pizza 100% correct. I enjoyed it very much. However, I'm also a little sad as I have a small wood fired pizza oven in my garden that I've been using for a few years. I've had mixed results: I've used Caputo flour (about 65% hydration) but my oven is hard to get consistently at the correct temperature. I will be experimenting at 430 degrees celsius....my dough looks like the pizza cooked for 3 minutes. I will continue in my quest to create a pizza Napoletana :-) Grazie Tony
hello Toney I am a pizza baker, by profesion, in different part of the world , people has diffferent taste My experience, most people like to eat Pizza ,like the pizza that have coocked for 3 minutes it is a bit dry , crispy , and it is easer to eat while you watch TV or football match on tv or even when you eat in street I think it taste better and customers are happy with it . caputo flour is expensive many videos , advertising for different products I use floure that is !/3 price of caputo pizza , with great result you have to just use flour that has about 10% or more protein use not more than 58- 60% water use about 2-3 % oil or more my own tempreature is 300 celcious I sell max 150 pizza per day my pizza taste good and customers like it you have to get a little more knowledge , how to make dough then pizza will taste fantastic italian and romans has make pizza for 100s of years without caputo pizza or tomato.. I most the time buy bread flour and adjust the taste by let the dough become more than one day old 24 - 48 hours old dough depends of flour I hope my answer helps , IF not , sorry to take your time :-) my english is not perfect :-) cheer
You may want to consider increasing inertia of your oven by adding some bricks to construction somewhere inside or outside, so that heat is more stable. Anyway, do not stop making, as it is often about accumulated experience, that opens you knowledge, control and enjoyment.
Video didattico di una qualità incredibile. Gli errori sono fondamentali per migliorare e qui abbiamo un esempio degli errori più comuni nella preparazione della pizza. Appena torno a Napoli, vengo a mangiarmi la pizza da te, maestro.
I searched a lot on internet and watched a lot of youtube videos and without any doubt this video is the best. Thanks u for sharing your years of experience. Looking forward to also read your book. Cheers
I think this is just amazing. How perfect it the technique! The chef shows such a mastery of the technique that even those imperfect pizzas got really close to the real deal and would probably be the best napolitan pizza most people ever tasted.
Signor Enzo, la ringrazio io e nostra famiglia per questi accorgimenti cosi essenziali nel momento di fare la pizza anche a noi principianti, la sua precisione e severità fanno pensare in quella qualità evidente ma invidiabile del sapore Napoletano. Moltissime grazie ancora e saluti dall' Honduras!
I'm from the US - Florida. I to look up almost every word in the description of each error, but I got it! Thanks so much for sharing your amazing experience with me. Grazie Mille!
After asking one question from professional chefs/bakers, Today I finally understood why my Pizza always gets hard. I'll retry the pizza using these advises. I know you cannot understand my language, but I really want to thank you 🙏
Pure all'estero e il colmo e fatta da italiani sono stata nell sud ouest del la francia sono stata da una pizzaria italiana il pizzaoilo italiano la peggiore pizza in assuluto
LATIFA LATIFA che cazzo centra??tutti i pizzaioli all'estero si adattano a quello che dice il padrone,o al cliente straniero,che...non capiasce un cazzo di pizza,parola di un pizzaiolo che lavora all'estero,non e colpa nostra
Umm... I'm embarrassed to admit that I have made all 6 mistakes. 😔 I can't stress how valuable this video is. By the way, maestro Enzo makes a failed dough more beautiful than I make my best dough, lol.
Oddly enough I would have enjoyed any of those mistakes. Although to the untrained person they looked fine I understand the true pizza chef would want to improve on those. Good info and thanks for the subtitles.
Very informative, thank you. I've made about 200 pizzas in the past year trying to get close to this in a conventional oven, and I've learned a lot. This video sums up a lot of great points, and further convinces me that I need a proper pizza oven.
@@seankew8021 I did look into them, but ultimately couldn't justify the cost right now. The uuni takes a little practice if you're winging it alone, but turns out amazing pizza!
straight to the point, making and showing more of this plz, i know it's not as clickbait-y as the chef roasting videos, or recepies with cheft making funny faces as a thumbnail, but the video is better and i usually watch it all, instead of closing mid-way through it.
This guy is probably the best pizza maker ever IMO. Just look at how easily he works the dough. Even those "screw ups" all look phenomenal, but the info is helpful for us noobs. Nice work!!
1. Cooking a pizza when you are not a southern Italian 2. Cooking a pizza anywhere outside Italy or New York City 3. Putting anything on the pizza besides sauce, basil, mozzarella, and olive oil 4. Cooking a pizza with less than 20 yrs experience cooking pizza 5. Cooking a pizza with any ingredient not sourced from Italy ... including the water ... unless of course you live in New York then it is OK to use New York tap water. 6. Cooking the pizza in anything other than a pizza oven. Please have one installed in the home you purchase either in Italy or New York City.
Been watching your videos and love them. I am curious though. Point No. 6 says a mistake can be an oven being too hot (465 degrees C) or too cold (430 degrees C) but I didn't see what temperature it should be. I assume in the middle, i.e. ~450 degrees C. I caught the end part, i.e. cook for 60 to 90 seconds. That's a small amount of time for preheating a home over with a stone plate for 60 minutes!
Me after watching about 3 italian making pizza: Okay, let's just do it. Me after watching this guy fucking up 6 pizza on purpose and still managing to make better looking pizza than I can ever hope to cook: Cries anxiously in the corner of my shower. *Let me just say that this video is such a great material, thank you for that!
E tu che credevi che fare la pizza era una cosa semplice? è arte, quante volte litigo su youtube quando vedo gli americani chiamare pizza quello schifo che fanno loro, hanno anche l'arroganza di dire che la loro pizza è la migliore, addirittura una volta ho visto una catena di pizze americana che voleva esportare la loro pizza anche in Italia, dicendo che avrebbero avuto sicuramente successo, assurdo, la pizza è una e la fanno solo a Napoli che vi piaccia o no è quella l'unica e originale
Anche quando MD e BK dovevano aprire a Napoli dicevano che non avrebbe avuto successo...pieno cosi. Cmq Pizza Hut in Italia avrebbe successo comunque senza intaccare quello delle pizze napoletane, sono due cose diverse, il problema in Italia e' il conservatorismo patetico e provinciale che c'e' sul cibo.
Scherzi Telefonici Scherzi Telefonici pensi che gli italiani siano conservatori sul cibo? Non sei mai stato in Giappone allora. MC e BK sono il top del degrado, e vorresti che più catene di fast food venissero a Napoli ? La contaminazione culturale è accettabile quando essa arricchisce una cultura, tu mi sembra che sei uno di quelli che vuole la contaminazione solo per dimostrare di non essere bigotto. Sono due cose diverse si, la pizza napoletana mira alla qualità massima del prodotto, quella americana mira alla vendita di massa del prodotto senza contarne la qualità.
Marcellinobono Si Condivido tutto il resto ma dire che la pizza è una e la fanno solo a Napoli é un’assurdità... amo la pizza napoletana ma mi piace anche quella romana o pinsa (ben più antica di quella napoletana e se vogliamo essere pignoli allora quella è la prima ed originale) non è che la pizza la fanno solo a Napoli a Napoli la fanno in una maniera a Bari in un altra in Liguria in un altra ancora e poi dire pizza è un po’ generico perché per pizza si può intendere qualsiasi lievitato che sia schiacciato e non sia pane
6 ปีที่แล้ว
Si chiama "pizza" anche quella al taglio, molto croccante e simile a un biscotto
Complimenti, davvero bravissimo, chiaro e che bravura nel fare le pizze, fantastico! Mi dispiace solo non averlo visto prima. Un video molto utile anche se mi ha fatto venire l'acquolina nonostante gli errori
Ci mancherebbe, io sono un appassionato difensore della pizza margherita. Quello che volevo sottolinearequi è che lo ripete uguale ogni volta... alla lunga stanca. :-)
Ma come stanca.... quello stava spiegando gli errori che normalmente si fanno quando si cucina una pizza e usando la stessa farcitura aiuta a vederne le differenze.Master of Cook ma stai bene o` fra`?
Davvero non ti stanchi a sentire per ogni errore che la farcitura deve essere la stessa? Non ho nulla da dire sul video che trovo molto utile ma questo aspetto è fastidioso in quanto ripetitivo. Poi, se a te le cose ripetute non pesano meglio per te, io invece le trovo molto fastidiose. :-).
Davvero non ti stanchi a sentire per ogni errore che la farcitura deve essere la stessa? Non ho nulla da dire sul video che trovo molto utile ma questo aspetto è fastidioso in quanto ripetitivo. Poi, se a te le cose ripetute non pesano meglio per te, io invece le trovo molto fastidiose. :-).
This video really makes me happy. It is fascinating to me when people really are devoted to quality, really want to know everything there is to know about their profession, up to the level they cannot wait to tell the world about the knowledge they have acquired. I am sure that the presenter is a really passionate guy. He totally wins me over for his message. Can pizza dough be something to be 'passionate' about? You bet. Like people can be passionate about the horse hair on their violin bow, or the profile of their rubber tyres, or the shape of their tomatoes, or the typeset of their poetry edition. I LOVE the fact that the intelligent search for quality is part of the human repertoire. And now, can I have a slice of that pizza, please?
I get that it's a joke or probably sarcasm.... but personally, I dig Hawaiian style pizza and even make it with my own Neapolitan dough..... better than typical, thick/heavy/bready American dough (it has its place too.... but not in this type of application). I often find that to balance the flavors, because Hawaiian style pizza tends to be on the sweeter side, I have to use Prosciutto and not Canadian bacon. And to tone-down the sweetness, I cut the pineapple rings a little thinner than what you find, store-bought in a can, and pre-grill them.... I want the pineapple to compliment the San Marzano tomato sauce, not to overwhelm it with sweetness. The cheese is still fiordilatte but, when I have access to it, I prefer mozzarella di bufala as it gives slightly more complex flavors but at the same time, doesn't overwhelm the other ingredients. The finely-grated cheese I use is a blend of 25% Parmigiano and %75 Pecorino because this will also balance-out the sweetness with a little more savory notes. If I'm in the mood for a spicier version of Hawaiian-style, I use a spicy salami made with Calabrian peppers instead of Prosciutto. Because Neapolitan dough does introduce some char to the cornicione, I get a nice blend of sweet, bitter, and savory notes when I eat it. No... this is not Neapolitan.... but at least for me, it's "Hawaiian - done better".
I really like this. Educational and for some, eye opening. Prefer this kind of presentation style too, without pomp or grandiose statements - down to Earth and to the point. Reference material for us home pizzaioli. Thank you.
Thank you so much! Gracieas! Now, I know my mistakes. My major mistake was the 5th one. That's how my pizza's turn out :-) And also cooking at 300 C, at lower temperature, because my oven does not reach to ideal pizza temperature. All the best!
Come in tutti i mestieri il tempo e l'esperienza dedicata a questo lavoro ti fa capire e magari correggere tanti errori per ottenere la perfezione ognuno dice le sue teorie pur non essendo esperti ma solo chi lavora da anni riesce a capire qual'è il vero problema in una pizza,ad esempio quando si vedono molte bolle bruciate l'impasto non è ben lievitato e all'interno dell'impasti le bollicine intrappolate si gonfiano bruciando l'impasto oppure un forno pieno di pizze devi farlo riprendere di temperatura prima di riempirlo nuovamente se si lavora a ritmi sfrenati ad esempio il sabato che la gente arriva affamata e senza pazienza oppure a tarda serata quando non si alimenta più il forno e le pizze vengono biscottate per la bassa temperatura io le chiamo le pizze per i camerieri che di solito si fanno a tarda serata
Dear Enzo, thank you very much for all your videos. I am becoming very passionate about pizza making, specially the original Neapolitan pizza, and your tutorials have helped me enormously. I really admire your expertise and passion for what you do, it's been an inspiration for me. I am sorry for writing in English, I am from Argentina and I only speak English and Spanish, unfortunately I don't know any Italian; I hope you understand English. I have a doubt that's been troubling me for some months now. I've followed the recipe very thoroughly but I've had trouble regarding the leavening process. Actually, in this case, given that I don't own a wood oven, I've followed Davide Civitiello's video on homemade pizza. He indicates to leave the dough resting for about 6 to 8 hours at room temperature. I did that, but then my dough looked exactly like the one in error number 4 (panetto collassato): it has no strength at all and it's very difficult to manipulate. That day the room temperature was about 20 degrees. Any thoughts on what I may have done wrong? I hope you can read my question, I am really interested in improving my skills. Thanks again!
@@italiasquisita Thank you very much! Could you please tell me how long I should wait once I've taken the dough out of the refrigerator to start manipulating it? I'll let you know, of course! Thanks again!
Nella maggior parte delle pizzerie di alta qualita che vado compresa la città di NAPOLI peccano nella cottura perché non danno la dovuta importanza.PUOI FARCI UN VIDEO SULLA COTTURA NEL FORNO A LEGNA AGLI ADDETTI CHE NON HANNO LA TUA PROFESSIONISTA. GRAZIE SEI UNICO
I was stationed in Naples in the US Navy in 1988-1990 and lived out on the economy in Pianura, 231 Montagna Spaccata. I was not living among the Americans at Lago Patra and had to learn much about the language as I did not speak or understand a single word when I arrived. It was a wonderful experience and my Italian neighbors were indeed wonderful people. Making pizza and bread was an art form there and the love that went into it all was amazing. It was indeed a cultural experience which was great. Thanks for refreshing my memories of Naples.
At least, did u learn how to cook ur own pizza ? :) TASTY pizza, I mean.
They threat pizza like a baby.
@a930ford Jealous you had an opportunity to really immerse yourself in a European culture !!
To think when you can not only say you speak Italian but understand the culture, the food and have happy memories too.
Us British have no idea how to live life with passion !!
a1930ford I was also there a little earlier than you but working at AFSOUTH and NSA.
Kind of sounds like me watching this video. But I’m still going to try ordering this from my pie place.🤷♀️. It’s not a chain, so.....
A Quick Cause/Effect Guide:
1. dry dough -> uneven 1:17
2. unleavened dough -> no alveoli 2:30
3. cold dough -> measles pizza 3:26
4. collapsed dough -> loss of gluten lattice 4:47
5. wet dough -> sour, burnt flour 5:50
6a. oven higher than 465C -> inadequate pizza 6:42
6b. oven lower than 430C -> crisp pizza 6:57
Thank you
He used celcius. Not farenheit
@@johnnyrico707 Like > 90% of the rest of the world.
Complimenti, che bello ascoltare un professionista come lei! Grazie per i suoi consigli.
Chef's mistakes were better than most pizzas made in restaurants today.
Word
Title: "6 most common pizza mistakes done right"
You are right ! All those mistakes are much better than my best performance at home
I live 15 minutes outside of New Haven, so I'm never more than five minutes away from great pizza.
@@adventuresinmetals7636 Think how much closer you'd be if you learned how to make it yourself.
A real master pizzaiolo even the mistakes look better than most of what I've seen in the states.
Most of the pizzas he made still look quite nice to eat to me. So I 100÷ agree with you.
hahahahaha thats what i was about to type. His mistakes are still a hell of beauty
WD40 fixes everything ...just a little spray on the dough....Hey Presto !
I'm Italian and I married a girl from Naples. We went to the States for our honeymoon and, after some days, we wanted to have a pizza. Our expectations were low, but we ate a decent pizza. Our complaints were about oregano in the tomato sauce (it's unacceptable in Italy, unless it'a a marinara) and about the quality of the mozzarella. But some times we've eaten worse pizzas in Italy, to be honest.
@@lorenzomosna3989 Depends. For a buck, they can show you unfrozen pizza. My son was working there other summer, asking why serve crap, and all in all it turned to not even make business sense. So, crap it be.
What I find interesting in the video is that even the mistake pizzas were surprisingly beautiful. This shows the level of skill the chef has in his craft.
This is - by far - one of the most useful videos on youtube!!! Most people just uploads their 'perfectly made' pizza (read: highly edited videos), but no one shows the possible mistakes one could face. So, thank you for uploading it, and... 'grazie, maestro!' This 'Meister" clearly knows his stuff! 👏👏👏 Now, if someone could upload a video on how to fix some of those mistakes, (i.e. what to do when you've over-proofed your dough... or if you forgot to cover your dough and it got dry etc.), that's be fantastic (and greatly appreciated)!!! : ) Thumbs up!!!
What you do if your dough isn’t right is try again next time! It takes time and lots of failed dough to make perfect pizza
Just gently make ball again. Find vito iacopeli video with same name- what to do when dough is over rised
I just learned a lot from this man. I learned from watching Vito Iacopeli, Davide Civitiello, Gino Sorbill, and a few others. Practice makes perfect and studying thoroughly really helps.
@@in_vas_por8810 thanks
I don´t speak any italian... so those were mistakes? Looks fantastic anyway and would eat it .... :D
This is a crazy level of perfection! What a talented chef and artist! He creates these Pizzas to show you how to do it wrong and that they are not good enough, but the example pizzas he made look better than 99% of anything you can get outside of Napoli 😂 The first one that he said is a little dry of course he must be right as an expert but it still looks more moist than most pizza you get in the rest of the world! I can only imagine the heaven that a pizza he makes and calls perfect must be! I have to book a trip to Napoli! Lol
Per celebrare il 1.000.000 di visualizzazioni del suo video sulla pizza
napoletana Enzo Coccia ha risposto con un video ai commenti più
stimolanti e divertenti, lo trovate qui: th-cam.com/video/da82CVHC0HA/w-d-xo.html :) :)
Italia Squisita fate fare una pizza al maestro pizzaiolo Luciano sorbillo che è un fenomeno mangio la pizza da lui che è un anno ed e il migliore
I wish this chef would start online Italian classes. Speaks so clearly. Great teacher. Grazie mille.
Wouldn't say that. He has a strong Neapolitan accent. You can still understand him very well though.
1. dry dough
2. unleavened dough
3. cold dough
4. collapsed dough
5. wet dough
6. errors in cooking
Good on you mate. You got it.
We have uploaded english subtitles!
awesome..thanks!
Use powder yeast
Ml Vu Just replace “cook” with cock
This is an excellent video: it really highlights the importance of getting Neapolitan pizza 100% correct. I enjoyed it very much. However, I'm also a little sad as I have a small wood fired pizza oven in my garden that I've been using for a few years. I've had mixed results: I've used Caputo flour (about 65% hydration) but my oven is hard to get consistently at the correct temperature. I will be experimenting at 430 degrees celsius....my dough looks like the pizza cooked for 3 minutes.
I will continue in my quest to create a pizza Napoletana :-)
Grazie
Tony
tonydeltablues are you using 00 and Biga?
hello Toney
I am a pizza baker, by profesion,
in different part of the world , people has diffferent taste
My experience, most people like to eat Pizza ,like the pizza that have coocked for 3 minutes
it is a bit dry , crispy , and it is easer to eat while you watch TV or football match on tv or even when you eat in street
I think it taste better and customers are happy with it .
caputo flour is expensive
many videos , advertising for different products
I use floure that is !/3 price of caputo pizza , with great result
you have to just use flour that has about 10% or more protein
use not more than 58- 60% water
use about 2-3 % oil or more
my own tempreature is 300 celcious
I sell max 150 pizza per day
my pizza taste good and customers like it
you have to get a little more knowledge , how to make dough
then pizza will taste fantastic
italian and romans has make pizza for 100s of years without caputo pizza or tomato..
I most the time buy bread flour and adjust the taste by let the dough become more than one day old
24 - 48 hours old dough
depends of flour
I hope my answer helps , IF not , sorry to take your time :-)
my english is not perfect :-)
cheer
@@cristoroi420: can you tell me what brand opf high-protein flour you use that's cheaper than caputo pizza?
You may want to consider increasing inertia of your oven by adding some bricks to construction somewhere inside or outside, so that heat is more stable. Anyway, do not stop making, as it is often about accumulated experience, that opens you knowledge, control and enjoyment.
Video didattico di una qualità incredibile. Gli errori sono fondamentali per migliorare e qui abbiamo un esempio degli errori più comuni nella preparazione della pizza. Appena torno a Napoli, vengo a mangiarmi la pizza da te, maestro.
Bellissimo dare consigli sugli errori e non solo ricette dettate e basta ... GRANDIOSO ...
"Difficult to stretch"
*Proceeds to perfectly spread*
Difficult, not impossible. Note the difference.
I searched a lot on internet and watched a lot of youtube videos and without any doubt this video is the best. Thanks u for sharing your years of experience. Looking forward to also read your book. Cheers
I think this is just amazing. How perfect it the technique!
The chef shows such a mastery of the technique that even those imperfect pizzas got really close to the real deal and would probably be the best napolitan pizza most people ever tasted.
Signor Enzo, la ringrazio io e nostra famiglia per questi accorgimenti cosi essenziali nel momento di fare la pizza anche a noi principianti, la sua precisione e severità fanno pensare in quella qualità evidente ma invidiabile del sapore Napoletano. Moltissime grazie ancora e saluti dall' Honduras!
Of all the pizza dough videos I’ve watched, I learned the most here, Thank You
Video veramente ben fatto, ottima spiegazione, chiara e semplice. Complimenti maestro per la manualità! Spettacolare.
Veramente lui parla senza sapere quello che dice. Se osservi bene e ascolti bene ti accorgi che quello che senti non combacia von quello che vedi
Video super utile
Buon giorno, chef! =)
Thanks for pointing me to the English captions. This is one of the best videos on pizza making I have ever seen! Thanks again! 🙂
Nice! 🙏🏻 by the way, all our recipes have Eng captions
Bravo Coccia, chiaro e sintetico: un vero maestro pizzaiolo!!!
Excellent chef to show the common mistakes of doing the right PIZZA .
Thank you for these 6 tips you have shown.
Bassam
I've mastered 1,2,3,4,5,6,
I'm still chasing 7 --- the perfect pizza
thank you for a great video
I'm from the US - Florida. I to look up almost every word in the description of each error, but I got it! Thanks so much for sharing your amazing experience with me. Grazie Mille!
Bravo! You gotta love the Italian way of doing things. This was well presented and educational. Subscribed!
After asking one question from professional chefs/bakers, Today I finally understood why my Pizza always gets hard. I'll retry the pizza using these advises. I know you cannot understand my language, but I really want to thank you 🙏
We do!!
@@italiasquisita Thanks a lot Master for sharing these advises. 🙏
per la schifezza di pizze, che fanno la maggior parte, delle pizzerie italiane, queste erano comunque di gran lunga superiori nonostante gli "errori"
Concordo.
Figurati all'estero!
concordo anch'io
Pure all'estero e il colmo e fatta da italiani sono stata nell sud ouest del la francia sono stata da una pizzaria italiana il pizzaoilo italiano la peggiore pizza in assuluto
LATIFA LATIFA che cazzo centra??tutti i pizzaioli all'estero si adattano a quello che dice il padrone,o al cliente straniero,che...non capiasce un cazzo di pizza,parola di un pizzaiolo che lavora all'estero,non e colpa nostra
Questa è vera arte. Questo è un campione nel vero senso della parola. Me le farei volentieri 3 ore di viaggio per farmi fare una pizza da lui
Umm... I'm embarrassed to admit that I have made all 6 mistakes. 😔
I can't stress how valuable this video is.
By the way, maestro Enzo makes a failed dough more beautiful than I make my best dough, lol.
That proves you've tried at least 6 times. No shame in that!
This is one of the best training videos I have ever seen and I lecture for a living!
Oddly enough I would have enjoyed any of those mistakes. Although to the untrained person they looked fine I understand the true pizza chef would want to improve on those. Good info and thanks for the subtitles.
Very informative, thank you. I've made about 200 pizzas in the past year trying to get close to this in a conventional oven, and I've learned a lot. This video sums up a lot of great points, and further convinces me that I need a proper pizza oven.
Grab yourself an uuni 3. I spent years making pizza in a normal oven but now haven't looked back :)
@@essex2wheels32 it'll be either that, or I'll try and save for one of the new Breville countertop units!
@@seankew8021 I did look into them, but ultimately couldn't justify the cost right now. The uuni takes a little practice if you're winging it alone, but turns out amazing pizza!
Get an Ariete 909 or GFerrari Delizia. (I have Ariete 909). They're cheap and cheerful and produce a nice pizza.
I ended up getting the Breville Pizzaiolo last year, it's really expensive, but absolutely amazing. I have 500 pizzas under my belt now!
"Avremo difficoltá nella stesura" *due secondi e l'ha stesa*. Troppo bravo 😅
Guarda, da pizzaiolo ti dico che rimango incantato a vedere come stende la massa ahhaa
Λυγο. Πιο. ΑργΑ. Στο. ΑΝΗΓΜΑ. ΤΗΣ. Πίτσα
Grazie maestro Coccia , insegnamenti preziosi di uno dei grandi pizzaioli Napoletani , l'arte e la classe Napoletana non si improvvisa .
straight to the point, making and showing
more of this plz, i know it's not as clickbait-y as the chef roasting videos, or recepies with cheft making funny faces as a thumbnail, but the video is better and i usually watch it all, instead of closing mid-way through it.
Love this tutorial, but being a mad starver, I would be happy with every sub standard pizza this wonderful pizza chef made! Great video!
I will eat any of those mistakes anytime. Sorry chef u.u
Mi è piaciuto molto il fatto che abbiano fatto vedere le pizze in vari casi di errori, bel video ❤
These still look pretty damn nice. I'd have no trouble eating any of these
This guy is probably the best pizza maker ever IMO. Just look at how easily he works the dough. Even those "screw ups" all look phenomenal, but the info is helpful for us noobs. Nice work!!
Parabéns 👏🏻👏🏻👏🏻 pelo seu trabalho chefe 🇮🇹 estamos no Brasil 🇧🇷 acompanhado seus vídeos
Caro maestro pizzaiolo ho iniziato quando avevo 12 anni ne ho 50 ,so cosa dico sei un grande professionalità un abbraccio grande
I do see how it can affect the pizza but everyone of them still looked delicious.
This was so helpful! I saw exactly which mistake was happening with my dough and what the effects are on my pizza.
1. Cooking a pizza when you are not a southern Italian
2. Cooking a pizza anywhere outside Italy or New York City
3. Putting anything on the pizza besides sauce, basil, mozzarella, and olive oil
4. Cooking a pizza with less than 20 yrs experience cooking pizza
5. Cooking a pizza with any ingredient not sourced from Italy ... including the water ... unless of course you live in New York then it is OK to use New York tap water.
6. Cooking the pizza in anything other than a pizza oven. Please have one installed in the home you purchase either in Italy or New York City.
Grazie. Ho trovato il video molto chiaro e dettagliato. Ho visto video su errori da non commettere. Questo è il migliore
complimenti ad Enzo
But vito.. 5:04 how to solve excessive moisture in the air.?
@@kaptajnsejersen6303 how?
Been watching your videos and love them. I am curious though. Point No. 6 says a mistake can be an oven being too hot (465 degrees C) or too cold (430 degrees C) but I didn't see what temperature it should be. I assume in the middle, i.e. ~450 degrees C. I caught the end part, i.e. cook for 60 to 90 seconds. That's a small amount of time for preheating a home over with a stone plate for 60 minutes!
THE why and THE how perfectly explained.. Grazie mille. God bless you
This is absolutely superb advice.
Il miglior video sulla pizza mai visto! Adesso so cosa vado a mangiare nelle pizzerie
Solo io mangerei tutte le pizze anche se fatte male? 😂
+Asta Piegata Anch'io e pure a colazione!
Asta Piegata ma stai scherzando io le divorerei, per quanto alla pizzeria vicino a me possano essere buone rispetto a questa fanno proprio schifo
uguale come te...non ne salterei nessuna :D
uguale, la biscottata la lascerei per colazione perche' croccante :D
LorenzoSM#74 ho pensato la stessa cosa!!!
Evvabbè... come le fai le fai sempre goduriose sembrano. Complimenti e grazie per averci insegnato queste sfumature!!!
Me after watching about 3 italian making pizza: Okay, let's just do it.
Me after watching this guy fucking up 6 pizza on purpose and still managing to make better looking pizza than I can ever hope to cook: Cries anxiously in the corner of my shower.
*Let me just say that this video is such a great material, thank you for that!
da parte di un amante della pizza, e ancor più di quella napoletana. grazie del video, molto carino ed istruttivo.
E tu che credevi che fare la pizza era una cosa semplice? è arte, quante volte litigo su youtube quando vedo gli americani chiamare pizza quello schifo che fanno loro, hanno anche l'arroganza di dire che la loro pizza è la migliore, addirittura una volta ho visto una catena di pizze americana che voleva esportare la loro pizza anche in Italia, dicendo che avrebbero avuto sicuramente successo, assurdo, la pizza è una e la fanno solo a Napoli che vi piaccia o no è quella l'unica e originale
vero
Anche quando MD e BK dovevano aprire a Napoli dicevano che non avrebbe avuto successo...pieno cosi. Cmq Pizza Hut in Italia avrebbe successo comunque senza intaccare quello delle pizze napoletane, sono due cose diverse, il problema in Italia e' il conservatorismo patetico e provinciale che c'e' sul cibo.
Scherzi Telefonici Scherzi Telefonici pensi che gli italiani siano conservatori sul cibo? Non sei mai stato in Giappone allora. MC e BK sono il top del degrado, e vorresti che più catene di fast food venissero a Napoli ? La contaminazione culturale è accettabile quando essa arricchisce una cultura, tu mi sembra che sei uno di quelli che vuole la contaminazione solo per dimostrare di non essere bigotto. Sono due cose diverse si, la pizza napoletana mira alla qualità massima del prodotto, quella americana mira alla vendita di massa del prodotto senza contarne la qualità.
Marcellinobono Si
Condivido tutto il resto ma dire che la pizza è una e la fanno solo a Napoli é un’assurdità... amo la pizza napoletana ma mi piace anche quella romana o pinsa (ben più antica di quella napoletana e se vogliamo essere pignoli allora quella è la prima ed originale) non è che la pizza la fanno solo a Napoli a Napoli la fanno in una maniera a Bari in un altra in Liguria in un altra ancora e poi dire pizza è un po’ generico perché per pizza si può intendere qualsiasi lievitato che sia schiacciato e non sia pane
Si chiama "pizza" anche quella al taglio, molto croccante e simile a un biscotto
Mille grazie un grandissimo saluto dall'Algeria 🇩🇿🇩🇿👌👌👏👏
Molto interessante. Grazie dalla Spagna.
Miguel Gómez i
bravissimo, ne ho fatti almeno 4 le prime volte e li ho beccati tutti, utilissimo!!!!
Fantastic, you show and not just tell.
Complimenti, davvero bravissimo, chiaro e che bravura nel fare le pizze, fantastico! Mi dispiace solo non averlo visto prima. Un video molto utile anche se mi ha fatto venire l'acquolina nonostante gli errori
Mi è sembrato di capire che la farcitura sia sempre la stessa...
Ci mancherebbe, io sono un appassionato difensore della pizza margherita.
Quello che volevo sottolinearequi è che lo ripete uguale ogni volta... alla lunga stanca. :-)
Ma come stanca.... quello stava spiegando gli errori che normalmente si fanno quando si cucina una pizza e usando la stessa farcitura aiuta a vederne le differenze.Master of Cook ma stai bene o` fra`?
Davvero non ti stanchi a sentire per ogni errore che la farcitura deve essere la stessa?
Non ho nulla da dire sul video che trovo molto utile ma questo aspetto è fastidioso in quanto ripetitivo.
Poi, se a te le cose ripetute non pesano meglio per te, io invece le trovo molto fastidiose.
:-).
Davvero non ti stanchi a sentire per ogni errore che la farcitura deve essere la stessa?
Non ho nulla da dire sul video che trovo molto utile ma questo aspetto è fastidioso in quanto ripetitivo.
Poi, se a te le cose ripetute non pesano meglio per te, io invece le trovo molto fastidiose.
:-).
te alle feste devi essere quello simpatico
Bravo e complimenti per come ha spiegato.. Si vede che e un professionista di esperienza.
Incrível como ele salva todas as pizzas!
Muito obrigado pelo vídeo, me tirou muitas dúvidas.
This video really makes me happy. It is fascinating to me when people really are devoted to quality, really want to know everything there is to know about their profession, up to the level they cannot wait to tell the world about the knowledge they have acquired.
I am sure that the presenter is a really passionate guy. He totally wins me over for his message.
Can pizza dough be something to be 'passionate' about? You bet. Like people can be passionate about the horse hair on their violin bow, or the profile of their rubber tyres, or the shape of their tomatoes, or the typeset of their poetry edition. I LOVE the fact that the intelligent search for quality is part of the human repertoire.
And now, can I have a slice of that pizza, please?
The rest of the world: “Leoparding”
Actual Neapolitans: “Measles pizza” 😂
I'd eat all of those mistakes, just saying. ;) Very helpful seeing the mistakes physically done to show the result. Thank you for the video.
I'd still eat all those gladly, and the topping is always the same!
Bellissimo video, non vedo l'ora di venire a Napoli a mangiare la pizza
Grande Maestro, grazie.
Es usted un genio!!!! Algun dia espero estar sentado en la mesa de su pizzeria . ES MI SUEÑO!!!
Parabéns aos italianos por essa maravilha da culinária mundial!
Excellent video, both entertaining and informative. Thank you👍
When do you add the pineapple?
Immediately after the Bearnaise sauce.
once the strawberries are well cooked and the lemon is delightfully melt in the tomato
When Hawaiians invade Italy
I get that it's a joke or probably sarcasm.... but personally, I dig Hawaiian style pizza and even make it with my own Neapolitan dough..... better than typical, thick/heavy/bready American dough (it has its place too.... but not in this type of application). I often find that to balance the flavors, because Hawaiian style pizza tends to be on the sweeter side, I have to use Prosciutto and not Canadian bacon. And to tone-down the sweetness, I cut the pineapple rings a little thinner than what you find, store-bought in a can, and pre-grill them.... I want the pineapple to compliment the San Marzano tomato sauce, not to overwhelm it with sweetness. The cheese is still fiordilatte but, when I have access to it, I prefer mozzarella di bufala as it gives slightly more complex flavors but at the same time, doesn't overwhelm the other ingredients. The finely-grated cheese I use is a blend of 25% Parmigiano and %75 Pecorino because this will also balance-out the sweetness with a little more savory notes. If I'm in the mood for a spicier version of Hawaiian-style, I use a spicy salami made with Calabrian peppers instead of Prosciutto. Because Neapolitan dough does introduce some char to the cornicione, I get a nice blend of sweet, bitter, and savory notes when I eat it. No... this is not Neapolitan.... but at least for me, it's "Hawaiian - done better".
i've seen it in pizzerias since i was a kid, i'm 34 and i never tried it.
I really like this. Educational and for some, eye opening. Prefer this kind of presentation style too, without pomp or grandiose statements - down to Earth and to the point.
Reference material for us home pizzaioli. Thank you.
Bravisimo
Il miglior video di sempre
Enzo Coccia ha risposto al tuo commento: th-cam.com/video/da82CVHC0HA/w-d-xo.html :) :)
Grazie al cielo per i tuoi consigli .. lei è la migliore insegnante
Do you think he always used the same toppings? I didn't quite catch it the first 6 times...
Thank you so much for the best Pizza video I've ever watched on TH-cam. I like it a lot.👍👍👍
faccio il pizzaiolo da 2 mesi e ti stimo chef
Thank you chef. Very informative and your technique is beautiful to watch.
Grazie da Argentina.
Thank you so much! Gracieas! Now, I know my mistakes. My major mistake was the 5th one. That's how my pizza's turn out :-) And also cooking at 300 C, at lower temperature, because my oven does not reach to ideal pizza temperature. All the best!
Io amo la vostra pizza..la migliore Mai mangiata in assoluto ( e sono napoletana ) 💕💕💕💕
Mara Sorrent.n ino
Grazie mille.... lei è Simpaticissimo e le istruzioni Non si possono confondere Assolutamente. !!! ^_^
Gli errori li abbiamo visti bene. ...ma non ci ha fatto vedere la pizza fatta bene 😂
Eccola: th-cam.com/video/vEZjs2TqB9o/w-d-xo.html
+Roberta BRUNI i video di Enzo sono famosi e un maestro pizzaiolo e chiaro che qui fa vedere solo gli errori........!!
+Nicola Gallucci ..... un pò di umorismo noo....? ? ?
scusami se mi sono permesso !!
Cc vs aAAs cqdbefe
Come in tutti i mestieri il tempo e l'esperienza dedicata a questo lavoro ti fa capire e magari correggere tanti errori per ottenere la perfezione ognuno dice le sue teorie pur non essendo esperti ma solo chi lavora da anni riesce a capire qual'è il vero problema in una pizza,ad esempio quando si vedono molte bolle bruciate l'impasto non è ben lievitato e all'interno dell'impasti le bollicine intrappolate si gonfiano bruciando l'impasto oppure un forno pieno di pizze devi farlo riprendere di temperatura prima di riempirlo nuovamente se si lavora a ritmi sfrenati ad esempio il sabato che la gente arriva affamata e senza pazienza oppure a tarda serata quando non si alimenta più il forno e le pizze vengono biscottate per la bassa temperatura io le chiamo le pizze per i camerieri che di solito si fanno a tarda serata
Note to self. Learn Italian and then watch this video again.
You can learn starting from our subs :)
Dear Enzo, thank you very much for all your videos. I am becoming very passionate about pizza making, specially the original Neapolitan pizza, and your tutorials have helped me enormously. I really admire your expertise and passion for what you do, it's been an inspiration for me. I am sorry for writing in English, I am from Argentina and I only speak English and Spanish, unfortunately I don't know any Italian; I hope you understand English.
I have a doubt that's been troubling me for some months now. I've followed the recipe very thoroughly but I've had trouble regarding the leavening process. Actually, in this case, given that I don't own a wood oven, I've followed Davide Civitiello's video on homemade pizza. He indicates to leave the dough resting for about 6 to 8 hours at room temperature. I did that, but then my dough looked exactly like the one in error number 4 (panetto collassato): it has no strength at all and it's very difficult to manipulate. That day the room temperature was about 20 degrees. Any thoughts on what I may have done wrong?
I hope you can read my question, I am really interested in improving my skills. Thanks again!
Hi! We suggest you try to leave the dough in the refrigerator for at least 8 hours. Make sure you let us know how it will go... ciao
@@italiasquisita Thank you very much! Could you please tell me how long I should wait once I've taken the dough out of the refrigerator to start manipulating it?
I'll let you know, of course! Thanks again!
@@italiasquisita Hi! I've tried it out and it worked perfectly! Thanks a lot!
You are welcome!
Crisp pizza is a mistake? :D I guess so when it comes to Neapolitan pizza... But a crispy crust is something some people aim for.
Icollapsed dough ..! Nice to see all these together. Great video by a pizza maestro
è il "troveriamo" che fà la differenza :D!
Melhor vídeo para iniciantes entenderem os erros. Abraços do Brasil!
I'll take that last crispy pizza any time.
one of the most informative pieces I've seen in years
Non ho capito...ma la farcitura è sempre la stessa?
.... turns out to be a book-ad .... well ... I just bought it, straight from Naples over eBay
Awesome video! Amazing detail!
Ma la farcitura cambia o è sempre la stessa? non ho capito :D
e sempre la stessa per fare le comparazioni dei vari errori!
My fucking God ma siete scimuniti voi e sta` sfaccimme e` farcitura. STA FACENDO VEDERE GLI ERRORIIIIIIIIIIIIIIIIIIIIIIIIII e chi'v'e` muorte
Ma è la stessa? Non ho capito
Gus Pinto ahahahah da oggi sei il mio mito 😊
Gus Pinto non ci arrivi a capire che stava scherzando vero ?
Nella maggior parte delle pizzerie di alta qualita che vado compresa la città di NAPOLI peccano nella cottura perché non danno la dovuta importanza.PUOI FARCI UN VIDEO SULLA COTTURA NEL FORNO A LEGNA AGLI ADDETTI CHE NON HANNO LA TUA PROFESSIONISTA. GRAZIE SEI UNICO