This video is great. Even though it's all in Italian you get to see how they make their dough. No reverse osmosis filtered water, just your good old tap water. The massive fork mixer and the huge amount of dough they make. The bulk fermentation followed by the balling process, which isn't like the other Neapolitan places you see make the dough snake. Also the way they make the sauce which is as simple as it gets. Maybe someone who knows Italian can translate what Mr.Condurro is saying about the fermentation process at 3:06 in the video.