Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 343785 times)

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Offline mkevenson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2100 on: June 02, 2013, 01:41:59 AM »
Well said.
"Gettin' better all the time" Beatles


Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2101 on: June 06, 2013, 04:34:34 AM »
Dear friends, here is an interesting pizza documentary (with some transcribed highlights) below.

Don Luigi Condurro of L'antica Pizzeria da Michele, Naples:
". . . To us the less you put on a pizza, better it will taste. Because to us pizza is made in this way. . . ."

Don Salvatore Grasso of Pizzeria Gorizia, Naples:
"Now everything is pizza . . . Once we used to work in a utterly different way."

Antonio Pace:
"There are no secrets in making pizza. . . ."

Don Salvatore Grasso of Pizzeria Gorizia, Naples:
"There is only one secret, the makings ['preparazione']. That is it."

Giuseppe Tutino of Pizzeria Tutino, Naples:
"I can assure you one thing. If you go to USA and you can speak on the subject, you can be able to make pizza like you make it here. No problem. Don't believe when they say the water, the sun . . . it exclusively depends on the pizzamaker skillfulness."

Enrico Palumbo of Pizzeria Brandi, Naples:
"It takes experience to make a real pizza, being around and working with a lot of people, experiencing various work systems, and learning how to catch all the tips that all the masters put at your disposal."

Salvatore Pizio of Pizzeria Trianon da Ciro, Naples:
"No one teaches you anything, you have to steal. . . ."

Another pizzaiolo of Pizzeria Trianon da Ciro:
"You gotta live it to learn it."

Antonio Donnarumma of Pizzeria Addo' Trammiere:
"This [making pizzas] is neither a job, nor an occupation. . . ."

Gino Sorbillo of Pizzeria Sorbillo, Naples:
"To us pizza is not business, it is a mission."

Made In Naples: The History of Pizza trailer
« Last Edit: June 06, 2013, 07:09:26 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2102 on: June 06, 2013, 04:34:47 AM »
Here is another short, interesting video.

In the video, Vincenzo, a tour guide, stated:
"What we believe is the real pizza here in Naples is the one which does not need to be chewed, which melts in your mouth, goes straight through your throat and into your stomach."

Naples: Crazy for Pizza
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2103 on: June 06, 2013, 11:38:48 AM »
Thanks for the video Omid.

Here is a link for you: La Grande Pizza Napoletana di Ciro Salvo al MassŤ di Torre Annunziata

Offline Jackie Tran

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2104 on: June 06, 2013, 04:24:26 PM »
There is truth to each one of those quotes.  Thanks for posting that Omid.

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2105 on: June 06, 2013, 07:29:59 PM »
Thanks for the video Omid.

Here is a link for you: La Grande Pizza Napoletana di Ciro Salvo al MassŤ di Torre Annunziata


Thank you for the link.

There is truth to each one of those quotes.  Thanks for posting that Omid.


You're welcome!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2106 on: June 06, 2013, 07:30:10 PM »
Here is an ancient rule that I find inspiring in preparing Neapolitan pizza dough. According to Vincenzo Errico of Pizzeria Brandi:

"We follow a rule that, no matter if it's humid or hot or cold, we have to adapt the pizza dough to the temperature and the weather."

Root Generation 08 | The queen of pizza
« Last Edit: June 06, 2013, 07:33:05 PM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline dylandylan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2107 on: June 07, 2013, 07:03:15 PM »
Just a detail, but what is the purpose of the seemingly deliberate basil leaf tucked underneath the dough at just after 1:35?

Offline Chicago Bob

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2108 on: June 07, 2013, 07:29:56 PM »
Just a detail, but what is the purpose of the seemingly deliberate basil leaf tucked underneath the dough at just after 1:35?
It happens fast...but I think he was repairing a hole/tear. Good day!  ;D
« Last Edit: June 07, 2013, 07:51:01 PM by Chicago Bob »
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Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2109 on: June 07, 2013, 07:41:38 PM »
I had seen this trick performed before in another video. The only thing that I can think of is that the basil leaf is supposed to strengthen and patch the hole on the bottom surface of the dough disc, so that the melted cheese would not ooze from the hole onto the oven floor. I do not know how practical this solution might be. Good day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/


Offline Jackie Tran

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2110 on: June 07, 2013, 08:27:09 PM »
Wow, the crust at 2:35 looks AMAZING!

Offline jeffereynelson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2111 on: June 17, 2013, 11:49:23 PM »
Omid, my wife and I will be visiting Bruno's for dinner on Thursday. We are very excited! If anyone else from this forum will be around, you are more than welcome to join us.

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2112 on: June 18, 2013, 04:31:09 PM »
Omid, my wife and I will be visiting Bruno's for dinner on Thursday. We are very excited! If anyone else from this forum will be around, you are more than welcome to join us.

Dear Jefferey, I look forward to meeting you and anyone who may tag along with you on Thursday. Good day!

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2113 on: June 21, 2013, 05:52:19 PM »
Dear Omid,

I don't think you've posted this one

Pizza Pilgrims - True neapolitan pizza at Da Michele


Enjoy!

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2114 on: June 21, 2013, 06:22:44 PM »
Dear Sub, thank you for the video. Let me add to that the following video, which shows Da Michele's dough room.

8b. Da Michele, The Home of Pizza - Naples


Notice that there are 7 open bags of Caputo flour sitting around the mixer. That is 175 kilos (about 385 pounds) of flour. This is an indication of how much dough they make per day. How many dough balls will come out of 175 kilos of flour (plus water, salt, and fresh yeast)?

Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2115 on: June 21, 2013, 08:08:13 PM »
Thanks for the missing part, I saw approximately 125 dough trays  in the video, with 12 balls in each theoretically they can do 1500 pizzas !  :o

What I've read from Marco:

Quote
it's a 56 liter Fork Mixer where they usually mix 145kg of dough twice a day (at 8am and 15pm)
their volume 800-1200 pizza (650-700 pizza in 5 hours often on Saturday night service )
The first 17-18 hours are only rising! The panielli then are used by about 10:00 (+2 hours) up to about 17 (+9 hours)
The Pizza peel is made from Mahogany wood



Another interestings threads from pizza.it

Primo giorno a Napoli

report las vegas expopizza

Quell'effetto leopardato sul fondo e sul cornicione della verace pizza napoletana...
« Last Edit: June 22, 2013, 10:30:42 AM by sub »

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2116 on: June 24, 2013, 07:24:43 PM »
Thanks for the missing part, I saw approximately 125 dough trays  in the video, with 12 balls in each theoretically they can do 1500 pizzas !  :o

What I've read from Marco:


Another interestings threads from pizza.it

Primo giorno a Napoli

report las vegas expopizza

Quell'effetto leopardato sul fondo e sul cornicione della verace pizza napoletana...


Dear Sub, thank you for the links. Good day!
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2117 on: June 24, 2013, 07:25:05 PM »
. . . Also, how could you tell that your flour had gone bad? Did you have bugs in it?

Best regards,

TinRoof


Dear friends, I would like to share with you an experience that I had earlier today (and few times in the past). Few days ago and in another thread, I mentioned that my Caputo "00" Pizzeria flour had gone bad. Later, in the same thread, member Tinroofrusted asked me, "How could you tell that your flour had gone bad?" I replied:

"With respect to my Caputo 00 Pizzeria flour, it had gone bad because the dough mass remained relatively patchy and fragmentary throughout the kneading process. The dough stubbornly refused to form a proper gluten network throughout the mechanized kneading process. In other words, my point of pasta was out of reach or beyond the capacity of the dough to deliver. By the end of kneading and 20-minute rest period, the dough mass was still composed of patchy dough flesh and fragmentary dough skin. It was a chaos, no apropos uniformity of flesh and skin."

http://www.pizzamaking.com/forum/index.php/topic,22851.msg261076.html#msg261076

Earlier this week, I exchanged the 25-kilo bag of Caputo flour with a new one. This morning, I tried to make a batch of pizza dough with it, using the following recipe:

   Flour: Caputo '00' Pizzeria (Datum Point)
   Water: 62.5%
   Sea Salt: 2.8%
   Fresh Yeast: 0.053%

To my dismay, soon I found out that the new bag also contained ill flour! Throughout the entire mechanized kneading process, which took a little over 7 minutes (using my Santos fork mixer), I noticed that the dough was incapable of properly coming together and forming a cohesive whole; the dough remained relatively weak and amorphous. It failed to form a smooth and uniform dough mass with a decent flesh and skin. I felt like being struck by lightning twice! After the 7-minute knead, I let the dough mass rest for 20 minutes. Thereafter, I tried to gather the mass into a smooth ball as shown in the 1st picture attached hereunder. As you can see, the dough remained unruly and not fit enough to go under the initial fermentation.

Fortunately, a friend of mine let me borrow some of his Caputo "00" Pizzeria flour, a healthy one, which he had purchased two weeks ago. I followed the same exact recipe, portions of ingredients, and procedure. After 3 minutes and 42 seconds of mechanized kneading, the dough nicely reached my point of pasta, whereupon I stopped the mixer. Next, I allowed the dough to rest for 20 minutes, at the end of which I shaped the dough mass into a smooth ball as shown in the 2nd picture below. Significant difference! The dough had uniform flesh and skin, meaning:

1) A degree of elasticity (capability to return to an initial form after deformation),
2) A degree of cohesiveness (agreeable attraction and unity of parts of the same kind that hold the whole mass in harmonious union),
3) A degree of extensibility (capability to be extended in space) without breaking or tearing,
4) A degree of receptivity to forming (the capability to receive and sustain forms/shapes), and
5) A degree of gluten film development that possessed impermeability (capability to disallow gases to pass through the film) in order to elude loss of fermentation gases.

At that point, the dough was ready to undergo the initial fermentation. (Dear Mario, thank you for the flour.) Good day!
« Last Edit: June 25, 2013, 01:39:52 AM by Pizza Napoletana »
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline jeffereynelson

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2118 on: June 24, 2013, 07:29:27 PM »
Thanks for the informative post Omid. I hope you can switch out your recently purchased bag of flour for one that is healthy.

Once again it was great meeting you last week, thanks for everything!

Offline Pizza Napoletana

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #2119 on: June 24, 2013, 08:04:08 PM »
Thanks for the informative post Omid. I hope you can switch out your recently purchased bag of flour for one that is healthy.

Once again it was great meeting you last week, thanks for everything!

You are welcome! In regard to my experience with unhealthy flour, as described above, if I did not know any better, I would have thought that something was wrong with me instead of the flour.

I, also, enjoyed the time we spent together. I apologize that I was too busy at the pizzeria to socialize with you enough. Please, give my regards to your wife, and have a great day!

Omid 
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/