I would like to welcome my Facebook friend Augusto Folliero to San Diego, California! Augusto is a young, gentlemanly, and energetic pizzaiolo who was born and raised in Naples, Italy. He recently moved from his homeland to San Diego in order to continue his career as a Neapolitan pizzaiolo at the newest Neapolitan pizzeria, known as Pommarola, here in town.
Last night, I paid him a visit at the pizzeria, where I enjoyed a "La Regina" pizza (crushed tomatoes, buffalo mozzarella, basil, and olive oil). I would characterize his style of pizza similar to that of Pizzeria di Matteo in Naples. In fact, Salvatore di Matteo and Augusto are good friends.
The Pizzeria Pommarola is equipped with a gas oven made by Marra Forni. Although it is a gas oven, Augusto fuels the oven at the same time with some wood logs, which he places to the right side of the gas outlet inside the oven. His level of skills in managing his dough and the small-size oven enables him to simultaneously bake 3 to 4 pizzas (12 inches in diameter) in 73 seconds or less per pizza. The whole time that I spent there, sitting about 8 feet away from the oven, no pizza exceeded 73-second bake. Moreover, his oven management skills did not allow the oven floor to grow cold while he perpetually kept loading and unloading 3 to 4 pizzas at a time. His time management skills in dividing his attention between assembling new pizzas on the bancone and baking pizzas already inside the oven were also impressive. At last, his dough opening skills, employing the so-called "Neapolitan slap", were worthy of attention.
It was a pleasure for me to finally meet Augusto. I wish him success! I am also thankful to Mr. Fabio Speziali, a co-owner, for his hospitality.