Author Topic: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!  (Read 11234 times)

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Offline EatItalian

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EatItalian.com had the rare opportunity to document a Neapolitan pizza training class given by Master Pizzaiolo, Roberto Caporuscio of Keste' Pizzeria & Vino in NYC  and Peppe Starita from world famous Pizzeria Starita in Naples, Italy. Learn how to make 'real' Neapolitan dough, fresh mozzarella and techniques handed down from generations.

Watch part 1 of this training series.

http://www.eatitalian.com/feature/67044/neapolitan-pizza-making-masters


Offline Pete-zza

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #1 on: July 24, 2011, 02:51:14 PM »
It appears that another member beat you to the punch: Reply 215 at http://www.pizzamaking.com/forum/index.php/topic,14506.msg147471.html#msg147471.

However, duplication in this case and giving the topic its own thread is perhaps a good idea.

Peter

Offline JConk007

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #2 on: July 24, 2011, 03:11:29 PM »
Thanks for Posting again Hungry for part II !
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Offline thezaman

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #3 on: July 25, 2011, 06:30:30 PM »
thanks for the heads up !! wonderful video.

Offline Matthew

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #4 on: July 26, 2011, 07:41:43 AM »
I spoke with Roberto last night; such a nice guy.  I am taking on and am very excited about a new venture & will be spending 10 days with him in September to receive my APN certification.  I can't really say too much for now but will elaborate when the time is right.

Matt

Offline thezaman

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #5 on: July 26, 2011, 07:48:51 AM »
Matt, congratulations on your venture. you will learn a lot from roberto.

Offline Matthew

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #6 on: July 26, 2011, 08:08:26 AM »
Matt, congratulations on your venture. you will learn a lot from roberto.

Thanks Larry.  I am extremely excited & am really looking forward to being trained by someone that I have so much respect for.  I can't think of a better mentor.

Matt

Offline andreguidon

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #7 on: July 26, 2011, 10:04:54 AM »
Thats Great NEWS Matt!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline EatItalian

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #8 on: July 26, 2011, 12:06:00 PM »
Part 2 is now up on EatItalian.com!  Check it out! -

http://www.eatitalian.com/feature/67044/neapolitan-pizza-making-masters

Thanks for watching!


Offline dellavecchia

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #9 on: July 26, 2011, 12:53:12 PM »
Matt - Fantastic news! I am envious of the training with Roberto...

Very nice second video. I enjoyed the conversation at the end.

John

Offline pizzablogger

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #10 on: July 26, 2011, 12:55:07 PM »
I spoke with Roberto last night; such a nice guy.  I am taking on and am very excited about a new venture & will be spending 10 days with him in September to receive my APN certification.  I can't really say too much for now but will elaborate when the time is right.

Matt

Awesome news Matt!

Looking forward to your experience with Roberto. Are you going to be working with him at Keste in September? --K
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Offline Jet_deck

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #11 on: July 26, 2011, 01:33:15 PM »
Near 5:40 what is the reason given to turn the pizzas at the edge of the oven and not in the center?  I can't understand what he says.  Thanks for posting part two.
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Offline andreguidon

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #12 on: July 26, 2011, 01:56:48 PM »
keep it from burning.... you cool down the pizza that way...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline EatItalian

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #13 on: July 26, 2011, 04:00:47 PM »
The final "Part 3" is now up and live on EatItalian.com!


http://www.eatitalian.com/feature/67044/neapolitan-pizza-making-masters

Please enjoy!

Offline Matthew

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #14 on: July 26, 2011, 05:28:22 PM »
Awesome news Matt!

Looking forward to your experience with Roberto. Are you going to be working with him at Keste in September? --K

Yes it will be in September at Amano.

Matt

scott123

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #15 on: July 26, 2011, 06:27:35 PM »
Part 2 is now up on EatItalian.com!  Check it out! -

http://www.eatitalian.com/feature/67044/neapolitan-pizza-making-masters

'Oxygen,' Roberto? Really? Oxygen? ;D Can I interest you in my 10 day course in fermentation? At $4,500, it's quite the bargain  :-D
« Last Edit: July 26, 2011, 11:33:24 PM by scott123 »

Offline nbickett

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #16 on: July 26, 2011, 09:08:40 PM »
In part two Roberto insists on topping the dough ball's outer surface -- the "face" or, "top" of the ball -- after stretching and shaping it, and at 0:52-0:53 you can see that the other fellow flips the skin revealing the "face" (I presume) before he adds the tomato sauce.  I've often seen those preparing neapolitan pizza flip the skin several times while shaping it before the stretch, and I wonder if this affects the outcome, in other words, should the "face" of the skin remain upward during the stretch, or is the goal simply to be sure to top the "face" after shaping the skin, regardless if one flipped the skin while shaping?

In my own pursuits, I've noticed that there appears to be more rise when the "face" of the skin faces upward (i.e. away from the oven surface), but I have never thought to keep it facing upward while I shape and stretch it.


Offline Pizza Napoletana

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #17 on: July 27, 2011, 12:20:44 AM »
In my own pursuits, I've noticed that there appears to be more rise when the "face" of the skin faces upward (i.e. away from the oven surface), but I have never thought to keep it facing upward while I shape and stretch it.

Dear Nbickett, that is one of the first lessons I was taught back in 1991 in Naples. I was told that the gravitational force for hours orients the mass in the dough ball downward toward its base. And, if you use the base (which is denser and heavier) as the garnished face, then the baked dough may experience a minute loss of puff, depending on the temperature of the oven. Moreover, since the base seems to be denser than the face, it may be less susceptible to tears. To my thinking, this phenomenon is probably a matter of likelihood or probability-causation. Good night!
« Last Edit: July 29, 2011, 12:47:00 AM by Pizza Napoletana »
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Offline scott r

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #18 on: July 27, 2011, 12:54:11 PM »
aah, this is one of the tests jeff varasano was asking me to do with him just before he opened his pizzeria.     You should all give it a try and see if you can tell the difference.   we both did! 

Offline Jackie Tran

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #19 on: July 27, 2011, 01:08:18 PM »
I haven't paid attention before to which side goes up, so I guess I will start.  The crust in that 2nd video looks outstanding!

Offline stephent

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #20 on: July 27, 2011, 01:39:23 PM »
Did anyone get the measurements for the dough?  Another video on the same cite showed Roberto making a smaller quantity of dough (6 pies) and the measurements were 60 milliliters water, 1 teaspoon fresh yeast, 1 kilo bag of "00" flour, and 1 oz. salt.  I'm trying to calculate whether that's right.

Offline Bill/SFNM

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #21 on: July 27, 2011, 01:51:03 PM »
I haven't paid attention before to which side goes up, so I guess I will start.  The crust in that 2nd video looks outstanding!
I've tried, but my feeble mind is easily confused and I usually lose track.  ???
« Last Edit: July 27, 2011, 01:55:10 PM by Bill/SFNM »
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scott123

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #22 on: July 27, 2011, 02:54:29 PM »
I've been maintaining an awareness of face positioning for quite some now- ever since I noticed that my rims were a little bit better off cosmetically if I kept the top of the dough as the top of the pizza.

As I ponder it now, though, I'm wondering if face positioning plays any role in blister generation. I almost always get blisters on the undercrust, but not always on the top.

parallei

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #23 on: July 27, 2011, 03:01:39 PM »



stephent:

Quote
Did anyone get the measurements for the dough?  Another video on the same cite showed Roberto making a smaller quantity of dough (6 pies) and the measurements were 60 milliliters water, 1 teaspoon fresh yeast, 1 kilo bag of "00" flour, and 1 oz. salt.  I'm trying to calculate whether that's right.

A milliliter (mL) is 1/1000 of a liter (L), so 60 ml is 0.06 L.  A mL, weighs 1 gram (g), so 60 mL = 60g.  The hydration of this would be 60/1000 (weight water/weight flour), or 0.06 or 6%.  I think you have the units confused (easy to do!).  You must have seen 60 centiliters (cL).  A cL is 1/100 of a liter, and would weigh 10g.  So, 60 cL = 600g. The hydration of this would be 600/1000 (weight water/weight kilo flour), or 0.6 or 60%.  60% is a reasonable hydration. 

1 oz of salt = 28.3g.  So 28.3/1000 = 0.0283 or 2.8% salt.  This seems right.

I once weighed a tsp of fresh yeast (on a scale that only reads to 1 g) and it was 5g.  So, 5/1000 = 0.005 or 0.5%.  I donít use fresh yeast, so I donít know if that is reasonable or not.  But it seems like it.

Offline stephent

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Re: Neapolitan Pizza Training with Roberto Caporuscio and Peppe Starita!
« Reply #24 on: July 27, 2011, 03:49:11 PM »
Parallei,
Thanks for doing the hard work.  Much appreciated.


 

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