Great video of mozzarella and campania cheeses

[andreguidon]

<a href="http://youtu.be/l_J1d3p8bhY" target="_blank" class="aeva_link bbc_link new_win">http://youtu.be/l_J1d3p8bhY</a>

[msheetrit]

i saw this video before...
its out of this world!
look so good

[Jackie Tran]

Very nice post Andre.   I agree Michael, the buffala mozz looks out of this world good.  It is funny that the buffalo get in line for the back scratcher.  Boy what a life!

I found it very interesting that their "traditional" Napoletana Pizza is baked for 5 min at temps between 300-350c at (12:45 and on).   So who is ready to tell this old school pizzaiolo that he is baking his pizzas too long and he will get a tough result?

So can anyone explain to me where the concept of a fast bake came from?  Is that what was always done?  Somehow it's hard to believe as fast and high temp bakes seem to consume more wood. 

Sorry for the hijack Andre.  It's a great video and thanks for sharing.

Chau

[thezaman]

 andre, thanks for the video. very informative. i will defiantly plan another trip. it will campania and south only.

[andreguidon]

I am going to Naples end of may, and I have a caseificio scheduled already!!
About the pizza, the cheese region is not Naples, so maybe they do things a little different... and I also think that is not a 5 minute pizza, maybe a 3 1/2 minute... the lady just said 5minutes to say its fast...

[Jackie Tran]

Okay  good point about the region, but look how wet the fresh bufala is and then look at  the leoparding on the cheese.  That's definitily a 4 min plus bake.  5 is not out of the question to get that type of leoparding on such a wet cheese.    The cheese on the pizza prebake doesn't look that wet, but further along in the video when she's making a different dish, you can see all the water she is squeezing out of the same cheese. 

[Mick.Chicago]

Very nice post Andre.   I agree Michael, the buffala mozz looks out of this world good.  It is funny that the buffalo get in line for the back scratcher.  Boy what a life!

I found it very interesting that their "traditional" Napoletana Pizza is baked for 5 min at temps between 300-350c at (12:45 and on).   So who is ready to tell this old school pizzaiolo that he is baking his pizzas too long and he will get a tough result?

So can anyone explain to me where the concept of a fast bake came from?  Is that what was always done?  Somehow it's hard to believe as fast and high temp bakes seem to consume more wood. 

Sorry for the hijack Andre.  It's a great video and thanks for sharing.

Chau

From a filming POV I'm wondering how many takes they did of the pizza.  I know we saw two pizza's, in the oven, three on the bench excluding the calzone. The first one was over done and I'm thinking he (The Pizza maker) knew it and it probably wasn't the one they showed being pulled out.  That guy was there to talk about cheese not pizza so maybe that's why it wasn't accurate.

[Mick.Chicago]

Okay  good point about the region, but look how wet the fresh bufala is and then look at  the leoparding on the cheese.  That's definitily a 4 min plus bake.  5 is not out of the question to get that type of leoparding on such a wet cheese.    The cheese on the pizza prebake doesn't look that wet, but further along in the video when she's making a different dish, you can see all the water she is squeezing out of the same cheese.  

Is it the same cheese?  The cheese on the pizza looks dryer than the one in the house.

[thezaman]

mr. caputo said the only way to use buffalo milk on pizza was to drain it in a colander for a day before use.

[andreguidon]

You are right Larry, the mozzarella needs to be drained...
Chau, I think the 4 minute mark is about right looking at the pizza...

[Jackie Tran]

4 minutes it is Andre, no problem.  I was just making a comment that not all NP pizza has to be baked at 60-90 seconds.  I think many on here probably feel that if you break the 90 second limit it is no longer NP or it gets tough.  I know that I use to think that way as well b/c of things I've read here.  I just made 2 pies in the my wfo using caputo pizzeria 00 flour (one with IDY and one with starter).  Baked both at 3m50s with a crispy crunchy rim and a soft center.  Not tough at all and certainly not tough after the cool down either.   Not trying to start a dispute or anything.  I will post up a link to the videos later and add a link to this post. 

Again, apologies for side tracking the thread.  Wonderful video. 

[kiwipete]

The pizza is not strictly Neapolitan.

The pizza baking part of the clip was shot at Tenuta Seliano, which is near Paestum, a 100 km or so from Naples.

You don't need to go to far out of Naples for pizza to become different (think the "pizza al metro" in Sorrento).

I have had pizza in Gragnano (about 30km from Naples, which is already different from what we consider to be strictly Neapolitan.

Peter

[andreguidon]

Chau, Dont worry pal, we are here to exchange ideas!! i love all of the info here!! i agree with you also, just because we went 95 seconds baking a pie, its not Neapolitan?? thats why i did not comment on the pizza part of the video, because the interesting part is about the mozzarella!!

[jeffereynelson]

Thanks for the video, the cheese looked amazing.

Out of curiosity, where is that show from? That episode was from the fourth season so they are making quite a few episodes, but I have never heard of it. Plus none of the videos had very many views, so I am assuming not many people using youtube have heard of it either. I saw in the corner it said 'abc'.

[andreguidon]

here is the youtube channel link.
http://www.youtube.com/playlist?list=PLE4D757955C693011&feature=plcp
and the official web page.
http://cheeseslices.com/

[Pizza Napoletana]

http://youtu.be/l_J1d3p8bhY

Dear Andre, thank you very much for the video!