Author Topic: And some more Enzo Coccia clips with SUBs  (Read 303 times)

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Offline Neopolitan

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And some more Enzo Coccia clips with SUBs
« on: November 20, 2014, 12:58:11 AM »
Short HD video on Enzo in front of his other Forno Alegna. Explaining the Necesity (If this is A word!) for the pizza Napoletano to be soft so it can be folded





Another short clip from the same interview I did spot before on this site;



And A older version wich is my favorite on dough making A mano (By hand) I use the same Madia or kneading trough for making dough. Sorry no SUBs on this One;






Caio From Amsterdam,

Case
« Last Edit: November 20, 2014, 12:59:59 AM by Neopolitan »


Offline mkevenson

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Re: And some more Enzo Coccia clips with SUBs
« Reply #1 on: November 20, 2014, 12:27:14 PM »
Thank you so much for sharing those videos. Hope that you are well.

Mark
"Gettin' better all the time" Beatles

Offline Pab

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Re: And some more Enzo Coccia clips with SUBs
« Reply #2 on: November 20, 2014, 12:45:18 PM »
Is the dough trough made out of clay? Seen them a lot on the videos.

Offline Neopolitan

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Re: And some more Enzo Coccia clips with SUBs
« Reply #3 on: November 20, 2014, 02:35:39 PM »
The Madia or leavening through, is made of steamed beech wood and it does have a birchwood lid for bulkrising.

Franco Pepe. is About the last pizzaiolo who doesn't use machines. the entire doughmaking proces is done whitout electricity except the pizzeria's lighting ofcourse  :P
He uses huge wooden troughs and leaveningboxes.
His pizza is highly regarded among pizzaioli.

I'm glad to share this info among those with the same passion!
Not ready to share my Own dough creations Yet.
Greets from Amsterdam,
Case,

Offline Pab

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Re: And some more Enzo Coccia clips with SUBs
« Reply #4 on: November 20, 2014, 02:43:10 PM »
Beech! oh very nice and i`m sure expensive. It must have a sealed grain i think.

Thank you for the info.

cheers

Paul.

Offline mkevenson

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Re: And some more Enzo Coccia clips with SUBs
« Reply #5 on: November 20, 2014, 02:48:11 PM »
Not a pizzaiola, but I like the old stuff too :drool:
 
Mark
"Gettin' better all the time" Beatles

Offline Pab

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Re: And some more Enzo Coccia clips with SUBs
« Reply #6 on: November 20, 2014, 02:50:20 PM »
Not a pizzaiola, but I like the old stuff too :drool:
 
Mark

noah's ark

Offline Neopolitan

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Re: And some more Enzo Coccia clips with SUBs
« Reply #7 on: November 20, 2014, 03:35:56 PM »
I'm convinced that we lost a lot of knowledge during the industrial revolution, And even more so during the rise of Bio-industry and the Age of the Corporate world order we are subjected under at this moment.
There is so much knowledge, trade secrets and probably still undiscovered truths behind the old ways of making bread, pizza etc. etc. That is the result of thousands of years of development in harvesting, milling, leavening, kneading and baking dough. And of course creating specific ovens for specific tasks.

When I worked in A professional kitchen there was this unwritten rule: Thy shall not use wooden cutting boards! Strangely enough later on I discovered there was never such A written rule, And by scientific research it was "Discovered" that wooden boards have anti-bacterial effect. While plastic boards dull the knife edge and the cuts in the plastic keep and develop bacteria!

So maybe it is time for Develution? "Back trough the Past" 8)

Greets Case

   
« Last Edit: November 20, 2014, 05:59:12 PM by Neopolitan »

Offline Neopolitan

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Re: And some more Enzo Coccia clips with SUBs
« Reply #8 on: November 20, 2014, 03:49:55 PM »
Here is one Video Interview with Franco Pepe with Brazilian subs;

 

Noticed the many wooden utensils?

Greets from the Venice of the North (Amsterdam)

Case



 

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