great video interview with guglielmo vuolo

[andreguidon]

[youtube]http://www.youtube.com/watch?v=qPTR-XlDLVU[/youtube]

its in Italian...

[fornographer]

http://www.youtube.com/watch?v=qPTR-XlDLVU&feature=player_embedded

its in Italian...

I can't understand Italian.  What's the most relevant thing said?

[JConk007]

  perfect for this new guy ! I wish i understand . no lack of sauce thats for sure  love the squash blossom

[andreguidon]

allot of subjects, from difference in Flour's, types of pizza (fried-baked) then talked about some neapolitan pizzaiolos, and some history about the Vuolo Family, i have spent 10 days here in Brasil with Maestro Vuolo and wen i was in Naples last year i went to his pizzeria...

[youtube]http://www.youtube.com/watch?v=Sq0TxshmoPU[/youtube]

[Mangia Pizza]

Cliff notes:


Mixes flours like two kinds of Caputo, but also uses Quaglia and 5 stagioni......

Raise dough for at least 10 hrs.  Makes the dough in the morning for the night and the night for the next day......

Mostly uses cake yeast.

Both Valoriani and Ferrara are good ovens and he can't really tell the difference between the 2.....

To dress a pizza follow this sequence: the tomato, then the cheese, basil, fior di latte, oil.....

Likes Ciro Salvo as a pizzaiolo, not so much Sorbillo......

[Mangia Pizza]

allot of subjects, from difference in Flour's, types of pizza (fried-baked) then talked about some neapolitan pizzaiolos, and some history about the Vuolo Family, i have spent 10 days here in Brasil with Maestro Vuolo and wen i was in Naples last year i went to his pizzeria... http://www.youtube.com/watch?v=Sq0TxshmoPU

Nice video, although not too much leopardization on the pizzas..... is it because their dough doesn't go thru long fermentation perionds?