Author Topic: What are Neapolitan pizzas really supposed to look like when made in a WFO  (Read 7394 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Norma, it really depends on if a person is Italian or not.  If you are then , it doesn't matter what the pizza looks like, it's just automatically better.   ::)

Chau,

Do you think we ever will make the cut since we are not Italian's?   :-D

Norma


Offline Jackie Tran

  • Registered User
  • Posts: 7222
  • Location: Albuquerque NM
Lol Norma.  I've gotten pretty good at comparing the look of a crust and its associated textures.  Let's just say I would be suprise to find out that commercial pizzaiolos are as passionate about pizza and spend as much time perfecting pizza as some of our members here.  And as Larry has said in the past, the only thing the Italian establishments over us is the cheese.  I am positive I will agree with that once I've gotten a chance to visit Naples.

Chau

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Lol Norma.  I've gotten pretty good at comparing the look of a crust and its associated textures.  Let's just say I would be suprise to find out that commercial pizzaiolos are as passionate about pizza and spend as much time perfecting pizza as some of our members here.  And as Larry has said in the past, the only thing the Italian establishments over us is the cheese.  I am positive I will agree with that once I've gotten a chance to visit Naples.

Chau

Chau,

I think I would be surprised also to find out that commercial pizza pizzaiolos are as passionate and spend as much perfecting pizza as some of the members here do.  Do let us know about the pizzas if you can ever visit Naples.
These are a few more photos.

Norma


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
This a video shared on facebook by Luigi Savino

Pizza Masse' (Created with Magisto)



Luigi Savino also has other different pizza videos on YouTube, this being one of them.

 

Norma
« Last Edit: August 12, 2013, 07:12:15 PM by norma427 »

Offline Chicago Bob

  • Lifetime Member
  • *
  • Posts: 12514
  • Location: Durham,NC
  • Easy peazzy
Certainly not an NP afficianado, but I think many of these pies look like pies I've seen here.
That's what I thought....
"Care Free Highway...let me slip away on you"

Offline TXCraig1

  • Registered User
  • Posts: 16000
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Why are there so many pictures that don't work in this thread?
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Why are there so many pictures that don't work in this thread?

Craig,

I think that is my fault.   :-[  When I first started posting photos from ones I downloaded I got mixed up on which ones I posted.  I started deleting photos as soon as I hit the choose file button in my last few replies.  I can delete the last ones that I tried to post, but will have to hunt for the ones that I deleted if you are anyone else wants to see them. 

Just let me know if you want to see more.  Sorry after that, but I didn't realize when I was deleting those photos they then wouldn't upload.  I can only delete the photos that were posted from the last day.

Norma
« Last Edit: August 12, 2013, 07:13:29 PM by norma427 »

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #36 on: September 29, 2013, 07:01:39 AM »


This is a video shared on YouTube by Louis Savino of Pizza Expo 2013.  I saw this it on facebook.



This is the translation what is says about the video by Google.

Mother's Pizza? No! Pizza Expo Salerno Salerno was born in the first showcase dedicated to the territory where space will find all the typical features that characterize The pizza is the starting point, unmistakable emblem of a tradition that aims to show the whole southern and disclose all the uniqueness of the land that hosts us .So the intention of putting up a show, one exhibition place for tasting and one of the most renowned, recognized and imitated has given way to the desire to provide an opportunity to all the sights, not just purely aesthetic, this territory . The result is that Salerno Pizza Expo is characterized as a windows firmly rooted in the province of Salerno in the context of which all made ​​in Salerno, it has to do with food and drink, art, innovation, craftsmanship, can find the value it deserves because with Pizza Expo Salerno was born a format, not a simple event, which wants to impose on the national and international conscious of the enormous potential that this land and its actors, and offer them a way through maximization to communicate and propose completely new, away from preconceived ideas that almost never fail to return the uniqueness of the real stars of the real exposure of salernitanità. The event, sponsored "Rivendesi", from an idea of the association "Art School Pizza Makers "will be held in Salerno September 25 to 29 at the Mercatello Park, in the eastern part of the city on an exhibition space of more than 100 thousand square meters designed specifically to ensure that exhibitors / partners and participants the best possible showcase to promote disparate activities and those who want to live this unique experience the best possible condition to spend an evening in harmony characterized by feeding high quality but also in the show and entertainment. Therefore also an event designed for children (to them is dedicated Salerno area managed by the leading child) much to imagine them a coupon for free pizza also in line with the current economic situation not easy to purpose of ensuring that all an evening of fun, food and a lot of news. every evening on the stage of the festival there will be many guests with their performances will embellish a manifestation certainly unique. Great attention has also been devoted to entertainment, beyond the big names and the space that will be dedicated to emerging local art scene, an example can be represented by the fires where classical musical pyrotechnics pyrotechnics combine with carefully selected music to offer guests a show-encompassing and never seen before Salerno Pizza Expo.A great news all born from the ingenuity of Salerno Amodio Curci, jumped to the headlines hired for parties and more thanks to its sensational invention. It will greatly impact the launch event: a real marketing campaign worthy of launches lively and cosmopolitan of the great cities of the worlds will also Salerno. Beyond the rectory and timely communication will be three stages of the launching of the event. The first will be a flashmob involving hundreds of people in one of the most famous squares of the city of Salerno, where the only undisputed protagonist is the pizza. Dance, gifts and lots of fun with the major local dance schools to begin to tickle the curiosity of the citizens and not only. Even the press, whose contribution is inevitable in launching events of so thick, will be involved in the second phase of the launch. To all the editors Italian pizzas will be delivered free in the container that will finally bring to their attention the logo of Salerno Pizza Expo. Certainly innovative thinking which will only increase the interest in the nascent showcase of made ​​in Salerno. Finally, for the more distracted, the Pillowfight. Other flash mob in which hundreds of people will make the classic pillow fight that will have the features of the pizza to further strengthen the image of the prince of the event.

Norma

Offline stonecutter

  • Registered User
  • Posts: 994
  • Location: NY
    • Old World Stone & Garden
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #37 on: September 29, 2013, 08:34:10 AM »
They all look like Neapolitan pizza to me. 
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline Jackitup

  • Registered User
  • Posts: 5003
  • Age: 60
  • Location: Hastings, MN
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #38 on: September 29, 2013, 09:21:34 AM »
They all look like Neapolitan pizza to me. 

And the best of them look like just another day of Craig's pics. Still kicking myself in the ass for not showing up at this past summer's doings :(

jon
“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

Offline f.montoya

  • Supporting Member
  • *
  • Posts: 404
  • Age: 47
  • Location: Land of the Rising Sun
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #39 on: September 29, 2013, 10:43:44 AM »
I did not bake this pie. But should it represent Neapolitan Pizza?


Offline theppgcowboy

  • Registered User
  • Posts: 390
  • Location: Montana
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #40 on: September 29, 2013, 01:08:59 PM »
In the pizza expo video, at about 1:14 there are what looks like pizza boxes with no tops.  anyone know what they are called and if they can be sourced? They look to make good serving plate thingies when outside.

Offline TXCraig1

  • Registered User
  • Posts: 16000
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #41 on: September 29, 2013, 02:06:45 PM »
Let's get his thoughts,
« Last Edit: September 29, 2013, 02:09:21 PM by TXCraig1 »
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #42 on: September 29, 2013, 03:20:38 PM »
Let's get his thoughts,

I believe that mans thoughts are on the right track.   :P

Norma

Offline CJ

  • Registered User
  • Posts: 34
  • Location: N California
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #43 on: September 29, 2013, 03:57:06 PM »
Hell Craig.... I thought that guy was you.
Dam...... I now need another Hero.
Naa.... I'll keep it you if that's ok?

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #44 on: September 30, 2013, 09:09:40 AM »
These are some still photos from the same pizza expo I posted about yesterday.  There were 128 photos, so I can't post them all.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24209
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza

Offline Mangia Pizza

  • Lifetime Member
  • *
  • Posts: 240
  • Location: MA
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #46 on: September 30, 2013, 02:30:16 PM »
I am not an expert, some of those pizzas look amazing, others look OK.  All I know is:

Craig's and Omid's always look phenomenal!
Paolo

Offline jjdec05

  • Registered User
  • Posts: 54
  • Location: New England
  • The more I learn,the more I know how little I know
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #47 on: October 02, 2013, 11:00:15 PM »
I personally believe that pizza, and food preparation in general, is an artistic endeavor. There are guidelines for preparation, even governing organizations such as the VPN, but the final product is really the creator's vision and interpretation. Even when following specific guidelines for preparing a Pizza Napoletana,ie. VPN, there is room for interpretation. Different people/restaurants are going to ferment their dough for varying periods, use differing methods, and utilize different ingredients and purveyors of tomatoes, oil and cheese etc. These are all going to interact differently. For example, differing fermentation methods are likely going to affect the lepording structure and dough aesthetics.

When I make pizza I strive for what I consider to be best, both in tasting and in look and I do so by attempting to control and manipulate the variables to give me such a result. There is no right or wrong, just differing interpretations. Isn't that why we choose to eat at different places? Just my two cents, however.
« Last Edit: October 02, 2013, 11:03:06 PM by jjdec05 »

Offline stonecutter

  • Registered User
  • Posts: 994
  • Location: NY
    • Old World Stone & Garden
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #48 on: October 03, 2013, 08:23:27 AM »
I personally believe that pizza, and food preparation in general, is an artistic endeavor. There are guidelines for preparation, even governing organizations such as the VPN, but the final product is really the creator's vision and interpretation. Even when following specific guidelines for preparing a Pizza Napoletana,ie. VPN, there is room for interpretation. Different people/restaurants are going to ferment their dough for varying periods, use differing methods, and utilize different ingredients and purveyors of tomatoes, oil and cheese etc. These are all going to interact differently. For example, differing fermentation methods are likely going to affect the lepording structure and dough aesthetics.

When I make pizza I strive for what I consider to be best, both in tasting and in look and I do so by attempting to control and manipulate the variables to give me such a result. There is no right or wrong, just differing interpretations. Isn't that why we choose to eat at different places? Just my two cents, however.

Well put.
http://oldworldstoneandgarden.com/


When we build, let us think that we build for ever.
John Ruskin

Offline Jinhua

  • Registered User
  • Posts: 87
  • Location: New York
  • I Love Pizza!
Re: What are Neapolitan pizzas really supposed to look like when made in a WFO
« Reply #49 on: October 04, 2013, 11:02:56 AM »
Photos I snatched of two pies from very good Naples pizza makers that a pizza-knowlegable friend posted elsewhere. (hope he doesn't mind).  Interestingly, he wrote that he was starting to think the NY places overcook their exteriors and undercook the centers.  I wonder what folks here think about this.  I haven't seen many posts that compare Naples pies with their American counterparts.  Are there any here?



 

pizzapan