Author Topic: A PHILOSOPHY OF PIZZA NAPOLETANISMO!  (Read 818027 times)

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Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3100 on: September 15, 2016, 03:05:26 PM »
Wow amazing video of the pizzaiolo that I desire most to visit and dine with!


Thnx, Merci, Dank U wel Sub,

(Only down side is that the cues outside of his place will become longer and longer :-[)

Case

Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3101 on: September 23, 2016, 08:03:17 AM »
De rien !


Only down side is that the cues outside of his place will become longer and longer

Yes but it will be good for the neighborhood, I love his approach.


Another beautiful program featuring Franco Peppe.

http://www.dailymotion.com/video/x4ue7re

Offline Neopolitan

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3102 on: September 23, 2016, 02:46:56 PM »
Ofcourse,

I should not be egocentric on sharing such a living artisan treasure with the rest of pizza aficionado's.
I think sharing a common passion is twice the enjoyment!!

Loved the programme on Caserta's artisinal products, Franco is a advocate of the Conciato Romano cheese. I have never tasted it but it does look interesting.

Did you create a database with al the interesting info, photo and videos you collected on Pizza, Pizzaioli, and Forni?
« Last Edit: September 23, 2016, 02:51:27 PM by Neopolitan »

Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3103 on: December 14, 2016, 05:37:55 PM »
da michele videos






Offline Pulcinella

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3104 on: December 18, 2016, 05:13:55 PM »
Ciro Salvo dough on Il Mattion TV

http://m.ilmattino.it/video/salvo_laquo_la_mia_pizza_di_natale_col_soffritto_sulle_note_di_pino_daniele_raquo-2147088.html

750 gr di farina 00 o 0
500 ml di acqua
25 gr di sale fino
1 gr di lievito fresco

Sciogliere il lievito in acqua. Unire la farina gradatamente fino a completo assorbimento. Lavorare l'impasto con i pugni. Quando il composto Ŕ ancora grezzo aggiungere il sale e continuare fino a renderlo omogeneo. Lasciar riposare 15 minuti. E quindi formare 5 panetti da 250 gr ciascuno. Lasciar lievitare per almeno 12 ore.

Offline parallei

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3105 on: December 18, 2016, 05:29:45 PM »
Ciro Salvo dough on Il Mattion TV

Sciogliere il lievito in acqua. Unire la farina gradatamente fino a completo assorbimento. Lavorare l'impasto con i pugni. Quando il composto Ŕ ancora grezzo aggiungere il sale e continuare fino a renderlo omogeneo. Lasciar riposare 15 minuti. E quindi formare 5 panetti da 250 gr ciascuno. Lasciar lievitare per almeno 12 ore.

Dissolve yeast in water. Add the flour gradually until completely absorbed. Knead the dough with your fists. When the mixture is still raw add salt and continue to make it homogeneous. Let stand 15 minutes. And then form 5 loaves of 250 grams each. Let rise for at least 12 hours.


Offline sub

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3106 on: December 19, 2016, 02:24:28 PM »
http://www.dissapore.com/pizzerie/roma-antica-pizzeria-da-michele/

Keep posting guys, we will make Omid return  :P

Offline thezaman

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3107 on: December 20, 2016, 07:26:00 AM »
 on the ciro salvo video that is a very thick pizza sauce.Puree added?
« Last Edit: December 20, 2016, 01:51:16 PM by thezaman »

Offline Icelandr

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3108 on: December 27, 2016, 10:16:53 PM »
Happy Holidays to you and your family Omid and a Happy Prosperous New Year! I hope you are still learning and enjoying your culinary pursuits, thank you for your contributions.

Offline sub

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Offline napoletana4germany

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Re: A PHILOSOPHY OF PIZZA NAPOLETANISMO!
« Reply #3110 on: January 10, 2017, 09:35:53 AM »
The new school of Napoletana
aka
The scissor brothers ;-)
Anyway, I'm looking forward to return to Napoli one day and check out the changes.