I recently went back and looked at a few videos I took while vacationing in Naples Italy. Last year when I got back I thought that these were either too obstructed, or just not great angles, but on second viewing I have decided that they might be of some intrest to our fourm members. I wish it was a little closer in, but this first one is something I have not seen on the net before. It is the making of fried calzones in Naples.
This one is the same pizzeria Antica Costa making mini pizzas. I wish I had kept shooting because the whole process of making the skins/topping/ and getting them into the oven was the most impressive thing I have ever witnessed in a pizzeria. It seemed like there must have been 20 of these little pizzas made and they were all loaded into the oven in what seemed like a minute. This is just the shaping of some of the skins, but still fun to watch. These mini pizzas are their version of slices, and are sold out on the street at a cart in front of the pizzeria. Maybe Marco can tell us the Neapolitan name for these little pizzas. I was also wondering how big the doughballs are. I am going to guess at 125g?
Here is Trianon, a very famous pizzeria in Naples. I liked Costa above better because they used wild yeast and had better flavor, plus the pizza was not soggy in the middle like Trianon. Still I remember the Trianon pies had the fluffiest outer edge of any of the pizza I tired in Italy due to the EXTREEM high heat and probably also because they supplement the caputo pizzeria with some higher gluten flour. I loved that corniacone so much even if it lacked a little in flavor when compared to Costa. Notice how much slower this pizza maker moves with his slaps than the other videos posted here.
This last one is not in Naples, but instead in London England. It is called Donna Margherita and had very authentic pizza. I wish I had started filming earlier, but if you pay attention you can (barely) see the slaps at the beginning. These pizzas had tomato sauce, cherry tomatoes, and one of the pies had garlic as well.