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Author Topic: I am in Napoli  (Read 1781 times)

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Offline pizzadaheim

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Re: I am in Napoli
« Reply #20 on: September 20, 2017, 10:40:40 AM »
Awesome!! Where i was in Napoli a few years ago i thought it was the worst driving situation next to Beijing. The streets were dirty but the pizza was fabulous. If you have time drive to Salerno, beautiful!
  ^^^

Offline pizzadaheim

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Re: I am in Napoli
« Reply #21 on: September 20, 2017, 10:42:49 AM »
We were at antica pizzeria da michele today

Offline pizzadaheim

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Re: I am in Napoli
« Reply #22 on: September 20, 2017, 10:45:11 AM »
More

Offline zole2112

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Re: I am in Napoli
« Reply #23 on: September 20, 2017, 10:45:48 AM »
Beautiful

Offline pizzadaheim

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Re: I am in Napoli
« Reply #24 on: September 20, 2017, 10:55:17 AM »
Pizza was good but there was no wow feeling.

I want to say ; it is not that hard to make as good dough as in napoli.  All you need is %65/%70 hydrated dough. 18/24 hours RT fermentation.  Its all about fresh mozzarella, san marzano tomatoes  from here and of course these beautiful napoletana ovens

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Offline McRobBob07

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Re: I am in Napoli
« Reply #25 on: September 20, 2017, 02:02:10 PM »
I like the look of his pizza.
In my opinion, 50Kaló had the best pizza in Napoli. I trained under Enzo Coccia, while his is good, Cirro's is better!

Offline Pete-zza

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Re: I am in Napoli
« Reply #26 on: September 20, 2017, 02:07:26 PM »

Offline thezaman

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Re: I am in Napoli
« Reply #27 on: September 22, 2017, 10:31:50 AM »
 thanks for the pictures and reviews. I notice all of the pizza has nice bakes to them. no burnt spots nicely browed. what was the average bake times? could there be a shift from the 45 second pizzas to a slightly longer bake?

Offline pizzadaheim

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Re: I am in Napoli
« Reply #28 on: September 22, 2017, 04:57:31 PM »
Starita,  sorbillo,  Ciro,  michele and all' of the other  famous  pizzerias  run  the  ovens  very hot cause they are always busy.  Baking  time 45/60 seconds.  They  dont  care if a pizza perfectly baked or not. I saw many  pizza  from other  tables  which  was  burnt  or underbaked , with a hole  in the middle  or used  to much flour on pizza peel. Like  i said. They dont care much

Offline CaptBob

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Re: I am in Napoli
« Reply #29 on: September 22, 2017, 10:07:47 PM »
Starita,  sorbillo,  Ciro,  michele and all' of the other  famous  pizzerias  run  the  ovens  very hot cause they are always busy.  Baking  time 45/60 seconds.  They  dont  care if a pizza perfectly baked or not. I saw many  pizza  from other  tables  which  was  burnt  or underbaked , with a hole  in the middle  or used  to much flour on pizza peel. Like  i said. They dont care much

That is so interesting.....
Bob

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Offline invertedisdead

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Re: I am in Napoli
« Reply #30 on: September 22, 2017, 11:18:08 PM »
Pizza was good but there was no wow feeling.

I want to say ; it is not that hard to make as good dough as in napoli.  All you need is %65/%70 hydrated dough. 18/24 hours RT fermentation.  Its all about fresh mozzarella, san marzano tomatoes  from here and of course these beautiful napoletana ovens

What do you think about the tomatoes and the olive oil? Better than what you can typically get or no?

Offline pizzadaheim

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Re: I am in Napoli
« Reply #31 on: September 23, 2017, 12:47:59 AM »
That is so interesting.....

Another  interesting thing; As  soon  as  you finish your pizza , a  Waiter comes and take your plate. They  make  it  on porpuse to make you feel  like,  its  time  to pay  and leave. The reason is ; there  are  always  people in  front of pizzeria waiting for a table  Free

Offline pizzadaheim

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Re: I am in Napoli
« Reply #32 on: September 23, 2017, 12:57:01 AM »
What do you think about the tomatoes and the olive oil? Better than what you can typically get or no?

Well,  Ciro uses Casa Marazzo brand San Marzano,  Sorbillo uses Gustarosso, Michele uses Solea. I liked gustarosso and  casa Marazzo.  Michele  doesnt  use  olive  oil.  Ciro  and  sorbillo  use good  quality  olive  oil. Yes absoluetly bettter than what you can get from supermarket san marzano
« Last Edit: September 23, 2017, 02:45:57 AM by pizzadaheim »

Offline schold

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Re: I am in Napoli
« Reply #33 on: September 24, 2017, 08:33:13 AM »
i was in napoli 3 weeks ago i didnt find it to be very dirty.

pizzadaheim is German ;)
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline corkd

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Re: I am in Napoli
« Reply #34 on: September 25, 2017, 11:31:50 AM »
I ate at Trianon last summer- we were only in Naples for a few hours, & it was Sunday. Didn't get to compare, but we were happy with our pies. Much larger than i would have thought.

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Offline quietdesperation

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Re: I am in Napoli
« Reply #35 on: September 25, 2017, 11:55:52 AM »
pizzadaheim, I've really enjoyed this thread (hope there's more to come). thank you for taking the time to take photos and post them here with your comments.
« Last Edit: September 25, 2017, 11:58:32 AM by quietdesperation »
"Pizza is a lot like sex. When it's good, it's really good. When it's bad, it's still pretty good." - Woody Allen

Offline ebpizza

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Re: I am in Napoli
« Reply #36 on: December 20, 2017, 09:26:52 AM »
Great post.

I've been fortunate to have visited Naples five or six time in the last ten years. Naples can be intimating at first. Yes it is dirty in the historic center, once you get past that - the city has so much to offer. Neapolitans are very friendly and so proud of their culture and food. We all know about the most famous places, but just walking around the city, it is amazing to see the number of pizzerias.

Gino Sorbillo: This was my first Naples pizza experience. Probably the best I've tasted in Naples.

Antica Pizzeria da Michele: Yes it famous, but I still liked it. Differently than the others I tried. That's why I liked it.   

Pizzeria Di Matteo: Of all the places, I've been here the most times. Not sure why, perhaps out of convenience or the atmosphere, but most likely for the fried food options

Gino Sorbillo Lievito Madre al Mare: Another Sorbillo location, nice view of the bay.

Pizzeria I Decumani: Good, but nothing memorable.

The mozzarella di bufala is nothing like anything that is imported here.  In and around Campania, the mozzarella di bufala is best eaten within a day or two of being made and never refrigerated, even the day after you bought it.

 







Offline THEBBQMAN

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Re: I am in Napoli
« Reply #37 on: December 20, 2017, 12:03:30 PM »
I like the look of his pizza.
I have become a big fan of Ciro Salvo.  His pies seem to always be very consistent in appearance.  And he can open a skin in just a few seconds! He is amazing.  Wish I could visit and taste his pizza.

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