Pizza Napoletana

Thanks for inviting me in the discussion. Traditionally the dough was always made the day before, with the average mention by Albiston and a maximum of 24 hours; even with a starter, you would not go over that time, as the dough gluten starts to deteriorate... Regarding Micky at Happy Hour, I do agree he does a great pizza al taglio (which is basically the best version of focaccia), however as far as I know, Micky let the dough ferment in a cellar (no refrigeration used) fo about 24 hours. On of his best point is the hydration level, which is very very high Ciao . There are others here who can reply with more knowledge, in particular our member Pizza Napoletana who is writing a book on the topic. Since he drops by only occasionaly I'll try to reply leaving room for his corrections. For what I know longer times are quite traditional in Naples, though one should be thinking 12-16 hours and not 24 or 48. I would imagine that pizzerie that still use sourdough (very few) might ripen their dough even longer. I think long times were usual in the past. Then, once the stronger Canadian and US flour sorts became more widely available, many pizzerie developed methods, wich allowed for quicker rises (and less work, less risk, etc) but compromised dough flavor, while others stuck to the old recipes. I have the feeling that today there is a new generation of pizzaioli (pizza chefs?), not necessairly tied to the Neapolitan tradition, that are rediscovering tradition and going beyond that. ←

I've just returned back to London from a visit to the 10th Pizzafest in Naples. I have to say that I need to change my previous ranking, thanks to the most amazing pizza ever eaten (apart from mine): Salvo (Portici-San Giorgio) is now my number one, putting Da Michele at second place.

Evan I have forwarded you request to a Baker in Rome. Hopefully he will let me know soon. I know an artisan in Naples that produces metal tools for patisseries but I am not sure he does rosetta o pandoro stamps. My rosetta stamps is in plastic and was sent to me by a friend in Sicily. Ciao In the main time, as you are interested in bread baking, check out my products: http://www.pizzamaking.com/forum/index.php/topic,1098.0.html http://www.pizzamaking.com/forum/index.php/topic,1117.0.html

more on my authentic Pizza Napoletana at : http://www.pizzamaking.com/forum/index.php/topic,1793.0.html Ciao

Ciao Alberto, De figliole is located at Via Giudeca vecchia (If I am not confusing the streets name..). Coming from the square where the Trianon theatre is situated, going towards Castel Capuano, the street should be the first or the second on the left hand side as soon as the slope begin... Antica Pizzeria Costa is near Porta Capuana. Ciao

my top pizzerie list has to be: 1-Da Michele 2 Pizzaiolo del presidente 3 Salvo (Portici) 4 Gorizia 5 Sorbillo Gino 5 Antica Costa (also Pizza fritta) 6 De figliole (pizza fritta only). Please see my homemade pizza at the following link: http://www.pizzamaking.com/forum/index.php/topic,1668.0.html Also note the fluffy section: This is how a neapolitan dough should look like. Nothing to do with bread like crumb.... Ciao PS I do love still Asprino with my pizza

I find your review very interesting. Me and my girlfriend, went for fish-base dishes as we had already had many meat base food in Paris over the previous two days. I am glad I did not go for the meat. The prices in my opinion were medium, and the dinner cost me much less then a similar quality one at Passione restaurant in London. Did you also write a review on l’atelier joel robuchon ? We have missed out on that...

Paris, 05/06/2005 This was what we had to eat: Little cheese bigne bites Starters Marinated Mackerel with mashed peas and crunchy carrots and peas Crustaceous cream served with a salmon mousse spoon Main course Grilled Sea Bass fillet with aubergine compote and crustaceous cream. Roosted Cod fillet with fried pine nuts in oil and Basmati rice and parmesan gratin. Desserts Pineapple carpaccio and Passion fruit sorbet served with a nuts crust Chocolate fondant with chocolate ice cream and praline. The place was modern and sleek, however the indigo walls made it to dark for my taste. The service was superb with very attentive staff that made us feel at home making every effort to overcome our lack of French. Most of the plates were served in a Stub Cast-iron pot to be plated by the customers. Nice idea or lack of presentation skills by the Kitchen??? The menu is small and clear, both in French and English. The food was overall good; however the Crustaceous cream was slightly over salted and the Sea bass slightly dry. An experience to be repeated.

Neapolitan Easter Bread: Pagnotta con l'olio. Please see link below http://www.pizzamaking.com/forum/index.php/topic,1098.0.html

I have used the starter from Sourdough International (www.sourdo.com). It is very good, but I prefer to use their Italian ones. Those are fantastic

In Rome pizza meant usually the focaccia baked in a large and thin baking tin. They sliace it in square and sell by the kg. It needs a very wet dough, with percentage that can be as close as 1,1kg of flour per 1 litre of water. To achieve this, it is necessary to use a mixing method which involve a phase called "rigeneri". This type of focaccia (also called pizza bianca, and the one with potatoes and rosemary is supposedly very good) when done properly (like at Pizzarium) can be very, good. However, when instead you will order the classic round pizza baked in the wood oven, you will be greatly disappointed. This type of pizza in Rome is very thin and crispy, almost crackery... Hope to have helped with your queries... Take care

I have red somewhere, that The chef that open up girasole use to work at il pizzaiolo.

Has anyone ever had a pizza there? In my opinion they do one of the best Neapolitan pizza in US.

What kind of oven do they use? Thanks

Sorry skinsey. But the issue here is not the pizza itself, because even if larger, the tickness doesn't vary, and would be the last to affect the cooking time not the diameter. I have baked 7 12 inch pizza at the time in 45 second top (each pizza entering in a couple of second apart). When at the pizzeria I mention, they bake three at the times the cooking time whent to almost 4 minutes. I have a working knowledge of what I am talking about, plus exstensive research. The coal oven has straight ceiling and wall. air circulation cannot be good. Plus it loose too much temperature if too many pies are inserted continuosly. This does not happen with a traditional wood burning oven.

(1) Ovens are basically ovens The oven is the single most important element in a perfect pizza. You can correct a bad dough with a right baking but not viceversa. Furthermore, you can improve even more a good dough with the perfect baking. A wood burning oven is by far the best oven to cook a pizza. The traditional oven, as it was made in pompei over 2000 years ago, has low dome ceiling and the pizza is insert in the same combustion chamber. This way the pizza cook in tree ways: Direct heat (from the oven floor and bricks), hot air and rverbering (heat from the flame). When I was at the NYC pizza show this past november, I heard in a famous pizzeria, that nothing would cook as fast as a coal oven. The said to cook a pizza even in only 2-3 minutes. Well, I have worked with a traditional wood burning oven (brick made and not prefabricated) and it can cook a pizza in just about 30 seconds or top 90 second if not at the right temperature. When I comment as above, the speaker quite embarrassingly changed subject.... The only oven I have seen of this type, was at Regina Margherita restaurant in Pittsburgh.

This is my first message on egullet, and I have decided to start with this subject. I am Neapolitan but currently living in UK. I can say to be one of the most expert people on the pizza napoletana subject (according many people and also to the producer of the most famous flour for that product). I am also writing a book on the subject. Anyway, I have heard about Una Pizza Napoletana, thus on my trip to NYC few weeks back, to attend the Pizza show, I decided to give it a try. I have to say that I was a bit disappointed by the pizza itself, but impressed by the passion and dedication of the owner/pizzaiolo. Firstly, I like to point out that he was not born in Naples (like stated in the first post), but he has indeed spent some times in the city to learn about the subject. However he is probably doing the best effort in NYC, even thought I have experienced a slightly better pizza in Pittsburgh at "Il PIzzaiolo". His quest for a natural leavened product is indeed right, but unfortunatelly at the moment is following a slightly different process from the original one. To conclude, I believe he is offering a good pizza, but there is still a lot of room for improvement.