Pizza: Neapolitan vs. New York style - Enzo Coccia and Tony Gemignani
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- Опубликовано: 15 окт 2024
- Two great pizza makers, Enzo Coccia and Tony Gemignani, in a tight confrontation between pizza styles on both sides of the Atlantic Ocean.
On one hand, traditional Neapolitan pizza with its four classic ingredients, 16 hours leavening and high temperature cooking in a wood oven. On the other the New York style, a very popular pizza throughout all the US. With its dough rich in malt and the cooking in an electric oven, it becomes a pizza that can be easily replicated at home.
From Naples to New York, a clash between traditions and masteries with a single goal, feeding the passion and culture of pizza without any boundaries.
In collaboration with Mulino Caputo
Special thanks to Izzo Forni, MV Napoli Forni, Ciao Pomodori, Orlando Foods
Watch the video of Enzo Coccia on Italiasquisita: bit.ly/2N9IVT2
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al minuto 12:20 si trova un errore in grafica ("min" al posto di "sec"). Siamo spiacenti, per favore non mandate a fuoco le vostre pizze !!
...
at 12:20 minute there is a graphic error ("min" instead of "sec"). We are sorry for the mistake, please do not set on fire your pizzas !!
Ecco perché era tutta nera e faceva schifo
my pizza already burned as i don't read the comment section....
Si ma chi è che ha un forno a legna a casa,ergo mettetela in forno e controllate
preoccupatevi del napoletano che ha mescolato i lieviti in acqua e sale, uccidendo i lieviti e la nostra reputazione
no worries we all noticed it :D
New York: 7 to 8 or 9 minutes
Napoli : UNO DUE TRE QUATTRO CINQUE
When my parents came to visit me in italy, they thought the pizza chefs put the pizzas in the microwave. They couldn't fathom how a pizza could be done so fast.
@@melodramatic7904 lmao
@@andryuu_2000 Virgo
@@melodramatic7904 there are teh pizze surgelate, for who dont want to do a pizza
napoli è napoli siamo esperti
Ingredients for a New York pizza: flour, malt, yeast, olive oil, salt, water.
Ingredients for a Neapolitan pizza: *AQUA, SALE, LIEVITO, FARINA*
when using an electric oven adding sugar and oil is recommended to compensate for the longer cooking time.
ACQUA
Acqua scemo
@Carlo Canti era solo per rispondere XD
@@marcm3038 if u added oil and sugar, do you still bake it longer?
“The most important part of tomatoes is the tomato.”
Every 60 seconds in Africa, a minute passes.
@@chucksweet00 okay
Ah yes, the floor here is made out of floor
he was talking the about the finished sauce as a whole. how he didnt want to much seasoning.
Together we can stop this
people die when they're killed
In America you give the dough a massage to make it round and soft .
In Italy you fight the dough to make it see who's the boss there and to learn how to be tough.
😂
😂😂😂😂😂😂 You win
I think you mean "to learn how to be dough"
@fish american stile Is the worst in the word did you try an Italian pizza?
I actually watch it in the frank pinello video one of the chef told him to actually beat the dough and he said don't be scared with the dough the dough should be scared with you
Italian: We only use these special tomatos, they grow on a volcano
American: keeee-chup
@@navarrofuentes man, please, shut up...
I am “European” as he said and he doesn’t use “ketchup”, but concentrate. For some recipes, it’s better to use concentrate rather than bad tomatoes. :)
Ps: I am more afraid by the cheese.
@@navarrofuentes Correct. But other people are allowed to eat them too, no?
@@navarrofuentes It was a rhetorical question. But it's ok, you can pay us with Argentinian tomatoes while we bail you out this time. It will just take you longer to repay. Adios Amigo!
@@navarrofuentes Nazi? 😲 I'm just the messenger! Don't shoot the messenger!
I visited an Italian friend who took me to a restaurant in Naples famous for its pizza. God damn best thing I ever ate in my life. Edit: The restaurant was Gino Sorbillo Lievito Madre al Mare. The one on the waterfront near Castel Dell'Ovo
I hope you had a good quality time here in naples.
I am a wolf in world full of sheep
Can you remember the name?
b k i believe the name is Gino Sorbillo
@@abielruiz1625 Thanks!
That is exactly how I imagined a guy called Tony Gemignani would look like
He’s also a 12 time pizza world champion. Was invited to Italy where 30 pizza makers across the globe are invited to make a Neapolitan pizza and has won it 12 times. Dude is a legend and a pizza millionaire.
@Diogo Garcia Mi sento male
@Diogo Garcia Are you fucking kidding me?
@Diogo Garcia Spanish???😂😂
@Diogo Garcia you give off Aldo Raine vibes
Pizza Napoletana . Un opera d’arte riconosciuta dall’ Unesco . Bravo signor Coccia , con le sue spiegazioni .
Ma un grazie va anche al signor Tony che ha mostrato un altro modo di fare pizza. Due cose diverse .
ma infatti, in realtà il video è mostruosamente riduttivo. Ci saranno pizze orribili in Italia come pizze molto buone negli U.S.A. (per altro so che in alcuni posti la pizza la fanno davvero buona)
@@giampee_ero si ma il fatto che provi pure a tirarsela e a vantarsi del metodo "NYC" è inaccettabile ahaha
@@Nitens90 gli americani hanno quel carattere non credo l'abbia fatto apposta. poi mi potrei anche sbagliare...
Ba io se andrei in America la pizza non la mangio mangio la roba tipica Americana
@@UnderK2 *se io andassi in America.
Scusa, ma quando l'ho letto ho avuto l'impulso di correggere 😅
The italian looks like professor or an artist.
The american like a seller on tv.
There both Italian
@@BasedGod66 why tf u think the second one is speaking in English then
@Christ in Shades This guy is obviously Italian, you can hear by his accent lol
@@ZelixPL wtf are u saying, he just have an Italian surname, the accent isn't Italian
Despite the silly comparison, it is true that the older italian chef is waaaaaaaaaaaaaaaaaaaayyyy ahead in terms of raw skill.
Tony Gemignani:
(...) so I'm gonna add the flour.
*puts straight all the flour*
Enzo Coccia:
*ALTRA TECNICA NAPOLETANA, AGGIUNGERE LA FARINA A PIOGGIA E MAI TUTTO INSIEME*
Lorenzo Maggiore TECNICA NAPOLETANA😂 è tutto una tecnica napoletana
Lo schiaffo napoletano
😂😂😂😂
@@aaronstafford9013 yeah... Still need to practice my English :/
IO AMO NAPOLI HAHAHA
American: regular talk with friends.
Italian: MW2 lobby mic spam.
Facts🤣🤣
Stfu
@@fraaldemar3174 no u
@@fraaldemar3174 no u
I agree with the person above me
italian: we put extra virgine olive oil on top
americans: oil from the fryer
ahahahaha bruhh
Killing me, hahaha.
Oil from iraq
🤣🤣🤣
America and 💩🇺🇸
Remember, speaking LAUDER is indeed a requirement in traditional napolitan style pizza.
Yeast's really not going to wake up otherwise.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
Yes, they're loud. That's why the Argentinians do it as well. They have a huge Italian influence and for them the louder they speak the more entertaining is the show, for example. Check Showmatch in RUclips. ruclips.net/user/showmatcheltrece. The host screams his way throughout the entire show. 😂
@@teleopinions1367 That all Italian people speak loudly is a urban myth, like the one that they gesticulate very much. Maybe, Enzo is just little deaf.
@@alfonso3842 - Oh, I know that. I am sorry if I offended you with that. Of course not every Italian speaks that way.
@@teleopinions1367 I am not offended at all. To be honest, a part of responsibility for how we are perceived abroad is ours. I mean, walk around the most touristy neighborhoods of Rome, Venice, or Naples.
I like the american Guy using italian words without reason just to look wiser and then the other man yelling at your ear in italian the whole time
Thats probably how his family teach him considering he is Italian/American
Where did he use Italian words without reason?
@@beargrylls6135 the intro
his surname is Gimignani.
I think he knows words because he has italian heritage
the “American guy” actually is 13-time World Pizza Champion, master instructor at the International School of Pizza, two-time Food Network gold medalist, restaurateur of 30 concepts, author and reality television personality.
It’s actually impressive how much I can understand italian as a Spanish speaker
Me too, but I'm a Portuguese speaker, we're so lucky that all these languages originate from latin, so we have very similar words!
@@Rocketleo7 i'm french and can understand him too... ;)
I'm romanian and I agree, it's very similar.
I mean both spanish and italian are part of the romantic language family thus some words are similar
Behoold! The power of Latin 😤
I love how the italian guy is just constantly shouting
Thats how Italians speak, its just the shitty mic quality
Thats how italians from Naples speak
@@r3all1f32 gotta love the earrape mic
He was shouting? To me he was talking normal 💀
@@r3all1f32 Nahh, just sometimes 😁.
Me, an Italian whose first language is italian: *reads English subtitles when the Italian guy is talking*
No dai non parla così male
Speed wagon No, non intendevo quello AHAHAHA lo faccio per abitudine
@@peachcats9222 anche io sono italiano e sto leggendo i sottotitoli hahaha just kiding google translate for the win
ZyTey AHAHAHHA fra hai vinto
@@whyareyoureadingthis8985 AHAHAH grazie
American: so we put it in for 40 minutes
Italian: WE PUT IT FOR 6 HOURS
AND ANOTHER 6 HOURS
American: we push it gently
Italian: *HIT THE DESK WITH FULL POWER* CAn yOu HeAR IT?
Gently is also the way to make Roman pizza with is still good and better than nyc despite than being quite similar
A FIGGHI U BUCCHIN COSA VOI DI?
@@bbnicoh2387 che noi siamo EXTRA
Anyways let the pizza dough relax for a day, that's how you do it
I'm Italian, your comment made me laugh a lot Hahahahaha. You're a boss🤣❤️🇮🇹
Italian living outside of Italy here.
Gotta be honest, I am from Rome and with the way I grew up, our pizza is wide, thin and crispy, not as small as a Napoletana.
I have tried the NY style. Honestly, it's not bad at all! Sure, the difference in the dough can be felt, as well the difference in the sauce, but it's still very nice 👌
When all is said and done, don't be afraid to taste new things, enjoy food as an experience!
(Although, I will always miss that wonderful pizza from the restaurant next to my mother's home in Rome)
Size doesn't matter. 6 hours of raising time, no sugar added, fast cooking in 40 seconds. That's what matters. Oh, and of course mozzarella on top, not at the bottom. Why the fuck do americans put mozzarella under the tomato sauce?
@@Lykon It is one style, and hostly, it might be how he is baking it. My understanding is that most NY Pizza places do it hot and fast like they do in Naples, the temperature the American is recommending seem more like a recipe for a home made pie... so they might put the sauce over the cheese to keep the cheese from burning.
Me and my fiancée spent a week in wonderful Roma just 2 weeks ago. We tried the famous Roman pinsa at multiple places, and honestly, I think it's the best style of pizza. Loved it. Trastevere is a miracle.
De unaa
@@BillMcHale They are smart. New York pizza needs time to cook, they don't want to burn the mozzarella, and they coat it with tomato sauce to keep it moist.
I like how Enzo Coccia shouts all the time. Just like a real italian.
like a real napolitanian
I like how Tony doesn't know how to make pizza
Just like a real american
@@guadalupa309 AHAHAHAHAHAHAHAHAHA
I am italian
italians speak normally as well as any other people in the world, the fact you think we speak loudly is because you have been overwhelmed by a lot of stereotypes by media
American guy: Stretch the dough out to make the crust
Italian guy: *slap*
Was that also a reference to Davie504..?
@@giacomoyoussef637 of course. I am Italian. Real Italians slap everything: BASS, pizza and wives...
@@rodrigodeangelis1275 especially wives
@@rodrigodeangelis1275 mi dissocio signori di Twitch
Hahah stereotypes
The Italian Pizza’s dough alone looks far higher quality despite using less ingredients and time.
TheWatchingEye less is more
Yeah but is more expensive.
NOT FUNNY only in america. Here a margherita is €4,5
usually when an italian sees an american pizza...well, dies inside..
American:first step CHEESE
Italian:dies
You know, that the pizza gonna taste delicious when the chef is countlessly shouting at it.
the secret of making a good pizza is in yelling, if the pizza gets scared enough it will become great
@@masterbomber98also, there's a rare condetion where the pizza starts yelling back furiously in Italian, if that ever occurs, just gently put it in the oven, you have a perfect Italian pizza.
@@giisui I'm italian, that happens we just stare at it with pinched hands for some seconds and eventually the pizza calm down
you should check Pino Prestanizzi, his secret ingredient for pizza is anger first and then love
@@andreszhoutsang9645 looked him up, the guy was talking about dough fermentation process and was jumping around the counter lol😂😂
Must admit it the Italian chef dough is perfect.
True... literally perfect
Yeah
worst at all...
The bug points
Honestly it looked like a mess of cheese, tomatoes and leaves. None of them looked good
*I AM ITALIAN AND I DON'T KNOW WHY WE ARE ALWAYS SCREAMING*
@AceG_ Andrew03 sì l'ha detto
It's okay Arabic sounds the same to non-arabs
@@aliabdallah102 no arabic sounds like something is going to explode in the next five seconds
@@djneverblock7300 u fucking racist piece of shit 😂😂😂😂😂😂😂😂😂😂😂
-Fra ma non è vero per altre regioni lmao Se mai in certe regioni
"L'Italia crea e New York distrugge" (Antonino Cannavacciuolo)
È:Noi creiamo e voi a New York distruggete
@Nessuno stile di vita? Dove, nel Bronx? Ad Harlem? Solo a Manhattan fanno la bella vita
@Nessuno e comunque in quell'accozzaglia di ecomostri rivalutati a posteriori non ci vivrei mai. È claustrofobica e paradossale.
@Nessuno che si viva meglio che in Italia ci credo.
@Nessuno il senso di scriverlo sotto un video di cucina me lo devo spiegare
American : "most important thing about a tomato sauce is tomatoes".
Then, he open a can.
The italian : "real tomatoes that grow only near a scorching volcano"
And Tony brags about his can tomatoes.
Who said canned tomatoes are bad?
@@hinatamasaki9991 i mean canned tomatoes are ok if good quality, it's not what his problem was.
😂🤣
san marzano tomatoes are better in this scenario due to their texture
Im portuguese and the italian guy sounds like my dad when he is drunk
xD
mamamia
Lol
As an Italian he really sounds drunk, he cant even say some words correctly.
@@nicomek736 vafancullo cazzo😂😆😂
Ve lo giuro, ho avuto una strana sensazione al cuore quando l'americano ha messo il sale a secco nella farina 😅
No entendí ni una poronga, pero ta piola
@@supahcat6485 he said that it's kinda weird that the american cook added the salt to the dough last. Here in italy we season the water first with yeast salt and oil and then add to flour
One of the dumbest things ever. I mean, it's chemistry. You can't spread it nicely if the dough is already so dense...
@@supahcat6485 Es Italiano y dice que sintió una extraña sensación en su corazón al ver al man que hacía la Pizza americana meter la sal en la masa de harina ya hecha.
Ya que para ellos es raro, en pocas palabras se ofendió un poco xD.
È una pratica che fanno anche molti italiani
Italian Chef: (Slaps pizza dough) "This bad ragazzo can fit so much oxygen in it"
You gotta love Italians, very proud and they put a lot of soul in whatever they make
@@phillipbanes5484cope harder
damn that italian pizza is beautiful, lovely to see an italian chef, showing love and respect for his craft...what a piece of art
Thank u man respect from italy❤️
Food ain't art, the italian pizza was just an overpriced piece of shit which won't feed an infant.
@@ermazargw3908 lmao go back to playing fortnite if you can't appreciate the art of making good food, spoiled brat
Ermazar GW Food ain’t art? Ahahahah, yeah you’re right, the real art is “ForTnItE”, where you can crank 90s up your ass for all I care. Food is one of the oldest arts, one that’s always existed. We live off of cooking, dumbass. You haven’t ever touched a fucking pan, i bet. You’re probably some twelve year old who thinks that his mom’s food is bad.
@@kytsunee6324 lmao, you speaking straight facts
Without the subtitles, I would have thought the Italian guy would have been cursing the Americans for ruining their food.
@I like Potatoes he isn't making pizza he is making some disgusting conglomerate of trash. America ruins everything and convinces the whole world that the way they make their shit is "the way"
@@af5772 like carbonara oh god, I watched too many videos about that I hope it's not how they make it
AF57 what country are you from?
@@the_toybonnie1228 idk man but the way I see some people make it makes me wanna slit my wrists
@@KimJongUnGamingAndVlogging you're right they had to fit the demands of the overstimulated tounges of the American population who can't eat anything unless it has tonnes of salt and grease. Every ingredient doesn't have to he imporrted but when I see that shitty pizza thats 90% cheese and 10% premade tomato sauce then my crusader instincts start to come alive and god tells me "exterminate these disgraces to the human species, this God's will"
italian: after 18hrs it dies
american: rest for 36-48 hrs
me: *is confused*
Italian chef says that it dies after 18hrs if you make it rest outside the fridge.
The American chef put it in the fridge so the process is going to be a bit more slowly.
Hope I wrote it well cause I'm Italian 😁
Niccolò De Vitis oh thank you 🙏 i got it now
lol it's fine. english is not my first language either
@@niccolodevitis5837 thx Man now i've learn something 😄👌🏻
Ahahahaha why?
ENZO USED YEAST THAT WAS ALIVE AS WELL
La italiana, sencillamemte espectacular!!
Saludos desde México
Come sono le pizze in Messico?
🇮🇹🇮🇹💪💪
Thanks man! Greeting from Italy
@@mifaimod9148 with pineapple
@@antonioraymond9192 oh my god!
The Italian chef makes the American look like an amateur.
I believe Tony has won a world championship
a bad amateur
Ron M. he did
@John Tudor mc donald shit is made everywhere in the world and it's totally disgusting.
TBF that comparison is off, they have made 2 different products, both are delicious but just because they share a similar name doesn't make them the same food.
The Neapolian Pizza looks like art in my eyes
Because in italy cooking is art and the chef is an artist
Is it!!!
@@godlessfearste pov solo dal cognome sei napoletano
@@giulioca168 avere Esposito come cognome equivale ad avere Ciro come nome
@@entiretotalityofwhateverexists avere esposito come cognome e Ciro come nome equivale ad avere un amico che ha perso accidentalmente il suo Rolex
The Italian one looks and sounds more alive
The italian pizza has soul in it. You can feel it.
@@MementoMoriGrizzly I can feel his mamma's soul in it
Signore perdona gli americani non sanno quello che fanno
Also made with love.
@@micheletomaiuolo6896 actually ny stily pizza is reap nice
fact There are 8 pizzerias in New York that are rated by Michelin. They are all Neapolitans
Have 8 restaurant meen have money not good quality food , Michelin is my opinion an opinion of a comun person , = 0
@@ciuppacapra3720
Michelin's critics are professional and the guide is known for its reliability. There were times when restaurants tried to influence their ratings, sometimes through politicians and journalists to get a Michelin star and were willing to pay a lot of money and Michelin refused.
And not only Michelin appreciates more Neapolitan pizza but also the great chefs and almost every food guide who considers himself. I think they understand more than random man
@@raffk8545 the fact that Lucali's doesn't have a Michelin Star is a problem. Plus food is about individual preferences, so there is always built in bias and expectations from food critics, its just part of being human.
In Italy all Restouran have a star michelin😂😂😂
fact. there are 1000s of pizzerias that actual Italians eat at. They are all NY pizzerias
Just noticed that pizza has the colours of Italy's flag. White, green and red.
It has been created by a Neapolitan chef to honor Italy's Queen Margherita that, in fact, gives to Pizza Margherita its name.
May be it’s Italian flag that has the colours of pizza 😂
@@luigigiannini9762
In realtà, la storia della pizza margherita, fatta dal pizzaiolo Raffaele Esposito, è un falso storico. Se si considerano allora tutti i particolari della storia, è definibile più che altro come una leggenda metropolitana (Basti considerare l'immagine del carrettino trainato da un asinello con Raffaele e Maria che portano le pizze a Palazzo, in cui
vi erano sicuramente presenti dei forni per il pane). Citando il libro "Usi e costumi di Napoli e contorni - Descritti e dipinti" del 1853 (prima della visita della regina nel 1889), "Le pizze più ordinarie, dette coll'aglio e l’oglio , han per condimento l'olio, e sopra vi si sparge, oltre il sale, l'origano e spicchi d'aglio trinciati minutamente. Altre sono coperte di formaggio grattugiato e condite collo strutto, e allora vi si pone disopra qualche foglia di basilico. Alle prime spesso si aggiunge del pesce minuto, alle seconde delle sottili fette di muzzarella."
...................
The history of pizza Margherita, made by the pizza maker Raffaele Esposito, is a historical forgery. If we consider all the details of the story, it can be defined more as an urban legend (Just consider the image of the cart pulled by a donkey with Raffaele and Maria who bring the pizzas to the Palazzo, in which
there were certainly bread ovens). Quoting the book "Uses and customs of Naples and side dishes - Described and painted" of 1853 (before the Queen's visit in 1889), "The most ordinary pizzas, called with garlic and oil, have oil for seasoning, and oregano and minced chopped garlic cloves are spread over the salt, others are covered with grated cheese and seasoned with lard, and then a few basil leaves are placed on top. minute, to the second of the thin slices of muzzarella. "
No shit Sherlock
What the italian flag colors stand for (Just joking btw)
Green= basil
White= mozzarella
Red= tomato sauce
Yellow= pineapple
Ok since I noticed that some people didn't understand the joke here's the explanation:
In the italian flag there are only 3 colors and they are green, white and red. I just wanted to say that pineapple doesn't belong to pizza ;-;
Italian American, " I'm the son of an Italian of an Italian of an Italian. I'm Italian".
@Hakageryuu the point is he is NOT italian, he is american. You guys put yourself other nationalities to make you guys more interesting and you're just, americans.
@@pablomaybe6111 And where do you think the "Americans" originated from good sir? Because last time I checked my Apache heritage were here first. Along with several other Native Americans amd Central American Natives.
If you had a clue on how family bloodlines worked. Then you'd be surprised that the so called "Americans" originated from Europe. Lol
@@Squeam9750 but that is a very american, Anglophone country thing. In other countries of Americas, descendants of immigrants don't call themselves Italian, Lebanese or whatever the country their ancestors were from. They are from where they are born and raise,the only chance, it is is they really have a legal second nationality. People are not Italian or Italian - Brazilian(the country with largest number of people with Italian ancestry outside Italy) or Italian-Argentinian, or Lebanese and Lebanese-colombian,theu até just argentinian and Colombian. it is a different perspective of seeing things.
@@Squeam9750He is talking about ethnicity, not about blood heritage. These people don't even know how to speak Italian and in Italy they would feel as foreign as any American. Even in terms of blood and origin it would be necessary to see if they are so Italian, because the vast majority of them are also descendants of Irish, Germans, Dutch and Greeks.
@@Squeam9750 lol
When I'm watching these videos I always think I'm watching the right and the wrong way of doing something 🤔
Spoiler, you are.
I mean, ofc Neapolitan is better, that ny style pizza looks like a mediocre pizza and he is the best at it, I guess the others trying to do pizza are awful
@@andryuu_2000 well i dont think its so bad,it just ,you know not amazing,unlike the naepolitan
@@andryuu_2000 idk man, i usually hate Americans, but that italian pizza look a little too gourmet for me. Imma go with the ny pizza on this one
@@CorporalPT lol its not gourmet its just better
I have followed Enzo’s recipe for almost a year and I love it!
I’m still practicing and researching for how to make a “real” Neapolitan pizza.
I’ve seen Enzo talking about letting the dough rest for 14-16 hours in room temperature but does he always wake up at like 3 am to prepare the dough or what is his time schedule to prepare the dough?
I have never seen him put his dough in the fridge.
I want to be better and my goal is to make a real traditional Neapolitan pizza 💪🏼
Well, you can't probably recreate the "real" pizza anyway. Except you have a wood-fired pizza oven that reaches >400°C at home...
The high temperature creates a super crisp outer layer and soft inner layer (adds texture and taste). The burning wood further enhance the taste of the pizza.
The closest you can probably get is using a coal/gas grill with a fire clay pizza stone...
Watch chef vito iacopelli . He makes the Poolish the day before and put in fridge for 24 hours - then you can make pizza next day. Best pizza ive ever had
@@robmaclachlan1264 Except Chef Vito doesn't make true classic neopolitan pizza....his hydration is over the 55.5 to 62.5 percent AVPN requirements. He typically uses 70 to 75 percent even for a wood burning oven. In his video where he compares 60, 70 and 80 percent hydration, he calls the 80 percent "true Neopolitan style." Hopefully that was a simple mistake.
Not saying his pizza isn't fantastic as I use his recipes quite often. I actually prefer his 100 percent cold fermentation over his poolish recipe ...dough is more flavorful but i reduce the hydration from 75 percent to 67 and it is my go to recipe.
Interesting side note, a while back Vito complained of a person, an Italian acquaintance of his, always leaving him a thumbs down on every video and he doesn't know why. I'm certain it's because of the hydration (and sometimes honey) he uses in his recipes.
My guess is Vito sees pizza as life and love and some stodgy regulations should have no part in it.
Thx @nclght - I'm just learning about hydration. Interesting the recipe i follow of vito's for pizza at home has the hydration at 65% which I agree makes a much better pizza at home. I tried a higher hydration of his from another video and found it too doughy.
18 hours max outside of the fridge he said , but it can be longer inside of the fridge. You would proof the dough for 6-12 hours and the balls for 6-12 (in room temp) ensuring that one of the proofs is shorter so you don’t exceed 18 hours. For example I could make my dough at 4pm (proofing for 6h) Then my dough balls at 10pm(proofing for 6-12h). Then until 10 am the next day essentially I could use those dough balls. Or you could just let the dough balls rest for 2-3 hours in room temp, and then refrigerate for much longer than 12 hours.
the “mozzarella” slices (11:22)... it’s like putting “sottilette” on pizza
Si mo gli americani sanno che sono le sottilette
@@oraziogrinzosi1360le sottilette sono americane
@@gagauddas7010 non proprio
@@oraziogrinzosi1360 controlla
@@oraziogrinzosi1360 Negli States le sottilette sono commercializzate sotto il nome di Kraft Singles, e sono proprio gli States ad averle esportate, dopo 20 anni dalla loro nascita, in Italia con il nome di "Sottilette" (commercializzate sempre dalla Kraft).
American: i'm saying italian words, so i know what i'm doing
Mamamia
To be fair, the guy does know what hes doing. He probably knows how to make traditional napoletana as well.
He won neapolitan pizza master in Italy against all the itslian. The first american to do so.
His accent is terribile
@@progames70 judging by this, not much
Even when this channel shows both types of Pizza in a very respectful way, people are still very rude in the comments. You can not like something and still be respectful. Both these chefs obviously put a lot of work into their styles of Pizza.
maybe i came a little later but i am not seeing anything rude in the comment section...
I really appreciate the respectful presentation of the two different preparations.
I was getting tired of the negativity in some of the other videos and this is a nice way to highlight the tradition and how it's different from dishes made outside of Italy inspired by the Italians without much negativity. :)
Only rude and hurtful in America...In Italy it is constructive correction which is normal...Ciao...
@@eugeniovincenzo1621 I'm not american.
But I can tell you that while I love all the Italians I've meet in person the way you guys present yourself in the RUclips comment section of food related videos makes you look like a nation of assholes.
@@SamsonGuest Nation of a.? so much negativity in one comment
I use to love American Pizza and then I went to Rome, Italy, in 2017. After having authentic Italian pizza, American Pizza just doesn’t do it for me anymore. Let me just tell you now, Italian Pizza is on a whole new level.
Edit: Yes, I’m aware that if I want to try real authentic pizza, I should have gone to Naples. However, I’m just talking about Italian Pizza in general tasting better than anything I’ve had in America.
Man there are too many differences between Neapolitan and roman pizza. If you want to try the “real” pizza just go to Naples!!
@@marcoammutinato5334 in italy there is no real pizza is just “Italian” for how the regions are so different yet so close they are all good and I say it as a neapolitan
Naples original .. origin of the pizza
@@lorenzobuccico2843 all regions cook food in different ways, but they all respect the original recipes.
Thanks for saying that. There's only one real pics, and it's Italian. Period.
I can already hear the Italian grandmother cursing at the American
edit: thnx for all the likes
Randomhuman233 😂😂😂
Yeah... He burned it. It is like the worst you can do to a pizza, no matter were it is made on the globe.
@@brostenen That's not true.
@@narvul ? You do not burn your food. It will taste of coal.
@@brostenen Well that's what I had several times in Italy, the Italian one I mean.
NY guy: "The most important ingredient for me, is the tomato" *proceeds to use supermarket canned tomato*
Naples pizza looked better at literally every stage.
Yeah really lmao. If you're baking one pizza you should use fresh tomatoes. Its really easy to make fresh tomato sauce
That Tony Gemignani guy is a Californian and all his restaurants are in California and Las Vegas. I don't know if his pizza is good nor not, but the one he is making here is not a new york style pizza. The other thing is for a long time NY only have access to fresh Tomatoes 4 months in a year so many pizzaria adapt using La Carmela or La Bella canned tomatoes.
@@octafluoride3368 I don't know why you would use canned tomatoes in california lol, that states grows so many tomatoes
@@spooksmcgee8790 bro that's the our way and you probably never eated italian pizza so please, comment only when you have eat a real traditional pizza ok?
@@octafluoride3368 ......
Pizza in Naples is something really out of this world. After so many years, I just can't eat pizza in Canada or anywhere else. I miss Italy. Pizza, mozzarella, all the seafood. La carbonara!! I think when God created the world he thought, huuuum ok this small land will have all the best ingredients to create the best food. After this Covid 19 shit, I'm flying to Rome. I swear God I'll sit in a trattoria and ask for the whole menu.
Objection ! God said “let’s give this small land good ingredients to make good food but it won’t be as good as French food”
@@flunker8902 I prefer Italian. love French food as well.
@@flunker8902 objection overruled
You are part of the problem.
@@adri6963 the only French food is baguette, Escargot sucks, just some snails with salt and basil
I'm italian, so of course I prefer the Neapolitan pizza, but I have to admit that the nyc style pizza still looks delicious and Tony looks like he knows what he's doing. Good job man, you have my p-word pass.
I'm German and I would prefer Italian Pizza over American Pizza every single time, but to be honest, American pizza still tastes pretty good.
But it's also extremely hard to fuck up a pizza so much, that it doesn't taste good. Bad pizza still tastes pretty good and only extremely bad pizza ends up being disgusting.
I only remember one single time where I had a Pizza that was so bad, that it really tasted disgusting and that was because it was extremely greasy and had way too much cheese on it.
Even frozen Pizza does not taste bad. Sure, it's garbage processed food with fake cheese and preservatives, and it is bad compared to real pizza, but just talking about the taste, it's still pretty good compared to a lot of other food. I don't usually by frozen Pizza myself, but when I'm visiting a friend and we watch a football game and he pulls out frozen Pizzas, I won't complain.
I'm a Ny'er, and I agree with you :) the Italians that settled in the Northeastern United States made the best of the ingredients they had. My relatives came from Calabria in the early 20th century.. they lived in crushing poverty. It's amazing the pizza even resembles anything from the old country
If he wants, Tony can actually make a way better Italian pizza than the Italian guy did
@@RadioNul He apparently doesn't want to make a better pizza, tho. Sad.
"In Italia creiamo e a New York distruggete" Antonino Cannavacciuolo
Vero
invece new york crea e bin laden distrugge, non credi?
@@maxim_1 huh...
Creiamo? Se provi a modificare leggermente una ricetta tradizionale vieni linciato
Vero
He forgot to mention he had a 6 pack of Birra Moretti before cooking.
He uses his breath to add a special flavour to the dough
My grandpa always used to drink these in Italy
Sono francese (neutrale) e lo dico: le vere pizze sono italiane. Sono inimitabili.
Italians want to know your location
Ok, adesso i Francesi hanno TUTTA la mia stima❤️😂
Se ti sono piaciute le pizze figurati i bidet
@@Oaquin 😂😂
La vera pizza è NAPOLETANA
The "mozzarella" underneath the American pizza hurts my Italian heart
But it's the smartest way to go about it considering the long cook time and the long-life mozzarella used in the States (much drier than the classic one)
@@StevXtreme I think his problem is the cheese itself...
@@emilpetrov5001 Fair point, the emphasis might be on it.
Yup. It's low moisture mozzarella, which isn't like the fresh stuff at all. It's kinda like getting mozzarella from a cow and drying it out. That way you have more of this cheese pull which you see often, but it certainly doesn't taste as refreshing as good fresh mozzarella. Different countries, different ways to do things…
I mean it's kinda mean to compare these two styles. One is as old as Rome almost. (Without the tomatoes), the other style is only 200 years old at most, where everything was getting more and more industrialized.
@@StevXtreme Honestly? American low moisture mozzarella tastes morw like haloumi than actual mozzarella, at least in my opinion.
I will count how many times Enzo said "tradizionale"
still not done counting lol ?
yeah that word is has become pretty cringe
I'm italian and I'm laughing a lot
The worse is that the "tradizionale" method is not the same for every italian. A friend of mine said to be carefuo with the salt not kill the yeast.
Enzo is full of bs
Expectation when i make a pizza 13:17
What really comes out 13:57
HAHAHAHAHAAH
BRO HAHAHAHHAHAHAAHAH
He puts mozzarella UNDERNEATH the tomato... that contributes a whole lot to its uglyness.
Lol
The Italian chef explained in a different video the reason why it looks like this and it is due to cooking in a low temperature for a long time so it loses moist
This battle was lost at the very beginning lmao.
valeriolama1 Who won?
@@awaitingconfirmation8406 so you're saying that mixing tomato paste and concentrate is better than fresh and natural tomato? also, mozzarella goes on top of the tomato
@@awaitingconfirmation8406 you're saying that with the other vegetables you can't find even one tomato? one fresh tomato is still better, you can do an excellent sauce just by buying 6 or 7 tomatos, ok maybe 20 because you'll need the little and sweeter ones
@@awaitingconfirmation8406 maybe is just that in italy is different. If I'd want a burger, i'd go to the butcher and ask him to mince a tranche, that way i'd be sure to buy quality product, i don't know how things are in USA, onestly, maybe it's just that
@@awaitingconfirmation8406 no but you can make it yourself. however the dispute was that just because it wasn't traditional it didn't mean that it wasn't good. well good is subjective, it surely isn't top quality and top quality isn't so hard to achieve, that's my point, if you know how to do it
I think what a lot of people are recognizing is the purpose of the two styles. Neapolitan is generally seen as being a more exquisite pizza while New york style is literally street food meant to be cost effective and easy to make quickly.
Edit: I am not saying Neapolitan is not fast food. It definitely it but it has a focus on fresh ingredients which are significantly harder to come by in the USA. It might be cheap in Italy, it is not very cheap in the USA. They were born out of two different environments, made for completely different set of people with different values. Forgive my miswording. The values and history behind the two pizzas are distinct is my point
There are pizzerias in naples that can do one pizza margherita (the one with only mozzarella and tomato sauce) for like 2 euros and literally give it to you fold in half so you can eat it while standing or walking.
@@lamalello I'm not entirely sure what your point is... it's possible to find pizza as fast food in Naples... ok... does that make pizza traditionally a fast food there? I can find a lot of fast food variations of traditionally home prepared meals just by walking down the street. That doesn't make them fast food. Ie Mcdonald having apples pies don't make apple pies fast food but french fries no matter where you are, are still considered fast food. The context of NY style pizza has almost always been relative to fast food unlike the original conceptualization of pizza in Naples.
@@smite505 my point is that neapolitan pizza is cost effective and easy to make quickly as much as the one from New York. It can be prepared ad cooked in one or two minutes and the ingredients aren't more expensive. In italy pizza is considered both fast food and traditional food so, depending on where you eat it, it's served in one way or in the other. (Sory 4 bad englis)
@@lamalello no need to apologize for your English. But you have exemplified my point. It takes on the identity of 'traditional' and 'fast food' while NY style as it is today was concieved as purely fast food. I'm familiar with the process of making Neapolitan pizza. It is not cheap at all to make here though. The type of ovens, tomatoes, and cheese needed to make proper Neapolitan pizza are expensive when not in Italy, more expensive when out of Europe. Realize that the historical basis of NY style pizza is a purely fast food variation of Neapolitan pizza adapted for American tastes where the Italians immigrants had to make substitution for things they couldn't find (like lower quality tomatoes instead of San Marzano tomatoes, dehydrated mozzarella instead of fresh mozzarella, and completely different ovens). Not to mention that pizza is almost never made in the home, but eaten out as a quick meal. The cultural basis of the two pizzas are distinct
@@smite505 ok sorry, I didn't understand you meant that. It makes sense now.
Italian here. Loving our style of making pizza (Napoletana, Romana and so on...) but i do love New York style too... on my 3 weeks vacation to NY i've been to joe's pizza countless times!
Pizza is heaven, no matter the style.
@スパイダーマン i don't agree
Bro... non mi dire così bro
guarda che non devi esse per forza buonista eh
@@kajohara ma guarda, non sono buonista, l'ho mangiata diverse volte la pizza a NY, è molto buona :)
@@raker0 no, intendo che non è che devi dirglielo per forza, non siamo tutti cosi buoni
you should show their reaction to eating each other's pizza
Enzo would spit it out!!!
Calm down Hitler! You're an evil man...
But the american one isn't actually a pizza
@@paozan4855 not even if it's made by an Italian but in New York? -_-
@@arielgarcia5065 if it's not made in southern italy, then it's not a pizxa
You know someone is Italian when you hear his natural bass/boost voice
Italians always like to use as much fresh ingredients possible, for example, if u will ever travel to Italy, go to a traditional restaurant and ask the chef if the sauce on the pasta or pizza is a canned sauce… you’ll learn so many Italian curses and insults
I would think that is a very disrespectful question to ask any chef anywhere in the world.
I don't really care as long as it tastes good.
Italian : Pizza connoisseur to the level of knowing which county subregion is best for mozzarella.
American : Puts tomato over cheese....
@スパイダーマン I am not sure what you mean, maybe I know what you are talking about but under a different name
@Ich Dien still the mozzarella under the tomato sauce? I've eaten plenty of pizzas and none of them were soggy therefore if you do things properly there's no reason to do that.
@Ich Dien yeah but by your own description that issue arises because you cooked the tomato sauce too little, so therein lies the problem.
If you cook the sauce correctly there's no need for either olive oil (which to be fair it's perfectly ok to use, it's just an extra step) or wierd cheese placement (which I do not condone).
Also you assume I don't cook pizza but mate I make it more or less once a week 😅
Also another tip I can give you is, if the sauce is a little watery you can simply angle the pot, stop the thicker part of the sauce from dripping out with your handy dandy wooden spoon, and drain the eccess liquid, it ain't pretty but as a quick fix it does the job...Or simply turn on the fire again and cook it for another 5 minutes 😁
@Ich Dien just to be precise, my main issue with the american in this video is the shit tier ingredients used.
American pizza does not mean industrial ingredients, there's plenty of fresh goddamn food in the us. Concentrated tomato paste coming from a fucking tube, and squared mozzarella that tastes like a staedler eraser have NO place on ANY pizza, from ANY country, as any decent recipe does not call for canned fucking shit.
Sry I watched the video again and it got on my nerves, american pizza comes off like a sub paar dish simply because this dipshit did not care to use fresh stuff, also I don't give a shit if he won anything, using industrial ingredients to present a recipe is a dickhead move period.
@Ich Dien my pleasure mate, I ain't no chef but I grew up making these dishes and it's like riding a bike, once you get a hang of it you are good to go and can develop your own strategies.
For instance when you cook pasta you don't need to heat the water after it boils, if you turn off the heat the thermal exchange is enough to cook it, maybe add an extra minute if you don't like it "al dente".
It's a small thing but on a large scale it's a lot of wasted energy 😁
And when you cook pasta if it's a decent brand you need to stir it every 3 minutes no more, no less, which gives you time to do other things 😁
Multitasking FTW 🤣
The best part about this is the fact the traditional pizza maker said: "we'll see you in naples and new york"
He truly defined the statement: "No such thing as bad pizza". Great guy who understands and loves pizza with a passion. 💕🍕
So true! I don't even like America in all other spheres of life, but it's pretty agitating seeing people in these comments dissing a whole different style of pizza making just for being "Fake American".
Idiot, he didnt mean that but that he also has a restaurant in new york. You clearly dont know italians
@@piergiorgio919 si infatti, i napoletani non tollerano neppure quella del resto dell'Italia, figuriamoci l'americana
@paozan485 vero, i napoletani sono molto permalosi in materia (sono italo americano)
Lmao. Try telling him about hawaiian pizza and then make your statement again.
“NOBODY”
“REALLY NOBODY”
Enzo: ALTRA TECNICA NAPOLETANA
@El Viola Feos No, altra en itailano significa "otra", en español, mientras que en italiano como en español se dice alto(a).
El Viola Feos in Italy “Alta” could be used as “alta qualità” (high quality)
@@maixas_ In spagnolo è quasi lo stesso.
Alta calidad.
Beh porcoddio la pizza è napoletana mi pare giusto che le tecniche siano napoletane
"For me, remember, its always about the tomato"
Adds canned tomato.
If you realize how big the USA is and what that means to transporting produce, it sure does make a lot more sense for a US person to source canned tomatoes.
Also I don't believe that the climate in NY or surrounding areas replicate that from Sicily or Parma. Not even Florida or Georgia could be suitable for the growth of tomatoes. Way too humid.
Apart from that soil is a big factor. Like the Italian chef told the us: the tomatoes he used are from region where the volcano Vesuv is situated, which wiped out Pompeji. Volcanic soil is really fertile.
And these kind of soils can't be found anywhere in the US since they haven't got any volcanoes in there. Only the one in Yellowstone, but you can't grow stuff there.
All in all it's kinda unfair to compare both of their choices, since the Italians are blessed with their choice…
@@loghorizon45 you can grow tomatoes in your NY backyard, just try. You don't need volcanic soil for an excuse.
@@TheCardil Nothing like rancid air pollution to grow tomatoes on the barely tenable fire escape of a tiny NYC apartment.
Having the pigeon peck at it while it’s still growing. Having it freeze over in the winter.
Only able to tend it after a 9 to 5 give a few hours for traffic. Staying in the apartment to mostly sleep and bathe because, honestly, a hole in the wall restaurant will make better food and be larger than a tiny kitchen of an apartment.
My point is, it’s not as simple as growing it. There’s great skill in gardening, skill that most NYCers don’t have the time to cultivate. It’s a fast pace city, and I mean that as an insult. It’s a different lifestyle.
The time it takes to grow your own Roma tomatoes is dependent on ur apartment has a window or if the window actually lets in sunlight. Or if you’re willing to waste electricity for artificial light.
This is why community gardens whether that be on bulldozed empty lots or atop multiple story buildings are so important. Because with all the investment it takes to garden, you might as well buy canned tomatoes. Food is food.
The italian guy sounds like hes in a very loud club and trying to talk to his friend
Rassicura quella frase: "Pomodoro di Napoli" su quella lattina di pomodoro in scatola... hahahaha
pomodoro di Napoli del 1950
@@widun raccolti prima dei bombardamenti dovuti alla seconda guerra mondiale
Faz sentido
Me a studied boy, open the can of Napolitan tomatoes:
**The tomatoes**: “Ue uagliò bell stu rilogg”
@@coprilettodelnapoli5466 Hahahah
Italiano: Dopo le 18 ore di lievitazione senza frigorifero l'impasto muore
Americano: E io lo faccio lievitare quasi 3 giorni
In realta anche a napoli adesso si fanno anche 80 ore di liev con farine piu forto non muore l impasto.. è che coccia rimane solo sulla tradizione senza aprirsi alle nuove cose
Ma lo fa lievitare 3 giorni in frigo appunto.
@@ilgeometradicampagna9862 fa male lo stesso
@@thewolfofstreetfood
Vallo a dire a uno che all'esame di stato si è presentato con 9. In più lo ripeto. Il frigo può essere un buon conservatore ma non può andare oltre i 2 giorni. Però se loro la fanno così e gli piace pace
@@sonnellino Io quando la faccio a casa la faccio la sera prima per lasciarla lievitare circa 24h fuori dal frigo. Quello che noto è che il pomeriggio del giorno seguente inizia a crescere davvero tanto, ma durante la notte poco 🤔 uso farina 000 perchè 00 e 0 sono introvabili nel mio paese
Has to be the biggest mismatch i've seen so far on RUclips. I know it's not a competition but the italian dude is on another level in terms of Pizza skill. It's not even comparable😂.
nice try en.wikipedia.org/wiki/Tony_Gemignani#Awards
@@JWD1012 he won with the "Pizza Napoletana", not with the American one.
@@TheSharksTM That's the point.
@@JWD1012 Italia all the way
@@JWD1012competitions are not a good metric to determine whether or not you can make the best pizza
fino all'impasto il newyorkese se la cavava quasi bene, poi abbiamo visto il pomodoro...e il sipario si chiude
Spaghetti
ahahuahaha hai ragione lol
Quoto
Le sottilette di mozzarella poi
Se proseguivi fino alla mozzarella, ti suicidavi
One looks like a pizza, one looks like the crater of a volcano 😂
have you been to ny? actual new york lol
@@undercoverlegend5007 probably not
Both look incredible
Idk man both look fucking good to me
Pussy
"La pizza non si sfiletta"
Ogni italiano ai newyorkesi
(Piccola cit. a Masterchef)
Ehm non si usa al mio paese
dice qualcosa di molto offensivo in questo video ruclips.net/video/oHg5SJYRHA0/видео.html
Grande rick asley come immagine
@@donr5695 grande Arthur Morgan come immagine
say goodbyeee
I am neapolitan. I think the American guy is pretty good. It’s just a different style of pizza. Does not make sense to compare it to traditional neapolitan pizza. I think it’s worth to try. I would definitely try chef Tony’s one.
For sure.
*French person with notions of both English and Italian trying to watch a video where they alternate both languages while reading subtitles in the other language*
Brain : *explodes*
Could you consider subtitling your whole videos, including subtitling in Italian the part where people speak Italian? That would make it much more accessible, especially for deaf folks. Thank you!
how about French and Spanish subtitles!? We can work on it!
@@italiasquisita French subtitles please !
@@italiasquisita That would be great! Pero anche mettere la trascrizione nei sottotitoli, senza tradurre, sarebbe davvero un aiuto per la gente che non sente bene (o nulla) o che non riesce a capire gli accenti regionali o che sta imparando la lingua; e di più, suppongo che sarebbe meno costoso, perché margari gia avete una trascrizione che gli traduttori usano? In ogni caso, grazie per la considerazione!
"Brain explodes" 😆
I would like subtitles as well. I can't speak italian. I picked up a few words though. 🤷♀️He seems so passionate about his cooking, I'd like to know exactly what he said.
@@chihuahuasrule1175 Got you, but if it makes you feel better, the translation is very good, I don't think you are missing much.
I love how there are Spanish subtitles for the English part, but not for the Italian one and I still understood most of it haha
someone didn't adjust audio levels when recording
*_ALTRA TECNICA NAPOLETANA_*
@@shirafune segreti del mestiere per non far capire le VERE ricette😂
@@shirafune ahahaha morto!!
yeah they should've lowered the italian dude by another 90% lol
No such thing as sound levels for Italians.
These both make my mouth water. Definitely looking forward to making these when my pizza oven is finished 👍🏻
OMG every word the italian guy says sounds like music! Love that language. 😀
Haha😂😂
@Northman ecco, questa è vera musica 😂
@Federico Maggi tutto ciò è perché la mia parte preferita di RUclips è la sezione commenti
Get a room buddy.
na its cringe sorry if u want music just listen so spanish girl speakin about her boyfriend
Meraviglioso vedere due artisti all'opera, da un lato il classico inimitabile e dall'altro la versione americana. Sinceramente la napoletana mi sembra più invitante, come fattura della pasta e come farcitura! L'unica nota stonata del video è la classica arroganza napoletana della serie "gli ingredienti li abbiamo solo noi, il forno è napoletano" ecc, ma daltr'onde anche quello fa parte della tradizione ahah
@@Nuno4lbano Si ma ormai a 500 gradi ci arrivano anche i forni elettrici. Magari quello che dici tu era vero una volta.
@@Nuno4lbano Sentore di legno è un mito. In test in doppio cieco nessuno riesce a distinguere tra pizza cotta a legna o a gas o forno elettrico. Cmq forni che raggiungono i 500 gradi c'è pieno, in campo domestico primo fra tutti effeuno p134h, in campo professionale Moretti Forni Neapolis solo per citarne due. La base di metallo ovviamente non va bene, serve una base in biscotto, tipo Formas.
@@Nuno4lbano alcuni detestano semmai i sentori di bruciato, che evidentemente a casa tua significa affumicato.
In secondo luogo, citami qualcuno che in pochi secondi riesce a donare ad un alimento povero in lipidi sentori di affumicato ( per te bruciato) che ci vado di corsa, anche uno più macarons che parlando di cibo non lesino
@@Nuno4lbano Purtroppo i test non vengono pubblicati. Ma comunque quelli sul forno a legna sono tutti pregiudizi. L'affumicato in 60 secondi non lo sentirai mai. L'accademia pizzaioli ha gia provato piu volte a smentirli vedi qua www.accademia-pizzaioli.it/meglio-il-forno-a-legna-o-quello-elettrico/
Per quanto riguarda pizza in forno elettrico guardati le pizze di Giovanni Tesauro su youtube cotte in effeuno. Cmq non ne sono certo ma mi pare che sia Pizzium a Milano che Casa Vitiello a Caserta cuociano in forno o gas o elettrico e sono entrambe pizze spettacolari.
Durante un breve corso che ho fatto a Napoli, il maestro pizzaiolo napoletano ci ha insegnato a formare il disco come ha fatto il pizzaiolo newyorkese, senza schiaffo, probabilmente è anche più semplice per un neofita, bellissimo video comunque.
11:40 gli Stati Uniti sono uno scherzo che è durato troppo tempo
13:54 'and it doesn't get any better than this' I AM SCARED TO SEE WHAT HAPPENS IF IT GETS WORSE THAN THAT.
Uno scherzo alquanto tragico
Why is everyone in the comments bashing the NY guy like, okay everybody knows Italian pizzas are the best but that guy is also working hard. Atleast respect his work. If you don't like it, it's okay.
That is traditionally called "cornicione"
WHAAAAT??!!
Let me fix it for you:
That is traditionally called "O' Curnicion"
At 12:19 minute there is an error: At minute four there is an error The Italian master says to cook the pizza for 45-50 SECONDS but the writing says 45-50 MINUTES! If you don't want cook a "Frisbee" i recommend to cook for 45 seconds 😅🤣
it means leave the oven for 45 mins without anything inside to heat it up then put the pizza in for 45/50 secs
@@keepout2268 ooops. Sorry!
Inglese:presentazione normale Italiano: CIAO SONO ENZO E SONO DI NAPOLI INDATTI SI SENTE DALL’ ACCENTO
Dobbiamo farci sentire e marcare il territorio
@Luiz Lula da Silva loool
@Luiz Lula da Silva funziona solo con i cani e con i feticisti...
and now we’ll add the
*PAMMADORRO*
pomodoro
12:19 had a heart attack when i saw 45 minutes LOL it's 45-50 seconds you guys
Yeah the Italian speakers picked up on that too...
Leucci11 Anche a me.
Italy is better than america
@@riccardo3676 no its not. And im italian
Leucci11 orcoddioooooo
Italians: We use special ingredients
Americans: Pizza is pizza
The guy is not from NY he's from the opposite side of the country. That's like getting someone England to make French bread!
that's why your pizza it's like piece of shit!
@@giogi1768 Italian pizza sucks! Im not paying 20€ for a fucking breadstick. Might as well eat a frozen one rather than spend so much money for "special" tomatos, special my arse.
@@ermazargw3908 The best pizza in the world that you eat in the Sorbillo restaurant in Naples costs if you take a Margherita 4.50 € not 20 €. If you don't know what you say don't talk.
@@ermazargw3908 you don't pay 20€ for a frking pizza, dumbass. Maybe in other Countries who try to replicate Italian pizza. But in Italy you can eat the real Italian pizza in a restaurant for 5-8€
elles sont toute les deux magnifiques, la Napoletana est artistique, si traditionnelle, la New York est gourmande, volumineuse, de très belle pizza je sais pas laquelle choisir :)
edit: great tutorial thanks guys !
La famosa pizza di New York. Scegli quella. Giusto francese potevi essere
We Italians like to be touchy and easy-triggered about food, italian food in particular. But I can totally tell that this New York pizza seems just ok. Yes, that "mozzarella" is not even close to actual mozzarella, and the tomato sauce doesn't look super good, but the overall result is fine enough. Tony can be proud of his work.
When Italians came to the USA we cooked with what we had access to....not with what we wanted. NY Style of pizza is the creation of that. Why Italians can't understand this is puzzling.
@@rbiv5 because most of the italians are too attached to tradition, if you dare to change some traditional recipes you'll be' targeted by everyone, just look at the history of Massimo Bottura that from being hated he became the best restaurant in the world
Mega bias
@@rbiv5 because It Is not Italian cuisine if you stopped pretending to be cooking Italian food we would be ok with it.
You are not Italian, I don't care if your mama's uncle's third cousin three times removed was one-tenth Italian
Or if your great great great great great great great great grandpa was Italian, you aren't anymore you are italo American your cuisine is italo American and us Italian as a matter of fact don't like it but at least if you people stopped pretending to be something you are not and so stopped getting us involved with it we could call this closed.
There is nothing to be ashamed our culture diverted a long time ago and you developed into something other, different from us, you weren't affected by most of the most crucial events that made modern Italy Italy: the second world war, the horrors of fascism, the partisan guerrilla, the sesantotto cultural revolt, the years of lead, the P.C.I. (Italian communist party) that still many leftist Italians proudly trace their roots from.
The general evolution of Italian culture that from rural and religious people made backward by poverty and foreign oppression got us to a renewed society made bitterly aware of the present, more secular and modern, and quite cynical about power and nationalism.
All of this you lost because you were on the other side of the ocean, which is quite a good reason I'd add! because you developed differently into a new people
So please let's stop pretending it is not so.
Che cagacazzo, italiani che si attaccano a ste cose sono ridicoli, probabilmente non sai manco prepararla una pizza napoletana e quando ordini una pizza da Just Eat fatta dal kebabbaro della stazione dici che è pure buona.
Remember guys
It's not neapolitan if you don't speak loudly enough to let the microphone clip the audio :^)
It's their fault. The American guy's voice is clipped too btw
That goes for all of the mediterranian
in you don't shout the pizza will nott fear you while you are making it
l'americano sembra che sta 'mpastann a cardarin 'e cement
Ovèr
Quanta spocchia.
@@alfonso3842 si può anche fare una battuta senza prendersi troppo sul serio
@@Adanos163 eh già.
i mai permalosi napoletani......
Cada día me agrada más y más la cocina italiana, como se nota la diferencia. La tradición de la pizza en el mundo se ha cambiado totalmente a la original napoelatana. Para mí no hay mejor que la misma original receta que la italiana/napoletana
did he really put the cheese first and then sauce on top ?!?!? :DDD
Disgusting..also that NY pizza looks awful.
Marko Jovanovic wdym that ny pizza looked 50x better and it prob tasters way better too gtfo
@@24Ace56 nah.
Anas Hussain bro dat shit was burned straight
it's called tomato pie you uncultured dwarf
i love how italian and portuguese have a lot of words in common
Thanks to latin :D
Pois é né?
@@netflix5909r é
Italian spanish and portugese have a lot of words in common
@@outis4 I'm studying Latin. It's terrible (I'm Italian)
4:42 he's so proud of that
Cringe part got me
@@dayvie9517 ur probably socially awkward in real life
@@captainoblivionthicc1004 why?
Thats how american.work .. #lazy
@Italia Squisita are you sure that in both recipes the dry yeast is 3 grams? That means 9 grams of fresh yeast for 800 grams of flour, I think that is a mistake.
Its just lovely to see the italian cook, years of experience and love for the cook!
Orgulloso de poseer sangre italiana en mi familia, saludos desde argentina a todos!
Love from Italy to all Argentineans! ❤️❤️