Authentic Neapolitan Pizza with Master Pizzaiolo Landon Pietrini and Chef G.S. Argenti
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- Опубликовано: 27 июл 2022
- Pietrini's is located at: 5262 Katella Ave, Los Alamitos (Cypress), CA 90720
What does it look like behind the scenes of an authentic Neapolitan pizzeria here in America? Well, you’re about to find out. Meet master Pizzaiolo Landon Pietrini and learn a little about his pizza philosophy, how he got into the business and where he learned how to make an authentic Neapolitan pizza. Join Chef G.S. Argenti as we explore one of the best pizzerias in America that specialize in this artisan style of pizza making. It’s an interesting and fascinating time that you’re sure to enjoy.
e-mail: chefargenti@gmail.com
Instagram: @ChefArgenti
Twitter: @ChefAgenti
Tik Tok: @ChefArgenti
Facebook: / chefargenti
RUclips: / italianfood
LinkedIn: Chef Argenti
Looks unbelievable let’s go
We will!
So happy to see Landon and Pietrini Pizza Napoletana on here. Their food is the best and the whole family is cherished by all. Well deserving to be featured 🙏💯🤌🍕
Yes, they are a fantastic family. Always positive, always smiling, always grateful. Just excellent!
Landon, Miss you bro! I'm sure I'll make the 2 hour drive and see you at church! soon! OH and I always love your pizza!!!
He's a great person and like you say a fantastic Pizzaiolo!
Chef, great style to start with! The leoparding was perfect. I hope you continue the pizza series with NY style, Chicago style, Chicago thin, Chicago deep dish, Philly coal oven, Detroit style, Sicilian, Grandma, Rustic, Cracker style, Focaccia Style, etc. Think it would be a great series for your channel.
Thanks. I hope to do just that.
BEST pizza pies in California. You have to try their meatballs also....PERFECTION. The whole Pietrini family are such beautiful people, very loved & respected in our town. ❤️ #mangiaMangia
I've tried them all and I agree otherwise I would not have asked Landon to be on Italian Food Fanatics. He and the whole family/crew there are phenomenal!!!
Fabulous pizza. I grew up in Brooklyn NY. Irma has taken me there 3 times
It is excellent. Hopefully, we can meet up there sometime. I might do a popup with Landon.
@@ItalianFood that would be a blast
@@ItalianFood Irma is his MIL
@@janeoleary8454 What do you think about 3 special off-menu Neapolitan Pizzas and a special salad?
@@janeoleary8454 Oh, OK - Got it! Thanks!
Simple ingredients. Brilliant result. Would love to perfect my pizza making skills. Thanks for taking us inside to see the process!
My pleasure James. Glad you enjoyed it.
Chef, hope you are ok. Haven’t seen any videos lately.
Thanks for checking up on me. I'm working to bring more interviews like the one above with various types of Italian food. Coming in a couple of weeks.
Could you explain the concept behind a beega? (biga?) Dough related things are black magic to me. What is it for, and how does it differ from conventional bread making? What effect does it have on the dough?
A Biga is a preferment mixture of flour, water and yeast (active dry or fresh). A natural leavener like sourdough can and is also used by some. In order to understand a Biga, we have to talk about a Poolish. A poolish is an equal mixture of water and flour by weight. A Biga is similar except it's not an equal mixture, it's more flour than water. It's far more shaggy whereas a poolish is very homogenous. Classic Bigas are between 50% to 60% hydration with some going up to 70% (example of a Biga with 50% hydration - 100 grams of flour mixed with 50 grams of water). Both a Biga and Poolish are made in advance of the base dough and are added during the process of making the dough to add flavor and to help jumpstart fermentation. When the dough is mixed the Poolish or Biga is added, then the dough sits out to bulk ferment from 5 to 24 hours - at many places it's never refrigerated. It's then balled up and placed in the refrigerator to finish fermenting (cold ferment) for a longer period of time typically 36 hours and up to 5 days.
@@ItalianFood what effect does a biga have compared to simply adding yeast into flour? Does it change any specific thing?
@@Berkana It adds flavor and jumpstarts fermentation allowing you to add little or no additional yeast to the final dough.