NEAPOLITAN PIZZA MARGHERITA - it's the winner for me but what's your favorite pizza? Recipe is from Johnny Di Francesco over on @vincenzosplate channel, go check it out there**
Well, I might be biased because I'm Neapolitan but that looks amazing, Andy even used the same flour-water hand blending technique a lot of pizza makers use here. Maybe the only thing missing is a good drizzle of extra virgin olive oil at the end ;)
When I was in an Italian vessel as the most senior Filipino Officer, I used to dine with the Master of the vessel as he required me to be with them. Saturday is pizza night and we will start with margherita after the carpaccio and pasta and then the other pizza varieties will follow. I had observed that Italians always reverted back to margherita pizza after tasting the other pizza. I had a very nice time with the Italians as they were a bunch of very good people. That was where I acquired the love for Italian cuisine so if you let me choose between a jollibee spaghetti and an authentic aglio olio pasta, I will always choose the Italian pasta and won't even touch the jollibee spaghetti with a ten foot pole. 🤣🤣😂😂
Filipino cuisine is the opposite of italian or western cuisine where in western countries they maximize the use of spices and create multiple recipes with different ingredients. Meanwhile Filipino cuisine is getting the most out of nothing. Out of what was left since we were colonized and our herbs were for the elites. That is why the popular dishes you see are just what you see in your normal neighborhood. And this brings me to the Jollibee spaghetti. Hotdogs, grated cheese, usual cans of tomato sauce, pasta, all purpose cream and sweetener are just ingredients you can usually buy in sari sari stores and are usually served in children’s party, maybe baptism or other celebration. it is an epitome of filipino resilience, adaptability and resourcefulness. So of course it cannot be compared to italian pasta, but it came a long way in forming us and helping our culture grow. So to shit on your own cuisine is telling on you
Hi Andy thats a nice result. I recommend you to use a higher hydration for the dough like 65-68 % and a water packed mozzarella I'm sure you can find it, even cheap one will work fine, just let it drain over night in the fridge so it won't make the pizza soggy, and of course a drizzle of olive oil and basil on top
There's a pizza in a restaurant in my town called Vera Napoli, it's a margherita with capers and garlic and it's the most amazing thing you can ever eat
@@sethgaston845 then you cant call it a margherita anymore because a margherita pizza is just the italian mozzarella, tomato and basil, the colors of the italian flag. 🤣🤣😂😂
Looks good although I'd recommend a slightly higher moisture mozzarella. When I visited Naples, every place was swimming in whey from the cheese. Delicious soupy pizza 🍕
Oooh your pizza oven makes a beautiful crust. I’ll have to learn to make pizzas similar to that in my oven! This looks delicious and I already use this recipe every time. Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Have to agree that the quality of equipment matters more than the style of pizza. The pizza place with better equipment and technique will make the better pizza regardless of style (new york, deep dish, margherita, etc.)
If you can’t afford this kinda set up (600+ $ usually for a quality one) just get a pizza stone for the oven. They’re awesome! I have a pizza stone and get great crust all the time. You just have to preheat the stone for about a hour before using it
@@719Flowers yep i have a pizza stone too! It’s just my oven can only do fan force as it is soooo old so you never get the slightly charred, crispy and poofy crust.
The pizza looks great, but i recommend a higher hydration (65-70%) and less yeast. Maybe I am wrong but it looked like a lot of yeast, since in this kind of pizza only a small amount of yeast is used, but therefore a much longer fermentation. Also fresh mozzarella is recommended. Generally speaking, you did a great job.👍
I always find it interesting how hard it is for amazingly talented chefs to stretch pizza dough. It really is a different skill. Good job on the pizza.
I've had Pizza in many countries. I love New York Deep Pan pizza. I love North Italian style Pizza, especially in a little place called Al Brusacheur, in Cesana Torinese, I love South Italian style Pizza with their rich sauces and light dough. I love Hawaiian pizza. Its all great, what matters are the toppings are fresh and of a good quality.
There is no NY "deep pan" pizza. That would be sacrilegious in NY. Deep dish pizza is a casserole they make in Chicago. Could you mean a Sicilian pizza? That's a NY pizza that's square and the crust is thick like a focaccia bread with your typical pizza sauce and cheese on it.
Did you use Provolone? Mozzarella is it and they use a kind of tomato, that only grows at the Vesuv. It needs very little water. Neapoletana may be the best, but I like most of all the different kinds.
just one teeny tiny thing: you should add the basil after the pizza has cooked, out of the oven... and at that moment you could also add a bit of extra virgin olive oil ;)
If you're ever in Phoenix,AZ, there's a restaurant named 'Pizzeria Bianco' owned by chef Chris Bianco. He's won the world pizza challenge for making the world's best pizza, even better than Italy! Try it!
Your hydration looked pretty low there when the main dough ball was formed! 😅 I normally do 65-70% hydration for that really airy crust, plus 24 hr fermentation in fridge on the initial 1:1 water plus flour, then another 2 days for the dough. No heart burn, easy to digest!!
I follow Johnny D's recipe, as he is recognized by the AVPN rules and is extremely passionate about staying within the guidelines. 1 kilogram “00” flour sieved 30 grams fine sea salt 1 gram fresh yeast (or 0.3 grams dry) 600 milliliters of water (I aim for 52 degree water temp, you do not need hot water to activate the yeast) In a bowl combine water and salt allow to dissolve (or with dry yeast you can add it first into the water) Add 10% of the flour and mix (or once the dough is sticky enough you can elect to add your salt in at that point and it won't conflict with the yeast) Mix well; add more flour and the fresh yeast if you didn't use dry. Continue to add the remaining flour and mix well until combined. Turn dough onto a lightly floured surface, knead until smooth and elastic. This can take up to 10 min. Place the dough into a lightly floured bowl, cover with a damp cloth and set aside. Let the dough rest for 2 hours, then divide into 4-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 10 - 12 hrs. Once the dough has doubled in size place on a lightly floured bench, stretch the dough by hand. You can lightly flour it while you press the dough down, or fine semolina flour (I prefer the coloring it provides) Add crushed-tomato sauce, mozzarella, basil, then olive oil at the end.
I was in Chicago in 1965 and had Numero Uno pizza. The best pizza I ever had. I have never been to NY tho. To make matters worse, I now live in rural Ky. I find it difficult to get any good restaurant food. I used to cook better than most restaurants. I'm really old now and I don't feel like cooking. Oh well.
Neapolitan style is of course the way to go if you have an oven, that can produce enough heat. If you only have an electric stove that max can do 250-300°C you have to go for NY style...
I mean if he's the only one eating it? yeah makes sense... but if he was cooking for more than just himself? You're liable to get people legally offended lol.
I think that you should add this into your cookbook (I’m not sure if it’s inside), but if it was, I would use that pizza dough recipe with a whole lot of other toppings like olives and ham 🤩😩
well it doesn't have ham so why would it have pineapple? smfh -.- you pineapple haters have no idea how sweet and sour/salty works. never be a cook or a chef you suck.
Neapolitan pizza is better because of the flour, and water. Same for Neapolitan coffee. Although the only critiche to Andy would be the use of scamorza rather than mozzarella.
Supposed to use fresh mozzarella, not low moisture, one of the big dividers between the styles and the whole reason Neapolitan has little splotches of cheese rather than the whole thing covered
unfortunately, Neapolitan pizza is the hardest to make since the only way to nail it is to perfectly make the dough, while other pizzas is simply a "style": a lot of cheese, or a high dough disc, et cetera. You got a good result, but that's still far away from being a Neapolitan pizza. And the original, the one you eat in Napoli, with the flavorful basil and mozzarella fior di latte (which is a local Neapolitan/Campanian product, while your cheese looks really bad), it's simply the best
umm one thing you got wrong, margherita was the original, named after queen margherita of italy, sorry just had to input some historical accuracy there
I believe among Pizzas made out of Italian peninsula San Francisco Style Pizza is pretty much respectable. There is not anything such as The best Pizza. There are techniques to make Pizzas in order to use different ingredients and then there are tourists scams. Ps: Chicago pizza is an Irish pie not a pizza.
Why no Semola? I respect you big time Andi, but would be nice & authentic with no efford.. anyhow, the way you handle food is for me the proof that you love what you cook and therefor it tastes amazing
No pizza is "The best". All of the styles exist for their own reasons. For me personally, Detroit style is the best. I usually hate crust on pizza, but something about that nice crispy buttery crust is just the best.
Nop, likely not. The original was probably before the tomato, if an "original" can be found. In Nice, we have this thing called Pissaladière, it's with caramelized onions, olives and anchovies, no cheese. An insane umami bomb, but we have its first traces in the 15th century, with cousins around Genoa. Either ways, the oldest toppings were probably there during roman era.
Neapolitan or not, if you’re a pizza, you’re a winner.
Mmm pizza... You're delicious
( Space balls)
I couldn't agree more 👌🏼
I came here to say that.... Thanks!
Am I a Pizza?😂😂😂
@@powerguillerno matter what I say, I’ll sound cheesy.
You did such a great job Andy. Would be great to Make Pizza together and cook it in our Gozney Dome. Let me know when you are in Sydney
Hi Vincenzo
Legend
Ahh yessss my favorite Italian Cheff
Oh WOW, it’s Vincenzo!
“it’s just a babiee”😭😭☝🏽
so cute‼️‼️‼️
mort moment
Is babe pregnant? 😮 Is it a hint? 😮 I'm stoked and confused 🤔
I’ve been saying this sooo much! 🤣
@@VisitMyChannel2It’s a meme.
It’s just a babiee”
Think of the movie it can from?
Respect for removing labels from everything!
Well, I might be biased because I'm Neapolitan but that looks amazing, Andy even used the same flour-water hand blending technique a lot of pizza makers use here. Maybe the only thing missing is a good drizzle of extra virgin olive oil at the end ;)
...or some mozzarella. that sorta scamorza is just not the same. magnificent crust tho.
ll pomodoro da disciplinare andrebbe condito, appoggio anche il giro d'olio prima di infornare. E la scamorza?
I hope my eyes are mistaken and that's not actually scamorza cheese lol
Yes always some olive oil !
Well a good baked bread makes it all good.
When I was in an Italian vessel as the most senior Filipino Officer, I used to dine with the Master of the vessel as he required me to be with them. Saturday is pizza night and we will start with margherita after the carpaccio and pasta and then the other pizza varieties will follow. I had observed that Italians always reverted back to margherita pizza after tasting the other pizza. I had a very nice time with the Italians as they were a bunch of very good people. That was where I acquired the love for Italian cuisine so if you let me choose between a jollibee spaghetti and an authentic aglio olio pasta, I will always choose the Italian pasta and won't even touch the jollibee spaghetti with a ten foot pole. 🤣🤣😂😂
Hala nabuang
Filipinos were some of the nicest, and hard working, people on board the ships I served on
Filipino cuisine is the opposite of italian or western cuisine where in western countries they maximize the use of spices and create multiple recipes with different ingredients. Meanwhile Filipino cuisine is getting the most out of nothing. Out of what was left since we were colonized and our herbs were for the elites. That is why the popular dishes you see are just what you see in your normal neighborhood. And this brings me to the Jollibee spaghetti. Hotdogs, grated cheese, usual cans of tomato sauce, pasta, all purpose cream and sweetener are just ingredients you can usually buy in sari sari stores and are usually served in children’s party, maybe baptism or other celebration. it is an epitome of filipino resilience, adaptability and resourcefulness. So of course it cannot be compared to italian pasta, but it came a long way in forming us and helping our culture grow. So to shit on your own cuisine is telling on you
"Its just a baby"
Andy sounds totally different😂
They're just two different things, if they're made with love they both taste awesome!
Margherita pizza my most favorite because of its simplicity and taste. I'm craving for some pizza now!! 🤤🤤😋😋
Is that the same thing as a vodka pizza? If that is even a thing
@@mhm6what? No. Pizza Margherita is made with tomato sauce, mozzarella (or provola, which is the cheese that Andy used) and basil
@@frafrafrafrafra i thought that was a neopolitan pizza Sir Frank. What the pizza is going on?
@@mhm6neapolitan is the style and dough of the pizza, margharitta is the toppings you put on it
@@Grandpa... don’t toppings also contribute to what style of pizza it is?
🎉🎉🎉Neapolitan pizza is why Canada created Hawaiian Pizza which is truly the best pie since 1958
Hi Andy thats a nice result. I recommend you to use a higher hydration for the dough like 65-68 % and a water packed mozzarella I'm sure you can find it, even cheap one will work fine, just let it drain over night in the fridge so it won't make the pizza soggy, and of course a drizzle of olive oil and basil on top
And also the tomato sauce, season it with olive oil, salt and basil only
about 15% more watter..this dough is too dry ffs
Also the dough balls had dried out and had a skin on top 😔
Cooking temp also looked a bit low?
maybe use the Typo 00 flour, but this is gonna be hard to find.
You're a modest cat, I admire that. I bet that pizza was fantastic!
There's a pizza in a restaurant in my town called Vera Napoli, it's a margherita with capers and garlic and it's the most amazing thing you can ever eat
Dov' e ??
Pizza margherita doesn't have capers nor garlic 😅
@@YuriM89they're saying it's a margherita with those things added to it. 🥴
@@sethgaston845 all pizzas are margherita based with something added
@@sethgaston845 then you cant call it a margherita anymore because a margherita pizza is just the italian mozzarella, tomato and basil, the colors of the italian flag. 🤣🤣😂😂
Looks good although I'd recommend a slightly higher moisture mozzarella. When I visited Naples, every place was swimming in whey from the cheese. Delicious soupy pizza 🍕
Oooh your pizza oven makes a beautiful crust. I’ll have to learn to make pizzas similar to that in my oven! This looks delicious and I already use this recipe every time.
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
Have to agree that the quality of equipment matters more than the style of pizza.
The pizza place with better equipment and technique will make the better pizza regardless of style (new york, deep dish, margherita, etc.)
If you can’t afford this kinda set up (600+ $ usually for a quality one) just get a pizza stone for the oven. They’re awesome! I have a pizza stone and get great crust all the time. You just have to preheat the stone for about a hour before using it
@@719Flowers yep i have a pizza stone too! It’s just my oven can only do fan force as it is soooo old so you never get the slightly charred, crispy and poofy crust.
I want this pizza oven. More info? ❤🍕❤
@@Char_siu_Lo_mai_fan15" pizza steels work great for ovens like yours!
The pizza looks great, but i recommend a higher hydration (65-70%) and less yeast. Maybe I am wrong but it looked like a lot of yeast, since in this kind of pizza only a small amount of yeast is used, but therefore a much longer fermentation. Also fresh mozzarella is recommended. Generally speaking, you did a great job.👍
Looks delicious. Ide recommend a higher water content for the neapolitan pizza doe if you want a crust with a more charred and bubbly texture. 👌
I always find it interesting how hard it is for amazingly talented chefs to stretch pizza dough. It really is a different skill. Good job on the pizza.
Cmon Andy. Fresh, not low moisture mozzarella.
Funny because I use fresh and have to use kitchen towel to remove the excess moisture.
@@TurinTuramber yeah, that's part of the process. There is no comparison. Low moisture doesn't belong
@@PrizeFightingYeti I follow Vito iacopelli's instructions as best I can but am using a domestic oven and cast iron skillet.
@@TurinTuramber I tear/slice it, wrap it in a tea towel, then put it in the fridge. Hit and miss, I'm using a domestic oven and pizza steel
These are both my favorite styles. It’s like picking your favorite child. I love them both.
I've had Pizza in many countries.
I love New York Deep Pan pizza.
I love North Italian style Pizza, especially in a little place called Al Brusacheur, in Cesana Torinese, I love South Italian style Pizza with their rich sauces and light dough.
I love Hawaiian pizza.
Its all great, what matters are the toppings are fresh and of a good quality.
There is no NY "deep pan" pizza. That would be sacrilegious in NY. Deep dish pizza is a casserole they make in Chicago. Could you mean a Sicilian pizza? That's a NY pizza that's square and the crust is thick like a focaccia bread with your typical pizza sauce and cheese on it.
@@GMMedicshut up
Original Italian pizza from Napoli, all kinds, is the best. But all pizza made with care and quality ingredients are great.
I've seen Italians sprinkling a bit of a olive oil. It does look amazing though.
It's the cherry on top of the cake
As an Italian I can say It looks delicious but he should've used mozzarella instead of normal cheese
Btw great work
@@Lutz_Wiga me pareva provola affumicata
@@frafrafrafrafra eh be non è mozzarella hahhaha
Bravo. Pizza looks as authentic as❤
Simply perfect. Not fussy, not greasy, just fresh.
Glazing a pizza
Did you use Provolone? Mozzarella is it and they use a kind of tomato, that only grows at the Vesuv. It needs very little water. Neapoletana may be the best, but I like most of all the different kinds.
Your pizza skills have been improving since your old pizza videos. Bravo, Andy!!
still room for improvement
@@shippuuden28 lots of it
I prefer a thinner crust but it looks amazing!
I love the fact that you always cook italian for no one but yourself.. no babe nor mitch's food!
just one teeny tiny thing: you should add the basil after the pizza has cooked, out of the oven... and at that moment you could also add a bit of extra virgin olive oil ;)
that "it's just a baby"
😭 not andy being cute along with being a great cook 😭
Yep!! It’s the BEST!! Particularly if you made it!!
I'd eat this any day of the week.
Made it look easy! Nice skills!
I was honestly expecting a 3 flavored ice cream pizza
☠️
If you're ever in Phoenix,AZ, there's a restaurant named 'Pizzeria Bianco' owned by chef Chris Bianco. He's won the world pizza challenge for making the world's best pizza, even better than Italy! Try it!
Only ever heard the word ‘Neapolitan’ with the word ‘ice cream’ so I was concerned when he said neopolitan pizza 😭
Dense
Well you shouldn't be cuz that Napoli is the the birthplace pizza
use more water, for neapolitan dough was dry so final edges are not so big and fluffy
I actually likethis type of cooking. It chilling and fun and actually reliefs stress. All those cooking TV show just increase my stress. Good job mate
Looks good 😊 would have used a bit more water. I'll do it with 70% hydration.
Baked to perfection
Looks good! I recommend semolina instead of flour for the final shaping & pizza peel. I also like to drizzle some chilli oil for a little kick.
Careful… suggesting any changes that could affect the flavour may release thousands of angry Italians to appear and turn your grandmother into a bike
I like dough that's been proofing at low temp for at least 24h. Much more flavor
Your hydration looked pretty low there when the main dough ball was formed! 😅 I normally do 65-70% hydration for that really airy crust, plus 24 hr fermentation in fridge on the initial 1:1 water plus flour, then another 2 days for the dough. No heart burn, easy to digest!!
I follow Johnny D's recipe, as he is recognized by the AVPN rules and is extremely passionate about staying within the guidelines.
1 kilogram “00” flour sieved
30 grams fine sea salt
1 gram fresh yeast (or 0.3 grams dry)
600 milliliters of water (I aim for 52 degree water temp, you do not need hot water to activate the yeast)
In a bowl combine water and salt allow to dissolve (or with dry yeast you can add it first into the water)
Add 10% of the flour and mix (or once the dough is sticky enough you can elect to add your salt in at that point and it won't conflict with the yeast)
Mix well; add more flour and the fresh yeast if you didn't use dry.
Continue to add the remaining flour and mix well until combined.
Turn dough onto a lightly floured surface, knead until smooth and elastic. This can take up to 10 min.
Place the dough into a lightly floured bowl, cover with a damp cloth and set aside.
Let the dough rest for 2 hours, then divide into 4-5 round balls. Cover with a damp tea towel and allow the dough balls to rise. This can take up to 10 - 12 hrs.
Once the dough has doubled in size place on a lightly floured bench, stretch the dough by hand.
You can lightly flour it while you press the dough down, or fine semolina flour (I prefer the coloring it provides)
Add crushed-tomato sauce, mozzarella, basil, then olive oil at the end.
I was in Chicago in 1965 and had Numero Uno pizza. The best pizza I ever had. I have never been to NY tho. To make matters worse, I now live in rural Ky. I find it difficult to get any good restaurant food. I used to cook better than most restaurants. I'm really old now and I don't feel like cooking. Oh well.
Neapolitan is the best. Simplicity, letting the core ingredients do the talking.
New York does it better but whatever gets your kicks
@@rigamaroohnew York Pizza is so loaded with grease though. And there's way too much cheese, it gets in the way or the acidity of the tomato.
@Nogu3 depends where you go
@@rigamarooh Enjoy your floppy grease, I guess? LOL
@@HulktySSJ2 enjoy the most overhyped food in the world ig
Neapolitan style is of course the way to go if you have an oven, that can produce enough heat. If you only have an electric stove that max can do 250-300°C you have to go for NY style...
Anything is better than new york. Love this channel so much. This guy is legit.
You can find this type of pizza literally everywhere in DC😂😂
I love how all these other RUclips chefs wear black gloves, but Andy just goes straight in gloveless like a real man XD
I mean if he's the only one eating it? yeah makes sense... but if he was cooking for more than just himself? You're liable to get people legally offended lol.
as an Italian I can't choose between neapolitan or roman style, I love them both so much
Roman style is the thin and crispy one right ? Or it’s different?
@@yami7380you are right
I love the Neapolitan style but I always find it’s too much! So I always go for the barese which is like the Roman/ or I’m too full 😅
@@arthurmorgan_official then yes definitely Roman style is my favorite. Super yuumy
Ma lo zio qua ha messo il basilico in forno, non si mette alla fine?
“It’s just a baby.”😂you got me!
definitely a winner. a little really good quality olive oil, and thats a party, chef.
Yum made like that mate it’s a winner 😊
I've been living in naples for a few months and hands down it's the best pizza
Delicious looking pizza
I think that you should add this into your cookbook (I’m not sure if it’s inside), but if it was, I would use that pizza dough recipe with a whole lot of other toppings like olives and ham 🤩😩
It’s not his recipe tho
Looks awesome. Try to use fresh mozzarella di bufala
That looks super good!
Detroit style with sausage pepperoni, green bell pepper, onions, olive, and mushrooms is my favorite.
Mamma mia
Hi Andy just though of an idea can you cook a full English breakfast pizza
As long as it doesnt have pineapple on it im in 😂
well it doesn't have ham so why would it have pineapple? smfh -.-
you pineapple haters have no idea how sweet and sour/salty works. never be a cook or a chef you suck.
Neapolitan pizza is better because of the flour, and water. Same for Neapolitan coffee. Although the only critiche to Andy would be the use of scamorza rather than mozzarella.
Neapolitan style pizza is my personal favorite. Definitely better than NY
Pretty thick on that dough/crust! Other than that, looks awesome!
bros bout to start a world war with that statement
Nah, there's nothing to fight about, italy did it first, new york perfected it. That's all.
@@kotarodesu_23Neapolitans invented it and perfected it*
@@frafrafrafrafranah
Supposed to use fresh mozzarella, not low moisture, one of the big dividers between the styles and the whole reason Neapolitan has little splotches of cheese rather than the whole thing covered
I am Italian and I can say this is a pretty good result! Not a real Neapolitan pizza, but definitely a good pizza! Great job
margherita with scamorzza, i hope i'll try this someday
Looks good
unfortunately, Neapolitan pizza is the hardest to make since the only way to nail it is to perfectly make the dough, while other pizzas is simply a "style": a lot of cheese, or a high dough disc, et cetera. You got a good result, but that's still far away from being a Neapolitan pizza. And the original, the one you eat in Napoli, with the flavorful basil and mozzarella fior di latte (which is a local Neapolitan/Campanian product, while your cheese looks really bad), it's simply the best
It's the best if you're making it. You had extra pieces of dough, hopefully for me when I stop by, hehe.
I’ve had both and I go with NY pizza all the time
The cheese looks dry and did you add salt to the tomato?
Looks good
I can hear Emiliano and Matteo say approved 🤌
I guess it’s the water which makes everything grow there special..
mate. That's not a good Neapolitan Pizza. It's not even average. What a let down honestly
umm one thing you got wrong, margherita was the original, named after queen margherita of italy, sorry just had to input some historical accuracy there
I believe among Pizzas made out of Italian peninsula San Francisco Style Pizza is pretty much respectable.
There is not anything such as The best Pizza. There are techniques to make Pizzas in order to use different ingredients and then there are tourists scams.
Ps: Chicago pizza is an Irish pie not a pizza.
You are a great chef Andy, but you have no idea about pizza Napoletana.
Can u make Palermo pizza 🍕 ?
Lookin' good but you didnt remove the flour before you were puttin' it on the peel.
Neapolitan is great but the best version of NYC pizza is undefeated
Try making again with pizza four from Caputo. The dough didn’t look quite airy😅
pizza is like sex. even if it's not very good it's still pizza.
Chicagos has the best 🍕
For me the Italian pizza is about making a killer bread and not mucking it up with toppings, and the American pizza is more about the toppings.
Can we use fresh tomatoes for the sauce or canned tomatoes are mandatory?
now im no expert but an italian pizza to me should have olive oil.
Sorry you used the wrong cheese. Buffalo milk wet mozzarella is a must and crust edges need to be wider/higher
there’s no better pizza than a ny style cheese slice
My favorite.
Why no Semola? I respect you big time Andi, but would be nice & authentic with no efford.. anyhow, the way you handle food is for me the proof that you love what you cook and therefor it tastes amazing
Try Vito Iacopelli recipe on a neapolitan pizza.
Very good. It’s dough and cheese. Not comparable to new haven style tho
as an neapoletan pizza i confirm that you nade me well
No pizza is "The best". All of the styles exist for their own reasons. For me personally, Detroit style is the best. I usually hate crust on pizza, but something about that nice crispy buttery crust is just the best.
You should include ingredients somewhere, watching for info not asnr tho. Alway like your vids
the best pizza is actually the one you like tho
the original was actually bread with sliced tomatoes and a slice of mozzarella
Nop, likely not. The original was probably before the tomato, if an "original" can be found. In Nice, we have this thing called Pissaladière, it's with caramelized onions, olives and anchovies, no cheese. An insane umami bomb, but we have its first traces in the 15th century, with cousins around Genoa.
Either ways, the oldest toppings were probably there during roman era.
Well of course its the best, its the original pizza how it should be made.