Good stuff

useless video ... untill he tell is the ingredients in this gf flour ....

HOLA BUEN DIA , USTEDES SON PARIENTES MIO . ME LLAMO GASTON CONIGLIO SOY DE ARGENTINA. ME ENCANTARIA MUCHO PODER CHARLAR CON USTEDES. MUCHAS GRACIAS

No biga or poolish?

Thank you 🙏

👍👑

😂 8 o'clock, 18 o'clock, 10 o'clock. … bla, bla, bla… It would have been better if he had kept quiet and shown, and described the whole process in the explanations

That’s too bad . I cannot have soy. 🥹

👏👏👏👏

Hah, what idiots, they just showed me how to make my own!

After several hours fermentation at room temperature (25 degrees C), can you store the dough in the refrigerator for more than 24 hours?

No corners on a round pizza my friend !!

ماهي الكرات الموضوعة داخل الخرسانة وما هي وظيفتها عمل جميل جدا ❤

1:08:27 Mike Giammarino, former Lombardi's owner, says Lombardi's originallly did cheese down first before the 40s. I have a reason to think Andrew is more credible in general, but can't be sure. The picture he's talking about is from the 60s.

I have a gluten intolerance. I saw this on KZbin and found it on Amazon. I cannot stress enough on how right this young man is. This is a wonderful flour. Made an amazing pizza crust and I absolutely love the recipe on the bag for the Focaccia bread. So glad I found this because I was really missing pizza. In frozen pizza I prefer Freschetta. Their gluten free pizza is the best as far as I am concerned. But I prefer to make stuff from scratch, controlling what goes into it. So now, I use Caputo. Thank you Caputo!

Great Episode!

Too big a batch for 99% of people watching this... make another video using ~2 lbs of dough

I've made pizza and bread with this for my celiac son. It's fabulous! You can't tell that it's gluten-free. Thank you

How did they transport this to pizzeria?

These guys wear their mothers underwear

These guys are gay

Best gluten free out there. Customers love it

Nice

The best ever

JUST..HAVE. MORE..BOOZE..

1:05:00 One way to think about it, and this is certainly the AVPN view in Napoli, they created a standard of quality for pizza. Companies like Caputo greatly benefitted that. Now what historical *evidence* these quality standards were based on? Hard to say, because 00 flour, "invented in the 60s or 70s" according to Mauro Caputo himself, is clearly not what they used to make pizzas before that. And yet it's the standard of quality for an AVPN pizza today. Some of Napoli's oldest pizzeria don't exactly follow AVPN guidelines. How big are the pies at Da Michele? Not the 10 to ~13" of an "official" pizza napoletana. People are really not skeptical enough about this stuff, even though it flies in the face of basic facts about ingredients, when they existed, and the historical context of what pizzerias were actually doing.

14:06 Italy has a very gastronationalist food culture which they're famous and even infamous for where people think every food, recipe, and ingredient hasn't evolve or been influenced got centuries or millenia. Reality is their food culture evolved just like everyone else's and even many "traditional" dishes are not that old or much are more recently reinventions. They also really misunderstand Italian American cuisine for the same reasons, when in some cases we have older more "authentic" pasta dishes than some places they do.

8:25 I think the story here is that pizza fritta is what survived during the wartimes. That's when the quality and quantity of pizza ingredients declines to a new low and it's harder to maintain normal commerical commerce, pizzerias in this case. But it's very simple to get a big tub to oil to fry pizza fritta over a fire and sell it on the street. This era was captured in the movie L'oro do Napoli/The Gold of Naples featuring Sophia Loren.

4:50 Really education. Thanks for excerpting this part. I tend to prefer room temperature ferments to cold temperature ones in terms of flavor. Probably my ideal is a cool room temperature ferments. I don't like a high acetic acid crust.

Ciao Michele. Complimenti. Una domanda please: invece della Caputo gf, quale farina mi consigli? Grazie mille

59:15 People need to ask this question more before they take the ball busting from mainland Italians. The truth is their pizza evovled since then to and is different than what it was even since the 50s. Pizza napoletana today isn't that traditional. Totonno's is closer to what pizza was like in Napoli in the 19th century.

57:45 This has become popular internet opinion on Italy food versus Italian American food. There are so many Italian and Italian American social media influencers with almost no understanding of Italian food history, telling Italian-American and non-Italian American people that all of our cuisine is just a bastardization of what's in Italy. That's false. And the real truth goes even further than what you're saying here. Not only did Italian Americans adapted dishes from Italy to the US, a lot of "authentic" mainland Italian dishes are as new or newer than their Italian American counterparts. Modern pizza napoletana is one huge example of that. It was very different before the invention of 00 and Manitobe flour in the 60s So the stupid gatekeeping over all of this is so ridiculous.

23:10 I've read Bellucci's post on the reopening of Lombardi's and this interview is even more detailed, like Lombardi's sauce was well spiced and sauce went down before cheese, unlike at Totonno's. Huge lost to the pizza world. Rest in peace, Bellucci.

THE. ONES. THAT..SAY. HOW. GOOD. THEY. ARE. THEY. DONT. KNOW. BEANS.. ITS. O.K...THE. TRUTH..COMES. OUT....

…

question to you guys: in some recepies people use olive oil in the mix to make it more stretchthy and add some new flavour. Why dont you use it?

That flour would be good except one of the ingredients is dextrose (sugar)!

how can you not eat the crust.....by the way he cuts the pizza like a monkey.cringe af

BULLSHIT..& MORE. BULLSHIT... N.Y...BUT. HE. DOES. NOT. KNOW. WHERE.... WE. ALL. HALF. FAULTS. BUT. JUST ..GIVE..HIM. SOME. BOOZE....A. 1st..CLASS. DISGRACE..TO..THE. PIZZA...BUSINESS.....HELLO..P.M.G....BE. CAREFUL. YOU. NOW. HAVE. ANOTHER. BRUNO... ...STEVE...LINDA .

2024. NO...BRING. BACK..HALF. ASS. MAKE. BELIVE...PIZZA. CHEF..BRUNO..NOW. WE. HAVE. A...NEW. PIZZA. FOOL..THE. PIZZA. GUY. JOHN. ARENA...A.PIZZA..CON...

He’s greatly missed

hope he rebuilds quick. I never made it there and probably wont because I live in Trenton and have enough to choose from but I can imagine how cherished it is in that area

Nice video. I used .5 teaspoon of caputo lievito , mixed the ingredients and wrapped them like you did in the video, put them in the fridge. I made it last night and open the fridge this morning with very little rise after 7 hours. I’m going to leave it in the fridge until 18-20 hours …. Hopefully it rises more

Try (Serra Sausage) in new jersey for a taste! You can say serra is similar to nathan's famous hotdogs. Go to serra sausage and black/dominican women love sausage. This store has all the sausage. reply

I grew up in Peterstown "The Burg"... Santillo's, Sacco's, DiCosmo's, Spirito's, Calamusso, John's Espresso's, Elizabeth Pizza, Tom and Jerry's Hotdogs, Bella Palermo Bakery, Saraceno's Bakery, Centanni's Meat Market, Algarve Fish Store, Papetti's Eggs. These places were sacred.... So happy I had the privilege to grow up there....

Creo que la fabricación exterior del horno le falta insulacion , para que el calor no se pierda , del 1 al 10 , le doy un 6

Brilliant !

Someone stole my bricks out of the barn. From 1950s. Mexican Sothern us Fire bricks. Had like 40k worth

I will never forget the taste of the pizza I ate at this restaurant on 03.12.2023

Just an FYI for people tempted to make high hydration dough... do NOT use Caputo Pizzeria 00 for high hydration like 68% or more. The W for this flour is too low and it will be very difficult to stretch and form at high hydration as the gluten strength is too low. I've made quite a few high hydration dough with this precise flour. So, don't.