Pizza: Neapolitan vs. New York style - Enzo Coccia and Tony Gemignani

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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