Neapolitan Pizza Making with the Masters! Part 2

EatItalian.com documented a Neapolitan Pizza Making class taught by master Pizzaiolo, Roberto Caporuscio and Peppe Starita. Learn how to make 'real' Neapolitan dough, fresh mozzarella and techniques handed down from generations. Only on EatItalian.com!

[@XTheSonofTheSunX]

i've finally given into my love for pizza, i eat it everyday if i want, i am perfecting the art of making my own pizza from my own ingredients, and, i'm doing the research and design for a wood fire pizza oven outside. i absolutely love pizza, absolutely love it! 🍕💕

[@mindrules1566]

XTheSonofTheSunX let's work together 👌

[@mao__5792]

Pizza is the bestt foood everr !!

[@LackadaisicalE]

Great vid, the man loves his pizza and it shows in the product!

[@nofeesh]

Very informative video. I'm always looking for authentic method of cooking. I ordered Caputo flour today and can't wait to try! thanks

[@2002budokan]

Maybe you're right, but since using pasta is a bit weird, my mind is awaken and I concentrated to the dough. Thus, using pasta is educationally perfect decision. And the dought is perfect pizza dough. Years long I've searched this recept, and finally I found it. With this dough you can put any ingredient on it, it will be still the best pizza of the world. Soon I'll try it.

[@muchohucho]

Cooked or uncooked, yes it's a very big difference and not easy!

[@hagensteele4447]

Thanks for the upload.

[@Jona2t]

THEY USE PASTA because of demonstration purpose ONLY, the muzzarela fresca that they use is VERY expensive, you should listen to what he said before leaving a comment, i do understand him and English is my second language, being Spanish the first.

[@icemanxp300]

Thanks for clarifying. I did hear him say mozzarella was expensive so they used pasta. I however didn't link the fact it was for demonstration purposes only. I kind of thought it was a different type of pizza w/out cheese and they ate it that way. We Americans don't know what other cultures eat :)

[@DacDaMan710]

Jona2t Thanks alot for explaning that, I hope to make pizza like this one day ^ ^

[@spintrap]

In a demonstration like this, he should have used cheese...it's a bit "cheap". Nevertheless, the video is nice.

[@fun_ghoul]

@@spintrap Ta yeule, crisse de ciboire.

[@vladimirmilic1923]

Veoma dobro odradjeno!

[@degriff]

The “smooth” original “top” side of the pizza balls… does that become the bottom of the final pizza or stay the “top” of the final pizza? I didn’t quite get it at the start of the video

[@christiancassarly4132]

Best Pizza on youtube

[@Psolian]

I thought it was a little weird stretching it on the paddle, seemed like they were squeezing the air out of the crust a bit too much but the results speak for themselves, a beautiful pizza.

[@FKITMANE]

Awesome

[@EPFANTCB]

Ciao! Would love information on the wood burning oven. I either want one indoors or thinking to build outside. Tanti Aguri and thanks for having such passion! Makes me want to return to Campobasso. :)

[@子王-y6y]

love it!! neapolitan

[@EPFANTCB]

Wonderful! I wood love some information on the wood burning ovens as well. Aguri!!!

[@Bearsworth8]

I think he's trying to use it as practice instead of wasting cheese they say its the same weight so its a test to make sure you can move the pizza onto the peel.

[@queenfull9768]

Noooo sacrilegio la pizza con la pasta sopra.. barbari!

[@montelatici]

Nemmeno gli italiani hanno capito una sega. Ci mettono la pasta durante i corsi di formazione per non spregare la mozzarella che costa un sacco di soldi negli states.

[@cusodha1]

No detailed information available here.

[@BlackBNimble]

Thank you for posting this informative video! That pizza looked INCREDIBLE! Do you have and recommendations for a good pizza stone?

[@fun_ghoul]

I know it's been 5 years, but really, any pizza stone will do. Alternately, you can use refractory brick meant for wood stoves, or even a cast iron skillet or griddle. Cheers from Ottawa.

[@lelesinga]

Bel video e bellissima pasta ma compa' potevi fa na Bella margherita invece de quei rigatoni Sulla pizza? :-)

[@rkmugen]

Why are they telling everyone their secrets, some may ask? I think it is because they already know that not everyone has easy and affordable access to the proper tools and special ingredients needed to make a true Neapolitan pizza. Trying to buy a pack of imported buffalo mozzarella from Italy alone is already expensive (at least, compared to other types of cheeses based on the same weight/mass... not to mention difficult to find in supermarkets, especially if you don't live in a neighborhood with a large Italian demographic (in which case, you'd have to go to family-run specialty stores or importers like Trader Joe's or World Market... or, sometimes, even Costco). Wood-fired ovens... another expensive essential item to make a true Neapolitan pizza - who even has one in their home in the big cities anymore?

[@yoyoholck]

its only a damn pizza

[@yeaheverday]

Kazzzzzo - Roberto, a master pizzaiolo. over 20 years of successful business from italy to the states........ i would say he has it under control. he prolly would thank you for your amazing knowledge of how to manage his pocket book though. i’m sure he didn’t think of that........... then again he prolly did and decided that american raggedy ass mozzarella couldn’t hold a candle to 6 penne noodles for training purposes.

[@TonyToniTone05]

I am hungry now

[@GabrielaLopez-cc9ld]

I'm hungry !!!!!!!!!!!!!!!!!

[@montelatici]

They are from Campania probably Neapolitans, not Sicilians. Naples is the capital of Campania.

[@lilianatimofte64]

Can anybody tell me how long will be let to ferment the little pieces of dough before stretching them?

[@iCrazyOwl]

6-8h is minimum and you can leave it to ferment up to 24h.

[@fro0tyl0opy87]

If I could make this from home... I would feel like I'd died and gone to heaven!! But, unfortunately, it's just not possible from home unless you have your own furnace which sadly i don't :( Closest match i have is a grill!

[@klementinoroshi3425]

Pizza with Passta i See First Time

[@vampanna]

5:52 AAAAAAAAAAHHHHHH!!! BELLAAAA

[@EPFANTCB]

The cheese is way to expensive to use for training. The cheese is not your North American donkey cheese sold in a bag. Hand made long process!

[@mariokaruza2049]

Donkey cheese is actually the most expensive cheese you can buy haha

[@fun_ghoul]

Besides Mario's point, which is correct, I'd also bet a large sum of money that their cheese is in fact made in the States. You can't import a fresh cheese that's meant to be consumed in 3 days or less, and expect it to taste the same after 2 weeks.

[@MichaelGriffis]

Are these guys from Sicily?

[@shawnkay5462]

Jamaica

[@thekimberlynism]

maybe because it is not entirely the "secret".

[@marwan6767]

good show BUT if those guys paying you good money to learn neapolitan style atleast should put fresh mozzarella on it it should included in thr pirce

[@jimmycyo]

yeah but if i were making a KZbin video of how to make Pizza I would use cheese...

[@fun_ghoul]

What's stoppping you?

[@SunflowerContest]

Why they tell everybody their secrets?

[@fun_ghoul]

Because they're selling lessons, for one, and because they're well established in their location, for another. I don't think someone will be opening in their neighbourhood after watching their videos, and suddenly take all the business. Aren't you Germans supposed to be smart? LOL

[@emanuelamadoni5900]

La pizza con la pasta? ...mah...in italia non la facciamo nemmeno morti...vabbe buon appetito

[@fun_ghoul]

It's for practice, idiot.

[@cf4880]

He was kind of hard to understand. I really had to strain. But I only speak 1 language myself.

[@corblaak8051]

Perfect thanks nice video, but be shure your personel working with the dow etc dont wear rings, its not hygenic, after toilet risc for Ecolie etc ;-)

[@ItalyBoy26xxx]

ossigeno???????

[@JupiterGirlify]

you like football i think

[@fabioparpanesi5455]

Un po' di mozzarella poteva usarla E troppo,costosa...mah

[@slimtheowl]

Dislike for the pasta thing..

[@Muzzieterminator]

The pizza man is not hygiëne. He wears golden rings, dirt and bacteria can settle there

[@lazios]

Eat italian and.......pizza&pasta LOL Call this how you want.. but not italian-food.

[@fun_ghoul]

Next time, watch the video with the sound on. You won't look so stupid.

[@edwelsh5955]

cheese goes under the sauce

[@Carmen-pw4ej]

You said that?

[@fun_ghoul]

What part of Campania do you hail from...er, "Ed Welsh"? LOL FOH

[@rjrivera45]

Bullshit. There's no ice cream in that.....

[@fun_ghoul]

What are you, German?

[@tutunci]

crap rigatoni.

[@Kazzzzzo]

You should then use cheap mozz if you are so skimp... not the pasta, what is wrong with you guys...

[@kristillery5078]

for real lol. Who wants pizza with pasta on it unless you're stoned

[@Kazzzzzo]

Toto CH Then why using real douh, they should use rubber disc.

[@VinnyGjokaj]

This is just for practice... they're not actually feeding this to anyone. Those two American guys in the video are being trained in proper Neapolitan pizza making. And i used to make pizzas Mozzarella is the most expensive topping on a pizza.

[@yeaheverday]

Kazzzzzo Kazzzzzo - Roberto, a master pizzaiolo. over 20 years of successful business from italy to the states........ i would say he has it under control. he prolly would thank you for your amazing knowledge of how to manage his pocket book though. i’m sure he didn’t think of that........... then again he prolly did and decided that american raggedy ass mozzarella couldn’t hold a candle to 6 penne noodles for training purposes.

[@boobtuber06]

I didn't catch the whole vid, how hot was the oven?

[@genericusername1365]

Probably 905 degrees.

[@elbuitredemadrid8526]

Hehehe they would not tell you in the video. That's way the run courses. However they said ( not showed) the cocking time 1 minute and 10 seconds and if it is so, the temperature it must be very high. For sure the minimum it has to be 300c

[@fun_ghoul]

Oven temperature varies because the fire isn't maintained in a steady state. IOW, it gets hotter, and then cooler. You work it within a certain range, probably roughly 700-900 degrees F.