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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.
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.
@@petegee2400 there is another one: people in the video say nothing about temperature, cause I bought 1 kg of exactly the same flour, do my small portions and the dough is never the same from the first time to the last one
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....
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.
@@magno5157 I just made 70% hydration and with those extra steps of refrigerating and rolling the next day really helps with building the gluten. Longer process as you need to fold it before CF. When done correctly stretching is not that difficult unless you’ve left the dough out for too long, but the end product is good
TONY. G. OF. CALIFORNIA. 14. TIME. AWARD. WINNING. OF. OPENING. OTHER ..MENS. ZIPPERS... IN. A. NICE. WAY. GET. SOME. GARLIC. BUTTER. LOADED. UP. ON. YOUR. FINGERS. & PUT. IN. YOUR. ASS...ALL. THE. WAY. IN.
Amazing that franchising a pizzeria was enough of a growing novelty even in 1964 that it was still worth highlighting at the World’s Fair in New York City. I would’ve thought there was a slice joint on every block by 1964.
