Pizza: Italian Pizza Makers React to the Most Watched Videos in the Web! 

Thank you for not showing them Chicago style pizza, they would have keeled over dead.

“Luckily, he’s calling it New York Pizza” 😂 👌

I love watching these videos of Italian chefs criticising online food videos.. I've been to Naples twice within the past 3 years (the second time i flew down just for a weekend, because the first time i just passed through on my way to Capri), and i have to say the locals are very peculiar when it comes to food and especially pizza. I traveled alone the second time and there was a Naples - Milano football game on TV and some of the locals (who noticed me watching the game while eating my pizza) invited me to join their table as soon as they found out i was cheering for Naples. As soon as i moved to their table the chef started bringing what seemed to be endless streams of food and wine from the kitchen. This was one of the greatest experiences, not only because of the great food, but especially the hospitality of the people (if they like you ;)).

that new york style pizza looks like a cheap frozen pizza from the supermarket...

This is my favorite episode of the series. Not just because of the topic, but because the chefs are taking it so casually and having so much fun with it. It just shows how confident they are with the topic, and they just sound like a bunch of friends having fun roasting RU-vid videos.

This series of italian chefs seeing the most watched cooking videos on the internet is the greatest thing I've ever seen. As a young professional cook it is something I keep in my mind throughout the day at work, to imagine how they would react. Grazie Mille. Forza Napoli Sempre

Penso che il cuoco al centro dovrebbe fare video ricette ogni mattina, mette sorriso e felicità ! Troppo pacioccone , ispira a mangiare con gusto e gioia 😀

"La croccanteza a Napoli è un difetto!" :)

hilarious how they were all calling out frank pinello, after they had taught him how to make proper pizza in italy

Neapolitan pizza is wonderful. Tried it several times in Naples. It's made with passion and there are a lot of processes, like making the dough rest for 6-8 hours or a day. Once you experience and understand what a Neapolitan pizza is like, and eat it locally in Naples, you get a different perception of what pizza really is. Thank you, Italians, for bringing the world the vivid, fresh flavors of a hand-cooked, high-quality ingredients pizza. Cheers from Brazil.

About 2 years ago I move to mostly Medoc (Bordeaux France) from Switzerland. I am a good cook, and my Italian food was ok. We wanted to buy property in Italy (Abruzzo, Cheti), but we bought property in France. As we have Italian friends, have lived on the Cote D'Azur and Switzerland has a large influence of good Italian food I know what Italian food tastes like. In Medoc there is no Italian food, they might sell pizza's and pasta, but your Italian hearts will cry. That meant I needed to cook Italian from scratch because Italian food is what I adore the most. What is good in Medoc is that the ingredients are fresh and seasonal like in Italy (Abruzzo). To make better Italian I followed other cooking shows and my Italian food was not improving. The food tasted good, but it was not like Switzerland. I missed good pizza! Then one day RU-vid recommended your channel. I turned on subtitles and was perplexed because when you showed how to cook Italian that is not how the world cooks Italian. I did not not understand at all. But I watched and watched your videos, some videos six times. Then I practiced and practiced like how your videos recommended. It was hard because I don't speak Italian, but had to guess with the subtitles. I was rewarded. Now I can make pizza, pasta and lasagna. People have even commented how good my food is. My life changed! I can cook real Italian and make a real pizza! So I say THANK-YOU! You changed my life and when I watched this video I smiled and laughed and agree with you on how the pizzas are wrong. So I say continue showing the world how real Italian food is made because there is a difference. A BIG DIFFERENCE.

My first time watching this video: haha funny Italian ranting at food Me after trying to make a few Neapolitan-like pizzas: *pays close attention to their commentary*

I discovered this series only yesterday and boy do I love it :D

io cambierei il titolo in "I pizzaioli italiani commentano i biscotti" :D

Westerner: **deviates from italian tradition** Italian chefs that invested their lives in the food: **DEMONIC SCREECHING**

Simply the best RU-vid channel for Italian cooking. I Travelled through Italy in 2016, I have always loved Italian food but what I thought was italian was nothing like what I had while in Italy. We had sorbillos in Naples. That was me in heaven. I discovered your channel and I've watched all if your pizza videos and just purchased a Roccbox to make my own home made napoli style pizza. Never going to a restaurant again. Thank you for your hard work and dedication, and thank you to the chefs for the fantastic content and allowing us into their lifes work and passion.

Davide Civitiello mi è bastato il tuo video della pizza fatta in casa con forno tradizionale per iniziare da solide basi chimico-meccaniche. Poi settimane di impasto a mano, con metodo, errori, test e voglia di migliorare. Oggi ho raggiunto un risultato soddisfacente da amatore e con tutti i limiti del forno di casa. Dal vostro canale si trasmette il rispetto della nostra cultura gastronomica, la tradizione e come rompere queste le regole. Il vostro sorriso modesto di fronte a questi video vi rende ancora più maestri.

I love Italy. The honesty of your preparations, but at the same time the tradition and quality behind your dishes and materials makes eating a proper italian meal a feast. I've been living in France 3 years and a half now, and despite that I like french food, it's very convoluted and they love to put layers after layers and layers of different tastes into something, like for example hiding some good quality fish under butter and cream and a ton of things. But not in Italy godammit, not there. I've been there at least 4 times know (and this year I will add 2 more times) and each time I go, I just eat like a king. Last time, I spent 4 days around Napoli just to eating local, and despite trying good napolitan-style pizzas before in different part of the world, Napoli destroyed everything I thought I knew. Now I can tell with certainty that Napoli fucked up my life, and I'm really looking forward to be fucked up there again

I keep coming back to this video every now and then. Just when I think I am out, it pulls me back in.

I learned how to make real pizza by watching Chef Davide. I was a chef in America many years ago and never attempted pizza Napolitana until recently. I have improvised by using an electric convection oven at very high temperature and cooking the crust with only the tomato sauce first. I finish the pizza quickly with the mozzarella under the broiler and then add the basil. It's not perfect, but it's the best I can do right now. I understand that I might have a wood-burning oven coming at Christmas. Thank you for being excellent teachers!

è arrivato il momento che i pizzaioli italiani facciano dei video coi sottotitoli in inglese o in inglese parlato così potremo avere i loro video più visti nel mondo!

Civitiello, Coccia e Callegari nello stesso video Bene bambini, così è come si va in paradiso

Mr. Enzo Coccia was my instructor when i took the course and became certified .. He is a very good mentor..

can confirm all italians are like this. thanks for preserving the tradition ragazzi

i make pizza at home and you guys have definitely raised the quality of my pizzas molte grazie

This review video was very eye-opening. I really enjoyed it, and from now on I will definitely prioritise that home made recipes that you've shared on this channel!

Amazingly detailed commentary from obvious masters of their trade! I must now visit Naples if only for tasting pizza prepared via the proper and original process. Love all the videos this site provides.

This is one of the best episodes of this series!! keep it coming

Peccato che non le fate più queste reaction, erano bellissime, me le sono riviste nel tempo tante volte! Era un format stupendo, anche perchè di reaction di professionisti ce ne sono sempre poche, quelle volte che se ne trovano sono interessantissime!

these are some of my favourite videos on youtube, i hope you keep making them

Io metterei una tassa internazionale sulla pizza: in una settimana abbiamo risolto diverse questioni economiche del nostro Paese.

I absolutely love this channel. The videos are informative, funny and a great use of italian sarcasm! Such a great idea.

7 minutes in a standard oven not in the one used by Gennaro! 4:35

Mi fa male al cuore dover dire vediamo qual è il video MENO PEGGIO, santo cielo

Probably my favorite pizza video I've seen. I learned and laughed at the same time.

Civitiello sei il numero 1 in assoluto.. ho visto i suoi video su come fade la pizza in casa e niente, ora sono costretto a farla tutte le settimane talmente viene bene :)

Ah yes the age-old tradition of putting sauce on bread is limited to the Italians and Italians alone. Arrogance is a truly stunning force to behold.

Man these guys absolutely ripped Frank apart lol.

Thanks - I learned some great tips! Tear up the mozzarella in advance and refrigerate to get the water out. Pizza dough digestability, depending on moisture content and how long you leave the dough. "Stacco" does need its own word - the shove that gets the sticky dough off your peel into the oven without dislodging all the topping. Also about the salt thing - I wasn't clear if the guys were recommending zero salt at all in the dough, or just zero salt for the first prove. I think the second way makes more sense. Salt slows down the development of the dough so add it at the end when preparing the individual dough balls

After years of trying out different ways to cook good pizza in a domestic setting, the points these chefs came up with are exactly as I've discovered or was taught. From the effect of the speed of cooking, hydration of the dough to the time it's left to prove to letting the mozzarella rest in the fridge... I needed this video 20yrs ago lol.

Idk how I landed here but I've been watching Italian food for the last 5 hours

Sono rimasto deluso dal newyorkese dopo che si è girato così tante pizzerie al Mondo la sua faceva schifo

When he shouted "sette minuti!?" and said you could cook a steak for that time it killed me.

One of the best cooking videos I've seen. I just recently found Italia Squisita, and I'm binge watching them.

Stefano ha gli oggi che sorridono sempre. È sempre un piacere sentirlo parlare.

Your description of the process sounds just like what I remember my grandmothers who was came over from Naples. She made her pizza in a sheet pan, very light, airy with a tinge of crisp edge of the crust, and you could taste the olive oil. She made a nearly transparent sauce that went on first, toppings, and added parmesan cheese last as you described. There were times she added the parm after the sauce and then the toppings while adding parm again just before taking it out of the oven. I cannot truly describe the process well as my memories are a bit vague, I was young, but never forgot the taste.

mbe' che dire questi video sono fatti in questo modo per due punti di vista 1 che non sanno quello che stanno facendo 2 forse per simplificare la ricetta e farla al piu semplice possibile per far capire tramite un video anche hai dilettanti, tipo al n1 del video. CMQ SPERO DI FAR UN VIDEO CON VOI ITALIAN SQUISITA e complimenti sempre al gran maestro Enzo e Davide a presto

Ho imparato a fare la pizza guardando questo canale. Non sono così vicino ad essere bravo come voi, ma sono dannatamente più sicuro della maggior parte delle persone negli Stati Uniti

I watched a Gennaro Contaldo video on making Neapolitan style pizza, but not the video here, but the same recipe. I made the dough the night before (Which he did not) but everything else was pretty much the same. Since I don't own a wood fired pizza oven I preheated a 12" flat cast iron pan in my home oven to 500°F for 30 minutes. Cooked the pizza for 9 minutes, and it came out beautifully and tasted amazing!! These guys Are master pizzaiolas and are set in tradition, which is a good thing. But with my first attempt at a real Neopolitan style pizza a total success I have to say to these guys that not everybody has their skill or equipment to make it completely traditional, but it can be done pretty darn close! But I learned a great tip here from these guys, about adding the cheese at the last few minutes. Next time.

They are correct. It's as simple as that. Time, skill and digestion are all paramount to excellent quality pizza.

Master Enzo Coccia is such a character. The way he is enjoying himself during Genaro's video is priceless.Hahaha

Contaldo penso intendesse 7 minuti per chi a casa ha un forno normale elettrico, a 220 gradi

"I missed the part where he added the salt, I saw him weigh it, but I didn't see him add it!" LOL this is where they really start freakin out xD They'd really rage if they saw Chicago's pizzas.

This is the best of the best. Watching real chefs critique wanna bee's who have so many views is really educational. I appreciate this channel so very much. Thank you greatly! 🤗

Thank you for these Chefs, great insight and experience shown by them. Great comments, love to see more of these and their comments. Many thanks, Don.

Genaro is one of the most entertaining chefs around.

4:57 LLLLLOOKKE DAAAAAT! The perfect pppizza! The TOMMMATO.. The BBBASOL ON TOP! 😂

DAMN FRANK PINELLO GOT ROASTED :d:d:d

Finally we have professionals teaching the right way to make neapolitan pizza This was an amazing video clip Thanks guys With Love from Canada

So, global lock down. Me first time making pizza. I've tried Jamie Oliver recipe first and it was tasty, but not what I was looking for. We already have few good Neapolitan pizzerias in my city in Poland and I knew I'm looking for big bubbles in my crust. I think that anyone who knows how Neapolitan pizza should taste and look will find out a lot of those tutorials are missing something. Great video. Confirms what I've learned after trying to look for perfect pizza. Best results I've had was as per video - after letting the dough rest for at least 24 hours. There are many other things probably edited out in this video, eg. Jamie in one of his videos suggests using 10g of yeast for 500g of flour when in fact you should use 1g if you let it rest as long as it should

Molto istruttivo e divertente! Continuate così!

To be fair, Frank said in the beginning of the video was that the recipe was for the home cook, so it was probably intentionally simplified. Also he said neapolitan "style", so hopefully he wasnt trying to pass it as an actual neapolitan pizza

non capisco, visto che youtube lo vedono in tutto il mondo ..perche' la gente dovrebbe guardare degli stranieri che vogliono insegnarti a fare la pizza?...guardate i video italiani... no?

I met Mr. Coccia in Napoli! He was a friendly and very stand up fellow. Was a very pleasant surprise seeing him in this video.

You guys are awesome for a new comer I will try to honor all your experience and do pizza the right way. Thank you for this awesome video!

As far as I've seen, almost all the bread on RU-vid suggest mixing the salt with flour to avoid killing the yeast. Or at least that's why they claim to do it. I'm curious to know how it's done in Italy. Edit: I checked Gino Sorbillo's recipe that was posted on your channel. He added the salt directly to the flour. Now I'm even more confused.

I will be making napolitan pizza in 2 days. Here in Brazil the prices for the 00 flour are insane... I already watched the mainstream cooking chanels, the italian mainstream chanels, the not so mainstream italian chanels... and now I am watching italian chanels reviewing mainstream recipe chanels ahhahaha I guess i am good to go trying now! Nice video, btw.

In the US especially, it’s all about fast and easy. There is little effort to become a master of something, to spend the time learning every aspect of making something, and to keep the learning going. We’ve begun to see it with Sushi chefs, who spend 10 years learning to just make the rice. Here, there’s no value given to the person who spends a lifetime perfecting something that is seen as ‘simple’ pizza. It’s very sad.

Oh MEN, you really are inspiring me right now, simply because I used to follow these tips u're giving now naturally I mean it's inside of me ... many thanks Italians.

Però che bello vedere ogni tanto l'Italia che può giudicare gli altri dall'altro di chi una cosa la sa fare ad arte!

I don't imagine Frank makes his pizza with that recipe in Best PIzza, he's a CIA graduate and is very experienced; he's almost certainly been asked to fire together a quick recipe that could be done by people looking for a quick fix in the house without having to wait for the dough to leaven for hours and hours.

LOVE these videos! The masters watch the inconsistent and sometimes shocking videos of so-called "famous" chefs trying to make Italian food. It's exactly what I have seen - a lot of garbage on the internet. My favorite moment? "You can cook a steak in 7 minutes!" hahahha

So glad to see they liked Gennaro!! He's the best

Meraviglioso questo video! mi sono divertito un sacco!

Grazie mille per i video d'italia squisita, ho visto cosa da fare, e i cosigli per una pizza, e cosa non fare. Vi saluto dal Messico. Spero con questi consigli poter migliorre faccendo la pizza :D

so can anyone tell me HOW do we add the salt and the yeast in the dough?

Does anyone know where to find a good pizza recipe? Greetings from Germany, italian Pizza is the best

Italian style.... I Love those guys.

I love this video! Glad to see I don’t do the mistakes highlighted by the pizza chefs. My pizzas are getting so much better after two years practicing at home, but I need a hotter oven.

This was cool. I didnt know about the napoli pizza foundation when I went there, so now i'll have to wait many years if I ever return. Do these three have a video doing it properly? Thank you for whomever made sure there were english subtitles.

bellissimo video, un saluto a tutti ma soprattutto al mio preferito Davide Civitiello, un mito!!!

7 mn in the oven of 220° , he is not talking about the wood oven of 500°

Pizza is the global things even like me as a chinese man loves it pls do more pizza series

Adoro Stefano Callegari, mi riesce a trasmettere tutta la sua passione. Spero di passare presto dal suo locale

Molto communicativo! I love it when they throw shade!

Uno Fantastico !!!More videos with English subtitles

So, when and where should you add the salt?

En Argentina el queso va siempre a lo último, cuando ya está casi lista. Viene de familia jaja

" a tippe toppe ce mette" "Enzo commenta tu!" GENI!

Ciao dal Galles, scusa per qualsiasi grammatica scarsa, sto usando google traduttore, questo è stato molto interessante da guardare e bello vedere una prospettiva italiana, Quando faccio la pizza in casa non uso mai zucchero o lievito nell'impasto, uso sempre lievito naturale e lo lascio coperto sul bancone a fermentare a temperatura ambiente per 24-36 ore, poi quando è ora di cucinare ho un forno elettrico e non un forno a legna perché sono a casa, quindi accendo al massimo la temperatura del forno, c'è anche una pietra che è sempre nel mio forno ma metto l'impasto in una padella per la pizza per comodità e il fondo si scalda la pietra in ogni tanto quando cucino la mia pizza cuocio l'impasto con la salsa giusta per qualche minuto e aggiungo il formaggio poco prima della fine, esiterei a cucinare per un italiano perché se non è la nonna non va bene haha

Ragazzi. .nel primo clip con Gennaro la temperatura del forno era un consiglio per il forno di casa per 7 minuti non per il forno al legno.

Now i want a video from this trio how to make the perfect pizza!

Start with flour for pastry and cakes. For pizza- ALWAYS start with water and add the flour. And please stop burning cheese!

È davvero molto interessante questo video. Li voglio ringraziare a tutti voi maestri pizzaioli che mi avete fatto capire dell'impasto. Che prima di tutto ci vuole l'acqua a temperatura ambiente, dall'inizio per sciogliersi ci vuole il sale e lievito, dopo aver sciolto bene sale e lievito utilizzerò la farina a pioggia che fa sì che l'acqua e farina si assorbono bene e lavorando tra le mie mani. L'ultimo giro per l'impasto metterò olio è abbiamo finito il nostro lavoro e abbiamo creato il nostro l'impasto. Ogni 12 palline sono 250 g e mettiamo il nostro contenitore è lasciamo riposare a frigorifero a 10 ore. La temperatura il forno a legna a 450° e sarà pronto un minuto e mezzo. Questo è tutto un saluto dalla Germania da Stoccarda ciao 🖐️☺️

The vibes here make me very happy

Civitiello, Callegari, Coccia fuoriclasse della pizza; mi viene questo paragone con il calcio: Didì, Vavà, Pelè!!!!!!

On the one hand these guys are masters of their craft, and their advice and information is important and should be taken seriously. But on the other hand, these guys know Naples style pizza, what works for Naples may not work for other regions and countries. Even in the video they mention Roman pizza and how that is different from Naples. Tl:dr Naples pizza isn’t American or New York pizza, but these guys know their stuff.

E il video di HowToBasic?? Perchè non l'avete incluso?

Bravissimi! Uno dei video che ho amato di più su questo canale.... Mi viene voglia di fare un corso professionale 👍

Obrigado, sempre aprendo muito com voces, e me divirto muito, kkkk