i've noticed that frank tends to holds his arm across himself when he's in the presence of a serious maestro such as joseph, and imho i think it shows his humbleness and immense respect of being in the presence of these ancient dudes . i think this is super cool, given how qualfiied frank is himself - there's no bravado, he's a student here. we should all respect our forebears. keep that arm up franko.
Margarita pizza is my official favorite. Awesome to taste how every pizza joint does it. Always good. I might drive the 2 and a half hours to try this one.
It's a common misconception. A lot of New Yorkers consider New York style Neapolitan, but it isn't. In order to be in Neapolitan pizza it has to be cooked in a wood-fired oven and it must have buffalo mozzarella.
@@ScottD-q9p Not necessarily buffalo, but fresh mozzarella. This here uses low moisure. Neapolitan pizza is also made with 00 flour instead of American style bread flour, and is proofed much faster at room temperature as compared to American style long, slow rise in the fridge.
@@ScottD-q9p It's a bit more than that. The dough has to be made with 00 Flour, salt, water and yeast. Nothing more. Sauce with San Marzano, salt and sometimes basil. No oregano, garlic, tomato paste or sugar. Cheese has to be Fior Di Latte or Buffalo Mozzarella. Parmigiano Reggiano or Pecorino Romano are acceptable additions. Extra virgin olive oil too. And if it's a Margherita basil too. It must be cooked in a woodfire oven for 60-90 seconds (it actually matters a lot) There's even more specifications but that's the basic outline
@@ScottD-q9p nope.....Franco pepe if you never ate from his place which is the O.G pizza style' the napoli' style which he has took pizza to another level using all sorts of ingredients etc ALL STILL Neapolitan the fact the oldest "pizza was lard on bread" soo... forget your it has to have this blah blah blah oldest pizzaira in naples just sells a tomato only pizza and a margarita
I feel your pain. I wish I could find a pizza like that in Arizona. I miss NYC pizza so much. I can't wait to go back to visit my mom all I will be eating is slices, Sicilians and grandma's.
Nothing about this is Neapolitan. It's cooked at a temperature that's too low which means the dough dries out and its crispy. For that reason the cheese is also overcooked and bubbling. Neapolitan dough has a slight crunch but has a chew and is light and airy. The cheese does not bubble. This is basically a New York style pizza masquerading as Neapolitan. I'm sure it's tasty but it's not Neapolitan. Good clickbait though.
A common misconception among New Yorkers is that their pizza is Neapolitan style. It's really nothing like Neapolitan pizza at all. Much crispier crust which cooks longer in the oven whereas Neapolitan pizzas cook for no more than 90 seconds and have a much more moist crust with leopard stippling because the oven is above 800° f whereas New York style pizzas are cooked in an oven between 5:00 and 600° f which is why they take longer and come out more crispy.
By the way the pizza looks I say this dough has only four ingredients, flour, water, yeast, salt and a long fermentation of a few days, which is really not the way to make a New York style pizza. the recipe remains true to the original and the baking is done in a gas oven, of course the flour is not 00 otherwise it would not have been well baked. Neapolitan all day long.
theres more italian in this video than Super Mario eating spaghetti with the Godfather and then right after they have some gelato and watch House of Gucci together lol
All the times I’ve been on Arthur Avenue I always thought Mario’s was sports jacket sit down restaurant, not pizza. Zero ova cento and full moon for pizza.
He did a Mario's and gave it a high score, might be franchise or same restaurant but the guy died over 1 1/2 yrs ago so this probably was shot 2 yrs ago
