From Naples to Campania - The Key Ingredients That Make Neapolitan Pizza So unique May Surprise You!

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From Naples to Campania - The Key Ingredients That Make Neapolitan Pizza So unique May Surprise You! In this vlog, I will take you on a journey to explore the birthplace of Neapolitan Pizza. The first stage we start learning the process of making the Neapolitan pizza dough. Most of us think pizza should be easy to master right?

The birthplace of Neapolitan #Pizza. An estimated 10,000 pizzerias are in Naples. In my opinion, it’s rare to find a bad one. I will recommend one pizzeria where I had a wonderful experience and I can assure you that their gourmet Neapolitan pizza is out of this world. Pizzeria La Notizia 94 owned by Enzo Coccia. During my pizzaiolo course, I have tried most of their ingredients. They use the best quality, outstanding! From their smoked buffalo mozzarella to their prosciutto and many others. I was taught how to make the dough by Enzo’s second in hand Lieutenant Davide Bruno a true connoisseur. Their pizza dough is simply perfect! La Noticia 94 was the first Neapolitan pizzeria to be recommended by the influential Michelin Guide and fork awarded since the opening.

0:23 THE LEARNING PROCESS - Well, it took me a month to understand the process of the making. The secret was learning the chemistry behind it. My colleague and I had to knead the dough by hand for 45 minutes non-stop. As per the teacher that was the only way to get more familiar with the texture. Honestly, it was true and effective.

The second stage, while the wood-burning oven came to high-temperature 450-degree Celsius, the twirling or slapping needed lots of practice, whereby forming the dough to becomes a disc with a rim known as the Cornicione.

0:00 The Key Ingredients That Make Neapolitan Pizza So unique May Surprise You! The third stage was to place the toppings in the centre of the pie outward, in a clockwise spiral. Finally, the pizza goes into the traditional wood-fired oven and the baking time was for 60 seconds only. Baking the pizza required accuracy, knowledge and lots of practice. Keeping the temperature at 450 c including a flame on the side but not too strong. It wasn’t an easy process at all. It took us a month to understand!

1:29 As the day goes by it was the afternoon we decided to visit Campagna to gain the knowledge of the Buffalo Mozzarella and how it is made. That was one of the best adventures i have ever had…

2:48 THE FAMOUS TOMATOES - Also during this month, I have spent a day with the man behind, caring, growing and harvesting those delicious tomatoes, we had a beautifully authentic and exquisite lunch while exploring the tomato fields. The San Marzano’s flavor tasted much stronger than other tomatoes, sweeter and less acidic.

Thank you for watching From Naples to Campania - The Key Ingredients That Make Neapolitan Pizza So unique May Surprise You! It was a great city to visit with lots of exquisite food .

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