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How to make pizza like a Neapolitan master
151–160 of 297 posts
Re: How to make pizza like a Neapolitan master
#152Source ingredients that are only available in one location on earth, and cook using a device which is very uncommon in most households. Sure, easy.
Re: How to make pizza like a Neapolitan master
#153I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
> It is still a mystery to me how the Italians manage to produce such consistently good coffee I thought they use moka pots. https://en.wikipedia.org/wiki/Moka_pot Easy to clean, easy to use, doesn't burn the coffee, like a percolator inevitably will.
The reason why moka pot is so famous has also to do with massive post-war production. Alessi and Bialetti used to make moka pots with equipment originally used to produce mortar shells for WW2. The main difference between the Alessi and Bialetti coffee makers were that the latter used the traditional 8 sided shape which aided in screwing-unscrewing.
Renato Bialetti, which I was lucky enough to greet, got his ashes put in an oversized moka pot, which was blessed during his funeral[0]. He was known for driving some of his factory workers out for lunch on Fridays, on his expensive car.
[0] https://www.corriere.it/cronache/16_febbraio_16/funerali-bia...
Re: How to make pizza like a Neapolitan master
#154Hear me out this is one of the best how-to https://www.youtube.com/watch?v=SN2HkepzPhU – an Italian who eats 2 pies per week on average
since we're sharing - I love watching this lady cook Italian food https://www.youtube.com/watch?v=OjXWVSbWBV4
haha that accent! The recipes seem legit. This type of cuisine is quite healthy
Re: How to make pizza like a Neapolitan master
#155Earlier quoted context omitted.
Wow, Instagram has really gone over to the dark side. They haven't just broken the back button, they have entirely disabled it. There is no way to escape that site other than typing in a new URL or going to your browser history.
Works fine in desktop Safari, so it's a problem with your browser.
Interesting. I'm using firefox with noscript. So it's not that Instagram has intentionally disabled the back button, it's (apparently) that they're trying to intercept it somehow and when they fail it ends up disabled. Still kinda hinky if you ask me.
Re: How to make pizza like a Neapolitan master
#156Please ignore all these experts, all they want is to make you feel special because you drink/eat their stuff. Above a certain threshold one cannot tell the difference between good and very good. Wine tasters know it and it has been very well documented. When it comes to flavours, as long as it doesn't harm you, your judgement is as good as anybody else.
I really wish this wine meme would die. Essentially every test done to ‘prove’ that there’s no difference between cheap and expensive wines has had two massive flaws: 1. The label of ‘wine expert’ is left undefined. True sommeliers have spent thousands of hours studying wine and are not the same thing as a guy that takes a weekend wine-tasting course and gets a certificate. Yet most ‘studies’ fail to mention this. Ju…
I've met professional wine tasters. They are like human chromatographs. They don't just tell you how good a wine is. They can tell you which compounds are in excess, and which are lacking, they can guess what went wrong with the winemaking process and the growing conditions. They are an essential part of quality control and how wineries fine tune their process.
As for difference between cheap and expensive wines, the same wine tasters tell me that price does not always correlate with quality, it is mostly a marketing thing. In fact, the ones I know are more likely to serve you cheap (but good!) wine. They know enough not to rely on price as a proxy for quality.
Re: How to make pizza like a Neapolitan master
#157I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
Nespresso. That's what Italians drink at home today. Easy peasy, always good. Even my relatives in Naples drink it. :)
Re: How to make pizza like a Neapolitan master
#158I can't speak to pizza, but I have an espresso story to tell. One of my favorite things about going to Italy is the quality of the coffee. I really like extreme dark roast (your typical American diner coffee doesn't even count as coffee in my book). In Italy you can go into pretty much any coffee shop and come away with a top-quality espresso. (Don't even get me started on Starbucks.) It's a taste I inherited from my…
Nespresso. That's what Italians drink at home today. Easy peasy, always good. Even my relatives in Naples drink it. :)
Nooooooo!
Re: How to make pizza like a Neapolitan master
#159Earlier quoted context omitted.
Damn, he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens. Mine e.g. maxes out at 300 °C so it's not hot enough to let the crust rise significantly and produce a nicely charred underside, at least not before completely burning the top. What I'm currently experimenting with to solve this problem is to put the pizza on a flat, heavy and preheated iron pan or plancha and hea…
> he bakes those at 825F (440 °C), which unfortunately is unattainable with most regular home ovens He was using a regular home oven, subverting the cleaning cycle: "The cabinet of most ovens is obviously designed for serious heat because the cleaning cycle will top out at over 975 which is the max reading on my Raytec digital infrared thermometer. The outside of the cabinet doesn't even get up to 85F when the oven i…
I've eaten there, it was pretty good. If you're going for that kind of dedication to pizza however, breaking off the lock on the cleaning cycle of your oven is a wonky way to go about it. You'd be better suited building a wood fire oven or just buying a commercial oven instead. Eventually this is the conclusion they learned, they just took the way long way to get there.
Re: How to make pizza like a Neapolitan master
#160For anyone interested in more information:
I recently discovered Vito Iacopelli's excellent YouTube channel on (predominantly Neapolitan) pizza making. He runs a Neapolitan pizzaria in Los Angeles and covers things like stretching techniques, tests with different ingredients and fermentation processes, and methods specifically designed to be used at home.