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 dough. Most of us believe and 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 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 pizzeria to be recommended by the influential Michelin Guide and fork awarded since the opening.

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.

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!

DIFFERENT VARIATIONS OF NEAPOLITAN PIZZA

During my trip, I discover that different variations of Neapolitan pizza’s, the Pizza Fritta “Fried pizza” I must say it had a gorgeous flavours and  particular taste although it has nothing to do with the traditional pizza, the Portafoglio ” wallet pizza” which was mainly street food found in many shops across al Dante street served in minutes when your on the go, Pizzette “small mini pizza’s” & “the Foccacia pizza” the difference is that focaccia dough uses more leavening causing the dough to rise significantly higher which made the dough much thicker.

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 flavour tasted much stronger than other tomatoes, sweeter and less acidic.

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…