Pizzaiolo Pazzo – Mad Pizza Maker

Tempted for many years to create the best pizza Napoli can offer and not succeeding. Unfortunately my baking and dough preparation skills lack severely. So instead of making a pizza, I’ve concentrated in documenting the steps to achieve the perfect “Pizza Napoletana” as officially sanctioned by the Italian Department of Agriculture and the Associazione Vera Pizza Napoletana.

According to the rules proposed by the Associazione Vera Pizza Napoletana, the genuine Neapolitan pizza dough consists of wheat flour (type 0 or 00, or a mixture of both), natural Neapolitan yeast or brewer’s yeast, salt and water. For proper results, strong flour with high protein content (as used for bread-making rather than cakes) must be used. The dough must be kneaded by hand or with a low-speed mixer. After the rising process, the dough must be formed by hand without the help of a rolling pin or other machine, and may be no more than 3 millimetres (0.12 in) thick. The pizza must be baked for 60–90 seconds in a 485 °C (905 °F) stone oven with an oak-wood fire. When cooked, it should be crispy, tender and fragrant. There are three official variants: pizza marinara, which is made with tomato, garlic, oregano and extra virgin olive oil, pizza Margherita, made with tomato, sliced mozzarella, basil and extra-virgin olive oil, and pizza Margherita extra made with tomato, mozzarella from Campania in fillets, basil and extra virgin olive oil. The pizza napoletana is a Traditional Speciality Guaranteed (Specialità Tradizionale Garantita, STG) product in Europe.

The video was sped up by 30% to create a more dynamic feel. The selected music is a live performance of Funiculì, Funiculà by the famous three tenors José Carreras, Placido Domingo and Luciano Pavarotti, directed by Zubin Mehta.

In 1889, during a visit to Naples, Queen Margherita of Italy was served a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). This kind of pizza has been named after the Queen as Pizza Margherita, as shown in this video.

Lyrics for Funiculì, Funiculà:

Yesterday evening, O Nannina [short for Carolina], I climbed up,
Do you know where?
To where an ungrateful heart can no longer vex me!
Where a fire is burning, but if you flee
It lets you be.
It doesn’t chase you, doesn’t melt you, with just one glance!
Let’s go, let’s go, let’s go to the top,
Let’s go, let’s go, let’s go to the top,
Funiculì, funiculà, funiculì, funiculà!
Let’s go to the top, Funiculì, funiculà!

Let’s go from here below up to the mountain, O Nannina, a step away!
You can see France, Procida, and Spain,
And I see you!
You rise, pulled by a cable, quick as a wink
into the sky.
We’ll rise up like a whirlwind all of a sudden knows how to do!
Let’s go, let’s go, let’s go to the top,
Let’s go, let’s go, let’s go to the top,
Funiculì, funiculà, funiculì, funiculà!
Let’s go to the top, Funiculì, funiculà!

My head is spinning, O Nannina, It’s gone up there already!
It went there, spun ’round, and then returned:
It’s always here!
My head is spinning, spinning,
Encircling you!
This heart of mine is always singing
the same refrain:
“Marry me, O Nannina”!
Let’s go, let’s go, let’s go to the top,
Let’s go, let’s go, let’s go to the top,
Funiculì, funiculà, funiculì, funiculà!
Let’s go to the top, Funiculì, funiculà!

Enjoy the the show and Buon Appetito!

Leo

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One response to “Pizzaiolo Pazzo – Mad Pizza Maker

  1. Pingback: Make your own pizza at home « dp@large

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