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Neapolitan pizza expert - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Neapolitan pizza expert

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  • Neapolitan pizza expert

    I am Agostino Vitiello, a native of Naples, Italy and a recognised expert in Neapolitan pizza.

    I come from a family of chefs – in fact I belong to a third generation of restaurateurs. You know Italians, right? We simply love and adore good food! And my family is no different. Discussions on good cooking at home were incessant, and I cannot even recall a day when we did not touch on the topic!

    Modesty aside, I suppose that because of our excellence and passion for cooking we are able to make a successful living out of it.

    Unlike most of my family, i chose to specialize in making authentic Neapolitan pizza. It was my first love, and probably will be my last. It’s been more than a decade since I built my own successful pizzeria, and I am happy to say that it has been most fulfilling.

    My passion for exceptionally tasting pizza enabled me to travel the world doing the job that I love most – making gourmet pizza and teaching others to do the same.

    So you could just imagine how shocked I was when I first realized that despite the tremendous popularity of pizza, too many people have yet to taste the real deal!

    The millions of pizza lovers out there grow exponentially by the day, and it pains me to even think that most of them have no idea whatsoever how a traditional Italian pizza is prepared and what it tastes like!

    I took it upon myself then to spread the “good news” that is all about pizza. It will be my personal mission, and this is just the start.

    I figured, with my wealth of knowledge and experience on the subject, the internet, and with the help of some friends, I will be able to share anything and everything about authentic Neapolitan pizza to a wide audience in no time. The World of Pizza :: Pizza Making, How to make Pizza, Pizza World, of Pizza ::

  • #2
    Re: Neapolitan pizza expert

    Welcome

    Most of us here have home made Italian style brick ovens, tell us about your oven requirements if you would. What is your target cooking temperature?

    For us, it is most difficult to get the best ingredients....Do you have any advice on finding the best ingredients?

    What are the three most important things to remember as we make our own pizza?....After all your pizzeria is a long drive from Texas.
    Lee B.
    DFW area, Texas, USA

    If you are thinking about building a brick oven, my advice is Here.
    Our One Meter Pompeii Oven album is here.
    An album showing our Thermal Breaks is Here.

    I try to learn from my mistakes, and from yours when you give me a heads up.

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