Pizza in Naples
I'm back from Naples -- what a great experience. I am going to break
the things I learned into separate messages, that I will post both
here and on the FB.com/forum. There are so many useful things, it's
going to take a while to get it all down in writing.
Here are a couple of highlights:
1. There are 1500 wood fired pizzerias in Naples -- I took photos of
about 15 of them and have posted them on this page (click forward to
see the rest of them). More to come on oven size, shape and
construction technique. I also captured a number of pizzaiolos in the
photos. Pretty fun. Robert -- check out the mosaic exteriors.
2. I met the founder of Vera Pizza Napoletana.org and the head of
Pizza Consulting.it, the pizzaiolo training school. These guys are
passionate -- and committed to 60 second pizzas. Anything longer than
that, they say, and the dough dries out too much. More to come on
3. Met Molino Caputo, and had a great pizza with Atimo, the
third-generation head of the mill. Caputo has a large % of the
pizzerias in Naples and 8 of Peter Reinhart's top 12 pizzerias in the
world as customers. More to come on their flour, and a plan for
making it easier to find. I got to ride to the mill from the center
of Naples on the back of a motorcycle -- Disneyland couldn't come up
with a ride like that.
4. We stayed at a Buffalo farm and I took photos of the mozzarella
production process. The kids liked that part.
5. We made it back to Pompeii, and I found a residential brick oven
-- looks like something we would build today. I also took pictures of
the drinks bars that were in the neighborhood with the brick ovens.
I also found a wood-fired pizzeria right at the back entry into the
excavations. It looks like they just took it out of the old city.
6. I found a dealer for the Colle val d'Elsa oven that we have been
looking at for design ideas. The ovens are made in Bari. I have a
couple of new photos, including a better view of the grill on the
side (go to the bottom of the page):
7. I met a 6th generation pizzaiolo. His father is retired and makes
pizza ovens for his neighbors. He made the best pizza we had the
I will add details to the parts that are helpful to the group for
cooking and installation.
William -- I got your email right before I left. Thanks!
Great posting Jim !
Let me know if you will work more on the way to get Caputo flour to California.
Bufala...eh ehe e....I will write in private about them but would be nice to see Mozzarellas* to be produced properly in USA at reasonable prices. There could be a large market for real mozzarellas overthere .
California is a great land for wines, lot of people from Napa came to Italy many many years ago to take the knwoledge and trees and they do a wonderful wine there, some wines are even better than the italian original PRIMITIVO wine.
So why not mozzarellas ? Come on guys, there must be someone who would like to learn and produce in USA real mozzarellas.
Another thing, James, what about the round floors for oven ? Don't you have them available 120cm size, (I should*need one this summer*)?
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