Monday, September 05, 2011

Napoli Pizza Masters Share Secrets of Great Pizza

During the Pizza Expo, I was able to sample some great pizza. I ate a lot of pizza. A lot of pizza. Yes, I was in Pizza Heaven.

I spoke about pizza whenever I could. And I had access to some of the best pizza makers on the planet!

Two of the Master Pizzaioli (Pizza Makers) I spoke with were: Antonio Stariata and Adolpho.

Antonio Stariata is one of the most incredible pizza makers in the world. His advice was simple and to the point.

If you want to make great pizza, you need to follow the Neapolitan method. You will only use 4 (four)ingredients: flour, yeast, salt and water.

That's it...nothing more.

He also adds: use no fat in your dough. (By this he means, oil...)

Adolpho, echos Antonio, and adds his best tip is to make sure you have a long enough ferment. You want to let your pizza leaven for at least 8 or 9 hours.

I have been following this advice. My pizza has been coming out great!

pizza on earth,

Albert Grande
The Pizza Promoter

Antonio and Adolpho would tell you there is only one type of flour they use, Caputo:

Antimo Caputo Italian "00" Farina Flour 2.2lb Bags 10 Pack

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