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Neapolitan pizza recipe: pizza Margherita by Enzo Coccia

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Enzo Coccia of pizzeria La Notizia in Naples reveals the secrets and techniques of the normal pizza made in Naples. The components are easy: water, salt, a little bit of yeast and the correct amount of flour…
Project by http://www.italiasquisita.net, web site of the excellence of italian meals!

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17 Comments

  1. Marco Verrecchia

    November 22, 2018 at 5:31 pm

    Buongiorno maestro, come le ho scritto sul altro video,è da poco che sto facendo questa esperienza da pizzaiolo,sono circa 6 anni,ho fatto una ricerca su google e la margherita leggo che ha solo la mozzarella, mentre lei mette anche il parmigiano… Posso sapere il perché e la variazione di questa aggiunta di formaggio? Grazie per una sua risposta

    Reply

  2. Zohaieb Khan

    November 22, 2018 at 5:31 pm

    How much yeat to use?

    Reply

  3. Curt Popejoy

    November 22, 2018 at 5:31 pm

    A couple of points. First, no mention of the fermentation process. I assume that happened, yes? Also, pooling the sauce in the middle of the crust is a big no-no. Kind of surprised he slipped up on that.

    Reply

  4. zou142

    November 22, 2018 at 5:31 pm

    haha pizza dé merda !!

    Reply

  5. Ivan Melis

    November 22, 2018 at 5:31 pm

    Maestro ma come!!?? Il lievito con il sale, non si dovrebbero mai accostare!! Hai hai!!

    Reply

  6. Amir Brahimi

    November 22, 2018 at 5:31 pm

    He avoided showing the cornicione at the end, I think because this recipe only includes 12hours fermentation rather than the 3days cold-slow ferment that produces much more air-bubbles, which the Neopolitan pizza is about. Good recipe nevertheless but not true Neopolitan in my opinion.

    Reply

  7. Louis S.W

    November 22, 2018 at 5:31 pm

    The mark of a good slice in my opinion is a crunchy bottom. This style is almost meant to be eaten with a fork and knife. See how he had to fold his slice lengthwise? Some love to eat slices that way but our expert didn't have a choice because of how wet it was on the bottom of the crust. In NY, MA, CT etc the by the slice spots with the best reputations and thriving businesses never serve pizza with a wet crust, they leave that for the overpriced sit down restaurants. Still a great video and I look forward to making a crispier version.

    Reply

  8. Dimitri Lacoste

    November 22, 2018 at 5:31 pm

    How much flour please ?

    Reply

  9. Another chanel

    November 22, 2018 at 5:31 pm

    what the name of song please!!!

    Reply

  10. John Beara Tokyo

    November 22, 2018 at 5:31 pm

    english subtitle is just terrible lol

    Reply

  11. oxfords1

    November 22, 2018 at 5:31 pm

    Bravissimo!!!

    Reply

  12. Americo Mellagi

    November 22, 2018 at 5:31 pm

    How long should the balls rest for a perfect fermentaion?

    Reply

  13. Sole Fab videos 2econd

    November 22, 2018 at 5:31 pm

    How long time should they rest and raise?

    Reply

  14. Ichtio Stega

    November 22, 2018 at 5:31 pm

    how do you make the tomato sauce though?

    Reply

  15. Joe Backhand

    November 22, 2018 at 5:31 pm

    "with one liter of water we can make almost 11 loaves" – says Enzo and shows only 9 pcs…
    where are the rest? 

    Reply

  16. Monik B

    November 22, 2018 at 5:31 pm

    como se llama esa canción?

    Reply

  17. foodsenses

    November 22, 2018 at 5:31 pm

    Great instructions, Grazie Mille.

    Reply

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