The Secrets of the Best Neapolitan Pizza (1 day in Naples)

2 pizza masters invited me and you for a day to show all the tiny but important details on how the best Neapolitan Pizza is made. The day started at around 9 AM where we made the the original neapolitan pizza dough with fresh yeast. After around 20 minutes of kneading we started looking at how the typical dough balls are shaped. Then pizza classes started, they offer a pizzaiolo training for 4 weeks (http://www.pizzaconsulting.com/en/). Afterwards the dough just rested for another 10 hours until the pizzeria opened roughly 10 hours later. It was an amazing day and I had a lot of fun seeing all the different steps in detail. The Pizzeria is can be found here https://g.page/pizzaria-la-notizia-94?share and here https://g.page/pizzaria-la-notizia-53?share. The 2 other pizzaiolos I met: Link to Nuno's Instagram: https://instagram.com/nunoptorres/ Link to Jamil's Instagram: https://www.instagram.com/jamilkingscross/ If you want to read the European regulations for the Neapolitan pizza, including color codes and everything 🤣, check this out: https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2010:034:0007:0016:EN:PDF If you want to support me and buy the shirt with the pizza (designed it myself 😎), check out: https://teespring.com/neapolitan-pizza?tsmac=store&tsmic=the-bread-code&pid=373. You can get 20% off if you use the coupon code: PIZZAIOLO Flour I am using: Blog article on different flours in Germany: https://thbrco.io/blog-flour Drax Mühle Manitoba flour 14% protein: https://thbrco.io/drax-flour For ze Germans - T550 at Rewe 11-12% protein: https://thbrco.io/rewe-aurora Mulino Padano 15% protein: https://thbrco.io/mulino-flour Strong whole wheat flour: https://thbrco.io/whole-wheat-flour Follow me here too: Github: https://thbrco.io/github Instagram: https://thbrco.io/instagram My blog: https://thbrco.io/blog My website: https://thbrco.io/homepage Reddit: https://thbrco.io/reddit Subscribe to my newsletter: https://thbrco.io/newsletter Telegram: https://thbrco.io/telegram Tiktok: https://thbrco.io/tiktok Support me/Merchandise: Get my starter Bread Pitt: https://thbrco.io/my-starter The bread themed T-Shirts/Hoodies I designed and wear: https://thbrco.io/bread-shirts-hoodies Tools: Banneton proofing basket (25cm length, 15cm width, 8.5cm height): https://thbrco.io/banneton Cooling rack: https://thbrco.io/cooling-rack Digital kitchen scale: https://thbrco.io/kitchen-scale Dough scraper: https://thbrco.io/dough-scraper Dutch oven for batards (Challenger Bread Pan): https://thbrco.io/dutch-oven-batards Dutch oven round (Lodge): https://thbrco.io/dutch-oven-round Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: https://thbrco.io/dutch-oven-glas-lid Infrared thermometer: https://thbrco.io/infared-meter Loaf pan (30cm length x 12cm width x 9cm height): https://thbrco.io/loaf-pan-regular Loaf pan with lid (34cm length, 13cm width, 12cm height): https://thbrco.io/loaf-pan-lid No stick spray (vegetable based): https://thbrco.io/non-stick-spray Oven gloves: https://thbrco.io/oven-gloves pH meter to check acidity: https://thbrco.io/ph-meter Weck starter jars: https://thbrco.io/weck-jars Useful videos: Debaked ep. 1 - Pizza journey to Napoli: https://thbrco.io/debaked-napoli Debaked ep. 2 - Journey to a flour mill: https://thbrco.io/debaked-flour-mill Discard starter bread: https://thbrco.io/discard-starter-bread Fermentation time table: https://thbrco.io/fermentation-time-table Make a sourdough starter: https://thbrco.io/make-sourdough-starter Make your starter more active: https://thbrco.io/more-active-starter Recommend sourdough bread recipe: https://thbrco.io/sourdough-recipe Chapters: 0:00 Intro 1:00 Arriving at the pizzeria 4:40 Making the dough 7:45 Shaping the pizza balls 10:43 The best Mozzarella 12:37 Pizza student: Nuno 13:14 Pizza student: Jamil 14:45 Shaping the Neapolitan Pizza 21:20 Showing my shaping technique 24:53 Applying toppings to the Neapolitan pizza #neapolitanpizza #pizza