Uploaded September 2020 | Updated September 2026, 1 week ago
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 (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: instagram.com/nunoptorres
Link to Jamil's Instagram: 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: 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: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-table
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: 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
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 (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: instagram.com/nunoptorres
Link to Jamil's Instagram: 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: 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: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
Follow me here too:
Github: thbrco.io/github
Instagram: thbrco.io/instagram
My blog: thbrco.io/blog
My website: thbrco.io/homepage
Reddit: thbrco.io/reddit
Subscribe to my newsletter: thbrco.io/newsletter
Telegram: thbrco.io/telegram
Tiktok: thbrco.io/tiktok
Support me/Merchandise:
Get my starter Bread Pitt: thbrco.io/my-starter
The bread themed T-Shirts/Hoodies I designed and wear: thbrco.io/bread-shirts-hoodies
Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-table
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: 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
