The speaker, a pizza maker, shares his journey of over 27 years in the industry, starting at the age of 15. His style of pizza is rooted in Neapolitan tradition but has evolved significantly over the years. He discusses the use of different flours, including one from the north of Italy, and how he constantly changes his techniques.
He explains the importance of a starter, or "madre," which is a mixture of flour and water that is refreshed every 12 hours. This mixture is crucial in transforming the flour-water into pizza dough. He also highlights the role of water, Sicilian sea salt, and other components in the dough.
The speaker talks about his fascination with naturally leavened bread and dough, which he started exploring since he was a teenager. He shares his journey of falling in love with pizza while visiting Naples with his family.
He discusses the importance of attention to detail in making pizza, emphasizing that every day brings a new challenge and learning opportunity. He talks about the use of a specific type of oven, the Acunto, which is handmade in Naples and requires careful management of fire and temperature.
The speaker shares his process of making different types of pizzas, including Margherita, Filetti, and Cosacca, using a variety of ingredients like San Marzano tomatoes, buffalo mozzarella, fresh garlic, and olive oil. He also talks about the rhythm and rhythmic adjustments required in making pizza.
He emphasizes the importance of consistency and the journey of making pizza, which he describes as a life's work. He shares his goal of continuously improving his pizza-making skills and expresses his passion for the work he does.
1. The speaker began making pizza at the age of 15 and has been doing so for over 27 years.
2. The style of pizza the speaker makes is rooted in Neapolitan pizza, but has evolved significantly over time.
3. The speaker has experimented with various flours, including a flour from north of Italy.
4. The speaker uses a starter, called a madre, which is made of flour and water and is refreshed every 12 hours.
5. The speaker's techniques have evolved over the years, and the recipe is constantly changing.
6. The speaker has spent a significant amount of time researching and reading about baking techniques, particularly from bread-baking and Italian bread-making.
7. The speaker has been trying to make naturally leavened bread and dough since they were young.
8. The speaker started going to Italy and became obsessed with every detail of the process.
9. The speaker uses Sicilian sea salt, which they have been using for 27 years.
10. The speaker's pizza dough requires a specific hydration level and temperature to work properly.
11. The speaker's pizza oven is handmade and made in Naples.
12. The speaker uses a combination of oak, birch, apple, cherry, and maple wood in their oven.
13. The speaker uses San Marzano tomatoes in their pizza, which they claim have an incredible flavor.
14. The speaker uses buffalo mozzarella from a family outside of Naples for 25 years.
15. The speaker uses a specific method to prepare their tomato sauce for pizza.
16. The speaker's pizza-making process is very rhythmic, with micro adjustments that can make the pizza magical.
17. The speaker has been making dough throughout every part of their life.
18. The speaker's goal is to improve their restaurant and pizza-making skills over time.
19. The speaker's one consistent activity throughout their life has been making dough for their restaurant.