We filmed at one of Naples oldest pizzerias, called Mattozzi. The place was heaving, producing averaging some 300 pizzas per day. Paolo, the son, cooks most of the pizzas now, but his father, Lello Mattozzi, has been on-site for 50 years.
They stick to the basic Marinara and Margherita pizzas and the occasional Calzone with salami and use only ingredients local to Naples. Tomatoes from Vesuvius, local Mozzarella, basil and olive oil all from the Campania region.
The basic dough is relatively simple and made from ‘00’ flour with only salt, water and yeast added. It is then left to prove for 8 hours. It is then rolled into large balls and left chilled for a further hour to reprove. The result is a really soft, pliable dough. Once ready, the dough is rolled by hand with all the traditional spinning and twisting.
The toppings for me were nothing like I have seen before. A very watery tomato passata, rather than a triple tomato paste, was topped with a little shredded Mozzarella, basil and a very small amount of extra virgin olive oil, that’s it. Whilst we filmed, an American gentleman arrived and asked Paolo if he could get a Hawaiian pizza. Paolo basically told him that all they do is the traditional pizza. The American argued with him, but only until Paolo told him to F…O…
The wood-fired pizza oven here is never left to die out and kept at a constant 450 Degrees C!!!!!! very, very hot!
Five pizzas will cook in, wait for it, 2 minutes, and for you non-believers, I timed it myself. The result was very good indeed, but the base was slightly soggy if I had to gripe.
All in all a good film to make, great fun and well worth a visit.
Interestingly enough, the pizza, now a worldwide phenomenon, originally came from Naples and was invented in 1889 by a chef for a Royal visit.
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