How to pronounce “neap” in English

Neapolitan pizzas. That's more similar to Donatella, except for the beauty of a place like Pizza Modo is that you're outside,

Neapolitan pizzas that are enjoying fame right now. I think it's a delicious pizza. It is -- in Italy, every different region has its own different kind of pizza. The pizza in

Then Neapolitan they have another one.

Especially Neapolitan-- when you see a Neapolitan pizza and you're cooking it.

So Neapolitan pizza-- it's soupy.

And Neapolitan is sort of like a big focus in it, but I want to really concentrate on what that means.

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It's a new Neapolitan pizza concept, very delicious.

But the Neapolitan category is very hard.

When you have a Neapolitan pizza, it's 90 seconds, 60 seconds, 900 degrees, a fresh mozzarella that's wet, olive oil that's obviously wet.

It's a Neapolitan pizza.

and wine making in particular ChatOn neap pop which I view as one of the greatest Wines in the world so I'm

If you see me on the Neapolitan line at Tony's, I'm really soft on it.

And when you have a Neapolitan, a true veraci pizza Napolitana, it should be like a pillow, be nice and airy.

the rage right now is the Neapolitan, which is considered the mother of all pizzas. And it's got a little bit more pull to it; it's very light and has this kind of spongy not

Right on. Classic Neapolitan chef.

Back then in 2000, Neapolitan, coal-- all that that's going on right now, artisan pizza, wasn't that big.

And people may say "Neopolitan," but most of its neo-Neapolitan.

That's why I said the name "neo-Neapolitan." Places like A16 is Neapolitan.

And at that time, I was practicing Neapolitan pizza at my house.

Let me just tell you, that Neapolitan arena is in an arena of its own.

There's a lot of places that call themselves "Neopolitan pizza," and there's nothing Neapolitan about it.

Even in my dough recipe, I like a Neapolitan dough recipe on the grill.

All the other pizzerias, all these Neapolitan style pizzas they cook at 800 degrees, 850, for a minute and a half with

So Motorino. I like that Neapolitan style.

I cook at-- my Tony's Pizza Napolitano, or Neapolitan, we took at 900 degrees.

I literally, like-- it bothers you, especially Neapolitan, because that's the pizza you want to eat fast and first.

There's a different technique of slapping, which is a Neapolitan technique.

I was a guy who was certified in pizza, but I wasn't Neapolitan.

And right now he's kneading dough by hand because he makes pizza in the original Neapolitan style, where you don't use a machine.

So if you ever get a chance, go into the kitchen at a Neapolitan pizzeria.

pillowy interior. But you know I made the dough according to all of the Neapolitan rules, the half an hour of kneading, the double rise, all the stuff, but baked it in my home oven and the results

Five years ago, Candace co-founded Pizzana, a chain of neo-Neapolitan pizzerias, and many of you may recognize Candace as one of the judges

It's confusing, but a lot of times you'll see one of my guys maybe help me from my slice line coming on the Neapolitan line

Like I said, I celebrate all of them, so I can't say that I love Chicago and I hate Neapolitan.

When I won that competition-- well before I won that competition, I was sitting with a bunch of pizzaiolos, Neapolitans.

And the first one, the first pizza, that we're going to talk about is that, like, Pizza Modo, it's this Neapolitan pizza from Donatella.

You know in the beginning I was playing around with all sorts of flours, I got the, the double zero, you know or the doppio zero, the flour that you know by the rules of Neapolitan pizza