Pizzana's Candace Nelson & Daniele Uditi and Pizza City Fest LA
Mad Food
00:00
The Differences Between Neopolitan Pizza and Neo-Pizza
I was born in Naples, my mom had a restaurant in Naples And then because of certain things we moved to Caserta To be more quiet. My auntie there used to have a bakery so I used to work over there very young. We left over breads, I used to remember making these pizzas They were initially like square But they were cooked, like a crispy bottom and crunchy crust. So in my mind, I always wanted to do that kind of pizza Because it was closer to my childhood. The fermenting of the dough was always 48 hours. People here liked a little bit more texture Then usually one Neopolitan gives you Yes, I like a crunchier pizza
Play episode from 07:20
Transcript
