Posted by Nick Solares, September 7, 2009 at 2:55 PM
Pizzeria Trianon
Via Colletta 46, Naples, IT 80139 (map); +39 081-553-9426 Pizza Style: Neapolitan Oven Type: Wood-burning The Skinny? This circa-1922 pizzeria serves as classic an example of the Neapolitan pie as you can find Price:€6 to €9 Notes: Daily 11 a.m. to 3:30 p.m. and 7 p.m. to 11 p.m.
Pizzeria Trianon dates back to 1923 and was perhaps named after the treaty of Trianon signed in 1920. Today the name seems to imply a different detente, that between the strict orthodoxy of the Associazione Verace Pizza Napoletana with its dogmatic laws governing ingredients and provenance and that of a broader, more liberal vision of pizza. But also between a deeply parochial, locals-only restaurant and a tourist-friendly, welcoming one. While the most traditional pizza—the Margherita DOC and the marinara—are the first things on the menu, and with the DOC being highlighted in the form of a larger typeface than all other menu listings, there are more than 20 variations on offer, with the menu descriptions printed in English.
Trianon spans three floors. Get there early, instantly exposing yourself as a tourist (and most likely American, where we dine shockingly early by continental standards), and you will be seated all the way at the top of the restaurant, which is filled from top to bottom as patrons arrive. Or perhaps, more likely, they make only the tourist climb the stairs.
Marching up the narrow, winding staircases past the ovens and rows of communal tables that inhabit each floor until you reach the top serves to heighten your sense of expectation. At least it does if you, like me, are somewhat obsessed with pizza and are experiencing it at its source (or should that be sauce?).
It is doubtful that locals would feel compelled to take pictures of their pizza, let alone take a picture of the pizzaiolo himself, nor treat the ovens, despite the fact that they often have a picture of a saint on them, with the reverence usually reserved for religious effigies. In fact, I doubt that a traveling Neapolitan would do as much in the U.S., pausing to take a snap before biting in to a juicy burger. Italians don't seem to fetishize their food (or ours) the way we fetishize their food (and our own).
Thus, despite the importance of ingredients and of the method of preparation, there is a matter-of-factness, a certain nonchalance, with regard to pizza in Naples. We see it as art, they see it simply as food. They treat pizza the way we treat Levi's jeans and Hollywood films—we take them for granted while the rest of the world swoons over them. So it is with pizza in Naples, where it is both deeply ritualized and at the same time treated somewhat complacently.
The pizzaioli at Trianon go about their work with speed and efficiency and no small measure of the aforementioned nonchalance. Quite unlike the precise monastic diligence of America's pizza masters, such as Dom DeMarco of Di Fara, Anthony Mangieri of the now-defunct Una Pizza Napoletana, or Chris Bianco of Pizzeria Bianco.
Pizza is a volume business in Naples, and while the oven never seems to contain more than three pies at once the pizza cooks so quickly that it takes two workers to assemble the raw ingredients while a third mans the oar-length peel and the domed oven.
The pies emerge from the oven in mere minutes, a feint smoke still wafting off a crust that is mottled with char when the pizza makes it to your table. Order a Margherita DOC, and the fresh buffalo mozzarella will be creamy, tangy with a slight sourness, and perfectly molten. The small tomatoes, despite spending fleeting moments in the oven, are cooked through but only just, retaining the vibrancy and freshness of a raw tomato but also a slightly caramelized sweetness.
The crust, while not devolving into the watery flood that some complain about, will certainly not be stiff enough to sustain the weight of the toppings. Like all true Neapolitan pies it doesn't suffer from tip sag as much as tip melt, requiring a knife and fork to eat. The cornicione emerge, irregular and pronounced, crisp on the outside and puffy and airy within.
The center of the pizza, saturated with the oil and sweet tomato juice takes, on a creamy, amorphous quality, become texturally indistinguishable from the cheese itself. While others have found a pool of disappointment in the uniquely Neapolitan "wet pie" phenomena, I find a wellspring of pleasure. Despite being decidedly moist, the pies at Trianon never become watery, the cheese is melted so expertly that it retains most of its liquid. There is a unique synthesis of flavors that occurs in this soupy melange, something beyond the mere sum of the pies' ingredients. I don't look at Neapolitan pizza as "wet," I see all other varieties as somewhat dry, and ultimately lacking a synergy that the pizza from the source attains.
I liked Trianon when I was in Naples. The pizza was wet, but didn't have the swamp in the middle of the pie some others I sampled in Naples. Did you go to L'Europeo in Naples, Nick? Great pizza and other classic Neapolitan food.
I have a deep admiration for the Italian attitude to food. The gist is that it should be good, it should be cheap and there should be lots of it. It just goes to show what care brings to a dish...if you use good ingredients well, you'll make something terrific.
@nick
i have never been to trianon but i have been to naples, my family is from the area. and roberto of keste is widely respected there, and neapolitans themselves praise his pizzas. i think he came in second in a pizza contest with other pizzaioli from naples.....not bad...
so i would argue neapolitans would infact put keste in the same league
evry one i sent to keste said it's the real deal
gianluca rottura
pizzaandcoffee.com
@nextgospel They may well, but I was asked my opinion and having eaten at Keste the week before I left, and just a few days ago after my return I thought the pizza was good but not as good. The problem? apart from completely lacking in salt, the ingredients were not of the quality that I sampled in Naples. For the record the only NYC pizza that I have tried that does compare to what I had in Naples, in terms of producing a Neapolitan style pie, was the sadly closed Una Pizza.
Interesting about Keste's pizza as "lacking in salt". From everything I've heard, the pizza there is pretty salty (>3% wrt flour apparently). Perhaps it was an off day? or perhaps the formula has changed? If not, then I can only imagine the pizza in Naples must have been very 'well seasoned' indeed.
Yeah, that is one gorgeous and tasty looking pie! So they use tomatoes on the margherita not just sauce? Hmm..did they finally end the garbage strike? where did you stay in Napoli?
UPN had a reputation for being very salty.In fact when Ed Levine spoke about the rise of Artisan pizza makers at the NY Pizza Expo in 2005 the only memorable thing he said about UPN was along the lines of:
"What does AM bring to the table? SALT - you can really taste the salt in his Pizza !".Sorry Ed. if I didn't get it word for word,but that was the gist of it from memory.
Since he only made pizzas using cheese and / or sauce,it was either in his dough in large amounts or he had a liberal hand,and did not have to compensate as he offered none of the usual salt laden meats etc.?
With temps being higher in some countries and fermentation methods / times being played with,toppings offered ,individual nuances,personal perceptions etc.etc.the salt issue will always be a variable.
@seriouspizza I can definitely understand that - esp in the case of UPN where one would imagine the proteolytic bacteria (from the natural leavening) were much more of an issue than a (baker's) yeasted dough. Plus no refrigeration (presumably room temp fermentation) - it requires some degree of skill and experience to produce consistent pizza like that on a daily basis. More so, I would say, than for many pizzerias.
It's a damned shame he closed recently - I never got the chance to taste the results. Here's hoping AM opens up again soon.
I think you are in a better position now actually?Eat a pizza in Naples first and then judge.Too many people are judging what they think is Neapolitan Pizza before they have a decent reference point in my opinion.
Trianon was the first place I tried out in Naples and one of the better overall (I thought it was #4 of the 10 I tried).
@LA- Some come with sauce and some come with tomatoes, it depends on what you order. I still have the menu somewhere... I will try to scan it in and post the link. When I was at Trianon I had a margherita DOC that was bufala, sauce, olive oil and basil. Here is a picture of it (the next one in the set shows how the pies are "wet" in the middle): http://www.flickr.com/photos/steelecity/3186597244/in/set-72157612372962779/
@ Nick- did you try Da Michele, Gino Sorbillo or Pizzeria Salvo?
@seriouspizza: Yes, the pizzas at UPN were salted well. I'm not sure exactly what amount was added directly into the dough bill when making the dough, but Mangieri added a somewhat generous pinch of salt onto his pizzas while topping the skins just prior to firing the pizzas in the oven....at least on the two times I was there.
One must also remember that not all salts are the same. I love salt and have several types in my home at any given moment. I could put the exact same amount (weighed on a digital scale) of salt onto a pizza when topping and while the amount of salt is exactly the same, the perception of saltiness on the palate can be different, sometimes quite different, depending on the salt used. I've toyed around with this for esses and giggles when making pizzas.
Not saying that one salt is necessarily better than another, but some definitely do "pop" more in the mouth and high quality Sicilian sea salt from Trapani is one of these.
@FoolishPoolish: yes, the dough was done at ambient/room temperature. I would imagine someone who went often to UPN, like Ed Levine, would have a better idea of the types of consistency swings possible at UPN. Even Mangieri lamented that on some nights the pizza coming out of his oven "is s#*t"
I only went to UPN twice, but on each occassion the crust, both from a textural and flavor standpoint, was nothing short of stupendous...the most flavorful crust I have ever eaten. It was after eating at UPN that I basically crap-canned about 6 months worth of tinkering with pizza recipes and making pizzas and got some sourdough cultures of my own to start from scratch again.
Nick, those are fantastic pictures, both from capturing good shots and composition to post-photo editing. Very nice indeed and a nice write-up as well.
The very first picture looks so good it makes me want to print it and eat the paper. Capturing the almost "fuhgedaboutit" expression on the pizzaiolo's face is nice as well.
Also interested to see what you thought of Gino Sorbillo, if you went.
Not to bog this down anymore than I already have, but the type of salt, and as importantly how big the crystals are, have a big impact on salt perception.
@Pblogger The last time I was at UPN I had the Filetti for the first time and really enjoyed the coarse salt crystals I bit into on top of some of the tomatoes. I never noticed him salting the dough before putting the pies in the oven. I'm gonna give that a try.
@seriouspizza Honestly I couldn't care less if what I eat is neapolitan pizza (by VPN standards) or not. It's just got to taste good!
Neapolitan pizza is a starting point imho. It's like pizza history, or pizza culture. It's important to learn about where pizza comes from but where you take it from there is what distinguishes great pizza.
I'd agree though that 'real' neapolitan pizza is and always will be best made in Naples with LOCAL ingredients. I am both amused and saddened when I read about 'artisan' pizzaiolos who cite mozzarella di bufala, san marzano toms and caputo flour as the perfect ingredients before reciting VPN guidelines, chapter and verse as 'the BEST pizza anyone could make'. They seem to miss the point that VPN exists primarily to preserve a geographically-specific pizza heritage. It's not a coincidence that the aforementioned ingredients are LOCAL to Naples...duh!
From what I can see, there are plenty of places around the world to get a technically perfect but soulless neapolitan pie. It really isn't rocket science (although it might cost you a pretty penny depending on where you live in the world) to obtain'authentic' (ie facsimile) Neapolitan pizza.
That's where I think Anthony Mangieri got it wrong in publicity/inteviews etc. - he made a big deal about authenticity rather than representing what he was REALLY making which was the best pizza he could with the best ingredients HE knew. I'd pay good money to eat THAT.
@Pblogger You hit the nail squarely on the head regarding Chris Bianco's approach. However, AM is not adding the salt to the dough, but to the sauce. I was thinking he put it on the dough directly and then added the other ingredients. But thanks for reviving the Pieman's post. I love that friggin' thing.
@foolishpoolish:I mostly agree with you actually,but disagree when it comes to taking a specific regional style ,altering it to suit your tastes/customers and still referencing it as what you started out with.I guess i'm just against certain things morphing into something else.Neapolitan pizza has certain characteristics that just even in the recent wave of popularity seem to be getting ignored or overlooked,possibly for the sake of mass acceptace,profit or just plain ignorance.How many times have members of this forum been outside of New York to other states and been astounded at what is being sold as a "New York style" slice?There are loads of regional and international styles of Pizza to suit all tastes,so i'm all for protecting the integrity of the one I happen to love.I don't champion any organisation or need any rules stuffed down my throat,but I do respect and support culture and tradition.It can be lost far quicker than the generations it takes to regain.
@seriouspizza Actually I think we're in agreement with regards to regional styles. I've got no problems calling it anything other than neapolitan pizza if it's going to ruffle feathers - but let's be honest - there's a whole load of food products called 'Pizza' that I have trouble digesting!...just because I don't like them isn't going to stop someone using it as marketing on their product.
Best you can do is carry on the tradition regardless (and if the original article is anything to go by, pizza is still very much alive and well in Naples!) Doesn't always happen that way sadly but you can't engineer people's perceptions or opinions, but simply have faith that quality and good taste will continue to inform people that care.
@ LA: I scanned in the menu from Trianon. The pie Nick ordered, Margherita DOC, comes with little tomatoes, whereas the Margherita con bufala comes with the sauce. In hindsight, I wish I had gotten both so I could have compared the two types of mozz di bufala to see if there was a discernible difference between the regular and the doc.
@steelecity..thanks for the research..I generally prefer the sauce rather than tomatoes but had some excellent pizza in SF this weekend that used heirloom tomatoes that were deeeelish!
I have never being in Italy too start,
I know a thing or two about cooking,
I love pizza,
I am trying to achieve that crispy chewiness,
I will make it.
Sorry I had to let it out.
During my researches, I came across this video, and humbly would like to share it with you, ehrr, People?
Again I ask thy forgiveness for my manners, and hope that the gate keeper won’t mind
Enjoy http://www.youtube.com/watch?v=snxHM5KFBsA
@DogsnCats: lol......nice! I was tempted to put that very same Gino Sorbillo viideo in this thread......it pretty much gives out a recipe for pizza Napoletana.
Good of you to put that here and good luck in your quest for crispy chewiness!
Now, some jerky blogger that visits here used to have this video on the footer of their blog, until they ran into blog-oh-troubles and botched the whole thing!
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27 Comments:
I liked Trianon when I was in Naples. The pizza was wet, but didn't have the swamp in the middle of the pie some others I sampled in Naples. Did you go to L'Europeo in Naples, Nick? Great pizza and other classic Neapolitan food.
Ed Levine at 3:19PM on 09/07/09
I have a deep admiration for the Italian attitude to food. The gist is that it should be good, it should be cheap and there should be lots of it. It just goes to show what care brings to a dish...if you use good ingredients well, you'll make something terrific.
NotAmerican at 3:20PM on 09/07/09
How does Keste compare?!
sunra at 3:31PM on 09/07/09
Very nice photos. Your work Nick?
Ciao,
Paulie Gee
pauliegee at 4:13PM on 09/07/09
@Ed L'Europeo was unfortunately closed for August, which is when I visited.
@sunra Keste does not compare favorably. It is decent pizza, but not in the same league.
@Paulie Gee Yes, my work, thanks.
Nick Solares at 4:27PM on 09/07/09
@nick
i have never been to trianon but i have been to naples, my family is from the area. and roberto of keste is widely respected there, and neapolitans themselves praise his pizzas. i think he came in second in a pizza contest with other pizzaioli from naples.....not bad...
so i would argue neapolitans would infact put keste in the same league
evry one i sent to keste said it's the real deal
gianluca rottura
pizzaandcoffee.com
nextgospel at 6:22PM on 09/07/09
@nextgospel They may well, but I was asked my opinion and having eaten at Keste the week before I left, and just a few days ago after my return I thought the pizza was good but not as good. The problem? apart from completely lacking in salt, the ingredients were not of the quality that I sampled in Naples. For the record the only NYC pizza that I have tried that does compare to what I had in Naples, in terms of producing a Neapolitan style pie, was the sadly closed Una Pizza.
Nick Solares at 6:46PM on 09/07/09
@Nick Solares
Cool article and great pics.
Interesting about Keste's pizza as "lacking in salt". From everything I've heard, the pizza there is pretty salty (>3% wrt flour apparently). Perhaps it was an off day? or perhaps the formula has changed? If not, then I can only imagine the pizza in Naples must have been very 'well seasoned' indeed.
FP
foolishpoolish at 7:36PM on 09/07/09
Yeah, that is one gorgeous and tasty looking pie! So they use tomatoes on the margherita not just sauce? Hmm..did they finally end the garbage strike? where did you stay in Napoli?
L.A. Pizza Maven at 11:58AM on 09/08/09
UPN had a reputation for being very salty.In fact when Ed Levine spoke about the rise of Artisan pizza makers at the NY Pizza Expo in 2005 the only memorable thing he said about UPN was along the lines of:
"What does AM bring to the table? SALT - you can really taste the salt in his Pizza !".Sorry Ed. if I didn't get it word for word,but that was the gist of it from memory.
Since he only made pizzas using cheese and / or sauce,it was either in his dough in large amounts or he had a liberal hand,and did not have to compensate as he offered none of the usual salt laden meats etc.?
With temps being higher in some countries and fermentation methods / times being played with,toppings offered ,individual nuances,personal perceptions etc.etc.the salt issue will always be a variable.
seriouspizza at 12:42PM on 09/08/09
@seriouspizza I can definitely understand that - esp in the case of UPN where one would imagine the proteolytic bacteria (from the natural leavening) were much more of an issue than a (baker's) yeasted dough. Plus no refrigeration (presumably room temp fermentation) - it requires some degree of skill and experience to produce consistent pizza like that on a daily basis. More so, I would say, than for many pizzerias.
It's a damned shame he closed recently - I never got the chance to taste the results. Here's hoping AM opens up again soon.
FP
foolishpoolish at 1:24PM on 09/08/09
I think you are in a better position now actually?Eat a pizza in Naples first and then judge.Too many people are judging what they think is Neapolitan Pizza before they have a decent reference point in my opinion.
seriouspizza at 1:52PM on 09/08/09
Trianon was the first place I tried out in Naples and one of the better overall (I thought it was #4 of the 10 I tried).
@LA- Some come with sauce and some come with tomatoes, it depends on what you order. I still have the menu somewhere... I will try to scan it in and post the link. When I was at Trianon I had a margherita DOC that was bufala, sauce, olive oil and basil. Here is a picture of it (the next one in the set shows how the pies are "wet" in the middle): http://www.flickr.com/photos/steelecity/3186597244/in/set-72157612372962779/
@ Nick- did you try Da Michele, Gino Sorbillo or Pizzeria Salvo?
steelecity at 1:55PM on 09/08/09
@seriouspizza: Yes, the pizzas at UPN were salted well. I'm not sure exactly what amount was added directly into the dough bill when making the dough, but Mangieri added a somewhat generous pinch of salt onto his pizzas while topping the skins just prior to firing the pizzas in the oven....at least on the two times I was there.
One must also remember that not all salts are the same. I love salt and have several types in my home at any given moment. I could put the exact same amount (weighed on a digital scale) of salt onto a pizza when topping and while the amount of salt is exactly the same, the perception of saltiness on the palate can be different, sometimes quite different, depending on the salt used. I've toyed around with this for esses and giggles when making pizzas.
Not saying that one salt is necessarily better than another, but some definitely do "pop" more in the mouth and high quality Sicilian sea salt from Trapani is one of these.
@FoolishPoolish: yes, the dough was done at ambient/room temperature. I would imagine someone who went often to UPN, like Ed Levine, would have a better idea of the types of consistency swings possible at UPN. Even Mangieri lamented that on some nights the pizza coming out of his oven "is s#*t"
I only went to UPN twice, but on each occassion the crust, both from a textural and flavor standpoint, was nothing short of stupendous...the most flavorful crust I have ever eaten. It was after eating at UPN that I basically crap-canned about 6 months worth of tinkering with pizza recipes and making pizzas and got some sourdough cultures of my own to start from scratch again.
Pizzablogger at 2:28PM on 09/08/09
Nick, those are fantastic pictures, both from capturing good shots and composition to post-photo editing. Very nice indeed and a nice write-up as well.
The very first picture looks so good it makes me want to print it and eat the paper. Capturing the almost "fuhgedaboutit" expression on the pizzaiolo's face is nice as well.
Also interested to see what you thought of Gino Sorbillo, if you went.
Pizzablogger at 2:31PM on 09/08/09
Not to bog this down anymore than I already have, but the type of salt, and as importantly how big the crystals are, have a big impact on salt perception.
Pizzablogger at 2:39PM on 09/08/09
@Pblogger The last time I was at UPN I had the Filetti for the first time and really enjoyed the coarse salt crystals I bit into on top of some of the tomatoes. I never noticed him salting the dough before putting the pies in the oven. I'm gonna give that a try.
Ciao,
Paulie Gee
pauliegee at 3:10PM on 09/08/09
@seriouspizza Honestly I couldn't care less if what I eat is neapolitan pizza (by VPN standards) or not. It's just got to taste good!
Neapolitan pizza is a starting point imho. It's like pizza history, or pizza culture. It's important to learn about where pizza comes from but where you take it from there is what distinguishes great pizza.
I'd agree though that 'real' neapolitan pizza is and always will be best made in Naples with LOCAL ingredients. I am both amused and saddened when I read about 'artisan' pizzaiolos who cite mozzarella di bufala, san marzano toms and caputo flour as the perfect ingredients before reciting VPN guidelines, chapter and verse as 'the BEST pizza anyone could make'. They seem to miss the point that VPN exists primarily to preserve a geographically-specific pizza heritage. It's not a coincidence that the aforementioned ingredients are LOCAL to Naples...duh!
From what I can see, there are plenty of places around the world to get a technically perfect but soulless neapolitan pie. It really isn't rocket science (although it might cost you a pretty penny depending on where you live in the world) to obtain'authentic' (ie facsimile) Neapolitan pizza.
That's where I think Anthony Mangieri got it wrong in publicity/inteviews etc. - he made a big deal about authenticity rather than representing what he was REALLY making which was the best pizza he could with the best ingredients HE knew. I'd pay good money to eat THAT.
FP
foolishpoolish at 5:58PM on 09/08/09
@FoolishPoolish: sounds like Chris Bianco is your kinda man when reading your posts on this topic.
For the most part I agree very much BTW.
Pizzablogger at 6:06PM on 09/08/09
@Paulie: Good thing I remembered there was an actual picture of the salt being added from last year's Pieman's Craft post.
http://slice.seriouseats.com/archives/2008/10/the-piemans-craft-at-una-pizza-napoletana-east-village-nyc.html
Pizzablogger at 7:04PM on 09/08/09
@Pblogger You hit the nail squarely on the head regarding Chris Bianco's approach. However, AM is not adding the salt to the dough, but to the sauce. I was thinking he put it on the dough directly and then added the other ingredients. But thanks for reviving the Pieman's post. I love that friggin' thing.
Ciao,
Paulie Gee
pauliegee at 8:38PM on 09/08/09
@foolishpoolish:I mostly agree with you actually,but disagree when it comes to taking a specific regional style ,altering it to suit your tastes/customers and still referencing it as what you started out with.I guess i'm just against certain things morphing into something else.Neapolitan pizza has certain characteristics that just even in the recent wave of popularity seem to be getting ignored or overlooked,possibly for the sake of mass acceptace,profit or just plain ignorance.How many times have members of this forum been outside of New York to other states and been astounded at what is being sold as a "New York style" slice?There are loads of regional and international styles of Pizza to suit all tastes,so i'm all for protecting the integrity of the one I happen to love.I don't champion any organisation or need any rules stuffed down my throat,but I do respect and support culture and tradition.It can be lost far quicker than the generations it takes to regain.
seriouspizza at 1:15AM on 09/09/09
@seriouspizza Actually I think we're in agreement with regards to regional styles. I've got no problems calling it anything other than neapolitan pizza if it's going to ruffle feathers - but let's be honest - there's a whole load of food products called 'Pizza' that I have trouble digesting!...just because I don't like them isn't going to stop someone using it as marketing on their product.
Best you can do is carry on the tradition regardless (and if the original article is anything to go by, pizza is still very much alive and well in Naples!) Doesn't always happen that way sadly but you can't engineer people's perceptions or opinions, but simply have faith that quality and good taste will continue to inform people that care.
FP
foolishpoolish at 6:13AM on 09/09/09
@ LA: I scanned in the menu from Trianon. The pie Nick ordered, Margherita DOC, comes with little tomatoes, whereas the Margherita con bufala comes with the sauce. In hindsight, I wish I had gotten both so I could have compared the two types of mozz di bufala to see if there was a discernible difference between the regular and the doc.
http://www.flickr.com/photos/steelecity/3903305235/
steelecity at 10:48AM on 09/09/09
@steelecity..thanks for the research..I generally prefer the sauce rather than tomatoes but had some excellent pizza in SF this weekend that used heirloom tomatoes that were deeeelish!
L.A. Pizza Maven at 12:26PM on 09/09/09
I have never being in Italy too start,
I know a thing or two about cooking,
I love pizza,
I am trying to achieve that crispy chewiness,
I will make it.
Sorry I had to let it out.
During my researches, I came across this video, and humbly would like to share it with you, ehrr, People?
Again I ask thy forgiveness for my manners, and hope that the gate keeper won’t mind
Enjoy
http://www.youtube.com/watch?v=snxHM5KFBsA
DogsnCats at 3:49PM on 09/09/09
@DogsnCats: lol......nice! I was tempted to put that very same Gino Sorbillo viideo in this thread......it pretty much gives out a recipe for pizza Napoletana.
Good of you to put that here and good luck in your quest for crispy chewiness!
Now, some jerky blogger that visits here used to have this video on the footer of their blog, until they ran into blog-oh-troubles and botched the whole thing!
Pizzablogger at 4:10PM on 09/09/09