Outside of Naples, I can't think of a better place to learn about Neapolitan pizza than in NYC, the birthplace of pizza in America.
The same week I signed up for Scott's Pizza Tour in NYC in January 2013, I also contacted Giulio Adriani, recommended by a member of the Pizza Making Forum (PMF), as another great resource in making Neapolitan pizzas. Giulio is the chief pizzaiolo and owner of Forcella, who happens to be one of the Senior Pizza Makers in the AVPN. AVPN is an organization created to protect the professionalism of the pizza makers in Italy and worldwide that choose to make the True Neapolitan Pizza according to the tradition and to ensure the quality of the production process and products used.
I really didn't know much about Giulio as an instructor, other than the fact that he has taught classes as far places as Brazil and that members of the PMF raved about the incredible pizzas at Forcella. Amazing what you can find in the Internet. I contacted Giulio though his Forcella website and got an immediate response. Evidently, he is open to sharing his knowledge so I set up a one-on-one training with him.
|Forcella in Brooklyn|
Like a mozzerella ball
Loving the warmth
Gently "push" air towards the rim
|Gently pull dough with left hand...|
|Fold dough over the right wrist...|
Final stretch on the peel
"Remember to be gentle, Sharlene"
Kids are hungry tonight!
Pizza al Metro
Me and Giulio
Pizza Margherita at Forcella (Bowery)