La pizza che devi provare prima che diventi troppo famosa | Pizzeria di Malati di Pizza

Summary

The video script offers a culinary journey through 'Na Capata,' a unique eatery near the Reggia di Caserta, known for redefining street food by combining elements of focaccia, schiacciata, and pizza. The pizzeria, co-founded by Antonio and Vincenzo, has gained fame through their innovative creations, such as the Casertana pizza filled with bufala butter cream, friarielli, and porchetta. Viewers are treated to a behind-the-scenes look at the dough-making process, complete with a secret ingredient—water from Naples—and a promise to share a simplified recipe for replicating these delectable dishes at home in an upcoming video.

Takeaways

• 🍕 The video introduces a new food product that combines elements of focaccia, schiacciata, and pizza, potentially redefining street food.
• 📍 The product is located near the Reggia di Caserta, a city known for its high-quality pizza, thanks to renowned pizzerias like Franco Pepe and Martucci.
• 👬 The pizzeria 'Na Capata' was founded by pizza enthusiasts Antonio and Vincenzo, who have created one of Italy's largest pizza communities.
• 🗺️ The video mentions that the pizzeria is part of the local pride in Caserta, which has been on the pizza podium for years.
• 📝 The script includes a review of the pizzeria's menu, with a recommendation to try the 'Casertana' pizza, which is the reviewer's favorite.
• 🍴 'Na Capata' offers a unique dining experience where customers can order pizzas to eat on the spot or take away.
• 🥞 The pizzeria is known for its innovative pizza toppings and also offers unique desserts called 'capatozzi', which are filled with unexpected ingredients like ricotta cream and Nutella.
• 🍅 The 'Casertana' pizza is filled with ingredients like cream of friarielli, bufala butter, smoked provolone, and porchetta from the local area.
• 🧀 Other pizzas, like the 'na parmigiana', are baked with just provola cheese and finished with additional toppings like tomato cream, cooked ham, and Grana Padano cream.
• 👨‍🍳 The video provides a detailed look at how the dough is made, emphasizing the use of high-quality ingredients and specific techniques.
• 📹 The video promises a follow-up showing how to replicate the 'Na Capata' pizzas at home using a simple technique, encouraging viewers to like and subscribe for the tutorial.

Q & A

What is the main product that combines focaccia, schiacciata, and pizza?

The main product is a new creation that merges the characteristics of focaccia, schiacciata, and pizza, potentially redefining street food according to the speaker's opinion.

Where is Na Capata located?

Na Capata is located near the Reggia di Caserta, in a city that has been on the pizza podium thanks to sacred places like Franco Pepe or Martucci.

Who opened the Na Capata local and what is their claim to fame?

The Na Capata local was opened by pizza lovers Antonio and Vincenzo, known for their skill and friendliness, and they have created the largest pizza community in Italy.

What is the significance of the 'Casertana' pizza mentioned in the script?

The 'Casertana' pizza is the speaker's favorite and is a signature dish at Na Capata, filled with ingredients like cream of friarielli, burro di bufala, smoked provolone, and porchetta from the local area.

How is the 'Casertana' pizza different from the 'Parmigiana' pizza?

The 'Casertana' pizza is filled with cream of friarielli, while the 'Parmigiana' pizza is baked in the oven only with provola and finished cold with the rest of the filling, which includes tomato cream, roasted cooked ham, and Grana Padano cream.

What is unique about the dessert offered at Na Capata?

The dessert, called 'capatozzi', is a buttery brioche filled with unexpected combinations such as bufala ricotta cream, San Marzano tomato confiture, and white chocolate chips or Nutella with hazelnut granola.

What is the process of making the pizza dough at Na Capata?

The dough is made with type 00 flour, yeast, water (specifically 'acqua di Napoli'), salt, and extra virgin olive oil. It is kneaded to a high hydration level and then proofed before being portioned and baked.

What is the hydration level of the dough used at Na Capata?

The hydration level of the dough is 75%, which is higher than typical Roman-style pizza dough, allowing for a dough that is slightly taller and can be filled in various ways.

How is the dough at Na Capata different from a Neapolitan pizza dough?

The dough at Na Capata is slightly more hydrated and requires a bit more strength in the dough to support the fillings, unlike the Neapolitan pizza dough which is preferred to be a bit softer.

What is the 'secret ingredient' mentioned in the script for making the dough?

The 'secret ingredient' mentioned is the water from Naples ('acqua di Napoli'), which is said to give the dough its unique character.

What will the speaker do in the next video if the current video gets 1000 likes?

If the video gets 1000 likes, the speaker will show how to replicate Antonio and Vincenzo's pizzas at home using a simple technique with a rolling pin.