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Simone Fortunato lo sprint della pizza napoletana
The secrets of the fastest pizza maker of the world for a sprint pizza for the summer! 845 445 Alessandra

The secrets of the fastest pizza maker of the world for a sprint pizza for the summer!

Speed is ​​important for a pizza maker? We asked this question to Simone Fortunato of Pizzeria Diaz – 3 times world champion for the fast pizza category of the Caputo Trophy – and he told us his secrets for a sprint pizza for the summer, or, as we say, for a pizza sciué sciué (in Neapolitan dialect, sciué sciué means “hurry, hurry”, relating to something done on the run, quick, but of good quality).

Knead and working in just a few seconds on multiple symmetrical pasta disks is really not for everyone, but that is what is required for one of the most fast-paced contest of the Caputo Trophy – the fast pizza category.

During the 2017 World Pizza Maker Championship which has just ended, Simone Fortunato needed only 39.16 seconds to make it, winning for the 3rd time the title of fastest pizza maker in the world.

Here are some secrets that came out from the chat with our multiple award-winning champion.

What does it mean for a pizza maker to be the fastest in the world?

Speed is a value in our job because it trains you directly on the field, working day by day in pizzeria and answering to customers’ requests. That’s why the Fast Pizza Trophy is an award that is slowly gaining more and more interest from the industry, and not just among the acrobatic pizza experts.

What is the difference between a fast pizza contest and the everyday work in pizzeria?

You use the same dough, and there is no need to modify its elasticity like you do for the free style contest, because here you win by working just like you do in your pizzeria, with the same adrenaline and the same desire to do well. What changes is the use of the stopwatch, which remains a transparency indicator: it gives a fact, not an opinion, to testify which is the best. What changes is also, surely, how you define the work; to be a pizza maker requires not only knowing how to work the dough, but also know how to dress a pizza to make it a quality product!

As a speed expert, what do you suggest for a pizza “sciué sciué”, a fast pizza, suitable for summer?

For a quick and practical product, easy to eat even in the hot of the summer, I suggest to use a few simple ingredients, better if seasonal as arugula, “straccetti di bufala” cheese and, of course, the tomato: a valuable ally, especially when chosen aiming to quality!

Caputo Napoli Pizza Village
Ciao is official sponsor of the Caputo Napoli Pizza Village 2017 845 445 Alessandra

Ciao is official sponsor of the Caputo Napoli Pizza Village 2017

From the 17th to the 25th of June, Caputo Napoli Pizza Village will open a big window onto the world of the Neapolitan pizza of excellence. This year too, Ciao will be the official tomato of the event and of the World Pizza Maker Championship, which will declare the best pizza artisan of 2017.

Only a few hours are left before the opening of the pizza village: 9 days of dough and condiments will kick off the summer of great Neapolitan gastronomy by highlighting the great importance that techniques and attention to the quality of the ingredients have for a dish like the Neapolitan pizza, a model followed an imitated everywhere, but with unique features.

Who will be the world champion among the APN pizza makers and what specialties the 50 participating Neapolitan pizzerias will give us on beautiful backdrop of Lungomare Caracciolo to celebrate the most famous world kermesse fully dedicated to the White Art?

We will find out very soon, as only 3 days are left before the official opening of the Caputo Napoli Pizza Village 2017: the ribbon-cutting will be on Saturday, 17th June.

A format unchanged, but with an even more rapid pace and a renewed attention to fried pizza and to the women’s participation to the cream of the crop of the Neapolitan pizza maker association (Associazione Napoletana Pizzaioli – APN)

50 the pizzerias and hundreds the artisans that will come to the pizza stadium on Lungomare Caracciolo from all over the world to participate to the 16th Caputo Trophy.

Of all the 100,000 specialties that are expected to be baked during the 9 days of the event, the official tomato will be the one of Ciao, renewing again the partnership with the world’s most important event dedicated to the pizza of excellence.

We will tell you the art, the competing specialties and the flavors, the colors and the faces of that which in the end is above all a celebration great as the heart of Naples, which welcomes anyone around its popular table made of simple excellence!

Come to party with us!