PIZZAIUOLO
HOW IT STARTED
The Roots
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. Pizzaiuolo originated in Naples, the capital of the Campania Region in Italy.
About Pizzaiuolo
Pizzaiuolo consists of four phases of preparation for the pizza. The four phases of preparation follow the making of the dough and the baking of it in the wood-fired oven. There are many components of this practice, there is the Master Pizzaiuolo, the Pizzaiuolo, and the baker. This practice fosters social gathering and passes tradition from generation to generation. Pizzaiuolo is recognized as an art therefore there are courses that the Neapolitan Pizzaiuoli organizes to inform and teach. The art of Pizzaiuolo can be learned not only through these courses, but through one’s own family as well. However, the most common way of learning this practice is in the “bottega.” In the bottega apprentices observe the masters of pizzaiuolo at work and learn from them.
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Since most of us are not lucky enough to learn the art of Pizzaiuolo in the bottega, use the link below to learn from your home!