In the latest installment of Amateur Hour, Joshua David Stein hops into the kitchen at pizzeria/pizza school Ribalta to learn how to make Neapolitan pies with master pizzaiolo Pasquale Cozzolino. The chef uses a very specific technique to stretch and form the dough before it goes into the oven. Stein explains: "Like making love, making pizza is easy to do, but hard to do well. One must be gentle, one must be skilled, one must playfully slap, but never hit. Opera helps."
Masterful Pizza Making With Ribalta's Pasquale Cozzolino
by Eater Video
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