My wife and I just got back from a 2-week vacation in Europe. We went to Messina, Venice, Dubrovnik, Florence, Pisa, Rome, Cannes, Nice, Barcelona, and Naples — it was a whirlwind! Perhaps my favorite memory from the whole trip, though, is getting a pizza-making lesson in Naples. Here are some pics:
The Pizzaiolo at Les GaGá, GiGi.
He didn’t speak a ton of English. Mostly GiGi’s instruction was, “not-ta too much-a.” He uses only San Marzano tomatoes in his sauce, plus buffalo mozzarella, extra virgin olive oil, and basil to top his pizza Margherita. This is good, since it is actually against the law to do otherwise.
He was very precise about the dough, too. “1 liter of water makes 15 pizza, each one weighing 250 grams. Only other ingredients are yeast, salt, and time, about 8 hours.”
GiGi and I wave for the camera while the pizza cooks in the background. Seriously, this takes only about a minute. That oven is really, really hot!It tasted amazing. I know there is really no chance of reproducing this type of pizza at home without a wood-burning oven, but it was fun to get tips from a master!
PDF
If you enjoyed this article, please consider sharing it!
The pizza looks wonderful and mm mouth is watering for a taste of it. Being a grandchild from immigrants from Naples, I am somewhat of a pizza snob. My mother made pizza with bread dough, good tomatoes, olive oil and a small amount of cheese and basil and that is the way I still like it. Thanks for the pictures.
What a fun experience! I’m eating homemade pizza this weekend, but no way will it taste as good as this one. Thanks for the warm welcome back
Hi I am going to italy in may , can you post his address and contact email etc . Thanks
Hi Tom,
From their website (www.lesgaga.com):
Les Gagà Restaurant
Via Sannazzaro n° 2, 80122 – Napoli (ITALY)
Tel. +39 081.240.45.63
Per informazioni e preventivi contattare +39 329.7309290
e-mail: info@lesgaga.com
Gracia