On September 25th at 6:10am GMT I flew from London to Naples, Italy. On September 25th at 9pm CET I flew from Naples back to London. I spent the time between trying 16 Neapolitan pizza at eight of the world’s greatest pizzerias in the space of 8 hours.
To fully appreciate the art and science of pizza in its historic epizzentre you have to explore its surface textures, features and forms.
THE PIZZA OF NAPLES IN TWO MINUTES, my video compression of the September 25th pizza crawl, traces the topography of Neapolitan pizza, from the stretching of the dough in the practiced hands of the pizzaiolo to his rotating of the crust as it puffs and browns under the torrents of intense heat in the wood-fired brick oven to his unveiling of the finished Margherita, its surface glistening with deposits of molten mozzarella and plum tomato sauce.
The eight pizzerias featured in the video are:
(in order of appearance)