Until around the Second World War, pizza as we know it today was a food made almost exclusively amongst the lower classes in Neapolitan society. The Italian upper classes looked down upon this street food and would generally avoid it (what a mistake that was!), but this doesn’t mean that they didn’t find a way to get in on the pizza action in some manner.
Today we’re looking at the (almost) lost pizza recipe that the Neapolitan nobility thought was fit for a king!
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PIZZA ALLA CAMPOFRANCO RECIPE – https://www.pastagrammar.com/post/pizza-alla-campofranco-a-royal-neapolitan-deep-dish-pizza-recipe
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41 Comments
Honestly that has a lot of connection to Gino's East or Giordano's stuffed in Chicago. Kind of blown away anything actually Italian is anything like it. The outer crust really looks a lot like Gino's East.
Awesome video yum 😋 definitely going to make. Thanks so much for sharing 🫶🫶⭐️⭐️😘😘
"That is not Pizza, that is a Cassarole." ~Anthony Bourdain.
#PlasticPaper 🙂
This is Chicago Deep Dish except for the second layer of dough and the use of butter in the dough instead of lard.
Pizza Hut had the Priazzo back in the eighties. Basically a Pizza thick pie with whatever fillings you desired
I am far, far, far from an expert, but I suspect pizza came from a flustered mom sounded by hunger kids while baking, flattened out some bread dough, topped it with ever present tomato sauce, and topped with again ever present cheese, and popped it into the ripping hot wood fired bread oven. Done, food for the youngsters in a few minutes. What do you think???
The wife is lovely the husband is smug and annoying trying to tell his Italian wife how to cook Italian food
Sembra squisita la pizza! Da leccarsi i baffi! Complimenti, Eva!
What’s the backstory on your “Hello I Am Guilty” t-shirt? Was it a Christmas present from Popeye’s? 😁
🥬🍅🍅🍅
More than Chicago style deep dish, this seems very similar to Chicago style "stuffed pizza".
Our son, now 41, knows how I lived in Italy for 18 mths in my teens..and has always loved my pizza..which isn’t exactly like this one..but is deep. Over a year ago he bought a huge Mercedes van, had it completely decorated in pizze etc..and installed an Italian wood pizza oven, sinks etc. all tested for laws etc..and he goes to different site 3-4 times per week, more is summer due to festas, weddings etc…and makes the most amazing wood fired pizze! Btw he lives in Scotland…so he has invented one pizza to give a nod to Scotland. Dough obviously, tomato, haggis crumbled across it, sliced red onion and mozzarella I believe! It’s a big hit! All his pizze are fortunately! Much love from me the Brit who lives in northern Portugal! Whose hubby is Scottish, and whose children live in Scotland..but actually were born in London! 😂❤🤍💚❤️🤍🩶
Its like eating a cake
6:19 THANK YOU!
My life is now validated. I feel seen.
PizzaExpress be damned with your thin and crispy, mouth lacerating pizza bases!!
8:55 – in the UK we call it cling film.
As, 1) it’s a thin ‘film’ of plastic and 2) it has a tendency to ‘cling’
🤷🏻♂️
I wonder, as my partner is (ugghhrr) vegan, what would the vegan version of this be?
Maybe, some sort of oat milk and vegetable fat replacements possibly (although, not sure about how to replace the egg though)?
What could the other meaty bits be replaced with though?
🤔
Rotini is not spaghetti. Deep dish is not pizza, it is casserole. Delicious casserole…but casserole…and not pizza. 'Pizza' has a definition, and deep dish does not fit the definition.
Is that a semicolon on her left hand? I know what that means. Hearts to you both.
PORK No Bible.
That is disgusting 🤮
What kind of lard do you recommend? Leaf lard or regular pork lard?
To my untrained eye it looks like a Chicago Deep Dish Pie. That slice has to be 1200 calories for sure. I hope to try it someday. Yum!!!
it's the OG stuffed crust pizza!!
Gli americani cosa?😂😂😂😂 semmai sono stati gli emigranti napoletani ad esportare la pizza ad inizio 900.. mi eravate simpatici dopo sta cazzata avete perso di credibilità
But if this was true why in Napoli they have no memories of this kind of pizza that to me looks like a deep dish pizza from Chicago ?
Hi Eva & Harper.
Great informative and fun show as usual. Just one question: When you tell people to place the dough in an oven with only the light on — What is someone to do if they have an LED light in their oven? I also live in Tucson, so a warm location like the garage? Or an oven set to 100? I know i could figure something out, just want your take on it. Ciao,
plastic paper ! hahaha! good term!
Oh my gosh that looks so good!!! Not sure how you both stay so slim eating such great food all of the time. I look at that and gain 10 pounds.
0:41. is that Sophia Loren in Gold of Naples ?
hallo where have you found the recipe?..buonasera dove l'avete trovata..sono profondamente interessato al argomento…fonti in inglese, italiano, latino, tedesco, spagnolo..alcune con molta calma mi sono comprensibili….grazie
Harper, you meddler, you took away our "plastic paper"! Why did you correct her? Waaa! I loved "plastic paper"! Damnyou…
Bla bla…ive seen better.
Italian migrants and tourist. brought Pizza to the world.
oh look the terms deep dish and pizza do actually go together in italy. Guess NY got the whole war wrong with Chicago.
This video instantly reminded me of something! I just finished reading Forbidden Chef Secrets, and honestly, it completely changed the way I cook at home. The way the book breaks down techniques is so clear and actually doable — even stuff I used to think was 'chef-only' feels accessible now. It’s like having a mentor in your kitchen, walking you through every step. If you’re into cooking even a little bit, I seriously recommend checking it out — it's next-level.
Is it considered a racial slur OR offensive for a person to call an Italian 'fredo'??
Ho fatto delle ricerche,non c e nessuna traccia di questa "pizza"mi chiedo se non sia inventata
Um, WWII may have given it a boost, but the Italian immigtants in 19th century NY brought it over & popularized it, at least locally (thoug& still a large geographic area). Pizza in NY has been available for more than 100 years. It's also why we use the word "zucchini" instead of the French "courgette" like they do in the UK.
I'm drooling! Looks so good!
I just saw your video and will try to bake it tomorrow. I'll have to light my wood fired oven in the yard so I will have tried your pizza before our kids come home for the weekend. I look foreword to sharing this new recipe with my children. Thankyou and God bless.
This is one of my favorite cooking channels and also my favorite YT couple.