Tag Archives: jonathan goldsmith

How to Create Authentic Neapolitan Pizza with Jonathan Goldsmith of Spaca Napoli

Posted on by
2
Jonathan Goldsmith and John Arena

Jonathan Goldsmith of Spaca Napoli with John Arena of Metro Pizza at Pizza Expo

 

Jonathan Goldsmith is a pizza master. He has studied in Italy and learned his craft. He speaks fluent Italian and is able to converse eloquently in the true language of pizza.

The most amazing thing about Jonathan is his true humbleness when it comes to discussing pizza. I have spoken to him several times on the art of pizza. He says he is proud to be part of a time honored guild and tradition of pizzaioli. His restaurant in Chicago, is called Spaca Napoli.

In the video and audio below, he explains how to make authentic Neapolitan pizza dough. Jonathan was interviewed at the International Pizza Expo, in Las Vegas in 2014. He is extremely forthcoming and gladly explains the formula for making authentic Neapolitan pizza dough.

The following recipe is for 12 Dough Balls, so it may be more than enough for the home pizza chef. He states you can give some of the excess to friends and family so they can make their own pizza. He explains that if you have some dough left over, you can also use the dough recipe to make bread.

Note that in the tradition of all great bakers and pizza masters the recipe is given in baker’s weights rather than amounts of cups or measuring spoons. Professional bakers need to be exact in their measurements in order to maintain a certain amount of consistency of their product. This recipe can certainly be modified for the home pizza chef. Note also the pizza dough recipe is completely in metric units. This is how he was taught to make pizza and he share all of his knowledge to further the concept of having others create wonderful pizza.

You can feel the enthusiasm Jonathan feels for the creation of pizza. He once explained to me, he feels he is still learning his craft. He still is working at making incredible pizza.

This dough recipe will teach you to make authentic Neapolitan pizza. The recipe is listed below. As you watch the video you can learn all of the steps involved in creating amazing pizza in your own kitchen. Or if you are a pizza professional, you have discovered true pizza secrets, here.

Recipe for Pizza dough:
1 liter of water
1.7 kilos of flour
50 grams of salt
1 1/2 grams of yeast.

Jonathan is a world famous pizza maker. His restaurant Spaca Napoli has received numerous local and International awards and recognition as one of the best Pizza Restaurants in Chicago.

Here is the video:

Spaca Napoli
1769 W. Sunnyside Ave, Chicago, IL
Reservations Accepted
773-878-2420

Here is the mission of Spaca Napoli:

Spacca Napoli Pizzeria was inspired by the authentic aroma, taste, and craft of pizza found on the streets and in the pizzerias in Naples.

You can listen and download the mp3 recording of this interview, below:

[display_podcast]

Jonathan uses Antimo Caputo Pizzeria Flour for all of his pizzas.

John Arena, Metro Pizza, of the History of Pizza

Posted on by
Reply

John Arena gives his take on what makes pizza so special.

Pizza explains John is a collaborative food. He says that professional pizza makers are actually astounded that there so much discussion about pizza.

When you go to a pizzeria you go go with the idea that the pizza maker will make your vision of what is a perfect pizza.

In that sense making pizza is really a collaborative process.

You figure it out with your friends and the  people you are with. You then communicate that with the pizzaiolo and he tries to recreate what you this is the perfect pizza.

John brings out the idea and asks: is pizza really authentic Italian origin?

There is no disagreement that pizza is made with a dough and crust. John says that dough goes back to the ancient Egyptians. He reveals that beer and pizza are related. Beer is a liquid form of pizza dough.

Was it perhaps the Greeks who started making flat bread? The bread came from Egypt and was perfected by Greek bakers.

The tomato, however did come from the new world. Brought by the Spaniards to the Neapolitan area. And of course tomato was at thought to be at first poisonous.  Somehow the tomato made it onto pizza.

The water buffalo was brought over by the Crusaders. They were the ones who added buffalo mozzarella. The spice cam from India: the basil.

John quotes Jonathan Goldsmith who has a poem in his pizzeria, Spacca Napoli. The gist of the poem is that dough, mozzarella, tomatoes and basil do not make the pizza. There is a  missing ingredient in the pizza: the heart of the pizza maker!

Find out more about John at   The Slice of the City.

In Las Vegas for Pizza Expo

Posted on by
Reply
International Pizza Expo 2013

International Pizza Expo 2013

Coming to Las Vegas for the Pizza Expo, brings back wonderful memories. The pizza, the products, and the people. There are some fascinating people here. The Pizza Expo is a wonderful celebration about pizza and the pizza business. While there are a number of workshop and events, there are also hands on pizza tasting, pizza making, pizza judging and pizza tossing. Make no mistake, Pizza Expo is aimed at the pizza professional.

Estimates are of crowds of over 7,000 attendees. The gathering is made up of pizza pros and those who support the professional pizza business. There are different types of flour, pizza ovens, all manner of pizza toppings, cheeses, pizza hardware and pizza software. If it is pizza business related, even remotely, you will find that item or service at the pizza Expo. From various bakeware,  to pizza ovens,  kitchen magnets, and pizza peppers.if you want it, you got it.

One of the very coolest additions to this years Pizza  Expo is the official International Pizza App. You can find out more about it at the official Pizza Expo Website.

Last time I was here I got to meet some amazing pizzaiolo. The Italian Crew was a personal high-light. This was an amazing crew of some the best pizza makers on the planet. They were sharing there wisdom, their expertise and their energy.

I learned some great dough techniques during my last visit. I discovered the gentle, yet firm touch of the master pizza maker. He was able to shape the dough into finished pizza shape with a few slaps and pulls.

Yes there were some dangerous pizza creatures:

For me the best part of the whole experience are the stories and tales about pizza and those who lovingly make pizza. Meeting Jonathan Goldsmith of Spaca Napoli was one of the most rewarding experiences. Jonathan is not only a gentle pizza spirit who is truly honored when you eat his pizza, but also a social activist, who creates significant change through his business.

Roberto Caporuscio of Keste Pizza and Vino in New York was there. He gave a lot of positive energy to the pizza making crew from Naples. As a matter of fact some of the pizza masters from Naples showed Roberto how to make pizza!

And what can I say about spending time with John Arena. John and his Cousin Sam founded Metro Pizza in Las Vegas. (FYI: you can see a video tribute I did for Metro Pizza, here.)

John is a pizza master who has taken it upon himself to be a pizza advocate to spread the joys, wisdom and enlightenment of making pizza. And yes I did say enlightenment. Making pizza is truly a spiritual experience.

John Arena, discusses pizza

John Arena, discusses pizza

I hope to keep you, updated on all the latest info of the 2013 International Pizza Expo

So stay tuned….

Whenever I leave Hawaii, (and of course return) there is only one airlines I use, and that’s Hawaiian Airlines. You can find out more about Hawaiian Airlines CLICK HERE.

Check out amazon for all of your on-line and offline needs.

Jonathan Goldsmith of Spacca Napoli Interview

Posted on by
Reply

Jonathan Goldsmith is a true Legend of Pizza.

He has pizza passion. He moved to Italy to learn to create authentic Neapolitan Pizza.

The result is his very famous pizzeria, Spacca Napoli:

According the their website:

The creation of Spacca Napoli ame out of Jon Goldsmith’s profound love for Italy, a cherished place that he, partner Ginny Sykes and daughter Sarah have considered a second home for many years.

One could say the dream was always there, waiting for the right moment to be born.

From Florence to the Gargano to Naples, creating the pizzeria came naturally, bringing together Jon’s passions for cooking and hospitality and melding them with his appreciation of all things Italian. The plan began to take shape on a flight to Italy in July 2004, following a casual suggestion to Jon from a fellow traveller who was from Naples that he ought to open a pizzeria in Chicago. On that trip, Jon began to talk about the pizzeria idea to his many Italian friends in Rodi Garganico (Rodiani).

 He was encouraged to go west for “true” pizza, to Naples — said to be the birthplace of pizza. As that summer drew to a close, Jon was determined to bring the essence of the Italian markets, the street life, and the abundance of Italy right back to Chicago.

 

 

Visit Spacca Napoli:

1769 W. Sunnyside, Chicago, IL 60640

• 773.878.2420

 

Jonathan exclusively uses Caputo:

Antimo Caputo Superfine Farina Flour “00” 10 count / 2.2 lb

Di Matteo Pizza Masters Make Pizza

Posted on by
Reply

Master pizzaiolo Jonathan Goldsmith takes us on an incredible pizza journey..

Here Jonathan takes on a journey of knowledge that tells us much about Italian pizza as it does about our own passion for Italian food itself.

The video created by Jonathan reveals much about him and his own love of pizza!

Masters at their craft, the pizzaioli at Di Matteo show their skill and love of the art of pizza making.
Made on location in Naples, Italy.

 

If you are in Chicago, you must pay a visit to
Spacca Napoli
1769 W. Sunnyside,
Chicago, IL 60640
773-878-2420

Visit Spacca Napoli, here.

 

Roberto Carporuscio, and Jonathan Goldsmith at the Las Vegas Pizza Convention

Roberto Carporuscio, and Jonathan Goldsmith at the Las Vegas Pizza Convention