The Pizza That Spills Off the Plate! A Day at “Antica Pizzeria da Michele” in Naples, Italy

The Pizza That Spills Off the Plate! A Day at “Antica Pizzeria da Michele” in Naples, Italy

We make 1,500 pizzas a day. We use San Marzano tomatoes. It’s a bust of the founder Michele. Let’s take the elevator, come on. Downstairs are the cold storage rooms and woodshed. Beech has a firmer texture and doesn’t burn quickly compared to chestnut. The smell of resin in the oven then disappears. We’re going to the laboratory where the dough is made. We make an average of 1,300-1,500 pizzas a day. If you want to help us continue creating this content, buy us a coffee and become a member of Greataly Food, you’ll also get exclusive benefits! You’ll find the link in the description, THANK YOU! Are you all Napoli fans? I’m a Juventus fan! Now we’ll stir it for another 10 minutes, then let it rest a bit and then it’ll be worked on tonight. Then we’ll make the balls today, in about half an hour , and let it rest in the boxes. It’s a very friendly environment and the pizza chefs find time to laugh and joke while they’re making the balls ; it’s a really nice environment! Anyway, on behalf of everyone, I wanted to thank Antonio for paying for our big breakfast at the “Polo Sud” bar this morning. Thank you. Thank you. They’re joking to make the job easier and to be a team player! We specifically use San Marzano tomatoes. Our tomato company, Solea di Sant’Antonio Abbate, supplies us with them . They’re opened from this container, blended, and thickened to a fairly consistent consistency, not watery, and the pizza truly tastes like fresh tomatoes. This is the room of family memories. Here is our story, which began in 1870 and how it developed and arrived at what we call today, the sacred temple of pizza. This Peroni mirror dates back to 1850, and when Julia Roberts came to Naples, she further established us as an international pizzeria. Roberts saying to her friend, “Is there a thin, doughy pizza?” Yes, in Naples there is a thin, doughy, consistent, elastic, delicious, slippery pizza—pizza paradise! which has been made in our pizzeria since 1850. Here we have the dynasty, the second generation of the Condurros: Salvatore, Antonio, and Luigi, who continued the tradition of Michele, the founder. We have some photos from the era; here we are at the end of the 19th century; this is Salvatore Condurro, and here Antonio with the old counter that stood in the pizzeria in the early 20th century. The pizza was sold to the poor on the streets, and it has remained one of our hallmarks, this large pizza that can satisfy any palate, both for its texture and its deliciousness. My uncles always taught me that pizza is a popular dish and you shouldn’t overcharge for it. This is a bust of the founder Michele that was donated to us. Here are various awards and recognitions, this diploma from 1933 that reads, “The pizzeria is recognized as a leading pizzeria, hygienically perfect and clean.” That’s also where the idea of ​​the “temple of pizza” was born, looking at this diploma. We’ve been here since 1906. We used to live across the street, then with the demolition of Naples under Mayor Nicola Amore, all the working-class neighborhoods were cleared away and new buildings were built. And we were forced to come to this place , which has remained iconic for us because it’s the headquarters that has become a historic location. We’ve dedicated each table to a person who came here to eat pizza. Here’s the photo with Roberts, who was at our pizzeria. Over there, we have Oliver Stone, who was here to eat pizza, some Napoli footballers like Reina, Mertens, the Agnelli family, the latest one who passed by a little while ago, very important, eh… Spielberg! Salvatore, Michele’s father, here’s Michele’s painting, which is almost a form of protection. He married twice and had 13 children. Back then, people had children because it was a labor force; the more children you had, the more opportunity you had to have them work in commercial or agricultural activities, so at a certain point they became manual labor. Here is Saint Anthony the Abbot, the protector of fire, and he’s also considered the protector of pizza makers. This is an ancient oven; real pizza is wood-fired pizza! This is how the dough is rolled out. Let’s add tomato, basil , and cheese . How long does it take to cook the pizza? 40 seconds. It’s called “marinara” because it was typical of sailors; they would add a little fish, tomato, and garlic, and that’s why it’s known as the “sailor’s” pizza. While the Margherita derives from Queen Margherita, this pizza was made in her honor and also features the colors of Italy: white, red, and green. It’s called “cartwheel” pizza because in 1500 Naples experienced a huge population increase, which meant all these people had to be fed. Pizza allowed all these people to be fed. They were made in the stoves you see up there and carried down the street on huge trays to be sold. Each pizza cost 1 Italian lira , and the cooler it got, the lower the price, so the poor people waited for their pizzas to cool down to pay less. IF YOU LIKE THE VIDEO, LEAVE A LIKE AND SUBSCRIBE TO THE CHANNEL, THANK YOU! If you want to help us continue creating this content, buy us a coffee by becoming a member and you’ll get exclusive benefits! You’ll find the link in the description!

▶▶ ACTIVATE SUBTITLES IN YOUR LANGUAGE [CC] ◀◀
🏠 Name: Antica Pizzeria da Michele
📍Address: Via Cesare Sersale, 1, Naples, Italy

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▶▶ Chapters ◀◀
00:00 What you’ll see in the video
00:24 Overview of the pizzeria’s location
01:04 We take the elevator to discover the dough
08:13 The history of the Pizzeria
10:35 They still work the old-fashioned way here!
11:33 Famous people who came here to eat pizza [DON’T MISS]
12:40 Service starts as early as 10:30 in the morning!
16:50 Preparation and tasting of the 2 ICONIC Pizzas!

We at Greataly Food went straight to where the history of pizza was written: at Antica Pizzeria da Michele in the heart of Naples. This isn’t just a meal; it’s a pilgrimage to the “Temple of Pizza,” and we were there to uncover every secret.
In this exclusive video, we take you on a complete journey. You’ll see the Master Pizzaiolos at work on the famous dough that has conquered the world. We’ll show you the dough process and reveal why their “wagon wheel” pizza is so inimitable, thin, and delicious.
We’ll tell you the History and Evolution of how the Condurro family, starting way back in 1870, has kept its procedures and high-quality ingredients intact, resisting time and trends. You’ll also find out how Antica Pizzeria da Michele managed to expand globally with the “Michele in the World” project, opening dozens of branches while maintaining a maniacal focus on authentic quality.
Finally, you’ll dive into the frantic service, where the “pizza warriors” churn out thousands of pizzas a day for customers who start arriving as early as breakfast time. Get ready for a total immersion into the legend of Neapolitan pizza!

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