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Masterful Pizza Making With Ribalta's Pasquale Cozzolino

Welcome to Amateur Hour with Joshua David Stein, Eater's newest video series, where we learn at the feet of these industry masters and try, failing spectacularly, to learn their craft.
In the latest installment of Amateur Hour, Josh Stein hops into the kitchen at pizzeria/pizza school Ribalta to learn how to make Neapolitan pies with master pizzaiolo Pasquale Cozzolino. The chef uses a very specific technique to stretch and form the dough before it goes into the oven. Stein explains: "Like making love, making pizza is easy to do, but hard to do well. One must be gentle, one must be skilled, one must playfully slap, but never hit. Opera helps."
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Ribalta

48 East 12th Street, New York, NY 10003 (212) 777-7781 Visit Website

Ribalta

48 E 12th St., NY, NY

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