Enzo Coccia
Master pizzaiolo and owner of La Notizia, one of Naples' most respected pizzerias. Known for his dedication to traditional Neapolitan techniques and high-quality ingredients. Enzo emphasizes mechanical mixing, slow controlled fermentation with minimal yeast, and teaches by feel rather than rigid ratios.
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Classic Neapolitan Dough (Enzo's Method)
Note: Enzo Coccia official site, farina.tv videos, Italia Squisita articles, La Notizia menu, Garage Pizza (pizza fritta recipe)
Ingredients
- Type 00 flour (Caputo recommended) q.b. (to desired dough consistency)
- Water (room temperature) ~1 L for large batch
- Salt 50 g (for 1 L water batch)
- Fresh yeast ~1 g (very small amount for slow fermentation)
Technique
Dissolve salt in room temperature water. Add very small amount of fresh yeast (approximately 1 g for large batch). Add Type 00 flour slowly until reaching proper dough texture - soft, elastic, not sticky. Enzo teaches by feel (q.b. - quanto basta). Mix mechanically (stand mixer or strong manual kneading) to develop structure - mechanical work gives the dough its first rise. Shape by hand into 200-280 g balls (typical Neapolitan size). Rest/bench time before stretching. Cold fermentation with low yeast for extended time improves flavor.
Notes
Enzo stresses mechanical mixing for structure development and slow/controlled fermentation. Water at room temperature. The dough should be soft, elastic, and workable with relatively high hydration. For wood-fired ovens: very hot (435-465°C) where Neapolitan pizzas bake in 60-90 seconds. For home ovens (electric): preheat as hot as possible (250-300°C) and adapt bake times accordingly. Cheese handling: Enzo emphasizes thin, even cutting of fior di latte (avoid pressing machines that squeeze out whey) so cheese remains moist and strings correctly. Use fresh ingredients and don't overload.
Iconic Pizzas
Margherita (La Notizia Style)
Enzo's classic Margherita featuring San Marzano DOP tomatoes, fior di latte di Agerola (or buffalo mozzarella for DOP versions), grated Parmigiano/Grana Padano, fresh basil, and extra-virgin olive oil.
Ingredients
- San Marzano DOP tomato (sauce)
- Fior di latte di Agerola (or buffalo mozzarella for DOP versions)
- Grated Parmigiano / Grana Padano (light)
- Fresh basil leaves
- Extra-virgin olive oil (finishing)
Technique
Use Neapolitan dough ball (220-250 g for standard pizza). Stretch by hand into thin center with slightly puffed cornicione (edge) - keep cornicione airy. Use crushed San Marzano tomatoes, lightly seasoned (no heavy cooking) - spread thin, even layer (Margherita needs less sauce than Marinara). Tear fior di latte into small pieces and distribute evenly but sparingly to avoid sogginess (Enzo stresses correct cut/thinness of fior di latte). Bake extremely hot: wood oven ~60-90s at 430-465°C, or home oven preheated to maximum (250-300°C) on pizza stone/steel for 6-9 minutes. Finish with basil and drizzle of EVOO after baking. Use top-quality San Marzano tomatoes and good local mozzarella (Agerola fior di latte or buffalo) and avoid over-watering the center.
Marinara (La Notizia / Enzo Coccia Style)
The original pizza - simple, elegant, and perfect. San Marzano DOP tomatoes with garlic, oregano, and extra-virgin olive oil. Enzo notes Marinara gets more sauce than Margherita because there's no mozzarella moisture.
Ingredients
- San Marzano DOP tomato
- Garlic
- Oregano
- Extra-virgin olive oil
- Anchovies or basil (depending on variant)
Technique
Stretch dough as for Margherita (similar ball size). Use a bit more tomato than for Margherita - Enzo explicitly notes Marinara gets more sauce because there's no mozzarella moisture. Add thin slices/minced garlic and measured sprinkle of oregano (don't overdo dried oregano - it can be heavy). Drizzle a little more olive oil than Margherita (because no cheese moisture). Bake in very hot oven (same guidance as Margherita: wood oven 60-90s at 430-465°C, or home oven 250-300°C for 6-9 minutes). Finish with light sprinkle of dried oregano (if desired) and basil when served.
Piennolo (La Notizia Signature)
Signature pizza at La Notizia featuring Piennolo del Vesuvio DOP cherry tomatoes (red & yellow), mozzarella di bufala campana DOP, grated pecorino/parmigiano, EVOO, and basil.
Ingredients
- Piennolo del Vesuvio DOP cherry tomatoes (red & yellow)
- Mozzarella di bufala campana DOP
- Grated pecorino/parmigiano
- Extra-virgin olive oil
- Basil
Technique
Use fresh, roasted or raw Piennolo cherry tomatoes (depending on preference) as the tomato component. Add torn buffalo mozzarella after short bake or just before finishing so moisture balances correctly. Finish with grated pecorino and basil. Bake very hot (wood oven best).
Diavola (La Notizia)
Spicy Neapolitan pizza with San Marzano sauce, fior di latte di Agerola, spicy Napolitan salame (salame Napoli piccante), EVOO, and basil.
Ingredients
- San Marzano sauce
- Fior di latte di Agerola
- Spicy Napolitan salame (salame Napoli piccante)
- Extra-virgin olive oil
- Basil
Technique
Build pizza like Margherita but add thin slices of spicy salami before baking - the salami crisps and releases aroma at high oven heat. Bake hot; finish with basil and EVOO.
Calzone Napoletano (Stuffed)
Traditional Neapolitan stuffed calzone with ricotta di bufala, fior di latte, salame Napoli, pomodoro, grated Grana Padano, EVOO, and basil.
Ingredients
- Ricotta di bufala
- Fior di latte
- Salame Napoli
- Pomodoro
- Grated Grana Padano
- Extra-virgin olive oil
- Basil
Technique
Roll out half-disk, place fillings (not too wet), fold and seal, then bake until golden. Calzone needs slightly longer bake time than open pizza; watch for leaks.
Pizza Fritta (Enzo's Method)
Enzo's specific dough and technique for fried pizza. Deep-fried until puffed and golden, then filled with traditional Neapolitan ingredients.
Ingredients
- Type 00 flour
- Water
- Salt
- Fresh yeast
Technique
Quantified recipe: 500 mL water, 25 g salt, 3 g fresh yeast, 800 g Type 00 flour. Knead to compact elastic dough, let rise, shape small discs and deep-fry until puffed and golden, then fill. This is Enzo's recommended fritta formula as published in articles.
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