Today we're going to go eat the best pizza in Italy by coincidence, just 30 minutes away from each other in the mountains. Outside of Naples Italy you will find two pizzerias, one that serves the best rated pizza in the entire world and one that has the world's best pizza chef. I Have a puddle of cheese in my mouth Oh wow, the toppings rearranged engineered to Perfection I've traveled from across the world to find out why this is the best pizza on Earth and today we're eating both of them. Hey hey everyone hope you're having an amazing day! It's Mark Wans and we made it to the town of Certa which is about 30 45 minutes outside of the bigger city of Na Italy We made it IM Maselli de Francesco Maruchi and Francesco Maruchi.

he's the chef We're going to meet him right now. This is a pilgrimage food pizza destination that again many people consider to be the greatest Pizza on Earth and it was ranked the number one pizza in the world by the 50 Best Pizzeria list where over 900 of the greatest Pizza experts voted and this this place they won number one. Here we are Jeff How I do oh let look good to very very very happy I'm sorry we're late yeah this Marqueen very nice to meet you. Very nice to meet here.

Jeffrey Yes this a dream world's best pizza and guess there we are. Maruchi Oh Maruchi the legend I Love this! How many years ago was that? I've been 8 years ago and then maybe four years ago so it's always nerve-wracking to come back to a favorite place. Will it be as good? Shia Shia He's getting started on just a classic the margarita. and one of the things that I've noticed is that he handles the dough with such care.

so gently. It's not stretching it, it's not like pounding it, not, it's just treating the dough with such care. such gentle hands, gentle fingers on that dough and the twirling it takes. Talk about a wrist action.

and he just Twirls it and Twirls it and that dries out the bottom of the dough and perfectly. You've got the perfect Char on the bottom while drying it out while keeping it moist on the inside. Man, now you can see when he makes pizza, he leaves about a couple inches of barren dough without toppings. and now you can see why because it forms this like literally like an inner tube of puffy dough.

Oh thank you. you're welcome, thank you very much. You have to do the envelope fold inside, goes in and then oh sloppy. First bite of the number one pizza in the world.

Oh wow, oh man. the tomatoes, the cheese, the basil. the crust is just phenomenal. That crust is literally forms an inner tube around the the outside of the pizza that would float.

So Airy and puffy it would float guaranteed. I mean between the uh, best products in the world actually? Samano Tomatoes The Filat or Buou I think you said put bu in this one basil Char Just Sublime Your luck onion. It's Max Avangard, Seven Seven Mood One Pizza Seven Onion there is out of the oven. The next Pizza is seven different stages of an onion in fermentation foam.

Mayo gel onion gel which Franchesco Maruchi. He just very carefully places and the dough is also extremely special because he steams it, then fries it and then bakes it bra. Yes, Seven onions on a pizza? Yeah Oh wow. Six yes, six.

maybe better. The sweetness of those onions. Yeah, that's the acidity. Oh it's unbelievable.

This is onion. Paradise Yeah, it's kind of like onion. applesauce just spread over that entire base of pizza. Incredible.

Yeah. I Know Sal Local or what is the the defining part of your pizza? Is it the dough. Is it the toppings? It's the dough. The dough.

The dough is King that the dough without the dough. It's no good pizza. No. Are you ready? Yes ready.

So here we go the next. Pizza Uh which from Esco Maruchi made. Uh so it starts off with that dough and I'm beginning to understand that dough. It really holds the toppings within this like crater holding the hold it all in the crater.

And then there's cheese. There's broccoli. Rob paste plus sausage. Absolute beautiful Perfection Oh hanging cheese Thea FL Okay, the bitterness of the broccoli The Herbal spices in the sausage I think I taste fennel seed in the sausage oh man.

Delicious. Slow. cook that fire. the Char The combination everything together in your mouth in the kitchen over there it's amazingly rich and Hearty yet puffy and light at the same time.

Zucchini It's zucchini flow. Okay so this next Pizza is the Highlight The star of the show is the zucchini flowers uh but also goes on Gam which is the fermented anchovie paste made into a cream plus hard ricotta cheese which he shaved on at the end and again that same just unbelievable dough. Thank thank you so much! Oh this one is amazing. The levels of flavor and complexity of the garam really comes through and yet like just gives it that perfect salty fishiness plus that extreme smokiness from the fire.

Oh it's so good. This one's incredible. H Totally different, totally unique. You can tell that his combinations the the toppings are so well thought out.

They're not just random toppings, they all fit. they all are Harmony together. Tomato, Roasted tomato. So is this the same base that's been steamed and fried and then baked? or will be baked? Okay loal and that goes into the oven to bake.

Come see this coming out. Okay, take your pizza here we go the marinara and he says this is his favorite pizza at the world's Best Pizza So that makes this possibly the best pizza on Earth And here it is the future of marinara and so that same crust. the crispy one which is steamed which is fried which is then baked with roasted tomato with uh, the garlic leaves with capers with olives with anchovies, a Sprinkle of oregano. It's so aromatic.

Oh oh oh oh wow oh that's incredible. The tartness of the tomatoes, the acidity of those olives, and the garlic. The oregano just bumps up the the The herbal quality, the crispy base, oh that's that's unbelievable. Oh that's of the Capers as well.

it's so acidic, it's so flavorful. It's this burst of natural Umami tomato that just overwhelms you. and then oh yeah, the salty uh, anovia as well. something magical in your mouth.

This is the one Yeah wow yeah wow, that so good. So much p in it. especially the Ani and the Capers change the game. Antichrist Off course.

Oh wow Fernando I'm in heaven Sor Fernando's having a moment over here Yes A Moment Of Life Reflection: Yes, um I guess this is we can call this Umami Everything melts together. You can, it's not. Nothing is too sof and that. My favorite part is the roasted tomato.

Um. puree. unbeliev aming. It's this flavor that's more than you can describe with your taste buds, right? Yeah! I I'm having a hard time describing.

how was the marinara life changing? Unbelievable. I'm torn between the seven onions and the future. Marin I'll go for onions first. man, this one second.

Wow. Okay. Onion. Amazing.

Wow. Wow. One, two three. it's pizza.

Oh greatest. Pizza Bite on earth. Oh yes Oh the best W ever. The best pizza in the world in history.

Wow on planet. Earth Oh wow. Unbelievable, Yes Unbelievable. Jeffrey We need the music.

This a crazy crazy boy bad boy. Thank Youk you thank you. So just 30 minutes away we're going to meet the world's most famous pizza chef who breaks all the rules and sells 1,000 pizzas a day in a tiny village of just 5,000 people. What's he doing That makes his pizza so special? To have the best pizza, you need the best ingredients.

So before we get to the Village we're going to a Buffalo mozzarella. Factory Okay here we go. Mozzarella. Factory And this is where Pepen granny where he sources some of his fresh mozzarella shirt or we're shiting up goes in we are at.

Kaz Kaz Here is where Franco Pepe sources his mozarella and other cheeses that we had yesterday. Uh, we're going to see how mozzarella is done. So from the beginning till the end and we're going to have a good breakfast out of piping hot mozzarella. Oh wow straight from their hands.

Oh nice. This is where Pep and Granny begins. Oh I Can smell the aroma of that fresh mozzarella? Oh it's warm in here. Oh warm wa steamy.

Oh you can feel the humidity in here compared to outside. My camera immediately fogs up, but that smells delicious. You smells the aroma of that fresh milk. A The aroma of that Buffalo Milk smells incredible.

It's just milk plus renit that has been made into a cheese and then uh, chopped very thin. As you can see, that's what curdles like, forms it right and separates the water from the curds and the exact these are the cheese curds. Cheese: Cur Like uh when you make a cheddar cheddar is that? Oh okay, this one is. The The curds has a little bit of a I mean a nice bouncy texture, really solid, a nice sourness as well.

M The freshness. Hot water goes into those barrels. Yes with hot water and they begin to mold it exactly. They cook it with hot water so it becomes it starts to become melty.

Once it separated, we transfer it to the other uh barrel and we give it a shape and we cut in manageable shapes, separating the water from the way to make the cheese. And once the water is drained that's incredible. It turns into like this giant blob of jelly. Oh man.

and one of the very important things here is that it has to be all done by hand. So he's just removing all of that water and it's getting stretchier and stretchier all by hand. Oh oh oh that's amazing. Oh look at how Blobby it is.

Oh it's so so soft. Oh that is awesome pouring cheese and now we go to see how they're cutting it by hand because the real mozzarella has a little line on the top which is the sign that has been cut by hand. Ah, and that's a sign of quality as well. Craftsmanship: 100% tradition.

You can hand pulled hand hand done. Mat Mozzarella: 100% Wow. Oh wow. Moment: Break it off.

Oh wow. Fresh. Wow. So hot.

Look at that texture. Literally the freshest mozzarella. Oh wow. That texture is unbelievable.

Oh, it's stretchy and juicy. Oh Braid Cheese Braid: Oh my God. Wow. Wow.

Wow. Skills: Okay so then it transfers over to the mozzarella bathtub and it's hand pinched. That's a sign of high quality handmade mozzarella. Mozar means to rip and the word mozzarella comes from that ah oh.

We move into the next room where they're sitting in tubs of water. These are resting in salty water water so it gets flavored a little bit before was very good but it wasn't flavored. It's the pro start to absorb that salty water. This is ready to be bagged and brought home.

Here we go. So this is the real mozzarella. Oh man. the stretchiness, the juiciness, the fresh buffalo milk.

Oh and it just squeezes, drips with juice and water. Oh man, that's so good. Oh that's the best mozzarella of my life. Look at the texture.

Oh it's so stretchy and yet it just kind of like breaks apart in your mouth. The texture, Look at the squishiness of it. And the mozzarella literally goes from Factory to delivery to restaurant in minutes. That was so cool to see.

There's I mean there's no better mozzarella you'll ever eat in your life. And that mozzarella is some of the mozzarella that Franco Pppa uses at his restaurant. Pepe and Granny So from here we'll be going back to the town of Kayatoo and we're going to. Well, tonight we have dinner Pepe in Granny It's definitely the part of philosophy of Franco Pepe is that he, uh, highlights local fresh ingredients, supports people? Farmers Producers within the community? Come on, hey, come on.

Oh, this town is just absolutely spectacularly beautiful. So ancient. I Love the narrow alleys, the views of the mountains. You have to follow your nose.

Where's the pizza coming from? But this is such a cool alley and it's such a beautiful town. So ancient. and I think we have arrived. I think this is the door Pepe and Granny could it be? Yes, here we go.

We made it. Oh right in time let's get in. Thank you Welcome here we go. Pepe and Granny The legend.

Yes! Oh very nice to meet you Thank you. How many seats though? in the whole restaurant? uh in the old restaurants about 110 seats. But then tell us about what we booked the table we have we booked for Authentica Room uhhuh which has a capacity of eight people, eight people and it's a private Pizza room it's its own Pizzeria Yeah this is the smallest Pizzeria in the world which is located and is it will be will we be eating Is it the same menu that you serve in the whole restaurant or is that a separate? It's separate. it's separate Chef it's a private where only Chef can go there and can cook some special recept for you.

Wow! Okay so we're we're in for like not only one of the greatest pizzerias on Earth but one of the greatest mini rooms within the pizzeria where where Chef Franco Pepe will cook Hey yeah sure sure sure this is the dough room. Oh you can feel it's a little warmer in here, probably kept at the perfect temperature. Hello how are you? How are you UV light that's next level UV light for the dough. this is the table where you could see down P the pizzas.

oh that's awesome Oh my God You guys have a nice view. Oh what a genius table Looking down from the glass all the way down the pipe with a mirror into the pizza oven it is. It is right Eight Cedar smallest Pizzeria in the world Here it is at the very top. Oh whoa W What a cool place! The smallest Pizzeria in the world in the world.

Thank you very much thank you thank you! Nice! It's only fried pizza so he also put a slice of tomato tomito and bit of chili. that bread is so fluffy tomato um and then that amazing. He finished it off with a the the zest of the lemon and the orange. The flavors keep on coming.

That's the most cloudy piece of bread you'll ever have. the Tomato the chili how dry your hands are. the fried pizza cone one of the signature of Franco Pepe and there's that uh it's uh Olive powder sprinkled on top. it's just filled with soupy cheese.

ready. oh man that's amazing liquid molten cheese. that cheese I have a puddle of cheese in my mouth. So Franco after eating two fried pizza from we start with baked pizza uh with the most econic Pizza Franos Pizza which is the Margaritas bayata that he created for um with a type of tomato which Isn name is tomato richel that he he doesn't put in the oven but he will put it in row tomato after Bak oh there twirling wow and olive oil and basil uh past thank you Oh the margarita wow prob the most famous pizza on Earth the margarita but Franco Pip's own variation and usually the tomato sauce you know is underneath the cheese and so it makes the beautiful good morning.

Oh wow the toppings rearranged engineered to Perfection Oh with that tomato sauce squeeze the basil, squeeze that dough that's Perfection is Fran wrong. Is he wrong? In a good way, you are not wrong, You are not wrong. This is try uh tree type of tomato compost. Eat right now.

Oh wow. oh thank you. I mean this is straight up a fondue of cheese. We got to fold it in the center.

We got to do the fold. Okay, we got to fold this. Keep everything as possible inside. Oh man.

the different temperatures of hot cheese to cold cheese and Tom cold tomato paste. Oh man. that was slashing around on the pizza, slashing around in your mouth. Oh man.

Love tomatoes. Uh-huh Oh that one is insane. Those are the best tomatoes ever. With the olive sprinkled Olive paste.

oregano that is the most tomatoey burst of goodness you'll ever taste. m M Oh olive oil, the lemon, the acidity. Every crust of pizza should have a dipping sauce. and then the salad.

oh there's pumpkin seeds in it too. Wow, that is so good. So I never thought I would come to Italy to eat a Hawaiian pizza. but this is Franco Pepe's own interpretation.

and just so you know, Hawaiian pizza. Pizza with pineapple is absolutely despised in Italy Oh man. Best Ever Hawaiian Pizza on Earth The acidity of the Tomato the saltiness of the P all within that puffy fried cone. I like it.

The pineapple is amazing. Fresh and citrusy. M That sucked. Thank you the next.

Pizza Buffalo The mozzarella again made into a fondue. juicy and slashing around, then dry strips of Buffalo Go on. And then he made the same dough uh which has then been crisp ified and mixed with balsamic. again so well thought out.

The flavor of the the Buffalo it's buffalo on Buffalo What a combination. the walnuts, the crispy dough, the sweet and sour balsamic vinegar. The next pizza and it smells really good with tuna and iced celery and onion paste on the bottom. Oh wow, this one is really nice man.

Sweet onions, crispy celery, a little bit of seafood. The tuna we're just starting to get full is the reason why we're We're all slowing down and some of us are wow starting to sleep. Dessert: Fried pizza base: All of the dough is the same. this one is the the apricots plus hazelnuts Ricotta and mint on top.

Oh the apricot is incredible. The ricotta gives it that savory creaminess. again that Airy puffy fried pizza dough crust. and the hazelnut.

oh I Love hazelnuts. that's delicious. So the final thing are the fried dough sticks with ricotta. smells a little like cinnamon orange zest.

Wheat is of ultimate importance. Uh, and he sources where he sources the wheat, who he sources it from and he said he was mentioning to us that he would not cook anywhere unless he brings his own wheat with him. Yeah, the way he treats the dough with respect is on the next level. Oh yeah, wow, that dough.

That's the king of Do's and I think we've got some graa to digest. Yes, what a an outstanding meal! That meal was 200 per person so that was a 200 Pizza meal. but it truly was the glimpse into Franco Pepe's Incredible Pizza mind Franco Pepe and Pepe and Gani He's literally L literally responsible for putting this entire town on the map. People come here from around Italy from around the world just to come to Pepe and Gran and taste his pizza and so it's just incredible to see what he's done and how he's helped this entire.

Community I Want to say big thank you Jeffrey Extreme Foodies for arranging to Mr taster to Fernando and to Eduardo Uh for coming and joining us for this incredible meal and huge thank you for watching! Remember to give this video a thumbs up and remember to subscribe for lots more food and travel videos.