Such delicious looking pizza! It must smell so good in there when he's making the dough! Thanks for the subtitles.

@Romafood

7 ай бұрын

Thank you for your kind words, always kind😄

My great-grandparents were from Italy! Loved this video!! Iacopo Alberti is a passionate man with a heart for pizza!! 🤩

@Romafood

5 ай бұрын

How beautiful! Thank you so much for writing. It's wonderful to see people proud of their Italian origins. A big hug from the person who shot the video. I'll let this good pizza chef read your words

@cathywilson1273

5 ай бұрын

@@Romafood - Thank you!! I remember visiting my grandfather when I was young, only a few times perhaps, and he spoke Italian to me, though I'm sure he also spoke English. But, it was cool to hear him speak it. Also, my great-grandparents came over on the boat, to Ellis Island, in the early 1900's ... A big hug back to the cameraman! Also, it's an honor to know that you will bring attention to my words to the pizza chef! 🥰😘

@Romafood

5 ай бұрын

@@cathywilson1273 on a boat in the early 1900s.... think that we study it at school, both me and my children. It was a pleasure. Yes, I will have the pizza chef read your words, a warm hug. Ciao!

Impresionante video.. son casi las 4 de mañana y lo estoy mirando.. gracias por esa hermosa masa.... felicitaciones, abrazos desde Argentina..

@Romafood

3 ай бұрын

hola y gracias por escribir este maravilloso comentario y te mando un fuerte abrazo desde Roma

Grato por compartilhar uma experiência fantástica como esta. Parabéns a este mestre Pizzaiolo.

@Romafood

3 ай бұрын

Muito obrigado por esse elogio maravilhoso

I hope this message finds you well. I wanted to take a moment to express my sincere gratitude for the recent video you shared. Your dedication to providing valuable and insightful information truly stood out. Your expertise and clear communication style made the content not only informative but also enjoyable to watch. I appreciate the effort you put into creating content that adds real value to your audience. It's evident that you have a deep understanding of the subject matter, and your passion for sharing knowledge is truly commendable. Thank you for taking the time to create and share such a valuable resource. Your video has been a valuable source of learning for me, and I'm sure many others feel the same way. Looking forward to more of your insightful content in the future.

@Romafood

3 ай бұрын

thank you so much your comment shows the passion that you have for my channel and Ireally appreciate a lot

Simplesmente você é incrível chef parabéns pelo seu trabalho.

@Romafood

5 ай бұрын

Farei com que este bom artesão leia estas lindas palavras. Obrigado por apreciar. Saudações da pessoa que filmou o vídeo

Excelente video, muchas gracias!!

@Romafood

6 ай бұрын

¡Muchas gracias por apreciar!

Eccellente video, molto didattico. Ogni giorno migliorando la mia tecnica di pizzaiolo, e terrò presente questo video per le mie prossime pizze. Molto importante la dimostrazione dell'uso della semola e il passo dopo passo di come si aggiungono gli ingredienti per formare l'impasto. Grazie per la condivisione e saluti dall'Uruguay!

@Romafood

3 ай бұрын

grazie mille e un abbraccio da Roma

Complimenti bellissima Pizza già a guardare e uno spettacolo e mangiarla sarà una goduria ciao passerò per Roma e vengo a mangiare a presto Bravissimo

@Romafood

3 ай бұрын

grazie tante di aver apprezzato!! un caro saluto dalla persona che ha girato il video

Amazing video :) Nicely done!

@Romafood

7 ай бұрын

dearest friend, thank you so much. See you soon!

Quick summary: 00:22 🍞 The dough preparation involves 30kg flour, 20 liters of water, flour, and yeast with 70% hydration and Mariani flour. Brewer's yeast is added at 3.5 grams per kilo of flour. 02:02 🍕 After mixing, the dough is strengthened with gluten by speeding up the mixer. Oil is added to complete the flavor and structure, followed by a 10-15 minute rest. Salt is added to the dough after strengthening the gluten mesh, (video did not say how much salt) 02:45 🍞 The dough undergoes leavening for 48 hours, forming a honeycomb structure, and is then moved to the fridge. 04:13 🍽️ After 48 hours, the dough is divided into 270-gram balls and given additional leavening for better pizza dough. 05:30 🥖 The dough is handled with care during palletizing, and a stone-ground semolina mix is used to give the dough crunchiness. 06:48 🍞 The video briefly touches on using bread for breadcrumbs in the process.

@user-fg6cd5eq9m

6 ай бұрын

I would like to know if they use dry yeast or normal one and how much salt they used. Also what is the temperature for the 48 hours.

@makingcookingfixing

6 ай бұрын

I think they would typically use fresh yeast (the cube at the supermarket) this would be at room temperature. Depending at your room temperature, very little yeast is needed, I would start with a little 3.5grams is already very little but even less and see where that takes you in terms of rising@@user-fg6cd5eq9m

@cd43sam

6 ай бұрын

I also wanted to know how much salt he added. Looking at the size of the small square hotel pan and watching the salt pour out my best visual estimate is about a half pound of salt or 228 grams. Watching other videos of other restaurants in Italy making large batches of pizza dough it seems they use a lot more salt i.e. 30 grams per kilo of flour and since he uses 30 kilos of flour that ratio would require 900 grams of salt or about 2 pounds. So unless they respond and let us know it is a mystery.

@makingcookingfixing

6 ай бұрын

@@cd43sam typically standard for Napolitan pizza is 50grams per liter water

@makingcookingfixing

6 ай бұрын

So like 1kg !!! I know, crazy, but take a look at the video how much he is scooping in!

My air B&B was a 10 min walk from this place when i was in rome for a week....definite a top 3 best neopolitan style pizza ever, plus they make one of the best suppli in Rome. Make sure you have reservations in advance, gets packed quickly. Keep up the good work!!

@Romafood

7 ай бұрын

Ciao! Your experience is fantastic, I will have your kind and beautiful words read to this good pizza chef of this pizzeria. Iacopo is a friend of mine so I will do it soon. Thanks for writing it!

@motellion

7 ай бұрын

Outstanding dough and pizza, thank you for sharing! 👊🏽🙏🏽✌🏽🍕

Wow!!! This man is seriously committed to his trade! Those pizzas look fabulous!!!🇮🇹

@Romafood

6 ай бұрын

thank you for appreciating! you are always kind, thank you for your words

@AnOnImUs.1991

3 ай бұрын

​@@Romafood una pregunta? Después que la dejo en frío y armo los bollos, que hizo? La dejo a temperatura ambiente hasta que duplique?

Thank you for this video I am so appreciative for the time and effort you took to make this awesome video

@Romafood

6 ай бұрын

I'm the person who shot the video and I thank you so much for appreciating it 😄

Lindo vídeo, obrigado pelo conteúdo ❤

@Romafood

6 ай бұрын

muito obrigado por apreciar!

Magnifique ! De la grande gastronomie 🎉

@Romafood

3 ай бұрын

merci beacoup mon ami

Many congratulations!!!You put oil to the end!!! Not with water!!! Thank you very much!!! I love Roma and all Italy very much!!!! ❤️ ❤️ ❤️

@Romafood

5 ай бұрын

Thank you so much for appreciating and writing😄👋

@markylon

2 ай бұрын

water? WTF puts water on a pizza?

Really interesting stuff, thanks again folks 🙏

@Romafood

7 ай бұрын

thank you so much for appreciating it dear friend

I enjoyed this video. Thank you 👍

@Romafood

2 ай бұрын

thank you I appreciate it

Awesome, thanks!

Very interesting to see so many toppings being added AFTER the pizza has been cooked.

@Romafood

5 ай бұрын

it's true, sometimes I forget that not everyone in the world does this. Best regards from the person who shot the video

As an Englishman I salute you and your gorgeous country . When in Rome as we say ? You’re soooo kind to share your trade . They look delicious

@Romafood

3 ай бұрын

thank you so much dear friend

Magnifique! Grazie! Peter and DOMENICA!❤

@Romafood

Ай бұрын

thanks dear friend for this nice comment

This looks amazing!! I went to the website and the prices are very affordable! In Canada these would cost more than double the price and probably not as good lol

@Romafood

6 ай бұрын

incredible, thank you for writing this information and thank you so much for appreciating, see you next time

Pizza  Pizza dough  Drum flour  Salt egg  East,  Hot and cold water  Marinara sauce  Milk  Shredded mozzarella cheese  Sugar  -Pizza making Procedure  Spread dough and then put marinara sauce and then spread mozzarella cheese ground and Cooke in the oven for 10-15 minute. Serve hot with soda  Pepperoni pizza, chicken cheese pizza  Serve with pepper parmesan cheese on plate or in packet.  Keep oven temperature in medium rare heating option so that no food item get burned.😮❤😊😮

Masakra!!! Thank you for sharing your skills and passion master🙌 ❤

@Romafood

5 ай бұрын

😄🙏👋

Hola buenas noches aqui en mexico me gusta como preparan las pizzas es un espetaculo delicioso bendiciones

@Romafood

6 ай бұрын

un cálido abrazo y gracias por apreciar! saludos para ti y tu hermoso pais

Great video!

@Romafood

2 ай бұрын

thanks

Ciao, die Pizza sieht sehr köstlich aus. Vielen Dank für das Video und schöne Grüße aus Deutschland. 👍

@Romafood

3 ай бұрын

Vielen Dank, lieber Freund, und eine große Umarmung aus Italien ☺

Pizzeria Sbanco ed io Sbavooooo Da 52 a 56 ore di lievitazione complessiva una garanzia di leggerezza e qualità

@Romafood

7 ай бұрын

grazie di aver apprezzato!

So refreshing that there's no annoying music the entire time...

@Romafood

2 ай бұрын

thanks I appreciate it

Where i'm from, we make porridge out of semolina. It's delicious. And soemthing I grew up with. It was really weird for me to imagine using it in pizza, but indeed, delicious!

@stephenrobinson3301

6 ай бұрын

Ho! Fellow cream of wheat lover!😊

@Romafood

5 ай бұрын

Thanks for writing

Simplesmente fantástico

@Romafood

6 ай бұрын

muito obrigado por apreciar!

I’m confused. I thought Neapolitan dough isn’t supposed to have oil. Am I missing something?

@wizarian

4 ай бұрын

This is a kind of Neapolitan hybrid indeed, Neapolitan pizza never ever has oil, but Roman has a lot of it.

i love your vids

@Romafood

3 ай бұрын

thanks I appreciate it

Perfection!

How much oil did you add in the end? Thank you for your video 😊

Theses authentic italian guy's know how to make a fantastic charged pizza yummy 😋 beautiful food love from Adelaide south Australia 🇦🇺 my Dad's from Calabria a town Cateri 😋 ❤🎉

@Romafood

3 ай бұрын

oh a really interesting thing thank you so much for sharing it with me

Que buena pinta tienen esas pizzas, enhorabuena 👍

@Romafood

3 ай бұрын

Muchas gracias por este maravilloso cumplido.

شكرا لكم

@Romafood

7 ай бұрын

شكرا جزيلا على التقدير والكتابة، مع أطيب التحيات

Mi piace questo pizzaiolo, lo vedo molto serio ,credo pure senza segreti bravo

@Romafood

6 ай бұрын

anche io che ho girato il video posso dirti che è una gran bella persona. Grazie di averlo scritto

Clicked because the thumbnail showed an anchovy pizza making me crave one.

Bravissimo e professionale!!ma la vocina che rispondeva eri tuuu?🤣😜👏👏🍕👍🫶

@Romafood

7 ай бұрын

😆😆 si si, ogni tanto ho deciso di "partecipare" ai nuovi video.... almeno qualche commento in diretta lo faccio 😅👋

@lola-iguanacafe-sd3oq

7 ай бұрын

@@Romafood Ti ho sgamato,a me non là si fa🤣🍕🤣🍕🤣🍕🫶

Muy buen video, ¿Cuál es la cantidad de sal y de aceite que le añade a la masa? Gracias

@Recetas_de_SALASJC

6 ай бұрын

La verdad es que la pizza 🍕 es un plato que a todo el mundo le gusta y a mi personalmente hasta hacerlas me encantan 🤌🏻🤌🏻🤌🏻🤌🏻

@Romafood

5 ай бұрын

Muchas gracias por apreciarlo, sin embargo, soy la persona que grabó el video y puedo decirles que creo que el pizzero quería mantener estas cantidades en secreto... hay que tener paciencia. Atentamente

Bella stesura, bellissima, bellissime pizze, complementi..🎉

@Romafood

5 ай бұрын

grazie mille per aver apprezzato

ممتاز احب البيتزا 😋

bravissimi 💪

@Romafood

6 ай бұрын

grazie mille di aver apprezzato! saranno contenti di leggere

Veramente belle pizze ❤ !

@Romafood

3 ай бұрын

grazie mille troppo gentile

Die Pizza sieht einfach fantastisch aus. 🍕👌

@Romafood

6 ай бұрын

Vielen Dank für die Wertschätzung!😄

Amo pizza! 😋😋😋

@Romafood

7 ай бұрын

😄👋

Perfect pizza.I would like to know if you use dry yeast or normal one and how much salt is used. Also what is the temperature for the 48 hours.

@Romafood

3 ай бұрын

I m sorry but for now I can t answer to your question but I will try to ask it to the pizza chef

Hello, thanks for video from Russia I have 1 question, please, how Dough feel from next day?He Still good or not?

Thanks a lot, how many percent oil did you add to dough?

excellent technique.

@Romafood

3 ай бұрын

thanks dear friend🥰

Hola, cuanta sal y cuánto aceite echó? Un saludo y gracias por compartir

@Romafood

6 ай бұрын

Hola, soy la persona que grabó el video y lamentablemente tengo que decirte que tal vez prefirió no decirlo, lamentablemente sucede que el pizzero quiere guardarle algo.... ¡seamos felices!

Beautiful pizza's 🍕 guys no 1 😮😊love from Australia ❤🎉

@Romafood

5 ай бұрын

bella Australia! thanks for appreciating!

So good Pizza chef. Hope delicious too.

@Romafood

3 ай бұрын

thank you so much

Super video, very impressive. But my question is about sault proportion, because in video you dont give any information about it?

@Romafood

Ай бұрын

Well, I know you're right but he didn't want to give this information. Anyway, thanks for appreciating. Greetings from the person who made the video.

Video meraviglioso! Avrei voluto ripetere la ricetta qui a casa, ma non avevo capito quanto olio avesse usato. Qualcuno potrebbe dirmelo? Grazie. Buona fortuna a tutti.

@Romafood

8 күн бұрын

Ciao grazie tante di aver apprezzato il pizzaiolo di questo video però mi dispiace ma io sono solo la persona che ha realizzato il video e ti posso dire che il pizzaiolo ha preferito non far sapere questa cosa e quindi a volte capita questo che Il pizzaiolo di ogni video magari può darsi che ci sia qualcosa che preferisce non dire mi dispiace comunque grazie e al prossimo video

@JOAGOSTINI

8 күн бұрын

@@Romafood Grazie mille!!!

Tradizione. Cuore. Anima. Dedizione. CORRETTO! Un regalo!!!

@Romafood

3 ай бұрын

grazie troppo gentile

ممكن طريقة صوص البيتزا؟ وشرح لجميع المكونات التي تضعها على البيتزا قبل الخبز وبعد

Amazing!!! how much salt in terms of % to flour?

@Romafood

6 ай бұрын

hi thanks for visiting! I'm so sorry but the pizza chef showed us a lot of things but he wanted to not say this thing, damn I'm sorry

@Dziemmian

6 ай бұрын

Cool no problem :) Cheers!@@Romafood

@andreschias0066

6 ай бұрын

0.24 pòr ciento, 24 gramos por kg

@Dziemmian

6 ай бұрын

The secret is that he respects his craft. Dedication and attention !

@Romafood

3 ай бұрын

thank you so much

Du bon travail 👍

@Romafood

6 ай бұрын

merci d'avoir apprécié!

Beautiful pizza's Chef hello from Australia

@Romafood

6 ай бұрын

thank you for appreciating this good pizza chef! Ciao Australia 👋

Buon lavoro

@Romafood

3 ай бұрын

grazie 🤗

Bonsoir tout d'abord bravo, pour les 4 heures c'est en température ambiante ou au froid ?

@Romafood

7 ай бұрын

merci d'avoir apprécié, c'est moi qui ai tourné la vidéo. Je crois me souvenir qu'il m'a dit que cela dépendait du service du soir. Si besoin il les remet au frigo un court instant, donc un peu variable, il choisit à ce moment s'il doit les remettre au frigo. Cela, je m'en souviens.

@jeynetteamaliacartayarodri7623

6 ай бұрын

​@@Romafoody cuánta sal y aceite echó para esa cantidad de harina, es q en el vídeo no lo dice. De todas formas genial el vídeo 😊

@Romafood

6 ай бұрын

@@jeynetteamaliacartayarodri7623 ella le guardaba pequeños secretos. tienes que estar satisfecho🙂

@andreschias0066

6 ай бұрын

25 gramos de sal fina y 20 de aceite de oliva @@jeynetteamaliacartayarodri7623

Question: after he got the dough out of the Fridge, did he let the Dough rest for a while before making it into 280g Balls and let them rest again?

Actually very similar to how I made dough at a pizza shop here in Canada. Still picked up some tricks. I'm wondering why you don't use sugar in the dough as most recipes are 1:1 salt and sugar?

@Spontanika

6 ай бұрын

Why should he use sugar? Sugar is used to speed up the yeast. You don‘t need this when fermenting for >48h.

@zeeshawnali4078

6 ай бұрын

@@Spontanika thanks. Makes sense.

@Romafood

5 ай бұрын

what you say is very interesting, but I'm only the person who shot the video but I can tell you that here in Rome they don't use sugar at least where I'm shooting the videos. Best regards

@SandBoy408

5 ай бұрын

Not sugar but diastatic malte

Hi and good video on pizzas. What size pizza is the 270 g?, small size?, Thanks.

@Romafood

5 ай бұрын

thanks for appreciating, i think normal size

I also make pizza in India but u are great.. So good pizza it will be

@Romafood

Ай бұрын

oh nice I appreciate it a lot

Do you cool the dough after making the balls? As an evening is likely to be 6h and more long, doesn’t the dough overferment with time?

@Romafood

5 ай бұрын

Hi, thanks for writing but I'm the person who shot the video and I'm sorry I can't answer you

Cool. Like it

@Romafood

3 ай бұрын

thank you dear friend

muito top!

@Romafood

Ай бұрын

muchas gracias por apreciar el video, vuelve a mi canal cuando quieras

Jimmy sax is amazing!:)..pizza also seems to be ok!)

@Romafood

3 ай бұрын

thanks

How long dough balls can be rwfrigerated in fridge for later use? Can i use those after 3 days and still get cornicione fluffy and cruncy?

@andreschias0066

6 ай бұрын

mas de 3 dias no es bueno...

@Romafood

6 ай бұрын

I am the person who shot the video and I can only tell you that it seems like a limit of 3 days

Hi chef , how much the quantities of both salt and olive please? And what's if I should use it after 24 ?

Che spettacolo

@Romafood

6 ай бұрын

Grande! grazie di aver apprezzato

Ωραία πίτσα! Όμορφη πιτσαρία! Αλλά πρέπει να φοράτε γάντια, μασκα, σκούφο-καπέλο.

OTTIMO VIDEO

@Romafood

7 ай бұрын

grazie mille!

Bravo!! Insegnante

@Romafood

7 ай бұрын

😄🙏👋

Complimenti,e un diretto questo

@Romafood

7 ай бұрын

grazie di aver apprezzato👍

Es el trabajo perfecto, soy un panadero también😊😊😊

@Romafood

5 ай бұрын

gracias por apreciar! Felicitaciones también por tu trabajo. Soy la persona que grabo el video y te lo agradezco.

Pizze squisite 😍🇮🇹

@Romafood

3 ай бұрын

grazie 🥰

너무 신선하고 맛나보이네요😂😂

@Romafood

2 ай бұрын

большое спасибо за оценку видео, нежное объятие из Рима

Sembra ottimo..grande pizzaiolo...una domanda quanto grammi sale per 1 kilo di farina? grazie.

@Romafood

3 ай бұрын

Grazie di aver apprezzato comunque io sono la persona che ha girato il video e posso dirti che questa cosa non voleva dirla mi dispiace

Ciao e complimenti, vorrei chiederti se le 48h le fai tutte in frigo una volta uscito l'impasto dalla macchina? E poi che lievito usi? Grazie

@Romafood

3 ай бұрын

mi dispiace non poterti risponderti ma io sono solo il ragazzo che ha registrato il video ma proverò a chiederlo al pizzaiolo

La pizza se ve muy buena para que la pizza quede un poco menos inflada que se podría hacer ponerle menos levadura ?

Belle pizze veramente

@Romafood

6 ай бұрын

grazie mille si aver apprezzato questo bravo pizzaiolo

Adorei🎉

@Romafood

5 ай бұрын

🤗

Hello guys, do you have any information about the temperature in the fridge that they let the dough in for 48 hours ?

@paulychannel7914

7 ай бұрын

less than 5 degrees celcius

@andreschias0066

6 ай бұрын

entre 4 y 6 está bien

@Romafood

6 ай бұрын

he didn't tell me while I was shooting the video but the kind people who responded to you I think they have a clear idea👍

Belin che belle e sicuramente buone pizze

@Romafood

6 ай бұрын

grazie mille di aver apprezzato!

bravisimo, unas pizzas de 10. saludos desde Cartagena España.

@Romafood

3 ай бұрын

muchas gracias amigo

very nice Pizza

@Romafood

3 ай бұрын

thank you so much

Спасибо за показ! Но сколько соли,масла вы не говорите. А воду вы добавляли,кроме заявленной или нет?Хотя бы не на килограмм,а на всё тесто,а я сама вычислила бы .Жаль. Хочу приготовить,но могу испортить. А жаль!

Sei numero uno,vermente sei in gamba.

@Romafood

3 ай бұрын

grazie ma con il tempo spero di diventare ancora più bravo

Bela pizza!

تحية من الجزائر 🇩🇿

@Romafood

3 ай бұрын

شكرا جزيلا ياصديقي

Magnifique

@Romafood

13 күн бұрын

😄👋

when does he use which flour for handling the dough?

@Romafood

5 ай бұрын

hi, this good pizza chef told me that he makes it with durum wheat semolina