The aesthetics in such a high pressure job. Only you Italians could do it. You don’t even appear to be making any special efforts. It comes so naturally to you. Superb.
I have been fortunate enough to have had pizza made fresh on the Amalfi Coast. The pizzeria was a hole-in-the-wall and had, maybe, 5 tables. But, mam oh man! That pizza was absolute perfection in my mouth. Yes! Have Italian food in Italy. You won't regret it!
saludos desde Mexico- Me gusto ver el ambiente italiano en una pizzeria clasica romana me trasporte viendo todo el proceso hasta la entrega del cliente. felicitaciones.
Доброго времени суток. Этого мастера надо в ветрину поместить вместе со столом и пусть рекламирует , отбоя от туристов не будет. Великолепно, низкий поклон мастеру.
Looks so good. I worked in a Pizza Place in Manitoba Canada, and everything was portioned. I like the way you know approximately how much to put on. No weigh scales!
En Buenos Aires cuya inmigración ha sido de millones de italianos también se come la mejor pizza del mundo, comemos nunca menos de una por cabeza a la semana, salutte
Dough made using lots of olive oil, not too much salt, very little yeast, and the dough mushed together rather than kneaded like bread. This is how it's done, and how I have always done it at home. So rare to see this method on UA-cam. Grazie!
I watch this with awe as a young 16 yr old in Italy. Now many decades later, I also awe as a cook at the professionalism and consistency of their pizzas. It’s exceptionally hard to produce this consistency every day. It’s really culinary art in taken to that next level. Bellisimo!
Nice to watch In India we hardly have the test of traditional test of Italian pizza Concept with egg, brinjal, pumpkin flower is so amazing We can't even think ❤🎉🎉
My wife’s sister lives in Italy and her cousin she took us to a pizzeria and if never tried a pizza in Italy it’s the Italian version of pizza and it’s very good. We got a sampler platter and some were stuffed pizza pockets and we eat great 😊
as a Roman, I can tell you that you judge a good pizza a few hours later, usually when in bed: if you're thirsty and you feel you're still digesting, the pizza wasn't good. A good pizza is prepared with 'strong' flours, i.e. high in protein content, that require at least 12hrs to leave properly (exceptionally strong flours need up to 72hrs). Weak flours need much less to grow (so you can work the dough to make a pizza) but the enzymes (which make the dough grow) won't have had enough time to decompose the starch and gluten, so you're belly will have to do it instead...
A friend of mine Biagio, who also comes from Rome, says that the dough should not ripen for longer than 6 to a maximum of 12 hours. If you let it ripen longer, it will become less crispy. He owns one of the most popular pizzarias in the Karlsruhe district. I think if someone told him 72 hours like a Neapolitana or a Barese, he would have a heart attack and gesticulate wildly with his hands. 🤣
Eccezionali, non sapevo che si usasse così tanto olio di oliva nell'impasto. Tutti perfetti ma chi inforna è da oscar. Con un colpo secco riesce a salvaguardare il condimento. Adoro la pizza, la mangerei ogni giorno.
@@Brondi6000 Non sono un pizzaiolo quindi non giudico ma - oggettivamente - mi sembra un tantinello esagerato. Poi magari si prepara proprio così, non saprei.
I' m a pizza chef and restaurant owner That isn't impressive, we define it "alla cazxo di cane" (All left to the case) No professionalism is shown, all they care aboutb is to dish out those discs of Dough(proper pizza is something else) with badly scattered toppings as fast as posible And wheel in the cash into the till😢 Not even if you pay me I would eat that thing🥵😱🤢🤮
Porque amasan a mano se notara la diferencia ? Que laburo ¡¡ESta es una pizza a la piedra sin tantas vueltas, ni alta hidratacion ni larga fermentación amasado directo y al horno bravo ¡¡¡ muy buena..
Maravilloso trabajo en equipo... Y esas pizzas deben saber a gloria. Lo que no me cuadra es que salen todas quemadas por los bordes, no sé si eso forma parte de la tradición o si fue que el hornero no estaba de buenas ese día.
Si organizzati a buttare fuori al piú presto possibile quei dischi di pasta non lievitata con ingredienti messi Alla cazxo di cane e quelle cose escono fuori con tutte sbollature bruciate, un ABBROBRIO Vero e proprio
You cannot underestimate the difficulty of so many workers in such a small space, and they are all coordinated. Brilliant!
The aesthetics in such a high pressure job. Only you Italians could do it. You don’t even appear to be making any special efforts. It comes so naturally to you. Superb.
Браво Мастерам знающим свое дело и умеющим быстро и вкусно накормить любителей пиццы !
I have been fortunate enough to have had pizza made fresh on the Amalfi Coast. The pizzeria was a hole-in-the-wall and had, maybe, 5 tables. But, mam oh man! That pizza was absolute perfection in my mouth. Yes! Have Italian food in Italy. You won't regret it!
8 pizzas at onetime is a symbol of the pride this amazing pizza maker embeds into his many creations from beginning to end.
OMG. What a MACHINE😮!!! I'm so proud to be 1/2 Italian. You all are truly ARTISTS. Wish I could visit your city and experience the magic in person.
Огромное спасибо за видео и канал об итальянской кухне❤❤❤ В очередной раз убеждаемся, что.... ВСЁ ГЕНИАЛЬНОЕ ПРОСТО 🎉🎉🎉😊
Thanks!
saludos desde Mexico- Me gusto ver el ambiente italiano en una pizzeria clasica romana me trasporte viendo todo el proceso hasta la entrega del cliente. felicitaciones.
Доброго времени суток. Этого мастера надо в ветрину поместить вместе со столом и пусть рекламирует , отбоя от туристов не будет. Великолепно, низкий поклон мастеру.
Вы серьёзно ? Такие заведения не нуждаются в реклам)))
Subbed! Love the concept of just camera and the people working. No voiceover or scripted conversatiosn. 10/10!
Просто прелесть! Вол-
шебство! Какие моло-
цы! Пальчики обли-
жеш! БРАВИССИМО!!!
Now, that's quality content. You gotta love that oldschool approach.
No, it’s simply the way. 😘
@@StevenMilne-sm4fkAlso some may say simply the best
Looks so good. I worked in a Pizza Place in Manitoba Canada, and everything was portioned. I like the way you know approximately how much to put on. No weigh scales!
Super love this. I wish i was there to taste all of the pizzas! 😊
Very impressive! Thank you! I did not realize how hard this work is. Bravo!
I've had authentic Italian pizza when I lived in France. Italian food 😋 is the best ever.
En Buenos Aires cuya inmigración ha sido de millones de italianos también se come la mejor pizza del mundo, comemos nunca menos de una por cabeza a la semana, salutte
Dough made using lots of olive oil, not too much salt, very little yeast, and the dough mushed together rather than kneaded like bread. This is how it's done, and how I have always done it at home. So rare to see this method on UA-cam. Grazie!
I watch this with awe as a young 16 yr old in Italy. Now many decades later, I also awe as a cook at the professionalism and consistency of their pizzas. It’s exceptionally hard to produce this consistency every day. It’s really culinary art in taken to that next level. Bellisimo!
Il briscotto maraviglia nel paladino frutella di gusto. ☺
Great team...no words ......everybody working fast .....and jobs going on. Incredible ..!!!!!
Nice to watch
In India we hardly have the test of traditional test of Italian pizza
Concept with egg, brinjal, pumpkin flower is so amazing
We can't even think
❤🎉🎉
I was here last night. If it's not the best pizza in Rome, I can't wait to find the place that does it better.
My wife’s sister lives in Italy and her cousin she took us to a pizzeria and if never tried a pizza in Italy it’s the Italian version of pizza and it’s very good. We got a sampler platter and some were stuffed pizza pockets and we eat great 😊
Traditional best food! It looks really delicious
That pizza looks amazing. Great video.
Never seen a better run business, beautiful people !!! Thanks
Excellent I love your report !!! Thanks for sharing
I was there last year on holiday in Rome, my favorite pizza is this! Remo is the best
Yes 🙌
Madness..... 🍕🍕teamwork!
Food looks so delicious ❤
Se ve exquisito, pensé que las flores de calabaza solo se comían aquí en México, quedé con mucho antojo de una pizza 🍕
Alessandro you are my new Pizza Mentor Grazie you are The best👏👏👏👏👍👍👍
its the best video capturing the whole prep and service
I like the look of these pizzas
Great to see a different style other than Neapolitan all the time, this is more my kind of pizza
Great team work. I will sure have a dinner there if I go to Rome.
Interresting video. Nice to see,
Спасибо за вашу работу
Those pizzas look bloody awesome and now I'm hungry again. Thanks folks! 🙄
That's a cool way to make dough.
We used an industrial mixer at the pizza shop that I worked at.
Oh my gosh - they are wonderful! Thanks
Tremendo trabajo de brazos de ese señor, mis respetos y felicitaciones por tan lindo resultado 🎉❤
I am very proud of making pizza like you,
You are an incredibly hard worker...👍
Amazing video !!
This is hard work. Bravo!
Da buon milanese vi dico siete dei GRANDI.
La pizza è buona perchè lo si capisce dal video.
Un saluto, Rick
Liked video very much...very informative
stupende le vostre pizze 👏👏👏
Devem ser delicioso ,falo do Brasil abraço a toda Roma ❤
Потрясающе. Персонал работает слажено и четко, 10 лет отработала в общепите и знаю что это такое
That's the Kramer DIY! Never thought I'd see the day
as a Roman, I can tell you that you judge a good pizza a few hours later, usually when in bed: if you're thirsty and you feel you're still digesting, the pizza wasn't good. A good pizza is prepared with 'strong' flours, i.e. high in protein content, that require at least 12hrs to leave properly (exceptionally strong flours need up to 72hrs). Weak flours need much less to grow (so you can work the dough to make a pizza) but the enzymes (which make the dough grow) won't have had enough time to decompose the starch and gluten, so you're belly will have to do it instead...
Oh really
Hear this for the first time
Ahhhhhhhh, interesting.
A friend of mine Biagio, who also comes from Rome, says that the dough should not ripen for longer than 6 to a maximum of 12 hours. If you let it ripen longer, it will become less crispy. He owns one of the most popular pizzarias in the Karlsruhe district. I think if someone told him 72 hours like a Neapolitana or a Barese, he would have a heart attack and gesticulate wildly with his hands. 🤣
I can tell you as a human being that these are only marketing terms 😂😂😂😂
Italians love to talk shit about food, especially pizza, being ‘digestible’ and using ‘digestives’. It’s all a crock of shit.
my bucketlist to visit
Pizza! Thank you!
Very well run operation
The help is fabulous I enjoyed the video
The pizza dough is it made same day or is fermented a day or two Thanks
Outstanding gents.🎻
Complimenti fantastico. 👍👍👍
This the very best of the best real pizza ❤
Brilliant
Just got back
From Rome
Top pizza
Ob man den Pizzateig von Hand oder mit der Maschine knetet macht doch vom Geschmack her kein Unterschied das ist einfach nur Show !
Eine Maschine hat niemals das Gefühl für einen perfekten Teig, das Gefühl der Hände machts
Auch Maschinen haben Gefühle !!🤣🤣
Complimenti x il video grandissimo e lodevole il pizzaiolo con grazia e maestria ha impastato la sue pizze altro che impastatrice
Eccezionali, non sapevo che si usasse così tanto olio di oliva nell'impasto. Tutti perfetti ma chi inforna è da oscar. Con un colpo secco riesce a salvaguardare il condimento. Adoro la pizza, la mangerei ogni giorno.
Io l’ho mangiata qui la pizza tempo fa quando il giorno dopo sono andato in bagno sia la pipì che la popò erano verdi lo stesso colore dell’olio
@@Brondi6000 Non sono un pizzaiolo quindi non giudico ma - oggettivamente - mi sembra un tantinello esagerato. Poi magari si prepara proprio così, non saprei.
Wow, you still mix dough by hand instead of mixer ?
Fantastic ❤❤❤❤❤❤❤
I can't wait to get there...
He touched it with his hands!!!
The greatest in the world.
Amazing... I definitely want that PIZZA....😊🎉🎉🎉❤🎊💯🤗
Absolutely authentic and rustic, is worth the visit when in Roma.
My favorite wow !
Looks good 👍
Bravo 👏
No mixer..no scale... impressive!
I' m a pizza chef and restaurant owner
That isn't impressive, we define it "alla cazxo di cane"
(All left to the case)
No professionalism is shown, all they care aboutb is to dish out those discs of Dough(proper pizza is something else) with badly scattered toppings as fast as posible
And wheel in the cash into the till😢
Not even if you pay me I would eat that thing🥵😱🤢🤮
Sjete bravi❤❤❤
Great job
Who needs a Hobart when you got this guy
정말 획기적인 도우 만들기네요. 제가 보기엔 거의 비가 반죽같은 도우를 사용하고 올리브 오일도 엄청 많이 넣고... 글루텐 효과도 별로 없어 보이지만 나름대로 특별한 점이 있겠죠. 대단합니다.
Porque amasan a mano se notara la diferencia ? Que laburo ¡¡ESta es una pizza a la piedra sin tantas vueltas, ni alta hidratacion ni larga fermentación amasado directo y al horno bravo ¡¡¡ muy buena..
Very good Job 👍👍👍
Fantastico!
Maravilloso trabajo en equipo... Y esas pizzas deben saber a gloria.
Lo que no me cuadra es que salen todas quemadas por los bordes, no sé si eso forma parte de la tradición o si fue que el hornero no estaba de buenas ese día.
Fantastico posto
Very good 👌
Your videos are amazing.
Felicitaciones
Artisti 💪
fantastic!
Che bella organizzanione in questa pizzeria complimenti a tutta la squadra
Si organizzati a buttare fuori al piú presto possibile quei dischi di pasta non lievitata con ingredienti messi Alla cazxo di cane e quelle cose escono fuori con tutte sbollature bruciate, un ABBROBRIO Vero e proprio
stupendi braviiiii🎉
that's called passion . if you like/love what you do , you'll never have to work a day in your life .
This is surreal.
That's not an easy way to prepare dough, but im sure it worth it. Good job!
Çok güzeldi çok beğendim.
Maestro otto piatto! A little risky but skillful. Awesome video!
Very entertaining, well done. I want your dough recipe...
Brilliant.
Noti piaçe ame si Soni bravi.😊
Bella Pizzeria ❤
Ammazza che forza siete fantastici
Тестомес-ремесленик в первые вижу! очень круто!