I've been making pizza since I was 18 years old (I'm 48 now) , I haven't worked in a pizzeria in around 5 yrs., this video is just fantastic, and makes me want to go back to it!!! Just a beautiful looking pizza! What an artist. That stuffed pizza would go over great where I live in upstate NY. People love to eat here also, believe me. Awesome!!
Massimiliano uses Molino Polselli "Super" 00 Flour. It is a very unique flour that requires no blending. All the flour you need to make an excellent Pizza al Taglio is in the bag. If you would like additional information please let us know.
I've been making pizza since I was 18 years old (I'm 48 now) , I haven't worked in a pizzeria in around 5 yrs., this video is just fantastic, and makes me want to go back to it!!! Just a beautiful looking pizza! What an artist. That stuffed pizza would go over great where I live in upstate NY. People love to eat here also, believe me. Awesome!!
I had a chance to taste this exact pizza at the Northeast Pizza and Pasta Expo last week.. it IS as amazing as it looks!
grande stima e rispetto x Massimiliano....DAJEEEEEEE!!!!
buongiorno volevo sapere il peso della pasta x teglia grazie
io vorrei imparare a fare una pizza come la tua he possibile mettersi in contatto con te
😍😍😍 bravissimo
great vid. is this pizzaiolo in rome ?????????
No Massimiliano is based in Miami FL. He trained in Rome but is an established Pizzamaker/Instructor here in the USA.
salve lei usa solo farina polselli senza spezzare con altre farine ??
Massimiliano uses Molino Polselli "Super" 00 Flour. It is a very unique flour that requires no blending. All the flour you need to make an excellent Pizza al Taglio is in the bag. If you would like additional information please let us know.
Manzo Food Sales thank you