How the dough is prepared in one of the best pizzerias in Rome 🇮🇹 A secret Neapolitan pizza 🔥

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📍 Name and address: "Pizzeria Sbanco", Via Syria 1, Rome, Italy
📖 Menu: sbanco.business.site/
🌍 Google Maps: goo.gl/maps/VjUHMzmMfFC5C2P88
ℹ️ Information:
In this video the great Iacopo Alberti of the famous Sbanco pizzeria in Rome in the Appio Latino neighborhood shows us how he prepares his wonderful dough. His pizza is extraordinary, a cross between the Neapolitan and the crunchy Roman, in fact it is a Neapolitan that makes "crunch".
Iacopo, student of Stefano Callegari, brought the Sbanco pizzeria to 26th place in the prestigious "50 Top Pizza Italia" and 58th in the "50 Top Pizza World".
If you haven't yet seen the last video of the Sbanco pizzeria during a normal evening of service, this is the link • La famosa Pizza di Sba...
I thank Iacopo again for his kind availability and congratulations again to him and to all the staff for their exceptional work.
► If you liked the video SHARE IT with whoever you want!
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Thank you for your support 💚
Channel email: massimoromafood@gmail.com
🏅 It is a pleasure to remember that Neapolitan pizza and the art of its pizza chefs are "Heritage of Humanity".

Опубликовано:

3 окт 2023

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Комментарии : 438

@aprilrains973 9 месяцев назад

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

@Romafood 9 месяцев назад

Thank you for your kind words, always kind😄

@ricardoromeromercado7747 5 месяцев назад

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

@Romafood 5 месяцев назад

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

@simonsanchez5382 9 месяцев назад

Awesome, thanks!

@cathywilson1273 9 месяцев назад

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

@Romafood 8 месяцев назад

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 8 месяцев назад

@@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 8 месяцев назад

@@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!

@georgepagakis9854 9 месяцев назад

Amazing video :) Nicely done!

@Romafood 9 месяцев назад

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

@pablohermosilla6091 9 месяцев назад

Excelente video, muchas gracias!!

@Romafood 9 месяцев назад

¡Muchas gracias por apreciar!

@rubensparladore5474 6 месяцев назад

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

@Romafood 6 месяцев назад

Muito obrigado por esse elogio maravilhoso

@jeffreyharley1480 3 месяца назад

Perfection!

@rafd2295 4 месяца назад

I enjoyed this video. Thank you 👍

@Romafood 4 месяца назад

thank you I appreciate it

@makingcookingfixing 9 месяцев назад

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 8 месяцев назад

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 8 месяцев назад

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 8 месяцев назад

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 8 месяцев назад

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

@makingcookingfixing 8 месяцев назад

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

@cryptopeter1 4 месяца назад

Magnifique! Grazie! Peter and DOMENICA!❤

@Romafood 3 месяца назад

thanks dear friend for this nice comment

@Juankarosemena 5 месяцев назад

Great video!

@Romafood 5 месяцев назад

thanks

@JustAThought155 9 месяцев назад

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

@Romafood 9 месяцев назад

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

@AnOnImUs.1991 5 месяцев назад

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

@TBoneSan 8 месяцев назад

i love your vids

@Romafood 6 месяцев назад

thanks I appreciate it

@user-lo2hi9nq4r Месяц назад

I'm Japanese, and you can't beat authentic pizza! Especially the best margherita 🤤

@DaveSCameron 9 месяцев назад

Really interesting stuff, thanks again folks 🙏

@Romafood 9 месяцев назад

thank you so much for appreciating it dear friend

@SpaceMonkey23101 9 месяцев назад

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

@Romafood 8 месяцев назад

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

@user-no5xk7nc2p 6 месяцев назад

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 6 месяцев назад

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

@bertoldoborn 8 месяцев назад

Simplesmente você é incrível chef parabéns pelo seu trabalho.

@Romafood 8 месяцев назад

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

@JahisLovePsalms 9 месяцев назад

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

@Romafood 8 месяцев назад

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

@ItzKamo 6 месяцев назад

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 6 месяцев назад

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

@pierrelibert6289 8 месяцев назад

Magnifique ! De la grande gastronomie 🎉

@Romafood 6 месяцев назад

merci beacoup mon ami

@user-ws3vk1fg3j Месяц назад

Предки по весне спасались от цынги, авитаминоза как раз ферментацией закваски, оставляя её в тепле на несколько суток, используя её затем для выпечки хлеба, булочек и лепёшек. Фельдмарадм Мишель. ❤😊

@silascruz1967 9 месяцев назад

Lindo vídeo, obrigado pelo conteúdo ❤

@Romafood 9 месяцев назад

muito obrigado por apreciar!

@Arodrim 7 месяцев назад

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 6 месяцев назад

grazie mille e un abbraccio da Roma

@paulrumbold2436 7 месяцев назад

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 5 месяцев назад

thank you so much dear friend

@user-gc5vz9mn5e 9 месяцев назад

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

@Romafood 8 месяцев назад

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

@fabcol1888 9 месяцев назад

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 9 месяцев назад

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 9 месяцев назад

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

@JJ-kv1vi 7 месяцев назад

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

@Romafood 7 месяцев назад

😄🙏👋

@Kyumilli 9 месяцев назад

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 9 месяцев назад

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

@valentenicoletti3622 8 месяцев назад

Veramente belle pizze ❤ !

@Romafood 6 месяцев назад

grazie mille troppo gentile

@ThiagoCh. 9 месяцев назад

Amo pizza! 😋😋😋

@Romafood 9 месяцев назад

😄👋

@bandareed 9 месяцев назад

شكرا لكم

@Romafood 9 месяцев назад

شكرا جزيلا على التقدير والكتابة، مع أطيب التحيات

@-oy6wx5km5l 2 месяца назад

ممتاز احب البيتزا 😋

@ozlemyildirim3734 6 месяцев назад

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

@Romafood 6 месяцев назад

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

@devendra1956 6 месяцев назад

So good Pizza chef. Hope delicious too.

@Romafood 6 месяцев назад

thank you so much

@Pompaz123 9 месяцев назад

Che spettacolo

@Romafood 9 месяцев назад

Grande! grazie di aver apprezzato

@alessandroscelsi74 9 месяцев назад

bravissimi 💪

@Romafood 9 месяцев назад

grazie mille di aver apprezzato! saranno contenti di leggere

@user-iz1kx1nd6v 8 месяцев назад

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

@Romafood 8 месяцев назад

Thank you so much for appreciating and writing😄👋

@markylon 5 месяцев назад

water? WTF puts water on a pizza?

@vecchioromano 9 месяцев назад

OTTIMO VIDEO

@Romafood 9 месяцев назад

grazie mille!

@CleitomMenezes-hc4bi 9 месяцев назад

Simplesmente fantástico

@Romafood 9 месяцев назад

muito obrigado por apreciar!

@Tokilainen 9 месяцев назад

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 8 месяцев назад

Ho! Fellow cream of wheat lover!😊

@Romafood 8 месяцев назад

Thanks for writing

@tuttovideo1262 7 месяцев назад

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

@Romafood 7 месяцев назад

grazie mille per aver apprezzato

@ES-zj2tq 5 месяцев назад

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

@Romafood 4 месяца назад

thanks I appreciate it

@GSXGSI 6 месяцев назад

Que buena pinta tienen esas pizzas, enhorabuena 👍

@Romafood 6 месяцев назад

Muchas gracias por este maravilloso cumplido.

@JulieIelasi-lt7yp 8 месяцев назад

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 6 месяцев назад

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

@isabelcollares4839 6 месяцев назад

Bela pizza!

@blackbossentertainment9500 8 месяцев назад

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

@easysport11 9 месяцев назад

Cool. Like it

@Romafood 6 месяцев назад

thank you dear friend

@JulieIelasi-lt7yp 8 месяцев назад

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

@Romafood 8 месяцев назад

bella Australia! thanks for appreciating!

@Rozehev 7 месяцев назад

Buon lavoro

@Romafood 6 месяцев назад

grazie 🤗

@borisffm5118 9 месяцев назад

Die Pizza sieht einfach fantastisch aus. 🍕👌

@Romafood 8 месяцев назад

Vielen Dank für die Wertschätzung!😄

@roccocordoba7346 9 месяцев назад

Belin che belle e sicuramente buone pizze

@Romafood 9 месяцев назад

grazie mille di aver apprezzato!

@tonyls0367 4 месяца назад

muito top!

@Romafood 3 месяца назад

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

@Somjai-ps7cc 9 месяцев назад

I love Pisa.❤❤❤

@SuperGoSun 8 месяцев назад

Pizze squisite 😍🇮🇹

@Romafood 5 месяцев назад

grazie 🥰

@aroundandround 6 месяцев назад

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

@louisfan9067 7 месяцев назад

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

@wizarian 6 месяцев назад

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

@web_physics 6 месяцев назад

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.😮❤😊😮

@scottgoodwin1073 9 месяцев назад

Beautiful pizza's Chef hello from Australia

@Romafood 8 месяцев назад

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

@robertobusiello1138 9 месяцев назад

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

@Romafood 8 месяцев назад

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

@pizzamadesimple 5 месяцев назад

excellent technique.

@Romafood 5 месяцев назад

thanks dear friend🥰

@godschild5587 7 месяцев назад

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

@francescocolina8505 9 месяцев назад

Belle pizze veramente

@Romafood 9 месяцев назад

grazie mille si aver apprezzato questo bravo pizzaiolo

@CORAGEMZN 8 месяцев назад

Adorei🎉

@Romafood 8 месяцев назад

🤗

@Ladt.8.0-ty5kl 9 месяцев назад

Complimenti,e un diretto questo

@Romafood 9 месяцев назад

grazie di aver apprezzato👍

@death2pc 5 месяцев назад

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

@Romafood 5 месяцев назад

grazie troppo gentile

@YayaLarbi-hn8rq 3 месяца назад

Magnifique

@Romafood 2 месяца назад

😄👋

@BilliesVlog 9 месяцев назад

very nice Pizza

@Romafood 6 месяцев назад

thank you so much

@javierfernandezgarcia2216 9 месяцев назад

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

@Recetas_de_SALASJC 8 месяцев назад

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 8 месяцев назад

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

@sebounet311 9 месяцев назад

Du bon travail 👍

@Romafood 8 месяцев назад

merci d'avoir apprécié!

@TBoneSan 8 месяцев назад

this look too good

@Romafood 6 месяцев назад

it is good

@pashamakar7378 5 месяцев назад

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

@Romafood 5 месяцев назад

thanks

@user-gt1kx2ii1z 2 месяца назад

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

@daiblaze1396 8 месяцев назад

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

@Romafood 6 месяцев назад

thank you so much

@user-fg6cd5eq9m 8 месяцев назад

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 5 месяцев назад

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

@soniajulcaparipaulino1338 9 месяцев назад

Buenazo ....ya llegó

@Romafood 9 месяцев назад

😄👋

@ViniSilva-se9ef 8 месяцев назад

Adorei

@Romafood 8 месяцев назад

😄👋

@Garvit962 4 месяца назад

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

@Romafood 3 месяца назад

oh nice I appreciate it a lot

@giovannabarozzi7344 9 месяцев назад

Bellissimo impasto

@Romafood 9 месяцев назад

grazie di aver apprezzato

@user-zb1sd6hs6t 5 месяцев назад

너무 신선하고 맛나보이네요😂😂

@Romafood 5 месяцев назад

большое спасибо за оценку видео, нежное объятие из Рима

@francocipriani825 9 месяцев назад

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

@Romafood 9 месяцев назад

grazie di aver apprezzato!

@user-ys2bc2lb1q 9 месяцев назад

Sei numero uno,vermente sei in gamba.

@Romafood 6 месяцев назад

grazie ma con il tempo spero di diventare ancora più bravo

@ToniMix-Dj 9 месяцев назад

Bravo!! Insegnante

@Romafood 9 месяцев назад

😄🙏👋

@Inco44 9 месяцев назад

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

@Romafood 8 месяцев назад

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

@Spontanika 9 месяцев назад

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 8 месяцев назад

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

@noravasquez7442 9 месяцев назад

Mmmm muyyy ricooo felicidades

@Romafood 6 месяцев назад

gracias

@OmarAhmad-gm1uc 5 месяцев назад

God bless you

@Romafood 4 месяца назад

You are too kind thanks

@jakemarcus9999 5 месяцев назад

OK now I'm officially super hungry

@Romafood 5 месяцев назад

thank you I appreciate it

@HaJuKhung 7 месяцев назад

Thanks for Korean sub :D

@Romafood 5 месяцев назад

Your welcome

@agustin-tochimani 8 месяцев назад

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

@Romafood 8 месяцев назад

thanks for appreciating, i think normal size

@ashrafelghorri9198 6 месяцев назад

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

@user-ql2oy8fc6o 5 месяцев назад

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!