I'm really happy to read this! it makes me feel like I've accomplished something useful even if it's just a small video. Thanks again for the kind words
Thank you so much for appreciating Daniele, this good pizza chef. Warm greetings from the person who shot the video and come back to my channel whenever you want for content like this
Adesso non ci sono a Roma ma un giorno vengo a mangiare una buona piza da voi contato che io li faci sempre in tutti modi ma per il vostro generoso comportamento veniamo di sicuro ,complimenti.🎉
thank you, yes, I'm very happy that you wrote this and I'm happy to have made this video, I hope there are some useful tips for many people😊 warm greetings from Massimo, the person who made the video
Parabéns, tão jovem e tão talentoso e obrigada por nos ensinar, de forma tão inteligente, como é feita uma pizza de qualidade. Pena que estou tão longe da sua pizzaria pois sou de São Paulo, Brasil, se fosse daqui seria assídua frequentadora da sua pizzaria.
I just did my pizza your way. I made the dow last night and let it rest over night in the fridge. It was FANTASTIC. Best pizza in my life. Thank you sir
This was a masterclass. Thanks for the tutorial. 🤩 So, no sugar needed for the dough to rise, just in case I missed it, I will watch the video again...
Sugar is beetroot and yeast is beetroot, why too much beetroot (unless you use grapes yeast, but it is very strong, no need sugar either)! Flour is already starch and it is carbohydrates. The glycemic index is higher with the flour. Do not worry! Enough sugar. With the pizza more important to have higher protein to ferment it into aminoacids for non-enzymatic browning. Honey, beer is OK for extra taste since it is already a fermented product, but then it is not a Neapolitan pizza.
😅😅😅 i przyszedł szef 😅😅😅 dobre ah gdybym tylko tam mieszkał we Włoszech to bym pewnie codziennie jadł u was taką pizzę ale mieszkam w Polsce i dziękuję że taki mistrz pokazał mi jak zrobić to w domu. Pozdrawiam szefa 😊😊😊😅
Il suo principale non e moderno nel pensare ,ma per chi abita in Svizzera 🇨🇭 non può venire in pizzeria a gustarsi una pizza anzi grazie per le sue indicazioni e spiegazioni buon lavoro ,e al prossimo video
SINGAPORE ha bisogno di un insegnante di pizza come te. Unisciti a noi ! Ti stiamo aspettando. Ci sono delle belle ragazze qui; nessuna paura ! Parleremo lì dello stipendio e del tuo alloggio.
gli ho girato questo tuo messaggio! grazie di aver apprezzato questo bravo pizzaiolo! ho paura però che voglia restare qui comunque io glielo ho detto :)
Привет из Киргизии! благодарю за русские субтитры! благодарю также за рецепт теста, с такой высокой влажностью ещё не пробовал делать, и самое главное, технологию приготовления в домашних условиях, в духовке 220°. видео и рецепт очень понравились ! будем пробовать. с меня лайки подписка ВОПРОС: из шарика 300 г, какой оптимальный диаметр коржа он раскатывают?
Bravo a Giuseppe ed al suo pizzaiolo! Se per caso vado a fare un girettino a Roma, mi fermo a Mangianapoli... Patrizio 74 anni, italiano di origine...Che abita a Lorient in Francia (Bretagna)
grazie a te Giuseppe di aver apprezzato questo bravo artigiano🇮🇹 Ottima scelta, saranno contenti di conoscerti. Intanto torna quando vuoi sul mio canale Roma food
Looks like amazing pizza dough ! Maximum respect to this master pizza chef. No doubt this dough is much better than my no-knead pizza dough but far too much work ! My pizza dough requires mixing 5-6 ingredients in bowl - 90 min later I have excellent pizza dough that I can use right away or freeze. ✌️🇨🇦👍
Thanks for appreciating. However, the good thing is that everyone does it in their own way. I think this is a characteristic of pizza dough. However, thanks again, warm greetings from the person who made the video. Ciao Canada!
grazie mille , c'est vraiment gentil de votre part , peut on avoir l adresse de votre restaurant SVP mes prochaines Vacances seront a Rome et Merci a vous et votre Père c'est vraiment noble de nous offrir un aperçu de votre savoir faire et de cette magnifique tradition Italienne
so cool persom with smooth and simple beautifull making. We thank you so much brother grettings from Greece. I have 1 question about flouer. what kind of flower is it? like from corn from wheat? what kind plz if you can answer . thanks again!!!!! and i will put pure goat cheeze hand made from my grandmother ( they have goats) no mozarella xD cause we are Greek;)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))
I am the person who made the video and from what I understand, even though I am not a pizza chef, Neapolitan pizza chefs use direct dough and therefore not a marble to make traditional Neapolitan pizza.
Спасибо большое,милый молодой человек! Твой урок будет очень полезным для меня и для моего внука! Твой пример для него будет самым лучшим и самым ценным! Будь счастлив и здоров!
Thanks for appreciating this skilled artisan! If you know another pizza lover, please share my channel, Roma Food. Thank you very much! PS: the name is the description, MANGIANAPOLI in Rome
Только так по Правилам AVPN, по другому делают в пиццериях где большие замесы, но тогда нет одобрения Ассоциации. Дома маленький замес, а соль растворяется только в воде, не успеют дрожжи разрушиться, как замес с мукой начнется.
I enjoyed watching! However, are sure it is 1.4 kilo and 1 liter (500ml)? the dough will be very dry. You're dough looks very sticky. I think you said 70% hydration. I think it should 2 liters water for 1.4 kilo.
