try this sometime: save your guanciale trimmings in the freezer and when you have a decent amount, coat them in some tomato paste, roast in the oven on a wide baking tray so they get some colour and then make stock from them, boiling with the well washed dark green part from leeks (can also add some or all of the sofrito veggies for stock), a bayleef, some peppercorns and a pinch of dried thyme. I tried it this weekend and I swear the stock smells like Amatriciana sauce! Thought I'd share since you like guanciale.
Love this video, I am using fermentation a lot - but not in baking. This is a great tutorial. For those wondering why air-tight: Yeast growth is limited by access to air and production uses the sugar. So the amount of air left in the container will limit the growth and thus making the sugar dissapear at predictable rate. This allows the cook to remove it in time before goes pale but after the dough gets healthier. So use similar sized containers and watch the rise amount just like it was shown here. Amazing.
Thank you for sharing your insights on the importance of an air-tight container in the fermentation process. It's valuable information for anyone looking to experiment with fermentation in their baking endeavors. Enjoy your culinary experiments and delicious results! 🍞👨🍳🔬😊
This looks a whole lot like the pizza one of the pizzeria's near me makes, and they truly make the best pizzas of our entire province! This is the first time I've actually seen a recipe that remotely resemblances their pizzas. ❤️
I love these videos for all the useful tips to help my baking. But the best thing I have learned is to become friends with a world class pizza chef so I can hang out in a kitchen like Vincenzo and eat everything Johnny makes!
He's done such a good job I can almost taste that one prior to topping. Haven't had this for years. Totally forgot about wanting to learn. Thankyou for this. All at once? Mistake one would already have been made. Saw Nutella there bet this guy makes nutella doughballs. They're amazing. This guys must be phenomenal.
Just got done eating lunch with this style of dough. It was simple to prepare and easy to work with . The pizza was amazing it was so crispy and light wow . That’s my new go to recipe for dough I love it .thanks for sharing Johnny recipe Vincenzo
Hi Vincenzo, first, thank you for this amazing videos. Second, I don't think this is how biga is made. My understanding of the biga method is that you should not knead the dough to create the gluten. What you are showing seems more like a direct method dough with long fermentation. Your previous video with Alfonso, along with many videos on RUclips, confirms my point. I appreciate your great content, and I would appreciate it if you could clarify this confusion. Cheers!
That pizza looks sensational Vincenzo, bellissima! The quality of this content is top tier, and I'm honored to have learned from such an amazing chef! Thank you Vincenzo and Johnny for this!
Thank you and Johnny both for share this wonderful pizza. It is like being there all but the smells and tasting. Simple but the technique is so important with the dough. The crust would be great for a sandwiches like you did with the mortadella, burrata and almonds.
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the Roman pizza looked so very yummy and delicious and fabulous and fantastic I am so going to make it
I can't believe, I'm kinda good with modern neapoletan style (poolish) pizzas but I wanted to try this pizza in pala also, and I was serached for recipe and picked few I would like to try, and right now this video comes out haha. By the look of the result I decided I will do this first and I'm sure it will be very popular in our family.
What a wonderful coincidence! 😄 It seems like you're about to embark on a delicious pizza adventure with the pala-style pizza. I'm sure your family will appreciate the effort, and the result will be a hit. Enjoy the pizza-making process and savor every bite! 🍕🇮🇹👨🍳😋
What an exceptional tutorial ! Many thanks for providing your viewers with such a precise, clearly-explained recipe for a Roman classic ! P.S I’d love to see and Johnny make a trip to Italia together, a la Genaro and Antonio did in that classic show, ‘ Two Greedy Italians ‘ !..
You're very welcome! 😊 I'm glad you found the tutorial helpful. A trip to Italy with Johnny would indeed be an incredible culinary adventure, much like the "Two Greedy Italians" series. Until then, enjoy recreating Italian classics in your own kitchen! 🇮🇹👨🍳🍝📺
You're very welcome! 😄 Enjoy your hunt for this delicious dish in Rome, and savor every bite of the authentic Italian flavors. Buon viaggio e buon appetito! 🇮🇹🍽️🍝
The main reason I prefer roman style is that it is crunchy all the way, not a sloppy mess in the middle. But both styles are great! :) I would love to come eat at Johnny's place, just too bad it is on the complete other side of the world.
Absolutely, the Roman-style pizza's consistent crunch is a delightful characteristic! Perhaps you can recreate the experience with our recipes at home. Enjoy your pizza adventures! 🍕🌍😊
You're very welcome! 😄 I'm glad you enjoyed the video. If you have any more questions or need more culinary inspiration, feel free to ask. Buon appetito! 🇮🇹🍝👨🍳😊
Excellent !!!! This is the only cooking vlog I watch. Can't count the pizza margaritas I've eaten over the years, but this looks so good. Congratulations
Thank you so much for your kind words! 😊 It's wonderful to hear that you enjoy the cooking vlog and have a love for pizza margarita. Keep enjoying the culinary adventures! 🍕🇮🇹👨🍳👏
Eveyone is complaining on the 7g dried yeast. That is because they are cheating on the time. Normally, biga is made with 1% fresh yeast, thats 10g per 1000g flour, so max 5g dried yeast. But then biga is supposed to ferment for 24hours at 18c and 36 at 4c (fridge) Here they ferment for max 18 hours, so that explains 7g dried yeast
Oooh that looks insanely delicious 🤤 I made my biga last night and the dough earlier today. Can’t wait until it’s ready! My food processor couldn’t handle the biga so I cut it up in small pieces and it turned out looking good.. just like on your video. Hopefully my dough, once baked turns out like this 😊
I'm sure your homemade bread will turn out fantastic! 🥖👨🍳 The effort you put into the biga and dough will be worth it when you enjoy that delicious, fresh-baked aroma and taste. Enjoy every bite! 😋🇮🇹👌
Going to try and make this!!!!!!! Haven't had a bad recipe from you yet. Lol. Your lessons have really elevated my Italian style cooking skills!! Thank you!!
That's fantastic to hear! 😄👨🍳 I'm thrilled to be a part of your culinary journey. Buona fortuna with the recipe, and keep up the amazing Italian-style cooking! 🇮🇹👍🍴
I love this type of pizza because you can cook it in a regular oven (you don't need a really high temperature, even 250 C can work... I'm still using my oven that goes to 300), and it's crisp on the outside and soft and full of bubbles on the inside, and it's so easy to store in the fridge/freezer half cooked without toppings and finish cooking in 5 minutes. With the no knead method I do it without any mixer. I also think (and tried too) that you don't need a preferment if you are not making a really large amount. I also suggest for home cooker to avoid making giant balls... Pizza in Pala is not made for one person, I suggest to just create a smaller version (pinsa-like) just like he say in the video. The good thing is that once you learn how to make Pizza in Pala, making Pinsa is almost the same, just replace some of the flour with rice and soy flour (or buy a mix for pinsa). PS. For this pizza if you make it larger with a piece of parchment paper underneath with some semolina, the pizza will not stick to it (so you can make it larger with your hands), and it will be easier for not professional to put it in the oven (and since you only half cook, you can remove the parchment paper after that). Obviously the process shown in the video is much more professional. But I think about how many times I've ruined perfectly risen pizza at the end of the process (I'm not really good with putting the dough in my arm XD) and I fully realize that not everyone is able to do the whole process as shown in the video. The result is still amazing so if you got some problems just try it. Also, remember to put a little bit of olive oil like in the video during the first half bake... or your pizza will be a baloon (still great, you can put anything inside, but not what you want for a pizza).
Great tips and insights! 🍕😄 You've got a deep understanding of making pizza in a regular oven, and your suggestions for parchment paper, olive oil, and adjusting the size for home cooking are much appreciated. Buon appetito! 🇮🇹👨🍳👍
Great video and incredible results. Quick question - I can not find in the video if the Biga is stored at Room temp of 16-18 hours or at CT for 16-18 hours. So at what temp is the Biga stored?🙂
This is art. Thanks Vicenzo and Johnny!! If I wanted to mix my own flour, is there a recipe? I heard that ideal mix may be wheat rice and spelt flour like 75/15/10. Is that so?
Johnny certainly has a talent for making everyone crave pizza! 🍕🌍 It's the magic of Italian cuisine - universally loved! Enjoy your pizza-making adventures! 😄🇮🇹👨🍳
Passata is typically a type of tomato purée made from strained and crushed tomatoes. It's smoother and thinner than tomato paste but not as chunky as diced or crushed tomatoes. It's a great base for sauces, soups, and other Italian dishes. Enjoy cooking with it! 🍅🇮🇹🍝
Do we have the option after doing all the steps up to balling. To then do an additional 24-48hr cold time rise in the fridge. With the finished dough ball product? Or does it have to be used same day?
Is it possible to make this pizza without the flour mix you are using because I don't wanna use a flour that has added enzymes and acerola juice powder?
Absolutely! You can definitely make this pizza with a different flour mix. Look for a high-quality flour that doesn't contain added enzymes or acerola juice powder.
Haha, dough sacks or balls, as long as they make delicious food! 😄🍕 Johnny always adds some extra fun to the recipes. Thanks for watching and enjoying! 🍽️👨🍳👍
I'm delighted to hear that you found the dish to be a work of art! 😄 Italian cuisine has a way of making food not only delicious but visually appealing too. While framing it might be a bit extreme, savoring the flavors and appreciating the presentation is the best way to enjoy such culinary masterpieces. Buon appetito! 🍽️🇮🇹🎨
Hi all, great video. Does anyone know the name / make of the pizza mixer used ? I have a mixer i bought to make Pizza dough but it is not powerfull enough to make more than one dough
How does it develop that gluten network in the oven, if you basically squeezed out all the largest bubbles right before baking? The temperature is not as high as for Napoli pizza so where does the oven spring come from?
The gluten network in Roman pizza develops during mixing and resting. Even though bubbles are squeezed out before baking, the dough still rises slightly in the oven due to the gluten structure and yeast fermentation.
Yes you can put tomato sauce on top of the pizza and yes you can put any fillings. Just remember you need to parbake the pizza first before you add the sauce and filling
In Rome, you'll find plenty of pizzerias offering delicious Roman-style pizza. One popular place is "Da Baffetto," known for its classic thin-crust Roman pizzas. Another option is "Pizzarium," famous for its gourmet pizza by the slice. Enjoy your pizza adventure in Roma! 🍕🇮🇹😊
Vincenzo - Ah, but again, you give me more work to do. My wife's insistence, is only greater than her beauty. She is a fan of yours, barre none. I am too, but just not so overboard about it. It really does look good tho, so I will follow Johnny's recipe, point to point, star to star, before I mess around with it, which is as sure to be coming along, as the next bus. The openness of the crumb, reminds me of a good baguette, croissant, or NY Kaiser roll. We'll see. I'll get back to you.
Haha, it's wonderful to hear about your wife's enthusiasm for Vincenzo's recipes! Taking your time to follow Johnny's recipe step by step is a great approach, and it sounds like you're in for a delicious adventure. Enjoy the process, and I look forward to hearing how it turns out! 🍞🇮🇹👨🍳
Roman pizza is indeed something special! 🍕 The thin, crispy crust and delicious toppings make it a true culinary delight. While you may be far from Rome, you can always try making your own Roman-style pizza at home to satisfy those cravings. Who knows, you might create something even more delightful! 😊🇮🇹🍕
Thank you for watching! 😄🍕 It can be challenging to find specific ingredients, but you can try local Italian markets or online stores for alternatives. Keep cooking and experimenting! 👨🍳👩🍳🇺🇸🇮🇹
This is the type I had in Rome when I was there 3 decades ago (other trips I did not find this type), & it blew my socks off! I have no such mixer, so I’m really hoping someone (knowledgeable) can help with tips on making it without machines.
Ah, the memory of that Roman pizza must be delightful! You can definitely make it without a mixer. Just combine your ingredients by hand in a large bowl. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. It may take a bit more effort, but the results will be worth it! Enjoy your homemade Roman-style pizza. 🍕😊👍
Haha, you're right! Neapolitans can be quite passionate about their pizza traditions, just like Vincenzo is about Italian cooking. 😄🍕 It's all in good fun and a way to celebrate the diversity of Italian cuisine! 🇮🇹👨🍳🍝
Yes, it's similar to Roman "Pinsa"! 🇮🇹🍕 Pinsa is a Roman-style pizza with a unique dough, similar to what you've had in LA. Enjoy the similarities in flavors! 😋👌
You can find the flour for this recipe and pizza flour at your local Italian markets or specialty food stores. If you prefer online shopping, there are many reputable websites and online retailers that offer a wide variety of Italian flours. Enjoy your pizza-making! 🍕🛒👨🍳
Seeing this, my stomach reminds me that I did not eat that much today. Is it coincidence that a friend of mine, who reminds me a bit to Vincenzo also lives in Sydney?
It's quite a coincidence! Sydney seems to have a few Italian food enthusiasts like me. If you ever get the chance, you should definitely try out some of the local Italian cuisine there. Your stomach will thank you! 😄🍕🇦🇺🍝
@@vincenzosplate grazie mille Zio Vincenzo! I know I can switch things out to a gluten free flour blend, but the specific types for each recipe would be probably be crucial - plus I'd assume different preparation techniques since gluten free dough isn't as stretchy 🤪🤪 🤌 would love to learn from the master. (I usually use Bob's Red Mills 1:1 flour blend for my gluten free recipes for reference)
I never succeed to make this pizza. When i gently "stretch" the dough. It doesn't pop back. Simply its not elastic enough. I dont have big holes after baking. What can be the problem? I make the exact recipe with a strong bread flour.
Its not neapolitan pizza and its a different type of dough. The yeast is necessary here as the process is different. But for neapolitan pizza 7gr is too much
Finally thank you Vincenzo and Johnny. A different pizza. Grazie! Please continue with different styles. Hope the family is doing well. Andiamo
Stay tuned for more and more 🤩
Thank you for making us appreciate Italian cuisine. You'll always have our support.
It’s always a pleasure for me, and I’m glad my videos make you appreciate Italian food, this is my goal 🙏🏻❤️🇮🇹
try this sometime: save your guanciale trimmings in the freezer and when you have a decent amount, coat them in some tomato paste, roast in the oven on a wide baking tray so they get some colour and then make stock from them, boiling with the well washed dark green part from leeks (can also add some or all of the sofrito veggies for stock), a bayleef, some peppercorns and a pinch of dried thyme.
I tried it this weekend and I swear the stock smells like Amatriciana sauce! Thought I'd share since you like guanciale.
Love this video, I am using fermentation a lot - but not in baking. This is a great tutorial.
For those wondering why air-tight: Yeast growth is limited by access to air and production uses the sugar. So the amount of air left in the container will limit the growth and thus making the sugar dissapear at predictable rate. This allows the cook to remove it in time before goes pale but after the dough gets healthier.
So use similar sized containers and watch the rise amount just like it was shown here. Amazing.
Thank you for sharing your insights on the importance of an air-tight container in the fermentation process. It's valuable information for anyone looking to experiment with fermentation in their baking endeavors. Enjoy your culinary experiments and delicious results! 🍞👨🍳🔬😊
Love you, Johnny! Always wished to learn this dough. Vincenzo always shows authentic Italian foods. 🔝RUclips Channel. 🇮🇹 Bravo Chefs!
Amazing! Finally you can make this delicious pizza recipe 😋
This guy is the best. I love how he explains why he does each step 🙌
This looks a whole lot like the pizza one of the pizzeria's near me makes, and they truly make the best pizzas of our entire province! This is the first time I've actually seen a recipe that remotely resemblances their pizzas. ❤️
I'm honored that it reminds you of your favorite pizzeria! 🍕❤️ I strive to capture that authentic taste. Thanks for the love and support! 😊👍
I just love Jonny’s passion! He said “Sorry I get so excited.” No need to apologize, no sorries needed.
Vincenzo, another great pizza video with your pal Johnny! I love that he is as passionate as you are about his craft. Excited making dough!❤
Hey Tom, thank you for your nice words, we’re incredibly glad you enjoyed this new pizza episode! 🙏🏻 have you ever made/tried Roman pizza?
@@vincenzosplate I haven't made pizza from scratch since my kids were little. I was very interested to see this different approach!
I love these videos for all the useful tips to help my baking. But the best thing I have learned is to become friends with a world class pizza chef so I can hang out in a kitchen like Vincenzo and eat everything Johnny makes!
Haha, sounds like a delicious plan! 🍕👨🍳 It's all about good food, great company, and amazing memories. Keep enjoying those kitchen adventures! 😊🇮🇹👌
Moments like this where i am thankful to be subscribed to Vincenzo, introducing me to Pizza Romana, it looks beautiful and delicious. Thank you
Thank you so much for your words ❤️
He's done such a good job I can almost taste that one prior to topping. Haven't had this for years. Totally forgot about wanting to learn. Thankyou for this. All at once? Mistake one would already have been made. Saw Nutella there bet this guy makes nutella doughballs. They're amazing. This guys must be phenomenal.
👌 Thanks for your kind words! Indeed, taking it step by step avoids mistakes. Nutella doughballs? You guessed it! They're 👌!
Just got done eating lunch with this style of dough. It was simple to prepare and easy to work with . The pizza was amazing it was so crispy and light wow . That’s my new go to recipe for dough I love it .thanks for sharing Johnny recipe Vincenzo
Johnny can make me watch a 24 minute video about making pizza ... and not regret a single second of it.
Hi Vincenzo, first, thank you for this amazing videos. Second, I don't think this is how biga is made. My understanding of the biga method is that you should not knead the dough to create the gluten. What you are showing seems more like a direct method dough with long fermentation. Your previous video with Alfonso, along with many videos on RUclips, confirms my point. I appreciate your great content, and I would appreciate it if you could clarify this confusion. Cheers!
Much love and passion from Italy, thank you guys, you are amazing 👏👏👏
That pizza looks sensational Vincenzo, bellissima! The quality of this content is top tier, and I'm honored to have learned from such an amazing chef! Thank you Vincenzo and Johnny for this!
Wow, you’re so kind, thank you Joseph 🙏🏻 it’s always great to hear you appreciate and enjoy my content!
Thank you and Johnny both for share this wonderful pizza. It is like being there all but the smells and tasting. Simple but the technique is so important with the dough. The crust would be great for a sandwiches like you did with the mortadella, burrata and almonds.
You're welcome! 😊 Johnny and I appreciate your kind words. 🍕👍 You're right, that crust is versatile! 🥪✨ Great idea for sandwiches too. Enjoy!
Love the video vincenzo love your content your a amazing RUclipsr I love watching your videos they are the greatest and the best and the coolest the Roman pizza looked so very yummy and delicious and fabulous and fantastic I am so going to make it
This is absolutely delicious, thank you so much my friend 🙏🏻
I can't believe, I'm kinda good with modern neapoletan style (poolish) pizzas but I wanted to try this pizza in pala also, and I was serached for recipe and picked few I would like to try, and right now this video comes out haha. By the look of the result I decided I will do this first and I'm sure it will be very popular in our family.
What a wonderful coincidence! 😄 It seems like you're about to embark on a delicious pizza adventure with the pala-style pizza. I'm sure your family will appreciate the effort, and the result will be a hit. Enjoy the pizza-making process and savor every bite! 🍕🇮🇹👨🍳😋
Proper thorough tutorial, much appreciated. 👍
We are happy to hear that 🙏🏻 are you going to give this recipe a try? 😋
@@vincenzosplate Sure! If you want to hire me I'll make them all day lol 😁
Chef that was great! We make sandwiches often with focaccia bread. We'll give this a try for sure. Thank you!
You're very welcome! 😊 Focaccia bread sandwiches are a delightful treat. Enjoy trying out this recipe, and may your sandwiches be delicious! 🥪🇮🇹👨🍳
What an exceptional tutorial ! Many thanks for providing your viewers with such a precise, clearly-explained recipe for a Roman classic !
P.S I’d love to see and Johnny make a trip to Italia together, a la Genaro and Antonio did in that classic show, ‘ Two Greedy Italians ‘ !..
You're very welcome! 😊 I'm glad you found the tutorial helpful. A trip to Italy with Johnny would indeed be an incredible culinary adventure, much like the "Two Greedy Italians" series. Until then, enjoy recreating Italian classics in your own kitchen! 🇮🇹👨🍳🍝📺
I am going to hunt this in Rome next month. Thanks to the both of you for the science and explanation.
You're very welcome! 😄 Enjoy your hunt for this delicious dish in Rome, and savor every bite of the authentic Italian flavors. Buon viaggio e buon appetito! 🇮🇹🍽️🍝
The main reason I prefer roman style is that it is crunchy all the way, not a sloppy mess in the middle. But both styles are great! :)
I would love to come eat at Johnny's place, just too bad it is on the complete other side of the world.
Absolutely, the Roman-style pizza's consistent crunch is a delightful characteristic! Perhaps you can recreate the experience with our recipes at home. Enjoy your pizza adventures! 🍕🌍😊
“Enjoying” is not enough to say how much I am indulging in food here in Italy!! This looks great.
Indulging in Italian food in Italy is a dream come true! 🇮🇹😍 Glad you enjoyed the video. Buon appetito! 🍝😊
Yes! Another video with Johnny! 😎
your work is simply amazing Chef!
I love the way the dough is so light and airy, and the toppings are so fresh and flavorful. I hope you enjoyed it as much as I did!
Thank you for this video Vincenzo, bravissimo!
You're very welcome! 😄 I'm glad you enjoyed the video. If you have any more questions or need more culinary inspiration, feel free to ask. Buon appetito! 🇮🇹🍝👨🍳😊
Excellent !!!! This is the only cooking vlog I watch. Can't count the pizza margaritas I've eaten over the years, but this looks so good. Congratulations
Thank you so much for your kind words! 😊 It's wonderful to hear that you enjoy the cooking vlog and have a love for pizza margarita. Keep enjoying the culinary adventures! 🍕🇮🇹👨🍳👏
Looks absolutely soooooo delicious wow 😊🤗👍👍👍👍👍
This is incredibly delicious, a must try!
Love the video
Eveyone is complaining on the 7g dried yeast.
That is because they are cheating on the time.
Normally, biga is made with 1% fresh yeast, thats 10g per 1000g flour, so max 5g dried yeast.
But then biga is supposed to ferment for 24hours at 18c and 36 at 4c (fridge)
Here they ferment for max 18 hours, so that explains 7g dried yeast
Oooh that looks insanely delicious 🤤 I made my biga last night and the dough earlier today. Can’t wait until it’s ready! My food processor couldn’t handle the biga so I cut it up in small pieces and it turned out looking good.. just like on your video. Hopefully my dough, once baked turns out like this 😊
I'm sure your homemade bread will turn out fantastic! 🥖👨🍳 The effort you put into the biga and dough will be worth it when you enjoy that delicious, fresh-baked aroma and taste. Enjoy every bite! 😋🇮🇹👌
Grande Jhonny y Vince!!!
Another great video. Keep them coming that looks so good.
Thank you so much for the encouragement! 😄👍 I'll definitely keep those delicious recipes coming your way! Stay tuned!
Going to try and make this!!!!!!! Haven't had a bad recipe from you yet. Lol. Your lessons have really elevated my Italian style cooking skills!! Thank you!!
That's fantastic to hear! 😄👨🍳 I'm thrilled to be a part of your culinary journey. Buona fortuna with the recipe, and keep up the amazing Italian-style cooking! 🇮🇹👍🍴
Simply the best!
Thank you for the high praise! 🤗👨🍳 I'm thrilled to hear you enjoyed the recipe. Keep cooking with passion! 🇮🇹🍽️😊
I love crispy thing and that pizza is perfect!
Oh yes it is 🤩 the perfect combination between crispness and softness
Oh yes it is 🤩 the perfect combination between crispness and softness
hmm i make it by hand :) , nice video grts from belgium !!!
This is just Great. :)
We are glad you think so my friend, thank you 🙏🏻
Real italian food is underrated , simplicity at its best
I love this type of pizza because you can cook it in a regular oven (you don't need a really high temperature, even 250 C can work... I'm still using my oven that goes to 300), and it's crisp on the outside and soft and full of bubbles on the inside, and it's so easy to store in the fridge/freezer half cooked without toppings and finish cooking in 5 minutes. With the no knead method I do it without any mixer. I also think (and tried too) that you don't need a preferment if you are not making a really large amount. I also suggest for home cooker to avoid making giant balls... Pizza in Pala is not made for one person, I suggest to just create a smaller version (pinsa-like) just like he say in the video.
The good thing is that once you learn how to make Pizza in Pala, making Pinsa is almost the same, just replace some of the flour with rice and soy flour (or buy a mix for pinsa).
PS. For this pizza if you make it larger with a piece of parchment paper underneath with some semolina, the pizza will not stick to it (so you can make it larger with your hands), and it will be easier for not professional to put it in the oven (and since you only half cook, you can remove the parchment paper after that).
Obviously the process shown in the video is much more professional. But I think about how many times I've ruined perfectly risen pizza at the end of the process (I'm not really good with putting the dough in my arm XD) and I fully realize that not everyone is able to do the whole process as shown in the video. The result is still amazing so if you got some problems just try it.
Also, remember to put a little bit of olive oil like in the video during the first half bake... or your pizza will be a baloon (still great, you can put anything inside, but not what you want for a pizza).
Great tips and insights! 🍕😄 You've got a deep understanding of making pizza in a regular oven, and your suggestions for parchment paper, olive oil, and adjusting the size for home cooking are much appreciated. Buon appetito! 🇮🇹👨🍳👍
I asked uncle Vinny a few weeks ago to make Roma slices for us. He delivered. Thanks uncle Vinny.
That's awesome! Uncle Vinny always delivers the goods 🍕. Glad you enjoyed the Roma slices!! 🙌😄
Great video and incredible results. Quick question - I can not find in the video if the Biga is stored at Room temp of 16-18 hours or at CT for 16-18 hours. So at what temp is the Biga stored?🙂
This is art. Thanks Vicenzo and Johnny!! If I wanted to mix my own flour, is there a recipe? I heard that ideal mix may be wheat rice and spelt flour like 75/15/10. Is that so?
This channel is underrated fr.
Thank you for this! 😋
You're very welcome! 😋 If you have any more questions or need cooking tips in the future, don't hesitate to reach out. Happy cooking! 🇮🇹👨🍳🍽️😊
@@vincenzosplate Thank you! 😊
Looks delicious.
It truly does! 😋 Italian cuisine has a way of making every dish look and taste amazing. Enjoy your culinary adventures! 🍝🇮🇹😊
Johnny..
What are you doing to us mate..
You just made 1.2 million people all over the world hungry for amazing pizza..
I started wondering where I could get some Mortadella and Burata before the video was even finished
Johnny certainly has a talent for making everyone crave pizza! 🍕🌍 It's the magic of Italian cuisine - universally loved! Enjoy your pizza-making adventures! 😄🇮🇹👨🍳
I'm definitely trying this one it looks delicious my friend.
I'm glad to hear you're excited to try it! 😄🍝 I'm sure you'll enjoy making and eating this delicious Italian dish. Buon appetito, my friend! 🇮🇹🍽️👌
Passata is typically a type of tomato purée made from strained and crushed tomatoes. It's smoother and thinner than tomato paste but not as chunky as diced or crushed tomatoes. It's a great base for sauces, soups, and other Italian dishes. Enjoy cooking with it! 🍅🇮🇹🍝
You can do Biga without a mixer! Look up "Biga no stress" by Roberto susta. Not sure about Johnny's recipe though, looks more like a dough.
Awesome.
Do we have the option after doing all the steps up to balling. To then do an additional 24-48hr cold time rise in the fridge. With the finished dough ball product? Or does it have to be used same day?
Is it possible to make this pizza without the flour mix you are using because I don't wanna use a flour that has added enzymes and acerola juice powder?
Absolutely! You can definitely make this pizza with a different flour mix. Look for a high-quality flour that doesn't contain added enzymes or acerola juice powder.
@vincenzosplate do you have any suggestions?
Should I look for a 00 or a strong bread flour?
Grande!! 👏🇮🇹
Grazie mille! 🙌🍝 Always a pleasure sharing authentic Italian recipes with you. What's your favorite dish so far? 😊👨🍳
OMG! I love mortadella on pizza! ❤️❤️
Oh that’s sooo good, and it’s even better in this kind of pizza 😋🤩
damn these are dough sacks rather than dough balls haha
looks amazing as always. love when you have Johnny on.
Haha, dough sacks or balls, as long as they make delicious food! 😄🍕 Johnny always adds some extra fun to the recipes. Thanks for watching and enjoying! 🍽️👨🍳👍
Anyone know plz ..Is this the dough mixer is sunmix evo6?
That was pure art. It makes you wonder if you should eat it or frame it?
I'm delighted to hear that you found the dish to be a work of art! 😄 Italian cuisine has a way of making food not only delicious but visually appealing too. While framing it might be a bit extreme, savoring the flavors and appreciating the presentation is the best way to enjoy such culinary masterpieces. Buon appetito! 🍽️🇮🇹🎨
Thirst of all thank you for your cool videos. Could you tell me if he rest the dough in the fridge or at room temperature? Thank you
Hi all,
great video.
Does anyone know the name / make of the pizza mixer used ? I have a mixer i bought to make Pizza dough but it is not powerfull enough to make more than one dough
The ingredients in the description are incomplete. See the last line Vincenzo. How much flour the semolina?
Can i halve all the ingredients for though dough or would that mean I have to change my timings?
Hey Vincenzo
Could you please make a paccheri pasta recipe ? 😊
Of course! 😊 Paccheri pasta is a delight. Stay tuned for a mouthwatering recipe! 🍝🇮🇹👨🍳
@@vincenzosplate 🙏
Cheers from San Diego California 🇺🇸
It's a piece of art ❤
Indeed, it's culinary art at its finest! 🍅🎨 Keep creating those masterpieces in the kitchen! 🇮🇹👨🍳🍝😊
Great recipe! Why brand and type is the mixer? I need one!
hi , is the dry yeast active or instant?
How does it develop that gluten network in the oven, if you basically squeezed out all the largest bubbles right before baking? The temperature is not as high as for Napoli pizza so where does the oven spring come from?
The gluten network in Roman pizza develops during mixing and resting. Even though bubbles are squeezed out before baking, the dough still rises slightly in the oven due to the gluten structure and yeast fermentation.
Are versions that use tomato sauce? and can you fill it or top it with whatever you want?
Yes you can put tomato sauce on top of the pizza and yes you can put any fillings. Just remember you need to parbake the pizza first before you add the sauce and filling
masterpieces
Thank you! I will be in Roma later this year, where should I get Roma Pizza like the wonderful pizza in the Dallas Gradi Video? Grazie!
In Rome, you'll find plenty of pizzerias offering delicious Roman-style pizza. One popular place is "Da Baffetto," known for its classic thin-crust Roman pizzas. Another option is "Pizzarium," famous for its gourmet pizza by the slice. Enjoy your pizza adventure in Roma! 🍕🇮🇹😊
It looks like the pizza bianca that we find in roma, delicious... Thanks, I'll try to make it myself.
🇹🇷👍👏👏harika mis👍🔥
What mixer?
Vincenzo - Ah, but again, you give me more work to do. My wife's insistence, is only greater than her beauty. She is a fan of yours, barre none. I am too, but just not so overboard about it. It really does look good tho, so I will follow Johnny's recipe, point to point, star to star, before I mess around with it, which is as sure to be coming along, as the next bus.
The openness of the crumb, reminds me of a good baguette, croissant, or NY Kaiser roll. We'll see. I'll get back to you.
Haha, it's wonderful to hear about your wife's enthusiasm for Vincenzo's recipes! Taking your time to follow Johnny's recipe step by step is a great approach, and it sounds like you're in for a delicious adventure. Enjoy the process, and I look forward to hearing how it turns out! 🍞🇮🇹👨🍳
I miss Roman pizza 😢
Roman pizza is indeed something special! 🍕 The thin, crispy crust and delicious toppings make it a true culinary delight. While you may be far from Rome, you can always try making your own Roman-style pizza at home to satisfy those cravings. Who knows, you might create something even more delightful! 😊🇮🇹🍕
Chef plz make a video on healthy Italian salad for weight loss😅
Maybe I will! Thank you!
Where is your restaurant located. I would love to go to your restaurant and eat.
Instead of Burrata in the pizza sandwich, I would put Stracchino!
Great choice! Stracchino cheese will give your pizza sandwich a creamy and delicious twist. Enjoy experimenting with different flavors! 🧀🍕👨🍳🇮🇹
I just want to ask what are you doing if your dough is became sour? Are u making sourdough out of it?
bravo!
Grazie mille! Bravo to you too for your support and love for Italian cooking! 🇮🇹👏🍝😄
Amazing video. Sadly I cannot find a place to order this specific flour and have it delivered to the US
Thank you for watching! 😄🍕 It can be challenging to find specific ingredients, but you can try local Italian markets or online stores for alternatives. Keep cooking and experimenting! 👨🍳👩🍳🇺🇸🇮🇹
This is the type I had in Rome when I was there 3 decades ago (other trips I did not find this type), & it blew my socks off!
I have no such mixer, so I’m really hoping someone (knowledgeable) can help with tips on making it without machines.
Ah, the memory of that Roman pizza must be delightful! You can definitely make it without a mixer. Just combine your ingredients by hand in a large bowl. Knead the dough for about 10-15 minutes until it becomes smooth and elastic. It may take a bit more effort, but the results will be worth it! Enjoy your homemade Roman-style pizza. 🍕😊👍
A Neapolitan would cus out this whole recipe, the same way Vincenzo cusses out people when they make their version of Italian stuff 😂😂😂😂
Haha, you're right! Neapolitans can be quite passionate about their pizza traditions, just like Vincenzo is about Italian cooking. 😄🍕 It's all in good fun and a way to celebrate the diversity of Italian cuisine! 🇮🇹👨🍳🍝
Hey what is this mixer? Anyone?
I did a quick search, and I believe its a SUNMIX Sun6 Spiral Mixer
Thanks!
Buono!
This pizza dough recipe is great! A must try for sure
Is this the same as Roman "Pinsa"? Its very similar to that Ive had at Oste here in L.A.
Yes, it's similar to Roman "Pinsa"! 🇮🇹🍕 Pinsa is a Roman-style pizza with a unique dough, similar to what you've had in LA. Enjoy the similarities in flavors! 😋👌
Looks amazing, I would like to purchase some of your flour in this recipe and some pizza flour .
Where do I purchase it from . Thanks
You can find the flour for this recipe and pizza flour at your local Italian markets or specialty food stores. If you prefer online shopping, there are many reputable websites and online retailers that offer a wide variety of Italian flours. Enjoy your pizza-making! 🍕🛒👨🍳
can i let it resto over a day the biga?
Am I the only one seeing John "Johnny Sack" Sacrimoni making pizza here? 😆
Jokes behind, my biga is on 4th hour growing 💗
Haha, Johnny Sack as a pizza chef! 😂🍕 Best of luck with your biga, it's gonna be fantastic! 💪🏼🇮🇹
Is this the same or similar to Pinsa??
Seeing this, my stomach reminds me that I did not eat that much today.
Is it coincidence that a friend of mine, who reminds me a bit to Vincenzo also lives in Sydney?
It's quite a coincidence! Sydney seems to have a few Italian food enthusiasts like me. If you ever get the chance, you should definitely try out some of the local Italian cuisine there. Your stomach will thank you! 😄🍕🇦🇺🍝
That looks incredible. But I have doubts as to how easy it would be to cook at home.. There were a lot of steps requiring serious looking machines...
Don't worry! 🍝 Italian cooking can be simple too! 😄 You can start with easier recipes, and I'm here to guide you through it! Enjoy! 🇮🇹👨🍳
so beautiful
😍 Appreciate the love! Cooking Italian food is an art, and I'm glad you enjoy it! 😊
I'd love to see Johnny show us these pizzas but -gluten free 🤞
We'll definitely have to check that out! Thank you for the suggestion.
@@vincenzosplate grazie mille Zio Vincenzo! I know I can switch things out to a gluten free flour blend, but the specific types for each recipe would be probably be crucial - plus I'd assume different preparation techniques since gluten free dough isn't as stretchy 🤪🤪 🤌 would love to learn from the master. (I usually use Bob's Red Mills 1:1 flour blend for my gluten free recipes for reference)
Pizza 👑
Absolutely! 🍕👑 Pizza is the king of comfort food. Enjoy every slice! 😋🍕👍
Absolutely I agree @@vincenzosplate
I never succeed to make this pizza. When i gently "stretch" the dough. It doesn't pop back. Simply its not elastic enough. I dont have big holes after baking. What can be the problem? I make the exact recipe with a strong bread flour.
cold dough, not enough time to air up after portioning the dough, not enough yeast or water, endless factors....
Vincenzo, is it possible to make this dough in a planetary mixer?
I’m confused how 7g of dry yeast is now not too much. Previous videos he said how horrible that quantity would be for your health
Its not neapolitan pizza and its a different type of dough. The yeast is necessary here as the process is different. But for neapolitan pizza 7gr is too much
Thanks