@@ale189251 yes of course! The main difference is how the dough is treated post fermentation. Neo pizza places would never roll out the dough with a rolling pin. Or even touch the crust truly.
4:49 I am mexican and I am amazed that you use pumpkin flower "flor de calabaza", because is a very used mexican ingredient for example in the quesadillas. I realized that Italian cousine uses some ingredients of ancient mexican gastronomy, for example tomato, actually the word "tomato" derives of tomatl in nahuatl the ancient language of Aztecs that means "fat of water".
Actually Tomatl used by Aztecs was the fruit of Tomatillo. That what nowadays is called Tomato was originally the Aztec Xi-tomatl. Spanish misinterpreted names and in the end Aztecs were forced to call orginal Tomatl as Tomatillo because of that. 🤔 Yes, in the Italian cuisine we do love zucchini and its flowers. From Central and South America Italy inherited Potatoes, Zucchini, Tomatoes, Peppers, Hot Chili Peppers (very apprecciated in the South and mainly in Calabria region of Italy), and Beans (there were "beans with the eye" variety in Europe before America was discovered), and Turkey birds as new kind of meat... 😁 Zucchini flowers usually don't go on pizza because they dry and burn. But these are Roman pizza makers, not Neapolitan ones, and in Rome they use on top of pizza, zucchini flowers too... Romans are Pizza barbarians... 🤣🤣🤣
Everything about this place is like family! The pizza looks great ! The people working together without any problem is the best I wish we had this over in Philly seems like everyone lost care of how they cook for others over here …
I personally have more admiration for street cooks or large open restaurants like this than gourmet chefs. Street cooks are there to serve the whole public at large. Gourmet chefs are for a very few, and the food will leave them the same way. Fond memories and connections with people are far more important than riches.
they're different specialists, one focus on the cost, time, and nutrition efficiency of daily life, the other specializes in the innovation and the perfection of the moment.
What i really like about this person's vids is that theres minimal talking and just shows you whats going on around. It just makes me feel like im there in the actual place.
This is the famous pizzeria panattoni, better known as the "tavoli di marmo" ( marble tables) or the obitorio ( for the tables in marble as in the old morgue ( sala incisoria) of the S.Spirito hospital near the Vatican. It is at the beginning of viale trastevere and a well know meeting place for us Romans! I have been going there for over 50 years.....
Customer asks "Do you guys use Fresh tomato sauce?" Staff brings them to back "Half the staff picking tomatoes in hidden farm cutting & making sauce" That's the vibe I get when I look @ these pizzas.
It happens rarely as they have to work fast and there are lots of con of that one late moment that becomes a huge issue later. So Sometime you should just let go and enjoy with what you have, because at the end you alteast have something instead of nothing.✌️
Nice video. Any chance you can film the pizza dough making process and recipe? And what kind of tomato sauce do they use (do they cook the sauce, add salt, olive oil, basil, etc.?). Thanks again!
Sono un amante della pizza e conosco abbastanza bene tutte le pizzerie più storiche di Roma. In particolare questa, avendo un mio stretto parente lavorato lì tantissimi anni fa. Il forno a legna di questa pizzeria (e la relativa scritta) risalgono a quasi 100 anni fa, quando l'annosa questione pizza napoletana vs pizza romana neanche esisteva e l'espressione "pizza napoletana" (a Roma e anche in altre regioni italiane) si utilizzava (ma in realtà ancora si utilizza) come sinonimo comune di "pizza tonda".
Non sono napoletano, ma quella non è pizza, senza cornicione, mozzarella di bassa qualità, farina dappertutto...sicuramente la fermentazione avverrà dentro lo stomaco una volta mangiata
I work at a busy pizza restaurant and this is insane, nothing but respect I bet the pies are delicious 😎 but I am confused as to the meat hunks they’re throwing on there is that raw pork ? I wouldn’t think it would cook quickly enough with how thin the dough is
@@adenfilms1739 your Naples video already had my "like" on it. :) That's how we make it where I work, at Cart-Driver. Let me know if you're ever headed to Denver! :)
@@antoninomagliano8290 La pizza napoletana si stende col mattarello??? quindi fanno lievitare la pasta per 48 ore per poi fargli uscire l`aria alla fine?? ma dove l`hai letto??
@@angieeus i'm American but grew up in Rome, i guaranteed you pizza in the US, whatever style, has nothing to do with real italian pizza, so delicious! Hello from Los Angeles!
@@raffaeleirlanda6966 Someone in another comment said that the pizzeria was opened like 100 years ago and at the time neapolitan pizza meant just round pizza....but obviously here they re doing traditional roman pizza and not neapolitan
@@DarkMatterX1 I beg your pardon but may I ask you where "sfaccimm" (where in the hell) have you eaten Neapolitan pizza that is a bread bowl of tomato soup? No, because I'll personally go there and I will slap this shoe maker (because you can't call him pizza maker) in the face with the tomato soup pizza he made... 🤣🤣🤣
Impressionante! Un ambiente lavorativo di soli uomini:efficienza ,velocità, silenzio....no chiacchiericcio i spettegolezzi....aaa che nostalgia (Sarcastico eh...)
Hi, I want to tell you that the pizzas you ate are made with little yeast and so much salt creating too much satiety, the dough is composed of insoluble proteins, such as not to be digested; we get into the specific dough with strong flour and very little yeast and so much salt does not make gluten not break down; result the gluten ingested by the pizza will absorb the water of your digestive system, activating the need to drink @sustamario
Sono pizzaiolo da 12 anni e lavorato in italia e all estero!! Vederli lavorare è uno spettacolo e vedere stese 25/30 pizze sul bancone è una goduria! Unica pecca è che potrebbero lavorare con un po di pulizia e ordine in piu!! La pizza non è solo quella napoletana, e mettetevelo in testa!!! W la pizza sempre e grandi lavoratori!!
sicuramente hai ragione!!! ma nn so se sei mai stato in questa pizzeria a Roma, io sono cresciuto a Trastevere e vado ai marmi da quando sono piccolo, la mole di lavoro e di clientela è imbarazzante, credo che sia un pò impossibile rispettare tutto alla perfezione con quei ritmi forsennati!!
In Finland I always have to ask less cheese and double the food ingredients. As a proper food pizza is ok, white bread with a lot of proteins of your choosing, such as pineapple (carb), chicken, champignon, blue cheese and jalapeno. The culture is about pizza is bad and restaurants are blind.
Amazing teamwork, also a huge props to the prep guys..Romana style pizza should be respected as neapolitana or cannoto or typical american pizza..the taste and the aroma shows quality,the digestibility and energy afterwards..these ones looks very tasty, although i didnt liked the part where guy was throwing too much flour on the sticky parts of a table before baking.. nice job!
You saw that oil was topped before baking ? Imagine the pill and drama you have when going to take the pizza from the surface this is a professional move by Pizzaiolo and you can understand his level from how is using this pill
Demora não por causa do tamanho, mas porque tem muito recheio, e ao invés que assar em 90 segundos leva 20 minutos. também no Brasil ninguém se importa com a massa, que é a verdadeira parte principal da pizza. È só pão com um monte de coisas por cima, tipo bolo...
Soy italiano....y te digo algo..ante de escribir informate..ese tipo de pizza se llama "estilo romano" que significa..?te lo digo..es una masa con baja hidratacion sique no se puede estender con la tecnica de lo "schiaffo" como la "napoletana"..por eso se utiliza el rodillo..pero se puede usar las tecnica de las palmadas...la masa siendo mas compacta es mas dura de estender..mientra que en la clasica "napoletana" es mas hidratada y facil de estender con las mano..la pizza romana es mas mucho mas crocante..mientra que la napoletana es mucho mas mucho delicada y soave.chao
@@madglottismad6485 si no soy yo quien lo dice y marea a la gente eh, me alegra que escribas esto pues me encanta el mundo de la pizza y varios italianos me dejaron muy mal un par de veces por hacer una pizza igual a la del video. Un ejemplo claro de lo que te digo es el pizzero mas famosos del RUclips en España. Pino prestanizi. Un saludo, viva Italia y sobretodo las pizzas
@@manuelvazquez4236 al fin el mundo de la pizza es muy variado hay mucho estilo..en italia hay persona que no son abierto a otro estilo de pizzas ;no le ponga caso.saludos gracias
i mean... you have eyes, you can see for yourself these pizzas are horrendous, frozen dough rolled with a rolling pin, cooked in batches of 20s in a charred and dirty oven, half burned, thin like crackers... should i keep on?
I'm Italian and I'm sorry to say that I don't like pizzerias like that. The staff work without passion because they have to do everything quickly, like in a fast-food, pizzaioli and waiters without smile, it looks like the assembly line of a factory. No thanks.
Pizzeria i marmi a Roma trastevere chiamata anche “obitorio” 😂 per i tavoli di marmo ....pizza romana stesa a mattarello che scrocchia .... buona 😜 assolutamente da assaggiare anche i loro suppli e fiori di zucca in pastella .
They are not cooks, they are warriors at work.
Thank goodness they wash their hands after every pizza
@@scottgodkin781 no problem be cose fire kills all bacteria in food
..
Sim, com certeza.
@@deborachabene6570 é a minha profissão.. 😎🤣
Battlefield Pizzas
I love how above the oven it says neapolitan. This pizza is straight roman
Finally someone who noticed this.
Do they even ferment the dough
@@ale189251 yes of course! The main difference is how the dough is treated post fermentation. Neo pizza places would never roll out the dough with a rolling pin. Or even touch the crust truly.
@@WhoFramedMSG Gonna check those out
@@ale189251 nice. This rolled out round pizza are called pizza tonda. The square style is pizza taglio
Watching vids like this always help me to fall asleep at night..
despite my hunger
@I like Potatoes You better have some fresh cheese on that.
Despite being in the restaurant industry myself, I had not seen such a large pizza oven and such a fast work pace in RUclips.
Another beautiful video ! I love how you capture the preparation and hard work that goes into making pizza, especially in Rome ❤️🇮🇹
Cristina Marie - right 🇮🇹😌 Mama
Cristina Marie this isn’t real pizza...
❤
The real pizza is neapulitan not roman
9:18 felt sorry for whoever ordered this one.
LOL
That was what I was thinking. They should've fixed it before sending it to oven.
4:49 I am mexican and I am amazed that you use pumpkin flower "flor de calabaza", because is a very used mexican ingredient for example in the quesadillas. I realized that Italian cousine uses some ingredients of ancient mexican gastronomy, for example tomato, actually the word "tomato" derives of tomatl in nahuatl the ancient language of Aztecs that means "fat of water".
Actually Tomatl used by Aztecs was the fruit of Tomatillo.
That what nowadays is called Tomato was originally the Aztec Xi-tomatl.
Spanish misinterpreted names and in the end Aztecs were forced to call orginal Tomatl as Tomatillo because of that. 🤔
Yes, in the Italian cuisine we do love zucchini and its flowers.
From Central and South America Italy inherited Potatoes, Zucchini, Tomatoes, Peppers, Hot Chili Peppers (very apprecciated in the South and mainly in Calabria region of Italy), and Beans (there were "beans with the eye" variety in Europe before America was discovered), and Turkey birds as new kind of meat... 😁
Zucchini flowers usually don't go on pizza because they dry and burn. But these are Roman pizza makers, not Neapolitan ones, and in Rome they use on top of pizza, zucchini flowers too...
Romans are Pizza barbarians... 🤣🤣🤣
we call them fiori di zucca, they are heavely used especialy in the roman cusine, with anchovies on the pizza for exemple!
9:19 You wanted half of the toppings, right?
Lol.. With that speed I'd drop half of the pizzas
and you pay full price
Fuck the wall.
LOL
dude could have at least put the damn toppings back on
Everything about this place is like family! The pizza looks great ! The people working together without any problem is the best I wish we had this over in Philly seems like everyone lost care of how they cook for others over here …
What is the name and address????
What about unpaid labor in this family?
The best teamwork
I wish this place has air conditioner it sems no😢
I personally have more admiration for street cooks or large open restaurants like this than gourmet chefs. Street cooks are there to serve the whole public at large. Gourmet chefs are for a very few, and the food will leave them the same way. Fond memories and connections with people are far more important than riches.
they're different specialists, one focus on the cost, time, and nutrition efficiency of daily life, the other specializes in the innovation and the perfection of the moment.
You seem like one broke dude that ain’t got no dime......😂😂😂😂 Just Kidding bro....I totally agree with you on that 👍
Bellissimo filmato che rende onore alla vera pizza tonda romana, che è ben diversa da quella tradizionale napoletana! Grazie per l'impegno.
Pizza is not cooking, it’s an Art and these guys are masters at their craft. I want to be just like them when I grow up.
👏👏
@@Romafoodthank u for inventing pizza
@@shashwatmishraalumni4918 😄
What i really like about this person's vids is that theres minimal talking and just shows you whats going on around. It just makes me feel like im there in the actual place.
I will never forget Rome. Rome is The Magic City. 💫♥️💞🥇😍
i have watched so many italian pizza video guides and they all said never to use a rolling pin because you want the air bubbles in the dough...
rookere in fact we love napolitan pizza but this is in the roman way,thin and crispy
Thank you so much for your channel! Absolutely amazing content!
This is the famous pizzeria panattoni, better known as the "tavoli di marmo" ( marble tables) or the obitorio ( for the tables in marble as in the old morgue ( sala incisoria) of the S.Spirito hospital near the Vatican. It is at the beginning of viale trastevere and a well know meeting place for us Romans! I have been going there for over 50 years.....
poor the dude at 9:18 he will have to eat with half the cheese
ikr
But you gotta admire the recovery skills, threw it like a boss he wasnt having any of that sloppiness
Customer asks "Do you guys use Fresh tomato sauce?" Staff brings them to back "Half the staff picking tomatoes in hidden farm cutting & making sauce" That's the vibe I get when I look @ these pizzas.
Imagine going all the way to Rome to finally get some real pizza and the chef does that 9:18
It happens rarely as they have to work fast and there are lots of con of that one late moment that becomes a huge issue later. So Sometime you should just let go and enjoy with what you have, because at the end you alteast have something instead of nothing.✌️
Italian here. No that must not happen. That's Just fucking horrible as it Is. They are making food not fucking painting the fucking wall.
If you want to eat real pizza you don’t go to Roma 😅
@@davidepiscopo5523 i'd say napoli is the place to be ^^
@@_d-- good luck going on a holiday in SE Asia then
I love Italy and making Pizza brings me closert to the Italian way of life, rich sizziling and aromatic italian eatery.
😄👍🇮🇹
I like how the guy smashes the pizza against the wall and just keeps going like nothing happened lol.
Put the time of that for more likes 9:19
@@numamolinapauluk5126 thanks
who wants a 100 pizzas ??
aye aye captain! Replied the mighty Roman OVEN:
I am a pizza man in Texas...and that was AWESOME. thanks for sharing.
😄🍕🇮🇹👋
Nice video. Any chance you can film the pizza dough making process and recipe? And what kind of tomato sauce do they use (do they cook the sauce, add salt, olive oil, basil, etc.?). Thanks again!
Absolutely awesome team work, but i got my doubts in terms of quality dough!
GiustiziaSpietata speak English
@@hjallest6565 basically it's low quality pizza
OCT POD Thanks
@@octpod3923 it's different than napolitan
The way the oven guy kinda screwed up that pizza on the grab but instantly fixed it is legendary.
Togliete quella scritta pizza napoletana!!!!
del cornicione manco l'ombra
Mi sono messo a scorrere tra i commenti apposta per vedere se qualcuno l'aveva scritto😂😂😂
Non si può vedere quella scritta
#Gliautoironicieassolutamentenonpermalosinapoletani xD
Sono un amante della pizza e conosco abbastanza bene tutte le pizzerie più storiche di Roma. In particolare questa, avendo un mio stretto parente lavorato lì tantissimi anni fa. Il forno a legna di questa pizzeria (e la relativa scritta) risalgono a quasi 100 anni fa, quando l'annosa questione pizza napoletana vs pizza romana neanche esisteva e l'espressione "pizza napoletana" (a Roma e anche in altre regioni italiane) si utilizzava (ma in realtà ancora si utilizza) come sinonimo comune di "pizza tonda".
Non sono napoletano, ma quella non è pizza, senza cornicione, mozzarella di bassa qualità, farina dappertutto...sicuramente la fermentazione avverrà dentro lo stomaco una volta mangiata
I am constantly rewarded for subscribing to your channel. Congrats By the way. Didn't know you hit a million followers.
I agree
Media noche y me encuentro este vídeo para abrirme el apetito xd
Kkkkkkkkkk 🇧🇷
pizzeria i marmi a trastevere detta anche l'obitorio... sicuramente nella top 3 delle pizzerie più buone di roma
What really suprises me is the work ethic of these men.. Amazing.. I hope me and the current generation have this mindset and attitude
Let’s make some delicious pies together bud
This is the best pizza team ever!! Great people, great restaurant, great pizza!! Greetings from hilversum, Holland!
I have actually been here. Atomsphere ia amazing. Especially in summer
then you re lucky tho :(
Where?
where is that?
Give me the tomato sauce
I work at a busy pizza restaurant and this is insane, nothing but respect I bet the pies are delicious 😎 but I am confused as to the meat hunks they’re throwing on there is that raw pork ? I wouldn’t think it would cook quickly enough with how thin the dough is
First, it is cured pork; second, the oven is normally at 400°C+, so everything gets cooked quite quickly.
I literally felt for a while I was sitting in there and watching it all 😂 . Nice one 👌 #chefwarriors#food#pizza#cheesymess
No thick edges because not hand massaged, but uses a wooden roller.
I wanna see the pizza from Naples. All this rolling pin business is killing me.
@@adenfilms1739 your Naples video already had my "like" on it. :) That's how we make it where I work, at Cart-Driver. Let me know if you're ever headed to Denver! :)
@Gordan Bleu Yes zucchini, of course.
Zucchini blossoms
Yes this is a fucking pizza
@@maxwellbrand this is a fucking pizza
You can buy a slice of pizza like those for 1 euro at any subway station in Bucharest.
Romani is cheap
I would be proud to work with these men! Me a baker 35 years! The old school boys!
👏👏👍😄
Challenge is keeping track of 50 pizzas in the oven all at once 🙏
😄🇮🇹🍕👋
6:56 that siren sound is very italian, I've heard it so many times when I stayed there. Thanks Rome. A beautiful place to visit :D
Notice it too
What is it for?
Pizza romana tirata al mattarello.. ottima! Ma la scritta sul forno " pizza napoletana " fa morire dalle risate xd
Io sto scoprendo su youtube che esiste la pizza romana
I love the way they DONT drown it in sauce the way most American pizza places do. ❤️👍
i love sauce
Best Teamwork i have ever seen !!!
😍😍😍💪💪💪💪👍👍👍
Ma dai !!! Il matterello per stendere le pizze....🤣🤣🤣
La vera pizza è napoletana quella romana regia che la stendono col mattarello si capisce che pizza è
@@antoninomagliano8290 La pizza napoletana si stende col mattarello??? quindi fanno lievitare la pasta per 48 ore per poi fargli uscire l`aria alla fine?? ma dove l`hai letto??
@@SandBoy408 non hai capito ho detto che quella romana senza cornicione si stende col mattarello quella napoletana no
@@antoninomagliano8290 Si ho riletto..c`era un errore "regia" che dovrebbe essere "giá" a questo punto. Avevo capito male sorry
e dire che c e chi si impegna a fare pizze buone ma quando si vede una pizzeria come questa che fa queste mostruosità,ci passa la voglia di progredire
I’ll look for pizza tomorrow. I wish I had a place like this in Reno.
You can't have italian pizza in Nevada, but you can fly to Italy and find out what REAL food actually tastes like.
Tony Bucks We have like three good places for pizza but they are more like New York and Chicago style. Not the same. 😔 Hello from Nevada!
@@angieeus i'm American but grew up in Rome, i guaranteed you pizza in the US, whatever style, has nothing to do with real italian pizza, so delicious! Hello from Los Angeles!
@@angieeus Some Pizzas are good in USA, not great but good... The problem is the cheese, you can find it only in Italy.
@@angieeus heyyyyy.
That’s not pizza but flat bread guy’s. HUGE difference.
Is pizza romana.
Romans who made pizza with the rolling pin and dare call their pizza Neapolitan Pizza...
Run away from fake scammers! 🙄😰🤦
I noticed, but the neapolitan neon light was turned off. Maybe when it is light up they are actually making neapolitan instead of roman?
@@nickcpv That's a good point. Thanks for your testimony and for your acute observation.
Yes it may be possible then. 🤔
@@raffaeleirlanda6966 Someone in another comment said that the pizzeria was opened like 100 years ago and at the time neapolitan pizza meant just round pizza....but obviously here they re doing traditional roman pizza and not neapolitan
Pizza Napoletana is overrated anyway. It's alright every now and again, but it's more of a tomato soup breadbowl with cheese than a pizza.
@@DarkMatterX1 I beg your pardon but may I ask you where "sfaccimm" (where in the hell) have you eaten Neapolitan pizza that is a bread bowl of tomato soup?
No, because I'll personally go there and I will slap this shoe maker (because you can't call him pizza maker) in the face with the tomato soup pizza he made... 🤣🤣🤣
Interesting it comes in 1 size. Viva Italia 🇮🇹
😄👍🍕👋🇮🇹
You know it’s busy when more than one dude touches your pizza.
Impressionante!
Un ambiente lavorativo di soli uomini:efficienza ,velocità, silenzio....no chiacchiericcio i spettegolezzi....aaa che nostalgia
(Sarcastico eh...)
Hi, I want to tell you that the pizzas you ate are made with little yeast and so much salt creating too much satiety, the dough is composed of insoluble proteins, such as not to be digested; we get into the specific dough with strong flour and very little yeast and so much salt does not make gluten not break down; result the gluten ingested by the pizza will absorb the water of your digestive system, activating the need to drink @sustamario
@mariosusta
Incredible incredible incredible 🙏🏻😍🍕
Legends at work, this is a pizza factory.
👏👏🍕😄🇮🇹👋
Hope everyone on the video is safe out there in Italy..?? Praying for healing 😭😭
Mitico "Panattoni all'obitorio". Così chiamato per i tavoli di marmo.
Как ВСЁ слаженно!!! Молодцы!!! И как же это тяжело.....целый день на ногах.......около печи(🙌🍕🍕🍕
Сколько длится рабочий день? Что с зарплатой?
This is called a delicious , authentic , a well made pizza and also a good team work.👌👌👌👍👍👍🍕🍕🍕🍕
😄👏🇮🇹
I used to love filling up the whole window for the FOH, especially after they slammed us in the kitchen
Здравствуйте! Это в каком городе? Я люблю пиццу😄 у Вас как готовят тесту ??
Никто вам не ответит 😂 но я скажу что это Рим и у каждого свой рецепт
Мм
😂
This is heaven
Sono pizzaiolo da 12 anni e lavorato in italia e all estero!!
Vederli lavorare è uno spettacolo e vedere stese 25/30 pizze sul bancone è una goduria!
Unica pecca è che potrebbero lavorare con un po di pulizia e ordine in piu!!
La pizza non è solo quella napoletana, e mettetevelo in testa!!! W la pizza sempre e grandi lavoratori!!
sicuramente hai ragione!!! ma nn so se sei mai stato in questa pizzeria a Roma, io sono cresciuto a Trastevere e vado ai marmi da quando sono piccolo, la mole di lavoro e di clientela è imbarazzante, credo che sia un pò impossibile rispettare tutto alla perfezione con quei ritmi forsennati!!
Si infatti vedo il forno sporco e le pizze tendono ad uscire bruciate.....
Una pizzeria molto occuppata! meravigliosa.
In Finland I always have to ask less cheese and double the food ingredients. As a proper food pizza is ok, white bread with a lot of proteins of your choosing, such as pineapple (carb), chicken, champignon, blue cheese and jalapeno. The culture is about pizza is bad and restaurants are blind.
Don't you dare putting pizza and pineapple in the same sentence ever aagain!
@@beaconeersofthesevenmaps3467 Okay
Wow, very expressive for what you get.
He was crazy to visit such a place and experience the delights produced there.
:¬)
I didn't know that in Italy also they like to use the zucchini flower to cook, cool!!
We use zucchini flowers and pumpkin flowers and we make them fried, or stuffed, or with frittata or with risotto...
Zucchini flower so goueges!
Aden Films is a best chanell ever
Amazing teamwork, also a huge props to the prep guys..Romana style pizza should be respected as neapolitana or cannoto or typical american pizza..the taste and the aroma shows quality,the digestibility and energy afterwards..these ones looks very tasty, although i didnt liked the part where guy was throwing too much flour on the sticky parts of a table before baking..
nice job!
american pizza? that's blasphemy! xD
@@matteobranchet6894 still, it has it place 🤷🏻♂️
You saw that oil was topped before baking ? Imagine the pill and drama you have when going to take the pizza from the surface this is a professional move by Pizzaiolo and you can understand his level from how is using this pill
When people say never roll out pizza dough, tell them to watch this
Ммммм... я представляю, какой там аромат,как вкусно,вот бы там посидеть ,покушать!)
😄👍🇮🇹
Thats the way to do it. Paper thin crust, wood oven, real fresh ingredients. Im hungry !
It's looks like, i would eat their pizza 3 times a day. Everyday.
where is it?⭐️ i wanna go here!!
O mesmo tamanho de pizza, esse é o segredo da linha de produção. Aqui no Brasil tem de vários tamanhos e demora um tempão pra pizza vim.
e no Brasil colocam uns 30 recheio kkkk, e ainda usa massa de pão kkkkkkkkk
Demora não por causa do tamanho, mas porque tem muito recheio, e ao invés que assar em 90 segundos leva 20 minutos. também no Brasil ninguém se importa com a massa, que é a verdadeira parte principal da pizza. È só pão com um monte de coisas por cima, tipo bolo...
10:18 ele coloca o recheio de pá❗💪🙄😂
I wanna be like that guy, baking pizza and randomly shouting felicita
I love the way they don’t over sauce it the way they do here in the States.
@Bobby Brady It's norm in usa to put too much everywhere, more than 33% obesity it's a fact. stolen land, spoiled people. such a shame.
😄👍🍕👋🇮🇹
Mindblowing multitasking! The guy who is making the dough is Ray Romano look-alike :D
this is awesome. the way they switch gears
Wheat is a grass. So is corn. Therefore, technically a pizza is a flat taco
Catena di montaggio.
Breakfast runs with breakfast margheritas and Ferrari’s. Perfect combination
No aplanar la masa con rodillo ( primera cosa que te dice un italiano que haces mal al hacer una pizza) pónganse de acuerdo
Soy italiano....y te digo algo..ante de escribir informate..ese tipo de pizza se llama "estilo romano" que significa..?te lo digo..es una masa con baja hidratacion sique no se puede estender con la tecnica de lo "schiaffo" como la "napoletana"..por eso se utiliza el rodillo..pero se puede usar las tecnica de las palmadas...la masa siendo mas compacta es mas dura de estender..mientra que en la clasica "napoletana" es mas hidratada y facil de estender con las mano..la pizza romana es mas mucho mas crocante..mientra que la napoletana es mucho mas mucho delicada y soave.chao
@@madglottismad6485 si no soy yo quien lo dice y marea a la gente eh, me alegra que escribas esto pues me encanta el mundo de la pizza y varios italianos me dejaron muy mal un par de veces por hacer una pizza igual a la del video. Un ejemplo claro de lo que te digo es el pizzero mas famosos del RUclips en España. Pino prestanizi.
Un saludo, viva Italia y sobretodo las pizzas
@@manuelvazquez4236 al fin el mundo de la pizza es muy variado hay mucho estilo..en italia hay persona que no son abierto a otro estilo de pizzas ;no le ponga caso.saludos gracias
i mean... you have eyes, you can see for yourself these pizzas are horrendous, frozen dough rolled with a rolling pin, cooked in batches of 20s in a charred and dirty oven, half burned, thin like crackers... should i keep on?
Italy, plz back!!!
a questo chef piacciono le macchine del sesso al lavoro
.Pizza in Rome is the best
Now that's some juicy machine translation memery. "This chef likes sex machines at work." lmao
Адский труд так с утра до ночи.
Кто-нибудь понял, что они кладут на крайние нижние справа пиццы такое зелено- желтое? Салат Романо или что это?
@@JonnyAfrika Fiori di zucchine
how do they all keep track of who gets which pizza?? Wow!
Right!!!!
Did you see the notes at 4:10 and 6:15 on the desk, and on the wall at 7:44?
Yummi..
I'am a pizza maker in Indonesia
i am a pizzaiolo my self but what i seen here is beyond my imagination
😆👍🍕🇮🇹👋
Amo ver os italianos fazendo pizza 😍
Hi ,
😄👍🇮🇹🍕
There are only a hand full of people on earth who can cook that many pizzas at once.
I'm Italian and I'm sorry to say that I don't like pizzerias like that.
The staff work without passion because they have to do everything quickly, like in a fast-food, pizzaioli and waiters without smile, it looks like the assembly line of a factory.
No thanks.
Awesome like a well oiled machine! 👍I’m hungry now lol
😄👍👏🍕👋🇮🇹
We taught the world how to eat! (Junior Soprano)
The Chinese would disagree.
Italian food is the most loved food in the world. Even in China it is the second most eaten food in restaurants, after Chinese, of course.
Where is this?
Pizzeria i marmi a Roma trastevere chiamata anche “obitorio” 😂 per i tavoli di marmo ....pizza romana stesa a mattarello che scrocchia .... buona 😜 assolutamente da assaggiare anche i loro suppli e fiori di zucca in pastella .
Cmq forno molto sporco e tendono a bruciare le pizze....