This Roman PIZZA Is Only Available In CHICAGO!
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- Опубликовано: 2 июл 2024
- Roman Pizza, or Pizza Al Taglio, is an Italian style of pizza that’s cut by scissor and served by weight. With a focaccia-like dough and bright sauce, it’s no wonder why this pizza brought Italian pizza maker Gabrielle Bonci all his success. Today we’re heading over to his brainchild, Bonci, a DANK pizza spot in Chicago to give it a taste-test. With his only other location being in Rome, I’m on a mission to adapt this recipe to the home kitchen, so that you guys can try a piece.🤘🏼 Adam
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TIMESTAMPS…
(0:00) What is Roman Pizza?
(0:28) The Dough
(4:46) Pre-Shaping The Dough
(6:08) Which Pans To Use & Pan Prep
(6:55) Shaping The Dough
(8:13) Making The Pizza
(13:27) Finishing The Pizza
(15:05) Bonci Comparison & Taste Test
(16:55) Final Thoughts
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#Pizza #PizzaRecipe #Italy #ItalianFood #RomanPizza #FromScratch #Homemade #Food #Cooking #Recipe #OmnivorousAdam
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Хобби
Super interesting how pizza varies all over the world. I like how the food world is becoming more open to that.
Same. Variation rules.
I’ve had before in Bellingham, WA. They serve Roman style pizza.
I like how I'm starting to get the notifications for this cool channel. It has been a problem in the past, as I don't check as well as I should. Apparently the algorithm gods are starting to pay attention!
Praise be their name. Glad you dig it dude.
Also up in the north side is Munno, which switched from Neapolitan to Roman style a couple years ago, and is fantastic.
Absolutely love this video!!
You had me at pizza!!!
😎👍🏻👍🏻
We have a place here in Cleveland that does Roman pizza, Citizen Pie in downtown Cleveland. They also have 2 locations that do Neapolitan.
You say at around 7:42 “I’ve found that overworking it too much can stretch it out and it’s a pain”. This tells me that you made this recipe before and that’s what I expect in videos like this. I’ve watched Joshua Weissman for years and he’s a talented chef, but I get the feeling that he’s making the recipes in a lot of his videos for the first time. Maybe not all of them, but some of them. Your recipes seem to be better researched on average and you’re not arrogant and overconfident as he is. I’m writing this as I’m making JW’s amazing hamburger bun recipe right now. I thought I should include that for journalistic honesty and because I don’t want to make “Papa” sad. You’re doing a great job on your channel and I’m looking forward to see you get your one millionth subscriber and two millionth soon after that.
Thank you! For pizza and other involved "recipe-centric" videos, I defintely do my research and test because I want to show you guys a great product. In some of my other videos, I go for it off the cuff because.... well, I've been cooking for a while and sometimes testing just isn't necessary (for example, my recent sandwich videos). Also, many times I've already made the food before for my client or friend off camera so in a way that's sort of testing? But yes, I will more often than not be researching and testing to give y'all the best food I can put out. Thanks for watching homie.
Went to Rome, and ate so many of that style. Great to know could just cook it or even get it on travels to Chicago!
Amazable, Adam! Yumyumyumyum
Gracias ❤️
Awesome video! You should give Pizza alla pala a try and see if you can do it at home
Thanks!
Woah! Thanks man!
What flour(s) did you use? Looks like a blend. Love roman style
Str8 bread, but feel free to get whacky.
There was a roman style pie shop in my city that was open since like late 40s but the last owner kinda ran in into the ground and it closed a couple years ago. Sad bc the pizza used to be really good
RIP. dang.
damn ur pretty good at working with that high hydro dough - great technique
There is a Roman style pizza place in Austin as well, Baldinucci's Pizza.
It's not the style that's exclusive to Chicago rather Bonci itself. It's only available in Rome and Chicago.
*Dying* ADAM riding that mixer!
giddy up
@@AdamWitt 😆 ROTFLMAO
Cousin Mose just taught me to make pizza
It's good to have land.
holy moly - first comment. been watching for a bit, love the style, love the work. keep at it!
Thank you dude! Appreciate you
Can you do the final “shape” directly in the pan? Rather than gymnastics to fold and flip into the pan afterwards?
It would be hard because the dough would stick to the fat (olive oil) as you press it out, but I say try it out. Report back!
Not that this was an issue in this video, but is something that keeps crossing my mind more and more these days: the person who can invent a quiet stand mixer would be a billionaire.
It's like the silent velcro thing from Garden State. I agree.
I stop at bonci every time I’m in Rome or Chicago!
Place is fun.Good pizza fsho.
💚
Roman pizza had a moment in NYC. Telgia in NJ, not too far from NYC, makes some incredible Roman Pizza. There used to be several similar shops in the city pre-covid but, unfortunately, most of them didn't make it.
9W Market, NJ
Mercato, NJ
Ovale, NJ
Montesacro, NYC
That's a shame. Bring it back!
@@AdamWitt It's still in NJ...
Super interesting video as always, but I cannot get over the fact that the first pizza was not half-and-half. More like two-thirds-and-one-third.
Hahah, that's on me.
Would you say that roman pizza is very similar to grandma pizza?
Where did you find 'nduja at? Local shop or order it online? I'm on the north side
A local biz called Tempesta Market
Perfect! Thanks
When are you going to make the Ricobene's breaded steak sandwich?
dude! I was JUST talking about this. I think we gotta do it.
@@AdamWitt i mentioned it to you late last year. Asked if you ever tried it you said no..
they have a bonci in miami as well
It closed down.
@@AdamWittoh that’s unlucky. It wasn’t very good when I went t so I’m not surprised. I was hoping bonci would visit the store and turn it around
No way bro rode the stand mixer 😐
yeehaw
@@AdamWitt 😐
Long Island has this kind of pizza with the exact name for as long as they have been making pizza
Makes sense - lots of Italian immigrants. Love that.
Just because someone has a store Or idea doesn’t make it true. This is not pizza at all and Roman’s don’t eat this. This is utter nonsense
@@marcmenton8063 it’s not from Rome dummy. It’s exactly pizza
eeeww anchovies!
Why did you add the semolina into the dough instead of just leaving it alone and letting it rise.
The pre-shape phase is very important - it's what gives the pizza it's signature open crumb. You could skip the step, but your pizza won't open as much.
(Cue Sarah MacLachlan music)
Adam desperately needs your Patreon support. He’s so poor, he can’t even use whole words, only randomly truncated gibberish.
I can't read :) HAAAAALPPPP!
Click bait video. Redondo beach has romano pizza
Redondon't got Bonci tho.