How the dough is prepared in one of the best pizzerias in Rome 🇮🇹 A secret Neapolitan pizza 🔥
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- Опубликовано: 3 окт 2023
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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.
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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".
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.
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.
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
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.
@@cd43sam typically standard for Napolitan pizza is 50grams per liter water
So like 1kg !!! I know, crazy, but take a look at the video how much he is scooping in!
My great-grandparents were from Italy! Loved this video!! Iacopo Alberti is a passionate man with a heart for pizza!! 🤩
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
@@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! 🥰😘
@@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!
Wow!!! This man is seriously committed to his trade! Those pizzas look fabulous!!!🇮🇹
thank you for appreciating! you are always kind, thank you for your words
@@Romafood una pregunta? Después que la dejo en frío y armo los bollos, que hizo? La dejo a temperatura ambiente hasta que duplique?
Impresionante video.. son casi las 4 de mañana y lo estoy mirando.. gracias por esa hermosa masa.... felicitaciones, abrazos desde Argentina..
hola y gracias por escribir este maravilloso comentario y te mando un fuerte abrazo desde Roma
Such delicious looking pizza! It must smell so good in there when he's making the dough! Thanks for the subtitles.
Thank you for your kind words, always kind😄
Grato por compartilhar uma experiência fantástica como esta. Parabéns a este mestre Pizzaiolo.
Muito obrigado por esse elogio maravilhoso
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!
grazie mille e un abbraccio da Roma
Simplesmente você é incrível chef parabéns pelo seu trabalho.
Farei com que este bom artesão leia estas lindas palavras. Obrigado por apreciar. Saudações da pessoa que filmou o vídeo
So refreshing that there's no annoying music the entire time...
thanks I appreciate it
Excelente video, muchas gracias!!
¡Muchas gracias por apreciar!
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.😮❤😊😮
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.
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Looking forward to more of your insightful content in the future.
thank you so much your comment shows the passion that you have for my channel and Ireally appreciate a lot
Many congratulations!!!You put oil to the end!!! Not with water!!! Thank you very much!!! I love Roma and all Italy very much!!!! ❤️ ❤️ ❤️
Thank you so much for appreciating and writing😄👋
water? WTF puts water on a pizza?
Very interesting to see so many toppings being added AFTER the pizza has been cooked.
it's true, sometimes I forget that not everyone in the world does this. Best regards from the person who shot the video
Amazing video :) Nicely done!
dearest friend, thank you so much. See you soon!
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!!
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!
Outstanding dough and pizza, thank you for sharing! 👊🏽🙏🏽✌🏽🍕
Magnifique ! De la grande gastronomie 🎉
merci beacoup mon ami
Thank you for this video I am so appreciative for the time and effort you took to make this awesome video
I'm the person who shot the video and I thank you so much for appreciating it 😄
I enjoyed this video. Thank you 👍
thank you I appreciate it
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
grazie tante di aver apprezzato!! un caro saluto dalla persona che ha girato il video
Awesome, thanks!
Hola buenas noches aqui en mexico me gusta como preparan las pizzas es un espetaculo delicioso bendiciones
un cálido abrazo y gracias por apreciar! saludos para ti y tu hermoso pais
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
incredible, thank you for writing this information and thank you so much for appreciating, see you next time
Great video!
thanks
Lindo vídeo, obrigado pelo conteúdo ❤
muito obrigado por apreciar!
Masakra!!! Thank you for sharing your skills and passion master🙌 ❤
😄🙏👋
Really interesting stuff, thanks again folks 🙏
thank you so much for appreciating it dear friend
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
thank you so much dear friend
Magnifique! Grazie! Peter and DOMENICA!❤
thanks dear friend for this nice comment
Muy buen video, ¿Cuál es la cantidad de sal y de aceite que le añade a la masa? Gracias
La verdad es que la pizza 🍕 es un plato que a todo el mundo le gusta y a mi personalmente hasta hacerlas me encantan 🤌🏻🤌🏻🤌🏻🤌🏻
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
Clicked because the thumbnail showed an anchovy pizza making me crave one.
Perfection!
i love your vids
thanks I appreciate it
I’m confused. I thought Neapolitan dough isn’t supposed to have oil. Am I missing something?
This is a kind of Neapolitan hybrid indeed, Neapolitan pizza never ever has oil, but Roman has a lot of it.
How much oil did you add in the end? Thank you for your video 😊
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!
Ho! Fellow cream of wheat lover!😊
Thanks for writing
Please let me know yeast quantity you use its not clear please i love this video please 30kilo flour 20 litres water but how many grams of yeast should I use?
Simplesmente fantástico
muito obrigado por apreciar!
Pizzeria Sbanco ed io Sbavooooo
Da 52 a 56 ore di lievitazione complessiva una garanzia di leggerezza e qualità
grazie di aver apprezzato!
Ciao, die Pizza sieht sehr köstlich aus.
Vielen Dank für das Video und schöne Grüße aus Deutschland. 👍
Vielen Dank, lieber Freund, und eine große Umarmung aus Italien ☺
ممتاز احب البيتزا 😋
Hello, thanks for video from Russia
I have 1 question, please, how Dough feel from next day?He Still good or not?
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 😋 ❤🎉
oh a really interesting thing thank you so much for sharing it with me
Bella stesura, bellissima, bellissime pizze, complementi..🎉
grazie mille per aver apprezzato
Veramente belle pizze ❤ !
grazie mille troppo gentile
Mi piace questo pizzaiolo, lo vedo molto serio ,credo pure senza segreti bravo
anche io che ho girato il video posso dirti che è una gran bella persona. Grazie di averlo scritto
Que buena pinta tienen esas pizzas, enhorabuena 👍
Muchas gracias por este maravilloso cumplido.
شكرا لكم
شكرا جزيلا على التقدير والكتابة، مع أطيب التحيات
Amo pizza! 😋😋😋
😄👋
Thanks a lot, how many percent oil did you add to dough?
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!
The secret is that he respects his craft.
Dedication and attention !
thank you so much
Die Pizza sieht einfach fantastisch aus. 🍕👌
Vielen Dank für die Wertschätzung!😄
bravissimi 💪
grazie mille di aver apprezzato! saranno contenti di leggere
Cool. Like it
thank you dear friend
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.
I m sorry but for now I can t answer to your question but I will try to ask it to the pizza chef
Super video, very impressive. But my question is about sault proportion, because in video you dont give any information about it?
Well, I know you're right but he didn't want to give this information. Anyway, thanks for appreciating. Greetings from the person who made the video.
Beautiful pizza's Chef hello from Australia
thank you for appreciating this good pizza chef! Ciao Australia 👋
Beautiful pizza's 🍕 guys no 1 😮😊love from Australia ❤🎉
bella Australia! thanks for appreciating!
I also make pizza in India but u are great.. So good pizza it will be
oh nice I appreciate it a lot
OTTIMO VIDEO
grazie mille!
ممكن طريقة صوص البيتزا؟
وشرح لجميع المكونات التي تضعها على البيتزا قبل الخبز وبعد
So good Pizza chef. Hope delicious too.
thank you so much
Tradizione. Cuore. Anima. Dedizione. CORRETTO! Un regalo!!!
grazie troppo gentile
Hola, cuanta sal y cuánto aceite echó? Un saludo y gracias por compartir
Hola, soy la persona que grabó el video y lamentablemente tengo que decirte que tal vez prefirió no decirlo, lamentablemente sucede que el pizzero quiere guardarle algo.... ¡seamos felices!
Che spettacolo
Grande! grazie di aver apprezzato
excellent technique.
thanks dear friend🥰
Bravissimo e professionale!!ma la vocina che rispondeva eri tuuu?🤣😜👏👏🍕👍🫶
😆😆 si si, ogni tanto ho deciso di "partecipare" ai nuovi video.... almeno qualche commento in diretta lo faccio 😅👋
@@Romafood Ti ho sgamato,a me non là si fa🤣🍕🤣🍕🤣🍕🫶
Pizze squisite 😍🇮🇹
grazie 🥰
Amazing!!! how much salt in terms of % to flour?
hi thanks for visiting! I'm so sorry but the pizza chef showed us a lot of things but he wanted to not say this thing, damn I'm sorry
Cool no problem :) Cheers!@@Romafood
0.24 pòr ciento, 24 gramos por kg
Hi chef , how much the quantities of both salt and olive please?
And what's if I should use it after 24 ?
Question:
after he got the dough out of the Fridge, did he let the Dough rest for a while before making it into 280g Balls and let them rest again?
muito top!
muchas gracias por apreciar el video, vuelve a mi canal cuando quieras
Actually very similar to how I made dough at a pizza shop here in Canada. Still picked up some tricks. I'm wondering why you don't use sugar in the dough as most recipes are 1:1 salt and sugar?
Why should he use sugar? Sugar is used to speed up the yeast. You don‘t need this when fermenting for >48h.
@@Spontanika thanks. Makes sense.
what you say is very interesting, but I'm only the person who shot the video but I can tell you that here in Rome they don't use sugar at least where I'm shooting the videos. Best regards
Not sugar but diastatic malte
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?
Hi, thanks for writing but I'm the person who shot the video and I'm sorry I can't answer you
Jimmy sax is amazing!:)..pizza also seems to be ok!)
thanks
Bonsoir tout d'abord bravo, pour les 4 heures c'est en température ambiante ou au froid ?
merci d'avoir apprécié, c'est moi qui ai tourné la vidéo. Je crois me souvenir qu'il m'a dit que cela dépendait du service du soir. Si besoin il les remet au frigo un court instant, donc un peu variable, il choisit à ce moment s'il doit les remettre au frigo. Cela, je m'en souviens.
@@Romafoody cuánta sal y aceite echó para esa cantidad de harina, es q en el vídeo no lo dice. De todas formas genial el vídeo 😊
@@jeynetteamaliacartayarodri7623 ella le guardaba pequeños secretos. tienes que estar satisfecho🙂
25 gramos de sal fina y 20 de aceite de oliva
@@jeynetteamaliacartayarodri7623
I love Pisa.❤❤❤
La pizza se ve muy buena para que la pizza quede un poco menos inflada que se podría hacer ponerle menos levadura ?
Du bon travail 👍
merci d'avoir apprécié!
Buenazo ....ya llegó
😄👋
Hi and good video on pizzas.
What size pizza is the 270 g?, small size?,
Thanks.
thanks for appreciating, i think normal size
Belle pizze veramente
grazie mille si aver apprezzato questo bravo pizzaiolo
very nice Pizza
thank you so much
Es el trabajo perfecto, soy un panadero también😊😊😊
gracias por apreciar! Felicitaciones también por tu trabajo. Soy la persona que grabo el video y te lo agradezco.
تحية من الجزائر 🇩🇿
شكرا جزيلا ياصديقي
How long dough balls can be rwfrigerated in fridge for later use? Can i use those after 3 days and still get cornicione fluffy and cruncy?
mas de 3 dias no es bueno...
I am the person who shot the video and I can only tell you that it seems like a limit of 3 days
Bravo!! Insegnante
😄🙏👋
Belin che belle e sicuramente buone pizze
grazie mille di aver apprezzato!
Hello guys, do you have any information about the temperature in the fridge that they let the dough in for 48 hours ?
less than 5 degrees celcius
entre 4 y 6 está bien
he didn't tell me while I was shooting the video but the kind people who responded to you I think they have a clear idea👍
Ωραία πίτσα! Όμορφη πιτσαρία! Αλλά πρέπει να φοράτε γάντια, μασκα, σκούφο-καπέλο.
너무 신선하고 맛나보이네요😂😂
большое спасибо за оценку видео, нежное объятие из Рима
Adorei🎉
🤗
Complimenti,e un diretto questo
grazie di aver apprezzato👍
Buon lavoro
grazie 🤗
Ciao e complimenti, vorrei chiederti se le 48h le fai tutte in frigo una volta uscito l'impasto dalla macchina?
E poi che lievito usi?
Grazie
mi dispiace non poterti risponderti ma io sono solo il ragazzo che ha registrato il video ma proverò a chiederlo al pizzaiolo
Sei numero uno,vermente sei in gamba.
grazie ma con il tempo spero di diventare ancora più bravo
God bless you
You are too kind thanks
Sembra ottimo..grande pizzaiolo...una domanda quanto grammi sale per 1 kilo di farina?
grazie.
Grazie di aver apprezzato comunque io sono la persona che ha girato il video e posso dirti che questa cosa non voleva dirla mi dispiace
bravisimo, unas pizzas de 10.
saludos desde Cartagena España.
muchas gracias amigo