How the dough is prepared in one of the best pizzerias in Rome 🇮🇹 A secret Neapolitan pizza 🔥

[@makingcookingfixing]

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.

[@Luki-w3g]

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.

[@makingcookingfixing]

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@@Luki-w3g

[@cd43sam]

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.

[@makingcookingfixing]

@@cd43sam typically standard for Napolitan pizza is 50grams per liter water

[@makingcookingfixing]

So like 1kg !!! I know, crazy, but take a look at the video how much he is scooping in!

[@ricardoromeromercado7747]

Impresionante video.. son casi las 4 de mañana y lo estoy mirando.. gracias por esa hermosa masa.... felicitaciones, abrazos desde Argentina..

[@Romafood]

hola y gracias por escribir este maravilloso comentario y te mando un fuerte abrazo desde Roma

[@ezequielcarneglia]

Estamos iguales , en un futuro abrire una pizzeria en mar del plata

[@aprilrains973]

Such delicious looking pizza! It must smell so good in there when he's making the dough! Thanks for the subtitles.

[@Romafood]

Thank you for your kind words, always kind😄

[@PalmBeachPeter]

Magnifique! Grazie! Peter and DOMENICA!❤

[@Romafood]

thanks dear friend for this nice comment

[@PolitoMarcello]

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

[@Romafood]

grazie tante di aver apprezzato!! un caro saluto dalla persona che ha girato il video

[@SpaceMonkey23101]

Very interesting to see so many toppings being added AFTER the pizza has been cooked.

[@Romafood]

it's true, sometimes I forget that not everyone in the world does this. Best regards from the person who shot the video

[@rubensparladore5474]

Grato por compartilhar uma experiência fantástica como esta. Parabéns a este mestre Pizzaiolo.

[@Romafood]

Muito obrigado por esse elogio maravilhoso

[@Arodrim]

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!

[@Romafood]

grazie mille e un abbraccio da Roma

[@ЭдуардГребенщиков-ы1н]

Предки по весне спасались от цынги, авитаминоза как раз ферментацией закваски, оставляя её в тепле на несколько суток, используя её затем для выпечки хлеба, булочек и лепёшек. Фельдмарадм Мишель. ❤😊

[@fabcol1888]

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!!

[@Romafood]

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!

[@motellion]

Outstanding dough and pizza, thank you for sharing! 👊🏽🙏🏽✌🏽🍕

[@JustAThought155]

Wow!!! This man is seriously committed to his trade! Those pizzas look fabulous!!!🇮🇹

[@Romafood]

thank you for appreciating! you are always kind, thank you for your words

[@AnOnImUs.1991]

​@@Romafood una pregunta? Después que la dejo en frío y armo los bollos, que hizo? La dejo a temperatura ambiente hasta que duplique?

[@ΔιαμαντηςΑφεντακης]

Many congratulations!!!You put oil to the end!!! Not with water!!! Thank you very much!!! I love Roma and all Italy very much!!!! ❤️ ❤️ ❤️

[@Romafood]

Thank you so much for appreciating and writing😄👋

[@markylon]

water? WTF puts water on a pizza?

[@rafd2295]

I enjoyed this video. Thank you 👍

[@Romafood]

thank you I appreciate it

[@ozlemyildirim3734]

Ciao, die Pizza sieht sehr köstlich aus. Vielen Dank für das Video und schöne Grüße aus Deutschland. 👍

[@Romafood]

Vielen Dank, lieber Freund, und eine große Umarmung aus Italien ☺

[@Juankarosemena]

Great video!

[@Romafood]

thanks

[@АлександрГригорьев-н9з]

Спасибо за ваш труд всё очень вкусно

[@Romafood]

Огромное спасибо, мой друг, за твое прекрасное комплимент

[@cathywilson1273]

My great-grandparents were from Italy! Loved this video!! Iacopo Alberti is a passionate man with a heart for pizza!! 🤩

[@Romafood]

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

[@cathywilson1273]

@@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! 🥰😘

[@Romafood]

@@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!

[@pierrelibert6289]

Magnifique ! De la grande gastronomie 🎉

[@Romafood]

merci beacoup mon ami

[@JahisLovePsalms]

Thank you for this video I am so appreciative for the time and effort you took to make this awesome video

[@Romafood]

I'm the person who shot the video and I thank you so much for appreciating it 😄

[@pablohermosilla6091]

Excelente video, muchas gracias!!

[@Romafood]

¡Muchas gracias por apreciar!

[@web_physics]

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.😮❤😊😮

[@Romafood]

😄👏👏

[@paulrumbold2436]

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

[@Romafood]

thank you so much dear friend

[@death2pc]

Tradizione. Cuore. Anima. Dedizione. CORRETTO! Un regalo!!!

[@Romafood]

grazie troppo gentile

[@jeffreyharley1480]

Perfection!

[@Romafood]

Thank you so much for appreciating come back to this channel whenever you want

[@simonsanchez5382]

Awesome, thanks!

[@JJ-kv1vi]

Masakra!!! Thank you for sharing your skills and passion master🙌 ❤

[@Romafood]

😄🙏👋

[@TBoneSan]

i love your vids

[@Romafood]

thanks I appreciate it

[@javierfernandezgarcia2216]

Muy buen video, ¿Cuál es la cantidad de sal y de aceite que le añade a la masa? Gracias

[@Recetas_de_SALASJC]

La verdad es que la pizza 🍕 es un plato que a todo el mundo le gusta y a mi personalmente hasta hacerlas me encantan 🤌🏻🤌🏻🤌🏻🤌🏻

[@Romafood]

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

[@bandareed]

شكرا لكم

[@Romafood]

شكرا جزيلا على التقدير والكتابة، مع أطيب التحيات

[@ES-zj2tq]

So refreshing that there's no annoying music the entire time...

[@Romafood]

thanks I appreciate it

[@Recetas_de_SALASJC]

bravisimo, unas pizzas de 10. saludos desde Cartagena España.

[@Romafood]

muchas gracias amigo

[@ThiagoCh.]

Amo pizza! 😋😋😋

[@Romafood]

😄👋

[@georgepagakis9854]

Amazing video :) Nicely done!

[@Romafood]

dearest friend, thank you so much. See you soon!

[@GSXGSI]

Que buena pinta tienen esas pizzas, enhorabuena 👍

[@Romafood]

Muchas gracias por este maravilloso cumplido.

[@JoseluisMartinez-h8p]

Hola buenas noches aqui en mexico me gusta como preparan las pizzas es un espetaculo delicioso bendiciones

[@Romafood]

un cálido abrazo y gracias por apreciar! saludos para ti y tu hermoso pais

[@ItzKamo]

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. Thank you for taking the time to create and share such a valuable resource. Your video has been a valuable source of learning for me, and I'm sure many others feel the same way. Looking forward to more of your insightful content in the future.

[@Romafood]

thank you so much your comment shows the passion that you have for my channel and Ireally appreciate a lot

[@blackbossentertainment9500]

How much oil did you add in the end? Thank you for your video 😊

[@valentenicoletti3622]

Veramente belle pizze ❤ !

[@Romafood]

grazie mille troppo gentile

[@tuttovideo1262]

Bella stesura, bellissima, bellissime pizze, complementi..🎉

[@Romafood]

grazie mille per aver apprezzato

[@silascruz1967]

Lindo vídeo, obrigado pelo conteúdo ❤

[@Romafood]

muito obrigado por apreciar!

[@devendra1956]

So good Pizza chef. Hope delicious too.

[@Romafood]

thank you so much

[@Kyumilli]

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

[@Romafood]

incredible, thank you for writing this information and thank you so much for appreciating, see you next time

[@borisffm5118]

Die Pizza sieht einfach fantastisch aus. 🍕👌

[@Romafood]

Vielen Dank für die Wertschätzung!😄

[@TheDziemians]

Amazing!!! how much salt in terms of % to flour?

[@Romafood]

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

[@TheDziemians]

Cool no problem :) Cheers!@@Romafood

[@andreschias0066]

0.24 pòr ciento, 24 gramos por kg

[@TheDziemians]

[@scottgoodwin1073]

Beautiful pizza's Chef hello from Australia

[@Romafood]

thank you for appreciating this good pizza chef! Ciao Australia 👋

[@bertoldoborn]

Simplesmente você é incrível chef parabéns pelo seu trabalho.

[@Romafood]

Farei com que este bom artesão leia estas lindas palavras. Obrigado por apreciar. Saudações da pessoa que filmou o vídeo

[@DaveSCameron]

Really interesting stuff, thanks again folks 🙏

[@Romafood]

thank you so much for appreciating it dear friend

[@vecchioromano]

OTTIMO VIDEO

[@Romafood]

grazie mille!

[@roccocordoba7346]

Belin che belle e sicuramente buone pizze

[@Romafood]

grazie mille di aver apprezzato!

[@Tokilainen]

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!

[@stephenrobinson3301]

Ho! Fellow cream of wheat lover!😊

[@Romafood]

Thanks for writing

[@Anarchici]

Che spettacolo

[@Romafood]

Grande! grazie di aver apprezzato

[@JulieIelasi-lt7yp]

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 😋 ❤🎉

[@Romafood]

oh a really interesting thing thank you so much for sharing it with me

[@JulieIelasi-lt7yp]

Beautiful pizza's 🍕 guys no 1 😮😊love from Australia ❤🎉

[@Romafood]

bella Australia! thanks for appreciating!

[@aroundandround]

Clicked because the thumbnail showed an anchovy pizza making me crave one.

[@pizzamadesimple]

excellent technique.

[@Romafood]

thanks dear friend🥰

[@Somjai-ps7cc]

I love Pisa.❤❤❤

[@Ladt.8.0-ty5kl]

Complimenti,e un diretto questo

[@Romafood]

grazie di aver apprezzato👍

[@robertobusiello1138]

Mi piace questo pizzaiolo, lo vedo molto serio ,credo pure senza segreti bravo

[@Romafood]

anche io che ho girato il video posso dirti che è una gran bella persona. Grazie di averlo scritto

[@louisfan9067]

I’m confused. I thought Neapolitan dough isn’t supposed to have oil. Am I missing something?

[@wizarian]

This is a kind of Neapolitan hybrid indeed, Neapolitan pizza never ever has oil, but Roman has a lot of it.

[@Garvit962]

I also make pizza in India but u are great.. So good pizza it will be

[@Romafood]

oh nice I appreciate it a lot

[@TBoneSan]

this look too good

[@Romafood]

it is good

[@pashamakar7378]

Jimmy sax is amazing!:)..pizza also seems to be ok!)

[@Romafood]

thanks

[@godschild5587]

Thanks a lot, how many percent oil did you add to dough?

[@Romafood]

Hello and thank you for writing. Unfortunately, the pizza chef didn't want to say this thing, that is, the percentage of oil in the dough. I'm sorry, sometimes they don't say everything. Best regards from the person who shot the video.

[@godschild5587]

@@Romafood ok, thanks for answer

[@Luki-w3g]

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.

[@Romafood]

I m sorry but for now I can t answer to your question but I will try to ask it to the pizza chef

[@agustin-tochimani]

Hi and good video on pizzas. What size pizza is the 270 g?, small size?, Thanks.

[@Romafood]

thanks for appreciating, i think normal size

[@easysport11]

Cool. Like it

[@Romafood]

thank you dear friend

[@andrboltag]

Super video, very impressive. But my question is about sault proportion, because in video you dont give any information about it?

[@Romafood]

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.

[@Maplecook]

I'm a brewer, but I also make bread and pizza as a hobby, so I know a lot about yeast. I like to put 10g of salt per 500g of flour, but it's really up to you to play around with it until you find a level that pleases you. You should keep in mind that the more salt you put into it though, the greater the yeast will be prevented from ferminting. No salt at all? The dough will ferment too fast/much. Remember, back in the old days, people cooked by feel without the help of scales and such. You can freehand this, and still make a decent pizza. Cheers!

[@tonyls0367]

muito top!

[@Romafood]

muchas gracias por apreciar el video, vuelve a mi canal cuando quieras

[@daiblaze1396]

The secret is that he respects his craft. Dedication and attention !

[@Romafood]

thank you so much

[@-oy6wx5km5l]

ممتاز احب البيتزا 😋

[@Romafood]

شكرًا جزيلاً لك على زيارة قناتي وتقديرك لها، عد إلى رومافود متى شئت

[@Romafood]

ومع ذلك، أنا أيضًا أحب البيتزا ولهذا السبب قمت بعمل كل هذه الفيديوهات 😄

[@francescocolina8505]

Belle pizze veramente

[@Romafood]

grazie mille si aver apprezzato questo bravo pizzaiolo

[@ashrafelghorri9198]

Hi chef , how much the quantities of both salt and olive please? And what's if I should use it after 24 ?

[@isabelcollares4839]

Bela pizza!

[@한글로리아-t9t]

너무 신선하고 맛나보이네요😂😂

[@Romafood]

большое спасибо за оценку видео, нежное объятие из Рима

[@sebounet311]

Du bon travail 👍

[@Romafood]

merci d'avoir apprécié!

[@Javileo608]

Hola, cuanta sal y cuánto aceite echó? Un saludo y gracias por compartir

[@Romafood]

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!

[@SuperGoSun]

Pizze squisite 😍🇮🇹

[@Romafood]

grazie 🥰

[@alessandroscelsi74]

bravissimi 💪

[@Romafood]

grazie mille di aver apprezzato! saranno contenti di leggere

[@АхмедКурбанов-ф5л]

Hello, thanks for video from Russia I have 1 question, please, how Dough feel from next day?He Still good or not?

[@Romafood]

Привет, спасибо, что написали. К сожалению, я всего лишь человек, снимавший видео и управляющий этим каналом, но могу ответить: да, абсолютно да.Возможно, в любом случае лучше не превышать 48 часов.

[@antonhasilla6491]

🍕👍Roma Food ahoj Pozdravujem ťa tonko badice fanúšik zoslovenska Slovakia krásne video natočené krása nádherná pizza dobrú chuť vám všetkým vašej krajine krásna pizza prajem vám krásny deň tonko badice zoslovenska Slovakia nech žijú vaše krásne videa natočené pozdravujem vás tonko Slovák badice fanúšik pozdravujem Slovakia slovensko a vaša krajina sú priatelia pozdravujem vás tonko badice fanúšik zoslovenska Slovakia krásne video natočené krása nádherná pozdravuje tonko badice 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕 Roma Food a Tonko 🍕👍

[@Romafood]

Ďakujem veľmi pekne za ocenenie môjho kanála. Srdečne pozdravujem krásne Slovakia

[@shahidsharifmirza2513]

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?

[@soniajulcaparipaulino1338]

Buenazo ....ya llegó

[@Romafood]

😄👋

[@lestere1]

Hello sir could you tell me do you chill the water before adding it to keep it cool for the dough temperature. Thank you and thanks for this great video. 🤩

[@samiaalnoor8259]

Bonsoir tout d'abord bravo, pour les 4 heures c'est en température ambiante ou au froid ?

[@Romafood]

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.

[@jeynetteamaliacartayarodri7623]

​@@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 😊

[@Romafood]

@@jeynetteamaliacartayarodri7623 ella le guardaba pequeños secretos. tienes que estar satisfecho🙂

[@andreschias0066]

25 gramos de sal fina y 20 de aceite de oliva @@jeynetteamaliacartayarodri7623

[@lola-iguanacafe-sd3oq]

Bravissimo e professionale!!ma la vocina che rispondeva eri tuuu?🤣😜👏👏🍕👍🫶

[@Romafood]

😆😆 si si, ogni tanto ho deciso di "partecipare" ai nuovi video.... almeno qualche commento in diretta lo faccio 😅👋

[@lola-iguanacafe-sd3oq]

@@Romafood Ti ho sgamato,a me non là si fa🤣🍕🤣🍕🤣🍕🫶

[@Rozehev]

Buon lavoro

[@Romafood]

grazie 🤗

[@YayaLarbi-hn8rq]

Magnifique

[@Romafood]

😄👋

[@CleitomMenezes-hc4bi]

Simplesmente fantástico

[@Romafood]

muito obrigado por apreciar!

[@ToniMix-Dj]

Bravo!! Insegnante

[@Romafood]

😄🙏👋

[@Inco44]

Es el trabajo perfecto, soy un panadero también😊😊😊

[@Romafood]

gracias por apreciar! Felicitaciones también por tu trabajo. Soy la persona que grabo el video y te lo agradezco.

[@golamsharif-q4e]

Sei numero uno,vermente sei in gamba.

[@Romafood]

grazie ma con il tempo spero di diventare ancora più bravo

[@tslomt]

when does he use which flour for handling the dough?

[@Romafood]

hi, this good pizza chef told me that he makes it with durum wheat semolina

[@zootvmexico]

La pizza se ve muy buena para que la pizza quede un poco menos inflada que se podría hacer ponerle menos levadura ?

[@BilalShortsAndFun]

very nice Pizza

[@Romafood]

thank you so much

[@CORAGEMZN]

Adorei🎉

[@Romafood]

🤗

[@مكةالمكرمة-ت1ج]

تحية من الجزائر 🇩🇿

[@Romafood]

شكرا جزيلا ياصديقي

[@超みんと]

I'm Japanese, and you can't beat authentic pizza! Especially the best margherita 🤤

[@Romafood]

Thank you so much for appreciating this good pizza chef ,come back whenever you want on my channel greetings to beautiful Japan

[@JOAGOSTINI]

Video meraviglioso! Avrei voluto ripetere la ricetta qui a casa, ma non avevo capito quanto olio avesse usato. Qualcuno potrebbe dirmelo? Grazie. Buona fortuna a tutti.

[@Romafood]

Ciao grazie tante di aver apprezzato il pizzaiolo di questo video però mi dispiace ma io sono solo la persona che ha realizzato il video e ti posso dire che il pizzaiolo ha preferito non far sapere questa cosa e quindi a volte capita questo che Il pizzaiolo di ogni video magari può darsi che ci sia qualcosa che preferisce non dire mi dispiace comunque grazie e al prossimo video

[@JOAGOSTINI]

@@Romafood Grazie mille!!!

[@tapindersingh6463]

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?

[@andreschias0066]

mas de 3 dias no es bueno...

[@Romafood]

I am the person who shot the video and I can only tell you that it seems like a limit of 3 days

[@HaJuKhung]

Thanks for Korean sub :D

[@Romafood]

Your welcome