How the dough is prepared in one of the best pizzerias in Rome 🇮🇹 A secret Neapolitan pizza 🔥
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- čas přidán 3. 10. 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".
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😄
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?
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
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
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!
Grato por compartilhar uma experiência fantástica como esta. Parabéns a este mestre Pizzaiolo.
Muito obrigado por esse elogio maravilhoso
Excelente video, muchas gracias!!
¡Muchas gracias por apreciar!
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. ❤😊
Awesome, thanks!
Magnifique! Grazie! Peter and DOMENICA!❤
thanks dear friend for this nice comment
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
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
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
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! 👊🏽🙏🏽✌🏽🍕
Amazing video :) Nicely done!
dearest friend, thank you so much. See you soon!
Magnifique ! De la grande gastronomie 🎉
merci beacoup mon ami
Perfection!
I enjoyed this video. Thank you 👍
thank you I appreciate it
Great video!
thanks
Lindo vídeo, obrigado pelo conteúdo ❤
muito obrigado por apreciar!
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.
thank you so much your comment shows the passion that you have for my channel and Ireally appreciate a lot
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 😄
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
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?
Really interesting stuff, thanks again folks 🙏
thank you so much for appreciating it dear friend
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
i love your vids
thanks I appreciate it
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
Simplesmente fantástico
muito obrigado por apreciar!
So refreshing that there's no annoying music the entire time...
thanks I appreciate it
Veramente belle pizze ❤ !
grazie mille troppo gentile
Masakra!!! Thank you for sharing your skills and passion master🙌 ❤
😄🙏👋
Amo pizza! 😋😋😋
😄👋
شكرا لكم
شكرا جزيلا على التقدير والكتابة، مع أطيب التحيات
Che spettacolo
Grande! grazie di aver apprezzato
Clicked because the thumbnail showed an anchovy pizza making me crave one.
OTTIMO VIDEO
grazie mille!
Que buena pinta tienen esas pizzas, enhorabuena 👍
Muchas gracias por este maravilloso cumplido.
bravissimi 💪
grazie mille di aver apprezzato! saranno contenti di leggere
Bella stesura, bellissima, bellissime pizze, complementi..🎉
grazie mille per aver apprezzato
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
Die Pizza sieht einfach fantastisch aus. 🍕👌
Vielen Dank für die Wertschätzung!😄
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 ☺
Beautiful pizza's 🍕 guys no 1 😮😊love from Australia ❤🎉
bella Australia! thanks for appreciating!
Tradizione. Cuore. Anima. Dedizione. CORRETTO! Un regalo!!!
grazie 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
Beautiful pizza's Chef hello from Australia
thank you for appreciating this good pizza chef! Ciao Australia 👋
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
ممتاز احب البيتزا 😋
excellent technique.
thanks dear friend🥰
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.😮❤😊😮
Buon lavoro
grazie 🤗
Pizze squisite 😍🇮🇹
grazie 🥰
So good Pizza chef. Hope delicious too.
thank you so much
Complimenti,e un diretto questo
grazie di aver apprezzato👍
Bela pizza!
The secret is that he respects his craft.
Dedication and attention !
thank you so much
I love Pisa.❤❤❤
Belin che belle e sicuramente buone pizze
grazie mille di aver apprezzato!
Belle pizze veramente
grazie mille si aver apprezzato questo bravo pizzaiolo
I also make pizza in India but u are great.. So good pizza it will be
oh nice I appreciate it a lot
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
muito top!
muchas gracias por apreciar el video, vuelve a mi canal cuando quieras
Adorei🎉
🤗
Jimmy sax is amazing!:)..pizza also seems to be ok!)
thanks
very nice Pizza
thank you so much
Cool. Like it
thank you dear friend
Du bon travail 👍
merci d'avoir apprécié!
How much oil did you add in the end? Thank you for your video 😊
Buenazo ....ya llegó
😄👋
this look too good
it is good
OK now I'm officially super hungry
thank you I appreciate it
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.
Pizzeria Sbanco ed io Sbavooooo
Da 52 a 56 ore di lievitazione complessiva una garanzia di leggerezza e qualità
grazie di aver apprezzato!
Bravo!! Insegnante
😄🙏👋
Magnifique
😄👋
Adorei
😄👋
Sei numero uno,vermente sei in gamba.
grazie ma con il tempo spero di diventare ancora più bravo
Bellissimo impasto
grazie di aver apprezzato
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🤣🍕🤣🍕🤣🍕🫶
Mmmm muyyy ricooo felicidades
gracias
تحية من الجزائر 🇩🇿
شكرا جزيلا ياصديقي
너무 신선하고 맛나보이네요😂😂
большое спасибо за оценку видео, нежное объятие из Рима
God bless you
You are too kind thanks
❤❤❤❤love
😄👋
**. I LOVE BEING ITALIAN. **
Inventors of the World
Great!! Grande!! 😄🙏🇮🇹
Thanks for Korean sub :D
Your welcome
Thanks a lot, how many percent oil did you add to dough?
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
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
Excelente pizzaiolo
thank you, this good craftsman will be happy to read your comment
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!
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.
Hello, thanks for video from Russia
I have 1 question, please, how Dough feel from next day?He Still good or not?
🙏
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
Ωραία πίτσα! Όμορφη πιτσαρία! Αλλά πρέπει να φοράτε γάντια, μασκα, σκούφο-καπέλο.
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!
bravisimo, unas pizzas de 10.
saludos desde Cartagena España.
muchas gracias amigo