The owner is so nice, welcoming and passionate! Really speaks to the love and pride he has for his craft! I always love when you get to meet these amazing people to help you alex! They're fantastic!❤❤❤❤❤❤
Hey Alex you should do more research on better help, their therapists are not licensed, they don't get paid well and they are overworked. There are multiple video out there that explains it in full detail. That is if you care about your viewers.
it would appear that he doesn't no, i've raised the same concerns previously and here we go again. While we are at it they also sell customer data to third parties, which is also quite concerning
I actually loved that you included commentary from a fan. I rarely get to see this aspect about other experiencing YT creators in the wild and how they have impacted their lives.
I started making this style after visiting Bonci's in Rome. One big pro-tip from Bonci is to use brewer's yeast, especially if you don't have a sourdough starter. I went to a local brewery supply and got a lager yeast (works in the cold of a fridge) and it added SO MUCH flavor to my dough. Now I use sourdough, but if you don't feel like maintaining a starter, the brewer's yeast is a great short cut.
This advice (taking brewer's yeast) seems excellent to me! the brewers "train" their yeast so that it gives lots of flavors to the beer so it must be a "competition" yeast! ! ! on the other hand I think that we should probably avoid industrial breweries and instead ask for "micro brewery" yeast
FYI, in italy, yeast of beer (lievito di birra) is what they call the yeast their use in their breads, pizzas included. I never understood if it's a cultural thing to use that type of yeast in italy or if every country uses the same yeast but don't call it that for recognition reason (maybe it's called bread yeast in your country ?). But what i'm saying is that Bonci using brewer yeast is not something special, it's ubiquitous over there.
@@insertnicknamehere In most old fashioned bakeries throughout the world, the two will usually feed into each other like that. Bakeries will use leftover yeast from breweries, because it's there and it's mature and there's an excess product. Breweries understandably have a better setup for fermenting things. That being said I specify 'old fashioned' because it really doesn't happen much with modern commercial bakeries with their own industrialized supply chains, you only see it at smaller scale local operations due to the perishability of it all.
As an italian, I feel so deeply grateful and proud everytime you do videos like this about our cuisine. You are a sunray of passion that brings real studies about recipes to the world, in the midst of thousands of shallow "social media chefs" who just pretend to know how to cook something and spread misinformation, expecially with the italian cuisine. The world needs you!
It's always nice to meet your crew, it gives a lot of humanity to your videos. Suddenly it's not just another influencer in the streets of Rome, it's a passionate team from different countries meeting around food, there's a real beauty to that
I make a very similar pizza, and it's amazing, and it works beautifully. I use Italian semolina flour and age the dough in a cool room for 16 to 24 hours. All thanks to another TH-cam channel, Pasta Grammar. Couple with Italian wife who knows her food. It's simple and SPECTACULAR!
Still waiting for him to come to the Ruhrpott to learn about Currywurst. And then let him pray to all the gods of the universe when he makes his own Currywurstsauce at home. 😈
@@BastetFurryGod I'd love for Alex to do a Currywurst series. Or just generally a 'Northern Cooking' series. All the stuff he's done is eastern or southern.
@@BastetFurry generally waiting for him to look into German baking. I'm pretty sure he'll find appreciation for our more rustic breads, our cakes and lye rolls/pretzels.
Fantastic video as always :) I'd love to see two series from you: - A chinese theme exploring peking duck, spring rolls, that kind of thing (your fried rice series is one of my favourites) - A curry theme exploring the differences between curry-culture - Vietnamese, Malaysian, Indian etc - I haven't seen this anywhere before
Welcome to my thought process 8 years ago. Tried my hand at the neapolitan, actually used your recipe and your website. Invited friends over and took forever to cook 6 pizzas. so I moved on the roman style. I can have 4 trays out in no time and feed 6-7 people in an evening. And it's so good I dream of it at night.
Neapolitan style and Roman style (but more realistically round Pizza al piatto and squared Pizza al taglio) have theyr pros and cons, and based on wich region of italy you find yourself in people may overwhelmingly like one or the other or it may be personal preference, however when it comes to making Pizza at home Roman style wins by a landslide. It's easier to make, can be somewhat done in a regular oven unlike Neapolitan wich demands a wood oven and various tools, you can make as much or as little as you want and the leftovers will be better than Neapolitan so you dont have to stress about how much to make, but the most important thing is that it can be customized. Bake a Pizza Bianca and a Pizza Rossa and then proceed to ask whoever is eating what they want, you can either put on raw ingredients like Salame or fresh mozzarella or you can give it a few more minutes in the oven to melt. Overall Neapolitan pizza has way higher of an entry level :D
I love that people recognise you, you really have elevated cooking shows to another level, no elitism just passion that makes you different and better. Keep on going Alex you entertain, inform and educate ... awsome work.
Alex I have been watching you for years and the comments can finally agree with me that you should not take better help sponsorships. I was always afraid about bringing it up but i feel better about it now that others are seeing the truth too. I really urge you to do your research Alex, I loved you for years and still do, we are here for you but please look into the sponsorships you take. Many sponsorships especially better help, these companies are extremely toxic and only want your attention and money. Please please reconsider Alex.
Che meraviglia sto vedendo, Alex! That's such a beautiful meeting, you really went for the best in terms of pizza alla romana. Roscioli it's a national treasure, watching his bakery creations it's almost moving
I LOVE pizza with potato. I used to go to a flatbread pizza place who did amazing sourdough starter, sourced ingredients from as many direct local farmers as they could manage, large hand-built wood fired ovens that took days to get from cold to perfect even heat. They would always have a chefs special. Many people would say the combinations of they saw there as to unusual or crazy, but there were not many that were different than these examples in Rome. And yes occasionally there was something totally new...like I remember a wild garlic and fiddlehead special, but it was an opportunity they had and it was really just like this owner indicated, you take a base and you express what is available while not messing up that base.
Italian here, I grew up with mother cooking the friday night (tray) pizza, you can dress it with anything. Mamma was using it as a way to clean up the fridge, so cured meat, different types of cheese, vegetable etc (on of the best mix was tomato sauce, mozzarella & fontina, canned tuna and anchovies, sliced spicy salame (over everything to roast it, leaving under the cheese would steam it, leaving a bad porky after taste) and onions :D Thank you for the videos!
I really wish i could stop seeing ads about better help. I don't agree with their company practices, I do however understand the need for sponsorships to continue with quality videos, I'm just not a fan of deceptive marketing by the sponsering company itself. Nothing to do with who accepts their money, business is business. Keep up the good videos Alex. This is one I may actually try.
Some of us know this Nonna (Grandma) pizza 😁. My husband's Nonna made this every time the family came to see her, and it's everything you say it is. We miss her (and not just for her pizza) but she took her secrets with her when she left us. Now, maybe, I can bring her back in spirit when I make this at our family reunion this summer. Thanks, Alex!
Alex, j’écoute tout tes vidéos, t’es vraiment impressionnant t’a filmographie est sublime. Je suis étudiant en génie mécanique au canada et t’a série de nouille était captivante. Merci pour tout c’est vidéos a travers des année t’es mon inspiration!
I don't think he cares that much. He also literally asked people to decide which of two clickbait titles would be more effective before. good to mention it anyway, betterhelp is a scam.
@@L0op I think clickbait titles aren't huge issue in general, harsh truth is you get more views with them, everyone knows this, and I don't think Alex his titles stand out in this regard. Getting YT views is his job and this is the way to do it, it's the norm on YT. Monetizing people their mental health problems with such a questionable sponsor is a totally different thing, this really is shameful, in my opinion
@@rooster3103 well, the clickbait is certainly not as bad now as it was a couple months ago. I genuinely didn't want to click those videos, because the clickbait was so blatant. in the end he's trying to make money, and I can't blame him for that, but just taking any sponsor is not ok imo, as you said, it's shameful.
why do i love videos by alex so much? because they are a cross between a cooking video/documentary/dramatic retelling of events. god does this video encapsulates like no other. in fact i messaged a good friend while watching this and i am planning a vacation to Italy over it.
Alex: You go to a market and pick the ingredients? Pierluigi: No no, we just ask our farmers what they have available. Alex: Wow, you really are connected with the ingredients. I love how Alex can romanticise everything lol
@thomas77000retour it's a popular thing to do everywhere. It's just not every business does it because some business cater to different needs but restaurants working with local farmers is literally seen in every single place that has restaurants
@@thomas77000retour only on the lower quality. I will give you that there are places that compare to most of Europe have lower standard of quality for their lower end restaurants/fast food. However the fancy shit is the same rough quality no matter where you get it, China Europe Africa America etc.
That is a lie unless the shop is only open during harvest season. You can not grow year round crops in Europe the climate does not allow it. Unless????They are using hydroponic grown vegtables during the off season. I had a garden all 12 years I lived in Europe. I can rember how season food and fruits where. I can remeber before Avacado's caught on in Europe. I lived in Europe 1979 to 1991. I had a produce guy that came down the street in his truck ringing a bell. I had a beer guy that came to our house and picked up all the beer, juice and soda bottles and droped off new. It was nothing at all like the USA was during that time when you could get just about any fruit and vegtables fresh year round. So I think the owner is blowing smoke about the farmer comment unless his farmers are also importers importing from around the world and not actualy farming!
As argentinian i can say that "pizza al taglio" is similar to argentinian pizza in fact there are a lot of pizzerias in Argentina that sell "pizza al corte" and the style is very similar. The neapolitan pizza is "one of a kind" i had the opportunity to eat at l'antica pizzeria da michele at naples and i can't compare it to any pizza i had in my life.
Pizza al taglio is everything I ever wanted on pizza and the fact that you can just take different ones rather than have to eat just one pizza of one flavor. Its ADHD pizza eating ❤
Omg , finally someone talking about pizza al taglio, I think in Rome we eat that 5 times as much as the round pizza , at least for me. I personally prefer it too.
I didn’t now I was making Pizza Al Taglio for years. Always 80% hydration, always 18-24h proofing in the fridge, 300°C oven. And seasonal toppings from our garden. And it’s easy to adjust the number of baking trays to your growing kids and the number of guests. I’m really looking forward for any new ideas for our common family Saturday (!) dinner.
hi Alex, a popular Italian youtuber, Franchino er Criminale, made a whole vertical series about pizza al taglio in Rome. He practically tried all the pizzerie al taglio in Rome and did a Top 3 in the end. He also personally knows lots of pizzaioli that do this kind of pizza, so you might want to reach him out or watch his videos for references, But I think a video with you and him together would be the best for me ahahahah
My father was a baker, we are from Rome and he trained as a dough mixer at the age of 16 in his older brother’s bakery post WWII. We moved to Australia in 1970 and opened a pizzeria/rosticcieria in Sydney and we made pizza al taglio for over 30 years. It was exactly as you see it in this video. Classic, traditional and always the same great consistency. There’s nothing like it. Watching these bakers, even the paint brush for drizzling the oil over the slabs, brought back many fond childhood memories. I was indeed extremely lucky.
We french have been making something similar since the 14th centuary called Pissaladière while the classic is onion and achovies you can add what ever base you want.
@@SkillSkull14 they employee very questionable "therapists" who conduct themselves very poorly, they sell a shit ton of your data, used the genocide in Palestine as a marketing tool to provide free therapy to the idf, etc. They're deplorable
@SkillSkull14 low quality employees. My fiance tried better help. Went through 3 different therapists, and all of the therapists seemed to just want to talk about themselves. Granted, this is anecdotal. But it is typically what makes every company bad
Never heard of Pizza Al Taglio before, so its kinda funny that's what the style of pizza i seem to make at home. Mine is made on a quarter sheet pan and is just enough for serving for one. So much easier and you can adapt to whatever "paint" you have on hand. looking forward to Alex's deeper dive into this.
If you are researching long pizza, you should look into "pide" from Turkish cuisine, which has varieties of its own such as Bafra Pide, Kapalı Pide (which is more like calzone), and so on. These are all pizza-like, but differ in the lack of tomato sauce, dough-type, and toppings.
I still haven't seen pizza with egg being a thing in most places. I had one from a French chef in Laos and it was incredible and I've been doing it at home ever since. Start baking the pizza, when there's about 4 minutes left for the pizza to finish crack an egg on top. You can mop up the egg yolk with the crust and it makes eating crust actually fun and tasty.
My nonna (from Agrigento, Sicily) used to make pizza and I thought this pizza looks pretty similar to hers. That is, the thicker crust pizza not the thinner one. That was the defining feature of her pizzas, the bread was so thick, as thick (if not thicker) than a typical sandwich. I loved it.
Alex , I am following in from a long time ago and my fav video is the carbonara. Now I am preparing my pizza shop in the heart of city of Sofia planing to do al taglio . I woke up and when I found your video on top of yt I was damn grab the ggs and eat watching this another masterpiece. Now Im fed and ready more motivated to go out and finish renovating to start. Thank uuu🎉❤
They also don’t vet their therapists very well and don’t hold them to the standard of actual medical care. Therapists can cancel appointments and refuse further counseling with no reason. Unfortunately a lot of youtubers/podcasters I follow seem to be under a long contract with them, constant ads.
Wonderful video. I'm lucky enough to live near The Wild Hearth Bakery which is based at Cultybraggan, an old WWII POW camp. Their oven is fired from wood waste from local timber operations & they specialise in sourdough. During the summer months they have pizza days. You pay a flat fee & they just keep bringing out huge long (5-6 feet long) pizzas like you show in the video. Their bakers go to town on topping & the pastry chef has cakes & pastries dotted about too. Last time I was there hot drinks were supplied by a mobile cafe that is a converted old Series Landrover. A great day out with stunning food & drink from two ethical & sustainable companies in what was once a very sad place from a darker time. I look forward to seeing how you progress with this new project. If nothing else we'll get to see some beautifully "jiggly" dough being worked. 🍕
Great video as always! I'm looking forward to seeing your new recipe in the next video - but it would also be interesting to see how you have made sheet pan pizzas before. The ones you made also look really stunning!
Amazing vidoes Alex! Please 🙏 make a video how to make it at home. My wife is from Rome and you'd make us very happy :) I've been looking for a good recipe for a long time and it never turned out as good as in Rome and I believe with the right ingredients and process it can be. Every time we are in Rome pizza al taglio is the first food I get. Couldn't say it's better than napoletana, just different. The good thing about al taglio is that you can try multiple toppings in one sitting.
I very much enjoy your content, I have been watching for years. Thank you and may I say you are very good at making your videos, regards Keith in the UK.
I use my Ooni pizza oven all year - winter is no problem - but I live in southern California, and weather is 20°C (68°F) in the winter here. However, at least my indoor oven will get to 550°F (288°C), and so I should be able to bake larger pizzas in it, but not the extremely long ones here. An adaption for home ovens would have been nice.
The owner is so nice, welcoming and passionate! Really speaks to the love and pride he has for his craft! I always love when you get to meet these amazing people to help you alex! They're fantastic!❤❤❤❤❤❤
Maybe he accepted a bulk contract by betterhelp and if he backs out he'll receive a major penalty
He has a very humble, friendly and nice charisma.
Psychology is a scam and subversion tool.
Dude wasnt lying, he really grew up beautiful
im envious of that dudes confidence in himself
He probably still lives with his mama, his nonna cleans his clothes and he falls asleep looking in the mirror every night.
@@CallieMasters5000mans living the dream.
That wave....
@@CallieMasters5000nothin wrong with that.
Hey Alex you should do more research on better help, their therapists are not licensed, they don't get paid well and they are overworked. There are multiple video out there that explains it in full detail. That is if you care about your viewers.
it would appear that he doesn't no, i've raised the same concerns previously and here we go again. While we are at it they also sell customer data to third parties, which is also quite concerning
I don’t think you understand. They pay him money.
Maybe he does care about his viewers and has come to a different conclusion than you.
@@tbonealexCame here to say the same, they’re really awful, a huge scam
"That is if you care about your viewers". This kind of agressive, unprovoked final comment is repulsive.
The "beautiful" guy that video bombed you has got to be the most Italian Italian ever. :D
The guy at 10:55 was actually poking you at the quantity of food you had "si mangia qualcosa?" or sarcastically more or less "having a bite?" 😅😂✌
Sì, un piccolo assaggino, mangia una piccolezza. 😀 Forse quel signore avrà pensato….. questo mi sa che è da tempo che non mangia ! 😉😀
@@aris1956 What was the response in Italian mean?
@@guyeshel9316 Do you mean what I wrote in my comment ?
I actually loved that you included commentary from a fan. I rarely get to see this aspect about other experiencing YT creators in the wild and how they have impacted their lives.
"That's why I grew up so beautiful" understandable, given the pizza
At 10:14 you‘re clearly wrong. This is exactly the right amount of pizza to order for two people when the pizza looks this good.
Exactly
Two or three hungry people with big appetite. Sounds like me, alright.
You are clearly wrong, this is one man’s job
I started making this style after visiting Bonci's in Rome. One big pro-tip from Bonci is to use brewer's yeast, especially if you don't have a sourdough starter. I went to a local brewery supply and got a lager yeast (works in the cold of a fridge) and it added SO MUCH flavor to my dough. Now I use sourdough, but if you don't feel like maintaining a starter, the brewer's yeast is a great short cut.
This advice (taking brewer's yeast) seems excellent to me!
the brewers "train" their yeast so that it gives lots of flavors to the beer so it must be a "competition" yeast! ! !
on the other hand I think that we should probably avoid industrial breweries and instead ask for "micro brewery" yeast
FYI, in italy, yeast of beer (lievito di birra) is what they call the yeast their use in their breads, pizzas included. I never understood if it's a cultural thing to use that type of yeast in italy or if every country uses the same yeast but don't call it that for recognition reason (maybe it's called bread yeast in your country ?).
But what i'm saying is that Bonci using brewer yeast is not something special, it's ubiquitous over there.
@@insertnicknamehere In most old fashioned bakeries throughout the world, the two will usually feed into each other like that. Bakeries will use leftover yeast from breweries, because it's there and it's mature and there's an excess product. Breweries understandably have a better setup for fermenting things. That being said I specify 'old fashioned' because it really doesn't happen much with modern commercial bakeries with their own industrialized supply chains, you only see it at smaller scale local operations due to the perishability of it all.
I acuuly this near me 200 meter
And live in israle
Bonci è l'eccezione ormai.
Qualità delle farine,ingredienti,lievitazione.❤
As an italian, I feel so deeply grateful and proud everytime you do videos like this about our cuisine. You are a sunray of passion that brings real studies about recipes to the world, in the midst of thousands of shallow "social media chefs" who just pretend to know how to cook something and spread misinformation, expecially with the italian cuisine. The world needs you!
I only trust Italian food recepie videos that are in Italian ). A decent way to start learning the language as well, haha.
I love seeing Lou and Josh popping in for a bit. It's like the whole "Fech Guy Cooking" crew together for some noms
It's always nice to meet your crew, it gives a lot of humanity to your videos. Suddenly it's not just another influencer in the streets of Rome, it's a passionate team from different countries meeting around food, there's a real beauty to that
Hey Alex, i'm happy that I had the chance to meet you in person that day, and took a picture togheter!
I make a very similar pizza, and it's amazing, and it works beautifully. I use Italian semolina flour and age the dough in a cool room for 16 to 24 hours. All thanks to another TH-cam channel, Pasta Grammar. Couple with Italian wife who knows her food. It's simple and SPECTACULAR!
It makes me so very happy and proud every time you show the culinary wonders my city has to offer. Thank you
Happy Birthday, Lou! Beautiful job!
Thank youuu ❤
You can just see that Fight or Flight kicking in when the conversation about Carbonara came up in the middle of Rome :)
Still waiting for him to come to the Ruhrpott to learn about Currywurst. And then let him pray to all the gods of the universe when he makes his own Currywurstsauce at home. 😈
@@BastetFurryGod I'd love for Alex to do a Currywurst series. Or just generally a 'Northern Cooking' series. All the stuff he's done is eastern or southern.
So, Alex, if you read this, come to the Pott and then make a Currywurst, we dare you! 😁
@@BastetFurry generally waiting for him to look into German baking. I'm pretty sure he'll find appreciation for our more rustic breads, our cakes and lye rolls/pretzels.
@BastetFurry a wurst series would be amazing!
Fantastic video as always :) I'd love to see two series from you:
- A chinese theme exploring peking duck, spring rolls, that kind of thing (your fried rice series is one of my favourites)
- A curry theme exploring the differences between curry-culture - Vietnamese, Malaysian, Indian etc - I haven't seen this anywhere before
Oh, that curry idea sounds amazing!
Looks like his sponsor has finally gotten him to drop the progress bar that made it easier to skip it... So, 3:52 it is then
Thats why you need to use the plugin that highlight ads part
get sponsor block
Спасибо товарищ!
@@sgtkwanSome of us are on mobile mate
@@RealBelisariusCawlget a patch that ads sponsorblock.
Welcome to my thought process 8 years ago. Tried my hand at the neapolitan, actually used your recipe and your website. Invited friends over and took forever to cook 6 pizzas. so I moved on the roman style. I can have 4 trays out in no time and feed 6-7 people in an evening. And it's so good I dream of it at night.
Neapolitan style and Roman style (but more realistically round Pizza al piatto and squared Pizza al taglio) have theyr pros and cons, and based on wich region of italy you find yourself in people may overwhelmingly like one or the other or it may be personal preference, however when it comes to making Pizza at home Roman style wins by a landslide. It's easier to make, can be somewhat done in a regular oven unlike Neapolitan wich demands a wood oven and various tools, you can make as much or as little as you want and the leftovers will be better than Neapolitan so you dont have to stress about how much to make, but the most important thing is that it can be customized.
Bake a Pizza Bianca and a Pizza Rossa and then proceed to ask whoever is eating what they want, you can either put on raw ingredients like Salame or fresh mozzarella or you can give it a few more minutes in the oven to melt.
Overall Neapolitan pizza has way higher of an entry level :D
As Italian I always love those videos in my country, please don't stop doing these
I love that people recognise you, you really have elevated cooking shows to another level, no elitism just passion that makes you different and better. Keep on going Alex you entertain, inform and educate ... awsome work.
Love seeing you and the crew on camera, reminiscent of A Cooks Tour in the best way. Thank you Alex
Alex I have been watching you for years and the comments can finally agree with me that you should not take better help sponsorships. I was always afraid about bringing it up but i feel better about it now that others are seeing the truth too. I really urge you to do your research Alex, I loved you for years and still do, we are here for you but please look into the sponsorships you take. Many sponsorships especially better help, these companies are extremely toxic and only want your attention and money. Please please reconsider Alex.
Che meraviglia sto vedendo, Alex!
That's such a beautiful meeting, you really went for the best in terms of pizza alla romana.
Roscioli it's a national treasure, watching his bakery creations it's almost moving
I LOVE pizza with potato. I used to go to a flatbread pizza place who did amazing sourdough starter, sourced ingredients from as many direct local farmers as they could manage, large hand-built wood fired ovens that took days to get from cold to perfect even heat. They would always have a chefs special. Many people would say the combinations of they saw there as to unusual or crazy, but there were not many that were different than these examples in Rome. And yes occasionally there was something totally new...like I remember a wild garlic and fiddlehead special, but it was an opportunity they had and it was really just like this owner indicated, you take a base and you express what is available while not messing up that base.
Was in Rome last month and currently in Florence. From the title alone I agree. The crunchy Roman pizza in Trastevere is top tier.
Italian here, I grew up with mother cooking the friday night (tray) pizza, you can dress it with anything. Mamma was using it as a way to clean up the fridge, so cured meat, different types of cheese, vegetable etc (on of the best mix was tomato sauce, mozzarella & fontina, canned tuna and anchovies, sliced spicy salame (over everything to roast it, leaving under the cheese would steam it, leaving a bad porky after taste) and onions :D Thank you for the videos!
I really wish i could stop seeing ads about better help. I don't agree with their company practices, I do however understand the need for sponsorships to continue with quality videos, I'm just not a fan of deceptive marketing by the sponsering company itself. Nothing to do with who accepts their money, business is business.
Keep up the good videos Alex. This is one I may actually try.
TH-cam re vanced. Google is your friend stop being hopeless without even do a internet research. It literally takes 5 seconds to solve your issue
I can feel the love these chefs are putting into their pizza, and the warmth of everyone around who enjoy eating it together. Beautiful.
Next would be Alex making his homemade recipe for this and i Couldnt be happier! 😋😋😋😋😋
Some of us know this Nonna (Grandma) pizza 😁. My husband's Nonna made this every time the family came to see her, and it's everything you say it is. We miss her (and not just for her pizza) but she took her secrets with her when she left us. Now, maybe, I can bring her back in spirit when I make this at our family reunion this summer. Thanks, Alex!
You know I'm patiently waiting for your tortilla española series... Salut🍷
At 9:12 the baker's painting the pizza w olive oil. Beautiful to watch.
Happy birthday Lou!! joyeux anniversaire Lou!
Alex, j’écoute tout tes vidéos, t’es vraiment impressionnant t’a filmographie est sublime. Je suis étudiant en génie mécanique au canada et t’a série de nouille était captivante. Merci pour tout c’est vidéos a travers des année t’es mon inspiration!
Friends don’t let friends be sponsored by Better Help
Money goes brr :(
I don't think he cares that much. He also literally asked people to decide which of two clickbait titles would be more effective before. good to mention it anyway, betterhelp is a scam.
@@L0op I think clickbait titles aren't huge issue in general, harsh truth is you get more views with them, everyone knows this, and I don't think Alex his titles stand out in this regard. Getting YT views is his job and this is the way to do it, it's the norm on YT. Monetizing people their mental health problems with such a questionable sponsor is a totally different thing, this really is shameful, in my opinion
@@rooster3103 well, the clickbait is certainly not as bad now as it was a couple months ago. I genuinely didn't want to click those videos, because the clickbait was so blatant. in the end he's trying to make money, and I can't blame him for that, but just taking any sponsor is not ok imo, as you said, it's shameful.
@@L0op yea if it was really blatant I understand where you're coming from
why do i love videos by alex so much? because they are a cross between a cooking video/documentary/dramatic retelling of events. god does this video encapsulates like no other. in fact i messaged a good friend while watching this and i am planning a vacation to Italy over it.
Alex: You go to a market and pick the ingredients?
Pierluigi: No no, we just ask our farmers what they have available.
Alex: Wow, you really are connected with the ingredients.
I love how Alex can romanticise everything lol
😂
It's very popular to do this in Europe, the most important thing is not the recipe but the origin of the products
@thomas77000retour it's a popular thing to do everywhere. It's just not every business does it because some business cater to different needs but restaurants working with local farmers is literally seen in every single place that has restaurants
@@renvesir8713 Yes, but food standards and product quality are not the same depending on the place in the world.
@@thomas77000retour only on the lower quality. I will give you that there are places that compare to most of Europe have lower standard of quality for their lower end restaurants/fast food. However the fancy shit is the same rough quality no matter where you get it, China Europe Africa America etc.
That is a lie unless the shop is only open during harvest season. You can not grow year round crops in Europe the climate does not allow it. Unless????They are using hydroponic grown vegtables during the off season. I had a garden all 12 years I lived in Europe. I can rember how season food and fruits where. I can remeber before Avacado's caught on in Europe. I lived in Europe 1979 to 1991. I had a produce guy that came down the street in his truck ringing a bell. I had a beer guy that came to our house and picked up all the beer, juice and soda bottles and droped off new. It was nothing at all like the USA was during that time when you could get just about any fruit and vegtables fresh year round. So I think the owner is blowing smoke about the farmer comment unless his farmers are also importers importing from around the world and not actualy farming!
As argentinian i can say that "pizza al taglio" is similar to argentinian pizza in fact there are a lot of pizzerias in Argentina that sell "pizza al corte" and the style is very similar. The neapolitan pizza is "one of a kind" i had the opportunity to eat at l'antica pizzeria da michele at naples and i can't compare it to any pizza i had in my life.
The pizza rossa from Roscioli is insane, everyone should try it at least once in their lives
Happy birthday Lou! That pizza looks amazing
Pizza al taglio is everything I ever wanted on pizza and the fact that you can just take different ones rather than have to eat just one pizza of one flavor. Its ADHD pizza eating ❤
Don't revolve your personality around ADHD
Favorite youtube channel covering one of my favorite places I ever been to travelling.
Beautiful sunday thank you Alex !! We are ready for part 2
Omg , finally someone talking about pizza al taglio, I think in Rome we eat that 5 times as much as the round pizza , at least for me. I personally prefer it too.
I didn’t now I was making Pizza Al Taglio for years. Always 80% hydration, always 18-24h proofing in the fridge, 300°C oven. And seasonal toppings from our garden. And it’s easy to adjust the number of baking trays to your growing kids and the number of guests. I’m really looking forward for any new ideas for our common family Saturday (!) dinner.
Happy Birthday Lou! 🎉
I love when Alex tries a bunch of different amazing foods. And all those pizzas with different toppings and different style crust look soo good!
Happy belated birthday Lou!
As an italian i hope you always feel welcome when coming here and may we give you back the same passion and love that u have when showing our cusine.
FINALLY!! Alex tries the real best pizza
Very nice! Cool that your collaborators were in the video too. I liked the podcast with Josh. So nice to see him in the video!
hi Alex, a popular Italian youtuber, Franchino er Criminale, made a whole vertical series about pizza al taglio in Rome. He practically tried all the pizzerie al taglio in Rome and did a Top 3 in the end. He also personally knows lots of pizzaioli that do this kind of pizza, so you might want to reach him out or watch his videos for references, But I think a video with you and him together would be the best for me ahahahah
Interagisco nella speranza che il tuo commento vada più su
He should definitely try Tiella.
The crossover we would love
I was thinking the same. A crossover with Franchino (and possibly Giulia) would be glorious
crossover pressochè improbabile, anche perchè franchino ha l'aria di non spiccicare manco mezza parola d'inglese.
Alex you must do a Pizza Al Taglio series! love you videos man
I'm sick of people thinking the neapolitan style pizza is the one "real" pizza.
My father was a baker, we are from Rome and he trained as a dough mixer at the age of 16 in his older brother’s bakery post WWII. We moved to Australia in 1970 and opened a pizzeria/rosticcieria in Sydney and we made pizza al taglio for over 30 years. It was exactly as you see it in this video. Classic, traditional and always the same great consistency. There’s nothing like it. Watching these bakers, even the paint brush for drizzling the oil over the slabs, brought back many fond childhood memories. I was indeed extremely lucky.
We french have been making something similar since the 14th centuary called Pissaladière while the classic is onion and achovies you can add what ever base you want.
12:03
La réaction et surtout le sourire, pour moi ça veut dire bcp de choses sur toi et ta chaîne
we need to stop partnering with better help. its really disappointing seeing good content creators partner with such a horrible company. please stop
Genuinely curious what’s wrong with better help
@@SkillSkull14 they employee very questionable "therapists" who conduct themselves very poorly, they sell a shit ton of your data, used the genocide in Palestine as a marketing tool to provide free therapy to the idf, etc. They're deplorable
@SkillSkull14 low quality employees.
My fiance tried better help. Went through 3 different therapists, and all of the therapists seemed to just want to talk about themselves.
Granted, this is anecdotal. But it is typically what makes every company bad
@@josephwilliams1915 i dont know if ive heard a single good thing about better help. only from creators trying to pedal them.
@@SkillSkull14I did 12 sessions with a great therapist. Sadly, he quit as his private practice blew up and he didn’t take my insurance.
Never heard of Pizza Al Taglio before, so its kinda funny that's what the style of pizza i seem to make at home. Mine is made on a quarter sheet pan and is just enough for serving for one. So much easier and you can adapt to whatever "paint" you have on hand. looking forward to Alex's deeper dive into this.
Finally you have seen the light
I like that the guy you interviewed was just straight to the point and every word he said just seemed like you needed to take notes.
If you are researching long pizza, you should look into "pide" from Turkish cuisine, which has varieties of its own such as Bafra Pide, Kapalı Pide (which is more like calzone), and so on. These are all pizza-like, but differ in the lack of tomato sauce, dough-type, and toppings.
Thank you so much for starting to look at this sort of pizza. I am so looking forward to your development.
Campaign to bring back the yellow bar for ad skipping purposes
I still haven't seen pizza with egg being a thing in most places. I had one from a French chef in Laos and it was incredible and I've been doing it at home ever since. Start baking the pizza, when there's about 4 minutes left for the pizza to finish crack an egg on top. You can mop up the egg yolk with the crust and it makes eating crust actually fun and tasty.
In Pesaro they do Pizza Rossini, which is a pizza with boiled eggs and mayo on top!
Hate to do this Alex. I love your content. But I'm no longer watching any BetterHelp sponsored videos.
Why
Why?
I heard claims that BetterHelp accepted counselors without any checks into their backgrounds, and that seems to be accurate, at least when I looked.
Thank you Alex for this amazing video.I live in Hollywood,Florida,and we visited there, and enjoyed the food.Those pizzas look amazing!.Thank You.
Better help? Really Alex?
I would like to start a petition for Josh being included in every single video, even if it's for just few seconds.
Love the man
Did you check Sicily? Every time I've had that style of pizza, it was called "Sicilian Pizza".
My nonna (from Agrigento, Sicily) used to make pizza and I thought this pizza looks pretty similar to hers. That is, the thicker crust pizza not the thinner one. That was the defining feature of her pizzas, the bread was so thick, as thick (if not thicker) than a typical sandwich. I loved it.
@@Jack93885 Ain't no way, I am also from Agrigento, your nonna made "sfincione" or "cudduruni" if it was without tomato. Cheers
Alex , I am following in from a long time ago and my fav video is the carbonara. Now I am preparing my pizza shop in the heart of city of Sofia planing to do al taglio . I woke up and when I found your video on top of yt I was damn grab the ggs and eat watching this another masterpiece. Now Im fed and ready more motivated to go out and finish renovating to start. Thank uuu🎉❤
I guess Alex doesn't care that betterhelp sells sensitive customer data and continues to take their money, i suppose they pay really well
They also don’t vet their therapists very well and don’t hold them to the standard of actual medical care. Therapists can cancel appointments and refuse further counseling with no reason. Unfortunately a lot of youtubers/podcasters I follow seem to be under a long contract with them, constant ads.
That sounds terrifying.
Another video with Josh😊 Love hearing and seeing him again.
Why tf are you stíll partnering with BetterHelp Alex!?!?!?
Contracts
Wonderful video. I'm lucky enough to live near The Wild Hearth Bakery which is based at Cultybraggan, an old WWII POW camp. Their oven is fired from wood waste from local timber operations & they specialise in sourdough. During the summer months they have pizza days. You pay a flat fee & they just keep bringing out huge long (5-6 feet long) pizzas like you show in the video. Their bakers go to town on topping & the pastry chef has cakes & pastries dotted about too. Last time I was there hot drinks were supplied by a mobile cafe that is a converted old Series Landrover. A great day out with stunning food & drink from two ethical & sustainable companies in what was once a very sad place from a darker time. I look forward to seeing how you progress with this new project. If nothing else we'll get to see some beautifully "jiggly" dough being worked. 🍕
Hey Alex, Better Help is a scam.
I really liked seeing the team this video, it was fun and sweet, and really humanizes the video in a way I can't articulate very well.
It's like a mix of Foccacia meets Pizza.... stunning!
I like the shop owner because he wasn't stingy with information and explained it with passion. I will try this the next time I go to Rome.
I've been thinking about learning al taglio-style pizza as well for the exact same reason - good timing!
"Olives gives a lot of freshness"
Olives: Ciao
That was absolutely fascinating and informative as well!
Great video as always! I'm looking forward to seeing your new recipe in the next video - but it would also be interesting to see how you have made sheet pan pizzas before. The ones you made also look really stunning!
Amazing vidoes Alex! Please 🙏 make a video how to make it at home. My wife is from Rome and you'd make us very happy :) I've been looking for a good recipe for a long time and it never turned out as good as in Rome and I believe with the right ingredients and process it can be. Every time we are in Rome pizza al taglio is the first food I get. Couldn't say it's better than napoletana, just different. The good thing about al taglio is that you can try multiple toppings in one sitting.
That crispy crunch sound!!! i had to stop and replay it. Ooooooh
can't wait to see your home version of this!
Beautiful hi-def footage and sound! The pizza looks amazing.
The photography in your videos is always amazing!
Look forward to this one getting reconstructed. Should be a. fun one Alex!
Encore une super vidéo alex ! Serait il possible d'avoir de nouveau une longue serie de video comme la serie sur les dry pasta ?
Merci Alex, j’ai justement fais de la pizza pour les enfants today. So yummy
The guy passing by at 10:54 said “ci manca qualcosa?” - “do you miss something?” 😂😂😂
I very much enjoy your content, I have been watching for years. Thank you and may I say you are very good at making your videos, regards Keith in the UK.
FINALLY someone gives pizza al taglio proper credit... my favorite ever! Great job Alex! (as ever :))
The kitchen scene was just.. *chefs kiss* (lol) meraviglioso!
J'ai vécu 5 ans là bas, merci Alex trop de souvenirs ...
Era il mio cibo preferito ...
Looking forward for when you share how to make your awesome version of this style of pizza! 👍👍👍
I use my Ooni pizza oven all year - winter is no problem - but I live in southern California, and weather is 20°C (68°F) in the winter here. However, at least my indoor oven will get to 550°F (288°C), and so I should be able to bake larger pizzas in it, but not the extremely long ones here. An adaption for home ovens would have been nice.
As an Italian who lives near and work in Rome and who grew up with pizze al taglio see an episode of Alex inside Roscioli it's just amazing