I went back to work at the first pizzeria I entered in 2018. I left to pursue a deeper career and work as a cook, but my love for pizza made me come back and it's been very rewarding to go back to working with this wonderful product.
Отличная работа, так как я тоже являюсь пиццайоло и работаю на дровяной печи, но я не совсем понял несколько ваших действий: 1. Зачем вы выбрасываете тесто? Если оно вам не нравится, то можно же сделать пиццу для персонала или это тесто добавить в следующие замесы теста. 2. Зачем вы выбрасываете муку для раскатки теста, если эту муку можно просеять? И у меня такой вопрос, я имею опыт 2.5 года, в Италию есть возможность приехать и поработать какое то время для получения опыта?
thanks for the kind words first of all, this would however be a dough with biga (the biga would be a pre-fermented part of the dough) with approximately 24 hours of leavening and maturation of the biga, If you want to know anything else or something in particular just ask, I'm happy to answer :)
Compare sei un buon lavoratore, è raro trovare gente così nel mondo pizzerie infestato da incompetenti dall'ego spropositato. Sarebbe bello un giorno spararci un servizio insieme. Saluti da Berlino
My guess, having no experience with this magical dough style but yet my best educated guess, is that it keeps the crisp, the CRONCH, the internal volume of the crust roll. It's like he's cutting it with a geometric attack. The level of attention to this is amazing. Dude makes, bakes, dresses, cuts, then finishes.
Man your pizzas look great. Do you prefer a biga over a poolish and do you put some flour on the bottom of your proofing boxes you pop those doughs out so easy
First of all, thank you. Honestly, I prefer the biga. The poolish would also require different equipment to use because you need something to remove the preferment from the mixer. Since the poolish is almost 100% hydrated, it would be very difficult to remove a liquid from a fixed mixer. So, yes, definitely the biga for convenience. I don't put any type of flour underneath in the drawers. Obviously, when I have to take out the dough, I prefer to sprinkle a little dusting flour (it's a very finely ground flour) to help me with the extraction. Above all, it must be a smooth, direct movement without hesitation, as you can clearly see, so as not to give the paddle time to stick to the dough.
normally that flour absorbs all the moisture that is in the dough when I take it out of the box, so after perhaps a long time, even a day, I am forced to change it also because it will start to ball up given "the water" that you are adding to it every once you place a stick of dough on it, I hope I explained myself :)
![POV: 30 Minutes Of Chill Pizza Making (Neapolitan Pizzeria) [4k Video]](http://i.ytimg.com/vi/fQ0h_3PDNWc/mqdefault.jpg)
Hey man! Im from Brazil and im learning to do some neapolitan pizzas. Your videos inspire me! Thanks for the content!!
tinha ma pizzaria em SP. agora, inventei nome para pizzaiolo no brasil - pootaiolo.
Beautiful setup. Beautiful product.
Watching this has been a pleasure. Thank you.
pleasure to read comment like this man🙂↔️
So cool to see, that every move just sits. Very nice to watch!
hey thankss man ❤
This is incredibly fun to watch! Inspiring!
188 de la e z0 de la entrada O
28 de la entrada s8 😮😊1i do é
Si va a estaría 28 de que está 3:18
I went back to work at the first pizzeria I entered in 2018. I left to pursue a deeper career and work as a cook, but my love for pizza made me come back and it's been very rewarding to go back to working with this wonderful product.
Grandissimo! Sono sicuro che le tue pizze sono squisite!!
I see you use 5 Stagioni flour, do you mix in any stronger flour, your dough looks nice and strong..
thanks man i really appreciate that❤️
@@emilivpbot
this is a real POV video haha
Finalmente un italiano che porta questo content. Comunque insegna un po' a sta gente com'è fatta una vera pizza❤
ci proviamo ci proviamo, comunque grazie milleee
Отличная работа, так как я тоже являюсь пиццайоло и работаю на дровяной печи, но я не совсем понял несколько ваших действий:
1. Зачем вы выбрасываете тесто? Если оно вам не нравится, то можно же сделать пиццу для персонала или это тесто добавить в следующие замесы теста.
2. Зачем вы выбрасываете муку для раскатки теста, если эту муку можно просеять?
И у меня такой вопрос, я имею опыт 2.5 года, в Италию есть возможность приехать и поработать какое то время для получения опыта?
Hey man, your pizzas look incredible! Are you using regular flour or semolina when your forming the pizzas on the counter?
we use the "spoverina" practically it would be like normal flour except that it is more "ground" and therefore with smaller grains :)
NOT THE DOUGH TO THE BIN
23:45 why why why? May I know plz. It hurts to see that nice dough being wasted!
so good!!
Ma stando tutto quel tempo ferme sul bancone arrivano fredde al tavolo o sbaglio?
Emilo.....is that upright unit you have the dough boxes in refridgerated?
yes, I work with cold dough, it manages to have greater strength :)
great work.
Edit: 6/100 stop beating the pizza pizza do nothiong
wgvwgwagAZSDGAGW 38:27
Sorry :(
@@emilivp no problem i forgive
@@emilivp pizza forgive too
@@9Nine9Rust ahahahahah thank u pizzaaa!😂
Enjoyed the POV cooks, pizzas look great , can you tell me about your dough ?
thanks for the kind words first of all, this would however be a dough with biga (the biga would be a pre-fermented part of the dough) with approximately 24 hours of leavening and maturation of the biga, If you want to know anything else or something in particular just ask, I'm happy to answer :)
What percentage of the total flour in the dough is used to make the biga? Thanks
Compare sei un buon lavoratore, è raro trovare gente così nel mondo pizzerie infestato da incompetenti dall'ego spropositato.
Sarebbe bello un giorno spararci un servizio insieme. Saluti da Berlino
dajeee, grazie mille davvero, queste parole fanno bene :)❤
Why do you cut the crust and the middle of the pizza kind of separately?
My guess, having no experience with this magical dough style but yet my best educated guess, is that it keeps the crisp, the CRONCH, the internal volume of the crust roll. It's like he's cutting it with a geometric attack.
The level of attention to this is amazing. Dude makes, bakes, dresses, cuts, then finishes.
How many pizza you sell per day ? And how many pizzaiolos working there ?
in this restaurant was around 150 to 200 if u consider the summer, and we were 3 to 4 person working everyday
@@emilivp thank you mate . In my restaurant it’s around 90-100 and I am alone :😂 is madness . In Greece
Same me max 140 per day alone.But average 80-100 .
I am in Norway,Oslo😃@@Attack1312
do you shape them cold?
great videos!
yes, we work them cold as they have greater resistance :)
thanks for the compliment btw man❤👀
What size peel is that? 32cm?
its 33 :)
Man your pizzas look great. Do you prefer a biga over a poolish and do you put some flour on the bottom of your proofing boxes you pop those doughs out so easy
First of all, thank you. Honestly, I prefer the biga. The poolish would also require different equipment to use because you need something to remove the preferment from the mixer. Since the poolish is almost 100% hydrated, it would be very difficult to remove a liquid from a fixed mixer. So, yes, definitely the biga for convenience. I don't put any type of flour underneath in the drawers. Obviously, when I have to take out the dough, I prefer to sprinkle a little dusting flour (it's a very finely ground flour) to help me with the extraction. Above all, it must be a smooth, direct movement without hesitation, as you can clearly see, so as not to give the paddle time to stick to the dough.
Pizza hamuru tarifi lütfen
show us how you make the dough please
heyy go watch my second-last video :)
thank you! will do@@emilivp
Why did you trash the stretching flour that was on the bench?
normally that flour absorbs all the moisture that is in the dough when I take it out of the box, so after perhaps a long time, even a day, I am forced to change it also because it will start to ball up given "the water" that you are adding to it every once you place a stick of dough on it, I hope I explained myself :)
☺️