Pizzaiolo Napoletano ci mostra come prepara l'impasto con biga per la sua Pizza Napoletana a Roma

🔔 Subscribe to the channel:    / @romafood   📍 Name and address: Pizzeria "Il Carroccio", via del Carroccio 9 (Piazza Bologna area), Rome, Italy 🌍 Google Maps: https://goo.gl/maps/SwPmrtjdTgNEbGgv7 📖 Menu: https://www.pizzeriailcarroccio.it/menu/ ℹ️ Information: This time the master pizza chef Monaco Ciro of the famous "il Carroccio" pizzeria in Rome in the Piazza Bologna area shows us how he prepares his 48-hour leavening biga-type dough. The result is a spectacular Neapolitan pizza, congratulations for the great experience and great friendliness! ► If you liked the video SHARE IT with whoever you want! ► Leave a COMMENT 🖊 ► Press the THUMB up 👍 Thank you for your support 💚 00:00 intro 00:22 start of preparation preferably chariot 02:19 staglio (loaves) after 48 hours of leavening 07:04 The pizzas come out on a normal work evening Channel email: [email protected] 🏅 It is a pleasure to remember that Neapolitan pizza and the art of its pizza chefs are "Heritage of Humanity".