Maestro Massimo, Pizzaiolo Napoletano, ci mostra come prepara l'impasto Biga per Pizza Napoletana 🇮🇹

🔔 Subscribe to the channel:    / @romafood   📍 Name and address: Ristorante Pizzeria "Olio & Farina", via dei Noci 30 (Centocelle district) Rome, Italy 📞 062314433 🌍 Google Maps: https://maps.app.goo.gl/Sjsrt61hPdTuq... 📖 Menu: https://www.olioefarinaroma.it/menu/   / olioefarina.roma   ℹ️ Information: The award-winning maestro Massimo Del Mestre, a Neapolitan pizza chef originally from Torre del Greco (Naples), shows us the secrets of his 100% biga-type dough of at least 24 hours in total. A wonderful product, truly an excellent Neapolitan pizza. His pizzeria "Olio & Farina" is in the popular Centocelle neighborhood in Rome. Congratulations for the great experience and thanks again for your availability. Chapters 00:25 Maestro Massimo shows us how to prepare his dough 02:53 the biga dough is closed in the mixer 05:12 the dough is folded 05:51 the staglio (balls) 06:38 the first pizzas come out! 10:08 the Maestro shows us how he prepares the bread ► If you liked the video SHARE it with whoever you want! ► Leave a COMMENT 🖊 ► Press the THUMB UP 👍 Thanks for your support 💚 ✉️ [email protected] 🏅 It is a pleasure to remember that Neapolitan pizza and the Art of its Pizza Chefs are "Heritage of Humanity". #Romafood #impastopizza #pizza #pizzerianapoletana #Streetfood #italianfood #pizzanapoletana #pizzadough