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

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📍 Name and address: Ristorante Pizzeria "Olio & Farina", via dei Noci 30 (Centocelle district) Rome, Italy
📞 062314433
🌍 Google Maps: https://maps.app.goo.gl/Sjsrt61hPdTuqHWR9
📖 Menu: https://www.olioefarinaroma.it/menu/ https://www.instagram.com/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

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Thanks for your support 💚

✉️ massimoromafood@gmail.com

🏅 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