The Pizza Show: Rome

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. Italy I always thought of Italian pizza as the iconic wood-fired Neapolitan style with the puffed crust a bit wet in the center, but as soon as I got to Rome I was totally eye-opening. When I'm in Rome for pizza, you have to try both styles. They are known for the Italia pizza, which is rectangular and sold by weight, and the Romana pizza, which is round in tone like a Neapolitan, but much thinner and crispier.

The big thing about pizza here in Rome is that they have to be super thin and crispy. Going to spend some time with Italy legend Gabriella bunchy Pizza innovator Stefano Caligari Wow I've never seen high end chefs get into the pizza game Wow and as always I'll eat a ton of pizza with some special characters first I'm headed to Roche, just one of the most legendary bakeries in Rome, this place is amazing, I think it will surely be my favorite place on earth, from the bread to the cakes to the pizza and everything looks so good.

This fourth-generation family business is run by pastry legend Pierluigi. This bakery has been founded in 1824 what my uncle did my great uncle would continue to do that I will meet Pierre Luigi's boss Baker Cesare he came here to Roche just four years ago from Canada he will give me a tour of the bakery and You'll

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me how to make some of that pizza, so what made you come here to work here? I was the only one who was supposed to do a two week internship here four years later like really and now here during the day I run the bakery ok but I started at the pizza place what I really came for was the pizza if you want I'll load the mixer and we'll make a pizza dough I love that the pizza we make is super simple like it's nothing complicated it's 250 grams of unbleached sea salt because this and you have all your bacteria and enzymes that always help with the rice, so for this amount of flour, like the amount of yeast, I'll put it like this match, my God, the last ingredient we use in our pizza dough, which is a lot places don't use sugars as a mill of the milk will give a more golden color and this will help break down the yeast you don't see these mixtures in the mistakes this looks like two hands you have double arms which make it look like you are doing it by hand ok by doing that you strengthen your I stop and take in a lot more air, it makes the biggest difference, I just happen to be doing this while I'm there.

I'll know one when it's there I have to put the water on when I hear it bang against the bowl ok this is very weird for me being here now only Dani you know what I mean why are you here you are answering the phone you are arguing with someone leave it downstairs in the store ok , you have to use all your senses here to do the job i don't even have words to explain how crazy it is it depends on one side so this is the main pizza parlor this is where all the pizzas are made this is where we make all the pizzas and then in the evening they bake here.

Pierluigi, basically your mentor, comes from a family of 70 generations of bakers. Wow, when they started here, it was really a mom and pop type place, right? It's something else, you know what I mean, so he came from the Bacon family, but he really became obsessed with Roman-style cooking and obsessed isn't even the word, it's almost a disease, we all are huh. Bianca, so this is it, it's done, I'll just make sure it doesn't stick to the board, it's red from everything, I've never seen this process. when you know if you're going to put it even or not talk about te chnique this requires a real master so this will go in touch with the back uh-huh Wow Wow Wow you just have to do it a thousand like a thousand times and then maybe you'll get it for let people be clear that this pizza does not go in the oven. as big as it looks this pizza goes in like a bunch and then when it's there the pizza guy stretches it out while pulling out the amazing technique to peel it it takes a master to do it you can't do this on your first try so this is the pizza Bianca I just put olive oil on it which is what we do when we take it out but if you smell it it almost smells like french fries oh yeah I mean the only thing is this I kind of make them laugh it's like if you knew later I just come from Napoli the way they treat pizza God forbid I touched the pizza the wrong way you know they all started freaking out you know around here it's like they think the club beats haven't put one on top of the other with a little olive oil on top and it's like everyone's in a hurry yeah no one has time for fancy but yeah let's turn it off.

I have a bite. I have to go. I feel like doing it and now it's time to try some Roche. All these famous pizzas. It makes my mouth water. This is your standard Roman breakfast. right here this is here included I love it maybe I need to move to Rome so basically what we have here is the most classic of the classics from any Roman bakery pizza Bianca with mortadella and the other classic is the dosa pizza with just the raw sauce tomato and nothing else so light and flaky there is nothing better Rizzoli is obviously known for Pete's Italia but in recent years Pier Luigi has been working with the other famous style of pizza in the tone of Rome from Totally Wow Wow the round distant cousin, thin and crispy Neapolitan pizza Emma a new Roman pizzeria is down the street Pierluigi created a dough recipe and brought me in for a nice pizza lunch you see this what is supposed to happen to pizza from ramen if you continue like this, it stays like that transient so good I think this is the best pizza to fill the quality of the ingredients because there the dog is so light that it gives you the possibility to feel everything you put on it above right right there is nothing to mask it there is nothing to cover it All over Italy right now pizzerias are getting better with service or wine list and my idea is to be honest make your own pizza with great ingredients behind the sphere of the client.

Earn money to pay your employees to have a good life. but don't think you save lives you're a pizza maker I'm a baker Yeah sure relax yeah that's a great philosophy for me sue see ya thank you very much the pizza scene in Rome wasn't always as polished as it is today, 15 years ago, Giancarlo Casas realized that pizza could be treated in the same way as a dish in any other good restaurant with a focus on quality. He loves pizza and he also loves cats. you're a cat love r how did this become the name of your place romilly bloody story ducati an abyss one feel an avocado juice oh no great you're my channel fantasy my story diggity drag kui claw favela dele amin jonah radhika what we all They say it's that you helped rejuvenate pizza here in Rome Milan Oceano Antonova when new album Alberto Lagoon Co Nutella was from pizza different ingredient GONE I know SCA economical not super da Vasudha mental Equals da Aaron opinion disposable kilobits a strong developer saga sorry under the nostra most Sabine Chen toast well la de port Arielle equals sura visa so salumi formaggi sub - Tegan gradient quail Assad Elmo D / Kui Adama Budo success abbastanza Ravi door well here they come Wow so how would you consider your style with pizza as a mix of Roman Napolitan nineteen avoidant and Roman to me it looks a lot like a Napoli style pizza which would make it ten po r cent roman a little bit of crunch that stayed right wow this was amazing.

Wow they are so good oh this is a very particular pizza Wow Vicky this attends burger sonic duo cheetah mary nadine of Pizza change here in Rome Bella give lol metamorphose to just multimedia Ryoji Ikeda ban on sharingable what I wanted obviously you've influenced some of the biggest and most important pizzerias in the world right now the pizza you've made is amazing so I'm standing outside a spunk or when Stefano Caligari is in pizzerias in Rome, he's known for trapizzino, pizza sandwiches that are all over the world, now he's known for a cacio e pepe pizza here at spunk, oh, it's made with cubes of ice on the wrist I am very excited to go in and see the process. you start like your cooking experience just on my own but just for fun but i work with our baker i know how to make bread just sell and do something like that then i studied a lot in power so we are friends because the neighbors are the partiers . right, you know, so you just have to learn from there and then find your way because of Calgary's deep understanding of classic Italian cuisine, he is able to take advantage of that tradition and create something new.

One of his most innovative creations is like cacio e pepe. pizza a play on the classic roman pasta dish that is made up of a few simple ingredients black pepper pecorino and pasta i have had it on a plate but never on a pizza going to flatten the door nice and put some ice cubes on it and then I take and they cook there what you're trying to achieve with the ice cubes on the Reina doll is because I need the surface of the pizza to be wet like when you're eating a margarita and if you get rid of the tomato with your knife, yes you find a wet white mass that's what I'm looking for ice without any flavor I see it so I thought only water can give me this you know you see you almost say there's a sauce on top but it's just the water how have you created such a big empire here on Rome and all over the world, just because I like the things I do, I enjoy it, you see, that's a bit of water and this is pecorino cheese with a bit of black pepper, so also because I give you normal things but indifferent is something what do you said the grandmother. far it's new but it's like nostalgic in the same way yes when you eat i want you to find the crunchy bottom the creamy in the middle and the top black pepper on the table so you can add because i love kashyap today one is black very spicy but i can serve it like this otherwise everyone but wow you see what i mean mm-hmm you really get that very good pecorino very different from anything i've ever tasted really interesting your friend is so wow your role thank you youth it's something new cooking pizza with ice cubes on top and i've never seen that before if i'm in a relationship i love my granita i'm at pizza ari a slice of potatoes that looks delicious thank you this is gabriella bone cheese pizza dreamland you can't talk about pizza in

rome

without talking about bone shoe and his name came up a lot Ponte is like Chama me she improvises ooh yes Eugenio's agent, José Santa Girardi, bullshi called, he also arrived early, he agrees do, shoo-ee, PS Gabrielle, we have a report to make. it did people go crazy and it

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ed by the lines off from what I heard Ponte is a larger than life character and I can't believe I'm going to get to spend some time with him his world famous pizzeria and, To be honest I'm a little nervous oh yeah we all are Magic happens back here my booty right guys yeah my boat you guys learn a lot from it huh? show I mean there are so many different pizzas right now I don't know which way to look at anyone the pizzeria in the world has ingredients like this yes steak on that this is just C so at Roman Petrie's it's not just about the pizza it's try the fried items also in

rome

they are called sue please they are very very popular here this is houston no rice ok no free rice just their spaghetti oh it is very very good I mean his brain works in a different way than most pizza guys this is innovation right here mmm-hmm you want a sweet pizza for me this is your wife come in Wow this is Dalia this is very important to the roman style wow that's well yes ok yes very good Calabrian mozzarella cheese is almost like American style sa i use apples oregano and then forever how did this all happen HS /k / q / / same house the house of diverse render a knob under Quelaag stamina district endo L'Aquila da ville' panic de la vita è la ferrari atlanta Contadina don't be in a hurry, christ neo state will let you know he bought from a fisherman not to reap rewards The focus on food has changed the pizza landscape in Rome.

He is a true pizza idol and I even get to ride into the sunset with him. Right in his smart car Traditionally, the worlds of chef and pizzaiolo have been far apart, but people like to group together learning the lines. This new approach has inspired the next generation of chefs to see pizza in a new light. inspired me to apply these kinds of laws to this picture here because Gabriela was born a cook he put whatever the cook fixed on the pizza and that inspired me that's why Juliet was born amazing christina powerman is a michelin star chef recently opened Julieta, a pizzeria that does not Neapolitan and Roman style pizzas christina spent 16 years in the United States as a lawyer, graphic designer and finally a cook returned to Rome to cook professionally in 2004 this pizza is beautiful it is like one of the most thoughtful and raised looking at pizzas and I have seen inRoma which is amazing what's in it so basically what I did was I did a flavor profile which is really Tanya zucchini in two different forms so you have like a cool down you sprinkle a little bit of color to avicii red which is juice of anchovy basically Italian fermented fish sauce exactly and then you make sure these have been marinated and then the Potala cob which is ok and then we have the zucchini which I have been deep fried so you have the crunch of the zucchini amazing thank you you thought i would to eat alone you don't leave anyone you don't like it thanks this restaurant is like a temple for pizza we wanted to have a place that was completely dedicated to pizza it was very important to us so we would choose those tomatoes as the best ingredients but more than anything the best is the aioli we could repeat the aioli experts in their field know what they are doing they study every day so i respect that and in fact never ever z to enter his world in the same way, although I think what goes on top of pizza is the work of a cook, even in America, you know that being a pizzaiolo being a pizza maker was never a famous job my father was a want making pizza, you know, but now it's a celebrity job, it's an elevated job, like you said, being here in Rome and having the chance to talk to a real chef about this culture is really helping to open my eyes, so thank you for inviting me.

I thank you very much for coming. I've had a lot of pizza and it's time for a drink. I'll meet up, who's at a local DJ called white trash banana for a drink at the bars and Calista this. The place is full of characters. I've been in Rome quite a bit, but this area we were in seems unique. Where are we now? Now we're in Trastevere for me when I was a kid it was like the center of our town so you're coming out of a Smok drink we were all like graffiti and stuff my friend. it's as if you were going to say a movie star, right, I know you fix your movies, look very well, this is Rome, uh, the pizzeria we went to after this Remo is what a funny look. guy i play with and it's his favorite pizzeria really what a good chance you know what i'm doing at the Remo is a very famous roman pizzeria but it still feels like a local place this is a simple place serving honest and simple pizza since when there are a lot of people it's like traffic control, where is the part of your visa?

Rome became a caterer, a big difference to look for, it's a race, but not the same yattawan, when choosing, a Turkish marui is awarded for the Padres in front of the Russian Palace. saddlebags a mega bishop win it you know there was a problem i was trying to figure out why this has such a familiar feel but it's almost like a restaurant in new york just like the lighting you have the owner walking around talking to everyone let's go for pizza? and we want something like fried yeah like I just go for Margherita with good sounds I love it yo-yo has the glasses on but then when we gave them the order you had to put the other glasses on him to check this pizzeria is fun . you have the whistles you have four watches you know so much meat so you've been eating you couldn't believe well they don't feed you I'm getting there well yes yes with the pizza here it's different than in America it's not like that it doesn't require as much of your body come on this don't feel so heavy you know you live in the dream like a 15 year old or so right in the middle okay bon appetit this is road man yeah this is amazing so good it's so thin and crisp, you know, are you attached to metal? he said every time we drink if it's a drink with us thanks no i don't think it's because he likes us there's less wine for us you know it's fun but actually it's drinking i love it that's his trick every beat surya needs a good character like that , you know I'm very good personality of yours this makes it more fun many restaurants here have this kind of character inside sometimes it's to cover that the food is not the best you taste my ear is not like that is really not real man thank you so much for coming and spending some time with us thank you i had my best angle where they drink in a loss for me you can't beat this the pizza is delicious thank you for having us it will be tough