I am sorry Neapolitan Pizza, I am leaving you for this… (Pizza Al Taglio, Rome, Italy)

Pizza Al Taglio, Roscioli Bakery, Rome, Italy. Click https://betterhelp.com/alex for 10% off your 1st month of therapy with our sponsor BetterHelp. Join over 4 million people who’ve met with a therapist on BetterHelp and started living a healthier happier life

Pizza al taglio originated in Rome, Italy. It was invented in the 1960s by baker and pizzaiolo (pizza maker) Giovanni Fassari. Fassari introduced this style of pizza to accommodate the demand for a quick and convenient meal option for busy urban dwellers. The rectangular shape and the ability to sell it by weight made it easy to serve and portion, making it a hit among locals and visitors alike. Over time, pizza al taglio has spread beyond Rome and can now be found throughout Italy and in various parts of the world.

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This video is sponsored by better Help what’s up guys Sal this is Alex so right now I am in Rome Italy and I’m here for pizza because there’s been a problem that has been bothering me for years you see this YouTube channel is all about neapolitan pizza I’ve made series about it I’ve been to Naples I’ve

Cooked with Neapolitan chef and this is what you see on YouTube okay this is YouTube Alex I am the real Alex the one from reality and I need to be able to deliver a great pizza every Friday night for my whole family I can’t do that with

Neol Pizza it’s impossible for the main reason that you need a pizza oven to make a neapolitan pizza I mean I could be using an oi Oven outside but nobody wants to do this in the winter instead I make some sort of a a tray baked pizza

Like a like a big Square fluffy Pizza why because it’s more practical because it can feed the whole family with one pie and I can bake it in a domestic oven this treay pizza is just real life pizza now this is a perfectly acceptable pizza for home okay now the problem is I

Cannot stop thinking can I make this better tastier lighter fluffier I did a few research online and it turns out that yes the Italians have already cracked the code of strip Pizza it is one of the absolute speciality here in Rome and it even has a beautiful name it’s called Pizza

Alalo you can find pizza alalo everywhere in Rome and right now I am off to one of the very best bakeries that makes alali Roi okay and now a quick word from our sponsor better help so I have set up goals for myself for 2024 one of them is

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Click the link in the description below or visit betterhelp.com Alex thanks better help for sponsoring this video this place is amazing it’s like I’ve died and gone to heaven which turns out is a bakery their pizza game is just on a whole another level the crust the toppings the colors the ingredients the

Smell also they don’t only make pizza over here they make pastries and Breads and biscuits this is like a candy shop now in order to find out more about pizza alalo I am lucky enough today to meet with the owner Luigi roli the fourth generation of the roli family so how old is

Rooli uh well my father bought this place in 1972 but this Bakery from 1824 earlier then Italy became a real Nation yeah yeah so what is basically Pizza alalo well Pizza talo is one of the most typical street food in Italy so it’s made in bakeries basically so you

Need a bakery oven to make this long pizza and we cut a piece of pizza and we waited so you pay in base of the weight I’m wondering where was a pizza alalo invented it’s 100% from Rome wherever else you go you find a copy of this so

If I’m buying a pizza I’ll tell you how do I know if it’s a good one or a bad one from your mouth yeah from my mouth of course of course one of the thing you have to look at is the pizza not from the top but from the side from the side

Yes the structure tells you how long has been there Rising also the way it’s cooked pizza never never has to be chewy it should never be chewy never how should it be in the mouth then Crunch and creamy and it should be light yes always that’s how you define if the

Pizza is good or not they do the cooking and the freshness because it’s not bread you can buy a piece of bread and eat it after 8 hours or after 12 hours Pizza has 20 minutes of Life 20 minutes yes after that it’s over yes so how many

Toppings do you get here like minimum not less than 10 no more than 15 20 but most of the production is on the classic so Pizza Bianca red sauce SE one with moradel Mortadella has to be always if you don’t open with pizza with Mortadella in a place like

You get a sort of Revolution okay how do you decide which toppings you’re going to put on the pizza depend on the season if we find something that is really nice to do we do it they go to the market and they pick on the season no no we talk

With our with with the farmer also you work with Farmers too and it says we have today we have arti shocks some other day zucchini you really are connected with like the ingredients it’s crazy that you can adapt the recipe depending on the season well it’s not

Very difficult because on the you always have a good B available after that you just add a little bit of fantasy and you try to don’t ruin the try to ruin the pizza and then what are the other classic that you need to have uh of course pizza with

Potatoes and of course also the one with the eggplants it’s a sort of New Classic what is your biggest seller Pizza Bianca maybe it’s traditional you know even when tourists ask what do I have to try piz Bianca it’s like go in Paris and say

What I have to try baguette or a that’s exactly it after that you should try once exactly once you know these two things you can go a step over so I’m interested in trying to recreate Pizza alalo in my kitchen in Paris do you think it’s possible or do you think it’s

Not possible well everything is possible the most important thing that you need is the oven you need 270 to 300° to give the pizza the real crunch the dough I would say is the easiest part because if you find a good flower what about the the flour you use we use only Italian

Flour T what about the hydration say around 80% of water that’s very hydrated that’s why you get all the bubbles and yes how long are your dough fermented for 24 hour you can’t make a good pizza in less than eight hours thank you so much for this thank you so much okay I

Think we need to try some pizza alalo but first I want to see what goes on in the Kitchen Wow To man happy birthday thank you okay well that was an unexpected treat now let’s go order some pizza alal pleas Who wow I might have ordered a little too much there seems to be two styles of Pizza alalo in this place there is the thinner crust with cook toppings and then there is the bigger fluffier pieces that seem to mainly have raw in ingredients on top of it so I’ve got

White pizza I’ve got red pizza I’ve got pizza with eggplants with potatoes I’ve got with enov cured sausage with moradel and then I’ve got with dried tomatoes I’m going to start with the Stander Pizza Bianca super super light I’m not even sure if I have to taste all the other one

Commat mandator okay so I’m going to go for another one this is so much different compared to the pizza that I bake at home way lighter way crispier way tastier I can see that the pizza has risen differently whether it had tomato sauce on it or not

The structure is more developed on the pizza ban then the pizza Rosa I’m going to try this one the melan Ultra B the eggplant it melts in your mouth really rich it’s a very comforting one I remember I made a video a while back and people all over the world were

Freaking out about me adding slices of potato on a pizza well here I am in Rome and people put potato on a pizza it’s a different vibe it’s almost like potato chips flavor I’ve got a rosemary salt I mean I didn’t expect much from a pizza with potato on it but it’s

Amazing what’s Up 3 years old I was eating this pizza incredible that’s why I gra so I’ve covered the thin crust pizza but I’m I’m going to move on to the thick crust pizza look at this monster so this one has Mortadella on it but under underneath there is Stella some sort of very creamy

Cheese wow is almost like a pastry almost sweet my kids would love this one so this one has salame on it and it also has olives some salt some meaty aspect to it it’s very Savory but it’s working amazingly let me go for this one M with the ovies is bringing Umami to

The game I love what they did with the dough on this one more caramelize more toasted and then the last one wow the olives on this one are bringing some freshness that the dry Tomatoes is bringing a long very very enjoyable aftertaste an amazing Pizza as

Well so I’m looking at the whole tray and I’m thinking this is crazy to see all the possible toppings that you can have on Pizza compared to neapolitan pizza this Roman Pizza I’ll tell you feels more of a blank canvas you see that’s where they start this is the

Blank canvas and then they just paint on it I mean you’ve seen them they are artists basically you want to have a break and taste one come on this side come on I’m lucky enough to have the editor and the camera operator of the channel at the

Same time one of each same order no I mean as you want go go for it’s not mozarella what do you think it is it’s a fona fona yeah this one’s amazing this one is very good yeah it’s very goodine eggplant sorry this one reminds me of Sunday

Lunch in the UK yeah for me too maybe it reminds me of Sunday lunch as well like roasted chicken okay so I feel like right now I’ve gathered enough material to be able to try and replicate this pizza alalo at home I mean could this be a glimpse of

My future could Friday night look like this my whole family would be happy my friends would be happy the neighbors might be happy as well catch up in the next one Bye