00:00:00
[Music]
00:00:22
welcome back to my channel I'm super
00:00:24
excited because this video is going to
00:00:26
be insane you are going to learn a lot
00:00:29
to today we are going to understand in
00:00:31
this video number one classic number two
00:00:33
aled and sponge texture this video is
00:00:38
how to make all these three I'm the only
00:00:40
one on YouTube that explain you this no
00:00:42
secret so please please watch the video
00:00:46
until the end it's super important for
00:00:48
me and that's what I'm talking about one
00:00:51
two and three don't show too much we're
00:00:53
going to see also how to make this my
00:00:55
favorite recipe 70% hydration enjoy
00:00:59
watching this video and please tell me
00:01:01
in comment at the end of this video if
00:01:03
you understand so let's go ahead and
00:01:05
let's start with the Polish here we go
00:01:08
let's start to make my full recipe in
00:01:11
this uh video of this uh three structure
00:01:14
here we're going to make Just One D and
00:01:16
this is my actual dough and then I'm
00:01:18
going to show you at the end of this
00:01:20
video the differences with the same
00:01:22
dough so we're going to use a 500 mL of
00:01:25
water 5 G of dry yeast and 5 G of honey
00:01:32
and then 500 G of z0 flour or allpurpose
00:01:36
flour mix everything a few minutes and
00:01:38
voila the Polish is ready go
00:01:41
ahead cover up close everything now we
00:01:46
let it rest for 1 hour at room
00:01:47
temperature and then 20 16 to 24 hours
00:01:50
in the fridge and of course I have the
00:01:52
pulish already made so let's go ahead
00:01:54
let's put the
00:01:56
Polish inside the mixer let's head the
00:02:00
the old flour give it a little quick mix
00:02:04
at speed number one and now let's add F
00:02:07
amount of the water I forgot to say the
00:02:10
the the amount of uh the ingredients
00:02:13
you're going to add no polish 500 G of
00:02:16
flour 200 mL of water and 25 G of salt
00:02:21
this video is all about the gluten how
00:02:23
important is the gluten so that's what
00:02:26
we are going to see today in this video
00:02:27
because that's what it's all about the
00:02:29
gluten structure so let's go ahead now
00:02:31
and let's speed up at number two the
00:02:33
water is and the flow is about to be all
00:02:36
together once we have all this flour on
00:02:38
the side integrated in the in the dough
00:02:41
we are ready to go ahead and put the
00:02:43
remaining water and uh in a little bit
00:02:46
we're going to add the salt so at this
00:02:48
point like you can see the dough have
00:02:50
Incorporated all the flour now let's go
00:02:52
ahead and let's add the remaining salt
00:02:55
the 25 G of salt here we go in the same
00:02:58
time let's go ahead and let's add
00:03:00
little by little the the water that we
00:03:03
have left and we can speed up the D
00:03:06
machine so little by little like you can
00:03:08
see here we have to wait the D
00:03:11
integrates also the remaining water
00:03:13
before adding this little bit so we have
00:03:16
to go gradually the water is a okay it's
00:03:20
finished now we just going to wait a few
00:03:24
maybe one minute only that the D absorbs
00:03:26
this uh this leftover water lower down
00:03:29
the speed this way here we go guys so
00:03:33
the door is ready and like you can see
00:03:35
we have buil the gluten nice and strong
00:03:38
now this is the step little bit of olive
00:03:40
oil on your hands put the dough on top
00:03:43
of the counter let's grab it all like
00:03:45
you can see super strong cut it and put
00:03:48
it right
00:03:49
here here we go now pay attention on
00:03:52
what I'm going to do right now let's put
00:03:53
that on the side let's get a scale we're
00:03:55
going to make the number one because
00:03:57
number one that's how it's made we don't
00:03:59
let it r we just go ahead and make the
00:04:01
ball
00:04:02
280 G exactly that's the first ball of
00:04:06
the day I'm going to go ahead and place
00:04:07
it on this side of the uh of the dough
00:04:10
box and then let's close it right away
00:04:12
and now for the second one the number
00:04:14
two is we're going to go ahead and make
00:04:18
the ball h of oil on top and now we let
00:04:21
rest for about 20 minutes at room
00:04:23
temperature keep in mind once we make
00:04:24
the Polish the dough is going to be
00:04:26
ready 2 hours so in 2 hours we're going
00:04:28
to make all three together you're going
00:04:30
to see that this one and this one and
00:04:33
this one have all three two hours just
00:04:35
two hours we are going to see the
00:04:37
difference between making the balls how
00:04:40
it change the cross okay so now let's go
00:04:42
ahead and let's wait another 15 minutes
00:04:45
before we make the number two here we go
00:04:47
20 minutes is Best Buy like you can see
00:04:49
the door already uh was resting the
00:04:52
waiting time builds more the gluten the
00:04:54
more is the gluten the more tight the
00:04:57
more elastic will become the the d
00:05:00
himself and of course it's going to
00:05:02
create air pockets so let's go ahead and
00:05:05
let's create the number two
00:05:07
here here we go that's the number two
00:05:10
and position this one this way like you
00:05:12
can see already this one almost flare
00:05:15
out and this one is more bigger so now
00:05:18
pay attention let's go ahead and let's
00:05:19
make the number three same time let's go
00:05:22
ahead let's make the ball nice and tight
00:05:24
I can tell this already
00:05:26
strong
00:05:27
and this one in this case we're going to
00:05:30
put a little bit of olive oil and we're
00:05:32
going to go ahead and let it rest for
00:05:34
another 20 minutes this I'm going to
00:05:37
save it for later on I'm going to make a
00:05:39
different Pizza in a different video so
00:05:42
go ahead and subscribe for more 20
00:05:45
minutes is Best Buy and let's take out
00:05:47
the dough and this is what you're going
00:05:49
to do just go ahead and reball it and
00:05:52
you're going to feel it there is much
00:05:54
much more tight and that means that the
00:05:56
gluten was build properly so let's go
00:05:59
ahead let's put it right
00:06:02
here super
00:06:06
simple and that's the sponge texture so
00:06:09
let me explain you a couple of things
00:06:11
before we go ahead and get ready with
00:06:13
the ingredients before making the pizza
00:06:15
so what we did here on the first one we
00:06:17
just cut the dough and made it into a
00:06:19
balls the second one we waited 20
00:06:21
minutes and we made it into a bow and
00:06:23
the third one we we waited 20 minutes we
00:06:26
made the first ball and we wait another
00:06:28
20 minutes and we made the second time
00:06:30
the ball you you can see that this one
00:06:31
is a little bit flat compared to this
00:06:33
one and this one because the the more
00:06:36
time that we are going to reball it the
00:06:38
more is going to be air inside the dough
00:06:42
so that what creates the number three
00:06:44
the the sponge texture let's wait 1 Hour
00:06:47
1 hour and a half and we are ready to
00:06:48
make the ball so in the meantime let's
00:06:50
go ahead let's get the ingredients done
00:06:52
turn around the oven and let's make this
00:06:54
uh this pizza and then this way I'm able
00:06:56
to show you the gluten structure of this
00:06:58
pizza I'm going to show you the original
00:07:01
marinara pizza but unfortunately I don't
00:07:03
have any garlic so uh this pizza is made
00:07:06
this is the what they used to make the
00:07:08
first ever pizza was not the margarita
00:07:10
but was the marinada so this is how you
00:07:12
make it we're going to put tomato sauce
00:07:15
grab a handful of Basil break the basil
00:07:18
put this is how you prepare the tomato
00:07:20
sauce in general olive oil extra versin
00:07:23
olive oil is super important and then a
00:07:25
little bit of salt mix everything
00:07:28
together you're going to need some
00:07:30
oregano chopped garlic that we don't
00:07:32
have and then olive oil and fresh basil
00:07:36
here we go it's time to make the pizza
00:07:39
if you've been here and watching from
00:07:40
the beginning I want to say to you thank
00:07:42
you so much for supporting and watch
00:07:45
here we go this is the dough how it
00:07:48
looks like boom voila you can really
00:07:51
tell the differ on the dough like you
00:07:53
can see this door it's ready because it
00:07:55
double up the side number one the
00:07:57
classic one is it's flat but still good
00:08:01
but incorporate less hair second one
00:08:05
compared to the the first one you can
00:08:07
tell the this one is a little bit Gro
00:08:09
and the third one it's perfect which the
00:08:12
sponge texture which is uh more grown
00:08:15
then compared to the other three like
00:08:17
you can see you can really tell the
00:08:18
difference so let's go ahead and let's
00:08:20
make all three together so flow flour
00:08:23
all three because we're making number
00:08:25
three and now let's go ahead cut flour
00:08:27
on the counter then put boom one shot
00:08:30
put it down let's check out the first
00:08:32
one do you see the first one you can
00:08:34
really tell there's a much air let's
00:08:37
grab the second
00:08:39
one upside down boom let's check out the
00:08:42
second one you already can tell much
00:08:44
more air compared to the first one let's
00:08:47
grab the third one which is the much
00:08:49
much easier to work and boom yeah
00:08:52
definitely look at this full of air
00:08:54
compared to the second one and the third
00:08:56
one okay it's time let's go ahead and
00:08:59
let's make make it here we go first one
00:09:01
take off the flow let
00:09:05
stretch here we go I'm going to make all
00:09:08
three again together if it's sticky go
00:09:10
ahead and put some flour second
00:09:13
one oh yeah I can really tell much more
00:09:19
really much more hair
00:09:21
inside and uh let's go to the third one
00:09:24
much easy to work because of course the
00:09:27
gluten is much stronger you can tell the
00:09:29
how I
00:09:31
stretch and number three it's ready
00:09:35
[Music]
00:10:03
so what we're going to do here to make
00:10:05
it to make it easy we got one
00:10:07
cut two
00:10:10
cut and three cut this way we don't get
00:10:13
confused let's go ahead let's put some
00:10:15
tomato sauce a nice scoop of tomato
00:10:17
sauce big
00:10:21
one let's put tomato sauce
00:10:25
everywhere here we go
00:10:29
nice amount of
00:10:32
oregano little bit of basil and then
00:10:35
olive oil on top of the basil remember
00:10:38
olive oil helps to cook the pizza okay
00:10:41
it's time I'm excited to make this
00:10:43
experiment experiment because I never
00:10:46
did it before so let's go ahead let's
00:10:48
put the number we go the opposite way
00:10:51
let's put number three first inside here
00:10:54
we go we're going to make all the same
00:10:57
side one
00:11:00
two and three done let's close it and
00:11:04
let's cook it for about a few minutes
00:11:07
and then let's make some space and then
00:11:09
we are going to see the difference here
00:11:10
we go few minutes pass by oo I can tell
00:11:14
the difference on on these
00:11:17
pizzas two and three perfect waa that's
00:11:22
number three they all come out it's
00:11:25
going to come out all in the same
00:11:27
time number two
00:11:30
nice crossed puff
00:11:33
here and then number
00:11:37
one which is more typical Neapolitan
00:11:42
style let's go ahhe let's see next to
00:11:45
each other how they look like let's see
00:11:48
much more
00:11:50
crunchy so so and this one come out also
00:11:54
crouchy but here we are going to see the
00:11:57
inside the moment of the tri we have to
00:12:00
cut the pizzas and see the inside so
00:12:02
let's go ahead let's cut the first one
00:12:04
number one we want to show I want to
00:12:05
show you the slide the slice of number
00:12:10
one so that's how it looks like we're
00:12:14
going to compare this uh in a little bit
00:12:16
number two which is the most common one
00:12:18
contemporary pizza I want to call it I'm
00:12:20
cutting with the sciss this way I can
00:12:22
save the air pockets inside let me cut
00:12:25
one more this way we're able more to see
00:12:30
that's see Bigger Pockets compared to
00:12:35
the second one and now let's go ahead
00:12:38
and let's see the third one which is the
00:12:40
sponge texture I can tell this is
00:12:44
super it's really uh soft it's more U
00:12:50
compact here we go actually this is
00:12:52
better this way let's cut it right here
00:12:56
I want to show you the perfect way to
00:12:59
see the pizza right
00:13:01
here like you can see let compare it
00:13:06
to so let's see one thing the number one
00:13:10
we we did exactly the same then let's
00:13:14
compare the number
00:13:16
two it's it's fantastic about to be the
00:13:19
same H alveol ated and the sponge
00:13:24
texture and voila number three I think I
00:13:28
got got all three one more thing that
00:13:31
we're going to see is this look at the
00:13:33
texture here so this is the how it looks
00:13:37
like classic Neapolitan style this is
00:13:39
how see it got a little bit of a crunch
00:13:42
here and softed inside and this one you
00:13:46
can tell there is like a really as a
00:13:48
sponge sponge texture is a really
00:13:53
soft and uh it's not really crouchy from
00:13:57
the outside I'm going to ask you a
00:13:58
question right now what you prefer the
00:14:01
number one number two or number three
00:14:03
please comment below I want to I love to
00:14:04
see your comment to be honest I prefer
00:14:07
the number two which makes I believe a
00:14:11
pass the the exam of soft and crouchy
00:14:14
here we have soft and crunchy in the
00:14:16
same time and that's how it holds so for
00:14:19
me is number two thank you so much guys
00:14:21
for watching I hope that this one
00:14:23
clarify a couple of things and then
00:14:24
maybe help you a little bit and then
00:14:26
please guys go ahead share subscribe and
00:14:29
watch the whole video remember this is
00:14:32
no secret on my channel thank you so
00:14:34
much and Via pizza next week new video
00:14:38
[Music]
