PIZZA DOUGH 3 Best Fermentation Times 8h vs 48h vs 7days

Hello guys, from my studio Cappelli. Welcome back to my channel. This video will be an amazing, interesting, very interesting. Amici in Italia, questo video sarà fantastico per voi. Perchè oggi ho fatto una cosa speciale. Today I made something very special and unique. I think no one ever done this on YouTube guys. So make sure to thumbs up and subscribe. Iscrivetevi, lasciate un bel like, 50.000 like, vi farò vedere una cosa mai vista. Ok, andiamo direttamente nel video di che cosa stiamo parlando. I'm gonna speak in Italian and in English, ok, for my friends all over the world. First in English. Friends, today I'm going to show you three different dough, three different fermentation of dough. I made it in purpose for this video today. So we are going to do three different pizza, the same dough recipe, but different hours of fermentation. Make sure you pay attention. At the end of the video, comment below which one you prefer. So we are going to do the eight hours fermentation, 48 hours fermentation versus one week of fermentation guys. Una settimana, one week. You believe this? One week, seven days of fermentation. It doesn't smell bad, so that means it's really good. I believe this is the last day of, it can be good, but I'm going to try because I'm excited. This is the first time that I have seven days fermentation versus seven days, 48 hours and eight hours. So we are going to see what's different. Let me explain in Italian. Amici, vi dimostrerò le tre differenze. Qui abbiamo fatto lo stesso impasto, però abbiamo delle fermentazioni totalmente differenti. Abbiamo otto ore di fermentazione verso 48 ore, verso una settimana di fermentazione. Ovviamente nel frigorifero perché sennò esplodeva. Quindi, ok guys, let's get in the video. Ok, so we're going to make, we're going to try to make all in the same time. This way you'll see the difference. Let's start with eight hours. Like you can see, this one of course is very simple to do. Like you can see here, the dough, eight hours, done. Let's get the 48 hours. This one you can tell already there's a little bit more soft compared to the other one. You can see here, now let's get the one week, one week. I'm going to cut it really good. This one is a little bit more wet because a lot of humidity. I'm going to use a little bit more flour and we're going to put it down. And like you can see here in this one, the one week it's more water, more hydration. This one is a little bit more air, I want to say. Ok, let's start in order. I'm going to get the eight hours. So like you can see it's very easy to stretch. 72 hours. This is already much softer. So this one we're going to stretch like that. Then the one week, which is a little bit more harder one. This is very fragile because of course the air inside is much more. Take off the flour. Of course the dough, if it was acid, you'll see there were breaks. So this one is still good, the dough. So let's get to the focus on the video, this way we don't get confused. So I'm going to do this. On the one week, we're going to do one cut. On the 48 hours, we're going to do two cuts. And the eight hours one, nothing. So in this video we're going to make a classic margherita. We have a cut. 48 hours, two cuts. And the eight hours one, nothing. Let's get some parmesan. Parmesan cheese. Pecorino. Then put some fresh mozzarella. Just like that. Just like that. The eight hours one, just put some mozzarella. Done. Okay, I'm going to make it really simple. Let's fire up the oven. Today we are going to cook the pizza in a wood oven. Okay, let's put the one week first in the oven. We're going to make it the same exactly way, this one cut there. Let's put it in the oven. 48 hours. This is two cuts here. And then eight hours. This is a little bit more strong. Let's put it in the oven. Okay, the eight hours, done. The 48 hours, done. And the one week is done. I mean, guys, remember the one cut, and this one not cut. So here we go. But you can see the texture of the dough and the crunchiness. This one a little bit more soft. You can see. I don't know if you can hear. Let me see if I can put the microphone close to the dough. This one is the most crunchy. This is medium and this is not too crunchy. Put back the microphone. Okay, we're going to put some fresh basil on top to finish our pizza. Remember, guys, I made this video really, really simple this way to understand the type of fermentation. So this pizza is not perfect, but it's just to show you the three different fermentation of pizza. So comment below which one you think is the best. Like you can see this one. The eight hours, I'm going to see the bottom two, which is cooks differently. This is the most crunchy one. It's very light. Done. I'm going to put some more olive oil on top. Boom, boom, and boom. Fantastic. Okay, let's start to see the inside of the pizza because not only the outside, we have to see the inside. So let's cut the one eight hours. Then I cut a little piece just to see the difference. Okay, let's get the... I'll show you closer later. The 48 hours. The feeling is the texture is a little bit more crunchy. I'm cutting with the scissors because this way you can tell. Now let's get the one week old. Not that much of crust, but I can tell it is really light. Let's get inside of the crust. Eight hours, 48 hours, and one week old. Now is your time to choose which one is the best. So comment below which one you think is the best. The one week fermentation, the 48 hours fermentation versus the eight hours fermentation. Grazie per la visualizzazione. Lasciate un like, guys, thumbs up, and subscribe for Maestro Luigi Capelli. Every week a lot of videos. Now I'm not gonna stop anymore. Okay, now is the time of the taste. Let's get the first one. The taste of the... Taste this one. This is the 48 hours. I can tell already it's a bunch of different because they cool down a little bit. So it's a little bit already different. This is it looks a little bit more lighter. Let's get to one week. I never tasted one week. It's more crunchy. Definitely, if I have to judge, I judge with one week old. That's amazing. Coming soon much, much more. Nothing. Thank you so much for watching from Maestro Luigi Capelli. I'll see you at the next one.