PIZZA ROMANA Vs PIZZA AL PADELLINO - PIZZA BATTLE EP. 2 con @GigioAttanasio

Ciao Agiu! Welcome to Pizza Battle, episode number 2! And for this episode we have an exceptional guest One of the people I can say that I trust the most when it comes to doughs Actually also on other things, because I trust him in general Welcome Gigio Anastasio! What do you mean Anastasio? Welcome to my studio! Giorgio, how are you? Pretty good, my name is Grigio Great Gigi! So, let me explain to you what Pizza Battle is We have to open our place We already have some ideas about the products to bring But we want to create together with the guests that will be there And together with the people from home Our perfect menu You already know something In fact, you already suggested some recipes to me And then we'll see In the first episode there were challenges Contemporary Neapolitan pizza Against three-cook pizza And... Who won? The three-cook won I didn't expect it But in this second episode We challenge Romana Scocchiarella pizza Against another crispy pizza A pan in our way Here are the doughs that will be challenged today That in reality are basically the same dough 65% 75% Flour Semolina And type 1 And basically this one, the same dough as I told you Changes the management of these doughs But what we want for today's episode Is to find a crispy pizza From both sides Let's see what comes out How do these challenges work? We'll try two doughs First, a margherita We'll taste the two pizzas And you'll tell me which one I would have preferred Shall we start? Perfect, let's start I'm ready, I'm loaded I'll show you how we prepared the pans Because this product here Needs a pre-baking This is the current condition At the fourth rising The dough is ready to be pre-baked The oven is set to 300 degrees Let's go to the oven Baking for about 6, 7, even 8 minutes Anyway, we have to brown it And if you want the recipe Even if you want the recipe Let us know in the comments Or even if you see a better recipe than mine Let me know in the comments At the end of the pre-baking This is the product we had before Now let's move on To the seasoning phase Actually no, I'll tell you something First we make the crust We make it become a margherita Ok, let's start, come on Giggio, breadcrumbs 170 grams Ok This one is also a little hydrated But it swelled a lot Because thanks to the biga It's not a traditional recipe For pizza Roma Scrocchiarella But I like it to be Well risen Even my scrocchiarella So you want to give it A certain leavening And then you want to make it nice and crispy That's fundamental for me So, compared to Neapolitan This one also crushes the The edges Now I'll show you Because later I'll show you I start like this And then you see It spreads by itself Because it leavened a lot This bread You don't want the rolling pin? What the fuck, Giggio Thanks to the use of the biga It spreads by itself Not like the other time When the pizza never spread Because there was another time Yes, unfortunately Unfortunately for Giggio, yes I go a little like this In this way I keep spreading You are Mastering Yes But actually It's the first time I make the Romana Ok Be careful not to pierce it Ok At this point Let's do it like this We season them together I season the Romana And you season The pan Ok This has become the square Romana Yes On purpose By the way, this pizza here I'll do a double cooking I go light This one here The first cooking we have already done So now we just have to do Regeneration So you can already put The necessary amount of things Go a little closer to the edge Here we don't need the edge Here in the meantime Let's start putting the fiordilatte I was wrong I wanted to do the double cooking No, let's go Let's cut the fiordilatte Well, I'll take the mozzarella Excuse me Go Eh, good Let's do it like this The experience I have never seen Doing such a thing From anyone In all my life, I think You are here at the expense Of the king of the pieces Ok Nice cheese We did it But I always do it When we do Shit I think soon We'll open a pizzeria You are asking the wrong person I go with Intuition No Grated cheese Do you want some? It's good though Yes, yes Theoretically The nice thing about this one Is that in the oven You know, the sides They should burn a little This is a characteristic Of the Roman pizza Scocchiarella In this case With the oven We are more or less Around 350 The use of this recipe Actually, it's not The classic Roman pizza Gigio It allows me to make it Unleash a little Although it is very thin A bit of al dente inside And this, theoretically At least In my opinion It makes it a little More crunchy Let's say If this one wins We call it The differently Roman Great idea It's very original You started To brown a little Above You see In these points here And below We're almost there With the cooking I'll put A little more Tomato Yours, in the meantime It's beautiful Congratulations For the seasoning skills That you have I would eat it So raw It looks like A montanara Here, however We start again So I have to put the basil As I did before Instead, she has the face Of the pre-cooked base Yes, yes Exactly Even below Exactly It looks like I say it Say it The pizza of ice cream Frozen This time Of milk flowers Yes Not too much Parco, I want to be parco I put a little parmesan From parco to porco Come on, come on Welcome To the sacred Of the stupid joke Let's go back In the oven With the oven With the same settings as before At this point We just have to melt And by the way This cooking here It's the same That we'll do with this one So we have The two pizzas All two hot Together Finally Oh, Gigi The mozzarella It melted The color There is It was the color we were looking for Although it is not Among my favorite pizzas I must say that In my opinion It has a nice face It could become A drizzle of oil And in this case We help ourselves with a grill Here too A minute, a minute and a half Yes, a minute In the meantime, I'll show you this These are just the characteristics Of the Roman pizza At least as I like it The mozzarella It's not too burnt The color It's nice and golden And by the way It also acts This wonderful crispiness It's nice and straight Here it is Nice and golden This one Instead Obviously Much thicker We're talking about a ball In this case It's 2.50 And it's also this one But You see Nice Crisp What changes inside That instead It should be An alveolus Not too thin But it bites When it breaks Tearfully Theoretically Erika Progetto is imagining it Now let's see how it came You see Bravo, bravo Very good It's a spongy Chin chin It has a structure On the crunchy Everywhere Then you get to the crust Clearly there Then there is the stroke of grace I like it Made like this I also like it I also like the fact that It is well leavened You see Despite everything The alveoli are there Also in the center Now You will vote My vote will be at the end And it can overturn Or confirm the result Let's try this one I already know that this one It's boiling like death At the moment Chin chin I'm going to vote These two cases For a reason Obviously Because this way We can evaluate the dough better Do it too Always take margherita In the pizzerias you know Vote me These two pizzas The Roman tonda A nice 7 While instead the padellino I would say An 8.5 8.5 Absolutely I tell you it was Really fun to eat Just for the structure And in my opinion The ingredients get married Better with this With this type of dough Because it is cut Imagine this With something Also different Now Maybe with a condiment Tendent to white Fiorilli sausages That now we show Very good PIZZA BOTTLE ROUND 2 Pizza number 2 This time But I'll make it to you I recommend Here the frame We need Because you are fixed These frames We need Here the frame Okay So let's start Perfect With the frame There is the The dome Good An air chamber that serves So it's the big dome Then We continue Yes But it extends well I must say Well done Congratulations You are learning the trade Thank you This time yes Because the last time It was not like that Excuse me You are putting the sticks Between the wheels I wanted to tell you I don't want you to get better Than mine Usually pizzas We are suggested The home users At this point We will try Alternative fillings Suggest fillings For the next videos But this time Let's make a little bit Your wish And let's make a sausage Friarielli Finally A little bit more Particular Take my pan Me too And I would say Let's start with a nice spoon Full Of this here A cream of friarielli And cheese Ok And we put it at the base We can also go a little bit more Exactly A little closer to the frame Because we don't need it here It's just Of friariello I have the HCCP From Cire You do this thing in the restaurant I go here too With the friariello Come here The form Is set As before You know it's almost Almost Because it takes effort If you want to become a pizzaiolo Send me a curriculum All right It will be done It's already in the form Just as we did before Meanwhile But this one I complete it And I already put the sausage on top That we previously Roasted And I put the provola on top It looks like the Colosseum I don't know Eh When that one will be cooked I put it in the oven As it is We are almost In the oven We are almost In the oven We are almost It's almost golden on top In practice As before The first part of cooking It's over Uh So now I'm going to stuff it With The rest of the things The only thing we don't put Are the friariello Ggio I go back to the oven So we finish this other part of cooking Pizza number one And this one I put it back in the oven As it is You put it Always on the grill Two minutes And let's see the differences While the other one cooks We put these here That have been previously Sautéed With a little garlic The pan is missing We needed a little pan But we will put it Only to the cameraman Later You collected these In the cake, right? Of course Come on We are almost I'll show you this one You see how beautiful it is Ta ta ta Hey Okay So I make the cameraman happy We are not there yet But we are almost But what a beautiful color Yes It looks like a cake Eh It's true Yes It's true We just need the candle And so many things Look This one is well toasted So we can take it away Exactly as we did For this other one We put a little friarelli Later Do you already have the pan? I do Okay Andre tell me Enough I cut here Oh You heard How beautiful Wait Emotion How is it? Good And here too Uh Cin cin Look how beautiful it is toasted Even below Uh The sausage and friarelli It's always sausage and friarelli But I also like how it was at the bottom It's a different experience From the usual sausage and friarelli Because there is that crunch That usually These pizzas don't have But then I have to tell the truth This cream Which is made with friarelli and cheese Do you like it? Uh It's a pity that the cameraman Can't taste it Cin cin Mm They are really different sensations At the level of dough It reminds me Something we did together We went to Bob Mm Yes It's true Look See how it comes back up It's really fluffy Did you like the sausage and friarelli? It's in my heart But now we have to vote Mm So let's start with the vote For the Romana That crunchy one It's really a difficult battle Because I liked it I have to tell the truth I liked it a lot So Eight Damn Yes Because anyway It's good Because it doesn't puff up It remains crunchy It's like eating a sandwich Sausage and friarelli It's good Panecafone with sausage and friarelli But guys Me That half vote more I have more than half a vote Let's see this I rebut my thought And I don't change my mind Did you like it even more? I've never tasted This connubium But this is A nice compliment I have to say At this point Let's also vote the recipe So we understand If we can bring it to the restaurant Eight Damn No, I'm really Damn But I deserve it In my opinion Thank you Last pizza So let's see If the pan Remains stuck in your preferences Or If with the last pizza He will lose something Ok Pizza battle Round 3 In this case We do a particular thing Actually I do it on purpose To spread a pizza With you Oil In the middle Like this Pizza number 2 We put it on top In addition to cooking it With a kiss I'm going to make a kiss with you We cook it in crust So we put First the grilled zucchini This thing is simply grilled Then there was a little garlic This time Since I want the crust to form As I told you I already put the milk flower We put some cheese And we put it in the oven While that one Ends its cooking This time We finish it In a single cooking In this case Our pan It is slightly more Behind the cooking Above We did it on purpose It's never true This thing I'm going to break it first Just as we did For the other one We put the grilled zucchini This is to get The so-called Marin effect Exactly And then I also put Here the milk flower Equal Identical Slow motion If it is a new pizza We do it In the oven If it is a violin In this case Doing a complete cooking The mozzarella I want to mistreat it a bit I want it to become A bit crunchy A bit of lasagna effect That's why it's called Zucchini crust Do you understand? This one It's a crust on top Here the cooking is finished But I take this one back And I throw it in The effect we want to get Even on the pan It's similar to this one In a crust pizza For a second version I already tell you This pizza is too big Let's uncover it This is a beautiful Roasted cooked That they do here In Beneventano This is a real Porcata Yes I'm going to put The zucchini And the scapeggio This is always At your request I said Make me a pizza With zucchini Here is the pizza With zucchini Stracciatello This is really A slice You know how to cut it To see it like this For me A pizza like this It's amazing This fact that it's cooked In crust This fact that there is Stuff on top We take the old one And we put it back on top This one here It's over Here it is You see No matter how heavy Look how it is The fact that I made it Thinner underneath Makes it even A little bit more Crunchy It fits Here it is The other zucchini crust Let's uncover Ham Zucchini with scapeggio Here it is The stracciatello Here too Here my certainties They begin to falter Let's cut this one too But we'll decide later Let's see how it is Even in this case Despite how heavy it is It's straight Look Yes yes Chin Stop Stop all It's crunchy underneath It's beautiful You can feel everything In a distinct way It's not that Maybe the ham Comes out a little more Insordina Than the other ingredients Yes Second dough This one is still very hot Uh I didn't make a very precise idea Here I finished making my idea Ok Gigi At this point Last round of votes I can tell you that already At the first bite Of the two You immediately understood Yes Padellino 7- Romana 9 Fuck And I'll tell you why This one in my opinion You managed to preserve The crunchiness Which is the most fun part When you eat This type of pizza The cream in the center You skipped everything In this case here Even though it's good In my opinion I suffered a little Because The ingredients used on top Being very moist They spoiled it a little They spoiled the pizza And so It made the so-called Mappazone effect It's enjoyable But In my opinion This one is Top I mean, I would put this one Absolutely In the menu And this one Could become The symbol of the pizzeria I tell you I would take a pizza Of Malati di Pizza And I would prepare it Last vote though On the recipe Do you think It's a recipe from I would suggest I don't know if you like it As an idea Maybe instead of Putting the courgettes in this way You could put them in the julienne To make them dry more And to create An even more fun crust More crunchy And to make a more Consistent game I would say An 8 Because when you put The ham together And the stracciatella You can make Everyone happy So Gigi Thank you very much for everything But now My ratings Will be able to Flip Excuse me I mean 6000 km in the plane Ok Let me tell you Pizza number 1 Margherita In my opinion It was better Than the red one So I agree with you Pizza Scrocchiarella Margherita I give it a 6 It's fun But the Margherita 7,5 At least Pizza number 2 Salsiccia frirelli It's a must For us For me it was even better So The same thing Is repeated For the first pizza As you voted And that one Scrocchiarella For me 8,5 The other one 8,5 It was beautiful It was fun You ate it And you had fun Even on the last pizzas I agree with you This one Look We made this one A long time ago The slice is very heavy It's all blue The bite Is still crunchy It's delicious to eat This one Having it wet on top You lose That consistency So you can't have fun Like in the other pizzas So I give it 8,5 And this one 6,5 But They are quite even Guagliù Let me know Especially now Your opinion In the comments Which pizza Did you like the most Which pizza Would you like to see on the menu If you have any suggestions On other types of pizza That you would like to see In our pizza battle And Thank you For being here Until now Bye See you next time Bye Guagliù