Full In Depth Differences And Recipes - Neapolitan Pizza Vs Pinsa Romana

Hello guys from my street Gio Capelli and welcome back to my channel. Like you can see here we have pizza and also we have pinza. Yes guys this video is about to see all the differences between pizza and pinza because they are totally different products. This is an amazing, crunchy, soft, super special pinza. Pinza with an S. And then this is a perfect, beautiful pizza. I really love both of them. To be honest, watch until the end what I think about this pizza. And this is a totally different from the dough, from the flour that we use, from the method of making the balls. Everybody knows pizza but not everybody knows about pinza. You're about to discover what are all the differences. Go ahead guys, watch until the end, smash the like and let's start everything from the Polish. And don't forget, this is perfect for home users and also for business. Besides that let's go ahead and let's stop watching till the end. And here we go guys, everything starts by making the dough. So I want to explain you a couple of differences between pizza and pinza. In this case I'm gonna make it easy but I'm gonna use the same yeast. Like if you know me I use always Polish. Like you can see this Polish is alive. Look at this. And this is like mother yeast. So we're gonna use the same leavening process from the pizza and the pinza. But here today we are starting 24 hours before by making the pinza because it needs 24 hours before the pizza. So that's the first difference. The pinza needs 24 hours extra. Tomorrow we are going to make the dough for the pizza. Here in this case to make the pinza we use the rice flour and also semolina flour. But the original one is made with the soy flour. So if you can find the soy flour switch it with the semolina. In this case I want to make it easy so I just switch it with the semolina. Let's start to make the Polish. Grab a container like that and put 500 grams of water, 500 grams of flour, 5 grams of yeast and 5 grams of honey. Mix everything and let it prove for one hour at room temperature and then overnight in the fridge. We have a beautiful Polish, nice and strong. For the pinza 500 grams of Polish with water, 200 grams of rice flour, 300 grams of semolina flour, really fine, 20 grams of salt, 300 grams of really cold water, possibly with ice. Speed number one and then mix everything together until it's all one piece, all one dough. Okay like you can see here the dough is all one piece. So now it's time to go ahead and speed up the dough at the medium fast speed and add the water on top of the dough little by little until all this water is all absorbed. Don't leave, stay here with the dough otherwise the dough is not gonna come out right. This moment is super critical, we are building the gluten right now and then for the pinza it's really important that you build the gluten super properly. Three, two, one, done. The gluten is properly built. Nice, you can pull it nice and that's what we're looking for. Put the olive oil on the counter where you're gonna put the the dough and then try to pull the dough out the machine. It should come out nice and clean. Don't rip the dough, you need to be super delicate with the dough. Here we go, see the mixer is nice and clean. That means that the gluten structure was built properly. A little bit of olive oil in your hands, try to open the gluten. That's what we want to do. So now go ahead, close it like a t-shirt. So just fold it a couple times and then close it. Olive oil. From this moment, this top part is the top part of your pizza. So now grab a bowl, a little bit of olive oil on the bowl and then go ahead inside the container. Close it, make sure it's nice and sealed. That's why I'm using plastic wrap because this way for sure it's closed. Okay, to make sure I want to go ahead and put this one on top this way, for sure there's no air. So now we want to wait about 50 minutes to one hour at room temperature and then go ahead and put it in the fridge and tomorrow we're gonna make also the regular pizza dough. Good morning guys! Today is the day after. We are about to make the pizza dough. Pay attention because here we are going to show you all the differences also for the dough. This is super simple, the pizza. We're gonna add in 500 grams of Polish, 500 grams of flour, 200 grams of water and just 25 grams of salt. Speed number one. Until this point you see that the dough process is about to be the same of the pizza because the process is the same but just different flours. You want to mix the dough until it's all together for about five minutes or so and then we're gonna speed up the machine and add the water little by little until it's complete. This process usually takes about a total of seven minutes. Okay, boom! The dough is ready. We're gonna do the same exactly thing that we did for the pizza. Here the first difference here right now is the hydration that we have 70 percent versus 80 percent. A little bit of olive oil on top. Let's let it rest for about 15 minutes and then we make the balls. The dough was relaxed and now we are ready to make the balls. So let's go ahead and cut the dough like this is nice and strong. So that's how you do the balls for pizza. Go ahead and chop it. We're just gonna go there on the table and just make sure you lock it from the bottom and that's how you make the balls. Now we grab a container and then we place the dough inside the container like that. So we're gonna let it rest for about two hours at room temperature. When it double up the side the dough is ready. Now it's time to go and get the dough from the fridge of the pizza and then continue the process of the pizza. Here we go. This is the dough how it looks like. Okay here we go. I've just got some plastic wrap. Keep in mind this is another difference here. The dough for the pizza is totally different situation from pizza. It's just a few step extra and trust me this is probably my favorite pizza after the Detroit style. So like you can see here is very important the timing and the hydration ratio from the pizza to make a best pizza to have the perfect air packet. Like you can see here the dough doesn't stick really much. That's why we put the olive oil on the top. Here we go. So now bang it. Look at this. Boom. Wow. Wow. The dough is alive. Have a little bit of olive oil on your hands. Grab rice flour and dump it on top of the counter. With your hands grab one part and we want to have the dough about 250 grams. So now this part see the top part go ahead on top of the flour. So this is how you make the ball. Go ahead and have like a cross. You want to close everything and then go ahead and close it properly made and then put it where is no flour. You want to make sure that the dough is properly closed here. So it's very important how you make the balls because if you're making the balls like the other one the regular pizza you're going to take out all the air and then instead of to have the air packets big you're going to have like a sponge texture and we don't want that for the pizza because pizza is a super crunchy and soft the inside. So it's very important to create that crust from outside. Now let's grab a container like that or maybe a sheet pan if you have a home. Just give it a little close like that make sure it's close and then go ahead and place it inside the container. Make sure again that it's closed and we do the same thing with the with the rest of the balls. So now from this moment you need to monitor and that usually takes about two hours. It depends more hot more fast more cold more slow. So we want to wait about two hours and then I will let you know when the dough it's ready. And here we go guys this is the peel by the way for the pizza. Like you can see it's long because the pizza also is shaped differently from the pizza. So here we go we have pizza compared to the pinza. Look at this it's nice compact strong they are both the same but different flour even the smell is different. Like you can see. Voila so let's go ahead and we're gonna start with the pinza romana. You need to stretch the pinza with the rice flour. Keep in mind this part always on top. The oven setting we're gonna cook this because you can cook it the home oven at 400 Fahrenheit. So it's perfect to cook it at home but really important you have to cook it double. So you cook it twice basically. So we're gonna go ahead and give it a nice pre-part bake before cooking it. So that's the first thing which is makes a huge difference. That's how you stretch pinza romana. More flour on top then we turn it. Look at this how strong it is. Just with the finger we're gonna go ahead and press. Then we go in the center and that's it. That's what we want to do. Then we grab it take off the flour. Then we flip it over like that. Then we make a shape of the original pinza. Voila. So if you get this kind of bubble the thin thin bubbles go ahead and pop it because that is gonna get burned. Here we go. So now we put a little bit of olive oil on top. Now let's go get the peel and then put it on top. Done. You don't touch it anymore and we're gonna go ahead and part bake until it gets little gold. Done. Now it's time to make the pizza. Which the pizza it's a super easy way to make it. So we put in the flour a couple of times and now we can go ahead and stretch. Press press press. All the air goes on the crust here. Then we flip it over take off the flour and then two three four five six until we have like 10 inches pizza and then boom. Pizza it's lovely stretch. Pizza is cooking there. For this pizza we're gonna make it the base of a basil pesto. We're gonna go all the way. Then we're gonna put some artichoke heart under olive oil. Nice. Smells so good. Then fresh mozzarella. Parmesan cheese. Put it on the peel. Then we're gonna make a big 12 inches pizza. Now follow me and let's cook this pizza in the different oven. Turn on the light. 400 celsius and now let's go ahead and let's cook the pizza for one minute or one minute and a half at 400 celsius. We have the bottom also cook at 370 360 370. Okay here we go about five minutes passed by and like you can see it's perfect. Look at this it's nice it's crunchy. Look at the bottom we still have some hair pockets even on the bottom and that's how the pizza supposed to look like. So now we can go ahead turn it off the broil and put in ventilation or maybe even static it's good. You don't want to cook the top because it's already almost cooked so we need to cook the bottom part. What is a good thing for the pizza? You can prepare the bases even a day before. Just wrap it up and put it in the fridge and they are good. So what I suggest if you're making pizza home this is the best way. So you can prepare this in the morning and then you can have it in the container. Put it in a container just leave it there and they are good at room temperature for about four hours six hours. So I'm gonna put all the ingredients here and then finish the regular pizza because it takes only two minutes to make it. But it's very important guys to have a grill on the bottom this way the evaporate evaporates also from the from the butter. So I'm gonna keep it like that right now it's cooling down. So let's prepare the ingredients fresh mozzarella parmesan cheese. For the base we're gonna put some radish base mixed with guanciale or this is made with speck. And then we have some lovely guanciale. Oh my god super tasty guanciale top. And then to finish up we're gonna put some valerian on top. So let's make this pizza make sure it's not humid on the bottom. If it's humid to dry out a little bit the pizza. And voila we are ready to make this lovely pizza romana. The bottom part we're gonna go ahead and spread this beautiful radish cream on top. Look how it melts it's even crunchy. Can you hear that? Very important to put the ingredients everywhere. Parmesan cheese everywhere. Fresh mozzarella on top. You don't want to put too much because we want to have the nice crunch of the the pizza you know what I'm saying. And then we put the guanciale which is super super tasty. Olive oil on top just to make the pizza more crunchy. Then boom let's go ahead back in the oven the same temperature but it's a static mode. Here we go. So we cook this pinza until the mozzarella starts to bubbly. Here we go guys. Pizza it's ready and let's get also the pinza. And here we go the pinza it's ready too. Let's put it on top of the grill this way it all evaporates also from the bottom. Now let's go ahead and let's finish up. Like you can see we have totally different products but still pizza and pinza. So let it cool down this one a little bit. Let's finish up this one with uh so let's go ahead let's finish up this pizza with sun-dried tomato. We don't want to put too much otherwise the taste of the sun-dried tomatoes are too much. Then we're gonna finish with the generous amount of fresh basil on top. And here we go we have the pizza. Perfect lovely cook. Let's go ahead and let's finish up the pinza romana. We're gonna finish this with the valerian salad. And also this one with a little bit of parmesan on top. Extra virgin olive oil. Done. Here we go guys I present you the pinza. And we have pizza versus pinza. It's time to see the inside of the pizza first. Like you can see it's nice it's soft. Take a look. Pizza is also nice. The slice of pizza. That's how you cut the pinza. Okay ready? How the pinza romana is in the center. That's what we're looking for. What's important here on this pizza is that you get a nice layer of the crunch from the bottom and then also from the top. Because that's made with because the lower temperature the lower cook and then we get all soft to the inside for the hydration. This was 80 percent of hydration. You want to taste? Let's taste the crunch of this pizza. Cross first. It's crunchy huh? Wow. Insane taste. Full of air. Try this pinza recipe at home and then tag me on Instagram Vito Iacopetti. Ready? Get the slice. Oh get the cheese there. Pizza of course is gonna be for sure super more soft. Yeah. Totally different because look at this. Look how thin it is compared to the pinza. See? Which one you prefer if you want to eat every day a pizza? Okay guys thank you so we're gonna finish this. Thank you so much for watching and I'll see you soon and every week a new video and thank you so much guys. Comment below and subscribe. Yes we're gonna hate everything.