What's up guys and welcome back
to my channel, today I want to show you
a pizza made by poolish preferment or "pulish"
this pronunciation is a bit of mystery
according to the English pronouciation
it should sound like poolish - I don't really know
and by the way, you probably got what I'm 
talking about
the peculiarity of this video is
the comparison between a biga pizza
and a regular pizza with dry yeast
fermented in 8 hours
[Music]
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this one clearly is the one with dry yeast
and 8 hours and it looks 
very well raised. This one
with the poolish doesn't convince me
it looks like a some bad dough
it doesn't look raised well
let's try it, maybe something is gonna happen
while cooking. This is the first time I manage such a pizza
success or failure, I will be
sharing everything with you. It looks
too flattened and it reminds me some dough
where the yeast didn't work well
I don't know guys...
I don't feel optimistic 
about this pizza
by the way, you have probably
heard her
behind the camera, there my wife Mary, as usual. Hi Mary!
I did follow some recipes. Mainly
Master Giorilli's one. Let's see if
I did well or bad!
Master Giannino to gently stretch it
it isn't necessary making
a big crust as it will grow by itself
while cooking. He also said that
the temperature of the oven doesn't
have to be too high. Regardless
the hydration, 
it's about 65% for both
Mary, in your opinion, will it be
an epic fail or an epic win?
"It will be fine!". Some mozzarella...
Some remaining basil... pecorino romano cheese
let's enlarge just a little bit
it looks sembra enough stretchy elastica
some oil... fingers crossed!
Do you think it's growing well? Look!
It's not growing as fast as usual
"can you see the bubbles?"
Wow, it doesn't seem a bad
leavened pizza!
Effectively, I'm astonished
The Neapolitan saying 
"Ugly face is good hearth" seems true this time!
I feel touched - I was hopeless
I can't believe it. The texture is well done
it's not charred
"This is the typical circumstance where saying - 
I TOLD YOU I WAS RIGHT" here we go... the typical
quote every wife says to their husband
Very interesting pizza
I wouldn't have bet 5 Italian Lire (€0,03)
"If you think how the dough looked flattened"
Now, we are going to make
the traditional 8 hours fermented pizza
to make a proper comparison
Effectively, by touch it seems different
less sticky under the fingers
this one seems to have
a different structure
do we want to pop these bubbles?
"me me me... I couldn't pop it!"
otherwise they will burn while cooking
I'll add the toppings on the paddle. Let's make the flour
flying around. I'm sweating, the oven is too hot
How can pizzaioli bear this
temperature all day long?
guys, you are my heroes!
Let's add some tomato, some mozzarella
I had to go to the supermarket
to find some basil
some oil. I don't expect any surprise from
this pizza "Canta Napoli" (Napoli's singing)
at the end of the day popping the bubbles
was a good move. Guys alway break the bubbles
How great is this Ardore oven!
This one is the pizza with dry yeast
a 8 hours leavening direct dough
and this is the result
not bad - let's compare them
and now, the legendary cutting test
let's try to spot the difference
between these two pizzas. 
It seems this one with poolish, 
is light brownish
differently from this one. I don't believe
it depends on the cooking only but it
I think it is also about a lack of sugar
probably the poolish consumed
most of the sugar and this caused the
lighter colour
it could be as the traditional recipe
also mentions malt that I haven't added
As I can't find malt in supermarkets
here where I live (Dublin)
This can definitely explain
the chromatic difference between the two pizzas
tiny difference... only such a 
picky person like me can notice it. And now
let's cut it to see the inside
I want to start from the
biggest side of the crust
[Music]
I was expecting a
a bigger development
I don't know why... "but there are
sinkholes here!" Are you saying I'm exaggerating? 
very soft... let's try
the other one. This is a very standard pizza
not too bad
this looks like... a cannon!
Mary, what do you think? They both are very nice
"to be honest, I'd rather prefer
the one with poolish. You are saying
pizzas shuold be darker than this one but I prefer
lighter pizzas" Anemic pizzas...
alveolatura guarda qua secondo me rende
The inside of the crust is very nice
This one shows it better
And now the tasting test!
Let's start from the one with the poolish
Great smell, and gently tasty
Not as the biga pizza but
The smell is very interesting
The general dough taste is
Lighter and that makes sense
in terms of shelf life
after a few minutes after cooking
the other pizza, the pictures
we took and more stuff
we spent 6-7 minutes and the
pizza changed a bit since it got cold
I can feel it when I bite it
the other is the traditional
Neapolitan pizza as per the traditional rules
cheers... I can listen to some Neapolitan mandolins!
less tasty but more suitable
for a wide-range of toppings
very soft
but also crunchy here
I like both but
as I'm curious, I've a slight preference
for the poolish pizza
and I want to dig deeper into it
and this is why you should
expect more videos about it over
the next few weeks. I'll show you how to make this pizza
and I'll clarify every single step
as they are not clear if you look at the books
or videos around. They explain how to make it
but they don't say how to manage it, later
I'll clarify every doubt
So... Subscribe to my channel and click the bell to receive the notifications
Thumbs up if you liked the video
leave a comment and let me know what you think about the two pizzas
if you prefer the poolish or traditional pizza
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you know what?
I'm going to eat both pizzas!
See you next time!
