SEI A DIETA? ALLORA FAI QUESTA PIZZA!

✅ SUBSCRIBE to the channel - http://bit.ly/subscribeGigio | ✅SUBSCRIBE TO MY CHANNEL: http://bit.ly/abbonatigigio ✅SUPPORT THE CANELE ON PATREON: http://bit.ly/gigiopatreon | ✅MY PIZZA COURSE ON UDEMY: http://bit.ly/theartofpizzamaking ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ 💥What I used in the video 💥 Reusable silicone lids: https://amzn.to/392ixmX Dough box with lid: https://amzn.to/34p2nSe Dough spatula: https://amzn.to/2YSthAA Silicone spatula: https://amzn.to/2XaqMuS Wooden oven shovel: https://amzn.to/2syicZn Palino to turn the pizza: https://amzn.to/2YStNyU Libra: https://amzn.to/2WNxBRl Pan for baking: https://amzn.to/2Jj7RG7 Forno Ardore: http://bit.ly/fornoardore DJI Osmo Mobile 3: https://amzn.to/38G9Kbl Ring Light: https://amzn.to/2Pq1yo3 Xiaomi MI 9T for shooting: https://amzn.to/2NTvecc Redmi Note 9: https://amzn.to/2YVHa3d ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Following your numerous requests over the past months, I decided to compare the pizza made with spelled flour with a true Neapolitan pizza, leavened in 16/18 hours. For the video I created two doughs with medium strength flours (13g of protein). For both doughs the hydration is 63% WITHOUT autolysis. Do you prefer the result with spelled or that of the true Neapolitan? Let me know in the comments! 00:00 Start 00:52 The drafting of the spelled dough 01:40 The spelled margherita 02:24 The cooking of spelled pizza 03:09 The drafting of the pizza with 00 flour 03:56 The classic daisy 04:34 Cooking the classic margherita 05:04 The confrontation 05:15 The legendary cutting test 06:18 The legendary proof of tasting 08:05 Final greetings ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ ♕ Follow me on social media ♕ Twitch: https://bit.ly/gigiotwitch Telegram: https://bit.ly/gigiopizza-telegram Facebook: https://bit.ly/impastoinfuga Instagram: https://bit.ly/gigiopizza LinkedIn: https://bit.ly/LinkedinGigio #spelt #pizza #dough