Il Trucco per una Pizza SUPER Digeribile è l'Acqua! Impasto Idratato all'85% Step by Step di Gennaro

🏠 Pizzeria name: Nennè Pizza 📍Address (Google Maps): https://maps.app.goo.gl/zGwN45CEYHpBS... 00:00 What you will see in this video 00:46 Mass and explanation Pre-ferment 02:25 Phase 1 of mixing 06:15 Gennaro explains the differences between pre-dough and biga 07:20 The story of Gennaro the baker 07:44 Phase 2 of mixing 10:09 Gennaro explains what the water is used for in the dough 11:44 Taking the finished dough from the mixer 12:52 Gennaro explains the difference between sourdough and pre-ferment 13:15 Kneading dough after 40 minutes of rest 13:38 Start of cutting and forming of blocks 14:05 Gennaro has a question for the audience 14:32 Continue section 15:53 The secret of the perfect dough according to Gennaro 16:14 Gennaro explains all the phases of the 85% hydrated dough In the video, the Neapolitan baker and pizza chef Gennaro discusses in depth the process of preparing pizza dough, focusing on the use of pre-ferments and the importance of hydrating the dough. Main Points: Difference between Dough and Cream: Gennaro emphasizes that the process of preparing dough is complex and requires attention. It starts with a pre-ferment, which is a sort of starter dough prepared 24 hours in advance. This pre-ferment, called "Billisch", is a mixture between "biga" and "Polish" and has 80% hydration. Importance of Hydration: A crucial aspect is the hydration of the dough. Gennaro shows how water, which can make up to 85% of the dough, is essential for making pizza more digestible and meltable. The more water is incorporated, the lighter the pizza will be and the less it will weigh down the stomach. Process Phases: The video describes the phases of dough processing. The first phase serves to create the gluten mesh, while the second phase focuses on water absorption and the formation of an elastic structure. It is important not to stress the dough too much to avoid it becoming gummy. Working with pre-ferments: Gennaro explains that working with pre-ferments is more challenging than using sourdough, as it requires careful management of temperatures and environmental conditions. Pre-ferments help keep the consistency of the final product more uniform. Preparation and Rest: After kneading, the dough must rest to allow the gluten mesh to develop and to allow the dough to stabilize. Observations and Responses: Gennaro invites viewers to reflect on personal experiences with pizza and to answer questions on how to recognize well-risen dough. He also asks for feedback in the comments to stimulate discussion and shared learning. In summary, the video offers a detailed and practical overview of the preparation of pizza dough, emphasizing the importance of hydration and the use of pre-ferments to obtain a high-quality pizza.