Neapolitan Pizza Dough - Test of 4 Flours

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  • Опубліковано 11 гру 2024
  • In this video I explore the best of 4 flours in producing the biggest lightest most tasty well structured crumb crust.
    We use the same 100% Biga dough method for all pizzas. Same oven same everything - the only difference is the flour.
    1) Iaquone per pizza
    2) 25% Manitoba 75% Iaquone
    3) 100% Manitoba
    4) 100% Caputo Pizzeria Rosso
    Please feel free to express your preference.
    #neapolitanpizza
    #pizzadough
    #pizzarecipe
    #caputo
    #pizza

КОМЕНТАРІ • 37

  • @knowlton23
    @knowlton23 Рік тому +3

    Very interesting and helpful. You obviously know what you're doing with pizza dough.

  • @bradzimmer239
    @bradzimmer239 11 місяців тому +2

    Nice pizzas and great experiment. A lot of people think that type 00 flour from Italy (soft wheat Flour) is the best, but actually Manitoba Flour is more superior. This is a Hard Red Wheat grown in Manitoba Canada. Its also meant for high heat ovens.

    • @MegaFregel
      @MegaFregel 3 місяці тому

      Manitoba is also a soft wheat flour

  • @minidolly77
    @minidolly77 Рік тому +3

    I love both Manitoba and Caputo, but all the pizzas have an amazing crust !

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +2

      Thank you minidolly77 in my opinion the iaquone was too dense but that’s just me. Glad you enjoyed the video - more coming soon

  • @ethaneriksson6247
    @ethaneriksson6247 7 місяців тому +1

    Absolutely great, thank you very much for this

  • @MrTheDeus
    @MrTheDeus Рік тому +2

    Thanks for the comparison, it was very interesting

  • @severinodealexandris3220
    @severinodealexandris3220 Рік тому +3

    Hi sir
    One thing I caught which may have been just misspoken
    Is at when you were explaining biga 1:03
    You let us know it was 100% flour and 75% water.
    I believe while watching your other content your biga had 100% flour and 50% water.
    Am i dreaming 😂
    I Enjoy your videos!!

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +1

      I’ll need to check ! Thanks for pointing this out and glad you enjoy my videos !

  • @Allyby58
    @Allyby58 Рік тому +2

    I'm using Carrs 00 flour at 24 RT with great results and not using BIGA or Poolish, I might give this method a go sometime, The problem is my wife keeps saying why change things when they work well. 👍

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +2

      You will most definitely noticed a difference, pay attention to the flavour and the lateness of the dough when using biga

  • @siferuk
    @siferuk 10 місяців тому

    Love these types of videos, i fancy trying fresh frozen yeast vs fresh yeast vs instant vs active

  • @TheTrainstation
    @TheTrainstation Рік тому

    I think the Manitoba is the one to use for deep dish sicillian style and NYC style. The lower protein content flour is for neapolitan style (less crispy). I preferred NYC pizza to the ones I got in southern Italy (Lecce) and in Rome.

  • @misteralex01
    @misteralex01 8 місяців тому +1

    Amazing looking dough, what’s the recipe? If you don’t mind. I’ve been wanting to do biga but everyone has large portions, never something small.

  • @aracalbuto
    @aracalbuto Рік тому +4

    How much yeast did you use for this small amount of dough? I never know how much yeast to use for 3 pizzas, either biga or poolish. Thanks!

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +1

      Just 1g fresh yeast for each biga.

  • @skyboy123454321
    @skyboy123454321 Рік тому +2

    Have you tried nuvola and nuvola super? The super seems great but I cannot find it

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +1

      @@Taco I haven’t tried it as it’s not available her but I’ll look at importing it for one of my dough comparisons soon

  • @GuilhermeMartins-x9t
    @GuilhermeMartins-x9t Рік тому +1

    Hello! What are the main differences if you do the stretch or not for the final product? Does it get you a better corniccione?

    • @THISISPIZZA
      @THISISPIZZA  Рік тому

      The stretch is to add structure to the dough and helps work the dough.

  • @ColDesignLLC
    @ColDesignLLC Рік тому +1

    Thank you. It would be great to make the same comparison for dough developers. Something like; Reddi-Sponge vs pz44 vs Il Granaio delle Idee. I've always wondered how they actually affect the dough condition.

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +1

      Thanks for the comment, we don’t have those brands here but I can do a further comparison between some there brands. It’s fair to say the flour makes a significant difference to the dough when cooked

  • @GiusBakingPassion
    @GiusBakingPassion 5 місяців тому

    Have you ever tried diastatic malt with biga? Many pizza makers say you can't make a proper biga pizza dough without malt. Your results are remarkable though and you don't seem to use it

  • @zigone8210
    @zigone8210 Рік тому +1

    Interessante 👍 Total idro 80% ?

  • @alge3399
    @alge3399 8 місяців тому

    I have a K.A planetary mixer. Ow for 6 years and im begining to hate it for pizza dough. I just do a autolease with slap and folds and the dough turns out so much better.
    Im investing in a spiral mixer for my dough. Its a unbelievably huge difference in gluten structure and strength. K.A just for mixing anything but dough.

  • @MrUsampa
    @MrUsampa Рік тому +1

    Which tastes better ?

    • @THISISPIZZA
      @THISISPIZZA  Рік тому

      I have to say pizzeria red for flavour

  • @chriscorsi622
    @chriscorsi622 Рік тому +1

    Oh my god

  • @thomasschafer7268
    @thomasschafer7268 Рік тому +2

    All are too expensive. Better find a regional producer. The 12% protein Level is the most important point.🤔🤔🤔

    • @THISISPIZZA
      @THISISPIZZA  Рік тому +1

      Problem with that is that Italian flours are pure with no bleaches or additives making them the best