LE5 Stagioni Superiore Pizza Dough
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- Опубліковано 20 жов 2024
- Today’s pizza dough is made using Le5 Superiore flour. I did a 24hr fermentation at 70% hydration. I was really impressed with the 10 pizzas that I made. The dough had a lovely colour and texture whilst being super soft inside. It had a good resistance to the heat from the pizza oven, there was very little charing to be seen. Considering this dough was 70% hydration, it was remarkably easy to handle, balling and shaping the pizza was very easy to do. It’s a great flour which I’m sure will easily push to 75% or 80% hydration. I will try this in the future.
The flour was autolysed for 9 hours before I added the rest of the ingredients, the Famag im5 got to work on the ingredients and produced a lovely smooth dough in less than 8 minutes of mixing.
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I didn't fall off my chair.....I was excited to see your desire to make pizza !
this flour is a joy to watch, when that transparant crust comes out! Thanks for another lovely video.
My pleasure 😊
I enjoy your channel as well as FB page. Learning a lot. Thanks
Wow thats a great pizza. Well done.
It's nice to meet someone who loves pizza just like you ;)
Absolutely. Hello 🤩👋👋👋👋 o
great great video as always, thanks for trying for us all those different doughs and methods!
Nice! I tried most of the caputo flours (cuoco, nuvola, pizzeria, manitoba) and 5 stagioni pizza napoletana. But for me 5 stagioni superiore is the best. It is easy to work with and it has a nice flavour. I am curious for the 80% hydration never tried that before. Love the videos!
Cheers,.it's a belting flour. I'll order some more and try some higher hydrations. Like you say, it's dead easy to handle. Cheers 👍
Awesome
Hai sir.ist the stagioni napolitana flour is much more chewy then other stagioni series of flour?because u felt the nptln stagioni us really chewy.especially after ist cool down.
Very interesting. That flour has exactly the same protein and W values as the Caputo Soccorossa I now swear by. Very similar results, as I guess you'd expect!
Interesting, I didn't know that. Thanks for sharing.
Unfortunately in US we can't get similar spiral mixers for home due to the power is only 120vac, autolyse is amazing, have you found the long period of autolyse of 9 hours more effective than let's say 30-40 min other than cooling the temp of the dough?
That's a shame about the mixers. I usually do 6 hours but some comments I get say that's too long. I find it works well especially for high hydration dough. It also helps keep the temperature down for mixing. I don't remember ever doing 1 hour or less autolysing but I hear it's still beneficial. Give it a go and let me know what you think 👍 cheers
Love the videos. Apologies if I missed this but could you do a video on why you chose the mixer and the theoretical number of dough balls you could achieve?
Thanks for the feedback. That's an interesting request. I will have a think and see if I can come up with something. Might be a short one but I'll give it some thought. 👍
Greetings,
I have an issue, when i ferment the dough it flattens. It should rise but it expands on the sides not upward.
Can hou suggest a solution? Or possible causes?
Thank you
Hi, so I hear it's recommended that you bulk ferment in something taller than it is wider. I just use a mixing bowl and not had a problem as it's narrow at the bottom so the dough still rises upward. You might need to build more gluten structure by kneeding for longer periods. Kneed, cover and rest for 5 mins and repeat until you can feel strength in the ball. Research the window pane test on Google. Let me know how you go 👍
@@PizzaRamblings Thanks for the tips.
I normally do all the things you mentioned except for fermentating the dough in a mixing bowl and then slice with knife and create the balls. That will solve my issue i think. Can i ask one more question?
How long do you ferment your dough in the mixing bowl? (Cold or room temp) and how long do you ferment the dough after dividing it ? (Cold or room temp)
Hi that depends but my go-to dough is 24hr room temperature. 18hr bulk and 6 balled. Most of my dough is RT. Just did 72hr of which 65hr was in the fridge. I don't ever notice much if any difference in taste or anything, maybe I'm doing something wrong 🤷♂️ Cheers
Hey I have a quick question: out of the 24 hour RT leavening period, how long did you keep it in the bowl to rise vs balled up in the trays? Is there any rule of thumb for when to ball it up depending on total ferment time? Thanks
I'm not sure there is any rule of thumb you can experiment. But I do 18hr bulk 6 HR balled. I think they call it the second fermentation so it probably should be a good few hours minimum. Cheers
@@PizzaRamblings thanks! And how long did you autolyse in the fridge? I've read most people suggest autolysing at room temp for 30minutes-3hours. Did you go longer in the fridge?
Yeah I do 4 to 6 fours usually to help cool the dough down. Autolysing the dough helps with the mixing and cold dough is good for keeping the dough temperature down, giving a longer mix time if needed.
Very nice! I guess you can go up to 80% without any trouble
Thanks, yes that is something no will try for sure. Really impressed with that flour.
Excellent cook, again! Still like the sourdough better?
Thanks 😊. Yes the SD had so much taste it will take some beating that. This was really nice to handle though probably one of the easiest for 70% !
Great video! Would you now say this is your preferred flour? Thanks for sharing. Cheers!
It's the easiest flour I've used at 70% I think. I still love Manitoba. But this le5 is right up there for sure. I'm sure it's got more to give hydration wise. I'd like to do some poolish with it before I make a final judgement but it's very very nice flour. Thanks for watching 👍
Stephen, with a mix time of under 8 minutes did you use cold water for the final mix?
Yeah and 9 hours autolised in the fridge in the mixer bowl
Oh, the other question I wanted to ask is how long did you ferment the dough balls?
I make the dough balls from the same batch of dough that I use for the pizzas, so it depends what you have on the go but there is nothing different, just use what you have and treat the same as pizza dough.
G'day!
I've been a long time viewer...first time contributing!
I noticed your pizzapp setting at the top is set as pan pizza and not Neapolitan pizza. Is there any particular reason for this?
I've had trouble with my dough not rising enough recently and I've just noticed my recipes using the pizzapp have been made in the Neapolitan setting, not the pan pizza. It seems the pan pizza setting gives a higher yeast quantity when comparing other ingredients like for like?
Thanks for the great content mate!
Thank for your comments. That was a stupid mistake that someone else also spotted. Seems strange that it was perfect 😂
I'm my latest video I switched back, and that was fine. I'm wondering if it the temperature that your putting in. My room is usually about 21c but I managed to measure the AVG temperature over 24hr and that was actually 18c. So that's what I set the temperature to in the app. Obviously the lower the temperature the more yeast is added. There is a video of a device I used to work out the AVG it wasn't dear and has really helped me get accurate temps for the app. have a look through the video it's in the last 10 I think.
It's here ua-cam.com/video/FSYtAbaZh3M/v-deo.html
@@PizzaRamblings I have definitely thought the temp is the culprit given how sensitive yeast is to it. Great! I'll look into that....I've also been setting the RT at 21, simply because its the temp I measured at the time of making dough. But, like you, I suspect I will find my average over 24 hours is quite a bit less!! Thanks mate
What’s your go to flour to use? I’ve tried that Caputo pizzeria the last few weekends and not been a big fan of it.
I've loved Manitoba lately as it can stand some hydration and long fermentations. I was, Molino Dallagiovanna is good but not a flexible as say Nuvola. I absolutely loved the le5 I just did.
wow turned out great again, would love to get hold of that flour! where did you order it from? cant seem to find it.
Hi. If in the UK there is a link in the description.
@@PizzaRamblings well, iam not in the UK, and with the brexit stuff shipping got difficult :/ btw the link in the description doesn't work :)
@@GlubschiaugLP oh right thanks for letting me know 👍
@@PizzaRamblings no worries 😃
Is your turning peel 8 or 9 inches? 20/23 cm?
Hi, just measured and it's 8 inches 👍
@Pizza Ramblings it is true this flour is only for mixer, someone tell me you cant do hand made pizza dough using that flour.
Hi, yes you can do hand made. It's difficult because of the hydration level but it is doable but will take quite a lot of kneeding and folding. I do 65% quite often by hand and it's not hard to do, takes 30 mins with resting between kneeds. The flour can be used by hand or machine. Cheers
@@PizzaRamblings Usually i work my pizza dough 60% - 65% by hand.
Kneading for 30 minutes is an excellent exercise, you improve your kneading technique, you feel how your dough comes to life and the formation of gluten chains, the final prize is worth all that work.
From experience which flour gave you the lightest cornicione? I used Caputo Pizzeria, Novula and Stagioni Neapolitan.. the best results I had were with Novula at 73% hydration. Also for some reason the Stagione Neapolitan gave me a gummy cornicione. Still aiming for a lighter cornicione!
Kindest regards!
Rashed
Hi, now your asking, probably le5 superiore at 75% hydration. However ive had some serious dough by combining nuvola and Molino Dallagiovanna (video in the channel). Higher hydration stuff seems to make the lightest cornicione. I found le5 neaploitana chewy too 👍
@@PizzaRamblings excellent.. thanks for your reply.. by the way have you considered trying le5 stagione gold?
No not yet, I don't think it's available from the wholesalers that I use. Is it any good ?
@@PizzaRamblings I haven’t tried it. Sadly its only available in 25kg in the website that supplies my country. So I’ll have to pay 41$ to try it. I’m still considering giving it a shot.
Wow... Ive been getting the new smaller 12kg or 15kg bags that Molino and Caputo have been making. It's great as I have a couple of them and a nice selection of 1kg from LE5 and Caputo. 👍
Nice pizza. Any shops were I can buy flour 00 in UK? Thanks
Thanks, yes I get pretty much all my ingredients from here www.adimaria.co.uk/
Where did you get your kitchen craft matt from pal ?
AHH that was in a local garden centre. It's pretty good to be fair.
@@PizzaRamblings ok cheers, I've got a rubber one which is ok but its annoying to clean and dry 👍
Hello and thank you for your great video about this dough with the 5 stagioni flour! I only want to ask your if you could share me by text your full recipe with time details, I am French and I don't understand all what you said in the video, thank you a lot!
Hi, Sure it's 10 X 280g Doug ball's 70% hydration.
1651g of flour
1156g of water
49g salt
2.94g fresh yeast
24 hours total 18 bulk 6 balled
Get the pizzapp on your phone, it really helps with the ingredients and amounts.
Cheers
Wow I need a mixer like that
Yeah it's mega 🙂🙂🙂👍👍👍
@@PizzaRamblings I mean a 20 qt
Oh right, we don't know what qt is in the UK lol.
@@PizzaRamblings quarts
Ahh right, we use millilitres
What different napolitano dough ball and pan pizza🙏🙏
I've only ever done a Detroit style pizza in a pan and that was the same type of dough 70% @ hydration, but it was nearly a 600g ball lol.
Not easy to work with this flour
Really, wow surprises me that. What hydration are you running ?
@@PizzaRamblings 70% but I try your way to do , with autolise , it's better