Best Pizza Dough Discovering All Secrets of The Best Flours

[@vitoiacopelli]

What flour you use?

[@comd.shepard]

Whole Wheat

[@patrickdieterich8088]

typo 00 Cuoco e Typo 0 Manitoba mix

[@JimJimmington-e8i]

KAF "00" flour or KAF bread (strong) flour I have a difficult time finding fresh "00" from Italy so I go with what I can get that wasn't milled 50 years ago.

[@carolseven3802]

00 because you taught me to know better!

[@cleverwolfano]

Caputo Farina Cuoco tipo 00

[@donwmitchell]

As others have said, another great and informative video. Best pizza making instructor on KZbin by far!

[@mikedomfer]

A really interesting video. I really love that technical content

[@tsegawyoseph4859]

Thank you Vito 🙏

[@citizeeeen]

Dear Vitoooo, what a great learning experience ... Grazie💜!

[@kurtak9452]

Another great video Vito.

[@jaye212]

So excited to see this. I can’t believe I’m first. Love your cooking ❤️

[@janerikhorgen7551]

Wish I could comment with a picture. Literally watching this while eating a self made soft&crunchy made with your poolish recipe and 00 proper Italian flour! 😋🍕🇮🇹🙏🏻 Your pizza videos are the best, molto grazie for sharing!

[@vitoiacopelli]

Sounds great! On instagram send it

[@ivanpetrovic4294]

​@@vitoiacopelliDear Vito, Warm greetings from your fans in Croatia :) I live very close to Italy, so I almost always buy Caputo Nuvola - it’s excellent. However, I have one question: you very often, almost always, add honey to the poolish to activate the yeast. But why honey, if sugar can also be used? What makes honey better compared to, say, 10-13g of sugar? Thank you so much!

[@rivoldo1120]

Cheers Vito .thank you for another great video. 👍

[@Mark_Nadams]

Great information. We all learn something new. I wish Antonio had explained more about the types of berries they use to produce different flours. I am almost ashamed to admit we use an all purpose flour for our pizza when I make the dough. I don't make the dough very often and the AP flour is what is in our kitchen. We have found a local store that offers a frozen pizza dough that we really like. So a quick thaw and rise and we are in business.

[@Buiola]

great video! very interesting.

[@Vektor-Gaming-and-Design]

My all time favorite for NY style pizza is Anna Italian Tipo 00 Flour Unbleached!

[@guyeshel9316]

OMG this was awesome, make more of these style of videos

[@theblackhand6485]

OMG! ...he is always making these style videos. OMG wake up!

[@eclecticcowboy5784]

I'm glad Vito could bring Antonio in to teach us something and then just turn it into a side by side comparison of I have no idea what.....

[@leonredbon]

Excellent video!

[@mauianneme]

Vito, I have been following you for a year and use your poolish/dough recipe exclusively. However I have used a flour called Napolitano 00 flour for the whole thing--poolish and dough. I thought the end product was delicious. But now your guest has got me wondering if I should use type 1 flour for the.poolish and finish the dough with 00? I have never heard of this measurement called W. This has been so informative. Thank you so much

[@Blaharator]

Flour type should be picked depending on dough hydration and fermentation time. If you make 80% hydration dough or you want long fermentation in room temperature you add some extra strong (bread) flour to your dough with higher W

[@mauianneme]

I am sorry that I don't know what you're suggesting. I am sure you're trying to be helpful. My question is how to find out the W of the flour I'm using since it is not listed by the company. And should I use type 1 for the poolish and 00 for the rest?

[@vitoiacopelli]

Thank you 🙏

[@ander172]

W is showing only in Italy flour, each country have different specs ​form @@mauianneme

[@doncrescas]

​@@mauianneme If it's not written on the package you can try the website of the company or call them. You can try experimenting with using 0 flour in the poolish, but keep in mind the dough will feel dryer since it absorbs more water so you may want to increas the hydration.

[@krissanderson5004]

I have been using Anna Napoletana 00 flour. I'm not sure how good it really is. The English word for crusca is bran. Great video as always.

[@kathrynmoll86]

Thank you! 🥰👏🏼👏🏼

[@acidicdolphin3023]

Hi vito! You're an inspiration! Can you do an in-depth video on NY style pizza?

[@philmyerscough1]

Really useful video, thank you!

[@vitoiacopelli]

You're welcome!

[@skibidi.G]

Thank you 🙏

[@dylandevreeze215]

Amazing video vito!! Why do you use rice flower for opening the pizzas and not semolina flower?

[@vicentepardopardo1707]

Hi Vito , great video! Why do you use rice flour instead of semolina?

[@Blaharator]

It serves similar purpose to semolina, it does not burn in the oven easly , i tried also corn flour and i am happy with it. Semolina may be more expensive

[@MichaelAustin-p3n]

Soft and crunchy

[@pl00st]

Good Video. For me the follow up question would be, why not using strong w flour all the time? Good explained that weak flour gets acid over time, but what would be the problem using strong flour for short raising times or low hydration?

[@SandraWorkman-i6j]

Ciao Vito! Debo fare il prefermento con 00 W320 o con altra farina piú forte? Grazie

[@alessandroluce]

Caputo chef’s flour and Nuvola

[@theblackhand6485]

For pizza and bread you need four with a high content of proteins. The 00 flour is one of them. Patent flour will do too. Never worked with 0 flour but seems okay. Last one might be bit healthier due to more fibers.

[@vitoiacopelli]

Good to know!

[@vmaestro-xj9mp]

Antonio I like crunchy pizza no flop, not soft inside, nice crunch. What is best flour and water ratio?

[@Seriously_sirius2]

I'm shocked to hear Antonio say that the 00 flour is used primarily because it's cheaper!. Here in Canada: We can't find 00 flour except in Italian markets and at a PREMIUM price. As for what flour I use for EVERYTHING including puzza dough: Whatever 10 kg unbleached flour is on sale when I begin to run out. I use flour to make Portuguese buns (weekly) and make sure to make extra dough to make a small Detroit-style pizza as well. All baked in a small toaster oven.

[@orhanba]

In germany we pay for 00 caputo 2,80 dollar

[@giapetto2]

@@Seriously_sirius2 Good for you! I love Portuguese rolls I use to buy them in Connecticut at the Portuguese bakery.

[@fadyabdo6945]

Chef Vito, can we use the corn flour for pizza dough..?

[@jameshenderson8615]

Much like Contemporary Neapolitan has a much puffier crust than classic Neapolitan, New-York style has had a similar evolution. I think it is actually better to use a flour with a higher W for New York style like Contemporary Neapolitan, especially if you want a super airy Cornicione. I agree that for thin-crust/cracker style pizzas the lower w makes sense.

[@giuseppecardia1780]

Ciao Vito e ciao Antonio, grazie per il video veramente informativo. Una domanda, nel video dove mostri le dosi del poolish vedo che usi una caputo nuvola, però nei commenti precedenti hai risposto ad un utente dicendo che Caputo non va bene..potresti darmi maggiori info in merito? da utilizzatore caputo dopo questo video ho pensato di cambiare..grazie!

[@jerryfernandes7554]

How about using whole wheat flour and plain flour and how much parts to use and how much water to use and the yeast?

[@cnelson1106]

I enjoyed this video! Time to level up. I use a flour from Amazon called “Giusto’s vita-grain 00 pizza” it’s been the best I can find.

[@squirtle91]

If I want to make less pizza, do I make same poolish but less flour later, or also less poolish?

[@agublizzard]

Hi Vito! How important is the P/L relation? I have found that many times I have used a 290 - 320 W flour but it was impossible to stretch, even after a 24 hour fermentation.

[@masterCoaxial95]

why some people use strong flour for preferment and weaker for final dough?

[@Plau85]

Good informative video🤌🏼

[@craigbrown603]

Great show try using fine ground wholemeal flour in your polish

[@mauianneme]

P.s.tomy earlier post. After your video I ran to look at the specs of the Grain Craft neopolitan pizzeria 00 flour. There is nothing about W which your guest says is important (he said W320 is perfect for neopolitan style pizza). How do I find that information???

[@aland2253]

I A C O !!!!

[@pawelsmialek8916]

Vito, can you make a pizza dough without mixer? All proces by hands?

[@bobdobs23]

Yes, it will be a healthy workout. Work it till smooth at least 15 minutes more better.

[@roannabeckwith232]

I use fmf. What is 00 flour

[@theblackhand6485]

It’s the milling. Or actually the sifting of the flour. The more you sift flour the less and less bran fibers the flour contains. But also the more proteins it contains. Thus the whiter the flour becomes.

[@mikes1330]

Hey what happened to the (paid) weekly Member Livestreams? I joined a few weeks ago, and there hasn't been a single one!

[@GabyBernstein]

The Italian job...

[@DigitalCreativeEditor]

Maybe Christmas/New Year holidays?

[@cooking_for_ourselves]

Hey Vito, I'm from Russia and there is hard to get 00 flour and absolutely impossible to get flour marked with W 300 - 330.What should I do in that case to make dough appropriate for Neapolitan style pizza?

[@Edge-71]

Try using flour that’s got protein content 13% or higher 👍

[@cooking_for_ourselves]

I've tried, but never get the dough which Vito has each time on his videos

[@BrassAmTV]

Vito, why are you using more and more rice flour and less semolina?

[@vitoiacopelli]

Yes glad u discovered

[@theblackhand6485]

Vito gave no answer. Bad. Real bad. He is cheaping out on the ingredients because there is no special reason to use semolina on the bottom of the pizza. The semolina or rice flour is only a ‘wheel’ to roll the pizza in and out the oven. It has a function to transport the pizza.

[@MRC.iZ.AWCrew]

Polisz mi..you know🙃

[@Luca-mf7iv]

There is not W in uk flour

[@tetyana8940]

В этом видео нет перевода ,вы забыли его включить ?

[@Twinkle-top]

They say the future is A.I. but me thinks it's V.I. ; Virtual Iacopelli 🙂

[@Shpillah]

Yap

[@mervealtay9333]

How many grams poolish did you use in this videos because in another a video you added it 300 grams poolish and 135 grams flour but in this video 650 grams flour. I confused how we gonna calculate the amount of the flour .

[@iyedtahri-lb3uy]

Everything

[@alessandroluce]

Vito please shot the videos in 4K

[@ItzKamo]

Super nuvola and nothing else for me and rice flour for streching

[@EnmanuelSuero-y1e]

🙌🙌❤️

[@timeout9851]

Type 0 flour for preferment and main dough, in blind tests between 00 and 0 everyone has said 0 tastes better , Neo style pizza

[@mathrocks7591]

00 flour

[@Seriously_sirius2]

Have NEVER seen Vito use "rice flour" to make pizza before. Have seen him using all types of flour for this purpose just not ricem

[@abdulrahamantalal1319]

Let your guest speak, and listen to him

[@ItsAnkush69]

Make A Video How To Make Pizza Using A Pan 😅

[@csal7577]

Flour is so expensive these days. If I use all purpose flour do I need to add more water. I used your 100% poolish recipe

[@TheScrumptiousSpoon]

Why did my pizza for any home oven only get 200 views? Why? .... P.S. You're awesome!

[@giapetto2]

More confusing than informative. US flour is not rated strong or weak or W or 00. And you say that even the same flour can be different. ????

[@dreamnaught616]

Different types of flour absorb varying amounts of water because of the protein content. More Protein = More Gluten / Strength. American Flour has different percentages of protein which is listed on the protein line of the nutrition facts.

[@giapetto2]

@ Yes I know that. But there’s no way to compare Italian 00 or W or strong flour to US flour based on protein content.

[@gyorgyiberla1618]

Caputo 😇

[@vitoiacopelli]

No good

[@JohnGiustina]

@@vitoiacopelli Antimo Caputo W 300-320... no good?

[@renaldovandeleygraaf6346]

@@vitoiacopellihello Vito, you say “Caputo is no good “ but in the video it looks like you make te poolish with a bag of caputo Nuvola. Is that right?

[@christophhanakam]

First

[@BattyBoa]

1st