CAPUTO vs 5 STAGIONI The 2 Most Common Pizza Flour in The World!

[@marcs7847]

Vito you are the MAN! I have been waiting for this comparison video since I visited Napoli! Just by looking at it I also picked the Caputo pizza. I brought back a suitcase full of Caputo flour back to the Dominican Republic. I was shocked that a lot of the pizzerias in Napoli were using other flours... sometimes they used an organic flour but then I remembered the business side of things. Obviously skill is more important then the flour... but for the last year I have been trying to recreate the awesomeness of Caputo. I loved that you explained that there are different recipes based on the type of flour you use. That was AWESOME, it will help people to make adjustments instead of just getting frustrated with something doesn't work at first. Keep up the good work!

[@garymarcos]

Three testing ideas I would like to see: 1. Salt that is dissolved in water before yeast is added vs salt that is added later in the process such as after the dough ball has been formed. I have read that adding salt in the water makes for a slightly more fluffy dough, but I haven't tested this myself. I value great tasting pizza, but I also value simplicity and dissolving the salt in the water before adding the yeast is simpler and seems like it would more evenly distribute the salt throughout the dough. So, does it make a difference in the final product? 2. I've seen olive oil additions to the pizza dough and does that make for a recognizable addition in the final pizza product? I'm talking about standard pizza dough, and not speciality items such as Focaccia which has (a lot) higher oil content. 3. In the Pizza Bible book, it is recommended to add some diastatic malt (about a tablespoon for 450grm flour) .The Caputo Americana flour (made for American ovens that don't get much above 550-600F) has malt added but they don't say how much. I've read that the malt helps lower temp ovens get the brown crunchy crust that one gets from ovens that get in the 900F plus range. Have you done any testing with diastatic malt and if not, I'd vote for that test case as well. By the way, I just tested 3 different Caputo Flours at the same time and I have the following observations from my home attempt: * Stated: I am a hobbyist pizza maker, standard home oven (550F max), no vested interest in any particular outcome, make Neapolitan pizzas mostly. Dough cold ferment 24-48 hrs. * Any Caputo is significantly better than most generic bread/all purpose flours from the grocery store. * I tested Caputo Chef's Flour, Pizzaria Flour and Americana. You can read about their flours on Caputo's web site along with the technical specs. All the flours made yummy pizzas. * In order of preference, my family testing team preferred, in order, the Americana, Pizzaria and then Chef's. But they said they would happily eat any of the pizzas. The Americana was slightly more fluffy than the others. My opinion is that it came down to a matter of taste and style. The testing was done with the same very light tomato based sauce and a bit of mozzarella and parmesan cheese. Cooked on a Nerd Chef Baking Steel at 550F for about 3 minutes, then on broil for about 1 minute (per The Elements of Pizza instructions). Thanks for your excellent channel!

[@thajobe4623]

I would also like to know the answers of your questions. And I like how you did the comparison, I have to try it my own. However, usually I would prefer buy my flour locally, and I haven't even tested all different varieties they offer here in Germany. Also I can recommend using a pizza stone for the oven, it drastically improves my results. And for my European leads: 550 °F = 287,778 °C (I hope they will adapt in the future.)

[@nando415]

You mentioned Pizza Bible and Elements books. Which one would you recommend I buy? or are they both must haves.

[@andreateltmann4834]

Ciao Maestro! 1. Any recommendations about kneading time in a kitchen appliance? 2. How many minutes would you say is max. okay? 3. What happens if you knead the dough too long?

[@testthisfordecficiencies]

Salt and Yeast is a no no.

[@bexxISM]

I tend to desolve the salt in the water / sour dough starter mix. After playing around with oil or not (I've gone from 0 to 8%) I've settled around 5-6%. I like the flavor, a bit of crisp, and chewness.

[@raquelreyes2687]

We use Caputo and for amateurs like us, our pies come out great! Thanks for showing both to us. You guys are great!!

[@skorpio320]

Been following you for years and want to express my thankfulness to you and your channel! It’s simply magnificent to see your passion about pizza and sharing it to everybody! We have a lot of pizzerias here in south Germany, Bavaria but sadly nobody really knows Neapolitan pizza. Therefore, making my own and people love it 😊 Wish you the best for next year Vito, if you visit Germany (Munich) in future let me know, I’d love to share a beer with you!

[@willxandfox]

Hi Vito! First, thank you very much for the videos. I'm from Brazil and I've been using 5 Stagioni, but with that other recipe where you put some honey with the dry east... (using half of everything, 750g flour...), so far I'm liking it very much. Now I want to put my hands on some Caputo flour to test it! Thank you again and keep up the good work! You rock!

[@AmcieK.]

I start my napoletana journey with caputo pizzeria (blue) for me it's perfect, easiest for beginners easy to make, and nice taste.. Ciao, greatings from Poland. .

[@jackspal]

Caputo blue

[@chefsam6522]

You should try caputo 00 all purpose it’s so much better. The same red bag Vito used

[@RunningSD]

What’s the difference between the red and blue?

[@mattek1985]

Witaj i jak dalej caputto ?

[@AmcieK.]

@@mattek1985 nope, polselli vivace, petra 5037

[@wardiya3arbiya]

Wooow Paulo guested just by taste. Incredible

[@LuMo1980]

Caputo Rosso is a strong flour with 14g of protein which is perfect for long maturation periods. I personally use it as I mature my dough in the fridge for 3 - 7 days after ball shaping and then I proof the dough for 6h at room temperature before cooking the pizza. If you want to do same day baking you can look for more "weak" 00 flour (~12g of protein) which is way more easy to find in stores. I never tried the other one.

[@ArjyBarjy1]

Are you using poolish or biga?

[@LuMo1980]

@@ArjyBarjy1 This was the old method I was using. Nowadays I use poolish that I prepare the day before, it's easier to prepare and handle than Biga.

[@ArjyBarjy1]

@@LuMo1980 thanks!! Do you think I should prove my dough balls at room temperature before I put into fridge for long prove. Or straight into fridge once balled up? And prove at room temperature on day of cooking?

[@LuMo1980]

@@ArjyBarjy1 What I did is let them proof 1h at room temperature then put them in the fridge. Then a ~4h proof at room temperature on the actual day I was going to cook them.

[@NabilBreda]

thanks for your contribution! I will try your method, do you otherwise use the same hydratioin, yeast etc? I was wondering why he only used such a relatively short maturation in this video. would be better to at least let it go overnight?

[@kuhne]

I've used both, I love making neapolitan pizzas. I use a kettle pizza pro and a breville pizzaiolo oven, both get well over 800 degrees and even hotter domes (kettle pizza gets over 1k top temp) and in my experience and in no means an expert opinion, the stagioni is easier to handle, easier to ferment, stretch, everything from the moment you mix to the moment you put it in the oven seems to be better and easier to handle (less duds, etc.) with the stagioni but once it comes out of the oven it is really hard to beat caputo taste, I can tell which one is caputo with my eyes closed, every time. So both have their perks

[@matermark]

I don't have any yet besides American brands (KA bread flour & 00), which Caputo or other did best for you in the Pizzaiolo? Thanks.

[@kuhne]

@@matermark Hi, I always buy the caputo 00 pizzeria from the blue bag, but it’s been a while since I bought it because it became easier to get stagioni 00 locally so I saved a lot of money and trouble getting that.

[@matermark]

@@kuhne I usually just see the Chef's in the red bag, I'll have to look for the blue pizzeria bag and the Stagioni. Thanks.

[@kuhne]

@@matermark I think you’ll be more than OK with caputo red. As far as I know there’s not a lot of difference

[@vitoiacopelli]

tell me here with a comment which flour you use?

[@ebrahimsharif2691]

I use bread flour. Italian flour is very hard to find specially with COVID 19.

[@kenmatzkin6698]

Caputo 00 Red for Bigga and Caputo 00 Blue Pizza flour for final dough.

[@Ramon1233]

Mostly Caputo but I also have 5 stagioni :) Sometimes the blue Caputo if I have less time and want a quicker rise.

[@hawkeye1970]

King Arthur Flour

[@fmb7719]

Stagioni 00 13,5 gr protein

[@namodio12]

Paulo's english is getting pretty good!!!

[@bonntanamolnb8824]

I literally have both in an online basket right now and couldn't decide so happy to see this out of the hundred videos Vito has!!

[@bobbydiggs78]

The Caputo red package is made for home oven use, around 400-500 degrees F. If you are cooking true Neapolitan pizza at 800-900 degrees F, you should use the Caputo blue bag, which is designed for the higher temperature. I just received my 25Kg bag of Caputo from a restaurant supply company. Much cheaper to buy in bulk, even for home use!

[@SennaMadeF1]

I use caputo red in wood fired oven and it’s perfectly fine, delicious in fact. Think it’s a common mis-conception that it’s only suitable for home ovens. Give it a try, you may prefer it to Pizzeria!

[@RajnaTMS]

Awesome stuff, cheers Vito and Paulo.

[@GreenShadowReal]

Merci pour ce video.. J’ai hésité entre les deux pour faire pizza napolitaine. Maintenant j’ai pu choisir.. Merci Bonne continuation 🍕🍀

[@hrvojegoreta4241]

Great job Vito & Paulo,you are amazing!

[@Joe55144]

Thank you to Master of Pizza, for showing the poolish way of pizza. I love it.

[@vitoiacopelli]

e tu quale preferisci CAPUTO o 5 STAGIONI?

[@lorenzobrizzi9309]

Caputo

[@travelmoustache]

Caputo

[@DigitalicaEG]

Garofalo Farina TIPO 00 W350

[@LisaMagness]

Thank you for this video!! I use Caputo Pizzeria flour for my pizza!! The flavor and consistency are untouchable!!

[@rtechnik]

What about Caputo blue "Pizzeria"? I use it with livieto madre.

[@k-d-k4365]

Same here

[@Patchworkdaddy007]

I also use lievito madre but since one of the last videos with typo 1. Taste fantastic!👍

[@usafan96soren20]

Paolo uses Mulino Quaglia Petra 3. It is a type 1 flour stone milled with a special process the price is really high but also the taste is great. You have to ferment really really at the right point is tricky. I'll share the link shop.farinaearte.it/macinata-a-pietra/3-petra-3.html#/20-peso_confezione-5_kg I'm sharing this cause is one of the two flours I'm currently using.

[@Stefan3690]

I tried both Caputo Pizzeria and Cuoco/Sacco Rosso several times in direct comparison. Caputo Pizzeria has more intense taste (mainly noticeable in the crust) especially with rather short fermentation of 20 - 36h at room temperature. The Cuoco has less taste but can handle a little higher Hydration. I personally prefer the Pizzeria.

[@vittoriotredici5956]

Caputo pizzeria Is very far from those flour, pizzeria made with a 24 or 48 hours process Is a very high profile pizza, very professional.

[@GarySheila]

Hey Vito, Thank you so much for all the informations you are giving. Great channel

[@barcham]

I love Caputo, it is my standard for making pizza dough. But recently my local grocer was out of stock but had Molisana 00 flour on the shelf, so I picked up a bag of that. I will be making pizza with it tomorrow and I will be interested in how it turns out!

[@Dave_Hrabosky]

Caputo for me. Haven’t tried the other one yet. Just getting going in this pizza thing with my new Ooni. Trust me Vito, I have spent hours watching your great videos just so I can move onto making terrific Neapolitan pizza as soon as possible. I have have a ways to go until I am satisfied. 🍕🍕

[@OMSTER1519]

The Ooni is the best I have the ooni 3 and it makes the Neapolitana excellent. 90sec

[@luvtogroove]

It can certainly be the great leveler

[@luvtogroove]

I have a 3 as well,with gas.fantastic..but initially a learning curve.

[@Dave_Hrabosky]

I have the Ooni Koda. I had a successful meal last night. If I got that pizza from a restaurant I would have been happy with it. For me it is getting the dough right. It doesn’t seem like it should be complicated, but there are certainly myriad ways of royally screwing it up. Got it right this time. Yes!

[@greglilly3866]

When I want perfect pizza (I follow Vito's Poolish Pre-ferment recipe), I order 2Kilo of Caputo 00 flour. I do this when I'm making pizza for family and friends. When I'm just making pizza for my wife and myself, I generally use any Caputo 00 I have left, or King Arthur Bread Flour. The bread flour works ok... but the dough has a more elastic characteristic that makes it a little tighter and springy when stretching the dough. Haha, ironically I just received an order of Caputo 00 from Amazon while I was watching this video ;) Thank you for the videos Maestro Vito!! BTW... I'm a graduate of your Pizza Master Video Class! We never buy take out or delivery pizza anymore because my wife always wants my homemade pizzas using your recipe.

[@dpie4859]

How was the Caputo?

[@redzebra6688]

Vito you’re my man!! Awesome video! Subbed!!

[@illuvattar]

So what was he saying at 14:38? Caputo better for napoletan style, and 5 stagioni better for .. ? What would be better in a home oven with a pizzastone?

[@SergioHMazza]

Vitoo, you're a genius. Sorry fot my English, I'm from Argentina, salute for you and paolo

[@Jizzaprove]

Un abrazo di Brasil 🇧🇷 mi hermano Viva Maradona

[@to6830]

Versão PT/BR: Esse vídeo é incrível, é como comparar Cocacola com Pepsi haha. Mas neste caso hoje comparei as 2 FARINHAS DE PIZZA mais comuns do mundo! CAPUTO (uma farinha variada e famosa para pizza napolitana) vs 5 STAGIONI Farinha também muito boa e muito famosa em todo o mundo. Neste vídeo você encontrará uma receita de pizza napolitana perfeita para cada farinha, vou precisar apenas de um comentário abaixo sobre qual farinha você usa, e se você usar uma dessas, compartilhe este vídeo! Aqui está a receita -650 ml de água -1kg. farinha - 15 gr. sal - 5gr. fermento (levedura) Se usar forno caseiro adicione nesta receita uma colher de chá de mel e uma colher de chá de azeite. Obrigado a todos pelo apoio incrível todos os dias.

[@bonniecolon7680]

The pizza looks better than the Mona Lisa!!!! Excellente!

[@iwanttocookthat3059]

I use Caputo when I can get it !! Both look excellent

[@vitoiacopelli]

i think is up and running comment here like a live chat

[@travelmoustache]

Yes it's up

[@spanishlyrics5720]

Vito! Do a video cooking a pizza in a BBQ!

[@OMSTER1519]

Caputo 100%

[@spanishlyrics5720]

Paolo is a crack! How he could know by the taste? Master!

[@12nizzi187]

Ciao fra. Where can we purchase la madia? Grazie

[@Youssef-1911]

Vito is the best as always , Best Pizza Maker on KZbin 👏👏👏

[@r.llynch4124]

WOW Vito doing 63% hydration awesome!

[@2desuadero]

Vito! What is that where you put the pizza 9:28, thanks!

[@skzbr]

Vito, just for remember: the strenght are very different! Caputo Cuoco is 300W+ and 5 S is about 250W. The equal flour would be caputo pizza, but whatever, good video! **EDIT**, I WAS WRONG 5 napoletana is 300W. Caputo blue is about 270W

[@grigorisl]

Excuse me but I don't think 5stagioni napoletana red w is about 250. It is supposed to be suitable for longer fermentation times so I think it is also about 300. Maybe you are referring to 5stagioni napoletana green which is suitable for shorter fermentation times and direct doughs.

[@TheFrancesco19998]

5 stagioni is 300w

[@skzbr]

@@grigorisl Yep, im wrong, its 300! So the caputo for pizza is more weak, about 260-270, right? no good just bough 25kg of caputo blue hahahahhaa

[@skzbr]

So i was wondering, caputo cuoco is better for pizza then caputo pizza?

[@vitoiacopelli]

I’m sorry but not sure if you know this are same exact flour Caputo red 00 vs 5 stagioni red 00 I have worked with both of this flour total of 15 years +, not really sure what you want to say I will love to understand better please

[@DurinSBane-zh9hj]

Thanks Vito and Paolo, great video, one day I'll do my own test of each flour. Vito: I searched for "bari style pizza" and you and your father were the top listing lol

[@ambervlogs1701]

Hi! It’s my first time to bake pizza and I have followed your steps for making dough (8 hrs, 48 hrs, 1 week)

[@CiroVito]

Hi Vito, you're a great guy, then for a pizza lover like me, it's great to watch this video. As long as I lived in Naples, I have always used the Caputo Rossa, now that I live in Veneto, I use the 5 Stagioni. They are 2 great flours. Greeting Vito you are number 1.

[@mrdilligaf1968]

Just tried Cummins Milling flour which is South Australian. It works very well and far cheaper and I think a better result than Caputo flour. 5kg bag for $8

[@myshinobi1987]

Caputo is the best I've used personally.

[@brunogiacomini442]

Hey, I use 5 stagioni. It is great!

[@chefsam6522]

I am a western restaurant owner and chef in Guangzhou china. I have used both these flours and the caputo is for sure much better. In many ways.

[@J0E_186]

5 stagioni is my favorite and holds well over a 3 day fermentation. You might want to explain W ratings

[@222freeride]

I prefer to make pizzas with stagioni 5 . I learned to make pizzas from your recipes. Best regards

[@michalviktorin6758]

I personally like red caputo the most out of every Italian flour I´ve tried so far. There were all better than local flour, I like Le 5 Stagioni as well, but I am on Caputo team really. Last time I did double fermentation dough with Caputo Pizzeria and I had really nice corners full of big air pockets, even better than ones in this video. But of course it was recipe from your other video. You are real Maestro.

[@gollnaz]

Thank you! Italian pizza flour is hard to find where I live, howevere I recently found a pizzaria selling Stagioni flour which I'm very excited to try because their pizza is just AMAZING 😋

[@zoekidstoys9820]

love my dad! COMING SOON A VIDEO TOGETHER making the pizza at 2 years old who loves to see my dad and i making the pizza?

[@vitoiacopelli]

YES COMING SOON i will teach my dauther to make real pizza for the first time

[@OOjkaiko]

If she wants pineapple topping, she is allowed, right?!

[@frenkie6446]

@@OOjkaiko Never pineapple allowed

[@ivogeorgiev9277]

I love your enthusiasm my friend

[@fredde9197]

9:37 what kind of flour are you using when bake the dough?

[@MK-fo9bm]

Your recipes are great! Thanks a lot. Could you show a pizza recipe with wholemeal flour one day? Would be great.. Regards!

[@grigorisl]

Hello Vito. Good job. I have a question... aren't both these flours better for indirect dough and a bit longer fermentation than 8 hours?

[@FreshisReal]

Thank you for sharing! I enjoyed this video! Love your pizza oven!!!

[@grandbleu944]

Hi Maestro, which flour did you say you're using? Thanks for your fantastic videos, I have learned so much!

[@thenar]

Vito, this was very interesting. Now to make things more complicated Grain Craft Mills has gone to great lengths to create a Double Zero flour here in the USA. The grains they use are similar to the ones used by the mill in Napoli. The growing conditions are very similar, for example, high altitude volcanic soils. I just bought 25 lb bag for about $13.00. I've been told that it compares favorably to the Caputo 12.5% protean flour. I also make pasta with this flour. The Caputo makes exquisite tagliatelle, I will see how the Grain Craft Neopolitan Flour performs. You might want to make that comparison too. If Americans can get hold of good "00" pizza flour, at a reasonable price...that would be a good thing.

[@alge3399]

Grain Craft is a great flour and have used the 00 and the Power Flour. I get mine at U.S Foods restaurant supply store. Can go wrong for $14.00 for a 25lb bag!

[@Photor93]

After I ordered and tried Caputo, I just received my box of 10 bags to have on hand. It really is superior to the stuff you get at most supermarkets.

[@thomasgronek6469]

Many thanks. I’ve been using Caputo for many years, I thought about switching, but maybe if I switched it would be to the flour you use. Thanks again

[@EQ9962]

I came last week for the first time and ordered 4 pizzas for the family. Amazing!!!! Will be back soon...

[@StefRenaud]

I could finally find 00 floor last weekend. My usual grocery was out of stock because of the C19. The store that had some only had 25kg size format! Fortunately, it was Blue Pizzeria Caputo. Made 10 Neapolitan pizzas today and it was the best crust I ever made.

[@brianrice6993]

Caputo for me. I’m all about the crunch.

[@donato400]

Molto molto interessante, grazie Maestro.

[@donato400]

Dimenticavo io a casa uso sempre farine Caputo.

[@lycandreams]

Now there is a shortage of both brands... Vito thank you for talking about adding honey for home cooking, the sugar does give a better rise.

[@maxryan2023]

good comparison, thanks for the video

[@rbiv5]

Dying for Paolo to make me a Bari style pizza.

[@calpromoguy]

I use Caputo "Pizzeria" flour 2 ways. For 550*F home oven bake, I use 50/50 Caputo / King Arthur Sir Lancelot with 10% (bakers percentage) of Semolina Rimicinata. For 650* F bake in my outdoor Big Green Egg or Kettle Pizza setup, I use 100% Caputo pizzeria. Both doughs are made with starter poolish (Italian camaldoli culture) @ 68% finished hydration. All pizzas baked on pizza steels.

[@safaboi203]

I love this channel

[@aamirrza888]

great vid, thanks for comparison

[@farah3376]

Caputo too, Paolo is a master😃🍕🍕

[@LuminoX182]

Great video. Thank you.

[@denbo74]

What type of flour do you dip the dough balls in right before you stretch? It looks yellow. Thanks!

[@UY_pdr2020]

Semolina

[@sunderdaswani7388]

Both looks fine and well baked crust. Enjoy….. have never seen here in Florida.

[@rosariacarlostella9105]

I have purchased both recently but I haven’t tried 5 stagioni yet. Given your outcome I think I’ll use the Caputo for Napoletana and I’m going to use 5 staggiò I for Bari type. And I believe you did both companies justice as well. Auguri

[@rubenguerra8221]

First of all, thank you for all your videos. I have learned a lot from you maestro. I have been using Caputo chef's flour for some time now and with great success.

[@bryoncollins9029]

Caputo. Both look amazing

[@sunderdaswani7388]

Thank you for sharing….well explained….

[@OMSTER1519]

Whats the difference using the blue caputo vs the one you used here for wood fire oven. The recipe for caputo that I've been waiting for Gracias Vito

[@JConk007]

Believe its the same Caputo Blue flour its just the red bag for retail packaging in 1kg bag Great experiment and yes both great flours Bravo !

[@MrStephenDaedelus]

@@JConk007 Caputo Blue and Red are different flours, it is not just retail packaging. Caputo red is stronger and is intended for use with longer fermentation. If you are making pizza with an 8-hour fermentation period as shown in this video, then Caputo blue 'pizzeria' is the better choice.

[@natalinasflavoursofItaly]

I use Caputo Blue...love it!

[@wojtekedward2213]

what flour do u use?

[@fabianernestopacheco]

Thanks a lot!! This is really helpful!! Could you try with another standard farinas from Supermarkt?

[@lilyhannshanns3484]

A me mi piace caputo. Grazie a te.😋😋😋

[@angelotakos5807]

which dry yeast do you use?

[@rkmugen]

I have to go all the way to the other side of San Francisco, to a co-op that actually sells Caputo. I haven't even heard of the 5 Staggioni. Most supermarkets I live near don't even sell these two flour brands...... it's mostly just King Arthur, Bob's Red Mill, or Gold Medal....... or even just the store's own generic brand. The situation is just like mozzarella di bufala...... it is an incredible product that is next to impossible to find in average supermarkets. So yeah, just like the 00 flour, an average person who has nothing to do with the pizza business, would either have to buy online or to go to a specialty shop, at least from what I've seen. Someday I hope 00 flour becomes more accessible to everyone!

[@denrizza]

I've been using Caputo because It was the only Italian 00 flour I could find. Compared to, say, King Arthur all purpose flour, you need less water for the Caputo. The taste in the dough is quite different as well.

[@inocenciotensygarcia1012]

Thank You for this video.

[@giaggicb8506]

5 stagioni! Grande Vito

[@johnfritz8675]

I use Caputo "OO" here at home . From the video I could see the Caputo seemed to have more air and light. I also use another brand here in NJ . Nina "OO' It bakes like the Caputo with a nice light crust . It also has a nice flavor very slight but you can taste it . I am serious about making pizza . I am building a back yard brick oven it should be making pizza by 4th of July .

[@whoaitsmeZ]

Can you tell me what flour you used at 9:38? It looks yellow. Is that semolina flour?

[@antonellostrippoli6926]

Non conoscevo il tuo canale . Paolo è il Maestro! Complimenti

[@carlkoselke2901]

Where can I get the wood mixing box. Thanks for the great videos.

[@franks-kitchen]

Vito. Your hands are always clean. How do you stop the flour from sticking to your hands when making the dough?

[@manolisss]

Amazing Vitto. Ciao from Greece 🍕🇬🇷🖐

[@vincenapolitano658]

Amazing paolo bravo wow 👍🏻😎

[@ebrahimsharif2691]

Vito, we need 00 flour, will you start selling it on your website?

[@flashback7376]

why you need the 00 fllour fot it ..? to make the best napolitana pizza´?

[@alexvids9232]

i just ordered 00 flour 11 lb bag for $21 on amazon.

[@flashback7376]

@@alexvids9232 you can leave this group because you dont buy it from Super Vito :(

[@ebrahimsharif2691]

@AlexVids Is possible you give me the link. 11 lbs for 21 that is a steal. Some people out there sell the 2.2 lbs bag for $17.

[@ebrahimsharif2691]

@flash back, yes to make good neapolitan pizza.

[@DavidS11]

Paolo is a true maestro

[@nypaoloify]

Bravo I tuoi videos sono veramente interessanti e fatti bene.

[@adrianredcom]

Ciao Vito, I love your videos! I followed this recipe with 5 Stagioni and made 6 dough balls (currently waiting 5-6h) and I plan to make 1 pizza for tonight. Can you explain the fridge/freezer process for the 5 other dough balls? Grazie!

[@lurchamok8137]

Great video thumbs up!! I use Caputo Cuoco (I think it's the sacco rosso) because I have no other choice haha . But I like it. I make my dough with 30% Biga and 75% hydration ....update: I changed to 100% Biga and 73% hydration (still caputo) 3-4 days over all fermentation.--> super fragrant

[@SennaMadeF1]

I use a very similar recipe with it, great flour. I prefer it to caputo Pizzeria personally

[@hadialame4971]

your the best vito 👌🏼👌🏼👌🏼

[@traceypotts9425]

Good stuff m8

[@fionngorilla]

I used 5 stagioni and then tried out Caputo blue and Caputo red and I have to say: I prefer the caputo. The dough is stronger with high hydration, at least I think it is. I really like the caputo farina.

[@cookerman23]

Can I use caputo pasticceria for pizza or not?

[@hydropiekowstapienie8866]

im from Poland and i have not a wide choice of italian flour. I use "La Farina" from Tesco and cant help with it!

[@16magiczek]

możesz zamówić na allegro - sprawdź pizzer_pl sprzedawcę. Ma baardzo dużo mąk caputo i innych ciekawych włoskich.

[@ex3v]

You can buy both of flours introduced in the video easily from polish sellers. You know which website to look at ;)

[@padthaitai]

XDDD