Le 5 Stagioni Napoletana Pizza Flour Recipe: 63% Hydration Pizza Dough | 24 Hour pizza

[@craigbush1858]

This is the best tutorial out there!. I have tried many variations (flours, hydration, fermentation times etc) but this is by far the best. Well done guys.

[@OMSGA]

Thanks Craig that’s very kind of you to say that. This is what we follow for most of our other flour reviews. We have a new video coming in a few weeks time so please standby and I hope that you enjoy that one. Thanks once again Mat and Oliver

[@onmyway111]

Deadly vid , helped alot thanks 👍🏻

[@OMSGA]

Hi there. Thank you for your lovely comment. We are glad that it helped you on your pizza making journey. Please let us know how you get on. Also please don’t forget to check out our other pizza videos and please consider subscribing. Kind regards Oliver and Mat

[@mtrance1986]

I bought 12kg of this flour a few months ago. Brought my pizza to a completely new level. I used manitoba 00 before that. I do my dough with poolish. It is also the reason why i watched this video. Do you prefer 63% of hydration with all all your dough also with other flour? Or is it only for this flour?

[@OMSGA]

Hi. Firstly thanks for your question and commenting on my video. This is a good flour isn’t it? I normally try to be consistent especially with the flour reviews as it gives the viewer the chance to compare video against each other. I do release a new review every month with a brand new flour and a pizza ideas video once a month too. Please consider subscribing for notifications on the next video on Sunday at 7pm UK 🇬🇧

[@mtrance1986]

@@OMSGA yes the flour is really good. The dough taste is incredible. And the crust. I could ear only the crust. Like i said, poolish with manitoba knocked me off my feet. But with this flour it is 2 levels higher. Can’t wait to try caputo or other flours.

[@OMSGA]

@@mtrance1986 if you checkout the pizza flour play list you’ll find a few Caputo recipes. The Pizza Flour Library kzbin.info/aero/PLny5NOlSi_tPbAXZ9-eok33aZFJxPjHoB

[@Pizzacivilta]

Great video

[@OMSGA]

Thanks and more on the way. But if you need a fix right now checkout my pizza library. Also if you love that become a subscriber The Pizza Flour Library kzbin.info/aero/PLny5NOlSi_tPbAXZ9-eok33aZFJxPjHoB

[@Pizzacivilta]

Done. I just bought myself a bag of this pizza napolitana 5 Stagioni. Can't wait to check out the gluten structure lol

[@OMSGA]

It’s good stuff. Coming up is a Caputo vs Le 5 stagioni

[@OMSGA]

Thanks for the sub. Always appreciate the support

[@Pizzacivilta]

@@OMSGA which Caputo? The red bag with 13.5% protein?

[@ThomasLuiNow]

Hello, is that 2g of fresh yeast or instant yeast? Thanks!

[@OMSGA]

Instant yeast. Thanks for watching and your amazing support

[@petergunczy2497]

Could you tell us what your room temperature is please. Here in Australia our room temperature is quite high

[@OMSGA]

Hi Peter. Firstly thanks for reaching out and supporting the channel. We are new and a very small subscriber base. I live in Sheffield England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 and on that day it was slightly on the cool side. As we tend not to have AC in the house the room temperature would range from 17 to 22 over that period. I can tell you it’s one benefit of winter in the uk that you can control the room temperature and make it more consistent. Hope this helps and please feel free to subscribe we have loads of videos coming up over the festive period 🎄 All the best Mat

[@許勝發-v3g]

Do the red flour changed to green color package?

[@OMSGA]

I don’t think so. You can buy LE 5 STAGIONI NEAPOLITAN PIZZA FLOUR VERDE 00 25KG This is in a green packet

[@denisprieur7944]

Hi Matt! For me, 20 gr of salt is a little too salty for me! Next time, i will try 15 gr!

[@OMSGA]

Just remember that the salt also acts as a controlling agent for the yeast. You may find that as we head to hotter months that your dough may rise rapidly. All the best Mat

[@denisprieur7944]

@@OMSGA i've got air conditioning! Won't be an issue! Lol!

[@vaplet8930]

I know Oliver from school he calls boys daddy and refuses to give me a shout out.

[@OMSGA]

Oh well what can you do about it?