Le5 Stagioni Napoletana 65% Hydration

For todays pizza dough, we take Le 5 Stagioni Napoletana for a cruise at 65% hydration. We do the usual 24 hour fermentation at room temperature. I make a couple of pizzas so that you can see the final results of the dough.
I really enjoyed making this dough and the results really did look good, I just found that the dough is much more chewier than caputo nuvola. Or Molino Dallagiovanna. I’m not sure it’s a flour I will stick to, once I’ve used it up I doubt I will buy more of it.
#le5stagioni #le5 #napoletana
The Pizza Ramblings Facebook group. groups/82708...
This is where I get my supplies from : www.adimaria.co.uk/
Silicone lids : www.amazon.co.uk/gp/product/B...
Dough ball tubs : www.amazon.co.uk/gp/product/B...
Precision scales for weighing yeast : www.amazon.co.uk/gp/product/B...
Plastic scraper : www.amazon.co.uk/gp/product/B...
Steel scraper : www.amazon.co.uk/gp/product/B...
My oven is a pizza party bollore : www.pizzapartyshop.com/en/
Dough trays
Lid www.solentplastics.co.uk/lid-...
Tray www.solentplastics.co.uk/6-9-...

[@BrodyWRaw]

Great pizzas 👍 where did you purchase the gastronome set up from ?

[@PizzaRamblings]

Thanks very much for your feedback. Here you go www.amazon.co.uk/dp/B08FKT9WY8?ref=ppx_pop_mob_ap_share

[@BrodyWRaw]

@@PizzaRamblings cheers pal 🍕

[@abadie2020]

You are really amazing. I am wondering why you don't have millions of followers yet. Keep up the great work.

[@williebob100]

Thanks for posting your videos I enjoy watching them the Pizzas look awesome, glad you had the launching peel the right way up for the second pizza😉

[@PizzaRamblings]

Haha I have occasionally had it the wrong way around 😔 thanks for you kind comments.

[@taffybrent1616]

Love that you post the good with the bad, helps me feel like im not the only one whose pizzas dont always go to plan. Keep up the great videos 👏🏻

[@PizzaRamblings]

Cheers 👍 yeah I try to keep it as real as it gets. Hopefully folks can learn from my mistakes 🙂

[@gary5565]

I really enjoy your videos, very detailed. Thanks

[@julinha9171]

I love your videos!! I watch you from Brazil... Thanks for everything you share with us! Gosh bless you

[@PizzaRamblings]

Thanks for the feedback 👍

[@anujmarathe3667]

Glad that you don’t skip the launching part when posting the video! Good content!

[@PizzaRamblings]

Thanks very much for your nice feedback 👍

[@FDROXFD]

Great outfit 15:13 😂💪💪💪 congratulations 1000. subscriber 👍 I love ur videos

[@PizzaRamblings]

Wow am I 1k ? Still says 999 here lol. Thanks for the feedback 👍 Haha and as for my outfit lol 😛

[@karlschlehofer]

Thank you. Molino is great, trying to buy Nuvola (Not the Super) but, sold out everywhere. Regular Nuvola must be spot on!

[@PizzaRamblings]

Yeah it's a good flour, if you 50 50 mix the two it's it's really good. There is a video on my channel where I did that. 👍

[@mohammed77892]

Thanks for another great video! I have one concern. if I have a restaurant and need to make more. Is it gonna be the same proses. I think is not possible by hands?

[@PizzaRamblings]

Yes, you need a big ole mixer for that.

[@danielhalford8530]

Cheers for another great video! Out of curiosity, have you ever tested the effects of using diastatic malt powder in your dough? I know you keep the recipe traditional but might be an interesting comparison video? I've been experimenting and would be interested to see the results of someone who is better at making dough than me.

[@PizzaRamblings]

Hi Daniel, thanks for the comment. I will see if I can source some and have a play. I've always gone the traditional way but it will be interesting to try something different. Thanks for the idea, I'll add it to my list. Cheers 👍

[@karlschlehofer5771]

Ciao,...Really enjoy your videos. I’ve been using Le 5 for years and recently tried Dallagiovanna because of you. Could you tell me where you purchased the condiment dispenser and what brand it is? Grazie

[@PizzaRamblings]

Sure is here www.amazon.co.uk/dp/B08FKT9WY8?ref=ppx_pop_mob_ap_share Thanks for watching, hope you like the molino 👍

[@Allyby58]

Love your new toppings server, only thing missing in the pizza shack is a draft beer machine, that would just finish off lovely, I love my one! Do you think you could go much higher on hydration with the 5?

[@PizzaRamblings]

Father in law as a blade draft machine. It's mega. Yeah I'm quite sure it will ramp up to a higher hydration. It's not been too hard to handle so far. One to try 👍

[@christianbarrett1]

I’m sure it’s lovely, all that work would break my heart.

[@horsepastedelish]

Watched a couple of your videos and noticed you get great brown/char on top but not on bottom. Is this on purpose? What can be done to improve the bottom? I notice this a lot on other backyard set-ups as well.

[@PizzaRamblings]

I think this is because the pizza in the video is always the first one, meaning that the floor hasn't absorbed the heat properly. It's hot and the thermometer says the right temp but it's easily cooled by the base. As time passes the floor absorbs more heat and isn't cooled as much by cold dough. It's a saputo floor in my oven. Look it up on Google 👍

[@duboracle]

You knead long, but do have to knead more with less yeast ?

[@quickmick6131]

Great video. What’s the app that you’re using?

[@PizzaRamblings]

Thanks, that will be the Pizzaapp. On Android and IOS.

[@Ernexzto]

What diameter are your pizzas, did they seem very small to me? anyway thanks for the video

[@PizzaRamblings]

Hi and thanks for the question. I use 280g dough balls. I've had times where it's been a challenge to stretch them as my dough is sometimes not relaxed enough. I've started to tell pizzaapp I want my dough ready an hour or more before I do as this seems to help with the stretching. The peel is 13.5 inch I think. Cheers 👍

[@hennerhennersen1246]

I don´t understand, why you put sooo much stuff on your pizza - but the dough ist great! I make my dough very similar an I use the 5 Stagioni with 62% hydration and a little lard. But I do not do all those strech and folds. The result does not have your volume but seems to be more crispy...

[@PizzaRamblings]

Haha yes, eyes bigger that my belly. Lol cheers for the comments 👍

[@desun75]

your pizzas look great! i notice you like to use semolina flour instead flour for pizza building on the table, why is that?

[@PizzaRamblings]

Thanks 👍 I find it better to get the pizza off the peel than just flour. I use to do 50/50 for some reason now I just use 100% semolina. It's rimacinata. Super fine stuff.

[@desun75]

@@PizzaRamblings i think its great you share the recipes and show failures when they happen. do you like the gas ovens better than woodfired ones? can you tell a difference in taste?

[@PizzaRamblings]

Thanks 👍 There is no difference in taste that I can tell. Gas is more convenient and controllable than wood as you would expect. Wood is great if you have more time available. I'm lucky that I have both options as they don't make a gas one now ☹️

[@alejandromormar8948]

whats is the app?

[@PizzaRamblings]

It pizzapp+ 👍

[@joes.2788]

That pronunciation... mate... oof! 🤣 Here's how to pronounce it: "Leh Ching-kweh Stah-joh-nih Nah-poh-leh-tah-nah"

[@PizzaRamblings]

Haha I'm from Lancashire don't expect too much lol

[@joes.2788]

@@PizzaRamblings lol just teasing, nice pizza though!