My DOUGH process & Caputo Pizzeria vs Caputo Nuvola

[@shaftsbury120]

This was really an immensely helpful video for those of us starting on our pizza journey. Best I've seen on the topic. Many thanks!

[@markh1ggins]

Nice video..Congratulations on one of the only videos where someone actually gives you their answer to the title question! I have a Karu being delivered any day, I'll be sure to check out your other videos!

[@simongreen525]

How are you getting on with your Karu ? I don't seem to be able to reach 400c in the centre of the stone. Burning charcoal and small wood sticks.

[@ollien3359]

Nice one - we just did a head to head this weekend as well, Pizzeria @60% and Nuvola @65% (both 45hr CT ferment, 8hr RT) - and still being a bit of a novice, I found the higher hydration a bit harder to work with, and had to re-ball the Nuvola as the balls flattened out in the heat - but the results were fantastic. Still a lot more practice is needed.

[@thecamerastoreguy1233]

Thank you so much for this recipe, i have been trying for years to get this result, finally a Pizza i am happy with, keep up the great work.

[@mortenrobinson5421]

2:35 I usually start off by dissolving the salt in the water, but then add like 10-20% og the flour to make a buffer. I've seen others on youtube doing this, and the dough rises so I guess that method works fine.

[@TheJoeGillam]

Salt doesn't kill yeast I always mix the salt in with my yeast and I've never had a problem with it. Also I've never had to activate my dry active yeast either, I just hydrate it by mixing it in some water with the salt until dissolved and then add the flour and again I've never had a problem doing it that way either

[@MrRoma70]

Salt away from Yeast just a myth it depends how you doing it, believe me in Napoli the Pizzaiuolo still mix all together. And I do like the lightness of the Nuvola too comparing to Pizzeria. Great Video, greetings from Australia

[@homemadeneapolitanpizza1300]

MrRoma70 I’ve heard about this too but too worried just in case it does fail 🤣 I’ll need to give it a try sometime. Thanks, take care!☺️

[@TwelfthAvenueCuisine]

Excellent video. When we first made pizza, our dough was not cooked thoroughly, so that is the reason we started to try Heat Management Techniques. Your dough is so light and airy. Did you ever have that problem? You cook your pizza on max heat and don't appear to have burning or undercooking? We are taking the Koda 16 camping to make pizza with friends. I am going to try your recipe. Wish me luck. I never made pizza for that many before. 12 people.

[@liuck73]

very nice video man, and thank yopu for that! but you exchanged pizzas inadvertently, check the video carefully and the speckling on the pizzas, what you call a nuvola when you taste it is the pizzeria and vice versa. Anyway thanks

[@BeholdTheLight23]

Thank you sir for the comparison. You earned a new subscriber. Keep it up!

[@Jim_KYB]

Great video, I wanted to see how the Nuvola came out in comparison to the Caputo Blue. I recommend trying DallaGiovanna Neopolitana Pizza flour, better than Caputo Blue in my opinion (bigger bubbles). I'll see how it compares to the Nuvola.

[@vincec5700]

Great review. Do you think that 18 hours at 72-74 degrees Fahrenheit is to high a room temp?

[@skybluedan1]

Great video. Try using half pizzeria and half Nuvola with about 62/63% hydration. Good balance and won’t be disappointed. A lot of pizzaiolo use half and half in favour of just one. Also, have you thought about letting your oven get a bit hotter?

[@Joseruiz-hp6qp]

When you do half and half do you still get a puffy crust like the one above? Thanks

[@skybluedan1]

@@Joseruiz-hp6qp absolutely! Allow for a 24 hour proof and will be as light and airey. Just always found better results with half and half!

[@Joseruiz-hp6qp]

Skybluedan1 thank you am new to this and learning so what is your preference for fermentation the chef that taught me is big on room fermentation kinda like this video. I actually tried Nuvola for the first time but in my oven was impressed waiting on my Ooni to ship. Take care

[@skybluedan1]

@@Joseruiz-hp6qp I like doing a cold ferment. For at least 24 hours. Even 48 hours if you’ve got the time. Let it proof in the fridge. Then 6 hours at a cool room temperature (more like a dark cupboard or something similar) on the day of baking.

[@guyeshel9316]

Omg thank you! But what is the maximum proof time with the Nuvola?

[@rickirizarry5079]

I get fantastic and reproducible results with a 4 hr RT fermentation followed by three days in the refrigerator with stretching once per day.

[@r.llynch4124]

Try Nuvola with the poolish, 24 hr then add a 14% protein flour like Americana or All Trumps and keep it @ 63% hydration.

[@Joseruiz-hp6qp]

Outstanding video thanks so 8 months later do u still continue with Nuvola? Also tell me a bit about your room fermentation thanks

[@homemadeneapolitanpizza1300]

Hey Jose, I switch between both flours really, but mainly because I have so much to use up (i bought both in 25kg bags). This summer I may try some different brands too. My usual fermentation is 24 hours room temp with 6 of those hours balled up.

[@PatrickGuerrisi]

Can you combine these? I want to try combining them. I do 2 separate fermentations in the fridge. I do the starter put in the fridge for 24 hours. THen add more flour and water for the main batch and then it ferments in fridge again for 24 hours. So which flour would you use ? The starter would be fermenting a total for 48 hours

[@ricowilhelms7006]

What a dope Video! Just downloaded the apps to calculate my ingredients next time! Love your content!

[@getduppiedrs9364]

Great I’ve just had delivered 25kg of caputo pizzeria thinking it’s the best and now this video comes up haha

[@homemadeneapolitanpizza1300]

I’ve been using Pizzeria for a long time, it’s still a lovely flour!! 65% hydration is my go to with that too. And it’s cheaper than Nuvola, so it does have its advantages 😁

[@antheagreenan5538]

Hi, Any recommendation of gas v the wood burning option? Also any chance of a discount code? Please and Thanks

[@lousekoya1803]

Agree with the poster below !..........amazing video with some passion !.........thanks !

[@homemadeneapolitanpizza1300]

Lou Sekoya aw, thank you so much! Makes it all worth it 😌😌

[@lousekoya1803]

I love the way you examine things and look into every details ! So great to see passionate people in those interesting awkward days ! Would love to share my late Nonna's knowledge with you If I'd live closer !....haha Cheers!............Have a great week !.................Lou .............Quebec !

[@experimentandoenlacocina5399]

Thanks for your scientific style approach to learn about pizza making. We learn while you learn.

[@chrisivens3413]

I think I’m going to have to compare flours a bit myself. Might try caputo but ordinarily I use whatever I can get my hands on but mostly I prefer Shipton Mill.

[@glidernyc]

On month 4 waiting for my ooni oven order. Communication has been spotty at best.

[@alasdairfarquhar5192]

Hi Robbie, can you please post a link to where you got your pizza screens and stand - keep up the good work, love your videos. Cheers

[@homemadeneapolitanpizza1300]

Hey Alasdair, sorry for the slow response! I picked that up on eBay.

[@immortalsofar7977]

This was my experience with the pizzeria four as well. Prefer the red package Caputo flour.

[@user-cl6rr8ih8t]

Theres Nuevola super, which is W 320-340, try using that in comparison with Nuevola

[@roccosdough]

Quick question . Did you get a nice soft and crunch all uniform on slice from the pizzeria versus the nuvola? Or equal crunch on both? I thought the nuvola was more of a chewy than crunch but I could be wrong. THX

[@roccosdough]

Also if I use a preferment like BIGA would it be possible to achieve the higher airy crust from pizzeria like you for from Nuvola? Thx

[@bza2356]

I've mostly done cold ferment for 20 hours or so. In aus its about 26c during the day. Can u leave dough out for the 18 hours or will the high temp cause issues? I've never really got that light airy crust..... Have a koda but 12 inch. Pizza is amazing but need to just get more air in the crust.

[@franksesso8628]

didn't catch this - what type of salt are you using in this recipe? Thanks!

[@TheHammers527]

The Ooni app suggests a cold proof. How come you don’t do that?

[@albertvaldez1165]

Where did you buy your ingredient storing containers and rack?

[@fjhaydn6532]

very good, very informative!

[@robertkolbe3751]

Heyy thanks for the video. Ive had an issue with my dough proofing. Ive been using a poolish dough with 68% hydration. Once ive added the ready dough balls to the proofing box, it took about two hours for the dough balls to proof so much that everything became one complete dough again. Have you had that issue?

[@cjrp0]

I’ve just got my Ooni Fyra and your videos have been very helpful - my Solent proving trays arrived today in fact! I was wondering what speed your Kitchenaid is on? I’ve been using the lowest speed but yours looks a bit faster. Thanks!

[@homemadeneapolitanpizza1300]

I use mine in speed one or two 😇

[@martinmccann9433]

Just ordered my ooni last week and really looking forward to experimenting with it! Usually made pizza in my domestic oven but can't wait to try to do it properly in a pizza oven! Great video and channel BTW!!

[@homemadeneapolitanpizza1300]

Thanks Martin! You’ll love it, it’s an addiction!!

[@DrDoomTheOptimist]

Where did you order it from? Is it shipping late August?

[@ThomasLuiNow]

I had to re-watch since I noticed that you got the Nuvola switched with the Pizzeria and you ended up picking Pizzeria as the winner! At 6:33, the Pizzeria base has nice leoparding. At 6:39, Nuvola is on left, Pizzeria is on right. At 6:46, you switched and said Nuvola is on the right. However, the right is still Pizzeria since you can see the leoparding of the base at 7:16. And if you follow the pizzas from being cut to being eaten, the Pizzeria slice ends up on the right hand side. Looks like Pizzeria is in fact the winner, wouldn’t you say so? :)

[@adamellistutorials]

Hi mate. So you don’t put your dough in the fridge? Why is this?

[@vasilich7832]

Hi.Can you reccoment me a fermendation procces for caputo pizzeria where theres a room temperature of 25 celcius?Should i ferment it in the fridge for 24 hours?

[@seanhibs1093]

Great video..do you have a video making a gluten free base? Thanks

[@jordi7]

Excellent video mate, quick question , do you put the salt in crushed or do you leave it naturally lumpy?

[@homemadeneapolitanpizza1300]

Martin Beardsell fairly crushed, I’d be worried about gritty dough otherwise!

[@jordi7]

@@homemadeneapolitanpizza1300 Nice one, thanks. Picked up some Himalayan Pink rock salt this week and just ordered 10kg of Nuvelo...looking forward to some top quality pizzas in my outdoor Pizzeria!

[@Mispeltyouth]

are you using your Ooni indoors?

[@GlubschiaugLP]

Did you cook them with full blast on the koda 16? Looks amazing

[@homemadeneapolitanpizza1300]

GlubschiaugLP yea mate, full flame :)

[@denny.wanderer]

thanks for making this video

[@Jinxster1969]

Hi Robbie, can I just please ask if you use the same amount of Nuvola as the Pizzeria i.e. can I just substitute one with the other? I have been using Pizzeria all the time and preferably by making 100% BIGA but now I intend to try the Nuvola, but don't know if I can go with same amount of Nuvola as Pizzeria. Thanks for a nice and informative channel :-)

[@homemadeneapolitanpizza1300]

Hey Andreas, that's exactly what I did yep, just a straight substitute for the same weight. I switch between both flours (as I have so much of both to use up) but also want to try some other flour brands in the summer.

[@jamman2024]

Definitely found it to be lighter and more digestible. Great review.

[@pizzaiolowatson]

Where did you get your hotel pan condiment rack? What would I search for to find it?

[@homemadeneapolitanpizza1300]

Gastronorm pans 😁

[@UNHOLYPIZZA]

Great video! I have to agree Nuvola is pretty special and won me over from the get go. Not used anything else since! Now... get Nuvola Super and try 100% biga 😉

[@soldierboybbq]

Great vid, awesome information and I’m now buying the pizza bible 😀

[@njebarr]

I’m waiting for my oven, I’m also a pilot and I was wondering who you fly for?

[@homemadeneapolitanpizza1300]

LM, in Scotland ☺️

[@njebarr]

Oh cool, ever fly to SEN? I’m EZY based there

[@njebarr]

Possibly not for much longer based on today’s news.

[@vincenb7540]

Great video thanks! What scale du you use for accurate weighing below 1 g? Also where did you buy the nuvola from?

[@homemadeneapolitanpizza1300]

Vincen B just a jewellers scale from amazon. The flour came from A Di Maria in the UK

[@pieeetr]

Great video. Just saw that there’s a nuvola super. For even bigger puffier crust. Any chance you’ll test that against original nuvola?

[@homemadeneapolitanpizza1300]

I don’t think it’ll be hugely different, but as far as I’m aware, the super flour is good for much longer proves. For example, 48-72hrs cold proof. I should get some and try!

[@steffentangen4060]

@@homemadeneapolitanpizza1300 it got more protein in it i think thats it

[@49erMinded]

What floor temp did you cook the pizzas at?

[@MrPoontanger]

Is there an English version of this video?

[@sunilawakes9471]

excellent video mate - I feel like we are brothers in for the love of pizza

[@halohalo1632]

Is the pizza bible worth it?

[@gocawot4165]

Just liked the video and subscribed to your Channel. Great pizza and great Video. Pizza app is also very good

[@4KTV87]

Hi, where did you get the set of 3 metal dishes from? I’m guessing you use them to hold your toppings?

[@homemadeneapolitanpizza1300]

I got the gastronorm set on amazon :)

[@4KTV87]

Homemade Neapolitan Pizza awesome thank you

[@marcoguido3565]

This Is real italian pizza.. Viva la pizza viva l'Italia 🇮🇹

[@benjaminbensoussan6735]

Hey, i really like the stand and perforated tray you are using to rest your pizzas. Do you have a link for that ? Thanks and keep up the good work !

[@homemadeneapolitanpizza1300]

Hey Benjamin, I found the stand on ebay, but I think the mesh pizza trays are widely available.

[@benjaminbensoussan6735]

@@homemadeneapolitanpizza1300 thanks a lot for your reply !

[@MrJBOB99]

👏👏 great video

[@rbiv5]

One thing to note for those that use the Ooni app....If you are making a dough that requires you to add oil, the app is not calculating the percentage correctly. I have informed them, we will see if they fix it.

[@homemadeneapolitanpizza1300]

One thing to note, oil in dough for these kind of ovens can catch/char/burn much quicker than if there was no oil in the dough. Can be manageable though!😁

[@dubaigeek1988]

Can't wait to try

[@VideoCCD]

Caputo make two flours with Nuvola in their name that are very different from each other. Big difference in their protein and W numbers. There is Caputo Nuvola Super 0 and Caputo Nuvola 0. Which one did you use?

[@homemadeneapolitanpizza1300]

I just uses the normal Nuvola. More suited for a shorter proof time compared to Nuvola Super :)

[@VideoCCD]

@@homemadeneapolitanpizza1300 I just finished a weekend experiment. I used 50% Nuvola Super 0 which I autolysed for 12 hours overnight and then combined with 50% Caputo Pizzeria Blue 00 which was autolysed for 30 minutes. Total hydration of 68%. Bulk ferment for 6 hours and then balled up and refrigerated overnight for 10 hours. Made a very tender crust, great aroma and airy cornichone and it browned very well. It seems that high W flours can take longer autolyse. Give it a whirl. Too much autolyse time will make the dough very hard to handle. Give it a whirl!

[@r.llynch4124]

Super is great for poolish

[@ATGBrewing]

Afternoon Rob! Enjoying watching your videos and getting my learn on. We've just bought an Ooni Karu (waiting for the delivery today actually) and as such have been ordering 'stuff' to go with it - both ingredients and implements. I'm just wondering (& please forgive me if this is a bloody stupid question!) what flour you use merely to stretch the dough? So, not the flour that goes into making the pizza dough but what you use to throw on your work surface and peel etc. Looking forward to many more videos

[@homemadeneapolitanpizza1300]

AGAINST THE GRAIN hey! I normally do just use the same flour as what I make the dough with - some people experiment with semolina etc but I’ve found that the same flour does the job fine. If I had about a very expensive flour then I’d probably try and preserve it and use something else, but so far, just the same stuff. No question is a stupid q!

[@ATGBrewing]

Hi ​@@homemadeneapolitanpizza1300 and thank you for your reply! I suppose what I'm alluding to is that the Pizza flour is not easy to come by (for me). I can't just pop down to Sainsburys for it and am having to order it from Amazon. Rather than opening another pack purely to dust down surfaces and peels I wondered if there was a good alternative or flours which I really shouldn't use for some reason?

[@pizzaiolonapoletano5242]

Nice video

[@kaisersoze851]

Thanks a lot, learned a lot from this video. Just curious, how come your room is only 16 celcius? Seems so low :)

[@homemadeneapolitanpizza1300]

Good old Scotland...! But say the room is 18 during the day, I kinda guess that it’ll drop a bit through the night and put what I think would be the average temp. A little bit of guesswork in an otherwise accurate process 😆

[@ComfortableCorners]

Where do you get Caputo Nuvola? I live in Edinburgh

[@homemadeneapolitanpizza1300]

Hey bud! Me too! I had it delivered from a deli down south called A Di Maria! Prompt delivery and reasonable prices.

[@alidemsja]

Has anyone tried/know know how this new flour from caputo(nuvola) would perform on a normal electric kitchen oven. I don't have a fancy pizza oven but I would love to try it. Does the recepie need to be adjusted when using a normal electric oven?

[@MikelangeloYoutube]

Try it at the 65% hydration and see how it comes out. There’s many variables that can come into play such as the oven quality, flour etc. But the general idea is since the oven-pizza will cook for longer then more water might be needed so it doesn’t get crispier than one would like. But try it and make adjustments by 5%, 10% etc.

[@sbhaktaf1]

I tried half pizzeria and half nuvola this weekend in my home oven. I found this dough mix to have a much better texture than 100% pizzeria and also got a great spring in the oven as well. I have a kitchenaid oven about 6 years old. I used a pizza stone about a 1/3 of the way down from the top. I added 2 more rectangle stones on the bottom rack. Let the oven preheat to 550F then I let it sit there for about 30 minutes. Before putting the first pizza in I turned on the broiler for 5 minutes to get the stone hot then went in with my first pizza. I let it broil for the first 2 minutes, then I but it back on the bake function for 4-5 minutes. I just keep an eye on the toppings and browning of the crust. Came out beautifully. You wont get to much browning like an Ooni or other, but its cooked, crispy on the outside and a fluff cloud in the middle. Good Luck!

[@tiocfaidharla5838]

I done a few bakes today using pizzeria. I'm enjoying cooking in my ooni and using there recipes. But I find at times the dough is like not as hard under the base than it should be.. up top looks perfect and is cooked perfect. Under also looks cooked but it seems just floppy you no

[@homemadeneapolitanpizza1300]

Do you have an IR gun to measure the stone temp before you launch? If not, I’d recommend grabbing one. I always launch when the stone temp is 430°C. However, traditional neapolitan style pizza is supposed to have a floppy base traditionally - some compare the base to be half pizza half pasta. If you’re looking for a crispier base, heat up the oven less and cook the pizza slower for longer ☺️

[@Bonebol]

5:19 where can I find that stand for the GN boxes? awesome pizzas!

[@homemadeneapolitanpizza1300]

Bonebol I got it from a company called Nisbets based in the UK.

[@Payton77]

Would one use a totally different recipe and process to create the “New York” style pizza crust?

[@Sai-wf8pz]

Yes

[@desmoface]

Thanks for the video, I’m patiently waiting for my Koda 16 to be delivered and I just placed an order for packages of both of these to try. While we have a kitchen aid mixer, I’ve read that overworking the dough is bad so I was going to do a light kneading by hand. What are your thoughts on the subject? Thanks in advance.

[@joefarmer7727]

Have you tried nuvola super also? It should be even stronger, more protein...

[@homemadeneapolitanpizza1300]

Hey Joe, I haven’t yet tried it, but plan to eventually. The stronger protein will suit an even longer proof but at the moment I generally stick to around 24hrs. I’m too impatient 🤣

[@joefarmer7727]

@@homemadeneapolitanpizza1300 thanks. I would need the info for my bread. I use 30 to 40 percent Whole Wheat so with nuvola or nuvola super I should get a better crumb and oven spring. Super is only in 25kg bags so I need someone to test the difference. But more protein should be better for my bread.

[@DogeUSA]

Bro the nuvola was the one on the left..🤦🏻‍♂️ u messed it up

[@gauchoteixeirinha5122]

😂

[@ambriska]

He switched them again before setting the camera to a lower angle. You can see by the big black charred piece that is almost to the very edge where he cut the nuvola.

[@jonathandavidson1528]

I’m finding the 65% hydration ends up with really sticky dough which is difficult to make into balls. Any ideas or tips?

[@homemadeneapolitanpizza1300]

Yea, the higher the hydration the harder/stickier it will be to handle. I often take my dough ball and give it a flour bath before stretching - and just being cautious, if it needs a little more flour then so be it. Once I’ve got it stretched nicely then I’ll try to remove any excess flour before the cook so the flour doesn’t burn.

[@maxmustermann4012]

Hi, my problem is that my dough always builts up a crust, what are you doing to prevent that from happening ?

[@homemadeneapolitanpizza1300]

Max Mustermann a crust will form if it’s not been covered well enough. I usually cover my bowl with cling film while is proving. For a couple hours a tea towel is fine but anything more then it’ll dry out as air gets to it.

[@georgewhitwick8061]

What temperature water do you use?

[@homemadeneapolitanpizza1300]

I generally just use lukewarm tap water, I don't measure it :)

[@gocawot4165]

Do you use cold water for your dough??

[@homemadeneapolitanpizza1300]

Yea, when I use instant yeast although it’s more cool water rather than cold. When using Active Dried Yeast, the water needs to be warm to reactivate it.

[@gocawot4165]

@@homemadeneapolitanpizza1300 you used the instant dry yeast and disolved it in cold water in this Video? Have a nice weekend 👍

[@homemadeneapolitanpizza1300]

Goca WoT pretty much. Instant yeast can be added directly to the water/flour mix but active dried yeast needs to be reactivated in warm water first before using it.

[@gocawot4165]

@@homemadeneapolitanpizza1300 thank you very much. I am trying your recipe this weekend.

[@simplesimon112]

Butt.....is this Nuvola or is it Nuvola Super?

[@robertfrapples2472]

I find the bottom of your pies too white. The floor is too cool for the dome. Looks like you would still have a doughy taste, even with the leopard spotting. The top of the pie is fine. For a Neapolitan, I cook with my floor at 800F and my dome at 1200-1300F, depending on how brown I want my crust. I use a 220v pizza oven now. I could never get that kind of temperature range or control with my Ooni.

[@gocawot4165]

Can you be a little more precise about when you adding a salt? You add it in the end? When the dough is kneaded or what? This confuses me a little bit but it seems crucial to know this. And one more question... For how long i need to knead it in kitchen aid after i have everything in it? I did the recipe last week with 65 % water but my dough is not so smooth after 10 minutes in kitchen aid. What i am doing wrong? Sorry because of bad english It's not my native language but i really want to make a pizza which looks like your's. Have a nice day and stay healthy 👍

[@homemadeneapolitanpizza1300]

With salt, as long as there’s a bit of flour in the mix then that will act as a barrier between the salt and the yeast. I normally add a handful of flour first before the salt, maybe 10% of the flour. I mix my dough for about 8 mins in the KA on the lowest setting. Always weigh the ingredients too rather than use ‘cups’ measurement etc. If the dough doesn’t mix great, let it rest for 10-15 mins and allow the water and flour to absorb on its own, then you can mix using the mixer again. That’ll help it form properly.

[@gocawot4165]

@@homemadeneapolitanpizza1300 you sad in your video you add the salt at last when all flour is in the kitchen aid. Not after you add 10 % flour. Thanks for your answer. I will try to figure it out. Have a nice sunday 😉

[@HoHo-zg5ow]

Where i can buy that pot ingredients for pizza and stand please

[@homemadeneapolitanpizza1300]

Peppe Pizza it’s a gastronorm set, can get on amazon

[@HoHo-zg5ow]

Link pleasee

[@another_bites_the_crust_pizza]

Hi do you get your cheese from adimaria?

[@homemadeneapolitanpizza1300]

Sure do Dave!

[@another_bites_the_crust_pizza]

@@homemadeneapolitanpizza1300 nice! I got an onni Koda in January and love making Napoli pizza. I worked for a guy with a wood fired pizza oven van called delicious graze in Shrewsbury and also make pizzas in an electric oven in Wrexham SU daily. I love the Napoli style that you make in an ooni

[@mattm3729]

Would you ever try your hand at a ny style pizza vid?

[@homemadeneapolitanpizza1300]

Yea for sure, it’s on the growing to do list 😁

[@marcellosaggese9144]

Thank you so much for your videos :)

[@NeverGiveUp1492]

auto_awesome Có phải ý của bạn là: so sánh giữa bột pizza nuvola và pizzeria nao ngon hơn 55 / 5.000 Comparison between nuvola pizza and pizzaria more

[@slowjoelo]

Hey do your Antimo Caputo tastest weired sometime

[@mikaelbenoit2042]

Caputo cuoco ?

[@antoniostuppia900]

accent is on the first U, it's Nùvola, not nuvòla :)) greetings from Napoli

[@mrdilligaf1968]

Caputo is over rated flour and no W rating on any of them in Australia. I use our local with a better result and they have a W rating.

[@js28js]

Great Video! Well presented.... do you have a Instagram account ?

[@homemadeneapolitanpizza1300]

I do indeed, @ robbieco_

[@brettmacpherson1898]

you got the slices mixed up

[@zineazzabi5357]

same remark

[@MrJusmobile]

I do not like the way these pizzas look, like they are too doughy!! not crispy where they should be! Do these OONI's when they get to 900 degrees really perform like a 100 % refractory brick oven which has a convection that floats just above the pizza giving it that perfect cook. High heat does not mean it will cook like a real Napoletana pizza, or in Naples they would have stainless steel ovens and just a brick floor and use OONIs.

[@liranp5901]

differences you show it is not the flour its the way you stretch

[@leejames2852]

Hi Robbieco I enjoy your videos on KZbin me and my family can you add me on instgram so I can follow you on there also 😎

[@elcajoia619]

TᕼᗩᑎKᔕ, ᑎOᗯ Iᖴ I ᑕᗩᑎ ᒍᑌᔕT GET ᗰY ᕼᗩᑎᗪᔕ Oᑎ OᑎE Oᖴ TᕼOᔕE KOᗪᗩ 16's.

[@lorandmolnar4613]

You mixed up at the end...

[@Ilie1982___]

Like 77👍👍👍👌👌😊😊😊