Neapolitan Pizza Dough - Test of 4 Flours

[@knowlton23]

Very interesting and helpful. You obviously know what you're doing with pizza dough.

[@THISISPIZZA]

Thank you !

[@bradzimmer239]

Nice pizzas and great experiment. A lot of people think that type 00 flour from Italy (soft wheat Flour) is the best, but actually Manitoba Flour is more superior. This is a Hard Red Wheat grown in Manitoba Canada. Its also meant for high heat ovens.

[@MegaFregel]

Manitoba is also a soft wheat flour

[@minidolly77]

I love both Manitoba and Caputo, but all the pizzas have an amazing crust !

[@THISISPIZZA]

Thank you minidolly77 in my opinion the iaquone was too dense but that’s just me. Glad you enjoyed the video - more coming soon

[@ethaneriksson6247]

Absolutely great, thank you very much for this

[@MrTheDeus]

Thanks for the comparison, it was very interesting

[@THISISPIZZA]

Thank you !

[@siferuk]

Love these types of videos, i fancy trying fresh frozen yeast vs fresh yeast vs instant vs active

[@aracalbuto]

How much yeast did you use for this small amount of dough? I never know how much yeast to use for 3 pizzas, either biga or poolish. Thanks!

[@THISISPIZZA]

Just 1g fresh yeast for each biga.

[@Allyby58]

I'm using Carrs 00 flour at 24 RT with great results and not using BIGA or Poolish, I might give this method a go sometime, The problem is my wife keeps saying why change things when they work well. 👍

[@THISISPIZZA]

You will most definitely noticed a difference, pay attention to the flavour and the lateness of the dough when using biga

[@misteralex01]

Amazing looking dough, what’s the recipe? If you don’t mind. I’ve been wanting to do biga but everyone has large portions, never something small.

[@severinodealexandris3220]

Hi sir One thing I caught which may have been just misspoken Is at when you were explaining biga 1:03 You let us know it was 100% flour and 75% water. I believe while watching your other content your biga had 100% flour and 50% water. Am i dreaming 😂 I Enjoy your videos!!

[@THISISPIZZA]

I’ll need to check ! Thanks for pointing this out and glad you enjoy my videos !

[@GuilhermeMartins-x9t]

Hello! What are the main differences if you do the stretch or not for the final product? Does it get you a better corniccione?

[@THISISPIZZA]

The stretch is to add structure to the dough and helps work the dough.

[@skyboy123454321]

Have you tried nuvola and nuvola super? The super seems great but I cannot find it

[@THISISPIZZA]

@@Taco I haven’t tried it as it’s not available her but I’ll look at importing it for one of my dough comparisons soon

[@TheTrainstation]

I think the Manitoba is the one to use for deep dish sicillian style and NYC style. The lower protein content flour is for neapolitan style (less crispy). I preferred NYC pizza to the ones I got in southern Italy (Lecce) and in Rome.

[@GiusBakingPassion]

Have you ever tried diastatic malt with biga? Many pizza makers say you can't make a proper biga pizza dough without malt. Your results are remarkable though and you don't seem to use it

[@zigone8210]

Interessante 👍 Total idro 80% ?

[@THISISPIZZA]

Grazie, idro totale 75%

[@ColDesignLLC]

Thank you. It would be great to make the same comparison for dough developers. Something like; Reddi-Sponge vs pz44 vs Il Granaio delle Idee. I've always wondered how they actually affect the dough condition.

[@THISISPIZZA]

Thanks for the comment, we don’t have those brands here but I can do a further comparison between some there brands. It’s fair to say the flour makes a significant difference to the dough when cooked

[@MrUsampa]

Which tastes better ?

[@THISISPIZZA]

I have to say pizzeria red for flavour

[@alge3399]

I have a K.A planetary mixer. Ow for 6 years and im begining to hate it for pizza dough. I just do a autolease with slap and folds and the dough turns out so much better. Im investing in a spiral mixer for my dough. Its a unbelievably huge difference in gluten structure and strength. K.A just for mixing anything but dough.

[@chriscorsi622]

Oh my god

[@THISISPIZZA]

What kind of oh my God was that

[@thomasschafer7268]

All are too expensive. Better find a regional producer. The 12% protein Level is the most important point.🤔🤔🤔

[@THISISPIZZA]

Problem with that is that Italian flours are pure with no bleaches or additives making them the best