Thanks for a great video. I’ve been experimenting with mixing two or three type of flours together. I’m now convinced I get the best results using 1/3 bread flour with 2/3 “00” pizza flour. Another point I found is not all flours are equal. Different suppliers yield different results.
Thank you for the great video!!! I have tried many flours and they all worked reasonably. Here in Australia the bread flour seems to be the best choice. I would like to see how the different yeasts behave and at what quantity.
Great video. Very entertaining and informative. The chart is a little confusing until I realized that it is in the order of which you tested. Would have been nice to list them in order of best to worst overall score. Now I have to do math to figure that out. ; P
Very nice video, can you make one like this but instead using different freshly ground wheats? Like, soft white, einkorn, hard red /white 🌾 Pretty Please 😁♥️🍕🥖
If you thought Italian type 00 flour was good, you should really try Western Canadian Spring Wheat flour from Manitoba Canada. Yes, our Canadian flour is the true Manitoba flour that's far more superior.
Oh is it. Hmm iv not heard if rhis before. Ill have to try it. Im sure i can get it hear in nova scotia eah ? Im tryin to figire out a good homemade dough. Im not a fan if thin crust. I just made one using one cup ap flour and one cup oo, but i dmt think im too mich of a fsn of how ot turned outm so far id rather just stick with ap. So im curious nto try this flour ur talking about
I make polish using 1150 (more parts of the corn and thus enzymes and natural yeasts are inside) then add it to the pizza flour of my choice.. you get more flavor and still amazing texture. The baker here uses "10% rice flower" in his pizza mix, I don't like it.
I'm going to suggest far less use of the silly sound effects, it's not a kids show. Also, none of the pizzas looked great, why is the cornicione deflated on almost half of all of them? Why salt the sauce after it's applied to the pizza? Salt the sauce before you apply it to the dough.
Awesome Vid, I'm gonna try to make a pizza with the AP flour Vs 00 and see what results I get as well. AP flour is the easily available vs OO, I'm surprised it did better than the expensive imported Italian 00 flours. Super thanks for your very detailed and informative video.
There is a big flaw on this test. You cant use the same recipe for all of them. The purpose of different flours is that they work with different recipes. A low W-value flour works better with shorter proofing times and less water, while higher W-value works better with longer proofing and more water. So if you want a fluffy crust and long prooffing you take high value. When you want pizza the same day and prefer Roman style over Napolitan you could take a lower value. No flour is better than the other. They have different uses
All of them look great but I’m not a fan of this style. It’s a waste of pizza. I like them flat with toppings to the edge and more of a crispy bottom. Like the NYC bar slice.
It's hammered into people that 00 flour is the only "traditional" pizza flour when it wasn't even invented until the "60s or 70s", according to Mauro Caputo himself. Manitoba flour isn't that much older either. The name's generic now. But it referred to North America flour, particularly, the strong Canadian wheat flour being imported during and especially after WW2 to Italy. Semi-whole wheat and whole wheat, of course, are the original pizza and bread flours for the vast majority of the existence of either. Think critically about marketing and mythology versus what's actual culinary history. 00 flour is "authentic" to mid-century modern style pizza napoletana, that's it. Not saying it's bad. But frankly, bread flour in America has been used to make pizza for *longer* than 00 flour.
Nice comparison, but stop with the cutsy fake biting sound. That sound isn't funny and distracts from all of us hearing the actual sound to see if the bottom crust is crispy.
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