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.
Hi, how you make this dough so elastic? I'm trying many flowers, including caputo and manitoba and i can't achive that elasticity. Even with the mixer. Please help
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!!
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. 👍
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.
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.
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
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
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.
![[LIVE] : ONE ลุมพินี 91 | คู่เอก "คมอาวุธ vs อเล็กเซย์"](http://i.ytimg.com/vi/V0RkEfYFsgM/mqdefault.jpg)
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.
Manitoba is also a soft wheat flour
Very interesting and helpful. You obviously know what you're doing with pizza dough.
Thank you !
Absolutely great, thank you very much for this
Thanks for the comparison, it was very interesting
Thank you !
I love both Manitoba and Caputo, but all the pizzas have an amazing crust !
Thank you minidolly77 in my opinion the iaquone was too dense but that’s just me. Glad you enjoyed the video - more coming soon
Hi, how you make this dough so elastic? I'm trying many flowers, including caputo and manitoba and i can't achive that elasticity. Even with the mixer. Please help
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!!
I’ll need to check ! Thanks for pointing this out and glad you enjoy my videos !
Love these types of videos, i fancy trying fresh frozen yeast vs fresh yeast vs instant vs active
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!
Just 1g fresh yeast for each biga.
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.
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. 👍
You will most definitely noticed a difference, pay attention to the flavour and the lateness of the dough when using biga
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.
Have you tried nuvola and nuvola super? The super seems great but I cannot find it
@@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
Hello! What are the main differences if you do the stretch or not for the final product? Does it get you a better corniccione?
The stretch is to add structure to the dough and helps work the dough.
Interessante 👍 Total idro 80% ?
Grazie, idro totale 75%
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.
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
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
Which tastes better ?
I have to say pizzeria red for flavour
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.
Oh my god
What kind of oh my God was that
All are too expensive. Better find a regional producer. The 12% protein Level is the most important point.🤔🤔🤔
Problem with that is that Italian flours are pure with no bleaches or additives making them the best