Molino Dallagiovanna Per Pizza Tested - What's the Verdict?
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- เผยแพร่เมื่อ 25 มี.ค. 2023
- In this video we put Green Molino Dallagiovanna Per Pizza to the test, using a 24 hour room temperature prove, at 63% hydration.
My verdict is, this is one of the best flours that I have worked with and as you know I have reviewed several pizza flours over my time. Please Checkout the video and give your verdict in the comments. What is your experience of this flour? let me know in the comments.
This pizza flour was purchased from Amazon for £2 per 1kg bag
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Now for the recipe
Ingredients
1kg Molino Dallagiovanna Per Pizza flour
630g water
25g salt
1g instant yeast
Plus pizza toppings of your choice
Method
Add 630g water to a mixing bowl, add the 1g yeast to the water and mix until all the grains have disappeared.
Gradually add the Molino Dallagiovanna flour to the water and yeast mix. Use a fork to mix. This ensures that the lumps are removed and the flour is well hydrated.
keep adding the flour, but once the mixture is too thick to mix with a fork, place some flour on the work surface and pour out the dough.
Use some flour to scrape out the dough that has stuck to the bowl.
Ensure all the 1kg bag is empty and begin to mix and knead the dough until all the flour is incorporated and the mixture is smooth. This will be around 15-20 minutes.
At first it may feel like the dry flour is not mixing into dough. Don’t worry this is completely normal. You just need to press the dough into the flour.
You will know that the dough is getting close to forming into a ball, when it develops a smooth and silky texture.
once you notice that the dough is consistently smooth, shape into a tight ball, cover with a mixing bowl and rest for 1 hour
After 1 hour uncover and mix in 25g salt.
The purpose of this is to ensure that the yeast has a chance to establish itself and to boost the fermentation process.
I find that doing this method improves the strength of the dough, especially as we make everything by hand.
Once all the salt is mixed in you need to place the dough into a mixing bowl and cover for 19 hours at room temperature.
After 19 hours split the dough into 230g dough balls and place in a dough tray or plastic containers.
Let the dough balls rest for 4 hours
After 4 hours you are ready to make pizza.
Remove the pizza dough ball from the container onto some semolina.
Stretch the base using your finger tips and use the steering wheel method to form a 10 inch pizza.
if you notice that the dough is springing back it may be wise to leave the dough for another hour or so. Remember that the room temperature, the current season and the amount of sunshine can have an effect on the dough.
If you have no spring back, ensure that you clear the Semola flour from the work surface doing this ensures that you don’t get a burnt taste.
Carefully add the tomato sauce and toppings as required. Remember less is more if you are using an outside pizza oven.
if you have too much toppings you risk the base over cooking and the top not cooking properly.
if you are using an outdoor pizza oven it is essential to ensure that the pizza stone is around 400 degrees. Anything above this temperature you can risk burning the base. Below 400 degrees you may find that the base sticks to the stone.
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Flour can be found on amazon
Mollino Dallagiovanna Pizza Flour 00 Type (1kg) amzn.eu/d/1Jx1wdh
www.sainsburys.co.uk/gol-ui/p...
Shower caps and plastic tubs were purchased from Poundland in the UK
Mixing bowls from Home bargains in the UK
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Good work my Friend. Always so pleasant to see.
Thank you so much. More videos on the way
Nice video again thanks, so far i have try the blue Molino Dallagiovanna, and the LE5 Stagioni, and Caputo Pizzeria and Caputo Nuvola and the are all awesome.
Thanks so much for your comment. The next few videos in the coming episodes are not your mainstream Caputo etc.. keep an eye on your subscription feed.
Just ordered 10kg of the Blue version. Hope it’s just as good
I did a review a year or so ago. It’s okay this is one of my earliest videos but please check it out
Molino Dallagiovanna | Pizza Flour Review | Pizza Hack | Roccbox Recipes | GozneyKitchen | 60,65,70%
th-cam.com/video/oZmieMiUyg4/w-d-xo.html
Looks delicious May. Marilyn
Thanks 😊
Definitely I will try that recipe 😉
Let me know how you get on. It’s always interesting to see your results
Thank you for sharing 🙏😉
No problem. Please feel free to checkout my other pizza videos
I make pizza at home by using the supermarket staff. Is there any difference in Flavour by using al this different flour!!!!
Hi. In terms of difference some are easier to handle and some will give you the nice crust.
As you will have seen I have done 2 UK supermarket flours. (Tescos and M&S).
So what was the difference. Well the M&S stuff had durum wheat in and in my opinion did give a nice pizza but it was heavy and not melt in the mouth.
Tesco was ok but I used a quick recipe. Not much flavour and definitely no melt in the mouth. In fairness I don’t use the same flour.
What I would say is take the plunge and order a Caputo or some of this stuff. If you can find it I would highly recommend the Tre Grazie.
I used the blue version, but I swear by Caputo now.
Hi mate. I would say that this is good stuff and comparably as good as Caputo Neapolitan.
However stand by your beds, because I have some more reviews coming featuring some lesser known flours that give Caputo a run for its money.
Sorry but this isn't a useful tête-à-tête as the retail bag of Dallagiovanna is a rung down from the offering of theirs that was intended to compete with Caputo _Pizzeria,_ which they simply named _Napoletana._
The one you have here is better compared to Caputo _Chef's/Cuoco._
1:28 I said Caputo and wasn’t specific which Caputo.
But thanks for the comment and please consider subscribing if you like