KAF "00" flour or KAF bread (strong) flour I have a difficult time finding fresh "00" from Italy so I go with what I can get that wasn't milled 50 years ago.
Wish I could comment with a picture. Literally watching this while eating a self made soft&crunchy made with your poolish recipe and 00 proper Italian flour! 😋🍕🇮🇹🙏🏻 Your pizza videos are the best, molto grazie for sharing!
@@vitoiacopelliDear Vito, Warm greetings from your fans in Croatia :) I live very close to Italy, so I almost always buy Caputo Nuvola - it’s excellent. However, I have one question: you very often, almost always, add honey to the poolish to activate the yeast. But why honey, if sugar can also be used? What makes honey better compared to, say, 10-13g of sugar? Thank you so much!
Thank you! I used flour that has 0,75% of minerals in it and Italian type 00 has maximum of 0,55%. I will try one of these next time and see if it was easier to prepare! Also Italian Wikipedia has a ton of information about flour!
I make sourdough bread & use organic bread flour & stoneground locally milled wholemeal flour..... I also add gluten flour to "strengthen" the dough because the sourdough weakens the gluten , occassionally I adjust the gluten depending on the other flours.....many bakers " frown" on the addition of gluten.....nevertheless for me it works & I get a consistent end result 👍
Great information. We all learn something new. I wish Antonio had explained more about the types of berries they use to produce different flours. I am almost ashamed to admit we use an all purpose flour for our pizza when I make the dough. I don't make the dough very often and the AP flour is what is in our kitchen. We have found a local store that offers a frozen pizza dough that we really like. So a quick thaw and rise and we are in business.
I stopped playing with different flours.. I stickly use King Arthur bread flour.. with a pre-ferment, cold rise. Been having much more consistent dough, and minimized “over proofing”…
Brother you need to send me some of the vitamins you're taking. I'm a fellow Paisan but I have about 15 to 20 years on ya. 😅 Much love... My wonderful grandma was born in 1909 and we cooked and baked a lot of things. This was in the USA. She came over on the boat while her mother was pregnant. I was blessed with the most wonderful and giving family. I helped her cook for the entire neighborhood. Bread was the #1 thing but there was many as well. She never measured anything and neither have I except for trying to put recipes together for friends and family. I'm on the east coast and there isn't enough Italians around me so I will be coming out to try your food in the next year or so. We have to be brothers from different mothers. All the best my paisans. 🙂
Good Video. For me the follow up question would be, why not using strong w flour all the time? Good explained that weak flour gets acid over time, but what would be the problem using strong flour for short raising times or low hydration?
Great work between you and Antonio, touching on the process of flour, what to look for when making the pizza dough and more! One think I'd like to know from Antonio is this: 00 is better used in a hotter oven than the average home oven: is there a particular type of flour that should be used for making pizzas in a regular oven?
Hi Vito. Love love love your videos..hope you can help me with this. I believe I can add wheat gluten to make my flour stronger. I can only buy flour with maximum w of 260. Do you know how much I need to add to make it up to 320?
Vito, I have been following you for a year and use your poolish/dough recipe exclusively. However I have used a flour called Napolitano 00 flour for the whole thing--poolish and dough. I thought the end product was delicious. But now your guest has got me wondering if I should use type 1 flour for the.poolish and finish the dough with 00? I have never heard of this measurement called W. This has been so informative. Thank you so much
Flour type should be picked depending on dough hydration and fermentation time. If you make 80% hydration dough or you want long fermentation in room temperature you add some extra strong (bread) flour to your dough with higher W
I am sorry that I don't know what you're suggesting. I am sure you're trying to be helpful. My question is how to find out the W of the flour I'm using since it is not listed by the company. And should I use type 1 for the poolish and 00 for the rest?
@@mauianneme If it's not written on the package you can try the website of the company or call them. You can try experimenting with using 0 flour in the poolish, but keep in mind the dough will feel dryer since it absorbs more water so you may want to increas the hydration.
For pizza and bread you need four with a high content of proteins. The 00 flour is one of them. Patent flour will do too. Never worked with 0 flour but seems okay. Last one might be bit healthier due to more fibers.
Fun Fact: in Austria wheat flour usually has a "W-Number" written on it, but it has an entirely different meaning and not some super strong flour :) In Austria the W stands for Weizen (which translates to "soft wheat") - the number that follows is determined by the mineral content, the higher the more minerals are left. After the production, the flour is burned, all the organic matter (starch, proteins, fats burn away) and the ashes (which are minerals that are left) are measured and compared to the original mass of the flour. if 0,7 % mineral content is left, the flour would have a 700 rating - so W700 - so typical "almost whole wheat" bread flour is more like W1600 while flour that you would use for pizza is somewhat between W480 and W700 but even if it seems that W480 might be closer to Tipo 00 and W700 is more like Tipo 0, there are other differences involved in the production: so if you can't get your hands on like Caputo Cuoco Farina 00 or something like that, buy W700 with a protein content of about 12,5 % or higher and it should work and if you still have problems with your water absorption: try ground up psyllium seed husks (roughly 1 g per 100 ml Water is plenty)
It serves similar purpose to semolina, it does not burn in the oven easly , i tried also corn flour and i am happy with it. Semolina may be more expensive
I'm shocked to hear Antonio say that the 00 flour is used primarily because it's cheaper!. Here in Canada: We can't find 00 flour except in Italian markets and at a PREMIUM price. As for what flour I use for EVERYTHING including puzza dough: Whatever 10 kg unbleached flour is on sale when I begin to run out. I use flour to make Portuguese buns (weekly) and make sure to make extra dough to make a small Detroit-style pizza as well. All baked in a small toaster oven.
this must have been a mistake - 00 flour is definitely more expensive than 0, 1 or even 2 on 00 you remove most of the outer grain, so in the mill they make less flour from the same amount of wheat but 00 is usually made from regular soft wheat, which is way cheaper than hard wheat (durum) or special soft wheat varieties like manitoba (with high W values) the reason why you pay more ist, because they can slap on a premium because everyone is buying just "00" and don't compare the other data points - here in Austria (directly north of italy) you can get 00-flour ranging from 50 cents per kg up to sometimes 5 euros per kg more expensive is not always better or worse 00 is after all just the fineness of grinding and what parts of the grain are ground down - depending on the year/season/wheat type 00 can go down to 10 % protein, you can bake cookies with that - but no pizza or bread ;) for example this one: 1 euro per kg - 00, from italy - not useable ;) www.interspar.at/shop/lebensmittel/despar-farina-di-grano-tenero-tipo-00/p/2020005315358
Much like Contemporary Neapolitan has a much puffier crust than classic Neapolitan, New-York style has had a similar evolution. I think it is actually better to use a flour with a higher W for New York style like Contemporary Neapolitan, especially if you want a super airy Cornicione. I agree that for thin-crust/cracker style pizzas the lower w makes sense.
Very informative video, thank you! Just too bad that there were some cuts when preparing the pizza for the oven. Even if there are some mistakes made it is best to see so we can learn too please. I understand that it might have just been to save time.
Europe has a different flour rating system than we have here in the US. So what is the best type of flour for pizza for those of us that live in the US?
Hi Vito! How important is the P/L relation? I have found that many times I have used a 290 - 320 W flour but it was impossible to stretch, even after a 24 hour fermentation.
Ciao Vito e ciao Antonio, grazie per il video veramente informativo. Una domanda, nel video dove mostri le dosi del poolish vedo che usi una caputo nuvola, però nei commenti precedenti hai risposto ad un utente dicendo che Caputo non va bene..potresti darmi maggiori info in merito? da utilizzatore caputo dopo questo video ho pensato di cambiare..grazie!
P.s.tomy earlier post. After your video I ran to look at the specs of the Grain Craft neopolitan pizzeria 00 flour. There is nothing about W which your guest says is important (he said W320 is perfect for neopolitan style pizza). How do I find that information???
My question is, how can we test the flour at home if we have no idea what kind of flour is that? I simplified the question, the orginal problem is here we can only guess the strength of the flour by checking the protein content. But those data on the packaging who knows maybe years old lab results, and often small mills don't care they get in whatever grains they can and they not making sure what was tested for the label is still true they are just selling it and thats it. So often year by year or even in few months you can see changes in quality but the label is the same. Big Italian mills making sure the quality is constant but not everywhere they working with the same standard. So it would be great few home achieavable technique to test the flour we got.
It’s the milling. Or actually the sifting of the flour. The more you sift flour the less and less bran fibers the flour contains. But also the more proteins it contains. Thus the whiter the flour becomes.
It’s late January though.. If he needs to take time off then he needs to inform members and extend their memberships to make up for the skipped weeks. I remember some unhappy comments from a while back about another paid program that Vito started but didn’t properly finish
Hey Vito, I'm from Russia and there is hard to get 00 flour and absolutely impossible to get flour marked with W 300 - 330.What should I do in that case to make dough appropriate for Neapolitan style pizza?
Makes a video to explain the “secrets” of which flours to use for pizza Uses rice flour for stretching the dough, doesn’t explain why in the video and ignores questions about it in the comments.. Why would that be?
Vito gave no answer. Bad. Real bad. He is cheaping out on the ingredients because there is no special reason to use semolina on the bottom of the pizza. The semolina or rice flour is only a ‘wheel’ to roll the pizza in and out the oven. It has a function to transport the pizza.
@ thanks for your contribution. I know the role of stretching flour, semolina, rice our any mix. This is only 2 reasons: help stretching and rolling on the peel to sweep into the oven. I was just asking if rice flour had an additional virtue compared to semolina. (which is still my preferred).
How many grams poolish did you use in this videos because in another a video you added it 300 grams poolish and 135 grams flour but in this video 650 grams flour. I confused how we gonna calculate the amount of the flour .
@@vitoiacopelli caputo has a whole range of flours - all rated 00 but some of them are utter crap while others are quite nice - but they all share the same property: they are insanely expensive because of the name and the reputation
Different types of flour absorb varying amounts of water because of the protein content. More Protein = More Gluten / Strength. American Flour has different percentages of protein which is listed on the protein line of the nutrition facts.
What flour you use?
Whole Wheat
typo 00 Cuoco e Typo 0 Manitoba mix
KAF "00" flour or KAF bread (strong) flour
I have a difficult time finding fresh "00" from Italy so I go with what I can get that wasn't milled 50 years ago.
00 because you taught me to know better!
Caputo Farina Cuoco tipo 00
As others have said, another great and informative video. Best pizza making instructor on TH-cam by far!
Vito is the best! Your tip that you must not turn the pizza in an electric oven was golden!
A really interesting video. I really love that technical content
Thank you Vito 🙏
Wish I could comment with a picture. Literally watching this while eating a self made soft&crunchy made with your poolish recipe and 00 proper Italian flour! 😋🍕🇮🇹🙏🏻 Your pizza videos are the best, molto grazie for sharing!
Sounds great! On instagram send it
@@vitoiacopelliDear Vito,
Warm greetings from your fans in Croatia :) I live very close to Italy, so I almost always buy Caputo Nuvola - it’s excellent. However, I have one question: you very often, almost always, add honey to the poolish to activate the yeast. But why honey, if sugar can also be used? What makes honey better compared to, say, 10-13g of sugar?
Thank you so much!
Thank you! I used flour that has 0,75% of minerals in it and Italian type 00 has maximum of 0,55%. I will try one of these next time and see if it was easier to prepare! Also Italian Wikipedia has a ton of information about flour!
I make sourdough bread & use organic bread flour & stoneground locally milled wholemeal flour..... I also add gluten flour to "strengthen" the dough because the sourdough weakens the gluten , occassionally I adjust the gluten depending on the other flours.....many bakers " frown" on the addition of gluten.....nevertheless for me it works & I get a consistent end result 👍
Dear Vitoooo, what a great learning experience ... Grazie💜!
Great information. We all learn something new. I wish Antonio had explained more about the types of berries they use to produce different flours.
I am almost ashamed to admit we use an all purpose flour for our pizza when I make the dough. I don't make the dough very often and the AP flour is what is in our kitchen. We have found a local store that offers a frozen pizza dough that we really like. So a quick thaw and rise and we are in business.
So excited to see this. I can’t believe I’m first. Love your cooking ❤️
I stopped playing with different flours.. I stickly use King Arthur bread flour.. with a pre-ferment, cold rise. Been having much more consistent dough, and minimized “over proofing”…
Hi vito! You're an inspiration!
Can you do an in-depth video on NY style pizza?
Thank you! Helpful videos 👍 💯
I'm glad Vito could bring Antonio in to teach us something and then just turn it into a side by side comparison of I have no idea what.....
My all time favorite for NY style pizza is Anna Italian Tipo 00 Flour Unbleached!
Cheers Vito .thank you for another great video. 👍
Soft and crunchy
Brother you need to send me some of the vitamins you're taking. I'm a fellow Paisan but I have about 15 to 20 years on ya. 😅 Much love...
My wonderful grandma was born in 1909 and we cooked and baked a lot of things. This was in the USA. She came over on the boat while her mother was pregnant. I was blessed with the most wonderful and giving family. I helped her cook for the entire neighborhood. Bread was the #1 thing but there was many as well. She never measured anything and neither have I except for trying to put recipes together for friends and family. I'm on the east coast and there isn't enough Italians around me so I will be coming out to try your food in the next year or so. We have to be brothers from different mothers. All the best my paisans. 🙂
Antimo Caputo Tipo 1. It's a personal preference only as I like the hearty flavor combined with the "smokiness" from a wood-fired oven.
OMG this was awesome,
make more of these style of videos
OMG! ...he is always making these style videos. OMG wake up!
Another great video Vito.
I have been using Anna Napoletana 00 flour. I'm not sure how good it really is. The English word for crusca is bran. Great video as always.
Hi from Québec Canada.
Have tou ever tried testing and doing pizza dough in a home bread machine? A new challenge!
Vito knows more about pizza than most people know about anything in life
Good Video. For me the follow up question would be, why not using strong w flour all the time? Good explained that weak flour gets acid over time, but what would be the problem using strong flour for short raising times or low hydration?
Great work between you and Antonio, touching on the process of flour, what to look for when making the pizza dough and more!
One think I'd like to know from Antonio is this: 00 is better used in a hotter oven than the average home oven: is there a particular type of flour that should be used for making pizzas in a regular oven?
Thank you 🙏
Thank you! 🥰👏🏼👏🏼
Really useful video, thank you!
You're welcome!
great video! very interesting.
Excellent video!
Hi Vito. Love love love your videos..hope you can help me with this. I believe I can add wheat gluten to make my flour stronger. I can only buy flour with maximum w of 260. Do you know how much I need to add to make it up to 320?
Vito, I have been following you for a year and use your poolish/dough recipe exclusively. However I have used a flour called Napolitano 00 flour for the whole thing--poolish and dough. I thought the end product was delicious. But now your guest has got me wondering if I should use type 1 flour for the.poolish and finish the dough with 00? I have never heard of this measurement called W. This has been so informative. Thank you so much
Flour type should be picked depending on dough hydration and fermentation time. If you make 80% hydration dough or you want long fermentation in room temperature you add some extra strong (bread) flour to your dough with higher W
I am sorry that I don't know what you're suggesting. I am sure you're trying to be helpful. My question is how to find out the W of the flour I'm using since it is not listed by the company. And should I use type 1 for the poolish and 00 for the rest?
Thank you 🙏
W is showing only in Italy flour, each country have different specs form @@mauianneme
@@mauianneme If it's not written on the package you can try the website of the company or call them. You can try experimenting with using 0 flour in the poolish, but keep in mind the dough will feel dryer since it absorbs more water so you may want to increas the hydration.
Please make a video of how to get a wooden taste in a gas oven.
Using wood chips or something like that 😊
For pizza and bread you need four with a high content of proteins. The 00 flour is one of them. Patent flour will do too. Never worked with 0 flour but seems okay. Last one might be bit healthier due to more fibers.
Good to know!
I enjoyed this video! Time to level up.
I use a flour from Amazon called
“Giusto’s vita-grain 00 pizza” it’s been the best I can find.
Fun Fact: in Austria wheat flour usually has a "W-Number" written on it, but it has an entirely different meaning and not some super strong flour :)
In Austria the W stands for Weizen (which translates to "soft wheat") - the number that follows is determined by the mineral content, the higher the more minerals are left. After the production, the flour is burned, all the organic matter (starch, proteins, fats burn away) and the ashes (which are minerals that are left) are measured and compared to the original mass of the flour.
if 0,7 % mineral content is left, the flour would have a 700 rating - so W700 - so typical "almost whole wheat" bread flour is more like W1600 while flour that you would use for pizza is somewhat between W480 and W700
but even if it seems that W480 might be closer to Tipo 00 and W700 is more like Tipo 0, there are other differences involved in the production: so if you can't get your hands on like Caputo Cuoco Farina 00 or something like that, buy W700 with a protein content of about 12,5 % or higher and it should work
and if you still have problems with your water absorption: try ground up psyllium seed husks (roughly 1 g per 100 ml Water is plenty)
Hi Vito , great video! Why do you use rice flour instead of semolina?
It serves similar purpose to semolina, it does not burn in the oven easly , i tried also corn flour and i am happy with it. Semolina may be more expensive
Antonio I like crunchy pizza no flop, not soft inside, nice crunch.
What is best flour and water ratio?
Good informative video🤌🏼
I'm shocked to hear Antonio say that the 00 flour is used primarily because it's cheaper!.
Here in Canada: We can't find 00 flour except in Italian markets and at a PREMIUM price.
As for what flour I use for EVERYTHING including puzza dough: Whatever 10 kg unbleached flour is on sale when I begin to run out.
I use flour to make Portuguese buns (weekly) and make sure to make extra dough to make a small Detroit-style pizza as well.
All baked in a small toaster oven.
In germany we pay for 00 caputo 2,80 dollar
@@Seriously_sirius2 Good for you! I love Portuguese rolls I use to buy them in Connecticut at the Portuguese bakery.
this must have been a mistake - 00 flour is definitely more expensive than 0, 1 or even 2
on 00 you remove most of the outer grain, so in the mill they make less flour from the same amount of wheat
but 00 is usually made from regular soft wheat, which is way cheaper than hard wheat (durum) or special soft wheat varieties like manitoba (with high W values)
the reason why you pay more ist, because they can slap on a premium because everyone is buying just "00" and don't compare the other data points - here in Austria (directly north of italy) you can get 00-flour ranging from 50 cents per kg up to sometimes 5 euros per kg
more expensive is not always better or worse
00 is after all just the fineness of grinding and what parts of the grain are ground down - depending on the year/season/wheat type 00 can go down to 10 % protein, you can bake cookies with that - but no pizza or bread ;)
for example this one: 1 euro per kg - 00, from italy - not useable ;)
www.interspar.at/shop/lebensmittel/despar-farina-di-grano-tenero-tipo-00/p/2020005315358
can you expand on the 'carryover paste' comment? how to revive over acid/over ferment dough for pizza
Amazing video vito!! Why do you use rice flower for opening the pizzas and not semolina flower?
because it stinks less on the dough
Much like Contemporary Neapolitan has a much puffier crust than classic Neapolitan, New-York style has had a similar evolution. I think it is actually better to use a flour with a higher W for New York style like Contemporary Neapolitan, especially if you want a super airy Cornicione. I agree that for thin-crust/cracker style pizzas the lower w makes sense.
Very informative video, thank you! Just too bad that there were some cuts when preparing the pizza for the oven. Even if there are some mistakes made it is best to see so we can learn too please. I understand that it might have just been to save time.
How about using whole wheat flour and plain flour and how much parts to use and how much water to use and the yeast?
Whole wheat is normally only 1/2 a cup in Deep Dish recipes
Chef Vito, can we use the corn flour for pizza dough..?
Europe has a different flour rating system than we have here in the US. So what is the best type of flour for pizza for those of us that live in the US?
Ciao Vito! Debo fare il prefermento con 00 W320 o con altra farina piú forte? Grazie
Caputo chef’s flour and Nuvola
Hi Vito! How important is the P/L relation? I have found that many times I have used a 290 - 320 W flour but it was impossible to stretch, even after a 24 hour fermentation.
Can I ask why you used rice flour instead of semolina to stretch the dough? What are the benefits?
I A C O !!!!
What is better to make pizza? The 00 flour with 9g protein or type 1 with 12g protein!
An important point to note is that at 05:44
Polisz mi..you know🙃
If I want to make less pizza, do I make same poolish but less flour later, or also less poolish?
Ciao Vito e ciao Antonio, grazie per il video veramente informativo. Una domanda, nel video dove mostri le dosi del poolish vedo che usi una caputo nuvola, però nei commenti precedenti hai risposto ad un utente dicendo che Caputo non va bene..potresti darmi maggiori info in merito? da utilizzatore caputo dopo questo video ho pensato di cambiare..grazie!
Yap
why some people use strong flour for preferment and weaker for final dough?
P.s.tomy earlier post. After your video I ran to look at the specs of the Grain Craft neopolitan pizzeria 00 flour. There is nothing about W which your guest says is important (he said W320 is perfect for neopolitan style pizza). How do I find that information???
Great show try using fine ground wholemeal flour in your polish
Dear Vito could You make video about making 1 perfect gluten free pizza dough ? ❤
spicy moustache youtube channel tomato color is purple sir and he is italian if i'm correct
When can we get this flour in 25 kg bags in USA?
انا متابع من عراق
Different Caputo variants
Everything
Vito, can you make a pizza dough without mixer? All proces by hands?
Yes, it will be a healthy workout. Work it till smooth at least 15 minutes more better.
My question is, how can we test the flour at home if we have no idea what kind of flour is that?
I simplified the question, the orginal problem is here we can only guess the strength of the flour by checking the protein content. But those data on the packaging who knows maybe years old lab results, and often small mills don't care they get in whatever grains they can and they not making sure what was tested for the label is still true they are just selling it and thats it. So often year by year or even in few months you can see changes in quality but the label is the same. Big Italian mills making sure the quality is constant but not everywhere they working with the same standard. So it would be great few home achieavable technique to test the flour we got.
🙌🙌❤️
_Distinti Saluti Tutti._
I use fmf. What is 00 flour
It’s the milling. Or actually the sifting of the flour. The more you sift flour the less and less bran fibers the flour contains. But also the more proteins it contains. Thus the whiter the flour becomes.
Hey what happened to the (paid) weekly Member Livestreams? I joined a few weeks ago, and there hasn't been a single one!
The Italian job...
Maybe Christmas/New Year holidays?
It’s late January though..
If he needs to take time off then he needs to inform members and extend their memberships to make up for the skipped weeks.
I remember some unhappy comments from a while back about another paid program that Vito started but didn’t properly finish
Hey Vito, I'm from Russia and there is hard to get 00 flour and absolutely impossible to get flour marked with W 300 - 330.What should I do in that case to make dough appropriate for Neapolitan style pizza?
Try using flour that’s got protein content 13% or higher 👍
I've tried, but never get the dough which Vito has each time on his videos
Makes a video to explain the “secrets” of which flours to use for pizza
Uses rice flour for stretching the dough, doesn’t explain why in the video and ignores questions about it in the comments..
Why would that be?
Vito, why are you using more and more rice flour and less semolina?
Yes glad u discovered
Vito gave no answer. Bad. Real bad. He is cheaping out on the ingredients because there is no special reason to use semolina on the bottom of the pizza. The semolina or rice flour is only a ‘wheel’ to roll the pizza in and out the oven. It has a function to transport the pizza.
@ thanks for your contribution. I know the role of stretching flour, semolina, rice our any mix. This is only 2 reasons: help stretching and rolling on the peel to sweep into the oven. I was just asking if rice flour had an additional virtue compared to semolina. (which is still my preferred).
Super nuvola and nothing else for me and rice flour for streching
They say the future is A.I. but me thinks it's V.I. ; Virtual Iacopelli 🙂
В этом видео нет перевода ,вы забыли его включить ?
Ciao Vito, volevo ordinare la tua impastatrice Autentico qui in Florida ma mi dice che non è possibile. Come posso fare? Grazie
How many grams poolish did you use in this videos because in another a video you added it 300 grams poolish and 135 grams flour but in this video 650 grams flour. I confused how we gonna calculate the amount of the flour .
There is not W in uk flour
00 flour
Vito please shot the videos in 4K
why you dont put in first time water and than flour ? this is very important for the dough
Type 0 flour for preferment and main dough, in blind tests between 00 and 0 everyone has said 0 tastes better , Neo style pizza
So we use 00 just because of the price
Have NEVER seen Vito use "rice flour" to make pizza before.
Have seen him using all types of flour for this purpose just not ricem
Caputo 😇
No good
@@vitoiacopelli Antimo Caputo W 300-320... no good?
@@vitoiacopellihello Vito, you say “Caputo is no good “ but in the video it looks like you make te poolish with a bag of caputo Nuvola. Is that right?
@@vitoiacopelli caputo has a whole range of flours - all rated 00 but some of them are utter crap while others are quite nice - but they all share the same property: they are insanely expensive because of the name and the reputation
Let your guest speak, and listen to him
Make A Video How To Make Pizza Using A Pan 😅
Flour is so expensive these days. If I use all purpose flour do I need to add more water. I used your 100% poolish recipe
Why did my pizza for any home oven only get 200 views? Why? .... P.S. You're awesome!
More confusing than informative. US flour is not rated strong or weak or W or 00. And you say that even the same flour can be different. ????
Different types of flour absorb varying amounts of water because of the protein content. More Protein = More Gluten / Strength. American Flour has different percentages of protein which is listed on the protein line of the nutrition facts.
@ Yes I know that. But there’s no way to compare Italian 00 or W or strong flour to US flour based on protein content.
First
1st