CAPUTO vs 5 STAGIONI The 2 Most Common Pizza Flour in The World!
ฝัง
- เผยแพร่เมื่อ 19 พ.ค. 2020
- SUBSCRIBE ❥ / maestrovitoiacopelli
BECOME A MEMBER AND GET IN DIRECT CONTACT WITH ME : ONLY $4.99
/ @vitoiacopelli
This video is amazing, is like comparing Cocacola versus Pepsi lol.
but in this case today i compared the 2 most common PIZZA FLOUR in the world! CAPUTO (a vary famous flour for neapolitan pizza) vs 5 STAGIONI Flour also very good and very famous in all world.
In this video you'll find a perfect pizza neapolitan recipe for each flour, i will need from you just a comment below about which flour you use, and if you use one of this please share this video!
Here is the recipe
-650 ml water -1kg. flour - 15 gr. salt - 5gr. yeast
If you use home oven add in this recipe a teaspoon honey and teaspoon olive oil.
thank you all for the amazing support everyday.
DONATE $ 1paypal.me/pools/c/8ldw1NMjHa TO SUPPORT AND HELP ME WITH A PROJECT :)
🇮🇹italiano
Questo video è sorprendente, è come confrontare Cocacola con Pepsi lol.
ma in questo caso oggi ho confrontato le 2 FARINE DI PIZZA più comuni al mondo! CAPUTO (una farina varia e famosa per la pizza napoletana) vs 5 STAGIONI Farina anche molto buona e molto famosa in tutto il mondo.
In questo video troverai una ricetta napoletana perfetta per ogni farina, avrò bisogno di un tuo commento qui sotto su quale farina usi, e se usi una di queste per favore condividi questo video!
Ecco la ricetta
-650 ml di acqua -1kg. farina - 15 gr. sale - 5gr. lievito
Se usi il forno a casa aggiungi in questa ricetta un cucchiaino di miele e un cucchiaino di olio d'oliva.
grazie a tutti per il fantastico supporto di tutti i giorni.
🇪🇸Spanish
Este video es asombroso, es como comparar Cocacola versus Pepsi lol.
¡Pero en este caso hoy comparé los 2 PIZZA FLOUR más comunes en el mundo! CAPUTO (una harina variada y famosa para pizza napolitana) vs 5 STAGIONI Harina también muy buena y muy famosa en todo el mundo.
En este video encontrará una receta napolitana de pizza perfecta para cada harina, necesitaré de usted solo un comentario a continuación sobre qué harina usa, y si usa una de estas, ¡comparta este video!
Aqui esta la receta
-650 ml de agua -1kg. harina - 15 gr. sal - 5gr. levadura
Si usa el horno casero, agregue en esta receta una cucharadita de miel y una cucharadita de aceite de oliva.
Gracias a todos por el increíble apoyo todos los días.
🇦🇪arabic
هذا الفيديو مدهش ، مثل مقارنة كوكاكولا مقابل بيبسي لول.
ولكن في هذه الحالة ، قمت اليوم بمقارنة طحين بيتزا الأكثر شيوعًا في العالم! CAPUTO (دقيق شهير متنوع للبيتزا النابولية) مقابل 5 STAGIONI Flour أيضًا جيد جدًا ومشهور جدًا في جميع أنحاء العالم.
في هذا الفيديو ، ستجد وصفة بيتزا نابولية مثالية لكل دقيق ، وسأحتاج منك فقط تعليقًا أدناه حول الدقيق الذي تستخدمه ، وإذا كنت تستخدم أحد هذه يرجى مشاركة هذا الفيديو!
ها هي الوصفة
-650 مل ماء -1 كجم. دقيق - 15 غرام. ملح - 5 غرام. خميرة
إذا كنت تستخدم فرنًا من المنزل ، أضف هذه الوصفة ملعقة صغيرة من العسل وملعقة صغيرة من زيت الزيتون.
شكرا لكم جميعا على الدعم المذهل كل يوم.
BUY CLOTHING LINE MY STORE ❥ teespring.com/stores/vito-sto...
LINKS OF MY PRODUCTS USED TO MAKE PIZZAS
DOUGH BALLS BOXES: amzn.to/35DGQHM
BRICKS FOR YOUR HOME OVEN: amzn.to/2yCuLq8
PEELS: amzn.to/35HDYd1
----🍕🍕🍕🍕links of my social media ADD ME ON 🍕🍕🍕🍕----- INSTAGRAM ❥ / vitoiacopelli
FACEBOOK ❥ maestrovitoi..."
MY pizzeria WWW.PIZZAPROVAMI.COM
7407 W MELROSE AVE LOS ANGELES CA 90046
MY pizzeria association NAPULE' PIZZERIA byVito Iacopelli(Colombia)
please comment below if you have any questions
Music: www.bensound.com/royalty-free-... - แนวปฏิบัติและการใช้ชีวิต
![[UNCUT] ที่นี่ที่แรก ปู - หาญส์ พูดถึงมหากาพย์หนี้สิ้น I คนดังนั่งเคลียร์ I 10 ก.ค.67](http://i.ytimg.com/vi/KDNA9DZ0p4U/mqdefault.jpg)
Vito you are the MAN! I have been waiting for this comparison video since I visited Napoli! Just by looking at it I also picked the Caputo pizza. I brought back a suitcase full of Caputo flour back to the Dominican Republic. I was shocked that a lot of the pizzerias in Napoli were using other flours... sometimes they used an organic flour but then I remembered the business side of things. Obviously skill is more important then the flour... but for the last year I have been trying to recreate the awesomeness of Caputo. I loved that you explained that there are different recipes based on the type of flour you use. That was AWESOME, it will help people to make adjustments instead of just getting frustrated with something doesn't work at first. Keep up the good work!
Been following you for years and want to express my thankfulness to you and your channel! It’s simply magnificent to see your passion about pizza and sharing it to everybody! We have a lot of pizzerias here in south Germany, Bavaria but sadly nobody really knows Neapolitan pizza. Therefore, making my own and people love it 😊
Wish you the best for next year Vito, if you visit Germany (Munich) in future let me know, I’d love to share a beer with you!
Hi Vito! First, thank you very much for the videos. I'm from Brazil and I've been using 5 Stagioni, but with that other recipe where you put some honey with the dry east... (using half of everything, 750g flour...), so far I'm liking it very much. Now I want to put my hands on some Caputo flour to test it! Thank you again and keep up the good work! You rock!
Thank you for sharing! I enjoyed this video! Love your pizza oven!!!
We use Caputo and for amateurs like us, our pies come out great! Thanks for showing both to us. You guys are great!!
I literally have both in an online basket right now and couldn't decide so happy to see this out of the hundred videos Vito has!!
Thanks Vito for share all yours recipes,you are great!!!
Wish you all the best!!!
Hey Vito, Thank you so much for all the informations you are giving. Great channel
Vito you’re my man!! Awesome video! Subbed!!
Thank you! Italian pizza flour is hard to find where I live, howevere I recently found a pizzaria selling Stagioni flour which I'm very excited to try because their pizza is just AMAZING 😋
Awesome stuff, cheers Vito and Paulo.
Great job Vito & Paulo,you are amazing!
I love Caputo, it is my standard for making pizza dough. But recently my local grocer was out of stock but had Molisana 00 flour on the shelf, so I picked up a bag of that. I will be making pizza with it tomorrow and I will be interested in how it turns out!
Thanks Vito and Paolo, great video, one day I'll do my own test of each flour. Vito: I searched for "bari style pizza" and you and your father were the top listing lol
First of all, thank you for all your videos. I have learned a lot from you maestro. I have been using Caputo chef's flour for some time now and with great success.
great vid, thanks for comparison
Hi Vito, you're a great guy, then for a pizza lover like me, it's great to watch this video. As long as I lived in Naples, I have always used the Caputo Rossa, now that I live in Veneto, I use the 5 Stagioni. They are 2 great flours. Greeting Vito you are number 1.
good comparison, thanks for the video
Your recipes are great! Thanks a lot. Could you show a pizza recipe with wholemeal flour one day? Would be great.. Regards!
Vito is the best as always , Best Pizza Maker on TH-cam 👏👏👏
Thank you for sharing….well explained….
Great video. Thank you.
Hi Maestro. Good information, as always! How would you rate Petra 3 versus Caputo tipo 1? Or against any other type 1 that you can get.
Any chance of doing a video showcasing the type 1 flours comparison?
SEI UN GRANDE VITO! Un video molto molto interessante su 2 farine che uso e apprezzo!
Ciao Vito, I love your videos! I followed this recipe with 5 Stagioni and made 6 dough balls (currently waiting 5-6h) and I plan to make 1 pizza for tonight. Can you explain the fridge/freezer process for the 5 other dough balls? Grazie!
Three testing ideas I would like to see:
1. Salt that is dissolved in water before yeast is added vs salt that is added later in the process such as after the dough ball has been formed. I have read that adding salt in the water makes for a slightly more fluffy dough, but I haven't tested this myself. I value great tasting pizza, but I also value simplicity and dissolving the salt in the water before adding the yeast is simpler and seems like it would more evenly distribute the salt throughout the dough. So, does it make a difference in the final product?
2. I've seen olive oil additions to the pizza dough and does that make for a recognizable addition in the final pizza product? I'm talking about standard pizza dough, and not speciality items such as Focaccia which has (a lot) higher oil content.
3. In the Pizza Bible book, it is recommended to add some diastatic malt (about a tablespoon for 450grm flour) .The Caputo Americana flour (made for American ovens that don't get much above 550-600F) has malt added but they don't say how much. I've read that the malt helps lower temp ovens get the brown crunchy crust that one gets from ovens that get in the 900F plus range. Have you done any testing with diastatic malt and if not, I'd vote for that test case as well.
By the way, I just tested 3 different Caputo Flours at the same time and I have the following observations from my home attempt:
* Stated: I am a hobbyist pizza maker, standard home oven (550F max), no vested interest in any particular outcome, make Neapolitan pizzas mostly. Dough cold ferment 24-48 hrs.
* Any Caputo is significantly better than most generic bread/all purpose flours from the grocery store.
* I tested Caputo Chef's Flour, Pizzaria Flour and Americana. You can read about their flours on Caputo's web site along with the technical specs. All the flours made yummy pizzas.
* In order of preference, my family testing team preferred, in order, the Americana, Pizzaria and then Chef's. But they said they would happily eat any of the pizzas. The Americana was slightly more fluffy than the others. My opinion is that it came down to a matter of taste and style. The testing was done with the same very light tomato based sauce and a bit of mozzarella and parmesan cheese. Cooked on a Nerd Chef Baking Steel at 550F for about 3 minutes, then on broil for about 1 minute (per The Elements of Pizza instructions).
Thanks for your excellent channel!
I would also like to know the answers of your questions. And I like how you did the comparison, I have to try it my own. However, usually I would prefer buy my flour locally, and I haven't even tested all different varieties they offer here in Germany.
Also I can recommend using a pizza stone for the oven, it drastically improves my results.
And for my European leads: 550 °F = 287,778 °C (I hope they will adapt in the future.)
You mentioned Pizza Bible and Elements books. Which one would you recommend I buy? or are they both must haves.
Ciao Maestro!
1. Any recommendations about kneading time in a kitchen appliance?
2. How many minutes would you say is max. okay?
3. What happens if you knead the dough too long?
Salt and Yeast is a no no.
I tend to desolve the salt in the water / sour dough starter mix. After playing around with oil or not (I've gone from 0 to 8%) I've settled around 5-6%. I like the flavor, a bit of crisp, and chewness.
Merci pour ce video..
J’ai hésité entre les deux pour faire pizza napolitaine.
Maintenant j’ai pu choisir..
Merci
Bonne continuation 🍕🍀
Hello Vito. Good job. I have a question... aren't both these flours better for indirect dough and a bit longer fermentation than 8 hours?
I came last week for the first time and ordered 4 pizzas for the family. Amazing!!!! Will be back soon...
I love your enthusiasm my friend
Hi Maestro, which flour did you say you're using? Thanks for your fantastic videos, I have learned so much!
Thank You for this video.
Paolo sei stato un grande, bravo 👏🏻!
E Vito continua così, complimenti! 🍻
Hi! It’s my first time to bake pizza and I have followed your steps for making dough (8 hrs, 48 hrs, 1 week)
Ciao Vito! Great video. Never used either, I have used Caputo Pizzeria and I very much liked it. I tend to use Dallagiovanna Napoletana or San Felice Gold (Sacco rosso). Great job, keep making pizza my friend :)
Thank you for this video!! I use Caputo Pizzeria flour for my pizza!! The flavor and consistency are untouchable!!
I use Caputo when I can get it !! Both look excellent
Caputo es la mejor.
Muy buenos videos, gran canal. Saludos desde el sur de España.
Paulo's english is getting pretty good!!!
Niiice, I love these sort of experiments. Marginal I bet but definitely interesting. Grazie mille
I’m glad that he chose the Caputo because the way that it looks, I thought the Caputo looked better to me. Also, I have the Caputo flour now and I’m going to make it tomorrow. I’ll make the dough today so it’s got enough time to fully mature for pizza tomorrow. I don’t want to wait though. I’m convincing myself to have patience and I hope it works. Thanks for the video.
I have purchased both recently but I haven’t tried 5 stagioni yet. Given your outcome I think I’ll use the Caputo for Napoletana and I’m going to use 5 staggiò I for Bari type. And I believe you did both companies justice as well. Auguri
Nice video maestro! Makes me want to fire up my pizza oven 😃
Good thing for the replay, because I missed this stream!
Hey mate.good job.keep going.
Question if i can...
After i finish the ball's...
I can put the balls on the frizzer..to few days...and than make it?
Thanks
I use Caputo Blue...love it!
Hi Vito, really nice vids! Can you maybe make a video comparing the nuvola caputo flour to the caputo chef and pizza flour?
I could finally find 00 floor last weekend. My usual grocery was out of stock because of the C19. The store that had some only had 25kg size format! Fortunately, it was Blue Pizzeria Caputo. Made 10 Neapolitan pizzas today and it was the best crust I ever made.
Now there is a shortage of both brands...
Vito thank you for talking about adding honey for home cooking, the sugar does give a better rise.
Thank you for special sharing on the differences of the flour. I have only tried Caputo blue to make pizzas at home at fermentation temp 28C in my country . Using sourdough starter at 72-75% hydration ; the dough is pretty fragile , breaks easier . But the taste is awesome . Any advice on the hydration to be adjusted for a better dough handling ?
This level of hydration is extreme and Caputo is to weak for this kind of hydration. I would suggest using Stagioni 5 rossa, it has the power of about 400W , it needs to grow longer but it's capable of staying strong while having so much hydration.
Wooow Paulo guested just by taste. Incredible
Non conoscevo il tuo canale . Paolo è il Maestro! Complimenti
Ciao Vito! Greta video!
Question, is there an order of ingredients that works better for making dough? I have seen you mix water honey yeast, then flour, salt oil last. I have also seen water yeast flour salt oil, no sugar. In Italy I have seen water salt first then yeast flour.
Thank you
Thank you for this informative video maestro, I'll make sure to try either if I can find any of them. I regularly use Molino Pivetti Tipo 00 (yellow) with great results.
Hi!! After mixing everything, how long do you have to knead? Or do you just have to knead until everything is incorporated into a ball? What range is "room temperature" for you?
I prefer to make pizzas with stagioni 5 . I learned to make pizzas from your recipes. Best regards
Many thanks. I’ve been using Caputo for many years, I thought about switching, but maybe if I switched it would be to the flour you use. Thanks again
Very nice tips and video. Love to see your all videos. Unfortunately, this brand is not coming to my country Indonesia. Perhaps only Barilla but very rare. So how if you make video how to choose the best local flour for pizza or the best flour type for pizza so we can have the taste and the texture like Napoletana. style. Looking forward to the next video :)
Amazing paolo bravo wow 👍🏻😎
Caputo for me. Haven’t tried the other one yet. Just getting going in this pizza thing with my new Ooni. Trust me Vito, I have spent hours watching your great videos just so I can move onto making terrific Neapolitan pizza as soon as possible. I have have a ways to go until I am satisfied. 🍕🍕
The Ooni is the best I have the ooni 3 and it makes the Neapolitana excellent. 90sec
It can certainly be the great leveler
I have a 3 as well,with gas.fantastic..but initially a learning curve.
I have the Ooni Koda. I had a successful meal last night. If I got that pizza from a restaurant I would have been happy with it. For me it is getting the dough right. It doesn’t seem like it should be complicated, but there are certainly myriad ways of royally screwing it up. Got it right this time. Yes!
Hi Vito!
I'm Peter from Hungary and I'm new in your channel, watched a lots of your videos, and I love them all, I really like your attitude and the passion about pizza. I heard you say rest the dough 4-6 hours depends on the room temperature. Can you give me a range roughly what is the temperature when you leave it for 4 or 6 hours? I have a bit heat in my house (24-26 Celsius).
Today I managed to get some "le 5 stagioni" flour so I decided to make the dough about this recipe, with smaller amount of flour with the same ratio of water and ingredients to get the perfect amount and 65% hydration, my dough raised perfectly, but it was to sticky I could not handle properly, and I watched your video about 10 times to find the difference, maybe I put to much yeast 400g flour (4g) I thing around 2-2,5g would be enough, but I'm not sure what I'm missing. Thank you from Hungary! :)
Great video Vito. I have both caputo Pizzeria and the red bag and prefer the red! However I like longer fermentation and I think I sometimes over proof the pizzeria. Think 8-12 hours maximum is best in my experience
Vito, I would like to know what flour you use to make pizza. I have used Caputos and it comes out very well but I would like ti know what you use. I live in New York City so I can probably fine it. Keep the videos coming!
Vitoo, you're a genius. Sorry fot my English, I'm from Argentina, salute for you and paolo
Un abrazo di Brasil 🇧🇷 mi hermano
Viva Maradona
Great idea comparing those two. I prefer the Caputo - it is a lot easier to handle! The taste of the 5 stagioni is great tho!
I personally like red caputo the most out of every Italian flour I´ve tried so far. There were all better than local flour, I like Le 5 Stagioni as well, but I am on Caputo team really. Last time I did double fermentation dough with Caputo Pizzeria and I had really nice corners full of big air pockets, even better than ones in this video. But of course it was recipe from your other video. You are real Maestro.
Molto molto interessante, grazie Maestro.
Dimenticavo io a casa uso sempre farine Caputo.
Thank you to Master of Pizza, for showing the poolish way of pizza. I love it.
Great video. Thank you. Does anyone know if the dough can be frozen for later use?
Ciao Vito, I use 5 Stagoni and I love it. Your videos are amazing thanks for all your hard work. I wanted to ask some advice, When I make my pizza I follow the instructions as per your video. My concern is that when I get my wood burning oven at 500 or above the pizza sometimes ends up with a hole and it makes such a mess in my oven. What am I doing wrong? Please any advice, will be greatly appreciated. Thank you for your time.
Hey, I use 5 stagioni. It is great!
When I want perfect pizza (I follow Vito's Poolish Pre-ferment recipe), I order 2Kilo of Caputo 00 flour. I do this when I'm making pizza for family and friends. When I'm just making pizza for my wife and myself, I generally use any Caputo 00 I have left, or King Arthur Bread Flour. The bread flour works ok... but the dough has a more elastic characteristic that makes it a little tighter and springy when stretching the dough. Haha, ironically I just received an order of Caputo 00 from Amazon while I was watching this video ;)
Thank you for the videos Maestro Vito!! BTW... I'm a graduate of your Pizza Master Video Class! We never buy take out or delivery pizza anymore because my wife always wants my homemade pizzas using your recipe.
How was the Caputo?
After I ordered and tried Caputo, I just received my box of 10 bags to have on hand. It really is superior to the stuff you get at most supermarkets.
Where can I get the wood mixing box. Thanks for the great videos.
I love this channel
Bravo I tuoi videos sono veramente interessanti e fatti bene.
Hi guys,I live in Thailand ,can't get caputo.I can only get one of the lower grade 00s,Divella,but its ok.Interesting I see you have rest inbetween kneading..I will try.Love your channel. Cheers from Thailand😁😁Paul
Hi Vito! Thanks for the great video, I just bought a Caputo flour yesterday :)
short questions... If I make only a single ball (~300g) with 180g flour only, how much dry\fresh yeast shall I put if I am planning to let it rest for 6-7 hours?
And if I make a biga the night before, same amount of yeast?
What is the percentage of the total flour should I use for the biga?
Thanks a lot!
Just check his other videos
I start my napoletana journey with caputo pizzeria (blue) for me it's perfect, easiest for beginners easy to make, and nice taste.. Ciao, greatings from Poland. .
Caputo blue
You should try caputo 00 all purpose it’s so much better. The same red bag Vito used
What’s the difference between the red and blue?
Witaj i jak dalej caputto ?
@@mattek1985 nope, polselli vivace, petra 5037
Ciao Vito! Congratulazioni per il tuo video! Ho usato le 5 stagioni e il risultato è stato ottimo. Ma con un'idratazione del 70% era molto difficile da gestire. Pensi che sia adatto per l'idratazione maggiore del 65%?
love your videos. i really hope you make it in LA
Bravo, perfecto maestro Vito! For me as a Chef i like the 5 stagione
Good stuff m8
Hello i finally managed to get some good flour: I have some flour manitoba and some pz2
Should I mix them or maybe add other flour with them ?
I heard manitoba needs to be
Dying for Paolo to make me a Bari style pizza.
Both are awesome...
Experts 👍
tonssssssss up,thank u for this funny time
your the best vito 👌🏼👌🏼👌🏼
Ciao, Vito! You mentioned that you use Molino Piantoni. Of their flours, which do you recommend for Neopolitan style? I normally do about 16 total hours rise at room temp, with 70% hydration. Ti ringrazio in anticipo!
1st tried ANNA when I stumbled on a kilo bag at WF during the initial phases of shortages in LA area, with OK results, I have some Caputo arriving this week
I am trying the Caputto because it’s near my house, I will let you know when I cook it in Vancouver bc Canada. Ciao Nadia
well which one you decide better or about same?
Ciao, Maestro! I just happened to find "5 Stagioni 8H tipo 00 per pizza napoletana", having no patience to dump it in some water :-D. And then, I came across this 5 days old video, trying to catch up with the channel content. It is hard to find italian pizza flour around, but not impossible. It costs like $1.75/€1.65 per kilo, which is double the price of a perfect quality regular local flour. Please, advice what stands for 8H on this flour! Thanks and keep inspiring us! Saluti di Bulgaria! :-)
I've used both, I love making neapolitan pizzas. I use a kettle pizza pro and a breville pizzaiolo oven, both get well over 800 degrees and even hotter domes (kettle pizza gets over 1k top temp) and in my experience and in no means an expert opinion, the stagioni is easier to handle, easier to ferment, stretch, everything from the moment you mix to the moment you put it in the oven seems to be better and easier to handle (less duds, etc.) with the stagioni but once it comes out of the oven it is really hard to beat caputo taste, I can tell which one is caputo with my eyes closed, every time. So both have their perks
I don't have any yet besides American brands (KA bread flour & 00), which Caputo or other did best for you in the Pizzaiolo? Thanks.
@@matermark Hi, I always buy the caputo 00 pizzeria from the blue bag, but it’s been a while since I bought it because it became easier to get stagioni 00 locally so I saved a lot of money and trouble getting that.
@@kuhne I usually just see the Chef's in the red bag, I'll have to look for the blue pizzeria bag and the Stagioni. Thanks.
@@matermark I think you’ll be more than OK with caputo red. As far as I know there’s not a lot of difference
Caputo for me. I’m all about the crunch.
I want one of those boxes to make the dough
WOW Vito doing 63% hydration awesome!
Hi vito
Pls tell me that this flour, or any flour to use for make pizza what has a percentage of protein?
5 stagioni is my favorite and holds well over a 3 day fermentation.
You might want to explain W ratings
I tried the Red Caputo, it was amazing.
Probably the best flour ever used
Other then that I mostly combine Manitoba flour - first because this is what you suggested and second because it's the easiest and the cheaper one to buy when I'm at.
I'll get the Red Caputo again though, I'm addicted
P.S: Need to try that 5 STAGIONI brand.
Thank you
I use Caputo "OO" here at home . From the video I could see the Caputo seemed to have more air and light. I also use another brand here in NJ . Nina "OO' It bakes like the Caputo with a nice light crust . It also has a nice flavor very slight but you can taste it . I am serious about making pizza . I am building a back yard brick oven it should be making pizza by 4th of July .