Caputo Nuvola Vs Molino Dallagiovanna La Napoletana
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Here I take 2 very popular flours Caputo Nuvola and Molino Dallagiovanna La Napoletana and do a side by side comparison. Both make really good pizza but which comes out on top ?
Link for the dough tubs
smile.amazon.c...
For the flour in the UK
www.adimaria.c...
Struggling with the pollen at the moment so apologies!
I use Molino green at the moment and was wanting to try the Molino blue bags.. thanks
Thanks for the great video. I am a food importer and I import Molino Dallagiovanna now, and have been selling Caputo for years. Although many customers were dead set on Caputo, once they tried La Napoletana from MDG they have been switching. It is great to see the experiments and variations you do. I often refer customers to watch this channel when they have lots of pizza specific questions.
Thanks very much for your name nice feedback. Are you in the UK?
@@PizzaRamblings I am in the United States. MDG isn't as well known here, but its growing in popularity as I introduce it to more and more people.
Dallagiovanna is also quite a bit cheaper than Caputo. I just switched from Caputo.
You deserve more subscribers……. Great videos
Thanks very much 👍
I'm really enjoying your channel and I'm looking forward to seeing your following expand exponentially.
Wow, thanks very much.👍
Thanks for sharing your videos. I also tried both of these flours. For me, Nuvola tastes better. Of course both flours are very good.
Thanks for watching 👍👍 😎
Just found your channel, enjoyed the video.
Haven’t tried the molina, but is a 00 so that’s probably why the dough felt softer than the nuvola.
Personally I think that nuvola need longer fermentation. At least 48 hours in my opinion. Nuvola is by far the best choice in a home oven like most people have in their kitchen. Great results with low temperature.
My favorite flour is the Manitoba, but I always have caputo classics at hand since it’s perfect for short fermentation.
Subscribed 👍
Hi thanks for the feedback and subscribing. I will have to try Nuvola over 48hr I assume some of that is CT ? I've always felt it suits short fermentations due to it not being a particularly strong flour. I love Manitoba, it's a great flour, used it tonight 👍👍
@@PizzaRamblings
I’m just a happy amateur so don’t blame me if it doesn’t work for you🤣
For long fermentation I always mix in 5% emmer wheat, so maybe that was helping me.
CT for most of the time.
@@ellefsensbarmyarmy8491 I'm in the same amateur club. Still learning lots.
Thanks 👍🏻 both looked excellent, molino looked a bit easer to work with? So for a rookie like me might be worth a try. 👍🏻👏🍕🏴
Oh yeah, 62 % hydration was spot on, dead easy to work with. Great for starting out. 👍
Good video, thanks for the experience!
Cheers for the comments 👍
Do you think the natural humidity of the the Pennines helps with your dough. The textile industry was all based around around our hills because of the climate. I haven't even got to the end yet !
Interesting question Daz, it might do ever so slightly, the biggest thing is the air temperature, yeast explodes with warmer temperatures. So the warm weather recently has made things tricky with over proofed dough.👍
Nuvola is a 0 flour. The other flour is a 00 flour. You need to compare the same type flavour with the same strengths
Or thankfully he’s just comparing flour to flour
Great video comparison between these two. Thanks for that! Although these are two different flour types (grinding levels to be more precise), I really wanted to see your opinion and it looks like the new kid on the block is a good contender.
What do you think of a new video to compare Caputo Pizzeria with Dalla Giovanna? Pretty much the same price range, same 00 flour.
Thanks for the feedback. Yes, it's nice flour however it's not flexible with the hydration as you will see in ye next video. Yeah I can do that. I have some pizzeria left. I'll add to my video list 👍👍
Thx a lot for this vid! I just got some Molino Dallagiovanna today while I usually use Caputo pizzeria. I'm very curious about the result. In your video, in the end result, Nuvola seemed to give more of a bread texture, more firm, like you said. Dallagiovanna seemed more like I would prefer a pizza crust; more airy and more crunchy. Let's see how it'll go.
Where I live, Caputo Pizzeria flour costs ca half vs Dallagiovanna (ca 1 eur/kg vs 2 for Dallagiovanna) so that's also an interesting aspect.
Interesting they are about the same price here. The dallagiovanna seems to give good consistent pizzas. Oh and yes the bowl is removable from the mixer.
@@PizzaRamblings well...to make a fair statement; I've only found MDG in 1kg packs while as I buy Caputo in 25kg bags. That could explain it. I live in Sweden and supply is somewhat limited.
PS I had not watched to the end of the video before asking about the bowl. Saw in the end you were showing how to remove it 🙂
I’m just getting into making pizza andJust wanted to say I’m really enjoying the channel and I’m learning a lot. Recently made my first pizza with caputo blue and compared to Allinsons strong bread flour it’s worlds apart. Looking forward to more videos 👍
That's great news, thanks for the feedback 👍
Thanks for the video-I am guessing that 65% was too much for the molino-both look good though!
Haha yeah, the next video will show you the outcome. It's not what I expected.
Great video. May I ask what semolina you use on your bench?
Thanks this is the stuff www.adimaria.co.uk/caputo-semola-di-grano-duro-rimacinata-1kg
Hi. What kind of cheese do you use? Looks a bit like mozzarella, but its more yellow than mozzarella. Ty
It's called fior di latte. It is a form of mozzarella. It's cracking on pizza and is what the use in Pizzarias all over the world.👍
Hi, working in pizzeria napolitana and in my opinion molini pizzuti that we liked more then caputo
I wish I could get hold of some to try. 👍
I am an Italian pizza lover and I think...You’re good!
Well thanks very much, it's good to hear. It's a hobby that I love and am passionate about. You can't beat good pizza 🍕
Thanks for watching.
How do you think they would perform with higher hydration? I’d say 67-70 percent. And great pizzas by the way
Wait for my next video, I did the molino at 65% it didn't go as expected lol
I made nuvola with 70% and looked perfect!
Yeah you can do it with Nuvola. 👍
Loving the channel so far ...can you tell me what cheese you’re using? Thanks John
Thanks for the feedback 😊
The cheese is called fior di latte. You can get it cubed or other styles. That is Napoli cut I think. Cheers Steve
Pizza Ramblings thanks...great effort with 70% hydration too ! And I need a proving box like yours too. Got a Ooni just at lock down ...it’s great fun. I need to make some dough today after watching your clip
@@johnty63 it's an addictive game, I started with an Ooni, and about 4 months after I had that in the video 😃 enjoy!
So would you continue using Molino ? As you were preparing the dough and letting them develop the molino seemed to out do the Nuvola . But the end product seems Nuvola took it
Well me and my wife think that Nuvola has slightly more taste, but that's about it. I have another video coming soon which adds another spin to the competition. Thanks for watching.
What do you prefer, Caputo Pizzeria or MDG2.0?? What do you think have more test. Thanks
Hi not used pizzeria for probably a year, and im yet to try the v2.0. I can get it in 10kg bags now so I will get some on my next order. I like pizzeria but switched to nuvola, there isn't a massive difference I dont think. Thanks for watching 👍
What size are those round plastic food containers (for proofing the individual balls)? Thanks
Here you go smile.amazon.co.uk/dp/B01MY5SNUU/ref=cm_sw_r_other_apa_i_DH15EbXSHEE9Q
Stephen do you think that the Peel you are using is worth the cost?
Hi, not sure which peel you mean but both are really good. I'm sure there are others that will be cheaper and do the job just as well but I really rate these. GiMetal is premium stuff so if you can go for them over the cheaper ones I would. There are some great looking launching peels online that look like perfect copies, might be worth a look.
@@PizzaRamblings thank you for your feedback and all your videos
Hi mate, mind sharing the app you were using during the video for your recipe?
Thanks!
Sure it's the pizzapp+ that I usually use, there is the ooni app and masterbiga apps too which are worth a look.
@@PizzaRamblings 👍 the ooni app doesn't look that bad either!
I found that ooni added more yeast than pizzaapp on the same settings.
Where is the molino flour available from ,. UK here .
Been using Sainsbury's and it's whatever is available lol.
Hi, you can get it here www.adimaria.co.uk/italian-foods-1
@@PizzaRamblings thank you.
from italy napoli , very well
Thanks ever so much. Music to my ears 👍
was the dough in the frige?
Hi no 24hr room temperature
@@PizzaRamblings sorry for my English, does the frige change the taste?
@@kadafii12 that's ok. Yes, putting the dough in the fridge for 36 or 48 hours will add taste. Just make sure you accommodate the time by reducing the yeast. Use the Ooni app or pizzapp+ on Android to help with the calculations
One bit of advice: you mumble at a low level, and play the music louder than your words. Mumble less and turn the music down.
Thanks for the feedback I will try to sort this out.
As far as I know is the nuvola made for +70% hydration, that should change things up ;)
nah 63 max. 70 for the super nuvola
I have fab results at 65%. It's my go-to hydration.😃
@@johannesnetelenbos8270 where did you get that Info? bc i think its wrong
@@GlubschiaugLP I've been reading on some fora about this topic. Mostly the Facebook group 'Wood Fired Ovens - Roccbox, Ooni, Gozney, Effeuno, Zio Ciro Etc' and the Ooni group. Lots of people there post their experience with different flours. For what i've read the nuvola has a W of 260-280 and doesnt hold water as well as, say Caputo Cuoco W 300-320 or the super Nuvola W 320-340. Im making dough by hand and find the nuvola becoming too sticky >63, witch resembles the experience from the people in those groups. But then again, my skill level doesnt allow for a proper stretch, slap & flold tech. With a (spiral)mixer and some stretches with proper technique you could probally do %70 with nuvola, but i think super nuvola & long CT ferments is the better candidate for that.
Agreed, the higher the w index and protein in the flour the better. It's not always right as that Molino Dallagiovanna is w 310 and that is the pits at 70%. Divella Manitoba is also a good one to try from what I can see.
I have just done a better video with Nuvola at 70% with better folding and stretching than my previous attempts. It's better but the flour still isn't right for 70%. I'll be uploading soon.