Molino Dallagiovanna | Pizza Flour Review | Pizza Hack | Roccbox Recipes | GozneyKitchen | 60,65,70%

In this video we review the Molino Dallagiovanna 1.0 pizza flour at different hydration.
We let the dough rest for 72 hours most of the time in the fridge.
In the second part of the video I show you a quick hack that will ensure that you don’t have a high hydration dough sticking to the pizza shovel and sticking to the oven floor.
If you like what you see please subscribe to our channel and check out our other videos.
All the best Oliver and Mat.
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[@lfel84]

Really helpful thank you! The pizzas look great 😊

[@OMSGA]

Thanks Laura for your feedback. Feel free to let us know how you got on.
All the best
Mat and Oliver

[@Srtanain]

Uau muito bom!!!! I'm from Brazil.

[@OMSGA]

Thanks glad you enjoyed the video

[@robberreduk]

Thanks for this! I've just bought this flour and never used ever put dough in the fridge, have been doing really quick proofs so think I may give this a go! I've heard 63% is recommended on this one

[@OMSGA]

Thanks for your comment. This flour is very versatile. You’ll notice the difference with having a longer fermentation time.
Give it a go and let me know what you think

[@OMSGA]

If you can please don’t forget to subscribe. I have other pizza vids

[@robberreduk]

@@OMSGA thank you! Will try for this weekends pizzas. Do you use the pizzapp to understand fermentation times/yeast and salt?

[@OMSGA]

@@robberreduk With the pizza app. I do use it now and again especially in the summer as the room temperature is more difficult to control (if you don’t have air con)
But normally I go with 1kg flour, 30g salt, 1g yeast. Then plus the water to your desired hydration.

[@robberreduk]

So... Did a shorter CT ferment at 43 hours, bit otherwise pretty much followed this and it was fantastic! Genuinely the best pizzas to date - thanks again 👍🙌

[@GlubschiaugLP]

Always give ur peel a light dusting before u slide ok ur pizza to prevent the sticking. To keep the pizza from ripping like that u gotta get more gluten strenght into the dough, u achieve that by working ur dough for longer and performing the "window test".
Keep at it 👍

[@OMSGA]

Thanks. I think that I have got it 🤣
Please checkout my other pizza videos on my pizza flour library
th-cam.com/play/PLny5NOlSi_tPbAXZ9-eok33aZFJxPjHoB.html
Please consider subscribing

[@gregwhite2602]

What is the W rating of the flour?

[@OMSGA]

Type 00 soft wheat
W 310
P/L 0.60
Proteins 12%
Hope this helps.
Please consider subscribing

[@mikeyvisser8740]

I picked up a bag to try. Can you do 75 or 80% hydration with it?

[@OMSGA]

Hi. You can but you may find that it’s very difficult to work with by hand.
I would go in at 65% by hand to be honest.
However if you are up for the challenge give it a go
Please consider subscribing to our channel if you haven’t done already
Kind regards
Mat and Oliver

[@mikeyvisser8740]

@@OMSGA I used it in a direct recipe and it was fantastic..tried a 70% hydration with my kitchen aide.
Another quick question...is it strong enuff to make Poolish or Biga?

[@OMSGA]

That’s fantastic and thanks for letting me know how you got on.
Although I’ve never tried it for poolish or Biga, I would say that it is strong enough to handle it.
Again if you try this please keep in touch and let us know how you get on.

[@mikeyvisser8740]

@@OMSGA thank you and yes i most certainly will. Where I live there is a small family company called Van Garderen Ranch that makes flours and their All purpose variety has 16.9% protein. It's nice,light and fluffy. Could always make a preferment with that stuff and finish off with this.

[@OMSGA]

@@mikeyvisser8740 sounds perfect