Thank you for your kind words. I have done a few videos now and I’ve done one on Molino Casillo but not the La pizza. But I will give this a try. If you can consider subscribing that would be fantastic. Thank you once again for your comment and support it’s really appreciated Mat
Now they are all the same since 1924 when slow grain milling was made in Naples at the Mill of Naples. Before the flour quality was not so good, this is why biga and poolish were used as indirect dough making methods to enhance the flour. Now mostly direct dough since the flour is all good. Plus you may add Manitoba flour from Canada to enhance your flour. In Caputo Americana they even already add malt to make your pizza more brownish.
@OlegBaranov-Belgorod thanks for the information on the history of Caputo and pizza flours. In the UK they would also use different things to bulk out the flour that made it poor quality. I have some Canadian flour and I may try adding some Kind regards Mat
Hola maestro, todo fue a temperatura ambiente, y lo segundo siempre se. Me. Quema la piedra se. Coloca negra después que coloco la primera pizza en el koda 16
Demonios @Lind Tapia-yq4jd gracias por tu comentario. Es posible que tu pizza se queme debido a que la piedra se calienta demasiado. Pruebe 400 grados Celsius. gracias por tu comentario por favor considera suscribirte Mat
Hi thanks for your question, you’re always welcome here, on our channel. In terms of freezing I would freeze it at the point that it’s ready to make pizza. On the flip side if you have leftover following a pizza session, just freeze it then too. Pizza dough if fairly flexible on when it can be frozen. Well I hope that helps you, please consider subscribing to our channel, we are building a real friendly community
Thanks for your question. I personally haven’t used a levain, but looking at the internet it kinda suggested 100g - 200g. I will look into this more maybe for a future video. Sorry that I can’t be more helpful
Hi. Firstly thank you for your question and for viewing this video. I add the salt in at a later stage, as I like to ensure that the instant yeast is actually working. The salt slows the yeast down, so if the yeast is not working properly, then you can add more yeast or add less salt. If you add it all together you could end up with a flat dough that never rises. Hope that this explains the reasons why. You can still add everything together, but my preference is to give the yeast a head start and pop the salt in later Please consider subscribing, and thank you for your question Mat
@@OMSGA Yes but like he say you start with water and salt and add 10% of flour, mix, AND THEN add yeast so it is separate form undesirable salt effect.
Hi. Thanks for the comment. I suppose it goes down to the old saying all rivers lead to the sea. This is how I do my direct dough and it works. If I followed other ways it would lead to the same result. Difference is that if the yeast isn’t working you can tell early in my process. Please consider subscribing for more pizza adventures
I just tried le stagioni few days back, I went with 62% hydration as that what I was using with "Molino Ferrari" flour and used to work fine. I found that dough was way too sticky, I am using a mixer however and just dumping water and flour together, I wonder if that makes a difference. the instruction on the packet suggests 59%, I went with 58% and was better. Im thinking of trying manual kneading to see if it makes a difference
Thanks for the comment and information. If you follow my recipe you’ll not go too wrong. If it starts to be sticky it’s best to slap it down on the workbench or just simply cover leave it for an hour. Good luck please report back on how you get on Mat
Hi thanks once again for your comment. Yes most of our recipes use 1g instant yeast. I know that you can use fresh but it’s just one more thing to remember to get from the store. So long as it’s in its best before date then its going to give a consistent result. Please consider subscribing for more videos Mat
Hi, thanks for the sub, always appreciate it. Yes that will work by halving the ingredients. I would always recommend that you weigh everything including the water. This ensures that you’ll get a consistent result. Measuring water by volume can be tricky to achieve the exact amounts. Alternative is to use the 1kg and freeze what you don’t use. It cooks perfectly when it’s defrosted. Hope that this is ok. Good luck Mat and Oliver
It’s on its way 27th November Also please consider joining the facebook group too facebook.com/groups/648592053584448/?ref=share_group_link All the best Mat
Hi. Thanks for your comment always welcome. Lukewarm. It helps the yeast to get going. Plus when kneading the dough it’s nice and warm on your hands and fingers lol 😂 Please consider subscribing to our channel as we have lots more pizza videos to come
Thanks for your lovely comment. I find this process the best balance between taste and time. Please feel free to checkout my other videos. We have more coming in 2023 Happy New Year
@eooms3650 I would say in all honesty the Caputo is slightly better in terms of ease of making pizza and the end result. But to be honest there’s very little difference between them. If you haven’t please consider subscribing and checkout our channel playlists for reviews on other flours
I have recently tried the Caputo dry yeast for my pizza and it made a crazy difference with the yeast I had tried before. The dough raising was fourfold in 1 hour 40 minutes. It would be nice to see your result with the Caputo dry yeast in your stove. 5 Seasons doesn't have yeast, so no competition.@@OMSGA
Hi. Thanks for your question. We made this video in September 2022, looking at my notes the temperature will have been around 20 degrees C. However in the UK we don’t have climate control so this will have fluctuations of 2-3 degrees Please consider subscribing as we have loads of flour reviews and comparisons All the best Mat
When you say 630G, is that weight or volume? As far as I can tell, volume and weight of water seem to be identical, but I would love to hear your opinion on that! Thanks for a great comparison video!!
Hi thanks for your question and feedback. Everything is done by weight. With liquids they are nearly the same, however using scales will ensure you have consistency and accuracy. If you use a measuring jug there’s a good chance you won’t get the volume spot on. Hope this is ok. Please consider subscribing
I think it is more applicable if you try to make your pizza with your favorite beer instead of water. Then it is easier to measure in grams than in ml since the beer head, which doesn't allow to measure right.
Hi. Thanks for your comment. I measured the water and all the ingredients by weight as this is more accurate. I’ve not tried using beer yet, however I think I may try this Thanks once again please consider subscribing for more pizza videos Mat
For example, Caputo Americana, Molino Grassi MISCELA PER FOCACCIA LIGURE have malt added in the flour (also alpha-amylase and ascorbic acid, they make the bubbles bigger). If you add beer, it will be the same effect, more brownish when baked. Plus you can tell your guests that the beer was used (somebody's favourite), I'm sure it will be a great like and attention.@@OMSGA
Hi. Thanks for your question. For freezing the pizza balls, you can do this after the rest period in the ball format. The best advice I can give is to freeze them in the containers that way they will keep their shape when you come to defrost them. Hope that this helps Mat
I've used both. Same as same. No differences I found. Good protein and 00 flour is all you need. More than 65% hydration and any flour sticks like shit to a picnic blanket making it too hard to work with anyway
Hi Axl. Thanks for your comment. The room temperature was between 18 and 21 DegreesC. I did not have a levain on this one it’s just direct from scratch. Hope that this is ok. Please consider subscribing for more pizza videos Mat
Whilst it is great to weigh all ingredients why do you just accept 1kg bag of flour contains 1kg? I have had Caputo flour 20g under weight. (I received an apology through the distributors who were going to inform Caputo). Looks like it has been fixed. Yesterday my packet of Caputo Pizzeria was 210g over the stated weight. So just using flour straight out of the packet without weighing can affect the hydration. I mainly use Stagioni flour now from a 10kg bag so I have to weigh it regardless. I hope this little gripe helps at least one person. kind regards Wayne Trumble
Thanks for your comment I completely understand where you are coming from. Prior to filming any of our videos we weigh out all ingredients including the flour. With the flour we place the entire packet on the scales, 9/10 times it’s 1.02kg the bag is around 2g. If we are under we will take some out of the other packet and top up. But to be totally honest I haven’t come across Caputo been as low as 20g, so I do hope that it’s just a bad batch that you experienced. Thank you once again for your concern and comments. Please consider subscribing, as we road test lots of pizza flours from across the world. Regards Mat
I like a lot you are using good flour, and Mutti's tomato sauce. The preparation looks remarkable, although I prefer more simple ingredients on top. I can't wait to watch new videos of yours.
Hi Marco thanks for your kind comments. My next video will be due out on the last Sunday of November 27th at 7pm. Also why not join the facebook group facebook.com/groups/648592053584448/?ref=share_group_link All the best and thanks for subscribing and your support
In Thailand Mutti's tomato sauce is made in Malaysia. And to me it tastes better than the original Italian one. Maybe better tomatoes there. But the tastiest tomatoes for me are cherry tomatoes grown in Japan.
Nice video. I think your dough was a little tired. 1g of dry yeast for 24h RT ? If so its a little too much. The dough was tire after the 19h bulk. But neverless. Great video. Thanks 😊
![ค้าง (STILL) - GEMINI [ OFFICIAL MV ]](http://i.ytimg.com/vi/Ftxx3hk5vkU/mqdefault.jpg)
Great video, thank you for the comparison!
No problem at all.
Got some more video’s coming up over the holidays
Great work, Le 5 Stagoni is one of best flours out there, You can check also company called Molino Casillo and Thiers La pizza Zero L flour.
Thank you for your kind words.
I have done a few videos now and I’ve done one on Molino Casillo but not the La pizza. But I will give this a try.
If you can consider subscribing that would be fantastic.
Thank you once again for your comment and support it’s really appreciated
Mat
Now they are all the same since 1924 when slow grain milling was made in Naples at the Mill of Naples. Before the flour quality was not so good, this is why biga and poolish were used as indirect dough making methods to enhance the flour. Now mostly direct dough since the flour is all good. Plus you may add Manitoba flour from Canada to enhance your flour. In Caputo Americana they even already add malt to make your pizza more brownish.
@OlegBaranov-Belgorod thanks for the information on the history of Caputo and pizza flours.
In the UK they would also use different things to bulk out the flour that made it poor quality.
I have some Canadian flour and I may try adding some
Kind regards
Mat
Hola maestro, todo fue a temperatura ambiente, y lo segundo siempre se. Me. Quema la piedra se. Coloca negra después que coloco la primera pizza en el koda 16
Demonios @Lind Tapia-yq4jd gracias por tu comentario.
Es posible que tu pizza se queme debido a que la piedra se calienta demasiado. Pruebe 400 grados Celsius.
gracias por tu comentario por favor considera suscribirte
Mat
Awesome video. Best regards.
Thanks for that.
We have plenty more where that came from. Please consider subscribing
Thanks once again
Oliver and Mat
Enjoy the videos keep up the great work
Thank you so much for your lovely comment and support.
At want time of the fermentation process would you put dough not used in freezer ? Thnk u
Hi thanks for your question, you’re always welcome here, on our channel.
In terms of freezing I would freeze it at the point that it’s ready to make pizza.
On the flip side if you have leftover following a pizza session, just freeze it then too.
Pizza dough if fairly flexible on when it can be frozen.
Well I hope that helps you, please consider subscribing to our channel, we are building a real friendly community
Hello, i want to use levain in my recipe. How much do I use?
Thanks for your question. I personally haven’t used a levain, but looking at the internet it kinda suggested 100g - 200g.
I will look into this more maybe for a future video.
Sorry that I can’t be more helpful
Curious why you don’t devolve the salt in the water first then add a little flour, mix, then add the yeast.
?
Hi. Firstly thank you for your question and for viewing this video.
I add the salt in at a later stage, as I like to ensure that the instant yeast is actually working.
The salt slows the yeast down, so if the yeast is not working properly, then you can add more yeast or add less salt.
If you add it all together you could end up with a flat dough that never rises.
Hope that this explains the reasons why. You can still add everything together, but my preference is to give the yeast a head start and pop the salt in later
Please consider subscribing, and thank you for your question
Mat
@@OMSGA Yes but like he say you start with water and salt and add 10% of flour, mix, AND THEN add yeast so it is separate form undesirable salt effect.
Hi. Thanks for the comment. I suppose it goes down to the old saying all rivers lead to the sea.
This is how I do my direct dough and it works. If I followed other ways it would lead to the same result.
Difference is that if the yeast isn’t working you can tell early in my process.
Please consider subscribing for more pizza adventures
Adding salt after dough is mixed strengthens gluten structure again
I just tried le stagioni few days back, I went with 62% hydration as that what I was using with "Molino Ferrari" flour and used to work fine. I found that dough was way too sticky, I am using a mixer however and just dumping water and flour together, I wonder if that makes a difference. the instruction on the packet suggests 59%, I went with 58% and was better. Im thinking of trying manual kneading to see if it makes a difference
Thanks for the comment and information.
If you follow my recipe you’ll not go too wrong. If it starts to be sticky it’s best to slap it down on the workbench or just simply cover leave it for an hour.
Good luck please report back on how you get on
Mat
do autolysis 2h before and it wont stick
Do you use 1 gr of active dry yeast or instant dry yeast? Too difficult fot me here in quebec to get fresh yeast!
Hi thanks once again for your comment.
Yes most of our recipes use 1g instant yeast. I know that you can use fresh but it’s just one more thing to remember to get from the store.
So long as it’s in its best before date then its going to give a consistent result.
Please consider subscribing for more videos
Mat
Hi! I 've subscribed to your channel! Can i divide your recipe by half? 500g flour..315 ml of water....0.5 gr of instant yeast etc. Thank's!
Hi, thanks for the sub, always appreciate it.
Yes that will work by halving the ingredients.
I would always recommend that you weigh everything including the water. This ensures that you’ll get a consistent result. Measuring water by volume can be tricky to achieve the exact amounts.
Alternative is to use the 1kg and freeze what you don’t use. It cooks perfectly when it’s defrosted.
Hope that this is ok. Good luck
Mat and Oliver
Thanks for the great video was that 19 hours at room or cold fermentation
Hi Peter. Thanks for reaching out. It was all done at room temperature.
@@OMSGA thank you will definitely try that
@@petergunczy2497 don’t forget to subscribe. Lots more pizza on the way
Already subscribed some time ago, cant wait for more pizza
It’s on its way 27th November
Also please consider joining the facebook group too
facebook.com/groups/648592053584448/?ref=share_group_link
All the best
Mat
Is your water temp is lukewarm or colder?
Hi. Thanks for your comment always welcome. Lukewarm. It helps the yeast to get going. Plus when kneading the dough it’s nice and warm on your hands and fingers lol 😂
Please consider subscribing to our channel as we have lots more pizza videos to come
Great video i'm french and i like your process for the napolitain pizza 🍕
Thanks for your lovely comment.
I find this process the best balance between taste and time.
Please feel free to checkout my other videos. We have more coming in 2023
Happy New Year
Great video! Is the w-value of these two flours the same?
Roughly yes. W 260 to 280 if I remember correctly.
@@OMSGA thank you. I see you made this video a year ago. Do you now prefer the caputo or the 5 stagioni? I’m really doubting which one to buy
@eooms3650 I would say in all honesty the Caputo is slightly better in terms of ease of making pizza and the end result.
But to be honest there’s very little difference between them.
If you haven’t please consider subscribing and checkout our channel playlists for reviews on other flours
I have recently tried the Caputo dry yeast for my pizza and it made a crazy difference with the yeast I had tried before. The dough raising was fourfold in 1 hour 40 minutes. It would be nice to see your result with the Caputo dry yeast in your stove. 5 Seasons doesn't have yeast, so no competition.@@OMSGA
I just can't make this ball of dough as smooth as yours before putting a bowl on it for 1 hour! I don't know how you do it?
Thanks for your comment. I will add this to my list and will give a better explanation on a future video .
What is your kitchen temp when proofing fot 19 hours?
Hi. Thanks for your question.
We made this video in September 2022, looking at my notes the temperature will have been around 20 degrees C.
However in the UK we don’t have climate control so this will have fluctuations of 2-3 degrees
Please consider subscribing as we have loads of flour reviews and comparisons
All the best
Mat
great video
Thank you very much. Glad that you enjoyed it. Please consider subscribing to our channel
When you say 630G, is that weight or volume? As far as I can tell, volume and weight of water seem to be identical, but I would love to hear your opinion on that! Thanks for a great comparison video!!
Hi thanks for your question and feedback.
Everything is done by weight.
With liquids they are nearly the same, however using scales will ensure you have consistency and accuracy.
If you use a measuring jug there’s a good chance you won’t get the volume spot on.
Hope this is ok.
Please consider subscribing
1 gram of water equals 1 millilitre of water, equals 1 cubic centimetre of water. All the same. Gotta lot metric!
I think it is more applicable if you try to make your pizza with your favorite beer instead of water. Then it is easier to measure in grams than in ml since the beer head, which doesn't allow to measure right.
Hi. Thanks for your comment. I measured the water and all the ingredients by weight as this is more accurate.
I’ve not tried using beer yet, however I think I may try this
Thanks once again please consider subscribing for more pizza videos
Mat
For example, Caputo Americana, Molino Grassi MISCELA PER FOCACCIA LIGURE have malt added in the flour (also alpha-amylase and ascorbic acid, they make the bubbles bigger). If you add beer, it will be the same effect, more brownish when baked. Plus you can tell your guests that the beer was used (somebody's favourite), I'm sure it will be a great like and attention.@@OMSGA
What is the temperature of your room?
Between 19 and 22 DC
At what stage can you freeze this dough please!
Hi. Thanks for your question.
For freezing the pizza balls, you can do this after the rest period in the ball format.
The best advice I can give is to freeze them in the containers that way they will keep their shape when you come to defrost them.
Hope that this helps
Mat
I've used both. Same as same. No differences I found. Good protein and 00 flour is all you need. More than 65% hydration and any flour sticks like shit to a picnic blanket making it too hard to work with anyway
What is your room temperature? And the name of the levain
Hi Axl. Thanks for your comment. The room temperature was between 18 and 21 DegreesC. I did not have a levain on this one it’s just direct from scratch.
Hope that this is ok. Please consider subscribing for more pizza videos
Mat
Whilst it is great to weigh all ingredients why do you just accept 1kg bag of flour contains 1kg?
I have had Caputo flour 20g under weight. (I received an apology through the distributors who were going to inform Caputo).
Looks like it has been fixed. Yesterday my packet of Caputo Pizzeria was 210g over the stated weight.
So just using flour straight out of the packet without weighing can affect the hydration.
I mainly use Stagioni flour now from a 10kg bag so I have to weigh it regardless.
I hope this little gripe helps at least one person.
kind regards
Wayne Trumble
Thanks for your comment
I completely understand where you are coming from. Prior to filming any of our videos we weigh out all ingredients including the flour.
With the flour we place the entire packet on the scales, 9/10 times it’s 1.02kg the bag is around 2g.
If we are under we will take some out of the other packet and top up.
But to be totally honest I haven’t come across Caputo been as low as 20g, so I do hope that it’s just a bad batch that you experienced.
Thank you once again for your concern and comments. Please consider subscribing, as we road test lots of pizza flours from across the world.
Regards
Mat
I like a lot you are using good flour, and Mutti's tomato sauce.
The preparation looks remarkable, although I prefer more simple ingredients on top.
I can't wait to watch new videos of yours.
Hi Marco thanks for your kind comments. My next video will be due out on the last Sunday of November 27th at 7pm.
Also why not join the facebook group
facebook.com/groups/648592053584448/?ref=share_group_link
All the best and thanks for subscribing and your support
In Thailand Mutti's tomato sauce is made in Malaysia. And to me it tastes better than the original Italian one. Maybe better tomatoes there. But the tastiest tomatoes for me are cherry tomatoes grown in Japan.
Nice video.
I think your dough was a little tired.
1g of dry yeast for 24h RT ?
If so its a little too much.
The dough was tire after the 19h bulk.
But neverless. Great video.
Thanks 😊
Thanks for your comment.
Please consider subscribing for more videos like this
This cheddar cheese is a complete no-go!
It’s not cheddar
It’s shredded mozzarella hahaha
@@OMSGA Okay, so why did you put this cheese and then the bigger chunks on it? Was this some kind of better mozzarella?
@@disdonc6012 because one is regular mozzarella and the other is fresh buffalo two different cheeses.
@@OMSGA Ok, alright, then sorry ;-)
Stick to fish and chips!
Not sure what you mean