00 Flour vs Type 1 - Differences Between PIZZA DOUGH
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here is an amazing video about two different flour type 1 and type 00
i show you whats the different about the two pizzas if you have any question comment below
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I learned how to make pizza because of you and I've fallen inlove with this hobby. Even I'm stuck at home, I find this quarantine fun because of making pizza. Thank you Vito! Greetings from the Philippines! 🇵🇭💯
same!
+1 from Australia🇦🇺
Hi, pare what flour did you use?
Planning to make one.I found 00 flour but its too expensive in our country
@@christophercrispino6562 bread flour is preferred but all purpose flour will also work.
@@christophercrispino6562 I think blending high gluten or bread and all purpose is next best. Not sure the ratios.
Found the channel earlier today and already seen over a dozen videos. Never seen a channel go in such depth about the art of pizza making while keeping it simple and entertaining. No one is as fun to watch and charming as Vito.
Vito! We know times are hard right now and we appreciate your content, effort and enthusiasm. Bravo.
Thank you so, so much Vito. I've been looking for information comparing OO and Tipo 1 flours and you answered my questions!
It's very empressive to see your enthusiasm in baking pizza even though it's very tough in Italy now. Thank you so much Vito.
Excellent stuff, Vito; really loving your channel. I was really hoping to find a video comparing a wide range of different flours as pizza dough, especially flours considered to be tipo equivalents (t45, 405, pastry flour).
Awesome video, vito. I've learned a lot from you over the years.
what flour do you use? And what differences you'll like me to do next?
vito iacopelli I would like you to show me how to make a good pizza using einkorn (ancient grain) flour, please. Gracie Vito!
Lorenzo Mion that sounds interesting
caputo manitoba - works best for me
What is best percentage to manitoba flour mix it with caputo 00?
I use strong flour with a bit of whole wheat! Hope u do a biga vs poolish video someday! This one was very cool btw.
Bravo! I like the comparison as there is always the question regarding what flour to use.
Thank you for keeping up the great content!
Very helpful thank you so much Vito ♥️
I always mix 00 with flour 1 and the results are amazing more flavour more crunch more chewy. Thank you Vito you are a good guy and you teach us a lot of tips a tricks., good luck man.
I was gonna say why not mix them.
Great videos Vito! I have watched many of them and use your recommendations for all steps. But even if a traditional Magherita is very good, I like some variations of the toppings. I really would like to see some videos with other toppings - is that possible you think? We have a pizzeria near by that makes Napoli style pizzas with scampi and lime. It tastes heavenly.
Nobody could me explain the different between 00 and our type of flour's 405 / 550. Now i know and understood. Thank you for the informative video. Nice breakfast is also a cup of coffee and a piece of Pizza from day before. Regards from Germany.
I absolutely love you and the knowledge you are sharing god bless and happy pizza-ing 😻 I’m learning so much and am inspired by you!! Also is there any better smell than a yeast dough? I think not lol 🙌
I blend 75% Caputo 00 and 25% Petra 3 Tipo 1. I feel it gives me a good combination of softness with a little added strength. 24 hour ferment using natural yeast (aka sourdough starter/mother dough). 90 second bake at 775F.
Vito - I have been to your restaurants many times over the years and you were always gracious in answering questions and serving great pizza. I wish you and your family the best during these difficult times and look forward to seeing you again soon.
eincan 13 thank you my friend
Holy shit do you have a professional pizza oven?? 775F is HOT. I'm guessing that's the better way to go though? Unfortunately my oven can only go max 550F ):
@@1234567895182 I have a Zio Ciro 80, which is made in Italy and easily gets to temps in the 750-800 range. You can’t really make Neapolitan pizza in a home oven. You need heat, lots of it for a quick 60-90 second bake. You can make NY style pizza in a home oven, there are lots of videos to follow on TH-cam. Another option would be to get an Ooni Koda or something like it. Never baked in it, but I hear they do a decent job at a very affordable price.
Thanks Vito!!! A common dilemma we face in the US is American All-Purpose vs. Italian 00 flour. A video comparing the results would be fantastic.
All purpose flour does not make pizza or bread well..what delema?
The dilemma i was referring to is that AP flour is readily available anywhere, but 00 flour is a specialty item and therefore there is much more overhead in obtaining it (can't just pick some up on a trip to Trader Joe). So it would be interesting, at least to me, to quantify a bit what the differences are and how much quality is given up. Is it night and day, or just a difference between really good and perfect. You do make a good point- bread flour is readily available as well so doing a 3 way comparison would also be great.
All-purpose flour makes bread perfectly fine, and pizza dough even better because the gluten content is less.
I like to mix all-purpose about 50/50 with a good small mill more nutritious hard white wheat flour for pizza doughs - best of both worlds. "Good" and "perfect" pizzas at the end are based on taste, and your might be different from a pizzzaello neopolitano. :)
APF is the lowest quality ..00 is not cheap and Type 1 is a bread flour..
@@therealchickentender .."perfectly fine"?
Grazie Maestro Vito... Your channel is the BEST! Baking more in last two weeks than my entire life!!! Grazie Grazie Grazie Maestro! Ciaofrom sunny Australia!!!
good explanation very clear!!! bravissima
Vito your the best man love your videos ! from Australia Sydney.
Thanks for this video!👍
Ciao Vito, I have gotten fantastic results with your Biga style 00 flour preparation! Do you recommend trying 00flour for the Biga and type 1 flour for the dough. Saluti da Montreal...nicodemo
Thank you for this informative video 👍🏻
Excellent and highly informative video.
Vito if you can make a video about mixing bread and cake flour that would be very good thanks
I learnt a lot from your videos!
This is the type of videos that i like! Thanks vito!!! 🍕🍕🍕🍕🍕🍕🍕🍕
I love pizza Vito and I almost gave up on making it myself until I finally found type 00 in my local store in Scotland. I keep on trying to make neapolitana with strong white and results were poor! Great videos, wish you had a restaurant in Edinburgh 😍
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ very informative video very detailed. Mucho gracious 😍
I like your videos are bilingual. I speak portuguese and I’m trying to learn italian. Your videos are the best. I learn the language and how to make real good food. Grazie
Hey vito great video!! What is the diffrent between bread flour to pizza? Ty!!! Love your vids!
your dough stretching talent is next level ;)
Thanks you so much Vito!!!
Thanks for the pointers. I have been trying aged double zero pizza dough and bake it on carbon steel at 550f I will try my stone next time. I’m almost out of double zero flour.
You're the best Vito! You really made my pizza perfection passion grow even bigger thanks to your videos! Big hugz!!
Thank you Maestro for the new idea to use Tipo 1 👍 . Could you do a Video about different Pizza Peels? The reason why you like the square Gi-Metal and not the round peel. And of course the different types of fermentation (at room temp vs. cold ferment).
I was actually thinking about doing it and yes i will do it for sure now
@@vitoiacopelli Vito e compensato quello che hai sopra al banco??? Serve per non fare attaccare le pizze? Grazie mille
@@kevinfalco630 NO E' UN LEGNO DI PINO ed e' fantastico pe le pizze che non si attaccano
@@vitoiacopelli volendo si può usare anche il compensato per risparmiare qualcosa?
@@kevinfalco630 non saprei se va bene x il cibo
Try to compare ALL kind of flour and their different types :D that would be awesome. I wonder how a pizza with rice flour would look like.
Molto interessante. Grazie!
Thanks to Vito, I wouldn't trust anyone else!!!
Hi, Vito! Thank you for everything you do. Personally I’ve learned a lot from you and your channel about pizza. I have a request: have you ever considered doing pizza with a few types of flour not just one? I’am experimenting on this now. In my opinion type 1 is too heavy you won’t eat such a pizza every day.
Also it would be very interesting to hear from you about flour that you’re using during stretching pizza ball. Do you use semola do grano duro or rimancinata? Could you do such a video? Thank you again.
Another great video Vito. Maybe another time you can do a video mixing the two flours. I also read a while ago that some of the Neapolita pizza makers in Italy use half 00 and half version All Purpose flour. I think it would be great to do a video comparing 1/2 00 and half 1 0 for one pie and half 00 flour and half All purpose flour for the other one, and use salt, yeast same and same hydration for both. 💕😊💕
June's Tarot Journey thank you
Hi, what type of oven do you recommend for home baking and pizza? Electric or gas?
Hi Vito! Can you make video about troubleshooting dough? I can only get 000 bread flour, and have a very hard time stretching. Dough will stretch back to a ball, and if I keep streching it tears...thanks!!!
I love your videos man
Brother i tried a wheat flour pizza about 6 years.. And it worked just fine... But you are a divine pizza-ist..
ive been making pizza with type 80 dough for a few times now. IT has turned out really good, but i have nothing to compare it to. COuld you compare type 80 too?
I am always experimenting how to improve the pizza 🍕 dough. My mom told my Bible teacher today my pizza 🍕 taste really good. Better than the pizza 🍕 shops locally. *Thank you Vito* for your amazing videos that teach me something new with each new pizza 🍕 you make for us. Thank you from the bottom of my ❤️
Eraser thank you my friend
vito iacopelli 🍕 Your welcome and hope you and your family stay safe.
Hi Vito. An older video so im unsure if you will see this but I have a small problem. I bake sourdough bread and have discovered that the "Bread" Flour we can buy in our stores in Australia falls short in its protein content when compared to other countries. I am wondering if its the same for 00 flour as I dont seem to have the dough strength when using your recipe as you do. (or perhaps its the masterful way you handle your dough). So, my question is what is the protein content of your typical 00 flour? A shame I live so far away as I would love to attend your masterclasses.
Great vid, I'm convinced. But where oh where do I find type 1 flour? I've been searching high and low!
Ciao Vito, grazie mille per i tuoi video, sono molto utili!
Volevo chiederti una cosa, vedrai che ho provato a fare 24h di puntata in frigo +
12h di apretto in frigo e ho visto che i panetti erano troppo rilassati
per quello che dovevo fare rigenero. Volevo sapere se quando lo fai
48h di apretto devi sempre fare rigenero, perché mi sembra strano. (dato che in una pizzeria ci vorrebbe molto tempo)
Forse c'è qualcosa che sto facendo di sbagliato? Saluti! : D
I use a combination of Tipo 1 and 00 a lot just like Ribalta pizza in NYC. It's so good!!!
Eliyahu Kheel perfetto
That is the way to go imo. Ribalta makes a great pizza. Most pizzerias combine flours and I think that is the way to get the best and more distinguished taste.
@@vitoiacopelli Hi Vito.. 8 have a question.. Why does the type 1 seem to be more fluffier with more air pockets and browner crust than the type 00? Isn't it better, then? And if so, why does everybody recommend type 00 flour?
I'm your fan from the Philippines💞
Ok gonna buy some 00 flour- thx for the vid
I Love your Videos greeting from Germany🇮🇹🇩🇪🇺🇸🇮🇹
Vito, you are the MASTER!
Very Interesting Vito.
As always a great thought out process, is type 1 flour the equivalent of UK strong flour @12% protein
No, your strong flour is equivalent to the US Bread flour and it is closer to the 00 than it is to the type 1. Actually it is pretty similar to 00 but a little bit more coarese, both are refined flours. To get something similar to the Italian type 1 you can mix whole wheat and strong white flour.
Forgot to mention that in the UK it should be relatively easy to get type 1 flour directly from Italy.
Vito I've just recently moved to type 1 for my poolish and my refresh at a percentage if my main dough. I find it doesn't come out of the tubs as easy as the previous strong bread flour I've been using.
I've tested a few variations up to 24 hours poolish.
Do you have any tips that may help me please
I went to Napoli and Salerno in 2019, and had gluten-free pizza in both. They were excellent! Really as good as any wheat flour crust pizza I've ever had.
What happens if you mix the two with a levain? A video of that would be cool.
Vito..i bought the type 1 flour...you i do anything different in the recipe , should i used the poolish and wait the 24 hrs. thank you
Can you answer a question for me. Why has my pizza dough go a skin on it when I leave it out to ferment for 6-8 hours. Should I put olive oil on the top?
VG to know. Been told 00 imakes better pizza but I'm liking the heaviet, thicker crust on the bread flour. TY vito 😁
With the Type 1 being more elastic, can we add more water to make it easier to stretch or should we keep it around 70% hydration?
Instinct tells me that double zero is the optimal way to go because it is more finely ground and therefore more easily digestible and lighter on the palate. This explains the popularity of OO pizzerias from coast to coast and overseas. There’s nothing I loathe more than a whole wheat pizza except possibly a gluten-free one! I’m going to do pizza do with the most indulgent way please! LOL
Hello vito in algeria we have only type t45 t55 t150 ? What should i take for the napolitain style ?
Hey Vito, what if you use half 00 and half 1?
Vito love your video's
Can we mix type 1 and 00 (50-50) to keep some texture and some nutrition ?
Your stretching technique was easier to watch and understand with the type 1.
Aaron Cook yes
Hello, Vito!
Can other methods be used to obtain pizza dough by mixing flour with eggs, milk, sugar, yeast, water and salt?
Thanks.
Buongiorno Vito, la Petra 3 la adopero già da un paio d'anni, Farina fantastica. Complimenti x i tuoi Video
Vito thanks for the free MasterClasses! Sei il migliore e buona fortuna dalla Corea
whoah wait a sec, I just made pizza last Saturday with type 1 my first try and then this video comes out.
I would really appreciate a pro tip on how much flour to water ratio for type 1 flour?
I'd give 60% a go. Vito would potentially use more like 65-70% I'd imagine. I find 60% a lot easier to work with though haha.
Hi Vito,
Great channel.
What is your opinion about mixing both 00 and 1?
Thanks and best wishes from Mallorca.
Hi What is 00 flour means its about protein or what how much protein in flour is good for pizza?
Great video
is it me or does 00 always look nicer?
Ritchie Valens correct
Hi, what do you mean by Type one. Any piticular type?
Thanks
What do you use for bench flour?
Vino ..what you think about mixed flour and semolina fina ....so if we mix some semolina to the flour ,can we get an nice dough ? By the way ,I like La tipo uno pizza ....
Karim TEBBAKH good idea you want a pizza little crunchy
vito iacopelli thank for the answer vino ....we keep watching you ..
You are the best!!!
😁
Should more yeast be used in the dough with type 1 flour?
You can show the complete recipe of pizza whith flour type 1?
So, Maestro, which one did you prefer? Keep up the good work!
Brandon Floyd both of them
Maestro, can you make a video about using type 00 vs. all purpose flower in a home oven?
Martin Papp I have it on my channel
Last time I used 00 type1 and Manitoba in the same pizza.
And hyd of 65%.
I got a great pizza! Saluti da Bologna
Vito
Pizza night will now be Vito Night! My first home made pizza dough (from your biga style video) was the best pizza we have ever made at home!!
For this week I would try "type 1" flour, but...
Where do you buy type 1 flour? I cant find it in the main grocery stores (here in Canada).
Does it go by other names?
yeah i unfortunately also can't find it anywhere, even online
00 flour uses soft wheat and USA bread flour uses hard red wheat. The 00 is so much better for pizza not even close. Nice job Vito, great video👍🥰
00 is the way to go. Crisp crust and handles the high temps well. I made pizza at home last Friday BETTER than any of the local pies. May never buy locally again.
I tried all types of flour. I found the King Arthurs high protein unbleached with 11.7% protein works the best for me. It says it is made from select red wheat.
I was wondering what you think of King Arthurs and how you think it compares to 00 or traditional pizza flours.
Thanks for the great videos Vito.
I would like to know also. The best I found around here is King Arthur's unbleached. I would love to know if the journey to find 00 is worth the effort.
@@TD-ce5ru I think the unbleached King Arthur's is your best option.
👍
Made a killer pizza last evening. Dough had been fermenting for two days, red pepper and tomato base, mozza and chorizo, chilli and fine sliced onions, parmesan on top. In a normal oven, I put a cast iron skillet in upside down, and put it on max till it is really hot. Then on a thin metal tray, make your pizza, and then put on the upturned base of the skillet. You get instant heat transfer to the pizza base, and in 10 minutes it is done. OK not as fast as my wood fired oven in France, but pretty damn good anyway.
Bela massa posta o video preparando a massa com farinha tipo 1 bela massa
Is Tipo 1 whole-wheat flour? Thanks for the video!!
Ignacio Ibañez it’s a different thing from whole wheat
It is not whole wheat. They are all the same wheat, the numbers represent the grind. Typo 00 is the finest and the most processed, while Typo 1 would have more germ in it less fine. Focaccia for example would not use Typo 00, but more likely 0, or 1.
Nice video as usual ! 👍 Can you make a video about the flour "strength" (W value) ? 😊
Cédric CLAUDEL yes
Can you cook this type of pizza dough in a conveyor oven? Will it come out OK
Reno Ioannou yes
Vito, have you experimented with Italian 0 and Italian 2 flours? Mixtures of Italian flours? I would have thought you would also try a mixture of Italian 0 and Italian 1, or at least a mixture of Italian 00 and Italian 1. Have you ever added extra gluten powder to your mix when using Italian 1 or Italian 2 in a high percentage to get more strength from the dough? All that bran in Italian 1 cuts much of the naturally-forming gluten to shreds, microscopically, and the added gluten helps combat that, resulting in a stronger dough closer to what you got with the Italian 00, which has zero bran in it.
Hi Vito, you normally use always typo 00 in your videos. And the pizzas looks great. But this time the pizza with the typo 00 looks not so fluffy but the pizza with typo 1 does? What is the reason that the typo 1 pizza this time looks like your pizzas from the other videos where you use typo 00???
different grind sizes and different types of flour absorb water differently. It could be a difference in how much water he used for this experiment vs his regular videos
He says he used the same recipe for both doughs, but in reality he should have adjusted the water amount for both doughs
At the end of the video Vito mistakely said wrong what is typo1 and what is 00. the airy is the 00. On the right hand is the 00 at the end
René Garmider sure?
@ No
I wish I had found this video earlier. I am trying to make better pizza dough, and I find myself doing things wrong when I don't listen to Vito. Ciao!
Hey Vito ❤
What's the difference between Type 1 and "Integrale"?
Thanks a lot for this video. My dough always cracks. A disaster.....