Molino Dallagiovanna Pizza Dough
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- čas přidán 6. 06. 2020
- I managed to get some Molino Dallagiovanna flour, I’ve been after some of this to try for ages. I’ve seen some pizzas made with this flour and thy have all looked really good. So let’s give it a try and whack out some pizza.
- Jak na to + styl
Thanks they looked delicious 👍🏻will need to get some and try. Well done on 200+ subscribers 👏 keep them coming 👍🏻🏴🍕
Great videos. The camera person is a real professional.
Great pizza! Chees from Brasil!👏👏👏
Thank you for the video, very yummy looking pies. Cheers to pizza and congratulations to the camera person. Great job.
Wow thanks for the feedback. And the camera person is 11 and she said thanks 👍
Superb looking pizza as always, with excellent camera work!
Thanks very much, I'll let her know 😃
Good looking pizzas. What a coincidence that this video came out today, when I have my first dough with this flour currently cold fermenting :) . This flour just became available here in Norway last week, I have 10kg to test now.
Haha how about that. It's good stuff. I'd like to know how you get on with the cold fermentation, yet to try that. Thanks for watching 👍
I ordered 10kg of this flour after watching this video. Can’t wait to try it this weekend. Hopefully I’ll be happy with the results because the price of this flour is great like you said. 👍keep the vids coming mate 🍕
Thanks for the feedback 👍 it's great stuff just watch out on the hydration side of things. 62% seems prime for me. Let me know how you get on 👍
Also you can get Nuvola in 1kg bags, you have to try the 50/50 mix, it is really good.
I took ur advice for 62% hydration thanks and must admit I like the results ,missus and kids thought the pizzas were really chewy compared to the caputo blue pizzas and I have to agree. Maybe I’ll play around with the proofing to see if I can sort that out.
Interesting, come to think about it you might be right. But I never noticed it before you mentioned it. Good point
Me too I have the giovanna , the flour is just unbelievable 🥰 , tasty, and i love his flavour
Yes, it's good stuff. Going to do a side by side with Nuvola soon. 👍
Looking forward to that comparison-thanks!
Hey from Italy, born in Naples happy to see a nice neapolitan style over there, congratulations. I agree doughballs were overgrown for too much yeast, I would have used 0,4-0,5 g. About dallagiovanna I recently tried some flours including the one of the video. For long fermentation and higher hydration I would suggest the "red bag for pizza, lunga lievitazione" whereas right now I am really enjoying type 1 flour for pizza in green bag, suggested if you like a "stronger" taste, perfect up to 70% water, 24h room temperature or 48 combing with fridge
Hello and thanks for your feedback. If you think I'm doing ok when your from Naples then that is mega. I used the Ooni app which I think does say use more yeast but it was also an unusually hot week here in the UK, so it could have been the reason too.
I'm all over learning new things,. different flours and procedures. The problem here in the UK is sourcing the ingredients, some are hard or expensive to get. I will look for the red bag and give it a try. Many thanks and all the best 👍
These pizzas look fantastic, I think I'll just go with this flour and recipe to use in the ooni koda, would love to see a Garlic butter and Cheese pizza,
Thanks for the feedback, I'm always looking for new ideas. Cheers
Look´s Amazing. Did you test thies flour with 70% of Hydration? Cheers
Sorry for the late reply, I didnt see it. No, it's not great over 63% in my opinion. V2 is good at 65%, make it most weekends now.
Loving your videos, great job! Particular like when you do the versus.. wondering how much difference from the dallagiovanna v their new 2.0 ?
That's a great question. I'm going to pick some V2 up on my next order. 👍
Amazing levening and gluten mesh, it must be the sunny Scottish weather and not the additional yeast. :))
After this video, I ordered the same 5Kg bag, couldn't resist the temptation and got the express delivery. It'll be an expensive pizza, but I think it'll be worth the extra money. ours.
+1, so 245 subscribers. Cheers, and thank you for all the amazing videos comparing beautiful fl
Ahh thanks for the nice feedback 👍 it's good stuff for sure, and worth the extra. Looking forward to trying it against Nuvola. I'm 200+ miles south of Scotland 😃
@@PizzaRamblings oopsie, my bad, sorry for this! Then it's definitely the higher temperatures.
@@AdrianScarlatAS haha yeah probably 😃
Thank you for the dough review. Could you provide a link for the bowl cover you use during proofing? Thanks in advance.
Sure smile.amazon.co.uk/dp/B07QP62KV1/ref=cm_sw_r_sms_apa_i_7.D3Eb98WD01D
Thanks for watching 👍
Great video - just wondering how long you bulk ferment for and how long to do you ball up prior to cooking the pizzas? Also where do you get your dough ball tray from?
Hi, thanks for watching 👍. On a 24hr dough I'd do 18 hours bulk and 6 balled.
Dough trays
Lid www.solentplastics.co.uk/lid-for-400x300-euro-plastic-stacking-container/
Tray www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container/
Looks very nice, what size are your GI Metal peels?
Thanks. The turning peel is 8 inch and the launching peel is 13 inch 👍
That one does look good
Cheers Daz 👍
How long did you Ball up before baking? And 24 hours is it the total time or just bulk ferment? Thanks pozza looks stunning
Hi and thanks, yeah. Usually go for 24hr Room Temperature. 18hr bulk 6 balled. I can't remember what I did in that video but that's what I normally do 👍
Always looking up for your videos, all the way from Brazil! Whats the balls weight? Thank you
Thanks very much. I always aim for 280g. Makes a nice size pizza with a good crust. 👍
Great video. Can't wait for the Cap to comparison. Interesting about the difference with the Ooni app...which one do you prefer?
Hi, thanks for the comments. It's hard to say. I used the Ooni app the other week when it was hot outside and the extra yeast I think over prooved the dough. So at that point I wish I'd used PizzApp. I need to experiment more, maybe to a side by side on that too 👍
@@PizzaRamblings Yeah - my gut feeling is the Ooni app is a bit 'over yeasty.'
Have you tried this by the way? www.adimaria.co.uk/caputo-nuvola-super-flour-25kg
@@stuartbrown2755 no not Nuvola super. That's good for long fermentations, if I could get a smaller bag I'd give it a go.
Where can i get this flour .
I get mine from here www.adimaria.co.uk/
On my first order from Admaria I brought 15kg of caputo pizzeria and only 1kg of Dallagiovanna wish I didn't really as I found that the Dallagiovanna was way nicer. What other flours would you recommend? Thanks
Hi David, Manitoba for starters, that’s great for BIGA, Poolish, long fermentation’s. Check out tonight’s video for a new flour that I was really impressed with.
Yes I really like MDG it’s good stuff, not as flexible as others, it’s hard to handle with higher hydration’s.
Hi, Sorry, how long do the balls stay in the pizza box before the stretching? Thanks and congratulations!
Hi there, if it's a room temperature 24hr proof dough, 18 in bulk and 6 in balls. But you can play around with it. Enjoy
Thanks and congratulations once again!
Great video. Do you still use this flour ? I just ordered it, I don't know if it will be different from the Caputo...
Yes, I love it. It's going to be my main flour, I'll still have Nuvola in stock but just in 1kg bags. Cheers 👍
@@PizzaRamblings Thanks a lot, I'll try that soon :) Do you proof 24h or is the flour too weak ? Before, I used Caputo Cuoco.
@@elmiguel0101 it had no problems with 24hr try not to go high hydration 62% is the sweet spot.
@@PizzaRamblings THanks a lot !
Have you tried the High street supermarket flour !!!!!
No, I can't say I have.you mean non 00 or 0
@@PizzaRamblings I noticed that you only use Farine Professionale i wander if ever tried the flour from your local Supermarket and what would you suggest.!!
When i try the ingredients my dough always turns out sticky after i leave it for 24 hours what am i doing wrong ..how long do i mix the dough in the mixer for.... PLEASE HELP
First things first, install the pizzaapp+ or the Ooni app on your phone. This allows you to enter the number and size o the dough balls that you want. If your starting out go for 58 to 60 % hydration. Try 24hrs , Select your yeast type and room temperature and you should have everything you need to make a nice dough.
Watch my videos on kneeding and folding the dough after you have combined the ingredients But leave the dough to settle for 30mins and kneed. Leave in bulk (that's all the dough) conver for 18 hours then ball up the dough for the other 6 hours. Lete know how you get on.
@@PizzaRamblings Thank you so much Will do fingers crossed😉
your kitchen too hot.Try half and half fermentation!!.I mean 12 fridge the rest RT.
Stop fiddling around with it