Neapolitan Pizza Experiment: 00 Flour vs Bread Flour vs All-Purpose Flour
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- čas přidán 25. 07. 2024
- Contrary to popular advice, bread flour is not a good substitute for 00 flour! For more detailed information on wheat classes, starch damage, and the effect on water absorption & crumb texture, checkout my blogpost: www.workdaygourmet.net/2022/07...
Ooni pizza oven ($399): amzn.to/3azhdPd
Big Horn pizza oven ($175): amzn.to/3O5yQDQ
pizza peel: amzn.to/3awML8c
turning peel: amzn.to/3NW8cxb
00 flour: amzn.to/3v3wizJ
00:00 Introduction
00:36 Different flours & characteristics of different wheat class
01:08 The test dough recipe
02:06 Comparison of poolish from each flour
03:24 Comparison of slow fermented doughs
05:34 Making the 00 flour pizza
07:35 Making the bread flour dough
08:09 Making the all-purpose flour dough
08:57 Comparison of baked pizzas - Jak na to + styl
64 years old and finally someone told the truth about there being a difference in flowers to make pizza crust I always knew it could never figure it out on my own thank you😊
This is fantastic information and very entertaining! Thank you sincerely!
Impressive!! Would love to see more of you, keep sharing… I’m subscribed to your channel!! 🙏
Fantastic video. Love the visual explanation
Best video ever for me. Thank you so much for sharing this
Very informative video. Thank you! I'm glad I found your channel. Just subscribed.
Excellent comparison! Thank you!
Very informative video! Thank you for the detailed explanation and demonstration.❤
great video!
Great video. Thank you.
Looks great! Hungry for pizza. Wish I had one of those ovens, ha!
They've come down in price a lot! You can get a well-reviewed wood pellet oven (4.5star) on amazon for $175 (linked in Description above). My Ooni oven is a bit more since it's charcoal/wood/gas adaptable, and even then it's a tolerable $399 (compared to the steep price they were at before)
Good job very thorough
Yes do more deep dives on Pizza!
Great video. This is the first time I have seen an explanation of the different flours for pizza dough. Looking forward to seeing more of your videos. I subscribed to your channel. ❤️
I second that emotion! Learning new stuff concerning pizza is always good.
this is an EXCELLENT video.
I subscribe to an Italian pizza maker as well, and your vid is on par. KUDOS!!!
Thank you! 🥰
Im DEFINITELY subscribing to your channel
Great video 👏👏👏👏👏
Wonderful video❤
I like the dog at the end, good job, I love the video. Pizza looks great
Mochi makes sure to remind me he's around and gets a bite 🤭
Lol, this young lady was roasting majority of CZcams with, "just cause it's photogenic..." 😂 I means was she wrong, NOPE! I appreciate her time cause I made my little one a stuffed crust pizza with 00 and yes it's part of our months dinner dishes now. Thank you ma'am. 😊
Like 4 Hi friend that looks Delicious pizza 🍕 👍👌👏
Thank you for the comparison. I recently purchased the Ooni Karu 12" pizza oven and made six 12" pizzas. I used 00 flour and they turned out nicely. I was intimidated to try making my own pizza dough, but it is far easier than expected.
They're so worth making! Very unique and always impress dinner guests
Great video! I've had some major pizza failures in the learning curve but I've got to a level now where I can make them reliably with a 60% hydration with 00 flour in my Roccbox oven. I switched it from wood to gas though which makes the process much less stressful! I also managed to get a proving box that fits in the fridge. Keep up the good work.
I've never tried gas, why is it less stressful? Now I'm thinking of getting the gas adaptor to try. I use combination wood and charcoal, they last pretty long so I rarely needed refill. Usually have enough residual heat to roast peppers and corns.
The wood burner on the roccbox needs to be fed every 10 minutes otherwise the temp drops. Also the wood has to be cut into kindling size like the size of a fish finger! You get into the routine but you have to set a timer. With the gas you can just forget about it. I've not noticed any discernable difference in taste and the roccbox is much cleaner! 👍😃. They have brought out a bigger wood burner but the gas is so much easier. Using charcoal is not something I've tried. Good idea though. Nice idea to use the residual heat too.
@@Jedders1968 I have a lot of woodworking scraps that worked as perfect kindling, didn't even realize otherwise cutting wood would be a huge hassle 😅 charcoal imparts a pretty noticeable smokey flavor, I like throwing some even in electric grills (on aluminum foil). a little messier but definitely adds something!
How do you measure hydration ? Is it by 1kg dry ingredient:0.6kgwet inggredient ?
I made pizza for a living for years. Your dough is gorgeous, especially for an all purpose flour. Your stretching technique makes me laugh. 🙌
Very good knowledgeable review. I been using bread flour at about 70% the last few years. Then stretch it out to 18" to get a 10" pizza (kidding). What I do use that might help is Rubbernaid containers. They're made well and from a very slippery plastic which releases the dough easily and without oil. So no struggling with thin plastic wrap and nothing to throw in the garbage afterwards. I gave 00 a try a few times but found my bread flour puffed up nicer and to me had a better flavor. But then I love bread.
Yes I noticed bread flour works very well with just a little higher hydration %. Not quite the same as 00 but definitely holds its own!
Very nice
Have you had any experience with the Sams Club Bread & Pizza Flour ?
I accidentally bought it, and need to use it for biscuits 🥴
Use bread flour in bread machine. Not happy.
Which do you recommend?
Great video thanks.
I've been making pizza for 2.5yrs now almost weekly. I've always used 100% 00, but in the last week's I've tried a combo of 50% 00, 40% Bread and 10% Whole Wheat. I made the best pizza I've ever made this weekend. The flour mix gives extra flavour and texture.i stay around 64% hydration.
For extra flavor, try a small amount of einkorn (weak gluten but excellent flavor) Also, a tsp of diastic malt does wonders for overnight dough!
Also for guaranteed 00 flour Every single time, try Red Tipoli 00 it’s recommended.
So very delicious that I like 👍
how many grams of yeast?
Thank you very much, your video is much appreciated. Can you tell me the brand of all-purpose flower you used? The texture reminds me of the pizza I grew up eating from a first-generation Italian pizzeria in my neighborhood. I ask because of the protein content and mix of wheat and barley in some all-purpose. Was it a mixture of hard and soft wheat only?
I got mine from Costco, Ardent Mills AP
Would you be open to doing the cake flour with vital wheat gluten and possibly in oven on pizza steel, two options you brought up in this past video? @@workdaygourmet
@@bocadelmar8 I have tried pastry flour with vital wheat gluten, and it came out much like the bread flour. maybe because the gluten was derived from bread flour? I did notice increasing hydration % actually got the texture a lot closer, and same goes for bread flour - try 70~75%.
Yes pizza ovens are the bomb!
I notice many Asian videos with this background piano music. What is the title of the music?
Woukd love more info on VWG fortified flours.
I hope more people discover vital wheat gluten, it's awesome in so many ways!
I thought 00 flour had more to do with how finely milled the grain is vs the protein levels. I am trying to find a higher gluten 00 flour, seems like Vito likes a much higher gluten flour than typical 00 flours
Yeah. It does. Tipo 00 is the highest processesed and finest flour of them all. The guy in this video who is a Pizza Making champion (literally lol) says to go with a Specific brand of Tipo 00 Flour though because he found that the Protein percentage did positively or negatively affect Tipo 00 flour. czcams.com/video/8Q_9h6VKm9c/video.html&ab_channel=Vincenzo%27sPlate I think you've got the right idea.
Try All Trumps Bromated Flour
I have a question, so you added first 200g of flour, then 100 more g after resting the dough w to e hrs, qnd the another final cup after the overnight/3 days resting in the fridge?? Or did you add all of the flour before putting it to rest in the fridge?
200g+100g+overnight resting, no more flour for the dough, only small amount to prevent sticking in final shaping
@@workdaygourmet thank you so much. I followed the recipe 200g water + 200g flour, but the initial mix was way too liquid, it looked like pancake batter 😭 so I kept adding flour until it became manageable and 'kneadable'. I'll keep practicing tho, your end results look all so good 👌and thank you for the speedy reply 😊
Great video! it's a waste of 00 flour to use in a home oven?
Maybe not a waste per se, since the difference is noticeable even in raw doughs. I would definitely use a pizza stone with a home oven though. The fluffy airy texture really needs the rapid high heat.
Thanks. Any advice on how to get a stone not to crack? All the videos say to leave one in the oven to preheat, the store said not to leave it in the oven with nothing on it.
The tops are all under cooked. You need to broil them to get full flavor.
Zero pizzerias in NY use 00 most use AP or bread flour
So which is better among these three dough?
If cost is no object 00; otherwise AP
Hi there ❤
Nice content mam.. i need to ask a little doubt, did you add any extra yeast apart from the amount used in poolish? (¼ Tsp as you mentioned)
Kindly reply
Love from India 🇮🇳
1/4 tsp is all you need!
@@workdaygourmetmam you didn't knead the dough...?
Mam I took 76 gm extra flour and 50 gm extra water (comparing to your recipie) but didn't increase the amount of yeast (quarter tsp) and salt (½ tbsp) am I in trouble?
Did you knead the doughs??
These are no-knead doughs. Gluten is developed from long resting period
which one taste the best though?
00 (imo)
6:38 I think this is kind of pointless no? I just heard from an Italian guy that you never want to expose the basil to high temperatures when making a Home made pasta sauce because it loses it's flavor and just basically burns up, that's why he adds it at the very end once the heat is switched off. I can't imagine the same wouldn't ring true here in the oven.
High heat brings out the aroma, prolonged cooking makes them evaporate. don't stew fresh herb in a sauce, but feel free to heat them for 3min.
Boiling a fresh herb in a sauce vs. quickly toasting it on top of a dry ingredient is a world different.
Which one tasted the best? What about texture and chew?
Personally, 00>all purpose>bread flour, but only because I have some pre-existing expectations of what a Neapolitan pizza should be like. The bread flour texture is closer to American style pizza, which could be preferred by someone who's unbiased to what it "should be".
@@workdaygourmet I appreciate your thoughts and the informative video! I will run these experiments myself as I’m trying to figure out my own ultimate pizza recipe and process, but it’s great to hear your thoughts as a preview of what I’ll experience!
So after making pizza myself for about 5 years, I finally went ahead to make pizza with 00 to learn what all the fuss is about, and even still after watching this video, I don't get it. I know a lot of people swear by 00, but personally, I don't think it's worth almost double the cost of all-purpose.
I think without a side by side, the all purpose is more than enough to satisfy even picky eaters. But even a newbie can probably pick out the 00 from a side by side blind tasting test. The difference is imo certainly not doubly as good, but definitely there, and could be worth the extra cost as an occasional treat, especially if you consider the effort of making it a large part of the cost basis too :P
It's just more airy and goes easier to the stomach but to make pizza at home sometimes I don't think it's worth the price
All purpose in a regular kitchen oven on a baking sheet will give the home cook a nice even cook. Especially if you oil the pan instead of corn sand. I use salted butter on the pan before stretching my dough onto the pan.
Why when it rises the top forms a hard shell and the bottom is soft.
My guess is water evaporates more rapidly from the top and gets trapped a little on the bottom.
Cover it.
dont break the bubbles in the crust!
Never seen scissors cut technique…lol😮
Scissors are so underrated 😆
Mam you didn't knead the dough..?
No knead!
Sounds like bread flour is a nice option for New York style pizza
For sure, and NY pizza has its own well deserved cult following. Just different flour for different style.
It seems 00 isn't really worth the increased cost. Thank you for doing this video, it's very underrated.
Are you sure 00 is made from "soft" wheat in the same way we use the term in North America? czcams.com/video/XlvotGH3iuk/video.html (6:55) states this is a direct translation from Italian "Grana tenero" . The Italian term means all flour types NOT durham semolina though. So the claim is it's a misleading translation.
As far as I understand it in Canada, soft wheat refers simply to gluten content, so a soft wheat cannot get to 11.5% gluten of most 00 flours.
Durum wheat is indeed the hardest. Hardness here refers to the kernel's resistance to milling, which is directly related to the amount of starch damage the milling process incurs. bakerpedia.com/processes/damaged-starch/
Generally speaking, softer wheat is easier to mill, and therefore produces less damaged starch because they readily get pulverized into a fine mill, without repeated pounding and grinding. Damaged starch causes higher water absorption, and excess damaged starch yields stronger, tougher, denser bread that doesn't expand as much in the oven - that is very characteristic of doughs made from US bread flour, but not the case at all from 00 dough (00 expand a lot and is the opposite of tough). I don't know if there is a equivalent of US hard red wheat produced in Italy for which they "misleadingly" labeled soft wheat, but the results from 00 would have me convinced the 00 wheat is true soft wheat.
Like Helen, my conclusions are primarily based on empirical results, for which I try to explain with food science that would make sense. My findings here do not directly contradict hers either. I have not tested the different flours for pasta, that is pressed into thin layers and dunked in ample water, which is a very different game from a yeasted risen dough cooked in dry heat. So the water absorption difference that makes for discernibly different pizza could well be negligible in pasta.
Typical salt charge is 2% (based on baker's math)
Plastic wrap is the most useless tool in pizza making.
Also if your caputo cuoco is sticky at 66 % hydration you should consider a different style of integating the water in the flour.
Where’s the ice cream?
Oil the plastic wrap. It'll slide right off..
4:29 use olive oil on your hands and not four next time ;)
Your specific "00" may have been made from soft wheat, but other "00" flours, like those specific to bread or pizza, may be made from other hard wheat flours. What matters most is a characteristic called "W Factor", which refers to a flour's ability to absorb water. The Caputo "Chef's Flour" you chose is technically the wrong flour for pizza. Sorry, "Shots Fired".
For the point that I was trying to make - that bread flour is not a good direct substitute due to its much higher water absorption - the more general purpose Caputo Chef's is actually closer to the US bread flour than the more specific Caputo Pizzeria, which is even lower in protein % and water absorption. If the more 'technical' flour had been used, the disparity would be even more apparent.
www.mulinocaputo.it/prodotti/pizzeria/?lang=en
www.mulinocaputo.it/prodotti/chef/?lang=en
I appreciate you bringing to light that there are many 00 flours. For the US market though, the varieties are unfortunately not widely available enough to split hair for now.
She used a bowl that was too small lol. I hope she doesn’t choose pant or dress sizes in the same way.