Pizza con Farina Caputo Nuvola VS Pizzeria e Cuoco (la sfida finale)

hello everyone today we are going to use the flours of the caputo mill in naples to make three different pizzas this you are seeing is the final result with the three doughs we have made let's see some flours there is the cloud which is a type of flour 0 with 12.5 grams of protein and W 260/280 and a PL of 0.5 is a flour made with natural raw materials without additives or preservatives then we have the Caputo Pizzeria which is a 00 flour with 12.5 grams of protein a W 260/270 slightly lower and the PL 05/06 and finally we have the Caputo Cuoco which is a 00 with 13 grams of protein and a W from 300/320 a little higher and with a PL always at 05/06 this is used for long leavening doughs then we also used the dry yeast always Caputo if you want to see in detail the whole procedure of the dough that I made for these pizzas I put it in the link in the description and also above I explained how to proceed with the technique of lamination tu all the doughs have had a leavening at room temperature of about 19-20 degrees centigrade I used a first leavening (the so-called bet) at room temperature for 14 hours but let's say in the middle of the episode I also did the lamination which I always recommend you to go see in the video and then I made a stand. these doses allowed me to make about four loaves for each type of dough and then there was a dressing of about ten hours always at room temperature the ingredients used for the three types of dough are 665 grams of flour in the case of the last dough I used 1/3 of each of the three flours indicated 432g of water with room temperature or slightly warm in winter 21 grams of salt and dry yeast Caputo 0.30g this video that I show you, obviously cut, for the detail go and see it however it was to show you the consistency that was similar for all three types of dough these here are instead the blocks and then we start with the dough made with only caputo cloud flour is obviously very very soft like the common one certainly full dough air as you can see it immediately formed on the edges a lot of bubbles here's do some cleanup from the tip the flour death and we bowed as with the stesu r of the dough let's call it caputo number the meal 1 caputo cloud in this case also use to flood the disk a little the fists the method of the bullies the dough that is worked certainly very well these flours are cute very easy to use for those who this approaching this world for the first time will immediately see that compared to other flours maybe those that we say classic and supermarket are flours that are very easy to use so really dough I have seen that I am not super expert but it is not that I make pizzas for tens of years but I can guarantee you that the difference can be seen a lot because everything is very easy practically it is very difficult wrong a dough with these flours from Caputi I am preparing a classic margherita here I close the cart a round of oil you had to put the basil but unfortunately I do not have basil at the moment I always like to use the fresh one cooking sky 500 gr of milk and we are about three fifty mi surati instead we are on 420 on the biscuit and culture if inflated a lot our body of the fair pizza let's see the baked pizza and proceed to cut to see how our lace we see under cooking I would say excellent a pizza that remains in condition remains nice crunchy outside very soft inside you see the real nature has developed very well everything beautiful soft and this we say final result then final considerations we make them of all the doughs we make them at the end briefly let's move on to the other dough with let's say one hundred percent caputo pizzeria as I mentioned at the beginning also this is a specific flour that was born just to make the typical Neapolitan pizza in short, this is one they are two flours that have that purpose so it is not that they have other particular uses and they do it very well I would say a little more as I said very easy to use the dough comes by itself as a type of dough I had the perception that the caputo p izzeria was slightly more elastic than the mixture of caputo cloud this one of caputo pizzerie I found it better let's say slightly to it is a very small diversity and with which they are very different but slightly a little easier to work then in the drafting phase usual margherita we go back nails or my ending is basically the same tempered and used also for the other pizza the times of the culture were here the same commissions you see however they are both grow very intensely obviously here the images have been accelerated it is not that it is the real time the cooking we are about a minute and a half more or less than that the speckling I would say that it is very similar for both pizzas also here the cooking under rai that the result is similar and I feel like saying the result on a visual level is also similar as regards the real breaking of the cornice it behaved very well I would say even the caputo pizzeria in you rmini the terms of volume of the cornice perhaps slightly a little more pushed than precisely cloud definitely a penalty just a little more than the pizzeria here instead this is let's say the third experiment I wanted to do and it was to put a third of caputo cloud flour a third of caputo pizzeria flour and a caputo cuoco flour test let's say that caputo cuoco slightly a little more in terms of proteins certainly at a higher v than the other nice ones here we will not make a daisy for even to change a a little bit for s it was always the usual margherita I used a cream of artichokes and then I put some smoked bacon obviously the proof is not that it has a lot of influence on what regards let's say the taste we are comparing I do not hide that it also made a alta margherita always to keep let's say the same test identical for all of the cases in the video he wanted to put something different to change a little ino, however, I did the test also obviously with the margherita and I would say that this at least according to my tastes is the ideal combination the caputo cloud na pizza very neutral as actually others also find in my family but everyone told me it is the taste is very neutral in the sense that you do not feel the taste very soft very probable etcetera but it is very neutral and pizzeria is slightly more but I would say that at the end of the challenge a nice mix here it is winning if you liked the video put a nice lay people subscribe to the channel hello everyone

Channel: La Farina del Sacco

Views: 11,275

Rating: 4.8153844 out of 5

Keywords: pizza, napoletana, fatta in casa, homemade, impasto, ricetta completa, tutorial, come fare la pizza a casa, farina caputo, caputo nuvola, caputo pizzeria, caputo cuoco, alta idratazione, vincenzo viscusi, pizza canotto, davide civitiello, gino sorbillo, vincenzo capuano, daily vlog, recipe, come fare la pizza nel forno di casa, ricetta semplice, ricetta veloce, pizza leggera, pizza digeribile, food vlog, ricetta facile, food blog, food vlog malayalam, effeuno, P134Ha, p134h

Id: grW9r3W0qg8

Length: 13min 35sec (815 seconds)

Published: Sun Feb 28 2021