HIGHLY underrated video. Was searching for king arthur 00 review. Appreciate all the effort that went into the comparisons... only thing to suggest would be to include taste test at the end. I actually do the reverse of poolish and use biga starter... but where I live Caputo has been somewhat replaced in local groceries with Anna Napolitano but read your other comments and looks like King Arthur is close enough to Caputo to try. Liked, Sub'd :) Thanks again!

@BitontoPizza

Жыл бұрын

Yeah... the final taste test video didn't come out well, so I had to cut it short.

Interesting! My husband built me an outside brick pizza oven. I just found King Arthur 00. Going to make it now. This is definitely trial and error right now but so far everything has been etable. I can't wait to bake bread in it but that will wait till after winter is over.

@BitontoPizza

Жыл бұрын

Fantastic!

really enjoyed the video, though daunting and time-consuming so leaving pizza dough making to others has really increased in my considerations also enjoyed your small dog making an appearance early in the video

@BitontoPizza

10 ай бұрын

Moka (the small do) says thanks!

Great video. So which flour do you recommend?? Thank you so much!!!

@BitontoPizza

10 ай бұрын

After more experience, Caputo is definitely my favorite. I have not tried Caputo Cloud because I can’t find it locally (Dalla) but I hope to soon.

Thanks for doing this. I’m thinking of trying the King Arthur as an easier to source alternative to the Caputo pizzeria. Could you comment on how they all compared taste wise? Thanks again.

@BitontoPizza

2 жыл бұрын

Great question. As far as the King Arthur flour goes, the taste was essentially identical. The flour was really easy to work with. The main difference is that I think the King Arthur Pizza flour I used may have had a low W value because it sort of puffed and fell a little. I've heard of, but have not tried, a new King Arthur Flour called Sir Lancelot which should be the real deal. I hope to get my hands on some (apparently it is only available via commercial outlets) soon to try it out. If I do, you can bet I'll make a video about it.

I'm very curious- why did you choose the whole wheat flour from BRM to test out, instead of one of their other flours that would have been more in line with what would normally be used for pizza dough? Did you just want to see how whole wheat flour performed compared to other types? Their artisan bread flour is one of my top favorites for pizza dough, or at least for when I'm making pizza in my indoor oven.

@BitontoPizza

2 жыл бұрын

Good question. Thanks for asking! I wanted to have a spectrum of flours and show the results. A lot of people new to pizza making don't understand the differences between the types of flour available. I also wanted to see if poolish technique could 'soften' the flour - that obviously didn't work.

Great video. Very helpful and informative! Question, I am making King Arthur 00 dough now. Any tips on cooking it in oven on baking steel in order to get similar results as that awesome pizza oven of yours?

@BitontoPizza

2 жыл бұрын

I recommend using the steel or a very thick pizza stone (1"+). You can actually make your own by laying out firebrick in your oven. Get your oven as hot is you can get it and, if using stone/brick, leave it on for about an hour. Then, par-bake the crust for a minute or two, pull it out and add the sauce and cheese - switch from bake to broil and bake for another minute or so. That basic technique should work but you will want to experiment with your oven. Best of luck!

@Joncartervoiceovers

2 жыл бұрын

@@BitontoPizza This is great advice! Will give it a try. Thanks so much for taking the time to share. I appreciate it.

@CoolhandLukeSkywalkr

Жыл бұрын

@@Joncartervoiceovers what I do personally is I make personal sized pizza I put my steel on the very top rack, because the main heating element is at the top on my oven. I heat it on broil for a full hour to get it as blazing hot as possible. I make the pizza on a piece of parchment paper to make transfers to the oven simple. I leave it on broil at first, then as it cooks I alternate between 500 degrees and broil. Turning the burner on and off to make sure I get the cheese to cook correctly and also to make sure the crust doesn't burn. But it only takes a few minutes anyway and I've never pre-baked the crust and the pizza is mind blowing. I frequently use Don pepino pizza sauce and boars head mozzarella which is an insanely good combination.

nice test ! was the taste ok ? i like to see the bottoms of the pizza s how they bake .

@BitontoPizza

2 жыл бұрын

Jan - thanks so much for asking. The pizza was good. Even the whole wheat crust, though, it was definitely NOT Neapolitan-style. I will start showing the bottoms of the pizza though at this point if they don't cook properly, it's probably more due to my technique than the flour. I'm glad you enjoyed the video!

So I always use Kroger unbleached AP Flour. I cant bring myself to buy 00 flour the price difference is just to high. In your testing what was the difference in working with the dough (stretching) and the taste between the Kroger and Caupto. Is there a big enough difference to justify the higher price? I happy with my pizza now. I do use a poolish. I cook in my Summerset "The Oven" They do come out soft and crunchy!!

@BitontoPizza

10 ай бұрын

For me, the price difference is definitely worth it. I buy the Caputo flour in 25kg bags and it is only slightly more expensive that way.

Hello, greetings from Spain, very good videos on your channel, congratulations. Please, I have a question, could you please give me the measurements of the table that you have in the middle of the kitchen? I mean the one that comes out in the minute 10:51, I ask because I want to make a table to knead the pizza, and that table sells a perfect size. Thank you very much and best regards

@BitontoPizza

2 жыл бұрын

Thanks for the kind words. That table is actually a kitchen counter island - it's 69 cm x 84 cm on the top and 92 cm high. I hope that helps and best of luck with your table shopping!

Just an FYI, Manitoba is a Tipo 0 flour with a W of 330-350. It bears no similarity to the Bob's Red Mill flour you used.

@BitontoPizza

2 жыл бұрын

Thanks! That's good to know. Bob's Red Mill was definitely not a good flour for making pizza!

We are almost out of Caupto Pizzeria and the wife saw the King Arthur 00 at the grocery store, so she picked a bag up. Gonna give it a whirl as soon as the weather breaks and we can fire up the pizza oven.

@BitontoPizza

10 ай бұрын

It’s adequate, not quite as strong a Caputo - you’ll need to take a little extra care when stretching, but it will definitely do.

You should try the same flour Vito uses, Molino Piantoni. Great stuff.

@BitontoPizza

2 жыл бұрын

Great suggestion!

@hombresg33

2 жыл бұрын

@@BitontoPizza also great video!

@dirkdiggler9482

2 жыл бұрын

If only it were as simple as getting online and ordering it. The stuff is not easy to get unless you want to buy a huge quantity of it through a foodservice distributor.

@BitontoPizza

2 жыл бұрын

thanks

@BitontoPizza

2 жыл бұрын

I buy all my Molino Caputo flour in the 25kg (55lb) bags. There are some other Type 00 flours from Italy in smaller bags available from Amazon. In Dallas there is an Italian grocery store that sells the big bags called Jimmy's (4901 Bryan St, Dallas, TX).

would love to hear your thought on taste. i used king arthur and did not like the taste. . also found it to be more delicate vs caputo

@BitontoPizza

10 ай бұрын

I liked the taste of the King Arthur. For me, the taste issue occurs when I have too much flour on the bottom of the pizza going into the oven. It can become bitter.

What type of Caputo 00 are you using? Blue?

@BitontoPizza

Жыл бұрын

Yeah, it's the only one the sell locally that is not at a restaurant supply store in the 25 kg bags.

Wow... I happened upon this video at just the right time. Over the last year and a half, thanks to a pandemic-fueled pizza hobby, I've been experimenting with different pizza styles/recipes. Lately, I've been falling down the "flour" rabbit hole. And to complicate matters even further, I've even discovered a local flour mill that stone grinds. And don't even get me started on autolyze... I've noticed so many recipes that call for "00" flour and for quite a while I thought this referred to the strength of the flour. Now that I understand it only indicates the fine grind -- and depending on which 00 flour you choose, there are several protein variations -- I wish certain video chefs would be more specific. BTW, I've noticed the Caputo Pizzeria flour is available in both RED and BLUE bags. Any idea what (if any) is the difference? Based on your results, I think I'm going to give the KA pizza flour a whirl. Thanks for all your hard work, and thanks to your family for giving up their fridge for the great poolish experiment! Cheers, James

@BitontoPizza

2 жыл бұрын

James... thanks for your comment and your pizza-making enthusiasm! The Caputo Mills simply changed the color of the bag recently and confused everyone. They have a great range of flours and measure the strength (others do not) which is why I highly recommend them. You know what you're getting!

@jamesthorpe8796

2 жыл бұрын

@@BitontoPizza Oh for pete's sake... thanks for clarifying. I can stop obsessing now.

@mindofmonster

2 жыл бұрын

@@BitontoPizza Not true. The blue antimo caputo is designed for home ovens that don't go above 500 F. The red is designed for pizza ovens that hit 900 F. You can read about it on their site.

@harryc5515

Жыл бұрын

@@mindofmonster I’m afraid you have your blue and red bags confused. The blue bag is formulated for very hot wood fired ovens. The red bag is made for pizza enthusiasts like me that use a residential oven that does not surpass 500 degrees F.

Manitoba is not a whole wheat flour. It is a white flour with protein around fourteen percent.

@BitontoPizza

2 жыл бұрын

Thanks. You are 100% correct. My error.

Nice video. Can you please post your dough recipe?

@BitontoPizza

2 жыл бұрын

Absolutely. I've posted my recipe and process here: bitonto.pizza/guides/making-pizza-dough-with-poolish/

@desun75

2 жыл бұрын

@@BitontoPizza Wow, excellent job, ok that website!

The problem with your test is you used the same recipe for all the flours. 00 absorbs less water than all-purpose flour so of course you will get different results.

@BitontoPizza

2 жыл бұрын

You are absolutely right. I realized that after doing the test. I also should have done a mixture with the wheat dough instead of 100% wheat flour - nobody would do that! I'll probably have to revisit this with some real Manitoba flour as well.

How was the taste of King Arthur v Caputo?

@BitontoPizza

Жыл бұрын

Taste was indistinguishable. Texture of Caputo was lighter, airier, but only slightly.

I need a pizza recipe.

@BitontoPizza

2 жыл бұрын

If you are making neapolitan style and have an adequate flame oven, I have a video for that. See kzread.info/dash/bejne/hZ6rkrOccsubiZM.html

I like your test. It’s “pool”-ish by the way.

@BitontoPizza

Жыл бұрын

So... as far as the pronunciation goes, you may be right. Vito Iacopelli says "pole-ish" but I have heard others saying "poolish." Given the origin of the word (French? I think), the French would pronounce it more like "pole-ish."

@weeatpizza7806

Жыл бұрын

@@BitontoPizza Vito has a pretty decent accent. His english pronunciation isn’t the best. It’s well known to be pronounced “pool- ish”.

Caputo 00 (blue)>King Arthur 00. I did a poolish with both and the Caputo is FAR superior.

@BitontoPizza

2 жыл бұрын

Thanks for sharing your experience with Caputo and King Arthur. Did you use KA Pizza or Sir Lancelot? Some commenters tell me that Sir Lancelot is similar. To make a really good poolish you need a sufficient W score and KA doesn't measure theirs--- which means you don't really know what to expect. Because cold fermentation requires a strong dough due to the difference in the chemical reaction (bacteria-based), it's possible the strength isn't there. It's entirely possible that it is impossible to grow the wheat needed in the US. The grain used here is so highly GM'd to be Monsanto RoundUp resistant that it doesn't resemble the wheat of decades-ago in many ways. It is possible that strength is one of those. Mulino Caputo pulls from Italian grain where they use far fewer pesticides.

@chrisginoc

2 жыл бұрын

@@BitontoPizza I used the regular King Arthur 00 flour not the Sir Lancelot. Your analysis sounds spot on about american wheat versus Italian grown. I might try Sir Lancelo one day to compare it against Caputo.

The KA "00" has a ridiculously low protein content of 8.5%. They used to post it when it was called "Italian Style" flour, but when they rebranded it, they stopped. It's a shitty flour in my experience. Not even worth the bother at all.

@BitontoPizza

2 жыл бұрын

I wonder if they changed up their process because it shows the same grams of protein on the label as the Caputo flour... which is a 12.5%. It worked well for me but my hydration is relatively low (64%). It is possible that it breaks down at higher hydrations. Thanks for the comment and the extra knowledge!

@dirkdiggler9482

2 жыл бұрын

@@BitontoPizza I wish I had worked with it at a hydration rate more like that. I was working at around 60% and it was just mush.

@mikey19608

2 жыл бұрын

@@BitontoPizza in you video, you used 200 +200 for poolish, next day u added 300g flour and 150g of water, that's total of 500g flour to 350g of water, isn't that 70% hydration?

Molini Del Ponte flour ☝🏼😋

@BitontoPizza

2 жыл бұрын

Are you recommending that? Do they make type 00 flour?

@CthuIhuu

2 жыл бұрын

@@BitontoPizza Yes I’d definitely recommend that! It’s Sicilian flour from old mills. I’m wouldn’t say it’s 00 type but maybe, cuz they have several unique blends specifically for pizza! Very tasty! 👍🏼

@CthuIhuu

2 жыл бұрын

@@BitontoPizza Have a look at the pizza made with Molini del Ponte flour 👉🏼 kzread.info/dash/bejne/dIBmxLyuYaaqiKg.html

Nice comparison video. Thanks for stating the basics of flour. I don't understand how the whole wheat flour got mixed into the Neopolitan style pizza dough. Why such a large pizza oven if you are only cooking single pizzas? If you are going to instruct Italian pizzas, I'd suggest you learn to pronounce the terms correctly. Thanks again and looking forward to more.

@BitontoPizza

2 жыл бұрын

As far as the oven size goes, I suggest my video on the subject. kzread.info/dash/bejne/f6Gjz7SkYZjLobQ.html