I think I started my Pizza hobby with this flour years ago. Will buy it again. Thanks ma'e for this great clip 👍

@OMSGA

2 ай бұрын

No problem pleasure as always hearing from you mate

A yummy looking pizza with a airy base 😊

@OMSGA

2 ай бұрын

Yes it was definitely yummy this pizza. Let me know if you give this one a try.

My go-to flour for preferments and high hydration bread. Thanks for the video!

@OMSGA

2 ай бұрын

Hi. Firstly thank you for your lovely comment. We are glad that you enjoyed the video. If you haven’t done so already please consider subscribing to our channel. We are building a real community for home pizza makers and we would love you on board. All the best Oliver and Mat

Nice stuff - good luck going forward

@OMSGA

2 ай бұрын

Thank you very much for those kind words. Please consider subscribing as we have more videos coming up Oliver

Beautiful

@OMSGA

2 ай бұрын

Thanks for your comment Glad you liked it, please give it a go and let us know how you get on

Nice job. :)

@OMSGA

2 ай бұрын

Thanks mate tasted great too

Looks great. Just subscribed

@OMSGA

2 ай бұрын

Thank you so much for that. We hope that you enjoy making pizza and watching our videos. We aim to have a new one every two weeks. Normally an in-depth review like this video on the last Sunday of very month. We also have our 60 second pizza recipe series that shows the second Sunday of every month. Both at 7pm UK 🇬🇧 time

Hey guy's, I thought you done really well! Looks amazing!!!

@OMSGA

2 ай бұрын

Hi. Thanks for that lovely comment. It also tasted amazing too lol Please consider subscribing as we will have more videos coming right up

@craiganderson3952

2 ай бұрын

Already have my friend 😀

@OMSGA

2 ай бұрын

Thank you very much from us both. More videos to come

@craiganderson3952

2 ай бұрын

Thank you, you guys have heart... That gets me everytime!!

Parabéns!

@OMSGA

2 ай бұрын

Thank you very much

Super result. Expensive. And you need min.400°c for this Type of dough.

@OMSGA

2 ай бұрын

Hi. Firstly thank you so much for your comment and question. This dough can be used in the home oven, you may want to consider adding a little oil to help with the browning. In terms of cost. Well the flour was around £3-£4 per 1kg. Pizza toppings £10. So roughly each pizza cost around £2 each. Cheaper than domino’s

Kudos to u from Pomerania, I'm using caputos pizzeria 00 but just ordered 5kg bag of Manitoba Oro after watching ur great job.. tasty pizza

@OMSGA

2 ай бұрын

Hi. Thanks for your comment and good luck with the pizza making. Please let us know how you get on with this one. It’s always intriguing to know how others get along. If you haven’t done so, please consider subscribing to our channel Thank you Oliver

Absolutely stunning !!! And I'm an Italian here from Quebec pressing the sub button right now ! Done ! hihi

@OMSGA

2 ай бұрын

Hi. Firstly thanks for your lovely comment, subscription and support of our channel. We are a small channel with a lovely following. We simply try different pizza flours every month to a suitable recipe. So glad that you enjoyed this one, thanks once again and welcome onboard All the best Oliver and Mat

@lousekoya1803

2 ай бұрын

@@OMSGA All the best to you two ! I'm here to stay !

@OMSGA

2 ай бұрын

@lousekoya1803 thank you. We will have a new review out in a few weeks time

@lousekoya1803

2 ай бұрын

@@OMSGA Great ! Hope I'll get the notification !

Great video! I suggest you make a video using biga's method. 100% biga and 75% hydratation. That is magic. :) Btw Using Caputo Nuvola Super.

@OMSGA

2 ай бұрын

Thanks for your comments and fantastic video request. Yes we do requests lol 😂. We have a back calendar of flour to get through, but we have added this one to the list. I’m not sure if you have but please consider subscribing to the channel as we have lots more flour reviews coming up over the months. Thanks once again for your support of our channel Kind regards Oliver and Mat

Great video as always how do u compare it to Nuvola? Is it more grainy in texture?

@OMSGA

2 ай бұрын

That’s a good question. So here goes lol I would say that this has a firmer and more crisp outer than Nuvola, but in terms of the inside Nuvola is probably slightly more lighter than this. This is a bit more bredie if that’s a word. Nuvola is a bit like puffy pastry if you see what I mean. In terms of recipe. I would take this for cold fermentation and for a high hydration. But Nuvola is probably the one if you are wanting them big fluffy crusts Thanks for watching and of course for your question.

Ooooh, this one looks awesome. Would you mind telling me where you got your proving pots from?

@OMSGA

2 ай бұрын

Hi firstly thanks for your question and comment. So the pots are from Poundland in the UK 🇬🇧. They are about £1.50 for six and they work really well. If you are not from the UK this Amazon link may work. I’m not affiliated so don’t worry about me making cash out of the recommendation lol amzn.eu/d/5AX2Xf9 If you haven’t please also consider subscribing too All the best Oliver and Mat

@jw191

2 ай бұрын

Great thanks. I’m subscribed and always looking forward to the next flour experiment 👍 So far my favourite is the M&S one, however I need to try this one now! Thanks.

@OMSGA

2 ай бұрын

@jw191 thanks for that. It’s difficult to see who is and who isn’t lol.

Looks scrumdidly, thanks for sharing. Where do you buy the caputo flour mat? Thanks. 🙏🏴󠁧󠁢󠁳󠁣󠁴󠁿

@OMSGA

2 ай бұрын

Hi. Thanks for your comment as always. It was very delicious, I have to be honest with you it was a lovely texture, crisp on the outside and soft on the inside. You can get this on Amazon or the filo store has it. I’m not affiliated with any stores just for info. But here is a link to filo fifostore.co.uk/products/caputo-strong-bread-manitoba-flour-1kg?currency=GBP&variant=32689482629229&Google%20Shopping&stkn=de05d17bf8d4&gad_source=1&gclid=CjwKCAjw57exBhAsEiwAaIxaZgsxAmG99ChsDawVIyyNbxMAcEFdOXXfRAjf4DKB5X0s6_XR3nfZ5hoCBpMQAvD_BwE

@beebees4680

2 ай бұрын

Thanks so much for that. I'll be trying this one out. Delish!

@OMSGA

2 ай бұрын

Pleasure. If you do make this one, take some pictures and send them to the channel email address omsga.pizza@gmail.com and we will feature them in one of our community posts

@beebees4680

2 ай бұрын

Will do. I'm still waiting onthe weather getting better so I can get the oven out.🙏🙏🙏🌞

@OMSGA

2 ай бұрын

Well May is here soon and it’s definitely pizza making month. Even north of the border 🏴󠁧󠁢󠁳󠁣󠁴󠁿

I'd love to see a sourdough version.

@OMSGA

2 ай бұрын

Hi thanks for your comment. We will add this to our list of things to make. If you haven’t done so already please consider subscribing to our channel

Can I use a mixer instead? If so how long do I mix the dough?

@OMSGA

2 ай бұрын

Hi thank for your question. Yes you can use a mixer. With the time,it’s more to do with how the dough looks and feels. What I would aim for is when it’s smooth all the way through, and it’s got some elasticity when you pinch and pull it. Hope this helps, please consider subscribing for more videos Mat and Oliver

sounds like you guys are from West Yorkshire, or nearby .... me too. Do you know anywhere that stocks manitoba locally?

@OMSGA

2 ай бұрын

Hello there. Yes you kinda got it right. We are from Sheffield. I don’t know anywhere locally that stocks this in 1kg but I shop mostly online. You can get this from filo store for a low ish price. It’s the postage that’s the killer. I’m not affiliated with them so the link work. fifostore.co.uk/products/caputo-strong-bread-manitoba-flour-1kg?currency=GBP&variant=32689482629229&Google%20Shopping&stkn=de05d17bf8d4&gad_source=1&gclid=Cj0KCQjw0MexBhD3ARIsAEI3WHI637KOi7k-oYYwVn-CR9_X6Iyvtom2RQqlCxMQB-NwPxI737Ka3xMaAltcEALw_wcB

@user-it7fi7vh6e

Ай бұрын

Booths supermarket stock

Hi, of i want use fresh yeast how many grams i Need?

@OMSGA

2 ай бұрын

Thanks for your question. It’s around about twice the amount for fresh yeast as instant is concentrated.

Have you done caputo americano?

@OMSGA

2 ай бұрын

Hi. Thanks for your comment and question. No not yet unfortunately but it’s on our list. The problem is that there’s so so many flours to review. Thanks once again for the comment, please consider subscribing as it helps us to make more videos Kind regards Oliver and Mat

@EatandTweet

2 ай бұрын

We use Americana all the time in our recipes. Problem is you need to but a big 15kg bag. It is a fantastic flour though.

may have the temp a bit to high cuz i like it soft needs to fold a bit

@OMSGA

2 ай бұрын

With this one you got both. A crisp outside and a soft inside.

@arkh1730

2 ай бұрын

@@OMSGA yeah but it seems a tad too dry

@OMSGA

2 ай бұрын

Obviously without the ability of bring you a slice round, it was like fresh toast. But the inside was very soft.

Manitoba gives you good gluten structure, but Nuvola gives you better air pockets and colour

@OMSGA

2 ай бұрын

Indeed. We tried Nuvola a few months back last year I think. Was very impressed. You can see that video on the pizza flour Library playlist on the channel pages. Hope you like this one. We have a new video coming up this weekend Thanks Oliver

Was that a Roccbox?

@OMSGA

2 ай бұрын

Yes that’s right, 5 years old and still pumping out the pizza

you dont measure the flour before? usually all the flours I've used have between 970-1000g in one package...I would always make sure this is exactly 1kg

@OMSGA

2 ай бұрын

Hi. Thanks for your comment. In terms of weight of the flour yes we check. But to be totally honest I don’t think the filming of weighing out all the ingredients makes for great content. Please consider subscribing, we are a small channel who make pizza for the fun and love of it. No fancy setups here. All the best Oliver and Mat

@tobi9648

2 ай бұрын

@@OMSGA I was just wondering because you show how you weight the water and yeast but not the flour ;-) will subscribe to support you :-)

Tried this flour but still think Caputo Tipo '00' is better IMO

@OMSGA

2 ай бұрын

It depends on what recipe you are following. If you are doing a high hydration and cold prove, pizzeria will struggle slightly due to its strength. But that’s not to say it’s impossible to use it on this recipe. All the best

that metal fork must be scraping off some plastic particles

@OMSGA

2 ай бұрын

When it comes to micro plastics, I think my mixing bowl is probably the least of my worries. I’m more concerned about plastics in drinking water, fish, etc. Thanks for your concern please consider subscribing for more pizza

Your content is really excellent. But your video needs thumbnail design. Create attractive thumbnails. A beautiful thumbnail will definitely increase the views of the video

@OMSGA

2 ай бұрын

Hi thanks for the advice and comment. To be totally honest thumbnails is one of our weakest points. But if you are any good at them and have some advice please drop us a line on omsga.pizza@gmail.com

@abdullah_1971.

2 ай бұрын

@@OMSGA check your mail.

@herrprepper2070

2 ай бұрын

Some folks prefer toenails to thumbnails.

@OMSGA

2 ай бұрын

@herrprepper2070 can’t say I’m that keen on either of them lol

If the hydration level of 70% is to be maintained exactly, I would recommend not weighing the water but measuring it in ml. 700g of water is only 700ml of water if the temperature is 4°C. At different water temperatures, the density of the water changes.

@OMSGA

2 ай бұрын

Thanks for your comment. No one measurement is exact, I could think of arguments the other way, but I will stick to weight for now 😀

@brookscurran

18 күн бұрын

you don't measure the flour in ml so why would you measure the water that way?

@OMSGA

18 күн бұрын

@@brookscurran because 1ml of water is the same as 1g. Using weight is more accurate and consistent than pouring water into a jug and filling upto a line. Hope that clears things up.

@brookscurran

18 күн бұрын

@@OMSGAi agree, not sure what the original comment was getting at. Weight stays consistent while volume changes with temperature so I have no idea why you would measure water with volume and flour with mass in the same recipe.

This is a bad idea to do so many hours in bulk ferment, then make the balls at the end of proofing and just wait 4h before using them. Bulk fermenting for so long will give them so much strenght, give an uneven gas distrubution, uneven fermentation, etc. It's hard to explain why without writing an essay but dough balls should rest for at least the same amount of time as the bulk dough, even more is better. If you do a total of 72h fermentation, you should make the balls after 24/36h and also rest the dough balls in the fridge, it will give you the best result :)

@OMSGA

2 ай бұрын

Thanks for your comment. Put simply it tasted fantastic and I had no complaints. But I will try your method in a future video

I've used Manitoba Flour, but I don't think it performs as well as most American Bread Flours; the browning just isn't as good. Probably because most American Bread Flowers have a small portion of Malted Flour ✌️

@OMSGA

2 ай бұрын

Thanks for your comment. I’ve not had a chance to source any flour from a US producer yet without the shipping being astronomically expensive. We have got another Italian one to review in the next few months. But if you can help out with the US company drop us an email at OMSGA.pizza@gmail.com

@MrChristopherMolloy

2 ай бұрын

@@OMSGA Bob's Red Mill Artisanal Bread Flour or King Arthur Bread Flour are the Top Shelf Brands, but Pillsbury and Gold Medal are the slightly more budget friendly options.

@OMSGA

2 ай бұрын

@@MrChristopherMolloythanks for this. I will have a look into them for future videos. Thanks once again for your comments and support

@MrChristopherMolloy

2 ай бұрын

@@OMSGA Thanks for the vids and entertainment.

@OMSGA

2 ай бұрын

No problem. Stay tuned for more as they say lol

Sorry, saying “absolutely beautiful, wonderful,fantastic, etc”, does not make the dough any better! Aghhh! But yes, Caputo is a good flour. Sorry old chap.

@OMSGA

2 ай бұрын

Thanks for the feedback. Just out of curiosity what are you after in terms of a recipe/ flour review? I believe that I presented a recipe that works well with a strong flour. But please let me know what we are missing would be incredibly helpful.

@peterrat100

2 ай бұрын

There’s nowt wrong wi’ a bit o’ enthusiasm!

@OMSGA

2 ай бұрын

Cant please everyone 😂

@guyeshel9316

2 ай бұрын

He wanted to share with us his feelings, not everything has to be scientific. It didn't took away anything from the video

@OMSGA

2 ай бұрын

@guyeshel9316 100% but as I say you can’t please everyone all of the time. I have asked how to improve this video, but unfortunately radio silence