Author Topic: 5stagioni pizza flour  (Read 4147 times)

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Offline andreguidon

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5stagioni pizza flour
« on: March 24, 2010, 03:59:35 PM »
finaly its here... the importer just called me... ill pay around 2 dollars per Kg delivered, iam buying 20Kg...

as soon as it get here ill post pics, then in the neapolitan pizza forum ill post the final product... :pizza:
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline BrickStoneOven

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Re: 5stagioni pizza flour
« Reply #1 on: March 24, 2010, 05:28:10 PM »
Whats the difference between Caputo Pizzeria and the 5 Stagioni flour?

Online Pete-zza

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Re: 5stagioni pizza flour
« Reply #2 on: March 24, 2010, 07:20:03 PM »
Whats the difference between Caputo Pizzeria and the 5 Stagioni flour?


David,

I'm not sure which of the 5 Stagioni 00 flours Andre will be using, but you can compare the specs at http://www.molinoagugiaro.it/english/5stagioni-pdf/farine.pdf and Reply 17 at http://www.pizzamaking.com/forum/index.php/topic,2951.msg25328/topicseen.html#msg25328. This might help sort things out also: http://www.cooknaturally.com/detailed/detailed.html.

Peter

Offline andreguidon

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Re: 5stagioni pizza flour
« Reply #3 on: March 24, 2010, 08:37:04 PM »
iam going to use the superior blue, this was highly recommended by VPN instructor....   
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Online Pete-zza

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Re: 5stagioni pizza flour
« Reply #4 on: March 24, 2010, 09:06:33 PM »
It looks like Tony Gemignani is using the 5 Stagioni flour for at least a couple of his pizzas: http://tonyspizzanapoletana.com/menu.php. He also uses a lot of Caputo and some San Felice.

Peter

Online Pete-zza

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Re: 5stagioni pizza flour
« Reply #5 on: March 24, 2010, 09:26:35 PM »
Here is the pdf document for the Superior flour: http://www.molinoagugiaro.it/italiano/molino-pdf/pag6.pdf. For some reason, the link to the English version of that document would not open.

Peter

Offline andreguidon

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Re: 5stagioni pizza flour
« Reply #6 on: March 24, 2010, 09:38:02 PM »
here is the English version...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: 5stagioni pizza flour
« Reply #7 on: March 30, 2010, 06:41:30 PM »
its here !!

as soon as i make a dough, ill post..
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: 5stagioni pizza flour
« Reply #8 on: April 03, 2010, 09:40:29 AM »
OK, started to test the flour... its great !!! the results are amazing !!!

below a windowpane test... this is the best flour ive ever used, better than all the Brazilian flours and better than the other Italian ones ive tested...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline BrickStoneOven

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Re: 5stagioni pizza flour
« Reply #9 on: April 03, 2010, 10:52:40 PM »
You like it better than the Caputo pizzeria? Can you explain what you like better about it?


Offline andreguidon

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Re: 5stagioni pizza flour
« Reply #10 on: April 04, 2010, 07:51:56 AM »
iam waiting for the caputo importer to start importing, there is no caputo in brazil...

but this flour is excellent, wen i did the VPN course, this flour was highly recommended by the italian maestro...

what you see in the picture is a small piece of  pizza dough (80 grams ~) that was left over, cause i made some bread after testing the dough out in the mixer...
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline andreguidon

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Re: 5stagioni pizza flour
« Reply #11 on: April 22, 2010, 09:57:55 AM »
well, made pizza last night with the 5stagioni flour.... it was GREAT !! the results where fantastic, dint get pics or video, but next batch ill try....
"Simplicity is the ultimate sophistication." Leonardo da Vinci


 

pizzapan