5stagioni pizza flour

[andreguidon]

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...

[BrickStoneOven]

Whats the difference between Caputo Pizzeria and the 5 Stagioni flour?

[Pete-zza]

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

[andreguidon]

iam going to use the superior blue, this was highly recommended by VPN instructor....   

[Pete-zza]

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

[Pete-zza]

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

[andreguidon]

here is the English version...

[andreguidon]

its here !!

as soon as i make a dough, ill post..

[andreguidon]

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...

[BrickStoneOven]

You like it better than the Caputo pizzeria? Can you explain what you like better about it?

[andreguidon]

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...

[andreguidon]

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....