5stagioni Napoletana

[andreguidon]

Just got my hands on 5Kg of Napoletana flour from 5stagioni, i am making pizza Saturday, so ill post the results here...

[andreguidon]

Hi,

This is the bake from the Napoletana 5 Stagioni flour.

59.5% Water
2.8% Salt
0.12 CY

12hh total (2h bulk).

this is by far the best flour i have used for Neapolitan pizza, very tender, soft, elastic and the taste with 12h was incredible.

[andreguidon]

more pics

[andreguidon]

last one

[Kermit]

Very nice done Andre. Looks good!

[andreguidon]

a small video of the prep table and dough.

<a href="http://www.youtube.com/watch?v=XbB5Ityp89Y" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=XbB5Ityp89Y</a>

[Matthew]

Nice Andre

[andreguidon]

Thanks Kermit and Matt!!

[TXCraig1]

Dang it. I was hoping you were going to say it's no good so I wouldn't have to try it.

The pies look awesome.

[andreguidon]

thanks Craig!
the Flour is Great! i am very happy with the results, and it holds very well, the dough looked the same wen i started baking at 8pm as is did 11pm, i think i would easy hold 3 more hours.

[thezaman]

  your pies look perfect. how long was your bake,and what temp were you able to handle with 12 hour dough?

[andreguidon]

Hi Larry,

my Bake is around 75-80s and my deck temp is 415-420C i try to bake it as far as i can from the flame and coals, but my oven is small....

[Kermit]

I'm loving the video Andre. Next time, make sure to have some shots of the pie baking in that little wonder oven 

[JConk007]

Yes very Nice Andre !! I met the New Stag5 rep at Pizza expo  barely spoke English,  but supposedly will be available here in NY soon ! cant wait!
JOhn

[andreguidon]

Thanks John! let me know what you think about this flour...

[norma427]

Andre,

Great looking pies!    Nice video too.

Norma

[andreguidon]

thanks Norma!

[Redshirt]

Great pizza!! How would you compare it to caputo if you were to do a side by side?

[andreguidon]

Thanks,

because of the W 300 versus W 280 of caputo, this flour seems to hold better fermentation after its ready to use, its very elastic, so it will no rip as easy as caputo, and (and this is here in Brazil) it tastes fresher....