Author Topic: 5 Stagioni Pizza Napoletana  (Read 6698 times)

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Offline TXCraig1

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5 Stagioni Pizza Napoletana
« on: October 19, 2012, 04:28:49 PM »
I think I found a source for this flour here in Houston. It sounds pretty good from Andre's comments. Any recent experiences with it? Any thoughts if I can sub for Caputo Pizzeria with no other changes?

http://www.pizzamaking.com/forum/index.php/topic,17570.msg170418.html#msg170418

http://www.le5stagioni.it/le5stagioniITA/prodotti-napoletana.html
Pizza is not bread.


Offline Matthew

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Re: 5 Stagioni Pizza Napoletana
« Reply #1 on: October 19, 2012, 04:30:42 PM »
It's my favorite flour.  I like it better than Caputo. 

Matt

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #2 on: October 19, 2012, 04:32:53 PM »
That's all I needed to hear.
Pizza is not bread.

Offline bakeshack

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Re: 5 Stagioni Pizza Napoletana
« Reply #3 on: October 19, 2012, 05:17:13 PM »
It's my favorite flour.  I like it better than Caputo. 

Matt

Matt, what did you like about the 5Stagioni that is better than Caputo?  Flavor, handling, etc.?  I should find myself some 5Stagioni here in SoCal.  Thanks.

Marlon


Offline Jet_deck

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Re: 5 Stagioni Pizza Napoletana
« Reply #4 on: October 19, 2012, 05:19:49 PM »
I think I found a source for this flour here in Houston.

Nice find Craig.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #5 on: October 19, 2012, 05:25:49 PM »
Nice find Craig.

I think you found it...
Pizza is not bread.

Offline Matthew

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Re: 5 Stagioni Pizza Napoletana
« Reply #6 on: October 19, 2012, 06:40:24 PM »
Matt, what did you like about the 5Stagioni that is better than Caputo?  Flavor, handling, etc.?  I should find myself some 5Stagioni here in SoCal.  Thanks.

Marlon



Hard to explain; just a little something, something.  Try it & you'll know what I mean.  It handles beautifully.

Matt

Offline andreguidon

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Re: 5 Stagioni Pizza Napoletana
« Reply #7 on: October 20, 2012, 06:01:32 AM »
Craig i agree with Matt, and i think 5stagioni travels better overseas.... i used caputo in Naples and it was closer do the 5stagioni (here in the America's)... maybe 5stagioni has more tech for shipping flour, and it receives less impact wen its on the ship....

http://www.pizzamaking.com/forum/index.php/topic,19216.msg188354.html#msg188354
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Jet_deck

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Re: 5 Stagioni Pizza Napoletana
« Reply #8 on: October 20, 2012, 08:26:55 AM »
Thank you all for the reply's.  I think Craig and I are each getting a 25kg bag.
 Laisser les bons temps rouler.-- That is Cajun for 'let the good times roll'
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline bakeshack

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Re: 5 Stagioni Pizza Napoletana
« Reply #9 on: November 10, 2012, 04:38:56 PM »
Look at what I found in my doorstep this morning ;D 








Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #10 on: November 10, 2012, 06:25:15 PM »
You got to love the Farina Fairy!  ;D 
Pizza is not bread.

Offline bakeshack

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Re: 5 Stagioni Pizza Napoletana
« Reply #11 on: November 10, 2012, 07:42:41 PM »
 :-D have you tried it already?  It would be nice to do a head to head comparison with Caputo.

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #12 on: November 10, 2012, 08:34:43 PM »
:-D have you tried it already?  It would be nice to do a head to head comparison with Caputo.

Have not, but I think I will need to break into it next weekend.
Pizza is not bread.

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #13 on: December 03, 2012, 03:01:38 PM »
So far, I'm NOT a fan of this flour. It doesn't want to brown. Sunday, I made a few pies with it at 60% HR, 48 hours, Ischia - my normal formula with 5 Stagioni substituted directly for Caputo. I didn't like the way if felt (very dry). I didn't like the way it didn't want to come out of my plastic dough containers. I didn't like the way it opened - it seemed rough and almost stringy. I didn't tear any when opening, but I had the feeling I could if I was careless. I didn't like the way it baked - next to no leoparding. I didn't like the way it got a lot crispier on the outside compared to Caputo, and I didn't like the texture of the crumb. It did taste OK. The oven was plenty hot. 850F on the floor and 900F on the walls farthest from the fire. This oven would have baked a Caputo pie beautifully.

To see if if maybe it had to do with using Ischia or if the oven wasn't hot enough, I made two batches of 24 hour IDY dough:

100% 5 Stagioni
60% and 62% water
2.8% salt
0.03% IDY

2 hours bulk at 75F and 22 hours in balls at 70F.

I kept the oven going for 3 days straight, and it was as perfectly balanced as I've ever had it. 850F on the floor 915F on the walls. And, the fire was much smaller than normal to maintain this temperature. The results were almost exactly the same. I couldn't get a 60 second pie. At best, they were 80 seconds. The lightest one in the pictures below I took out at 60 just to see how it looked.

Anybody who has worked with this flour have any ideas before I throw it in the trash and go search for Caputo again?

CL


These two were the 60% HR, 48 Hour, Ischia Dough:
Pizza is not bread.

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #14 on: December 03, 2012, 03:03:05 PM »
These were the 60% HR, 24 hour, IDY

Look at the bottom. Those pies were on the deck for at least 80 seconds. Caputo would have been black.
Pizza is not bread.

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #15 on: December 03, 2012, 03:03:53 PM »
These were the 62% HR, 24 hour, IDY
Pizza is not bread.

Offline Chicago Bob

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Re: 5 Stagioni Pizza Napoletana
« Reply #16 on: December 03, 2012, 03:24:18 PM »
Houston...we have a problem. Dang Craig, looks like you bought quite a bit of that flour too.  >:(
If anyone can figure out a use for it though..it would be you.  ;)
"Care Free Highway...let me slip away on you"

Offline TXCraig1

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Re: 5 Stagioni Pizza Napoletana
« Reply #17 on: December 03, 2012, 03:38:14 PM »
I won't loose a minute of sleep over pitching it all if I don't like the way it performs.
Pizza is not bread.

Offline Jet_deck

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Re: 5 Stagioni Pizza Napoletana
« Reply #18 on: December 03, 2012, 03:48:27 PM »
Mine did tear.  That was a problem I may not have reported.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Chicago Bob

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Re: 5 Stagioni Pizza Napoletana
« Reply #19 on: December 03, 2012, 04:07:41 PM »
That was a problem I may not have reported.
;D
"Care Free Highway...let me slip away on you"