Latest sourdough NP's using 5Stagioni

[TXCraig1]

It was interesting that you noted no crispiness at all - that is probably due to the higher hydration.

I think the ultra fast cook time is also largely responsible. Some time ago, I made a couple pies with 5 Stagioni at 65% but with 80ish second bakes, and they had a crispier outer shell that I would expect from Caputo.

[dellavecchia]

I think the ultra fast cook time is also largely responsible. Some time ago, I made a couple pies with 5 Stagioni at 65% but with 80ish second bakes, and they had a crispier outer shell that I would expect from Caputo.

One other note is that Caputo has very low enzymatic activity - which means it takes a little longer to brown when baking. So if your fermentation workflow stayed the same for this flour, it may have had more activity in the same time period and browned faster, making you pull the pie faster. Not sure this actually happened, but I wanted to note it.

John

[TXCraig1]

One other note is that Caputo has very low enzymatic activity - which means it takes a little longer to brown when baking. So if your fermentation workflow stayed the same for this flour, it may have had more activity in the same time period and browned faster, making you pull the pie faster. Not sure this actually happened, but I wanted to note it.

John

I think you're right about that. I do think it browns faster - a lot faster. It also takes some massive heat to get any spotting to come out. The two converge to necessitate sub 45 seconds pies, IMO.

[David Deas]

Any experience with San Felice?

[TXCraig1]

Any experience with San Felice?

No. I've never had the opportunity. I'd like to try it if I had a reliable source.

[bakeshack]

I have used the San Felice STG before with excellent results as well. 

http://www.pizzamaking.com/forum/index.php/topic,16227.msg174471.html#msg174471

[thezaman]

 bake, you could get a good pie out of cake flour!!

[Pizza Napoletana]

Made some pizza in teglia....

Dear Marlon, I know that you are also interested in preparing other types of Italian pizzas besides Neapolitan pizzas. Have you noticed the new flour by Caputo, which is, according to the company, ideal for "pizza a metro, teglia, focaccia, pala e poi tacca a voi..."?

https://www.facebook.com/photo.php?fbid=519953724694746&set=a.519953708028081.106999.194937410529714&type=3&theater

Have a great day!

Omid

[bakeshack]

Dear Marlon, I know that you are also interested in preparing other types of Italian pizzas besides Neapolitan pizzas. Have you noticed the new flour by Caputo, which is, according to the company, ideal for "pizza a metro, teglia, focaccia, pala e poi tacca a voi..."?

https://www.facebook.com/photo.php?fbid=519953724694746&set=a.519953708028081.106999.194937410529714&type=3&theater

Have a great day!

Omid

Omid, thank you very much for the info!