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Author Topic: Polselli flour  (Read 12942 times)

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Offline Qballgreg

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Polselli flour
« on: October 03, 2015, 10:35:24 AM »
I purchased some Polselli "OO" flour for some Neaplitan Pizza.  Any best recipes or recommendations for using this flour?

Offline ted mathiesen

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Re: Polselli flour
« Reply #1 on: October 15, 2015, 11:38:54 PM »
Just returned from Naples and Polselli was the flour of choice at several pizzerias, only Caputo flour I saw was at a gas fired oven.

Offline dylandylan

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Re: Polselli flour
« Reply #2 on: October 19, 2015, 06:21:08 PM »
Not that this helps, but I have some Polselli making its way to me too.  I'll be starting with my usual workflow (63%hr, 1.5%sd, 48hrs @63f) and will hope for the best!

Offline Pete-zza

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Re: Polselli flour
« Reply #3 on: October 19, 2015, 06:55:17 PM »
Dylan,

Do you know which of the Polselli flours you will be using? If you are interested, you can see the choices using the links at Reply 39 at:

http://www.pizzamaking.com/forum/index.php?topic=39993.msg399294#msg399294

You can also get the data sheets at the Polselli website using an email address.

Peter

Offline dylandylan

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Re: Polselli flour
« Reply #4 on: October 20, 2015, 01:33:45 AM »
I've ordered Polselli Classica 00.

I'm afraid my abilities don't quite extend to reading a spec sheet and adjust my workflow accordingly!  I'm more of an amateur trial and error kind of guy :-)

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Offline Qballgreg

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Re: Polselli flour
« Reply #5 on: October 20, 2015, 06:19:36 AM »
Dylan,
I have both the Classica and the Super....as I understand it, the Classica is best for Neapolitan style pizza, and the Super is for more of a traditional crispier crust pizza...

Offline scott r

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Re: Polselli flour
« Reply #6 on: October 20, 2015, 09:57:28 AM »
When I visited Naples my favorite pizzeria used polselli.  I just mixed up a batch of both the classica and the Caputo pizzeria and both were at the same consistency with the same hydration percentage.   Looking forward to a flour shoot out tonight.

Offline scott r

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Re: Polselli flour
« Reply #7 on: October 21, 2015, 07:14:37 AM »
These flours turned out to be incredibly similar.  I had a very hard time picking a favorite based on either flavor or texture.  They also looked identical when baked up.   Polselli on the left, Caputo on the right at 1.5 minutes in the blackstone
« Last Edit: October 21, 2015, 09:19:11 AM by Pete-zza »

Offline dylandylan

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Re: Polselli flour
« Reply #8 on: October 21, 2015, 12:44:51 PM »
Nice test, love the stitch-up!

I can see slightly different qualities to the browning but in the scheme of things very subtle (possibly to the point of kidding myself).

Can't wait for my pack to arrive.

Offline scott r

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Re: Polselli flour
« Reply #9 on: October 21, 2015, 01:02:13 PM »
Thx that was my Halloween frankenpizza

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Offline CaptBob

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Re: Polselli flour
« Reply #10 on: October 21, 2015, 08:16:08 PM »
Thanks for doing this comparison Scott....I had thought about trying some Polselli but maybe I'll just stay with the Caputo Pizzeria.. I've had good luck with it as well as the Caputo Metro....Thanks again!
Bob

Offline scott r

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Re: Polselli flour
« Reply #11 on: October 21, 2015, 10:38:07 PM »
I will do some more testing and report back if the findings differ, but  for now I am going to consider the two flours interchangeable.  I think it's very rare to find two floors that are so similar.   Even the General Mills oo flour needs a different hydration and mix time to react like Caputo.  I have been curious about the metro.
« Last Edit: October 21, 2015, 10:40:03 PM by scott r »

Offline TXCraig1

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Re: Polselli flour
« Reply #12 on: October 22, 2015, 01:05:36 AM »
I think it's very rare to find two floors that are so similar.   Even the General Mills oo flour needs a different hydration and mix time to react like Caputo.  I have been curious about the metro.

Interesting. This goes to show that there is a lot more to making pizza than just the choice of flour. I could make you two pies with identical formulations and workflow - one with Caputo Pizzeria, and one with GMN - and I think you would be hard pressed to tell the difference. I've been using the two completely interchangeably for several years now.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline scott r

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Re: Polselli flour
« Reply #13 on: October 22, 2015, 04:29:36 PM »
Last year I alternated between Caputo and General Mills for the first 9 months of the business.  I quickly learned that if I used the same hydration for both flours the General Mills was a little dry and it took me too long to stretch the pizzas during the lunch crush where we were making over 60 pizzas an hour.   The rest of the day wasn't a big deal to have them feel different, but that extra few seconds it took me to stretch out the "dryer" dough added up and my toppings guy would wait for me.  I ended up needing to keep the General Mills flour about 1.5 percent higher in hydration to even out the feel between the two.   The difference wasnt massive, but just enough to make a difference.   The end product was close, but after lots of testing and many "frankenstitched" pizzas like the one above, the conclusions were that the Caputo popped a bit more in the oven (more spring) and had a little better flavor to boot.   A little bit longer of a mix evened them out, but I also noticed that the Caputo flour was more consistent.   After 2 bad batches of the General Mills 00 I stopped buying it.
« Last Edit: October 22, 2015, 04:45:37 PM by scott r »

Offline TXCraig1

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Re: Polselli flour
« Reply #14 on: October 22, 2015, 07:26:39 PM »
What is your Caputo HR?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline scott r

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Re: Polselli flour
« Reply #15 on: October 23, 2015, 12:51:58 PM »
I usually end up at 62 percent w Caputo 63.5 with General Mills but for this shoutout I used 60
« Last Edit: October 25, 2015, 09:41:13 AM by scott r »

Offline matermark

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Re: Polselli flour
« Reply #16 on: March 27, 2023, 10:57:52 PM »
Dylan,

Do you know which of the Polselli flours you will be using? If you are interested, you can see the choices using the links at Reply 39 at:

http://www.pizzamaking.com/forum/index.php?topic=39993.msg399294#msg399294

You can also get the data sheets at the Polselli website using an email address.

Peter

I get a 403 access error clicking the link...

Offline Pete-zza

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Re: Polselli flour
« Reply #17 on: March 28, 2023, 09:47:37 AM »
I get a 403 access error clicking the link...
matermark,

Thanks for letting me know. I will see if I can find newer links. However, in the meantime, you might look at the Polish version and, if possible, have it translated into English. The link is at:

https://delduca.pl/produkty/?s=farina

Peter

Offline Pete-zza

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Re: Polselli flour
« Reply #18 on: March 28, 2023, 11:45:38 AM »
matermark,

Here is a working link to the Polselli flours:

https://www.youdreamitaly.com/en/Polselli-flour.html?id=121

If you want to see technical details for any given flour, you should click the search button below the flour. That will take you to a page where you will see the words SCHEDA TECNICA ITA for that flour. If you click on that link, you will get the technical details for the flour. Here is an example of what a typical page looks like:

https://www.youdreamitaly.com/en/Polselli-00-flour-ideal-for-pizza-Kg-1.xhtml?id=2506

Peter

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