Today, I decided to test the two most popular 00 flours for Neapolitan pizza: 5 Stagioni and Caputo!
I have found that 5 Stagioni is a really high quality flour, resulting in an active fermentation, light crumb structure, and great extensibility.
The Caputo flour on the other hand has a stronger gluten structure, more even crumb, and tastes like the Neapolitan classic!
Both of the flours are both a great start to use for pizza making, so grab a bag and try them out!
3 Hour Neapolitan Pizza
(Makes 3 doughs weighing 285g each)
2g active dried yeast
375g water
500g 00 flour
12g salt
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www.pizzagoods...
Негізгі бет Neapolitan Pizza Flour Comparison | Caputo & 5 Stagioni
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